HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400*F. In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake it at 350*F. oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean. Tip's: If your bread is too dense try beating the batter longer next time. In the original recipe It stated to beat for 5 minute I know this seems extreme, but it will help. This helps whip more air into it. If you like it on the sweet side see Chef Grpa recipe#503887 #503887 You will love it. Since it's impossible for me, just to follow a recipe ( and believe me, this cornbread is as good as gold when you do the original ), here are a few variations on the theme which jazzed it up for my picky crew I did over the years: switch ingredient amounts between the cornmeal and flour; let the milk/cornmeal mixture sit for 10 minutes or so and whisk it a few times; use half white and half light brown sugar; mix the whole batch for at least 5 minute on low speed; bake in a glass pyrex and reduce oven temp by 25 degrees. then soften some butter in the microwave, mix with honey and a pinch of salt ( to taste ) and slather this righteous bread with that spread.
1) Preheat your oven to 400 degrees, grease a baking dish with some butter and set aside. 2) Place half of your potato slices evenly in your buttered baking dish and set aside. 3) In a saucepan, add the butter and let it melt over medium heat, add the flour and stir together for about 1 minute. 4) Add the milk, cream, thyme, sage and garlic, bring to a simmer and cook until thickened. Season with some salt, pepper and nutmeg. Remove the garlic and herbs once the sauce is done. 5) Pour half of the cream sauce over the potatoes, repeat with the last layer of potatoes and cream, cover with aluminum foil and bake for 45 minutes. 6) Remove foil, scatter the cheese all over the top and finish baking the potatoes for 15 minutes or until golden brown and bubbly.
Spread peanut butter on one piece of bread, and top with second slice, to make a sandwich. Dip the sandwich in the beaten egg, coating both sides throughly. Melt butter in pan,and place the sandwich in the pan. Turn it over once in order to brown both sides. Remove from pan and place on plate. Serve with syrup, and a sprinkle of confectioners sugar if desired.
Peel, then slice the potatoes very thinly. A mandolin does the best job of this and the slices should be as thin as a wafer. As you slice, drop them into deep, cold water. Bring a deep pan of frying oil to 190 C or 375 degrees F. Dry the potatoes thoroughly, then fry them for a couple minutes until they're crisp and golden. Drain them on paper towels and then season generously with salt.
Preheat oven to 375°F. Empty peaches into the bottom of a 13 x 9- inch pan. Cover with the dry cake mix and press down firmly. Cut butter or margarine into small pieces and place on top of cake mix. Sprinkle top with cinnamon. Bake for 45 minutes.
Rinse ribs. Pat dry. Place steamer rack in heavy large Dutch oven; add water to just below rack and bring to simmer. Place ribs on rack, cover and steam until tender, about 20 minutes. Remove ribs from over water and cool. Combine coconut milk, cilantro, brown sugar, shallots, soy sauce, garlic, ginger, lemongrass and salt in processor and process until almost smooth. Transfer marinade to 15 x 10 x 2-inch glass baking dish. Add ribs and turn to coat. Cover and refrigerate overnight. Prepare barbecue (medium-high heat) or preheat broiler. Remove ribs from marinade; reserve marinade. Grill or broil ribs until golden brown, turning occasionally, about 8 minutes. Transfer to platter. Tent with foil to keep warm. Transfer marinade to heavy small saucepan. Boil marinade 1 minute. Serve ribs with marinade.
Add all items to a plastic bowl. Place in microwave and cook for 15minutes on 50% power. Stir mixture every few minutes, so as not to overcook any of the chocolate. Once fully melted pour into warmed Chocolate Fountain and enjoy with biscotti, fresh fruit, pound cake, whatever your heart desires. Chocolate will solidify when cooled, so strawberries and bananas are great with this.
Heat oven to 375°F Separate dough into 8 triangles. Place in ungreased; 12-inch pizza or 13x9-inch pan; press over bottom and 1/4 inch up sides to form crust. In small bowl, combine butter and almond extract. Brush crust with butter mixture; sprinkle with sugar. Bake for 11-13 minutes or until golden brown. Cool completely. In medium bowl, combine pudding mix and milk; beat at low speed 1 minute. Stir in orange peel. Refrigerate 10 minutes or until set; fold in whipped cream. Spoon pudding over crust and arrange fruit on top. (Strawberries, blueberries, oranges, raspberries, kiwifruit, etc) Refrigerate 1 hour before serving; cut into wedges to serve. Refrigerate leftovers.
Squeeze the juice out of one of the lemons and set the juice aside. From the other lemon, slice four very thin slices from the center (the widest part), and set those aside, too. Stretch a piece of plastic wrap across your work surface, place the chicken breast filets on it, and lay another piece of plastic wrap on top. Then, using a meat mallet, rolling pin or similar object, flatten the chicken breasts between the layers of plastic wrap until they are about 1/4 inch thick. In a shallow baking dish or even a plate, combine the flour, salt, and pepper. Heat a heavy-bottomed saute pan over medium-high heat for a minute, then add the olive oil and heat for another 30 seconds or so. Add the onion and garlic to the pan and saute until the onion is slightly translucent, about 3 minutes. Remove the onion and garlic from the pan and set them aside. Add the butter to the pan and let it heat until it turns foamy. dredge both sides of the chicken breast filets in the flour mixture, shake off any excess flour and add them, one at a time, to the hot pan. Cook 2 to 3 minutes per side or until they are nicely browned. Remove them from the pan and set aside on a plate, covered with foil, while you make the sauce. Add the stock or broth, sherry, lemon juice and capers to the pan and scrape off any flavorful bits from the bottom of the pan. Then return the onion-garlic mixture to the pan and heat it through, adding a bit more oil or butter if necessary. Return the chicken to the pan, bring the liquid to a boil, then lower it to a simmer and cook for about 3 minutes or until the mixture has reduced by about one-third. Add the chopped parsley just at the end of the cooking. With a pair of tongs, remove the chicken breasts and plate them. Adjust the seasoning on the sauce with Kosher salt and lemon juice. Sauce generously, top each portion with a lemon slice and serve immediately. Serve with orzo pasta or white rice sprinkled with parsley, salt, and pepper, and halved grape tomatoes.
To make the syrup, combine the honey and the water and heat gently on the stovetop or in the microwave. Sift the flour with the baking powder into a bowl and set aside. Using a mixer, beat the egg yolks and whole egg on high speed until the eggs are thick and smooth and the color is light yellow, about 4 -5 minutes. Combine the melted butter, orange juice, and brandy. With the mixer running, add to the egg mixture until incorporated. Add the flour 1/2 cup at a time until the dough comes together and doesn't stick to the sides of the bowl. If you have a dough hook for your mixer, you can attach it and knead the dough with the machine. If not, turn the dough out on to a lightly floured surface and knead by hand. Continue kneading the dough until it has a smooth and elastic texture, about 5 - 8 minutes. Separate the dough into four pieces, and let it rest, covered with plastic wrap, for about 30 minutes. After the dough has rested, roll out each section into rectangles. The dough should be very thin, about 1/16th of an inch thick (the thickness of a piece of cardboard). Using a knife or rolling cutter, cut the dough into sheets that are about 5 inches wide and about 10 inches long. Lay the cut pieces on a tray separated by wax paper sheets to prevent them from sticking together. To fry, you will need a pan with a wide bottom and a depth of about 4 - 5 inches. The oil will need to about 3 inches deep. The Diples cook quickly so be sure to have your ingredients, tools and dough strips in place. Heat the oil or vegetable shortening until shimmering but not smoking hot. If the oil is too hot the diples will cook too quickly, making it difficult to roll them. Place a strip of dough in the hot oil. Using two large cooking forks, hold the end furthest away from you and roll the sheet away from you. You can pierce the sheet with the fork or simply place the edge between the tines of the fork. Hold the roll in the oil until both sides are a light golden color. Drain and remove the rolls to a tray layered with paper towels and stand them on their ends to prevent them from becoming mushy. Place the diples on a serving platter and drizzle with the syrup. Sprinkle with ground walnuts and ground cinnamon. To keep the diples crisp, do not add the syrup until just before you are ready to serve.
Put flour, seasoning salt, garlic powder and paprika into a large bowl and whisk to combine. Add beer and 1/4 cup water and whisk to make a smooth batter. Pour the oil into a large heavy pot to a depth of 2" and heat over medium high heat until temperature registers 350 F on a deep fry thermometer. Working in batches, dust the fish with cornstarch lightly, dip the fish into the batter, shaking off some of the excess, and fry, turning occasionally, until cooked through and deep golden brown, about 5 minutes. Transfer the fried fish to a rack to drain.
In a large, heavy bottom, sauce pan, saute bacon until cooked but not crisp. Add the onion, celery, bell pepper and carrot. Cook covered on medium-low until soft, about 10 minutes. Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone. Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. Bring to a boil, then simmer covered for 30 minutes. Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan.
In a mixing bowl, combine egg, cereal, Worcestershire sauce and lemon peel. Add turkey and carrot. Mix well. Shape into 8 or 16 meatballs (according to your size preference). Brown meatballs in a large skillet with cooking oil. Drain off fat. Add broth. Cover and simmer 20 minutes. Reserving broth in skillet, transfer meatballs to a serving dish; cover and keep warm. In a small mixing bowl, combine cornstarch, yogurt, lemon juice and dill weed. Add to broth in skillet. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Serve sauce over meatballs with rice. If not serving right away, keep pour sauce over meatballs, cover with foil and keep in a warm (300 degree) oven.
Mix first 4 ingredients then add chopped onion & green pepper. Refrigerate. Meanwhile bring to a boil (stirring constantly) vinegar, oil & sugar. pour hot mixture over beans. refrigerate at lwast 2 hours (overnight is better). drain before serving. serve with Tostitos Scoops.
Drain tuna of as much excess liquid as you can. You may use the new tuna in a pouch if you desire. Once tuna is drained, place in bowl, add liquid smoke and mix well. Cover container and let set 30 minutes to overnight. The longer it sets the better it will absorb the smoke flavor. Remove tuna from fridge and add Mrs.Dash, mix well. Next add mayo 1 tablespoon at a time until you achieve the desired consistency. Since this is meant to be eaten with crackers you want to keep it thick but creamy. (I usually use about 5 tablespoons). You can also add chopped boiled eggs and extra mayo to this recipe to create an interesting tuna salad for sandwiches.
In small bowl, mix cranberry sauce & horseradish, then divide sauce mixture equally among 4 slices of bread. Place 2 slices turkey & 2 slices cheese on top of cranberry mixture. Top each with another slice of bread, & brush top & bottom of each sandwich with melted butter. Heat skillet or griddle on medium high heat. Place 2 sandwiches in skillet & cook, turning once, until golden brown, about 6 minutes. Repeat with remaining sandwiches & enjoy!
Bring a large pot of water to the boil over high heat. Add the broccoli and cauliflower florets, put the lid on and bring back to the boil as quickly as possible. Boil 1 minute, then refresh in ice water and drain well. Meanwhile, cook the bacon slices in a small pan over medium heatfor a couple of minutes, then add the onion and garlic and cook until softened (a couple of minutes more). Cool. Mix the drained vegetables with the oil and lemon juice. Mix through the bacon mixture, the olives and the roasted capsicum. Mix the mayo and sour cream together, season to taste with salt and pepper and stir this gently through the salad.
Heat a 6 quart stockpot over medium heat and add the diced bacon. Cook until bacon is 2/3's done. Add the onions and garlic and continue cooking an additional 3 minutes or until onions are translucent. When ready, add the butter and mix in the flour to make a roux. Add the vegetable stock and cook until desired thickness. Add the remaining ingredients and simmer for approximately 20 minutes. Remove bay leaves, adjust the seasoning and keep hot until you are ready to serve. Garnish with sourdough croutons.
Put all ingredients in a 6 quart crock pot and stir well. Cover and cook on high for 6-8 hours. If you cook on low, you need a minimum of 12 hours.
Coarsely chop the chard and add it to a pot of boiling salted water. Cook until tender, about 5 minutes. Drain well and set aside. (You can also just braise it; it cooks in about the same time.) Heat the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute. Stir in the chard and add salt and pepper to taste. Cook until warmed, stirring occasionally. Sprinkle with feta cheese, if desired.
In a sauce pan add the cooking oil and then the dried minced onions and stir-fry for about a minute, then add the tomato sauce and stir fry for two minutes, set aside. TO MAKE ONE OMELET. In a small bowl add 2 eggs and whisk with a fork, set aside. Using a Teflon non-stick frying pan add 1 tablespoon of the margarine and coat the entire surface of the pan, then when hot add 2 eggs. When the eggs start to set in the pan, add some mushroom pieces, some garbanzo beans,. some cheese (spread out evenly). Next place a pan cover on top and cook until the eggs and ingredients appears cooked (about 2 minutes or more). Remove the cover, sprinkle some Mr. Dash on top and drizzle some tomato sauce on top (to taste) as well. Take a standard size plate (the same size as the frying pan) and hold in one hand and at the same time hold the frying pan in your other hand, Next tilt the pan and start sliding the omelet onto the plate... or half way onto the plate you can flip over the omelet with the pan, to close omelet, It takes a little practice and not necessary to use a spatula. Enjoy.
Dressing: combine the ingredients for the dressing in a food processor or blender. Blend until smooth. In a skillet, add the vegetable oil and saute the oyster mushrooms for 5 - 8 minutes or until tender and brown. Cool slightly. Toss the greens with enough dressing to coat. Divide among 6 plates and top with the sauteed mushrooms. Sprinkle with the parmesan cheese.
Combine soy milk (warmed to approximately 120-130 degrees F) with sugar and yeast. Set aside for several minutes so that it foams. In a large bowl, measure 2 cups of the flour, and make a well in the middle with the bottom measuring cup. In the well, add the salt, oil, egg, and foamed yeast mixture. Mix the wet ingredients then incorporate into the flour. Add remaining 1 cup of flour and stir well. Dough should be sticky but a cohesive enough consistency so that you can pick it up out of the bowl without it falling through your fingers. If it's too gooey, add more flour. Turn out onto a lightly floured surface and knead for 6-8 minutes. Once the flour from the surface is incorporated, feel free to put additional oil on your hands and work it into the dough while kneading. Divide the dough into two halves and place in a warm, draft-free area for around 15 to 30 minutes. I like to turn the oven on to the lowest setting for a few minutes then, before it reaches the minimum temperature turn the heat off. Then I place the bowl with the dough in the slightly warmed oven. Prepare the filling by combining the white sugar, the brown sugar, and the cinnamon. In a separate bowl melt the margarine. Measurements are to taste. Using a rolling pin, form each ball of dough into a rectangle on a lightly floured surface, each rectangle measuring around 10-12 inches by 5-7 inches. The original recipe seemed to get a bigger rectangle and still be thicker than my rolled out dough. She recommends 1/2 inch thickness. Drizzle/brush the melted margarine onto each dough rectangle. Generously sprinkle and even spread the cinnamon/sugar mixture on top of the margarine. Making a longer edge of the rectangle into the center, roll the rectangular dough so it forms a long log. (Repeat for the other half. Obviously.). Use a large, sharp knife to cut the log into sections around 1 1/2 inches. Arrange the sections in a lightly greased pan, spirals facing up. I fit all 11 into a 9 inch cake pan with room to spare. My cut sections seemed slightly taller than they were wide, but it all worked itself out in the oven, spreading out and bulging out the sides, but not in a bad way. Bake in preheated oven at 375 degrees F for 18-20 minutes. Prepare the glaze with an electric mixer, starting with the soy milk, margarine and extracts, slowly adding the powdered sugar until desired consistency is reached. Allow the cinnamon rolls to cool for at least five minutes before generously and thoroughly drizzling the glaze on top. I made too much glaze, and in an effort to use as much as possible, there was a lot of pooling of icing. That was a-okay with me. Serve once the whole thing is cool enough for the glaze to be slightly hardened and icing-like. Or not--it's good slightly warm, too!
Butter a 9x13 inch baking dish. Add hash browns then layer soup sour cream, cheese and place in 350° oven for 45 minutes. Mix crushed corn flakes with melted butter and layer on top off potato's Place in oven another 10 minutes to crisp topping. Sprinkle with minced onion and serve.
Clean the chicken wings. Pat them dry. Add 1 T soy sauce and mix them together. Heat wok then add oil. Deep fry wings until golden brown. Remove. Remove the oil from the wok. Reheat the wok then add 2 T oil. Stir fry the onions and ginger root until fragrant. Add chicken wings, oyster sauce, salt, sugar, pepper and water. Cover and cook for about 5 minutes, or until liquid is reduced to a half cup. Thicken with cornstarch and water. Stir. Note from recipe: Precooked vegetables may line the bottom of the serving plate before placing the chicken wings on platter.
Rinse the lentils and place them in a large saucepan and add plenty of water to cover; tie the bay leaf, celery and thyme into a bundle and add to the pan, then bring to the boil; reduce the heat so that the water boils steadily; cook the lentils for 30-40 minutes or until they are just tender. DO NOT ADD SALT at this stage, as it toughens the lentils. Meanwhile, to make the dessing, mix the oil, mustard, 3 teaspoons vinegar, garlic and lemon rind, and season to taste with pepper and salt. Thoroughly drain the lentils and transfer them to a bowl, add most of the dressing and toss until all the ingredients are well-combined, then set aside, stirring occasionally. Heat the oil in a deep pan and cook the onions or shallots over a low heat for 4-5 minutes, until they are beginning to soften. Add the cumin and cook for 1 minute. Add the spinach and season to taste, cover and cook for 2 minutes; stir, then cook again briefly until wilted. Stir the spinach into the lentils and leave the salad to cool. Bring back to room temperature if necessary. Stir in the remaining dressing and chopped parsley, adjust the seasoning, adding extra wine vinegar if necessary. Transfer the salad to a serving platter and scatter over some parsley sprigs. Chef's Note: Puy lentils are named after a town in France. They are considered to have the best and most distinctive flavour and they keep both their shape and colour well when cooked, making them ideal for salads.
Preheat oven to 375 degrees. (190C). Place rack in top third of oven. Place muffin cups on the trail. Melt butter in a small saucepan over moderately low heat, then remove from heat. Whisk in milk, then whisk in whole egg, yolk, and vanilla until combined well. Whisk together flour, sugar, baking powder, cocoa powder, and salt in a bowl, then add milk mixture and stir until just combined. Notice: NEVER over mix the ingredients, for muffins, the best way is to mix by hand with a fork :). Cut banans into small cubes, and then fold them in and mix slightly. Divide batter among the muffin cups, spreading evenly. I tend to fill the cups a bit full so that the muffins will get over the cup top after baking - just like what we get from the shops! Bake about 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Open the oven a bit to let the muffins settle before move out. Then cool in pans on a rack 15 minutes. Serve warm or at room temperature.
Preheat oven to 500 degrees. Spray 15 1/2 by 10 1/2 inch jelly-roll pan with nonstick cooking spray. In a small bowl, mix salsa and tomato sauce. In a medium bowl mix black beans, corn, and cilantro. Place 1 tortilla in prepared jelly-roll pan. Spread one third of salsa mixture over tortilla. Top with one third of bean mixture and one third of cheese. Repeat layering 2 more times, ending with last tortilla. Bake pie until cheese melts and filling is heated through. 10 to 12 minutes. Serve with sour cream.
Line 10x15 inch jellyroll pan with waxed paper and grease. Preheat oven to 375°F. In a large bowl, beat eggs and sugar with an electric mixer on high speed for five minutes. Gradually mix in pumpkin. Combine the flour, baking soda, salt, and cinnamon; stir into the pumpkin mixture. Spread batter evenly into the prepared pan. Bake at 375°F for 15 minutes. After you take it out of the oven sprinkle top with powdered sugar, and flip onto a dish towel. Remove the waxed paper and sprinkle with more powdered sugar; roll up like a jellyroll in the dish towel. Refrigerate for 1 hour or put in freezer for 15 minutes. Unroll; spread filling on roll and roll again without the towel. Place in container or Reynolds Wrap. Refrigerate or you may freeze for up to 4 months.
In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper. In a small bowl, stir together mayonnaise, sour cream, blue cheese and pepper. In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately. In a medium bowl, stir together lettuce, chicken, bacon, celery and tomatoes. Season with salt and pepper. Drizzle the sour cream/mayonnaise dressing over the chicken mixture; toss gently to coat. Spoon 1/2 cup chicken salad into each pita half. Serve immediately.
In medium saucepan cook corn according to package directions and drain liquid. If using canned corn, just heat it up. Put the butter and cream cheese in a microwave safe bowl and nuke it for about 1 minute. Add the butter and cream cheese to the corn. Cook, stirring occasionally, over moderately low heat until mixture is combined and heated through. Serve hot.