HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl mash your bananas until they are very pasty. Add all other ingredients. Mix well. Pour all ingredients into a greased loaf pan. Bake at 350°F for 50-60 minutes or until a toothpick inserted into the middle of the pan comes out clean.
For the pastry dippers, preheat oven to 375. On a lightly floured surface, roll out pastry to 1/4 inch thick. Brush liberally with egg wash and sprinkle with sugar (don't be skimpy!). Cut pastry into strips and twist tightly. Place on parchment lined baking sheet (can weigh ends down with pie weights or dried beans if you wish). Bake for 18-20 minutes or until golden brown. For the mascarpone cream, whip cream (whipping) to soft peaks. Add mascarpone and remaining ingredients and whip until it holds it shape when whisk is lifted. Be careful not to overbeat! Due to the fat content in both the whipping cream and mascarpone, if you overbeat you will end up with sweet butter! Enjoy!
In a large skillet melt butter over medium-low heat. Add onion and cook about 15 minutes or until onion gets soft and starts to brown, stirring occasionally. Stir in garlic powder. Remove from skillet. Place a tortilla in the same skillet. Arrange cheese slices across the whole tortilla. On one side of each tortilla, put the roast beef and top the other side with onions. Cook over medium heat until lightly browned. Carefully fold tortillas in half, pressing gently. Remove from skillet. Keep warm in the oven until remaining quesadillas are cooked. Cut into wedges to serve.
Preheat oven to 400. Spray muffin tins with nonstick spray. In a large bowl, SIFT together flour, baking soda, baking powder, sugar and cinnamon. Make sure they are thoroughly combined. Stir in macadamia nuts. In a separate large bowl, mix together the mashed bananas, pineapple juice, crystallized ginger, sour cream, vegetable oil, eggs, vanilla and pineapple extract. Make sure these are well blended. Add flour mixture to banana mixture, stir just until flour is moistened, (the batter will be thick and lumpy). Fill muffin cups approximately 2/3 full. Bake for 15 minutes, or until golden and they test done. Makes 24 regular muffins or 12 jumbo. (you will need to lengthen cooking time for jumbo muffins by about 10 minutes, for a total of 25 minutes).
In a large saucepan, combine wheat berries, 3/4 teaspoon salt, and enough water to cover berries by 2 inches; bring to a boil over high heat, reduce heat to a slow simmer, partially cover, and cook until wheat is tender and chewy, 50 to 90 hours. Drain wheat well and spread out on a baking sheet to cool and dry. Bring another large saucepan of salted water to a boil and cook the green beans until tender, 4 to 8 minutes (if using frozen product, they do not need to be cooked); drain on a clean dish towel. Once cooled, cut into 1/2 to 3/4-inch pieces. Meanwhile, prepare the vinaigrette by whisking together all the ingredients OR place them all in a lidded glass jar and shake to combine. In a large bowl, combine wheat berries, green beans, artichoke hearts, tomatoes, 3/4 of the almonds, chopped herbs, pepper and 1/3 cup of the vinaigrette; toss well. Season the shrimp with salt; heat olive oil in a skillet over high heat. Cook on one side 1 to 2 minutes; flip shrimp and cook a minute on the other side until shrimps curl and are opaque. Toss shrimp into salad and sprinkle with remaining almonds.
Brown beef and pork. Drain. Steam or boil the browned meat to remove the fat (please don't skip this step or your chili will be GREASY!). Drain meat again and place back in pan and add onion, celery, green pepper, and some of the dry seasonings above to season the meat mixture. Add all ingredients except beans to a large pot. Simmer on low for 2-3 hours,adding beans the last half hour of cooking time.
Scoop out avocado into a medium bowl, and use a fork or potato masher to mash well. Add the mayo, and combine well. Smooth this mixture over your hair, concentrating only on dry areas and ends. Wrap your head with a plastic shower cap or plastic wrap. Let conditioner work for about 20 minutes for an ultra deep conditioning, about half as long for a less intense treatment. Rinse your hair very well with cool water, until the entire mixture is rinsed out.
Cook potatoes for 15 to 20 minutes or until tender; drain. Return potatoes to saucepan; add evaporated milk and butter. Beat with hand mixer until smooth. Season with salt and pepper.
CAKE:. Preheat oven to 350. Spray a bundt pan with nonstick cooking or baking spray. Combine the flour, salt, baking soda, cinnamon and nutmeg in a bowl. In a separate bowl cream butter and brown sugar. Stir in eggs, mashed bananas, and half of the diced mango until blended. Add banana mango mixture to the flour, stirring just enough to moisten throughout. Pour batter into bundt pan. Bake for 45 minutes or until toothpick comes out clean. Cool for 10 minutes, then invert onto a cooling rack and cool completely before making glaze. GLAZE:. Heat brown sugar and butter over medium heat until melted. Add rum and water. Simmer 5 minutes, stirring constantly until reduced. Place the cake on a cake plate. Spoon glaze over cooled cake.
Place ribs in a non-reactive bowl. Mix all ingredients, except for flour and fat and pour over the ribs. Cover and refrigerate overnight to marinate. Next day remove ribs from marinade, reserving marinade. Drain well. Roll the ribs in the flour. Melt the fat and brown the ribs well on all sides. Drain, pour marinade over and simmer, covered, for 1 1/2 hours til tender.
Place the chicken wings onto a baking sheet, lined with aluminum foil. In a small bowl, add the garlic, shallots, mustard, paprika, thyme, brown sugar, cayenne pepper, and Creole seasoning. Stir and then add in the lemon juice to create a paste. Using a pastry brush, brush the mixture over the chicken wings. Let the chicken wings absorb the marinade for 30 minutes at room temperature. Bake in a 475F degree oven for 15-20 minutes. Turn the chicken wings over and bake for another 15-20 minutes or until browned and crisp. To make the apricot dipping sauce, melt the apricot jam in a saucepan over low heat. Add in the mustard, pimiento and apple cider vinegar. Serve this as the dipping sauce for the chicken wings.
Mix all ingredients together and store in an air tight container. Use as a seasoning for chicken, turkey, or any other poultry.
Put Downy and water in bottle and spray on furniture, carpeting, pillows, shower curtains -- etc -- To do a fabric test, spray small amount in an area where it cannot be seen. I never sprayed this on anything white, but I spray it all over my house, once a week.
Set pancake griddle to its highest setting while preparing the batter of eggs, milk and vanilla. Use a beater and blend thoroughly. After preparing the batter cut the bread into 1" slices lenghtwise and then in half. Dip bread slices in batter, making sure to coat both sides. Place slices on griddle and cook about 3-4 minutes per side. Peek once and a while to make sure they are not burning or getting to dark. Once the bread is flipped place a small pat of butter on each while the bottom is browning. Remove from griddle and dust with confectioner's sugar or syrup.
Peel an slice 2 onions; fry in oil until golden. Add turmeric, tomato paste, salt and pepper. Add beef stock; add split peas; cook 10 minutes Wash rice; add to soup; cook for 10 minutes. Peel and grate remaining 2 onions. Add to meat with egg; shape into small balls; add to soup. Wash herbs; mince fine; add to soup; cook 10 minutes. Fry mint in oil; chop finely; if fresh add to top of soup like garnish.
Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood. Add cumin and pepper to minced or crushed garlic. Mix into a paste. Add vinegar, lime juice and water to garlic mixture. Mix well. Whisk in olive oil. Pour dressing over corn, bean mixture and stir well. Top with thinly sliced jalapeno peppers.
Combine all ingredients Do not sift Press Dough evenly into a pie pan with hands. Bake for 10 minutes in preheated 375 degree oven. Add filling.
Preheat oven to 450 degrees F. Butter a 9 x 13 inch glass baking dish. Cook pasta according to package directions; drain. In a large Dutch oven, saute bacon pieces until crisp. Remove and set aside. Saute onion in the bacon drippings until they wilt. Add the butter to pot and whisk in the flour, stirring constantly. Next whisk in the mustard. Gradually add the milk and cream, whisking constantly. Season with thyme, bay leaf, and salt. Cook over low heat (simmer) for about 15 minutes, stirring frequently. Strain out solids (thyme and bay leaf). Immediately add 1 cup of the Fontina, the bleu cheese, 1/2 cup of the Gruyere, 1/2 cup of the cheddar, 1/2 cup of the Parmesan, the reserved bacon, and parsley. Stir until cheese is melted. Add the drained pasta and stir to coat. Pour the mixture into the prepared baking dish. Combine the remaining cheeses with the bread crumbs and sprinkle over top. Bake 15 to 20 minutes until bubbling and lightly browned. Let rest a few moments before serving.
1 Warm turkey in small frying pan. 2 add Cayenne, and cumin mix well. N.B. add water if appears to dry. 3 once mixed well add eggs and scramble all together until eggs are cooked. 4 remove egg mixture into bowl. 5 place a spoon full of egg mixture, cheese (per taste) and salsa (per taste) in tortilla and wrap. 6 toast wrapped buritto in frying pan until tortilla is firm and holds shape. enjoy.
Cook shell macaroni according to package; drain. Rinse with cold water and drain again. Place cooled, drained pasta in a large bowl. To bowl, add the onions, shredded cabbage and toss together. Add mayonnaise (start with the lower amount), salt, pepper, garlic powder, curry powder and/or paprika. Gently mix everything together. Chill until ready to serve.
Trim stem of cauliflower, leaving core intact. Cut cauliflower in half from top to base. Set half aside for another use; cut other half from top to base into four thick, equal steaks. Sprinkle with half of the salt. Heat 1 tbsp (15 ml) of the oil in large frying pan over medium-high heat. Cook cauliflower for 3 to 4 minutes or until browned. Turn over; sprinkle with harissa blend and remaining 1/4 tsp (1 ml) salt. Stir in remaining 1 tsp (5 ml) oil; continue to cook for 3 to 4 minutes or until browned. Stir in pine nuts; cook, swirling, for 30 seconds. Transfer to serving platter; squeeze lemon juice all over. Tear mint leaves; sprinkle over top. More recipe ideas are available online at pc.ca.
Sprinkle black pepper over bacon, cook bacon crisp and set aside. In a bowl wisk together mayonnaise, fresh fine herbs, salt and white pepper. Toast bread and spread 1-tablespoon Herbal mayonnaise on each slice. Layer lettuce, tomatoes, bacon, cucumbers, Maui onions, avocado and lettuce. Slice sandwich in half and place on a plate. Garnish sandwich plates with 1/4 cup cottage and dill pickle chips.
Steam cabbage in a vegetable steamer or cover and steam in a microwave. Set aside but keep warm. In a small skillet, saute onions in olive oil until onions are translucent and tender. Remove onions from oil Add flour to the oil and stir; gradually add milk, dissolving the flour into the sauce. Add the mustard; stir well. Return the onions to the mixture; stir well, heating on low for two minutes. Add tad more milk if too thick. Place cabbage wedges in a serving dish, and pour sauce down the middle. Sprinkle with pepper.
Melt the chocolate and butter over low heat. Remove from heat and pour in cream and Amarula Cream. Whisk the egg yolks and slowly start pouring the egg mixture into the chocolate mixture and continue to whisk until well mixed. Whisk the egg whites and salt until stiff, stir in with the rest of chocolate mixture. Pour into small wine glasses or serving dishes and leave to chill for at least an hour or two. Serve with whipped cream, and garnish with chocolate shavings and raspberries,if desired. Enjoy! ;).
Preheat oven to 375°F In a small bowl, combine the flour, baking powder, baking soda, cinnamon, and salt - mix with a whisk. In a large mixing bowl, beat butter, brown sugar, sugar and vanilla until creamy. Beat in the egg. Add the flour mixture to the butter mixture, mix well. Add the milk and blend completely. Stir in the chocolate chips, oats and raisins. Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 10-12 minutes or until edges are crisp. Let cool for 3-5 minutes before transferring to a wire rack to cool completely.
Bake pie crust per package instructions. Pour orange juice into a small saucepan and whisk in cornstarch, until it's dissolved. Add a 1/4 cup sugar and lemon juice mix with cornstarch and orange juice. Cook over medium heat , stirring constantly, until clear and thick. About 5 minutes. Place finely chopped mangoes in pie crust. Pour warm orange juice mixture over mangoes. Cool 30 minutes or until room tempature. Beat whipping cream and remaining 1 tablespoon sugar in a medium bowl, on medium-high speed until firm , but not stiff, peaks form. Spread on top of mango mixture: sprinkle with nuts. Refrigerate at least 2 hours or until thoroughly chilled.
Preheat oven to 170°C (340°F). Lightly cover bottom of baking pan with some cooking oil, I find it easier to do using a pastry brush. Completely cover oiled pan with fresh rosemary branches, leaving about 5 or 6 branches to put on top of the roast. Peel all the outer skin of the whole garlic knob and break off the cloves. Do not peel garlic cloves; spread about 3/4 of them over the rosemary on pan bottom. Place roast on top of this and lightly paint it with some more of the cooking oil, lightly sprinkle about 1 tablespoon of flour over the top of roast and gently rub it in with your fingers. Cover with the remainder of the rosemary and the garlic cloves. Completely cover pan with cooking foil and tuck it in firmly all around. Place into preheated oven and cook for approx 4 hours (depending on size of roast). Do not remove foil during cooking time, when cooked properly meat should be moist and tender and should also fall away from bone very easily. About 1 hour before roast is cooked peel potatoes and carrots. Cut into large cubes, put into saucepan with salt to taste and cook until it is soft enough to roughly mash. Whilst potato is cooking prepare silverbeet or spinach leaves. Cut off most of the white stalks and roughly chop green leaves. Place into cold water salted to taste. Bring to boil, turn heat to low and simmer for 5 minutes. When potato and carrot are cooked, drain off all the water & roughly mash. Mix with 3/4 tablespoon of butter, finely chopped fresh parsley and finely chopped mild onion. Place in warm serving dish. Place in warm oven (at 100 - 150 degrees Celsius to keep warm whilst preparing remainder of meal. Drain silverbeet or spinach of all water, mix in 1/4-tablespoon butter and 1/4 teaspoon of cracked pepper. Take 2 garlic cloves from the meat and gently squeeze until garlic comes out of its skin, mash it and put into silverbeet or spinach and mix thoroughly. Place into warm serving bowl and put into warm oven along side of potato & carrot. Remove roast from pan and place on warm serving dish, pull out all the bone that can easily be removed. Place Rosemary around meat to garnish. Remove all garlic cloves and put them to one side. Cover roast with cooking foil. Put into oven with vegetables to keep warm whilst making gravy. Pour off all but 1 tablespoon of juice from baking pan. Pick garlic cloves up in your fingers (careful they may still be a little hot) gently squeeze them and the cooked garlic will come out of the outer shell. Mash some of it (about 6-7 cloves) put into baking pan, mix in rest of flour, gently mix in the chicken stock so that you do not get any lumps. When this is done, place all the fresh mint into the gravy and put pan over a light to medium heat and stir continuously until it thickens. Turn heat down to lowest level and allow to simmer for 5 minutes, stirring occasionally. Serve your meal on warmed dinner plates and enjoy!
Steam the spinach and drain well. Heat the oil in a medium frying pan over medium heat and cook onion until transparent, about 5 minutes. Dissolve the vegan chicken bouillon powder or bouillon cube in the boiling water. Add the TVP to the boiling water and let stand for about 10 minutes. Preheat oven to 350 degrees. Pat the tofu dry, then mash. In large bowl, combine the TVP mixture, spinach, cooked onions, and tofu. Stir in the remaining ingredients and pour mixture into a lightly greased 8 1/2 X 4 1/2-inch loaf pan. Smooth the top and bake for 45-60 minutes, or until brown on top. To make the gravy: In large saucepan, simmer all ingredients except for flour for approximately 5 minutes. Slowly add the flour (by tablespoons), whisking after each addition, until desired thickness is reached. Let loaf stand for 10 minutes, then run a knife around the edges and turn out onto a platter. Serve with gravy.
Preheat oven to 350°F. Lightly spray a 9x5" meatloaf pan with nonstick spray or (prepare a roasting pan set over a drip pan). Gently mix together all ingredients (except sauce ingredients) with your hands and form into a loaf- place in pan. Mix together sauce ingredients and pour over loaf. Bake for 1 hour or until cooked through; let rest 10 minutes before attempting to slice.
Add sugar & salt to 1.5 cup of bourbon take HALF of the herbs,1 apple, 1 orange and orange rind, peppercorns,1 garlic head, and 1 onion in saucepan bring to a low boil dissolving the sugar & salt. Remove from heat. Take a potato masher and gently press down the ingredients in the saucepan so all the flavors can release into the bourbon. Add 1 cup of ice to cool down. Line large bucket or pot with brining bag add the OTHER HALF of the herbs, fruit, peppercorns, orange rind, garlic & onion. Place turkey in bag, add 1 cup of bourbon to the inside cavity of turkey, 7 cups of cold water, then add bourbon & ice mixture finish with 8 more cups of bourbon. Stir & submerge turkey in bourbon brine make sure no air is in brining bag. Take the flavor injector, and inject the turkey in several different areas with the brining solution. Refrigerate & rotate every 12 hours. Brine for 48 hours, bring to room temperature for 45 minutes. Pat dry and cook. (SEE BOURBON DRUNKEN UPSIDE-DOWN TURKEY RECIPE).
mix first 5 ingrediants together and place 1/2 the marinade with steaks in a gallon size zip lock bag. Reserve the other 1/2 for noodles. Marinade for at least 2 hours. Heat broiler, place steaks on broiler pan brushing 1/2 of the marinade from the bag over the steaks. Broil 4-6 inches from the heat. Broiling 8-10 minutes for medium rare or till desired doneness, turning only once and brushing the other side with the other 1/2 of marinade from the bag. Place the reserved marinade that was not used with the steaks in the bottom of a large bowl. Place hot cooked noodles on top and toss till well coated. After steaks have been allowed to rest for a minute slice into strips and place over noodles. Sprinkle with cilantro green onions and sesame seeds.
Preheat oven to 350. In nonstick skillet, cook bacon over medium-high heat about 8 minutes or until nearly crisp. Drain bacon and wipe skillet dry. Return bacon to pan, add garlic, and cook over medium heat until bacon is crisp (about 3 minutes). Make sure garlic doesn't burn. Drain on paper towels. Using paddle attachment of electric mixer, beat cream cheese in bowl until smooth. Add cream. Beat well to mix. Fold in bacon, garlic, blue cheese, and chives. Transfer to a 2-cup baking dish. Top evenly with almonds. Bake about 30 minutes or until heated through. Serve with crackers, baguette slices, or vegetables.
Combine first 3 ingredients in a small bowl; stir until sugar dissolves. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms to pan; saute 4 minutes or until tender. Add 1/3 cup sherry mixture to mushrooms. Reduce heat, and simmer 1 to 2 minutes or until liquid almost evaporates. Spoon mushroom mixture into a bowl and set aside. Heat pan over medium-high heat; add fillets. Cook 3-4 minutes on each side or until browned on all sides. Add mushrooms and remaining sherry mixture to pan; cook 2 minutes. Transfer fillets to a serving platter and top with sauce and mushrooms. Enjoy!
Melt the butter, sugar& corn syrup together. Sift dry ingredients and add to melted mixture. Form into 2 or 3 rolls, about 2" high, wrap in plastic so the rolls are completely sealed and chill in the refrigerator for at least a week, 2 weeks is better Slice thinly and place on a buttered cookie sheet (Just over a 1/4"). Bake in moderate oven 375f for 5-7 minutes.
Combine first all ingredients for marinade. Marinate chicken in mixture for at least 2 hours. Drain chicken well and grill until done.
Steam/boil carrots in salted water until fork-tender; drain. In empty saucepan, heat butter over med-high heat until browning and nutty-smelling; remove from heat. Add drained carrots to the saucepan of browned butter; sprinkle with parsley, tarragon and salt and pepper. Toss to coat well.
Cook lasagna according to package directions; drain. Spread one (1) can apple pie filling in a greased 9x13x2-inch pan, slicing any extra-thick apples. Layer 4 pices lasagna over apples. In a bowl, mix together cheese filling ingredients. Spread evenly over lasagna. Top with remaining four pieces of lasagna. Spoon remaining can of apple pie filling over lasagna. In a small bowl, crumble together topping ingredients. Sprinkle over apple filling. Bake 350 degrees for 45 minutes. Let stand 15 minutes. Cut into serving pieces. Serve with sour cream.
Put fish fillets and buttermilk in a resealable plastic bag, let soak for 30 minutes. Mix the next 3 ingredients and sprinkle over both sides of the fish. Dredge the fillets in the panko in a 9" pie pan or other shallow dish. Spray the inside of the basket, place the fish in the basket and spray the fish. Air fry at 350 degrees for 10 minutes or until golden brown (check occasionally after 5 minutes).