HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put butter in a large mixing bowl. Using an electric mixer, beat on medium speed until creamy. Gradually add brown sugar, sugar, and pudding mix; beat well to combine. Add eggs, and vanilla; mix well to combine. In another bowl, add the flour, and baking soda. Gradually add to the batter and mix well. Add in chocolate morsels and pecans; stir to combine. Drop batter by rounded teaspoonfuls onto an ungreased baking sheet. Bake at 375° for 8-10 minutes. Let cool on baking sheet 3 minutes. Transfer to wire rack and let cool completely. Freezes well in air-tight container up to 8 months.
Add sugar, sour cream, and milk to eggs and beat thoroughly. Sift dry ingredients together several times. Add orange rind. Stir into egg mixture to make donut batter. Drop batter into hot oil. Flip over when bottom side is brown. Remove from oil and drain on paper towels. Makes 2 dozen donuts.
Line 8 2" aluminum tart pans with thinly rolled pastry. Preheat oven to 375F. Combine and stir mushrooms with brandy or lemon juice. Shred crab, removing any hard parts. Fill each tart with alternate layers of mushrooms, crab and grated cheese. Beat eggs, flour, nutmeg, salt and cream. Pour equally over each tart. Place in baking pan and bake 20-30 mins or until custard is set, and top is golden brown. If you are preparing this in advance, cool thoroughly and wrap each tart in square foil. Refrigerate or freeze. To reheat, unwrap and place in a 375F oven 10-15 mins.
Rinse potatoes with cold water; place in a large saucepan. Add the cream, garlic, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are crisp-tender. Remove from the heat; stir in eggs and 2-3/4 cups of cheese. Pour into a greased 13x9x2 inch baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are tender.
Pre heat oven to 350 or higher. Just watch that it doesn't burn. For the olive oil, I used an olive oil mister and used it on both sides of the tortilla. Sprinkle with cheese and rosemary. Add proscuitto. I cooked mine on a baking stone for approximately 7 minutes, but it needs to be watched.
Combine onions, ginger, garlic, almonds, peppers, cumin , coriander, turmeric, cayenne and salt in a food processor or blender. Blend until you have a smooth paste. Put the oil in a large, wide non-stick pan and heat til hot. Pour in all the paste from the food processor. Stir and fry the paste for 10-12 minutes or until you can see the oil forming tiny bubbles around it. Put in the chicken, with the water, lemon juice and pepper and bring to a boil. Cover, turn heat to ow and simmer gently for 25mins. Stir a few times during this cooking period.
Mix all ingredients just until blended. Heat enough oil in a pan to cover bottom. Drop a spoonful of fritter batter into hot oil and cook until golden brown and crisp. Remove from oil and drain on paper towels. Sprinkle lightly with salt.
Add all the ingredients to a saucepan; bring to a simmer over medium-high heat, stirring just until the sugar dissolves. Decrease heat and simmer until the berries have softened, about 10 minutes. Cover and cool off the heat for 30 minutes. Pour the contents of the pan into a large blender; puree until smooth. Strain through a fine-mesh sieve into a 13x9 inch baking pan, pushing the solids against the mesh with the back of a wooden spoon. Freeze the mixture in the pan on the floor of the freezer for about 3 hours, stirring about every 20 minutes with a fork to break up the ice crystals and distribute them evenly throughout the pan. After the mixture has frozen but is not yet fully firm, cover it tightly with plastic wrap; the granita will keep this way for up to 3 weeks. Scrape the surface of the granita with a fork to produces lots of shaved ice crystals, scoop these into individual cups or glasses for serving. *Spiced Cranberry Granita: add 1 teaspoon ground cinnamon, 1/4 t. ground mace, and 1/4 t. grated nutmeg to the pan before you set the mixture aside to cool for 20 minutes; proceed as directed.
Clean and crush strawberries in a large bowl with a potato masher or hands. Peel and clean peaches(make sure to remove all residue from the pits) and crush in a large bowl with a potato masher or hands. With GLOVED hands clean and seed scotch bonnets then mince with a knife or in a food processor. Add peaches, strawberries, peppers, lemon juice, vinegar and sugar in a non-reactive pot and bring to a rolling boil over medium high heat. Boil stirring constantly for 2 minutes. Add Pectin and return to rolling boil stirring constantly for additional 1 minute. Remove from heat and ladle into 8 oz hot sterilized jars, clean tops and affix lids and rings to jars. Process jars in a water bath canner for the recommended time for your altitude, cool and store for up to 12 months.
Place all ingredients, except pecans, in a saucepan with a heavy bottom and cook over medium heat, stirring until it comes to a boil. Then stir occasionally and cook until soft ball forms when a small amount is dropped in cold water. Add pecans; beat well until lukewarm. Drop by spoonfuls over waxed paper.
In a large bowl, combine the first seven ingredients. Add chicken and toss to coat. Transfer to a shallow microwave-safe dish. Cover and microwave on high for 3 minutes, stirring once. Add green pepper and cashews. Cover and microwave on high for 2-4 minutes or until chicken juices run clear, stirring once. Let stand for 3 minutes. Serve with rice. Editor's Note: This recipe was tested in a 1,100-watt microwave.
Pound chicken breasts to 1/2 inch thickness( you could make them thinner to speed up cooking). Mix milk and egg in a shallow dish or bowl. Pour flour onto a plate. Place both chicken breasts in egg/milk mixture,coating well. Then coat each piece of chicken with flour.( coating each side well). Place both pieces in pre-heated oiled skillet. Fry until golden brown in color, about 10 to 15 minutes,drain oil from skillet if needed. Coat both sides of fried chicken with barbecue sauce. Place 1/8 cup of shredded cheese on each chicken breast, top with equal amounts of bacon. Cover with lid until cheese is melted, about 5 minutes.
Mix it all together, roll into balls, press with a fork dipped into sugar. Bake at 300F about 12 minutes.
Mix everything (including sauce mix from pkg) in 4 qt pan. Bring to a boil, stirring. Reduce heat and simmer for 15 minutes or until vegetables are tender.
Preheat oven to 375 degrees Fahrenheit Chop celery and onion and saute in medium skillet with 2 Tablespoons Canola oil until vegetables are tender Cook rotini noodles according to package directions Spread cooked noodles in the bottom of 1 1/2 qt casserole dish Layer cooked vegetables on top of noodles and mix together well Spread chopped burger over vegetable layer with 1 cup of grated cheese over top of vegetables Pour stewed tomatoes over top of cheese and fold into the vegetables Sprinkle remaining cheese on top and bake in oven for 10 minutes until cheese is nicely melted.
Peel banana; break into chunks. combine all ingredients in blender. Cover & blend until smooth. MODIFICATIONS You can modify by adding a scoop of soy protein powder & 1 tablespoon of flaxseed oil; you can also add 1 cup of pineapple chunks (stored in water) or 1 cup of frozen mango chunks as a substitute for the sorbet.
Lettuce: I use a knife to cut the lettuce into strips, then tear the strips into bite size pieces. The lettuce is well washed, spun dry, then wrapped in a large, clean dish towel then placed in the fridge. I do this hours before serving so whatever moisture is still in the lettuce has been absorbed by the towel. Crutons: In a non stick pan, heat the oil until hot. Add the french bread and toast (carefully) until golden. Place hot crutons into a bowl and add the finely grated parmesan cheese, salt and pepper. Toss in the bowl until the parmesan cheese is distributed around. Set aside Note: the finer the grate with the parmesan the better it adhears to the hot cubes. I also use a non stick skillet as it saves in the clean up -- just make sure that the temperature is not too high. You might need to adjust on the oil -- if they look dry, add a bit more olive oil. Dressing: In a blender, add the garlic and anchovies and blend first. Add the lemon juice, capers, worcestershire sauce, Dijon mustard, salt, pepper olive oil, water, parmesan cheese, mayonnaise and the pinch of curry powder. Blend and adjust seasonings if necessary. Note: I like my dressing to be a certain consistency, so thin it out with water, milk or cream if necessary. There is enough dressing for 2 meals. To serve: In a large bowl add the romain lettuce and crutons. Add enough dressing to coat the salad.
Using a good chopping knife, begin to coarsely chop your piles of nuts, cherries and dates. The dates will be very sticky, but just do you best to slice, and then cube them up. Combine your piles and chop together. It will be pretty rough at first, but just keep chopping and the ingredients will begin to combine and stick to each other. Once the ingredients begin to stick together, use your knife to squish it into a single mass. Chop up that mass and repeat. The mass will continue to hold together better, and eventually your chopping will be more like taking slices off of the mass. If at this point you feel your mix is still too dry, try adding another date. Continue on until the mass reliably sticks together. At that point, you will be able to knead it a couple of times using your hands. Just fold it over on its self and mush down. It will be a little sticky, but not too much. Press it into a rectangular shape about 3/4&#8243; high. Using a clean knife, cut the mass into bars. They can be wrapped in plastic wrap for later use.
Melt butter in a bowl (1 min in microwave), let cool to room temperature Set aside. In a med saucepan whisk together the egg yolks, lime juice and water. Turn on heat to LOW (really low). Whisk vigorously while sauce begins to thicken. (this may take some time but dont give up). Once thick enough remove from heat. Whisk butter, then Slowly add to egg mix. Continue whisking -- Place back over low heat. Add spices. Whisk whisk whisk :O) Serve immediately!
First, brown meat in cooking pan, and add half of onion powder, 1 tsp oregano, and 1/2 teaspoons garlic salt to meat. Drain fat (leave a little for the sauce) from meat, and put into a large cooking pot. set aside. Saute onions and 1 clove of garlic in the olive oil. Cook until they begin to get clear. Add onions and garlic to the meat you have in the pot. Add tomato sauce, paste and diced tomatoes. Add your 4 cups of water and bring to a low boil (bubbling but not violent enough to where you can't add more ingredients). Add remaining ingredients slowly, and stir occasionally for 5 minutes. Let this cook covered for 3 hours on low heat, but be sure to check it about every 30-45 minutes and stir. You want to avoid sticking in the pot. Taste every time you check the sauce to make see if you need to add anything else.
First, tackle the onions. Wearing gloves, peel the onions in a well ventilated area and slice into thin rounds or half rings (I use a mandolin for speed, precision and less crying). Melt the butter in a large pan over a medium heat, add the onions (don't worry if they're spilling over the sides) stir well and cover with a lid (you may have to do this in 2 pans but you'll be able to add them together once they've reduced down). After a minute or so, reduce the heat and cook very very gently for about 40 minutes, checking and stirring every 5-10minutes. The onions should be unctuously soft by now, bathing in their own liquid. If not give them another 10 minutes or so. Remove the lid, stir in the sugar, turn up the heat just a little and gently simmer for another 20-30 minutes or so until almost all of the liquid has evaporated. Be careful the onions do not burn. At this point you must stand over the pan and stir the onions constantly, for 10-15 minutes or more scraping the bottom of the pan if necessary so they do not burn until they become golden brown. Once this point is reached you can breath a sigh of relief! Add the vermouth and boil for a few minutes until it has completely evaporated then add the stock, bay leaves and salt along with a good amount of freshly ground black pepper. Simmer gently for half an hour, stirring from time to time then taste and adjust seasoning if necessary Meanwhile toast 6 slices of French bread and set aside. When ready to serve, put a toasted slice of bread in each bowl, pour over the soup, sprinkle with grated gruyere cheese and grill until hot and bubbling. Serve with extra crusty bread and allow yourself to be soothed and calmed. You will be rewarded for all your hard work I promise!
Combine all ingredients and stir well. Shape into 12 patties and chill for at least an hour. Coat a nonstick skillet HEAVILY with cooking spray. Over medium heat, cook patties ~5 minutes on each side. (I'm guilty of smashing on them with a spatula to see if the juices are clear yet. This only serves to dry them out even more. But old habits -- ). Serving size for nutritional data = 1 patty.
Place all ingredients into the blender and process until smooth-add 2 ice cubes and process until blended into the smoothie. Enjoy!
Butter and flour baking sheet. Whisk 2 cups flour, 1/3 cup sugar, baking powder, baking soda, and salt in large bowl. Add butter and grated orange peel; rub in with fingertips until coarse meal forms. Mix in chocolate chips and dried cherries. Whisk buttermilk, egg yolk, vanilla extract, and almond extract in small bowl to blend. Add buttermilk mixture to dry ingredients; stir with fork until dough comes together in moist clumps. Gather dough into ball. Press out dough on lightly floured surface to 3/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut out scones. Gather scraps, press out dough and cut out additional scones. Transfer to baking sheet, spacing 1 inch apart. (Can be made 1 day ahead. Cover; chill.). Preheat oven to 400°F Brush scones lightly with milk; sprinkle with remaining 2 tablespoons sugar. Bake until scones are crusty on top and tester inserted into center comes out clean, about 15 minutes (or up to 20 minutes if refrigerated). Serve warm or at room temperature.
Melt butter and saute onions until soft. Sift flour and seasonings into the mixture and cook for 1 minute. Add milk and cream. Stir until the sauce thickens. Cook 2 minutes. Fold chicken and ham (or bacon) and turn into a greased casserole dish. Top with bread crumbs and cheese. Bake at 190 degrees c until top is golden brown. When making this meal for my family, I usually double it.
Scoop about a nickle to a quarter sized dallop of cream cheese into center of a wrap. Dip fingers or pastry brush into egg and smear a small amount on all four corners of wrap. Grab four corners to meet in the center and press down lightly to make it stick together. Fry until golden brown - no extra sauce needed to make these taste perfect!
Bring cream, milk, and salt to a boil in a 3- to 4-quart heavy saucepan and remove from heat. Whisk together eggs, sugar, and matcha in a bowl (tea will not be completely dissolved), then add 1 cup hot cream mixture in a slow stream, whisking vigorously. Whisk custard into remaining cream mixture in saucepan and cook over moderately low heat, stirring constantly with a wooden spoon, until thick enough to coat back of spoon and registers 170°F on an instant-read thermometer (do not let boil). Immediately pour custard through a fine sieve into a metal bowl, then cool to room temperature, stirring occasionally. Chill, covered, until cold, at least 1 hour. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Place the shrimp in a small saucepan with enough water to cover; bring to a boil, remove from the heat and let stand 1 minute. Drain, add cold water to cover and let stand 5 minutes. Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites. Shell, de-vein, and chop the shrimp finely, then add to the egg yolks. Add the mayonnaise, mustard, lemon juice, capers, parsley and Tabasco and mash the mixture with a fork until smooth. Fill the whites with equal amounts of the mixture and sprinkle dill over the tops. Cover with plastic wrap and chill until ready to serve.
In a small bowl, combine the garlic powder, chili powder, salt and paprika. Rub over both sides of chicken breasts. In a large skillet, coated with nonstick cooking spray, brown chicken on both sides; drizzle with lime juice. Cover and cook for 5-7 minutes or until juices run clear.
Preheat oven to 180°C. Butter and line the base of a loaf tin with baking parchment. Put 6 oz (175g) of the sugar in a bowl with the butter, flour, baking powder, eggs, and the zest of 2 limes. Split the coconut milk in half and set one half aside for the topping. Add most of the other half to the bowl and beat the mixture together until well blended. Add enough extra coconut milk to make a dropping consistency. Spoon the mixture into the prepared tin and level off the top. Bake for 40 mins, or until the cake is golden and firm to the touch. Meanwhile make the topping: Tip the reserved half of coconut milk into a saucepan. Add 5 oz (150g) of sugar. Bring to the boil and continue to boil for 5 minutes, or until syrupy and you can see the bottom of the pan when you stir. (For some reason this took me nearly 20 minutes!). Stir in the lime juice and set aside. With a pestle and mortat, crush the remaining sugar with the remaining lime zest, until you have a damp green paste. Set aside. When the loaf is done, remove from the oven and pour the syrup over the top, a little at a time, waiting for the cake to absorb it before adding more (it will come up the sides of the tin in the end). Leave cake until completely cold. Sprinkle the lime sugar over the top.
Make a batter with flour, cornflour and water. You need about two-thirds flour and one-third cornflour. Mix with water to the consistency of double cream. Stir in the chicken strips until they are evenly coated. Heat oil in a wok or deep-fryer. The oil should be deep enough to completely cover the pieces of chicken when they are put in it. Once the oil is hot (test by dropping in some of the batter off a teaspoon - it should rise quickly to the surface sizzling gently), add the pieces of chicken a few at a time and fry until golden-brown. You will need to do this in several batches. As each batch is cooked, put to one side to drain. Take a clean wok and heat a couple of tablespoons of oil in it. When hot, add the onions, pepper and chilli and stir fried for a couple of minutes until the onion starts to turn translucent. Add the fried chicken strips and stir thoroughly for a minute or two. Stir in a generous quantity of sea salt and ground black pepper. Serve immediately with rice and vegetables.
In medium bowl, combine graham cracker crumbs, I Can't Believe It's Not Butter spread and 3 tablespoons sugar; press into 9-inch springform pan. Freeze 15 minutes. Meanwhile, in large bowl with electric mixer beat cream cheese, remaining 2/3 cup sugar and vanilla until smooth; set aside. Into springform pan, spoon Breyers ice cream, pressing to form an even layer. Evenly spread on cream cheese mixture. Cover and freeze 4 hours or overnight. Freeze serving platter 30 minutes before serving. Top cheesecake with cherry pie filling. Dip knife or metal spatula in hot water, then wipe dry and run around edge of cake to loosen. Remove ring from pan. On chilled serving platter, arrange cake.
Preheat oven to 475. Butter a 13X9 baking pan and set aside. Place the raisins in a small bowl, add the rum and let soak while you proceed. Mix cold water and lemon juice, set aside. Peel and core apples, cut into eighths, then cut each eighth crosswise into thin slices, letting them drop into the water and lemon juice mixture; set aside. Combine the sugar, lemon zest and cinnamon in a small bowl and set aside. Spread the phyllo sheets on a damp cloth. Lightly brush the left half of the top sheet of phyllo with a little of the melted butter and fold in half as if closing a book. Fit into the bottom of the prepared baking pan and brush lightly with more butter. (You can also spray the sheets with butter flavored spray - it still tastes great and you save a lot of fat - very easy too). Layer in 5 more sheets of phyllo, buttering, folding and buttering as before. (The phyllo sheets may not fit the bottom of the pan exactly - if too big, tuck under any overhang; if too small, stagger placement so that bottom of pan is covered.). Drain the apple slices and pat very dry. Arrange half the slices in the pan on top of the phyllo. Sprinkle with half the sugar mixture and half the raisins and rum; then spread with half the creme fraiche. Top with four more phyllo sheets, again brushing with butter, folding and brushing again after placing in pan. Make sure the phyllo covers the apples. Arrange the remaining apples on top of the phyllo, sprinkle with remaining sugar, rum and raisins. Spread the remaining creme fraiche and set aside. Bring the cream and rosewater to a simmer in an uncovered small heavy saucepan over low heat, then pour evenly over apples. Finally top with remaining phyllo sheets (about eight), using the same buttering, folding and buttering technique. Place the pan of strudel on a baking sheet (to catch any boil over) and slide onto the middle rack. Bake uncovered for 10 minutes. Reduce oven temp to 400 and continue baking, uncovered, till bubbling and richly browned. *THE RECIPE DOES NOT SPECIFY A TIME HERE - begin checking after 10 minutes - I baked it about 20-25 minutes after the initial 10. (if it browns too fast, cover with foil). remove from the oven and cool 15 minutes. Sift confectioner's sugar evenly over the top, cut into large squares and serve at once.
In a large bowl combine beef, stuffing, tomato sauce, egg, onion, green pepper, oregano, basil, garlic powder, salt and pepper. With hands blend mixture well and form into a firm loaf. Place in center of greased baking dish. Bake in preheated 350 degree oven for 30minutes. Meanwhile, combine BBQ sauce, brown sugar and nutmeg. Stir well. Pour mixture over top of meatloaf. Continue baking meatloaf for an additional 30 minutes. Remove from oven and let set for 5minutes before slicing and serving.
Cook the potatoes 10 minutes in a large pan with enough water to cover; add the beans and cook 7 minutes more. Remove to a large bowl. Add the onions, cucumber, and half of the cheese and tomatoes to the potatoes and the beans and toss the salad. Mix the mayonnaise, mustard and honey and pour over the salad. Sprinkle with the remaining cheese and mint leaves. Add a little salt and pepper if you wish. Serve and enjoy!
Heat up a small fry pan (I use cast iron) over medium heat. Meanwhile, in a small bowl, mix well the potatoes, 1/2 teaspoons of flour, herbs, garlic powder, salt and pepper together with a fork. Gather up the potato mixture with your hands and form into a patty and flatten slighty. Holding the patty in the palm of your hand, sprinkle a bit of flour on the patty. (I use a shaker can) Gently pat the flour onto the patty, flip over and do the same with the other side. Add olive oil or butter (I sometimes use a bit of both) to the heated pan. When the oil is hot, gently place the patty into the pan. IMPORTANT: DO NOT MOVE THE PATTY AROUND. Let cook about 3-5 minutes. Using a spatula and a fork, gently flip the patty over to cook on the other side. The potato should be nicely browned. Again, DO NOT move it around in the pan. Cook for another 3-5 minutes until browned and heated through. Transfer to plate and cover with fried onions, if using. Enjoy! For Vegan omit butter.
In a large Dutch oven, saute the meat in the olive oil. Drain a bit and move meat to sides, leaving space to saute onions and garlic until they soften. Add beef stock, wine, vinegar, garlic, onions, spices, canned tomatoes, sundried tomatoes, and tomato paste. Simmer until meat is fully cooked and flavours meld, about 45-90 minutes on lowest heat. Adjust seasonings. Serve with choice of garnishes.