HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all together until smooth (some lumps will remain, don't over mix). Pour batter by 1/4 cupfuls onto hot, lightly greased griddle or frying pan; Turn when bubbles appear (a minute or two) and cook for another minute. The Funny Face Technique: Drizzle a small amount of batter from a teaspoon onto the hot griddle or frying pan to make funny eyes, nose and mouth - or any design you'd like (hearts? the alphabet?; When they puff up, pour about 1/4 cup batter over them -right on top, covering your design. Turn when bubbles appear and cook for another minute or so. When you flip them back over you'll see your design (like freckles on a face)!
Wash and dry the sloes. Either pop them in the freezer for a week or so, until the skins after cracked, or use a needle or sharp skewer to make holes in their skins. Put the sloes into a large glass jar or bottle. Add the sugar. Pour on the gin. Add the cloves and essence if using. Seal the container. Leave the container for at least two months. Shake it every two or three days at first, then every week. Strain the liquid into smaller bottles. The longer you wait before this step, the better the drink will taste. Be warned - this is strong stuff! (Hic!).
Preheat oven to 350°F. Melt butter in pan. Add flour, salt, pepper and mustard. Cook over low heat until bubbly and smooth. Add milk and cook until mixture thickens. Add cheese, blend well, until all cheese is melted. Add green beans to cheese mixture. Pour into a buttered casserole dish and sprinkle with parmesan cheese, potato chips. bacon and paprika. Bake at 350°F for 30 minutes.
Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8 to 10 minutes or until golden; cool. For dressing, in a jar with tight fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well. Just before serving, combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.
Preheat oven to 350°F Grease and flour a 12-cup Bundt pan (I use Pam Baking spray). Add sugar and butter to a large mixing bowl. Beat on low until light and fluffy. Slowly add the eggs, one at a time, and continue mixing until well incorporated. Add the pumpkin, sour cream and vanilla, mixing on slow speed until well blended. While mixer is still going on slow, add the flour, one cup at a time. Next, add the cinnamon, baking soda and salt. Blend until well incorporated. Pour cake batter into prepared Bundt cake. Bake for 60 minutes or until a knife inserted into the center comes out clear. For the glaze: Place powdered sugar in a medium bowl. Slowly whisk milk into the powdered sugar. Continue whisking until no lumps appear. Continue whisking while adding vanilla, canned pumpkin, cinnamon and melted butter. Once glaze is smooth, gently pour over the top of the Bundt cake, allowing to drizzle down the side of the cake.
Fry bacon in iron skillet till crispy,drain when cool crumble. Slice tomatoes 1/4 inch thick. dip in egg. dredge in cornmeal,salt and pepper. Fry in bacon grease till browned on both sides. Remove and keep warm. With the cream deglaze pan drippings stir till thickened. at last minute add green onions. Put tomatoes on plate sprinkle with bacon, pour on sauce.
Skin and de-bone chicken(s), reserve skins and wings. Pull apart and/or cut up chicken into large pieces and place in pot with skin and wings. Add Water, chopped onion, carrots, celery, Bay leaves and thyme. Bring to boil. Add chicken base and bouillon. Salt and pepper to taste. Add noodles about 30 minutes before serving. Remove chicken skins, wings and Bay leaves. If desired thicken with corn starch. Serve with crackers, bread, etc.
Place both cheeses in a mixing bowl, and add in the salt and pepper. Break the eggs into a separate dish, and add only the whites to the cheese. Add the milk to the mixing bowl, and beat until blended. Add the baking soda and beat again. Let it rest for 1-2 minutes. Place a pan over medium heat and melt the butter. When the butter has melted and starts to sizzle, add in the beaten egg whites with cheese and milk. Quickly make a little dent in the centre and add the egg yolks. Let it cool for a minute (or longer, if you prefer the yolks hard and not runny), adding butter to the edges if need be. Serve hot, with buttered toast.
In a saucepan, whisk ingredients together. Let sit for 5 minutes. Then, bring mixture to a boil over medium heat, stirring often. Boil gently while stirring for 3 minutes, or until tapioca granules are clear and soft. Remove from heat; add vanilla and coconut if desired. Mixture thickens as it cools. Enjoy! Note: If you aren't used to sugar substitutes, you might hate the end result! You can try this recipe with 1/3 cup sugar or 1/4 cup Agave sweetener for a tasty treat. I am using Truvia (like Stevia but a more specific part of the plant?) because it is supposed to be "safe" and is plant-derived. It has a slight, licorice-like aftertaste (not as strong as that of Stevia, thankfully) but the nutmeg helps to balance that. *If you are on a anti-Candida diet, this dessert is particularly good because coconut milk is a natural source of caprylic acid, which helps to kill the little guys off.
Heat up about 2 tablespoons of olive oil in a sauce pan. Add onion & stir until it's slightly brown. Add the tomatoes, garlic,leek, and pinch of salt & pepper to the onions. Saute the ingredients until the tomatoes are soft. Squeeze about 1 tablespoon of fresh lemon juice over the ingredients. Spray olive oil on a baking sheet and place the mushrooms on the sheet with the bottom side up. Add the mixed ingredients from the saucepan into each mushroom & top with grated parmigiano cheese. Place the baking sheet into the preheated oven & bake for 12 minutes at 400°F. Sprinkle with fresh chopped parsley. Ready to serve :).
To prepare chicken, combine first 3 ingredients in a large zip-top plastic bag. Salt and pepper chicken and add to bag; seal. Marinate in refrigerator 4-6 hours, turning occasionally. Remove chicken from bag; discard marinade. Place chicken on a grill rack coated with cooking spray; grill 12-15 minutes on each side or until done.
Preheat oven to 350°F. Place oats, ginger salt and sugar into food processor and pulse until oats are coarse flour. Add butter in chunks and all purpose flour. Pulse until comes together in soft dough. Turn out onto greased baking sheet or 11x7' pan. Pat into layer about 1/2 inch thick. Score cutting through in 12-16 pieces, but leave intact. Bake in 350°F oven 35-45 min until edges are a moderate brown color. Remove and cool about 5 minutes. Cut along scored lines and remove pieces to a cooling rack. Store in container. This shortbread makes a nice crumb crust. Feel free to leave out ginger, add lavender, or other spices. Can also be made savory: leave out the sugar and put in spices or herbs of choice. Form into a log and refrigerate. Cut into slices for crackers! Bake 10-14 minutes depending on thickness!
Peel the zest off of 2 oranges and the lemon with a vegetable peeler; set aside. Squeeze the juice out of all the oranges and the lemon; set aside. In a saute pan, over low heat, cook the sugar with the vinegar until reduced to a dark syrup. Add the stock and orange and lemon juices; bring to a boil. Reduce heat and simmer for about 45 minutes, skimming any foam that appears on the top. Once done, the sauce should coat the back of a spoon. Meanwhile, cut the reserved zests into thin julienne strips; add to sauce the last couple of minutes of cooking. Season sauce with salt and pepper to taste; serve hot.
Preheat oven to 400°F Lightly coat a baking sheet with cooking spray. Place cream cheese in a small bowl and stir until completely smooth. Separate the egg yolk from the egg white. Place the egg white in a small bowl and add the egg yolk to the cream cheese. Add 1/4 cup sugar and lemon juice to cream cheese and combine. Lay puff pastry on a flat surface and cut into nine small squares. Spoon about 1 tablespoon of cream cheese mixture diagonally down the center of each square from one corner to the opposite corner. Press the blueberries into cream cheese. Fold the sides into the center, wet the points with a little water and press tightly to seal. (Press sides tightly together or they will open while they bake). Place turnovers on the baking pan, brush with egg white and sprinkle lightly with the sugar and cinnamon. Bake for 15 minutes until golden brown. Remove from oven and serve warm.
Whisk peanut butter, honey, lime juice, fish sauce, and coconut milk in a small bowl. Heat oil over high heat and brown chicken. Reduce heat to medium and add shallot and garlic. Cook until the chicken has cooked through and the shallot is soft. Add peanut sauce and chili-garlic sauce and cook for another minute or two to allow the flavors to come together. Serve over a handful of spinach and with a side of rice.
Seperat eggs beat egg whites till fluffy, put aside. Mix egg yolk, sugar, milk, vanilla. Slowyly add flour and baking powder. Once mixed untill smooth, fold in egg white. Pan fry. EAt.
Preheat the oven to 350 degrees. Melt the 1 1/2 sticks of margarine in a 9 x 13 pan. Meanwhile, combine the flour, (1 1/2 cups) sugar, baking powder and salt. Add the milk to the dry ingredients and stir until not lumpy. Pour the batter over the melted margarine. Drain the can of peaches (save the juice) and then place the peaches randomly over the batter. Then pour the peach juice over all. Then sprinkle the 1 cup sugar evenly on top. Bake , uncovered, at 350 degrees for one hour, or until bubbly and beginning to brown.
Saute onions, bell pepper, and garlic in 5 tablespoons of olive oil. Add beef and cook until no longer pink. Add stewed tomatoes, olives, salt, pepper, and cheese. Cover and simmer for 30 minutes. Then add Worcestershire sauce, mushroom pieces and tomato soup. Combine mixture with cooked spaghetti, refrigerate overnight. To serve, heat in oven at 350°F for approximately 45-60 minutes, or until heated through.
Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; saute until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.). Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Bake loaf until loaf registers 160 degrees, about 1 hour. Cool at least 20 minutes.
Preheat oven to 350 degrees F & grease a 2-quart baking dish. In a large skillet, brown sausages in butter. In a large bowl, stir together the peaches, chili sauce, sugar, ketchup, onion & curry powder, then stir in the sausages. Transfer to the prepared baking dish & bake for 30 minutes, then stir, before baking for another 15 minutes or until bubbly.
Stir soy sauce, vinegar, oil and honey in large bowl until blended. Steam broccoli florets just until crisp-tender, about 5 minutes. Cool. Stir sesame seeds in heavy large skillet over medium heat until golden, about 5 minutes. Transfer to small bowl and let cool. Mix broccoli and half of sesame seeds into dressing. Let marinate at room temperature at least 30 minutes or up to 2 hours, tossing occasionally. Transfer broccoli to serving platter. Pour dressing over. Sprinkle with remaining sesame seeds.
Build all the ingredients except the tea in a mixing glass and give a quick stir. Strain into a rocks glass over fresh ice and top with tea.
In food processor, combine water, egg, yolk, lemon juice, white vinegar, salt, sugar, and pepper until combined, about 10 seconds. With machine running, gradually add oil in slow steady stream (process should take about 30 seconds); scrape down sides of bowl with rubber spatula and process 5 seconds longer. Adjust seasoning with additional salt and pepper, if needed.
Cook the pasta following the directions, drain and keep warm. Wash the leek well and slice thinly. Heat the oil in a large pan, add the leek and garlic and cook over a medium heat stirring occasionally for about 10 minutes. Add the chicken, stock, artichokes and tomatoes and cook uncovered for about 5 minutes or until the chicken is heated through thoroughly. Stir in the pine nuts and season to taste. Toss through the pasta to combine and serve.
Put your onion, garlic, carrot and basil stalks into a large pot with a couple of lugs of olive oil. Cover the pan and simmer gently without colouring for 20 minutes, stirring every couple of minutes. Whisk together the cream, vinegar and egg yolks in a small bowl and put to one side. While the vegetables are simmering, drop the tomatoes into boiling water for 30 seconds, then remove the skins and roughly chop the flesh. Add these to the veg, then pour in the stock and simmer for a further 20 minutes with the lid on. Leave to cool a little then puree the soup in a liquidiser. Put back into pan, bring back to a simmer and season carefully with salt & pepper. Just before serving whisk in the cream mixture, but do not let it return to the boil. Serve straight away sprinkled with a few torn up basil leaves.
Mix dry ingredients together, (except for the 1/8 cup sugar and the 1 Tbl. flour, as that gets mixed with the apples.), then cut in softened butter. Put lemon juice in a glass pie plate. Peel, core and slice apples, putting in pie plate as you go, mixing with the lemon juice. Mix the 1/8 cup sugar with the 1 Tbl. flour, mix into apples. Top with crumb topping. Bake at 350 degrees for 50 minutes. Serve warm with ice cream.
Stir together the hot espresso, creamer, and cinnamon in a glass measuring cup Pour into 2 mugs. Add a scoop of ice cream to each and sprinkle with cardamom.
Peel and grate the carrots (in a food processor if possible). Whisk lemon juice, oil, sugar, mustard& pepper. Add carrots and parsley and toss well. Cover and refridgerate up to 8 hours. Season with salt and serve on lettuce lined plate or bowl.
Brown ground beef in a 3-5qt oven safe pan (Dutch oven) and put aside on paper towels to drain. Reserve 2 tablespoons of the fat from the browned meat in the pan. Finely chop the onion and garlic and add to the pan cooking over medium low heat till onions are translucent. Return meat to the pan also adding the spaghetti sauce, kidney beans, and chili seasoning. Once the mixture is heated through set aside in a bowl leaving a thin layer of chili mixture in the pan. Now we can begin layering with a single layer of chips, a layer of chili mixture, and a layer of cheese. Repeat the last step till you run out of the chili mixture. To top off the cassarole crush some of the remaining chips and add them to the reserved cheese and sprinkle over the top of the cassarole. Bake the cassarole covered for 20 min at 350F. Then uncover and bake for the remaining 10 min.
Brown beef in skillet, drain. Add Manwich sauce and heat thru. Meanwhile mix the mayo, milk, garlic powder, salt and pepper with a whisk, pour over shredded cabbage, stir to combine. To serve: place a burger bun open face on a plate, cover bun with manwich sauce, place cabbage mixture over the manwich mixture. Enjoy!
Drain and thoroughly rinse jalapenos in cold water. (I cover them with water in a pan and drain in a collandar several times) Place jalapenos in a glass container and cover with sugar. Refrigerate overnite or until sugar turns to syrup. Serve with cream cheese and crackers or with roasted turkey or chicken. These are soooo expensive when purchased but so easy to make and Yummy!
Heat oven to 400°F Brush pan with vegetable shortening or butter. In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Blend butter into the flour mixture with a pastry blender or two knives. The mixture should look like course meal. Stir in candied ginger. Add buttermilk to the flour mixture. Stir just until the dough comes together. Do not over mix the dough. Divide dough evenly among wells in pan. Bake for 13-18 minutes, until golden brown and toothpick comes out clean. Cool 10 minutes in pan. Remove from pan and serve.
Preheat oven to 400 degrees F. Pierce potatoes with a fork and bake them until almost cooked, about 30 to 40 minutes. (Alternatively, microwave them on high for 6 minutes, turning them halfway through.) Leave oven on. In a large bowl, stir together mustard, olive oil, thyme, salt and pepper. When cool enough to handle, cut potatoes lengthwise into 4 wedges each. Toss wedges in mustard mixture until thoroughly coated. Raise oven temperature to 500 degrees F. Lay potato wedges, with one cut side down, on a rimmed baking sheet and roast for 20 minutes, turning them onto the other cut side after 10 minutes. Transfer to a warmed platter and serve.
Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie. Heat oven to 400 degrees. In large bowl, combine all filling ingredients. Toss lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in top crust. Bake at 400°F for 40-45 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
Mix butter, sugar, milk and cocoa together in a large saucepan. Bring to a boil, stirring constantly; boil for 1 minute. Remove from heat and stir in remaining ingredients. Drop by teaspoon full (or as large/small as you would like) onto wax paper and let harden. They will set up in about 30-60 minutes. These will keep for several days without refrigerating, up to 2 weeks refrigerated and 2-3 months frozen. Yield will depend on how big you make the cookies.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or use a Silpat liner for best results. In a medium bowl, stir peanut butter and sugar together until smooth. Beat in the eggs, one at a time. Stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Press a criss-cross into the top using the back of a fork. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container. They will get chewier with time, if they last that long!
Fully cook onions and ground beef till done, in a deep fry pan or a dutch oven. Drain most water from Green Beans and add to Ground beef mixture. Cook on med-low till all throughout. Slice cheese, place a top mixture and cover for 2-3 minutes till melted. Then mix thoroughly. Serve.
Trim and cut the green beans into 1-inch lengths. Cook in rapidly boiling water, about 5 minutes or until crunchy-tender. Drain beans, immerse in cold water to stop the cooking until they are cool, then drain well. At this point you can set them aside and refrigerate until ready to serve. Mix the dressing ingredients in a small bowl with a whisk until well blended. Toss the green beans with the ginger root, red onion and dressing. Serve immediately.
Butter a 9 by 13 inch baking dish and preheat the oven to 350°F. Place the vegetables in a large pot, cover with cold water and bring to a boil. Salt liberally. Cook until the potatoes are tender, 10-15 minutes. Drain well and return to the pot. Mash the vegetables, being concerned only that the potatoes are well mashed. Stir in the cream cheese and Parmesan cheese and season with salt and pepper. Transfer the vegetables to the buttered baking dish and dot the top with butter. Bake for 45 minutes, until the top is lightly browned. You may prepare and refrigerate the casserole a day in advance. Remove from the fridge and bake for 1 to 1 1/4 hours until hot all the way through. Serves 6-8. Screamingly Good Food Karen Barnaby.
Mix blue cheese, cheddar cheese, cream cheese and Worcestershire sauce in a medium bowl with a fork until blended. Cover and chill at least 8 hours. Divide cheese mixture in half. Shape one half into a ball and place on wax paper. Sprinkle another piece of wax paper with paprika; roll cheese ball in paprika to thoroughly coat. Mold into an apple shape. Shape the remaining cheese mixture into a ball. Combine parmesan cheese and food coloring in a covered container or large plastic bag and add cheese ball. Roll cheese ball in parmesan cheese until thoroughly coated. Mold into a pear shape. Make a small depression in the top of each cheese ball for stem ends; insert piece of cinnamon stick into depressions. Insert leaves into tops of cheese balls.
Thaw and drain spinach and broccoli. Add onion soup mix; add sour cream. Put in buttered casserole. Top with buttered bread crumbs (don't butter them) and Parmesan Cheese. Bake at 350 for 30 to 45 minutes.
Preheat oven to 180°C. Mix tuna, rye and parsley together well, breaking up tuna pieces so they are soft and mushy. Add water gradually, as is needed to make a firm dough that is easy to mould into a small shape. Roll a teaspoon-sized amount of the dough between your palms, creating a small round ball. Flatten the ball so it becomes disc-shaped. Repeat process until all mixture is used, placing each biscuit disc onto a lightly greased oven tray. Bake in your 180°C oven for 20 minutes, or until golden brown. Turn oven off, though leave tray in until oven has completely cooled. (This will help to dry out the biscuits further, and therefore help the treats keep for longer). When biscuits have cooled completely, they are ready to serve. Handy as an occasional treat, and/or an addition to your pet's everyday dry food. Store treats in an air-tight container in the pantry.
Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish. Remove the crusts from the buttered bread and cut into quarters (triangles or squares). Place half in the bottom of the prepared dish sprinkle with the chopped dates then arrange the remaining bread triangles, buttered side up, over the dates. In a saucepan, heat the milk to hot but not boiling. In a large bowl, mix together the eggs, vanilla and sugar then add the hot milk, stirring well. Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread. Leave to stand for 10 minutes. Sprinkle with a little extra sugar and grated nutmeg then bake in the oven for 30-40 minutes until the top is browned and crispy.
Saute ground beef and pork and onions with olive oil in a soup pot until brown. Add sauerkraut and mushrooms (with their liquids) and pickles; stir together with the meat. Add entire bottle of sauce or ketchup and the vegetable broth. Simmer for 45 minutes, stirring occasionally. Add salt and pepper to taste. Add heavy cream and cook for 1 more minute, then serve.
Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring. Add the lemon juice and icing sugar to the mascarpone, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split. Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch. TIP: If you find it difficult to remove from the ring, use a flat/palette knife to cut around the cheesecake. Place the cheesecakes onto a large plate or individual ones and decorate with the fruit of your choice!