HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour boiling water over dates and baking soda and let stand while mixing batter. Cream shortening until fluffy, then add sugar gradually. Add eggs and beat well. Add sifted flour and salt, alternating with date mixture. Mix well. Spices such as cinnamon, cloves or nutmeg may be added to flour mixture. Add vanilla and blend. Bake in 350 oven for 45 minutes, or until cake springs back when lightly touched.
Combine first 3 ingredients in a bowl and set aside. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Pour dressing over salad and toss.
Preheat oven to 350°F. Spray (2) 9 inches round cake pans with cooking spray. Line bottoms and sides with parchment paper cut to fit pans (the better the fit, the easier the turn out). In a bowl, combine carrots and ginger, and dust with 1/2 cup flour. Toss with fingers, making sure that all pieces are coated with flour. Retain excess flour; do not discard. Sift all dry ingredients together. On low speed, using hand mixer or stand mixer, mix all wet ingredients together in a large bowl. Add dry ingredients to wet ingredients in mixer bowl. Mix on medium speed until incorporated. Add carrot, ginger and flour mixture to batter. Mix on low speed just until incorporated. Pour half the batter into each prepared cake pan, and bake in middle of pre-heated oven for 45 minutes, rotating pans half way through baking time. Check for doneness by inserting a toothpick. Add time if necessary. When toothpick comes out dry, remove pans from oven and allow to cool 10 minutes. Turn cakes out onto baking racks, and allow to cool completely before frosting. Frost cakes if desired. For fat-free cream cheese frosting, combine (2) 8 oz. packages fat-free cream cheese with 1 1/2 teaspoons pure vanilla extract, 1 cup sifted confectioner's sugar and 2-3 tablespoons milk. Mix on medium speed until smooth and fluffy.
Place 1/2 cup of heavy cream and 1/4 cup of half & half in sauce pan. Add three tablespoons of splenda brown sugar, almond extract, raisins and bacardi rum. Heat through until hot. Stir to prevent filming. Once hot, add 1 cup of oatmeal. Cook for three minutes. Pour into two soup bowls. Drizzle low carb maple syrup. Add chopped pecans.
Cook bacon until crisp. Remove bacon from pan, crumble; set aside. Drain pan of all but 2 tablespoons of the bacon grease, and saute carrots and celery in the reserved grease until tender (about 5 minutes). Add bacon, savory, thyme, and pepper; mix in bread crumbs. Dissolve bouillon in hot water, and drizzle over the bread mixture. Toss lightly. Season cavities of hens with salt, then lightly stuff with the bread mixture. If birds have neck skin still attached, pull it to each bird's back and secure with a small skewer. Tie legs to tail, and twist wing tips under back on each. Place hens breast side up in a shallow roasting pan. Brush with cooking oil and cover loosely with foil. Roast at 375°F for 30 minutes. Combine wine, butter, and orange juice. Uncover birds and baste with wine mixture. Roast uncovered for another hour (until done), basting twice with wine mixture.
Add the dressing ingredients in a mixing bowl and blend with a mixer until combined. Chill before serving. As the dressing chills, add chicken breasts to a pot of boiling water. Reduce the heat, cover and simmer for 25 minutes or until cooked. Once the chicken is tender and no longer pink, remove from the pot and cut into bite sized pieces. Combine chicken and other remaining salad ingredients in a bowl. Toss the salad with the dressing and serve.
Preheat the oven to 400 degrees. Salt and pepper the chicken and fry in the oil in a medium pan over med-high heat. Brown both sides well. Set aside. Prepare the potatoes according to the directions, adding 1 extra tablespoon of butter. Add the broccoli to the prepared baking dish, stirring the mix together gently, but not enough to cover the chicken with sauce. Bake for 30-35 minutes. Remove from oven and let rest 5 minutes. Serve hot.
VINAIGRETTE: Place mustard, garlic, salt and pepper in a wooden bowl. Using a fork, grind to a paste. Add vinegar, maple syrup and olive oil, whisking until smooth, SALAD: Remove top from pumpkin, scoop it insides and slice into wedges. Cut meat into 1/2-inch cubes. Remove fronds from fennel, cut bulb in half; slice one half, saving remaining half for future use. Toss pumpkin and fennel in half the vinaigrette. Place on baking sheet in 350F oven. Braise for 30 minutes, or until brown, Remove from oven. Place salad on plate; arrange pumpkin and fennel on top. Drizzle with remaining vinaigrette, and top with goat cheese and pumpkin seeds. TOASTED PUMPKIN SEEDS: Remove seeds from pumpkin. Spread on baking sheet, and let dry overnight. Rub the seeds between your hands to remove any dried bits of flesh, Toss seeds lightly in a bit of olive oil, enough to coat; add just enough salt to flavour. Return to baking sheet, and place in 225F oven. Roast for an hour and 15 minutes, turning occasionally. Let cool, then eat like a sunflower seed, or whole. VARIATION: Add cayenne or curry to olive oil for a bit of heat; cinnamon with honey or maple syrup for a hint of sweetness.
Preheat oven to 450. Mix the sprouts, onions and kielbasa in a large bowl with the oil, salt, pepper, and sprinkle of garlic powder. Spread a single layer in a roasting pan and roast 20 to 30 minutes or until sprouts are tender. Stir every 10 minutes.
In small bowl, combine vinegar, oil, sugar, salt, mustard and lemon peel and mix well. In medium bowl, combine remaining ingredients. Add dressing and toss until thoroughly mixed. Chill for 1 hour and serve on lettuce lined plates.
Process the fish in processor til smooth. Add rice flour, fish sauce, beaten egg, corriander, curry paste and chillis. Process til combined. Transfer to a bowl. Add spring onions and beans and mix together. Use wet hands to form 2 tablespoons of mix at a time into flattish patties. Heat oil in frying pan (skillet). Cook 4 fish cakes at a time until brown on both sides, drain on paper towels, and serve with dipping sauce. Or go to Asian Dipping sauces that I am going to post, sorry I don't have the # yet) for serving. DIPPING SAUCE: In small bowl dissolve 1 teaspoon of sugar in 1/3 cup fish sauce. Sir constantly. Add 2 tablespoons rice wine vinegar, 1 tablespoon lime juice, 2 small seeded and very finely chopped red chillis. Finely grate 1/2 small carrot, and a peeled radish, stir into sauce just before serving.
Combine oats and water, microwave for 1 1/2 - 2 minutes (adjust as necessary, microwaves vary). Meanwhile, with a fork or whisk, combine whipped cream cheese, vanilla, and brown sugar. Top the cooked oatmeal with the cream cheese mixture. Sprinkle almonds on top.
In a big plastic cup, mix water and coffee and microwave for two minutes. In a blender, blend Milk & Protein on low until well mixed (no lumps). Add the chocolate (cocoa) and syrup to the coffee mix and stir well. Add the protein mix to the coffee while stirring. Put it in your 'to go' mug and hit the road. Note: It sounds like a ton of trouble, but If you have everything ready to go and it takes only minutes to do the whole thing. Faster than a McDonalds drive thru and LOTS more protein! Don't forget to rinse out the blender immediately or the protein powders becomes like cement (recipe from Kristine).
Cut cabbage very finely. Heat oil in pan, add onion and cabbage and cook gently. Before cabbage collapses add vinegar to keep the red colour. Add a cup of water (or you can add some wine too), sugar, cloves, bay leaf. Put lid on pot and cook at low heat until cabbage is soft (about 1 hour and 30 minutes). Keep checking as it cooks to make sure you have enough liquid all the time. Season with salt. Half and hour before ready, add finely cut apple. When liquid is nearly cooked out, add flour. Give it a good whisk and heat up for short time.
In a 9-inch cast-iron skillet, melt butter over medium heat. Sprinkle 1/2 cup sugar evenly into the pan. Arrange the apples in the pan. Increase the heat slightly, so the sugar simmers, and cook until the liquid in the pan is caramelized, 25 to 30 minutes. Transfer to a 425 F oven and bake until the apples are tender, about 15 minutes. Unfold 1 sheet of puff pastry on a lightly floured surface. Place a plate on top and trim around the edges to make a pastry round; refrigerate until the apples are done. Position the pastry over the apples and bake until deep golden and crisp, 15 to 20 minutes; let cool for 20 minutes before inverting onto a rimmed platter. Whip the heavy cream with the 1 tsp sugar until soft peaks form; serve with the tart.
Mix all ingredients together except lamb until well combined. Add lamb and marinate in a ziplock bag for 8 hours or overnight. Discard marinade. Grill for about 20 - 25 minutes for medium rare. Tried a new cooking method - turned out FANTASTIC; so moist! In an electric fry pan place marinated lamb on a rack. Add water to pan to cover bottom (add more during roasting to keep bottom covered). Preheat to 400°F Roast 15 minutes. Reduce temperature to 325°F; roast about 20 minutes per pound for medium or until internal temperature reaches 145°F when tested with meat thermometer inserted into thickest part of roast. Transfer roast to cutting board; cover with foil. Let stand 10 - 15 minutes before carving. Internal temperature will continue to rise 5° - 10°F during stand time.
Line 13 x 9 inch glass baking dish with plastic wrap, leaving 2 inches overhang all around. Place evaporated milk, condensed milk, cream, sugar, cardamom and rosewater in blender. Puree on low speed until combined, about 30 seconds. Pour into prepared baking dish. Cover with plastic wrap. Freeze for 6 hours or overnight. Remove from freezer five minutes before cutting. Unwrap dish. Using plastic overhang, lift kulfi out of pan and transfer to cutting board. Remove plastic wrap. Cut into 48 squares, cutting 6 by 8. Transfer to mini muffin papers, if desired. Garnish with chopped pistachios. Serve immediately or store in freezer. I think a mini muffin pan, popsicle molds or other small silicone molds would work just as well, with or without popsicle sticks.
Add chocolate to a 1-quart glass measuring cup. Bring milk and cream to a boil in a medium saucepan. Meanwhile, in a medium bowl, whisk the yolks and sugar together until very well blended and just slightly thickened. Still whisking, drizzle in about 1/3 of the hot liquid-this will temper, or warm, the yolks so they don't curdle. Whisking all the while, slowly pour in the remaining liquid. Pour the custard back into the pan and cook over medium heat, stirring without stopping, until the custard thickens slightly and coats the back of a spoon; if you run your finger down the bowl of the spoon, the custard should not run into the track. The custard should reach at least 170°, but no more than 180°, on an instant read thermometer. Immediately remove pan from the heat and pour the custard over the chopped chocolate. Let the mixture sit for 1 minute, then using a rubber spatula, starting in the center of the measuring cup and working in ever-wider concentric circles, stir until the custard is smooth. Refrigerate the custard until chilled before churning it into ice cream. Scrape the chilled custard into the bowl of an ice cream maker; churn according to manufacturer's directions. When the ice cream is thickened and just about ready, spoon in the blueberry preserves and churn to blend. Pack the ice cream into a container and freeze it until it is firm enough to scoop.
Heat ghee in a pan. Add crushed red chillies and methi dana (fenugreek seeds). Allow to crackle. Remove from heat. Add chana dal. Bring back to flame. Add sitaphal and cook for a minute. Add corriander powder, red chilli powder, salt, sugar and mango powder. Mix well. Add just a little water so as to make the sitaphal soft and easy to cook. Bring to a boil. Cover. Cook on low flame for 2-3 minutes. Garnish with cilantro and ginger. Serve rightaway!
Melt butter in a suce pan over medium heat. Add mascarpone cheese into pan after butter has melted, and stir until the mascarpone has all melted. Add the parmasean cheese at once and stir to mix off the heat (the sauce will clump up if it gets too hot with the parmasean added). Stir in the nutmeg. If needed, adjust the sauce's thickness with heavy cream. Season to taste with pepper.
Heat the olive oil in a large saucepan over medium heat and saute the onions, garlic and celery for 3 minutes. Add the potatoes, carrots, milk, chicken broth and cook stirring occasionally, for 20 minutes. Add corn last 5 minutes. Stir cornstarch with water; add to chowder to thicken it. At this point add salmon and let it poach a few minutes being careful no to overcook it. Taste and adjust the seasoning. Serve piping hot in bowls and sprinkle with your favourite cheese.
Stir milk into cold water. Microwave on high 45 seconds to 1 minute until steaming, stir in sugar & vanilla. Refrigerate till cool before using.
Mix all ingredients together, turn into a 13*9-inch casserole dish. Bake uncovered at 350F for 45 minutes.
Preheat oven to 350°. Remove white papery skins from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins. Preheat oven to 375°. Heat oil in a large nonstick skillet over medium-high heat. Add shallots; saute 3 minutes or until softened. Add mushrooms; saute 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat. Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth. Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray. Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes. Cover with foil; bake at 375° for 30 minutes. Remove foil; bake, uncovered, 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.
For the Ice Cubes: Add 1 chile to each ice cube or ice sphere mold and then fill with water. Freeze overnight. For the Oregano Simple Syrup: In a small saucepan, bring sugar, oregano, and water to a boil; simmer until the sugar is dissolved, 3 minutes. Remove from the heat and let steep for 1 hour or as long overnight; strain. Will keep refrigerated for one month. For the Punch: Stir together punch ingredients in a punch dispenser. Add chili ice cubes or spheres to your punch. Pour punch into a tea cup or small rocks glass. Garnish by placing a lime wheel in each glass and dust with cayenne powder.
Rinse crayfish under cold water. Discard any that don't move. Bring water, stout, salt, sugar and chili to a boil in a large pot. Add dill sprigs and crowns, and crayfish. Cover pot, and return to boil. Reduce heat, and simmer, stirring occasionally, 8-10 minutes. Fill the sink halfway with cold warer. Place pot in sink, and uncover. Dampen a large piece of crumpled parchment with cold water and place it on surface of broth. After 20 minutes, replace water in sink with cold water and ice. Repeat every 30 minutes until crayfish and broth are cool, about 2 hours. Mix mayonnaise, creme fraiche, lemon zest, and juice in a small bowl. Season with salt. Drain crayfish, arrange on a large platter, and garnish with full crowns of dill. Serve with lemon wedges and mayonnaise mixture. To eat crayfish, pinch the head and twist the tail to separate. Carefully remove meat from tail by pinching from bottom and breaking through the rings on the shell. The head carries the flavorful juices. Either suck the head or discard.
Brown the rabbit pieces in the fat. Sprinkle a little sugar over all and add all ingredients except the bread and mustard. Cover with lid and let simmer until rabbit is tender. Spread mustard on slice of bread. Take rabbit pieces from sauce and lay bread slice in sauce and stir until sauce is thickened. Serve with fries and applesauce.
Mix flour, baking powder and salt together. Cut in the Tenderflake. Mix the egg in a one cup measuring cup. Add the vinegar and fill with the ice water to 1 cup. Add the liquid mixture to the flour mixture and incorporate into a ball -- trying to handle the dough as little as possible. Chill for 1 to 2 hours in a fridge.
Preheat oven to 350°F. Grease a 9-inch square, metal baking pan. Sift flour, baking powder and baking soda into a bowl. In a medium sized bowl, cream butter and sugar. Beat in eggs and orange rind. Beat in half of the flour mixture. Beat in all the milk, and then the remaining flour mixture. Fold in berries, and turn batter into prepared pan. Bake for 45 minutes, or until well browned. Remove from oven and cool on wire rack. When cooled, remove from pan. Serve warm or cold.
Prepare pasta according to package directions; drain. Saute mushrooms in margarine over low heat for 5 minutes. Add the peas, cover and cook until tender. Remove from heat and set aside. In small bowl, combine ricotta cheese, milk and Parmesan cheese. Add cheese mixture to mushrooms and peas. Toss with pasta and serve.
1. In a spice grinder or with a mortar and pestle, combine all ingredients (in batches if necessary); grind until mixture becomes a fine powder. Store in an airtight container for up to 6 months. My update Note: I play with this and ended up mixing half of this with a half cup of brown sugar and rubbing it on raw chicken. I then sprinkled soy sauce over the top. Considering that chinese five spice is so expensive, it's really better that I can make it at home. This way, I'm not out seven dollars for a spice I might only use a couple of times. I made a variation from the original and added a tablespoon of powdered ginger to the mix instead of the pepper. hope this helps somebody.
Finely slice chilies. Put dried ingredients in a pot and mix together well, add honey, chillies and sauce if using and then slowly add water (or fresh stock) and mix well together. Put on stove over a medium heat and stir continuously until thick.
Preheat oven to 350°F. Use a food processor, magic bullet, coffee grinder, etc. to process oats into oat flour. Combine oat flour, protein powder, flax meal, baking powder, cinnamon and stevia/Splenda. In a separate bowl, combine egg whites and pumpkin. Mix dry and wet ingredients together until blended. Pour into a mini loaf tin (makes 8 mini loaves) or two muffin tins (makes 24 muffins. Bake 10-15 minutes for muffins or 30 minutes for mini loaves(my convection oven cooks quickly, the temperature and time may need to be adjusted accordingly).
Whisk together oil, vinegar, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Toss tomatoes with dressing. While tomatoes marinate, cook white parts of scallions in butter with 3/4 teaspoon salt and 1/2 teaspoon pepper in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until golden, about 4 minutes. Add corn and saute until just tender, about 5 minutes. Transfer to a bowl and cool. Stir together corn, tomatoes, and scallion greens.
Mix all the spices togeter in a small bowl, tear or cut the herbs and add them in, add some salt and pepper, I never use exact measurements for this, add about one or two teaspoons of olive oil and mix together. Rub this mixture all over the tenderloin and grill for about 7- 10 minutes on each side until inside temp is 140-145 degrees, let rest 10 minutes. while meat is resting prepare the sauce and the asparagus. for the sauce combine the ingedients into a small sauce pan and bring to a slow boil for about 1 minute, shut off heat. Meanwhile boil some salted water and the asparagus, use three of four tablespoons of salt, (it will keep the asparagus green, and it won't be too salty). boil for 2 minutes, drain and set aside, Leave hot pan on the stove with burner off, add butter into the pan and add the aspargus until the butter is melted, mix tenderly with wooden spoon. Cut the tenderloin into 3-4 medallions and drizzle with sauce. I hope you like this, I love it.
Pre-heat oil in a pot large enough to fit a Cornish hen comfortably, to about 350 degrees. Thoroughly wash and pat Cornish hen dry to avoid unnecessary spatter, and carefully ease into hot oil. Cook for 8-10 minutes on each side until you see that it is turning slightly golden brown around the edges and crispy. Remove and place on cooling rack. In a small bowl, prepare glaze by mixing together first 4 ingredients, adding red pepper flakes to your heat preference. Baste entire hen liberally with the glaze. Pop in pre-heated oven at 350 degrees for about 8 minutes or until it gets crispy. Flip over, and re-baste bottom of hen, and put back in oven for another 8 minutes to crisp up the other side. Let rest before serving. You can cut into quarters for 2 servings, or serve whole. Serve alongside steamed veggies and/or Jasmine rice for a complete meal!
Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking. Drain; set aside. Preheat oven to 375 degrees. Spray 2-quart casserole dish with nonstick cooking spray. Coat bread crumbs with melted butter. Coat large, nonstick skillet with nonstick cooking spray. Heat over medium-high heat. Add celery, bell pepper and onion. Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender. Stir in pasta, evaporated milk, soup and tuna; mix well. Cook for 2 minutes. Pour into prepared casserole dish. Sprinkle with bread crumbs. Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.
Line a jelly roll pan (15x10) with foil. Spray the foil with cooking spray. Place pretzels in a large bowl. In a small bowl, combine honey, butter, onion powder and chili powder. Pour over pretzels and toss to coat evenly. Spread pretzels in prepared pan. Bake at 350 8 minutes., stirring once. Cool on a piece of parchment or wax paper, stirring several times to keep separated.
Birds:. Mix all the ingredients (not for the sauce), except for the uncooked bacon. Mix with your hands, and mix and mix, until everything is thoroughly blended. Cut the bacon with a pair of scissors, in tiny bits/pieces. Shape "birds" with your hands, into sizes that are about 5 or 6 inches long. Make a dent in the middle and insert 2 or 3 of the tiny bacon pieces. Fry your birds in oil/margarine on a low to medium heat. Turn the birds and let them brown evenly. You may have to adjust your burners as you want the birds to have a wonderful and even brown color on the outside, as well as be cooked on the inside. You will probably have to fry them in batches unless you have a very large frying pan. Remove the birds. Add to drippings in pan:. the sour cream, the undiluted can of soup, and mix well. Thin out your sauce with the milk, depending on how thick you wnat it. Put your birds back into the sauce and let simmer on very low heat, until heated through.
Preheat oven to 180°C Line a baking tray with baking paper. Place flour, mustard, pinch of salt/pepper and butter in a food processor. Process until mixture resembles fine breadcrumbs. Transfer to a large bowl. Stir in cheese and herbs. Make a well in the centre. Add milk and mix with a flat-bladed knife until mixture comes together, adding more milk if required. Take care not to overmix or damper will be tough. Turn out dough onto a lightly floured surface. Knead until smooth. Shape into a 15cm disc. Place on baking tray. Using a knife, score lines about 1cm deep on top of damper to divide into 6. Dust top with flour. Bake for 30 minutes or until a skewer inserted into the centre comes out clean. Cut hot damper into 6 wedges and serve with butter or Recipe#283917.
Mix together french onion and cream of mushroom soups in a 2 1/2 qt casserole dish. Add stew meat raw, making sure that all the meat is covered by the soup (it browns and cooks in the oven with the soups). Cover and place in 350 degree oven for 3 hours. Serve over steamed rice or noodles with a salad. This recipe doubles or triples easily (just add one can of either soup per extra pound of meat). I usually make extra and freeze it for another night.