HumbleIntelligence/food-ner-1-Million huggingface dataset:
Twenty to thirty minutes before you plan to mix your smoothie, put the coffee in a shallow pan and place it in the freezer, stirring once or twice after 15 minutes. It should become slushy-icy. Thinly slice the banana onto a plate and put that in the freezer as well, to chill. While you're waiting, chill the glasses you plan to use. When you're ready to proceed, combine the chilled coffee, banana, and sugar to taste in a blender. Blend just until smooth. Add the yogurt and any of the remaining ingredients you wish to use. Blend again, briefly, just until smooth. Taste, adding a little more sugar if needed. Transfer to the chilled glasses and serve.
Base: Preheat oven to 375~. Lightly grease base of 10" spring form pan. Beat whole egg in 1-1/2-qt bowl with mixer on high speed- 4 minutes- to a thick yellow foam. Mix in sugar on low speed until smooth. Add flour, water, vanilla, baking powder and salt. Mix on low speed until fully blended. Pour into spring form pan, roll around until level. Bake 16 to 18 minutes on lowest oven rack. Cool to room temp. Filling: Preheat oven to 325~. Mix cream cheese, sugar, eggs and flour with electric mixer on high until smooth. Add vanilla, sour cream and peach flavoring and mix on medium until a smooth thick consistency is obtained. Fold in peach slices carefully- distribute evenly. Pour cheesecake filling onto cooled sponge cake base. Bake 70 minutes on lower oven rack, turn off oven, open oven door to broil position and let cake remain 40 minutes. Cool to refrigerated temperature. Topping: Top with fresh whipped cream or equivalent and serve. Store up to 2 days in the fridge.
Preheat oven to 350 degrees. In a cup pour the milk and add the lemon juice. Let sit while preparing the next dew ingredients. This makes buttermilk. Cream together the margarine, vegan sugar and then add the applesauce and flour. In a small bowl mix together cocoa and food coloring to form a slight paste. Add it to the creamed mixture. Mix the salt and flour together and add it to the batter alternating with the buttermilk in three batches, mixing after each addition. Add vanilla extract. Mix in baking soda and vinegar. Pour batter into 2 greased cake pans (I used round) and bake for 40 minutes or until toothpick comes out clean. Frosting:. Mix softened cream cheese and margarine together. Add vegan sugar vanilla and soymilk. Mixture will be very soft (almost a glue-like texture). After cake cools slightly put one layer on a plate and pour some frosting over so that it runs down the sides. Let cool a little more and add the next layer and repeat process.
Melt together chocolate and butter over low heat, stirring until smooth. Remove from heat and transfer to a mixing bowl. Add sugar, mix for 1 -2 minutes until melted. Beat in the eggs one at a time, mixing until smooth between each addition. Stir in the vanilla extract, cocoa powder, and rum until well mixed. Pour batter into the greased 8-inch baking pan and bake for 25-30 minutes at 190°C, or until a toothpick inserted into the center comes out relatively clean with a few crumbs. Do not over-bake or the cake will become dry. Allow cake to cool in pan for 5 minutes before inverting onto a serving plate. Meanwhile, prepare the glaze: in a small saucepan, melt together chocolate and butter, mixing until smooth. Stir in the rum and vanilla extract. Spread evenly over cooled cake.
Preheat oven to 425 degrees. Combine oats, flour, sugar, baking powder and salt. Add milk, egg and oil. Mix just until dry ingredients are moistened. Fold in blueberries. Fill 12 greased medium-sized muffin cups 2/3 full. Bake in preheated oven about 20 minutes.
Preheat the oven to 375°F Lightly grease a 13" x 9" (or larger) baking dish. Combine salt, pepper and flour together in a shallow bowl. Set aside. In a sperate shallow bowl, combine potato flakes, parmesan cheese, parsley and garlic powder. Dip each fish fillet into flour mixture, then dip each into beaten eggs, then coat each with potato flake mixture. Arrange in a prepared baking pan. Bake, uncovered at 375 until golden and flaky, about 20 minutes.
Place the cider and butterscotch sauce in a small or medium slow cooker. Cover and cook on LOW for 3 hours. Serve warm with cinnamon sticks.
Set oven to 375°. Line 2 cookie sheets with parchment or wax paper. In a small bowl whisk together flour, baking soda and salt. In a large bowl using an electric mixer beat melted butter with both sugars on high speed until fluffy (about 5 minutes). Add in eggs one at a time then egg yolk beating until creamy. Beat in the maple extract. Reduce the speed to low and add in the flour mixture until JUST blended. Stir in chocolate chips and pecans. Chill the dough for about 2 hours until semi-firm, or up to 24 hours. You can scoop the dough onto baking sheets and freeze to use later if desired. Scoop about 1/4-cup batter onto cookie sheet, leaving about 3-inches apart. Flatten mounds into 3-inch rounds using moistened palm of your hand. Repeat with remaining cookies (you will have to use two baking sheets for this and bake in two separate batches). Bake 1 sheet at a time for about 13-15 minutes. Transfer the cookies to a rack to cool and continue with remaining cookies.
Place sweet potatoes on baking sheet and bake at 375 for 50 minutes, or until very tender. Let cool, and peel. Combine sweet potatoes, molasses, ginger root, salt, and pepper in a bowl. Beat at medium speed with a mixer until smooth. Set aside. Heat oil in a large nonstick skillet over medium-high heat. Add squash and next six ingredients (squash through onion); saute for 8 minutes. Add broth and bring to a simmer. Cook for 20 minutes, stirring occasionally. Spoon squash mixture into a 3-quart casserole dish. Spread sweet potato mixture evenly over squash mixture. Bake at 370 for 35 minutes; sprinkle with pecans and bake an additional 15 minutes.
Combine cream cheese, sugar, egg yolk and vanilla. Beat together with a small spatula. Place dough on a floured surface and lightly sprinkle flour over it. Using a rolling pin, press the dough in firm, parallel strokes to soften it. Flour the surface and the dough again if necessary. Roll dough out to a 12" x 17" rectangle. Slide dough onto a cookie sheet and refrigerate until firm, about 10 minutes. Cut a 1-inch wide strip of dough from one of the narrow sides, and set it aside. Cut remaining dough into 12 4-inch squares. Leave squares in place and drop a heaping teaspoon of filling in the center of each square. Fold the four corners of each square in to meet in the center over the filling, overlapping only about 1/4 inch. Place on a baking sheet lined with parchment paper or foil. Cut reserved pastry into 12 1-inch squares. Beat the egg and salt together and brush a little in the center of each pastry. Top with a square of the reserved dough. Cover and let rise until just starting to puff, about 20-30 minutes. Preheat oven to 400°F. Brush pastry all over with egg wash. Sprinkle with almonds. Bake until pastry is deep golden and filling is set, about 20 minutes. Cool on rack. Combine icing ingredients in a small saucepan and stir to mix. Cook over low heat until just lukewarm. Drizzle icing over pastry and let set.
Preheat oven to 400 degrees. In a bowl, stir together the oil, rosemary, 1/2 tsp salt, and 1/8 tsp pepper. Add the potato and onion slices and toss to coat. Lay the pastry squares on a baking sheet. Using a sharp knife, cut a 1/2 inch border along the edge of the pastry, being careful not to cut more than halfway through. Inside the border, prick the pastry all over with a fork. Sprinkle 2 Tbsp of the cheese inside the border of each tartlet. Divide the filling among the tartlets. Sprinkle the remaining cheese over the filling. Bake until the edges are puffed and brown and the cheese is golden, about 20 minutes. Let the tartlets stand for 10 minutes. Serve warm or at room temperature.
Add all the seasoning mix ingredients to a dry heavy sauce or saute pan over medium heat. Stir for approximately 1 minute or until fragrant; remove from heat source. In a big mixing bowl, add the lamb, seasoning mix, and 3 tablespoons cold water. Gently mix together with your hands (don't overwork the meat). Wet your hands and shape mixture into 4 patties, approximately 3/4 inch thick each. Cover and chill in the refrigerator until you are ready to grill. Right before you are ready to grill: whisk together the sauce ingredients in a bowl. Lighty spray or brush the patties with olive oil. Grill over medium direct heat for 7-9 minutes (medium-doneness), turn once half-way through gill time. Place lamb patties inside pita pockets and add a large spoonful of yogurt sauce. Slip in a little lettuce and tomato and serve.
In heavy skillet heat oil over moderately high heat, brown chicken and transfer it to a plate. In fat remaining in skillet, cook onion and garlic over moderate heat until onion is slightly softened. Add mushrooms and salt and pepper to taste. Cook mixture over moderate heat. Add wine, broth, artichoke hearts and chicken. Bring liquid to a boil and simmer mixture, covered, 15 to 20 minutes, or until chicken is cooked through. Transfer chicken to platter and keep it warm. Whisk beurre manie into mushroom, salt and pepper mixture and simmer the sauce, whisking, 2 to 3 minutes, or until thickened. Stir in parsley and pour the sauce over the chicken.
Boil baby carrots with half the tablespoon of basil and half the tablespoon of ginger until soft, but not limp. Drain. Add the remaining spices and margarine. Enjoy!
peel the ginger and cut into thin slices. boil the ginger slices in a pot with water and sugar and let boil for 10 minutes. stir every now and then. set the pot aside and let the mixture cool completely. strain the drink and dilute with mineral water to desired sweetness. serve with lime and ice.
In a large pot, heat olive oil over medium-high heat. Add onion, garlic, cinnamon, paprika, cumin and cayenne. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Add tomatoes, chickpeas, vegetable broth and sugar. Simmer for 45 minutes. Season to taste with salt and pepper. To serve, divide spinach among 6 serving bowls. Ladle hot soup over the spinach and serve immediately.
Place dashi stock in a medium saucepan and bring to a boil. Cut the tofu block into small cubes and add them to the dashi. Simmer the tofu in the dashi stock for a few minutes on very low heat. The miso is the tricky part, you have to take out a bit of the soup stock from the pan and dissolve your miso into it. When the miso dissolves, add the dissolved miso to the pan gradually. DO NOT boil the soup after you put the miso inches This is the only way you can mess up this soup. Stir the soup gently. Turn off the heat and add chopped green onion, shitake mushrooms and dried wakame seaweed flakes. Add the omega fish oil and soy (if desired).
Place all the ingredients in a freezer proof flat bottomed bowl. Cover with water, and freeze overnight, or until solid. Add it to a your punch bowl right before serving!
Preheat oven to 350°F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread. Combine flour, sugar, corn meal, baking powder, and salt in medium bowl. Combine milk, eggs, vegetable oil, and butter in small bowl; mix well. Add liquid mixture to flour mixture; stir until just blended. Pour into prepared muffin cups filling 2/3 full. Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy! If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes. For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.
Start heating up the coconut milk in the microwave or on the stove. Cut up the chicken into bite-sized chunks and start them cooking in a frying pan on medium high. Butter or oil isn't necessary. Prepare the instant rice and set aside. Keep flipping the chicken and when the chunks looks about halfway cooked, add the bananas, peeled and broken into small chunks as well. Mash the bananas up as you stir them together with the chicken. Cook mixture until the chicken is fully white inside and out. Add warm coconut milk and leave the mix over heat for a minute or two. Serve over the rice. NOTE: This makes a sort of soup. If you want more of a chicken with sauce dish, add less coconut milk.
Heat a small omelet pan over medium heat for 5 minutes. Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.). Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside. Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute. Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients. As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting. When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.) Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet. Enjoy!
Preheat oven to 350°F. Grease and flour a bunt pan. Whip cream cheese and butter until fluffy. Add sugar and beat. Add eggs, one at a time; beat well after each addition. Add rosewater and flour. Mix thoroughly. Pour into prepared pan. Bake for 1 1/2 hours.
Melt butter over medium high heat. Add all other ingredients and simmer until ready to eat. Prefer saltines with this soup.
Spread the oil in a medium sized oven tray. Mix the first set of ingredients (kafta mixture). Spread the kafta mixture flat in the tray but no more than 1 cm thick. Bake in a hot oven for 20 minutes. Take out and add the tomatoes with their juice, water, tomato puree, lemon juice, spices, salt and pepper. Put back in the oven and bake for 10 minutes, lower the heat to medium and continue cooking for 30- 40 minutes more or until the meat is well cooked and the tomato sauce has thickened. Meanwhile, deep fry the potatoes, and keep on kitchen paper. When the kafta is ready, arrange the potatoes on top and put back in the oven for 5 minutes. Serve hot.
Mix cream cheese, onion, pineapple and cheddar cheese form into a ball; refrigerate until cheese is firm spread the hot pepper jelly over the cheese ball. Serve with crackers.
In large saucepan, cook beef and garlic until beef is browned. Stir in minestrone soup Add 3 cups water, the celery, worstershire sauce and oregano. Simmer, covered for 15 to 20 minutes. Makes 12- 14 servings.
Heat oil in a large skillet over medium heat. Add onion, 1/4 teaspoon pepper and 1/8 teaspoon salt. Cover and cook, stirring occasionally, until soft and translucent, about 10 to 15 minutes. Set aside half the onion for topping; finely chop the other half. Preheat grill to medium. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining 1/2 teaspoon pepper and 1/8 teaspoon salt. Gently combine, without overmixing, until evenly incorporated; form into 4 equal patties, about 1/2 inch thick. Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl. Oil the grill rack. Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total. Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper. .
Chop tomatos, removing cores. Cut capsicums (sweet peppers) in half lengthways and remove seeds and cores. Slice flesh. Peel onion and slice. Crush, peel and chop garlic. Heat oil in large frying pan. Add onion and garlic. Saute until onion is clear. Add slices cpsicum and cook for 3 minutes. Add tomatos and herbs. Cover and cook over a low heat for 15 minutes, stirring from time to time.
Heat butter in a medium skillet; add in garlic; saute 1 minute. Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes. Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half. Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes. Stir in the basil; season with salt and pepper. Cook the ravioli in plenty of boiling salted water until tender; drain. Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.
Preheat the oil in the fryer to 180°C (350°F). Line a baking sheet with paper towels. In a deep plate or shallow bowl, combine the flour, garlic salt and cayenne. Season with pepper. Place the eggs in another bowl and the coconut in a third. Thread 1 shrimp on each skewer. Dredge the shrimp in the flour mixture and shake to remove any excess. Dip in the beaten eggs then roll in the coconut, pressing firmly. Fry half the shrimp at a time until golden brown, about 1 minute. Drain on the paper towels. Serve immediately. For fun, you can have the skewers sticking out of something, like a pineapple or watermelon.
Place prunes in a saucepan and cover with cold water and lemon juice. Cover and simmer on the lowest heat for 20-30 minutes or until soft and much of the water has been absorbed. Serve. The other option is to combine all ingredients and place in the refrigerator overnight (heating not required) and serve cold.
Place the lemon juice in a small nonreactive bowl; sprinkle the gelatin over. Set aside. Make an Ice water bath for next step. Heat the milk and 1/2 cup sugar in a medium saucepan over medium-low heat, stirring occasionally, until steaming and the sugar is dissolved, about 5 minutes. Meanwhile, whisk together the yolks, 2 tablespoons sugar, and cornstarch in a medium bowl until pale yellow and thickened. Whisking constantly, gradually add the hot milk to the yolks. Return the milk-egg mixture to the saucepan and cook, stirring constantly, over medium-low heat until the foam has dissipated to a thin layer and the mixture thickens to the consistency of heavy cream and registers 185 degrees on an instant-read thermometer, about 4 minutes. Pour the mixture through a mesh sieve and into a medium bowl; stir in the lemon juice mixture and zest. Set the bowl with the custard in a large bowl of ice water; stir occasionally to cool. While the custard mixture is chilling, in the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until foamy, about 1 minute. Increase the speed to medium-high; gradually add the remaining 2 tablespoons sugar and continue to beat until glossy and the whites hold soft peaks when the beater is lifted, about 2 minutes longer. Do not over beat. Remove the bowl containing the custard mixture from the ice water bath; gently whisk in about one third of the egg whites, then fold in the remaining whites with a large rubber spatula until almost no white streaks remain. In the same mixer bowl (washing is not necessary), using the whisk attachment, beat the cream on medium-high speed until soft peaks form when the beater is lifted, 2 to 3 minutes. Fold the cream into the custard and egg-white mixture until no white streaks remain. Pour into the prepared souffle dish (see note) or bowl. Chill until set but not stiff, about 1 1/2 hours; remove the foil collar, if using, and serve, garnishing if desired.
Empty tuna into bowl. Add mayonnaise and pickle relish. Mix well and taste. Add more mayo or pickle relish if necessary. Toast bread. Add lettuce, tuna chef and cheese.
Place chicken in crock pot, followed by potatoes, then all other vegetables. Add bouillon cubes and water and stir well. Sprinkle with all spices and garlic. Stir thoroughly. Cook on low for 5-7 hours.
Spray grill rack with nonstick spray before starting the grill. In bowl combine the juice, soy sauce, honey, onion, ginger and garlic powder. Mix well. Reserve 1/3 cup for basting; cover and refrigerate. Pour remaining marinade into large bag or dish; add salmon and turn to coat. Seal bag or cover dish and regrigerate 30 minutes, turning 2-3 times. Heat grill to medium-hot heat. Drain and discard marinade. Place salmon skin side down on grill. Grill, covered 5 minutes. Baste with reserved marniade. Grill 8-10 minutes longer until done to your taste.
Rinse quinoa well under running water and drain. Bring water to a boil in a medium size saucepan over medium heat. Add the quinoa and simmer uncovered until tender, 10 to 15 minutes. Meanwhile, mix the oil, vinegar and Tabasco if using in a serving bowl. Add the currants. Peel, seed and cut the cucumbers into small dice and add them to the bowl. When the quinoa is tender, drain it well and add to bowl. Toss all ingredients together while the grain is still warm. Season to taste with salt and pepper and serve at room temperature or chilled.
In a bowl, stir garlic with honey-Dijon mustard, jalapenos, salt, pepper and vinegar. Whisk in oil. Drain and rinse beans, then place in a large bowl. Add pepper, avocado, tomatoes and parsley. Stir in dressing. (If making ahead, don't add avocado, tomatoes and parsley until just before serving.). Cover and refrigerate up to 2 days.
Bake biscuits according to package directions. Meanwhile, in a large skillet, saute the mushrooms, onion and celery in butter until crisp-tender. Stir in flour and salt until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and pimientos; heat through. Serve with biscuits. Yield:4 servings. My Note: I used refrigerated biscuits and added about 3/4 cup of thawed small vegs (corn, peas, beans). Sauce was nice and creamy and leftovers were great also. I cooked 3 chicken breast with celery and onions with seasonings and a tsp of chicken base. strained the stock and used that as my broth. Added frozen peas and carrots. The kids loved it. Have served on rice, toast, biscuits or noodles and all are recommended. very quick and versitile recipe. Might next time even switch out turkey for the chicken etc. A way to use the leftover veggies and holiday meat. This is a good, old-fashioned recipe for everyone's recipe file, in my opinion.
note: glass baking dish should not be used, as it could shatter when sauce is added. If you do use, let dish cool before adding sauce, this I learned from personal experience. (what a mess). wash wings and pat dry. cut wing tips, discard or use in recipe as desired. spray 9x13 baking dish with cooking spray. bake wings in 350 degree oven until just brown. remove from oven and drain grease if you wish. while wings are baking in saucepan mix all other ingredients, heat on low to medium heat stirring often until bubbly, sauce will be rather thin. add sauce to wings, stir to coat well, return to oven and continue to bake another 30-45 minutes stirring occasionally until desired doneness ( We like ours very well browned) Sauce will gradually thicken as it bakes. we like these with spanish rice, a green veggie or salad.