HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°. Mix the arrowroot in a small bowl with 1/3 cup of the milk. Make sure to get out the clumps. Set aside. In a sauce pot, warm oil or melt Earth Balance on medium heat. Add in the remaining soy milk along with the mustard, onion powder, lemon juice, nutritional yeast, and salt. Whisk to combine. Stir in the arrowroot soy milk mixture, and continue to whisk to combine; over medium-low heat. Continue to whisk to combine the ingredients and thicken the sauce (will take around 3 minutes to thicken up). Meanwhile, cook your macaroni noodles al dente (follow package instructions--the shells I use cook for 13 minutes). Strain the noodles and place in a deep baking dish to cool. Transfer the sauce to a blender, then add the butternut squash and roasted garlic. Blend until smooth, and season with more nutritional yeast and salt to taste. It should be pretty salty to balance the noodles. Pour the cheese sauce over the noodles, and stir well to coat every noodle. Massage the sliced brussels sprouts with olive oil, and a sprinkle of sea salt. Spread evenly over the macaroni and cheese, then sprinkle red chili flakes over. Bake for 20 minutes. Serve immediately.
Heat a small frying pan over medium heat. Using a paper towel, wipe a little bit of the oil over the pan; reserve the rest of the oil. Gently whisk the eggs in a bowl. It's best to "cut" the eggs with chopsticks in zig-zag motion and do not over mix it. Add the dashi, sugar, soy sauce, mirin and salt. Mix gently. Pour the mixture into a measuring cup with spout and handle (so that it'll be easier to pour into the frying pan). Pour a thin layer of egg mixture in the pan, tilting to cover the bottom of the pan. Poke the air bubbles to release the air. After the bottom of the egg has set but still soft on top, start rolling into a log shape from one side to the other. Move the rolled omelette to the side where you started to roll, and apply more oil to the pan with a paper towel, even under the omelette. Pour the egg mixture to cover the bottom of the pan again. Make sure to lift the omelette to spread the mixture underneath. Continue this process until all the egg mixture has been used up. Remove from the pan and place the omelette on a bamboo mat and wrap it up. Shape the egg when it is still hot. Let it stand for 5 minutes.
Place the unrolled crescent dough onto a pizza pan. Spread the dough out with your hands until it covers the pan. Bake about 8 minutes at 375°F until lightly browned. While its baking, combine the cream cheese, mayonnaise and Ranch dressing; mix well. Remove the crust from the oven and let it cool slightly. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables and cheese. Cut into wedges and serve.
Preheat oven to 350 degrees. For the cookies beat the butter and sugar until creamed. Add in eggs and vanilla and beat until smooth. Combine dry ingredients. Add dry ingredients and milk into the creamed mixture in two batches. Refrigerate dough for up to an hour. Use 2 'tablespoons' (cereal spoons) to make 2-3 inch balls of dough. (After baking you want cookies that are about the size of the palm of your hand.). Bake for 10-12 minutes. The tops of the cookies shouldn't be browned. For the frosting beat all ingredients together until smooth adding more milk if necessary. When cookies are cool, frost and add sprinkles if you like.
Soak orange peel and apricots in wine. Bring 5 cups of water to the boil. I find the water to rice ratio is usually 3:1 for brown and 2:1 for white. Your brand may be different so follow the guidelines for water quantity for boiling the brand you are using. Add bouillon cubes to the boil and add brown rice only. Boil brown rice for 20 minutes and then add white rice. Reduce heat and cook for another 20 minutes or until rice is tender. Drain rice and combine with all other ingredients.
Wash lemons, cut off ends and quarter. Squeeze juice into a glass bowl. In blender, coarsely chop lemons (do not puree). Add chopped lemons to juice. Add sugar, stir well and let sit 30 minutes. Add milk; stir well. Cover; refrigerate several hours (I thought it would curdle and it doesn't). Strain mixture. In a glass, combine 1/2 cup lemonade mixture, 1/2 cup club soda and ice. Stir well. Add vodka or gin.
In a small bowl, combine cheeses. Spread the cheese on the bottoms of the ciabatta rolls. Top with tomato slices and brush with olive oil. Sprinkle with basil and add 2 arugula leaves and close the panini. Set a large cast-iron skillet or griddle over moderately high heat. Arrange the panini in skillet and weight them down with a smaller pan (can fill with water if you need more weight). Cook the panini until the outside is crisp and the cheese is melted, 3 minutes per side. Cut panini in half and serve at once.
Combine all ingredients in a very large bowl. Freeze in 1-cup increments. Thaw slightly before serving, to a slushy consistency.
Mix oil and garlic. Microwave until bubbly. Paint bread with oil. Broil. Toss tomato, turkey, cheese and spice. Spoon unto bread. Broil.
Combine the brown sugar and butter until light and fluffy. Add in the egg yolks and beat well. Add in the flour and vanilla. Combine well for a nice soft dough. Roll into walnut-sized balls. Beat the egg whites until foamy and dip each ball into whites and then roll into the finely chopped nuts. Place on parchment lined baking sheet. Preheat the oven to 350°. Press each ball slightly, and form a thumb print in the centre. Bake for 5 minutes, remove and with a thimble remake the thumbprint, and place a dab of jam in centre. Put back into the oven for the last five minutes, or until golden.
Set a pan of water to boil. Peel the potatoes and chop them into eighths. Potatoes -- Peeled and rough chopped. Put in a large pot of salted boiling water and boil 15-20 minutes until soft. Tomatoes -- while the potatoes cook roast the tomatoes. In a small bowl toss the tomatoes cut in half and the shallot with just a little olive oil, salt and pepper. Place on a foil or parchment paper lined baking sheet and roast at 425 degrees for 10-15 minutes until the tomatoes just start to get soft and the onions start to brown and are soft. The last 2 minutes I added the pine nuts to the baking sheet to slightly roast. Then, remove and cool slightly chop the onions a bit more. Potatoes Step 2 -- Drain and put back in the pot so they can dry out a bit, just for a minute is all you need. Then mash with a potato masher to the consistency you like. Combine -- Add the cream cheese and chicken broth and mix well. Then add in the tomatoes with all the juice, shallots, parmesan, pine nuts, basil, parsley, salt and pepper and mix well.
using a hand mixer or standing mixer, beat on high for 15-20 minute. spatula the sides frequently so the ingredients are evenly mixed.
Preheat oven to 350°. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add white onion; saute 7 minutes or until golden. Add green onions and garlic, and saute 1 minute. Stir in chard; cook 2 minutes or until chard wilts. Stir in parsley and mint, and cook 1 minute. Place in a large bowl; cool slightly. Stir in cheeses, salt, pepper, and egg whites. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with 3 additional sheets. Cut phyllo stack into a 14-inch square. Place square in center of a 13 x 9-inch baking dish coated with cooking spray, allowing phyllo to extend up long sides of dish. Cut 14 x 4-inch piece into 2 (7 x 4-inch) rectangles. Fold each rectangle in half lengthwise. Place a rectangle against each short side of dish. Spread the chard mixture evenly over phyllo. Place 1 phyllo sheet on a large cutting board (cover remaining phyllo to prevent drying), and coat with cooking spray. Top with 1 phyllo sheet, and coat with cooking spray. Repeat procedure with remaining phyllo sheets. Place 18 x 14-inch phyllo stack over chard mixture. Fold phyllo edges into center. Coat with cooking spray. Score phyllo by making 2 lengthwise cuts and 3 crosswise cuts to form 12 rectangles. Bake at 350° for 40 minutes or until golden. Note: Cut the phyllo stacks so they fit in and up the long side of the baking dish. Arrange folded section against short edges of dish to encase filling.
Fill a short rocks glass or cocktail glass about half full of ice, then add the alcohol, then the milk (5 ounces is approximate as it depends how strong you like your drink and the size of your glass!). Swirl with a little grenadine for added sweetness and to make it look pretty! Garnish away -- .
Preheat oven to 350 degrees. Cream butter until fluffy. Beat in sugar, adding eggs and vanilla. Stir in flour and baking posder. Add zucchini, coconut, and nuts. Spread evenly into a greased 15 x 10 x 1/2 cookie sheet. Bake for 40 minutes. Let cool while preparing the frosting. Mix frosting ingredients together and spread. Cut into desired sized bars.
Add all ingredients into the bread machine bowl except the olives and yeast. Place the yeast in the yeast hopper and add the olives with 10 minutes remaining on the last kneading cycle. Walk away!
Heat oil in saucepan over medium-high heat. Add roasted peppers, onion, and carrot; saute 5 minutes, or until onion begins to brown. Add 3/4 cup water, cover, and reduce heat to medium-low. Simmer 20 minutes. Meanwhile, cook pasta in pot of boiling salted water according to package directions. Remove roasted pepper mixture from heat, and puree in blender until smooth. Season with salt and pepper, if desired. Drain pasta, and return to pot. Stir in red pepper sauce.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cinnamon and allspice. Add butter, egg and soup. Beat at medium speed for 2 minutes, constantly scraping sides of bowl. Stir in oats and raisins. Drop by teaspoon on greased baking sheets (or parchment lined sheets). Bake at 350F for 9-11 minutes.
Shred finely the first four ingredients. Mix the mayonnaise, coriander, chili powder and liquid smoke with salt and pepper to taste and pour over vegetables at last minute before serving.
Using a sharp knife, cut almonds into three or four pieces, (do not crush or chop). Set aside. Cream together sugars and margarine. Add vanilla and egg, then beat for 2 minutes. Mix together flour, baking powder and soda. Add to sugar mixture and beat until combined. Stir in almond chunks, milk chocolate chips and the coarse salt. Drop by teaspoons full, 2 inches apart on the cookie sheet. Bake at 350* for approximately 12 minutes, or until the edges are golden. Allow to cool on the sheet for 5 minutes before removing to a cooling rack. These won't last more than a day -- if that. Enjoy!
Preheat oven to 350 degrees Puree onions, green peppers, carrots and zucchini combine all meatloaf ingredients as well as pureed vegetables with hands until meatloaf is firm but nor too moist. spray meatloaf pan and form meat into pan. combine sauce items. pour sauce overtop of meatloaf. Use a rubber spatula to pull edges of meatloaf away so that sauce travels down the sides. put meatloaf in oven for 1 hour to 1 hour 15 minutes.
In large bowl, whisk together vinegar, soy sauce, chili sauce and sesame oil. Add coleslaw mix and green onions, tossing well to combine. Cover and refrigerate until ready to serve.
Fill 4 quart crock or plastic bag with 2 quarts water. (use any type of non-metallic container) Dissolve brown sugar in additional 1/4 cup warm water. Add Kosher salt and vinegar, stir to dissolve and add remaining ingredients. Be sure the meat is beneath the surface of the liquid. Refrigerate for three weeks. After 3 weeks, remove brisket and rinse. Add to 8-10 quart pot, (depending on the amount of vegetables you will use) fill with water and add 1 teaspoon mustard seeds, 1 teaspoon peppercorns, 3 cloves garlic, smashed, 1 Tablespoon apple cider vinegar, 1/2 Tablespoon Kosher salt and 1 Tablespoon of pickling spice. Bring to a boil, cover and simmer for 3 hours or until tender. Add (whole, unpeeled) potatoes, carrots and onions, turnips and parsnips, if desired. Continue to simmer covered for 15 minutes. Add cabbage wedges, simmer additional 6-10 minutes or until cabbage is soft and tender. Serve with nice mustard and a horseradish sauce.
Preheat oven to 375. Place rice in small saucepan; cover with water and bring to boil. Simmer 5 minutes; drain. Heat oil in large skillet over medium-high heat; add beef and onion and cook until beef is no longer pink and onions are softened. Drain off excess fat. Stir in rice, cabbage, chopped tomatoes, tomato sauce, salsa if using, water, salt and pepper. Pour into a roasting pan; cover and bake about 1 hour. Stir and add 1/2 c. more water if necessary. Cook 1 hour longer or until cabbage is very tender. Makes 8 Generous servings. Any leftovers can be frozen for later use.
Preheat oven to 350°F Place bell peppers on baking sheet, and roast 1 hour, or until skin is wrinkled and blackened all over, turning peppers occasionally with tongs. Transfer to bowl, and cover with plastic wrap 10 minutes to steam. When peppers are cool enough to handle, rub off blackened peel, and remove seeds. Heat oil in 2-qt saucepan over medium heat. Add curry powder and bay leaf, and stir 10 seconds. Add onion, carrots, garlic, and salt. Cover, and cook 10 minutes, or until onion is translucent. Add 4 cups water, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 25 minutes. Transfer carrot mixture to blender, add bell peppers, and puree until smooth. Stir in lemon juice. Garnish servings with bell pepper slices, if using.
In a large bowl, mix dry ingredients, set aside. In a smaller bowl, combine liquid ingredients. Pour liquid mixture into dry mixture and stir thoroughly enough to moisten flour. Pour the mixture into a buttered loaf pan and bake at 350F for 35 minutes. *note-can add chopped nuts or fruit into the dough for a different variation.
Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain. Put all the fish in a large pan with the milk. Cover, heat until just simmering, then poach for 5 minutes. Drain, reserving the milk. Skin and flake the fish, and remove any bones. Mash the potatoes with 2 tbsp of the reserved milk. Mix with the fish and half the lemon zest, parsley, spring onions and capers. Season with pepper and leave to cool. Shape into 8 cakes about 2 cm thick. Put on a plate lined with clingfilm and chill for 20-25 minutes. Beat the egg with the melted butter and put in a shallow dish. Put the breadcrumbs and the flour into two separate shallow dishes. Dip the fish cakes on all sides in flour, then egg, then breadcrumbs. Put on a baking tray and spritz lightly with spray oil. Bake for 15-20 minutes. Mix the mayonnaise and yoghurt with the tomatoes and remaining zest, spring onions, parsley and capers. Put the spinach in a large frying pan with 1tbsp water and cook, stirring, until it wilts. Drain, then serve with the fish cakes and sauce.
Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and half the tomato sauce. Form into loaf in 9 x 5 x 3-inch pan. Bake at 350 degrees for 50 minutes. Combine topping ingredients; bring to boil. Pour over meatloaf and bake 10 more minutes.
Barbecue Chicken: Rinse chicken halves in cold water and pat dry with paper towels. Place chicken in a large bowl or baking dish, coat with Italian dressing and evenly season with Neelys Seasoning. For best results, allow the chicken to marinate in the refrigerator overnight. If Cooking Inside: Take the chicken out of the refrigerator and brush chicken with Neelys Barbeque Sauce. Place into a preheated 350 degree F oven for 45 minutes. If Grilling Outside: Thirty minutes before you're ready to cook, take the chicken out of the refrigerator and allow it to come to room temperature. Preheat the grill to a medium temperature, about 275 degrees F preferably over hickory and charcoal. Place the chicken halves on grill, meat side down. Cover grill and cook for about 50 minutes. Flip chicken over and let it brown until the chicken becomes golden, about 15 to 20 minutes. The wing and the drumstick should become very tender and will easily pull away at the joints. Brush the chicken with Neelys Barbecue sauce during the last 5 minutes of cooking. Neelys Italian Dressing: Mix all the ingredients together in a bowl, except the oil and salt and pepper. Slowly whisk in the oil and season with salt and pepper, to taste. Makes 1 1/2 cups. Neelys Barbecue Seasoning: Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. Neelys Barbecue Sauce: In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Makes 3 1/2 cups.
Warm oil in large, heavy nonstick saucepan over medium-low heat. Add onion; cook 4 minutes, stirring. Add barley and thyme; stir to coat. Season with salt and pepper. Add 1 cup of the broth; bring to a simmer. Cook 10 minutes, stirring often. Stir in remaining 3 cups broth. Cook 30 minutes, stirring occasionally. Add spinach, breaking up chunks with a wooden spoon. Cook 5 to 8 minutes, until warmed through and barley is tender yet chewy. Serve hot, garnished with cheese.
Mix all the ingredients needed for the ball as a dough. Roll the dough as balls Make a smooth paste with the ingredients under the "For coating" sub division. Dip the balls into the paste. Roll the balls over the bread crumbs. Fry it in the oil till it becomes golden brown in color. Serve hot ! With tomato ketchup ! Your Cheese corn balls is ready !
Peel and boil potatoes for 10 minutes to soften slightly. Spray shallow dish with no-stick spray. Toss potatoes with enough dressing to coat. Bake in 350 oven for 45 minutes turning once or until golden and crispy.
In a large pot, add water; bring to a boil. Add potatoes, carrots, onion, bouillon granules and seasonings. Return to a boil; reduce heat; cover and simmer for 10 minutes. Combine ground round, breadcrumbs, egg, and Worcestershire sauce. Shape into 1-inch balls; add to pot of stew with sweet potatoes and parships. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until vegetables are tender. Discard bay leaf. Stir in peas. Combine flour and cold water; stir into stew. Bring to a boil; stir and cook for 2 minutes or until thickened.
In a slow cooker, combine all the ingredients. Cover & cook on low for 4 hours or until heated through & cheese is melted. Stir well before serving.
Preheat oven to 350. Spray an ovenproof 10-inch skillet with cooking spray and place over medium heat. Add onion, and coat onion with cooking spray. Cook and stir 4 minutes or until translucent. Add water, spinach, rice, salt and ground red pepper. Stir until well blended. Remove from heat; sprinkle with salt and place chicken tenders on top in a single layer, sprinkle with Greek seasoning and lemon pepper seasoning. Cover with foil and bake 25 minutes or until chicken is no longer pink in center and rice is tender. Remove foil and evenly drizzle with oil all over. Serve with lemon wedges.
Place beans, potatoes and tomatoes in crock pot. In a large skillet, heat coconut oil over medium-high heat and saute onions, garlic, brown sugar, cayenne, bell pepper, thyme and chili flakes (if using) until soft. Add the vegetable broth to the skillet and stir with a wooden spoon on low heat scraping up any browned bits in the skillet. Pour the broth/vegetables into the crock pot. Cover and cook on high heat for 3-4 hours. Switch to low heat and add coconut milk for 30 more minutes. Season with salt and pepper, and serve over short grain brown rice.
Place the vinegar in the bottom of a deep ovenproof casserole dish or Dutch oven with a cover. Add chicken and surround with vegetables. Add seasonings to taste. Cover tightly and roast at 350* for 1 hour. The meat will be moist and juicy without having a strong vinegar taste. I learned to not go by the cooking time of this recipe. It is best to go by the estimated time on the chicken wrapper for the weight of the chicken. I could never find a 3 1/2-pound chicken, only larger.
Butter 1 side of each slice of bread. Coat 1 side of 1 slice of bread with peanut butter. Coat 1 side of other slice of bread with Nutella. Spread marshmallow fluff between two slices of bread. Grill in oiled skillet until toasted and inside of sandwich is gooey and delicious.
In medium saucepan, sprinkle unflavored gelatine over 1 cup water. Stir over low heat until gelatine dissolves, about 3 minutes; add remaining water, sour cream, thousand island dressing, lemon juice, salmon, onion, and dill. Turn into 6 cup mold and chill until firm.
Put the chopped cabbage into a foil grill bag (or make your own with heavy duty aluminum foil doubled over. Add butter, cream, salt and pepper. Seal up the ends of foil or the foil bag. Place on the slowest side of the grill and let it cook for 1 1/2 to 2 hours or until it tests done.
Preheat oven to 230°C. Place flour and salt in a large mixing bowl and make a well in the centre and stir in sour cream and milk to form a soft dough. Knead lightly on a floured surface until just smooth. Pat to 2cm thickness and cut into round with a floured 4cm to 5cm scone cutter, taking care not to twist as you cut. Place on a oven tray and brush only the tops with milk and then place in the oven in the top upper half and bake for 10 to 12 minutes or until puffed and golden brown. Banana Jam - combine 1/4 cup thicken cream in a fry pan and brown sugar and heat until melted and then add bananas and cinnamon and simmer for 10 minutes stirring occasionally, until thick and jam like. Vanilla Cream - lightly whip remaining cream, sugar and vanilla together until soft peaks form. Serve scones with banana jam and vanilla cream.
You will need a 1 quart (or a 1 liter) glass mason jar. For jars that are slightly bigger or smaller, adjust the ingredient quantities accordingly. Place all the ingredients except the sea salt into the jar. The jar should be full, so add or remove part or all of a tomato if necessary.Next, fill the jar with filtered water to the top. Then, while holding the lid over the mouth of the jar to prevent the vegetables from falling out, pour the water into a bowl. Add the sea salt to the water and stir until all the salt is dissolved. Pour the salted water back into the jar and cover it very loosely. Let stand for 2-3 days. Once a day, tighten the lid and turn the jar upside down for a few seconds, then set it back down, loosen the lid and let stand until the next day. After two days, taste to see if you like it. If you find it's a bit bland for your taste, let it stand for another day. Then refrigerate and enjoy. This will keep for approximately 2 months refrigerated.
Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve with 1 1/2 T Dill Sauce per serving. DILL SAUCE: Combine all ingredients in blender; process till smooth.
In a small saucepan, heat the pineapple juice and gelatin till gelatin dissolves. Cool. In a large bowl, mix the cottage cheese, coconut and condensed milk. Mix well. Stir in the gelatin. Pour into a lightly oiled gelatin mold. Chill 4 hours or till firm. Unmold and serve. Refrigerate leftovers.