HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Line a 9x13 inch pan with parchment paper or wax paper. 2. Melt the chocolate chips until just melted, not hot. An easy way to do this without burning them is to put the chips in a ceramic coffee cup and sit it on the hot plate of your coffee maker. 3. Combine the protein powder and quick oats in a mixing bowl. Add the skim milk and mix. 4. Pour the melted chocolate in and mix again. 5. Add the tapioca flour and mix thoroughly. Batter should be very thick. 6. Place the batter in the middle of the pan. Wet your finger with water and use them to spread the mixture evenly over the bottom of the pan. 7. Chill the bars in the refrigerator for at least 1 hour to chill. Use a knife dipped in hot water to cut into 16 bars. 8. Wrap the bars and store them in the fridge or freezer. The bars still remain a little chewy even when frozen.
Whisk eggs for 1 to 2 minutes, until fluffy and light. Gradually whisk in sugar, then continue until fully blended, about a minute more. Mix in cream and milk and whisk to blend.
Preheat oven to 425 degrees. Lightly spray heavy duty baking sheet with cooking spray. In a large bowl, combine beef, 3 eggs, milk, Parmesan cheese, 3/4 cup bread crumbs and Italian seasoning. Mix thoroughly and shape mixture into 1-inch meatballs. In a small bowl, lightly beat 1 egg with 1 tablespoon water to make egg wash; in another small bowl, add remaining bread crumbs. Dip meatballs in egg mixture, then roll in bread crumbs and place them on prepared baking sheet. Heat oil in a heavy-bottom saucepan over high heat. Using a sloted spoon, carefully add meatballs to oil. Fry until golden brown, working in batches. Remove meatballs from oil and arrange in a single layer on prepared baking sheet. Bake for 15-20 minutes. For red pepper sauce, combine all ingredients in a blender and puree until smooth.
In a blender, puree the mangoes, wine, and orange juice until smooth. Strain through a medium-fine-mesh strainer (or not) and stir in the habanero. Keep refrigerated until needed and then serve warm or cold. Note: Store this mojo in the refrigerator for no longer than 2 or 3 days. This sauce tastes best if not kept warm too long; the sweet topical flavor of the mango diminishes if it is overcooked. If you prefer a spicier sauce, add more minced chile a little at a time until hot enough.
Heat 1 cup of milk on stovetop. You can eliminate the skin that forms on the bottom of the pot or pan by wetting it before heating. You can prevent the skin that forms at the surface by either foaming the milk (whip it) before heating or covering the pot or both. Recommend pre-heating the cup by putting water in it and microwaving it for 2 minutes. When milk is hot (I use a digital probe thermometer and wait for it to get to about 170), discard water from cup and add dry ingredients to bottom of cup. Add milk slowly, stirring. Enjoy!
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid. Microwave the asparagus with a little bit of water for about 2:30 minutes or until bright green and tender. Drain and then cut into bite-sized pieces. Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and cook until the spinach wilts, about 2 more minutes. Add the asparagus and cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine. Transfer the pasta to a serving plate and serve.
In a saucepan bring a water to a boil and add the potato. Cook the potato for about 15 minutes or until just tender. Drain and dice the potato into 1/4-inch pieces. Place into a bowl. Cut the avocado in half lengthwise and remove the pit. Peel the skin and dice the avocado about 1/4-inch pieces. Add the avocado to the diced potato. Mix in the tomato, onion, chiles, cilantro, salt, pepper and lime juice and combine with avocado and potato mixture. Add more salt if needed and serve at room temperature.
Open stuffing mix boxes and empty into a 9 x 13 baking dish. Add onion and celery. In a separate bowl beat the eggs and add both soups. Add to stuffing mix and stir completely. Begin adding chicken broth slowly. Wait a few minutes in between pours for the mix to soak it up. When you are done you want very wet to just about soupy in texture. Bake at 350 for about an hour or until set.
In a food processor or blender, combine cheese, cream, butter, and pepper; process until smooth and creamy. Fold in 1/2 cup nuts. On waxed paper, form cheese mixture into a log. Coat with remaining nuts. Cover and freeze until firm, but not too hard to cut (or freeze until hard for storage and defrost to cutting consistency at a later date). Slice and serve.
Combine all ingredients except sherry and crushed crackers in Crock Pot; stir well. Cover and cook on Low setting for 3 to 5 hours. Just before serving, stir in sherry and crumbs to thicken. Garnish with Old Bay Seasoning or Paprika.
In a small saucepan melt butter, add garlic and saute until cooked. Add the flour and then whisk milk inches. Add the dried oregano and dried basil and stir until heated through. Serve warm.
Preheat oven to 350°F Grease a loaf pan. Mix beaten egg with applesauce, oil sugars and salt, and combine thoroughly. Stir in flours, baking soda and baking powder; mix well. Stir in raisins and walnut pieces. Pour into well-greased loaf pan and bake at 350° for 55 minutes, or until a toothpick inserted in center of loaf comes out clean. Let it rest in pan for 10 min., then turn out and allow to cool on rack. Stores up to 4 days in air-tight container.
Pour rum and Kahlua into a coffee mug. Top with hot coffee. Place a dallop of whipped cream on top and sprinkle with ground allspice. Serve.
Heat oil in a large, deep skillet over medium heat. Add onion and celery to skillet and cook, stirring occasionally for 5 minutes. Add garlic and cook for 1 minute. Stir in tomatoes and beans, oregano, basil, red pepper flakes and dash of salt. Bring to a boil. Reduce heat to medium-low and simmer, covered for 12 minutes. Meanwhile, cook pasta following package directions. Drain, and return to pot. Add tomato and bean mixture. Top with cheese, if desired.
Preheat oven to 350 degrees Fahrenheit. Mix all ingredients, except condensed milk, in a large bowl. Pour the can of condensed milk over the fruit mixture. Mix well. Pour into well greased loaf pans(2 large or 3 small). Bake for 30 minutes at 350 degrees Fahrenheit. Cool in pans a few minutes before turning out onto wire racks to finish cooling. The longer this keeps the better it tastes! Enjoy! Note: These make great gifts!
Place maple syrup and berries in a saucepan on medium heat. Bring to the boil slowly, remove from heat. Transfer to a bowl and cool. Add shredded mint to cooled berries. Serve over pancakes.
Whisk mild and pudding for 2 minutes in a large bowl. Stir in pineapple. Place half of the angel food cake in a large glass bowl, preferrably a trifle bowl. Spread 1/3 of the pudding mixture on top. Cover with strawberriesHeat fudge topping according to microwave directions on the jar, just until pourable. Pour half of the topping over previous layer. Layer remaining cake cubes on top of the hot fudge layer. Spread another 1/3 of the pudding mixture, top with sliced bananas; cover with remaining 1/3 of pudding mixture. Spread whipped topping over all. Drizzle with hot fudge topping and sprinkle with pecans. Chill until serving. Garnish with strawberries and bananas just before serving.
Add olive oil to a medium-sized saute pan. Place over medium-high heat. When oil is hot, stir in Serrano chilies and garlic. Saute for about 1 minute, stirring often so garlic does not burn. Add onion and saute for 1 to 2 minutes. Add yellow pepper, saute for 1 minute. Stir in tomato paste, brown sugar, oregano and coriander; cook for 1 minute. Add tomatoes, vinegar, salt, pepper and capers. Turn up heat to high and bring sauce to slight boil; remove from heat immediately. The vegetables should retain crispness. Chill thoroughly before serving.
Preheat the oven to 450°F. Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking. Butter a 13x9x2-inch glass baking dish. Pour sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes.
Coat 12 muffin cups with no-stick spray. Place the onions in a small bowl. Microwave on high for 1 minute. In a medium bowl, mix the buttermilk, egg, honey and oil. In a large bowl, mix the flour, cornmeal, baking soda, cumin, pepper, coriander, oregano and baking powder. Stir in the feta and onions. Pour the buttermilk mixture over the flour mixture. Mix with a rubber spatula until the dry ingredients are moistened. Spoon the batter into the prepared muffin cups, filling them about 3/4 full. Bake at 450 degrees for 15 minutes.
Preheat the oven to 350°F. Grease a bread pan. Stir together all dry ingredients. Slowly heat up honey and sugar on a low flame. Then add milk while stirring honey mixture. Heat up but do not boil. Now add the warm liquid honey/milk mixture to the dry ingredients and stir well. Put it all into the greased bread pan. Bake at 350 F for approximately 40 minutes. Turn off the oven and leave cake in for another 5 - 10 minutes. Honey Cake needs to be stored in a cool and moist place, The best place would be a moist stone pot in which you put a slice of bread, to keep it moist.
Turn frosting out into a large mixing bowl with your scrapper/spatula. Add cinnamon; mix on medium speed with your electric mixer, scraping down the sides often, until cinnamon is throughout. Spread on favorite cake. I am so not a baker by any means, but I baked our wedding cake and after cutting and pasting (ha) with this frosting, our cake looked beautiful.
In a large mixing bowl, mix the ground beef, garlic powder,italian bread crumbs, eggs, chopped garlic, ground black pepper and soaked italian bread (make sure you drain the water out of bread very well). Note: It's okay to add a little more or less on the bread crumbs. Also make sure that the bread is very soft before you mix it in. Mix all ingredients together well using hands. Make sure mixture is smooth. Preheat oil in large frying pan. Start rolling your meatballs (whatever size you want) I usually make them large. For Large meatballs about 5 to 8 minutes. When meatballs are done, take them out of hot oil and place on to paper toweled plate. Serve warm. Enjoy!
Place couscous in large heatproof bowl. Add the olive oil, stir to coat grains. Add 1 cup boiling chicken stock. Cover with plastic wrap and set aside for 5 minutes. Fluff with fork to separate grains. Stir in preserved lemon, mint, parsley, sultanas, almonds. Season to taste and serve.
Combine flour and powder in a large bowl. In a medium bowl, beat eggs and milk. Stir in corn and butter. Stir gradually into dry ingredients until just blended. In a deep fryer, electric frying pan or chicken fryer, heat oil until 375 degrees. Drop batter into heaping teaspoonfuls into hot oil and fry for 2- 3 minutes. You can also do this using less oil in a skillet, just flatten them a bit with the back of the spoon and then turn them like pancakes. Drain on paper towels. Some people put confectioner's sugar or syrup on these, we eat them plain.
Put all the ingredients in a food processor and process for 30-45 seconds, chill.
Mix crushed wafers with sugar. Add melted oleo. Add nuts; then add juice. Stir well. Make into balls and roll in fine coconut or powdered sugar. Refrigerate.
Put the Crisco and sugar in bowl of mixer. Beat till blended and light. Add eggs and vanilla extract. Beat till blended. Add 2 cups of flour and mix well. Add more flour in half cup measurements till you have a nice rollable dough. Divide the dough and with a floured counter top and hands roll into long ropes between 1/4"-1/2" thick and then cut ropes with a bread knife into about 1/4" balls. This may seem like it will take a long time but it goes very quickly as I enlist my whole family to take part. Fry the balls in hot oil till they are golden brown. Remove and put the fried balls in a bowl (with paper towel on bottom) large enough to hold all the struffoli. Remove the paper towel once all struffoli are done. Heat 1 cup of honey in a small saucepan. No need to make it too hot, just warm. Pour honey over the struffoli balls. Sprinkle with walnuts and in our family's case chocolate sprinkles. The struffoli can then be put into whatever serving dish you like. I use one with a lid as they should be covered when stored. In my house that is on the kitchen island for easy munching. After they have sat over night they will need a good stir as the honey sets to the bottom. They may need more honey as well as they absorb it as they sit.
Put 1/4 cup of the olive oil in a frying pan. Slice and fry the garlic til golden brown. Remove from the pan and place in a large pot. Slice and fry the onions til golden brown. Remove and put in the pot. In the same oil, brown the chicken and put in the pot. Add the chopped celery, olives and capers to the pot. Put the cover on the pot and steam on medium to low heat for about 1 hour and 15 minutes. Add water, if necessary, to start the steaming. Keep an eye on the pot so the chicken doesn't stick. Stir with a wooden spoon. During the last half hour, add the vinegar and red pepper. Serve with a loaf of bread and red wine. Preparation Time: 30 minutes Recipe Origin: United States.
Crumble bread and bake in the oven for about 5 minutes, or till toasted dry. Combine all ingredients and mix well. This can be doubled or tripled,etc. and kept indefinitely in the freezer. You may add about 1/2 teaspoons salt if you don't need to watch your sodium intake. Enjoy!
Preheat oven to 400°F. In a 9x13 rectangle pan, pour olive oil into bottom of pan. Place chicken on bottom, season with salt and pepper. Spread onion, garlic and bell pepper slices on top. Pour tomatoes over chicken and vegetables. Sprinkle with herbs, lemon juice, and salt and pepper to taste. Bake uncovered for 45-55 minute, till chicken is cooked through and peppers are very soft. Serve over rice or mashed potatoes.
Mix all ingredients well and let sit covered for 10 minutes. Knead for 5 to 8 minutes and tip onto the counter dusted lightly with flour. Stretch the dough into a rectangular shape and fold it letter-style top to bottom and side to side. Place in an oiled straight-sided container and cover with plastic wrap. After 15 minutes, stretch and fold the dough again and return to the container. When the dough is twice it's initial size, remove from bowl and on lightly floured surface, divide into 10 pieces weighing 85 g each (approximately). Round each piece on the counter by pressing down as you circulate your hand in a counter-clockwise direction until the piece is a smooth ball. Press each dough ball flat with floured hands, repeating as needed over the next 10 minutes and place on a pan or sheet lined with parchment paper. Preheat oven to 375°F. Cover with oiled plastic and let proof for about 30 minutes or so until the dough has risen about 1 1/2 times it's volume. Brush with egg wash if desired and bake for 7 minutes. Rotate pan and bake for 7 more minutes until 190F internally. Cool buns on a rack until room temperature.
Mix cake according to package instructions. Grease and flour 9x13-inch cake pan. Layer approximately 1 cup or more of coconut on bottom of pan. Pour 1/2 of the mixed cake batter over the coconut. Cream together the cream cheese, confectioner's sugar, and 1 cup mashed fresh strawberries. Drop cream cheese mixture in large dollops over cake mix. Pour remaining half of cake mix over top. Bake at 350° for 28-30 minutes. Do not overbake. Sweetened fresh strawberries can be poured over top as desired.
Puree strawberries in container of an electric blender; set aside. Combine condensed milk and Cool Whip; stir until well blended. Stir in strawberry puree, pineapple, and lemon juice. Spoon mixture into a 13x9 inch pan; freeze until firm. Let stand at room temperature 15 minutes before serving.
Start 2 cups of salted water to boil. Pour the juice of the lemon over the green beans and set aside until needed. When the water is at a rolling boil, add the pasta and stir for at least 15 seconds. Add 1 Tablespoon Olive Oil and Butter to a deep sauce pan and melt. Add the onions and saute until nearly transparent. Add the rest of the ingredients except the pasta, water, and pepper. When the pasta is done (about 8 minutes) pour 1/4 cup of the cooking water into the pan and drain the rest. Add to the pasta and then the pepper to the sauce pan and continue to cook over low heat for 2 more minutes. Serve.
Process all ingredients in food processor until no lumps remain and mixture is texture of wet sand, about 2 minutes. Freeze in airtight container for up to 2 months. To make 8 pancakes: Whisk 2 cups mix, 2 lightly beaten large eggs, and 1/2 cup buttermilk in large bowl until smooth. Pour 1/4-cup portions of pancake batter onto lightly oiled large nonstick skillet or griddle and cook over medium-low heat until golden brown, about 2 minutes per side. Repeat with remaining batter as desired. Serve.
Make traditional white sauce: melt butter in saucepan over low/medium to medium heat. Add flour and stir for a minute or two until mixture bubbles. Gradually add milk, stirring constantly. Continue to stir as the sauce heats up, thickens and reaches a slow boil. Remove from heat, season with salt and pepper. Combine white sauce, tuna and onion and spoon into a lightly greased two-quart casserole or baking dish. Top with shredded cheese. Arrange biscuits on top and bake at 350 degrees for 40 minutes. *For two people, the recipe can be halved; use a small can of refrigerated biscuits (5-6 biscuits.) *Original recipe called for chopped green pepper, which would have been greeted at my house with the enthusiasm level generally reserved for brussels sprouts or Black Plague. Add it if you did a better job raising your children than I did. And cut down on the onion and finely chop it to conceal it from the suspicious eyes of finicky children (or their father.).
In a bowl, combine the first 5 ingredients. Brush over tenderloin. Place in roasting pan. Bake, uncovered, at 425F for 45 minutes or until desired doneness. Remove from pan; let stand 10 minutes before slicing. Add broth to pan drippings and stir to loosen browned bits. Heat through and serve with sliced beef.
Spray the rack of a broiler pan with nonstick spray; preheat broiler. Put the catfish on the prepared rack. Lightly spray the fish with nonstick spray and sprinkle with 1/4 teaspoon black pepper. Broil the fish 5 inches from the heat just until opaque in the center, about 8 minutes. (Tip: To check if the fish is cooked properly, slit the thickest part of fish fillets with a thin-bladed knife. Peek inside; the flesh should be opaque and should flake easily.). Meanwhile, whisk the lemon zest and juice, orange juice, capers, oil, oregano, and the remaining 1/4 teaspoon pepper in a small bowl. Divide the cucumbers among 4 plates. Top each serving with 1 fillet; drizzle evenly with the dressing.
In medium saucepan cook onion and garlic in hot oil until onion is tender. Stir in remaining ingredients. Bring to boiling, reduce heat. Simmer, uncovered, about 30 minutes or until desired consistency. Stirring occasionally. To use, brush meat with some sauce during the last 10 minutes of grilling. If desired, reheat and pass additional sauce. Makes about 1 1/3 cups.
Mix cream cheese, onions and ranch dressing mix in bowl. Spread 2-3 tablespoons mixture on tortilla in a thin layer. Place spinach leaves on tortillas. Place 1 slice of ham on each tortillas. Wrap up tortillas and put in plastic wrap. Refrigerate 1 hour before eating.
Preheat oven to 400 degrees. Spray cookie sheet with cooking spray. Roll out pizza dough on cookie sheet. Spread with entire bottle of Basil Pesto. Place shrimp evenly on pizza. Add artichoke hearts and black olives. Sprinkle with cheese. Bake in oven for 15-18 mins.
Combine 1 1/2 cups cream, sugar, and corn syrup in a saucepan. Cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil. While the mixture heats, combine the remaining cream, milk powder, cornstarch, salt, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved. Add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly. Whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened. If mixture is lumpy, strain it through a sieve. Transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming. Refrigerate the mixture uncovered until it is completely chilled (below 40°). Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to a chilled mixing bowl, and fold in the cereal. Serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard. Allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.
Combine all ingredients except salt and pepper in slow cooker; cover and cook on low until beans are tender, 8-10 hours. Discard bay leaf. Season to taste with salt and pepper.
Spray both sides of bread. Wet your fingers with water or olive oil before pressing into cups to hep bread to form more easily and not break. Press bread into small 12 cup muffin tin. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve. In a skillet, melt butter and oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramelized, 15-18 minutes. Turn broiler on. Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot.
In a large bowl, combine the flour, milk powder, sugar, baking powder, salt, cinnamon and nutmeg; cut in shortening until crumbly. Store in an airtight container in a cool dry place for up to 6 months. Yields: 2 batches (about 9 cups total). To Prepare Doughnuts: Place 4 1/2 cups doughnut mix in a large bowl. Combine eggs, milk and vanilla; stir into doughnut mix just until moistened. Turn dough onto a floured surface; knead 15-20 times. Pat dough out to 1/2-inch thickness. Cut with a floured 3-inch doughnut cutter. In an electric skillet or deep fat fryer, heat oil to 375. Fry a few doughnuts at a time until golden brown, about 1 1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar if desired. Serve warm.
Preheated oven to 350°F. Butter and lighlty flour muffin tins. Whip the cream until its stiff, set aside. In a separate bowl beat the eggs with the sugar. Add the sifted flour and ground cardamom and mix thoroughly. Fold in the whipped cream. Half fill the muffin tins and bake 10 minutes 350°F oven, or until golden brown. Frost as desired.