HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add oats and chia seeds to blender; blend on high until texture of flour. Add milk to blender; use spoon or spatula to stir in oats/chias from bottom. Add yogurt. Add applesauce, peanut butter (or PB2), & cinnamon. Blend on high until desired smoothness. Taste and add sweetener, if needed. Blend again. Transfer to pint (2 cup) jar or container; refrigerate overnight, or a minimum of 4 hours, so oats & chias can soften. Will keep in refrigerator at least 2-3 days. Shake before drinking. IF TOO THICK after the fridge soak, add more juice or milk and shake jar/container or return to blender to combine. FOR A SMOOTHER CONSISTENCY, return to blender after the fridge soak and blend again. TO FREEZE: May be frozen after the 4 hour soak in the fridge. To thaw, move to fridge a day ahead so it is thawed for drinking the next day. For faster thaw, place frozen jar/container in bowl of cold water on the counter for 1-2 hours. Shake before drinking.
Melt butter and oil in a frying pan over medium heat. Fry onion and pepper until slightly brown then pour into the cazeula. Carefully break all 6 eggs on top of the vegetable layer. Mix the breadcrumbs and cheese and sprinkle over the eggs. Bake in a moderate oven, 350 degrees F, gasmark 4 for about 10 minutes, until eggs have set, but are not hard. (Oven temps and cooking vessels vary so keep an eye on it).
Put thick coconut milk in a small saucepan and bring to a low boil over very low heat. Remove and leave aside to cool completely. Combine lukewarm water, flour and instant yeast in a small bowl and leave aside to froth. Mix both flours, sugar, coconut water, egg yolks, essence and salt in a mixing bowl. Add fermented yeast mixture and the cooled coconut milk to mix. Leave mixture aside, covered with a damp tea towel to ferment for 2-3 hours. Turn batter into a lightly greased tray and bake in preheated oven at 200°C and bake until the top of the cake is golden brown.
Put ingredients in a food processor or blender and pulse until it is your desired consistency. For a thicker shake or if you use fresh berries add a few ice cubes.
Preheat the oven to 350 degrees. Grease an 8-inch-square baking dish with 2 teaspoons of the olive oil. Stir the remaining olive oil and the water in a small bowl to blend. Stir in the garlic. Scatter the macaroni over half of a large dish towel and fold the other half of the towel so the macaroni is covered. Take a rolling pin and pound or roll it over the macaroni until the pasta is in small pieces. Arrange the tomato slices in layers in the baking dish. Season generously with salt and pepper. Combine the spinach and parsley, and spread half over the tomatoes. Sprinkle the crushed macaroni over the spinach. Place any remaining tomato slices over the macaroni. Add the final layer of spinach and parsley. Spread the stewed tomatoes over all of the ingredients. Drizzle the oil and garlic mixture evenly over the top. Cover the dish with aluminum foil and bake for 1 hour, or until macaroni is tender.
ToCook linguini according to package directions until it is al dente. Meanwhile saute shrimp in large non-stick skillet on medium for 6 minutes. Scoop shrimp out of pan with a slotted spoon and set aside. Return pan with scampi sauce to stove and turn heat up to medium high. Add onions and saute for 5 minutes until they are translucent. Add diced tomatoes(including juice), wine, Italian seasoning and red pepper to onions. Bring mixture to a low rolling boil. Boil mixture for 7 minutes, stirring occasionally. Add shrimp to pan with tomato sauce and continue sauteing for 3 minutes.Add cooked linguini and toss to coat and serve with shredded parmesan cheese, if desired. *To make your own scampi sauce see next recipe.
Place the unbaked pastry in a 9-inch glass pie plate; flute the edges as desired. Arrange the sliced peaches in the bottom of the pastry. In a medium bowl combine 1/2 cup white sugar, flour, cinnamon, salt and sour cream; whisk until smooth, then pour over the sliced peaches. Set oven to 425 degrees (lowest oven rack). Bake for 15 minutes, then reduce heat to 350 degrees and bake for about 35 minutes longer or until filling is set. Sprinkle the brown sugar over the hot filling and place under the broiler until melted. Cool slightly before serving.
Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl, mix well. (It is not necessary to thaw cherries before using.). Let cherry mixture stand 15 minutes. Line a 9-inch pie plate with pastry, fill with cherry mixture. Dot with butter. Adjust top crust, cutting slits for steam to escape. Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly. Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.
Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, star anise and 1/2 teaspoon salt in a 5-6 quart slow cooker. Add the pork and cook for 8 hours. Add the bok choy to the slow cooker; cover and cook about 20 more minutes. Add the noodles to the slow cooker, making sure they are submerged. Cover and cook another 10 minutes. Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls then put in some broth. Sprinkle with cilantro and enjoy.
Mix together the cake mix, pudding, sour cream, eggs and oil. Using an electric mixer beat the batter for 8 to 10 minutes. Grease and flour a 10 inch tube pan. Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chips and walnuts over it. Pour in remaining batter and top with remaining chips and nuts. Bake at 350 degrees for 50 to 60 minutes. Cool for about 10 minutes and then turn out onto a serving plate and cool completely.
melt butter in pan and add 1 cup steel cut oats of your choice. toast for 2 minute. add the 3 cups boiling water. turn to simmer and stir to combine for 25 minute. add the 1 cup of 2% milk and let cook for 10 minute. remove from heat separate into 1/4 for a full serving and heat in microwave with a splash of milk brown sugar cinnamon some nuts or what ever you like.
Use 1 cup sugar for VERY LIGHT SYRUP; 2 cups sugar for LIGHT SYRUP; 3 cups sugar for MEDIUM SYRUP; 4 3/4 cups sugar for HEAVY SYRUP. Boil sugar& water together for 5 minutes& skim, if necessary; keep hot but not boiling. Wash fruit, drain& fill hot steile jars, leaving 1/2 inch headspace. Bring syrup to a full boil& cover berries with syrup, leaving 1/2 inch headspace. Remove any trapped air bubbles (I use a chopstick to do this)& adjust lids. Process in a boiling water bath, 10 minutes for pints or 15 minutes for quarts.
preheat oven to 325. Cut each tortilla into eight wedges. mix splenda and cinnamon together. place the wedges in a single layer onto a cookie sheet. if they are very dry, you can spritz some water over them. sprinkle the cinnamon splenda mixture over the tortilla wedges. bake for 10-15 minutes, or until crisp.
Rinse quinoa 3 times and drain well. Saute the onion in the olive oil for 5 minutes. Add the salt and cumin. Add the quinoa, potatoes, tomatoes, water and soy milk. Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender. You may add water or milk if necessary.
Whisk flour, yeast, and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours. Lay 12- by 18-inch sheet of parchment paper inside 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle. Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. About 30 minutes before baking, adjust oven rack to lowest position, place 6- to 8-quart heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees. Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough. Carefully remove pot from oven and remove lid. Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge). Cover pot and place in oven. Reduce oven temperature to 425 degrees and bake covered for 30 minutes. Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 200 degrees, 20 to 30 minutes longer. Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.
Wash vegetables and parsley very well and shake to dry. Slice cucumber portion in half lengthwise so it will fit easily into the juicer's feeder. Juice cucumber and carrot. Juice parsley, and then finish with celery. Squeeze lime into juice, stir gently and enjoy.
Place all ingredients into a pot or crock pot, and cover well with lukewarm water. Bring water to a boil, cover and reduce the heat to very low. Cook for at least 5 hours or (preferably) overnight. As water evaporates, more can be added. After the eggs have been cooking for several hours, you can gently tap the shells with a spoon to crack them, and continue to cook. This will cause a beautiful marbled color to form on the egg whites. Drain the eggs, rinse the shells and refrigerate until ready to use.
In large frying pan, saute onion in olive oil until limp. Push to sides of pan. In same pan, brown chops well on both sides. Season with salt and pepper. Add ginger, cumin, garlic and cinnamon. Saute 1 minute. Transfer to crock pot. Deglaze pan with 2 tablespoons water (i.e., on high heat, add 2 tablespoons water and stir until most of the flavor-packed brown bits are dislodged). Add to pot. Scatter cilantro and prunes over lamb chops. Cover. Cook on low (200 degrees F) for 6 hours. Stir in honey and lime juice. Heat to serving temperature. Sprinkle with sesame seeds.
Bring the steak to room temperature. Mix all spices and oil into a thick paste. Rub spice rub mixture onto both sides of the steak. Optional: If you have the time, wrap the steak with plastic wrap and allow to sit for 15 minutes or longer at room temperature. Put a 10 to 12-inch cast iron skillet in the oven, and heat oven to 500 degrees. When the oven thermometer indicates that it has reached 500 degrees, remove the pan from the oven (do not turn oven off). Transfer quickly to a stovetop burner on high heat. Immediately place the steak in the middle of the pan. Cook for 30 seconds without moving. Flip with tongs and cook for 30 seconds on the second side. Quickly remove the pan from the heat and place into the oven. Cook for two minutes on each side for a medium rare steak, or three minutes on each side for a medium steak. Transfer steak to a wooden cutting board and make a loose tent of aluminum foil over it. Allow it to rest for a few minutes before serving.
Saute pork or bacon and onion until golden brown;drain. Put clams in crock pot with bacon. Add all remaining ingredients, except milk or half-and-half. Cover and cook on High 3-4 hours. Add 1 cup milk or half-and-half and cornstarch last hour of cooking. Add remaining milk or half and half before serving. STOVE TOP INSTRUCTIONS: Place all ingredients EXCEPT milk and cornstarch in kettle. Simmer on low heat for 45 minutes. Mix cornstarch into milk and add to kettle. DO NOT BOIL. Heat to warm, then serve.
Top 4 slices of bread with 1-2 rings of bologna and 1-2 cheese slices. Cover with remaining bread slices. Microwave 20 seconds. Allow the sandwich to cool before cutting.
First make the Syrup and chill. Combine all ingredients in saucepan and bring to a boil. Simmer for 10 minutes. Allow to cool to room temperature; chill in refrigerator. Boil potatoes until tender. Drain well and mash. Add the flour, yeast and enough water to make a soft dough. Knead until well combined. Cover with a clean kitchen towel and allow to rise in a warm area away from drafts for about an hour. Using a spoon, take up a small amount of dough and drop into hot oil. Fry until golden brown. Drain on paper towels. Drop into syrup. Remove and enjoy!
Lay bell peppers, zucchini, eggplant, and onion on baking sheets. Brush both sides of vegetables with Moroccan marinade. Lay vegetables on a well-oiled grill over a solid bed of medium-hot coals, or medium-high heat on a gas grill; close lid on gas grill. Cook vegetables, turning once, until beginning to brown and just tender when pierced. 7 to 8 minutes for eggplant, 8 to 10 minutes for onions and bell peppers, and 12 minutes for zucchini. Transfer to a large cutting board as done. Cut vegetables into 1 inch pieces and put in a bowl. Add pine nuts, mint and any remaining marinade. Mix, adding more vinegar, salt and pepper to taste.
Melt butter in large pot. Add cashews and sultanas, cook 3 minutes till nuts are toasted. Add cardamon seeds and saffron, cook 60 seconds till fragrant. Add milk and sugar, bring to the boil. Add noodles, reduce heat to low. Cook, covered for 10 - 15 minutes till noodles are tender. Cook, uncovered a further 10 minutes till thickened, stirring occasionally. Remove from heat, spoon into bowls. add garnish if desired.
Using the saute function, melt 2 tablespoons of the butter in a 6-quart or larger pressure cooker. Add the onion, garlic and ginger and saute, stirring regularly until the onions begin to brown, about 4 minutes. Add the garam masala, coriander, turmeric and salt and cook until fragrant, about 1 minute more. Add the tomatoes and their juices and stir to combine. Add the chicken breasts and make sure they are covered by the sauce. Seal the pressure cooker and make sure the vent is closed. Set the cooker to MANUAL, HIGH Pressure and dial down the time to 10 minutes. The electric pressure cooker should take 10 to 12 minutes to come to pressure, then cook for 10 minutes. Let the cooker naturally release pressure for 10 minutes more. Transfer the chicken breasts to a cutting board to cool slightly. Add the remaining 2 tablespoons butter and cream or coconut milk. Using an immersion blender, puree the sauce until smooth. (At this point, you can remove and reserve some of this incredible sauce for future use.). Cut the chicken into 1-inch pieces, return to the butter sauce, and stir to combine. Butter chicken is typically served over basmati rice, but brown rice, quinoa and cauliflower rice are wonderful alternatives.
Preheat oven to 375 degrees F. Place cranberry sauce in a small mixing bowl and beat with a wire whisk until smooth. Combine cream cheese, crab meat and green onion in a small mixing bowl. Fill each shell with about 1 teaspoon of the cream cheese mixture. Top with 1/2 teaspoon cranberry sauce. Bake for 10 minutes or until heated through. Enjoy!
Soak the peas overnight (alternately, you can boil them on the stove for about two hours). Drain and rinse the peas. If using corned beef, add it to the pot with just enough water to cover, and boil until the meat is done. There should be about two cups of water in the pot for the next step, so if you are making this with corned beef you'll need to drain the liquid, reserve and measure it, then add enough water for a total of two cups. If you're making it without the beef just add two cups of fresh water to the beans, then bring to a boil. Add the rice, lime juice, thyme, hot sauce and butter, then cover and reduce heat. Simmer until the liquid is absorbed (for about 20 minutes). Add salt and pepper to taste.
In a mixing bowl, add the rosemary, salt, pepper, vinegar, and mustard. Using a whisk, blend together well. Gradually beat in the oil using the whisk, until well blended. Add all the salad ingredients; toss. Refrigerate for 2-3 hours or until well chilled. Stir right before ready to serve.
Prepare the syrup: Combine the water and sugar in a small saucepan and heat to a simmer. Stir in the julienned lime zest and simmer for 30 minutes. Strain and reserve 1/3 cup of the syrup. Discard the rest. Preheat the oven to 375°F. Prepare the crust: Combine the graham crackers, brown sugar, grated lime zest, and butter in a food processor and process until the mixture holds together. Press into the bottom and sides of a 9 inch pie plate and bake for 8 minutes. Set the crust on a wire rack to cool. Prepare the filling: Heat the reserved syrup in a small saucepan. Remove the pan from the heat and sprinkle the gelatin over the syrup. Let it soften for 1 minute. Stir in the lime juice, 1/4 cup of the sugar, and the 2 egg yolks. Stir over low heat until the mixture is thick and frothy (5 minutes). Set aside to cool to room temperature. Beat the egg whites and 2 Tbs of the sugar with an electric mixer until stiff. Transfer the whites to a large bowl. In another bowl, whip the cream, vanilla, and 2 Tbs sugar with the mixer until it is thick. Fold the whipped cream into the egg whites while drizzling with the reserved lime mixture. When the mixture is smooth, spoon it into the prepared crust. Chill, uncovered, until firm (2 to 3 hours). Optional: Top with additional whipped cream and a slice of lime.
Dissolve the yeast in the warm water; stir in 1/2 teaspoon of the honey and set aside for 10 minutes. Mix the remaining 21/2 teaspoons honey with the salt, olive oil, and cool water and set aside. Put the flour in the bowl of a food processor. With the processor running, slowly pour the honey-oil mixture in through the feed tube. Then pour in the dissolved yeast. Process until the dough forms a ball on the blade. If it is too sticky, sprinkle on a little more flour. Scrape the dough out onto a lightly floured surface and knead until smooth. Transfer to an oiled bowl and let rest, covered, for 30 minutes. Divide the dough into 4 equal parts. Roll each into a smooth, tight ball. Put on a flat sheet or dish, cover with a damp towel and refrigerate for 1 to 3 hours. One hour before baking, remove the dough from the refrigerator and let it come to room temperature before rolling and shaping. Preheat the oven, preferably with a pizza stone inside, to 500 degrees for 30 minutes while getting the pizza ready. Cut the salmon into 2-inch squares and reserve. Roll or stretch each ball of dough into four 9-inch circles. Put the circles on an oiled, floured baking sheet. Brush each pizza with olive oil to within one inch of the edge and sprinkle with red onion. Put the pizzas in the oven and bake 8 to 12 minutes, until the crusts are golden brown. While the pizzas are baking, mix the dill with the creme fraiche or sour cream and season with pepper. When the pizzas are done, transfer to warm dinner plates and spread with the creme fraiche or sour cream mixture. Arrange the pieces of salmon on top and, if desired, put a tablespoon of golden caviar in the center of each and spoon a little black caviar on the golden caviar. Garnish each pizza with a sprig of dill and serve.
Pre-heat oven at 190oC/375oF/Mark 5. Add tomato sauce on prepared pizza crust/pizza base if it already doesn't come with tomato sauce. Scatter one layer of smoked salmon evenly on tomato base (more if you prefer), scatter red onions, cheese, capers, tear or sprinkle basil around pizza. Bake in oven for 15 mins or until base is cooked and topping heated through - Enjoy.
Combine flour, sugar and spices in a large bowl. Combine oil, juice and eggs; add to flour mixture and stir until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface; knead lightly 7 or 8 times. Divide dough in half. Shape each portion into an 8" long roll. Place rolls 6" apart on greased baking sheet; flatten each roll to 1" thickness. Bake at 350 degrees for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on wire rack. Cut each roll diagonally into 15 (1/2") slices. Place cut side down on baking sheet. Reduce the oven temperature to 325 degrees; bake 10 minutes on each side. The cookies will be slightly soft in the center but will harden when cool.
Preheat oven to 400 degrees F. Grease a deep pie pan or Pyrex dish. Mix first 5 ingredients in pie pan. Beat remainder of ingredients in blender for 1 minute. Pour into pie pan. Bake until knife inserted comes out clean, about 30 to 40 minutes. Cool for 5 minutes. Serve with tossed salad.
Stir brown sugar, butter and oil in a medium skillet over medium heat until bubbling. Add rum(away from the fire) lime juice and cinnamon and cook until slightly thickened. Add bananas and cook, stirring, until tender. Divide between 2 bowls and top with a dollop of low-fat vanilla yogurt, sour cream or ice cream.
Saute onion in oil until tender; add garlic, carrot and celery and continue to cook for a few more minutes, stirring occasionally. Add remaining ingredients (except the pasta) and bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until the beans and barley are tender, adding more water as needed. Cook pasta separately and serve the soup over the pasta. This will preserve the integrity of the pasta if the leftover soup is to be frozen.
1. In a small bowl, mix together garlic, salt, soy sauce, ketchup, vegetable oil, black pepper and oregano. 2. Score both sides of the meat, diamond cut, about 1/8 inch deep. Rub garlic mixture into both sides of the meat. Wrap tightly in aluminum foil, and refrigerate for 5 to 6 hours, or overnight. Flip meat every few hours. 3. Preheat an outdoor grill for high heat, and lightly oil grate. 4. Place meat on the prepared grill. Cook for 3 to 7 minutes per side, or to desired doneness. My Note: Since the title uses "London Broil" and the recipe uses "Flank Steak" I can see where there would be some confusion. I decided to use London Broil because it was on sale. This is definitely a thicker, tougher cut of meat and needs a longer marinating time 48 hours. I know that seems like a bit much but trust me it will pay off in the end. I used this marinade for 1 & 1/2 pounds of steak. I used kosher salt, low sodium soy sauce, olive oil vs. veg., chili sauce vs. ketchup, and added a splash of white wine vinegar. I put everything into a ziploc bag and let it go, turning it every so often and rubbing the marinade into the meat. After it's grilled to your liking cut against the grain and serve with a baked potato and fresh garden salad! Now, when London Broils are on sale, I buy several, make a big batch of this marinade, let them sit a day or two, then put them in individual freezer ziploc bags, with the marinade. Then, on a busy day, I can just pull out the pre-marinated steaks, defrost, grill, and enjoy! Great time and money saver, and so yummy! One time the meat didn't come out very tender so I added about 3 Tbls of lemon juice to act as a tenderizer. I also added about 2 tsp of worchestershire sauce.(we call it rooster sauce), 2 tsp of fish sauce, 1 tsp of ground ginger, chili sauce instead of ketchup and a tsp of garlic powder. I broiled this instead of grilling (due to the nasty weather) and it turned out really good. Using a london broil vs flank steak (as the recipe indicates) I added 2 tsp of lemon juice to assist in the tenderizing process, then marinated the meat for three days. Definitely more tender than a regular london broil using the marinade -- Next time I'll up the garlic and omit the oregano which overpowered the other flavors in the marinade. Will make again with modifications.
Preheat the oven to 325*. Cut off pumpkin tops and set aside. Scoop out the seeds and membranes. Place the pumpkin shells on a large baking sheet. In a medium bowl, combine the remaining ingredients. Pack the stuffing tightly into the pumpkin cavities. Cover with the reserved tops. Bake until the pumpkin shells are tender, about 45 minutes. Serve hot.