HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together flour, baking powder, baking soda, salt and sugar. Beat egg whites until stiff. Set aside. Mix egg yolks with milk, lemon juice, lemon zest, 2 tablespoons of melted coconut oil and vanilla. Mix in ricotta cheese. Add in flour mixture. Gently fold in egg whites. Melt coconut oil in heated pan on medium low. Drop pancakes in 1/4 cup amounts. Once tops begin to bubble, turn over until golden brown on both sides.
Sift together dry ingredients. Add herbs and cheese. Cut in butter until it resembles fine crumbs. Beat together egg, yoghurt and milk. Add to dry ingredients to moisten - do not overmix. Batter will be moist. Spoon dough into greased 9 inch round cake pan. Sprinkle with poppy seeds. Oven: 375. P.S. you can change the herbs to suuit individual tastes.
Preheat oven (or toaster oven) to 450 degrees. Toss broccoli with oil, salt, and pepper. Place on a large baking sheet (which is not air-insulated). Roast until broccoli is tender and blackened on the bottom, 10-12 minutes. Serve immediately, with lemon wedges.
Preheat oven to 400. Cut the eggplant, bell pepper, and onion into 1 inch cubes. Toss them in a large bowl with the garlic, olive oil, cayenne, and salt and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking. Cool slightly. Place the vegetables in a food processor fitted with a steel blade and add the lemon juice, tahini, and pulse 3 to 4 times to blend. Taste for salt and pepper. Transfer to a bowl and add the chopped parsley. Garnish with extra parsley.
Preheat oven to 450F. Place very large roasting pan in oven and heat for 15 minutes (or 2 large roasting pans - vegetables should be in single layer). Remove from oven. Add 2 tblsps olive oil to pan (or 1 tblsp to each of 2 pans). Add vegetables, garlic and herbs. Drizzle remaining oil and lemon juice over. Season and toss to coat. Roast until tender, stirring occasionally, about 1 1/4 hours.
Place half the bread cubes in the slow cooker. Drop half the blueberries over the top of the bread. Sprinkle half the cream cheese cubes over the blueberries. Repeat all three layers. In mixing bowl, whisk together eggs and milk. Pour over all ingredients. Cover and cook on low setting until dish is custardy and set. Serve with maple syrup or blueberry sauce.
Line a 9-inch pie plate with bottom pastry; trim to 1 inch beyond edge of pie plate. In a large bowl, combine the pears, apples, 1 cup sugar, lemon juice, cinnamon and nutmeg. Transfer mixture to crust; dot with butter. Roll out remaining pastry to fit top of pie; cut slits or decorative cutouts in pastry. Place over filling; trim seal and flute edges. Add decorative cutouts if desired. Brush with milk; sprinkle with remaining sugar. Cover edges loosely with foil. Bake at 350 for 30 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown. Cool on a wire rack.
Sprinkle gelatine over water in a small bowl. Place bowl over a container of hot water until the gelatine is dissolved, then cool. Beat ice-cream until creamy, add gelatine and liqueur and beat until just combined. Pour ice-cream mixture into a container and freeze for several hours or overnight until firm. Before making these ball put an oven tray into freezer to become very cold. Working very quickly using a melon baller scoop out balls of ice-cream and put on cold tray. It helps to dip the melon baller into cold water before rolling out each ball. Place tray with balls, back into the freezer and freeze until firm. Remove tray from feezer and push small wooden sticks (toothpicks) into each ball at a slight angle then replace tray in freezer. Once you get to this stage put chocolate and shortening in a bowl over simmering water to melt. Remove from heat and allow to cool slightly. Pour chocolate into a small drinking glass then dip each ball into mixture, coating each one well. Put chocolate covered balls on to a cold tray and return to freezer until firm.
In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring.
Combine all ingredients in bowl. Serve as is, or as a light and fresh tuna sandwich.
Pierce the squash in several spots with a fork or skewer. Place on a microwave-safe plate and place in the microwave; cook on High until squash is soft, about 8 minutes. Alternatively, you can do this in the oven: poke it as above, and roast at 400F for about 45 minutes. Cut cooked squash in half, scoop out and discard seeds, then scoop all the flesh into a mixing bowl. Add the butter and nutmeg, and mash well. Taste; add salt and pepper if desired; serve. A wee bit of cream can also be added when mashing, if you're feeling decadent.
Preheat oven to 425 degrees. Put the butter in a small roasting pan and melt in the preheating oven. Wash carrots. Halve them (lengthwise and widthwise) and quarter. Remove pan with butter from the oven. Add carrots and all other ingredients. Mix well. Cook for about 40 minutes.
Method. Place the flour in a large mixing bowl. Blend the yeast into half the water and roughly mix into the flour. Dissolve the salt in the remaining warm water and add to the flour. Add the oil and mix the dough thoroughly for four minutes using a wooden spoon then cover and leave to rise for 1 hour. Knead dough again then oil two 1Ib loaf tin & divide dough between them. Sprinkle with sesame seeds, cover and leave to rise for 20 - 30 minutes. Cook in an oven pre-heated to 220°C/425°F/Gas Mark 7 for 30 - 35 minutes.
Heat the oil and salt in a medium frying pan over medium heat. Add the tofu in small batches and saute until lightly browned on both sides, about 5 minutes. Remove with a slotted spoon and drain on a paper towel. Arrange the tofu, potatoes, spinach, and cabbage on six separate plates. Prepare the dressing by placing all of the dressing ingredients in a blender and blending until smooth. If the dressing seems too thick, add another teaspoonful of water. Top the tofu and vegetables with the bean sprouts and dressing, and serve immediately.
In a pan on the stovetop, fry the mushrooms, spinache and onion until onions are clear. Add the cumin, salt, pepper, dill, and parsley. Remove from heat and add the shredded mozarella. Butterfly the chicken breasts. Spread the stuffing mixture evenly over the chicken breast. Fold each breast over (in half) and brush the outside with melted butter and sprinkle seasonings (sesame seeds, paprika, garlic salt). Pan fry breasts in a good quality olive oil until there is no pink. This will be very quick because of the thinness of your butterflied chicken. You can flip the chicken breast to brown the other side before removing to a plate to serve. The chef suggested serving this with rice that had fresh parsley, pepper, and sesame seeds mixed through it. Yumm!
Heat olive oil in saucepan over medium heat. Add onions and garlic. Saute about 8 minutes or until onions are translucent. Add sirloin and cook until brown, breaking up meat with a spatula as it cooks. Add taco seasoning, basil, oregano, and thyme. Stir 2 minutes. Mix in tomato sauce, broth and tomato paste. Simmer until thickened stirring occasionally to prevent sticking, about 1 and a half hours. Mix in beans. Simmer for 5 minutes. Season to taste with salt and pepper.
In a small bowl, combine garlic, lemon zest, basil and olive oil. Season with salt and pepper. Slice lobsters in half lenghwise and break claws. Spread basil mixture over each lobster half on the cut side. Refrigerate for 1 hour. Heat barbecue to medium-high. Place lobster halves, shell-side down, and claws on the oiled barbecue grill. Cook for 6 to 7 minutes, or until the shell is very red and the meat is opaque and easily pulls away from the shell. Cook claws for 2 to 3 minutes on each side. At serving time, sprinkle toasted pine nuts and Romano cheese over lobster and then drizzle with a thin stream of extra virgin olive oil. Serve with rice or risotto and a green salad.
Put everything except the vinegar into a medium pot and bring to a boil. Simmer over medium heat about thirty to forty five minutes, or until the beets are tender. Drain and cool slightly. When beets are still warm (but cooled enough to handle), peel and cut into quarters. Place in a quart jar or other container with a lid and pour the vinegar over the beets. Note: Use glass if possible--anything plastic and some ceramics will discolor. Cover the mixture and refrigerate for at least two days before serving.
Poach chicken in water, when cool enough to handle pull apart into bite-size pieces. In a large 9x12 casserole layer cooked chicken, drained corn and broccoli. Mix soup with milk, cheese, mushrooms and pimentos. Heat and pour over chicken. Sprinkle top with Ritz crackers which have been mixed with enough butter to moisten. If prepared ahead and refrigerate, do not top with the Ritz until ready to bake. Bake for 1 hour or till bubbly and hot. Do not fill casserole to full; this cooks over easily.
Cook fresh asparagus spears in small amount of boiling water till crisp-tender, about 10 minutes. Drain, and rinse in cold water, and drain again. Combine the balsamic vinegar, sugar, and garlic in a small bowl. Place asparagus in shallow dish and pour vinegar mixture over it. Cover and chill for 1 hour. Remove asparagus, reserving the liquid. On large plate layer baby greens, asparagus, green onions, egg whites, and parsley. Drizzle with reserved vinegar mixture.
Heat oven to 350°F; grease the bottom of a 13x9-inch pan. In a large bowl, combine brownie ingredients. Beat 50 strokes with a spoon, spread in greased pan, and bake for 20 minutes. Do not over bake. Cool completely. For Frosting: In a small bowl, beat butter until light and fluffy. Beat in remaining ingredients; add more Irish Cream if too thick. Spread over cooled brownies. For Glaze: In a small saucepan over low heat, or in microwave, melt chocolate chips (or chocolate with 1 tsp butter). Stir occasionally. Drizzle glaze over frosted brownies.
Sift flour, sugar, baking powder and salt together into a mixing bowl. Heat frying pan and melt margarine. Coat bottom and pour remaining into bowl with flour. Add water and egg, mix well. Mixture can still be lumpy. Cook pancakes in fry pan, pour in mixture, wait until top gets bubble and them flip. 4 minutes per side usually works! Top with syrup, brown sugar or margarine and honey.
Place peppers and onions in the bottom of crock pot. Rub pork loin with salt, pepper, Italian Seasoning, garlic powder, Thyme and Fennel seed. Place the pork loin on top of the peppers and onions in crock pot. Pour spaghetti sauce over the pork loin making sure to cover the roast. Pour the red wine vinegar in the spaghetti sauce jar and replace the cover; shake the jar so the vinegar mixes with any sauce left in the jar. Pour the vinegar around the pork loin. Add the two bay leaf. Cook at low setting for 8-10 hours. Remove pork loin and slice and put the slices back into the sauce in the crock pot. Serve with your favorite pasta.
Cream together sugars and shortening till light and fluffy. Add 2 beaten eggs mixing well. In separate bowl sift together flour, baking soda, cocoa. Add to creamed mixture in thirds, alternating with soured milk. Beat well after each addition. Fold in boiling water and vanilla. Pour into 2 greased and floured 9" round cake pans. Bake in preheated 350° oven 18-24 minutes or until toothpick inserted comes out clean.
Preheat oven to 325 degrees. Melt butter in large pot and stir in package of Italian salad dressing mix and garlic. Next stir in wine, mushroom soup and cream cheese until well-blended. Continue to heat (without boiling) mixture for about 5 minutes, sauce should be creamy and all cream cheese should be melted. Place chicken in single layer in baking dish and pour the above mixture over. Cover and cook for 50-55 minutes. Cook pasta about 15 minutes before chicken is done. Drain pasta and serve chicken and sauce over the linguine. Top with tomatoes, chives and parmesan cheese. Don't forget to save some of the white wine to complement dinner!
Heat oven to 200°C. Grease a shallow baking tray. Soak lasagna sheets in boiling water for 5 minutes. Drain pasta; take one sheet and put a spoonful of ricotta in the centre. Add a few rocket leaves, season and fold in half to make a pocket pressing the edges together. Fill the rest of the sheets and place in the tray, overlapping slightly. Pour over sauce and top with cheese, bake for 10 minutes until cheese is brown and bubbly.
Combine all ingredients. Beat at low speed until well mixed, 2 to 4 minutes. Drop rounded teaspoonfuls of dough onto ungreased cookie sheets. Bake at 400 degrees for 7 to 10 minutes or until edges are lightly browned.
Brown beef well in a large cast iron dutch oven, a heavy stainless steel pot can be used with good results. Add onion and garlic and cook until onions are translucent. Add stock, chili powder, comino, salt, and pepper. Bring to a simmer and cook for 2-3 hours or until beef is very tender. In a separate skillet mix flour and oil together to form a roux. Cook over medium high heat until a dark beige color, about 5 minutes. Be careful not to let it burn. Carefully add roux to stewed beef. Be very careful because it can splatter. Bring back to a simmer and thicken, simmer for 5-10 minutes to allow flavors to meld. Serve like a soft taco on flour tortillas with fresh cilantro, chopped onions, shredded cheese and sour cream for garnish.
Preheat oven to 350 degrees. Put everything in a saucepan and cook over low heat, stirring constantly, for 5 minutes. Will get thick and gloppy. Pour into graham cracker crust and bake for half an hour. Can top with swirls of non-dairy chocolate syrup, cherry pie filling, or a topping of your choice. Let chill in the refrigerator until cold and enjoy!
Place the chocolate in a large bowl. Put cream and cinnamon stick (if using) in a saucepan over medium heat. Bring just to the boiling point. Add the butter and stir. Pour the cream mixture through a fine mesh sieve over the chocolate. Rotate the bowl a bit so all the chocolate is covered in cream. Let stand for two minutes. With a rubber or silicone spatula gently stir the mixture working all the cream into the chocolate until all the chocolate is melted and the mixture is smooth and creamy. If using chocolate chips break up any little lumps with the back of the spatula. Add vanilla, coffee and grey salt if using and stir. If using as cake filling and icing: Cool the ganache to room temperature. If desired, you can take out about one cup of ganache and refrigerate it to decorate the cake with a pastry bag after it's been filled and frosted. Use about half the mixture to fill your cake. To frost the cake use a lazy susan if you have one. Put four strips of parchment or wax paper under the cake all around. This is so that any extra ganache will fall on the paper and you can gently pull them out. Use the rest of the ganache to frost the cake. Use a flat metal spatula to smooth the ganache around the top and sides of the cake. If using for truffles: Chill ganache for at least two hours. To make this as mess free as possible use food grade vinyl or silicone gloves and a cookie scoop. Scoop out the ganache, roll in your choice of toppings to coat evenly and set aside. Truffles can be stored in the refrigerator but should be served at room temperature. Suggested toppings for truffles: Cocoa powder (preferably Dutch process), finely chopped nuts, finely crushed toffee bits, finely crushed peppermint candy, cookie crumbs. Truffles can also be coated in dark, milk or white chocolate but that's another recipe.
Cut off the root end of each pearl onion and make an "x" with your knife in its place. Bring 2 to 3 cups of water to a boil and drop in the onions for 1 minute. Remove the onions from the pot, allow them to cool, and then peel. You should be able to slide the onions right out of their skin. Set aside. Sprinkle the chicken on all sides with kosher salt and freshly ground black pepper. Place the chicken pieces, a few at a time, into a large (1 or 2-gallon) sealable plastic bag along with the flour. Shake to coat all of the pieces of the chicken. Remove the chicken from the bag to a metal rack. Add the 2 tablespoons of water to a large, 12-inch saute pan over medium heat along with the salt pork. Cover and cook until the water is gone, and then continue to cook until the salt pork cubes are golden brown and crispy, approximately 8 to 10 minutes. Remove the salt pork from the pan and set aside. In the same pan, using the remaining fat, add the pearl onions, sprinkle with salt and pepper, and saute until lightly brown, approximately 8 to 10 minutes. Remove the onions from the pan and set aside. Next, brown the chicken pieces on each side until golden brown, working in batches if necessary to not overcrowd the pan. Transfer the chicken into a 7 to 8-quart enameled cast iron Dutch oven. Add the mushrooms to the same 12-inch saute pan, adding the 1 tablespoon of butter if needed, and saute until they give up their liquid, approximately 5 minutes. Store the onions, mushrooms and pork in an airtight container in the refrigerator until ready to use. Pour off any remaining fat and deglaze the pan with approximately 1 cup of the wine. Pour this into the Dutch oven along with the chicken stock, tomato paste, quartered onion, carrots, celery, garlic, thyme, and bay leaf. Add all of the remaining wine. Cover and refrigerate overnight. The next day, preheat the oven to 325 degrees F. Place the chicken in the oven and cook for 2 to 2 1/2 hours, or until the chicken is tender. Maintain a very gentle simmer and stir occasionally. Once the chicken is done, remove it to a heatproof container, cover, and place it in the oven to keep warm. Strain the sauce in a colander and remove the carrots, onion, celery, thyme, garlic, and bay leaf. Return the sauce to the pot, place over medium heat, and reduce by 1/3. Depending on how much liquid you actually began with, this should take 20 to 45 minutes. Once the sauce has thickened, add the pearl onions, mushrooms, and pork and cook for another 15 minutes or until the heated through. Taste and adjust seasoning if necessary, remove from the heat, add the chicken and serve. Serve over egg noodles, if desired. Cook's Note: If the sauce is not thick enough at the end of reducing, you may add a mixture of equal parts butter and flour kneaded together. Start with 1 tablespoon of each. Whisk this into the sauce for 4 to 5 minutes and repeat, if necessary.
Dissolve yeast into warm water. Add sugar, then flour& mix well- do not 'knead' as this toughens the dough. (Mix just until combined well) Let rise until doubled, at least 20 minutes. Cut into long 'ropes'. Shape into pretzel shapes, then dip into prepared dipping solution. Place on well-greased cookie sheet and sprinkle with pretzel salt. Bake at 500-550°F for 4-6 minutes until golden brown. Dip face of pretzel into melted butter. Variation: add 1 t vanilla to the dough. Flavor variations. Cinnamon/sugar- omit salt& dip into cinnamon sugar after face has been coated with butter. Sour cream& onion- after dipping face of pretzel in butter, sprinkle with sour cream& onion powder Garlic- same as sour cream& onion, but use garlic powder. Sesame or poppy seed--BEFORE baking, AFTER dipping into dipping solution, dip pretzel face-down into the seeds, then bake. Salt is optional with this one.
In a large bowl, whisk together all the wet ingredients. Add dry ingredients and mix until smooth. Preheat both sides of the waffle pan and grease the pan with some oil. When the waffle pan is hot, pour batter into one side, covering all the holes but leaving one row empty. Place the other side of the pan on top and flip immediately. Cook for about 3 1/2 to 4 minutes, depending on how hot your stove is. Flip the pan and cook for another 3 1/2 to 4 minutes. Transfer the waffle to a plate to cool and enjoy while it is still hot. Time is each egg waffle. Watch carefully. You want them to be golden brown. May take less time.
Pour the vodka, cointreau, pomelo juice and amaretto into a cocktail shaker with ice and shake well until all of the liquids are chilled. Rim a cocktail glass with lime and then dip in cinnamon. Strain the liquid into the cocktail glass and float half a teaspoon of fish sauce on the top of the cocktail.
Preheat oven to 325°. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cornmeal, baking powder, and salt in a medium bowl, stirring mixture with a whisk. Place egg substitute, sugar, and oil in a large bowl; beat with a mixer at medium-high speed 1 minute or until well blended. Add thyme, rind, and juice; beat at low speed until combined. Add flour mixture; beat just until combined. Chop 1 tablespoon nuts; stir into batter. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Sprinkle evenly with remaining 1 tablespoon whole nuts. Bake at 325° for 30 minutes. Remove pan from oven (do not turn oven off). Drizzle butter evenly over batter. Bake an additional 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Heat oven to 350°F Unroll dough and separate into 2 long rectangles; press each into 12x4-inch rectangle, firmly pressing perforations to seal. In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet. Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill sprig. Serve warm.
Pre heat oven to 375. Place chicken, soy sauce and soda in an 11'X 13" baking dish. Sprinkle salt over the top. Bake for 20 mins to 45 minutes, depending on the type of chicken you are using. Boneless breast filets will take less time than boned chicken thighs, for example. Use a meat thermometer to determine doneness. Serve over rice with a side of boiled edamame beans. Serves 6.
Mix all ingredients together thoroughly and press firmly into a greased bread pan. Place in freezer and allow to set but NOT freeze! Remove from freezer and slice to desired thickness and fry up on a cast iron skillet with a bit of oil.
Mix cake mix, eggs, sour cream, water, veggie oil, and chocolate powder together on low. Wait til the chocolate combines. Mix on high. Grease the pan. Put the new batter on the pan. Cook for about 30 minute. Now you have bread. Now follow these steps: Cut the bread to the shape of a slime mold. Mix 2 drops of yellow food dye with the icing. Cover the bread with yellow icing. Now your slime mold cake is done! Enjoy!
Heat oven to 350°. Combine and beat egg whites, applesauce, sugar and vanilla extract. Stir in the zucchini. Mix all of the dry ingredients and add to wet mixture and mix very well. Pour into a sprayed 9 x 13 pan or into 2 sprayed loaf pans. Bake 9 x 13 for about 35 minutes in preheated oven until done, or 2 loaves about an hour. Sift powdered sugar over, if desired.
Heat oven to 350 degrees. Brown ground turkey and onion with the minced garlic and salt and pepper. Add cans of celery soup and mix well. In 9 x 13 baking dish, spread tater tots on bottom. Spread green beans over tater tots. Spread turkey mixture over green beans. Sprinkle cheese over entire dish. Bake at 350 for 1 hour, or until cheese on top is melted and golden brown.