HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F or 180 degrees C. In a blender or food processor blend apples, oranges, orange juice, lemon juice, and cranberries . Combine all the dry ingredients in a large bowl and set aside. In a medium size bowl beat the margarine and sugar until light and fluffy, beat in eggs 1 at a time beating well (you could always add a teaspoon of rum extract or vanilla extract during this time). Add to the dried ingredients alternating with the fruit blend . Grease 3 (8*4 inch) loaf pans or 1 loaf pan line 1 muffin try and 1 mini muffin tray. Bake loaves for 50-55min muffins 25-30min and mini muffins 15-20min or until a toothpick inserted in the Center comes out clean. Allow 10min of cooling in the pan before placing on a wired rack for complete cooling.
Shape beef into 6 patties, 1/2 inch thick. Season patties with salt and pepper if desired. Cook patties in skillet until browned; drain off excess fat. Add to skillet, soup, water, Worcestershire sauce and mustard. Heat to a boil; cover and cook over low heat 5 minutes or until done. Serve on muffins with sauce.
Heat and stir soup over low heat. Add the cream cheese, stir to blend. Cook and stir for 5 minutes. Remove from heat, cool slightly. Add the rest of the ingredients. Stir to blend,. Spoon into a 5 cup mold. Cover and place in fridge 3-4 hours or until set. I've put this into a regular small casserole dish and it freezes well also.
Remove skin from chicken or turkey if it's there. Shred into bite-sized pieces. If you are using canned refried beans, mix them with the taco sauce. You can use salsa too. The point is to loosen up the beans a little. Lay out tortillas. In each one, put some beans and chicken. Roll up in normal burrito fashion. As each tortilla is rolled up, put in a pan. When finished filling and rolling tortillas, pour enchilada sauce over them. Cover top with cheese. Bake at 350 for 30 minutes. Top with sour cream.
NOTE; the shrimp must be chilled for at least 5-24 hours (the longer chilling time the better it will be). In a medium bowl whisk egg with 1/2 cup flour, beer and baking powder until well combined. Prepare two separate bowls, place 1/3 cup flour in one bowl and the coconut in the other bowl. Holding the shrimp by the tail dredge firstly in flour shaking off any excess flour, then dip in the beer batter allowing excess to drip off. Roll the shrimp in coconut pressing down slightly with fingers to adhere the coconut to the shrimp. Repeat with all remaining shrimp. Place onto a parchment-lined baking sheet. Refrigerate for a minimum of 5-24 hours. Heat oil in a deep-fryer or in a large heavy pot to 350°F. Fry the shrimp in batches turning once until golden brown. Carefully using tongs remove to a brown paper bag or paper towels to drain.
Adjust an oven rack to the upper-middle position and preheat oven to 400°. Line a baking sheet with parchment paper or spray generously with vegetable oil spray. Whisk the flours, sugar, baking soda, cream of tartar, and salt together in a large bowl. Work 2 tablespoons of the butter into the dry ingredients with a fork until the texture resembles coarse crumbs. Stir in the buttermilk (and raisins, if using) with a fork just until the dough begins to come together. Turn out onto a lightly floured counter. Knead just until the dough becomes cohesive and bumpy; about 30 seconds (do not knead until smooth). Pat the dough into a 6-inch round about 2 inches thick. Place on the prepared baking sheet. Cut an X into the top of the loaf using a serrated knife or clean razor blade. Bake until the loaf is golden brown and a skewer inserted into the center comes out with just a few crumbs attached, about 40 to 45 minutes. Remove the loaf from the oven and transfer to a wire rack. Melt the remaining 1 tablespoon butter and brush over the top. Let the loaf cool for 1 hour.
Saute Onion with spices in a small amount of olive oil spray until tender. Put tomatoes, red pepper, and onion mixture in blender, add vinegar and brown sugar. Blend on low speed. Store in a clean dressing bottle in the fridge.
Place carrots in a steamer basket over boiling water. Cover saucepan and steam 4 minutes. Add peas and steam 3-4 minutes or until peas are tender. Drain and return vegetables to saucepan. Add remaining ingredients and toss.
Cover cabbage leaves with boiling water. Let stand for 10 minutes, until leaves are limp. Drain. Mix ground beef, rice, 1/2 cup tomato sauce, salt, pepper, onion, garlic, and mushrooms. Place about 1/3 cup beef mixture at stem end of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls in ungreased baking pan. Mix remaining tomato sauce, sugar, and lemon juice and pour mixture over cabbage rolls. Bake in 350°F oven until beef is cooked, about 45 minutes. Using liquid from baking pan, pour into saucepan, mix with cornstarch and water. Heat to boiling, cook and stir until begins to thicken. 1-2 minutes. Pour over cabbage rolls to serve. Faster Alternative: Layer bottom of casserole dish with shredded cabbage, spread meat mixture over top, sprinkle with bread crumbs and Parmesan cheese. Delicious!
Heat oil in a large Dutch oven over medium heat. Add onion; cook 3 minutes or until slightly soft. Add sausage links to pan; cook 12 - 14 minutes or until sausage is browned and almost cooked through. Remove sausage links to cutting board and allow them to cool before coin slicing. Stir in carrots, parsnips, mushrooms, celery and Swiss chard into the Dutch oven. Add the barley, tomatoes, stock, wine, Italian seasoning, salt and pepper. Add sliced sausage to the pot. Stir to combine all the ingredients. Bring to a boil, cover, reduce heat and continue to simmer for up to 1 hour or until the barley is cooked. Serve with crusty Italian bread.
In a food processor puree 1 cup steamed broccoli, garlic, and 1/4 cup chicken broth. In a large saucepan over medium heat, melt the margarine. Add the flour, and stir until mixture thickens and starts to brown. Slowly add remaining 1 cup chicken broth and milk, stirring often. Allow mixture to thicken, about 5 minutes. Then add the puree mixture and the remaining 1 1/2 cups steamed broccoli. Heat through, and allow to thicken for about 5 minutes. Season with salt and pepper. You can also just puree the entire soup in the pot with a immersion blender, and allow soup to thicken.
Cook the rice according to the package directions. (I allowed 50 minutes of cooking time, which allows plenty of time to do the advance preparation of the vegetables.). Meanwhile, coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes, or until tender. Stir in the beans, tomato sauce, bell peppers (or capsicum), oregano, thyme, and hot pepper sauce. Bring to a boil. Reduce the heat to low, cover, and cook, stirring occasionally, for 15 minutes, or until the flavors are blended. Serve the beans over the rice. Garnish with the chopped chives or scallions.
Grease and flour two 8-inch round pans. Line bottoms with wax paper. Preheat oven to 375°F. Combine flour, salt, sugar, and shortening together with pastry blender. When blended, take out 1/2 cup of crumbs and reserve. To remaining crumbs add baking powder, cinnamon, and nutmeg, and mix well. Then add milk and eggs. Stir together. Pour into prepared pans. Sprinkle reserved crumbs on top. Bake 20 to 30 minutes or until toothpick inserted in center comes out clean. NOTE: All you are trying to achieve with the sour milk is the necessary acidity for raising as sour milk reacts differently with baking powder than regular milk. The intention is for the milk to sour, not curdle -- if it curdles slightly it's not a problem. You could achieve the same result substituting an equal amount of buttermilk. However unless you have a use for the rest of a quart of buttermilk, most people prefer to use the lemon method and sour just enough regular milk to use in the recipe. Just add the lemon to the milk while you are getting the dry ingredients ready and it will be just fine.
In a small saucepan, combine all ingredients. Bring to a boil. I sometimes let this sit a day as the flavor gets better with age. Serve with chicken or pork.
Line muffin tin with paper liners. Make cupcakes as per directions on the box. Let cupcakes cool completely. Stir frosting as per instructions on the container. Use a butter knife and frost part of each cupcake leaving a slit slightly off centered unfrosted. Leave knife marks on the frosting, do NOT make it smooth. See photo. Put the chocolate chips in a microwave safe bowl and melt in the microwave on high for about 20 seconds. Time depends on your microwave. Remove and stir the chocolate with a spoon. You don't want to the chips completely melted at the end of the heat cycle. You want to melt it to the point where you can stir it and get the rest of the chips to melt in the mixture. Repeat until chocolate chips are melted. Place two matching (same color) skittles in the slit with no frosting on the cupcakes to make eyes. Please make sure the "s" stamped on one of the skittle is hidden on the underside and touching the cupcake; and the blank side up, facing outward. Then use a toothpick to dip dark chocolate in the center of the skittles to make a dot in the center of each eye, to make the eyes more interesting. You've got your Mummy cupcakes.
Sift flour, baking powder, salt and sugar together in a bowl. Add eggs, Crisco and 1 cup of the ripened, mashed bananas. Beat with an electric mixer on medium speed for 2 minutes. Add remaining bananas and lemon juice. Beat 2 more minutes. Fold in nuts. Pour into a loaf pan sprayed with non stick cooking spray. Bake at 350 degrees for about 1 hour or until knife comes out clean.
Preheat oven to 350. Grease and flour pans. Cream splenda, eggs, vanilla and oil. Add dry ingredients. Mix till combined. Add in oats and zucchini, combine well. Bake at 350 for 1 hour or longer if needed.
Mix all ingredients in a container that you can refrigerate. Put in the fridge over night and mix again in the morning. Stuff into hog casings (or not). cook or grill to recommended temp (160 f ). Its easy to cut this recipe in half if you want just a little. Or you can sub wild game for the meat in any amount if you are a hunter. Just remember sausage needs a certain amount of fat for taste.
Soak cod fish in water, preferably overnight then boil for 1/2 hour. Meanwhile peel and dice potatoes; boil for 20 minutes. When cool mash coarsely. Drain, rinse fish under cold water and flake making sure to remove fine bones. Add butter, pepper and shredded fish to potatoes, mix well. Form mixture into light, feathery balls. Dip in beaten egg then breadcrumbs. Fry in deep oil in fryer basket until golden brown. Drain on absorbent paper and serve very hot with your favorite cocktail sauce.
FISH: Rinse the Tilapia filets with water and sprinkle generously with lime juice. Let sit for 20 minutes. Pat dry and sprinkle each piece generously with seasoned salt and black pepper. Pour the flour into a shallow bowl and dredge each piece lightly, shaking off excess. Set aside. Heat about 1/2 inch of peanut oil in a frying pan until hot (but not smoking) and fry fish until light golden brown, about 3 minutes per side. Remove fish and drain on paper towels, then arrange in a single layer in glass dish. MARINADE: In a non-reactive saucepan, combine all remaining ingredients, from vinegar to black peppercorns, and bring to a boil, then reduce heat to medium and simmer for about five minutes until vegetables begin to soften. Remove from heat and cool to lukewarm, about 20 minutes, then pour 3/4 marinade over the fish. (If you add it while still very hot, it will cook the fish more and turn it to mush.). Arrange fish so all pieces are evenly covered with mixture. Allow to marinate for at least eight hours or overnight in refrigerator, but serve at room temperature. When serving fish, serve the remaining marinade on the side.
In large sauce pan, boil hot dogs in water for 1 minute. Discard water, slice hot dogs into bite-size pieces and return pan to stove on medium heat. Combine all ingredients in pan and allow to heat through.
In a bowl, whisk together olive oil, vinegar, mustard, salt, and pepper to taste. Add chicken, walnuts, and Gorgonzola cheese and toss lightly. Place greens on individual salad plates. Arrange sliced pears in fan shape along one side on top of greens. With slotted spoon, divide the chicken mixture equally among plates. Drizzle any dressing remaining in bowl over pears and greens.
First, heat the oil in a frying pan and then add the chopped onion and garlic. Fry gently until soft and then add the ham and fry for another 5 minutes. Add the broad beans and stir-fry for another couple of minutes. Cover the frying pan and turn the heat down very low. Cook on a low heat until the beans are soft (add a little water if necessary). Season with salt.
Place a sheet pan in the oven on the middle rack and preheat oven to 450&deg;F. Arrange 5 slices of bread on a cutting board. Spread tops with a thin layer of mayo. Flip bread over and top with 2 slices of cheese. Sprinkle with salt and a few grinds of pepper, then top with a third slice of cheese. Top each sandwich with remaining slice of bread. Spread tops with a thin layer of mayo. Brush tops with melted butter. Carefully remove the hot sheet pan from the oven and quickly spray with nonstick spray. Place sandwiches on the sheet pan, buttered side down. Brush top side with melted butter. Bake for 7 - 10 minutes, flipping halfway through, until golden brown and cheese is melted.
Press refrigerated piecrust on bottom and up sides of a square (or round) 9-inch tart pan. Bake at 450 degrees for 9 minutes or until piecrust is lightly browned. Set aside. Cut off pointed end of garlic bulb; place garlic on a piece of aluminum foil and drizzle with olive oil. Fold foil to seal. Bake garlic at 425 degrees for 30 minutes; cool. Squeeze pulp from garlic cloves into bottom of piecrust and spread smooth. Sprinkle 1/2 cup fontina cheese over the garlic. Slice tomatoes and sprinkle evenly with salt and pepper. Place on folded paper towels and let stand 10 minutes. Arrange tomato slices over shredded cheese. Sprinkle with remaining cup cheese. Bake at 350 degrees for 45 minutes or until tart is lightly browned.
Mix the equal parts of water and brown sugar until the brown sugar nearly dissolves. Boil about 5 minutes, stirring occasionally. While that is boiling, heat the tofu and most of its water to nearly boiling for a few minutes and then drain it. Put it into a medium to large container (with a lid if you want to save it for later). When the sugar mixture is done, turn off the heat and let cool for a few minutes. Pour onto the tofu and "smash" the tofu into small bite size pieces. If it is too sweet you can add a small squeeze of lemon. You can eat this warm (as a breakfast) or cold (as a dessert). Enjoy!
Spoon each of the spices into a spice jar, put the lid on, and shake it well to mix. OR, if you don't have such a jar on hand, mix by stirring in a small bowl.
Preheat the broiler. Spread mustard on one side of lamb chops, add salt, pepper and garlic. Drop on honey. Sprinkle on almond flour and then rosemary. Broil 8 minutes, turn and apply coating to uncooked side. Broil another 8 minutes. Allow to stand 5 minutes for crust to set and juices get locked inches.
Take a large pot (glass pot for salad or similar) and put in it flour, sugar, slightly melted butter, salt, rum and slightly warm milk (25-30°C) and mix well using mixer or dough-machine. The dough must be smooth and "shiny". Cover the dough with warm kitchen towel and leave it grow for 40-50 minutes (it must double in size). Knead the dough again and cut into two parts. One part cover with kitchen towel again and thin the second part into 2 cm thick dough. Use mould for "krafne" or normal glass 6 cm. in diameter. Cut round pieces. Do this until there is no more dough (re-knead and do it again). Now, knead the second part of the dough and do the same thing (with glass). Let it grow for more 20 minutes. Take a large pot, pour 1 liter of oil and heat to 80-100°C Fry several krafne in oil; first covered (not more than 1 minute or until brownish) on one side, and than uncovered1 minute on the other side (them must not touch each other). They must have white ring (we call it in Zagreb: "ramftl"). When they are done, take them out of oil with hollow spoon and put onto paper towel to drain surplus of oil. Using cooking syringe put jam into each "krafn". Spread grounded sugar over and serve. They are very good when they are warm, but not too warm.
Shake with ice for 15 second until very cold. Strain into a chilled martini glass. Garnish with violet petals.
Get 2 bowls, one for the wet and one for the dry ingredients. Mix the coconut flour, protein powder & baking soda in one. In the other, mix the eggs and water with an electric hand mixer, until the eggs fluff up a bit. Next, mix it all together thoroughly with the hand mixer. Heat some oil in a pan scoop some batter in the pan, then sprinkle some chocolate chips on top. Cover with a lid, until it's brown on one side and then flip over to brown briefly on the other side.
After the zucchini has been cut into a julienne (you can use your food processor if you have one), salt it and drain it in a colander for 30 minutes. Rise and pat dry the zucchini. Melt butter and olive oil in an oven-proof frying pan and saute the zucchini for about a minute. Remove it from the pan with a slotted spoon. Beat the eggs with the sour cream, seasonings and lemon rind. Melt the rest of the butter and olive oil in the pan and pour in teh egg mixture. Cook eggs over medium heat for about 5 minutes, or until the underside is lightly browned. Sprinkle the grated cheese on top and place the whole pan under the broiler for a few minutes, or until it has puffed and is lightly browned. Cut the frittata into wedges and serve. Yum!
In a small bowl, whisk the vinegar with the garlic and basil. Add the oil gradually and whisk to combine with the other ingredients. Fold in the cheese. And whisk again briefly before adding to a salad.
Place the popcorn in a greased 17x12x2-inch baking dish. Keep popcorn warm in a 300 degree oven while making syrup mixture. In a heavy 2-quart saucepan, combine butter, sugar, gelatin, water,food coloring and corn syrup. Cook mixture over medium heat until it boils, stirring constantly. Clip a candy thermometer to the side of the pan. Continue cooking over medium heat, stirring constantly, until the thermometer reaches 255 degrees (hard-ball stage). Pour syrup mixture over popcorn. Bake in a 300 degree oven for 5 minutes. Stir once and bake 5 minutes longer. Place popcorn mixture onto a large piece of foil. Cool completely. Break popcorn mixture into clusters. Store. in an airtight container. Serves 14-16 children. (Can used any flavor of gelatin).
Soften yeast in warm water. Melt margarine in milk and let cool. Add sugar, yeast mixture, and salt. Add the 3 beaten eggs. Add flour to make a soft dough. Knead until elastic. Put in greased bowl to rise. Let rise until doubled, then punch down and let rise again. Put in a 2-quart greased casserole pan and let rise until doubled. Brush with beaten egg. Bake at 350°F for 30-45 minutes. Cool before taking out of pans.
In a large saucepan heat the vegetable oil. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and cook for another minute. Pour the chicken broth, tomatoes, and beans into the pot and bring to a boil. Once at a boil, lower heat to simmer and add chicken breasts. Cook the chicken for 20 to 25 minutes. Once the chicken is cooked, remove it from the pot. When cool enough to handle shred it and set aside. Add lime juice and fresh cilantro to the pot. In a serving bowl add a mound of shredded chicken. Ladle soup over chicken and top with a lime wedge, grilled avocado strips, avocado slices, and cheese.
Mix a little of the milk with the cornflour to form a smooth paste and mix into the rest of the milk. Heat in a saucepan on a medium heat, stirring constantly until thickened.
In a small saucepan, combine cornstarch, cold water, sugar, soy sauce, vinegar, garlic & ginger. Stir together & simmer until thickened. Preheat oven to 375*. Place chicken in a greased 9x13 dish. Cover chicken with sauce. Place in oven. Bake for 10 minutes. Turn chicken & bake 10 minutes longer. Brush chicken with sauce every 5 minutes during baking time. Make sure chicken is cooked thoroughly. In a large skillet, add 1 T. olive oil and vegetables. Stir & put in cut up chicken. Stir fry until done.
Mix cabbage and carrots together in large bowl. Mix remaining ingredients together in small bowl. Pour liquids over cabbage mixture and stir well. Cover and refrigerate (overnight if possible), then serve.
Preheat oven to 350 degrees, and line 18 muffin cups with paper liners. In a large bowl, cream butter and sugar until light and fluffy. Add egg, beat well, then add vanilla and mix. In another bowl, combine flour, baking powder and salt. Mix orange extract with orange juice. Add half the flour mixture to the butter mixture, mix well, then add half the juice mixture and mix; repeat. Spoon batter into prepared cups, sprinkle with some sugar if you want crunchy muffin tops. Bake for 25-30 minutes, until golden brown.
Heat the oil in a large nonstick fry pan. Fry the onion, peppers and garlic over low heat for 10 minutes until softened but not browned. Add the rice, spices and mint or basil. Stir over the heat for 2 to 3 minutes, then add enough water to cover the rice. Bring to a boil, lower the heat and simmer, uncovered for 10 to 15 minutes, or until rice is just tender, but still has a little bite to it. Add the shrimp, currants and a little salt and pepper to taste. Cook for about 4 minutes more, until the shrimp are heated through, then add the lemon juice and chopped parsley. Serve pilaf warm or cold with salad greens.
Combine the chocolate,sugar,cinnamon and a 1/2 cup of the milk in a small but heavy sauce pan. Whisk constantly over a medium-low heat until the chocolate mixture melts and forms a smooth paste. Add the remaining milk and whisk until warmed through. Serve immediately.
In a small mixing bowl, mixed drained tuna, mayonniase, onion, relish, and seasoning salt. Warm tortillas and spread mixture on tortilla. Roll up tortilla into the shape of a tube. May slice into smaller pieces and serve with a toothpick.
Combine sweetened condensed milk, matcha, and salt. With electric mixer on medium-high speed, whip heavy cream to soft peaks, about 2 minutes. Whisk one-third of whipped cream into sweetened condensed milk mixture. Fold remaining whipped cream into sweetened condensed milk mixture until incorporated. Fold in the oreo cookies. Place in airtight container and freeze until firm, at least 6 hours or up to 2 weeks. Serve.
Place ground beef in a large mixing bowl. sprinkle with crushed Ritz. In a separate bowl, stir the remaining ingredients together, then hand mix into the hamburger. Using an icecream scoop, place 2 scoops, one on top of the other, onto a cookie sheet. Repeat using all the hamburger, form into patties. Chill for 3-4 hours, then grill til done. Meanwhile, melt the butter in a saucepan, fry the mushrooms and onions until golden. Serve burgers on a fresh bun, top with mushrooms and onions.
In a large glass or ceramic bowl, combine the cucumber, avocados, onion& chiles. Toss well. Gently stir in the salt, pepper& lime juice. (Take care, or the avocado will get mushy.) Serve immediately, or cover& refrigerate for up to 1 day. (Return to room temperature before serving).
Saute kielbasa in a large frying pan or dutch oven until slightly browned (you can also grill the kielbasa for about 4 minutes on each side then add them to the pan and proceed with directions for even better flavor). Add beer, cover and simmer for about 30 minutes. Remove lid and place kraut over kielbasa. Sprinkle pepper over the kraut and just give the kraut a toss leaving it on top of the kielbasa. Cover and simmer for about 15 minutes. Remove lid and stir the kraut and kielbasa together well. Cover and simmer for another 15 minutes.