HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, mix together all dry ingredients together. Add the milk, eggs and vanilla extract and whisk until well combined. Whisk in the melted butter until the batter is thick and very smooth. Heat frying pan or griddle over medium heat, and spray with cooking oil spray or grease with a knob of butter. Spoon the pancake batter onto the griddle in equal amounts and cook until bubbles come to the surface of the batter and the edges start to curl up. Flip pancakes with a spatula, and cook for a few seconds more on the second side. Check underneath for a golden brown colour- if they are too pale, keep cooking them a bit longer. When they are done, remove them from the griddle/frying pan and put on a large heat-proof plate in the oven to keep warm and continue until all the batter is used. Makes about a dozen pancakes. Top with Lavender honey and cream, or butter and Lavender honey. Great with fruit also!
Soften the chopped dates in a pan with a little water, golden syrup and cinnamon to make the filling. Cream the butter and sugar, add egg and dry ingredients. Roll out and spread half with date mixture, fold over. Bake at 350 F until cooked[10-20 minutes]. Ice and decorate with icing of your choice.
1. Preheat the oven to 350° Fahrenheit. 2. Butter three 8-inch square baking pans. 3. Line the bottom of each pan with parchment paper and butter the parchment. 4. Dust with flour and knock out the excess flour. 5. Sift the flour and salt together in a small bowl and set aside. 6. In the bowl of an electric mixer fitted with the paddle attachment, beat the almond paste, sugar, and almond extract together until small crumbs form. 7. Add the butter and beat on high speed until the mixture is combined. 8. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. 9. Add the orange zest and beat until combined. 10. Add the flour mixture in three parts, beating on low speed after each addition until combined. 11. Divide the batter among three small mixing bowls. 12. In the first bowl, add a few drops of orange food coloring to the batter, and mix well. 13. Continue to add a few drops of food coloring and mixing until the batter is medium orange in color. 14. In the second bowl, add the cocoa powder to the batter and whisk until fully incorporated. 15. Leave the third bowl plain. 16. Pour each batter into a prepared pan and smooth the tops. 17. Bake the layers for 12 to 15 minutes or until a toothpick inserted in the center of each layer comes out clean. 18. Transfer the pans to a wire rack and cool for 20 minutes. 19. Invert the cakes onto the rack, remove the pans, and let cool completely. 20. Remove the parchment. MAKE THE FILLING. In a small saucepan over low heat, stir the jam and amaretto until warmed through and completely blended, 3 to 5 minutes. ASSEMBLE THE TRICOLOR COOKIES. 1. Place the chocolate layer on a serving rack and evenly spread half of the apricot jam over the top. 2. Top with the plain (or white) layer and spread with the remaining apricot filling. 3. Top with the orange layer and let the layers sit in the refrigerator for 5 minutes (or while you make the chocolate glaze). MAKE THE GLAZE. 1. In a large nonreactive metal bowl, combine the chocolate, corn syrup, and butter. 2. Set the bowl over a saucepan of simmering water and cook, stirring with a rubber spatula, until the mixture is completely smooth. 3. Remove the bowl from the pan and stir for 30 seconds to cool slightly. 4. Spread the glaze over the top of the bar cookies, completely covering the orange layer (some glaze may spill down the sides of the cake). 5. Place the tray in the refrigerator until the chocolate topping completely sets (about 1 hour). 6. Remove the tray from the refrigerator, wait 30 minutes for the chocolate to warm up, and cut into 20 individual squares or use a small cookie cutter to create your own shapes. 7. The bars can be stored in the refrigerator, tightly covered, for up to 4 days.
Boil milk, stirring constantly. When one or two bubbles appear, take off the heat. Do not bring to a full boil. When it has cooled down to room temperature, put 1/2 cup of sour cream in it. Cover with a clean dish towel and let sit on the counter for 2-3 days. When set, refrigerate. Can be kept for 2-3 weeks. This can be used as a side dish to rice and curry or you can make one of the following 2 variations with it: Variation#1: Put enough buttermilk to fill a soup bowl. Add raw chopped onion, tomato and green chillies. Stir and serve as a side dish to rice and curry. Variation#2: In a saucepan, heat the vegetable oil, add the onion, ginger, curry leaves, chillies salt and turmeric. Cook until onions are tender and golden brown. Add this to about half of the prepared buttermilk.
Combine olive oil and red wine vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice. Combine tuna, tomatoes, olives, red onion, mayo, capers and pepper in a bowl. Place 1 lettuce leaf on four of the slices of bread. Top the lettuce evenly with tuna mixture and cover with the remaining bread slices.
Place orange,onion, cloves, thyme and ginger ale into a large microwave proof casserole dish. Cook on high for 10 minutes. Add meat and cook on low for 11/2 to 2 hours. For the Orange and Ginger Sauce:- Bring remaining ingredients to the boil stirring continuously until thickened. Serve hot.
Place all ingredients EXCEPT tomato juice into blender and puree (about 5 minutes). Empty contents into gallon jar and fill the blender with tomato juice (so as not to leave any flavor behind!), then pour into gallon jar with other pureed ingredients. (Note: do not blend the tomato juice - it is poured into the blender just to capture the remains of the pureed flavors). Shake well! Best to make this a day ahead so the flavors have a chance to co-mingle. Be creative with the garnish! In addition to the typical celery stick and a lemon or lime wedge, consider these: marinated asparagus spear, olives (especially garlic stuffed or similar), marinated mushrooms, hearts of palm, marinated green beans, caper berry, cherry tomato - I usually combine a couple of these onto a short skewer.
Pre-heat the oven to 180 degrees centigrade. In a large ovenproof dish (with a lid), heat the oil and add all the spices, cook for no more than 30 seconds. Add the onion, celery, red pepper, sweet potato, potato, garlic, ginger and any other vegetables you are using; cook until softened but not browned. Add the can of chopped tomatoes, the prepared stock (from cube) and the tomato ketchup (if you are using it); stir together and bring to a simmer. Add the lentils and bring to a simmer again. Put the lid on and put the dish in the oven; cook for approximately 40 minutes or until the lentils are completely soft and the sweet potato has turned to mush. Leave the pot to stand and if possible serve the next day, it tastes even better then. Serve with rice or couscous.
Heat a not stick pan on med-high. Add compound butter and let it melt. When butter just starts to bubble and turn a little brown around the edge, add green beans. Add the stock and cover with a tight fitting lid. Let it cook on high for about 5 min or until steam slows down. Remove lid and cook for an additional 3 to 4 min, while tossing beans n the pan to keep them moving. They will burn if you don't keep them on the move. Once the liquid has reduced down to next to nothing and the green beans are just a little toasted, serve and enjoy.
In a medium saucepan, heat the milk with the cocoa powder, powdered sugar, cinnamon stick and salt, whisking constantly until it comes to a full boil. Remove from the heat and add the chocolate, whisking gently until it's completely melted. Remove the cinnamon stick. If desired, blend the mixture with an immersion blender until smooth and frothy. Serve warm. Cook's Notes: If you find Mexican chocolate that is already sweetened and flavored with cinnamon, like Ibarra or La Fronterra, omit the sugar and cinnamon stick in this recipe. You can also replace the whole milk with almond or soy milk.
Place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. In a large mixing bowl, combine the ground turkey with the sour cream, scallions, salt and ground black pepper. Using your hand, score the meat into four, then form four thin patties about half an inch thick out of each portion, adding them to the hot pan as you shape them. Cook until golden brown and cooked through, about 6 minutes per side. When finished cooking, remove the patties from the pan and wipe the pan clean with a paper towel. While the patties are cooking up, place 4 slices of bread on a clean work surface and butter one side of each piece. Return the pan that the patties were cooked in over medium heat and add in the remaining butter. Once melted, place the remaining unbuttered slices of bread in the pan, place one piece of cheese on each slice, a turkey patty, one more slice of cheese and cap each off with the four slices of buttered bread, butter side up. Cook sandwiches in the pan until toasted and the cheese has melted, about 2 minutes per side.
Place beef ribs in the crock pot. Pour entire bottle of barbecue sauce over the ribs. Add sliced onions over the top. Cover and cook on low for eight hours.
Sift cream of tartar and baking soda together three times. Transfer mixture to a clean, tight-sealing jar. Store at room temperature, away from sunlight, up to 6 weeks.
Preheat oven to 200c. Line a 9x13 Swiss roll tin with baking parchment. Place the egg whites in a clean bowl and whisk using an electric whisk on full speed until very stiff. Gradually add the sugar a teaspoon at a time, whisking well between each addition. The meringue is ready when it is glossy and very stiff. Spread the mixture into prepared tin and sprinkle with hazelnuts. Bake for 8 mins or until very golden. Remove the meringue from the oven and turn hazelnut side down on a sheet of non-stick baking parchment. Remove the paper from the base of the meringue and allow to cool for ten mins. Spread the whipped cream over the meringue and scatter over the raspberries. Using the parchment to help you, roll the meringue up fairly tightly from one of the long ends to form a roulade. Wrap in non-stick baking parchment and chill well before serving. To serve unwrap and cut in slices.
Set oven to 350 degrees (second-lowest rack). Butter a 13 x 9-inch baking dish. Boil the noodles in boiling salted water until just softened (do not overcook the noodles). In a large bowl beat eggs with melted butter and cinnamon until blended. Add in sugar and vanilla and beat until well blended. Stir in the crushed pineapple from the two cans (with juice from only one can) and cooked noodles; toss to combine. Pour the mixture into prepared baking dish. Sprinkle with sugar/cinnamon mixture. Place the pineapple rings over the top in a nice pattern. Add in the cherries into the holes or openings (use as many cherries as desired). Cover with foil and bake 45 minutes, uncover and continue baking for another 15 minutes.
Preheat oven to 180 decgrees c. Place the puree, honey and vinegar in a large bowl and stir in cayenne, paprika and seasoning. Add the chicken wings stir to coat chicken, cover and chill for an hour. transfer the wedges into a large baking tray, drizzle with olive oil and seadon with salt and pepper. Shake the tin to coat the wedges and place in the oven. After 15 minutes turn the wedges and return to the oven. Set the chicken pieces on a rack placed inside a foiled lined baking dish and roast for 25 minutes, once the wings are cooked eat hot served with the potato wedges. Or leave until cool and eat.
In a large bowl, toss together the rinsed and drained chickpeas, onion, peppers, cilantro and parsley. In a small bowl, whisk together the crushed garlic, lemon juice, olive oil, salt, pepper and (optional) sugar. Pour the dressing over the salad mixture and gently toss to coat well.
Preheat oven to 350°. Whisk dry ingredients; set aside. Combine wet ingredients with a hand mixer on low. To cream, increase speed to high and beat until fluffy and the color lightens. Stir the flour mixture into the creamed mixture until no flour is visible. (Over mixing develops the gluten, making a tough cookie.) Now add the oats and apples; stir to incorporate. Fill cookie scoop with dough. (Use a #40 cookie scoop; it measures 2 tablespoon of dough) Press against side of bowl, pulling up to level dough. Drop 2-inches apart onto baking sheet sprayed with nonstick spray. Bake 11-13 minutes (on center rack), until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
Knead together the flour, ghee, egg, baking powder, water, milk and salt. Divide the dough into equal-sized round balls. Roll out each ball into discs with a rolling pin on a lightly floured surface. (Cover with a slightly damp cloth to prevent them from drying out while you roll out all of them.). To prepare the filling, heat the ghee in a frying pan, and saute garlic till light brown. Add the mince and green chillies and saute till the mince is cooked. Add the remaining ingredients for the stuffing and mix till the stuffing is dry. Divide the stuffing into the same number of portions as discs and spoon into the middle of each disc. Bring the edges together and seal. Gently shape it back into a ball. Roll out each ball into a disc 1/2 inch thick. Heat a griddle and fry each disc, turning them over every two minutes till both sides turn golden brown. Drizzle a little ghee or oil all over. Serve hot.
Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat. Quick Caramel-Pecan Frosting: Prepare Quick Caramel Frosting as directed; remove from heat, and stir in 1 1/2 cups chopped toasted pecans. Quick Caramel-Coconut-Pecan Frosting: Prepare Quick Caramel Frosting as directed; stir in 1 1/2 cups sweetened flaked coconut and 1 1/2 cups chopped toasted pecans.
Add the ingredients to your bread machine in order of manufacturers suggestions. Put on basic cycle; and light crust. After it starts kneading, look at it to see if you need to add a tad or two more water; you want it just right.
Microwave first 4 ingredients in a 13x9-inch microwave-safe dish on HIGH 6 to 8 minutes or until tender. Stir in crawfish; microwave at HIGH 6 minutes. Stir in flour and next 8 ingredients. Microwave, uncovered, on HIGH 15 minutes, stirring twice. Microwave, covered, on MEDIUM (50 % power) 15 minutes, stirring twice. Serve over hot cooked rice; garnish, if desired. You may substitute 4 cups chopped, cooked chicken for crawfish tails if you desire. To prepare on Stove Top: Saute onion, bell pepper, and celery in hot oil in a large saucepan. Stir in crawfish and next 9 ingredients; bring to a boil. Reduce heat; simmer, stirring occasionally, 30 minutes.
For the cookie heat oven to 375°F Grease baking sheets. In a medium bowl sift together flour, baking soda, salt & cocoa. In a large bowl cream together sugar & shortening, then add egg. Add flour mixture and mix together. Add vanilla, milk & mini baking bits. Mix together. Drop onto prepared baking sheets. Bake for 8 mininutes. Top each cookie with a marshmallow. Bake 3 mins longer. Remove from cookie sheet and allow to cool. For the frosting, mix butter, water, confectioners sugar and cocoa powder until smooth. Frost cookies, after cookies are frosted sprinkle with the additional "M&M's" Mini Baking Chocolate Bits.
Mix all ingredients well using a food processor or stick blender. Bring to a boil in a saucepan for 2-3 minutes. Cool and put in squeeze, strain if you want the seeds removed. Keeps well in refrigerator. Add to pork, chicken or beef in place of your regular barbecue sauce.
In a Dutch oven, combine water, broth, ham, split peas, bay leaves, marjoram and pepper. Bring to a boil; reduce heat. Simmer, covered, for 1 hour, stirring occasionally. Uncover, stir in carrots, celery and onions. Bring to a boil. Reduce heat. Simmer, covered for 20 to 25 minutes or until vegetables are tender. Season to taste with salt and pepper. Remove bay leaves and discard. Stir to combine (mixture may appear separated). Serve immediately or cool for 30 minutes. To Freeze: Divide cooled soup among three 2 quart containers. Cover; label. Freeze up to 3 months. To reheat frozen soup, transfer soup to large saucepan. Cook, cobered, over medium-low heat about 30 minutes or until heated through, stirring occasionally.
Bring large pot of salted water to a boil. Add the green beans and cook about 4 minutes. Drain and set aside on a towel to cool. In large bowl, stir together shallot, vinegar, salt and pepper. Set aside for 15 minutes, then whisk in oil. Add cherry tomatoes and toss. Add beans and basil and toss again. Adjust seasoning.
In large bowl, combine pork, 1 1/2 cups of cabbage, garlic, gingersnap crumbs, soy sauce, scallions and cayenne. Mix well with your hands. Form into 6 small, thick patties. In fry pan, heat oil over med-high heat and cook patties for about 5 minutes on each side, will be pretty well browned on both sides. While patties are cooking, mix 2 cups shredded lettuce with 1/2 cup cabbage and a bit more sliced green onions if desired. Warm tortillas in microwave, and thinly spread one side all over with a nice spoonful of Hoisin sauce to thinly coat whole tortilla. Place a small handful of lettuce mixture in center of each tortilla. Place a cooked patty on top, fold over sides, then far side and close side, overlapping and sealing with a dab of hoisin if needed, sealing making a nice"package". Place seam-side down, continue til all are wrapped. Slice in half with SHARP knife going down through non-folded side and serve with white or fried rice! These are to DIE for, and even better the next day! Only assemble what is going to be eaten, reheat patties the next day for leftovers.
Place first eight ingredients in a large stock pot. Bring to a boil then lower the heat and simmer for two hours. Strain the stock and discard the waste. Combine 3-1/2 cups of the stock with the tamari or soy sauce. Bring the stock to a simmer and steam the tempeh in the stock for 20 minutes. Remove the tempeh and allow to cool. Slice the tempeh into thin long strips and dust it in the flour. Heat the oil in a medium frying pan over medium heat. Add the mushrooms and tempeh and saute until tempeh is golden and the mushrooms are well cooked, about 10 to 15 minutes. Remove from the pan. Keep the pan hot and add 1/2 cup of vegetable stock and the lemon juice, then add the mustard and chives. Simmer, uncovered, for one minute. Put the tempeh and mushrooms in a serving dish and cover with the lemon-mustard sauce. Serve immediately.
Preheat oven to 350 degrees F. Cut bacon in half and place in large skillet. Cook until crisp & remove to a drain on paper towel. While bacon is cooking, flatten chicken to 1/2 inch thickness and sprinkle poultry seasoning on each side. Brown chicken in bacon drippings and transfer to a 1-quart baking dish that has been coated with nonstick sooking spray. In a small bowl, combine the honey, mustard, mayonnaise, corn syrup and onion. Drizzle 1/2 mixture over chicken. Place cooked bacon on top of chicken breast and spread mushrooms over top of bacon. Drizzle remaining sauce over mushrooms. Cover and place in oven and bake for 20 minutes. Remove from oven, uncover and place a slice of mozzarella cheese on top mushrooms, you can also use shredded cheese. Return to oven and bake, uncovered, until cheese melts.
Combine all ingredients in a small plastic bag; store in a cool, dry place. (To ensure even distribution of seasonings, each recipe of soup mix must be mixed individually.) Yield: about 1 cup Directions for recipe gift card: Combine soup mix, 8 cups water, and 1 carrot, diced, in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Discard bay leaf. Stir in 3 cups cooked, diced turkey; simmer an additional 5 minutes. Yield: 2 quarts.
Add ingredients in order listed, or as recommended by manufacturer. Bake on regular setting or rapid setting.
Heat the oil in a large pot and fry the sesame seeds until they start to pop. Add the garlic and onions and fry for five minutes. Add the aubergines and fry for 5 minutes. Add the vinegar and chillies and cook for 15 minutes. Add the sugar and paprika and cook till the chutney is thick. Bottle in clean, dry and warm bottles.
Saute green onions in butter in a medium skillet. Stir in flour and cook for 1 minute, stirring constantly, but don't brown. Add wine, cream , milk, and dill weed and cook on medium stirring constantly until sauce thickens. Stir in cheddar cheese, blend well, and set aside. Cut eggs in half lengthwise, and place eggs yolk side up in a 9x13 inch baking dish. Cover with the shrimp. Slowly pour sauce on top of shrimp. In another large bowl, combine breadcrumbs, melted butter, and parmesan cheese, and mix very well. Sprinkle mix on top of casserole. Bake uncovered at 375 degrees for 20 minutes, or until bubbly.
For sauce, melt butter or margarine in a large saucepan. Stir in flour, salt, and pepper. Add the milk, water and bouillon all at once. Cook and stir over medium heat until thick and bubbly. Stir in the chicken or turkey, mushrooms, peas and pimiento. Continue to stir and cook until sauce bubbles again. Serve over toast points, English muffins or biscuits.
Blend all ingredients but the ground beef in your blender until finely chopped. Turn into bowl and mix with ground beef. Pack into ungreased loaf pan and bake at 350 degrees for 75 minutes.
Mix soy sauce, vinegar, and oils in a small bowl and reserve for dressing the salad. Rinse bean sprouts in colander under cold running water; drain. Julienne the carrots: Cut carrots crosswise into 1-inch (2.5 cm) lengths; cut lengthwise into1/16 inch (2 mm) thick slices. Stack carrot slices and cut lengthwise into 1/8 inch (3mm) wide strips. Julienne the peppers: Cut green peppers lengthwise into quarters; cut quarters crosswise into 1/8 inch (3mm) wide strips. Heat water and salt to boiling in 3-quart saucepan over medium high heat; add carrots, cook 1 minute. Add green peppers; heat to boiling. Add bean sprouts, stir, and remove from heat. Drain vegetables; cool completely. Squeeze slightly to remove excess water. Place vegetables in a medium bowl. Just before serving, add dressing and toss lightly until thoroughly mixed. Divide into 4 small bowls.
Lightly spray crock pot with cooking spray. Place half potato slices in bottom of crock. Season with salt and pepper. Layer half the sliced onions. Repeat with remaining potatoes and onions, seasoning as you go. In a sauce pan melt butter. Add flour and salt and cook for 1 minute. Whisk in milk and cook until slightly thickened, about 5 minutes. Add cheese all at once, whisking until melted. Pour over potatoes and onions in crock pot. Set to LOW heat and cook for 5-6 hours until potatoes are tender.
Preheat the oven to 350 degrees F. Mix together the cake mix, butter and 1/3 cup evaporated milk. Spread half of this mixture in a 13x9 inch pan (I usually line the pan with parchment paper). Bake for 6 minutes at 350 degrees F. Sprinkle the chocolate chips and nuts on top of the baked mixture. Melt caramels in the second 1/3 cup of evaporated milk (I do this in the microwave). Drizzle thisover the nuts and chocolate chips. Pat remaining batter on top of this. Bake for and additional 20 minutes. Cool and cut into bars.
1. Remove seeds from chili pepper and grind into a powder. 2. Roast the tomatoes and garlic in a hot oven for 15 minutes. 3. Skin the tomatoes, cut them in half, and remove the seeds. Skin the garlic cloves. 4. Put the tomatoes in a food provessor with the garlic, pimenton, almonds, hazelnuts, mint, bread, parsley, and part of the olive oil. 5. Process until you have a smooth puree. 6. Beat in the remaining oil, vinegar and pepper.
Mix juice and grenadine well, set aside. Peel the bananas and slice them, 1/4 " thick rounds, into a clean bowl. When ready to serve, pour juice mix over the bananas and mix gently. Spoon onto leaf lettuce and sprinkle with toasted coconut.