HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all of the liquid ingredients in a blender, then put the dry ingredients into the blender. Blend on high speed for 30 seconds. Pour into a bottle and chill. Makes 2 3/4 cups of delicious dressing! This is a loose adaptation of a recipe from the New Hampshire Maple Producers Association.
Prepare your grill. Combine all ingredients except the chicken, stirring well. Set sauce aside. Grill the chicken, skin side down, over medium coals for 50 to 60 minutes or until done, turning every 10 minutes. Baste with the sauce during the last 20 minutes of grilling time.
Whisk the dressing ingredients together. Toss the zucchini with the dressing and leave for 10 minutes. Toss with, pine nuts and basil then scatter with parmesan.
Place the cashew cream in a blender and add agave nectar, vanilla, and 1/4 cup water. Blend until completely combined. With blender running, slowly drizzle the coconut oil in through the hole in the blender lid. Blend until emulsified. Pour into a bowl and chill in the refrigerator, covered, for 2 hours. Stir before serving.
Preheat fan forced oven to 180c (356f). Whisk eggs with water and herbs; season with pepper and salt; set aside. Layer sweet potato, red onion and leeks in a pyrex dish or similar (I find that a small square casserole dish works best) and either microwave or heat in oven until sweet potato is soft. Pour over egg mixture, sprinkle crumbled fetta and capsicum over the frittata evenly. Bake until set (should be around 10-15 mins).
Mix vanilla wafer crumbs with melted butter. Pat half of this mixture into a 9x9 cake pan. Heat marshmallows; add orange juice and lemon juice. Heat over low heat (double boiler would be best) until partially thickened. Fold in peaches and cook a while longer; cool. Fold in whipped cream; pour over wafers. Sprinkle reserved crumbs over top. Chill.
Heat the oil in a large frying pan, add the scallions, chili and garlic. Cook over a low to medium heat for 3 - 4 minutes. Add the mixed beans and cook over the heat for 2 - 3 minutes or until piping hot. Stir in the tuna and cream cheese and stir gently until piping not. Season to taste with salt and freshly ground black pepper. Warm the tortillas in a frying pan, then fill and roll with the tuna and bean mixture. Serve with salad leaf garnish.
Beat together oil, eggs, and sugar thoroughly. Add vanilla. Sift dry ingredients together three times. Add to oil and sugar mixture. Add apples, raisins, and nuts. Bake in greased and floured tube pan for 1-1/2 hours or until cake tests done at 325.
Beat the eggs and egg yolks together until thick and lemon colored. Add the melted butter, sugar, salt, extracts, citrus rinds, cognac, and sour cream and beat until creamy and smooth. Add enough flour gradually to produce a thick, fairly stiff dough. Turn out onto a floured board and knead for 8-10 minutes until the dough is elastic and can be handled easily. Roll pieces of dough 1/8 inch thin (should be able to see through them) and cut into strips about 3 inches long and 2 inches wide. Cut the ends on a diagonal. Slit each piece in the center and pull one end through the slit. Heat the crisco and lard to 375 degrees and fry the dough strips, until lightly browned (about 1 minute) Drain on paper towels and sprinkle with powdered sugar. (SHHHHHHHHHHH!) Sneak 1 or 2 while frying!
Combine brown sugar, butter, lime juice, and cinnamon in a skillet and cook over medium low heat until bubbling. Add strawberries and cook for about 2 more minutes.
Beat cream cheese and 1/4 cup of the milk in large bowl with electric mixer until well blended. Add remaining 1 cup milk and pudding mix. Beat about 1 minute or until mixed throughly. Gently stir in whipped topping until well blended. Spoon into crust. Refrigerate 4 hours or until set.
Preheat oven to 350f. Blend butter with brown sugar until fluffy. Beat in egg. Stir in vanilla,carrot and coconut. Add flour, baking powder,salt , cinnamon.nutmeg and cloves. Stir in raisins and pecans. Line baking sheet with parchment paper and drop large spoonfuls of dough onto the sheet. Bake for 10 minutes until brown.
Place shrimp in a bowl. Combine all remaining ingredients and pour over the shrimps, turning to coat well. Cover and refrigerate for 2 hours for flavours to develop. Serve in cocktail glasses and garnish with fresh chopped herbs.
Fit pie pastry into a pie dish. Prick the bottom all over with a fork. Line with pie weights (or a piece of foil, then fill the foil with beans or rice). Bake at 400 degrees for 6 minutes. Remove foil or weights and bake for 10 minutes longer. Combine raisins, cinnamon and brown sugar in a small bowl. Arrange half of the apples in the pie crust. Cover with half of the raisin mixture. Repeat layers. Beat eggs with cream in a medium bowl. Pour over fruit layers. Top with cheese. Bake for 1 hour until top is browned and apples are tender. Cool 10 minutes before slicing.
Heat oven to 180C and cover a large baking tray with greaseproof paper. using a clean bowl and whisk, whisk the eggs till they stand in peaks. Mix sugar and cornflour and fold into the egg whites inches It is best to fold the sugar in three batches. Finally stir in the vanilla and vinegar. Spoon the mix onto the baking paper. make a circle 20cm in diameter and swirl the top making a few peaks for aesthetics. Place meringue in the oven then turn the heat down to 150C and bake for 1 1/4 hours (it should be crisp). Turn off oven and allow pavlova to cool in oven (if possible). To finish the pavlova, whip the cream into soft peaks and pile on top of the meringue cover with raspberries and serve decorated with rose petals or freeze until needed.
Mix sugar and starch. Add all ingredients in a medium saucepan EXCEPT the peppers. Heat slowly to a boil, stirring often. Add peppers. Simmer 3-5 minutes.
Make brown roux (careful not to burn) with oil and flour, stirring constantly. Add onion, bell pepper, and garlic. Saute about 3 minutes. Add ground beef and cook until browned, breaking up chunks. Add tomato paste, chili powder, cumin powder, sugar, salt and cayenne pepper topping with about 1 - 2 cup water, depending on desired consistancy. Stir to combine and simmer half covered for 20 - 25 minutes, stirring occasionally and checking the level of liquid. If adding the optional can red kidney beans, add this 5 to 10 minutes prior to the end of cook time. Top individual servings with cheddar cheese and sprinkle with sliced green onions.
Cook pasta according to package directions. While pasta cooks, heat butter and olive oil over medium heat. Add onion and garlic and saute about 5 minutes. Add seasonings and saute 1 more minute. Add lemon juice, clams with their liquid, and wine. Simmer 5 minutes. Toss pasta with with clam sauce mixture. Garnish with Parmesan and parsley.
Preheat oven to 200°C and grease a 23cm diametre flan pan. Use pastry to line the base and sides of the pan. Blind bake the pastry by placing a sheet of baking paper over it and pouring enough uncooked rice or beans over the paper to completely cover the base. Bake for 10 minutes then remove from oven and discard paper and rice. Reduce oven temperature to 180°C. Spread sundried tomatoes, feta, basil, olives, feta and grated cheese evenly over the base of the pastry case. Combine eggs, cream, and salt and pepper in a jug and whisk with a fork to combine. Pour over tomato mixture in the pastry case. Bake quiche for 30 to 35 minutes, or until firm in the centre. Serve.
Combine the first 5 ingredients and beat until well blended; add the milks & sultanas & mix thoroughly. Pour mixture into a greased casserole dish and put into a larger dish filled with about 1/2 inch hot water. Bake at 160.C for 20-25 mins, then stir to redistribute the rice and continue baking for a further 15-20 mins until the custard is set. Serve sprinkled with peanuts and whipped cream.
Rinse frozen shrimp under cold running water to remove ice. Heat shrimp, soup and peas to boiling. Boil and stir 5 minutes. Stir in cheese spread and sherry, cook, stirring until the cheese is melted. Serve in patty shells.
In a zip lock bag, marinade the cubed chicken with the teriyaki sauce and 2 cloves of minced garlic overnight. The next day, in a large bowl, soak the rice noodles in warm water for 15-30 minutes, drain completely. Drain the marinade off the chicken and discard the marinade. In a skillet, heat 1 tablespoon of oil on medium high heat and brown the chicken, drain and set aside. In a large pot, heat 2 tablespoons of oil on medium high heat and sautee 3 cloves of minced garlic and accent for 30 seconds. Add the carrots and stir fry for about 5 minutes. Add the cabbage, onions, and 1 tablespoon of soy sauce and stir fry until the vegetables are tender. Add the chicken to the vegetables and continue stir frying. Now add the noodles to the pot with 1/8 cup of oil and 1/4 cup of soy sauce and mix very well. Keep cooking and mixing until the noodles are tender and cooked thoroughly. Serve with the green onions and/or lemon juice from the lemon slices.
For the crust mixture: Combine the flour, cracker crumbs, chili powder, salt and pepper in a wide shallow bowl. For the tomato butter: In a large skillet over high heat, char the tomatoes on all sides until skins are black and begin to blister. Remove from pan and transfer to sauce pan. In the skillet, brown the onions with olive oil. Add the onions, shrimp stock, and sugar to the sauce pan and bring to a simmer over medium heat. Cook and reduce by half. Add heavy cream and reduce by half again. Whisk in butter, one tablespoon at a time, up to 6 tbsp (reserve 2 for later). Transfer to a blender and puree until smooth. Return to pan, season with salt and pepper to taste, and keep warm (careful not to break the sauce). Recommend warming up just before fish is ready. Preheat over to 400 degrees. Heat canola oil over high heat in a large ovenproof saute pan. Dredge fish in crust mixture. Place fish in saute pan and cook for 2 minutes, until a crust forms on the fish. Turn fish over, add remaining 2 tablespoons of butter to the pan, and transfer to the oven. Bake for 3-6 minutes, or until fish is opaque throughout (baking time will depend on thickness of filets). Serve fish with sauce on top. Garnish with chives.
Add strawberries, blueberries, 1 cup of cool whip and sugar substitute in blender until desired consistency about 1-3 minutes. (I like mine smooth with no fruit lumps). Place in a plastic container with a tight fitting lid, and freeze for 24 hours. After completely frozen scoop out and divide frozen mixture into 4 dishes. Top each frozen mixture with chocolate syrup, remaining cool whip and almonds. Enjoy!
Grease a 9x13 deep dish casserole with butter. Cut bacon in one inch strips and fry till crisp, drain on paper towels to remove excess grease. Add chopped onion to bacon drippings in pan and saute until clear. In a large bowl beat together eggs, milk, seasonings. Add to the bowl the frozen hash browns, sauteed onion, cheese, bacon, cubed ham and mix well. Pour into greased 9x13 pan. Cover tightly with plastic wrap and refrigerate over night. When ready to bake, preheat oven to 350 degrees. Remove casserole from refrigerator and remove plastic wrap. Bake at 350 degrees for 45-1 hour just until center is set (no wiggle but don't over bake!). Let set for 5-10 minutes and serve in slices.
Preheat oven to 350 degrees F. Spread oats on an ungreased baking sheet & bake 10-15 minutes or until lightly toasted. In a large bowl, combine oats, popcorn, raisins, dried fruit & sunflower seeds. In a small saucepan, combine margarine, sugar, honey, cinnamon & nutmeg & heat over a medium setting until margarine is melted. Drizzle over popcorn mixture, then toss to coat. Best when served right away!
In a medium bowl, combine salad dressing, lemon juice, Worcestershire sauce and oregano; mix well. Reserve 1/2 the mixture. Pour remaining mixture into a resealable plastic bag. Add chicken; seal bag. Shake to coat. Marinate in refrigerator 30 minutes to overnight. Drain marinade. Grill chicken breasts over medium coals 5 to 6 minutes per side or until tender. Cut chicken into strips. Combine with reserved dressing and remaining ingredients; serve immediately.
Heat the oven to 375 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Remove from the heat and stir in the remaining ingredients except the pie crust mix and set aside. Prepare the pastry as for a 2 crust pie as directed on the package. Divide the pastry into 8 equal parts. Roll each part, on a lightly floured surface, into a 7-inch circle. On half of the circle, spread about 1/4 cup of the meat mixture (packed) to within 1/2-inch of the edge. Moisten the edge of the pastry with water and fold over the meat mixture, sealing the edges with a fork. Place on an ungreased baking sheet and prick the tops with the fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on a plate and top with gravy or sauce. NOTE: You can substitute 1 cup of your favorite cooked vegetable for the peas or carrots in this recipe.
Preheat oven 230 degrees celcius. Slice tempeh into pieces desired size. Select ovenproof dish that holds the slices in a single snug layer. In a bowl, whisk together remaining ingredients. Pour half of marinade into baking dish and place tempeh on top. Pour over remaining tempeh. Cover baking dish with foil and form a tight seal. Bake for 15 mins then use tongs to turn over tempeh and bake covered for another 15 minutes. Remove foil and continue to bake uncovered for further 10 mins or until browned.
In large mixing bowl soak oats in buttermilk 15 minutes. Stir in egg, Sugar& oil. Combine flour, baking powder, baking soda& cinnamon. Stir into oat mixture until just moist. Fill greased or paper lined muffin cups 3/4 full. Bake at 400 degrees 16-18 minutes or until done. Cool in pan 5 minutes. Remove to a wire rack. 8- 9 muffins.
Salt & Pepper the chicken cubes and brown in a very lightly oiled skillet, turn heat to low and continue cooking until the chicken is no longer pink, remove from skillet and place in a large bowl. Add mushrooms, onions to the skillet cook until the onions are translucent, add to the chicken in the bowl. Lightly saute the peppers and carrot slices add to the bowl with the mushrooms & chicken. Add frozen peas, celery & waterchestnuts to the bowl. Mix the garlic powder, chili flakes to gether and sprinkle into the bowl. Add the un diluted soup and gently mix the ingredients. Add the pasta slowly incorporating it well with the sauce, chicken & veggies Pour into a 9" x 14" X3" lightly greased casserole dish or line the casserole with non stick foil. You may now cover it and hold in the fridge overnight or for a few hours or bake it right away,. Add cheese to the top just before putting it into the oven Bake uncovered. 375F oven for 30 minutes.
Rinse the catfish with cold water and pat dry; set aside. In a shallow glass dish, add the lemon juice, vegetable oil, hot pepper sauce, salt, and basil; stir to combine; reserve 2 tablespoons of this marinade for basting. Place the catfish in the marinade; turn fillets to make sure both sides are coated. Cover and marinate catfish in the refrigerator for 30 minutes, turning the fish every now and then. Coat the grill rack or grill basked with cooking spray or vegetable oil. Heat grill to medium-hot. Take fish out of marinade and discard marinade; place fish on grill. Grill for 3-5 minutes on each side or until fish is not translucent and flakes easily. Baste with reserved marinade while cooking; Make sure to not overcook the fish. Serve hot.
Preheat the oven to 375. Combine all ingredients in a bowl and stir. Once all the dry ingredients are mixed in, knead the dough with your hands for several minutes until thoroughly mixed. Then, roll the dough into a log and cut it into 1/2 inch slices. Place each of the slices on a lightly greased baking sheet and spread the dough with your fingers to thin them. Bake on a low oven rack for 10 minutes. Flip the seitan strips and bake on the other side for five minutes. Once finished, dip them in ketchup or BBQ sauce, stuff them in a pita pocket as a sandwich, toss them into tacos or fajitas, or add them to your favorite salad or pasta. You can do almost anything with the as you would chicken strips.
Make tea, steep. Measure 3/4 cup tea pour in mug. Add baileys and a splash of whisky. Enjoy!
Pre-heat oven to 375°F. Skin the onions, and in a medium sauce pan simmer them in enough chicken broth to cover for 30 minutes. Remove, and place in a buttered baking pan. Mix melted butter with a little paprika, and brush the onions with this mixture. Sprinkle the tops of the onions with bread crumbs, and add the remaining butter mixture to the backing pan. Bake at 375°F for about 20 minutes, or until lightly browned.
In a 13x9 inch casserole dish, layer broccoli, then cheese. Mix remaining ingredients together and spoon mixture over the top of the cheese. Top with stove top stuffing mix. Drizzle with melted margarine. Bake@ 350 F for 30 minutes.
Soak heart in cold water one hour. Wash thoroughly and remove large arteries and veins. Combine remaining ingredients and fill heart. Tie securely with cooking twine. Cover with boiling water and simmer for three hours or until meat is tender. Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper. Bake at 350°F until golden brown. Carve crosswise in 1/2 inch slices.
In a small bowl, dissolve the yeast in lukewarm water. Slowly add the 1/2 cup of flour and mix until all lumps of flour have dissolved, to form a thick liquid. Allow to rise about 15-20 minutes. Sift the remaining flour with the salt, put in a large mixing bowl, and make a well in the center. Add oil, honey, milk, yeast mixture (or sourdough starter), and 2 cups of the water in the well. Pulling in the flour slowly, mix with hands until it's a cohesive mass. (If more water is needed, add in small amounts from the remaining 1/2 cup.) Turn out onto a floured surface and continue kneading until the dough is nice and smooth and no longer sticks to the hands. Place the dough in a lightly oiled mixing bowl and roll until all sides of the dough are lightly oiled. Cover the bowl with 3 dishtowels: one dry, one dampened with warm water (wet towel and wring out), and the other dry. Place in a warm place and allow to rise until doubled, about 1 1/2 to 2 hours. Punch down and knead for 5-6 minutes on a floured surface. Divide the dough into the number of loaves you want to make (this works well in 3-4 loaves), and form into round or oblong or baguette shaped loaves. Place several inches apart on ungreased cookie sheets and cover with 3 clean dishtowels (the middle one damp). In a warm place, allow the loaves to rise for 1 hour. Preheat oven to 450F (220C). For a thicker crust, score the tops of the loaves in 3 or 4 places (see photo). Otherwise, bake as is on the rack just below the middle of the oven for 30-35 minutes until browned. When tapped on the bottom, bread will sound hollow. When the loaves are done, remove from oven and cool on racks.
Heat butter in skillet. Finely chop onion and mushrooms. Saute both 3-5 minutes. Stir in rice and saute for 3 minutes longer, stirring constantly. Stir in the soup and consumme. I have also used chicken broth depending on what I am serving. Pour the mixture into a greased casserole, cover, and bake at 350 degrees for 45 to 60 minutes. Check the rice after 30 minutes; if it is drying out add a little boiling water.
Break matzos in a large bowl. Pour hot water over them. After a couple of minutes, pour and squeeze out the surplus water. Add cinnamon and egg and mix well. Melt a little butter in a frying pan. Make small flat cakes of the mixture in the butter. Flip them when it starts getting crusty underneath. Cook through until well done but still soft. Serve immediately, with brown sugar sprinkled on top.
In a large nonstick skillet, melt the margarine. Add the onion and garlic; cook, stirring as needed, until softened, about 5 minutes. Add the shrimp and mushrooms; cook, stirring as needed, until the shrimp turn pink and the mushrooms have released their liquid, 6 - 8 minutes. Stir in the parsley, lemon juice, and pepper. Serve the penne, topped with the shrimp mixture.
1. Preheat oven to 350*F. Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan. 2. In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture. 3. Bake for 20 minutes in the preheated oven, then turn the oven down to 325*F. and bake for an additional 35 to 40 minutes. My Note: The cake batter takes only five or ten minutes to whip up and seems pretty forgiving. Though the recipe calls for one vanilla pudding mix and one butterscotch pudding mix, I've never used the butterscotch (since I never have any in the cupboard!). Instead, I've used two vanilla mixes or one vanilla and one chocolate mix. Either way, the cake has always turned out great. Also, for a little extra flavor dimension, I've added a couple tablespoons of espresso or instant coffee to the water. The addition of coffee gives the cake a nice, subtle bite--and makes it into a true 'coffee cake.' Overall, this is a moist, yummy recipe that my family members always ask for. And because it's so easy to make, this would be a great cake for beginning bakers. For optional icing/toping, I put 1/2C powdered sugar and 1T of milk in a ziplock bag, cut off corner, and pour over. Looks real pretty and it's only enough to zig zag over. DEFINITELY take the advice of using Duncan Hines cake mix (white or yellow) or one that doesn't already have pudding in it. My oven is fast, and I still had to bake for 45 min at 325*F., so definitely check with toothpick! Also, you can use 2 pkgs of vanilla INSTANT pudding or 1 of cream cheese if you don't have butterstotch. I think putting 1/3 off batter, 1/3 off brown sugar mix, 1/3 batter, 1/3 brown sugar mix, then last of batter, last of brown sugar mix is the best. It VISUALLY looks prettier when you cut it (again, see pic), and it also isn't too overwhelming. Plus, any more layers then you don't get to taste the brown sugar mix and that's the best part right? I never put nuts b/c the kids don't like it, but if I did -- I'd use pecans. To made this recipe LOW-FAT and it was INCREDIBLE! Seriously, it is the best coffee cake and SO moist! Instead of oil I use half a cup of apple sauce, and half a cup of apple butter. I sware you'll never know it's low-fat. I made it in a bundt pan, and layered it as follows: 1. batter 2. cinnamon mixture 3. semi-sweet chocolate chips 4. batter 5. cinnamon mixture 6. semi-sweet chocolate chips 7. batter 8. cinnamon mixture. I promise you will not be disappointed! Since this cake adds 2 pkgs of pudding, use a cake mix that does not already have pudding in the mix. Duncan Hines is the only one I know of that doesn't have pudding added. I substituted a box of instant cheesecake pudding for the butterscotch pudding and 3/4 Cup of apple butter for the oil. I also skip the nuts, as some of us can't have them.
Halve the cucumber lengthways and scoop out the seeds. Cut the flesh into small dice and mix in a small bowl with the remaining ingredients. Chill for 1 hour before serving.
Put avocados into bowl and mix with lime juice. Mix in other ingredients gently. Serve as soon as possible. You do not need salt with this unless you are one who cannot do without it. We use a couple jalapenos, but serrano or whatever juicy green chile you like should work fine. We eat this all year round and at least once a week. It's good for you! In hot weather we eat all of it between the two of us as a main course with tortillas or chips. My husband insists on having green onion in anything with onion, so I add this too, but it is not in the original recipe.