HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Line a 12 cup muffin tin with cupcake papers, then spray lined pan lightly with nonstick cooking spray. In a medium bowl, stir together flour, 3/4 cup sugar, baking powder and baking soda. Cut in butter with a pastry blender until mixture is crumbly. Stir in chopped strawberries. In a small bowl, blend buttermilk and egg with a whisk. Gently stir buttermilk mixture into flour mixture, mixing only until just combined (do not overmix). Divide batter evenly among muffin cups (you will seem to have too much batter for 12 muffins, but it's not). Place 2 tbs of sugar in a small dish. Dip each cream cheese cube in the sugar, then place each dipped cube into the center of each muffin. Press the cheese cubes into the muffin batter until they are level with the batter (don't submerge the cream cheese in the batter, though; the tops should still be visible). Sprinkle the muffins evenly with the remaining 1 tbs of sugar. Bake muffins for 20-25 minutes, or until light brown (a toothpick inserted off-center comes out clean -- do not insert toothpick into cream cheese). Remove baked muffins from the oven and cool in pan on a wire rack for 10 minutes. Remove muffins from pan and serve warm or fully cooled. Store any leftovers in the fridge.
Thaw pastry sheet at room temperature 30 minutes. Preheat oven to 400*F. Mix egg and water. Mix cheese, parsley and oregano. Unfold pastry on lightly floured surface. Roll into 14x10-inch rectangle. Cut in half lengthwise. Brush both halves with egg mixture. Top 1 rectangle with cheese mixture. Place remaining rectangle over cheese-topped rectangle, egg side down. Roll gently with rolling pin to seal. Cut crosswise into 28 (1/2-inch) strips. Twist strips and place 2" apart on greased baking sheet, pressing down ends. Brush with egg mixture. Sprinkle with black pepper. Bake 10 minutes or until golden. Serve warm or at room temperature. Makes 28 appetizers. Tip: Crisps can be stored in airtight container up to 1 week. Another Tip: To make ahead, twist strips. Place on baking sheet and brush with egg mixture. Freeze. When frozen, store in plastic bag for up to 1 month. To bake, preheat oven to 400°F Place frozen strips on greased baking sheet. Bake 15 minutes or until golden.
Mix with wire whip until batter is uniform. Pour onto 400F griddle and cook about 1 minute on each side, turning when bubbles form on top. Note: Different brands of baking powder may give different batter thicknesses. If needed, add more or less milk to get the desired pancake thickness. Variation: For a buttermilk pancake, substitute 11/4 cup + 2 tbsp buttermilk for the milk. As above, use more or less buttermilk to get the desired pancake thickness.
Preheat oven to 350 degrees. Grease large cookie sheet. In large bowl, with wire whisk, beat egg whites, confectioners' sugar, and flour until well blended. Beat in melted butter, vanilla, and salt. Make TWO cookies by dropping batter by heaping tablespoons, 4 inches apart on prepared cookie sheet. With narrow metal spatula, spread batter to form 4 inch rounds. Bake cookies until golden around edges, 5 to 7 minutes. Place two 2 inch diameter glasses UPSIDE DOWN on work surface. Guessing that the glasses should be short squatty ones. With spatula, quickly lift 1 hot cookie and gently shape over bottom of glass. Shape a second cookie. When cookies are cool, transfer to wire rack. (If cookies become too firm to shape, return them to cookie sheet and place in oven to soften slightly.). REPEAT steps five through 11 with remaining batter. (Batter will become slightly thicker upon standing.). Store tulipes in single layer in airtight container at room temperature. To serve, place on dessert plate and fill with your choice of filling.
Wash chicken, pat dry, and sprinkle with adobo seasoning on both sides. Mince garlic and chop celery, red pepper, onion, and tomato. In a large pan, saute garlic using non- stick spray or a little oilive oil (you will get the fat from chicken skin later and this is so vegetables do not stick to the pan). Slightly brown chicken on both sides. Add garlic and saute for a bit. Add rest of vegetables and enough water to cover chicken and vegetables half way. Cook until chicken is done. Variation of this which I did last night - when chicken way nearly done, I added more water and some pasta (whole wheat of course). Waited for pasta and chicken to be done and voila! So good!
In a large saucepan over medium heat, brown hamburger, green pepper, and onion. Cook and drain all grease. Add the remaining ingredients; bring to a boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. Serve on buns. I like to top with a slice of cheese before I put the top bun on.
Preheat the broiler to high. Mix together 1 tbsp harissa with 1 tbsp clear honey. Lightly slash 6 skinless free-range chicken thighs and brush all over with the marinade. Set aside for 10 minutes, then place the thighs on a lightly oiled baking sheet and pop under the broiler for 16 minutes, turning halfway, until sticky and cooked through.
Place sweet potatoes in 2 quart saucepan; add enough water just to cover; heat to boiling, reduce heat to low. Cover and simmer 10 minutes until sweet potatoes are tender; drain and set aside. Mix orange juice, cornstarch, cinnamon and cumin in same saucepan. Heat to boiling. Boil about 1 minute, stirring constantly until thickened. Stir in sweet potatoes, beans and rice. Cook about 2 minutes, until hot. Serve.
Mix the first 10 ingredients in large bowl. Add the cooked pasta and the shrimp. Toss to blend. Season to taste with salt and pepper.
Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving. *While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5-6 minutes or in a dry skillet over medium heat for about 3 minutes.
Sift together in a large mixing bowl the flour, sugar, baking powder, and salt. In a small bowl, mix the milk and egg. Add this to the dry ingredients and stir until just moistened. Stir in olives, walnuts, and pimento. Mix thoroughly. Pour into greased and floured 9x5x3 loaf pan. Preheat oven to 350. Let the bread stand in pan for 20 minutes before baking. Bake for 1 hour. Let stand for 5 minutes before removing from pan.
Prepare rice according the the package directions; set aside. In a big skillet, melt the butter over medium heat. Saute bell pepper and onion for 5 minutes or until tender. Add in cooked rice, cream-style corn, mexican-style corn, whole kernel corn, Rotel tomatoes with juice, cubed Velveeta, and salt and pepper to taste; stir to combine. Spoon mixture into a greased 13x9 inch casserole dish. Bake in a 350° oven for 30 minutes or until well heated. Sprinkle shredded cheddar cheese on top and bake 5 more minutes or until cheese melts.
You also need a lot (I mean mountains, literally) of caster sugar for rolling. To make, mix all ingredients and roll into 60 tsp size balls, they may take a while to form balls but the warmth of your hands should do it (very sticky). Coat completely in caster sugar.
Preheat the oven to 375°F Split the butternut squash in half lengthways and scoop out and discard the membrane and seeds from the centre. Deeply score the flesh with a sharp knife and place skin side down on a large baking tray. Divide the sliced red onion between the cavity of each squash. Whisk together the maple syrup, Worcestershire sauce, Dijon mustard and olive oil and brush the mixture over the squash and onion. Season, then cover with foil and roast for 30 minutes, or until nearly soft. Baste the squash with the maple mixture once during cooking. In a bowl, mix together the cheese, pine kernels and rosemary. Remove the foil from the squash and sprinkle the cheese mixture over the top. Return to the oven and cook for a further 10-15 minutes, or until the squash is tender and the topping is golden brown. Serve with a green salad, which you can dress with a simple vinaigrette.
Melt the butter in a heavy 12 inch skillet over moderate heat. Add the celery and saute, stirring occasionally for 3 minutes or until crisp tender. In a small bowl, whisk together the cornstarch and chicken broth until smooth and add to the skillet. Bring to a boil, stirring. Reduce the heat to moderately low. Simmer, stirring occasionally for 5 minutes. Add marjoram, thyme, salt, pepper and parsley. Preheat the oven to 350°F Scatter the onion rings over the bottom of a buttered 12x8x2-inch baking dish. Spoon the celery mixture over them and cover tightly with aluminum foil. At this point the casserole can be cooled to room temperature and kept in the refrigerator for up to 24 hours. Bake, covered for 50 to 55 minutes.
Combine marinade ingredients in a bowl. Stir to coat chicken well. Let stand 10 minutes. In another bowl, combine all sauce ingredients. Place a wok over high heat until hot. Add 2 tablespoons oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 10 seconds. Add chicken and stir-fry 2 minutes. Remove chicken and chiles from wok. Add remaining 1/2 tablespoon oil to wok, swirling to coat sides. Add garlic and cook, stirring, until fragrant, about 10 seconds. Add celery, bell pepper and bamboo shoots; stir-fry for 1 1/2 minutes. Return chicken and chiles to wok; stir-fry 1 minute. Add sauce and bring to boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens. Add peanuts and stir to coat.
Grease one 7 inch square tin with cooking oil. Set aside Start cooking water in a steamer. Meanwhile, prepare Step (3) to (5). In a mixing bowl, mix rice flour, tang min flour and 240ml water to batter. Set aside. Heat 2 tbsp cooking oil in a wok/ pan, fry half of the shallots and half of the dried shrimps (reserve the rest for topping) until fragrant. Add yam and 320 ml water and bring mixture to a boil. Reduce heat and add batter prepared in (3). Season with salt, sugar and pepper. Keep stirring. When batter thickens (but not'solidifies'), dish out to prepared tin. Steam yam cake over rapid boiling water for 1 hour. Meanwhile, prepare the savoury topping. Heat 2 tbsp oil in a pan. Fry the reserved shallots till fragrant. Add dried shrimps, mushrooms, radish and chinese sausages and continue to fry. Season topping with sugar, light soy sauce, pepper and five spice powder. Dish out and set aside. When yam cake is cooked, let cool for 30-45 minutes. Spread topping on top of yam cake (as shown in picture). Garnish with spring onion and chopped chilies. Serve.
Preheat oven to 350. In a bowl mix together the cake mix, oil and eggs. Do this by hand as it is very stiff. You are looking for everything to just come together to form a dough. Roll dough into 1" balls. Place about 2" apart on an ungreased cookie sheet. Note: if dough is too sticky to roll into balls easily, refrigerate for a short time. Bake cookies 8 to 11 minutes at 350. Cookies should still be soft but the tops will have a cracked appearance when done. Remove cookies from baking sheets to cool. Allow to cool completely. Choose 2 cookies that are the same size and shape. Place about 1/2 to 1 teaspoon of frosting on the bottom of one cookie. Put the two cookies together bottoms facing each other to form the sandwich. Note: I like to use the following combinations, but feel free to experiment. Chocolate cookie with fudge frosting, chocolate cookie with vanilla frosting, white cake with vanilla frosting (add about 1/2 teaspoon of almond extract to the frosting), carrot cake cookies with chream cheese frosting, funfetti cookies with rainbow chip frosting (kids love this one for the colors).
Spay Pam in large heavy skillet add vegetables then add spices. Cook over medium high heat about 4 minutes stirring often. Add Wine and cover for 3 minutes more, stir once every minute. Remove from heat to stop cooking and serve on warmed plate. Don't cook to long covered as this will create to much steam thus releasing the water soluble vitamins into the air instead of your body.
Vanilla: mix sugar,cornstarch and salt with 2 c milk cook over medium heat until it thickens and comes to a boil boil 1 minute remove from heat and stir in vanilla. Pour into a bowl and place wax paper on top,Chill. Chocolate: mix sugar,cornstarch,salt and cocoa with 2 c milk. cook same as vanilla pudding. Butterscotch: Mix brown sugar,cornstarch and salt with 2 c milk. Cook same as vanilla and chocolate but also adding the butter at the end.
First combine khoya and sugar in a sauce pan and heat on low, stirring constantly, until it thickens. When thickened, it should form into a soft mass. Allow it to cool for approximately 10-12 minutes. Next you will add the cardamom powder yellow coloring, and combine very well. Roll a nice amount of dough into a ball (2 inch balls) and press finger into center to make a small well and press 2-3 slices of pistachio in the centers. Use the same process for the remaining dough. ENJOY!
Grate zucchini and squash with a fine grater. Press between paper towels to remove excess moisture. In a medium bowl, combine grated zucchini and squash and the next 7 ingredients. Shape mixture into 2 inch patties, pressing together firmly. In a large skillet, melt butter over medium heat. Cook squash and zucchini cakes 3 to 4 minutes per side, or until lightly browned.
Place carrots in large saucepan; sprinkle with salt and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender, about 8 minutes. Drain well. Return carrots to the pan; add brown sugar, butter, mustard and pepper. Cook and stir over low heat until well coated. Sprinkle with parsley. Serve with a slotted spoon.
Put the oven rack in the middle position and preheat to 375'F. Spray a 9 inch square baking dish lightly with oil. Stir together the 1/3 cup sugar with the water, lemon juice, and arrowroot flour in a small saucepan, then stir in the berries. Simmer for 3 minutes and stir occasionally. Remove from heat. In another bowl whisk together flour, baking powder, salt, and remaining 1/2 cup sugar in a medium bowl. In a large bowl whisk the egg replacer, milk, margarine and vanilla. Then add the flour mixture and whisk until just combined. Spoon the batter into your prepared baking dish and spread it evenly on the bottom. Pour the berry mixture evenly over the batter. The berries will sink. Bake 25-30 minutes until a knife inserted in the center comes out clean. Cool on a metal rack before cutting. Cook's note: Cake can be made 1 day ahead and cooled completely, uncovered, then kept, wrapped well in foil, at room temperature.
Mix ingredients together. Spread on toasted bread rounds. Place under broiler until puffed and brown. Triscuits may be used instead of the toast rounds. They're both delicious!
Saute onion in butter in a large saucepan until transparent. Add tomatoes and next 6 ingredients to saucepan. Cover and bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Gently stir in fish; continue to simmer 20 minutes or until fish flakes easily when tested with a fork. Remove bay leaf before serving.
To make the dressing, boil the soy sauce, vinegar and 5 spice powder together. Remove from the heat, mix in the sesame oil and season with salt and pepper. Set aside. Mix the spring onions with the chilli. Lightly coat the fish fillets with seasoned flour. Heat the knob of butter in a fry pan and cook for about 3-4 minutes on each side (depending on thickness) until cooked. Reheat the dressing and add the onions and chilli-cook for 1-2 minutes more. Serve the fish with the dressing spooned over.
Combine the first 6 ingredients in a shallow dish or zip lock freezer bag; add chicken. Cover or seal, and chill at least 1 hour, turning chicken occasionally. Remove chicken thighs from marinade; discard marinade. Grill, covered w/ grill lid, over med-high heat for 4 minutes on each side or until done. Garnish with cilantro and orange slices.
Preheat oven to 350 degrees. Cream cream cheese and margarine, until smooth. Add sugar, brown sugar, and syrup then beat until smooth. Mix in baking soda and flour to form dough. Spread onto greased 18"x12" cookie sheet. Bake 15 minutes or until golden brown.
Combine all the concentrates with the water, then stir in the syrup, before chilling. Pour into a large punch bowl & add ice, before SLOWLY pouring in the carbonated beverage, [& the curacao, if desired]. Garnish with the sliced oranges, if desired.
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook. Whisk constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined. Season with the salt and pepper.
Prepare frozen pasta as directed; drain. While pasta is cooking, in a saucepan or skillet, heat olive oil. Add ground beef, onion and garlic; cook until beef is browned. Add tomatoes, wine or broth, mushrooms, basil and oregano/thyme and mix. Simmer for 5 minutes, stirring occasionally. Add salt and pepper to taste. Serve sauce over cooked pasta.
Heat oil in a frypan and cook the onion. Add the onion to a saucepan or oven proof casserole dish. Brown sausages in frypan. Slice the sausages and add to onion. Add the can of tomatoes, paprika, barbeque sauce and water. Simmer over medium heat until sausages are cooked through - about 5 - 10 minutes. If sauce does not thicken by itself, add the flour. Alternatively after step 3 place into casserole dish and bake in oven until hot. Serve with mashed potatoes, pasta or crusty bread.
Whisk together yogurt, tahini, lemon juice, garlic and cumin in a bowl. Stir in tuna, chickpeas and parsley and season with salt and pepper.
Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F. Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups. Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack. Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream. Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries.
Wash and cut strawberries in half in a bowl. Add Amaretto and 3 tablespoons of the sugar and allow the mixture to sit. Cream together the cream cheese, powdered sugar, sour cream, and vanilla. Set aside. Whip the cream with the remaining 1 tablespoon of sugar. Fold into the cream cheese mixture. Tear angel food cake into bite-size pieces into the cream cheese and whipping cream mixture. Layer in a large bowl - if you have a trifle-style bowl or other clear glass bowl, the layers look great in it. Start with the berry mixture as the bottom layer and end with the berries. Chill before serving.
Bring sugar and water to a boil in a medium saucepan. Boil, stirring often, about 1 minute or until the sugar is dissolved. Remove from heat and add basil. Cool completely, about 1 hour. Pour into a glass jar, cover and refrigerate at least 24 hours. Remove basil and discard. Enjoy! Note: To make mint syrup, use mint in place of basil.
Add all ingredients in a mason jar except olive oil. Shake these ingredients, adding olive oil slowly, and shaking often. Let sit in fridge for an hour or so, and serve on any salad greens.
Peel and core Apples then chop into small pieces and place with butter in saucepan, add 1 and a half cups sugar then cloves. Heat slowly and gently with lid on so the apples and sugar dont burn or brown. Stir regularly. The apples should be just tender, then leave aside to cool and remove and discard cloves. When apple mix is cool, preheat oven to 200 degrees celsius, cut sheets of pastry into quarters, place a portion of apple mix in middle and make into pastie shapes or triangles if your in a hurry like I do. Place apple pasties onto sprayed baking tray. Brush over with egg white and sprinkle with sugar. Place in oven and cook until golden brown. Serve warm with custard or ice cream, or there even great cold as a travelling snack or for picnics.
Slice avacodos in 1/2, remove seeds. Remove flesh into a bowl. Add garlic. Add tomatoes. Add lime juice. Add onion. Add salt. Mash all together with a fork. Open bag of Tostitos corn tortilla chips or "scoops". ENJOY! Adjust seasonings to taste. I don't measure when I make this I just "dump" and go. You may reserve the seed(s) and place in bowl AFTER mixed. Cover tightly with plastic wrap and refridgerate if not using immediately. The seeds help keep the avacodo from turning brown.
Cream margarine and brown sugar; beat in egg; add orange rind and orange juice. Combine flour, baking soda, and cloves; blend thoroughly into creamed mixture. Add chocolate chips; mix well. Drop from teaspoon onto cookie sheets. Bake at 375°F for 10-12 minutes.
In a large saucepan begin by cooking your bacon slowly, until crisp. Remove bacon to a side dish and crumble it when cooled. In the bacon grease add your chopped onion and saute till translucent. Now remove your onion to the bacon dish. Add your cubed potatoes to the remaining grease. Add the butter if the bacon grease is not sufficient. Saute until the potato cubes are a little golden but not cooked all the way through. Now add your bacon, onions, bay leaves, chicken stock, and salt and pepper. Cook this until your potatoes are thoroughly cooked, about 15-20 minutes. Then add your chopped lovage and cook for 10 more minutes or until lovage is tender. Finally add your milk and bring back to temperature without boiling or the milk may curdle. For a creamier consistency take an immersion blender and partially blend the soup, leaving about 50% of the potatoes whole. Add lovage leaves or fresh parsley for garnish. Serve.
Combine the first 6 ingredients. Cut the peppers into 1-2" pieces. Add the chicken breasts& peppers to the honey mixture. I put all the ingredients in a heavy-duty zip lock bag. Seal the bag and shake it until the chicken& peppers are coated with the honey mixture. Put it in the refrigerator and let it marinate for 3 hours. Turn the bag several times to make sure the chicken and the vegetables are well coated with the marinade. Take the chicken and peppers out of the marinade. Put the marinade in a saucepan and bring it to a boil. Reduce the heat and simmer until the sauce reduces a small amount. This usually takes about 5 minutes. Spray the grill rack with cooking spray. Heat the grill to medium heat. Put the chicken on the rack and close the grill lid. Cook for 8-10 minutes. Turn the chicken and continue cooking for 8-10 minutes. Baste with the marinade during the last few minutes of cooking. The peppers can be grilled in a grilling basket or on skewers. The peppers will need to grill for about 5 minutes on each side. The chicken and peppers can be cooked in your oven broiler. Place them in a single layer on the broiler pan which has been sprayed with cooking spray. Broil 5-6 inches from the heat for 10 minutes. Turn the chicken and peppers and baste with the marinade. Cook for an additional 8-10 minutes or until chicken is done.
Melt butter in a medium saucepan over med/low heat. Add garlic, cream, pepper flakes and salt and bring to a simmer. Turn heat down when reaches to a rapid boil, simmer. Add cheese, and continue to simmer 8 minutes or until thickens. Pour sauce over top of pasta.