HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare coconut by placing 1 cup each into two quart-sized zip-lock baggies. Add a few drops of a food color to each bag. (If making for Christmas, skip this part.). Shake the bag vigorously to distribute. Set aside. In a large saucepan, combine cocoa, butter, sugar and milk, mixing well. Bring to a boil and cover saucepan for 30 seconds to allow sugar crystals to melt completely. Stir mixture and bring to a boil that can't be stirred down for 1 minute. Remove from heat and stir in peanut butter until smooth. Add oatmeal and mix well. Let the mix stand for 5-10 minutes, stirring occasionally to let the oats absorb some of the liquid. Add chow mein noodles and stir to coat. Drop mix by spoonfuls onto waxed paper or parchment lined baking sheets. Let cool until you can touch the mix, then take the cookie and drop it into the bag of colored (or white) coconut, rolling it around to coat. Remove from the bag and place on wax paper. Add two eyes (candies) near the top of the ball. Store at room temperature.
In bread machinepan, place all ingredients in the order suggested by the manufacturer. Select basic bread setting. Choose crust color and loaf size (1 1/2 pounds). Check the dough after about 5 minutes of mixing and add 1-2 tablespoons of extra water or flour if needed. This recipe was not recommended for time delay feature available on some bread machines.
In large bowl dissolve gelatin in boiling water. Add cream cheese and marshmallows, stirring until melted. Cool slightly. Stir in undrained pineapple and pecans. Spoon dessert topping into a 2-quart casserole; fold in pineapple mixture. Cover and chill at least 3 hours or until firm.
Heat gas grill. In medium bowl, combine all salsa ingredients and mix well. Brush oil over both sides of chicken. Mix together salt, pepper and cayenne and sprinkle over chicken. Place chicken on grill and cook for 10 to 12 minutes or until chicken is done, turning once. Place on plates and serve salsa over chicken.
Preheat the oven to 350-degrees Fahrenheit. Lightly oil a shallow baking pan for the salmon. Halibut can be substituted for the salmon, Alaskan halibut is preferable over Atlantic which is high in mercury. In a saucepan, simmer the maple syrup, lemon juice, soy sauce, brown sugar, dijon mustard, rice wine vinegar, ginger, and garlic for 30 minutes. Keep the sauce warm while you prepare the fish. Arrange the scallions in the pan to form a bed for the salmon. Put the salmon, skin down, in the bed of scallions. Season the salmon with salt and pepper, and pour the sauce made in step 1 over the fish. Cook the salmon in the middle of the oven for 20 minutes, or until cooked through. Cut the salmon into six pieces. Arrange the salmon on top of salad greens (such as baby spinach) and sprinkle the scallions on top. Serve with a side dish such as Asian-inspired rice and with a lemon wedge as garnish.
Preheat oven to 325 degrees. To prepare crust:. In medium bowl, whisk together the spelt flour, oats, brown sugar, salt, baking soda and cinnamon. Pour melted butter and orange juice over mixture and stir to combine. Reserve 1/2 cup of mixture (for topping) and press the remaining mixture into the bottom of an 11X7 baking dish that has been coated with cooking spray. To prepare filling:. Combine cranberries, sour cream, sugar and remaining ingredients in a medium bowl, stirring well. Spread cranberry mixture over prepared crust. Evenly crumble reserved topping over filling. Bake for 40 minutes or until edges are golden. Cool completely in pan on a cooling rack before serving.
Cream butter & 2 cups sugar 'til light and fluffy. Add yolks one at a time, mixing well each time. Add flour alternately with vanilla and applejack in thirds, beating until smooth after each addition. In another bowl, beat egg whites until stiff but not dry. Beat remaining sugar into egg whites gradually. Gently fold egg yolk mixture into whites. Sprinkle nuts on bottom of well buttered 10" tube pan. Carefully turn batter into pan. Bake in 350 oven for approximately 1&1/2 hours. Cool completely and remove from pan.
It's really easy, just mix the sugar, water, and coloring! Make sure the sugar is not sopping wet so that it's dissolving, just wet enough to hold its shape. Use any mold you like (I use the teaspoon). Press the sugar into the mold, turn it over, and tap it out. Let the cubes (or in my case, domes) dry on pretty much any surface until hard (about 30 minutes to an hour, depending on humidity). Voila! Your own unique sugar cubes that cost you practically nothing!
Cut leek into thin slices. Heat butter in sauce pan. Add the leek and cook until translucent. Season with salt, pepper and nutmeg. Remove from heat and set aside. In a skillet over high heat, brown duck breast for 3 minutes. on each side. Remove and place in a pre-heated 175°F (80°C) oven. Skim the fat from the skillet. Sprinkle sugar and vinegar into the skillet,. and simmer for 1 minute to reduce volume. Add the red wine,. continuing to simmer until the volume in reduced by half. Add cranberries soon enough to be tender. Add the diced cold butter and stir until thick. Spoon the leek into the centre of each plate. Cut the breast into. thin slices and arrange in a star shape around the leek. Spoon sauce over the dish.
Heat the oil in a pot and fry the onion till light golden colour. Add the spices, cook for 2 minutes. Add the tomato paste, stir in the coconut milk. Cook to form a gravy. Add the aubergine, and tomato, stir into the gravy, reduce heat to medium and cook till aubergine is tender. About 30 minutes.
For the Pancakes: In a large bowl, whisk buttermilk and egg yolks. In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to blend. Gradually whisk flour mixture into buttermilk mixture. Beat egg whites until stiff but not dry and gently fold into batter. Preheat oven to 250^F. In a large nonstick skillet, melt 2 tablespoons butter over medium heat. Working in batches, drop batter by a 1/2 cup measure into the skillet. Immediately place 8 banana slices on top of each pancake. Cook until pancakes are light golden brown, about 3 minutes per side. Place cooked pancakes on baking sheet and keep warm. Continue until all pancakes are cooked. Top pancakes with Banana Cream Topping and drizzle with warm maple syrup. For the Banana Cream Topping: In a medium saucepan, combine bananas, apple juice, powdered sugar and lemon juice. Cook over medium heat about 3 minutes until bananas are very soft. Transfer bananas to a food processor and add 1/3 cup cooking liquid from the pan. Discard remaining liquid. Puree until smooth. Chill until cold. Beat cream in a chilled medium bowl until stiff peaks form. Carefully, fold cream into banana puree. This should be be prepared up to 2 days in advance and kept covered in the refrigerator until ready to use.
In a bowl, sprinkle crushed rosemary, rubbed sage, salt, and pepper over chicken. Toss to coat. Heat olive oil in a large non-stick dutch oven. Add chicken to oil, and cook until chicken is done. About 7-8 minutes. Remove chicken to a bowl. Set aside. Melt butter in the remaining oil in pot. Add onion, celery, carrot and garlic and saute about 3-4 minutes, stirring occasionally. Add flour all at once and mix well. Cook for another 3-4 minutes, stirring constantly. Add half-and-half, broth, and chicken base. Continue stirring constantly until mixture thickens and comes to a boil. About 10 minutes. Reduce heat and add chicken and remaining seasonings to taste. Cook an additional 5 minutes.
Preheat oven to 375 F degrees. Combine the first four dry ingredients in a large mixing bowl. In a separate bowl, combine the lemon juice with milk and let stand for 5 minutes. Add the rest of the wet ingredients including the lemon zest, lavender and blueberries to the milk/lemon juice mixture. Gradually stir wet ingredients into the dry ingredients until all dry ingredients are moistened. DO NOT overstir. Bake 25-30 minutes. Cool completely before removing from pan. Makes 12 muffins.
Beat eggs lightly, until blended. Mix in spaghetti sauce, water, and spices. Arrange 8 slices of bread in a greased 9x13 pan. Pour 1/2 of egg mixture on to bread. Sprinkle 1/2 of mozzarella on top. Repeat layering. Sprinkle Parmesan on top, and cover. Let stand at least one hour, or refrigerate overnight. Bake at 350 for 45 to 55 minutes.
Pre heat oven to 355 degrees. Mix flour, oats and sugar together in a large mixing bowl. Melt the butter, honey and water in a pan, once melted stir in the baking soda. Add the butter mixture to the dry ingredients, and mix until combined. Roll into 1.5" balls. Place it on a greased tray and flatten slightly with the bottom of a cup or other flat surface. Bake for about 12 mins - they should be golden, not brown. Allow them to cool completely on the cookie sheet. *tip: if you bake them on greased tinfoil or the non stick kind, you can side them from the cookie sheet to a wire rack to cool faster.
Preheat oven to 350°F. Coat a 12-cup Bundt pan with cooking spray, dust the inside of the pan with flour and set aside. Combine cake mix, pudding mix, egg substitute, sour cream, water, oil and vanilla in a large mixing bowl. Using an electric mixer, mix on low speed for 30 seconds until dry ingredients are moist, about 30 seconds. Then mix on medium speed until batter is almost smooth, about 2 minutes; fold in chocolate chips. Pour batter into prepared pan and level the surface. Bake until a wooden pick inserted near the center comes out clean, about 1 hour. Allow to cool in pan on a wire rack for 20 minutes; invert cake onto rack. (Don't wait too long or the cake will stick) Cool completely. Sift powdered sugar over cake just before serving; slice into 16 pieces.
In medium bowl, combine marinara sauce and tomatoes with their juice. Spray 4.5-6 quart slow cooker bowl with nonstick cooking spray. Spoon 1 cup tomato-sauce mixture into bowl. Arrange 1/4 of noodles over sauce, overlapping noodles and breaking into large pieces to cover as much sauce as possible. Spoon about 3/4 cup sauce over noodles, then top with 1/2 cup ricotta, and 1/2 cup shredded cheese. Spread half of spinach over cheese. Repeat layering 2 more times beginning with noodles, but in middle layer, replace spinach with frozen crumbles. Place remaining noodles over spinach, then top with remaining sauce and shredded cheese. Cover slow cooker with lid and cook on low 2.5 to 3 hours or on high 1.5 to 1.75 hours, or until noodles are very tender.
Heat a saucepan over a medium heat and add the butter. Add the sliced onion and all the spices and fry gently for 10 mins or so until the onion is soft and golden brown and the mixture is starting to smell aromatic. Add the rice to the saucepan and fry for 30 seconds or so to coat it in the spices then add 3 cups of cold water. Bring to the boil and simmer gently for about 15 mins without stirring, until the level of the rice rises to meet the level of the water. Turn the heat down to minimun, cover and cook for 15 mins or until all the water and the flavors of the spices have been absorbed by the rice and it has gone a lovely golden color. Turn off the heat, fluff up the rice with a fork and season with sea salt to taste. Serve.
Dissolve jelly in HALF required boiling water, leave to cool. Add the can of pineapple and all the juice. Whip up the milk, as much as you can (best if it has been in the fridge first). Fold into the jelly until the milk changes colour. Put into the fridge to set. It's almost like a souffle, light and tangy. Decorate with fresh fruit or grate some diabetic chocolate over the top.
Preheat oven to 350°. Pour apple pie filling into a 9x13" baking dish. Mix together cinnamon, nutmeg, allspice and sugar. Sprinkle mixture over pie filling. Pour dry cake mix over apples. Dot with butter and scatter nuts on top. Bake 45 to 60 minutes until browned on top and bubbling on the sides. Serve warm with ice cream or whipped topping, if desired.
Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat. Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes. Simmer only until the lentils are just tender. Adjust seasonings. Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls. In place of vermicelli, use wholewheat spaghetti noodles or macaroni.
Rinse the fries and soak in acidulated water (water with lemon juice added) for an hour to remove the blood. Remove from water; remove and discard the surrounding membrane and drizzle with lemon juice. Place in a metal sieve or colander; scald in a pan of boiling water briefly (about half a minute), then remove and dry. Slice the fries into 1/4" fillets and season to taste with salt and pepper. Coat the fries in flour; then dip in egg and finally roll in breadcrumbs. Preheat oil to 375F and cook fries in hot oil until golden brown. Serve immediately.
Mix together the flour, 1/4 cup butter and the milk. Add cheese chunks and allow to melt (continually stirring and watching so cheese does not burn). Add the salt and pepper. Combine the ziti and cheese sauce. Put into casserole dish (I use glass) which has been well buttered with the remaining 1/4 stick of butter (use it all). Mix Ritz with enough butter to moisten the crackers (amount is entirely up to you, but make enough to cover the casserole completely) The more the better. Bake@ 350 degrees for approximately1 hour. Serve immediately.
Preheat oven to 350 degrees. In a small bowl combine the honey, mustard, oil and lemon juice. Whisk well. Remove 1/3 cup-cover and set aside the 2/3 cup. Lightly coat salmon filets with the honey-mustard glaze, then coat with the ground pecans. Repeat until all filets are prepared. Place 1 T. olive oil a medium oven proof pan over medium heat. Cook filets 2-3 minutes on each side, turning carefully and only once to lightly brown both sides. Place in preheated oven and bake for another 5 minutes. Meanwhile place 2 cups of mixed salad green's on each of 6 plates. Divide the tomatoes and oranges evenly between plates. Remove fish and place one filet on each of the salad beds. Drizzle with remaining dressing and sprinkle with the chopped pecan pieces. Serve.
heat the vegetable oil in a large saucepan over medium heat. Stir in garlic and onion, cook and stir until the onion has softened and turned translucent, about 5 minutes. Add shrimp, bok choy, broccoli, cauliflower, carrot and green onion. Add water, cover and cook until the shrimp is no longer translucent in the center and the vegetables are tender, about 5 minutes. Dissolve the cornstarch into the fish sauce in a small bowl. Stir into the Tjap Tjai along with the oyster sauce, Sugar and pepper, add salt to taste, stir until thickened.
In a large skillet, melt butter with olive oil over medium heat. Add garlic; cook and stir for 3 minutes. Stir in the asparagus; cover and cook for 1 minute. Add the mushrooms, ham, basil, oregano and rosemary. Cover and cook for 5 minutes or until asparagus is crisp-tender, stirring occasionally. Stir in tomatoes, salt and pepper. Cook 3 minutes longer or until heated through. Meanwhile, cook linguine according to package directions. Drain and place in a large bowl. Add asparagus mixture and toss to coat. Sprinkle with Parmesan cheese.
Heat oven to 375. Heat oil over medium heat, add onions, garlic and saute until soft. Adding peppers along the way. About 10 minutes. Stir in worcestershire, balsamic vinegar and Kitchen Bouquet, mix well. Heat to medium high and deglaze with chardonnay. Saute about 10-15 minutes and reduce by one third. Add broth. Saute about 10-15 minutes and reduce by one third. While reducing, place one piece of toast in the bottom of a cup and 1 teaspoon parmesan cheese. Next, ladel in onion soup (holding about 4 tablespoons back) and place one slice of toast on top of each cup, top with 1 teaspoon of parmesan cheese and top with swiss cheese. Place in oven and bake for 3-5 minutes, or set to broil and finish. Remove and spoon in a small amount of soup on top and serve.
Put tomato puree in a heavy based pot to simmer, with the butter, ginger, and honey. In a small heavy saute pan, heat the oil, then add the hot chili (or paste or flakes). Add the garlic, sweet pepper, and tomato paste, and saute a few minutes, mashing mixture as you cook, being careful not to scorch it. Remove from heat and add to simmering tomatoes. Add oregano and basil, and taste for salt and black pepper. Also taste for heat quotient- if sauce isn't hot enough for your taste, add more hot chili now. Remember that the heat will temper a bit as the sauce cooks, and will be further diluted with the addition of the eggplant and pasta. Continue to simmer sauce, stirring occasionally, for 1 and 1/2 to 2 hours total cooking time. If using eggplant: Drain cubes after 30 minutes and rinse in colander. Lightly squeeze the cubes with your hands to remove moisture and pat dry with paper towel. Sprinkle some olive oil on your hands and toss the cubes, coating them with the oil- this initial coating helps prevent the eggplant from absorbing too much oil in the saute pan. Heat saute pan, add some oil to coat bottom, and add the whole garlic clove. When clove sizzles, swirl it in pan, and then add eggplant. Saute on high heat, tossing frequently, until golden. Add cooked eggplant to sauce in the final 15 minutes of cooking, along with the parlsey. Serve over cooked pasta.
Combine ingredients. Add 2 cups of ice cubes. Decorate with lemon and orange slices.
Bring the 1 1/2 cups water to a boil, whisk in grits and season to taste with salt. When grits return to boil, cover and reduce heat to medium low. Cook for 5 minutes. While grits cook prepare the avocado salsa by combining the avocado, onion, pepper and tomato. Sprinkle liberally with lemon juice and season to taste with salt and pepper. When the grits are cooked, remove from heat and stir in cheese and green chili. Cover and allow to rest while cooking the eggs. Cook eggs in a lightly seasoned skillet to your liking; i.e., sunny side up, over easy, etc. When finished cooking eggs toss the sliced meat onto the hot pan and toss to just warm. To assemble, divide the grits between 2 shallow bowls. Top each with a cooked egg, half the meat and a generous helping of avocado salsa. Sprinkle all with fresh cilantro or parsley if desired and serve.
Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Mix. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated.
Place potatoes, carrots, and celery in bottom of slow cooker. Season roast with pepper and place on top. Mix soup and water. Pour over roast and vegetables. Cover and cook on low 8-10 hours. For a thicker gravy: Combine 1/4 cup flour and 1/2 cup water until smooth. Remove beef and vegetables and keep warm. Stir into cooking juices. Bring to a boil for 2 minutes or until thickened.
Add ingredients according to your bread machine manual. *For Toastmaster Bread Maker, layer wet, dry, yeast. Use Whole Wheat Setting. *Optional* I mixed up some brown sugar, walnuts, and water for a little topping and added it before the bread started to bake.
Heat the oven to 375°F Cut the tops off the peppers and reserve. Remove and discard the seeds. Place the peppers, cut-side up, into a 3-quart shallow baking dish. Heat the oil in a 10-inch skillet over medium-high heat. Add the onions and garlic and cook until tender. Place the onion mixture into a medium bowl. Stir in the chicken, sauce, cheese and black pepper. Spoon the chicken mixture into the pepper halves. Top with the reserved pepper tops, if desired. Bake for 40 minutes or until the peppers are tender. RECIPE TIPS: TIP: Cut a thin slice from the bottoms of the peppers to keep them from rolling in the dish.
Combine the dry ingredients. Mix in the orange rind, juice, melted butter and eggs till well blended but don't overmix. Stir in the walnuts if desired-I don't usually use them. Pour into 12 greased or paper lined muffin cups. Combine the topping ingredients and sprinkle on top of each muffin. Bake at 350 degrees F for 20 minutes or until set. Serve warm.
Mix the ground beef, sasuage, salt, pepper, chili powder, onion, crackers, 1 beaten egg and 1 cup tomato juice. Shape into balls about the size of walnuts and bake at 350 about 30 minutes, turn and bake about 20 more minutes. You can drain the drippings off or leave them, sometimes I leave them if there is not too much grease. Mix remaining juice, cornstarch, a little chile powder and some of the dripping from the pan, I warm the sauce up in the microwave just a little before putting in the hot pan. Put back in the oven till juice thickens or is good and bubbly.
Melt 2 tablespoons butter in small skillet over medium-low heat. Add chile powder and cumin; stir 10 seconds. Transfer to medium bowl; stir in honey and cool. Add oregano, coarse salt, granulated garlic, onion powder, and 6 tablespoons butter to butter mixture. Mix until smooth. [DO AHEAD: Can be made 2 days ahead. Cover; chill. Bring to room temperature.] Prepare barbecue (medium-high heat). Grill corn until charred in spots, turning often, about 13 minutes. Transfer corn to platter. Serve with honey-ancho butter.
Season the meat with salt, pepper and garlic. Heat half the oil in a pan and fry the meat until browned; remove from pan and keep warm. In the same pan, heat the remaining oil and fry the onion, tomato, and yellow pepper with a bit of salt, moving constantly. Add the vinegar and water. When the mixture settles, return the meat to the pan along with the cilantro. Let it all boil for 3 minutes. Add the French fries. Serve with white rice.
Do not peel potatoes. Cut potatoes in long, uniformly shaped sticks. Fry in hot oil(approx 325°F)to desired doneness(dark & well done is the way they do them at the stands on the boardwalk). Remove fries to paper towels and generously salt right away. Serve in a paper cup or cone with plenty of malt vinegar.
Cake - Beat egg whites until soft peaks form, gradually add sugar, beating well after each addition, then add yolks, all at once, beat only until colour is evenly mixed through. Sift flour several times, then sift flour and hazelnuts over egg mixture and fold through lightly. Combine hot water and butter, stir until butter melts, pour all at once over mixture, fold through quickly and pour into greased and paper lined 28cm x 18cm (11" x 7") cake tin. Bake in 190-200 deg C (375-400 deg F)oven for 20 to 25 minutes or until lightly browned and elastic to touch, turn immediately on to wire rack and cool. Using a sharp knife, cut cake in half, horizontally and line tin with aluminium foil, place bottom half of cake in tin and sprinkle combined Cointreau and milk over cake. Spread prepared filling over cake then place remaining half of cake on top, refrigerate until filling has set. To serve, remove cake from refrigerator, remove from tin, trim edges, dust top with extra sifted icing sugar, heat jam and water in small saucepan, push through sieve (optional) and cut reserved strawberries in half (leaving leaves for colour), brush with glaze, decorate top of slice. Filling - Reserve 4-6 strawberries for decoration, wash and hull remaining strawberries, place in blender, blend on high speed 30 seconds, then add icing sugar, blend further 30 seconds. Sprinkle gelatine over water, stand over hot water until gelatine has disolved, cool slightly then whip cream until soft peaks form and stir in strawberry mixture then quickly fold in dissolved gelatine.
Soften cream cheese and spread into a 9x12 casserole dish. Heat chili separately on stovetop. Pour over top of cream cheese and top with Mexican cheese. Microwave for 6 minutes until cheese is good and melted. Serve with STRONG chips (like Tostitos Gold or Fritos Scoops. A thin chip will NOT cut it with this dip.).