HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coarsely grind oats using a coffee grinder or food processor. Add baking soda to it. Using a hand beater or a mixer blend sugar, ricotta cheese, eggs, oil, till smooth. Add bananas, oats, baking powder, flaxseed and blend till smooth ( about 3-4 minutes). Grease a muffin pan with non stick cooking spray or oil. Fill the muffin pans 3/4 , sprinkle flaxseed on them and bake 12-15 minutes till done.
Place evaporated milk, poblanos, garlic and bouillon in a blender. Blend to desired consistency (chunky or smooth sauce). Melt butter in a medium saucepan over medium heat. Stir in flour, stirring constantly until smooth. Gradually stir in the poblano mixture. Cook over medium heat, stirring constantly, until the mixture comes just to a boil and thickens. Makes about 2 cups. To serve: place cooked chicken breasts on individual plates or serving platter; spoon small amount of sauce over each. Pour remaining sauce in bowl or small pitcher to pass around the table.
Heat wok or large skillet over medium/high heat. Add veggie oil and chile flakes. Add soy sauce, chicken, broccoli and bell pepper; stir fry for 1 minute. Add pea pods, zucchini and onion;stir fry for 1 minute. Add garlic, ginger and honey;continue to cook an additional 2-4 minutes until veggies are close to desired doneness. Mix broth, sesame oil and corn starch; add to your pan. Stir constantly until boiling, reduce heat and simmer for 2-4 minutes. Place rice on serving dish (es). Pour stir fry mixture over rice and serve. I served it family style on one big platter and allowed everyone to scoop out what they wanted.
Spread cream cheese onto bottom of microwaveable 9-inch pie plate. Cover with pizza sauce; top with remaining ingredients. Microwave on high 2 minutes or until heated through. Serve with crackers. This can also be served with assorted cut-up fresh vegetable dippers in addition to the crackers.
Wash, peel and chop carrots into about 1 inch pieces, making sure to discard the tops and possibly tips of carrots. After peeling and chopping carrots, place them in the blender and add enough water to cover about 2 inches over carrots, making sure you still have at least an inch of space from the top of the blender. Begin pulsing on a chop speed and advance to puree/liquify when it appears most of the carrots have been finely chopped (make sure not to skip the chopping step as you may ruin your blender by going straight to puree!). Using a strainer (or a cloth strainer if you aren't a fan of a little pulp), empty the carrot blend into a small bowl or container until all the juice is extracted from the carrot's fiber (you can save the fiber portion for other recipes or discard). Return juice to blender and add remaining ingredients including enough condensed milk to sweeten as you see fit (usually about a quarter of a 14oz can will do). Blend until color change is uniform and add more condensed milk if needed and blend again. Pour into pitcher/container with tight seal and refrigerate immediately. The juice may need to be shaken before pouring. Serve over ice.
Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes). Add salt, oil, and 3 cups flour; beat for 2 minutes. Stir in 2 cups flour to make a stiff dough. Knead until smooth and elastic, about 10 minutes. Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled. Punch down and divide in half. Shape dough into two long slender loaves. Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet. Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors). Cover and let rise until doubled. Bake at 375 degrees for about 30 minutes. Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.
add water, all of the seasonings except the butter & half of the seasame seeds to a microwave safe measuring cup & heat in the microwave for 2 minutes to dissolve the bullion, set aside. brown rice in hot oil in a large skillet for approximately 5 minutes. add chopped onion, minced garlic & saute til onions are soft. add seasoned water to the browned rice, reduce heat to low, cover and simmer for 15 minutes. do not check on the rice before the 15 minutes is up, this will allow steam to escape and may make your rice turn out undercooked. after 15 minutes uncover, turn rice over, place butter pats on top recover & let steam for 3-5 more minutes. fluff with a fork to distribute the butter, sprinkle with remaining sesame seeds & serve.
Fry the bacon in a skillet over medium heat until it is crisp, about 5 minutes. Remove the bacon with a slotted spoon and drain it on absorbent paper. Add the onions to the skillet, and saute them until they are translucent, about 6 minutes. Transfer the onions with a slotted spoon to a medium bowl. Add the cooked bacon and the sauerkraut to the bowl, and toss to blend well. Transfer the sauerkraut mixture to a large saucepan. Add the apple, bay leaf, sugar, and wine. Bring to a boil, reduce the heat, and simmer, covered, for 30 minutes. Add a little water, or additional wine, if the mixture begins to dry out. Add the beans, salt, and pepper, cover, and simmer for 20 minutes more. Place the smoked pork chops or the sausages on top of the mixture, cover, and simmer for 20 minutes more, or until the meats have warmed through. Serve hot. Serves 8.
Fill a glass full with ice, pour desired amount of Absolut Ruby Red Vodka, add Fresca, leave some space for cranberry juice.
Clean the head of cabbage and core out the center. Put 1/2 of the stick of butter/margarine in the cored out cabbage. Slice jalapeno pepper and put in cabbage center. Add 1 tablespoon Texas Rib Rangers Spicy Rub to cabbage center. Rub the remaining butter around the outside of the cabbage.In a small bowl combine the ingredients. Press the rub into both sides of the meat and refrigerate for 1 hour prior to grilling to intensify flavors. Wrap cabbage in heavy foil and place in smoker or grill. Cook until cabbage is soft to touch (about 2 to 3 hours depending of size of cabbage). Remove from heat and check for tenderness. If not tender put back on heat and let it finish cooking. If tender remove and serve immediately.
Chop first three ingredients and put in mixing bowl. Crush the crackers and add to bowl of veggies. Add Mayonnaise and mix well. You can eat immediately or if you let sit in fridge overnight, the juices from the tomato will turn the crackers slightly pink and when eaten, people think there is shrimp or cheese in it. It is quite delightful as a very colorful and delicious salad. I have even used as an appetizer serving it with celery sticks or even on more crackers. Try it -- you won't believe how good it is!
In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Microwave, uncovered, on 100% power for 3 to 4 minutes or until steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired.
For the filling: Heat the oil, add the cumin and mustard seeds. Add the ginger, garlic clove then tumeric, green chili, onions, carrots and stir for a minute. Add the cabbage, tofu and potatoes and stir again. Add some water and cook covered for about 7-8 minutes until the vegetables become soft and the water is dried up. Add the salt and garam masala and stir well. Remove from heat and set aside. For a variation on the filling you can add chopped bok choy, spinach, spring onion. For the pastry : Mix together all ingredients and knead to a ball.This needs a long knead until the dough is very soft, about 10-12 minutes. Wrap and rest for at least an hour. To make the dumpling shape: Take a knob of dough and roll out into small rounds about 10 cm in diameter. Spoon a little filling (heaped teaspoon) in the centre and moisten the edge with a little water. Press edges together overlapping the top slightly to form a pleat and continue all around to create a half moon shape with pleats all around the edge. Steam for about 15 minutes until they are swollen and cooked through.
Combine sundried tomatoes, mustard & honey. Whisk in vinegar & oil. Season with salt & pepper to taste. In another bowl, combine beans, pepper & onions. Toss with dressing. Mix in feta cheese (or I usually just sprinkle some on top of each serving).
Spray a large skillet with cooking spray and heat the oil. Saute mushrooms until tender and remove from skillet. Rub the peppers, salt, garlic, and thyme over the pork. Cook chops in skillet 3 minutes per side or until done. Meanwhile, blend the cornstarch and stock. When the pork is done, add the mushrooms and stock. Cook, stirring gently, until thickened.
Combine all ingredients in a sauce pan over a low heat. Stir and heat until salt is disolved and the sauce is even and runny. Keep warm (but not hot) to inject.
Cut 4 each 10cm circles from each pastry sheet. Place pastry circles into a greased 12 cup medium muffin tin. Combine creamed corn, eggs, chives and sour cream and season with salt and pepper. Spoon mixture into pastry cases and sprinkle with cheese. Bake in a preheated oven at 200°C for 20-25 minutes.
Adjusting the oven racks to the upper- and lower-middle positions, then preheating your oven to 375 degrees. Prepare the sheets by lining them with parchment paper. Cream the butter and sugars together on medium speed, scraping as needed, until light and fluffy, about 3 minutes. Add the eggs, extract, lemon juice, lemon zest. Beat at medium speed until well combined, less than a minute. Stir together the 4 cups flour, salt, baking powder and poppy seeds. Add to creamed mixture and mix until just blended together. A light hand will yield a tender cookie. Test for stickiness. Add more flour until not sticky. You don't want them so stiff they turn out to be cardboard, but you do have to shape them for baking. Place the 1/2 cup sugar in a large bag. Using a 1 1/2" cookie scoop, scrape them out of the bowl and dump into the bag of sugar. Shake gently, then reach in and with your hand, shake the extra sugar off and put the rounded mounds onto the parchment-covered cookie sheet. (You can use a nonstick cooking spray, but the bottoms of your cookies will be darker.). Using one of those papers from your butter cube, butter up the bottom of a drinking glass that's about 2" across, then dip the glass into the sugar. Flatten the cookies just until they reach the edge of the glass. (They will be about 5/8" thick.). Bake for 15-18 minutes, switching the cookie sheets mid-way through baking, as well as turning them around. Bake until the edges are golden brown and the middles are just set and very lightly colored. . Cool on the sheets for about 3 minutes, then move them to the wire rack.
Preheat oven to 350*. Grease and flour a 12x18" jelly roll pan. To prepare the CREAM CHEESE FILLING: In a medium-size bowl, beat the cream cheese and the sugar till smooth. Add the egg and beat well. Add the flour and beat until incorporated. Set aside. BROWNIES: In a medium-sized saucepan over low heat, melt the butterscotch chips and the butter, stirring occasionally until smooth. Remove from heat and beat in the brown sugar until well blended. Allow to cool for 5 minutes. Beat the eggs one at a time into the butterscotch mixture. Add the vanilla extract. Add the dry ingredients, beating until well combined. Stir in the walnuts. Pour the batter into the prepared pan. Drop the cream cheese mixture by teaspoonfuls over the batter. Using a small knife, swirl the cream cheese into the batter, forming a decorative pattern. Bake for 25-30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Do no overbake. Allow to cook to room temperature, or overnight, before cutting and serving.
In a large bowl mix 1 cup sour cream. Add 1 cup mayonnaise. Add 1 pkg. Hidden Valley Ranch-Original Recipe salad dressing. Add 1 cup sliced almonds. Combine above mixture with vegetables. Then refrigerate for an hour or two. Serve and enjoy.
Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade. Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice. Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes. Serve hot. TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!
In a casserole pan, put in cooked cauliflower; pour melted butter over top. Sprinkle crushed chilies. Spread cheese. Put in 350° oven till cheese melts.
Stir first 5 ingredients together, then add the rest (don't overstir). Bake for 60-70 minutes at 350 degrees in loaf pan.
In a pot of boiling water, cook the noodles until a little softer than al dente. Drain, rinse in cold water, and set aside to drain again. In a small bowl, combine the peanut butter, vinegar, soy sauce, sesame oil, sugar, ginger, and garlic. Stir until smooth. Transfer the noodles to a serving bowl. When ready to serve, pour the peanut dressing over the noodles and toss well. Sprinkle scallions on top and serve at room temperature.
Place chocolate in food processor; process until the chocolate is chopped. Combine the cream and butter in a 1 cup glass measuring cup and microwave at high 1 1/2 minutes or until the butter is melted and the cream begins to boil. With food processor running, pour hot cream mixture through food tube, process until chocolate melts. Add the Black Sambuca. Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight. Shape chcolate mixture into 1" balls and roll into toasted nuts. Store in airtight container in refrigerator. Let stand at room temperature 2 to 3 hours before serving.
Combine marinade ingredients in a small pot, and bring to a boil for 2 minutes to dissolve sugar. Meanwhile, toss all other ingredients into a large bowl. Pour marinade over salad and toss well. Chill overnight, stirring every hour. Enjoy!
Place chocolate morsels in a medium microwave-safe bowl. Microwave on high for 1 minute. Stir. Microwave at additional 10-20 second intervals, stirring until smooth. Cool slightly. Stir in CRAISINS and nuts. Drop by t. onto waxed paper lined baking sheets. Store in refrigerator.
Combine mashed sweet potatoes, 1/4 cup brown sugar, and lemon juice; spoon potato mixture into a buttered 10-inch quiche dish to form a 1/4-inch-thick layer. Stir together cream, 1 cup sugar, egg yolks, and vanilla in medium saucepan. Cook over low heat, stirring constantly, about 5 minutes or until hot. Pour over sweet potato mixture in prepared dish. Place dish in a shallow baking pan. Add hot water to pan to a depth of 1 inch. Bake at 325° for 1 hour or until knife inserted in center comes out almost clean. Remove from water. Cool on a wire rack. Cover and refrigerate at least 8 hours. Sprinkle custard with 1/3 cup brown sugar; place custard on jellyroll pan. Broil 5 1/2 inches from heat about 2 minutes or until sugar melts. Let stand 5 minutes to allow sugar to harden before serving. Garnish, if desired.
Beat softened cream cheese until smooth, blend in milk. Add cherries, syrup & almonds, mix well and chill. Serve with cracker biscuits or fresh fruit or spread on bagels.
Open the butterflied steak and, with waxed paper covering it, pound evenly with a meat mallet until approximately 1/4 inch thick. Rub the lemon rind, salt, pepper, and 1-1/2 teaspoons oregano into the meat. Lay the prosciutto slices evenly on the steak. Sprinkle the bread crumbs, grated Parmesan, & parsley evenly over the prosciutto slices. Roll the braciole tightly, taking care while rolling to tuck in both ends so as to hold in the filling while cooking. Tie the roll with strings at 1-1/2 to 2 inches intervals. Rub the rosemary between your palms to break it up. Season the flour with the rosemary, remaining oregano, and salt and pepper. Rub this mixture onto the surface of the beef roll. In a pan large enough to hold the roll, heat the olive oil over moderately high heat. Add the beef roll, turning to brown the entire surface. Add the garlic and onion and cook until the garlic begins to turn golden brown. Add the wine and cook for one minute. Add the tomatoes with their juice and salt & pepper to taste. Cover the pan and simmer over low heat for 1 to 1-1/2 hours or until very tender when pierced with a fork. If liquid appears to be diminishing during the cooking, splash a bit more wine into the pan. Remove from pan & place on a heated platter. Remove the strings, cut into 1/2 inches thick slices, pour the tomato mixture over the slices and serve. Note: If serving cold, place the braciole on a platter, pour the sauce over it, cover tightly with plastic wrap or foil, and refrigerate. Before serving, bring to room temperature, remove the strings, and cut into slices as mentioned previously. The slices can be served on a bed of lettuce, accompanied by freshly baked bread.
Combine all ingredients except the steak in a small airtight container or ziploc bag, and shake or stir everything together to combine. Add the skirt steak and shake or stir to coat the steak with the marinade. Refrigerate and marinate for a minimum of 6 and a maximum of 24 hours, flipping halfway through. Add the cauliflower florets to a food processor fitted with the blade attachment, and pulse 10-15 times, until the florets are roughly the consistency of rice. Some chunks are OK, just pick them out before you cook. If you don't have a food processor, you can grate the florets on a box grater or mince them by hand, but it's messy. Once the steak is marinated, take it out of the marinade and pat it dry with paper towels. Throw the marinade away. Heat the peanut oil in a large skillet over medium-high heat. When the oil is hot, add the skirt steak strips, spreading them out so they're not touching. Cook, without touching the steak, until the undersides are lightly browned, about 90 seconds. Flip the steak strips and cook until both sides are browned and the steak is cooked to medium-rare, about 90 seconds more. Use a spoon or spatula to take the steak strips out of the pan and set them aside on a plate. Turn the heat on the skillet down to medium-low and add the chicken stock, garlic, ginger, and scallion whites. As the chicken stock simmers, scrape the bottom of the pan with a spoon or spatula, to release any browned steak bits stuck to the pan. Cook until the stock is almost evaporated and the garlic and ginger are fragrant, about 45 seconds. Add the raw cauliflower rice, tamari, and mustard greens. Cook, stirring occasionally, until the cauliflower is tender and the mustard greens are bright green, about 4 minutes. If the liquid evaporates and things start to stick, add a splash of water. When the cauliflower is tender, add the cooked steak strips and the sliced scallion greens, toss everything together, and serve immediately.
Cut salmon into 4 equal portions. Lightly butter a 13x9 baking dish. Place salmon in the dish. Heat butter in skillet and add mushrooms and green onions. Saute over medium heat until mushrooms are tender. Stir in flour, parsley and salt. Add milk and bring to a boil. Cook and stir until thick, then add wine or water and lemon juice. Boil one minute, then pour sauce over salmon. Bake at 350° for 20 to 25 minutes or until fish flakes easily.
Brown moose and onion in skillet and drain. Add other ingredients and simmer for 5 minutes. Serve over buns or any other type of bread. You can also use venison/red deer hamburg in this recipe.
Cut chicken into bite sized pieces. Heat olive oil in a skillet. Combine cayenne pepper, cinnamon, Cajun seasoning, paprika an salt in a bowl. Rub spice mixture into chicken. Place chicken in skillet and cook until cooked thoroughly. Serve with Alfredo (recipe #4205) and your choice of noodles. Variation: If you are using this recipe for something besides pasta, pound chicken breasts to 3/4 inch and cook as directed. Variation: If you want to downgrade to One Alarm Blacken Chicken: use 1 teaspoon cayenne pepper, cinnamon, and Cajun seasoning and 1/2 teaspoon paprika and salt.
To cook asparagus place water in a medium saucepan; bring water to a boil. Add asparagus, and cook 2 minutes or just until crisp-tender; drain. Place asparagus in ice water 1 minute; drain. Set aside. Heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 3 to 4 minutes or until tender. Stir in chicken broth and salt; bring to a boil. Add couscous; bring to a boil. Cover, reduce heat and cook 5 minutes. Stir in asparagus, black pepper, red bell pepper and cashews. Cook an additional 3 to 5 minutes or until liquid is absorbed.
Preheat oven to 365. Remove fluff from potatoes and season them. In an 8 x 11 nonstick pan begin layering with chicken as the bottom layer. Alternate remaining ingredients, ending with cheese on the top. Drizzle on the butter. Cover and bake for 20 minutes.
Pre-heat oven to 350 degrees F. Spray a 9x5" bread pan with PAM Sift flour, Splenda, baking powder, baking soda, salt, and ground ginger together in a bowl and set aside. Melt margarine. Add in lemon zest and egg whites. Add the liquids, milk las, the dry ingredients. Mix in until flour starts to disappear. Fold the diced pears into the batter and then scrape the batter in to bread pan. Cook for 50-60 minutes but check the bread sooner as Splenda items tend to bake faster.
Melt the butter in a large pot the saute the shallots, garlic, leeks and onions until tender. Add water, bouillon, black pepper, zucchini, and potatoes. Bring to a boil. The reduce heat, cover and simmer for 30 minutes. Remove from the heat then pour half of mixture into food processor or blender and process until smooth. Gently stir the liquid back in the pot. Season with salt then top with sour cream and green onions.
Preheat oven to 350. Cream eggs, sugar, butter, zest, juice and vanilla together. Fold in dry ingredients, then knead dough until everything is incorporated and texture is soft and moldable. Spoon onto cookie sheet (1-2 Tb. in size) and bake for 12-14 minutes. Remove from baking sheet immediately and let cool. Drizzle or spread icing onto cookies once completely cool to the touch. Makes about 4 dozen cookies. ICING: 2 Celsius powdered sugar, juice of 1 lemon (strained), water to thin, extra lavender buds for sprinkling. Mix to desired thickness and taste. If too tart, cut with cool water. Sprinkle with remaining lavender buds and enjoy!
Preheat oven to 350 degrees Fahrenheit. Grease and lightly flour a 9 x 2" cake pan. Beat butter and sugar in a large bowl with an electric mixer on high speed until light and fluffy, about 2 minutes. In a separate bowl, mix together flour, spices, baking soda and salt; set aside. Beat in eggs on low speed, one at a time, until well blended. Add flour mixture beating just until incorporated. Mix in apples, nuts and the vanilla. Spoon batter into prepared pan. Bake for 35 - 45 minutes or until top is golden and cake tester inserted near center comes out clean. Remove to rack and cool. Turn cake out of pan by inverting onto rack after 10 minutes. NOTE: If desired, the cake may be stored at room temperature, well wrapped overnight or it may be frozen. Defrost at room temperature for several hours or overnight. Reheat in 350 degree oven for 10 minutes or until warm. Caramel Pecan Sauce: Melt butter in a medium size saucepan. Add nuts. Cook, stirring constantly, over moderately high heat, until nuts are toasted and butter is lightly browned. Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugar dissolves and turns deep golden brown. NOTE: the sauce maybe refrigerated for several days. Reheat before serving. To Serve: place a wedge of warm cake on a dessert plate. Serve with a scoop of vanilla ice cream and spoon hot Caramel Pecan Sauce over all.