HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 425°F Take a muffin pan and using Crisco All-Vegetable Shortening, coat each individual muffin cup with the shortening. Mix all ingredients in a large bowl. Stir till moistened and lumpy. Pour batter into each cup till the cup is 2/3 full. Bake 20 to 25 minutes.
Glass: Tall Specialty. Garnish: Aerosol whip and chopped pecans. Add ingredients into blender and blend until smooth. Garnish.
Mix all ingredients, EXCEPT cornstarch and water, together in crockpot. Cover and cook on low for 6 hours. Dissolve cornstarch in water and stir into crockpot to thicken sauce into a glaze. (You may find that you need a little more or a little less cornstarch to achieve the desired thickness). Cover and cook another 20 minutes or until sauce thickens. Serve over rice.
Whisk together all the ingredients except the oils and the spring onion. Heat a non-stick frying pan and pour in the vegetable oil. Once the oil is hot, pour in the egg mixture and cook on moderate heat. When the surface begins to cook, drizzle sesame oil around the omlette. Flip and repeat for the other side. Cut into four pieces and garnish with chopped spring onion. Serve hot.
Cook potatoes in salted boiling water to cover until just tender; drain. In a heavy pan or skillet, melt butter with sugar over medium low heat. Add potatoes and shake pan to coat potatoes thoroughly with sugar mixture; cook about 10 minutes until thoroughly glazed and tender.
In large mixing bowl, mix pudding, milk, and triple sec until thickened. Fold in whipped cream. Spoon over fresh fruit.
All to cut in pieces. Put in the pan with a little water, salt and pepper over low heat and cook until there is not any more juice. Then to add the cress. Some cress will come again out of juice. If ever there is not enough cress, one can add a little water. To continue to make cook until the cresses are cooked well. These must become all ends. Well to supervise cooking. To serve then with rice.
Mix together the warm water and yeast packet in measuring cup. Let it get good and foamy. Mix together the oil, boiling water, and sugar. Stir until sugar dissolves. Add the foamy yeast water, and then the beaten egg. Sift together the flour, baking powder and salt. Add about 1 cup of dry mix to the liquids at a time, and mix very, very well. Grease pan. Pinch dough into balls. Keep them small because they will still rise. Let rise 2 hours, or until just past doubled. Preheat oven to 400. Bake for 10-15 minutes, or until golden brown on top. Brush with melted butter fresh out of the oven, and serve warm. Enjoy!
Heat oven to 375°. Mix shortening, butter, sugars, eggs and vanilla. Blend in remaining ingredients. Drop dough onto ungreased cookie sheet. Bake 8-10 minutes or until brown.
Make Maple Sriracha Sauce: Mix 1/4 cup (63ml) maple syrup and 1 tbsp (15g) sriracha together. Heat up Instant Pot: Heat up Instant Pot using Saute function (press "Saute" button twice). Wait until it says HOT (~8 mins). Add in 2 tbsp (28g) unsalted butter and let it briefly melt. Make Firecracker Candied Pecans: Add in all maple sriracha sauce and give it a quick mix. Once the mixture starts to bubble, add in 2 cups (220g) pecan halves and 1/4 tsp fine salt. Stir and coat pecans well with maple sriracha sauce. Taste & adjust seasoning accordingly. Let the pecans caramelize in the mixture for roughly 3 - 4 minutes. *Pro Tip: pecans are done when you see the maple sriracha mixture darken. Serve Firecracker Candied Pecans: The pecans will stick together once they are chilled. So, spread them apart and let them cool completely in a single layer on a parchment paper in a tray. Get ready to be madly addicted to these firecracker candied pecans! Dive in & enjoy!~ .
VINAIGRETTE: Whisk all dressing ingredients together to form an emulsion. POTATO SALAD: Boil potatoes until tender- about 10-15 minutes. Drain well. Pour dressing over warm potatoes and gently stir to coat potatoes. Serve warm or at room temperature. Note: If desired, add any other ingredients you like: diced celery or onion, diced hard-boiled eggs, etc. Note: If you prefer a less salty version, use 1/2 tsp garlic granules (or powder), and salt to taste.
Cook rice, drain if neccesary and stir in soy sauce. Leave for at least 2 hours (overnight if possible). Chop spring onion, pepper and onion. Add these to the rice along with the sultanas and the peanuts. Shake together all dressing ingredients and pour over rice and mix well. This salad keeps well and is ideal for Bar-B-Ques.
Place the drained beans in a food processor or blender with the tahini, lemon juice, and oil. Puree until smooth. Add some of the reserved liquid until the hummus forms a thick paste. Add the remaining ingredients and puree to blend. Spoon into a serving bowl and chill for at least two hours for the flavors to blend.
PLEASE DO NOT ADD SALT! THE BETTER THAN BOULLION CHICKEN BASE HAS ENOUGH SALT IN IT. 2. WASH YOUR CHICKEN VERY GOOD AND THEN ADD TO YOUR CROCKPOT (I HAVE A LARGE OVAL SHAPED CROCK SO I USUALLY COOK TWO PACKAGES OF TENDERLOINS AT ONCE). LET THE CHICKEN COOK UNTIL IT IS TENDER, I ACTUALLY BREAK MY CHICKEN UP IN THE CROCKPOT AS WE SPOON THIS OVER RICE, POTATOES OR BREAD. TAKE A JAR WITH A LID ADD 3 T. FLOUR AND APPROXIMATELY 1 CUP OF HOT WATER, SHAKE VIGOROUSLY UNTIL FLOUR IS COMPLETELY MIXED. IF YOU DON'T HAVE A JAR WITH A LID YOU CAN MIX BY HAND IN A CUP, BUT MAKE SURE YOUR MIXTURE IS NOT LUMPY. Add about half of your flour and water mixture to the liquid in your crockpot and stir. If it is not thick enough, keep adding small bits of flour and water mixture until you have desired thickness. IF IT IS TOO THICK, THIN IT DOWN BY ADDING SMALL INCREMENTS OF PLAIN WATER AND STIRRING UNTIL YOU REACH DESIRED THICKNESS. If it is too THIN, your flour mixture was over diluted you will need to make your flour water mixture again with a little more flour and little less water. Add it in small increments until you have reached desired thickness. Leftovers can very easily be turned into homemade pot pies! Yum! Enjoy!
FLAVOR STEP: Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a genrous coating. Preheat the oven to 450°F. Brush the meat with 2 tablespoons of the oil. Brush a shallow roasting pan with the remaining 1/2 tbs. oil and scatter the sliced garlic on the bottom to provide a bed for the roast. Lay the roast on the garlic, fat side up. Put the pan in the center of the oven and roast for 15 minutes. Turn the oven down to 300 F and roast for 1 1/4 hours longer if cooking a 4 pound roast, 2 hours longer for a double roast. Test the meat: when the center reads 145F to 150F on an instant read thermometer, remove the meat from the oven and cover it loosely with foil whil you prepare the sauce. PAN SAUCE: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom. Add the stock and cook until the sauce is reduced by half. Strain the sauce. Salt and pepper to taste and server over 1/4 inch slices of the meat!
In a bowl, mix the tuna, scallions, onion, jalapeno, celery, and apple. Add in the avocado and toss lightly, then season to taste with salt and pepper; set aside. In a small bowl, whisk together the oil, cilantro, lime juice, mustard, vinegar, salt and pepper to taste. Pour the dressing over the tuna mixture; toss to mix. **The tuna can be made up to 24 hours ahead and refrigerated, covered. Place the bread on a baking sheet and broil, watching carefully, until the toast is light brown, 15-30 seconds per side; remove from broiler, but leave the toast on the baking sheet. Top 4 pieces of toast with the tomato slices and place the Swiss cheese on the remaining 4 pieces of toast. Return the baking sheet to the oven and keep an eye on the sandwiches, as soon as the cheese begins to melt, remove the baking sheet from the oven. Spoon about 1/4 cup of the tuna salad onto each of the 4 toast slices with the tomatoes and spread it to cover the slice. Top each sandwich with one of the remaining 4 toast slices, cheesy side down, and serve with a pickle spear and tortilla chips.
Cut the tops off the green peppers and scoop out the insides. Boil them for 4 minutes. Set aside. Fry the ground turkey until it's browned. Add seasoning. Shred one cup of Monterrey Jack cheese. Add tomato sauce to browned turkey and add half a can of water. Let simmer until meat is saturated. Fill green peppers with browned turkey mixture and top with cheese.
Place the halved cocktail weiners, the oilve oil and the onions in a microwave safe container. Microwave them for about 3 minutes. Process in blender the dairy cream with the chipotles and tomato sauce. Pour over the weiners and microwave for 3 more minutes. Serve.
Position oven rack in center of oven, and preheat to 400°F Spray the inside of the muffin tins and the rims with nonstick spray or put the paper cups inches If you are using silicone, spray as directed then place them on a cookie sheet. Place the chocolate and butter in the top of a double boiler set over simmering water. If you don't a double boiler, use a heat safe bowl the fits snugly over a small pan of simmering water. Stir constantly until the chocolate and butter are half melted. Remove double boiler/bowl from heat then continue stirring, away from the heat until smooth. Cool for 10 minutes. Meanwhile, whisk the flour, baking soda and salt in a medium bowl until well blended. Set aside. Once the chocolate mixture has cooled, whisk in the eggs one at a time, making sure the first is completely incorporated before adding the second. Whisk in the sugar until completely dissolved. Then whisk in the milk and vanilla until smoot, about 2 minutes. Stir in the prepared flour mixture with a wooden spoon until well blended. Do not overmix. Fill the prepared muffin pans 3/4 full. Save leftover batter for second batch. Bake for 20 minutes or until the muffins have pale brown, smooth, rounded tops and a toothpick comes out clean. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin from side to side to release. Remove from pan and set on rack to cool for an additional 5 minutes more then serve. If storing or freezing, let cool completely before storing in airtight containers or freezer bags. These muffins will stay fresh up to 24 hours at room temperature, or up to 1 month in the freezer.
Pour condensed soup in small saucepan. Add milk and stir. Warm over low-medium heat. Stir in shredded Cheddar cheese 1/2 cup at a time. Stir every 30 seconds or so, until cheese is completely melted. Continue to heat another minute then serve immediately.
Preheat oven to 325°F. Mix together all dry ingredients in a medium size bowl. Mix together all wet ingredeints in a small bowl. Mix the wet ingredients into the dry ingredients. Batter should feel like biscuit dough. Turn out onto a lightly floured surface and knead 4-6 times. Roll out to 1/2" thick. Cut into biscuit shapes, or your favorite dog shapes. Bake at 325F for 2 hours. Allow to cool in the oven so they harden (can allow to stay in oven overnight). Store in an airtight container. Woof! Woof!
Toss greens with chicken breast strips, cheese, tomatoes, and onions. Spoon onto large serving platter; sprinkle with bacon. Drizzle with dressing.
Rinse artichoke hearts with and drain excess liquid. Place all the ingredients in a food processor except for half the olive oil. Pulse the ingrediets slowly a few seconds at a time. You don't want to go full force with the processor because you will end up with a paste and it's not what you want. Remember this is a bruschetta and it needs to have texture. What you're looking for is very small pieces that can be picked up with a cracker. Add the rest of the olive oil according to taste. You don't want it to be oily but you do want the oil to bind all the flavors together and release its rich aroma. Taste before serving as you would do with all your food and adjust if necessary. Serve with a variety of crackers or toasted breads and enjoy!
The day before; cut the ribs into serving-size pieces. Place the ribs in a large pot of salted water with sliced onions; bring to a simmer; boil for about 35-45 minutes, or until tender; drain the ribs and place in a large bowl or container to cool. When cooled enough to refrigerate, cover with the V-H honey garlic sauce and refrigerate overnight. Remove the ribs from from the container and save any marinade. When ready to barbecue, heat grill to medium heat. Sprinkle the ribs with seasoning salt and pepper. Grill to desired tenderness, turning often and basting with reserved marinade (the ribs will not take long to cook!). Delicious!
Brown hamburger and onion together. Drain excess fat and add diced tomatoes (with juice). Add chopped chilies and taco seasoning. Simmer 5 minutes. Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture. Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup. Pour in remaining meat mixture and place 3-4 more corn tortillas on top. Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese. Pour 1 cup milk evenly over top--do not stir. Put on lid and cook on low up to 5 hours.
Peel and wash the beets very well. Cut them into large chunks, put them in a pot, cover them with water, and cook until they are soft, about 1 hour. Drain the beets, reserving 2-3 t. beet water. Puree the beets and mix them together with the horseradish root. Add the remaining ingredients and let it sit covered in the refrigerator for 2-3 hours. Adjust the seasonings to taste. For a sweeter taste, add more sugar; for a milder taste, add more beets; for a stronger taste, add more horseradish root. Add them each a little at a time as the smell can very quickly become overpowering. Refrigerate before serving.
Preheat oven to 350 degrees F. Place cashews and water into blender and blend until very smooth. Add sugar, salt, vanilla, egg replacer and lemon juice and blend again. Pour blended ingredients into a large mixing bowl. Add flour and baking powder and mix until well combined. Pour batter into a 8"x8" cake pan that has been lightly sprayed with vegetable oil. Bake for 35 to 40 minutes or until done. Remove from oven and allow to cool. Frost or decorate as desired and serve. APPLE CAKE VARIATION: Same directions as above except once patter is in the cake pan peel, quarter and core two large apples. Cut part way through the top of each apple quarter so that it fans out. Place the apple fans evenly across the top of the batter. Put in the oven and follow same baking instructions. Cool and sprinkle with icing sugar and serve.
Bring 2 to 3 cups water to a boil in a saucepan over medium-high heat. When it is boiling rapidly, add all the asparagus EXCEPT the tips. When the water begins boiling again, add the tips, and boil for about 1 minute. The aim is for the asparagus to still be crunchy, so judge cooking time by whether it is thin or thick. Drain and reserve. Mix cornflour with water and keep handy. Heat oil in a frying pan or wok. Cook the beef, green onion and grated ginger until the beef shows just a little red. Add the beef broth, sugar, oyster sauce, soy sauce and tofu, being careful not to break up the tofu very much. Simmer over medium heat 2 to 3 minutes, until the pieces of tofu are warm inside. Stir in the asparagus. When the asparagus is done to your liking add cornflour-water mixture and remove from heat.
In a large skillet, melt butter and saute mushrooms and onions until soft. Add green beans and cook until tender. Season with salt to taste.
Please note, in order to have this recipe posted, I had to put in quantities - they are approximate, depending on how many stems you are candying! Cut angelica stalks in their 2nd year. Unlike many other plants, the big stalks are better as long as they are still green (not purple or white). De-leaf, remove leaf stalks and cut into pieces of about 6 inches, and soak in cold water for about 8 hours. Boil water and plunge the stalks inches Boil until the stalks begin to soften (add about half teaspoon of baking soda per pint of water to keep the vivid green colour, which is associated with 'real' candied angelica that is found in France) It also helps to soften. Cool under running water, drain, then peel removing the long stringy parts on the outside of the stalks. Put them into a syrup made up of of 1 cup sugar, and 1 cup water; soak for 24 hours. Cook in them in the syrup and repeat once a day for four days, by which time the angelica should be translucent without losing shape. Remove the angelica stems from the pan and let them drain on a covered rack or screen until dry and glossy. N.B.(You can roll the stems in caster sugar, BEFORE drying them on the rack/screen if you wish.). Store in an airtight tin or jar, and in a cool, dark place; they will last for up to 2 years in the right storage conditions. Cut the stems into appropriate lengths and use to decorate cakes, trifles, desserts or ice cream sundaes.
Bring a medium size pan of water to a boil. Plunge washed tomatoes into boiling water for 30 seconds or until skin slips easily when placed in cold water. Remove tomatoes from hot water with a slotted spoon and plunge immediately into cold water. Cut off tops, remove skin and core (It is not necessary to remove all the seeds but I would recommend removing the core.). Cut the tomatoes into fourths, place in container of food processor along with metal blade and pulse 2 to 3 times to chop being careful not to over process. Place the tomatoes in a large non-reactive pot or Dutch oven; simmer 10 minutes. Add the chili and sugar, stirring to blend; add lemon juice, cilantro and tomato juice stirring to blend. Bring to a boil over high heat and stir until sugar dissolves; approximately 1 minute. Boil gently for 10 minutes skimming off and discarding any scum that may come to the surface. Remove from heat, cover and allow to sit at room temperature for a minimum of 8 hours; overnight is fine. Return the tomatoes to heat, bring to a simmer and allow to cook until thick and temperature on candy/jelly thermometer reaches 220 degrees; approximately 20 to 30 minutes. Skim off any foam, ladle into hot, clean, half-pint canning jars, and leaving 1-inch of head space. Wipe the rim of the jars with clean cloth, place on the lids and rings; put the jars into a water bath canner with boiling water and process for 5 to 10 minutes or as recommended for your altitude. Carefully remove the jars from the water and place on countertop on top of a towel. Allow jars to cool and check seal; label and store in cool place. Enjoy! Note: If you don't have a candy/jelly thermometer; you can use the plate test. Place a small plate in the freezer and allow to chill. Remove plate a drop a small amount of hot jam onto plate, return to freezer for 1 minute. The mixture should hold its shape when touched and not have watery edges.
Preheat oven to 350°F Butter a 12-cup muffin pan or line with paper liners. In a large bowl, whisk together sugar and egg. Whisk in cream and vanilla until blended. Without stirring, add flour, baking powder and salt; stir until batter is smooth and blended. Pour into prepared muffin cups. Bake for about 25 minutes, or until tops spring back when lightly touched. Let cool completely. CREAM FILLING: In a saucepan, whisk together sugar and egg; whisk in flour. Gradually whisk in heated cream. Cook over medium-low heat , whisking constantly, for about 5 minutes or until thick. Transfer to a cool bowl; stir in vanilla. Place plastic wrap directly on the surface; refrigerate until chilled, 1-2 hours. CHOCOLATE GLAZE: In a heatproof bowl, set over a saucepan of simmering water, heat cream and chocolate, stirring until melted and smooth. Remove saucepan from heat; keep glaze slightly warm. TO ASSEMBLE: If paper liners were used, peel papers from cakes. Cut each cake in half crosswise. Spread cream filling over bottom layers and top with cake tops, pressing lightly. Spread chocolate glaze over tops. Refrigerate for about 30 minutes for for up to 1 day. COOKING TIP: Speed up the chilling time for the cream filling by setting the bowl in a larger bowl of ice water in the refrigerator.
In a large saucepan cook potatoes for 10 to 12 minutes or until tender. Drain rinse with cold water. Drain again. In a large bowl stir together the soup sour cream cream cheese and butter. Stir in 1/4 cup of the shredded cheese, 3 tbsp of the green onions, milk garlic salt and pepper. Stir in potatoes. Put in 2 quart baking dish. Bake at 350°F for 25 to 30 minutes or until heated through. Sprinkle with remaining 1/2 cup cheese. Let stand 5 minutes. Sprinkle with remaining green onions.
Drain the cherries reserving a little syrup (approx 2-3 tbsp). Put them in a bowl without the reserved syrup and pour over the brandy, leave overnight. Slice each muffin horizontally three times and spread each slice with jam. Re-build the muffins then cut into quarters as best as you can, this is rather messy. Put these into the bottom of your trifle bowl. Put the cherries on top of the muffins and pour over the brandy from the marinade. If the muffins are not moist enough use the reserved cherry syrup as required. Break the chocolate into pieces and put in a bowl over a pan of simmering water and melt the chocolate, do not let the bottom of the bowl touch the water. Put the custard in a bowl and add the melted chocolate, mix thoroughly and spoon over the cherries. Whisk the cream into soft peaks and spoon it on top of the custard. Crumble the flake bars and sprinkle over the cream. This tastes better after leaving it to sit for a couple of hours to let the flavours meld together.
In the NuWave Mini, ensure the rack is on top height in order to place fillets closest to the heating element. In the Pro/Elite, use the high rack. Place frozen fillets on rack. Spray with Olive Oil (Or other choice). Sprinkle with Smoked Sea Salt and Pepper. Cook on PL-HI for 8 minutes. In the Elite, set it for 350. Using a large spatula, gently turn tilapia over. Sprinkle a tad more pepper. No more salt is needed. Spray with some more olive oil. Cook on PL-HI for 8 more minutes. In the Elite, set it for 350. Yummy! The best 35 calories per ounce meat you can enjoy!
You may have to do this in batches depending on the size of your food processor. Add onion to the food processor and let blend until smooth. Then add tomatoes and let blend until smooth. Then add the rest of the ingredients and let blend until smooth. Refridgerate promptly. This last for about 2 days in the fridge, freezing is highly recommended. The best way to freeze this is in ice cube trays to make it convenient or small snack sized baggies. *this makes a large batch*.
Combine first 5 ingredients. Fold in berries. Form into 4 mounds on sprayed baking sheet. Bake for 10 minutes at 400 degrees.
Spread 2-3 tablespoons of peanut butter over half of each tortilla. Sprinkle marshmallows and chocolate morsels over peanut butter. Top with banana slices. Fold tortillas in half; press gently to flatten and seal. Brush both sides of tortilla with a little bit of oil. Put a 10-inch cast iron skillet over medium heat on a camp stove, grill rack, or grate over an open fire. Place one quesadilla into skillet; cook for 2-3 minutes on each side or until golden and chocolate is melting. Repeat with other quesadilla. Sprinkle with cinnamon sugar. Cut into wedges and serve.
Mix and sift together flour and salt. Cut butter into flour with 2 knives or a pastry blender. Add enough water to hold ingredients together, sprinkling it in evenly and mixing with a fork. Wrap dough in waxed paper and chill for 1 hour before rolling. Divide dough in half. Roll on lightly-floured board to 1/8-inch thickness. for pies and pie shells. Bake pie shells at 220C for 15 minutes.