HumbleIntelligence/food-ner-1-Million huggingface dataset:
PREHEAT oven to 350°F Mix flour, cereal, spice, baking powder and baking soda medium bowl; set aside. BEAT sugar and margarine in large bowl with electric mixer on medium speed until light and fluffy. Add eggs; mix well. Add flour mixture alternate with milk, beating well after each addition. Blend mashed bananas. Pour into greased 9x5-inch loaf pan. BAKE 1 hour to 1 hour 5 minutes or until toothpick inserted in center comes out dean. Cool in pan 10 minutes on wire rack; remove from pan. Cool completely. Cut into 16 slices.
Preheat oven to 325. Cream butter, sugars, vanilla and egg. Add oil. Mix in dry ingredients. Form dough into walnut sized balls. Place on cookie sheet and flatten with a fork dipped in water. Bake for 10- 12 minutes. Cool on pan for a minute or two, then transfer to a rack to cook.
Combind ingredients in a jar. Place lid on jar and shake well. Chill. Shake dressing before use.
Brown Meat and onions and drain fat. Add remaining ingredients. simmer for 45 minutes.
Remove skin from chicken breast halves (I use skinless chicken breasts) and place in a large ziplock bag. Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken. Let chicken marinade for at least an hour, up to 24 in the fridge. Preheat oven to 350 degrees. Remove chicken from bag and place on a baking sheet. Season with salt and pepper. Bake for 20 minutes and brush a layer of BBQ sauce on the chicken. Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast.
In a skillet, brown the chicken in oil; drain. Add 1 cup water, orange juice, onion, broth and ginger. Cover and simmer until chicken juices run clean, 20-25 minutes. Remove chickn; keep warm. Mix cornstarch with remaining water, stir into skillet. Cook and stir until thickened and bubbly; cook and stir for 2 minutes more. Add the orange sections and heat through. Serve over the chicken.
Mix berries and sugar together in a bowl, mashing slightly to create a juice. Pour over sliced angel food cake.
Place vinegar, honey, salt and roasted garlic in a food processor. Puree until the garlic is chopped very fine. With the food processor still running, add olive oil and lemon juice. Refrigerate until ready to use.
In a saucepan, over medium heat, combine the half-and-half, sugar, and vanilla bean with pulp. Bring to a simmer. In a small mixing bowl, whisk the egg yolks until smooth. Add 1 cup of the hot liquid to the egg yolks in a slow stream, gradually whisking to combine, until smooth. Add the yolk mixture to the saucepan of liquid and whisk until incorporated. Bring the liquid back to simmer and continue to cook for about 5 minutes or until the mixture coats the back of a spoon. Pour the mixture into a bowl and place a piece of plastic wrap directly on top of the mixture. This will prevent a skin from forming while cooling. Cool the mixture completely. Process the mixture according the ice cream machines instructions.
In a bowl, combine the cocoa, sugar, and chocolate. Store in an airtight container. Keep at room temperature for up to 4 months. Include these instructions with your gift: "In a small saucepan, whisk 1/4 cup cocoa mix with 3/4 cup milk. Bring to a bare simmer.
Fill a highball glass with ice cubes. To a cocktail shaker (no ice), add the vodka, rum, gin, tequila, blue curacao, lemon juice, and simple syrup. Shake vigorously for 5-10 seconds; pour into the glass. Add in the Sprite to the glass; stir; garnish with a lemon wedge.
Whisk together cool whip, pudding mix and sour cream. Add all canned fruits-stir gently. Lastly mix in fresh fruits. May use more or less fresh fruits depending on desired consistency. Chill a couple hours in refrigerator.
Preheat oven to 175eC. Grease a 22 cm, round cake pan. Flour with cocoa powder, shaking off excess. Whip eggs with sugar lightly. Add melted and cooled butter, milk and raspberry jam, mix well. In a separate bowl, combine flour, baking powder and cocoa powder. Add flour mixture and boiling water alternately, mixing just until incorporated. Turn batter into the prepared pan and bake in the preheated oven for 40-45 minutes. Serve as-is, or spread some raspberry jam on top, frost with your favourite dark chocolate frosting and decorate with whipped cream.
Preheat oven to 325. Mix all ingredients together and spread out on a cookie sheet. Bake for 30 minutes, stirring occasionally. Do not overbake. Drain on paper towels. Store in an air tight container.
Preheat the oven to 350°F and use ungreased cookie sheets. Put the egg in a large mixing bowl and beat well. Add the honey and sugar and blend. Add the salt, soy flour, wheat germ, dry milk, and whole wheat flour and mix thoroughly. Dust a working surface and your rolling pin with whole wheat flour, and have some extra handy. Roll the dough into a rectangle about 9 by 12 inches, and about 1/4 inch thick. Sprinkle the dough with a little whole wheat flour if it is sticky, lifting and moving the dough as you are rolling it out so it won't stick to the surface. Trim the edges neatly and cut the dough into strips 1 inch wide by 2 1/2 inches long. Place the biscuits on the cookie sheets about 1/2 inch apart. Bake for 7 minutes or until colored on the bottom. Turn them over, using a spatula, and continue to bake for about 4 more minutes. Remove from the oven and cool on racks. Store in an airtight container or wrap well and freeze. Do not give under a year old if you are worried about honey or your child having allergies to milk. The Fannie Farmer Baking Book.
Using on/off turns, finely chop potatoes in processor. Transfer to strainer set over large bowl and drain well, pressing hard on potatoes. Discard potato juices. In large mixing bowl, whisk eggs to blend. Mix in potatoes and onion. Add matzo meal and stir to blend. Season with salt and pepper. Preheat oven to 200F. Pour oil into large skillet to depth of 1/4 inch. Heat over medium heat. Working in batches, drop potato mixture into skillet by 1/4 cupfuls. Using spatula, flatten into 3-inch-diameter pancakes. Cook until brown and crisp, about 5 minutes per side. Transfer pancakes to paper towels to drain. Keep warm in preheated oven while cooking remaining potato pancakes. Serve pancakes warm with sour cream and applesauce.
Preheat oven to 325°F. Using an electric mixer, cream together butter, 1/2 cup of the confectioner's sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes. Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff. Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes. Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.
Put the spices, salad dressing, and tuna in a bowl. Mix well with a fork.
Chop onion,bell pepper, and celery 10 seconds/speed 3. While chopping, drop garlic cloves onto whirling blades. Scrape down sides. Add the oil to TM bowl. Saute vegetables 5 minutes/100 degrees/speed 2. Add all remaining ingredients. Cook 15 minutes/100 degrees/speed 1 with MC on. Turn down to 90 degrees when the mixture begins to steam rapidly. Serve over hamburger buns or rolls.
To make the Cake: Preheat oven to 350oF. Grease and flour an 8- or 9- inchspringform pan. In a medium bowl, combine flour, baking soda and salt. Mix well with a wire whisk and set aside. In large bowl combine sugars with an electric mixer on medium speed. Add butter and beat to form a grainy paste. In small bowl combine cocoa powder and boiling water, and stir until smooth. Add cocoa mixture, eggs and vanilla to butter and sugar; blend well to form a smooth batter. Alternately add the flour mixture and the buttermilk to the batter. Blend at low speed just until combined. Pour into prepared pan. Bake 25-35 minutes or until a knife inserted into the middle of the cake comes out clean. Leaving the cake in the pan, cool to room temperature, then refrigerate to make slicing easier. To prepare the filling: In medium bowl with an electric mixer and clean. beaters, beat the sugar and cream cheese until well blended. Add egg and beat until light and fluffy. Next melt white chocolate in a double boiler. While chocolate is melting,in a small metal bowl sprinkle gelatin over the cold water. Let gelatin.bloom for 5 minutes, then dissolve it over a double boiler until clear and smooth. Gradually add dissolved gelatin to the cream cheese-sugar mixture, beating. continuously at medium speed until smooth. (If you beat it too fast, the. gelatin will stick to the sides of the bowl.) Add whipped cream to the mixture and blend until smooth. With a rubber spatula, fold the white chocolate and vanilla into the cake batter thoroughly. To assemble cake and filling: Remove sides of springform pan. Cut cake into 2 layers and set the top layer aside. Replace sides of the springform pan,leaving bottom layer of cake in pan. Pour filling over bottom cake layer. Carefully place the other cake layer on top of the filling. Refrigerate for several hours. When filling is firm, remove sides of pan and place the cake on a platter. Coat the sides of the cake with Macadamia nuts. Dust the top if desired, add rosettes of whipped cream, chocolate shavings and more Macadamia nuts. Refrigerate until ready to serve.
In a bowl, combine diced pepperoni, sliced black olives, chopped green bell pepper, sliced mushrooms, shredded mozzarella cheese, and chopped green onions; mix well. Spread evenly in a 9-inch unbaked pie crust. In a bowl, combine eggs, half-and-half, salt, and oregano; mix well. Pour over the cheese mixture and bake at 375°F for 30 minutes, or until light brown. Let stand for 10 minutes before serving.
Heat half of the oil in a large frying pan, add half the pork and cook over a high heat stirring occasionally until brown and crispy. Set aside, heat rest of oil and cook remaining pork in the same way. In a bowl mil together the ginger, chilli, garlic, spring onions and the coriander. Add the soy sauce, vinegar, fish sauce, sugar and the juice of one of the limes. Mix well. Pour over the crispy pork and stir to mix together. Pile the mixture onto the individual lettuce leaves, give each one a squeeze of lime juice or serve with a wedge of lime. Enjoy!
Trim fat from steak and cut into seving-size pieces. Place in 13" X 9" pan. Cover with sliced raw potatoes. Combine soup, dry mustard, Worchestershire sauce, onion, and dressing, and pour over meat and potatoes. (Remember to double sauce for 2 lbs. meat). Cover tightly and bake at 325F for 2 hours.
Sprinkle chicken with black pepper. Let the canola oil get heated in a large nonstick skillet over medium-high heat. Add in chicken, onion, and 1 tablespoon ginger; stirfry 4 minutes. Remove from pan and keep warm. Add sesame oil to skillet and heat over medium-high heat. Add in squash and bell pepper; stirfry for 3 mintues. In a small bowl, mix together 1 tablespoon ginger, lemon rind, and the next 6 ingredients. Add chicken and sauce mixture to skillet; stir-fry 4 minutes or until chicken is done. Serve with rice.
Pre Heat Broiler. Season winglets with ginger, garlic salt, and pepper and lay out on a broiler pan. Tip: Line the pan with foil for easy clean up. Pour 1/4 Cup water into broiler pan. Cook winglets directly under broiler for appx 7 minutes per side. You want them nice and brown, even a little crispy is good. While they are cooking, prepare sauce in a large pan on the stove by heating the chili sauce, brown sugar, vinegar, Soy sauce, ginger, sesame oil and corn starch. When chicken is browned, add to pan with sauce and stir to coat well. Cover and simmer for appx 15 min, stirring occasionally. Sauce should thicken and coat the wings well. Serve with rice to make a meal or they are great alone as an appetizer.
Pour 2.5 c cold water into a large shallow pan or non-stick frying pan. Stir in the sugar and honey and cook over a low heat to dissolve the sugar. Bring to the boil, then bubble gently for 10 minutes. Add the peaches, then cover and simmer in the sugar syrup for 5-10min until just soft. Remove with a slotted spoon, put on to a plate and leave to cool. Boil the syrup for 10 mins until reduced to about 1 cup then cool and chill. Skin the peaches if you want to and serve with a little of the honey syrup.
Combine all ingredients in a small bowl and stir. Add more soy sauce, vinegar or lemon juice until you obtained the desired taste.
In a nonstick pan, stir-fry ground turkey in a little olive oil, if desired, over medium heat with the garlic and Chile. Add salt, pepper, basil and oregano to taste. When the turkey is fully cooked, add zucchini, corn and tomato sauce; stir and simmer for about 15 minutes. Serve over rice and sprinkle cheese over top.
Soak the beans in 6 cups of water for 8 hours or overnight. Drain just before beginning to cook. Finely chop white onion and tomatoes, separately, in a food processor (Make sure the juice has been take out of the tomatoes). Saute onions in a large pot, with the olive oil until translucent, about 3 minutes. Add tomatoes and saute for 2 minutes longer, adding the salt and pepper in the process. Add crushed fennel seeds, and peanut butter and let blend until peanut butter melts. Add beans and brown sugar and stir thoroughly. Add 4 and a half cups of water, and bring it to a boil. Bring it to a simmer and slow cook for 3 hours, covered. Last hour of it can be uncovered to reduce water. Let it cool before serving.
Pour all ingredients (except lime wedges) into a cocktail shaker, with ice, and shake. Strain into two margarita glasses, garnish with lime wedges and serve.
Shuck the corn and remove all of the silk. Using a sharp knife, cut the corn off the ears into a large bowl. Set aside. Cut bacon into 1-inch pieces. Fry in a large skillet over medium heat, stirring constantly, until crisp, being careful not to overcook. Remove bacon from skillet with a slotted spoon and drain on paper towels. Add the onions and red bell peppers to the skillet with the bacon drippings and saute until the onions are translucent. Add the garlic and corn and saute, stirring frequently, for about 5 minutes. Season to taste with salt, freshly ground black pepper, and a dash of sugar. Pour in the cream and bring to a boil. Immediately reduce heat and simmer until cream reduces and thickens slightly, about 5 minutes more. Crumble the bacon and stir into the corn. Serve immediately.
Bring medium pot of salted water to a boil. Blanch peas until just tender and bright green, about 3 minutes. Drain and transfer to a bowl of ice water to cool; drain well. In a large salad bowl, combine peas, radishes and chives. For Vinaigrette: In a small jar or container with a tight-fitting lid, shake together oil, vinegar, honey, salt, and pepper. Toss salad with vinaigrette and serve.
Blood Orange Honey Sauce: In small saucepan, add honey, blood orange juice and cornflour, whisk well until sauce ingredients are blended. Put saucepan over a medium heat and bring mixture to a boil, whisking occasionally and cook until sauce starts to boil, then remove from heat. Whisk in butter until completely dissolved into the sauce. Set aside and allow cooling until pancakes are ready. Pancake: In a large bowl, add sifted flour, baking powder, salt and sugar, mix well and make a small well in the centre of the bowl with the dried ingredients. Add the egg in centre of the well, then add melted butter, slowly add milk and mix until smooth. (You may not need to add the entire 1 1/2 cups of milk, consistence of mixture needs to be smooth). Using the cooking spray, lightly oil pancake pan or non stick frying pan over medium heat. Once pan is hot, pour approximately 1/4 cup of pancake mixture onto the pan. Brown on one side of pancake then flip, brown other side of pancake, place cooked pancake onto a warm plate. Repeat this step until all the pancake mixture has completed. Note: Only flip once as pancake will become tough and not light. To assemble: Equally divided pancakes on four plates. Equally pour blood orange honey sauce on top of the pancakes and then add strawberries on top of the sauce. Enjoy.
FOR THE CREAM SAUCE:. Place the ingredients in a blender or food processor and process until smooth, adding soy milk or nonfat milk to desired consistency and stevia to taste. . Keeps well in the refrigerator. Delicious over baked or poached fruit and other desserts. FOR THE BLUEBERRY COBBLER:. Preheat the oven to 350°F Pour the blueberries and chunks of apple into a 9 x 13 inch baking dish. In the blender, chop the almonds, oatmeal, and cinnamon and set aside. Mix the water, stevia, vanilla, and tapioca and stir into the berries and apples until well mixed. Sprinkle with the dry mixture. Bake for 30 minutes. Let cool. Serve either warm or cold with Cream Sauce. Serves 8. Per serving: 88.57 Cal. 2.15 Protein. 14.22 g Carb. 0.00 Cholesterol. Reversing Diabetes.Julian Whitaker, M.D.
In 6 quart stock pot, brown ground beef. Stir in remaining ingredients. Bring to a boil, then reduce heat, cover, and simmer approximately 1 hour. Remove bay leaves before serving. Keeps well. Easy to reheat.
Heat oil over medium high heat in a large skillet. Add onions; cook until wilted& starting to brown. Add sugar, vinegar, salt& pepper. Reduce heat& cook gently for 15- 25 minutes or until onions are caramelized& brown. Cool. Roll pastry into a rectangle approximately 12 x 16 inches. I don't use the sheets of puff pastry - I prefer to use the 375gm package of Tenderflake Puff Pastry. I start rolling it out on my counter, then I transfer it to my baking tray (which has been lined with parchment paper) and roll the pastry to fit the tray. Since puff pastry is very "forgiving", you can "cut & paste" if necessary. Spread onions over pastry. Dot with cheese& sprinkle with chervil. If you are preparing this for a party, you can prepare to this point and refrigerate- then bake later. Bake in preheated 400F oven for 20- 25 minutes or until cheese has melted& pastry is crisp. When removed from the oven, it will be puffed right up but allow it to cool for 5 minutes & it will fall back down. Cut into 20 serving pieces - this is easier done with kitchen scissors instead of a knife - then cut each piece in half diagonally.
Blend watermelon pieces in blender for about 1 minute on medium speed. In large kettle, mix melon, sugar, and lemon juice. Bring to a boil. Stir in liquid fruit pectin and boil fifteen minutes, stirring. Skim off the foam and pour into jars. Wipe rims, place lids, screw on bands finger-tight and process in a boiling water bath for ten minutes. Remove to a protected surface to cool undisturbed. Note: this is an adopted recipe, and needs a bit of tweaking. I plan on making the jelly with a thermometer in the future to ensure that the results are consistent. Note #2: I've received questions about the 15 minute time listed in the recipe. Almost all of the watermelon jelly recipes I've found doing a search are for 1 minute. As this recipe has already been reviewed as is, I don't want to alter it too much. But as an alternative, I'd like to give you a recipe from Epicurious.com, whom I've found to be a reliable source. Watermelon Jelly, courtesy of Epicurious.com: 4 cups seeded, diced watermelon, 3 1/2 cups sugar, 2 Tbs lemon juice, 1/2 of a 6 ounce pkg of liquid fruit pectin (1 foil pouch). Instructions: Place diced watermelon in a blender container or food processor bowl. Cover and blend or process until smooth (should have 2 cups watermelon puree). In a 6 to 8 quart kettle combine the watermelon puree, sugar and lemon juice. Bring the mixture to a full rolling boil (a boil that cannot be stirred down) over high heat, stirring constantly with a long handled wooden spoon. Stir in the pectin all at once. Return mixture to a full rolling boil; boil hard for 1 minute, stirring constantly. Remove kettle from heat; skim off foam. Ladle jelly into clean, hot half-pint jars, leaving 1/4-inch head space. Wipe jar rims; adjust lids. Allow to cool completely away from drafts, then store in cool, dark place. Makes 4 half pints. Note #3: from RecipeZaar user Foggy Kitchen come these helpful comments. "Mine did not gel and I had to research why not. Follow directions! Detail on the Pectin box distinctly separates fruit w/pectin -vs- bowl of sugar on side to be added LATER, then briefly fast boiled (the one minute reference).".
Prebake crust 8-10 minutes. Brown and drain sausage and saute onions, pepper, mushrooms and spinach. Divide into 2 shells. Sprinkle 1 1/2 cups cheese into each pie shell. Beat eggs, milk, cream, and parsley together and pour over sausage mixture. Bake 35-40 minutes at 375 degrees.
Preheat oven to 350°F. Gently mix all the ingredients together. Too much mixing may result in a tough meatloaf. Pack into a loaf pan and bake for about an hour.
Mix the first 4 ingredients in a large bowl. Whisk together the next 8 ingredients and add to the salmon mixture. Add sesame seeds to 1 c panko. Form into cakes and coat with panko sesame mixture. Place on baking sheet and chill for 1 hour. Fry for 7 minutes until first side is browned, flip over and fry for 5 minutes more.
Place the potatoes in a pan, add enough water to just cover, bring to the boil and cook until tender. Drain potatoes, allow to cool, then peel and dice. Chop the onions finely. Heat the ghee or peanut oil in a medium-size skillet. Add the mustard seeds and saute until they pop. Add the onions, reduce heat and continue frying until they are soft and browned. Next add the turmeric and chili powder to the skillet, and stir. Finally, add the potatoes, sprinkle with salt and gently toss all the ingredients until mixed together. Can be served hot or cold.
In a 2-cup glass pyrex, stir together brown sugar Splenda, salt, cream of tartar and cornstarch. Stir in evaporated milk and put 1 tbsp of butter in it. Microwave on high for 3 minutes. Stir in vanilla. Reheat if made ahead.
Preheat BBQ or chargrill. Combine water, ginger, lime juice and chilli, stir well set aside. Toss asparagus in oil and grill until charred on all sides. Mix with garlic and sesame seeds. Add soy and reserved ginger mixture. Serve.
Add beef cubes and brown on all sides. Pour 1 cup of water over beef cubes, add bay leaf and let simmer, covered for 1 to 2 hours over low heat. Check every 20 minutes and add water if needed. Never let the water boil away. Place onion , mushrooms,pepper and onion powder into the pot and cook about 5 to 10 minutes until tender. Add wine and bring to a low boil for about 1 minute. Dissolve cornstarch in 2 tablespoons water and add to simmering beef to thicken meat juices. (Stir until thickened to avoid lumps). Remove pot from heat. Seperate beef cubes from the thickened beef juices. Place crepe onto a plate, browned side down. Spoon 1/2 cup beef cube mixture onto crepe. Roll crepe and pour thickened sauce across the crepe. Sprinkle with parsley, if desired.
Using a vegetable peeler or a mandolin, cut the cucumbers lengthwise into thin ribbons. Slice the radishes thinly. In a large bowl, toss the cucumber ribbons with the sliced radishes, chives, rice wine vinegar and the oil. Chill.
In a large serving bowl, add fruit in order given. Sprinkle lemon zest over fruit; stir all. Drizzle syrup over everything, stir again. Serve! How easy was THAT?. VARIATIONS: Figure one fruit per serving (5 fruits = five servings), so try some others--mango or peach chunks, pitted sweet cherries, hulled strawberries, grapes, ripe raspberries or blueberries---do NOT add too many different fruits or the flavors sort of turn to an indefinable "mush"---double up instead. SUBSTITUTIONS: Honey=syrup; orange zest=lemon. IDEA: try it warmed up in the microwave OR serve warm over puff pancakes or waffles.