HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a double boiler to a nice simmer. Mix all the ingredients (except the nuts) together in a bowl. Mix up the sugar as best you can. Pour mixture in the double boiler and cook stirring fairly constantly until mixture is nice and thick but especially as it gets thicker. Cover with Saran Wrap and cool in the fridge until well chilled. Add nuts if you want them. I usually split my cake layer, either round, square or 9 X 13, and put filling in between the layers and then frost the cake. Makes almost 3 cups of filling. I love fluffy white frosting on any cake with this filling.
Vinaigrette. Combine all ingredients to and including the red wine vinegar. Then add everything except the oil and egg. Mix. Now add the oil and egg. Stir gently with spoon. Salad: Combine all the salad ingredients and mix well. Season to taste with salt and pepper. Chill. Serve as salad. NOTE FOR VEGAN IMPORTANT: OMIT THE EGG. It works very well without it. For Ovo vegetarians and all others leave it in unless you cannot consume eggs.
Prepare pudding as per directions. Do not refrigerate (yet). Lay 4 1/2 graham crackers out on the bottom of a 9" x 9" pan (I used a glass baking dish). Top the graham crackers with about 1/3 of the marshmallows in a single layer (they should cover the entire bottom of the glass pan loosely). Pour 1/2 of hot pudding over the marshmallows. Repeat crackers, marshmallows and pudding for next layer. Top with the last of the graham crackers and the last of the marshmallows. Place under broiler for about 3 minutes or until top marshmallows are toasted. Refrigerate at least 4 hours up to overnight. Serve cold.
In a small bowl mix butter, zest, 1 tsp lime juice, garlic, coriander, salt and pepper to taste. Rub both sides of swordfish steaks with remaining 2 tsp lime juice and season with salt and pepper. Grill swordfish on an oiled rack set 5-6 inches over glowing coals until just cooked through, 3-4 minutes on each side. Alternatively, swordfish may be grilled in a hot well seasoned ridged grill pan over moderately high heat. Top each swordfish steak with a dollop of coriander lime butter and serve.
Have ready 2 - 6 ounce ramekins, custard cups, or dessert bowls. In a small bowl, whisk the ricotta with the sugar and vanilla extract. Place the espresso in a large shallow bowl Spoon 2 tablespoons of the ricotta mixture into each dessert bowl. Sprinkle with a little chocolate and a few berries. Dip the ladyfingers in the coffee and lay 2 ladyfingers in each bowl. Repeat the layers: cheese, chocolate, berries, ladyfingers. Cover each bowl with plastic wrap and place in the refrigerator for at least four to six hours. Serve cold.
Tear bread into small pieces. Melt margarine. Pour 1/2 cup of the margarine over the bread, and toss to coat. Let stand about 20 minutes or until margarine is absorbed. Chop lobster into small chunks. Set aside. Add egg yolks, lobster, onion, Worcestershire sauce and mustard. Mix well. Beat egg whites until stiff, then fold into lobster mixture. Shape into 10 patties. In a large skillet, melt remaining 1/4 cup margarine. Add patties and cook gently, until golden brown on both sides. Serve with lemon wedges.
Marinade: In a ziploc bag, combine the first 8 ingredients and refrigerate for 4 hours. Squeeze the lemon juice and throw the lemon in as well. Preheat the oven to 400°F. Combine coconut flour, Parmesan cheese and your choice of seasoning. (I just used black pepper). Dredge the thighs in the coconut flour, Parmesan, and herb mixture. Line a baking tray with parchment paper. Lay the coated chicken thighs, spread out flat. Bake for 45 minutes. Let rest for 5 minutes before serving.
Break up avocado slices. Mix slowly at first in open bowl and then blend all ingredients until smooth.
In medium mixing bowl, mix with spoon, self rising flour, regular flour, sugar, baking soda and salt. Mix well. In large measuring cup, add milk and vinegar. Set aside, five minutes, or use 1 cup buttermilk. Add buttermilk mixture to dry ingredients. Mix in all the dry ingredients. Turn out on a floured board or counter and roll out with a rolling pin that has been floured or sprinkle flour on the top of the dough and pat out with your fingertips until 12x14-inch. Cut in 2-inch strips, then cut three strips together across at an angle. Do this until you have at least 36 or more little "dough fingers" or 14 to 18 bread sticks. The length can be 2 to 4 inches. In medium frying pan, portion the butter or margarine in 4 amounts. Add to frying pan on medium heat. Add 9 to 10 dough fingers and fry on each side. You may have to turn the heat down a little after the pan gets hot. Place on paper toweled plate and keep warm in 250°F oven if desired. Or, preheat oven 400* spray Pam on baking pan and bake 12-14 minutes.Last 3-4 minutes of baking brush on melted butter or margarine. Right before serving warm the honey, add lemon juice, stir, then the bitters if desired. Note: You may use buttermilk in place of the vinegar and milk.
Place spaghetti into greased 8*12 pan. Mix together margarine, onion, (I use dehydrated since my family doesn't like a lot of onion, and to make things easier.) and lemon juice. (The original recipe also calls for 1 4 oz can of mushrooms, which we don't like.) Microwave this in a 2 qt dish on high until margarine is melted and onions are soft. Stir in flour, salt, paprika and nutmeg, until smooth. Microwave 1 minutes on high. Stir well. Gradually stir in broth. Microwave on High 8-10 minutes, stirring every 2 minutes, until thickened. Mix in milk and turkey. Pour over spaghetti. Sprinkle with cheese and paprika. Microwave at medium high 10 to 12 minutes.
In a large bowl, with a mixer on medium speed, beat 11/2 cups butter, sugar, orange peel, and vanilla until smooth. Beat in egg, until well blended. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see notes). Mix in cranberries and coconut. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12" x 15" baking sheets. Bake in a 350°F regular or convection oven until cookie edges just begin to brown, 11 to 15 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely. NOTES: The mixture may look dry until it comes together as a dough. If its too crumbly to form into balls, the dough need to be mixed longer; it should be a smooth homogeneous mass.
Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside. Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Preheat the oven to 400°F. Take the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil. Brush the dough with olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. Enjoy! Note: This goes good with Black Olive Mayonnaise!
.Marinate the venison in the soy sauce, brown sugar, and worchestershire sauce at least 3 hours, overnight if possible. Cut the tenderloin length-wise into 2 in wide strips. Wrap each strip in bacon, securing with wet toothpicks. Sprinkle wrapped strips with garlic salt and Lime Pepper seasoning. I grilled mine over charcoal. Use indirect heat to cook for the first 20-30 minutes, then at the end place the strips directly over the hot coal, turning frequently until the bacon is all brown and bubbly. Let cool. Take the wrapped strips and cut into smaller strips. Place on a flour tortillia, add cheese, avocado and sour cream and ENJOY!
Brown ground chuck and onions in large fry pan. Add remaining ingredients and simmer for 45 minutes to an hour, or simmer in crockpot. Serve with Santitas White Corn Restaurant Style Chips, shredded Monterey Jack cheese, and sliced avocados, if desired. This recipe makes a lot of soup, and it is even better the second day, if there is any left over.
Preheat oven to 350. While the rice is cooking, saute the garlic for 3 minutes, add the pepper, cumin, parsley, tofu, and tamari and cook for 5 more minutes. Add the cooked rice and mix well. With a spoon, scoop some of the filling in the upper half of the empanada round, making sure to leave a large enough border. Fold the lower half over the top part to form a semi-circle. Press the edges together and go around the edge with the teeth of a fork to seal it. Place on a non-stick cookie sheet and bake for 20 minutes or until golden.
Beat egg whites and cream of tartar until light and fluffy. Make sure you don't get ANY yolk in it. If you do, start over! Using a metal bowl is best. Gradually add sugar to egg white mixture and continue beating until mixture stands in stiff peaks. Gently fold almonds into meringue with extract and food colouring (optional). Drop meringue by teaspoonful onto lightly greased baking sheet. Bake at 300F for 30 minutes. Let cool.
In the top of a double boiler set over simmering water, combine the chocolate with the cream and Grand Marnier. Stirring occasionally, cook until mixture is smooth and heated through. Transfer to individual serving dishes, if desired, and arrange fruit around the fondue for dipping. Garnish with mint leaves, etc, if desired.
Put the tomatoes, sugar, onion, garlic, rosemary and stock into a large pan and bring to the boil. Simmer over a low heat for 15 minutes, stirring occasionally, until the tomatoes have broken down and the sauce has thickened. Meanwhile, cook the rigatoni in a large pan of slightly salted boiling water according to the packet instructions. Add the broccoli and green beans 3 minutes before the end of the cooking time. Drain the rigatoni and vegetables and toss with the cherry tomato sauce. Season to taste and serve immediately.
Preheat oven to 200°C Brush two 12 hole madeleine moulds with melted butter and sprinkle over caster sugar. Stir butter and honey in a small heavy based saucepan over a low heat until melted and combined. Remove pan from heat and set aside to cool until lukewarm. Break eggs into a medium mixing bowl and add the extra sugar and vanilla. Beat with electric beaters until the mixture is very thick and creamy. (This step could take as long as five minutes). Double Sift the flour and baking powder and then add it to the egg mixture. Fold in using a large metal cooking spoon. Do this step quickly and only until just combined. Add the cooled butter mixture and the rinds. Stir gently until well combined. Using a large spoon half-fill the madeleine moulds with the batter' Gentley shake the pans after filling to help settle the mixture. Bake for 7 to 8 minutes or until the cakes are golden and bounce back when lightly pressed with your finger. Remove the moulds from the oven and stand for 2 to 3 minutes. WHile still warm, carefully loosen each cake with a small palette knife or table knife'. Lay cakes flat side down on a wire rack to cool a little more -- just a few minutes is fine. Serve whilst still warm and dust with icing sugar. for up to 5 minutes. Madeleines will keep for 3-4 days stored inan airtight container. They are suitable to freeze and should only take a few minutes to thaw.
Heat a 12" skillet on medium heat and cook bacon until crisp. Remove bacon and set aside, reserving drippings. Add potatoes to skillet and cook on medium high heat until crispy and browned. Turn out potatoes into a 9" pie plate and press to form a crust on bottom and sides of plate. Cover and chill 30 minutes. Meanwhile preheat oven to 350 degrees. In a medium mixing bowl, whisk together eggs and milk. Add bacon and cheese and combine well. Pour egg mixture into potato crust and bake 40 minutes or until knife tests clean.
Place first 5 ingredients in a large bowl, mix the dressing in a small bowl, then add to the ingredients in the large bowl.
Heat 2 teaspoons oil in a big nonstick skillet over medium-high heat. In a small bowl, mix together the paprika, Old Bay, sugar, and 1/4 teaspoon salt; sprinkle mixture over chicken. Put chicken in the skillet; cook 2 minutes on each side. Wrap handle of pan with foil. Place pan in oven; bake in a 350° oven for 6 minutes or until chicken is done; cover and keep warm. Heat 1 teaspoon oil in a large saucepan over medium heat. Add 1 cup onion and garlic; stir/saute for 3 minutes. Stir in 1/4 teaspoon salt, rice, Tabasco, and black-eyed peas; cook 3 minutes or until well heated, stirring often. Spoon about 3/4 cup rice mixture into each of 4 bowls; top each with 1 chicken breast half. Sprinkle each serving with 1 tablespoon green onions.
Preheat oven to 350 degrees. Grease a 8 inch round tin. Melt butter in a double boiler. When butter is half done melting, add the sugar. When the butter is completely done, add the white chocolate. (Strictly speaking, you could add the butter, sugar and white chocolate at the same time, but I find this easier). All while you are melting things, stir frequently. Just as the white chocolate and the butter are completely melted, remove from double boiler. Mix in egg yolks, one by one. Mix in almond meal. Whip egg whites until stiff peaks form. Gently fold egg whites into mixture. Pour mixture into prepared tin. Bake for fifty minutes. The cake may look rather brown, but that's perfectly fine. I serve mine in the tin, dusted with sugar for decoration.
Preheat oven to 500°F. Season cod with salt and pepper. In a large shallow baking pan toss zucchini, tomatoes, onions, bell pepper, garlic, and thyme with oil and salt and pepper to taste and spread in one layer. Roast vegetables in middle of oven 20 minutes, or until they begin to brown. Arrange fish over vegetables and roast 7 minutes, or until it just flakes with a fork. While vegetables and fish are roasting, in a small skillet toast bread crumbs with parsley and salt and pepper to taste over moderate heat, stirring, until golden, about 5 minutes. Transfer fish carefully to a plate and keep warm, covered. To vegetables add water, soy sauce, lemon juice, and Worcestershire sauce and stir to loosen brown bits from bottom of pan and break up tomatoes. Divide ragout among 4 plates and top with fish and bread crumbs. Serves 4.
In a pot bring water and potatoes to a boil; cover and simmer 10 minutes or until tender. Drain, reserving 1/2 cup liquid. Return potatoes to pan and add 1/4 tsp salt. Mash potatoes using 1/3 - 1/2 cup of the potato liquid. In a measuring cup mix together broth and 2 tablespoons flour. Coat steaks with remaining flour (2 TB), 1/4 tsp salt and the pepper. Spray skillet with Pam and set over high heat. Add steaks and cook 2 minutes per side. Stir in mushrooms and broth mixture; bring to a boil. Cover and simmer 20-30 minutes. Uncover and cook until gravy thickens. Serve with mashed potatoes.
Preheat and grease pancake griddle, medium heat. In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda. Add the eggs, cream and seltzer and mix lightly until blended. Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes. Flip over when golden brown on the underside and bubbles appear on the top. Cook for about another 2 minutes, or until golden brown on the underside. Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.
Blanch tomatoes in boiling water for 2 minutes then plunge into cold water; skin will peel off easily then chop tomatoes into chunks. To make chicken: Preheat oven to 325°. Wipe chicken parts with damp paper towels; season with salt and pepper. In a large heavy pot or dutch oven, brown chicken in olive oil; season with salt and pepper. During last 5 minutes of browning, add green onions; cook until greens wilt and white stems turn golden; add tomatoes, dill and sherry; cover and bake for 1 hour, remove chicken to a platter. Spoon sour cream substitute into pot; stir with juices from chicken; place pot over low flame and put chicken back into the sauce. Simmer for 10 minutes. DO NOT let the sauce boil or it will curdle.
Slash the fat (skin) with a sharp knife (or get the butcher to do it for you). Rub salt into the skin and into the slits. Place in a roasting tin with a cup or 2 of water. Roast in oven at 200°F/220F for 3 hours. Every half hour turn over the knuckles and make sure the water does not evaporate. Replenish as necessary. Chop the onion in 6 lengthwise. At the last turn break up onion a little and drop into the roasting tin. Remove knuckles from oven and allow stand for 10/15 minutes. Place liquid in a separator and remove excess fat. Use remaining liquid to make required quantity of gravy, adding the cooked onions. Serve with sauerkraut and semmel (bread) knodel for a traditional meal or with boiled cabbage a a large roast potato per person for a simpler finish.
In a large bowl or shallow baking dish, mix the honey, 1 teaspoon salt, pepper, and flavoring of choice into the buttermilk. Add the chicken and turn to coat. Preheat oven to 200 degrees. Heat the oil in a large (12-inch) skillet over high heat until it reaches 375 degrees. Meanwhile, mix the flour and 1 tablespoon salt in a doubled paper bag (I've also used a large ziploc bag). Drop about 8 chicken strips into the flour, close the bag, and shake to coat the chicken. Place the chicken pieces on a wire rack set over a baking sheet (or newspaper for easy cleanup). Repeat with the remaining chicken. Working in 4 batches, drop the chicken pieces into the hot oil and fry until golden brown, turning if necessary to ensure even browning, about 3 minutes. Transfer to another wire rack set over a baking sheet to drain. Keep first batches warm in the oven while the rest of the chicken cooks, making sure the oil comes back up to 375 degrees after each batch.
Blend everything except the ice until smooth. Add ice; continue to blend until thick and creamy. Garnish with a dollop of whipped cream and a dash of cinnamon, if desired.
Preheat oven to 350F and grease baking pan. Pound turkey breast, to be 1/4" thin. Bring a small saucepan of water to a boil. Using tongs, briefly dip spinach leaves one at a time into the boiling water to blanch- just a few seconds per leaf or they will get soggy- they should still be mostly raw. Pat dry and set aside on a plate. Place chopped pinenuts onto a small plate and roll each chunk of boursin cheese in the nuts to coat and set aside. Lay pounded turkey breasts on top of a sheet of wax paper on your counter and season both sides of each breast with salt& pepper (to taste). Set dried blanched spinach leaves on top of each piece of turkey. Next, place a nut coated cheese chunk on top of each turkey piece in the center. Fold turkey ends up over the cheese to make a bundle, securing with toothpicks if needed. Set turkey bundles in a greased baking pan and cover with foil. Bake at 350F oven for 30 minutes or until the turkey is tender and cooked all the way through. Meanwhile, combine white wine, vinegrette dressing, and abricot jam in a small skillet. Cook over medium-high heat until reduced by half (this may take several minutes). If the sauce is ready before the turkey, simply remove from burner and reheat slightly before pouring over the cooked turkey bundles. Place a cooked turkey bundle onto each serving plate, with apricot sauce ladled over the top. If you like, decorate each plate with a few sprigs of fresh green herbs.
Heat olive oil in a frying pan and fry the peppers until they have browned all over. Be careful they spit! Put them in a plastic bag to sweat for 5 minutes and then peel removing the seeds and add to a small blender or multi-chopper. Chop semi-dried tomatoes and add to blender. Try to use plump semi- dried tomatoes in olive oil as they taste better. Add garlic powder, onion powder, vinegar and a little olive oil. Blend until mixture becomes a thick red paste. Keep in a small glass jar in the fridge covered with a layer of olive oil to keep it from spoiling. It should last several weeks.
Preheat oven to 350°. Cut wax paper to fit the bottom of (3) 9 x 1 1/2-inch round pans. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper. In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well. Measure the 1-1/4 cups of milk in a 2 cup measuring cup then add enough vegetable oil to bring the liquid up to 1-1/3 cups. (I did the math and figured out it is 1-1/4 cups milk + 4 teaspoons vegetable oil). Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed. Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted near center of cake comes out clean, or until cake springs back when touched lightly in the center. Cool cakes on wire racks for 15 minutes; remove from pans and cool completely. Frost as desired.
1 Mix your buckwheat and regular flour in a bowl. 2 Dissolve sugar and salt into your measured luke warm water. 3 Whip the egg yolk and whites (you can skip the yoke if preferred). 4. Combine the eggs and the rest of liquid ingredients in bowl and stir together. 5 Put all the liquid in the bottom of the maker and pour dry ingredients on top. 6 Make an indentation on top of the flour pile and place your 3t of yeast on top of the dry mix. 7 Set your machine to your regular bread recipe (or the one that does not pre-heat -- remember the recipes uses eggs the preheat will coagulate the egg protein). This is a 1K loaf so comes out pretty big. The loaf comes out pretty dark so if you have a crust color selector choose the lightest setting.
Bring a saucepan of water to the boil. Drop in the okra and boil for 2-3 minutes. Rinse under cold water, then drain again. Serve with the dipping sauce. Dipping Sauce: Grate the ginger into the soy sauce just as you are serving the okra.
Saute onion and celery until translucent and tender. Boil lasagna noodles as directed. In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture. To make the "sauce", in a separate bowl, empty the cans of soup. Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined. Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce. Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce. Top with half of the chicken/stuffing mixture and more sauce. Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top. Top with the remaining 3 lasagna noodles and the rest of the sauce. Bake for 1 hour, covered with aluminum foil. Remove from oven and let sit 15-20 minutes. Enjoy with a nice green salad.
In a large bowl combine all ingredients, except crab meat and bread crumbs. Using gloved hands, gently mix in crab meat, then add bread crumbs. Spread a thin layer of plain bread crumbs on your work surface. Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round. Refrigerate. In a saute pan heat 2 tablespoons of oil. Gently slide in two crab cakes at a time. Brown on one side approximately two-to-three minutes. Turn and brown the other side. Turn down heat and simmer crab cakes another 5-8 minutes.