HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine cornmeal & buttermilk, set aside. Stir all dry ingredients together. Mix melted butter and beaten egg together, if using honey instead of sugar add it to the wet ingredients, then add to cornmeal mixture. Stir cornmeal mixture into dry ingredients, just until moistened. Scoop into paper lined muffin tins. Bake at 400 degrees for about 15 minutes. Cool slightly and enjoy with butter and honey or jam.
Grease a 9x13 baking dish and preheat oven to 350. mix pudding mix into milk and cook pudding according to package directions. let cool a bit and add dry cake mix into pudding and mix well. pour into prepared baking dish and sprinkle top with butterscotch chips and then nuts. bake at 350 for 35-40 minutes.
Rinse rice in strainer until water runs clear. Bring rice, 2 1/4 cups water, and to simmer over medium heat. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 16 to 18 minutes. While rice cooks, chop onion and drain tomatoes. Microwave oil, raisins, chili powder, cocoa, and onion in bowl, stirring occaisionally, until onions is softened, about three minutes. Process broth, peanut butter, tomatoes, and onion mixture in blender until smooth, about 1 minute. Transfer puree to 12 inch skillet; set aside. Drain and rinse beans. When rice is finished cooking, add beans, cover and let sit for 10 minutes. Meanwhile trim chicken, pat dry. Season with salt and pepper. Add chicken to skillet with sauce and bring to simmmer over medium heat. Cover skillet, reduce heat to medium low and cook until chicken is done and sauce is thickened. While chicken cooks, mince cilantro. Grate 1 teaspoon lime zest and squeeze 1 tablespoon juice from lime. Cut remaining lime into wedges. Add 1/4 cup cilantro and lime zest and juice to rice and beans, fluff with fork to combine. Sprinkle chicken with remaining cilantro and serve with rice and beans.
In a small bowl mix 1 tablespoon of barbecue sauce for each egg. Beat well with a fork or egg beater. Cook mixture in a small skillet as you would regular scrambled eggs. Serve with your favorite breakfast items, bacon ham, sausage potatoes, etc. Top with cheese sauteed bell pepper and onions, etc.
Preheat oven to 350°F. Mix butter, sugar, eggs, and vanilla. Mix chickpea flour, salt, soda, and baking powder in a separate bowl. Add dry ingredients to wet ingredients and mix thoroughly. Stir in chips and nuts. Drop by the tablespoon onto a baking sheet. I use parchment paper, but if you don't, grease the baking sheet. (If your dough is very thick, push it down and spread it out a little. My dough was soft and sticky, and it melted and spread out in the oven.). Bake at 350F for 10-15 minutes. These cookies will have to be a little darker than golden brown so that they will set and hold together. Let cool on the baking sheet for a few minutes before removing. Cool completely on a wire rack.
In a large bowl (or KA Mixer) cream together shortening and butter. Stop and scrape down, start again till creamy. Add cut-up cream cheese and cream again, scraping down sides till fluffy on high. Add vanilla extract and blend. Add at time confectioner's sugar, starting on low speed as to not spray sugar all over, then increase speed till blended each time and scrape down each time. You may add salt if you need to. Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy. Also you may have to chill frosting after completed.
Heat oven to 400°F (205°C). Combine flour, 5 tbs sugar and salt in large bowl; cut in butter and work until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape dough into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Fill unbaked pie crust with dry beans and cook in preheated oven for 15-20 min or until done. Bring cream to a boil and mix in chopped chocolate. Stir until chocolate melted and the mixture smooth. Add vanilla extract. Bring water and 5 tbs sugar to a boil and add pears. Let simmer for 10 minutes. Slice pears. Line the bottom of pie with pears, cover with chocolate cream. Let cool completely before serving. Note: with the remaining pastry dough you could shape leavs or hearts to decorate the finished pie.
Preheat oven to 350 degrees F & grease a 9"x5" loaf pan. In a large bowl, beat cream cheese & sugar until light. Beat in yams, eggs, vanilla, cinnamon & nutmeg. Stir in bisquick & cranberries until just blended ~ DO NOT OVER-MIX! Spoon mixture into prepared pan. Bake 45 to 60 minutes or until wooden pick inserted in center comes out clean. Remove from oven & cool in pan 15 minutes. Remove from pan & cool completely on wire rack. When completely cool, wrap in plastic food wrap. Serve at room temperature or cold, & refrigerate leftovers.
add all ingredients in order, except sunflower seeds, to bread machine pan. after 1st. knead, turn machine off, then restart, or use your 2nd knead option if you have one. add sunflower seeds at beep. I use a normal cycle, with a medium color, but a dark color would do well also. if dough seems too stiff during kneading process, add water, a tablespoon at a time, until consistancy is right. I cut laf in half lengthwise first before slicing. This bread is very heavy and filling.
Wash the fish, pat dry with kitchen paper and cut into small pieces. Place into the bowl of a food processor with the coriander, salt, pepper, eggs, cream or yoghurt, half the breadcrumbs and the lemon juice and process for 45 seconds until the mixture is smooth and creamy. Chill the mixture for an hour. Whizz all the sauce ingredients together in a food processor or blender to make a smooth sauce. When you are ready to cook the fish balls, pre-heat the oven to gas mark 6, 400F (200C). Heat a little oil in a heavy frying pan. Using your hands, form the fish mixture into snooker sized balls, roll them in the remaining breadcrumbs and fry them gently, turning them occasionally until they are an even golden brown. Place the cooked fish balls in a shallow baking dish and pour over the sauce. Bake in the oven for 20 minutes until bubbling.
Peel, core, and cut apples into small pieces. Place in greased pie plate. Sprinkle with a little sugar. Cream the rest of the sugar with remaining cake ingredients. Beat well and pour over apples. Bake 30 minutes at 350 degrees. While cake is baking, prepare streusel. In medium bowl, combine 1/2 cup firmly packed light brown sugar and 1/2 cup unsifted flour; cut in 1/4 cup cold margarine or butter and press together with your fingers until crumbly. Remove pie plate from oven after 30 minutes of baking and top with streusel. Bake for another 15-20 minutes until golden. Let cake cool for 10-15 minutes. Cut in slices and serve warm or cold with warm vanilla sauce. For sauce, microwave all ingredients until thick and clear (or heat in a saucepan on medium, stirring often). *Don'tforget the vanilla ice cream! It's soooo good together.
Heat butter and enough oil to fill a shallow skillet on the stove top on medium high heat. Place orange peels and place in heated oil until the oil becomes arromatic. While oil is heating mix Cream Cheese, Bananas ( I only use one but if you like a stronger banana flavor use two), and sugar ( to taste) together and whip until the texture becomes light and fluffly. Place corn tortilla in oil for a second to make them pliable and easy to work with. Dust with cinnamon on both sides. Place a tablespoon of filling in middle and roll tightly ( I also make small pouches). Place in oil seam side down until lightly brown. Note: You should work in an assembly line. Once one is brown on one side flip and place another down. The oil will eventually start to smoke so try and work quickly. Trust me it's well worth the effort.
Cook the bacon until crisp. Drain saving 2 tablespoons of pan drippings. Saute the onions in the drippings until tender. Add in the brown sugar,vinegar, salt, mustard and garlic powder. Simmer uncovered for 15 minutes or until the onions are brown. Combine the beans in the crock pot. Add the onions mix and bacon; stir well. Cover and cook on low for 6-8 hours or until the beans are tender. Enjoy!
Preheat the oven to 425 degrees F. Grease an 8 inch square cake pan. Mix the cornmeal,flour, sugar, baking powder, and salt in a large bowl. Add the milk, egg, and shortening or bacon fat, and blend well. Spoon into the pan and bake for about 20 minutes. Cool and cut in squares.
Simmer soups, sauce and green chili peppers. Brown hamburger meat and onions then add to soup mixture. Place Doritos in casserole dish and pour soup & meat mixture on top. Then top off with the cheese. Bake in 350 Degree oven for 35 minutes or until cheese starts to brown.
Squeeze juice and seeds from tomato halves into a fine-mesh sieve over a bowl, reserving juices; discard seeds. Finely chop tomatoes. Heat 2 T. oil in a large nonstick skillet over medium heat. Add garlic to pan; cook 30 seconds or just until garlic begins to brown, stirring constantly. Add tomatoes, reserved juices, 1/2 t. salt, and pepper. Increase heat to medium-high; cook 15 minutes or until liquid almost evaporates, stirring occasionally. Bring 6 quarts water and remaining 2 T. salt to a boil in an 8-quart pot. Add pasta to pot; stir. Cover; return water to a boil. Uncover and cook 8 minutes or until pasta is almost al dente. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking water. Add hot pasta and reserved cooking water to tomato mixture. Cook 5 minutes or until sauce is thick and pasta is al dente, tossing to combine. Remove from heat. Sprinkle with basil; toss. Place 1 cup pasta mixture on each of 6 plates. Drizzle each serving with 1/2 t. of remaining oil; sprinkle with 1 T. cheese.
Heat the oil to medium in a large skillet, or buffet casserole (it has to be able to hold the liquid and take a lid). Saute the chicken until golden brown on both sides. Remove to a plate or bowl and reserve. Saute the shallots until soft but not brown. Add the mushrooms, put on the lid, and cook for 3 minutes. Add the flour and cook, stirring, for 1 minute. Add the white wine, stirring as you do, then the brandy, tomato paste, and chicken stock. Bring to a simmer, stirring; then reduce the heat. Add the tarragon. Put the chicken and juices back into the pan. Cover and simmer for 45 to 60 minutes, or until the chicken is tender. Serve directly from the buffet casserole, or remove to a platter. If your parsley is not bitter tasting, sprinkle with chopped parsley.
Cut the potatoes into chunks and boil. Finely chop the shallot and 175g of chorizo. Chop the semi-cured chorizo into chunks and half the cherry tomatoes. Preheat the oven to 200C/400F/Gas 6. Make a deep cut in the side of each chicken breast to create a pocket. Fry shallot over a medium heat for 1-2 minutes until just softened, then set aside. In a bowl, mix together the shallot, chorizo, parsley and lemon zest and black pepper. Fill each chicken breast with the mixture and season the outside. Heat olive oil in an ovenproof frying pan over a high heat and fry each breast for 1-2 minutes each side or until golden-brown. Transfer to the oven and cook for 15-18 minutes, or until cooked through (the juices should run clear when pierced). Remove the chicken and set aside on a warm plate. Whilst the chicken is cooking, fry the chorizo chunks over medium heat for 2-3 minutes until the oil comes out of the chorizo. Add the potatoes and fry for 3-4 minutes. Add the tomatoes and fry for 2-3 minutes. Melt the butter over a medium heat and fry the spinach until just wilted and season. To serve, place a bed of spinach on the plate, carve the chicken diagonally into three pieces and place on top of the spinach. Spoon the chorizo and potatoes onto the plate and drizzle with the juice form the chorizo pan.
Set oven to 450 degrees. In a bowl, combine 3/4 cup sugar and 2 Tbsp flour; add in the sour cream, egg, vanilla and salt, beat until smooth. Fold in the chopped apples; mix thoroughly. Pour into pie crust. Bake at 450 for 15 minutes; reduce the temperature to 325, and bake for 30 minutes more; remove from the oven. In a small bowl, combine 1/3 cup sugar, cinnamon, 1/3 cup flour and butter; mix thoroughly. Sprinkle the mixture over the pie filling. Return to oven; bake 20 more at 325 degrees. Remove; let cool.
Spread each ingredient. Sprinkle jello over third layer. make cake mix to directions on box. mix the 1/2 cup brown sugar with cinnamon. Bake 350 for 35 to 40 minute. Use spring test to check doneness.
Clean the clams under cold water, ensure that they are live (solid sound when thumped with clam knife). Open and shuck the clam, returning it to half of the shell, arranged around the edge of a microwave safe plate. Put one pat of butter on the clam and sprinkle with garlic salt to taste. Microwave until the butter just melts (20-25 seconds. Serve, enjoy the juice, too!
In a mixing bowl, stir together 2 cups all-purpose flour and 1/2 teaspoon salt. Using a pastry blender, cut in 2/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened. Divide dough in half. Form each half into a ball. On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edge into a circle about 12 inches in diameter. Unroll into a 9-inch pie plate being careful not to stretch pastry. In a large bowl, stir together the 1/3 cup sugar, the cornstarch, and the salt. Add the apples and gently toss until coated. In a small bowl, stir together maple syrup, whipping cream, and vanilla. Pour over apple mixture. Fold until combined. Transfer to the pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Roll out remaining pastry and cut into 1/2-inch-wide strips. (Or roll out second portion of pastry to form a top crust; cut slits.) Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Brush pastry with milk and sprinkle with sugar. To prevent overbrowning, cover edge of pie with foil. If you like, place the pie on a baking sheet to catch drips. Bake the pie in a 375 degree F oven for 25 minutes. Remove the foil. Bake the pie for about 30 minutes more or until the top is golden. Serve warm or cool. Note: To make pastry cutouts on top of pie, roll out pastry scraps about 1/8 inch thick and use small cutters to form leaf shapes. Moisten with water and place atop unbaked crust.
In a small skillet, heat oil over medium-high heat. Add onion and garlic; cook, stirring, until onion is golden, about 5 minutes. Add rice and saute for 1 minute. Add broth, and season with salt and pepper to taste; bring to a boil. Cover and reduce heat to low. Simmer until rice is tender and most of the liquid is absorbed, about 45-50 minutes. Check rice occasionally and add water if necessary. Uncover and let rice stand for 5 minutes before serving.
Into a deep, round casserole dish (about 9 inches wide) sprayed with nonstick spray, pour egg substitute and milk. Add shredded cheese, tomatoes, garlic powder, and black pepper. Mix well, and then set aside. Bring a large pan sprayed with nonstick spray (butter-flavored spray if you have it) to high heat. Stirring occasionally, cook peppers, onions, and mushrooms for 2 minutes (just long enough to brown the outsides). Add veggies to the casserole dish, and mix well. Place dish in the oven and cook for 30 minutes. Next, carefully remove the dish from the oven and evenly cover with parm-style topping. Return it to the oven, and cook for 20 - 25 minutes longer (until the top has puffed and is firm). Allow to cool slightly before cutting. Then, if you like, finish off with the optional ingredients (or any of your fave omelette toppers!). MAKES 4 SERVINGS.
Add chicken to crock pot along with soy sauce, honey, garlic cloves and hot sauce. Set crock pot to low and cover. Stir once 2 hours into cooking and then cook addition 2 hours. Remove garlic cloves.
Place chopped rosemary in baking dish. Add olive oil, garlic, and lemon juice and stir well. Place chicken in mixture in dish, skin side down. Turn to coat with mixture. Cover and place in fridge for one hour. Preheat oven to 450 degrees. Bake chicken uncovered for 15 mins. Turn chicken pieces and add baby potatoes, turning potatoes to coat with juices in pan. Reduce heat to 375 degrees and bake for 25 mins. Remove from oven and remove potatoes from pan. Keep potatoes warm. Put chicken under broiler for a few minutes until nice and crispy. NOTE: Watch carefully while under broiler because juices and oil in pan will get very hot. Spoon pan juices onto chicken pieces and baby potatoes and serve.
Place pork in a large, heavy zip-lock plastic bag set in a shallow dish; set aside. For marinade, in a small bowl combine ketchup, soy sauce, brown sugar, wine (or lime juice), ginger and garlic. Remove 1 cup of the mixture to a small bowl; cover and chill until needed. Pour remaining mixture over pork; seal bag. Marinate in refrigerator for 4 to 24 hours, turning bag occasionally. Drain pork. FOR CHARCOAL GRILL, arrange coals around a drip pan. Test for medium-high heat above the pan. Place pork on grill rack over pan. Cover and grill 20 minutes. Brush with 1/4 cup of the reserved marinade. Cover and grill 15-20 minutes more or until an instant-read thermometer registeres 155°F when inserted into thickest part of the meat. FOR GAS GRILL, preheat grill. Reduce heat to medium-high. Adjust for indirect cooking, and grill as directed above. Remove pork from grill. Cover pork with foil and let stand 10 minutes before slicing. (The pork will rise another 5°F during standing.). Meanwhile, place reserved 3/4 cup of marinade in a small saucepan, and heat through. Pass the sauce with the pork. Garnish with lime wedges and sprigs of fresh herbs.
Preheat oven to 350 degrees. Cook onion and garlic in microwave for 2-3 minutes until tender. Combine onion and garlic with sage, parsley and bread crumbs, 3/4 cup applesauce, egg, cinnamon, cardamom, salt and pepper in large bowl and mix well. Stir in beef and pork and mix gently just until combined. Shape mixture into loaf and place in a 1 quart baking dish. Bake at 350 degrees for 1 1/2 hours. Meanwhile, make Apple Glaze. Combine 1 cup applesauce, apple liquour, mustard and brown sugar in small saucepan. Heat and stir until well blended. After the meatloaf has been in the oven for 1/2 hour, spoon some of the apple glaze over and continue baking. Baste with the glaze every 20 minutes until internal temperature registers 160 degrees. Remove from oven and let meatloaf sit for 15 minutes before serving.
If using red potatoes, scrub skins off: DO NOT PEEL; then cut potatoes into quarters. If using Yukon Gold potatoes, peel and cut into chunks. Place potatoes in a large saucepan or cooking pot, cover with water and bring to boil on high-heat. Reduce heat to medium-low and boil gently, partially covered, until fork-tender; 15 to 20 minutes. Meanwhile, pour 1 1/4 cups of milk into a 4 cup microwave safe measuring cup. Add sour cream, garlic, 1 tablespoon of mustard, salt and pepper. Whisk until mustard is well blended. Microwave on HIGH (full power) until hot, about 2 to 3 minutes, stirring half way through. Drain water from cooked potatoes and discard. Return the potatoes to the saucepan and place on the hot burner and stir potatoes until the liquid evaporates. Turn burner off and mash potatoes using a potato masher. Stir in enough hot milk mixture to make potatoes creamy. Stir in cheese and mix well until melted and blended. Add remaining 1 tablespoon of Dijon mustard and mix well to incorporate. Adust seasonings to taste. Serve hot when ready. NOTE: Padano cheese is the next best to Parmigiano Reggiano cheese, less expensive and is almost as good. This recipe doubles well.
Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy and gross. add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varietys. I like shallot in this as well. just think hearty for your greens. throw the whole mess in a big big bowl. toss your seasonings on top, and if you like a handful of nuts. then drizzle on the oil and lemon juice. This is where it gets messy! get your hands in there and rub the oil and acid into your greens. this helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer and happier. I know it sounds all hippy dippy, but it makes a difference i swear. now put a lid on it and let it sit. If your making it to eat today, let it sit on the counter for a few hours before serving. serving it tomorrow and beyond? toss it in the fridge! This will keep for at least a week! Variants!: Like I said, I've done this with so many different oil/acid combos. try balsamic and olive oil, apple cider and red wine vinegar and avoccado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. its the seasoning thats in fattoush salad that adds that bitter lemony flavor. have fun with it!
In a large saucepan over medium heat, warm the milk, stirring occasionally, until it registers 160°F on an instant-read thermometer. Transfer the milk to a large bowl with a pouring spout and let cool to lukewarm. Pour 1/4 cup of the milk into a small bowl and whisk in the yogurt starter. Whisk the starter mixture into the large bowl of milk, making sure to incorporate all of the starter. Pour the milk into yogurt jars, dividing evenly, and place in a yogurt maker. Process for 13 hours according to the manufacturers instructions. Line a fine-mesh sieve with coffee filters or 4 layers of cheesecloth and place over a bowl. Pour the yogurt into the sieve and cover with plastic wrap. Refrigerate until the yogurt is thick, at least 8 hours. Transfer the drained yogurt to a clean bowl and stir until smooth. If the yogurt is too thick, like cream cheese, whisk a little of the strained liquid (the whey) back into the yogurt. To serve, divide the yogurt among 4 shallow bowls. Top with the pears and nuts and drizzle with the honey.
In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, shortening, and vanilla extract until well blended; add to the flour mixture. Add the Coke, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Bake in a preheated, 350°F oven for about 1 hour or until a wooden toothpick inserted in the center comes out clean. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing.
Put the pears, plums, apricots, figs and cherries in a saucepan and add water just to cover. Add the sugar and lemon juice, stir and bring to a boil. Reduce the flame and cook over a low flame for 10 minutes. Drain the fruits, reserving the syrup. Distribute the fruits on a baking pan and place in an oven that has been heated to 120 degree Celsius just until the fruits are dry (about 30 minutes). Pour the wine into a saucepan and add the honey and reserved syrup, stirring well. Bring to a boil and boil over a moderate flame for about 5 minutes. Add the mustard, mix well and remove from the heat. Put the fruit into sterilized jars and pour the syrup over to barely cover. When completely cool, seal carefully and store in a cool, dry place. (May be stored for up to 6 months in completely sterile jars. Once the jars are opened, refrigerate).
Place carob chips and peanut butter in a small bowl and melt in microwave (or in a double boiler). Stir until evenly combined. Stir in nuts and quickly drop by teaspoonfuls onto waxed paper. Let set until hard. Store in refrigerator.