HumbleIntelligence/food-ner-1-Million huggingface dataset:
mix sugar,mustard and salt. blend in 2 tbs cider vinegar and the grated onion. gradually beat in oil. Beat until thick and light. slowly beat in yhe remaining cider vinegar. stir in celery seeds. cover tightly and shake vigorously to blend well. store covered in refrigerator. Pour over salad and toss and enjoy.
Place all the above ingredients in the order appropriate to your bread machine. Set to "Dough" cycle. When cycle is complete, place in a bowl 1/2 the size of the dough and cover with plastic wrap. Pop into the chill chest for 16-24 hours to let it rise. After the dough has risen, remove for the refrigerator and divide in half. Roll out the fill with your favorite stuffings. Cook at 500 degrees on a stone (works best) or a 9 x 13-inch pan for 7 minutes or until golden brown.
Preheat oven to 350 and grease muffin tin. Blend banana and set aside. mix all wet ingredients together one at a time except bananas. Add dry ingredients. mix in bananas and fold in the blueberries by hand. bake 25-30min. store in refrigerator or freezer.
Pastry Shells: In a mixing bowl, cream butter, peanut butter and sugars. Add eggs and 1 teaspoon vanilla. Stir together the flour, baking soda and salt, adding this to the creamed mixture. Mix well. Chill for 1 hour. Preheat oven to 325°F. Lightly grease mini-muffin pans. Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon. Cool in pans for 5 minutes, then carefully remove to wire racks. Filling: Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Store in an airtight container in a cool place. Makes 8 dozen cookies.
Drain and rinse chickpeas(if using canned) and place in a medium sized bowl. Add the onions and jalapeno. Whisk together the garlic, salt, cumin, lemon juice, and olive oil. Pour the dressing over the chickpeas and onions and stir gently to coat the salad. Spoon out into a serving dish and garnish with tomato, parsley, cayenne and feta cheese. Enjoy!
In a small bowl, combine first four ingredients. Set aside. Heat oil in a wok over high heat. Add the chicken and stir-fry for 5 minutes. Add the mushrooms, onion, and garlic; stir-fry for an additional 2-3 minutes. Add the sauce, and stir until it just begins to simmer. Remove from heat, then stir in bean sprouts and habanero pepper. Serve over brown rice.
Slow boil Corn Beef Brisket about 3 hours or until fork tender along with spices that come normally packaged with the Corn Beef. Remove the cooked Brisket and place it in a shallow baking dish lined with tin foil, fatty side up. Score the fatty side of the Corn Beef. In a small bowl mix all the glaze ingredients together and spread on the scored Brisket. Bake in hot oven 400 degrees approx 45 minutes or until the glaze bubbling has almost stopped. In the mean time get a head start on the veggies. The cabbage and carrots cooked in slow boiling water until firm tender. The potato's and onions are placed on a cookie sheet lined with tin foil. Bake potato's and onions in hot oven 400 degrees 35 minutes, or until potatos and onions are fork tender. Season potato's and onions with kosher salt or seasoning salt and pepper while hot. Butter the hot cabbage and carrots if you wish. Suggestion. Arranged on a large platter with all the veggies surrounding the hot sliced Corn Beef, this always looks so appetizing-- ENJOY!
Combine all ingredients and whisk to blend well. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks.
Brown hamburger with Chopped onion and drain. Add the remaining ingredients and simmer for at least 30 mins or until the soup broth is cooked down.
Beat together eggs, salt, pepper and milk. Make 4 sandwiches of the Mozzarella and stale bread. Dip sandwiches into egg mixture. Press edges together. Heat oil to high heat. Fry sandwiches on both sides until golden brown. Drain and serve immediately.
Combine sugar, 1 c water, cream of tartar, and flavoring(s) in a small saucepan and bring to a boil. In a separate bowl, combine cornstarch with remaining water, mix completely, and slowly stir into sugar mixture. Boil over medium-low heat for 20-30 minutes, until the mixture reaches "Firm-ball stage," or 248 F (120C) on a candy thermometer. Apply non-stick cooking spray to a form (ice cube trays will do nicely) or an 8x8 pan. Pour the hot mixture into the pan or form and allow to set. When cool, release from form or cut into cubes as applicable and roll each piece in powdered sugar, granulated sugar, or coconut. Store at room temperature in airtight container.
Allow frozen rolls to thaw and rise according to directions. chop spam and onion finely( the smaller the better). salt and pepper to taste. when rolls have risen, make a hole in the center of the roll and put as much of the spam mixture as possible to be able to seal the dough around the spam rolls. put sealed part down on a greased pan and repeat on the remaining rolls. bake according to the rolls directions. remove when tops are golden and brush with butter. tip: the more you handle the dough, the tougher the roll will be.
Break up turkey carcass to fit 6-quart Dutch oven. Add water, salt, pepper, poultry seasoning and bay leaf. Heat to boiling over high heat; reduce heat to low. Cover; simmer 1 hour 30 minutes. Skim off any residue that rises to the surface. Remove bones, meat and bay leaf from broth; cool. When cool enough to handle, remove meat from bones and cut into bite-size pieces; set aside. Discard bones and bay leaf. Skim fat-from broth; discard. Add turkey meat cut from bones to broth; stir in barley. Heat to boiling; reduce heat to low. Cover; simmer 30 minutes, stirring occasionally. Stir in carrots, onion, celery and 3 cups cooked turkey. Simmer uncovered 20 to 25 minutes longer, stirring occasionally, until vegetables and barley are tender. Stir in parsley.
Adjust oven rack to lower middle position and heat oven to 350 degrees. Grease two 8- or 9-inch cake pans and cover pan bottoms with a round of parchment paper. Whisk flours, baking powder, and salt in a medium bowl (or sift onto waxed paper). Heat milk and butter in a small saucepan over low heat until butter melts. Remove from heat and add vanilla; cover and keep warm. Separate three of the eggs, placing whites in bowl of standing mixer fitted with whisk attachment (or large mixing bowl if using hand mixer or whisk) and reserving the 3 yolks plus remaining 2 whole eggs in another mixing bowl. Beat the 3 whites on high speed (or whisk) until whites are foamy. Gradually add 6 tablespoons of the sugar; continue to beat whites to soft, moist peaks. (Do not over-beat.) If using a standing mixer, transfer egg whites to a large bowl and add yolk/whole egg mixture to mixing bowl. Beat the 3 yolks & 2 whole egg mixture with remaining 6 tablespoons sugar. Beat on medium-high speed (setting 8 on a KitchenAid) until eggs are very thick and a pale yellow color, about 5 minutes (or 12 minutes by hand). Add beaten eggs to whites. Sprinkle flour mixture over beaten eggs and whites; fold very gently 12 times with a large rubber spatula. Make a well in one side of batter and pour milk mixture into bowl. Continue folding until batter shows no trace of flour, and whites and whole eggs are evenly mixed, about 8 additional strokes. Immediately pour batter into prepared baking pans; bake until cake tops are light brown and feel firm and spring back when touched, about 16 minutes for 9-inch cake pans and 20 minutes for 8-inch cake pans. Immediately run a knife around pan perimeter to loosen cake. Cover pan with large plate. Using a towel, invert pan and remove pan from cake. Peel off parchment. Re-invert cake from plate onto rack, (see illustrations below). Repeat with remaining cake and continue with one of the related recipes. Step-by-Step Folding Without Deflating: With spatula perpendicular to the batter, cut through the center down to the bottom of the bowl. Holding the spatula blade flat against the bowl, scoop along bottom, then slide up the side of the bowl. Fold over, lifting the spatula high so that the batter falls without the spatula pressing down the batter.
Mix all dry ingredients and store in an airtight container in a cool, dry place. Some celiacs / gluten intolerant people can tolerate oats. If you can't have oats, replace them by quinoa or rice flakes - unsweetened of course! Millet is very rich in minerals, so try to not replace it. Amaranth is rich in essential amino acids which are not found in gluten containing grains. Buckwheat has a higher protein content than any other grain. Figs provide natural sweetness, lots of calcium, magnesium, iron and several B vitamins. Cranberries are rich in many nutrients and antioxidants. Walnuts are high in omega-3 fatty acids and vitamin E, also they are rich in zinc which often is low in celiacs. Chia seeds are rich in protein, dietary fibre and omega-3 fatty acid (alpha-linolenic acid). Maca powder is high in many minerals such as zinc, iron and magnesium and is said to raise energy levels and ease fatigue. Sesame seeds are extremely rich in iron, magnesium, manganese, copper, and calcium. To serve, blend one cup water, 1 tablespoon protein powder, 1 teaspoon flax seed oil and 1/2 cup fresh or frozen berries in a blender until smooth. You can also try a banana or whatever fruit floats your boat. Mix liquid with 1/2 cup of the muesli and let sit for about five minutes. Enjoy!
Mix the honey and the soy sauce together in a 10-inch skillet. Bring to a simmer over medium-high heat. Reduce the heat to medium and simmer until syrupy and reduced to about 1/2 cup, about 5 minutes. Turn off the heat and set aside. Grill the corn over a medium-hot fire, turning the ears every 1 1/2 to 2 minutes, until the dark outlines of the kernels show through the husk and the husk is charred and beginning to peel away from the tip to expose some kernels, 8 to 10 minutes. Transfer the corn to a platter. Carefully remove and discard the charred husks and silk. Using tongs, take each ear of corn and roll it in the soy mixture. Return the glazed corn to the grill for an additional 1 to 2 minutes, turning once. Serve immediately.
Cook pasta according to directions. In a medium saucepan add ginger, Splenda, ketchup, soy sauce, chilie paste and water. Simmer on medium-low for 1 minute. Remove from heat; add lime juice and sesame (or canola) oil, mix well. Add noodles and stir well. Place greens on a plate and noodles on top. *Serve immediately for a warm salad; chill noodles for 15-20 minutes for a cold salad*.
In a heavy saucepan, heat the first five ingredients just until melted. Whisk until smooth. Transfer to fondue pot and keep warm. Serve with fruits and/or cake pieces.
Heat the oil in a casserole dish add onion and saute until lightly browned. dust the lamb with the flour, salt and pepper and add to the onions. cook until meat is browned. add stock and simmer until until sauce has slightly thickened, about 20-30 minutes. add the sugar, vinegar, bay leaves, cinnamon, cloves and prunes. bring to a boil and simmer for about 20 mins more until meat is very tender. serve hot sprinkled with parsley with either rice or boiled potatoes.
In a large saucepan stir the curry powder over medium heat until fragrant and toasted (about 1 minute). Add in 2-1/4 cups water with 1 teaspoon salt. Add in veggie florets and carrots to the saucepan with the water and curry; bring to full a boil, cover and cook 1 minute. Remove from heat and mix in couscous; cover and let stand until the couscous softens (about 5-6 minutes). Transfer the couscous and veggies to a large bowl. Mix in garbanzo beans, oil, wine vinegar, minced fresh ginger; toss to combine. Cool to room temperature or chill (make certain that the couscous is completely cooled or the feta will melt). Add in feta cheese, green onions and toasted almonds (if using); toss to combine. Add in salt and pepper to taste. Chill for a minimum of 2 hours before serving. Delicious!
Mix all ingredients together. Chill overnight. Stuff into casings tying off at 5 inches. Hang for 1 to 2 days in cool place (45°F).
Preheat the oven to 250°F. Put a kettle of water (about 3 1/2 quarts) on high heat to boil. Meanwhile, melt 1 tablespoon margarine in a 12-inch skillet on low heat. Add onions, and saute over medium-high heat until soft and golden brown, stirring frequently to prevent burning, about 15 minutes. Add mushrooms, and continue cooking until soft, 3 to 4 minutes. Add rosemary, thyme, parsley, salt, and pepper, and stir to combine. Remove from heat, and set aside to cool slightly. Break eggs into a large bowl, and beat lightly. Add mushroom mixture, stirring well to combine. Make batter: Break matzos into 1 1/2- to 2-inch pieces directly into a colander, and pour the boiling water over them. Let matzo stand until softened, about 2 to 3 minutes, and add to the mushroom-egg mixture, adjusting the seasoning with salt and pepper, if necessary. Let stand for 5 minutes. Melt remaining tablespoon margarine in a 10-inch nonstick skillet over medium heat. Pour 1/4 cup of batter into pan to form a 3-inch pancake, lightly pressing with a spatula to make pancake even. Repeat, cooking 3 pancakes per batch. Cook pancakes until nicely browned, about 2 minutes. Turn and cook the other side about 2 minutes more. Transfer to oven to keep warm and repeat process until all the batter is used up, making about 28 pancakes. Serve immediately.
Melt caramels and cream in microwave. Dip strawberries in caramel. Roll in nuts before caramel sets. Keep in cool place (refrigerator) until ready to serve.
Soften cream cheese and then whip with powdered sugar. Whip cream and sugar together until it forms soft peaks. Combine beaten cream cheese, whipped cream, lemon juice and zest; continue to beat, adding just enough pineapple juice to achieve desired consistency. Serve with fresh fruit tray or fruit salad. Keep refrigerated until ready to eat.
Preheat oven to 450 degrees Fahrenheit. Wash and trim asparagus, removing tough ends; cut spears in half and place in large bowl with sliced onions, peppers, celery and garlic. Toss vegetables together with balsamic vinegar and olive oil; mix well and allow to marinate at room temperature 15 minutes. Coat a large flat baking sheet with food release spray and spread asparagus mixture evenly in pan; sprinkle with sea salt and roast 20 minutes at 450 degrees Fahrenheit or until vegetables start to brown. Serve hot.
In a skillet, heat oil over medium-high heat and brown pork chops on both sides; place in bottom of slow cooker when browned. In same skillet, reduce heat to medium and saute onions until softened; add garlic, dry mustard, salt and pepper, and cayenne and cook, stirring, for 1 minute. Add flour and cook, stirring, for 1 minute. Add vinegar and wine and cook until thickened. Pour this mixture over pork chops, put lid on crock pot and cook on Low for 4 to 5 hours or on High for 2 to 2-1/2 hours (I did Low for 4-1/2 hours), or just until pork is tender. Remove pork chops from slow cooker and place on a warmed platter. Stir Dijon mustard and whipping cream into juices in slow cooker; when well combined, turn slow cooker off and pour sauce over chops on platter and serve immediately.
Cut each slice of ham into four pieces. Place 1 slice of cheese, 2 squares of ham, and 1 teaspoon of sour cream on 1 of the tortillas. Fold in half, then in half again (should be shaped like a wedge). Repeat with remaining cheese, ham, sour cream, and tortillas. Arrange "turnovers" in a shallow greased baking dish. In a small bowl combine tomato sauce and picante sauce. Pour over tortillas. Bake at 350 degrees for about 20 minutes.
Heat the oven to 180°C. Soak the breadcrumbs in the milk. Lightly fry the shallots, garlic and chilli. When they have sweated down add the white wine and reduce for a minute or 2 until it has almost evaporated. Add the tomatoes along with the basil, oregano and finally the olives. Simmer to reduce (this should take 5-10 mins). While the tomato sauce is cooking, make up the meatballs: Into the mince add the parsley, parmesan, garlic and add soaked breadcrumbs, mix well. Season with a little salt and pepper. Shape into walnut sized balls and lightly coat the meatballs in the flour and fry in hot olive oil until golden. Add the meatballs to the tomato sauce and bake in the oven for 10 minutes. Serve with basmati rice, or choice of pasta.
For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken. For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes. Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce. 4-5 WW points per serving.
Combine all ingredients for the dressing in a small bowl. Set in the frig. for two hours. In a food processor, put Doritos, spices and jalapeno and process until finely crushed. Place on waxed paper when ready to cook. Preheat oven to 350 Degrees. In a med. bowl, whisk egg. Dip fish into egg and then coat both sides of the fish with crust ingredients. Be sure they are well coated. Place fish on parchment paper lined baking sheet and squeeze lime over the fish. Bake for 30 minute. Serve with the chipotle lime dressing and enjoy.
Boil the potatoes in lightly salted water for 30 minutes, then drain and puree in a food mill of mash until smooth. Add the milk, then beat in the egg, cheese, and a little salt, pepper, and nutmeg. Reserve. Preheat the over to 400°F. Place the chopped meat, onion, tomato paste, salt, and pepper in a mixing bowl. Beat together with a wooden spoon and reserve. Butter a baking dish (preferably porcelain or enameled cast iron). Spread half of the mashed potatoes evenly over the bottom in a thick layer, then pour in the meat mixture and spread it out evenly over the potatoes. Pour in the remaining potatoes and use a fork to spread them over the meat and to decorate the surface by making lines and patterns over it. Dot the surface with softened butter, then place in the oven and bake for 45 minutes or until brown on top. Serve hot from the oven in the dish.
PUFF or PATE A CHOUX: Preheat oven to 400 degrees F. Prepare 2 sheet pans with parchment. Boil water, butter, sugar and salt. While coming to a boil, prepare eggs. Add flour and remove from heat. Work mixture together and return to heat. Continue working the mixture until all flour is incorporated and dough forms a ball. Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes. With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing. Once all eggs have been added and the mixture is smooth, put dough into piping bag fitted with a round tip. Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans. Cook for 30-35 minutes or until golden brown. Once they are removed from the oven pierce each puff with a paring knife immediately to release steam. SHRIMP FILLING: In large bowl, combine all ingredients except hot sauce and mix until well incorporated. Add hot sauce to taste. Chill. Fill piping bag and fill Pate a Choux puffs accordingly.
Preaheat oven to 350 degrees. Bring 4 quarts of water to a boil; add salt if desired. Place noodles in water and boil for 9 minutes. Drain and rinse in cold water to prevent sticking. While noodles are boiling, brown meat in a large skillet. Drain and add spaghetti sauce; set simmer for 5 minutes, then turn off heat. In a bowl, combine eggs, 1 cup mozzarella, half of the ricotta, parmesan and seasonings. Pour a layer of meat sauce in the bottom of a baking dish, using half of what you have. Using a spoon or piping bag, fill the noodles with the cheese mixture and place on top of sauce. Spread remaining ricotta on top and layer with remaining sauce and mozzarella. Bake, covered, for 40 minutes.
Combine 1/4 cup sugar, cornstarch, flour, cocoa and salt in small bowl. Blend well. Stir in 1/4 cup milk and egg yolks. In a saucepan, combine remaining 3/4 cup sugar and remaining 2 cups milk; place over medium heat and gradually bring to a boil. Remove from heat. Stir 1 cup hot milk mixture into the cocoa mixture, then return to saucepan. Bring to a boil over medium-high heat, stirring constantly. Let mixture boil for 5 minutes while continuing to stir. Remove from heat and stir in butter and vanilla. Pour into pie shell and let chill 2-3 hours before serving. Top each slice with a dollop of Cool Whip when serving.
Place beef and onion in slow cooker. Combine water and seasoning mix in small bowl. Pour over beef and onion. Cook on LOW for 6-8 hours or until tender. Shred beef with two forks. Place beef in large bowl. Stir in taco sauce and chiles. Fill warmed taco shells with beef mixture. Top with lettuce, tomato,cheese, and sour cream.
Place Steak in the Crock pot Season, Sprinkle Flour. Add Onions, Bell Peppers, Tomatoes and Soy Sauce. Cover. Cook on low 4-6 Hours.
Combine flour and sugar in bowl. Rub in butter until mixture resembles breadcrumbs. Stir in pecans. Press 2 cups of the mixture into a greased slice tray. Blend together baking soda, cinnamon, egg, sour crem and vanilla. Add to remaining mixture combining well. Stir in well drained pineapple and sultanas. Spread mixture over the base. Bake in moderate oven for about 35 minutes or until cooked when tested. Cool in pan before cutting into squares.
Beat the egg whites and cream of tartar with a mixer until stiff. In another bowl, beat the egg yolks, Splenda, salt, garlic powder and cream cheese until smooth. Gently fold the egg yolk mixture into the egg whites BE VERY CAREFUL that you not to deflate the whites. Spray cooking spray on a medium-sized pizza pan. Spread mixture out on a pizza pan. Sprinkle with Grated Parmesan Cheese. Bake at 300 F for 20 minutes. Remove. Place on toppings and bake pizza. This will be a soft crust pizza.
1. If you are using currants, skip this step. Combine the sugar and water in a small saucepan and heat over medium until the sugar has dissolved. Remove the saucepan from the heat and add the barberries. Allow the barberries to soak while you prepare the rest of the recipe. 2. Heat 2 tablespoons of olive oil in a saute pan. Add the onion and cook for 10-15 minutes, stirring occasionally, until it is golden and caramelized. Transfer onion to a small bowl. 3. Combine the chicken with salt, pepper, 2 tablespoons of olive oil, cardamom pods, cloves and cinnamon. Mix everything together with your hands. 4. Heat a large dutch oven over medium-high. Add the chicken, along with the spices, to the pot and cook for 5 minutes on each side. You want it to get golden, and for the skin to crisp up a bit. Use a pair of tongs to remove the chicken from the pot and set aside. 5. Add the rice, caramelized onion, salt, and pepper to the dutch oven. Stir until the rice is coated in the oil/leftover chicken fat. Drain the barberries and add them to the pot. If you are using currents, add them in at this stage. Stir and then re-add the chicken to the pot, tucking it into the rice. 6. Add the boiling water, cover, and dial down the heat to low. Continue cooking, over very low heat, for 30 minutes. 7. After 30 minutes, remove the pan from the heat, take off the lid and place a tea towel over the pot. Replace the lid and let sit for 10 minutes. Meanwhile, use a spoon to stir the olive oil into the yogurt and set aside. 8. Stir in the herbs and use a fork to fluff the rice. Season with more salt and pepper, if desired. Transfer to a serving bowl. Enjoy this dish hot or warm, with a few dollops of yogurt sauce.
Shake tequila and grapefruit juice in cocktail shaker. Strain into tall glass. Float Club Soda on top (do not stir into drink). Enjoy!