HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Mix the dry ingredients. Mash bananas and mix with apple juice concentrate and egg replacer and water. Combine wet and dry ingredients and whisk. pour into pan, and bake for 60 minutes.
Preheat griddle to medium heat. Mix together all dry ingredients. Add the rest of the ingredients. Stir until well mixed, but do not over mix as this will toughen the pancakes. The batter will be slightly lumpy. Spray non fat cooking spray on to preheated griddle. Pour 1/4 cup of batter onto griddle. Cook for 2 minutes on one side. Flip pancake over and cook for 1 more minute. Only flip pancake once for best results. Top with your favorite toppings and serve.
Blend together all ingredients for 30 seconds. Use coconut rum or vodka for variation.
Combine potatoes, onion,& ham in a lightly sprayed slow cooker. Combine gravy mix, mushroom soup, and water. Whisk until combined. Pour over potatoes. Cover. Cook on low 7-9 hours, or High 3-4 hours. Top with shredded cheese during last 30 minutes of cooking.
In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt. Bring to a boil. Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well. Return the carrots to the saucepan. Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg. Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed. Transfer glazed carrots to a warmed bowl and serve.
Preheat oven to 350°F. Grease and flour standard Bundt tube pan. Combine sugar, melted butter and coffee mixture in large bowl. Stir in eggs and vanilla extract,(do not beat) and set aside. In a separate bowl combine flour, cocoa, baking powder and salt. Add to egg mixture. Stir in chopped nuts, if desired. Pour into prepared Bundt pan. Bake 25 minutes or until wooden pick inserted comes out slightly sticky. Cool almost completely in pan before inverting onto serving plate. Spread butter cream icing onto WARM cake so as it drizzles down sides. Cut along fluted lines before serving. NOTE: Very rich cake - make small servings.
ARRANGE AS FOLLOWS: Place the peach half on a plate with the half of egg above it for the head. Tuck the ruffled lettuce under the peach half body. The celery sticks are the arms and legs. The raisins will the stuck in for the eyes,nose, buttons, and the two shoes. Put the cherry slice in for the mouth. Arrange the grated cheese around the head for the hair.
Preheat oven to 325 degrees F. Grease and flour two 9 1/2" x 5 1/2" loaf pans. Do not use a mixer with this recipe. Use a spoon or spatula and stir by hand. In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well. In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well. Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist. Stir in shredded coconut. Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.
Beat cream cheese until creamy. Add butter, sugar, and vanilla, beat until smooth. Stir in coconut and pecans.
Combine cream cheese, flour, milk, eggs, honey, vanilla, salt, and baking powder in a blender and process on high for 3-4 minutes or until well blended. Heat the butter in a 10-inch baking pan at 375 degrees until melted. Swirl to coat pan. Pour the cream cheese mixture into the prepared pan. Bake at 375 degrees for 25-30 minutes or until a knife inserted in the middle comes out clean. (the puff will rise and fall like a souffle). Sprinkle baked puff with powdered sugar.
Place all of the ingredients into the bucket of your bread machine, reserving 1/3 cup of white chips or chunks for the topping. Program the machine for basic bread, light crust, and press Start. After about 10 minutes of kneading, examine the dough; it should be smooth and soft, not gnarly. Add additional water, if necessary; the bread will rise properly and have a beautiful, tender texture if it has the correct amount of liquid. Note: If the bread is coarse-textured and collapses, use slightly less liquid the next time. If you have a bread machine that seems to heat the dough a lot as it kneads, such as the Breadman, add half the chocolate at the beginning of the kneading cycle and half near the end, as otherwise it may all melt. Adding all of the chocolate at the beginning worked fine with the Zojirushi, which is a "cooler kneader" than Breadman. Chop or crush the reserved white chocolate. Just before the final rise cycle begins, brush the top of the loaf with water or beaten egg white, and sprinkle with the crushed white chocolate. (This step is optional, but if you like caramelized white chocolate, it really adds a nice touch.) Allow the machine to finish its cycle. Here's a helpful hint: Just before the final rise cycle begins, and before you brush the top with water or egg, lift the dough out of the machine, remove the paddles, and spritz the bucket with non-stick baking spray. The baked bread will release more easily from the pan, and only small holes will be left in the bottom, rather than the larger holes the paddles would have left. You could also form this dough into breakfast buns and glazed with vanilla frosting. To make buns, place all of the ingredients (except 1/3 cup of the white chocolate) into the bucket of your bread machine. Program the machine for dough or manual, and press Start. When the cycle is complete, turn the dough out onto a lightly floured or greased work surface. Divide the dough into 12 pieces, each weighing slightly more than 2 1/2 ounces. Shape the pieces into round balls, and place them on a lightly greased or parchment-lined baking sheet, leaving room between them for expansion. Cover and let rise for 30 to 45 minutes; the buns will be almost double in size, and be very soft looking. Gently brush the buns with water or beaten egg white, and sprinkle the reserved white chocolate over their tops. Bake the buns in a preheated 350°F oven for 18 to 20 minutes, until they're a light golden brown. Remove them from the oven, and cool them a bit on a wire rack. Spread while they're still warm with the following glaze, if desired. In a small saucepan set over low heat, or in the microwave, melt together the white chocolate, butter, honey, and milk or cream, stirring until smooth. Sift the sugar into the chocolate mixture, and stir; thin with a teaspoon or so of extra milk if necessary to make a smooth, spreadable glaze. Spread over the warm rolls, then allow them to cool for an hour or so, for the glaze to harden. Yield: 12 buns.
You can bake, boil, microwave or steam the sweet potatoes. I personally like to bake them, let them cool, and then slice them in half and scoop the meat out with a large spoon. Mash the meat up and make sure there are no strings--nobody likes a stringy muffin! Preheat oven to 375°. Cream the margarine until it is light and fluffy. Slowly add the sugar and beat on medium speed. Then add the eggs one at a time, beating well after each addition. Add the sweet potato mash and coconut milk to the egg mixture. Stir well to combine. In a separate bowl combine the rice flour, quinoa flour, baking powder, salt, cinnamon and nutmeg. Add the dry mixture to the wet mixture, stirring until just combined. Fold in the dried fruit and nuts if using. Grease a muffin tin with a bit more margarine. Spoon the batter into the cups, filling about 3/4 full. Combine an additional 2 tbsp sugar and 1/4 tsp cinnamon and sprinkle generously over muffins. Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Grease two dark metal 8 x 4-inch loaf/bread pans. Fit a heavy-duty stand mixer with kneader blade. Place both flours into the stainless steel mixing bowl set aside. Place 1/2 cup milk, 3 tablespoons butter, 2 teaspoons salt and 2-1/2 tablespoons sugar in a small saucepan; heat on top of the stove over medium heat, stirring constantly with a spoon until the sugar and salt is dissolved and the butter has melted (do not boil the milk and the butter does not have to be completely melted) remove and let cool until lukewarm (I place the saucepan in the fridge to speed up the cooling process). When the milk has cooled to luke-warm pour into the mixing bowl with the flour; cover with a towel to keep the milk warm. In a small cup or bowl mix the 2 teaspoons sugar with the warm water until dissolved. Add in 1 tablespoon plus 1/2 teaspoon dry yeast and stir briefly. Cover with a tea towel and proof the yeast for 8-10 minutes or until foamy. After the yeast if proofed add into the bowl with the flour and the milk mixture. Start kneading adding in more flour a tablespoon at a time as needed to create a soft smooth semi-sticky dough. Remove the dough to a lightly-floured surface and let rest covered with a clean tea towel for 5 minutes. Gather up the dough and knead gently for about 15 seconds (the dough will come together nicely). Generously oil a large glass or stainless steel bowl. Place the dough in the bowl; turn to coat the dough with oil. Cover with plastic wrap or a clean tea towel and let the dough rise in a warm place for 1 hour, or until doubled (it might take more or less time depending on the temperature of your kitchen). Punch down the dough then slice into two equal pieces. Place the dough onto a very lightly floured surface cover one pie with a clean tea towel. Using your hands flatten/pat out one piece the dough to about 12x8-inches (does not have to be the exact size). Roll up tightly then tuck the sides under to fit a 8x4-inch greased loaf pan. Repeat with the remaining dough. Cover with a clean tea towel in a warm place for about 30-35 minutes (depending on the temperature of your kitchen). Set oven to 375°F. Bake for about 25 minutes, or until the top is golden dark brown.
In the order listed by your machine, add all ingredients into pan. Put well drained berries into a 2 cup measuring cup. Add 1/4 cup juice and enough water to equal 1 1/3 cups (about 1/4 cup water). Use the white bread setting on your machine.
In a medium bowl, mix together cream cheese, SPLENDA, and sweetened condensed milk. Mix in the coconut and rice cereal to form a workable dough. Roll dough into 1 inch balls, and refrigerate until set, about 1 hour. Melt chocolate and shortening over a double boiler, stirring occasionally until smooth. Remove from heat when melted, and stir to make sure the shortening is fully incorporated. Use toothpicks to hold the balls while dipping in the chocolate. Set on wax paper to dry.
Basic Pizza Dough: In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast. In a large mixing bowl, whisk together flour and salt. With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour. Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours. Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes. Piadini: Preheat oven to 450 degrees F. Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval. Melt butter with oil in a large skillet over medium-high heat. Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes). Add egg beaters and cook until eggs are no longer runny. In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture. Season with salt and pepper, to taste. Place all the filling in the center of the dough leaving a 1-inch border along the edge. Fold each corner over to the center. Forming a square. Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil. Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.
Preheat oven to 425°. Grease a 10-inch iron skillet and set aside. In another skillet, scramble and fry sausage and onion together till sausage is browned (drain grease). In a large bowl, combine well the eggs, cornmeal mix, corn, sour cream, milk and oil. Using greased iron skillet, pour half of the cornmeal mixture into the skillet and then sprinkle the sausage mixture over the cornmeal batter. Sprinkle the cheese over the sausage. Then pour the remaining half of the cornmeal mixture over all that. Bake for 35 to 40 minutes at 425°. Let stand 10 minutes and enjoy.
Boil chicken breasts in water with sliced fresh ginger for about 20 minutes. Remove and cool. Shred into small pieces when cooled. Chop lettuce and green onions. Add to large bowl. Toast almonds and sesame seeds in a dry skillet until golden brown. Take care not to burn. Set aside to cool. Add cooled almonds and sesame seeds to lettuce. Heat oil in deep pan to fry rice vermicelli noodles. Fry a small amount at a time until puffed and crisp. Place on a plate with paper towels to drain. Add noodles to lettuce when cool. Combine all dressing ingredients, except oil, in a small pan. Cook over low heat until dissolved. Whisk in oil after cooking. Toss with salad and serve.
Combine first 6 ingredients in a saucepan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes. Strain. Stir in cider, orange juice and rum. Heat through. Keep warm in a dutch oven or other warmer. Serve in cups with a cinnamon stick.
Dip fish in egg, then in bread crumbs. Place in a shallow, well-greased baking dish. Sprinkle with salt and pepper if desired. Drizzle the melted butter, mixed with lemon juice, over the fish. Bake at 425 for about 20 minutes.
Preheat oven to 350 degrees. Grease 8"x8"x2" pan -- I use the butter wrapper for this. Sift dry ingredients together and set aside. Cream butter and sugar until fluffy. Add eggs and vanilla and beat at low speed until well blended. Add the dry ingredients and mix just until fully blended. Spread in pan. Bake about 30 minutes or until toothpick comes out clean. Cool in pan for about 15 minutes before cutting into 11/2" squares.
Dough: Combine flour, salt and baking powder in bowl. Beat butter and sugar in large bowl until creamy. Beat in egg, lemon extract and vanilla until fluffy. Stir in flour mixture and pecans. Divide dough in half; shape into disks. Wrap in plastic wrap. Refrigerate 1 hour. Heat oven to 350 degrees. On lightly floured surface with floured rolling pin, roll half of dough 1/8 inch thick. With floured 3-inch fluted round cookie cutter, cut out dough. Place, 1 inch apart, on ungreased baking sheets. With floured 1 1/2-inch round cookie cutter, cut out centers from half the cookies. Reroll centers and trimmings. Repeat with other half of dough. Bake in 350 degree oven 12 to 15 minutes, until lightly browned. Cool on racks. Store at room temperature or freeze. Curd: Micro wave method: using the ingredients called for here and cook as directed in Recipe #61278. or. Combine sugar, cornstarch, lemon juice, rind and butter in saucepan. Place pan in skillet half filled with simmering water over medium-low heat. Whisk in yolks; cook, stirring constantly, until thickened enough to coat spoon, 5 minutes (temperature should read 160 degrees); do not boil. Pour into small bowl; cover surface directly with plastic wrap. Refrigerate to chill, 2 hours. Sprinkle confectioners' sugar on cookies with cut-out centers. Spread 1 tablespoon curd over each cookie without cut-out center; top with sugared cookie, pressing lightly to form sandwich.
Chop onions and fry until soft. Add carrots, lentils, stock, mustard, paprika and sage. Simmer for 30 minutes. Turn off heat, add butter and milk powder. Allow to cool and blend with handblender or food processor. Add cream and heat through before serving.
Heat oil in a 4-quart pan; saute leek, mushrooms and bell pepper until soft. Add water and bring to a boil. Add lentils and basil and return to a boil. Reduce heat, and simmer, covered, for 30 minutes. Add rutabaga, carrot, celery, then return to a boil and simmer, covered, for 20 minutes. Add potato and simmer, covered, for another 10 minutes. Add green beans, zucchini, parsley, garlic, salt, and pepper. Return to a boil and simmer 5 minutes longer or until vegetables are tender. Serve.
Mix everything together and store refrigerated. To use, pour a small amount on your palm and massage gently into your skin. Rinse well and pat dry.
Heat the oil in a small saucepan over medium heat. Add the shallots and garlic and cook for 2 minutes, until soft and fragrant, stirring regularly. Add the tomatoes, smoked paprika, salt, pepper, and sugar. Lower the heat to medium-low and cook for 30 minutes, uncovered, stirring from time to time, until the mixture is thick and the juices have evaporated. Transfer to a bowl to cool. (This can be prepared up to a day in advance. The tomato confit can also be mixed until smooth and used as a spread or dip.). Drain the sardines and pat with paper towels to remove excess oil. Mash together with a fork and divide into four equal portions. Slice off and discard the crusts of the bread (or leave them out to dry for a day and mix in a blender to make breadcrumbs), and toast the slices until golden brown. Assemble the slices of bread into double-decker sandwiches, spreading each deck with fresh cheese and tomato jam, then filling it with sardines and arugula. Use a sharp bread knife to halve the sandwiches diagonally and secure each half with a toothpick if desired. Serve immediately, or wrap in wax paper and go eat on a patch of green somewhere.
Preheat oven to 325 degrees F (160 C). Use parchment to line the bottom of a 10-inch tube pan, preferably with a removable bottom or 2 (8 x 4-inch) loaf pans. Grease the parchment. In a large bowl, whisk 1 cup sugar, honey, vanilla, lemon extract, and salt into egg yolks. Place bowl in a large pan of hot water. With an electric mixer, beat about 5 minutes on medium-high speed until pale yellow and doubled in volume. Gently fold in sifted flour. Wash beaters. In a large bowl, beat egg whites in electric mixer on a low speed 1 minute, increasing speed to medium-high. When foamy, sprinkle in 1 tablespoon sugar and cream of tartar. Beat until stiff but not dry. With a spatula, fold the egg whites in thirds. Pour batter into pan. Tap gently on the counter to remove air bubbles. Bake on middle rack of oven 35 to 45 minutes or until golden brown. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger. Cool 20 minutes. Run a small knife between edge of cake and pan. Remove from pan carefully. Pull off parchment and cool completey. Serve or store airtight.
Preheat oven to 425°F. Finely mince garlic in a food processor with olive oil or alternatively finely mince garlic and mix olive oil in to incorporate well. Only use 1 T garlic puree for this recipe and freeze the rest in a small container for other uses or later use. Once frozen, it can be easily scooped out. Combine 1 T garlic puree from above, mayonnaise, Parmesan cheese, lemon juice, parsley, and green onion. Mix well. Slice the bread lengthwise in half and liberally spread the Parmesan cheese mixture on the cut side of the bread. Bake at 425 F for about 9-10 minutes until brown and crusty.
For Sensational Dipping Sauce: Combine all ingredients in a mini-processor and whiz to combine. Check for seasoning and add salt and pepper to suit your taste. Thin with a little more water, if necessary. The sauce should be made first to allow flavours to blend and mingle and cool in the refrigerator. (can be made up to 2 days ahead). For Zucchini Fritters: Lightly salt the grated zucchini and put in a colander to drain excess water for 1/2 an hour to 45 minutes. Squeeze out excess water by pressing on handfuls of zucchini at the end of this time. Wilt the onion and garlic in the 1 tblsp olive oil, in a small saucepan, for 4-5 minutes, or until translucent and softened. Combine all the fritter ingredients in a large bowl to make a uniform mixture (this includes the zucchini and wilted onion mixture). Season to suit your taste with salt and pepper (careful - the feta cheese will already be quite salty, and there will also be salt in the zucchini from the initial draining). The mixture will be soft and sticky. Take a generous tablespoonful of the dough and form (delicately) into a patty. Dredge in flour. Repeat, using up all zucchini mixture. Heat oil in large skillet, over medium-high heat, and shallow-fry patties until they are golden brown. Flip over and repeat on other side. Remove as they are fried to paper towels to drain while you continue with remaining patties in the same manner, topping up oil, if necessary. Serve the patties with the dipping sauce and enjoy!
Cut 4 squares of aluminum foil. Place one piece of cod in foil. Dice pablano pepper. Melt butter. Squeeze lemon into butter. mix lemon-butter with diced peppers. pour butter mixture equally on each piece of cod, and fold foils into snug pouches to prevent spilling. Grill each fish packet for 7-10 minutes until fish flakes with fork.
Warm a pan with standing oil over as high a heat you can without burning oil. In bowl mix well (a fork works) Semolina, eggs, water, honey, baking soda and cinnamon in bowl. It will be pretty liquid. Don't fear, Semolina thickens as it cooks. Pour small amount for small cakes or large amounts for large cakes. Once you can get your spatula under the cake without crumbling then it is safe to flip.
Preheat oven to 400 degrees. In mixing bowl, beat eggs lightly with wire. whisk. Add corn, sour cream, peppers, cheese, cornmeal and soda. Mix all. ingredients. Add three tablespoons butter. In a nine-by-nine-inch pan or. 10-inch cast iron skillet, melt three tablespoons butter. While pan is still hot, add batter and bake for. 20 to 25 minutes.
To make cashew cheese, in a medium bowl, combine the cashews with 1 cup of water and allow to soak for 2 hours. Drain and add cashews to a blender with goats cheese and coconut milk. Blitz until smooth, set aside. Preheat oven to 375 F, or 190&deg;C Line a baking sheet with parchment paper and spread beets on top evenly. Drizzle with 2 tablespoons olive oil, season with salt and scatter thyme over. Roast for 35-40 minutes or until tender. Keep oven on for salmon. In a medium bowl, combine the kumquats, pomegranate seeds and cabbage. In a medium saute pan over low heat, toast the pepitas (without oil) for 3-4 minutes or until they start to toast and have a nutty aroma. Let cool slightly, then add into the cabbage bowl. Drizzle in 1 tablespoon olive oil, season to taste with salt and set aside. Season the salmon filets with salt. Heat a medium non-stick oven safe frying pan over medium high heat. Add 1 tablespoon olive oil to a pan and cook the salmon, skin side down, on medium-high heat for 3-4 minutes or until skin is crispy. Turn salmon over and transfer to the oven to finish cooking for a further 3 minutes until salmon is cooked through. To serve, smear a dollop of the cashew cheese on the plate then place 4 beet pieces among the cheese before topping with a spoonful of the slaw. Plate the salmon and finish with a squeeze of lemon and chopped parsley.
Preheat oven to 400°F Lightly grease 2 cookie sheets. Spread the oats and coconut on an ungreased baking sheet. Bake until golden brown, 8-10 minutes, stirring occasionally. With electric mixer, cream the butter or margarine and both sugars until light and fluffy. Beat in the eggs, one at a time, then the milk and vanilla. Sift over the dry ingredients and fold together. Stir in the oats and coconut. Drop spoonfuls of dough 1-2 inches apart on the prepared sheets and flatten with the bottom of a greased glass dipped in sugar. Bake until golden. 8-10 minutes. Cool on a rack.