HumbleIntelligence/food-ner-1-Million huggingface dataset:
For Waffle Cookies: Pre-heat oven to 350 degrees F and plug in waffle iron. In a stand mixer, cream sugars and butter until fluffy. Add eggs one at a time. In a glass, mix buttermilk and vanilla. In a third bowl, mix dry ingredients, flour, salt and baking soda. Alternate mixing dry ingredients and milk mixture into your batter. Lastly, add food coloring until batter is a golden Eggo yellow. The next step will depend on how hot your griddle is. Mine ran very hot and was vintage, so it didn't have an adjustment setting, so my cook time had to be very short. I placed a heaping half cup of the batter onto my greased waffle iron and cooked for thirty seconds (any longer and it would brown too much and lose the Eggo coloring I was going for). After all of my cookies were pressed, I placed them on several baking sheets and baked in the oven for ten minutes each. For Buttercream Butter Pat: In a stand mixer, beat room temp butter until fluffy. Add icing sugar one cup at a time. Add whipping cream, salt and desired color (enough yellow food coloring to turn the frosting to a butter-yellow) and whip until very pale and airy. Scoop into a butter-shaped mold created with cardboard and tape, then lined with parchment and chill in freezer until hard. Remove from mold and slice into 1/8-inch thick slices and use heart-shaped cut-out to create your butter pats. This can be done separately and frozen until ready to apply. For Syrup: Mix all ingredients in a microwave safe bowl. If mixture is too thick or grainy, heat in microwave at 15 second intervals until desired syrup consistency is reached. Place in piping bag with 1/8-inch circular opening and drizzle over waffle cookies in a continuing 'S' pattern.
Preheat the oven to 200°. In a bowl, whisk 3 tbls of the kosher salt with 2 tbls of the pepper, the olive oil and the minced rosemary, thyme, sage, bay leaves and garlic. Rub the mixture all over the chickens and set them in a roasting pan. Roast for about 2 hours and 30 minutes, until an instant-read thermometer inserted in the inner thighs registers 150°. Let the chickens cool, then cut each into 10 pieces. (You should have 4 drumsticks, 4 thighs, 4 wings and 8 breast quarters.). In a very large bowl, whisk the buttermilk, with the hot sauce and sugar. Add the chicken pieces and toss well. Cover and refrigerate for 1 hour. In a large saucepan, heat 2 inches of grapeseed oil to 375° with the rosemary, thyme and sage sprigs, the 5 whole bay leaves and the head of garlic. When the herbs are crispy and the garlic is golden, transfer to a paper towel-lined plate. Meanwhile, in a large bowl, whisk the all-purpose and rice flours with the garlic and onion powders. Whisk in the remaining 3 tbls of kosher salt and the remaining 2 tbls of pepper. Remove half of the chicken pieces from the buttermilk, letting the excess drip back into the bowl. Dredge the chicken in the seasoned flour, patting it on lightly so it adheres. Fry the chicken over high heat, turning occasionally, until golden and an instant-read thermometer inserted in the thickest part of each piece registers 160°, about 6 minutes for the breasts and 8 minutes for the wings, thighs and drumsticks. Transfer the fried chicken to a paper towel-lined baking sheet to drain. Let the oil return to 375° before you coat and fry the remaining chicken. Transfer the fried chicken to a platter and garnish with the fried garlic and herbs. Sprinkle with flaky sea salt and serve right away. with lemon wedges.
Heat oven to 350. In large oven proof non-stick skillet sprayed heavily with cooking spray add onion and cook till translucent. In paper bag add flour, salt, pepper and garlic powder. Add meat pieces and shake. Add meat to pan with onions. Brown 3 to 4 mins on each side or till just starting to brown. Add all of the remaining ingredients to pan. Be sure to sprinkle the seasonings evenly over meat and vegetables. DO NOT STIR. Cover and place in oven and cook for 1 hour or till very tender.
In a skillet cook the bacon until it is crisp and transfer it to paper towels to drain. In the fat remaining in the skillet cook the leek, covered, over moderately low heat, stirring occasionally, for 10 minutes, or until it is softened, and stir in the tomato, the tarragon, the half-and-half, the broth, and salt and pepper to taste. Bring the liquid to a boil,cook the mixture over moderate heat, stirring occasionally, for 5 minutes, or until it is thickened, and stir in the bacon.
Preheat oven to 300F degrees. For crust, combine crumbs with melted butter. Press on bottom and sides of a buttered 8-inch spring-form pan. For filling, beat cream cheese until soft. Beat in sugar. Add eggs, one at a time, beating well after each addition. Add lemon juice, beer, and cheese. Mix thoroughly. Fold in cream. Pour into the crust. Bake in preheated oven for 1 1/2 to 2 hours, or until center is set (cake will be golden in color). Do not remove from oven. Turn the oven off and allow the cake to remain in the oven with the door slightly open to let the heat out gradually. Remove from oven and cool. Chill before serving.
Preheat oven to 350°F. Place apples in a mixing bowl and coat with lemon juice. Lightly coat a large casserole dish with cooking spray. Layer potatoes and apples in casserole and pour cider over the whole thing. Cover with aluminum foil and bake in 350°F oven 40 minutes. Uncover and continue to bake 15 minutes, or until potatoes are fork tender.
In a saucepan, combine egg yolks, milk, sugar, and nutmeg; heat and stir constantly over medium heat until mixture coats a metal spoon. Remove from heat and place pan in a bowl of ice water. Stir for 2 minutes; mix in cream and vanilla. Cover and plastic wrap and chill at least 4 hours, or up to 24 hours. Place blackberries in a large glass pitcher; pour nog on top. Serve immediately.
Put chicken into bowl and cover with dressing - or coat it. to marinate. Clean and chop veggies- I do them kabob-style, so they're squares - all approx the same size. Place veggies together in bowl, coat with dressing. Heat the grill - I usually cook these on medium. If you have a grilling basket, but the veggies into that before placing on the grill, if not, you can kabob them, or even cook them on foil - although I prefer the grilling basket. Put veggies and chicken on the grill. Cook for 15-20 minutes or until veggies look done and juices of chicken are running clear. Flip the chicken halfway, and keep an eye on those veggies! Stirring and moving them around makes them nicely grilled. Serve - I like them with rice, and soy sauce really brings out the flavour, but my BF likes hot sauce, so do what you want! Enjoy!
Squish everything together and form into a ball. Chill for several hours and then enjoy!
Slice Twinkies into pieces about an inch tall. Slice fruit rollups in strips to be long enough and wide enough to wrap around the Twinkie pieces. Place dried fruits and candies into the cream filling. Place Twinkie rolls on a plate or in a Bento box. Garnish with strips of dried mango to resemble pickled ginger if you wish. Serve with chopsticks.
Wash and prepare the fruits carefully. Place the water and sugar in a saucepan and heat gently until the sugar has dissolved. Add the fruits and cook gently for a few minutes - do not boil rapidly. Allow the mix to cool and check for sweetness - add more sugar if required. Take 8 individual pudding moulds and line with cling film. Remove the crusts from the bread. Take 8 slices of the bread and cut them in half to form oblongs. Line the insides of the moulds with the oblongs. On 2 slices cut them into quarters to make squares to line the bottom of the moulds - there should not be any gaps. Spoon carefully into the moulds the fruit mixture to the top. Keep back some of the juice from the fruits. With the remaining bread cut out circles big enough to cover the whole of the mould. Place the bread lids on top and fold over the cling film. Place the moulds on a tray and place another tray on top. Place weights on top of the tray and refrigerate the puddings over night. Turn out the puddings and remove the cling film. With a pastry brush give the puddings a gentle coat of the saved juices of the fruit. If there are any white bits still showing this will cover them up. Serve chilled with pouring cream.
Thinly slice the red cabbage (Should make around 4 cups) and add to a mixing bowl. Thinly slice the scallions and add to the bowl with cabbage. Add the lime juice to the cabbage, then add olive oil and remaining ingredients. Mix well and serve. Soy Nuts can be substituted for the Pepitas (roasted pumpkin seeds).
Preheat oven to 450°F Toss butternut squash pieces, olive oil, rosemary, and crushed red pepper or pinch cayenne on large baking sheet. Sprinkle with sea salt, to taste. Roast for 10 minutes. Remove squash from oven and flip them around a bit before popping back into the oven for another 10 minutes or so depending on the size and oven they may be done sooner. You are looking for the squash to begin browning and to become nice and tender. (The squash can be made up to two hours ahead. Let stand at room temperature. I prefer it warm). While the squash is baking whisk the freshly squeezed orange juice, freshly squeezed lemon juice, and extra virgin olive oil together. Season with some sea salt and freshly ground black pepper to taste and set aside. When you are ready to assemble the salad, combine the lettuce, pomegranate seeds, and walnuts and lightly toss in the dressing. Spoon warm or room temperature squash over the top of the salad and sprinkle with feta cheese. Enjoy!
In a small heavy saucepan, melt chocolate over low heat, stirring constantly until chocolate begins to melt. Immediately remove the chocolate from heat; stir until smooth. Cool slightly. Place nuts in a food processor or blender; cover and process until nuts are finely chopped, stopping and scraping the sides as necessary. Add butter; process until nearly smooth. Transfer mixture to a bowl; stir in melted chocolate. Serve at room temperature. Use spread on croissants, muffins or biscuits.
Combine warm water, yeast and sugar in mixing bowl, stirring together gently. Allow yeast mixture to foam (approx 5 minutes). Add 1.5 cups of flour and salt 1 beaten egg, rosemary and olive oil. Mix well, adding additional flour to make a soft dough. Knead until smooth. Place dough in an oiled bowl, turning to coat, cover with saran and let rise until doubled in size (approx 45 min). Punch down. Turn dough out onto lightly floured board and roll into a 12 x 15 rectangle. Transfer onto greased or parchment paper covered baking sheet. Combine Mayo and Mustard well and spread up centre of rolled dough. Lay thin slices of the ham along mayo-mustard spread and cover evenly with cheese. Using scissors cut dough on each side into 1-inch strips (down the entire length). Enclose the filling by starting at the corners and folding the strips over the filling in a criss-cross manner. Let loaf stand, uncovered in a warm place for about 30 minutes. Beat remaining egg and water together to make egg wash and brush over loaf; sprinkle with freshly cracked black pepper. Bake at 375°F for 20-25 minutes or until golden brown.
Cut pork crosswise into thin strips. In large nonstick skillet, heat oil over medium-high heat; stir-fry pork, in batches, for 2 to 3 minutes or until browned but still slightly pink inside. With slotted spoon, transfer to plate. Add onion, mushrooms, garlic, salt and pepper to pan; cook over medium heat, stirring occasionally, for about 10 minutes or until no liquid remains. Return pork to pan. Stir in sour cream and stock; cook, without boiling, for 1 minute or until hot. Stir in lemon juice. Sprinkle with parsley.
Using one slice of prosciutto at a time, lay one basil leaf across the short end. Place 1 prawn on top of the basil and roll up. Thread Prawn onto a skewer and set aside. Repeat with remaining prawns, prosciutto and basil. In a food processor, combine the vinegar, mustard and garlic. Blend until smooth. Gradually add the oil and blend well. Place in a small serving bowl. On a prepared grill, over medium high heat, grill the prawns until opaque in center, turning frequently, about 6 minutes. Serve hot or at room temperature with the garlic sauce.
Combine granulated sugar and oil in large bowl (or kitchen-aid mixer stand on 2); add cocoa, beating until well blended. Beat in eggs and vanilla. Stir together flour, baking powder and salt. Gradually add to cocoa mixture, beating well. Cover and refrigerate until dough is firm enough to handle, about 2-3 hours. Heat oven 350. Grease cookie sheet or line with parchment paper. Shape dough into 1-inch balls; roll in powdered sugar to coat. Place 2 inches apart on prepare cookie sheet. Bake 10-12 minutes or until almost no indentation remains when touched lightly and tops are crackled. Cool slightly then remove from cookie sheet to wire rack. Cool completely!
Preheat outdoor grill, stovetop grill pan or broiler. Thread chicken tenders onto metal or wooden skewers (soak wooden skewers in cold water first to prevent charring). Season with salt and pepper. Grill or broil until done, about 5-7 minutes, turning frequently. Whisk together remaining ingredients for satay sauce. Yields 2 skewers and about 1/4 cup of sauce per serving.
Cover seasoning with water and let sit for few minutes. Add oil and vinegar and whisk to combine. add mustard and honey and whisk to blend.
Preheat the oven to 350°F Sift together flour, soda, salt and cinnamon. In a large bowl, cream together butter, sugars and vanilla. Add eggs and beat well. Add flour mixture and beat well. Mix in nuts. Chill. Drop by rounded tablespoons onto baking sheet. Press a pecan or walnut half into the center of each cookie if desired. Bake 9 to 11 minutes.
For the banana bread: Preheat oven to 180°C and line a loaf tin with baking parchment and pour the mixture inches. Whisk dry ingredients, then stir in all the wet ingredients using only 1/2 tbs maple syrup and mix until smooth. Alternatively throw everything into a food processor and blend until smooth. Decorate the top with slices of excess banana and drizzle over the other 1/2 tablespoon of maple syrup to make a gloss. Bake at 180°C for 50 minutes. Cool on a rack completely before turning out of the tin, slicing and eating. *Tip - You could also top this with walnuts, goji berries, pumpkin seeds - or anything else that takes your fancy!*. For the berry chia jam: Mash the berries or blend them in a food processor. Mix in the chia seeds,1 tbsp warm water and 1 teaspoon of the honey (and the vanilla extract and lemon juice, if using). Stir well to stop clumps forming or make it straight in the jar and shake to mix. Keep the chia jam sealed in a jar in the fridge to set for at least an hour or until needed. Taste and stir in a little more honey, if needed.
Use a microwaveable coffee mug. Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips and vanilla flavouring. . and mix again. Put your mug in the microwave and cook for 1 minute or until middle is slightly ferm at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT! This can serve 2 if you want to feel slightly more virtuous.
Spread bread with plum and apple chutney. Layer in chunks of mature cheddar. Assemble sandwich and serve with "chips".
Mix potato slices, cheese sauce mix, broth, water, carrots and celery in large saucepan. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer for 25 to 30 minutes or until potatoes are tender. Remove from heat and stir in cream.
Make mashed potatoes according to package directions for 7-8 servings. Stir garlic powder, eggs, Parmesan and one cup of the mozzarella into prepared potatoes. Pile mixture into a 9-inch deep dish pie plate. Sprinkle top with 1/4 cup of mozzarella and a sprinkle of paprika for color. Bake at 350°F until golden on top and puffy about 45 minutes.
Set a rack in the middle of the oven and preheat to 325 degrees F. Spray a 13 by 9-inch metal pan with nonstick spray, line with parchment paper so it hangs over the sides of the pan and spray the parchment with nonstick spray. Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan and cool completely before frosting, about 1 hour.
Preheat the oven to 350. Butter a 6" spring form pan, and coat it with bread crumbs. Set aside. Whisk the egg yolks with the sugar, then whisk in the cheese. Stir in the almonds, lemon peel, raisins and zest. Pour into the pan, smooth the top and bake for 30 minutes, or until firm to the touch. Allow to cool. Release the sides of the pan.
Place some of the chutney in the bottom of a Chinese soup spoon. Place a shrimp on top. Place a cilantro leaf on top. Place spoons on a large platter then sit back and listen to the raves.
Preheat oven to 350 degrees. Stir together melted butter and sugars. Stir in eggs and peppermint extract. Mix in flour, dark cocoa powder, baking powder and salt. Stir in mint M&Ms. Pour brownie batter into a greased brownie pan,. Cover with green candy sprinkles. Bake for 25-30 minutes until a knife inserted in the center comes out clean. Cool and cut. Enjoy!
Scoop out the pulp from the passion fruit. Strain the pulp through a sieve into a small bowl. Discard the seeds. Squeeze out the juice from the ginger into the passion fruit. Discard the ginger pulp. Add chopped mango, passion fruit pulp, yogurt, milk, honey, lime juice and ice to a stand blender. Blend mixture on high until smooth and frothy. Serve lassi in tall chilled glasses with a pinch of cardamom on top.
Preparation: Bring 2 cups of water to a boil and add the dried mushrooms. Cover and remove from heat. Allow mushrooms to soak for 45 minutes. Drain the softened mushroom and reserve the liquid. Cut the mushrooms into 1/4 inch slices and rinse them under cool running water to remove and dirt particles. Combine butter, squash, onion, garlic, bouillon cubes, spices and 2 cups of water in a sauce pan and bring to a boil. Cover and reduce heat and simmer for 20 minutes. Pour cooked squash mixture into a blender and puree (carefully if hot). The mixture will be thick. Add heavy cream and 1/2 cup of the reserved mushroom liquid to the mixture and blend inches. Add the sliced morels and the red bell peppers.
Put sugar, water, and dried apricots in a saucepan over medium heat. Bring to a boil, stirring, until sugar is dissolved. Remove from heat and let stand until apricots are softened, about 1 hour. Meanwhile, roast whole fresh apricots in a 350 degree oven until soft, about 1 hour. Peel and pit when cool enough to handle. Puree dried apricot mixture, roasted apricots, lemon juice, and almond extract in a blender until smooth. Chill at least 2 hours until cold. The puree can be chilled up to 8 hours. Freeze in ice cream maker, then transfer to an airtight container and put in freezer to harden.
Melt butter in 5 to 6 quart pan or stock pot over medium-high heat. Cook sausage, shallots and red bell pepper, stirring occasionally until sausage is lightly browned, about 3 to 4 minutes. Add turnip greens and cook, stirring gently, until greens wilt, about 3 minutes. Stir in corn, beans, vegetable broth and cayenne pepper. Bring to a boil. Stir in orzo pasta. Return soup to a boil, reduce heat to medium-low, cover and cook 30 minutes.
Mix all ingredients together and store in an airtight container. Sprinkle to taste on beef, chicken, potatoes, corn, popcorn, etc.
Crumble and cook the sausage, drain and set aside. Wipe out skillet and add bacon, onion, mushrooms and celery; saute until bacon is crisp and vegetables are slightly softened. Add this to the wild rice, along with the oregano, sage and bread crumbs; add cooked sausage; add salt and pepper to taste. Bake, covered, in an oiled casserole at 350° for 30-40 minutes; add 1/4 to 1/2 cup stock, if needed, for moisture.
Heat oven to 375 degrees. Mix thorougly shortening, butter, sugars, eggs, and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from baking sheet. *If using self-rising flour, omit baking soda and salt.
Preheat your oven to 350 degrees F. Cook the pasta according to the directions on the box. (while it is cooking, go to step 4) Drain and set aside. Spray a medium sized saucepan with the cooking spray, or if you want you can use a tsp of olive oil. Add the minced garlic and cook for a minute or so over medium heat. Add the ground beef and cook until browned, breaking up the meat as it cooks, and drain the liquids. (If you are using a meat substitute, like Boca, you won't have to cook it, just throw it in and add a few tablespoons of water) Keep the pan at medium heat. Add the thyme, oregano, rosemary, salt and pepper. Stir to coat the beef, and cook for another minute or so. Add the tomatoes and bring the mixture to a boil. Then, reduce the heat and let the mixture simmer for 5 minutes (or until you are ready to place it into the dish) Spoon a small amount of the mixture into the bottom of a 4- quart casserole dish (this should be barely enough to cover the surface). Top with half of the cooked pasta, and then layer half of the tomato mixture over the pasta, then layer half of the cheese. Layer the remaining pasta on top, and top the pasta with the remaining sauce (the sauce may be liquidy, so just pour it on) and cheese. I always just use enough cheese to make each layer, so it is probably going to be more than the 1 cup. Cover the dish with foil and bake until the cheese is golden and bubbly, about 30 minutes. (During the last couple of minutes I take off the foil.) Enjoy!
Combine sausage, breadcrumbs, eggs, cheese, oregano, parsley, salt and pepper. Shape into small cocktail size balls (about 100). Arrange on greased cookie sheet and bake at 400°F in a preheated oven for 10 minutes. While the meat balls are cooking, combine chutney and sour cream in a food processor until mixed but still lumpy. Heat sauce until hot, add meatballs and transfer to a chafing dish.
Fry the chicken in 4 tbs oil for around 3-4 minutes until lightly browned and set aside. Put the spinach in a pot, add 1/4C water. Bring to the boil and remove from heat. When cool, grind very well (almost to a paste) in blender and set aside. Heat the remaining 3 tbs oil in a pan and add ginger, garlic and onions. Fry until lightly brown. Add tomatoes, salt, cayenne pepper, ground coriander, turmeric, cloves and cardamom. Sprinkle with 1 tbs water. Cook for 10 minutes on a low heat. Add chicken and milk to the pan. Simmer until the chicken is tender (about 10 minutes). Add spinach and garam masala to the pan. Cook until spinach starts sticking to the pan (about 15 minutes). Remove from heat, add butter and cover until ready to serve with rice.
Put the chicken in a non-stick frying pan. Cook slowly over moderate heat with no fat added until well browned. Drain off melted fat. Add the onion, broth and sherry. Sprinkle with seasonings. Cover and simmer over very low heat until nearly tender, 40 to 50 minutes. Uncover. Tip pan and skim fat form the liquid with a bulb-type baster. Continue to simmer uncovered until the liquid is reduced by half. Whisk milk and flour together and stir into the pan. Cook and stir until sauce is bubbling and thick.