HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sliced meats may be rolled up (into tube shapes). Arrange your choices attractively on a large (oval) platter, serve with thin slices of Italian bread and bread sticks on the side. A cruet of olive oil and vinegar near by is a nice touch.
Soften cheeses. Mix all ingredients (except cereal or nuts) together thoroughly by using hands and squeezing through fingers (fun!). Form into three (3) equal balls or logs. Crush approximately 2 cups of Cracklin' Oat Bran cereal (or nuts) by placing in large plastic ziploc bag, close, and use a rolling pin to crush to desired texture (preferably fine). In a large bowl, gently roll balls or logs in Craklin' Oat Bran cereal or nuts. Chill and serve with pretzels and crackers.
Heat oven to 350. Toast walnuts about 8 minutes. Let cool. Cook bacon until crisp. Drain and crumble. Whisk vinegar with mustard, salt and pepper in a small glass or stainless bowl. Whisk in oil. In large bowl, combine 2 Tbsp of the dressing with chicken. Let sit for 5 minutes. Add walnuts, bacon, spinach, onion, apple and remaining dressing. Toss.
In a medium bowl, beat together egg white and wine. Stir in bread crumbs, pepper, cheese and onion. Lightly mix in beef and spinach. Shape into 6 patties about 3/4 inch thick. Place patties on a greased grill. Cook patties, turning once until done.
From SpookMaster.com's Halloween Recipes Wash and dry apples thoroughly. Remove stems and insert the wooden sticks into the stem hole until about half the stick is in the apple. In a small saucepan, over low heat melt the caramels with the water, stirring completely. Now dip the apples into the hot caramel sauce, coating the apple completely. Place on greased, wax paper. Store your caramel-covered apples in the refrigerator. Before serving, remove them from the refrigerator and allow them to stand for about fifteen minutes. You can serve your caramel-covered apples on a large platter and use extra caramels as a garnish. Make faces on your caramel apples with candy corn, and miniature marshmallows. Makes 5 caramel apples.
Add all ingredients to bread machine in the order recommended by its manufacturer. Process on the basic bread cycle.
Finely grate rind from limes to measure 1 tbls; juice limes to measure 1/4 cup. Place rind and juice in a large bowl. Add tomato and remaining ingredients this is where I also added a jalapeno -- chopped really fine! (except tortillas); toss well to combine. Cover and chill for 15 minutes, stirring occasionally. Heat tortillas (I sprayed grill with non stick spray -- and grill tortillas). Once again -- recipe says it will feed 6 -- embarrassed to say -- it didn't! ****UPDATE****. I really enjoyed this mixture on a bed of lettuce! Made a great salad!
Place chicken breasts in glass dish and smother with teriyaki sauce; turn breasts over to cover thoroughly. Marinate as long as possible, preferably in the fridge overnight. 15-30 minutes if you're in a hurry. On stovetop or grill, cook chicken about 12 to 14 minutes. (7-8 minutes in a George Foreman grill). Chicken breasts (bone-in and boneless) should be cooked to an internal temperature of 170 F. Exact grilling times will depend on the heat of your grill/pan as well as on the thickness of the chicken breast. Chicken is done if, when pierced, the juices run clear or the breast is no longer pink inside. Spread mayonnaise on each bun, top& bottom. Place each cooked chicken breast on a bun and top with a pineapple slice. Serve alongside a summer salad or veggies and don't forget a tall glass of iced tea!
Rinse the shrimp and pat dry. Sprinkle with salt and pepper. In a saute pan, melt the butter and lightly saute the shrimp. Remove the shrimp and add the court bouillon (fish stock) wine, garlic and lemon juice to the saute pan. Allow the sauce to cook down to half the volume. Add the arrowroot and stir until the sauce thickens. Toss in the shrimp and capers, stirring, until the shrimp are fully cooked but not too long or they will be tough. Add more bouillon as necessary to keep the sauce at a desirable consistency. Toss in the capers, give a final stir and serve over noodles. Sprinkle the dill over each dish before serving.
Toss chicken, 1 Tbs fresh cilantro and 1 tbs oil in a medium sized bowl. Sprinkle with salt & pepper, toss once more. Cover and refrigerate one hour. Heat 3 Tbls oil in large skillet. Over medium heat, add garlic, onion, pepper and poblano chili. Saute until just tender, (about 10 minutes). Transfer vegetables into a large bowl. Add chicken to same skillet and saute over medium-high heat until cooked through (about 4 minutes). Transfer chicken to vegetable bowl. Add cream and chipotle chilies (a bit of adobe sauce optional - HOT)to skillet. Bring to a boil and reduce until you can coat your spin thickly, about 4 minutes. Cook pasta until just tender, but firm to bite. Drain and return to pot. Add sauce, chicken and vegetables to pasta and toss over medium-high heat until sauce coats pasta (about 3 minutes). Stir in 1 cup shredded jack cheese and toss again to blend. Season with salt & pepper to taste. Transfer to a large bowl. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C.). In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes. In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside. While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers. Brush 1 teaspoon eggbeater (opt.) onto bottom crust. Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over. Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough. Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Combine all ingredients. Mixture will be soft. Cut into strips. Bake at 300 degrees F until lightly browned (10 minutes?).
Preheat oven to 350 degrees F. Grease a 15 X 10" jelly roll pan. Line with a sheet of waxed paper. Grease paper as well. Sift together the flour, cocoa, baking powder and salt. In separte bowl, beat together sugar and egg yolks. Alternate adding the milk and the flour mixture into the egg and sugar mix. In another separtate bowl, using clean mixer blades, beat egg whites until stiff but not dried out. Fold one third of the egg whites into the other mixture. Then carefully fold in remaining egg whites. Spread batter into pan, smooth out the top. Bake for 12 minutes, or until set. While waiting for cake to cook, prepare whipping cream. Beat whipping cream with 1 tablespoon sugar until thick. Set aside in the fridge. When cake is done, remove from oven. Dust a clean tea towel with icing sugar. Turn cake out onto this. Remove waxed paper. Cut edges of cake to make a nice even looking rectangle. Starting with the short side, roll the cake up jelly-roll style. Transfer seam side down to a rack for cooling. (30 minutes). While cake is cooling, prepare icing: In a small pot, bring cream, melted chocolate and butter to a low boil over medium low heat. Stir vigorously until blended. Remove from heat and let stand. On a flat surface dusted with remaining icing sugar, knead food colouring into each piece of marzipan, (as many colours as you'd like)until well blended. Unroll the now cooled cake and spread the whipped cream over it to with 1 inch of all sides. Re-roll cake. Place seam side down on serving dish. Spread icing over top and sides and ends of cake. Roll out marzipam with a rolling pin and cut into various shapes with cookie cutters or a knife. Arrange on cake. Sift a small amount of icing sugar on completed cake to make it looked like a light dusting of snow.
Slice the cheese into 1-1/2 inch squares that are 1/2 inch thick. Dip first into the beaten egg mixture, then into the seasoned bread crumbs (I find that a"double dipping" of each works the best; after the first dip in the bread crumbs, repeat the process again). Heat oil in a deep skillet until it"shimmers". Fry cheese until golden brown on both sides and a little soft (this does not take very long, and do not completely melt cheese). When you turn over the cheese the first time, the crust may fall apart from the cheese; just pat it back on, it will melt back together. To serve, immediately put each cheese square on a lettuce leaf.
Cut steak into cubes. Brown in skillet. Add ground beef and cook till brown. Saute vegetables and seasonings; then add to brown meat. In spearate pan heat oil, add flour and stir until very brown (but not burned). Pour half the broth into the flour and stir until smooth. Pour remining bouillon over meat; bring to a gentle boil. Combine all ingredients. Cover and reduce heat. Simmer 2 hours. Notes: I usually use canned tomatoes (don't drain) and it works just fine. Also, for step 2, you're really making gravy so whatever tips you know to make it smooth and not lumpy will help here. I use Wondra flour and add it just a little bit at a time, whisking it as I go. Also, I add in a little bit of "jugo magi" a mexican liquid seasoning instead of kitchen bouquet.
First cook the brown rice in a saucepan. Once the rice is fully cooked remove from heat and place in the refrigerator for about 2-3 hours. Chop the carrots and scallions. If canned strain the bean sprouts and rinse. In a wok or large fry pan drizzle the 2 teaspoons of peanut oil. Add the vegetables, sprouts, and start scrambling the egg in the pan. Once the ingredients are lightly sauteed. Add the soy sauce to the pan and then pour in the rice a few scoops at a time. Make sure you are constantly moving the ingredients around to prevent sticking. Once the rice is browned turn off heat. Enjoy.
Preheat oven to 400. In large bowl stir together flour, sugar, salt, cinnamon, nutmeg from crust ingredients. Cut in butter and shortening until crumbly. With fork mix in water until flour is moist. Divide dough in half; shape into 2 balls and flatten. Wrap 1 ball in plastic wrap and put in fridge. On a floured surface roll other ball into a 12" circle. Place in a 9" pie pan. Trim pastry to 1/2" from rim of pan; set aside. In a large bowl, combine filling ingredients EXCEPT apples, 1 tbsp butter, 1 tsp sugar,& whipping cream. Add apples; toss to coat. Spoon into crust. Roll other ball into 12" circle; cut 8 large slits in crust. Place over pie, crimp or flute crust. Brush with melted 1 tbsp butter; sprinkle with sugar. Cover edge of crust with foil. Bake 35 minutes; remove foil. Continue baking 10 to 20 min. or until crust is brown and juice begins to bubble through slits. Remove from oven; run knife through slits. Pour whipping cream evenly through all slits. Return to oven for 5 minutes to warm whipping cream. Cool pie 30 min.
Preheat oven to 350 degrees. Combine all ingredients and mix well. Spray a miniature muffin tin with non-stick cooking spray. Fill each 3/4 full. Bake in preheated oven for approx. 18 minutes.
Pre heat the oven to 180 Celsius. For the Saffron Mash, peel and chop the potatoes; cover with water, add the garlic cloves and saffron strands. Bring to the boil and cover until cooked. Drain the potatoes retaining the saffron and garlic. Add 75g of the butter and mash smoothly. Add the cream and 150 ml of the milk and beat until light and fluffy. Season with salt and pepper to taste. Meanwhile, lay the cod in an ovenproof dish; cover with the remaining milk. Add the onion and bay leaf. Cover and bake for 20 minutes until the fish is firm. Strain off the milk and reserve. In the meantime, plunge the tomatoes into a pan of boiling water for 30 seconds; refresh in cold water. Peel, quarter, remove the seeds, and roughly chop the flesh. Turn up the oven to approximately 230 Celsius. Flake the cod into a buttered ovenproof dish. Add the prawns, mussels and tomatoes; sprinkle over the dill. Melt 25g butter in a pan and add the flour. Cook for 30 seconds; stir in the reserved milk and cook, stirring, until thickened. Season with salt and pepper and pour over the fish. Spoon the saffron mash over top of the fish mixture covering it completely. Dot with remaining butter. Bake in the oven for 10-15 minutes or until nicely browned on top. Serve with crusty white bread and steamed asparagus tips.
In a large bowl, crumble the canned salmon and if you prefer remove the skin and bones. Add the vegetables and mix well. Add the spices to the mixture and mix again. Heat olive oil in a skillet over a med high heat. Finally, add egg to mixture and mix well until the whole mixture is moist and sticks together when pressed. form the mixture into 3" patties about 1/2" thick. Place patties in heated skillet and cook until a brown crust forms, then flip and cook until the other side is brown (3-5 minutes per side). Makes 5 - 6 patties.
Combine all ingredients EXCEPT peanut butter and vinegar in medium Dutch oven. Bring to a boil. Reduce heat; simmer covered 30 minutes. Remove from heat; discard bay leaf. Stir in peanut butter and vinegar. Puree in food processor or with immersion blender until smooth. Serve hot with garnishes.
Preheat oven to 375°F. Combine brown sugar, butter, and egg in a bowl; beat until fluffy. Stir in buttermilk, Root Beer Flavor, Vanilla, flour, baking soda, and salt; mix until smooth. Cover and refrigerate at least one hour. Drop dough by rounded teaspoonfuls onto greased baking sheets about 2-inches apart. Bake at 375°F for 6 to 8 minutes. To make rootbeer frosting: Mix together sugar and butter until smooth. Stir in Root Beer Flavor and enough water to make a smooth frosting. Remove cookies to wire rack to cool. Frost with Root Beer Frosting.
Toast sesame seeds in a small frying pan over medium heat, shaking pan frequently until golden (about 3 minutes). In a bowl, mix sesame seeds, soy, ginger, garlic, sugar, vinegar, onions, cayenne and 1 T. of the oil. Add meat, stirring to coat. Cover and refrigerate for at least 2 hours or until the next day. Heat 2 more T. of the oil in a wide frying pan over high heat. Add meat, half at a time, and cook, stirring, until done to your liking when cut (about 2 minutes for medium doneness). Repeat with remaining meat, adding remaining oil as needed. Serve with toothpicks, or eat the mixture wrapped in lettuce leaves.
Mix all ingredients together and let sit 10 minutes. Add to chopped barbecue when hot to season the meat and keep it from drying out. Chef's note:. This sauce keeps indefinitely in the refrigerator, but be forewarned that the longer it sits, the hotter it gets as the heat from the peppers leeches out into the sauce. If you have sauce that has sat for a long time and you don't like it too peppery, cut the sauce with another 2 cups of vinegar, 1/2 cup ketchup, and 1/4 cup dark brown sugar. Taste and adjust the salt if necessary.
Combine oil and sugar in a bowl: beat well. Sift together dry ingredients. Sift half the dry ingredients into sugar mixture; blend well. Sift in remaining dry ingredients, alternation with eggs; mix well, after each addition. Stir in carrots, pecans and raisins. Pour into lightly oiled 10-inch tube pan. Bake in preheated 325 degree oven about 1 hour and 10 minutes. Cool upright in pan. To make filling. Combine sugar and flour in small heavy saucepan. Gradually stir in cream. Add butter and salt. Cook over very low heat, stirring frequently, until mixture come to just a simmer. (This may take 30 minutes.) Let simmer 2-3 minutes. Remove from heat and cool to lukewarm. Stir in nuts and vanilla. Cool completely, ideally overnight (I just make sure it is cold-put in fridge for a while). To make frosting, toast coconut at 300 degrees for 10-15 minutes or until lightly browned. Cool. Combine cream cheese and butter in food processor or mixer. Add confectioner's sugar and vanilla and mix until perfectly smooth. Refrigerate if too soft to spread immediately. To assemble, split cooled cake into 3 layers. Spread pecan filling between layers. Reassemble on cake plate and frost top and sides with frosting. Pat toasted coconut onto sides of cake.
Combine flour,baking powder and sugar. Cut in butter till mixture resembles breadcrumbs.(You can do this in food processor). Add vanilla and egg.Work to a dough and shape a ball. Wrap in plastic wrap and put in the refrigerator for 15 minutes to get hard enough to roll. Then make small balls of dough. Roll into thin cylinders, make letters of the alphabet, twisting the dough and trimming it as necessary. Arrange on a greased cookie sheet,leaving a little space between them. Bake at 180 C for about 10 - 12 minutes. Remove them from the oven as soon as the edges of cookies turn golden. Leave on the cookie sheet for 2-3 minutes to cool a bit,then delicately detatch them from the sheet. Leave to cool on a wire-rack. Topping:. =======. Drizzle melted chocolate / chocolate sauce OR spread lemon icing on the top of the cookies OR dip the top in melted chocolate. Sprinkle desicated coconut / chopped nuts. Leave to set.
Wash and drain your Rhubarb. Cut up your Rhubarb. Do NOT add it to your water. Cover and cook over boiling water without stirring for 30 minutes. Chill.
Combine all ingredients in the blender. Cover and liquify until smooth. Serve in a tall glass.
Note about erythritol: I realize that the erythritol is a special ingredient. Some stores are starting to carry powdered sugar alcohols, or you can order online from Netrition or other places. I haven't figured out how to make really delicious chocolate treats without it at this point. Erythritol is the sugar alcohol with the least blood sugar impact, but you can use others. If the erythritol you use isn't powdered, it won't dissolve much in this recipe, so I recommend running it through a blender first, but I'm happy that the most recent erythritol I got came powdered, which is great. Mix all dry ingredients together in bowl. Add vanilla and liquor. If the artifical sweetener is liquid and concentrated, add it to the liquor. Since there are different liquid sweeteners of different concentrations, you may have to play with the total amount of liquid, and cut down on the liquor, or add water. Usually the total liquid you want is about 2.5-3 T. Add the liquid slowly and mix until it all comes together. Roll into balls. The flavors will mellow over the next few days. Store in refrigerator or cool place. Carbs depend on serving size. 17 balls will get you exactly 1 gram of effective carbohydrate per ball, plus a tad over a gram of alcohol and 1.5 grams of fiber.
Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds. Add the salt, vinegar and sugar, to make a paste. In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste. Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside. To the pan add the ginger and garlic cook 2 minutes. Add the ground coriander and turmeric, fry for 2 minutes. Add the onions and spice paste and cook over low heat for 5 minutes. Add the water and meat cover the pot and cook till the meat is tender.
Mix all juices and pureed berries and chill thoroughly. To serve:. Put the Splash into a handsome container, add ice and fruit. Slowly stir in orange soda.
Put the cloves of garlic in a mortar with the salt and crush into they are a paste. (You can also crush them in a press or mince very finely and then add the salt later). Put the garlic in a small bowl and add the oil. Beat with a fork until it is very well mixed and somewhat fluffy. This should take about 3 minutes. Add the sour cream and plenty of black pepper. Mix well. Serve with grilled meat or fish, french fries or baked potatoes, pizza -- .
Combine all ingredients except oil in a blender. Pulse a few times to chop garlic thoroughly and mix ingredients together. On low speed, slowly add olive oil to mixture in a steady stream. Add oil until mixture has emulsified to a vinaigrette. When completely blended, serve over salad.
Combine meatball ingredients well and roll into small (1 inch) meatballs Heat sauce ingredients and drop meatballs into hot sauce;simmer for 45 minutes. (if sauce does not cover the meatballs DO NOT STIR until bottom meatballs heat through).
Mix together cheese, pecans, brown sugar, syrup, and 1/4 t cinnamon. Set aside. Beat together, with a whisk, milk, eggs 1/4 cup granulated sugar and vanilla. Spread cheese mixture on one side of each slice of bread. Layer at an angle in a 13 x 9" baking dish, cheese side up. Pour milk mixture over the bread evenly. Cover with plastic wrap and chill overnight. Remove wrap and sprinkle with 2 T sugar and 1 1/2 t cinnamon mixed together. Bake in a preheated oven, 350 degrees, for 20 to 25 minutes or until browned and egg is set. Sprinkle with confectioners sugar before serving.
In a small bowl, combine the yeast with the water. Set aside. In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy. Mix in the egg yolks, milk, and salt, combining well. Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough. Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours. Grease a baking sheet. Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet. Place the balls at least 1 inch apart, and brush them liberally with the melted butter. Set them aside to double in size again, about 45 minutes to one hour. Gently indent the top of the dough with your thumb, fairly deep. Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in the indent and fold the kolache over the sausage and seal. Bake in 425 oven for 10- 12 minutes or until golden brown. Immediately brush butter on the top. They are best eaten as soon as they are cool enough to handle.
In a mixing bowl, add flour, milk, vanilla and eggs. Mix well. In another bowl, mix the brown sugar, granulated sugar, and remaining cinnamon. Add butter to a 10 inch Pyrex pie deep dish and put in the oven (deep dish Pyrex is great) At 400 degrees. When the butter is completely melted remove from oven. Pour the batter into the Pyrex dish and put back in the oven for 20-25 minutes. The edges will begin to puff. Remove the half-way cooked batter from the oven and now add the apple mixture to it. Just simply place the apples all over the top of the batter. Next, cover the entire surface with the brown sugar/sugar/cinnamon blend and put it back in the oven for another 20-25 minutes.
Peel, then slice the jicama in half length-wise and cut it into julienne "sticks" 2-inch by 1/8-inch. Split the zucchini in half and cut it into 2-inch by 1/8-inch julienne "sticks". Peel, halve and slice the carrot into 2-inch by 1/8-inch julienne "sticks". Cut the red onion into 1/8-inch half moons. Combine the vegetables into a salad bowl. In a small bowl combine the oil, vinegars, honey, salt , cayenne and cilantro. Add the dressing to the vegetables and toss to mix well.
Mix together all the ingredients. Pour over steaks in resealable bag and marinade for 2-8 hours.
Preheat oven to 350 and lay out bread on a baking sheet. Bring water, beef gel concentrate, and bullion to a gentle boil. Reduce heat and add roast beef to warm. Once warm, scoop out and place on bread. Sprinkle or lay cheese on top (I used shredded). Warm in oven until cheese is melted or to your likeness (about 5 minutes). Serve with remaining broth.