HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 180 deg C/350 deg F. Grease a 12-hole muffin tin, or use 2 patty pans to get smaller snacks, but they'll be harder to handle. Beat the 2 eggs, and pour into a measuring cup. Fill up to a full cup with milk. (Be careful not to mistake egg foam for liquid, so squint well at your measuring jug and make sure you have a cup of liquid). Pour mixture into a mixing bowl. Add the oil, then the flour, baking powder, salt, pepper and herbs if used. Mix well until smooth and mixed. (NOTE: my electric beaters did not work well with this choux-like batter -- it kept creeping up the beaters. I found it easier to mix this with a spoon or a strong spatula. Then it hit me: Doreen never had a luxury like an electric mixer in her life. She would have mixed it by hand anyway). Fill each well-greased muffin hole not more than 1/3rd full. It's easiest to use a spoon and clean fingers. Don't worry because the batter won't spread evenly. Add one of the toppings given above, pressing in lightly with your fingers, else it tends to roll off as the snack rises in the oven. Especially important if using minced meat -- press it inches. Bake in preheated oven for 20 - 25 minutes, until puffed and golden. Best served warm, but can be made ahead and gently warmed up again in an oven.
Preheat oven to 350°F. In a small bowl, combine flour, baking powder and cinnamon; set aside. Beat butter and 3/4 cup sugar in a 2 quart bowl until creamy. Beat in eggs, vanilla, and instant coffee which has been dissolved in water. Add flour mixture and mix well. Stir in 1/2 cup semi-sweet chocolate morsels. Divide dough in half. Form each half into a 7x2-inch log. Lightly grease a 11x17-inch pan. Place each log crosswise in pan about 4 inches apart. Bake 30 minutes. Remove pan to cooling rack. Let logs cool in pan 15 minutes. Carefully remove logs to cutting board. With serrated knife, gently cut logs diagonally into 1/2 inch thick slices. Arrange slices upright in pan, about 1 inch apart. Bake 20- 25 minutes or until dry and crisp. Cool completely on a cooling rack. To drizzle with chocolate, microwave 1/3 cup semi sweet chocolate morsels and 2 TBS. butter on high one minute. Continue microwaving until chocolate is smooth. Drizzle over biscotti. You can refrigerate 20 minutes to make chocolate drizzle firm. Store in tightly covered container.
Add ham to crock pot. Sprinkle brown sugar over ham. Pour ginger ale over brown sugar. Cover and cook on Low for 5-7 hours or until heated through. (It will hold in the crock pot for longer without drying out because it cooks in it's own juices so take your time and don't worry about it.).
Combine egg yolks and water in heavy saucepan. Cook over very low heat, whisking constantly, until mixture reaches 160 degrees, about 15 minutes. Cool quickly in cold water bath or in freezer. Stir mascarpone into yolks. Combine 4 egg whites, sugar and salt in top of double boiler. Cook over very low heat, beating with hand-held mixer on medium speed or with whisk until whites hold soft peaks and temperature reaches 160 degrees, about 20 minutes. Stir 1/4 of whites into egg yolk mixture. Fold in remaining whites. To assemble, arrange ladyfingers in single layer on piece of heavy-duty foil; slightly turn up foil edges to make a tray. (You also can do this on a large platter.) Combine coffee and Cognac; drizzle evenly over ladyfingers. Arrange half of ladyfingers in single layer in glass or souffle dish, about 6 1/2 inches in diameter and 3 to 4 inches deep. Fill in any spaces with parts of ladyfingers. Cover ladyfinger layer with half of mascarpone mixture. Top with remaining ladyfingers and remaining mascarpone mixture. Cover with plastic wrap. Refrigerate overnight or up to 2 days. Sprinkle cocoa through fine sieve over surface. Serve chilled.
PREPARE MAYONNAISE: Combine first 5 ingredients in a food processor or blender; process until smooth. Transfer to a bowl; cover and chill. PREPARE BURGERS: Place onions, 1/4 cup cilantro, chile, and juice in a food processor; process until finely chopped. Add salt and salmon; pulse 4 times or until salmon is coarsely ground and mixture is well blended. Divide salmon mixture into 4 equal portions; shape each portion into a (1-inch-thick) patty. Cover and chill 30 minutes. (The longer you wait the better!). Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 6 minutes on each side or until desired degree of doneness. Wipe skillet with paper towels; recoat with cooking spray. Place 2 muffins, cut sides down, in pan; cook 2 minutes or until lightly toasted. Repeat procedure with cooking spray and remaining muffins. Place 1 muffin bottom on each of 4 plates; top each serving with 1 lettuce leaf and 1 patty. Spread about 1 tablespoon mayonnaise mixture over each patty; place 1 muffin top on each serving.
BROWN the ground beef in a medium skillet over medium-high heat; Stir to separate meat; Pour off fat. ADD and mix soup, salsa, milk, tortillas and half the cheese; Spoon into 2-quart shallow baking dish; Cover. BAKE at 400F for 30 minutes or until hot; Sprinkle with remaining cheese.
Cut chicken meat into 7cm x 2.5cm thick slices. Combine ground ingredients with the seasoning ingredients and marinate the chicken pieces with it. Leave to stand for two to three hours. Add coconut milk and mix well to blend. Wrap two pieces of chicken with a pandan leaf. Secure with a toothpick. Deep-fry pandan-wrapped chicken in hot oil until chicken is cooked through. Serve immediately.
Saute beef, sausage and onion until browned. Add garlic and saute 3 minutes Drain fat. Add tomatoes and seasonings. Simmer to bring out flavors. Add rice. Stuff peppers. Sprinkle with mozzarella and parmesan cheese. Bake in a casserole with some tomato sauce underneath peppers at 350 deg. for 30 to 40 minute until peppers are tender.
Put the coconut in a ziploc bag. Dissolve a few drops of food coloring in the teaspoon of water, then pour this colored solution over the coconut in the bag. Seal the bag and shake until all coconut is uniformly colored. Tip: if you make primary colors first, you can use any leftover of that color to make a secondary color (e.g., if you have leftover yellow coconut, add red to make orange).
Heat oil on medium - medium/high heat. Brown the chicken on both sides 4-5 mins per side. Remove chicken & set aside. Deglaze pan with chicken broth (stir liquid in pan to loosen all the browned "bits" from the bottom of pan). Stir in frozen peaches. Let peaches simmer 3-5 mins to slightly defrost. Stir in peach butter/preserves. Return chicken to pan. Let simmer until chicken is completely done (about 10 mins). Stir together water & enough cornstarch to make a slurry. Stir slurry into pan. Simmer for another 3-5 mins to thicken. Remove from heat & serve.
Saute the onions, chillies, ginger and garlic in peanut oil until the onion is transparent. Add the curry paste and fry gently for 3 minutes. Add the diced goat meat and stir until coated by the paste mixture. Add the water and coconut milk, lime leaves and lime juice. Simmer until tender. Add the toasted coconut and cook for about 5 minutes. Add seasonings to taste.
Heat 1/4 cup broth in a large skillet. Add onion and garlic; saute until tender, about 5 minutes. Pour into blender; add remaining broth, chili powder, chocolate, walnuts, cinnamon, cayenne, salt and pepper. Blend to a puree. Pour mixture into skillet; simmer 10 - 15 minutes until heated through. Add chicken strips. Cover and simmer until chicken is cooked through, about 5 minutes. Spoon cooked chicken down center of each flour tortilla. Top with lettuce, tomatoes, cheese and sour cream or yogurt. Fold bottom and sides of tortilla toward center; roll to enclose filling.
Preheat oven to 400. Combine flour, sugar, powder and salt with a whisk. Cut in cold butter into flour mixture until it resembles fine crumbs. (this part can be done ahead and kept in refrigerator or freezer until ready to make)Stir in 1 beaten egg, chocolate chips and just enough 1/2 and 1/2 or cream until it barely comes together. Transfer on board and knead in gently loose pieces. Pat out into 1/2 in thick circle and cut equally into 12 triangles. Place 2 inches apart on a greased cookie sheet/silpat or parchment. Brush with egg wash and bake for 10-12 minutes. Place on cooling rack to cool.
Place the pork and onion in the slow cooker. Pour the root beer over the Pork, cover and cook on LOW until well cooked and pork shreds easily, usually 8-10 hours. Drain well and discard the extra root beer. Stir in the bbq sauce after pulling the pork. cook on low for another 1 hour till the bbq sauce heats through the meat.
Pre heat oven to 350°F. In a small bowl, mix together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, oil, egg whites and lemonade concentrate until smooth. Alternately beat in flour mixture and buttermilk, making three additions of flour mixture and two of buttermilk, beating just until smooth. Add enough food colouring to turn batter light pink. Scoop batter into paper lined muffin pans. Bake for 20-25 minutes or until tops of cupcakes spring back when lightly touched. Let cool in pan on rack for 10 minutes. Remove cupcakes from pan and let cool completely on rack. To make the frosting: In a bowl, using and electric mixer on low speed, beat together sugar, butter and salt until creamy. Increase speed to high and beat until light and fluffy. Add lemonade concentrate, lemon extract, beat 1 minute. Add cream, beat until frosting is smooth and fluffy. If you would like stiffer or sweeter frosting you can add more sugar at this stage 1/4 cup at a time until desired consistency is reached. Pipe or spoon frosting onto completely cooled cupcakes.
Butter each large half of the bread then, the place under the broiler for a couple of minutes to brown lightly or until slightly crisp. In a large skillet cook the onions in the butter and oil over medium heat, stirring occasionally until the onions are crisp and golden, season with salt and black pepper; transfer to a paper towel using a slotted spoon. Add in more butter and/or oil to the skillet if desired and add in the sliced mushrooms and garlic; saute until the mushrooms loose their moisture and are lightly browned; transfer mushroom/garlic mixture to a bowl. To the same skillet add in the beef broth, Worcestershire sauce and black pepper, stirring with a wooden spoon to deglaze the skillet, scraping up any browned bits from bottom of the skillet. Add in whipping cream, ketchup and mustard; simmer over low heat for about 2-3 minutes. Add in the beef slices and mushroom/garlic mixture, stirring until heated through, simmer over low heat for about 3 minutes (or more if desired) stirring occasionally. On the bottom half of the browned bread place sliced cheese, then green pepper rings, then steak/gravy mixture. Season with black pepper and then top with browned onions. Top with the remaining bread, the cut into serving size pieces.
Saute onion, mushrooms and bacon in medium saucepan over medium-heat until bacon is crisp and the onions and mushrooms soft; drain. Add pasta, sauce, pease and pepper; cook stirring occasionally, for 1 minutes. Sprinkle with parsley and cheeses. Serve with cheese and a rich, Chardonay.
In a saucepan, combine the tuna, soup, milk, and peas; bring to a boil. Spoon mixture over bottom halves of English muffins; cover with top halves. Serve warm.
Brown meat in oil in large frying pan. Add 3 tbsp flour, garlic salt and pepper and add to meat. Continue cooking and stirring until flour begins to brown in pan. Add water and stir into mixture. Make paste of remaining 3 tbsp flour and i cup of the milk, adding milk gradually to the flour in order to prevent lumps. Add paste to the meat mixture as it cooks. Use spatula to scrape pan clean, gathering all of the browned bits into the mixture. Add remaining milk, beef bouillon, and mushrooms and cook about 10 minutes, stirring frequently. (Make sure that all of the bouillon has dissolved.). Add sour cream and stir in thoroughly. Bring to serving temperature. (Don't boil!). Serve over hot, cooked broad noodles.
Add water and melted butter to stuffing, mix. Cover bottom of 9x13 baking dish with stuffing. Arrange broccoli and turkey over stuffing. In separate bowl, mix soup, milk, and 1/2 cup of each kind of cheese. Pour over broccoli and turkey layer. Sprinkle remaining cheese over soup layer. Bake at 350 for 30 minutes.
preheat oven to 350. in small bowl, blend vanilla wafer crumbs, sweetened condensed milk. Work in vanilla and coconut. Spread evenly in pan (9 inch square)sprinkle with pecans, set aside. in small saucepan, bring butter and brown sugar to boil, stirring. Simmer 1 minute, stirring constantly. Cafeully pour hot caramel over pecans, covering entire top. bake 25 minutes, until caramel is bubblyall over brownie. cool completely, cut into bars. 25 servings.
Mix all together thoroughly. Form into 2-21/2" logs about 8" long. Pack tightly as possible. Wrap in aluminum foil, shiny side inches. Refrigerate for 24 hours. Take out, turn over and pierce foil several times with a fork. Bake on a sprayed broiler rack over broiler pan at 325°F for 1 1/2 hour. Unwrap and remove to rack to finish dripping. Rewrap and refrigerate or freeze.
In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth. Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth. Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened. Chill dough, covered, for 30 minutes. Preheat oven to 375°. Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray. Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets. Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched. Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.
Heat oil in a large saucepan. add carrots, onion, garlic, and bay leaves and cook for 10 minutes. Put the stock in another saucepan and bring to the boil. Pour the boiling stock over the vegetables and simmer for 15 minutes, or until tender. Remove the pan from the heat and remove the bay leaves. allow the soup to cool a little, then transfer to a blender and puree until smooth. Season with pepper. If the soup is too thick, add some extra stock. serve garnished with parsley.
Pre-heat oven to 400 Degrees. Spread out two (2) two and one half ft lengths of wide aluminum foil and cross them (like a plus sign) inside of a roasting pan with long ends hanging out. Shake out half of the dry onion soup mix and garlic onto the foil and lay brisket on top inside the pan. Shake out the rest of the dry onion soup mix and garlic on top of the Brisket. Close brisket up in foil so that it is completely encased and nothing will seep out. Put in oven and cook at 400 degrees for 1 hour, then turn down to 250 degrees and let cook for 5 hours. When done, open up foil, set aside roast, and pour drippings into 2 quart sauce pan. Add Golden Mushroom soup and red cooking wine to drippings and stir over medium heat to desired temperature: this gravy is to die for.
STIR pudding mix, pineapple with juice, marshmallows and nuts in large bowl until well blended. GENTLY stir in whipped topping. REFRIGERATE 1 hour or until ready to serve. Garnish as desired.
Pre-heat oven to 425 degrees. Spray muffin tins lightly with oil. Mix together baking soda, baking powder, salt, and cornmeal in a small bowl. In a separate bowl, beat the eggs with yogurt. Stir in the chipotles& cheese; then gently stir the egg mix into the cornmeal mix just until combined. fill the muffin tins with the batter& bake for 10-15 minutes for regular sized muffins or 7-10 minutes for mini-muffins.
In a bowl, mix eggs, milk, salt and pepper. In a skillet, heat oil at medium heat. Add the mixture of egg and cook, stirring often, until it makes big creamy pieces. Spread pesto in the panini, add scrambled eggs and garnish with slices of tomatoes and cheese. Heat another large skillet or a skillet with ridges at medium heat. Add panini and cook, pushing them, for about 8 minutes or until golden and crispy and cheese has melted (flip them at mid cooking).
Preheat oven to 350 degrees. Drain tamales, reserving 1/2 of sauce from can. Spray a 10 x 6 inch baking dish with cooking spray. Remove paper wrappings from tamales. Place tamales in a single layer in baking dish. Cover with reserved sauce. Bake 10 minutes or until heated through. Whisk eggs, milk and salt. Set aside. Melt butter in a large skillet over medium heat. Add tomato, onion and chiles. Cook for about 2 minutes until vegetables are heated through. Add egg mixture. Cook, stirring gently until eggs are soft set. Remove tamales from oven and spoon eggs over tamales. Sprinkle with cheese. Broil 4 inches below heat 30 seconds or just until cheese melts.
Sauce: Stir water into cornstarch in small cup until smooth. Add remaining four ingredients; stir. Set aside. Filling: Heat sesame oil in large frying pan on medium. Add green onion, garlic and ginger. Stir-fry for 1 minute, stirring constantly, until soft. Stir sauce mixture. Stir into green onion mixture until boiling and thickened. Add pork. Stir until coated. Turn into medium bowl. Chill for at least 1 1/2 hours until cold. Makes 1 cup of filling. Dough: Heat and stir water, milk, sugar and salt in small saucepan until sugar is dissolved. Cool slightly. You should be able to hold your finger in water mixture and it should be almost hot. Process flour and yeast in food processor for 2 seconds until just combined. With motor running, gradually add liquid through food chute until dough comes together and forms ball. Process for 30 seconds. Turn dough out onto floured surface; knead for 2 minutes, adding more flour if necessary to prevent sticking. Place in large greased bowl, turning once to grease top. Cover with tea towel. Let stand in oven with light on and door closed for about 1 hour until doubled in bulk. Punch dough down and knead gently to remove any air pockets. Roll into cylinder shape. Cut crosswise into 12 portions. Roll or flatten each portion into 4 inch circle. Spoon rounded tablespoon of filling onto centre. Gather edges together over filling, twisting in clockwise direction to form"top knot". Place each bun, smooth side down, on waxed paper cut into squares about 2 1/2 inches in size. Cover with tea towel; let stand for about 1 hour until slightly risen. Set buns with waxed paper, about 1 1/2 inches apart in large bamboo steamer or on rack over rapidly boiling water in wok or Dutch oven; cover. Steam for 15 minutes. This may have to be done in batches.
Boil potatoes in salted boiling water for 5 minutes. Add broccoli to boiling potatoes and continue to cook for an additional 3 minutes drain broccoli and potatoes, seperate. Heat 2 tbsp of olive oil in a pan. Add onion and potatoes and cook for 8-10 minutes or until golden. Cook bacon in frying pan and drain off excess grease with paper towels. Add broccoli to the pan with the potatoes and warm thoroughly; transfer to a salad bowl. Combine remaining olive oil, wine vinegar and mustard to the pan that was used for the onion and potatoes, stirring until warm. Pour over the vegetables and toss gently to mix. Serve with bacon on top.
For meatballs: Combine ground beef, cracker or bread crumbs, salt, milk, pepper and onions/herbs. Blend well. Make mixture into balls, and brown them on all sides. For sauce: Simmer together ketchup, brown sugar, vinegar, water first quantity of water, until hot and sugar is dissolved. Thicken smoothly with cornstarch and second quantity of water. Add meatballs to sauce and simmer until meatballs are cooked through.
Peel, devein and boil shrimp. Heat 1 tbsp oil in large skillet. Beat eggs, and pour into skillet and make a very thin omelette. Cut omelette into strips like the ham. Set aside. Heat rest of oil. Fry garlic until golden and discard. Add rice to oil and stir with a large two tined fork until rice is well coated. Add pork, ginger, shrimp, ham and egg. Stir well, add soy sauce and stir in scallions. Serve immediately.
In a medium bowl, combine beans, cucumber, onion, parsley and olives. In another bowl or jar combine remaining ingredients, mix well. Pour over salad and toss. Serve immediately or chill for up to 24 hours.
Combine the wine, orange juice, sugar and lemon juice in a pitcher. Add the club soda. Add the fruit and chill for a little bit to let the flavors blend. Serve over ice with additional fruit, if desired.
Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Saute onion and yellow pepper with salt, stirring occasionally, until golden brown, about 8 minutes. Transfer to a bowl. Pat pork chops dry and season with salt and pepper. Heat remaining tablespoon oil in skillet over high heat until just smoking, then saute chops until browned and just cooked through, about 3 minutes on each side. Transfer chops to a platter and keep warm, covered. Return onion and yellow pepper to skillet and add tomatoes. Saute over moderately high heat, stirring, until tomatoes are slightly wilted, about 2 minutes. Remove from heat and stir in vinegar and salt and pepper to taste. Serve chops topped with onion, peppers and tomato.
Mix ground beef, egg, onion, carrots, breadcrumbs, milk, Worcestershire sauce, salt and freshly ground black pepper to taste together. Shape mixture by Tablespoonfuls into 1-1/2-inch balls. Place the meatballs in a lightly greased 13x9x2-inch or 15-1/2x9-1/2x1-inch baking dish. Bake, uncovered, in a 400 degree Fahrenheit oven until light brown, about 20 to 25 minutes. Drain off any excess fat. Use meatballs as desired. FREEZING: Cover and allow meatballs to cool slightly before freezing. No special equipment is needed in the preparation for freezing. Ziplock bags work fine for me. Allow meatballs to thaw about 30 minutes at room temperature before using. Use as desired with your favorite recipes.
For salad: Combine cabbage, zucchini, carrots, onions, sesame seeds, coconut, peanuts and almonds in large bowl. Chill until ready to use. For dressing: Place ingredients in a mixing bowl and whisk together. Slowly add sesame oil while whisking. Pour desired amount, about 1/4 cup, over chilled salad vegetables. Serve.
Wash the beetroots and the stalks very well under cold running water many times to remove any dirt. Cut the most bottom part of the beet but leave the stalks and upper leaves intact. Boil the beets for 35-45 minutes or until tender (depending on size), and allow them to cool in their own water. When cool enough to handle, peel the beetroots, and cut them in rounds or quarters. Cut the stems in half or thirds, depending on length. Place the beets and stems in a bowl and dress with the olive oil, vinegar, salt, and 1-2 tablespoons of the water that they were boiled in (and the garlic, if used) and mix well. This salad is an excellent accompaniment to fried or broiled fish.
combine flour, salt and pepper on a sheet of wax paper. Pound steak until 1/4 inch thick with a meat mallet or edge of plate. Then pound in as much seasoned flour as possible. Beat egg and milk in a shallow dish. Dip pounded steak first in egg/milk mixture. The dip again in flour. Brown slices in hot oil in a large skillet on one side. Turn meat. Cover and lower heat. Cook until meat is tender, about 30 minutes.
Saute shrimp in 1 tablespoon oil over moderate heat for 2 minutes, then set aside. In small food processor, blend shallot, garlic, chiles, sugar, tamarind liquid, ginger, salt and tomato to form a paste. Heat remaining oil in pan, then stir-fry paste over moderate heat for 2-3 minutes. Add shrimp, cook 2 minutes more. Serve with rice. if desired.