HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ground turkey in a large mixing bowl. Add the egg/yolk, carrots, applesauce, spices, bread crumbs and bran. Mix well - If this mixture appears too dry, add more carrots or applesauce. If this mixture appears too wet, add more bran and/or bread crumbs. Place mix into a lightly oiled (olive oil) loaf pan and bake at 350F for approximately 45 minutes or until an inserted knife comes out clean. **You may wish to cover with foil to prevent the top from burning When finished baking and cooled, remove loaf from pan and slice as you would for bread. Break into small bits for finger feeding or mash or chop gently. This recipe may also be made into "Turkey Sticks" for Toddlers and older babies who are able to handle more textured/chunky finger foods.
in a medium bowl, whisk together the vinegars, sugar, hot sauce, crushed red pepper, salt and pepper. add the cabbage and toss. let stand for 30 minutes, then toss and serve.
Preheat oven to 350°F. Lightly spray oil on the inside of 2 loaf pans (8 1/2" x 4 1/2" x 2 1/2"). Place some parchment paper in the bottom of pans if you have it. If not, don't worry about it. You can also use a cake pan but the loaf pans work better. Combine the flour, salt, and baking soda in a small bowl. In a separate large bowl, mash the bananas and mix in the butter, sugar, eggs, pecans, and bourbon. Add the combined dry ingredients into the large bowl and hand stir just until the batter is blended (try not to over stir). Pour batter equally into the two loaf pans. Bake for 60-70 minutes until the loaves pass the toothpick test. Let the loaves cool for 5 minutes, then turn them out onto a rack to finish cooling. If you used the parchment paper, they will roll out of the pans with no difficulty. Slice and serve. This bread is tasty all by itself but it can also be spread with butter, cream, jam, or whatever your favorite topping happens to be.
---To Prepare the Pollo---. Marinate chicken in lime and garlic for two hours. Grill chicken pieces in a heavy skillet or on a barbecue. Add remaining ingredients to skillet containing chicken. If there is not enough pineapple juice, add enough chicken stock to cover chicken pieces. Cover and simmer over low heat until tender, about 45 minutes. ---To Prepare the Rice---. Wash the rice and allow to dry. Heat shortening, then add rice and fry until well browned, stirring constantly. Add tomato and onion. Cook slightly. Add water, salt and other vegetables. Cover and bring quickly to a boil. Lower heat and cook for 45 minutes or until well done. ---And Now the Hard Part---. Serve chicken with rice, garnish with peppers, and enjoy!
In a heavy saucepan, melt butter. Add sugar and evaporated milk to melted butter and stir. Stir in egg yolks and cook over medium heat until mixture thickens-- about 5 minutes. Remove from heat and stir in drained pineapple. Pour over warm cake.
Carefully peel the avocados, then cut in half lengthwise. Or you can keep the peel on. Sprinkle with lemon juice to prevent discoloration. Set each half on a plate filled with lettuce. Combine flaked crab meat, celery, onion, lemon juice and mayonnaise. Season with a dash of salt. Fill hollow of each avocado with crab mixture. Top crab mound with dressing and garnish each pile with whole crab legs and quarters of hard-boiled egg. Sprinkle all with a dash of paprika an top with ripe olive's.
Marinate salmon in sauce for one hour in fridge. To cook salmon, heat oil in pan; cook salmon each side until brown. Pour remainder of marinade over salmon, add a teaspoon of cornstarch to pan, and cook salmon until done. Serve with white rice, slice of lemon and green vegetable.
Line a shallow 23 cm (9 in) tart tin with the pastry and pre-bake or bake blind. Pre-heat the oven to 200°C (400°F) Gas 6. Put a baking sheet in the oven to pre-heat. Gently warm the butter and syrup together in a pan - just enough for the butter to melt but not letting the mixture get too hot. Remove the pan from the heat and allow the mixture to cool a little. In a bowl, whisk the eggs, cream and lemon zest together. Gradually whisk in the warm butter and syrup mixture, then pour the mixture into the pre-baked pastry case. Place the tart on the baking sheet in the oven and bake for 25 - 30 minutes or until the centre is set.
In large bowl, mix mayo, dressing mix, bacon bits, shredded carrots and onion powder. Chill while making the rest. Cook pasta according to pkg. directions for pasta using the shortest alotted time. (Or cook al dente.). Drain and cool. Fold in pasta well. Fold in peas last, carefully. Chill for several hours. Serve chilled or room temperature. Refresh salad if needed with a tiny bit of mayo, but it usually doesn't need it. Garnish top with more bacon bits/pieces.
Measure ingredients and follow your bread Machine instructions. I use Becel intead of butter. Select Dough cycle. When your machine is first kneading check to make sure you have enough water. Remove from machine and shape into 2 loaves. Bake in a preheated 400*oven for 10 minutes. Lower heat to 350* and bake another 20 minutes. After baking remove from pan and let cool on wire rack. I keep one out and freeze the other one. Tip: Innisfree gave this wonderful suggestion for rising bread and it WORKS! In microwave, heat up 1 cup of water to boiling and let it boil for about a minute. Carefully remove cup of boiling water and place bowl of dough in the microwave. No need to cover dough as the microwave stays moist like a proofing box. I leave the cup of water in the microwave and place my loaves in the microwave and in no time you have it ready for the oven. Good luck!
Combine first 5 ingredients and beat well. Dip pork chops in egg mixture and dredge in the flour. Reserve 2 tablespoons flour to make gravy. In a large skillet heat 1/2 inch of vegetable oil to 350°F. Fry pork chops in oil until golden brown and tender. Turning as needed. Drain pork chops on paper toweling and keep warm while preparing apples and gravy. Reserve pan drippings in skillet. Take 2 tablespoons of the pan drippings and put in a small skillet. Add reserved flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add milk; stirring constantly over medium heat until thickened. Pour gravy in serving bowl. Fry apples in reserved hot pan drippings until tender, turning once. Drain apples well on paper towels. Place apple slices back in skillet and sprinkle with sugar. Heat just until sugar starts to melt.
Preheat oven to 300F (150C). In a large bowl, combine flour, paprika, and salt and pepper to taste. Toss the cubed meat in the flour mixture. Heat the oil in a large skillet, and brown the beef in batches over high heat, adding a touch more oil if necessary. Place beef in an ovenproof casserole dish, together with the can of chopped tomatoes, garlic, onion, celery, mushrooms, stout, stock, thyme, 1 teaspoon salt and freshly ground black pepper. Cover casserole dish tightly, and cook in the oven at 300F (150C) for 2 to 2 1/2 hours, until tender, stirring every 30 minutes. Cool completely and proceed with the recipe, or refrigerate for up to three days in advance. To make the pies, preheat oven to 400F (200C). Butter the rims of 8 individual pie dishes or ramekins. From each sheet of puff pastry, cut two thin strips of pastry along the vertical edge, 1/3" wide and 4" long, plus 2 circles to fit the tops of the pie dishes (8 strips and 8 circles in total). Spoon the meat filling into the dishes, then press a strip of pastry around the rim of each. Brush the rims with some beaten egg, then place the pastry lids on top and press all around each edge to seal. Brush each pastry top with the remaining egg yolk. With a sharp knife make 3 piercings in the top of each pie. Bake in the oven for 35 minutes, or until golden brown and heated through, and serve the Australian way, with tomato ketchup.
Preheat oven to 350 degrees F. Grease 2 baking sheets. In a large bowl, combine the butter and sugar until well blended. Beat in the egg, orange zest, orange juice, and honey. Add the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt. Stir until well blended. Stir in the raisin and walnuts. Break off a piece of the dough about the size of a walnut. Shape the dough into a 2-1/2 inch sausage. Place on the prepared baking sheet. Press to slightly flatten the dough. Repeat with the remaining dough. Place the cookies about 2 inches apart. Bake for 12 minutes, or until the cookies are puffed and set. Remove from oven and allow to cool on baking sheet for 1 minutes. Transfer the cookies to a wire rack to cook completely. Dust the cookies with confectioners' sugar. Store in airtight containers. The cookies develop more flavor the longer they are stored.
Place all the ingredients in a blender & whizz until thoroughly combined & thick bubbly batter has formed. Brush a medium sized frying pan / skillet with oil or butter & heat on low. Pour the batter into the pan & cook on a low heat for approximately 15 minutes or until the M'shewsha has risen, pulled away from the edges & looks mostly set on the top. Carefully flip the M'shewsha over. To do this, carefully slide it onto a large dinner plate. Then place the frying pan over the top of the dinner plate & gently invert to flip the M'shewsha back into the pan. Cook on low for a further 15 minutes. Warm the honey until it is easily pourable. Turn out onto a large plate, slice into 8 pieces. Pour the honey over the top of the M'shewsha & serve warm or at room temperature later.
Preheat oven to 450*F. Remove stems, seeds, and veins from pepper. In a medium-size saucepan, bring a large amount of water to a boil. Add peppers and cook, uncovered, for 3 minutes. Drain peppers and invert onto paper towels. Cut the 4 ounces Colby-Monterey Jack cheese into pieces to fit inside pepper pieces. Place cheese inside pepper pieces. Arrange pepper pieces in a lightly greased 11"x7"x2" baking dish. In a medium-size bowl, whisk together the eggs, egg whites, and milk. Whish in the flour, cilantro, baking powder, salt, and cayenne. Pour egg mixture over pepper pieces. Bake for 15 minutes or until cheese is melted and batter is puffed and golden. Sprinkle the 1/3 cup shredded Colby-Monterey Jack cheese on top. Serve with the picante sauce.
Peel eggplant and cut into 1 inch cubes. Put in a strainer and sprinkle with salt. Place a heavy bowl on top to drain out the moisture. Drain for 30 minutes. Rinse thoroughly and dry on paper towels. In a large 11x15 roasting pan, combine eggplant, peppers, zucchini, onions, capers, olives, tomatoes, tomato sauce, garlic and oil. Sprinkle lightly with salt and pepper. Mix together. Combine vinegar and sugar in a saucepan and heat until sugar dissolves. Pour over the vegetables. Mix together. Bake in the oven for 2 to 2 1/2 hours turning vegetables every half hour. Garnish with parsley and serve at room temperature with breads.
In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls. Notes:. Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc. To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.
preheat oven to 350. whisk together wet ingredients in a bowl. dry in another. fold wet into dry and knead until dough if firm. Shape into a log and bake 28 minutes until slightly puffy or cracked. Remove and cool. Cut and rebake at 375 degrees for 12 to 15 minutes. Cool and enjoy!
Steam sausage for 15 minutes to reduce fat content. Let cool, and slice into bite sized pieces, removing casing if desired. Spray large pot with no-stick spray. Place sliced sausage in large pot with oil and let brown lightly. Remove sausage and pour off excess oil. In same pot add onions,garlic, celery, carrots, and mushrooms until softened but not browned, then add back sausage. Stir in seasoning, tomatoes, stock and clamato juice. Bring to boil and simmer covered for 30 minutes. Add frozen pasta and kidney beans; simmer covered for 20 minutes. If too thick, dilute with water or more broth. Season to taste.
Heat the oven to 375 degrees. Crack the eggs over a large bowl. Add the brown sugar, salt, melted butter and corn syrup and whisk together until well-blended. Stir in the vanilla, orange zest and nutmeg, then stir in the nuts and raisins. Pour the filling into the pie crust. Place the pie in the oven and bake until the filling is set, 35 to 40 minutes; the pastry should be golden brown and a knife inserted in the center should come out clean. Remove the pie and cool it on a wire rack. Serve slightly warm or cool.
Place pickle chips in a large bowl. Pour buttermilk over chips; cover and chill 1hour. Meanwhile, stir together the dressing and barbecue sauce in a small bowl. Cover and chill until ready to serve. Pour oil to a depth of 1 1/2 inches in a large deep skillet. Heat over high heat to 375°. Meanwhile, pour pickle mixture through a strainer over a bowl, discarding buttermilk. Whisk together flour and barbecue seasoning in a large bowl until blended. Add half of pickles to flour mixture, tossing to coat; remove pickles from flour mixture with a slotted spoon, shaking off excess. Fry pickles 3-4 minutes or until golden. Drain on paper towels. Repeat procedure with remaining pickles and flour mixture. Serve pickles with sauce.
Defrost artichoke hearts and pat dry. Combine hearts, olive oil, fresh herbs, salt and pepper in a bowl and marinate for 30-60 minutes. Pre-heat oven to broil. Wrap each heart with prosciutto and place on a cookie sheet. ( I lined my cookie sheet with parchment paper or foil for easy clean up.) Cook until prosciutto starts to crisp and turn brown - about 7-10 minutes. Remove from oven and top with balsamic vinegar/syrup and serve.
Peal garlic cloves. About 1/3 to 1/2 bulb worth. Chop garlic finely. Slice ginger root into strips like a tooth pick. About half the size of the amount of garlic depending on the strength of the ginger. Heat up oil in a wok. Add garlic and ginger. Stir fry garlic and ginger until it starts to brown. (about 10-20 seconds). Add pre-cut vegetables as necessary (adding in those that take longer to cook first, so that they are all done simultaneously). Stir fry as you like it. When about 80% done, sprinkle a little salt over the mixture. Then add a pinch of sugar. Complete stir frying. Serve over brown rice. If you want a simple sauce. Add a little corn starch to soy sauce and add toward the end of the stir fry. You can also add oyster sauce, but it usually contains MSG.
Pour the half and half in a medium-size bowl. Add in the dry pudding mix and powdered sugar (icing sugar); beat with a wire whisk for 2 minutes. Gently stir in the Cool Whip topping. Spread on cake at once. Store any left over cake in refrigerator. **NOTE** the frosting on the cake is best eaten the same day.
Carefully cut lengthwise each bratwurst (only 2/3 the way through). Gently flatten for quick and easy cooking. Prepare bratwurst according to package directions in skillet. Note: Cook time will be shortened. Cook until no longer visibly pink. Place bratwurst to side keeping warm on low oven setting. Carefully drain excess liquid. Add vegetable oil and return skillet to medium-high heat setting. Add sliced red onion and green pepper, saute for 2-5 minutes until slightly tender. Add sauerkraut and gently heat together. Add seasonings and scallions and keep warm. Add cooked bratwurst, sauerkraut and cheese on a roll. Refrigerate leftovers.
Stir yeast, flaxseed meal, and sugar into 2 cups warm water. Let stand 10 minutes, or until liquid is cloudy. Meanwhile, whisk together tapioca starch, rice flours, xanthan gum, and salt in large bowl. Stir yeast mixture into flour mixture until soft dough begins to form, then stir in oil. Coat two 13-inch round pizza pans or one 18- x 13-inch baking sheet with oil. Divide dough between round pans or scoop into baking sheet, and coat hands with oil. Gently press and shape dough by hand to fit prepared pan(s). The dough will shrink as it bakes, so be sure to spread all the way to the edges of the pan. Set dough aside in warm place to rise 1 1/2 hours. (You won't see much, but the yeast will be working.). Preheat oven to 425°F Par-bake pizza crusts 15 to 20 minutes, or until just golden brown. At this point, you can keep the par-baked crusts in the fridge for up to two days, or freeze for up to three months. Add preferred toppings, return to oven, and bake 5 to 7 minutes more, or until cheeses begin to melt and/or toppings brown. Because of the short baking time, you should use toppings that do not require cooking - no raw sausage, for example. Fresh mozzarella, thinly sliced soft veggies, fresh herbs, etc. would be great.
In a saucepan, combine the eggnog and cornstarch until smooth. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; stir in sour cream. Cool completely. In a small mixing bowl, beat whipping cream and sugar until stiff peaks form. Fold into eggnog mixture with rum extract, if desired. Cover and refrigerate overnight. Serve the dip with fruit and cake cubes.
Crust. Melt coconut oil or butter, add sweetener, vanilla and butter extract, salt and almond meal in a bowl. Take mixture and press into a deep dish pie pan. Bake at 350* for about 15 to 20 minutes. Cool crust. Filling. Whip heavy whipping cream till it forms a peak (about 5 minutes). Add brick of cream cheese that is at room temperature (really clumpy if added cold). **Can add some Truvia if you want a little more sweetness, Joe prefers no added sweetness**. Add both boxes of pudding mix. Mixture will be very thick, add water as needed to make mixture smooth not thick. Pour into cooled crust and refrigerate for about 1 hour. I have substituted sugar free pudding with sugar free lime jello and fresh squeezed limes to make Key Lime Pie!
Preheat oven to 350°F. Spray bundt pan with pam. In mixing bowl, add flour, sugar, baking powder, baking soda, and nutmeg. Add shortening, cut until mix is full of crumbs. Add orange zest. Add orange juice to a 1-cup measuring cup and fill it with the rice milk, to make 1 cup. Add juice/milk mix to the flour mix and applesauce. Mix it well. Add egg replacer and vanilla and mix. Add banana slices and stir gently. Pout into pan. Bake for 40 to 50 minutes. Let it cool for 15 minutes before inverting.
Cut steak into 4 portions. Brush both side of each steak with worcestershire sauce. Sprinkle with basil. Place on a rack in a shallow roasting pan a few inches from heating element. Broil 5 minutes on each side or until desired degree of doneness. Combine pan drippings, mushrooms, wine, salt& pepper and 1 tbs parsley in a medium saucepan. Cook over medium heat 5 minutes, stirring occasionally. With a slotted spoon, spoon mushrooms over steak, reserving liquid in saucepan. Sprinkle cheese over mushrooms. Broil an additional 5 minutes or until bubbly. Transfer to a warm serving platter and sprinkle with parsley. Add flour to cooking liquid. Cook over medium heat, stirring constanly 3 minutes or until thickened. Serve steak immediately with sauce.
Cut "sheep" bodies from cauliflower head. One head will make 10-14 sheep. Add cloves (eyes) to the olives (head). If your olives are large enough you can use black eyed peas for the eyes. Cut little flaps to the sides of the eyes for ears. Using toothpicks to attach veggies in the appropriate places, attach 4 carrots (legs) and one olive (head) to each "body.". Place parsley (grass) in finger bowls and add. sheep.
Grease the bottom and 1/2 inch up the sides of two loaf pans; set aside. In a medium mixing bowl stir together the eggs, bananas, sugar, peanut butter, and milk. Stir in the flour just until moistened (batter should be lumpy). Fold in chocolate pieces and peanuts or pecans. Spoon batter into the prepared pans. Bake in a 350°F oven about 45 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove loaves from pans. Cool completely on a wire rack. Wrap and store overnight for easier slicing. **If you do not have self-rising flour, substitute with 2 cups all-purpose flour plus 2 teaspoons baking powder, 1 teaspoon salt, and 1/2 teaspoons baking soda.
If using dried mushrooms, soak then for 15 minutes in warm water. Cut out and discard center stem, cut up the rest of the mushrooms into small, bite-size pieces. Peel and slice carrot into matchstick. Place a large pot of water on the stove to boil. Slice the tofu into three slabs as if they were small slices of bread. Heat 2 tablespoons of peanut oil in a pan. Fry both sides of the tofu slabs until lightly browned. Remove from pan and let tofu slabs cool on paper towels to drain any oil. Cut up slabs into 1/2 inch cubes. Heat the remaining 2 teaspoons peanut oil in a wok or large pan. Add the chilies, garlic and ginger. Stir-fry for 1 minute, then add the onion and cook until onion is slightly softened -- about 3 minutes. Drop the udon noodles and the broccoli into the water (let this cook while you are stir-frying). In the wok, add the cabbage, carrot and mushroom. Stir-fry until the cabbage wilts. Drain noodles and broccoli in a colander, and then add to wok. Stir in sesame oil, black bean sauce, sugar, soy sauce and bamboo shoots. Stir-fry for 2 minutes. Turn off heat. REMOVE CHILES! Stir in vinegar and lemon juice. Stir in tofu cubes (stir gently so as not to break up the tofu). Serve in bowls garnished with a little bit of sesame seeds.
Put your sausage in the freezer until firm enough to cut, usually about 45 minutes, slice into 1/4 slices In a large dutch oven, heat olive oil and brown both sides of sausage slices. Depending on your pan you may need to do it in several batches. Remove sausage from pot and place in a paper towel lined bowl to drain. place chopped onion in hot sausage fat, salt and stir occasionally until tender and fragrant, add garlic and stir for another 2 minutes. Add remaining chopped vegetables and herbs and more salt. Continue to stir until veggies are coated in fat and have started to give off their liquid. There should be enough moisture in the veggies to cause the pan to deglaze. Add tomato and stir for a couple minutes. Add browned sausage, stock and water, bring to a rolling boil and reduce heat to maintain. Cook for 15 minutes, or until celery and carrots are tender. Add lentils and cook until al dente, 15-20 minutes longer. Don't over cook the lentils, they will finish cooking the last few in the bowl. Serve with a grating of fresh Parmesan and crusty bread.
Chop all the vegetables (tomato, cucumber and onion) finely. Mix chopped vegetables with parsley, lemon juice and olive oil. Salt to taste.
Melt butter in meium saucepan over medium high heat. When foam subsides, add flour and stir smooth. Cook for 1-2 minutes, sirring. Gradually add milk, whisking to combine. Squeeze the head of garlic. Add salt and cayenne pepper and reduce heat to mediu,. Cook the mixture whisking canstantly until the sauce boils and thickens. Pour the mixture into blender and process until smooth. Transfer to a small bowl and cool slightly with plastic wrap placed directly on surface if using on pizza. If not mix with pasta immediately.
Coat meat with curry and flour mixed together. Brown with onions and garlic in pan with a small amount of vegetable oil. When browned, remove from pan and place in casserole dish (9x13" or larger). Sprinkle with soup mixes, stirring to coat meat. In a bowl, combine marmalade, chutney, lemon juice, soy sauce, and a 1/2 cup of water. Pour over meat and add enough water to sauce for the sauce to be level with meat. Bake at 300 deg. F for 2-3 hours. Serve over rice. Provide peanuts, coconut, diced tomatoes, raisin, diced cucumbers, and diced bananas to sprinkle on top.