HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Spray 13x9 inch baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain; rinse with cool water. Let pasta dry on paper towels. For filling, in medium bowl, stir together 3 C mozarella with the ricotta and fresh basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture. Spoon 2 C spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining sauce over top of pasta. Sprinkle with remaining mozarella. Bake manicotti for 15 minutes. Sprinkle with the parmesan; bake for 10 minutes longer. Serve immediately.
Heat oven to 475°F. Place olive oil and butter in a skillet large enough to hold fish in a single layer. Place in oven 3 minutes, until butter is melted. Season fish with salt and pepper. Place fish flesh side down in prepared skillet. Bake 10 minutes, turning carefully once halfway through cooking time, until just cooked through. Remove from skillet; tent with foil. Add bok choy and lemon peel to skillet. Stir to coat with pan's oil. Place in oven 1 minute, until leaves are wilted and stems are warmed through. To make puree, blend peppers and salsa in a blender 30 seconds. Divide greens on four plates; top each with a piece of fish. Dollop puree over fish.
Stir together. Boil 2-5 minutes, stirring rapidly, until sauce begins to thicken. This must be stored in the fridge.
Separate bulbs into cloves. To soften and loosen skins blanch the garlic cloves in rapidly boiling water for 30 seconds. Place in ice water, drain and peel the cloves. Place 5 clean 250ml mason jars in boiling water or a combo of 250mls and 125ml jars like I did. And place the snap lids in a separate pot to boil five minutes to soften compound. In a large pot place vinegar, wine, salt, sugar and oregano. Bring to a boil, boil gently for one minute. Remove from heat add peeled garlic to hot vinegar mixture. Stir for one minute. Place one chili pepper in each jar and pack with garlic to withing 2cm of top rim. Add hot liquid to within 1cm of top rim. Using rubber spatula remove air bubbles and wipe rims with damp paper towel. Place snap lid on jar and finger tighten screw band on. Place jars in canner. Cover with one inch of boiling water and bring canner to a boil. Once at a full boil process for your altitude. Remove from pot and let sit 24 hours undisturbed. Check after 24 hrs for seal. Refrigerate any unsealed jars. Remove screw bands and clean bands and jar necks. Store in a cool dark place. For elevations up to 1000ft process 10 minutes, 1001-3000fr process 15 minutes 3001-6000 process 20 minutes and over 6001 process 25 minutes.
Preheat oven to 160°C Grease two 7.5 cm deep 24cm (base) round spring form cake pans and line their bases with a circle of baking paper. Using an electric mixer, cream butter, vanilla and sugar in a large bowl until pale. Add eggs 2 at a time beating well after each addition. Sift the flour and baking powder together into the same bowl. Add in sprinkles and chocolate chips and gently fold mixture until just combined. Pour half of the mixture into each cake tin and bake for 40-45 or until a skewer inserted into the middle comes out mostly clean. When cooked, allow cakes to cool in tins for five minutes before turning out onto wire racks to cool completely. When cakes are at room temperature, slice the top off both so that they have a flat surface and set the tops aside. Out of one cake cut out an oval (for the body) and a banana-shape for the tail. Reserve remaining cake. Out of the second cake cut out a piece for the head connected to the neck (small oval for head and curved shape for neck- I followed the curve along the outside of the cake for the neck) and 4 small rectangles for the legs. Reserve remaining cake. Out of leftover cake cut-offs, cut out six small triangles for the spikes along the dinosaurs back. Assemble the pieces together on a cake board or desired serving platter to get the rough shape of your dinosaur, shaping and sizing where necessary until you're satisfied with the shape. Remember you can perfect the shape with icing. Dust off any crumbs and set dinosaur aside. To make the icing beat the butter with an electric mixer until white and creamy. Add icing sugar 1/2 a cup at a time and beat well. Add in milk and beat for a further 1-2 minutes. Lastly, stir in enough food coloring to achieve your desired colour. To ice the cake, start by spreading icing on the tops of each spike that goes along the dinosaurs back. Pour some sprinkles in a shallow bowl so that you can't see the bottom of the bowl. Press the iced top of each spike onto the sprinkles carefully so that it is covered in sprinkles. Return spikes to their position on the dinosaur and continue icing the cake. Spread and even, smooth layer of icing all over the cake using dobs of icing to connect each section of the cake if necessary. When cake is completely covered in every nook and cranny and icing is used up you are ready to decorate. Place 3 mini m&m's on each foot of the dinosaur to create toes. Place the mini marshmallows on the head for eyes and dot the black writing icing on each marshmallow to make pupils. Draw a smile on the face of the dinosaur using the red writing icing. Lastly place the smarties on the dinosaur's back and neck for spots. Chill cake for at least 1 hour or until icing is set and ENJOY!
In a medium saucepan -- bring water and 1/2 Tbl butter to boil. Add rice and stir to combine. Remove from Heat and cover 5 minutes. Add sugar and 1/2 Tbl butter, stir to combine.Serve in your favorite cereal bowl, add milk and sprinkle with cinnamon Sugar mixture.
Melt butter in sauce pan with cream cheese. Add Whipping Cream mix well bring to a simmer. Add 3/4°C of Parmesan Cheese. Let simmer for 30 minutes.
Preheat oven to 350°F While the oven is heating up, place butter into a 9X13" baking dish and set the pan in the oven to heat up, letting the butter melt. Mix together the flour, sugar, baking powder, and salt for the batter. Make a well and stir in the milk and the beaten egg, whisking to combine. Do not use an electric mixer - just blend until everything is combined with no lumps. Once the butter has melted and the oven has preheated, remove the baking dish from the oven. Carefully pour the batter over the butter - do not stir. Combine the frozen fruits, spices, extract (if using) and 3/4 cup sugar (or more if you are using very tart berries like black currants or blackberries in your mix)and then sprinkle over the batter. Do not stir. Bake for about 45 minutes or until the batter has risen up over the berries, the filling is bubbling, and the edges are turning golden. The top may appear slightly pale, this is normal. Scoop into serving bowls and pour cream or half & half over the top or ladle over vanilla ice cream.
Bring the apples, sugar, honey and cinnamon to a boil in 4 1/2 qts water, leave to cool to room temperature. Add the yeast, cover and leave to ferment for 24 hours. Strain the liquid, pour into bottles and add the raisins equally to the bottles. Seal well, chill and leave to rest for 4 days.
Preheat oven to 300 degrees. Make sure cheese and butter are room temperature. In a mixing bowl, cream the butter until light and fluffy. Add the cheese and mix until blended. Add the flour, salt and red pepper (I used 1/2 tsp) this is when you would add dried herbs if using, mix to form a dough. Refrigerate for 30 minutes to firm up the dough, then place it in a cookie press, fitted with a ridged tip. Pipe the dough in 2 inch strips onto a lightly greased cookie sheet. Bake for 10 to 15 minutes or until lightly browned. Remove to racks to cool. **Updated**. I've discovered these are very tastey using dried herbs also. I've made them with dill but can see me making them with thyme and sage before too long.
Preheat oven to 300 degrees F. Beat the egg whites and cream of tartar at medium speed for 1-2 minutes, or until a medium peak. Beat the egg yolks, cream cheese, and sweetener until completely smooth. Mix 1/3 of the egg whites into the egg yolk mixture to lighten, and then fold in the remaining egg whites. Spoon 1/2 cup dollops evenly on a parchment lined baking sheet. Spread into roughly 4-inch wide circles about 1/2-inch thick. Bake for 20-25 minutes, until golden brown. Let cool for at least 1 hour. Build BLT with bacon, lettuce, tomato, and mayonnaise.
Preheat oven to 400 degrees F. Spray 12 muffin liners with Pam/. In a double boiler or microwaveable bowl combine first three ingredients and melt over simmering water or in microwave. Cool to lukewarm. In a large bowl combine sour cream, sugar, syrup, egg and vanilla extract; mix well. Pour lukewarm chocolate mixture into egg mixture and blend well. In a medium bowl mix together flour, baking soda and salt. Add to chocolate mixture, blending well. Fold in chocolate chips. Add batter to prepared muffin liner. Bake for 20 minutes. Remove from pan immediately. Serve warm.
Place 1 tablespoon honey in each of six glasses and set aside. In a medium saucepan over medium heat, scald milk until small bubbles start to appear around the edges. Remove from heat, and add cinnamon and cloves. Cover and let steep 20 minutes. Return milk to high heat, and bring to a boil. Remove milk from heat, remove and discard cloves. Transfer some of the hot milk to a blender, filling it halfway full. Cover blender, and place a kitchen towel over the lid to prevent hot liquid from splashing. Whip on high speed until frothy, about 30 seconds. Pour into glasses, topping each with some foam. Repeat with remaining hot milk. Stir milk to dissolve honey. Garnish with nutmeg, and serve.
Combine corn, black beans, feta cheese and green onions. Separately combine oil, sugar, vinegar, and salt and pepper, and whisk together. Combine dry ingredients with dressing and toss well. Keep refrigerated until ready to serve. (Best if chilled for an hour or so).
preheat oven to 400 deg. F. coat a 13x9 baking dish with cooking spray. in a large mixing bowl combine first half of egg substitute, flour, baking powder and salt and mix well. best to use beaters on this as to whip as much air into this as possible. in a seperate bowl (or food processor) whip the cottage cheese until creamy. again, best to use either the processor or beaters for this. return to first bowl and add second half of the eggs, milk and whip until smooth. stir the cottage cheese into the egg mix. fold in the green chiles, onion, chicken and cheese. pour into baking dish and bake for 15 minutes on the middle rack. reduce temperature to 350 deg. and bake for another 30 minutes.
Mix flour and peppers together in an unused, clean trash bag. Add calf fries; shake thoroughly. Divide into batches. Drop calf fries in a turkey fryer heated to 350 degrees and cook until golden brown. While cleaning, mixing, and cooking, sample the beer frequently to make sure it doesn't go bad.
To make the crust,cut together flour with butter until uniformly blended. Add buttermilk. Chill at least one hour in a ball. Roll out into 9" pie crust. To make the filling, saute spinach and onion. Add black pepper, salt and basil. Mix in bowl with ricotta cheese, eggs, flour, cheese,. and nutmeg. Spread into unbaked pie shell. Top with sour cream and paprika. Bake at 375 degrees for 40-45 minutes.
Preheat the oven to 350. Grease a loaf pan (9 X 5 inches) with cooking spray or butter. Place butter in a small skillet or sauce pan and melt it on medium-low heat. Swirl the pan around as the butter begins to foam. The foam will subsides and the butter will begin to brown. When it begins to smell nutty and the butter turns a shade of golden brown, remove from heat immediately. Don't let it burn; let cool. In a large bowl, whisk the flour, sugar, baking soda, salt, ginger and cinnamon. Place slightly beaten eggs in a seperate bowl. Add the mashed bananas, yogurt (or milk), the cooled brown butter and vanilla and stir to mix well. Pour the banana mixture into the flour mixture and stir gently with a rubber spatula until just combined; do not over mix. Scrape batter into the prepared pan, smooth the top; bake preheated oven for 50 - 60 minutes, or until a tester comes out clean. (Depending on many factors, this may take longer, but not so long as to dry out cake.). Cool the loaf in the pan on a rack for 5 minutes then tip out on to the rack and let cool completely before slicing.
In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter. Bake in preheated oven for 35-40 minutes, or until top crust is golden brown.
Preheat oven to 350. Line a loaf pan with parchment paper (or butter and flour it). In a large mixing bowl, sift the flour, baking soda, baking powder and salt. Set aside. In a mixing bowl, beat the coconut oil on medium speed until soft (about 3 minutes). Add the cheese and continue beating on medium for about another 3 minutes. Add the brown sugar and beat at medium speed until fluffy (about 5 minutes). Add the egg and bananas and mix until combined. Add the dry ingredients and mix on medium speed for around 3 minutes until combined Pour mixture into loaf pan. Bake 45-55 minutes. The bread should be golden brown. A knife or toothpick inserted in the middle will come out clean when the bread is done.
Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on counter top. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450°F. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210°F Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350°F oven for 10 minutes.
Place the hashbrown potatoes in a strainer,rinse with cold water until thawed. Drain thoroughly, if needed sqeeze extra liquid out with your hands. Place drained potatoes in a large bowl. Add flour,eggs,butter,water and salt, onions and pepper add now and mix well. Heat oil in a large skillet over medium heat. Drop batter by 1/3 cupfuls into oil, flatten slightly. Fry on both sides until golden brown. Drain pancakes on paper towels.
Mix together oil, lemon juice, garlic, thyme, salt and pepper; toss with chicken until coated. Marinate refrigerated for 15 minutes or up to one day. Thread chicken and pepper onto skewers. Grill over medium-high heat, turning occasionally, until chicken is browned and no longer pink inside, about 12 minutes.
POUND chicken breasts between sheets of plastic wrap until about 1/4-inch thickness. COMBINE flour, salt, pepper and oregano in a mixing bowl. Dredge chicken pieces in the flour, shaking off any excess. HEAT oil and butter in a skillet over medium heat. Cook chicken breast on medium heat for about 2 minutes on the first side, until lightly browned. Turn breasts over to cook the other side, then add mushrooms. Add Marsala wine around chicken pieces (CAUTION: a small flame will appear upon adding). COVER and simmer for about 15 minutes. TRANSFER to a serving plate.
***Skip this step if using canned black-eyed peas. Soak the black-eyed peas in a large pot of water overnight, or for at least 8 hours. Rinse thoroughly. Boil the black-eyed peas in a pot of salted water until they are tender, about 30 minutes. Drain and set aside. Preheat oven to 325 degrees. Melt the butter in a large skillet over medium heat. Add the onions and cook for 3 minutes. Stir in the sausage and garlic and cook for 5 minutes. Add the kale, season with salt and pepper, and cook for 3 minutes. Stir in the cooked black-eyed peas and tomatoes, and cook for 1 minute longer. Add the cayenne pepper. Season with salt and pepper, to taste. Pour 1/3 of the black-eyed pea mixture in the bottom of an 8 x 8 baking dish and top with 2 ounces of cheese. Repeat two more times, ending with the cheese. Bake in a preheated oven uncovered for 10 minutes. Allow it to sit for 5 minutes before serving. Serve warm and enjoy!
I bought whole wheat berries at the health food store and ground my own flour in a coffee grinder from them because I wanted the yeast on the flour to be really fresh, but this probably isn't really necessary. The pre-ground flour at the health food store is probably quite fresh, also, and you can buy very small quantities in bulk. DAY ONE: Mix 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit for 24 hours at room temperature. DAY TWO: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well, cover and let sit another 24 hours at room temperature. You may, or may not start to see small bubbles at this point. DAY THREE: Add 2 Tablespoons whole grain flour and 2 Tablespoons pineapple juice. Stir well and let sit 24 hours at room temperature. DAY FOUR: Stir mixture and measure out 1/4 cup--discard the rest. To the 1/4 cup, stir in 1/4 cup unbleached AP flour and 1/4 cup water. Let sit 24 hours at room temperature. REPEAT Day Four until mixture expands to double its size and smells yeasty. Mixture may start to bubble after a couple of days and then go flat and look totally dead for a couple more days. If this happens, at about Day 6 add the 1/4 teaspoons vinegar with your daily feeding. This will lower the PH and wake up the yeast, which will then start to grow. Once the yeast starts growing, starter should be fed equal parts of flour and water in a quantity sufficient to make enough starter for your recipe. Store the starter in the refrigerator when you are not using it. It needs to be fed equal parts flour and water once a week to keep it alive. Either use or discard at least half of it when feeding--THIS IS VERY IMPORTANT to maintian a healthy starter! If you forget to feed it for a few weeks, it probably will be fine but may take several feedings to get it back up to par.
Preheat oven to 400°F. Combine cereal and milk in a medium bowl, making sure all the cereal is well coated. Let sit 5 minutes. Add egg and oil and mix until combined. Add flour and sugar and stir just until blended. Spoon into 12 paper lined muffin cups. Bake 20 minutes.
Saute onion, chillies and curry powder in vegetable stock (or olive oil, if using) until onion is softened. Add the rice and canned tomatoes, along with 2 cups of water. Stir well, bring to the boil and simmer, covered, for 25 minutes, stirring occasionally. Add the zucchini and peppers and cook for another 30 minutes, stirring 2 or 3 times. Stir in the beans and sweetcorn and heat through gently for about 5 minutes. Stir in the coriander and serve.
Preheat oven to 230°C. Chop shallots and ham, and saute in olive oil with garlic. Remove from heat and allow to cool. In a bowl mix the flour with a little milk until a smooth paste forms. Add rest of milk, eggs, paprika, salt and pepper. To the milk mixture, add the sauteed shallots and ham, cheese and spinach. Mix well. Prick the base of the pastry with a fork and gently pour in the filling mixture. Spread out evenly. Bake for 30 minutes. If necessary, cover with foil for the last 10 minutes to prevent over-browning. Remove from oven and leave for 5 minutes before serving.
Beat butter and sugar until light and fluffy;. Beat in egg, egg yolk, lemon rind and vanilla. Stir in nuts. Stir in flour, baking powder and cinnamon, blend well. Wrap in wax paper, chill several hours or overnight. Using half of dough and roll out between 2 sheets of wax paper to slightly less than 1/4 inch thickness. (Even though I chill the dough, I always have to let it warm up a bit to be able to roll it.) Remove top sheet of wax paper, cut out circles or hearts. Carefully, place shapes on ungreased cookie sheet lined with parchment. Save scraps for second rolling. Repeat with other half of dough, making an equal number of cookies. With a smaller cookie cutter (you can actually purchase Linzer cookie cookie cutters in large and small sizes) cut out the centers of half the cookies. Use scraps to make equal numbers of solid and cut-out cookies. Bake at 350 degree oven for 12 minutes or until edges of cookies are golden. Remove cookie sheets from oven. Remove with wide spatula to wire racks. Cool. Heat raspberry jam/jelly. Spread each solid cookie with jam, gently press cut out cookie on top of jam, making a "sandwich". Sprinkle tops of cookies with confectioners sugar. Add dab of jam into opening of each cookie, let set slightly. Store in layers with wax paper between each layer.
Mash bananas and set aside. Beat sugar and margarine until light and fluffy. Beat in eggs, liqueur and vanilla. Combine dry ingredients. Stir in almonds. Add to sugar mixture alternately with bananas. Beat well. Pour batter into greased 10-inch Bundt pan. Bake in preheated 350°F oven 45 to 50 minutes or until toothpick inserted in center comes out almost clean and cake pulls away from side of pan. Cool 10 minutes. Remove cake from pan to wire rack to cool completely. Drizzle glaze over top and down side of cake. Make 16-20 servings.
Preheat oven to 325 degrees F. Into a covered (you can cover with parchment or aluminium foil since you'll be removing it later) casserole add oil, soy sauce, fish sauce and sugar. Stir just a bit. (It is not necessary to dissolve the sugar.) Using a microplane grater (try www. leevalley. com) grate galangal and garlic. Add to casserole with shallot (s) and black pepper. Add chicken and toss with"sauce". Freshly squeeze the lime juice over the whole mess and toss again. Cover casserole and bake for about 45 minutes. Remove cover and bake until nicely browned and meat pulls away from bones.
In small bowl, combine sugar, lemon zest, lemon juice, soy sauce, water and cornstarch, and set aside. Heat oil over high heat in large, non-stick skillet. Add broccoli and red pepper, stir-fry for two minutes. Add jicama, and continue to cook until vegetables are crisp-tender. Pour liquid mixture over vegetables and cook until thickened. Thoroughly coat vegetables with glaze, garnish with additional lemon zest and serve.
Slice chicken breast to make it thinner, place on frying pan at medium-high heat. Cook on each side for several minutes until the center is no longer pink. Slice into small chunks and set aside. Cook macaroni noodles as it says on packaging. In a medium sized sauce pan melt butter at medium heat. Whisk in milk, salt, pepper, and garlic powder. Bring to a boil and whisk in flour, then turn to medium-low heat and whisk in Parmesan cheese. Whisk continuously for 1 minute or until smooth. Add Ranch Dressing, thawed spinach, and chicken. Mix in pasta and it is ready to serve!