HumbleIntelligence/food-ner-1-Million huggingface dataset:
ROLLS. Preheat oven to 350°F. Unroll Crescent Rolls, but DO NOT separate into triangle pieces. Separate in half, to create to short, wide pieces. Pinch perforated areas of dough together on both sides of the two pieces. Use rolling pin or side of plastic (acrylic) cup to thin out dough, just a little. Spread approximate 1 tablespoon of fruit spread over one piece of dough, ensure even distribution over dough and leave ONE inch of dough free of spread on long edge (to allow with movement of fruit spread during next step). Adjust amount to personal taste, a personal note -- using too much gets quite messy. Roll dough towards side free of fruit spread. Cut dough roll into 6 even pieces. Place on cookie sheet, cooking stone or in cake pan with at least 1" separation. Bake. GLAZE. In small bowl, place confectioner's sugar, milk and vanilla. Wisk together. Add additional milk or sugar to reach desired consistency. After removing rolls from oven, drizzle glaze over rolls (or apply with basting brush).
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda and salt, and reserve. In a food processor fitted with a metal blade, combine unsalted cashews and vegetable oil and pulse until mixture forms a thick, smooth paste and reserve. In a large bowl, using an electric mixer on medium speed, beat butter, dark brown sugar and granulated sugar until creamy. Add egg and beat well. Add rum and vanilla extract and beat well. Reduce speed to low and add flour mixture. Add cashew-vegetable oil mixture and beat well. Using a spoon, stir in salted cashews, oats, three-quarters of Heath Milk Chocolate Toffee Bits and macadamia nuts. Shape dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Using a fork dipped in water, gently flatten cookies into a criss-cross pattern. Sprinkle 1/4 teaspoon of remaining Heath Chocolate Toffee Bits on top of each cookie and bake 12 to 15 minutes. Remove from oven, cool on baking sheets for 5 minutes and transfer to a wire rack to cool completely.
Blend all ingredients together until smooth! Pour over dark leafy greens & kiss iron absorption problems good bye!
Cook rice according to package directions. Meanwhile, slice steak 1/4-inch thick, then cut slices crosswise in half. Whisk 1 T. peanut oil, the sherry, soy sauce, honey, cornstarch, and half the ginger and garlic in small bowl. Add steak and toss to combine. Heat 1 T. peanut oil in large heavy skillet over high heat until a drop of water evaporates on contact. Add remaining ginger, garlic, and the scallions. Reduce heat to medium-high; stir-fry 1 minute. Transfer with slotted spoon to medium bowl. Add peas, squash and bell pepper to skillet; stir-fry until crisp-tender, 3-4 minutes. Add to scallions. Add 1 T. oil to skillet and heat over high heat. Add pepper flakes to steak and stir to separate pieces;. Add steak to skillet; stir-fry until tender, about 3 minutes. Return vegetables to skillet; stir-fry until hot, about 1 minute. Serve beef stir-fry with brown rice.
Heat a large skillet over medium heat and toast the chiles, turning frequently, until very pliable and soft; do not allow to char. Remove from the skillet and transfer to a plate. Remove the stems and seeds and place in a saucepan. Add enough hot water to just cover and bring to a boil. Cover the pan, remove from the heat and allow chiles to soak until very soft and plumped, about 20 minutes. Strain in a fine mesh sieve over a bowl and reserve soaking liquid separately. In a blender, combine the chiles, 2 tablespoons of the onion, 3/4 teaspoon of the garlic, 1 1/2 teaspoons salt, 1/2 teaspoon sugar, oregano, thyme, cinnamon, cumin, allspice, cloves, and vinegar and puree until smooth, adding a little of the chile soaking liquid (only as much as is needed) to enable the mixture to blend. The consistency should be thick but smooth. Cover and refrigerate or freeze until ready to use. Please advise what to do with the remaining minced garlic. Only 3/4 tspn is accounted for in the recipe.
1. Cream butter then gradually add sugar, beating well . 2. Add eggs, beating well after each addition: this mix should be fluffy yellow. 3. In another bowl, combine the flour and baking powder: The add mix to the creamed mixture ( above) alternating with milk, beginning and ending with the flour mix. Mix well. 4. Stir in vanilla. 5. Pour batter into 2 greased/floured 9" pans. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center come out clean. 6. Cool in pan for 10 minutes then remove layers from pans and cool completely.
Preheat oven to 425. Mix dry ingredients in a large mixing bowl with a fork. Pour in milk slowly and stir until dough is sticky. Sprinkle counter top with flour. Knead dough lightly on counter top 10 to 15 seconds ONLY. Too much will make the bread heavy. Grease bottom and sides of corning ware or bread pan and place dough in middle. Slice with and "X" across top of dough. Place lid on top or cover with another pan. Foil works in a pinch. Bake for 30 minutes. Remove lid (or any cover from pan) and bake an additional 15 minutes. Remove from oven. FOR BEST RESULTS! Place a damp paper towel over the bread when cooling. Some say cover with a tea towel and sprinkle water over the top. I am not into using my tea towels, AKA dish towels, for bread covering. What I do is take two paper towels folded over one another, soak them, wring them out, place the folded towels in a single layer over the bread with a pan holder over that until cooled. Slice, enjoy!
Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly. Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using. For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes). Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. souffle dishes). Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven. Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen). Let pies cool for 10 minutes before serving.
Preheat oven to 375°F Spread pistachios and almonds on a baking sheet. Toast until lightly fragrant, 7-8 minutes. Quickly transfer to the work bowl of a food processor, fitted with the steel blade, to avoid over-cooking. Process until a smooth paste forms, 8-10 minutes. Stop the processor and scrape down the sides of the bowl with a spatula once or twice. Add salt and honey and process until combined. With processor running, drizzle in oil until very smooth, another 7-8 minutes. Transfer to jars or airtight containers and refrigerate for up to 2 months.
In small bowl, combine all ingredients; mix well. Chill. Serve with assorted fresh vegetables or potato chips. Refrigerate leftovers.
In a skillet, mix ketchup and cola. Add chicken and onions. Bring to a boil and cover. Reduce heat to medium and let cook for 45 minutes. Remove lid and simmer until thickens.
Preheat oven to 350°F. When separating the eggs, place 6 of the egg whites in a large mixing bowl and 8 egg yolks in a small bowl for the cake. Reserve 1 egg yolk for the custard, 2 egg whites for the frosting, and use the remaining egg white in another recipe. Beat 6 egg whites until fluffy. Add sugar a little at a time until completely incorporated. Beat in 8 egg yolks. Using a wooden spoon, stir in the flour, milk, and water. Pour into an ungreased 13x9" baking pan. Be careful not to overfill pan with batter, since frosting will be placed on top. Bake for 45 minutes to 1 hour, until a toothpick inserted in the middle of the cake comes out clean. While cake is baking, combine the ingredients for the custard filling in a blender and blend well. Pour over the cake slowly as soon as it comes out of the oven. Chill cake for 7-8 hours. For the frosting, beat the 2 reserved egg whites until fluffy. While beating, add sugar a little at a time. Continue beating as you add the syrup. When the frosting is stiff, spread over cake. Decorate with cherries.
Combine marinade ingredients in a small bowl& spread on salmon; refrigerate for an hour. Dice mango into 1/2 inch cubes& combine with remaining relish ingredients; refrigerate until needed. It can be made up to 12 hours ahead. Brush salmon with oil, then grill for 2 minutes- flesh side down. Turn over, close lid& grill for another 5 minutes or until white juices appear. Serve relish on the side.
Halve dragon fruit. Scoop out flesh into a deep pot. Mash well with potato masher. Add the juice of two lemons and the fine zest of one. Bring this mixture to a boil, stirring occasionally. Simmer, uncovered, stirring, for 30 minutes or so to get a thick puree. Bring to a hot, rolling boil. Add sugar. Continue to boil hard, stirring, until desired gel is reached. Dragon fruit does not so much gel as form a thick, gluey slime. Add pectin if desired to obtain a firmer gel. The jam can be canned. Process prepared 6 to 8 oz jars for 10 minutes.
Preheat oven to 425. Combine first 6 ingredients in a pie plate or shallow dish and stir well. Place egg white in a small shallow bowl, stir well. Dip shrimp in egg white and dredge in stuffing mixture. Place shrimp on large baking sheet coated with cooking spray. Lightly coat shrimp with cooking spray. Bake at 425 for 15 minutes or until golden.
On a board dusted with flour, flatten the chicken breasts carefully with a meat mallet, or anything else which will do the job. Use enough of a good, piquant dry seasoning (such as one made for chicken) and a little salt, and sprinkle liberally over the breasts, pressing it in with your hands. Also drain the can of peach slices in a sieve, and keep aside. To make the sauce, measure out 6 fl.oz. (about 3/4 cup) of the evaporated milk in a small pot. Whisk in the grated ginger, honey, black pepper and nutmeg, and add a pinch of salt. Put the rum (you can use 3 Tblsp if you want) in a small bowl, and stir in the cornflour until the mixture is smooth. Add this to the milk. Bring this sauce mixture to boiling point while stirring, and as soon as the sauce thickens, remove from the heat, set aside, and cover. Now pour the beaten egg on to a plate, and the dessicated coconut on another plate. Heat a skillet over quite high heat, and add the butter and oil. Coat each seasoned chicken breast in the egg, let egg drip off, and coat with the coconut. Keeping the heat fairly high, fry the chicken breasts, about 2 minutes to a side, pressing down now and then, until nicely browned, and flip over for another 2 minutes or so. (The breasts are thin, so they cook quickly). Arrange the chicken breasts on a platter so their ends overlap slightly. Spoon the sauce down the centre of the row of breasts. Do not cover the chicken with the sauce -- serve extra sauce separately. Arrange the peach slices close together on the sauce and the breasts, so you have a row of "pieces of gold". The sweetness goes well with the chicken and sauce. Serve with rice and baby peas, the extra rum sauce, and a green salad. (You may have peach slices left over -- this can be used on the kids' breakfast cereal next morning).
In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, breaking up the meat with a fork, until it is no longer pink, about 5 minutes. With a slotted spoon, remove the sausage from the pan. Discard all but 1 tablespoon fat. Reduce the heat to moderately low. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the wine and cook until it almost evaporates, about 5 minutes. Stir in the sausage,tomatoes, and salt. Simmer, covered, for 10 minutes. Add the pepper, parsley, and cream. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain the pasta and toss with the sauce. Serve with grated Parmesan.
Heat oil in large wide heavy pot on medium heat. Add curry paste and cook 1 minute. Stir in coconut milk; bring to boil and cook for 2 minutes. Add fish sauce, sugar and peppers. Simmer for 7 minutes. Add bamboo shoots and mussels. Cover pot with a lid and cook for 5-8 minutes or until the mussels open. Stir in the basil. Serve in warm bowls.
Grease bottom of the crockpot with butter. Combine the cream cheese, american cheese, remaining butter, green chiles and the peppers in the crockpot. Cover and cook on low heat for 45 minutes. Stir the mixture until well combined and then add a tablespoon of milk at a time until you reach the desired consistency. Cook for another 15-20 minutes, or until the cheese is completely melted. Keep cheese dip in crockpot on the warm setting until ready to serve.
Heat oven to 350*. Grease and flour 2 loaf pans (8x4). Combine 2 1/2 cups flour, brown sugar, spices and salt in a mixing bowl. Cut in butter until mixture resembles coarse meal. Stir in nuts. Remove 1/2 cup of the mixture and set aside. Mix baking soda into remaining flour mixture, then beat in buttermilk and eggs. Stir fruit into batter just enough to moisten. Scrape batter into prepared pans, and sprinkle with reserved flour mixture. Bake about 35 minutes, until loaves test done with a toothpick. Remove from pans and cool on a rack.
Mix yeast, sugar, salt and warm water together; let sit for 10 minutes. Add flour, milk powder and butter or oil, mixing well. Turn out onto lightly floured surface and knead just until dough is no longer sticky. Place in oiled bowl turning once to coat and cover with plastic wrap for 1 hour or until doubled in bulk. Deflate dough and turn out onto lightly floured surface. Divide into 24 pieces and place on a lightly greased sheet pan. Let rise for 1 hour. Bake in a preheated 350 degree oven for 15-20 minutes or until golden brown.
Preheat oven to 325°. In a large mixing bowl mix dry ingredients. Mix the rest of the ingredients (liquid ingredients) in a smaller mixing bowl. Whisk well until mixed. Add the liquid ingredients to the dry ingredients. Mix well, then knead for a minute or two. it doesn't need long. Form into a log (6-8" long), wrap tightly in foil, twisting ends. Bake for 90 minutes. When done baking, unwrap and leave out to cool all the way. Then wrap it foil or plastic and refrigerate. Slice to use as desired.
Preheat oven to 300°F Mix together sugar, cocoa, cornstarch and salt. Gradually add egg whites, stirring with a spoon until mixture forms a dough. (Mixture should be thick enough to form into balls; if not add more powdered sugar and cocoa). Add nuts; mix well. Form dough into 15 balls. Place on a parchment-lined cookie sheet. Bake 16 to 19 minutes, until glossy and crackled. Cool completely.
Remove zest from lemon with a citrus zester, microplane or grater. Squeeze lemon juice into a bowl with the zest. Add soy sauce, thyme, oregano, garlic, oil, and ginger and blend with a whisk. Add chicken pieces, turning them in the marinade several times to coat. Marinate chicken at least 4 hours or overnight in the refrigerator. Preheat grill to medium high. Remove chicken from marinade and discard marinade. Grill chicken until thoroughly cooked (internal temperature of 165 degrees).
Mix salt, paprika, pepper and oil in a small bowl, to form a paste: spread evenly over each piece of chicken. In a 5-6 quart crock pot, place onion slices. Arrange chicken on top of onions. Separate garlic into cloves.**DO NOT PEEL** Place garlic cloves around and in between chicken pieces. Cover; cook on Low setting for 7-8 hours. With slotted spoon, remove chicken, onion and garlic from crock pot; place on serving platter. Serve with mashed potatoes or rice or your favorite side dish.
Mix wet ingredients. Mix dry ingredients. Combine until well incorporated. Use a cookie scoop to form dough into balls. Arrange on cookie sheet (no need to spread out, cookie does not spread during cooking). Bake at 350 degrees for 9 minutes.
Place cake layers, top side up, in two 9" round cake pans. Pierce cake with skewers at 1/2" intervals. Stir 1/2 cup of the boiling water into each flavor gelatin in separate bowls, stir for 2 minutes or until completely dissolved. Start pouring each different color gelatin into the various holes in both cake layers. Only pour one color into each hole. Keep pouring until all holes are filled with color. Refrigerate 3 hours. Dip 1 cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the whipped topping. Unmold second cake layer; place on first cake layer. Frost with remaining whipped topping. Refrigerate until whipped topping is firm. Place egg white in a medium mixing bowl and beat with an electric mixer to form soft peaks. Add icing sugar and lemon juice and stir with a spatula to combine. You want your mixture to be a thick but still running paste, if it is too thin it will run right off the cake and if it is too thick it won't mix and drip down the sides. Split mixture into 5 bowls and add color to each bowl (orange, red, purple, blue and green). Carefully drizzle small amounts of each color over the top of the cake. Start from the center and work your way out, this makes it easier to gauge when there is enough icing for it to just start over-flowing around the edge of the cake. Chill cake until ready to serve.
lightly crush cereal to 2c. Combine with brown sugar& butter, mixing well Reserve 1/4c for topping. Press remainder evenly into parchment paper-lined 7x11 baking pan. Bake@350 for 7-8 min. cool. Prepare lemon filling according to directions. Pour all but 1c filling onto crust. cool. cool the other cup filling too. Whisk or beat 30-60sec until smooth: gently fold in whipped topping. Spread over first layer: sprinkle with reserved crumbs. Chill about 3-4 hrs Refrigerate leftovers.
Serves 4-6, prep time 30 minutes Season steaks with your own blend of salt and pepper. Combine mustard and horseradish. Spread mixture on each side of steaks so that the steaks are fully covered on both sides. Fry in hot olive oil, being careful to avoid being splattered. Poke with fork and as soon as juices run clear, steaks are done and ready to be served with whatever garnishment you prefer. A baked potato and a green dinner salad rounds out a delicious meal.
Roast peppers in 200c oven, flesh side down, until skin blisters and blackens. Allow to cool peel skin off and slice into thin strips, set to one side. Stir the boursin and goats cheese until well combined, set to one side. Slice veal down the middle, length ways, being careful not to cut all the way through. Open out and with a meat mallet pound until is of equal thickness and a rough rectangle shape. Season with pepper, salt and garlic powder. Place spinach leaves down the centre of the veal to form about a 2 inch wide strip, lay peppers on top of spinach, arrange sun-dried tomatoes on pepper. Set aside about 1/4 cup of cheese mixture for the sauce. Spoon remaining cheese mixture in an even log over the tomatoes, finally arrange basil leaves on the top of the cheese. Fold veal over filling,and roll up, secure by tying kitchen string at several intervals down the length, also wrap the string once lengthwise around the veal to secure ends. Cover ends of veal with aluminum foil to enclose filling completely. Cover veal and reserved cheese separately and chill for at least 6 hours. This can prepared a day ahead of time. Melt the butter and olive oil in a large fryimg pan over medium high heat. Remove foil from ends of veal, keep to put back on. Brown veal on all sides, turning frequently, about 10 Min's. Remove from pan, replace foil on ends and drape bacon across the veal and tuck ends under. Place veal in a roasting pan and roast in pre-heated oven 180c-190c depending on oven temps for 50 Min's, Remove and transfer to a chopping board and allow to rest 10 Min's before slicing. Sauce. Heat a small amount of oil in a pan and add shallots, cook until shallots soften. Add water and stock granules, bring to the boil, reduce to a simmer, for a few minutes. Whisk in lemon juice, capers and parsley, over a low heat gradually whisk in butter and 1/4 cup reserved cheese mixture. Season with pepper. Mix a little water with cornflour, add to sauce, turn the heat up slightly and cook, stirring, until mixture thickens. To Serve: Remove foil, bacon and string from veal, slice into even slices, arrange on a plate and drizzle sauce over. I served mine with dilled carrots. So serve with your favourite veg and mash if desired. I served this for three and it was perfect but I did not serve any starchy carbs with, so it may work for 4, but I would suggest upping veal to 1kg for 4.
Measure out one cup of cake mix. (Put the remaining mix in a zip loc bag in the fridge.) Mix in egg and oil. Put water in 1/4 cup measure. Pour into mix, stirring, a tablespoon or so at at time (I'm at high altitude and use 1/4 cup water, yours will probably need less). Stir until lumps disappear. Spray an 8-10" pie pan with Pam. Put the mix in the pan. Bake at 350 for 12-15 minutes or until cake pulls away from side of pan. When cool, frost with frosting.
Grate the apples coarsely and sprinkle with lemon juice. Place them in a large bowl with cabbage, carrot, onion, cheese and parsley; mix well. Mix the sour cream with the milk, Worcestershire sauce and seasoning. Pour over the cabbage mixture and mix well. Transfer to a serving dish. Chill.
1. Preheat the oven to 350 degrees F. Margarine the bottom and sides of a 9X13 - inch baking dish. 2. In a small saucepan, heat the water and sugar until the sugar is completely dissolved. Add the vanilla and agave nectar. Simmer for 15 minutes. Remove from the heat, and set aside to cool. You want this to be completely cooled before pouring onto the baked baklava. 3. Pulse the nuts in a food processor until they're a coarse meal (not fine crumbs). Add the cinnamon and mix. Set aside. 4. Carefully unroll the phyllo dough from the package. Trim the stack of dough into 9x13 inch sheets, so they fit into the pan (I use Athens Fillo Dough and it fits almost perfectly, so I don't trim it down). Keep the sheets that you're not working with covered with some waxed paper and a damp cloth (the waxed paper goes directly on top of the dough, the wet towel on top. If you have a helper, they can lift the paper/cloth as needed, makes it easier). Place 2 sheets of dough in the pan, and using a pastry brush, coat the top sheet completely with margarine. Spread a thin layer of the nut mixture, add 2 more sheets of phyllo. Repeat with the butter, nut mixture, and 2 phyllo sheets until you have a total of 8 layered sheets. For the top layer, place 2-4 phyllo sheets, but this time brush margarine between each individual sheet. 5. Using a very sharp knife, carefully cut the baklava into diamond or square shapes all the way to the bottom of the pan. This is important to do now because you won't be able to cut the baklava once it's baked without crushing the pastry. 6. Bake for 45-50 minutes, or until the baklava is golden. Remove from the oven and immediately pour or spoon the (completely cooled) sauce over. Cool uncovered for at least 3 hours or overnight before serving.