HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat softened butter, sugar substitute, egg, and vanilla together until fluffy. Combine crushed cereal, flour, baking powder,and salt until blended. Add to above mixture, adding water if necessary. Add rest of cereal, and chocolate chips. Keep adding water if too dry. Roll into balls, flatten, and place on cookie sheet at least 1 inch apart. Bake in 375°F oven for 10 minutes.
Preheat oven to 350 degrees. Combine the flour, cocoa, and baking soda. Set aside. In a large mixing bowl, cream together the sugar and margarine. Add the boiling water and mix for 1 minute. Combine the egg substitute powder and 4 tablespoons water and mix for 1 minute. Add the vanilla and mix 1 minute more. Pour into a 10x13" glass baking pan. Bake 35 minutes or until a toothpick comes out clean.
In a small pan heat chili, and keep warm. Make sure all your ingredients are ready before you begin. Season 3-4 beaten eggs with salt and pepper. Melt a small amount of butter or margarine in a small nonstick skillet. Add in a little onion and jalapeno and saute for a few minutes (this can be skipped if you desire). Add eggs all at once and swirl around pan, scraping and tilting edges to cook evenly. When just slightly moist on top, place about 1/2 cup warm chili along half of the eggs and top with some shredded cheese, and additional onions and jalapenos, if desired. Gently fold omelet over to form semicircle. Slide onto serving plate and top with a spoon of chili and more cheese for presentation. Repeat with ingredients and 3-4 eggs per omelette.
Place the cream, Baileys, ouzo, chocolate topping and ice cubes in the jug of a blender and blend until well-combined and the ice is crushed. Pour the Baileys-ouzo mixture into serving glasses, top with a dollop of whipped cream and sprinkle of chocolate, and serve immediately.
Blend together cream cheese, mayo, lemon-pepper, sourcream and horseradish sauce until smooth. Add 1/2 cup of parmesan, 1/2 cup asiago, spinach and artichokes and mix well. Pour into 9x9 baking dish and top with remaining 1/2 cup of parmesan. Bake at 350°F until lightly browned and bubbly. (about 30 min.). Serve warm with baguette slices, tortilla chips, crackers, or toasted pita. Or -- well you get the idea!
cook chopped onions with olive oil in a pot. mix 1/4 cup hot water with bullion, add to onions. put broccoli & remaining water in pot, cook for 25 minutes and sprinkle in the adobe seasoning. take out the florets & blend soup, grind in the pepper and add the coconut milk while blending. put the florets back in & serve. Note: If using So Delicious Coconut milk, the calories come to 55 per bowl (four servings total). I like using this brand because it is low calorie and still gives a wonderful creamy texture to soups.
In a large skillet, brown chicken pieces. Put browned chicken in the slow cooker. Add remaining ingredients except cornstarch and water. Stir. Cover and cook on LOW for 6 to 8 hours. Turn the slow cooker to HIGH . Mix cornstarch and water in a small bowl, stirring until dissolved and smooth. Stir into the slow cooker liquids. Keeping cover slightly ajar to allow steam to escape, cook until thickened, about 20 to 30 minutes. Serve with rice or chow mein noodles. May be doubled for 5 quart slow cooker/Crock Pots.
Rub the shortening into flour until the mixture resembles fine breadcrumbs. Keep the ingredients as cold as possible and rub using fingertips only. Add enough ice water to form a dough that comes cleanly away from the bowl. Wrap in plastic and allow to rest in the fridge for at least 30 minutes while you prepare the filling. Heat the pizza stone and oven to 375°F Using the pizza stone prevents the pastry from becoming soggy. Sun-dried tomato layer - Combine the feta, ricotta and sun-dried tomatoes and blend in a food processor. Add the egg and continue to blend until a paste is formed. Mix in grated asiago cheese and pine nuts and place in covered bowl and set aside in fridge. Spinach layer - thaw and drain spinach. Dry the spinach with kitchen towels, it is important this is not too moist or the pastry will become soggy. Combine spinach, thinly sliced shallots, cayenne pepper flakes and Italian herbs. Roll out the 2/3 pastry to approximately a 10" circle. Lightly dust the cake tin with corn flour. Line the cake tin (7" diameter, 3" deep springform pan) with the rolled pastry. Brush the pastry with egg white and allow to air dry. This will also help to prevent the crust from becoming soggy. Layer half mozzarella in to the bottom, follow with half the sun dried tomato mixture, next spinach layer, then roasted red peppers. Place all of the artichokes in the next middle layer and repeat with the other half. Make sure the peppers and artichoke are dried with kitchen towel to prevent crust sogginess. You can layer the torta whatever way you like - be creative! Roll out the remaining pastry and cut into 1" strips. Place over the torta to create a lattice and seal with the bottom crust. Brush the top of the pastry with milk. Bake at 375F for 50-60 minutes until golden. Allow to cool before removing from the pan. You can invert the pan into a plate and repeat to turn the correct way around. Best served at room temperature.
Heat the oil and fry the onions for 2 minutes. Add the green pepper and garlic granules, fry for a further 3-4 minutes. Stir in the curry powder, chili flakes, tomatoes, chicken and chicken stock. Bring to the boil, reduce the heat to low and simmer for 5 minutes. Add the apple and raisins, simmer for a further 10 minutes until the chicken is cooked through, stirring occasionally. Season to taste. Ladle the stew into shallow soup bowls. Top each with brown rice and garnish with sliced almonds, if desired.
Stir gelatin and sugar into boiling water until dissolved. Add Limeade and cold water stirring to dissolve. In large bowl, beat cream cheese until smooth. Beat in about 1/4 cup gelatin mixture one tablespoon at a time until creamy. Slowly add rest of gelatin mixture beating constantly to keep smooth. Chill until very thick (60 - 75 minutes); stir occasionally. Prepare crust while filling is chilling. Melt butter in sauce pan. Butter a 9-inch pie plate. Combine cereal crumbs and brown sugar. Stir into butter. Press mixture evenly into bottom and sides of pie pan. Bake 10 minutes at 350°F and cool. Prepare whipped topping according to package directions omitting vanilla. Stir into thickened gelatin until smooth. Chill until mixture mounds (about 30-40 minutes). Pour into cooled crust. Chill at least 3 hours. Prep time and cook time does not include "chill" time.
Heat oven to 400 degrees F. Saute sausage and zucchini in oil in a large nonstick skillet over medium heat 5 to 7 minutes, or until sausage is browned and zucchini tender. Remove skillet from heat; cool slightly. Combine ricotta, egg white, mozzarella, 1/4 cup of the Parmesan, salt, and pepper. Spread 3/4 cup of the tomato sauce on bottom of a 10-inch ovenproof skillet, preferably cast-iron or nonstick. Top with 2 noodles, long sides touching. Spoon 1/3 each of the sausage mixture, cheese mixture, and basil leaves over noodles. Assemble 2 more layers, beginning with 2 noodles, then 3/4 cup of the sauce, 1/3 of the sausage mixture, 1/3 of the cheese mixture, and 1/3 of the basil leaves, ending top layer with the last 2 noodles. Spread the remaining 3/4 cup sauce over top and sprinkle with the remaining 1/4 cup Parmesan. Cover tightly with foil. Bake 35 minutes. Let rest 10 minutes before cutting into wedges.
Put a roasting rack inside a roasting pan that has been lined with foil. Place the ham, flat side down, on waxed paper. Making sure not to cut into the meat, lightly score the layer of fat on top of the ham in a diamond pattern,. Combine the granulated and brown sugars; set aside. Brush the top of the ham with mustard; coat evenly. Press the sugars onto the mustard making sure to coat the ham evenly. Place the coated side of the ham up on the roasting rack. Roast at 350 degrees for about 1 hour, or until heated through evenly. Increase the temperature to 450 degrees and roast the ham until the crust is crunchy (should take about 15 minutes).
Heat oil in a large frying pan. Add sausage, celery, bay leaves, onion and paprika. Saute, stirring, over medium heat for 10 minutes. Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick. Remove pan from heat, stir in cilantro and sugar and season to taste. Serve hot.
In a bowl mix the almond milk, greek yogurt, maple syrup and vanilla really well. Stir in the chia seeds. Pour into two bowls or glass jars and refrigerate overnight. The next day chop the pear into small pieces and sprinkle with cinnamon. Layer goji berries, pear, almond flakes and coconut flakes over the puddings and top with a little maple syrup.
Heat oil in a pot. Once hot, add the ginger and stir-fry for a few minutes until the raw smell is gone. Add mustard seeds and allow to sizzle. Once they stop sizzling, add curry leaves , green chillies and asafoetida powder. Stir-fry for a minute or two. Then add the dry spices. Mix and stir fry for a minute. Fold in the tomatoes alongwith 1/4 cup water to allow them to cook until softened. Mix well and cook on low-medium heat for 7 minutes. Then add the yoghurt and mix thoroughly. Allow to cook for a few minutes. When the oil separates from the masala, add the boiled, peeled and chopped colocasia. Mix well to coat the colocasia in the masala. Cook on low heat for 8 minutes. Then, garnish with corriander leaves and serve hot with rotis(Indian flatbreads) and a dal curry on the side. Enjoy!
Grease a glass pie plate. Combine potatoes and 1/4 cup onions, press into pie plate as crust. Sprinkle with lemon/herb seasoning and garlic powder. Carefully put a layer of spinach and crumbled feta cheese into the crust, and then top with Parmesan then cheddar cheese. Combine eggs, milk, and pour carefully over cheeses. Garnish pie: make a small circle of 1/4 cup onions in center of pie; sprinkle parsley flakes in a larger circle around the onions; sprinkle paprika in a larger circle around parsley flake circle. Bake at 350F for 1 hour.
Heat oven to 325 degrees. Position rack in center of oven. Combine flour, baking powder and salt in a medium bowl and set aside. Whisk eggs, sugar, butter, oil, vanilla and almond extracts and lemon peel in a large bowl. Gradually stir in dry ingredients until smooth. Stir in nuts. Form dough into a 15x4 1/2-inch log or prepared sheet. Bake 30 minutes until edges are lightly browned and toothpick inserted comes out clean. Cool for 15 minutes. Keep oven on. With serrated knife, cut log on angle into 18 1/2" thick slices. Lay slices flat on cookie sheet and bake until bottom of cookie turn golden about 10-12 minutes. Turn cookies over and bake 10-12 minutes more. Cool cookies on wire racks. Note: if you can't find pistachio, you can substitute almonds.
Chop cilantro, zest and juice limes, mince garlic and chop red onion into small chunks. In a small bowl, mix together the lime zest and juice, olive oil, minced garlic, cumin, minced red onion, red pepper flakes, chopped cilantro and a pinch of salt and pepper. Put the chicken breasts into a ziploc bag and pour in the mixture, making sure chicken is coated in the mixture. Put the bagged chicken in the refrigerator and let it marinate for 2-4 hours. Grill the chicken breasts until thoroughly cooked (when they reach an internal temp of 165 degrees). Let the meat rest for at least 5 minutes, and then slice the breast chicken into thin slices. While the chicken is resting, throw the tortillas on the grill, and grill them until slightly charred and pliable, about 20 seconds per side. Top the tortilla with the sliced chicken, mango avocado salsa, cheddar cheese and some fresh cilantro. To make the mango avocado salsa: Combine all the above ingredients, add the tablespoon of olive oil and the 1/2 teaspoon salt. Gently combine all the ingredients together. Serve over tacos.
When I make this recipe, it's the only time I haul out my hot-air popcorn popper; use 1/3 cup popcorn to achieve the 8 cups of popped corn. Preheat oven to 275F; have ready a jelly roll pan. Place popped corn in a very large bowl. In a large, heavy saucepan over high heat, combine the sugar, butter and corn syrup and bring to a boil; let boil for two minutes, stirring continuously. Remove from heat. Note that it is IMPORTANT to use a large saucepan, as this mixture will bubble up. Add baking soda and vanilla to sugar mixture and combine well. Pour this mixture over popped corn and combine, then spread mixture out onto jelly roll pan. Bake in preheated oven for 40 minutes, stirring well every 10 minutes. Let cool before eating.
Preheat oven to 350°F Line a rimmed baking sheet with a silicone baking mat or parchment paper. In a large mixing bowl, combine the peanut butter, truvia sweetener, cocoa powder, almond flour, eggs, butter, water, vanilla extract, and baking soda. Using an electric hand mixer, mix until all ingredients are well combined. It will be a very thick dough. Form the cookie dough into 1 1/2 inch to 2 inch balls. This will produce 16 medium sized cookies. You can make them smaller to yield more cookies. Place the cookie dough balls on the prepared baking sheet. Bake for 10 to 12 minutes. Remove the baking sheet from the oven and place on a cooling rack to allow the cookies to cool before eating.
Grease and flour three 8- or 9-inch round baking pans. Preheat oven to 350°F. In large bowl, beat butter and shortening with mixer until combined. Add sugar; beat on medium speed until light and fluffy. Add egg yolks and vanilla; beat well. In another bowl, combine flour, baking powder and soda. Add dry mixture and buttermilk alternately to butter mixture, beating on low after each addition just until combined. Stir in chopped pecans. Thoroughly wash and dry beaters. In clean bowl, beat egg whites with mixer on high speed until stiff peaks form. Stir about one-third of egg whites into the cake batter, then fold in remaining whites. Divide batter evenly between prepared pans. Bake at 350°F for 18 to 30 minutes (depending on size of pan and oven temperature) until wooden toothpicks inserted near centers come out clean. Cool on wire racks for 10 minutes. Remove from pans and cool completely on wire racks. Make Cream Cheese frosting: In medium bowl, beat cream cheese, 6 tablespoons butter and 1 1/2 teaspoons vanilla until smooth. Gradually stir in powdered sugar until frosting is right consistency for spreading, beating until smooth. (Makes about 4 cups frosting). Assemble cake, frosting between layers and top. Sprinkle top with toasted coconut and garnish with pecan halves. Cover loosely and store in refrigerator. This cake can also be baked in a 9 x 13-inch pan (35 to 40 minutes cooking time). If you make 9 x 13-inch cake, you will only need half of frosting recipe.
Prepare the meat; trim away any fat and cut into 2 5 cm (1-inch) cubes. Dry the meat on kitchen paper and divide between four or five small dishes. Heat the oil in the fondue pot to the correct temperature of 190°C/375°F. Test by dropping a small cube of bread into the oil-it should turn brown in less than a minute. If the oil is too hot and smoking, allow it to cool slightly. Carefully transfer the fondue pan to its lighted spirit stove to keep hot. Drop in the bay leaf and garlic, for extra flavouring. Each person cooks the cubes of meat, in the oil until done to the individual's taste. Transfer the meat from the fondue fork onto an eating fork and dip into a sauce. Offer a selection of sauces to dip the meat, curry sauce, garlic mayonnaise, pepper sauce, mustard sauce.
In a big soup pot. Cook ground turkey with 1/2 tsp black pepper, ground sage, poultry seasoning, garlic powder, onion salt, red pepper flakes, and salt. Add water, broth, potatoes, garlic, 1 tbsp pepper, chopped onion till potatoes getting tender. Add the skim milk, and kale. ******** DO NOT BOIL with the kale and milk it can curdle if you do just cook at a low simmer. Simmer till kale is tender. Add more pepper if needed.
Place all ingredients in food processor until smooth. Serve immediately, or store in refrigerator up to a week.
Heat water and sugar in a medium saucepan until sugar is dissolved. Add peanut butter to the syrup and stir until peanut butter is completely melted. Remove from heat, and stir in coconut milk. Chill for a couple hours or overnight in the refrigerator. Freeze in ice cream machine. Working fast since the ice cream is soft, layer half of the ice cream in a container. Then add the jam on top of the ice cream, spreading as best you can. Add the remaining ice cream as the final layer. Freeze 12-24 hours, or until ice cream is firm.
In small saucepan, sprinkle knox gelatine over 1/4 cup of cold water, let. stand 1 minute. Stir over low heat until gelatine is completely dissolved. In large bowl, with mixer, beat cream cheese, splenda and vanilla until. blended. Gradually beat in Knox Gelatine mixture and remaining 3/4 cup cold water. Pour into a pie plate and chill until firm - about 1 hour. Your Sugar Free. jello should be chilling during this time. You don't want it to set yet just have it cold. Remove cheesecake from the fridge and garnish with the raspberries. Pour chilled jello mixture over the top and return to fridge and chill until firm. Cut into 8 slices.
Set oven to 400 degrees. Butter a 13 x 9-inch baking dish. Cook the sliced potatoes in boiling water for about 5 minutes; drain. Layer one-third of the partially-cooked potatoes in bottom of the baking dish, then one-third of onion slices, then one-third of the cheese slices. Sprinkle with salt and pepper, then repeat layers two more times. Sprinkle top with the shredded cheddar. For the sauce; in a medium heavy saucepan melt butter over low heat. Add in flour and cayenne then stir for 1 minute. Slowly add in milk; whisk or stir until bubbly and thickened (about 3 minutes). Pour the sauce over the cheese and potato mixture. Bake for about 35 minutes or until golden. Let stand for 10 minutes before serving.
Combine rice, onion, lemon juice, curry powder, tuna, eggs and parsley in a large bowl. Mix with hands and shape to form patties. Fry in oil on each side until golden. Drain on paper towel. Serve with a salad or cut-up raw vegetables.
Peel plantain and slice 1/4 inch thick on a slight diagonal. This will give you oblong slices that are easy to handle while cooking. Using medium-high heat, pre-heat a non stick skillet. Place plantains in a single layer in the pan. Add water just until it covers the bottom half of the plantains. Reduce heat a small amount and cook 2 or 3 minutes until the water evaporates. Your plantains should begin to have a softer texture and more translucent quality. Lightly spray the tops of the plaintains with cooking spray and turn over. Cook an additional minute or so until you get a lovely, slightly crispy brown exterior on the plantains. Give the tops another quick spray of oil and turn over again. Cook the first side a minute or so until it too has browned a bit. Stop eating the plantains while you're cooking. :-). Serve.
Preheat oven for buscuits based on package directions. Fry and crumble 1 lb hot sausage. Crack and whip eggs with 1/4 cup milk. Place eggs in large skillet and add salt & pepper. Fry bacon, place in warming dish. Place busicuts in oven. Start fire under eggs. Heat 1/4 cup bacon grease in large saucepan. Add 1/4 cup flour and brown. Add 2 cups milk and thicken. Add 1 lb crumbled sausage. Cook sausage patties according to package directions. Cook pancakes according to package directions.
Place beets and onion in a large bowl. In a cup, combine oil, raspberry vinegar, balsamic vinegar, and garlic. Season with the salt and pepper. Whisk to combine. Pour over the beet mixture and toss well. Sprinkle with the chives (if using). Cover and refrigerate for at least 15 minutes or up to 3 days.
Preheat oven to 350 degrees F. Cut the fish fillets into four pieces and place in an ungreased 8" square baking dish. Mix the remaining ingredients and pour over the fish. Bake uncovered for about 40 minutes or until the fish flakes easily.
To marinate the pork: Blend cilantro, brown sugar, soy sauce, shallots, garlic, lime peel and juice, and hot sauce in a food processor until nearly smooth. With the machine running, gradually blend in the oil. (Makes 3 1/2 cups; use half for marinade and reserve other half for prepared sandwiches). Cut the pork loin crosswise into 1/3-inch-thick slices (about 20 slices total). Place the sliced pork loin in a large resealable plastic bag. Add 1 1/2 cups of the marinade and turn the pork slices to coat it all over with the marinade. Twist bag to remove air then seal the bag and refrigerate for 4 hours. Cover the remaining marinade separately and refrigerate. To prepare the sandwiches: Prepare the barbecue for medium-high heat. Working in batches, grill the pork slices until just cooked through and still moist and juicy, about 1 1/2 minutes per side. Discard the used marinade. Transfer the pork slices to a large clean platter (do not pile up the slices too much or they will overcook). Spread the butter over the cut sides of the buns and grill the buns, buttered side down, until they are toasted, about 1 minute. Pile the pork slices (about 5 slices per bun) on the bun bottoms. Drizzle a spoonful of the remaining unused marinade over the pork. Top with the coleslaw then the bun tops and serve immediately.
Preheat oven to 350 degrees. Generously butter a 9X5-inch loaf pan. Dust with sugar and flour, tapping out excess; set aside. In a mixing bowl, cream butter until smooth. Add 1 cup sugar; beat until light and fluffy. In a bowl, whish together flour, cornmeal, lemon zest, baking powder, baking soda, and salt. In another bowl, whisk together eggs, buttermilk, and lemon juice. With mixer on low speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture. Beat until just combined, scraping bowl as needed. Pour batter into prepared pan. Bake until center is springy to the touch, about 55 minutes; drape with foil if top browns to quickly. Let cool 10 minutes in pan; invert cake onto a wire rack. reinvert and cool completely.
Preheat the oven to 350 degrees F. Heat the olive oil over medium heat, in an ovenproof pan. Add the garlic, cumin and oregano and cook for a minute. (Don't let garlic brown). Add the rice and pine nuts and stir to coat well. Add the chicken stock, stirring well and raise the heat to high. When the liquid comes to a boil, cover the pot and put in the oven for 20 minutes. Remove from the oven. Stir to fluff and serve.
cook corn in salted water until just tender. Drain well. Combine corn,milk, egg, onion, salt, pepper, and 3/4 cups of cheese. Pour into 10x6 baking dish. Combine bread crumbs, melted butter, and 1/4 cup of cheese in bowl. Mix together, and sprinkle over top. Bake at 350 degrees for 25 minutes.
In a large bowl, combine the cake mix, water and egg, beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into an ungreased 8-in. square baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. When completely cooled, crumble the cake. Set aside 1/4 cup crumbs for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes or until slightly thickened. Let stand for 2 minutes or until soft-set. Stir in pumpkin and spices until well blended. In a trifle bowl or 3-1/2-qt. glass serving bowl, layer a fourth of the cake crumbs, half of the pumpkin mixture, a fourth of the cake crumbs and half of the whipped topping. Repeat layers. Garnish with reserved cake crumbs. Serve immediately or refrigerate until serving.