HumbleIntelligence/food-ner-1-Million huggingface dataset:
Separate the egg whites into a small bowl and dispose of, or otherwise jetison the yolks :). Weigh the sultanas into another small bowl. Chop the prunes into medium chunks (perhaps just a bit bigger than 1/3 inch cubes roughly) and place in another small bowl. In a saucepan, add 1 medium heaped tablespoon of Wheat Bran. Weigh approx 65g to 70g Porridge Oats (Oatmeal) into the pan (depending on how hungry you feel). Add a mere hint of ground ginger (you don't want to actually taste the ginger, it's just there to help bring out the flavours), and add a generous few drops of Vanilla flavouring. Add approx 445g/445ml water (to my taste, approx 6.6g/6.6ml water per gram of oatmeal gives a good thick porridge). Place pan on stove and bring to a boil. When just starting to boil, add the sultanas, and continue to boil on a medium heat, stirring continuously, for a few minutes until fairly thick and the sultanas have softened nicely. Depending on how dried out the prunes are you may wish to add them now (or earlier if they are really dry. The ones I get are completely hydrated and really squishy so I add them only at the very end). Also, if using sugar rather than sweetner, it would probably be best to add it now. Pour the egg whites onto the middle of the porridge and turn up the heat a bit. Don't stir. Heat for a few minutes, then poke a wooden spoon or spatula in a few places around the outsides of the pan to tease the porridge and egg off the sides of the pan back into the mix. You want a final result of biggish pieces of egg-white through the porridge but no huge lumps - and obviously the egg white must be cooked completely :). Bring back to a vigourous boil for a couple of minutes until it's clear the egg-white has properly cooked, stirring occasionally to prevent the egg-white forming any really big pieces. Stir in a few teaspoons on Splenda or non-aspartame based sweetener (aspartame decomposes at 85 degrees centigrade and loses its sweetness - Splenda is sucralose-based so avoids this problem) - to taste. If your prunes are as squishy as mine, then add them to the porridge and quickly stir in to mix. Spoon into a bowl and sprinkle another teaspoon of sweetener over the top. Add a generous dollop of low-fat strained (Greek-Style) yoghurt (or any plain yoghurt you have handy), and gently stir in a spoonful of granulated sweetener into the yoghurt. (The yoghurt does benefit from having been sweetened and sugar will be crunchy for ages so granulated sweetener (which dissolves instantly) would be best.). Drizzle honey over the top of the porridge and devour. Trust me - you won't make this only once :) I did it one morning when I fancied a simpler porridge without all the spices and fruit I so often add and have been eating it very nearly every day for weeks :).
Preheat the oven to 350°F. Grease and flour a 9x13 size pan. Put all the ingredients into one large mixing bowl. Mix well. Pour into the prepared pan. Bake for 30 to 40 minutes, or until done.
Set oven to 350 degrees. Grease a 13 x 9-inch baking dish. For the sauce; in a skillet melt butter over medium heat. Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes. Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes. Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired). Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups). For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper. Place 3 cooked lasagna noodles in the bottom of the prepared baking dish. Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole). Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired). Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure. Top with the 3 remaining noodles and the reserved 1 cup of sauce. At this point you can cover and refrigerate for up to 1 day. Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese. Return to oven and bake uncovered for another 10 minutes.
boil potatoes in slightly salted water for about 20 minutes until fork tender in thickest part in a large bowl Mix ranch with sour cream and mayo and refrigerate. When potatoes are al dente, remove from heat and drain,. place drained potatoes in bowl with ranch mixture and carefully turn to coat. sprinkle bacon bits, green onion and cheese over the top and gently combine through the entire mixture. serve slightly warm or chill for later.
Brown Beef in butter. Add onions, beef broth, and green pepper. Cover and Bake 1 1/2 hours. Add mango chutney and whipping cream. Mix cornstarch with 1/2 cup of water, add to thicken. Add salt and pepper. Serve over rice.
Place all ingredients in a blender & process until smooth. Pour into cocktail glasses & ENJOY!
Mix mashed potatoes, egg, flour, salt, pepper, garlic, and any optional ingredients, into mashed potatoes. Preheat skillet and add a couple of tablespoons of Crisco shortening or oil. Make sure the mixture is not too thin. Pour 1/4 cup batter into hot pan; brown on both sides. Enjoy with sour cream or applesauce. Enjoy!
mix ingredients in bowl. roll into medium sized balls and place on cookie sheet. (cookies melt and flaten they will not grow so make balls size of cookie desired). press fork in criss cross on top of cookie. bake at 350 degrees for 12 minutes or until set. (when you remove cookie they will become cookie consistency as they cool).
Mix all ingredients together in a bowl and referate one to three hours. Drain extra liquid from mixture and place a tablespoon of filling on wrapper (have wrapper on counter top with one point towards you.) Roll away from you to half way and fold ends in, continue rolling sealing the end with a little water and cornstarch mixture. Fry in a skillet with 1/2 inch cooking oil (or you can deep fry) until golden brown on all sides. Don't be afraid to experment, substitute shredded chicken for port, add bamboo shoots and/or mushrooms, and yes you can add shredded cabage if you must.
In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes. Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit. Pour into a jar, cover and chill. To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute. Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).
Melt the butter; add the chopped pepper; and panfry three minutes, or until the pepper is soft but not browned. Add the flour, salt and pepper; and mix to a smooth paste. Gradually add the milk; and cook and stir until the sauce thickens and reaches boiling point.
Mix egg, oil, milk, mashed banana and vanilla in bowl. In separate bowl combine dry ingredients. Add wet mixture to dry mixture. Do not overmix. Spoon into muffin cups and bake at 375 for 18-22 minutes.
In large bowl, beat sugar with butter until light and fluffy. Add eggs 1 at time, beating well at medium speed after each addition. Beat in lemon peel and juice. At low speed, gradually beat in flour and baking powder. In medium bowl, blend 3 cups of the batter with poppy seed filling. Spread half of plain batter in bottom of ungreased 10" tube or bundt pan. Using a large serving spoon, alternately add spoonfuls of poppy seed batter and rest of plain batter. Bake at 350°F approximately 11/4 hour until a toothpick inserted comes out clean. Cool 15 minutes, then remove from pan. Cool about 1 hour until all cooled. Blend together glaze ingredients; if necessary, add more lemon juice for desired drizzling consistency. Drizzle glaze over cake.
Combine all ingredients in a medium bowl. Place plastic wrap or a lid on top and refrigerate for at least one hour. Serve with fresh fruit.
Cream the butter in a large cast-iron cauldron (or mixing bowl). Gradually add the brown sugar, beating well. Add the eggs, lemon juice, and zest and then beat by hand or with an electric mixer until the mixture is well blended. The next step is to stir in the flour and pecans. Cover the cauldron with a lid, aluminum foil, or plastic wrap, and refrigerate overnight. When ready, shape the dough into one-inch balls and place them about three inches apart on greased cookie sheets. Bake in a 375° preheated oven for approximately 8 minutes. Remove from the oven and place on wire racks until completely cool.
In a Dutch oven heat oil, then add in the basil, oregano, chili flakes, bay leaf and onion; saute, stirring with a wooden spoon for about 4 minutes (this will release the flavors in the spices). Add in garlic and cook for 2 minutes. Add in tomato paste and cook stirring with a wooden spoon for 2 minutes. Add in ground beef and sausage meat; cook until well browned (about 10 minutes) drain any fat. Add in the wine and simmer for 2-3 minutes, stirring. Add in crushed tomatoes, tomato sauce, beef broth, mushrooms, sugar, 2 tablespoons salt, Worcestershire sauce; bring to a boil, reduce heat and simmer partially covered for about 2 hours (or you can simmer for longer on low heat). Season with black pepper. Remove the bay leaf and serve over hot cooked pasta then sprinkle with lots grated Parmesan cheese.
Put yolks in a mixing bowl and whites on a Holiday platter. Lightly mix egg yolks with a mixer. Using a whisk attachment, mix mayo, yellow mustard, salt, pepper, vinegar & dill until fluffy. Spoon mixture into a plastic storage bag, snip off the corner & pipe into the whites. Sprinkle with lots of dill & paprika. Note: I found fresh dill has much more flavor & it's more festive.
Cut yams into 3/4" slices. Place in microwave and cover with wax paper. Microwave until cooked. Remove from microwave and coat with maple syrup. Preheat barbecue to medium and place yams on grill. Cook on both sides for 2 1/2 minutes occasionally brushing with more maple syrup. Remove and serve.
Blend cherries in blender until pureed. Add yogurt, honey, vanilla and ice. Continue to blend until very smooth. Pour into glass and serve. ENJOY!
Heat a medium, nonstick dry pan over medium high heat. Pour 1 tablespoon cooking oil into the pan. Add diced onion and adequate salt to the pan and stir for about 2 minutes. Add 1- 4 teaspoon of MrCurrys. com's Instant Curry Powder (1- very mild, 2-mild, 3-spicy, 4-very spicy), garlic, and ginger to the pan and Stir the mix for 30 seconds. Add chicken into the pan and stir for 1 minutes. Add diced tomato and coconut milk into the pan and cook for another 5 minutes or until the chicken pieces are cooked to your satisfaction. Stir repeatedly to ensure that the curry does not burn and stick to the botton. Now you have"Coconut Chicken Curry" ready to serve. Suggested serving: Good to serve 4 people with cooked rice (Basmati or Jasmine rice are good), heated tortillas, or bread. Note: I received this recipe and free MrCurrys instant Curry spice from MrCurrys. com.
Line a 8-by-8-inch square cake pan with parchment paper; grease with butter, then set aside. Whisk flour, baking powder, and salt in a bowl; in a large bowl, beat sugar, coconut oil, and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth. Add half the coconut milk and cream of coconut, then half the dry ingredients, and beat until just combined; add in remaining coconut milk and cream of coconut, plus the rosewater, mixing well to combine. Add remaining dry ingredients and mix well; fold in shredded coconut, then pour batter evenly into prepared pan. Cover with plastic wrap, then refrigerate overnight. The next day, heat oven to 350°. Unwrap cake, then bake, turning halfway through, until golden brown, about 90 minutes. Cool cake completely before cutting and serving.
Mix all ingredients. Sprinkle on beef, chicken or pork on all sides. Store in air-tight container. (I use a pepper shaker with a lid.).
Skin excess fat off pan juices. Place dish on stovetop and heat on medium. Add red wine scraping down pan, add marmelade. Cook 1 to 2 minutes. Stir in flour. Cook for 1 minute. Remove from heat. Gradually blend in stock. Return to heat, cook stirring constantly until gravy boils and thickens simmer for 3 minutes then season.
Grease an 8-inch-square baking pan. Heat the oven to 350 degrees. In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the egg and vanilla extract. Add the crushed graham crackers, flour, salt, and baking powder and beat until well mixed, stopping occasionally to scrape the sides of the bowl. Spoon half the dough into the pan and spread evenly with your fingertips. Break the chocolate into pieces and arrange over the dough. Spread a layer of marshmallow creme over the chocolate. Flatten the remaining dough into pancakes and lay them over the marshmallow. Bake until golden brown, about 30 minutes. Let the bars cool before serving.
Pour Hendrick's Gin into highball glass over ice cubes and fill with tonic water; stir. Garnish with Cucumber spear.
Heat oil in a heavy saucepan over medium heat. Add onions and sautee until they are golden brown (about 5-7 minutes). Add garlic and stir for 1 minute. Deglaze with the grenadine and quickly add ketchup, jam, cola, brown sugar, and vinegar then bring to a simmer, stirring occasionally. Reduce heat to medium-low, simmer uncovered until reduced to about 4 cups stirring often to prevent scorching (about 40-50 minutes). Stir in 1 teaspoon of siracha. Season to taste with sea salt and fresh ground black pepper and more hot sauce, if desired. Transfer to bowl and cool completely. May be refrigerated for up to 2 weeks.
Place herbs under the skin of the breast of the chicken. Rub the chicken with olive oil& marinate, covered, in the refrigerator for at least 1 hour. Preheat oven to 450 degrees. Remove the chicken from the refrigerator& season with salt& pepper to taste. Place the chicken onto a rack& roast for 15 minutes. Reduce heat to 350 degrees& continue roasting another 35 to 40 minutes. Remove from oven& allow to rest. Place orange juice in a medium saucepan& cook over high heat until reduced to a thick caramelized syrup. Place chicken stock in another medium saucepan& cook until reduced by 3/4. Add the stock to the orange juice& cook for 5 minutes. Whisk in the butter& pepper. Season with salt to taste. Place all ingredients for the GREEN ONION POTATO PUREE, except for the mashed potatoes, in a food processor& process until smooth. Fold the puree into the mashed potatoes& adjust the salt& pepper to taste.
In a large saucepan, whisk together the first 5 ingredients over med-high heat. Bring to a boil; add sausages, and return to a boil. Decrease heat to medium and simmer, stirring occasionally, for 15 minutes. Keep warm in a slow cooker on LOW, if desired. *Bourbon-Mustard Glazed Meatballs: substitute 1 (32 oz.) package frozen meatballs for sausages; increase water to 1 cup; proceed as directed, increasing simmer time to 35 minutes.
Mix together Cool Whip and Strawberry Creme pudding mix. Let chill for at least 1 hour. Mix cake mix and Sierra Mist. Scoop into cupcake pans. Cook cupcakes for time listed on cake mix box. Once cupcakes are baked and cooled, frost. Enjoy!
In a resealable bag, combine cantaloupe, watermelon, and grapes. In a small bowl, whisk together orange juice, honey and lime juice. Stir in the jalapeno and lime peel. Pour over fruit, seal and refrigerate at least 1 hour. Serve with slotted spoon.
Boil the water, sugar, ginger, rind and cream of tartar for 5 minutes. Add the lemon or lime juice. Bring to the boil again. Take off the heat, strain and pour into a sterilised bottle which will hold approximately 6 cups of liquid. Use like ordinary cordial, either with iced water for a cooling drink, or hot water for a warming drink on a winter's night.
Wash the potatoes well, and slice into good bite-sized pieces. Put them into a glass microwave safe bowl, and microwave for 8 minutes. Remove from microwave and allow to cool for a few minutes. Heat a skillet onto medium heat and add the butter. Sautee the potatoes and add the seasonings to taste. Cook for about 6-8 minutes and the potatoes are softened and browned. Try olive oil.
Place in saucepan over med heat; let it melt. Cook until a ring of little bubbles appears around the edge of melted sugar/butter mixture. Whisk in 1/2 cup heavy cream. Cook until bubbles reappear. Remove from heat. Add 1 tsp vanilla. Pour into mixer bowl. Add 1 1/2 cups sifted powdered sugar. Beat at medium speed until combined; add 1/2 stick butter cut in pieces, beat until smooth and color is lighter. Frosting will still be a little warm. Place 3/4 cup frosting on top of bottom layer. Add 2nd layer and frost with remaining icing. Do this quickly so it doesn't set up before you finish spreading.
Place the chicken in a single layer in a shallow baking dish. Dump the mushrooms, with the liquid and the pickle juice and dill seed on top. Cover and bake at 350 degrees (f) OR 180 degrees (C) OR Gas Mark 4, for 1 hour.
In a bowl, combine flour, salt, and baking powder. Add enough water to form dough and knead. Rub a little olive oil over the dough and let it rest while you prepare the filling. In a saucepan, bring salted water to a boil, and boil potatoes until tender. Drain potatoes, and mash remaining ingredients listed under filling. Divide dough evenly into 6 parts and knead each piece for 1 minute, forming it into a smooth ball; let rest 5 minutes. In a saucepan, heat oil for deep frying. On a floured surface, roll out one ball of dough into a circle 5" across. Place 1-2 tablespoons of filling in middle and fold into a semi-circle. Moisten edges with a little cold water, and pinch to seal. Roll out and fill the rest in the same way. Deep fry a few pies at a time, cooking until golden brown on all sides. Drain on a paper towel, and serve hot with chutney or kuchilla.
Melt the butter in a large deep stockpot or Dutch oven over medium heat. Add the carrots, onion, and jalapenos and saute until just beginning to soften, about 5 minutes. Add the garlic, salt, and cayenne pepper and cook until the garlic is fragrant, about 30 seconds. Sprinkle the flour over the top of the vegetables, then cook an additional minute until lightly golden. Slowly stir in milk and cook until the mixture thickens, about 2 minutes, stirring constantly. Transfer the mixture to a 4 quart or larger slow cooker. Stir in the chicken stock, then add the chopped potato. Cover and cook until the vegetables are tender, 5 to 6 hours on low. Transfer the soup to a blender or food processor and puree in batches until smooth. You can also use an immersion blender directly in the slow cooker. Stir the cheese in a half cup at a time, allowing it to melt completely before stirring in the next half cup. Serve garnished with jalapeno slices, green onions, and additional cheddar cheese.
Brown turkey onion and garlic. Drain off extra fat and place in crock pot. Open all the cans and place in crock pot only drain the kidney beans. Pour in the chili seasoning and brown sugar. Stir and place crock pot on low. Let cook for at least 1 hour to let the flavors blend.
Gingersnap Crust: Preheat oven to 350°F. Combine 1 1/4 cups crushed gingersnaps, 1/4 cup ground walnuts, 6 tablespoons melted butter and 2 tablespoons sugar. Press evenly onto bottom and sides of 9-inch pie plate. Bake 8-10 minutes or until lightly browned. Cool completely on wire rack. Combine brown sugar and gelatin in small heavy saucepan. Gradually stir in 1 cup eggnog. Heat over low heat, stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in remaining 1 1/2 cups eggnog. Refrigerate until slightly thickened. Beat whipping cream in small chilled mixer bowl until soft peaks form. Using same beaters beat rum, brandy and vanilla into eggnog mixture. Fold in whipped cream. Pour into cooled Gingersnap Crust. Refrigerate several hours or overnight. Just before serving garnish with whipped cream and walnut halves (optional).
Put the cream cheese, tomatoes, garlic and 1 T oil in a blender. Process just until the ingredients are blended, but not creamy as there should still be some small pieces of sun-dried tomatoes in the dip. Serve with assorted vegetables, chips, crackers or seafood.
Place chicken in a baking dish sprayed with nonstick spray. Combine the jam, soy sauce, and water. Blend well. Pour over chicken. Bake at 400* for approximately 20 minutes or until chicken is no longer pink.
Preheat broiler on HIGH. Melt 4 tablespoons of butter in a large frying pan over medium-high heat. Add shallot and cook for 2 minutes or until just starting to brown. Sprinkle flour over the shallot and butter and whisk until smooth, DO NOT BURN. Reduce heat to medium. Add half and half cream slowly, whisking into a smooth sauce. Cook for 2 or 3 minutes until thickened, whisking as needed. Add sugar and stir. Squeeze out as much moisture from the spinach and discard. To the frying pan, add spinach, nutmeg, salt and pepper and cook stirring until hot, about 3 to 4 minutes. Reduce heat to low so the spinach stays warm. Place the sole fillets on a broiler pan that has been coated with oil. Pour the lemon juice over the sole fillets, and sprinkle bread crumbs over. Dot the sole fillets with remaining 2 tablespoons of butter. Place the sole fillets under the broiler and broil for 5 to 6 minutes or until the fillets are opaque and the bread crumbs are golden. Spoon some creamed spinach onto each of 4 plates. Place a fillet of sole on top of the spinach. Serve with lemon wedges. You may also use other white fish of your liking.
Place flour, baking powder and salt in bowl, toss to mix and cut in butter until mixture resembles coarse cornmeal. Add enough milk to make a medium-soft dough (not too soft). Turn out about 1/3 of the dough onto a floured board and roll to fit a 9-inch pie pan. Fold into quarters and lift gently into pie pan (If dough breaks, patch it with scraps of dough, using a bit of cold water as"glue"). Line crust with fairly thick tomato slices, season with salt and pepper, top with half the cheese and coat with mayonnaise. Sprinkle basil and chives over the mayonnaise. Add remaining cheese and spread mayonnaise over the top. Roll remaining dough thin to fit over filling. Make slits to allow steam to escape and bake in a pre-heated, 400 degree oven until brown and puffy on top, about 20 minutes.
Combine ingredients in 2 quart saucepan. Cook over medium high heat, stirring occasionally, until slightly thickened and heated through, about 3 to 5 minutes.
Put raspberry syrup, sugar and the unbeaten white of egg in a deep bowl or in an electric-mixer. Beat by hand 10 minutes or more, the idea being that the longer one beats, the more one gets. Serve with a wafer or a lady finger. In Holland it is made of red currant juice, but I believe that is not available in the shops in England and America. But you can choose raspberry syrup as a substitute.