HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all salad ingredients in a large bowl, set aside. Beat eggs and set aside. Mix sugar, corn starch, mustard, vinegar, and water in a sauce pan on medium heat. Stir in eggs and cook on low heat until thick. Add butter and mayonnaise, whisk until smooth. Let cool and refrigerate until chilled. Toss salad and dressing together just before serving.
Also required: 2 paper towels cut in half. Wash rice in a sieve until water runs clear. Soak rice for at least 15 minutes in a pot of cold water. Toast pine nuts in a small dry frying pan until browned a bit. Be careful not to burn them. Drain rice and add all ingredients to a large bottomed pot. Cover and bring to a boil. Reduce heat and simmer for 13-18 minutes, still covered. Uncover and fuff with a fork leaving it on the same burner. Place 3 of the paper towel pieces around the rim of the pot and cover tightly again. Use the forth one for any mess or save for later. Leave to sit for 20 minutes with paper towels. (This makes for fluffier rice). Fluff again and serve.
Squeeze the chopped cucumber by hand to get rid of most of the water, then place in a bowl together with the salt, pepper, garlic, olive oil and dill. Set aside for 10 minutes. Add the yogurt to the cucumber mixture, mix well and chill for at least 1 hour before serving. Enjoy! Can be served as a starter, dip or side dish.
Preheat oven to 350. Sift together flour and baking soda and set aside. In large bowl, cream together the butter, brown sugar, fiber supplement and white sugar. Beat in the instant pudding powder until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips. Drop cookies by rounded spoonfuls onto greased cookie sheet (line with foil for easy clean up). Bake for 10 to 12 minutes until edges are golden brown.
Mix all ingredients together, let rest for 15 minutes. Should be a a little thicker than pancake batter, but not too doughy. Add milk to thin, if necessary. Add to boiling water using a ricer, large holed colander, or spaetzle lid. Spray the appliance with Pam beforehand! When the spaetzle float, they are ready to come out of the water. They cook very fast. Spaetzle can be enjoyed plain, with butter and salt, or sauteed with onions. However you like your pasta, you will like your spaetzle.
In a food processor combine flour, sugar and salt. Add butter and pulse into pea-sized pieces. Add water and pulse briefly, it will still look crumbly. Transfer the crumbs to 2 pieces of wax paper and form into 2 disks. Wrap with plastic wrap and chill overnight. Roll out disks on a lightly floured workstation to 2" bigger than the 9" pie plate. Line the plate with one disk, and chill the other. Preheat oven to 375 degree F. Filling:. Toss apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt and nutmeg together. Transfer to pie shell and dot with butter. Brush edges of crust with water and place top crust on and pinch the edges together. Slide pie into a brown paper bag and fold top down. Staple and bake for 1 hour. Remove pie from oven and cut a large circle in the top of the bag and return to the oven to brown the crust. It should take approx 15-25 minutes. Let pie cool at least 30 minutes before serving.
Spray the chicken with fry light, season and place under a hot grill and cook for 15-16 minutes, turning once till cooked through. Remove and when cool, cut into bite sized pieces and set aside. Spray a large non stick frying pan with fry light and place over a medium heat. Add the finely grated garlic and shallots, the crushed cardamom seeds, turmeric and tikka masala powder. Stir fry for 1 minute then add the passata. Add the chicken and stock and cook for 4-5 minutes, stirring often. Add the fromage frais, season to taste and remove from the heat. Drizzle over a little fromage frais, garnish with chopped coriander and serve with steamed veg or salad.
Using a vegetable peeler, remove the peel from the lemons in long strips (reserve the lemons for another use). Using a small sharp knife, trim away the white pith from the lemon peels; discard the pith. Place the lemon peels in a 2-quart pitcher. Pour the vodka over the peels and cover with plastic wrap. Steep the lemon peels in the vodka for 4 days at room temperature. Stir the water and sugar in a large saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool completely. Pour the sugar syrup over the vodka mixture. Cover and let stand at room temperature overnight. Strain the limoncello through a mesh strainer. Discard the peels. Transfer the limoncello to bottles. Seal the bottles and refrigerate until cold, at least 4 hours and up to 1 month.
Trim beans, steam for 15 minutes, and set aside. Fry bacon till crisp; remove from pan, crumble, and set aside. Cook onion in the bacon fat until limp. Dissolve the sugar into the vinegar and add, with the beans and bacon, to the onions. Place in covered container and let marinate for two hours. Reheat just before serving.
Combine the flavor packet from the soup mix with the vinegar, sugar, and oil in a 2-quart or larger serving bowl. Using a whisk, beat until well blended. Add the broccoli slaw and ramen noodles, breaking the noodles into small pieces. Toss well to coat with dressing, then garnish with nuts and seeds as desired. Refrigerate for at least 10 minutes before serving.
Mix together first 4 ingredients and roll into small balls (I'm no good with measurements, but I'd say maybe 1/2 inch in diameter). If they're too sticky, add a little more confectioner's sugar. Sandwich each peanut butter ball between 2 pretzels. Leave in freezer for 30 minutes. Melt chocolate chips. Quickly dip each pretzel sandwich half way into melted chocolate. Return to freezer for 1 hour. Keep refrigerated until served.
Bring a medium saucepan of water to a boil. Add the onions and cook for 30 seconds. Pour the onions into a colander and cool under running water. Drain well. With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin. In a large skillet with a tight-fitting cover over medium heat, melt butter. Add the onions, mushrooms, rosemary, salt and pepper. Toss gently to coat the vegetables with the butter. Cover and reduce to low heat. Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes. Serve hot.
Peel the potatoes and cut into even-sized chunks, then cook in a large saucepan of boiling water with the lid on for 20 minutes, or until tender when pierced with a knife. Remove from the heat and drain thoroughly. Leave for 5 minutes with the lid off. Meanwhile, in a frying pan melt the butter and add the shredded leeks. Cook for 5-6 minutes until softened and beginning to colour. Mash the potatoes then, using a wooden spoon, beat the potatoes until smooth before adding the leeks with the milk and mustard. Season to taste.
Boil the butter, sugar and honey for 5 minutes. Add the rice bubbles and stir until all the rice bubbles are moistened (which takes about 1 minute). Spoon the mixture into small paper cases (If you don't have them you may roll them into balls). Set it in the refrigerator and serve when cool!
Combine ingredients in mixer bowl until blended Shape into small balls and place on ungreased cookie sheet Beat egg white slightly with fork. Dip fork in egg white and lightly press cookie. Sprinkle with additional sugar. Bake 8 to 10 minutes at 350°F.
Preheat oven to 350 degrees. In a bowl, mix Rotel tomatoes, cheddar cheese soup, cream of mushroom soup,water,onion,salt and pepper to taste. Pour mixture over potatoes in a greased baking dish. Place margarine slices on top and bake for one hour or until potatoes are soft when stuck with a fork.
Preheat oven to 375°. Cream butter and sugar until light yellow and well blended. Add eggs, one at a time. Sift flour and baking powder together and add alternately with milk, beginning and ending with 1/2 cup of flour. Add vanilla. Spray two cookie sheets with cooking spray and fit with parchment paper. Spray again. Divide batter between two trays. Mix all crumb ingredients together with a fork, and form into two balls. Crumble each ball over each tray. Bake for 25 to 30 minutes. When cool, sprinkle with confectioners sugar.
combine first 3 ingredients in a shallow dish; dredge pork chops in flour mixture. Cook pork chops in hot oil over medium high heat 1 to 2 minutes on each side or until golden brown. Remove chops from skillet. Add garlic to skillet, and saute 1 minute. Add vinegar and broth, stirring to loosen particles from bottom of skilled; stir in tomatoes and capers. Return pork chops to skillet; bring sauce to a boil. cover, reduce heat, and simmer 4-5 minutes or until pork is done. Serve pork chops with tomato mixture. Garnish, if desired.
In a bowl, toss the meat or fish with the sherry, red pepper, and 2 teaspoons of the cornstarch. In a measuring cup, combine the orange juice, chicken broth, soy sauce, sugar, and the remaining cornstarch. In a large nonstick skillet or wok, heat the oil over medium-high heat. Add the orange zest and let it sizzle for 1 minute. Add the onion and the meat or fish and cook, stirring, until cooked through, 2 to 5 minutes. Add the orange-juice mixture and broccoli. Simmer 5 minutes or until the broccoli is tender.
Mix the first 6 ingredients together in a large bowl. Mix the remaining ingredients together. Pour that dressing over the bean mixture. Let set for 30 minutes.
Cook pasta according to pkg directions while preparing 'sauce'. Chop tomatoes coarsely, removing seeds as they make sauce too runny. Roughly chop approximately 1/4-1/2c basil leaves and set aside. Chop 1/2c parsley and set aside. Add 1-2 tablespoons olive oil to a non-stick pan(I actually use a large non-stick wok!) Cook tomatoes, garlic and chillis until tendercrisp over medium-high heat. DO NOT overcook tomatoes, the last thing you want is a soggy mess. You should be able to easily identify the tomato chunks in the pasta! This is NOT a traditional soupy sauce! It's a fresh, light tasting summery dish not meant to be 'drowned' in excess sauce. Toss in the HOT drained fusilli and stir through crumbled feta and basil over low heat until feta begins to melt. The feta shouldn't be melted all the way, just warmed through and softened! It will continue to melt on the plate, you should be able to see lots of chunky bits of cheese poking through. Stir through the chopped parsley and approximately 1/2c olives. Top with fresh grated parmesan. Enjoy with a chilled glass of chardonnay!
Toast the bread. Put the avocado on the toast and sprinkle with feta cheese. Set aside. Now for the poached egg, I do it the old fashioned way like my mom taught me. Fill a small pot with water about 3/4 full. Bring the water to a boil. Meanwhile, crack the egg into a small bowl. When the water is boiling, turn down the burner slightly, get a spoon and stir the water fast, making a "whirlpool". Drop the egg into the center and let it finish swirling. Leave it in there a couple minutes until it's the consistancy you prefer. I like my yolks runny. Take the egg out with a slotted spoon and jiggle to drain as much water as possible. Plop the egg on top of the avocado and feta and sprinkle with salt and pepper to taste.
Dissolve yeast in water and sugar set aside. Mix dry ingredients in order given; cut in shortening until the size of small Lima beans. Or use a Stand mixer with a pastry blade. Stir in buttermilk and yeast mixture. Cover bowl with towel and let sit until ready to use. (At least 2 hours, but it is fine if it sits for a couple hours.) Dough will be very sticky. Scrape out onto well floured board. Flip over and knead lightly (4-6 times). Roll out and cut with biscuit cutter. Place on greased pan and let raise slightly (10-30 minutes). Bake at 400 F until light brown, 10-12 minutes.
Wah and clean the okra. Saute onion until tender. Add okra, garlic, sauce, and tomatoes. Stir to blend. Cover, reduce to a simmer. Simmer for about an hour, or until okra is nice and tender, stirring as needed. Stir slowly, because the okra will fall apart. Season to taste. Optional, sprinkle diced bacon on top before serving.
Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in bowl, wrap tightly with plastic, and microwave until translucent around edges, 3 to 5 minutes, shaking bowl to redistribute potatoes halfway through cooking. Transfer potatoes to cooling rack and thoroughly blot fry with paper towels. Coat rimmed baking sheet with 5 tablespoons oil. Transfer to oven and heat until just smoking, 5 to 7 minutes. Meanwhile, whisk remaining oil, cornstarch, and salt in large bowl. Add potatoes to bowl and toss to coat. Arrange in a single layer on hot baking sheet and bake until deep golden brown and crisp, 25 to 35 minutes, flipping potatoes half-way through cooking time. Transfer to paper towel-lined plate and blot with additional paper towels. Serve.
Melt together chocolate, butter and the 1/3 cup heavy cream in top of double boiler over hot, not boiling water; stir until smooth. Cool completely. Beat together the remaining 1 1/4 cups heavy cream, confectioners' sugar and vanilla in medium bowl just until soft peaks begin to form. Do not overbeat or frosting will become grainy. Fold one-third of the whipped cream into the chocolate mixture just until combined. Fold the chocolate mixture into the remaining whipped cream just until combined. Makes about 3 cups. Enough to fill and frost 9-inch three-layer cake.
Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside. Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible. In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.
Preheat oven to 425 degrees. In small bowl combine jelly and vinegar, set aside. Rub tenderloin with olive oil, season with salt and pepper. Place on rack in shallow roasting pan, roast 20 minutes. Spoon some jelly-vinegar glaze over tenderloin. Roast until meat thermometer inserted in center of tenderloin registers 160 degrees. Remove from oven, spoon with remaining glaze and cover with foil. Let stand 15 minutes before slicing. NOTE: I served this with a jar of drained red cabbage to which I added 1 tablespoon of the currant jelly, The red cabbage complemented the meal perfectly.
In a soup pot, heat olive oil over medium high heat. Saute the onion and garlic, stirring often until onions are translucent, about 5 to 7 minutes. Add broth and tomatoes, turn heat up to high, and bring to a boil. Add the tortellini and cook according to package instructions. When tortellini is almost done, add spinach and taste, adjusting seasonings with salt and pepper. Serve immediately. Garnish each serving with a sprinkling of Parmesan.
In medium bowl, mix flour salt and pepper. Dredge meat in seasoned mixture and saute in oil until brown. Place in slow cooker. Add the onion, garlic and mushrooms to the pan and stir for a few minutes. Deglaze pan with ketchup, worcestershire sauce and beef broth. Pour liquid over meat. Cook on Low for 7 hours. Tips:. Add a few potatoes and carrots to the meat and you have a dinner in a pot. In lieu of potatoes and carrots, add 2 cups cooked pasta shells 1/2 hour before serving.
Process all of the ingredients in a food processor until smooth, about 20 seconds. Transfer to a serving bowl and refrigerate until the flavors have blended, at least 1 hour. Can be made up to 24 hours in advance, but add fresh lemon juice salt and pepper just before serving. Serve chilled with crackers or crudites.
In a 1-quart glass measuring cup, combine lime peel, lime juice and sugar; add water to equal 4 cups. Stir to dissolve sugar. Cover and refrigerate at least 2 hours. To serve, place ice cubes in six 16-ounce glasses. Add 2/3 cup of the lime juice mixture to each glass. Add 1/2 cup of wine to each glass, being sure to pour it gently along the side of the glass to keep the colors of the limeade and the wine separated. Thread a nectarine slice on regular or party skewers and add one skewer to each glass. Serve immediately.
Heat oil. Add garlic; add ginger; add shrimp; cook 1 minute. Add corn starch to water. Add with ketchup and soy sauce; cook until thickened and shrimp are pink, stirring constantly. Serve over rice. Top with scallions.
Preheat oven to 350 degrees. Spray a baking sheet with non-stick spray. Lay the wonton wrappers flat on the sheet. Melt the margarine in the microwave and brush each wonton wrapper with melted margarine. Sprinkle with cinnamon and Splenda to taste. Bake at 350 for approximately 8 minutes. Meanwhile, in a small bowl, combine yogurt and strawberry preserves, adding Splenda to taste, and a drop or two of liquid Stevia. Break the baked wonton wrappers into "chips" and dip into the yogurt!
Make dough: Stir together warm milk and 2 teaspoons sugar in bowl of mixer. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. (If yeast doesn't foam, discard and start over with new yeast.). Add 1/2 cup flour to yeast mixture and beat at medium speed until combined. Add whole eggs, yolk, vanilla, salt, and remaining 1/2 cup sugar and beat until combined. Reduce speed to low, then mix in remaining 2 3/4 cups flour, about 1/2 cup at a time. Increase speed to medium, then beat in butter, a few pieces at a time, and continue to beat until dough is shiny and forms strands from paddle to bowl, about 4 minutes. (Dough will be very soft and sticky.). Scrape dough into a lightly oiled bowl and cover bowl with plastic wrap. Let dough rise in a draft-free place at warm room temperature until doubled in bulk, 1 1/2 to 2 hours. Assemble babkas with filling: Line each loaf pan with 2 pieces of parchment paper (1 lengthwise and 1 crosswise). Punch down dough with a lightly oiled rubber spatula, then halve dough. Roll out 1 piece of dough on a well-floured surface with a lightly floured rolling pin into an 18- by 10-inch rectangle and arrange with a long side nearest you. Beat together yolk and cream. Spread 2 1/2 tablespoons softened butter on dough, leaving a 1/2-inch border all around. Brush some of egg wash on long border nearest you. Sprinkle half of chocolate evenly over buttered dough, then sprinkle with half of sugar (2 tablespoons). Starting with long side farthest from you, roll dough into a snug log, pinching firmly along egg-washed seam to seal. Bring ends of log together to form a ring, pinching to seal. Twist entire ring twice to form a double figure 8 and fit into one of lined loaf pans. Make another babka with remaining dough, some of egg wash, and remaining butter and chocolate in same manner. Chill remaining egg wash, covered, to use later. Loosely cover pans with buttered plastic wrap (buttered side down) and let babkas rise in a draft-free place at warm room temperature until dough reaches top of pans, 1 to 2 hours. (Alternatively, let dough rise in pans in refrigerator 8 to 12 hours; bring to room temperature, 3 to 4 hours, before baking.). Put oven rack in middle position and preheat oven to 350°F. Brush tops of dough with remaining egg wash. Bake until tops are deep golden brown and bottoms sound hollow when tapped (when loaves are removed from pans), about 40 minutes. Transfer loaves to a rack and cool to room temperature. Cooks' note: Babkas keep, wrapped in plastic wrap and then foil, frozen 3 weeks.
Preheat oven to 350°F In a small bowl, combine flour and baking soda. Beat honey, butter, sugar and lemon peel with an electric mixer, in a large bowl, until creamy. Add egg substitute and beat until smooth. Reduce speed to low and gradually stir in flour mixture until blended. Drop dough by rounded teaspooons 2 inches apart on nonstick or lightly greased cookie sheets. Bake for 7 to 8 minutes or until lightly browned. Cool completely on wire racks. While cookies cool, blend powdered sugar and lemon juice until smooth. Drizzle over cooled cookies. Makes 24 cookies.
Pound chicken breasts flat. Top each with ham and cheese. Roll up and secure with toothpick. Melt butter in 8-inch saucepan. Roll chicken in flour and saute for about 8 minutes or until lightly browned and juices run clear. Remove and keep warm. To same pan add crushed bouillon cube and garlic. Add 2 Tbs of reserved flour and cook and stir 1 minute. Add milk, stirring until bubbly. Add onion salt. Return chicken and coat with sauce. Sprinkle with parsley.
Preheat oven to 350°. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat; simmer 7 minutes. Add plantain; simmer 7 minutes or until very tender, and drain. Return potato and plantain to pan. Add sugar, milk, sour cream, and allspice; beat 2 minutes at high speed of a mixer until smooth. Spoon into a 1 1/2-quart baking dish coated with cooking spray. Sprinkle with dates and almonds. Bake at 350° for 30 minutes or until thoroughly heated.
Put all ingredients into blender. Blend until you get a good pancake batter consistency. And more water if needed. Add stevia powder and vanilla and blend to combine. Pour batter onto oiled pan. (non-stick works well). Cook on medium low heat until browned on one side, then flip and cook until done. About 3 - 4 minutes on each side, more or less depending on how thick/dense your pancake mixture is.
Combine corn and sour cream, mixing until blended. Mix in butter and eggs. Add corn muffin mix and stir until combined. Pour into a greased two-quart baking dish and bake at 350 degrees until top is golden brown and knife inserted in middle comes out clean. (40-45 mins).
Preheat oven to 400F. Prick potatoes, then place directly on rack in center of oven. Place a piece of foil on rack below. Bake until easily pierced with a knife tip, about 50 minutes. Or microwave on high until easily pierced, about 25 minutes. When cool enough to handle, peel, then pass through a food mill or ricer, or mash with a potato masher. (I love my ricer so I go that way) Place milk, butter, nutmeg, salt and pepper in a large saucepan and bring to a boil over medium-high heat, about 3 minutes. Remove pan from heat and set on a heat-resistant surface. Stir in mashed potatoes and 1 tablespoon vinegar. Stir with a wooden spoon until well mixed and potatoes have a smooth consistency. Taste and add more vinegar, 1 teaspoon at a time, if needed. The advantage of doing this in a saucepan is that if potatoes have cooled a little, you can return pan to low heat and stir often until hot.
Layer half of yams, all of apples, and remaining yams and raisins in a greased 1 1/2-quart shallow baking dish. In a small saucepan stir apple juice, brown sugar, cornstarch, and spices until smooth. Add butter and stir over medium heat, bring to a boil, and simmer for 2 minutes or until thickened. Pour over yam mixture. Lightly grease foil and loosely cover baking dish, greased side down. If making ahead, refrigerate up to 5 hours. Bake in preheated 400° oven for 40 to 45 minutes until apples are tender. I have baked these at a lower temperature if something else is roasting in the oven. Just be sure to adjust the baking time.
Combine first 3 ingredients in a heavy-duty, zip-top plastic bag. Add pork slices. Seal bag; shake well. Remove pork from bag, shake off excess flour. Combine apple juice and next 4 ingredients in a 2-cup glass measure; set aside. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add pork; cook 1 minute on each side or until browned. Remove pork from pan. Add apple juice mixture to pan; bring to a boil, scrapping pan to loosen browned bits. Cook 5 minutes or until sauce is slightly thickened. Return pork to pan, reduce heat and cook 1 minute. Sprinkle with green onions.