HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl combine the oil, egg, milk, sugar and salt. Mix it very well with a fork or wire whisk. Measure in the baking powder and flour. Mix again until all of the dough particles are moistened. Do not over mix. The whole thing should take about 20 to 30 strokes. Spoon the batter into a dozen well oiled muffin cups. Bake at 400F for aout 20 minutes. Remove from the oven and cool slightly before removing from the pan. Cereal Muffins: After preparing the above recipe using 1/4 cup of sugar, add 1 cup of cooked cereal. You may add oatmeal, or grits, or rice, or farina, or whatever you have leftover. This makes about 18 muffins. Whole Wheat Muffins: Use half or all whole wheat flour instead of the white flour called for. Use 1/3 cup brown sugar for the sweetener. Rye Muffins: Replace 1/2 cup of white flour with rye flour. Add 1 teaspoon caraway seeds to the batter. Use 1/4 cup of brown sugar for the sweetener. Cornmeal Muffins: Replace 1 cup of white flur with cornmeal. Use 1/3 cup of white sugar for the sweetener.
Rinse and dry cucumbers. Slice ends off, then half lengthwise. Combine all ingredients except cucumbers in crockpot. Stir to dissolve salt. Add cucumbers and weigh them down with a couple of salad plates so that all pickles are submerged. Put on lid. DO NOT TURN ON THE CROCKPOT! Allow to sit for six days. Put pickles into clean mason jars along with brine and refrigerate. If you want to make whole pickles, cut off the blossom ends and soak for 11 days.
Break chocolate and the Heath Bar into large chunks and set to one side. In a saucepan over low heat, melt together the butter, sugar and cream; stir until all the sugar has dissolved and then turn the heat up and continue stirring for 10 minutes; be careful, the mixture gets very hot and can splatter; use a very long wooden spoon. Turn the heat down again, add the marshmallows, chocolate and Heath Bar into the saucepan; stir around once and pour over your ice cream.
Preheat oven to 400 degrees F. Line baking sheet with parchment or grease. In a large bowl, cream together shortening and sugar; add egg, orange zest, and juice. Mix well. Sift together flour, baking powder, salt, cinnamon and nutmeg. Add to creamed ingredients. Stir in raisins, candied fruit and nuts. Shape dough into a strip roughly 7x12 (mine was more like 5x12) and bake for 12 minutes. Remove from oven; cool slightly, then frost with glaze while warm. Sprinkle with colored sugar if desired. Cut into strips. Glaze: Whisk together all ingredients until smooth. Makes about 20, once you've eaten away the scraps.
In a medium saucepan, bring 2 quarts of salted water to a boil. Set up a bowl with ice water and place near the sink. Place asparagus in boiling water and leave in for 2 to 3 minutes or until barely limp. Immediately transfer asparagus to ice bath for 5 minutes to stop the cooking process. Meanwhile, in a medium saute pan over medium-high heat, add olive oil, mushrooms and garlic. Cook about 2 minutes or until mushrooms are beginning to brown. Add tarragon and salt, pepper and a splash of vinegar. Set aside. On 6 salad plates, plate 4 or 5 spears of asparagus. Top with a mound of arugula and arrange 2 or 3 slices of tomato on each mound. Drizzle porcini dressing over each salad and serve.
Combine all ingredients except coconut milk in a heavy saucepan. Pour in 1 cup of coconut milk and simmer over low heat until plantain is very tender and milk is absorbed. Add more coconut milk if necessary. Serve hot.
Begin juicing your vegetables, including the garlic, reserving juice for soup or pasta sauce (freeze or use immediately.). Remove vegetable pulp from the juicer and saute in olive oil until browned. Chill vegetable mixture in refrigerator. When veggie mixture is chilled, combine beef, turkey and veggie mixture until well mixed. Package mixture into 4-6 freezer bags, for use as needed.
Heat oil in a large saucepan over med-high heat; add scallion whites, ginger, and garlic. Cook mixture until beginning to brown, about 3 minutes. Add broth and simmer, about 10 minutes. Pour 1 cup warm broth into a small bowl; whisk in miso until dissolved. Stir broth-miso mixture back into saucepan; decrease heat to medium-low and keep broth at a simmer. Stir in chicken, bamboo shoots, corn, carrot, and noodles; cook until chicken and vegetables are heated through and noodles are tender, 3-5 minutes. Off heat, stir in spinach. Garnish each serving with scallion greens.
Thaw broccoli, and preheat oven to 350. Place broccoli in buttered large casserole dish. Combine undiluted cream of mushroom soup with evaporated milk. Pour soup and milk mixture over broccoli. Drain sliced water chestnuts, then spread over top of casserole. Cover with shredded cheddar cheese. Bake uncovered at 350 for 35-45 minutes. Add french fried onions for last 5 minutes of baking. Cover with foil 1/2 the time.
Combine all marinade ingredients together in a blender. Blend until smooth. Pour into a zipper seal bag. Add chicken breasts and allow to marinade in refrigerator for 2-4 hours. Discard marinade after that time. At this point the chicken may either be roasted in the oven at 425 F or cooked on a grill. Cook just until meat is no longer pink in middle. About 20 minutes. Turn once during cooking. Rice: Add olive oil to a medium sauce pan with a tight fitting lid placed over medium heat and warm for one minute,. Add rice and saute stirring almost constantly until rice begins to turn clear and just a little brown on the edges. Toss in remaining ingredients EXCEPT WATER and saute for one minute. Add water, stir and cover tightly. Reduce heat to medium-low and cook for 20 minutes. Lift lid and check to ensure rice is thoroughly cooked. If not, recover, turn off heat and let pan remain covered on warm burner for a few minutes. Fluff with fork and remove from heat when rice is tender. Salsa: Place diced tomato, bell pepper, hot pepper, onion, orange and cilantro in a bowl. In a separate bowl mix the zest and lime, balsamic vinegar, sugar, salt, pepper and cayenne, if desired. Pour liquids over fruit and mix well. Let stand at room temp for at least 5 minutes. Taste and adjust seasoning as desired. Serve salsa at room temperature. NOTE: Salsa can be made up to 24 hours ahead, mixing liquid and fruit together just before cooking the rice and allow salsa to warm to room temperature. To SERVE: Place chicken in center of plate, surround with a circle of rice, place salsa on top of chicken. Note: Feel free to adjust seasonings to your liking. Amount of hot pepper can be increased or omitted if you prefer.
In a covered bowl, let the dates and prunes steep in the boiling water for about 10 minutes, to soften, then transfer to a saucepan. Add the sugar and let simmer for about 10 minutes, until thickened. Stir in the cinnamon and nutmeg and let cool. In a food processor, pulse together the oats, flour, sugar, salt and baking soda until the oats are chopped, 5 to 10 pulses. Pulse in the butter until crumbly, then pulse in the cold water until the mixture comes together. Press two-thirds into a greased 13" x 9" cake pan and spread with the date mixture. Mix the remaining oat mixture with the almonds, if using, and sprinkle over the date mixture, pressing lightly. Bake in a 350 degree F oven until light golden, 35 to 40 minutes. Let cool in the pan before cutting into squares.
Stir the powdered sugar and the milk until smooth. Beat in corn syrup and vanilla until icing is smooth and glossy. If it's too thick, add more corn syrup. Divide icing into separate bowls and stir in food coloring as desired. You can dip the cookies, paint them with a paint brush or spread them using a knife or the back of a spoon.
fold all the ingredients with the mashed yolk and mix well. place filling in a strong zip lock bag or piping bag and fill the eggs with mixture. sprinkle cayenne pepper and paprika and serve. *to boil eggs, fill pot with eggs and cold water (enough to cover eggs). Place on stove under high heat until it boils. Turn heat down to low and cover and let simmer for 8 minutes. Thoroughly rinse in cold water. Egg shells should peel off easily.
Combine oats and buttermilk or sour milk in a bowl, mix and let stand 1 hour. Sift together flour, baking soda, baking powder and salt. Cream together butter and sugar with an electric mixer. Add the egg and beat until light and fluffy. Add to the flour mix and stir. Add the oat and sour milk mix and stir until just combined. Fill a greased muffin tin (mine is for 12 small muffins, 2 and 3/4 inches in diameter in the widest part). Top with a little cinnamon sugar if desired. Bake at 400o Farenheit for 20 minutes. The muffins are ready when a stick inside them comes out clean.
Peel sweet potatoes (or leave the skins on if you'd like). Cut the potatoes in 3/8" fries (like the size you get at a carnival is how it was explained to me). Place fries in a glass bowl and cover with water. Let soak for a half hour or more (it's not necessary but it makes a crispier fry). Preheat oven to 425. Add cornstarch to a large, reclosable, plastic bag. Add fries to the bag, close and shake until they are coated with cornstarch. You may have to do that more than once depending on your bag size. Lay the fries out on a baking sheet and drizzle with olive oil. Toss fries gently with your hands until they are all well covered in oil but try not to knock too much cornstarch off. Spread the fries out in a single layer on the baking sheet, making sure not to crowd if you want them to get crispy. Place in oven and bake for 15 minutes or until they reach your desired crispiness. Dust with powdered sugar and serve with maple syrup for dipping, if desired.
In a large skillet, heat the oil over medium heat. Fry the peppers, onion, garlic, marjoram, salt, black pepper and hot pepper flakes, stirring often, until saucy and very tender, about 18 minutes. Add the tomatoes, olives and vinegar. Cook, stirring, until heated through, about 1 minute. Meanwhile, in a large pot of boiling salted water, cook the pasta until tender but firm, about 8 minutes. Drain and return to the pot, reserving 1/2 cup cooking water. Add the pepper mixture and parsley; toss to coat, adding enough of the reserved pasta water to moisten. Serve topped with parmesan cheese.
Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream. Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight. Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges. Serve and enjoy!
Doughnuts: In large bowl whisk together the flour, cocoa powder, baking powder, and salt. Using an electric mixer fitted with a paddle attachment beat eggs until light in color and well combined, about a minute, add the sugar, butter, and buttermilk and beat until smooth. Add the egg mixture to the flour mixture and mix until just combined, do not overmix. Add the flour mixture and continue to mix just until dough comes together. Lightly flour a work surface and roll dough to 1/2-inch thick. Using a flour dipped 3-inch round cutter, cut out doughnuts. Use a flour dipped 1/2-inch round cutter to cut centers. (reserve centers for doughnut holes) Transfer cut doughnuts to a flour-dusted baking sheet. Top a cooling rack with a layer of paper towels, and place over a rimmed sheet tray. Attach a deep-frying thermometer to the side of large heavy-bottomed pot or dutch oven, heat 2-inches of oil, over medium-high, to 375&deg;F Add doughnuts to the oil, being careful not to overcrowd, fry until doughnuts float to the surface of the oil, then continue to fry until golden about two minutes more. Turn doughnuts over and fry until the other side is golden, 30 to 60 seconds. Drain on paper towels. Glaze: In a small saucepan over low warm milk to a simmer. Pour warm milk into a medium heatproof bowl. Whisk in confectioners sugar, vanilla and salt until smooth and glossy. Place bowl over a pot of simmering water until thin and smooth, about 4 to 6 minutes. Remove from heat. Using your fingers, or tongs fully submerge each doughnut in the glaze. Place each glazed doughnut on a cooling rack placed over a baking sheet. Allow glaze to dry for at least 1 hour. Serve within a day.
Whisk together milk and sour cream until smooth. Add pudding and mix well. Pour into graham cracker crust and chill until set.
In a large bowl, combine the tuna with the onion, sun-dried/oven dried tomatoes and celery. Divide this mixture into 6 equal parts. Spread each portion of the mixture onto 6 slices of bread. Top with the mozzarella cheese. Then, carefully press down another bread slice over each of the prepared bread slices. This way make the sandwiches. Combine the milk and egg mixture in a big and wide bowl. Carefully dip each sandwich in this mixture. Heat a few tbsps. of oil in a non-stick pan. Shallow fry all the prepared sandwiches in the oil, one at a time. Make sure the sandwiches are browned on both sides before removing and draining on clean paper kitchen towels. Serve hot. Enjoy!
Preheat oven to 375°F. Drain artichokes in colander and rinse a bit to remove brine. Mix gently with garlic and olive oil in a bowl. Pour artichoke mixture in a metal roasting pan and roast for about one hour, tossing a few times if desired. Sprinkle with salt and pepper, and add lemon juice and butter (if using).
Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well. Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi's and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.
Preheat oven ot 350 degrees. Topping:. Mix dry ingredients together. Stir in nuts and butter, mix until butter mixture is crumbly, set aside. Muffins:. Combine dry ingredients in a large bowl. Make a well in the center, add milk, butter and egg and mix just until smooth. Gentley fold in berries. Spoon into paper-lined muffin cups, fill 2/3 full. Sprinkle with 1 Tbls. of topping. Bake 20-25 minutes, or until toothpick comes out clean. Cool 5 minutes, remove from pan, serve warm. Note: if using frozen berries, defrost first, and toss with 1 Tbls of the flour mixture.
Melt the butter in a small pan. Add the fennel seeds and cook for 1 minute. Add the garlic, stirring so garlic doesn't burn, and cook for 1 minute. Squeeze the juice of the lemon into the pan and stir, cooking for another minute. Add salt and pepper to taste.
Split each hot dog and fill with onion and grated cheese. Dip each tortilla in hot oil just enough to warm and soften. Roll around hot dogs. Place in a row in a 8x11 inch baking dish. Pour hot chili over all and sprinkle with remaining cheese and onions. Bake at 350* 20-25 minutes or until hot and cheese is melted.
Preheat the oven to 350°F. Line the bottom of 9" spring form pan with parchment paper, spray bottom and sides of the pan with nonstick cooking spray and set aside. In a large bowl stir together flour, baking powder, salt, brown sugar, sugar and lemon zest. Add butter to dry ingredients mixture. Now, you can work it with hands, or press with a fork, or you can use the mixer. Work it until it's grainy. Add eggs and vanilla, mix to combine. The mixture should be crumbly. If it's too sandy squeeze it with your fingers to make pea size crumbs. Press about 2/3 of the mixture in the bottom and side (about 1 1/2" height) of the pan. Place the pan and remaining crumbs in the fridge. To make the filling mix together cream cheese, mascarpone, vanilla, sugar and corn starch just to combine. Add eggs and mix just to combine, do not overdo it. Pour half of the cheesecake mixture in chilled crust, scattered about 2/3 cup of blueberries over the filling. Spread remaining cheesecake mixture. Top with blueberries and remaining crumbs. Bake at 350°F until golden brown and toothpick inserted in the center comes out clean, about 65-75 minutes. If it starts browning too much tent the top with aluminum foil. To make the glaze stir together powdered sugar and milk or cream. Drizzle over top of cake. If it's too thin add powdered sugar, if it's too thick add more milk.
Cook carrots until just tender. In separate saucepan, measure in the next 5 ingredients. Heat until thick, stirring constantly. Add parsley. If you think it's too sweet, you can add some lemon juice. Pour orange sauce over drained carrots. Serve. Reheats well.
Chop the apples roughly, place in a saucepan and add around an inch of water or unsweetened apple juice. Bring to the boil, then lower the heat, cover and simmer gently until the chunks of apple are tender (around 10 mins). Don't feel tempted to continue cooking the apple chunks until they resemble applesauce. By the time they LOOK like applesauce, they will be overcooked and watery. Instead, cook to the point where the chunks are tender -- but still look like chunks! Remove the chunks of apple from the pan, then puree or mash them as desired.
Make a syrup of vinegar and sugar. Boil three (3) minutes. Pick Nasturtium seeds when green. Wash thoroughly. Pack loosely in hot sterilized "1/4-pint" jars. Fill jars with boiling syrup. Seal at once. Let stand for ONE month before using.
Mix salt, optional sugar and 1 1/2 gallons of cold water in a clean bucket or stockpot large enough to hold the turkey. Add turkey; refrigerate 12-15 hours. Remove turkey from brine, rinse thoroughly under cool running water and pat dry. Adjust oven rack to lowest position and preheat oven to 400 degrees. Place half of the chopped onion, carrot and celery in the turkey cavity. Tie the legs together and secure the wings. Scatter remaining onion, carrot and celery in a large roasting pan. Pour 1 cup of water over the vegetables. Set V-rack in pan. Place turkey, breast side down, on V-rack. Brush back and sides with melted butter. Roast for 45 minutes. Remove pan from oven. Close oven door. Baste the turkey's back with drippings from the caramelized roasted vegetables, adding a little water to the pan if drippings need loosening. With a wad of paper towels in each hand, turn the turkey on its side so one leg and wing are up. Brush exposed area of turkey with loosened pan drippings. Add 1/2 cup water to the pan. Return to oven and roast for 20 minutes. Remove turkey from oven; close oven door. Use the wads of paper towels to turn the turkey so the other leg/wing faces up. Baste exposed areas with drippings. Add more water to the pan, if necessary, to keep vegetables from burning. Roast 20 minutes more. For the third time, remove turkey from oven; close door. Turn turkey breast side up and baste with drippings; roast 35-55 minutes longer, until a meat thermometer inserted in the breast registers 160-165 degrees and the leg/thigh registers about 170 degrees. Keep checking the pan, making sure the vegetables maintain a rich caramel color; add water if they start to burn. Transfer turkey to a platter and let rest, uncovered, 30 minutes before carving. Meanwhile, pour excess fat from pan; discard fat and reserve drippings for gravy.
Place 2 sheets of wax paper on 2 cookie sheets and butter. Set aside. Combine all ingredients except vanilla in heavy saucepan over medium heat. Bring mixture to a boil. Cook to soft-ball stage. Remove from heat; stir in vanilla. Stir until it loses its glossy sheen. Working quickly, drop mixture in tablespoons onto buttered paper. Let pralines cool completely before removing from paper.
Combine dressing ingredients in a screw top jar and shake well. Combine everything else in a large bowl and top with dressing. Toss to coat.
Cook pasta according to package directions; drain and set aside. In 2-quart saucepan, bring chicken broth to a boil. Reduce heat; add celery and carrots and simmer for 10 minutes or until veggies are tender. Stir in remaining ingredients. Cook for 2 minutes more or until hot.
Preheat oven to 425°F. Season pork tenderloins with salt and pepper to taste. Place in shallow roasting pan. Roast tenderloins 20 to 25 minutes or until done (internal temp 155°F). Meanwhile, to make glaze, drain cherries, reserving liquid. Add enough cherry-flavored juice to cherry liquid to make one cup. Combine cornstarch and 2 tablespoons cherry liquid in small bowl. Mix cornstarch mixture into remaining liquid. Mix cherries, brown sugar, cranberries and cherry liquid in small saucepan. Cook, stirring constantly, until mixture boils and thickens; stir in mustard. Pour glaze evenly over tenderloins during last 10 minutes of roasting time. Slice tenderloins into medallions to serve.
In a saucepan heat the oil, add the onions, over moderate heat cook uncovered for about 10 minutes, stirring frequently. Add the garlic, wine, stock, tomato paste, raisins, orange rind, basil, thyme and pepper. Bring to a simmer and cook uncovered for about 20 minutes or until onions are tender, stir frequently. Raise the heat to high and cook, stirring until the sauce has thickened (about 3 minutes). This can be made made several days ahead (refrigerate) and reheated at serving time.
Add water, oil, 1 egg, vanilla, salt, flour, sugar, cinnamon, and yeast to bread machine. Select DOUGH/MANUAL cycle. When cycle is complete, remove dough from machine to a lightly floured surface. If necessary, knead in enough flour to make dough easy to handle. Divide dough into three equal portions, and roll each piece to a 24" rope. Braid ropes together, tucking ends underneath, on a greased baking sheet. Cover and let rise one hour (or until doubled in size), in a warm, draft free area. (I put a baking dish of hot water in the very bottom of my oven and then lay the baking sheet with the dough on the middle rack and close the door.). Brush with beaten egg and sprinkle with sesame or poppy seeds. Bake in preheated oven (375 degrees) for 30-35 minutes. (Check at 30!) Remove from baking sheet and allow to cool on a wire rack.
Preheat oven to 350°F Grease an 8" square baking dish and set aside. Combine all ingredients in rice cooker. Cover and turn on. When rice cooker turns itself off, transfer contents to prepared baking dish. Bake in preheated oven 30-40 minutes.
Immerse figs in boiling water for ten minutes; dry thoroughly, clip stems and grind. Blend with nuts and pat into a thin square. Spread with half of the melted chocolate; cool. Turn square over and repeat. Cut into pieces and serve.
In a medium skillet, pre-cook the italian sausage until done. In a large stock pot, add the cooked sausage, chicken broth, and potatoes and bring to a boil. Then turn heat down to a simmer and add the whipping cream and cook until potatoes are tender. Ten minutes before serving add kale. Garnish with bacon bits and parmesan and serve with garlic bread and salad. Serving size is 1 cup. One serving = 5 WW points.