HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make crust by grinding almonds until they reach a fine flour-like consistency in blender or vitamix. Add remaining crust ingredients until you have a moist but not wet mixture. Press into pie tin. Blend tofu with stevia, lemon zest, lemon juice, salt, baking powder, vanilla and miso in blender (I used a vitamix, and it took about 1 minute). Stevia tends to become less potent when baked, so add a little more than tastes the right amount of sweet. When mixture is creamy, add xanthan gum and continue to blend until the mixture is thick. If mixture is not thick enough, add more xanthan, very slowly until mixture is the right thickness. It should be pourable but not gel-like. Pour into prepared pie crust. Bake for 1 hour or until ready.
Preheat oven to 400 degrees F. In a shallow dish combine cornflake crumbs, pecans, parsley, garlic powder and optional salt. Dip chicken strips in milk, then roll in crumb mixture. Place in a 15x10x1-inch baking pan. Bake for 7-9 minutes or until chicken is tender and no longer pink. If desired, serve with ranch-style dressing.
Preheat oven (355 F, 180 C). Grease baking form (see NOTE on baking form). Mix together Marzipan, raisins and rum. Core apples and remove seeds. Stuff apples with marzipan raisins mixture. Third the cinnamon stick lengthwise. Stick the cinnamon sticks into the apples. Mix butter, caster sugar, cinnamon and salt until creamy. Add egg and mix well. Add almonds and mix well. Mix flour and baking powder and add gradually to the butter mixture and mix. Fill dough into baking form. Place apples onto the dough. Bake for about 25 minutes until cake is golden and done. Cake is done, when an inserted tooth prick comes out clean. Let cool for 5 minutes in the form, then take the cake out of the form, dust with caster sugar. Serve it warm or completely cooled. NOTE on Baking Form: I use a pound cake form (3.5 x 9.5 inches). The amount of ingredients is based on this size. You can use any other square baking form. A round baking form would also work. The dough should only cover the bottom of the baking form. It will rise during baking, but should not reach more than half of the height of the apples. If you use another sized baking form adapt the amounts of ingredients and apples to your needs. If you use a pound cake form, it is a bit tricky to get the cake out of the form. Stuff some paper towels loosely around the apples, then turn the form carefully. The paper towels will prevent that the cake will brake apart. Note on Rum: when baking for kids you can sub the rum by water and other flavourings like vanilla or cinnamon.
In a bowl, mix flour, baking soda, cinnamon and salt. Beat in another bowl sugar, mango, eggs, oil and vanilla. Add the flour mixture to the eggs mixture. Mix well. Add in the raisins and nuts in the mixture and incorporate equally. Pour the dough in 2 cake pans (10 x 20 cm) or in 24 muffins cups (smalls). Cook in the oven at 350 F, 40 to 45 minutes for the cakes. Cook in the oven at 350 F, 20 to 25 minutes for the muffins. It's ready when the knife inserted in the middle comes back dry. Let cool before serving. The cakes or muffins can be freeze.
Mix all ingredients and stir with the spoon or your fingers until the mixture becomes slightly thicker than a cake batter. Heat oil in deep frying pan over medium flame. Using right hand finger tip, scoop about 1 tbs banana mixture into hot oil (Do it slowly and gently). Try to make it as rounded as possible. Fry for 2 to 3 minutes before stir. Cook for another 3 to 5 minutes or until the colour turn slightly dark. Serve hot with a cup of tea of coffee.
Brown beef in a large pot until no longer pink, draining off all fat. Mix all remaining ingredients (except the corn tortillas and the salt) into the same pot with the beef. Bring to a boil, then reduce heat to simmer and let cook 30 minutes. Meanwhile, preheat oven to 400°F. Using kitchen shears, cut tortillas into thin strips. Place tortilla strips onto a baking sheet and spray lightly with some nonstick spray. Season to taste wih a little salt and bake about 5 minutes or until they just start to crsip up. Serve soup in bowls with a few of the tortilla strips set on top as a garnish.
In a food processor or blender, mix mustard, salt, egg, and vinegar. Add oil very slowly, beating constantly. Add lemon juice. Pulse in minced garlic, oregano, worcestershire sauce, and pepper. Refrigerate mixture. NOTE: The risk of illness is very low with raw eggs, but to be sure, use a pasteurized egg.
Preheat oven to 400°F. Toss blackberries with flour,salt,sugar,butter,and lemon juice in large bowl. Stir in brown sugar. Cook down into sauce over medium heat in saute pan. Meanwhile combine all topping ingredients in a separate medium bowl, and mix. Fill 9x9-inch baking dish with filling and sprinkle on topping mixture. Bake 40-45 minutes, until topping is lightly browned.
Preheat oven to 350°F. Combine butter and sugar in the bowl of an electric mixer; beat until light and fluffy, about 1 minute. Add eggs and beat for 30 seconds; add applesauce and beat just to mix. In another bowl, stir together flour, salt, cinnamon and baking soda; add to mixer and beat to form batter. Mix in oats. Add apples, cranberries and walnuts; combine by hand. Coat cookie sheet with cooking spray. Drop batter by heaping tablespoons 1 inch apart. Bake until cookies are lightly browned and firm, about 13 to 15 minutes. Remove from oven and let stand 10 minutes. Move to wire rack and cool completely. Note: Store leftovers in an airtight plastic bag or container in the freezer.
In a bowl combine the Shea butter, baking soda and citric acid. Mix using the back of a spoon until it is well mixed. Add more baking soda if it is too sticky. Take a small amount in your hands and gently knead and form into a ball, just like you do if you are using fondant in chocolate making. Add essential oils, if using. Roll and press in Epsom salts (you can color the salts if you desire). To use: Drop one or two candies in a bath and relax! Enjoy!
In large sauce pan, combine first 5 ingrediants; bring to a boil. Reduce heat; cover and simmer for 15 minute DO NOT DRAIN-- mash potatoes in liquid until almost smooth. Add remaining ingredients. Cook until cheese is melted; stir continuously. I sprinkle with crumbled bacon and shredded cheddar cheese. Enjoy.
Put all ingredients into a tall container and blend with an immersion blender until emulsified. Refrigerate until ready to serve. Notes: I used a KitchenAid immersion blender on setting 1. Also, you don't have to use a stick blender. If you don't care about the dressing emulsifying, you can shake everything together in a tightly sealed jar or mix in a regular blender. In the original recipe, Paula used vegetable oil and just called for regular black pepper.
Cut chicken in half removing back bone. You will be working with two half chickens. Cut three TBSP of butter off the stick and cut those into a small dice. Pull back skin on chicken and rub the meat with salt, pepper, and the chopped garlic. Put the diced butter evenly under the skin and put the skin back in place. Season the top of the skin with salt and pepper. In a small sauce pan melt the remaining butter, honey, liquid smoke and red pepper. Place chicken in a roasting pan and pour half the butter mixture over the top. Roast at 375°F for 20 minutes then pour the rest of the butter mixture over the chicken. Continue cooking for about 30 more minutes, basting with the pan juices every 10 minutes. Make sure the chicken thigh has reached 180°F before removing the chicken from the oven.
Put the tomatillos and peppers in a pan under the broiler for 7 minutes or until they char. Turn them and keep them in for 5 more minutes. Empty the tomatillos and peppers (and any collected drippings from the pan you broiled them on) into a food processor with garlic cloves and process until very smooth. Put the vegetable blend into a large saucepan with the broth and add lentils. Cover and cook until lentils are tender (15 minutes with red or yellow lentils, 20-25 for green, french or black) and turn off the heat. While that cooks, drain your beans, put them in a bowl and partly mash them (just take a large slotted spoon and crunch down on them sporadically) Add the beans, cilantro and nutritional yeast into the cooked lentil mix and stir together. While that settles, make the enchilada sauce by melting together the flour and margarine to make a roux, then whisking in broth, tomato paste and chili powder. Stirring constantly, cook over medium/high heat until thick and bubbly. Add a dash of cayenne or chipotle to taste if you like it a little hotter. You can make this casserole style (layering the tortillas with the filling and sauce) or traditional roll-up style. Coat the bottom of your pan with a 1/2 c of the enchilada sauce, then spoon the filling into tortillas and roll them, placing them closely in the pan, then top with enchilada sauce for traditional rolled enchiladas. Coat the bottom of the pan with 1/2 c of the sauce, then layer tortillas, filling, sauce, tortillas, filling, sauce, tortillas, sauce if making casserole style. If you like a cheesy top, sprinkle on Daiya or nutritional yeast then cover the top of the casserole with foil. In honesty, I can only recommend Daiya if you want a vegan cheese. Every other vegan cheese I've tried tastes gruesome. The recipe is amazingly flavorful without any cheese, but if you must, use Daiya. Bake at 350 degrees for 20 minutes, then remove the foil if you've topped it with Daiya for the final 10 minutes. Without cheese, you can keep foil on the whole time.
In a mixing bowl, whisk together the flour and the eggs, add the milk, salt and coconut oil stirring to combine. (if you need pour club soda in it). Heat a lightly oiled small flat pan like a frying pan over medium-high heat. Brush with a little oil ,scoop the dough and pour into the pan using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly and make it thin. Cook the crepe for about 30 seconds, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.
Cook fettuccine according to package. Drain. While fettuccine is cooking, prepare chicken. Heat 12-inch skillet; add 2 TBSP butter. Flatten chicken slightly. Salt and pepper chicken. Roll in flour, add to skillet. Cook and brown until juices run clear, about 10 minutes. Remove from skillet. Add to skillet 2 TBS butter, onions, and garlic. Cook 1 minute. Add cream, cook for 3 minutes until reduced a bit. Add cheese, parsley, and red pepper flakes. Stir well. Add last 1 TBSP butter and stir well. Bring back chicken and coat with sauce. Place chicken on plates, put fettuccine in sauce and swirl around to coat well. Add to plate with chicken.
Combine the first seven ingredients in large bowl. In a medium size bowl combine balsamic vinegar, extra virgin olive oil, salt and pepper. Drizzle vinegar and oil over the salad just before you serve and toss or you can serve the dressing on the side.
MINCE carrots and red pepper (separately), using a food processor, to yield 1/2 tablespoon each. INTO a medium saucepan with a tight-fitting lid, add 3 cups water, 1 tablespoon butter or 1 tablespoon margarine, 2 teaspoons finely diced carrots, 1 1/2 teaspoons finely diced red peppers, 1 1/2 teaspoons Old Bay Seasoning (With Lemon & Herb), 1 1/4 teaspoons Old Bay Seasoning (Original), 1/4 teaspoon dried basil, 1/4 teaspoon dried dill, 1/4 teaspoon dried tarragon, 1/4 teaspoon Accent seasoning, 1 pinch sugar, and 1 small bay leaf. BRING broth mixture to boiling; ADD 2 cups Rice Select brand quick-cooking Royal Blend wild rice. ALLOW to boil for one minute. STIR and COVER. REDUCE heat to LOW; STEAM rice for 15 minutes. KEEP rice covered. REMOVE from heat and allow to stand for 10 minutes (covered). UNCOVER rice; REMOVE bay leaf; FLUFF rice with a fork. SERVE and ENJOY!
Preheat oven to 425°F. Place half the rolled pastry crust into the bottom of a 9-inch glass pie plate. Rinse berries and allow to drain (make sure they are dry when you use them- you can blot them with paper toweling if needed). Mix berries with the cornstarch and 1/2 cup sugar until all the sugar and cornstarch is taken up. Place coated berries on the bottom crust in the pie plate. Top berries with rolled pastry crust. Entwine the upper and lower edges of crust and crimp to form a seal. Beat egg white until frothy in a small dish. Using a brush, coat top crust lightly with egg white. Sprinkle crust with 2 tbsp sugar. Using a sharp knife, cut several vents in the top crust. Place pie plate on a baking or cookie sheet and bake in preheated oven for 35-40 minutes. Watch the crust on the pie that it doesn't brown too much--cover with foil or a crust guard if necessary. Cool pie thoroughly on a wire rack before serving.
Preheat the oven to 220°C. Mix flour and baking powder in a bowl. Add the butter in small pieces. Knead into a crumbly dough using your hands. Add sugar and chocolate. Add the milk and stirr well. Dough should be of a creamy consistency now. On a floured surface roll out dough into a rectangle. Cut into small squares (aprox. 6). Place the scones onto a lined baking sheet and brush them with a bit of milk. Bake for ca. 10 minutes or until golden brown on top.
Cut the lamb in 11/2-inch cubes. You should have about 20 cubes. Combine the garlic, rosemary, thyme, 1/4 cup olive oil, red wine, vinegar, and 1 teaspoon salt in a medium bowl. Add the lamb cubes, cover with plastic wrap, and refrigerate overnight or for up to 2 days. Toss occasionally. Heat a grill with coals. Spread them out in one dense layer and brush the grill with oil. Cut the red onions in quarters and separate each quarter into 3 or 4 sections. Loosely thread 3 or 4 pieces of lamb onto skewers alternately with sections of onion. Sprinkle both sides of the lamb with salt and pepper. Next place the cherry tomatoes on skewers, threading them through the stems of the tomatoes. Brush the tomatoes with olive oil and sprinkle with salt and pepper. Place the lamb skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the lamb is medium-rare. Approximately 5 minutes before the lamb is done, place the tomato skewers on the grill, turning once, until seared on the outside but still firm inside. For the sauce, bring the chicken stock, olive oil, and lemon juice to a boil in a small pot. Lower the heat and simmer for 5 minutes, or until reduced by half. Add the rosemary, salt, and pepper. Melt the butter in a large saucepan. Add the shallots and cook them over medium-low heat for 3 minutes, until translucent. Add the chicken stock, salt, and pepper and bring to a boil. Turn off the heat. Stir in the couscous, cover the pan, and set aside for 10 minutes. Add the pine nuts, currants, and parsley and fluff with a fork to combine. Serve hot. Serve the skewers on a mound of couscous with the sauce on the side.
Saute onion and mushrooms (if using) in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400F oven 20 to 25 minutes or until bubbly and golden.
Spray crock pot and evenly spread hash browns at the bottom. Crack 12 eggs in a large bowl. Mix well (and slowly) using a whisk. Add the milk. Go ahead and sprinkle in the ground mustard. This might sound like a weird ingredient, but I've come to love (and use) this in most of my recipes. Add plenty of salt, the nutmeg and lots of fresh pepper. Mix well and set aside. Cook the sausage on high heat, drain and set aside. Using the leftover fat from the sausage, saute the garlic and onions until translucent. Add sausage, onions and garlic on top of hash browns. Is this enough cheese? Maybe? Probably. Throw the whole big bag in there. Mix it up well. Or good, depending on where you're from. Pour the egg mixture over everything in the crock pot. Using a wood spoon, even everything out so it's spread evenly. Turn the crock pot on low for 5-7 hours. Crockpots vary so yours may need more or less time.
Combine the reserved pineapple juice and 1 cup water in a small pan; bring to boil and remove from heat. Pour into a large bowl and add jello mixes; stir until dissolved. Add drained pineapple, cranberry sauce, orange juice concentrate, nuts and mix well. Spray jello mold with cooking spray add jello mixture & chill.
Cream shortening with molasses in very large bowl, then add in one beaten egg. Mix all dry ingredients adding milk in as you mix. Add Vanilla. Beat to a stiff dough. Flour your counter and lightly flour your rolling pin. Roll out to thickness of pie dough. (VERY THIN) This dough will make 9-10 layers. Cut out your circles with a scalloped pie pan. Place rounds of dough on a cookie sheet (I line it with wax paper) 2 at a time. And bake 12 minutes at 350°F. After all rounds are baked, put layers together with a homemade or sweet flavored applesauce. Let set before serving. Great also warm with vanilla ice cream. My time chart is if you also made your own applesauce (peeling coring etc.).
Dissolve 1 teaspoon granulated sugar and yeast in warm milk in the bowl of a stand mixer; let stand 5 minutes. Stir in 6 tablespoons granulated sugar, vanilla extract, 1/4 teaspoon salt, and egg yolk. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Add 6 ounces (about 1 1/3 cups) all-purpose flour and bread flour to milk mixture; beat with dough hook attachment at medium speed until well blended (about 2 minutes). Add 5 tablespoons butter, beating until well blended. Scrape dough out onto a floured surface (dough will be very sticky). Knead until smooth and elastic (about 10 minutes); add 1.5 ounces (about 1/3 cup) all-purpose flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will be very soft). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F), free from drafts, 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let dough rest 5 minutes. Line the bottom of a 9 x 5-inch loaf pan with parchment paper; coat sides of pan with cooking spray. To prepare filling, combine 1/2 cup granulated sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl; set aside. Place dough on a generously floured surface; roll dough out into a 16-inch square. Sprinkle filling over dough, leaving a 1/4-inch border around edges. Roll up dough tightly, jelly-roll fashion; pinch seam and ends to seal. Holding dough by ends, twist dough 4 times as if wringing out a towel. Fit dough into prepared pan. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 350°F. To prepare streusel, combine powdered sugar, 1 tablespoon all-purpose flour, and 1 tablespoon butter, stirring with a fork until mixture is crumbly; sprinkle streusel evenly over dough. Bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Cool bread in pan 10 minutes on a wire rack; remove from pan. Cool bread completely on wire rack before slicing.
Grease a 22cm by 35 cm pan with butter or margarine. Do not line with baking paper or use non-stick sprays. Beat butter in a medium bowl until softened and add sugar beating until light and fluffy. In a separate bowl combine breadcrumbs, spices and baking powder. Add eggs one at a time to the butter mixture, beating well after each addition and then the liqueur. Add dry ingredients to butter mixture and beat until combined. Finally add the walnuts and beat until just combined. Tip into baking pan and smooth evenly over bottom. Bake on the bottom rack of the oven at 200c for 30-35 minutes depending on how hot your oven is. Test cake by inserting skewer and allow to cool until room temperature. While cake is cooling add ingredients for syrup into a small saucepan, except for vanilla essence. Boil for 5 minutes at medium heat. Then take off heat and add the vanilla essence if desired. Pour hot syrup over cooled cake. Start by ladling slowly from one end to another and gently tip remaining syrup over cake trying to be as even as possible. Allow cake to soak syrup for a few hours. It is best if it soaks overnight. Cut cake into diamonds to serve with a swirl of whipped sweetened cream (I add a bit of vanilla essence or liqueur to the cream) and flaked chocolate. Note: It is beat to start with all ingredients at room temperature to avoid butter curdling when eggs are added.
Stir jelly (jello) crystals with the boiling water in a small heatproof bowl until dissolved. Refrigerate for about 20 minutes or until cold (DO NOT allow to set). Whisk the yogurt and jelly until smooth. Divide yogurt mixture among six 1 cup (250ml) serving glasses/dishes; cover and refrigerate for about 2 hours or until set. Just before serving, top each jelly with equal amounts of banana, kiwifruit, blueberries and passionfruit pulp.
Combine first 10 ingredients in a small bowl or jar. (These are fairly forgiving. You can double or triple the quantities and leave them in a jar for next time.). Toast almonds and pine nuts if not already done. Careful NOT to burn. Can place in a non stick fry pan or a saucepan on low heat until they start to brown or are golden. Remove from heat, place on a towel or paper towels to cool. Nuts keep browning slightly after being removed from their heat source. Put couscous and raisins in a bowl and pour boiling water and orange juice over them. Allow to sit while you cook. (Adjust the water/juice to the instructions of how to cook the couscous. Try not to add too much liquid, it will go soggy). Over medium to high heat, put oil in a large fry pan with approximately 2tb of the mixed spices. Cook through til fragrant (1-3 minutes). Add garlic and ginger and cook for a further 2 minutes. Stirring and careful not to burn. Add onion, cook til transparent. Add mince, cook til browned. Add carrot, mix through then add cabbage, a bit at a time so it reduces. Add capsicum (red pepper). Taste for flavours. Season with salt or pepper or if you have more spices left, add more if necessary. Add nuts, cous cous and raisins and mix through. Serve.
In pan over medium-high heat, saute onion and yellow bell pepper in olive oil until onion has lightly caramelized. Transfer sauteed vegetables to bowl. Place mushrooms in same pan and cook until tender. Drain liquid from pan and add mushrooms to bowl. Toss vegetables with fajita seasoning mix. To assemble fajitas, warm flour tortillas. Place mixed salad greens over each tortilla, then mound portobello mixture over greens. Top with chopped tomatoes. Spoon nonfat sour cream and salsa over stuffing before rolling each tortilla closed. Cut in half on diagonal.