HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix oats with water in a 2-quart glass microwaveable dish. (The size of the bowl is important because it needs to be large enough to allow the oats to bubble without spilling over.). COVER and place the dish in the microwave oven on high for 5 minutes. Stir. Cook UNCOVERED for another 5 minutes.
Combine flour, and cornmeal in medium bowl. Beat butter and granulated sugar in large mixer bowl at medium speed until light and fluffy. Beat in egg yolks, lemon juice and lemon peel until well blended. With mixer at low speed, beat in dry ingredients just until combined. Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour. (Can be made ahead. Cover and freeze up to 1 month. Let stand at room temperature 10 minutes before slicing). Heat oven to 350 degrees. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes, until firm and golden at edges. Transfer cookies to wire racks and cool completely. Make Lemon Icing: Whisk confectioners' sugar, lemon juice and 3 teaspoons water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary. Spread tops of each cookie with icing; sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes.
Put the sliced beef in the bottom of the crock pot. Mix together the broth, soy sauce, brown sugar, garlic and sesame oil. Pour over the beef. Cook on low 5-6 hours. Remove 1/4 cup of the sauce from the crock pot and mix with the 2 tablespoons cornstarch. Stir back into the Crock Pot. Add the broccoli, stir again, and cook for another half an hour. In the meantime, cook the rice. Serve Chinese Beef and Broccoli over rice.
Steam broccoli & cauliflower for 25 minutes. Boil carrots until tender, then cut diagonally. Stir onions into olive oil in saute pan; heat until translucent. Chop broccoli & cauliflower coarsely with knife and place in 9x13 baking dish. Add carrots and cooked shredded chicken, salt & pepper to taste. Add onions to vegetables. In a separate pan, cook cream of chicken and cream of celery soups (undiluted), with milk to boiling point. Remove from heat immediately. Add cheese and stir until slightly melted. Pour soup mixture over chicken & vegetables. Mix well and bake at 350 degrees for 20 minutes or until bubbly.
In a medium bowl mix together flour, baking powder, baking soda, salt and cinnamon. Set aside. Combine sugar and eggs in the large bowl of an electric mixer and beat at medium speed 2 minutes. Add oil in a slow steady stream, beating constantly for 2 to 3 minutes. Add zucchini and vanilla and blend well. Stir in walnuts and raisins. Fold in dry ingredients just until batter is moistened; do not overmix. Preheat oven to 350 degrees F. Line 22 muffin cups with paper liners. Fill cups 2/3 full with batter. Bake 25 minutes or until lightly browned. Let cool 10 minutes before removing muffins from pan.
Preheat oven to 275°F Lightly grease a 13x9in. deep baking dish. Soak the raisins in the sherry while you prepare everything else, covered, stirring occasionally. Stir the milk, cream, sugar & vanilla in a large, heavy saucepan over medium heat until the sugar dissolves and the mixture is warm, about 10 minutes. Remove from the heat and allow to cool slightly. Whisk the whole eggs & egg yolks together in a large bowl. Very slowly, whisk in the warm milk mixture. Place the croissant pieces in the baking dish. Pour the custard over the croissant pieces, and sprinkle with raisins (strained out of their sherry) and a few dashes of cinnamon. Press gently to submerge the croissants & raisins. Let stand for 20 minutes. Place the baking dish in a large roasting pan. Fill the roasting pan halfway up the baking dish with boiled water. Place the roasting pan with the baking dish inside, in the oven. Bake until pudding is firm, 1 hour 20 minutes. Check by gently inseting a sharp knife - it should feel solid and come out clean. Serve warm right away, or cold the next day.
In food processor combine basil, garlic, and tomato. Blend ingredients together until a smooth paste forms. Adjust with salt to taste. Transfer mixture to a bowl. Refrigerate until ready to serve.
Throw EVERYTHING into a big pot! Cover everything with water and place on the stove. You want the water to be just covering all the vegetables by a half inch or so, unless you want it really soupy--then add more water. Bring everything to a boil, then slightly turn down the heat so the soup boils gently for about ten minutes. Cover and simmer until all the vegetables are soft. Season to taste.
Heat oil over medium-high heat in a large pot. Saute onion until translucent, about 3 minutes; add garlic& saute for 30 seconds. Add curry, coriander& cumin and saute for 30 seconds longer. Add sweet potato& saute for another 30 seconds. Pour in stock& milk, bring to a boil, lower heat and simmer until the sweet potato is cooked- 20 to 30 minutes. Remove from the heat, let cool slightly& ladle into a food processor. Whirl until well blended, pour back into the pot, add crab& roasted red pepper and reheat.
Preheat oven to 350F degrees, and spray a baking sheet with non-stick cooking spray. In a small bowl, combine ricotta cheese, egg, milk and cinnamon. Mix well with a fork until well combined and not very lumpy. (Do not mix until all lumps disappear). In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in shortening until mixture resembles coarse cornmeal. Stir in cheese mixture lightly, then combine quickly. Be careful not to overmix, knead no more than 10 times. You may need to add another tablespoon of milk depending on your flour, dough should be slightly sticky and shiny. Place on the baking sheet, and pat into 3/4 inch thickness. Cut round into 6 wedge-shaped pieces. Move scones so they are not touching, and dust with sugar and cinnamon. Back 15-20 minutes, or until browned.
Finely shred cabbage. Sprinkle coarsely shredded apple with lemon juice. Reserve 6 sections of the well drained manadarins (these are used for garnish). Chop remaining oranges and add to cabbage. Add apple. mix remaining ingredients and pour over. mix well. chill, covered for a couple hours.
Preheat oven to 350. Trim ends of shallots. Peel off outer brown layer and cut in half. Coat with 1T olive oil and sprnkle lightly with salt and pepper. Wrap shallots in foil and roast for 65 minutes. Keep wrapped in foil until ready to serve. In large saute pan over medium heat, heat remaining oil and butter. Add mushrooms and onions and saute for 2-3 minutes, stirring frequently. Add rice and thyme and continue cooking for 4-5 minutes, stirring frequently. Carefully add wine (it will steam up when poured into pan!) and simmer to evaporate. Start adding stock in 1/2 cup increments and slowly stir until mostly evaporated. Cook until al dente. Stir in radicchio and tomatoes. Cook for 1-2 minutes more to wilt radicchio slightly. Stir in parmesan. Serve very hot, harnished with shallots and minced chives.
Place one of the pie crust on the bottom of either an 8x8 inch or a 9x9 inch pan. Cut off some of the crust that goes up the side of the pan and set aside. Pour half of the cottage cheese mixture into the pan, then lay the crust that you cut off of the sides on top of the cottage cheese mixture. Pour the remaining cottage cheese over the crust. Top with the remaining pie crust. Pour a little milk over the top crust and sprinkle with sugar. Bake at 350°F for about an hour or until the crust is nice and golden.
FOR NOODLES: Mix all ingredients for pasta together by hand or with a mixer. Separate dough into two balls. Cover both until ready to roll out. Flour a flat surface and your hands. Roll out one of the balls as flat as you can get it (I can never get mine much thinner than 1/8 inch). Let dry for 5 minutes before cutting into thin strips (no wider than 1/4 inch). Place noodles on a cookie sheet and into the oven at THE LOWEST HEAT SETTING POSSIBLE for about 10 minutes. Leave oven door cracked. Remove noodles and break into approx 2 inch pieces. SEE NOTE FOR THE OPTIONAL VEGGIES. FOR SOUP: In a large pot, add all "for soup" ingredients except for chicken. Bring to a boil, then lower the heat to medium-high. Allow to cook for 30 minutes. Add pureed veggies (if using) and noodles. Return to a boil and cook until noodles float at the top of your soup. Add chicken and heat 10 minutes more. Serve with crackers or cornbread. *OPTIONAL* Sautee all optional veggies in olive oil in a large skillet until soft. Puree in food processor or blender and set aside until ready to use in soup. This step will help you get even more good-for-you veggies in without anyone noticing!
soften yeast in warm water according to directions on package. in a medium saucepan melt the shortening then add milk 1/2 cup sugar 2 tsp cinnamon and salt and scald( cook untill just boiling) then take off and move to mixing bowl. add 1 cup flour and beat well add eggs beat to mix in add 1 cup more flour and yeast mixture and beakt untill smooth. add in remaining flour untill you cant mix any more then knead on lightly floured surface 8-10 minutes place in greased bowl turning once to grease surface cover let rise until double the size (1-1 1/2 hours). punch down and let rest for 10 minutes. mix the remaining sugar and cinnamon. shape dough into balls about 28 about golf ball sized roll each dough ball in melted butter and then cinnamon sugar. and place in greased bundt pan cover and let rise til double (about an hour). bake in oven at 350 for 35-40 minutes.
Heat the oil in a large, non-stick frying pan over medium. Add the onions, carrots and salt and cook 5 to 7 min, stirring occasionally, or until vegetables soften and onion just starts to get golden. Stir in garlic and ginger and cook 1 minute Stir in curry powder, turmeric, cayenne and cinnamon, then add beans and stir to coat. Cook about 3 min, then stir in contents of coconut milk can. Reduce heat to low, cover and cook 8 to 12 min or until beans are tender-crisp. Remove from heat and stir in lime juice. Garnish with cilantro. For more delicious and economical recipes that feature in-season fresh Canadian produce, visit the Walmart Recipe Centre at Walmart.ca/recipes.
Melt ghee in saucepan. Add the peppers, celery and onions and cook til soft. Remove from heat. In a large bowl, combine the eggs, cheese, sour cream, milk, soup mix, salt. Add the cooked vegetables, scraping the pan to get all the melted butter. Combine. Add the noodles and mix well. Pour into a greased 2-quart casserole. Sprinkle with bread crumbs and dot with ghee if desired. Bake 350 degrees for 40-minutes or until a test knife comes out clean. Let cool for 20-minutes and serve.
Beat eggs well. Add flour and milk. Mix well. Melt butter in a baking pan, any size. Pour batter into pan and bake at 425* for 15 minutes. Remove pan from oven and sprinkle powdered sugar on top. (Feel free to add more or less). Bake for an additional 5 minutes. Remove and let cool. You can cut it up or tear at it with your hands.
In a large bowl, combine the dry ingredients. Combine egg, buttermilk and oil; mix well. Stir into dry ingredients just until moistened. Fold in chocolate chips and 1 cup marshmallows. Fill greased jumbo muffin cups three fourths full. Sprinkle with remaining marshmallows. Bake at 375 degrees for 18-20 or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack. Serve warm.
Cook the pasta according to the package directions. Scoop out 1/2 cup of the pasta-cooking water and reserve. Drain the pasta and return to the cooking pot to keep warm. Meanwhile, in a large nonstick skillet over medium-high heat, warm the oil. Add the garlic and basil or Italian seasoning. Cook, stirring, about 1 minute, or until the garlic is just starting to turn golden. Add the broccoli. Cover and cook, stirring several times, for 5 minutes. Add the grape tomatoes and cook, stirring once, about 5 minutes longer, or until the broccoli is crisp-tender. If the mixture becomes dry, add up to 3 tablespoons water. Add the vegetable mixture to the pasta, and season to taste with salt and pepper. Toss well, adding pasta water to moisten, if necessary. Top with the shaved Parmesan before serving.
Cook rice. Heat oil in a medium saucepan, add onion,garlic, bean sprouts and chicken.Stir fry until chicken and onion is slightly golden brown. Add rice to saucepan.Pour soy sauce over rice, and stir fry over medium heat until golden brown, making sure that sauce is fully absorbed by rice.Sprinkle salt and pepper to taste over rice and chicken. Scramble egg,and cook egg in separate saucepan. Cut up egg into small pieces.Add egg to pan with rice and chicken, and stir fry, for about 3 minutes. Add leeks and chives to pan with rice and stir fry for 3 minutes. Remove rice from pan and serve.
In 12-inch nonstick skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Add tomatoes, water, italian seasoning and contents of seasoning packet from soup mix; mix well. Bring to a boil. Break up noodles, stir in noodles and beans. Return to a boil. Reduce heat to low; cover and simmer 5 minutes or until noodles and beans are tender, stirring occasionally.
Saute onions in butter until golden. In a deep, oiled casserole dish, layer 1/2 potatoes (sprinkle with salt and pepper), 1/2 onions and 1/2 jack and cheddar cheeses. Repeat layers. Beat sour cream and eggs. Pour over top. Sprinkle with paprika. Bake at 375 for 40 minutes.
Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin. smoked paprika and salt in a small bowl. Rub the spice mix into the beef, covering each side evenly. Once the oil is hot, place the beef in the skillet and sear on each side. Do NOT MOVE the meat while it cooks for 2-3 minutes on each side. Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly. Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce over the onions, garlic and beef. Cover and cook on low for 6-8 hours or high for 3-4 hours until fork tender. Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker and mix into the shredded beef.
Heat a large heavy-bottomed soup pot with vegetable oil, over high heat. Once you see the oil ripple, add the sliced onion, chopped garlic and sliced peppers. Season the vegetables with salt and pepper and cook, stirring frequently, for 2 minutes. Add 1 cup shredded carrot and 6 cups chicken stock or broth. Cover with a lid and bring up to a simmer. Once simmering, add the basil and chicken simmer 5 minutes then add noodles and simmer 5 minutes more. Remove the soup from the heat and add the sesame and hot chili oil and the juice of 1 lime.
Preheat oven to 400°F. Cut 4 tortillas in half and stack them one on top of the other. Cut into 1/2-inch strips & toss with 1 teaspoon oil. Spread tortilla strips in a single layer in a baking pan. Bake 10-12 minutes or until crisp, stirring once. Remove from oven and set aside. Fold each of the remaining 4 tortillas into quarters & and coarsely grate using a box grater or your favorite method. Set aside. (Cook's note - I opted to just finely chop the tortillas rather than grating). Toss chicken pieces with cumin. Heat remaining 1 teaspoon of oil in a large soup pan, add chicken and cook 5 minutes. Remove chicken. Add poblano peppers, onion and garlic to pan. Cook and stir 3 minutes. Stir in chicken, broth, beans, salsa and grated tortillas. Bring to a boil then reduce heat to simmer, uncovered, 15 minutes. Stir in cilantro, ladle into soup bowls and top with baked tortilla strips.
Mix baking powder, flour, and salt together. Cut crisco into dry mixure. Mix together until it is crumbly. stir in milk and knead lightly on floured board, about 6 times. Roll out and cut. Bake on ungreased cookie sheet in 405* for 10-12 minutes.
Season the chops with salt and pepper. Dredge them in flour, and shake off excess. Melt the butter with 1 tablespoon of the oil in heavy large deep skillet over medium-high heat. Add the meat in batches and brown well, about 6 minutes per side. Transfer the meat to a plate; set aside. Dredge the onions in flour, and shake off excess. Heat the remaining 1 tablespoon of oil in the same skillet over medium heat. Add the onions and garlic. Season with salt or salt substitute. Cover and cook for 5 minutes, stirring once. Uncover and cook for 4 more minutes, stirring occasionally. Add 2 fluid ounces of Guinness and 6 fluid ounces of stock and bring to a boil, scraping up any browned bits. Return the meat to the skillet. Spoon some of the onions over the meat. Add enough additional Guinness and stock to bring the liquid halfway up the sides of the meat. Cover the skillet with foil and then the lid. Reduce the heat and simmer for 20 minutes. Turn the chops over and cook until very tender, about 25 more minutes. Transfer the chops and onions to platter using a slotted spoon. Degrease the pan juices. Boil the juices until thickened slightly, about 10 minutes. Whisk in 1 tablespoon of mustard. Add the chopped parsley and 11/2 teaspoons of balsamic vinegar. Taste, adding more mustard or vinegar if desired. Pour the gravy over the chops. Garnish with parsley and serve.
Preheat oven to 350-degrees. Butter and flour 8X8 pan. In a heavy 1 1/2 saucepan, melt chocolate and butter over low heat, stirring until smooth. Remove pan from heat and let cool to room temperature. Stir in brown sugar and vanilla. Add eggs, mixing well. In bowl, sift together flour, baking powder and salt. Slowly fold into chocolate mixture; mix well. Stir in chips. Pour batter into prepared pan. Bake for 25-30 minutes.
In large skillet, cook bacon over medium heat until brown. Drain bacon on paper towels; set aside. In large bowl combine broccoli, cheese, pineapple, raisins and onion. Crumble bacon; add to broccoli mixture. For dressing, in small bowl stir together mayonnaise, sugar and vinegar. Pour over broccoli mixture; toss to coat. Cover and chill for 2 to 4 hours.
Toast the almonds in the oven at 400°F just till they are warm and you can start to smell them (3-5 min); set aside. Bring the Karo to a boil and add the coconut, remove from heat and add extract. Place in fridge till firm. Form into 12 round balls or 6 ovals and place on waxed paper -- press 1 almond to each ball or 2 to each oval and chill for 1/2 hour. (You can play with the size of these, if you like more filling to less chocolate, make them bigger, you'll just get fewer). Melt the chocolate in a double boiler or in a microwave being careful to stir often and not cook--just melt. Dip each candy into the chocolate; coat evenly and completely. No coconut should be exposed! Place on a wax paper lined cookie sheet in the fridge till chocolate is set. Store in a airtight container.
Lightly brown bratwursts in butter. Layer one half of the bell peppers, onion and apple in the bottom of the crock pot. Place 3 bratwursts on top. Repeat with remaining veggies and bratwurst. Pour beer over all. Cook on high for 1- 2 hours. Turn to low and cook at least 4 more hours. Serve brat and pepper mixture on rolls with mustard or favorite condiment. Excellent with sauerkraut and German potato salad.
I find that the dish is very simple to put together once everything is prepped and waiting next to the stove. Boil a bit of water and quickly blanch the mung beans for no more than 20 seconds, strain and run cool water across them to protect their crispness. Using the same pot, boil the rice noodles for 3 to 5 minutes. They should been tender but still have a lot of elasticity to them. When cooked, strain and run cool water over them to prevent them from getting gummy. Create the sauce in a bowl by combining: lime juice, sugar, soy sauce, chili sauce and tomato sauce. (*Note: proportions of chili sauce and tomato sauce can be altered depending on how spicy you like your food. I usually use 2 parts chili sauce and one part tomato). Using a large wok, heat the oil and swirl the garlic around for about 20 seconds. Add the grated carrots and ginger stir frying them for one minute. Using a spatula, push the carrots up along the sides of the wok and pour the eggs into the center. Quickly scramble the eggs. When the eggs set, pour in the sauce and add the tofu, stirring briefly until the tofu has been warmed and coated with sauce. Add the remaining ingredients to the wok, (green onions, noodles, and peanuts) tossing them until the ingredients have been evenly distributed. Serve immediately for the best taste and texture!
In a medium bowl, soak bulgur in cold water for 15 to 30 minutes, or until soft. Set aside. meanwhile, heat a heavy non-stick skillet over medium-high heat. Add beef and saute for 4 to 5 minutes or until meat is no longer pink. Drain fat from pan. Add onions to skillet and cook until tender, 3 to 4 minutes. Drain bulgur and add to meat mixture with cilantro, dill weed, salt, pepper, chipped tomatoes, vegetable juice and lemon juice. Stir gently. Place mixture in a 10 x 10 x 2 inch baking dish or oven proof casserole dish. Bake at 350 uncovered for 15 to 20 minutes or until heated thoroughly.
Trim any excess fat from lamb racks. Combine all the other ingredients in a bowl, spread mixture evenly over lamb racks. Place lamb racks on wire rack in baking dish. Bake in pre-heated oven 190c for 20 Min's, cover racks with greased foil and bake for a further 10 Min's or until tender. Note: I only cover to prevent the sesame crust from burning, so if it looks fine you do not need to cover.
In a large bowl, combine brownie mix and flour. Add oil, egg, and water; mix well. Add chips and nuts. Roll dough into 1 1/2 inch balls. Roll in powdered sugar. Place 2 inches apart on greased baking sheet. Bake in preheated 350 degree oven for 12-15 minutes or until tops of cookies begin to crack. Do not over bake. Immediately remove to cooling rack. Cool before serving (if you can restrain yourself).
Mix together the paprika powder, chili flakes, cajun seasoning and salt, mix with the prawns and leave for 20 minutes. Melt the butter in a frying pan, on a medium heat fry the onion rings, peppers and garlic for 3 to 5 minutes. Put up the heat and add the prawns, fry until they start to color. Add the cream whilst stirring, lower the heat again and simmer until prawns are done, do not over-cook. Sprinkle parsley on top and serve.
Preheat oven to 350 degrees. In a large bowl, combine flour, oats, puffed millet cereal, baking powder, and salt. Set aside. Using an electric mixer, cream vegan margarine, almond butter, sugars, vanilla and nut milk together. Add dry mixture a little at a time to the wet ingredients, until combined. Scoop rounded tablespoons of dough onto a parchment paper lined cookie sheet, spacing an inch apart. Bake 12-15 minutes or until cookies are set and edges are browned.
Add all ingredients to blender. Use ice breaker mode on blender to chop fruit and ice. Then finish blending and enjoy.