HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly grease a 13-by-9-inch baking pan; set aside. Prepare dough according to package directions using water, egg and butter; knead on a floured board for 5 minutes. Roll or press into a 12-by-14 inch rectangle. Spread with pesto Sprinkle with sun-dried tomatoes and 2 tablespoons cheese. Roll up dough starting at the short end. With a very sharp knife, cut into 12 equal pieces and place cut side up in prepared pan. Sprinkle with remaining 2 tablespoons cheese. Cover and let stand in a warm place for 30 minutes or until double in size. Preheat oven to 400°F Bake for 20 to 25 minutes or until cooked through.
Preheat oven to 350°F. Mix eggs with the sugar substitute. Then stir in the syrup, melted butter, and pecan halves. Line a 9-inch pie pan with dough. Pour in filling and cover edges of pie with foil. Bake for 25 minutes, remove foil, and then bake for another 25 minutes or until you can insert a knife and it comes out clean.
Peel and mash the avocado. Add salt and pepper to taste; be careful about adding too much salt! Toast the bread. Slice the tomato into half inch rounds. Spread mayo, and then avocado on the toast. Top each slice with a tomato round. Place a sprig of parsley on top of the tomato, then chop up the third sprig and sprinkle it over the avocado. Enjoy.
With the electric mixer, cream the butter into the cream cheese. Add the applesauce. Gradually blend in the icing sugar until a nice creamy consistency is obtained.
Mix together the flour and water until a dough is formed. On a lightly floured surface, knead the dough for a few minutes. Place in a bowl, cover with a damp cloth, and set aside for 30 minutes. Divide dough into 4 pieces. Roll out the dough to a 1/8 inch thickness. Spread a thin layer of Crisco on the top, sprinkle with salt, and then press a layer of green onions into the dough. Roll the pancake like a rug, roll it up like a snail, then roll onto a floured surface to a 1/8 inch thickness, pushing any green onions that escape back into the dough. Fry in 1 tbsp of vegetable oil in a skillet. Cook for approximately 3 minutes on one side then flip and cook for 2 more minutes before placing the pancake onto a paper towel-lined plate. Repeat with remaining quarter dough pieces.
Preheat the oven to 375°F. In a small bowl, combine ground flax seeds with boiling water. Stir and set aside. After a few minutes, the flax seeds with form a sticky goopy mixture, like beaten eggs. Heat the olive oil in a large saucepan over a medium heat, add the mushrooms and cook 3 to 5 minutes until the mushrooms are tender, add in the thyme and bok choy and cook until the bok choy is tender, about 5 minutes. Add in 1/2 cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it. Process 1 1/2 cups of the cooked lentils and 1/2 cup of the oats in a food processor until smooth (some whole bits may remain, that's ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax "egg", almond flour, chopped walnuts, and vegetable mixture. Stir really well to combine. Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well. Spoon the mixture into a parchment paper lined 9" x 5" loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining 1/4 cup of BBQ sauce over the top. Bake uncovered for 35 to 40 minutes at 375°F Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve.
Place lamb and vegetables in dry pan and fry gently until onion is soft and translucent. Add curry paste and tomato puree and cook for a minute or two until the meat is coated. Add stock and lentils. Bring to boil then cover and simmer for 30 mins; adding more stock if necessary. Serve with boiled rice (and Naan if you can handle the calories!).
1. Preheat oven to 350 degrees. Line a standard muffin pan with muffin cups. 2. In a large bowl, cream the butter and the sugar. Beat in the eggs, one at a time, until just mixed inches In another bowl, sift together the flour, baking powder, baking soda, salt, and cinnamon. Combine the vanilla, milk and heavy cream. 3. With a spoon, mix a quarter of the dry ingredients into the butter mixture. Then mix in a third of the milk mixture. Continue mixing in the remaining dry and wet ingredients alternately, ending with the dry. Mix until well combined and smooth, but don't overmix. 4. Scoop enough batter into each tin so that the top of the batter is even with the rim of the cup, about 1/2 cup. Bake the muffins until firm to the touch, about 25-30 minutes. 5. To finish, Melt the butter for the dipping mixture in a small bowl. Combine the sugar and cinnamon in another bowl. When the muffins are just cool enough to handle, remove them from the tin, dip them into or brush them all over with the melted butter, and then roll them in the cinnamon sugar.
Sprinkle chicken with salt and pepper. In a skillet melt the butter and cook chicken for 3-4 minute on each side or until juices run clear. Transfer to a baking dish. Top each with barbecue sauce, bacon and cheese. Broil 3-4 inches from the heat for 2-3 minutes or until cheese is melted. Sprinkle with tomato and green onions. To assemble, slide prepared chicken onto a roll. Top with sliced avocado and a smear of mayonnaise.
Blend cornflour with a little of the milk to make a paste. Place remainder of milk and sugar in a saucepan and bring to the boil. Stir in the cornflour paste and cook for 3 minutes while stirring. Add the butter and egg yolk, and stir and cook the mixture gently for 1 minute. Fold in the stiffly beaten egg white and then the passionfruit pulp. Pour into a wet mould, cool, cover and chill until set. Unmould to serve and serve with custard, cream, ice cream and/or extra passionfruit pulp.
In a food processor fitted with plastic blade, or in a medium-size bowl with electric mixer, beat strawberry puree into butter until fairly smooth (mixture should have a few little pieces of fruit). Beat in sugar; pack strawberry butter into serving bowl or mold. Refrigerate until firm.
Heat butter in a large, heavy-based saucepan until foaming. Add carrots, orange peel, cumin and remaining vegetables. Stir-fry for 2-5 minutes, then cover and cook very gently over low heat until all the vegetables are soft; 15-30 minutes, depending on size of chunks. Stir with a wooden spoon from time to time. Season with a little salt, pepper and nutmeg. Sprinkle with cornflour and stir thoroughly. Gradually add first the chicken stock and then the milk, stirring constantly. Continue cooking, stirring, until the soup comes to the boil. Remove the saucepan from the stove, transfer the soup to a food processor or blender and puree until smooth. Return it to the saucepan and heat through. Stir in the cream and serve in heated soup bowls.
Put the rice, 8 cups of water and salt into a large pot. Bring the water to a steady boil using high heat. After boiling, reduce temperature to low and simmer for approximately three hours, or until the rice is mushy and falling apart. I often leave this on my stove for 4 or more hours with no negative side effects. **Note: Leave the lid on for the entire cooking process. You don't want the water to evaporate and then all you're left with is mushy rice. Let the liquid cool somewhat before adding it to a blender. Add any optional ingredients and puree several minutes until rice has become completely liquid. I usually strain the bigger pieces out of the liquid first before running it through the blender. Transfer to a large container, and add 1 cup or more of water to thin out the consistency a bit if you like your rice milk that way. Keep refrigerated and stir before each use. Unsure as to how long this keeps in the fridge, but we've used it up to a week after making it and it still tastes wonderful.
Make mac and cheese according to pkg. Then in a 9x13-inch dish mix all ingredients together including prepared mac and cheese. Bake at 350 for 20 minutes.
Clean and trim chanterelles. Place in a pan with vinegar, wine, salt, coriander seeds, rosemary, and garlic. Simmer for 5 minutes. Drain liquid. Place chanterelles, herbs, and spices in a sterilized jar. Add olive oil to cover and marinate, refrigerated, for at least 2, but no more than 4, weeks.
Place chicken in crock pot. Combine remaining ingredients and pour over chicken. Cook 8-10 hours on low.
Preheat oven to 360°F. Butter and flour a 10" angel food cake(tube) pan or 12-cup Bundt pan. Combine all filling ingredients in small bowl. Beat at low speed until well mixed; set aside. Combine flour, cake flour and baking powder in small bowl. Combine sugar, 1 cup butter and almond paste in large bowl. Beat at medium speed until creamy. Continue beating, adding eggs one at a time, until well mixed. Add almond extract and vanilla. Reduce speed to low. Beat gradually adding combined flour, cake flour and baking powder alternately with milk, until well mixed. Pour half of batter into prepared pan. Sprinkle filling over batter so filling does not touch sides of pan. Spoon remaining batter over filling. Bake 45-60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Meanwhile, combine powdered sugar, almond extract and enough milk for desired glazing consistency in small bowl. Drizzle over warm cake; sprinkle with sliced almonds. Cool completely. Enjoy! *Substitute 1 cup minus 2 tablespoons all purpose flour.
Melt butter with 3 tblsps water over moderate-low heat in a large skillet. Add salt and sugar and cook apples, covered, for 3-5 minutes, or just until tender. Increase heat to moderate and season apples; cook, uncovered, until tender and bottom layer is lightly golden. Invert apples onto platter and slide back into skillet to brown other half.
Place the ingredients in your bread machine according to the manufacturer's instructions. Set to basic cycle, light or medium crust.
Roll your lemons on any hard surface to soften them. This helps loosen the juice; set aside. Pack the pickle jar 1/2 way with ice. Make sure its packed really hard. Add sugar and vodka. Cut lemons in half and squeeze the juice into the jar, putting the rind in the jar also after squeezing as much juice as possible from it. Pack the rest of the jar with ice. Make sure it is very tightly packed and screw on the lid. Now the fun part. Roll the jar into the bath towel tightly. Make it so it kinda looks like a tootsie roll. Shake shake shake for about 25 minutes or until the towel sticks to the jar--thats when you know it's done. Now remember, take turns or you arms may fall off. If there are not at least 4 people to shake this, you can also sit on a tile floor with one other person and roll this across the floor to one another, but shaking it is the best method. Unwrap jar and serve, storing what you don't serve right away in the fridge.
Heat oil in a wok, add the minced garlic saute for a min, now add the cabbage, carrot, capsicum and shallots. Stir fry for few minutes and add the cooked noodles. Season with soy sauce, chilly sauce, pepper and salt. Stir fry for few more minutes. Vegetables should be crisp and not to be overcooked. Serve hot.
Combine first five ingredients in a plastic zip-locked bag. Marinate for 1 hour, turning occasionally. Preheat oven to 425. Remove chicken from bag and reserve marinade. Arrange chicken in a shallow baking dish coated with cooking spray. Pour reserved marinade over chicken; sprinkle with salt and pepper. Bake at 425 for 20 minutes, baste chicken with marinade. Bake an additional 20 minutes or until chicken is done. Serve with lemon wedges.
Preheat the oven to 325 degrees and grease and flour a 9-inch tube pan or Bundt cake pan. Beat the butter and sugar in a large bowl until light and fluffy. Beat in the eggs one at a time, mixing well until they are incorporated. Mix in the lemon zest, baking powder, and almond extract. Add the milk and flour in alternating doses, starting and ending with the milk, and mixing very well after each addition. Pour the batter into the prepared pan. Bake for 1 hour, or until the cake is browned and the sides of the cake have pulled away slightly from the sides of the pan. While the cake is baking, mix together the lemon juice and powdered sugar until smooth. Set aside. Remove the cake from the oven and poke small holes into the top of the cake using a wooden or metal skewer or cake tester. Pour about 3/4 of the glaze over the top of the cake. Cool the cake completely in the pan. Remove the cake from the pan, invert, and place on a serving plate or waxed paper if freezing. Pour the remaining glaze over the top of the unglazed part of the cake. Let sit at room temperature until the glaze dries. Cover and store at room temperature for up to 48 hours, or tightly seal in a freezer proof container for up to 3 months. Serve at room temperature or chilled. Thawing Directions: Simply thaw overnight at room temperature.
Beat the egg whites until they hold soft peaks when the beaters are lifted up. In another bowl, combine the egg yolks, half-and-half, and sour cream. Gradually add the dry ingredients to the egg yolk mixture. Add the beaten egg whites, using a gentle stirring motion to combine them with the yolk mixture. Add the corn and stir gently. Pour a small amount of oil into a non-stick pan and heat it over medium heat. Drop batter, about 1 tablespoon at a time, into the pan for each pancake and cook until golden brown on each side. Serve with butter if desired.
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the rice, tomato sauce, Worcestershire sauce, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes. Stir in cheese; cover and cook 2-3 minutes longer or until cheese is melted. Spoon 1/2 cup into each pita half.
Rinse, dry and cut chicken into chunks. Mix together flour and pepper. Coat chicken chunks with this mixture. Heat the olive oil in large frying pan. Toss in chicken and cook until no longer pink in the middle. Remove cooked chicken from pan and keep warm. In same pan combine soy sauce, sugar, sesame seeds and sesame seed oil Cook until sugar is melted. Return Chicken to pan and coat with mixture. Serve over rice and broccoli.
Cook beans in boiling water for 7 minutes or until crisp-tender. Drain and plunge beans into ice water, drain. Cook bacon in a large nonstick skillet over medium heat until crisp; remove with a slotted spoon. Add shallots to drippings in pan; cook 5 minutes or until tender. Combine shallots and bacon in a large bowl. Add beans to pan; cook 3 minutes or until thoroughly heated. Add beans, oil, vinegar, and salt to bacon mixture; toss to combine. Sprinkle with walnuts and parsley.
Brown beef, remove from heat as soon as it's no longer pink outside. Drain the beef. Heat curry paste and add ginger, chili, garlic. Add 2/3 coconut milk and stir. Add all remaining spices and mix in the rest of the coconut milk. Add suger and stir well. Add beef and simmer for 2 minutes. Use the remaining coconut milk in the can to cook with rice or make dessert.
Thaw puff pastry and roll each sheet to a rectangle, 6-by-8-inches. Cut each sheet into 6 even squares. In a bowl, combine Crab Meat, Tiny Shrimp and Anchovies, with dijon-sytle mustard, worcestershire sauce, cream cheese and garlic powder to a smooth filling. Add salt, pepper and chili powder. Place one sixth of the filling onto each pastry square. Beat egg. Brush edges of dough with egg. Fold half the dough over to form triangles. With a fork, seal edges. Fill a fryer or heavy saucepan 2/3 full with oil. Heat oil until it reaches 365 degrees to 370 degrees. Add turnovers, a few at a time, and fry until they are golden brown, crispy and heated through. Turn with slotted spoon while frying. Drain on paper towels.
In a small non-reactive heavy-bottomed pan, place salmon, skin side down (keeping the skin on makes it easier to remove the salmon from the pan later). Top with 2 tablespoons of coarsely chopped cilantro, the ginger, garlic, wine, and water. Cover and simmer, allowing 8 minutes per inch of thickness, until cooked through (when salmon flakes easily with a fork). Serve the salmon with pan juices and garnish with remaining 2 tablespoons coarsely chopped cilantro. Side dishes of rice and steamed broccoli will make the colors pop.
Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till don .
Clean all vegetables, peel and put through the food processor. I grate all of the vegetables. Cut up the parsley and dill. Saute the chicken and vegetable in the oil. Add all the remaining ingredient and let simmer for a few hours. Or put in crock pot and let cook the afternoon. Before you are ready to serve cook the egg noodles according to package directions. I add some noodles to the bottom of a soup bowl and ladle the soup over the noodles. This soup gets better the second and third day. It also freezes very well since you are not putting the noodles into the soup. I freeze it and take out as we need.
Place roast in a non-corrosive bowl (ceramic or glass). Mix the rest of the ingredients and pour over the roast. Add additional wine vinegar as needed to cover the meat. Cover tightly and marinate overnight or preferably 3-4 days in the refrigerator. COOK. Preheat oven to 350 degrees F (if roasting) or 325 degrees F (if braising). TO ROAST: reserve the marinade and place the pork in a roasting pan and cook at 350 degrees F for about 2 hours at the most, until it reaches an internal temperature of 150 degrees F. Baste periodically with the marinade. TO BRAISE: place the roast and the marinade in a non-corrosive roasting pan. (This can be done as part of the overnight marinating, just covering with wrap.) Place pan in preheated 325-degree-F oven and baste periodically from the pan. This will take up to 2 hours 20 minutes; the roast is done once it reaches an internal temperature of 150 degrees F. The roast should be fork tender. OTHER - SLOW BRAISE: You can also braise at 300-degrees F for 3 1/2 hours. OTHER - CROCK POT: You can cook it in a large crock pot for 6-8 hours on LOW. OTHER - PRESSURE COOKER: Blot roast, reserve marinade. In a 6-quart or larger pressure cooker, heat 1 tablespoon oil over medium-high heat, then brown the roast on all sides. Remove roast and set aside. Pour out excess fat and deglaze pan with minimum amount of reserved marinade required per your pressure cooker manual (1 cup for most pressure cookers), scraping up brown bits of meat. Place trivet in cooker, and set roast on top. If desired, toss in 3 sprigs of rosemary or thyme. Secure lid. On high heat, bring to 1st ring (LOW pressure, 8 psi), and adjust heat to stabilize at low pressure. From moment pressure was reached, cook 35-40 minutes. Remove from heat and let pressure release naturally. Test for doneness; meat needs to reach 150 degrees. If not done, close cooker and cook an additional 3-5 minutes. Remove herb sprigs, if used. REST. Tent roast and let rest for 5 minutes before serving. Best served while still moist.
Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool. Toss spinach and cucumber in a salad bowl. Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper. Immediately pour dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.
Sift the flour, baking powder, and salt in a bowl together. In a different large bowl, whisk the sugar, oil, and egg whites together. Whisk in the vanilla. Add the flour mix into the bowl and whisk thoroughly. The mix will be pretty crumbly and not sticking together right-- add enough milk/soymilk/etc. to make a nice creamy smooth batter. I just add little by little until it blends. If you add too much and the batter's runny, just add some flour to even it out. Pour into a lined Texas Muffin (or regular cupcake) tin, filling each one about halfway. Bake at 350F for 20-25 minutes or until lightly browned on top. Let cool for about 45 minutes, or until no longer warm to the touch, then you can add your favorite frosting. VARIATIONS: For pumpkin cupcakes, use 1/4 cup oil, lower the vanilla to 1 tsp, and add 3/4 cup pumpkin and 3/4 tsp pumpkin pie spice. May have to bake a little longer due to all the extra moisture from the pumpkin. For rich chocolate cupcakes, add 1/4 cup cocoa powder and lower the vanilla to 1 teaspoons. You can also use 1 cup chocolate Nesquik powder in place of the sugar with the vanilla down to 1 teaspoon because it has less sugar that way but the cocoa powder method tastes far richer. For matcha green tea cupcakes, lower the vanilla to 1 tsp and add 15g matcha powder (the kind I buy comes in 5g packets, if you use the loose kind I think it'd be 1 teaspoon or maybe 1 1/2 teaspoons of powder.). For rose cupcakes, use 2 tsp rosewater instead of vanilla and add 4 drops of red food coloring. You can also use orange blossom water the same way for orange cupcakes! For lavender cupcakes, grind the sugar with 1/4 tsp dried lavender buds in a food processor then follow the recipe as written. A little purple food dye makes for nice presentation. For strawberry cupcakes, reduce the vanilla to 1 tsp and replace the sugar with 1 cup of strawberry Nesquik powder.
Trim meat off fat, and pound to even thinness. Melt half of the butter in a frypan over a medium heat. Add steak, and cook turning once only to desired doneness. Add extra butter to pan. Cook onions and garlic over low heat, until softened, around 3 mins. Add Worcester sauce and brandy, scraping up black bits from steak. Add cream, stir through and simmer for five mins. Do not boil. Return steaks to pan and coat with sauce. Serve immediately. Garnish with chopped parsley.
In a medium size pot, brown the chicken in the olive oil until browned on all sides. Add the remaining ingredients except for the capers and simmer for about 1 hour. Add the capers and cook slowly for an additional 10 minutes. Serve over prepared pasta.
In Dutch oven, cook beef, onion, celery, and green pepper until meat is done; drain. Add all remaining ingredients. ;mix well. Simmer for 35 minutes, stirring occasionally.
Saute garlic and herbs in butter until garlic is slightly browned. Add shrimp, stirring constantly, until shrimp are pink and done. Pour in beer, simmer 1 minute more, and serve!
1). Whisk flour, baking soda, baking powder, dill, salt, and onion powder in a medium sized bowl. 2). Beat butter and sugar in a large bowl until light and fluffy. 3). Beat in eggs and sour cream until blended. 4). Alternately fold in flour mixture and pickle juice, beginning and ending with the flour. 5). Fold in the chopped pickles. 6). Fill cupcake liners 3/4 full. 7). Bake at 350*F. for about 25 minutes or until a toothpick comes out of the cupcake clean. Notes: The Ice Cream. I topped the cupcake with vanilla ice cream. Can anyone think of a flavor that would go better with pickle? The topic had never come up for me before and I figured vanilla would be a safe bet. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!