HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the crepe batter: Beat the eggs with a hand whisk in a large bowl just until they are just mixed enough to have a uniform yellow color. Alternate adding the milk and the Bisquick while whisking in between to keep batter smooth without clumping. Melt the butter and add it while whisking. Chill the batter by placing it in the freezer for up to 15 minutes (while preparing filling) or chill it in the refrigerator for up to 2 days. Prepare the filling: In a separate bowl, add the cream cheese and the sugar. Beat the mixture until the sugar is absorbed. Add the vanilla extract. Beat generously at high speed for about 2 minutes. The mixture will not become fluffy, but will become easily spreadable. Cook the crepes: Remove the crepe batter from the freezer or refrigerator and whisk it lightly to remix any ingredients that may have separated. Use an 8 inch pan to ensure crepe is not too large to flip in one piece. Heat the pan to about 300 - 350 degrees. Have the burner set below medium - about medium-low. Spray the pan lightly with non-stick spray before cooking each creepe. Use a ladle and add about 1/4 cup of batter to the center of the pan. That should be about 1/2 ladle full. Swirl the batter around the pan so that it spreads to the sides of the pan and ends up being spread evenly across bottom of pan. Cook uncovered until the top center of the crepe no longer appears wet. That should be about 1 minute. Use a spatula to separate the edges of the crepe from the pan. Then slip the spatula under the crepe and flip it. Cook it for about another 20 seconds then remove crepe. Spray the pan with non-stick spray for next crepe and cook the next crepe. Fill and fold the crepe: Place the filling in a strip about 1 inch to 2 inches wide down the center of the crepe. Fold the first side to the center over the filling and then fold the second side over the first fold toward the center. Flip the crepe over so that its own weight holds the folds closed.
For Cake: Cream together margarine, sugar and cocoa. Add 4 eggs and vanilla; mix well. Add flour, coconut, chopped nuts and beat 1 to 2 minutes. Bake@ 350 degrees for 30 to 40 minutes. While still hot, spread a jar of marshmallow creme over cake. For Icing: Mix together all ingredients for icing and spread over cake.
Preheat oven to 350°; grease and flour an 8x4 inch loaf pan. In the bowl of a food processor fitted with a steel blade, combine the cranberries and sugar; pulse to coarsely grind; set aside. In a big bowl, combine the flour, baking powder, spices, and salt; add in the orange zest and walnuts; toss to blend. In a small bowl, combine the orange juice and eggs; beat with a whisk until frothy; add in vanilla and cranberry mixture; stir to combine, then pour over dry ingredients and drizzle with melted butter. Stir with a large spatula just until the batter is moistened and the cranberries are evenly distributed. Pour batter into loaf pan; bake in the center of oven for 45-50 minutes, until a pick comes out clean. The top of the loaf should be crusty and golden. Turn loaf out of pan onto a rack, then turn it right side up to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
Preheat oven to 400 degrees F. Combine everything in a 13x9x2-inch glass baking dish, mix well. Bake uncovered for about 40 minutes or until tomatoes are tender, wrinkled and starting to brown at edges. Serve over any kind of pasta you like. One time I added about 1 pound of peeled and deveined raw shrimp into the sauce right when it came out of the oven. Stirred it up and the shrimp was cooked in a few minutes!
Dip chicken in flour,in eggs and then back in flour. Saute in oil until golden brown and cooked all the way through. Dice chicken and set aside. In a large skillet sautee mushrooms in butter. Season with salt,pepper and garlic powder. Add diced chicken to the mushrooms. Mix in noodles,cream,milk and cheese. Serve on a warmed plate and sprinkle with additional parmesan cheese and parsley.
Brush bottoms and sides of 12-cup muffin pan with butter, Divide apples among cups, cutting to fit. Combine brown sugar and nutmeg; sprinkle over apples in each cup. BATTER: In a small bowl, stir together sugar, oil, egg, applesauce, lemon rind, and vanilla until blended. In a medium bowl, combine flour, baking powder, baking soda, nutmeg and salt; stir in liquid mixture and combine. Spoon batter evenly over apples in each cup. Bake in 350F oven for 15-20 minutes or until golden and toothpick inserted in center comes out clean. Let cool in pan on wire rack for 5 minutes. Run thin metal spatula around edge of cups and turn out. Serve warm.
Cut up the potatoes, mushrooms an onions. Place them in the slow cooker with beef shanks on top. Combine the rest of the ingredients in a bowl. Mix and pour over the beef. Cook on High for 2 hours and then low for 6-8 hours.
Cube Bread (large) 1 Slice makes approx 12 - Set Aside. Melt butter, garlic and seasoning in microwave for about 45 seconds. Add Parmesan cheese to butter mixture. Toast bread cubes in a toaster oven on Dark, or in the oven at 375 degrees for about 7 or 8 mins until browned. Allow your cubes to cool for a just a moment before tossing them in the butter mixture.
Heat oil in large nonstick skillet over medium-low heat. Add garlic; saute until pale golden, 10 minutes. Increase heat to medium. Add potatoes; cook until pale golden, stirring every 5 minutes, about 15 minutes. Stir in bell pepper. Cook until potatoes are tender and golden, stirring every 5 minutes, about 15 minutes. Season with salt and pepper. Transfer to bowl.
Chop lettuce and tomato; set aside in bowl. Brown Steak-umm over medium heat in pan coated with nonstick spray until no longer pink; chop with utensil as you cook if desired. Drain fat from pan. Add chili powder and water to pan. Cook over low heat for 2 minutes. Place Steak-umm on warmed tortilla, layer with lettuce, tomato, grated cheese, and salsa. Serve immediately. Serve with Guacamole and Spanish rice.
Peel and halve peaches. Melt butter in skillet. Place cut side down in skillet. When edges are browned, turn over. Sprinkle with half the sugars and allow other side to brown. Turn once more and sprinkle with remaining sugars. Cook until sugars caramelize slightly, turning peaches to coat. Serve as is or top with whipped cream and chopped pecans.
Stir together pear nectar, cider, seltzer, and whiskey in a pitcher. Divide pear wedges among glasses, and pour in cocktail. Serve immediately.
Cut the cabbage very thinly. cut the daikon and carrot into very fine julienne strips, or grate them coarsely. Toss the vegetablesn juice, salt and chili (if using) until well mixed.
Preheat the oven to 350°F. In a large bowl, beat the butter and sugar until creamy. Beat in eggs, one at a time. Stir in buttermilk and lemon extract and mix well. Combine rice flour, baking powder, baking soda and salt and add to the butter mixture. Stir in bananas and coconut and mix well. Spoon the mixture into two greased mini loaf pans (5 1/2 by 3 inches). Bake 50 to 55 minutes, or until a wooden pick inserted into the center of the bread comes out clean. Cool in pans 2 minutes, then turn out and cool completely.
For brownies: Cream butter& sugar until smooth. Add eggs, continuing to mix well Add vanilla Mix in the baking powder, salt and melted chocolate, stirring well. Slowly add the flour, then fold in chocolate chips and nuts. Reserve 1 cup of the mixture and pour remaining mixture into 9 X 9 square pan. Use Pam or parchment paper to line pan, for easier removal. Filling: Whip the cream cheese and butter together. Gradually add the sugar, mixing together well. Add the egg, vanilla and then the flour mixing well Pour the cream cheese mixture over the brownie mix in the pan. Take the 1 cup of the reserve brownie mix and drop by spoonfulls over the cream cheese mixture and swirl slightly to"marble" the brownies. Bake in a pre-heated 350 degree oven for 30-35 minutes. Let brownies cool and cut into squares to enjoy!
The vegetables you intend to use should be peeled and cut into chunks or rounds, and be ready. I have not included this in the prep. time! Heat a large pot, and add a generous film of oil. Heat the oil well. In the meantime, put the flour in a small bowl and dip each piece of meat in the flour. Don't worry if some have barely anything on them -- just see that the largest pieces are lightly coated. Add to the hot oil. Do it in two batches. When one batch has sizzled on both sides, push them to the side of the pot with a long-handled fork, and then add the rest of the meat. It is NOT vital that they all brown. Add the seasoning salt to the meat, and stir. Heat should be quite high at this stage. Now add all the vegetables, and stir the lot. Cut open the tin of tomatoes, and add, as well as the 1/2 teaspoon sugar, Worcestershire sauce, garlic and hot pepper or sauce. Stir through with a wooden spoon or long-handled fork. The heat is still high at this stage. Add the red wine. (You could sub with beef broth, but red wine is really preferable). As soon as the stew is bubbling, turn heat to lowest setting and put on lid. Let stew simmer for at least 45 minutes to 1 hour. Then taste the sauce: it is almost sure to need more salt or seasoning. You could add fresh herbs, or a tasty seasoning, as you like. If the veggies have rendered a lot of liquid, take off the lid and cook until sauce has reduced. If the opposite, and the sauce is not all that much, keep the lid on. Stew until the meat is tender -- all-together about 1 1/4 - 2 hours -- all depending on the meat you use. In the meantime, prepare either potatoes, rice or polenta to your taste. And do make a green salad. And open a bottle of red wine while you have a slug of the open bottle you used in the stew -- .
Combine all salad ingredients in a serving bowl. Whisk first 6 dressing ingredients together. Add basil to dressing. Pour over pasta and toss to coat. Season to taste. Cover and refrigerate 2 hours or overnight. Toss again before serving.
In a large bowl combine, lime juice, salt, pepper and sour cream. Whisk until well combined. Add in chicken, corn, red pepper, onion and cilantro. Toss to coat. Serve on top of lettuce and garnish with chips. Serve immediately or refrigerate for up to 2 days.
Preheat oven to 400. Grease muffin pans. Blend corn, egg, milk, sugar, and cheese well. Add muffin mix blend again. Let batter rest for 4 minutes. Fill muffin pans 1/2 full. Sprinkle on flax seed if used. Bake for 15-20 minutes or until brown.
heat heavy cream add rose water. and jam. remove from heat add rose petals . blend with electric mixer and place mixture in ice cream maker. serve when firm.
In large bowl and using fingers, rub sugar with lemon rind until fragrant. Beat in butter until light. Beat in eggs, 1 at a time, beating well after each. Beat in lemon juice. In separate bowl, whisk together flour, poppy seeds, baking powder, salt and baking soda; stir into butter mixture alternately with sour cream, making 3 additions of dry ingredients and 2 of sour cream. Scrape into 8 greased and floured 1-cup (250 mL) mini Bundt pans or 5- x 3-inch (625 mL) mini loaf pans, or one 9- x 5-inch (2 L) loaf pan. Bake in 325°F (160°C) oven until cake tester inserted in centre comes out clean, about 30 minutes for Bundt pans, 1 hour for large loaf. Transfer pans to rack. Icing: In small bowl, stir icing sugar with lemon juice until smooth. Divide in half. Glaze: Stir lemon juice into one half of icing; brush over hot cakes. Remove from pans; let cool on rack. Drizzle with remaining icing, adding a little more lemon juice to loosen if necessary.
Cook vegetables as directed on packages; drain and set aside. In a saucepan saute onion in the 2 tablespoons butter till tender. Add in flour, salt, garlic powder, basil and pepper; cook 1 minute. Then pour in milk. Bring to a boil, stirring constantly, till bubbly and thickened. Add cream cheese and stir till melted. Take off heat and stir in cooked veggies. Pour in ungreased 2 quart casserole dish. In a small bowl combine breadcrumbs, Parmesan and butter. Evenly top casserole with breadcrumb topping. Sprinkle top with 1 tablespoons dried parsley. Bake in a 350 degree oven, uncovered, for 30-40 minutes, or till bubbly and top is golden.
Skin tomatoes by blanching quickly in boiling water for a few seconds until skin begins to wrinkle at the top, then quickly plunging into ice water to stop the cooking. This loosens the skins for easy removal. Cut skinned tomatoes into quarters and scoop out seeds and any loose pulp. Dice into roughly small cutes. Toss into final serving bowl. Peel and dice the white onion. Toss into serving bowl. Wash and separate about 14 stalks or simply half a small bunch of fresh cilantro. Remove tough center stems from leaves with their tiny stems. (Leave attached the tiny stems on leaves),. Finely mince the plucked cilantro leaves and toss into serving bowl. Cut the top and stem off one fresh jalapeno and cut in half vertically. If you want to reduce the spiciness, scoop out all seeds and pale flesh until only dark green flesh remains. Toss into serving bowl after dicing fine.Be careful to wash hands after handling. Very painful if rub eyes with jalapeno on your fingers. Squeeze half orange,strain to remove seeds and toss orange juice into serving bowl.Also, add fresh squeezed(better) or reconstituted lime juice. ""Note: If the orange is a really sweet orange that you use for juice, omit the sugar listed in the ingredients, as the pico de gallo will become too sweet if you use a sweet orange AND sugar -- only use sugar to balance the dish if it is too sour. Add pickled jalapeno juice from can, or if low sodium, omit this step). After dicing and combining all ingredients, gently toss to mix and put in refrigerator to chill before serving. Note: Before adjusting 'heat' (spiciness) be careful to let the pico de gallo rest in the refrigerator a while before adding more hot pepper. As pico de gallo sits the 'heat' diffuses, so don't be fooled when you first taste it. Otherwise if it sneaks up on you, it can become over-hot and you have to add more tomato and other ingredients to balance it again. Make any final adjustments to balance the flavors. Also, adding too much salt draws water out of the vegetables and makes the pico de gallo watery That won't hurt anything but it is not as aesthetically pleasing if too much liquid. **Note: Low salt diet users omit salt and canned jalapeno juice and use fresh, not canned, jalapeno. Makes at least 4 cups.
Mix the flour, baking powder and salt in a large bowl. Stir well and make a well in the center of the mixture. In a small bowl combine the spice mix ingredients- stir well and set aside. In a separate bowl combine the butter, sugar and egg and beat well. Pour this mixture into the well of the flour mixture. Mix just until moist. Grease the muffin cups. Fill the muffin cups 1/3 full and then sprinkle spice mix over top. Spoon the rest of the batter over the filling to 2/3 full. Bake at 400 oven for 20-25 minutes.
Trim ends of asparagus and place spears in a large skillet. Cover asparagus with water and add salt and 1 Tbsp lemon juice. Bring to a boil, then reduce heat to simmer about 7 minutes until crisp-tender. Remove from heat and run under cold water to stop cooking. Prepare vinaigrette: Combine remaining lemon juice, capers, mustard, sugar, and pepper. (Capers may be chopped or left whole, it's up to you. I usually chop them up a little.). Slowly drizzle in oil while whisking rapidly, allowing vinaigrette to thicken slightly. Toss asparagus with vinaigrette and serve. May be refrigerated and served within a couple hours, or served warm immediately.
1. Adjust oven rack to middle position and heat oven to 200 degrees. Heat oil in Dutch oven over medium-high heat until 350 degrees. 2. Meanwhile, combine flour, 1 teaspoon salt, cream of tartar, and 1/2 teaspoon pepper in large bowl. Toss onions, apple juice, and vinegar to coat in another bowl. Drain onions and transfer to flour mixture, tossing to coat. 3. Fry half of onion rings, stirring occasionally and adjusting burner as necessary to maintain oil temperature between 325 and 350 degrees, until golden brown and crisp, 3 to 4 minutes. Drain onions on wire rack set in rimmed baking sheet and place in oven. Bring oil back to 350 degrees and repeat with remaining onions. Season with salt and pepper to taste. Serve. **Apple juice and apple cider vinegar are both flavorful and acidic. Their acid is key here, because it draws more amylose out of the starch granules as they gelatinize (or absorb water). The amylose makes the coating crisp when the gelatinized starch is fried in oil.
Whisk the egss with the milk, sugar, cinnamon, nutmeg, ginger and garlic salt. Pour the mixture into a baking dish just big enough to hold the bread in 1 layer. Place the bread slices in the egg mixture , turn and let them soak at least 5 minutes, turning the slices once or twice more. Heat a large, heavy skillet over medium heat and add the butter and olive oil. When the butter has stopped foaming, add the bread in batches and cook until the slices are golden brown on both sides. Lower the heat if the bread browns too quickly or it will not cook all the way through. Place the finished French toast on plates and top with your choice of powdered sugar, maple syrup or fresh fruit. Serve immediately.
Heat the olive oil over medium low heat in a large tagine. Heat the onion & garlic for several minutes then add the spices & cook until fragrant. Next stir in the tomatoes & lemon juice. Sprinkle the chicken pieces with salt & pepper then place in the sauce. Cover the tagine & cook on low heat for 1 hour. Uncover the tagine & carefully stir in the honey & 1/2 cup of water. Recover & continue to cook for additional 30-45 minutes, until the chicken is tender. Sprinkle the almonds & sesame seeds on top of the chicken & serve hot with Moroccan bread.
Preheat oven to 350. Spray a 9x13 baking pan with nonstick cooking spray. Boil the jumbo pasta shells according to the package directions. Drain and rinse shells with cool water. Add one spoonful of ricotta cheese and then one meatball to each shell. Place the stuffed shells in the baking pan. Top each shell with a spoonful of marinara sauce and a few shreds of mozzarella cheese. Bake at 350 for 15-20 minutes.
Grate zest of 1 orange, cut in half, then squeeze enough juice to equal 1/3 cup. Peel and cut remaining 2 oranges into sections and transfer to small bowl. Combine flour, 1 tablespoon sugar and salt in medium bowl. Combine milk, eggs and orange zest in small bowl, beating with whisk until blended. Slowly whisk milk mixture into flour mixture until smooth. Let stand 15 minutes. Spray small nonstick skillet or crepe pan with nonstick spray and set over medium heat. Stir batter, then pour scant 1/4 cup into skillet, tilting in all directions to form thin, even layer. Cook until top is set and bottom is golden, 1-1 1/2 minutes. Flip and cook until second side is lightly browned, 15-20 seconds. Transfer to plate. Repeat with remaining batter to make 6 crepes in all. Cover loosely with plastic wrap and set aside. Mix orange juice, orange sections and their juices and remaining 3 tablespoons sugar in large skillet, Cook over medium heat, stirring occasionally, until sugar dissolves. Working one at a time, dip crepe into hot juice mixture Fold crepe into quarters and transfer to warmed serving platter. Repeat with remaining crepes. Add liqueur to skillet and bring to boil; boil about 30 seconds. Remove skillet from heat ans swirl in butter until melted. Pour hot sauce over crepes.
Wash spinach; cook, drain and add butter and seasonings. Spread in a shallow baking dish and place eggs on top at equal intervals. Bake in preheated oven at 350F until eggs are set. Serve with tomato sauce.
Make one day ahead. Let cream cheese rest at room temperature until soft. Mash all ingredients together (a potato masher works great). Chill before serving, at least one day.
Preheat oven to 350 degrees. Bring broth to a boil in large skillet. Reduce heat and simmer. Place chicken breasts in broth and poach, covered for 10 minutes. Remove chicken from broth and place in a 9x13 baking dish. Squeeze lemon into broth and then place wedges in broth. Add onion, mushrooms, artichokes, garlic, and white pepper and simmer for 5 minutes. In a small bowl, mix together cornstarch and wine, whisking until it is smooth; add to broth a little at a time until broth is thick and smooth. Remove and discard lemon wedges. Pour sauce and vegetable mixture over chicken breasts and heat in oven for 15 minutes. Serve over rice.
Preheat oven to 365°F I know it's an odd temp, but it worked for me. Prepare rice and quinoa (separately obviously). Add the rice to a food processor and blend with the soysauce (add by teaspoons) till it no longer looks like individual grains. Add the quinoa and give it a few whirls. It should form a sticky ball in the processor. (The original recipe suggested taking out the dough ball now and adding the sesame seeds, flaxseeds, and optional add-ins by hand, but I just threw everything into the ol' processor.) The dough is QUITE sticky, so I used a teaspoon size cookie dough scoop to scoop the dough onto an oiled cookie sheet about 2 inches apart. (Do not use parchment paper or wax paper, your crackers will stick to it like white on rice!) Then I sprayed a little oil on one side of a quart sized freezer bag and pressed each cracker out individually. You want them to end up VERY thin, like paper practically, and at least as thin in the middle as at the sides. I accomplished this by pressing them out with a circular motion (it helps to have oily fingers so you don't get stuck to the bag). If your crackers start to stick to the bag, just spray a little more oil on it. Sprinkle lightly with sea salt. Bake at 365F for about 20 minutes. They should be a lovely tan color, especially if you add parmesan cheese.
Fry your eggs sunny-side-uo or scrambled. Season with salt and pepper. Sprinkle generously with dried dill, according to your taste.
Combine cauliflower and chicken broth in saucepan. Simmer covered 10 to 12 minutes or until cauliflower is tender. Combine milk and flour; mix well. Stir into saucepan; cook and stir until sauce simmers and bubbles. Sprinkle with salt and pepper to taste before serving.
Please the potatoes, and carrots in the steamer. Cook for about 5 minutes. Add the new peas and beans steam for another 5 minutes. Add the broccoli and snow peas steam until done but not overcooked. For sauce: Cook the bacon until crisp. Remove bacon from the fat and reserve. Cook the green onion and mushrooms in the bacon fat until tender. Remove any excess bacon fat. Salt and pepper as desired. Add the bacon, cream and cheddar and stir at a low heat until the cheddar is melted. Pour sauce over vegetable mixture and sprinkle chives and pepper (if desired) on top.
Saute onion and garlic in a small amount of butter just till aromatic. Remove from heat. Add remaining butter and melt over low heat. Add remaining ingredients and simmer 5-10 minutes . This sauce can stay over very low heat for a long time; the longer it sits, the hotter it will be.