HumbleIntelligence/food-ner-1-Million huggingface dataset:
* Additionally you need 1 cup of something wet (sour cream, squished banana, yogurt, applesauce, juice, etc.). Preheat oven to 350°F. The basic procedure for all muffins is mix dry ingredients. Then add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously. Bake in preheated oven for about 25 minutes (until a skewer comes out clean).
Preheat the oven to 425 degrees F. Lightly butter an 8 by 8-inch baking dish. Heat the oil in a medium skillet over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the sausage and cook until brown, about 5 minutes. Set the pan aside to cool. In a large bowl, whisk together the eggs, milk, salt and pepper until smooth, about 20 seconds. Add the red bell pepper, 1 cup of Gruyere cheese and 1/4 cup of parsley. Stir in the onion mixture. Pour the batter into the prepared pan. Sprinkle with the remaining cheese. Bake for 20 to 25 minutes or until golden brown. Cut the baked omelet into wedges and sprinkle with remaining parsley before serving.
preheat oven to 250. cream butter and sugar, add eggs one at a time. sift dry ingredients together in a separate bowl. add to wet mixture. mash bananas, and add to mixture with nuts. Pour into 2 greased loaf pans. bake for 1 1/2 hours.
Combine ingredients by folding into ice cream with a wire wisk. Pour into parfait glasses and freeze. Stir several times while freezing, or the liquid will sink to the bottom of the glass. Serve with a dollop of whipped cream and sprinkle with toasted almonds.
Combine the figs, sugar and jell-o in a dutch oven. Bring to a slow boil over medium to medium-high heat. Reduce heat and simmer for 10 minutes. Stir constantly to prevent sticking and burning. Put in sterlized jars and seal.
Wash the chicken legs and remove the skin. The easiest way to do this is to peel the skin down and over the end of the bone. Use a sharp knife to cut the skin, leaving a little piece clinging to the end, which will be nice and crispy when grilled, and will help satisfy the skin lovers. The meat should be pretty much skinless for this recipe, or the tenderizing marinade won't be able to do its job. Place the legs in a single layer in a baking dish. To prepare the marinade, place the yogurt, Cilantro (ripped up a bit), chopped onion, SWEET and HOT CURRY POWDER, GARAM MASALA and GARLIC in a blender or food processor, blend until smooth. Pour evenly over the legs, turning to coat. Cover and refrigerate at least one hour; two is better, overnight is wonderful. To grill the chicken, light a medium amount of coals. When ashy (15 minutes or so) divide the coals in half and line both sides of the grill along the edges with the coals, leaving the middle coal-free. Before putting the grill top over the coals, spray the grill top well with nonstick cooking spray, or rub with vegetable oil, as the chicken legs have been known to be a bit on the sticky side, which is why it is best to turn them carefully with a spatula. Remove the legs from the marinade pan, sprinkle both sides with salt, and carefully place in a row down the center of the grill. Alternating the legs, meat side, bone side, etc. (just like they were in the package), will allow you to get more on the grill. Cover the grill, cook 15 minutes. Carefully turn the legs by sliding a spatula under them, and cook 15 minutes more. Some of the legs may lose the coating on the first side no matter how careful you are, but if you turn them and replace them right on top of the bits that stuck to the grill, the second side will be fine, and that can be the "presentation" side. After 30 minutes total cooking time, remove the legs to a platter. Serve with Saffron Rice, or a summery pasta or potato salad.
Combine teriyaki, anise, pepper, and cloves. Brush both sides of each tenderloin with glaze mixture. Place in roasting pan. Bake at 425 degree F for 20-25 , brushing every 10 minutes with remaining glaze mixture. Remove and let stand 10 minutes. Thinly slice and serve with dipping sauce. Mustard Dipping Sauce: Blend mustard, honey, vinegar and water into a smooth paste. Cover and set 10 minutes. Thin with soy sauce to desired consistency.
In food processor, blend almonds and 1/4 cup of the icing sugar until finely ground. Blend in remaining icing sugar and flour. In bowl, beat egg whites until soft peaks form. Gradually beat in granulated sugar until stiff glossy peaks form. Fold in the nut mixture and the almond extract. Grease baking sheet and preheat oven to 300°F. Using a pastry bag, pipe biscuit mixture into 1 1/2 inch wide mounds about 1 1/2 inches apart. Bake in 300F oven for 40 to 45 minutes until golden brown. Turn off the oven and allow the biscuits to dry inside the oven for 20 minutes. Remove from oven and cool on racks. Dust with icing sugar.
Rub oil over steak. Season steak with the seasonings. Grill steak for 20 minutes or until done.
Prepare the aioli: Mix all of the ingredients together until homogenous. Set aside in the refrigerator until ready to use. Prepare the crabs: Pat the crabs dry and dredge in the flour mixture. Heat 1/2 of the olive oil in a skillet over high heat. Add two of the crabs and cook for about 3 minutes per side, or until browned. Remove from the skillet and keep warm. Add the rest of the oil and cook the other 2 crabs. Serve at once on crusty bread that has been spread with the aioli.
Spray a 9x13 inch casserole dish with nonstick spray or grease with butter. Place the shredded cheese in the dish and sprinkle with a tablespoon of flour. Toss together with your fingers to distribute evenly. Sprinkle bacon evenly over cheese. Beat the eggs, milk, salt, pepper, seasoned salt, dry mustard, onion, garlic, and paprika. Pour over the bacon and cheese. Cover and refrigerate overnight. Preheat oven to 325 and bake uncovered for 45 minutes or until the center is set and the top has browned. Let stand for 5 minutes before cutting and serving.
Beat milk, flavored instant coffee, pudding mixes, and 1/2 of the whipped topping in medium bowl with wire whisk 1 minute. (Mixture will be thick.). Spread in crust. Spread remaining whipped topping over pudding layer in crust. Enjoy immediately or refrigerate until ready to serve. Garnish as desired.
In a bowl using an electric mixer, beat together the shortening, salt, vanilla and half of the icing sugar; beat until very smooth. Add in whipping cream; beat well. Add in remaining icing sugar to desired texture; beat until fluffy and creamy.
In mixing bowl, sprinkle yeast and sugar over the water. Wait until it bubbles. Whisk in salt and 1 c flour; stir in 2nd cup of flour, and knead in 3rd cup gradually to form smooth, soft dough. Cover dough an let rise until double (the dough will no longer bounce back when gently pressed with a fingertip.). Divide dough into 2 or 3 portions. Roll each into a rectangle less than 1/2-inch thick on floured surface. Brush dough with oil and sprinkle with Sichuan pepper powder. Roll the dough into a log. To shape the buns, slice the dough as thin as possible with a very sharp, floured knife, and press 9 or 10 of them together to form each bun. You can see pictures here: http://bakingwithemandm.blogspot.sg/2011/03/hua-juan-and-sao-bing.html. Let buns rise on floured surface for half an hour. Steam 15 minutes.
Scrub potato, leaving skin on. Slice to make 1/2" cubes. Peel and dice onion. Saute potato and onion until onion is lightly browned in medium saucepan. Add peas and chicken broth. Simmer until peas are just tender. Remove from heat, cool. Blend in small batches until mostly smooth. When ready to serve, add snow peas to soup and reheat until peas are crisp-tender. Good served with a dollop of plain yogurt and minced chives.
Preheat electric skillet to 280 degrees F. Quickly add first five ingredients. Stir constantly until mixture comes to a full boil. Continue to stir while it boils for five minutes. Unplug the skillet. Add marshmallows, chocolate chips, and vanilla. Stir until blended and pour into a greased pie pan. Cool before cutting.
Heat a wok over low heat and dry-fry the Szechuan peppercorns for 2-3 minutes until fragrant. Add the peanut oil and cook over low heat for 10 minutes to infuse it with the flavour of the peppercorns. Cool, then strain the oil into a saucepan, discarding the peppercorns. Add the chicken stock, preserved radish, soy sauce, black vinegar, garlic, sesame oil, chili oil and white pepper to the peppercorn oil in the saucepan. Keep warm over medium heat. Meanwhile, either soak udon noodles for a few minutes in hot water, drain and add to stock mixture, or cook wheat noodles for 2 minutes in boiling water, drain and add to mixture. Heat the extra oil in wok over high heat and stir fry the pork til brown and crispy, about 3-5 minutes. Divide noodle/broth mixture into four soup bowls, top with the pork and garnish with spring onion. Eat, slurp and make appreciative noises at will!
Preheat the oven to 375 degrees F. To french the racks of lamb: Make a cut on the fat side of the ribs, perpendicular to them, about 2 1/2-inches down from the rib ends. Cut through the fat down to the rib bones. Turn the rack on end, with the bones facing up and push a knife through the flesh between each rib, using the initial cut as a guide for the knife. Cut down the side of each rib to remove the excess fat in between each rib. Using strong kitchen twine, wrap the twine around each rib at the base, nearest the meat and pull to remove all of the remaining fat and sinew from the rib bone. Bend each rack into a semicircle (meat side in and fat side out) and using kitchen twine tie them together at the base and center, in order to hold the racks together. The rib ends should be pushed outward to create the look of a crown. Rub the lamb with the olive oil. Combine the salt, pepper, garlic, thyme and coriander and press all over the lamb. Place the roast in a Bundt pan with the center of the pan coming up through the middle of the roast. Place on the middle rack of the oven and cook for 30 to 35 minutes, until the meat reaches an internal temperature of 130 degrees F. This is approximately 8 to 12 minutes per pound. Remove from the oven, transfer the roast to a rack, cover with aluminum foil and let the meat rest for 20 minutes. While the meat is resting add the lemon juice, mustard and mint to the juices that accumulated in the Bundt pan while cooking. Stir to combine. Taste and adjust seasoning, as needed. Cut the string away from the roast and place rice in the center. Serve the warm sauce with the roast.
Brown beef in butter over medium heat. Add onions; cook until lightly browned. Sprinkle with flour and salt. Gradually add water and apple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Place the bay leaf, allspice, and clove in a cheesecloth bag; add to pot. Reduce heat, cover and simmer for 1-1 1/2 hours or until meat is almost tender. Add carrots and apples; cover and simmer 15 minutes or until meat, carrots, and apples are tender. Discard spice bag and thicken with additional flour if desired. Enjoy!
Preheat oven to 350 degrees. Lightly spoon flour into dry measuring cups, level with knife. Combine flour and next 6 ingredients in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add the flour mixture. Stir just until moist. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray (or muffin tins, half baking time). Bake at 350 for 55 minutes or until a toothpick inserted in the middle comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan and cool completely on wire rack. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.
Cook the penne in a large pot of salted boiling water until tender (about 8-10 minutes). Drain and rinse with cold water, set aside. In a large bowl, grate in the onion, bell pepper, celery, and carrot. Shred the crab meat into the same bowl, then pour in the penne. Add remaining ingredients and mix well, seasoning with salt and pepper to taste. Chill at least 4 hours before serving to allow flavors to blend. Enjoy!
Make Ahead -- This is why I like this recipe. The Onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead This will save lots of time if you are having this for a party. Brats -- Now if pre-cooked, skip this step. If not, I like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. Follow directions on the package. I prefer to simmer rather than pan saute or grill. I don't like mine to be browned for this recipe. Sauerkraut -- Drain well. You don't want any liquid for this. I even set the kraut after I drain it on a paper towel and squeeze to make sure it is nice and dry. Mustard -- Mix the mustard and the honey and set to the side. One half is used for the brats, and 1/2 for extra dipping. You can use a store bought honey mustard if you want, but I prefer to make mine fresh. Wraps -- On a cookie sheet either sprayed well with a non-stick spray or I prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. I use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. This is KEY. ;You don't want to use the pre-cut crescent roll triangles. Use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. This is a must to fit around the brat. NOTE: If you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. Personally, I prefer using one triangle, but you could always add more if necessary. Filling -- Now on each triangle, I use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. Then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. Roll up, just like you would a crescent roll. You can use less kraut if you want, but 1/4 cup works for me. I think it also depends on the size of the bratwurst, and each brand is a bit different. Bake -- On the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. Brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. I like the caraway, but it is optional. Pre-heat the oven to 375, and bake 15-20 minutes until golden brown. Onions -- As the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. Add the onion and cook until soft, tender and golden, around 10 minutes. Not too brown, just tender and golden. It will take about the same time as it takes to bake the brats. You can always make the onions ahead of time. Serve -- Plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions. Beer Cheese Sauce Optional -- Recipe #162043, is a great recipe but I prefer to use a sharp cheddar and a dark or amber. This is a great sauce to go with the brats. ENJOY!
Place water& sugar over medium heat in saucepan, stirring until sugar dissolves. Bring to boil, then remove from heat. Add espresso powder and stir. Pour into medium bowl; mix in corn syrup, whipping cream, vodka and Kahlua. Refrigerate until cold, about 2 hours. Transfer mixture to ice cream maker, and process according to manufacturer's instructions. Transfer to another container, and freeze until firm, about 2 hours.
Boil the potatoes and peel. Dice into 1/4 inch pieces. Into a hot cast iron frying pan, put the cumin and coriander seeds. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons of oil in a frying pan and saute the onion until light brown. Add the peas, ginger, green chili, chili powder, fresh cilantro, salt, pepper and 3 tablespoons of water. Cover and simmer until peas are tender, about 5 minutes. Add more water if necessary. Add the diced potatoes, roasted and ground coriander and cumin seeds, lemon juice, garam masala and stir fry for 3-5 minutes. Allow stuffing to cool before filling the samosas.
Wash the fruit and place in a large pan. Add water and cover. Bring to a boil, reduce heat and simmer until fruit is soft. Let stand until fruit is cool enough to handle. Remove fruit from cooking water and cut each orange and lemon in half. With a spoon remove pips and pith and return them to the juice. Simmer for 25 minutes, then strain and discard pips. Meanwhile, cut skins and pulp into small pieces or shreds, whichever you prefer. Put fruit, juice and sugar into a large preserving pan and boil rapidly until setting point is reached. To determine setting point, use jelly thermometer or stir until 2 drops hang side by side on a wooden spoon when removed from hot liquid Remove from heat, skim and cool slightly. Pour into sterilized jars and add 1 Tablespoon whisky to each jar. Seal with parrafin and cover.
Saute chopped celery, onions, garlic, salt and pepper, in the butter until soft. Add carrots sliced about 1/2 inch, and cook about 4 minute Add stock and cook until vegetables are fork tender. Puree with hand blender. Stir in dill.
Preheat oven to 350 deg F. Grease a 9 inch square baking pan. Ok here is the hardest part -- finely chop crystallized ginger and set aside. In a food processor add flour, sugar, cardamom, cinnamon, and salt. Pulse to combine. Cut butter into half in cubes. Add butter to processor and mix into a coarse meal forms. Beat egg and add 2 tablespoons to processor and mix until a moist crumbs form. Add ginger and blend until moist clumps form. Press dough into pan. Brush the rest of the egg over the top. Bake 40 minutes. Transfer to rack and let cool completely in pan. Cut into 18 pieces.
To prepare dressing: Whisk mayonnaise and mustard in a small bowl. Slowly whisk in orange juice until smooth. Stir in shallot. Season with pepper. To prepare salad: Divide lettuce among 4 plates and scatter carrot and tomatoes on top. Drizzle the dressing over the salads and sprinkle with tarragon (or chives), if desired. Serve immediately.
You will be using a 9x13 pan. Pour boiling water into gelatin, stir till completely dissolved. Add the pineapple, juice and all and the thawed strawberries. Stir. Sprinkle marshmallows on top till they cover the gelatin mixture. Put in frig till set. Beat the cream cheese and frozen whipped dairy topping together till well blended. Spread on top of gelatin mixture. Add nut and or cherries for decoration.
Soak saffron in water for a minimum of 15 minutes. Set aside until needed. Heat half the oil in a saucepan and fry the onions until medium brown.Add the cashew nuts and continue to fry until the onions are a deep brown. Use a spoon to squeeze the oil from the onions and transfer them with the nuts to a blender and puree. In the remaining oil saute the green chilies, bay leaves, ginger, garlic, lamb, coriander, half the garam masala and 1 tsp of salt for 10 minutes, stirring constantly. Reduce the heat and add the chili powder and the yogurt; stir and simmer until the yogurt is absorbed. Add the onion and nut puree and mix well. Add the remaining garam masala and the cardamom powder; saute for a couple of minutes. Add 800ml of water and cook over low heat until the meat is tender. Before serving stir in the lime juice and the saffron in the water. Serve with steamed rice. Yum -- .
Heat the oven to 500°F. Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides. Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute. (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil. With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high. Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT. Whisk in the butter a slice at a time, whisking until completely melted. Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side. Variations: add shallots to the pan sauce, finish with chopped parsley. substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine. substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
Mix cake mix, oil and 1/2 cup sugar well. Add 4 eggs, one at a time, sour cream and nuts. Mix well. Pour 1/2 batter into tube pan. Mix coconut, brown sugar and cinnamon and sprinkle over batter in pan evenly. Add remaining batter. Bake about 1 hour at 350 degrees. Icing: Glaze cake with topping made with the confectioners sugar and milk. Pour over cake while hot.
combine all ingredients, adding enough liquid for the batter to get to the consistency you want. spray the pan (or add oil or butter) and cook one side until you see bubbles. flip, and cook the other side.
Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes. While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic. Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes. Serve with brown rice and garnish with extra cilantro.
Join the roots and the apples cubes (slices are fine too) in salad bowl. Roast coriander, cumin and mustard seed in the oil until it smells nice. Mix well the remaining ingredients with the roasted seeds in a small separate bowl. Put the mixture on the cubes, add some drops of pomegranate syrup on top and decorate with a knife.
Mix first 6 ingredients in bowl one. Melt the shortening in microwave- safe bowl on high for 45 seconds. Thoroughly beat next 6 ingredients in bowl two. Gradually pour bowl one mixture into bowl two, and whisk until smooth. Fold in egg whites with rubber spatula. Pour into waffle maker- one full medium sized ladle should make one waffle. We set our waffle maker on high and leave them in long enough to brown- they should come out very crunchy. Place in low- heat oven to keep warm.
Preheat oven to 350°F. In a greased baking dish, combine sour cream, soup, poppy seeds, and cooked chicken. Bake, uncovered, for 20 minutes. Remove from oven, and sprinkle slivered almonds over top. Continue baking for 10-15 minutes or until almonds are toasted.
Mix the tomatoes, soup, water, and spices in a crock pot. Add the frozen chicken breasts and cover with a lid. Cook on low heat for 6-7 hours. Remove the lid and stir in the sour cream, ricotta, and monterey jack cheese. Turn the crock pot onto high and continue to cook for another hour. Once the breasts are tender turn off the crock pot and break apart the breasts. Stir in the instant rice and recover with the lid for 10 minutes. Serve warm.