HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Blend all ingredients with a hand blender (or in a food processor) and let batter rest for 20 minutes. If you are whisking by hand, strain batter before resting. To make crepes, heat a large non-stick pan over medium heat. Spray with food release, or lightly coat with oil (you will only have to do this every other time). Pour 2 ounces of batter into the center of the pan and lift the pan off the heat, swirling the batter around to coat the pan evenly. Return pan to heat and cook crepes for 3 minutes, until edges turn light brown. Gently loosen edges of crepe with a spatula and flip crepe over in pan. If this presents a challenge, simply turn burner down to medium low heat and cook crepe longer on one side, until crepe is completely dry looking (crepe will cook without flipping). Loosen edges of crepe and slide onto a plate to cool. Repeat with remaining batter. After crepes have cooled, be sure to wrap well until ready to fill. Do not store in fridge - if not using right away, freeze and thaw when ready to fill. Filling: Stir together ricotta, sour cream and sugar. Stir in egg, egg yolk, vanilla and nutmeg. To Assemble: Butter a baking pan with melted butter. Place 2 crepes on the counter, with the paler sides facing up. Place about 2 tablespoons fresh blueberries in the center of each crepe and spoon about 3 ounces of the ricotta filling on top of the berries. Fold edges of crepe over 4 times to create a square parcel. Turn parcel over and place in baking pan. Repeat with remaining crepes, placing them very close to each other in the pan. Brush tops of blintzes with butter, and sprinkle with a little sugar. Bake for 15-20 minutes, until they puff up like little pillows. Serve immediately, dusted generously with icing sugar and with a little blueberry sauce or fresh berries. A scoop of vanilla ice cream also has a place on such a dessert! The blintz crepes freeze wonderfully! Similar to classic French crepes, blintz crepes are more tender due to the great amount of butter in them.
Pour approximately 3 Tablespoons of olive oil in the bottom of a 9 x12 glass casserole dish and set aside,. Mix wine and apricot preserves together and set aside. Set out three bowls. Beat eggs and set in one; place matzo cake meal in second and matzo meal mixed with pepper and garlic powder in 3rd. Pound chicken breasts ( not too thin). Cut in two. Dip breast half in egg, then cake meal and then matzo meal. Place in olive oil greased casserole dish. Bake at 375 for 15 to 20 miuntes, turn and add a little more olive oil if needed. Bake another 15 minutes until light brown and then pour Apricot mixture over chicken. Bake another 15 to 20 minutes.
Sift and combine the flour and salt. Mix in 5/6 cup of butter gradually with a dough wisk (leave 1 tbsp for step 5). Mix in just enough ice water until the dough just starts to hold together. Transfer to a work surface, divide in half, and flatten to form two disks that are about 3/4" thick. Wrap in plastic and refrigerate for 30 minutes. (You can do this ahead of time and refrigerate for longer. It's okay but will take longer to warm up and roll out in next step.). Preheat oven to 425 degrees F. On a lightly floured work surface, roll out 1 piece of dough to fit a 9-inch pie plate. Fit the dough into the pie plate, and trim and flute the edges. Refrigerate the pie plate. Roll out the remaining dough for the top crust, and refrigerate. Peel, core, and slice the apples, and place in a large bowl. Pour the lemon juice over the apples and stir so that all pieces are covered. Add the brown sugar and stir again. Mix together the spices, starch, and calvados. Add a little of water if needed to mix evenly. Pour the mixture over the apples and stir. Spoon the apple mixture into the bottom crust in the pie plate. Dot with the 1 tbsp of butter. Place the top crust on the fruit, seal with the bottom crust, and flute the edges. Use a knife or awl to create several steam holes in the top crust. Bake for 10 minutes, then reduce the oven temperature to 375 degrees F and bake until golden brown, 40 to 45 minutes more. Let cool to room temperature before serving.
In a large bowl combine crushed Ritz crackers, graham cracker crumbs, crushed Butterfinger bars and melted butter; set aside about 1/2 cup for the topping. Press the remaining mixture into a 13 x 9-inch dish. Chill while preparing the remaining recipe. In a large bol beat the instant pudding mixes with half and half cream; let the mixture set for about 5 minutes to thicken. Stir in the semi-thawed frozen yogurt and 1 cup of thawed Cool Whip topping until combined. Spread over the crust. Spread with the remaining thawed Cool Whip topping, then sprinkle with reserved 1/2 cup crumb mixture. Chill for about 5 hours or until set.
Beat together the buttermilk, egg and sugar. Mix 3 cups flour together with the baking powder, soda and salt. Add about 2/3 of the flour mixture to the buttermilk and stir well. Gradually add the melted butter, incorporating it thoroughly into the mixture. Stir in the remaining flour mixture and the currants. A little more flour may be necessary to form a stiff dough. Turn the dough out on a lightly floured surface and knead for several minutes. Separate it into 3 equal parts. Shape each part into a thick circle about 4-5 inches across. Cut the circles into quarters with a sharp knife, and arrange the scones on a buttered cookie sheet (I use a baking stone). Bake in preheated 400 degree oven for 20-25 minutes or until lightly browned. (watch them so they don't dry out!). Serve warm, or cold if you can wait that long.
Preheat oven to 350°F. Grease 15 muffin or cupcake tins very well. If using the jumbo size tins, this makes 8. I use nonstick spray. Mix all dry ingredients well. Beat together, milk, sour cream, egg, softened butter and vanilla extract. Mix in dry ingredients. Ladle mixture into muffins tins. Fill about 2/3 full. You could probably try filling them higher to make a total of 12 muffins, but I like them smaller (lots of calories in these). Bake until lightly browned on the edges, about 20-25 minutes in my oven.
Preheat the oven to 220C/425F/Gas 7. Divide the packet of puff pastry into four and use one portion at a time (popping the rest back in the fridge). On a lightly floured work surface, roll each portion to a rectangle measuring about 31cm x 21cm. Spread the pastry with the marmite and then sprinkle with a quarter of the grated cheese. Fold the pastry over lengthways and press firmly together. Cut about eight 1cm wide strips then cut each strip in half (so the straws aren't too long) and twist. Arrange on baking sheets and chill for 10 minutes before cooking or freeze until ready to cook, then bake for 7-10 minutes, until golden brown and puffed up - the cheese will also have melted. Trim the ends of the straws and carefully stand in glasses for a spectacular way of serving the straws. Alternatively, freeze the uncooked straws in baking sheets lined with parchment and cook from frozen when your guests arrive - you may need to add a few minutes to the cooking time.
Trim the fat from the chicken and cut into 1 inch pieces. Boneless, skinless breasts also work very well. In a shallow bowl or large zip lock bag combine the chicken, yoghurt, half the ginger-garlic paste and 1 teaspoon salt. Marinate for several hours at least. (Note: I do this step first thing in the morning to allow it to marinate all day). Rinse and soak the rice for an hour. Drain and keep aside. Heat the ghee or olive oil in an electric skillet or large heavy bottomed frying pan that has a tight fitting lid. When the oil is hot but not quite smoking add the cumin seeds and allow to sizzle for 30 seconds. Add the chopped onion and saute for 5 minutes then lower the heat to medium and cook for 10-15 minutes more, stirring every couple of minutes until they are golden brown. Don't hurry or skip this step! When the onions are golden brown add the remaining ginger & garlic and saute for 3 minutes or so. Add the cinnamon, cloves, bay leaves, cardamom, raisins & cashews and cook for a minute. Add the cayenne powder & garam masala and stir for a few seconds. Add the pureed tomato & jalapeno and saute on high heat while stirring continuously for about 5 minutes until nearly all the liquid has evaporated and you are left with a thick paste (called masala). Add the chicken and marinade and fry on high heat for a few minutes. Lower the heat and saute about 10 minutes or until the chicken is about half cooked. (Note: if using chicken breasts only cook a few minutes). Add the rice and stir gently to coat well. Add the lemon juice, water and salt and bring to a boil. Cover tightly and cook at 350F in an electric skillet for 10 minutes until the rice is cooked and nearly all the liquid has evaporated. Stir gently once halfway through. If using the stove, cook in a shallow frying pan with a tight fitting lid on med-low heat. May add one or two tablespoons additional water if needed at the end. Reduce heat to warm and allow to finish cooking about 5 more minutes. Fluff gently. Garnish by sprinkling 1/2 tsp of garam masala and the chopped coriander (Cilantro) leaves. Serve with yoghurt or yoghurt raita.
Preheat oven to 425 degrees F. Roll out the pizza dough, making a very thin (1/4") crust. Place dough on aluminum foil, lightly sprayed with cooking spray, on a baking sheet. Drizzle dough with olive oil and balsamic vinegar. Spread a layer of goat cheese (1/8") on top of the dough. Sautee Onions, Mushrooms, and Rosemary in olive oil/cooking spray until browned. Put the onions, mushrooms, and rosemary on the pizza. Bake pizza for 8 minutes, or until crust has achieved desired brownness.
Preheat oven to 425 degrees F. PUMPKIN LAYER: In a large bowl, combine pumpkin and eggs. Add sugar, salt, and spices. Stir in milk and 1 cup of the coconut. Pour into pie shell. Bake for 15 minutes; then lower heat to 350 degrees. Continue baking for another 40-45 more minutes or until filling is set. Let the pie cool. HAUPIA LAYER: Prepare haupia pudding mix according to package directions. Cool slightly then pour over pumpkin layer. Chill until haupia is firm. Just before serving, spread whipped cream over pie. Sprinkle with the remaining 1/2 cup coconut.
In a small blender pulse the garlic, peppers, water and cider syrup until finely minced. Pour into a saucepan with the sugar, vinegar and salt. Bring to a simmer and cook 5 minutes. Meanwhile, whisk together Clear Jel and 1/4 cup water in a small bowl. Bring chili mixture to a boil and whisk in the Clear Jel. Stir constantly for one minute. Remove from heat. Fill jar(s) with mixture, leaving 1/2" headspace. Process for 15 minutes in a waterbath, or refrigerate up to 2 weeks.
Note: If you want to puree your own pumpkin, here are the instructions. To puree pumpkin, peel the pumpkin and cut into cubes approximately 2-inches in size. Boil the cubes in salted water until tender, 10-12 minutes. Drain the pumpkin and then puree it in a food processor. Allow it to cool completely. For the bread: First, you will want to preheat your oven to 350 degrees F. Butter a loaf pan. Heat a small heavy skillet, and add the cumin seeds allowing them to toast just until they are aromatic; do not allow them to brown or burn. Remove seeds from skillet and set aside. In the same skillet, heat 1 Tablespoon of butter and add the onion, curry powder, ground cumin, cayenne, and salt. Cook over medium-low heat stirring frequently until the onion is soft; approximately 5 minutes. Remove from heat and let cool; stir in reserved cumin seed. Sift the flour, cornmeal, baking powder, baking soda and sugar into a large bowl. Melt the remaining butter and set it aside. In a large bowl, whisk your puree of pumpkin, chile, eggs, buttermilk, onion mixture and melted butter; mix just until it is moistened-do not over-mix. Add flour mixture and stir just until mixed; do not over-mix. Fold in 1/2 cup of your Colby cheese, and then spoon the mixture into your loaf pan. Bake in your preheated oven for 35 minutes, then remove it from the oven, sprinkle the rest of your cheese over the top of the bread, and return it to the oven for approximately 5-8 minutes longer, until the cheese has melted, and the bread is baked through.
Preheat oven to 350 with racks in the upper and lower thirds. Combine butter and sugar and beat until light and fluffy. Add lime oil; beat to combine. Gently fold in lime zest, salt, flour and coconut. Blend well. Lightly flour hands and roll dough into small,about 1-inch, balls and place about 1 1/2" apart on an ungreased baking sheet. Bake until puffy (not browned)and bottoms are just golden, about 15 minute. Meanwhile, combine coating ingredients in a gallon size plastic bag. While cookies are still warm, toss them in the coating. Remove and transfer to wire rack to cool completely.
Preheat oven to 375 degrees Fahrenheit Juice and zest lemons then set aside in separate bowls In a large mixing bowl place butter and sugar together and let butter soften then cream both ingredients together until nice and smooth Add lemon juice and zest slowly to creamed mixture and stir until most of the liquid has been absorbed by the butter (there will be remaining juice not absorbed) Mix coconut in with creamed mixture until coconut is all mixed in with butter and sugar. Add dry ingredients slowly to the mixture and stir until all the liquid has been absorbed and cookie dough can be dropped by a spoon on a cookie sheet. Drop dough by teaspoonfuls 2 inches apart on cookie sheet lined with parchment paper. Bake for 8 to 10 minutes depending on doneness and then remove from oven and wait for 5 minutes before removing from cookie sheet to wire rack to cool completely.
Cook pasta according to package instructions. Meanwhile:. In a very small sauce pan melt butter over low heat. Add in garlic and onion, saute till soft. Pour in cream, bring to slow boil stirring continuously for 2 minutes. Reduce heat to low and add Parmesan, stir till melted inches. Add Nutmeg and bacon. Stir. Add Pasta to sauce toss till covered. Right before serving toss in basil and garnish with the diced roma tomatoes. WhaLaa, Delish! Add the remaining diced tomato to a nice green salad and enjoy.
Cook refrigerated bread stick dough according to package directions. Brush with melted butter and sprinkle with cinnamon-sugar mixture.
In a small saucepan, dissolve Splenda in water. Bring to a boil. Boil for 2 minutes or until slightly thickened. Place in sealed container and refrigerate until chilled. Use 3/4 oz for recipe and reserve rest for later use. In a tall glass filled with ice, add simple syrup, lemon juice and Gin. Stir well. Top with club soda. Add a lemon wedge for garnish if desired.
Mix oil, crushed garlic, onion, bay leaves, lemon juice and oregano together in a shallow dish or marinader. Add meat skewers and marinade for 2 hours up to overnight. Shred lettuce and cut up tomato into slices, put into serving bowls. Cook meat on a BBQ or grill pan for 4-5 minutes on each side until well cooked. To serve - Place the flat breads, lettuce, tomato, greek yoghurt and hommus and cooked skewers on the table for self serve.
preheat oven to 350F and grease baking sheets. Cream butter and sugar together until light; add sour cream, eggs and vanilla. Sift dry ingredients together and add gradually to first mixture. Drop from a spoon onto prepared sheet and bake until golden brown, about 12 minutes.
In a large bowl combine the meatball mixture, mix well. Shape into 1 1/2 inch balls. Place in a greased 15 x 10 baking pan, bake uncovered at 350 for 35-40 minutes or until no longer pink. Meanwhile in a large saucepan combine sauce ingredients. Bring to a boil, stirring often. Reduce heat; simmer uncovered for 10 minutes. Add meatballs, stir gently to coat.
Place green beans in microwave safe dish with the butter. Cover and cook on high for five minutes. Add vinegar and parmesan cheese. Cook on high five more minutes (covered). Stir to make sure the beans are well coated with the vinegar mixture. Serve and enjoy! These would work well with fresh green beans too. You would just need to adjust the cooking time. Ingredient amounts can be adjusted to suit your taste. I will sometimes increase the parmesan cheese and use 2 tablespoons of butter.
Cake: In a large mixing bowl, dump cake mix, jello, orange juice, oil, unbeaten eggs, and orange zest. Beat on low speed 1 minute, then beat on medium for 2 minutes. Pour 2/3's of the batter into a well greased and floured bundt pan. Spoon the chocolate mixture scattered over the top of the orange batter. Take a spatula to cut through and make the swirls. Bake in a preheated 325 degree oven for 1 hour. Chocolate Batter: In a small bowl, first add the 2 tablespoons warm water to the 1 Tbsp.sugar; then add that along with the 1/4 teaspoons baking soda to the 2oz. melted chocolate Stir to mix well. Add chocolate mixture to the remaining 1/3 orange cake batter and mix together with spoon until all is well blended. Follow directions above to add to the bundt pan and orange batter. Orange Glaze: Whisk the powdered sugar, orange juice, and fresh zest together in a small bowl. Set aside and wait for cake to bake. * When cake is done, be sure to cool on a wire rack about 8-10 minutes before turning cake out of the pan into your cake plate. Right away, prick the cake on the top and all around the side with a toothpick or a fork. Slowly, pour the yummy orange glaze over the cake. Do not cut the cake until it is completely cooled. It is really best if you can wait until the next day to cut it. But who can do that? It's the same thing as when you make a cheesecake -- that first taste is so much better when you wait a day!
Line a quiche dish with puff pastry and spread the pesto on the base of the pastry. Chop all the vegetables, apart from the tomatoes, and saute in olive oil for 10 minutes. Pour the veg mix into the quiche dish on the puff pastry. In a separate bowl, whisk the eggs with the milk and season with salt and pepper and parsely. Pour this mixture on top of the veg mix and place the halved cherry tomatoes on top. Bake in a pre-heated oven at 180 degrees for approx 25 mins or until a knife inserted into the egg comes out clean. Delicious served at room temperature with a side salad.
Put Bok Choy and pheasant in a large sauce pan and add enough water to cover. Add all remaining ingredients and bring to a boil. Cover and simmer forty minutes or until tender.
1. Boil the potatoes in salted water for 15 minutes or until tender. 2. Mix the cinnamon and cumin and sprinkle all over the chicken. Heat 1 tbsp of olive oil in a large frying pan, then brown the chicken for 3 minutes on each side until golden. Lift the chicken out of the pan. Add the onion and garlic and cook for 5 minutes until softened. Add the chicken stock, honey, lemon juice and olives. Return the chicken to the pan, then simmer for 10 minutes until the sauce is syrupy and the chicken is cooked through completely. Mash the potatoes with 1 tbsp olive oil and season. Thickly slice each chicken breast and stir the coriander through the sauce. Serve the chicken and sauce over the mash.
1. In large saucepot, combine tomatoes, wine or clam juice, parsley, oil, garlic, salt, basil, and pepper. Bring to a boil over medium heat. Reduce heat to low; simmer, uncovered, 20 minutes, stirring occasionally. Add fish; cook 5 minutes. Add shrimp and scallops; cook 2 to 3 minutes or until shrimp turn pink and scallops are opaque. Stir in olives. 2. To serve, place linguine in large bowl. Spoon sauce over linguine; sprinkle with Parmesan cheese. Garnish with parsley sprigs.
Set oven to 325 degrees. Grease two 8x4-in loaf pans, or use mini loaf pans if desired. In a med bowl, combine all filling ingredients until smooth; set aside. In another bowl, sift 1-2/3 cup flour, baking soda, salt, cinnamon, cloves, ginger and nutmeg; set aside. In a large mixing bowl, combine the pumpkin puree, oil, 2 eggs and 1-1/2 cups sugar, beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in nuts, if using. Pour half of the pumpkin bread batter evenly into prepared loaf pans. Spoon cream cheese mixture on top of batter, and then pour on the remaining pumpkin batter. Bake for 60-70 mins (if using the 8x4 pans), bake for a shorter time for mini loaf pans. Cool in pans for 10-15 minutes. Remove to a rack to cool completely. Store loaf bread in fridge, wrapped tightly.
Cut chicken into bite size pieces. Saute in a bit of cooking spray. Heat broth, pasta, herbs, carrots, celery, and salt and pepper together. Add chicken. Simmer until noodles are tender. Season to taste.
Soak your Mung beans overnight in 2 1/2 cups of water, rinse the beans twice before adding to the Gumbo. Heat the oil in a heavy skillet and stir in the flour, stirring constantly over medium heat until the roux is a dark reddish brown. Don't let it burn, be patient and keep stirring may take 10 minutes. When the roux has that rich brown color stir in the chicken stock, use a whip and keep stirring until you have a nice textured sauce. Add the Sage, garlic,& chili. Pour the sauce into your crock Pot. Add all the remaining ingredients including the uncooked, well rinsed mung beans, stir to mix the ingredients well. Turn the crockpot to low, cover with the lid and 6 hours later it is ready. Serve with white or Brown rice.
Heat oven to 400AA°F. In large bowl, stir Bisquick mix, milk and olives until soft dough forms. In 12-inch skillet, cook beef, onion and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomatoes, corn and chili powder. Heat to boiling. Pour in ungreased 11x7-inch (2-quart) glass baking dish. Drop biscuit dough by tablespoonfuls over mixture. Bake 20 minutes. Sprinkle cheese over biscuits; bake 5 to 10 minutes longer or until biscuits are lightly browned and cheese is melted.
In a jar with a tight-fitting lid, combine the first nine ingredients; shake well. Cover and refrigerate for at least 8 hours. Divide the salad greens, tomatoes and mushrooms among eight salad plates. Shake dressing; drizzle over salads.
Heat olive oil in a large skillet. Add garlic and saute for 2-3 minutes until brown over medium-high heat. Add mushrooms and saute for 8-10 minutes until thoroughly cooked. Remove from heat and add sauteed mushrooms to a small mixing bowl of prepared pesto. Toss until mushrooms are evenly coated. Slice whole wheat baguette in half length-wise and then cut into small 1/2 inch slices. Toast until golden brown and then top with mushrooms and Parmesan. Enjoy!
Whisk mustard and sugar together until smooth. Whisk in water and oil. Let stand 8 hours before serving. Refrigerate leftovers.
Cook pasta according to package directions minus one minute. Drain. Heat a large skillet to medium-high heat with olive oil. Add onion. Cook for about 2 minutes until soft. Add chicken. Saute until cooked through. Add garlic. Mix together milk and flour in a separate bowl, dissolving the flour well. Add to chicken & onion mixture. Season with salt and pepper. Bring to a boil. Add nutmeg and mustard. Mix well and cook for an additional 5-7 minutes until sauce has thickened. Lower heat to low. Add cheese, pine nuts, and pasta to the mixture. Stir well. Remove from heat and add basil. Check for seasoning before serving.
Wash beans. Put into a saucepan and add 5 cups water. Soak overnight. Set saucepan over high heat and bring water to the boiling point quickly. Reduce heat and cook over low heat about 1 hour. Add seasonings and continue to cook over very low heat for another hour, or until mixture thickens and beans are tender. If it doesn't thicken enough, remove the cover, turn heat on high and stir and cook for about 10 minutes. Add 1/2 cup water if the beans are too thick.
Combine the broth, soy sauce, sesame oil, marmalade in a bowl. In a small bowl combine cornstarch with a little bit of water. Cut meat across the grain 1/8 inch thick-ya know, thin strips. Heat oil in wok over high heat-when hot add onion-stir fry and add meat-stir fry add remaining veg-stir fry. Add the marmalade mixture, stir, then the cornstarch mixture and cook quickly until thickened. Serve over rice. This can be done with Buffalo, elk or moose.