HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE: If not using coconut flour then you can probably use 1/2 cup of OJ. Coconut flour requires more liquid. Preheat oven to 400 degrees F. Line muffin tins with paper cups. - I love the new parchment ones they have in grocery stores now. In a bowl, stir together cranberries & regular sugar. In a large bowl sift together flours, oat bran, coconut flakes, baking powder, salt and brown sugar. Whisk eggs, OJ, and melted butter and then add to dry ingredients all at once and stir until moistened. Fold in sugared cranberries. Scoop into prepared muffins liners evenly . Sprinkle desired amount of Turbinado sugar on top of each. Bake at 400F for 20 minutes or until lightly brown and toothpick comes out cleanly.
In a pot heat olive oil and add the carrots. Saute carrots for about 6 min on a med-high heat. Then add the onions and saute until the onions are slightly soft. In sequence add in the remaining ingrediants to the pot and bring to a boil, then lower to a low heat and simmer until carrots are tender. Sever with a side of pasta or over rice.
Combine all ingredients and mix well. For dressing, combine 1/4 cup mix with 1/2 cup water. Blend into 3/4 cup mayonnaise. Shake well before serving.
To make tofu: Preheat oven to 350 degrees. Coat baking sheet with cooking spray. Toss tofu with sesame seeds and oil in a large bowl until well coated. Spread cubes in a single layer on prepared baking sheet and bake for 30 to 35 minutes, until browned. Turn occasionally and let cool when done. To make salad: Combine kimchee, peanuts, sesame oil in a large bowl. Add coleslaw mix, snow peas, carrots, onions, and baked tofu and mix well. Serve immediately or store up to two days in refrigerator.
Cream margarine and sugar well. Mix in sour cream, baking soda, and. eggs one at a time. Set aside. Sift together baking powder and flour,. and add to other mixture. Set aside. In a small bowl combine Topping ingredients. Fold 3/4 of the Topping mixture into cake batter, mixing well. Spoon cake batter into a 9x13" greased and floured pan. Sprinkle the remainder of the topping on top of the cake. Bake at 350, for 55 minutes.
Clean, skin, wash and cut chicken into medium sized pieces. Heat up oil in a pan. Mix in whole garam masala and bay leaves. Stir fry until cardamoms starts to crackle. Mix in cut onions and stir fry until translucent and soft. Make sure to stir continuously. Mix in cut ginger, garlic paste, turmeric powder, coriander powder and cut green chillies. Stir fry for a minute. Mix in chicken pieces and beaten yogurt and stir fry on a high flame heat up for 7-8 minutes. Mix in kasoori methi, garam masala powder, cut fresh coriander, salt and three fourths cup of water. Cover the pot and stir fry on a low heat up for ten minutes. Serve hot.
Preheat oven to 375 degrees. Line cookie sheet with parchment paper. Beat almond paste, sugar and butter until well combined. Add 1 egg, vanilla and almond liqueur. Beat until fluffy. Sift flour, cocoa, baking powder and cinnamon into almond mixture. Mix until dough comes together. Divide dough into 6 equal portions and roll into 3/4 inch thick logs, about 7 inches long. Transfer logs to cookie sheet and slightly flatten. Beat egg with 1 Tbsp water. Brush logs with egg wash and sprinkle with sugar of choice. Bake for 15-18 minutes. Place cookie sheet on wire rack to cool. Cut cookies into 1 inch wide diagonal slices while slightly warm. Keep in an airtight container for 3-5 days or freeze up to 3 months.
Butter a 10 inch Bundt or tube pan. Sprinkle yeast over 1/4 cup warm water in a small bowl and let stand 1 minute (or until creamy) then stir until dissolved. In a large mixing bowl beat the eggs and zest until blended. Beat in flour, 3 tablespoons sugar and salt. Add yeast and butter and beat until well blended. Scrape dough into the buttered pan and cover with plastic wrap. Let stand in a warm place for 1 hour (dough should double in size). Preheat oven to 400 degrees F. Bake cake for 30 minutes or until golden (a cake tester [whatever that is] should come out clean when inserted in the center). So like I said, until golden. Invert cake on a wire rack and let cool 10 minutes. Set the pan aside. For the syrup: Combine 2 cups sugar and 2 cups water in a medium saucepan and bring to a boil, stirring until sugar is dissolved. Stir in the rum. Remove from heat and set aside 1/4 cup of the syrup. Return the cake (should still be hot) to pan and poke holes all over the surface with a skewer. Spoon the hot syrup over the cake. Before serving, invert cake onto a serving plate, drizzle with reserved syrup and serve with whipped cream.
Place pastry on flat tray and bake for 15 minutes at 350. To make cream (filling), mix egg yolks with flour and some cold milk. Boil milk with vanilla extract, sugar and orange zest. pour milk slowly to egg mixture, constantly mixing. Simmer on very low heat for 10 minutes constantly mixing. Remove from heat and add dissolved gelatin in some cold water. Mix well. Let the filling cool off. Mix vanilla sugar with some cream and add to filling while still warm. Spread filling over baked pastry, top with whipped cream and cover with second baked pastry sheet. Place into refrigerator and cut vanilla slices just before serving. Sprinkle with powdered sugar and serve with fresh fruit in season.
In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese. Transfer to two greased 8-in. square baking dishes. Top with Tater Tots; sprinkle with remaining cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until heated through. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Cover and bake at 350° for 1-1/2 to 1-3/4 hours or until heated through. Yield: 2 casseroles (6 servings each).
Pulse the flour, cornmeal, and salt together in a food processor; add the cold butter and pulse until the pieces are about the size of small peas. Sprinkle the mixture with the ice water and pulse until the pastry is evenly moistened, careful not to over-mix. Transfer pastry to a lightly-floured board and gently pat it into a disk; wrap with plastic wrap and refrigerate for 30 minutes before using. To use, transfer chilled pastry to a lightly-floured board and gently roll out to create either one 10-inch tart shell or six individual potpie crusts. The pastry can be refrigerated overnight or frozen for 1 month, and recipe can be easily doubled.
Preheat broiler rack so that top of 1-1/2 quart baking dish will be 4 inches from heat source. Preheat broiler. Cook pasta according to package directions; drain. In same pot, heat Alfredo sauce over medium heat; stir in 1-3/4 cups cheese and Worcestershire sauce until smooth. Stir in pasta. Transfer to baking dish; sprinkle with remaining cheese. Broil 1-2 minutes or until cheese is melted and edges are lightly browned.
Bring large pot of salted water to boil, and cook pasta al dente, according to package directions. Reserve 1 cup pasta water when draining pasta. While pasta cooks, heat 1 TB olive oil in a large non-stick skillet over medium-high heat. Saute onion, pepper, and celery until softened. Add garlic, asparagus, and shrimp, and continue cooking until shrimp are pink, about 3-4 minutes. Reduce heat to low. Add drained pasta, 1/2 cup of pasta cooking water, 2 TB butter, and 1/4 cup parmesan. Cook and stir over low heat until sauce thickens. Serve in pasta bowls.
Combine the prepared vegetables in a large bowl and toss with oil. Spread onto a large non-stick rimmed baking sheet. Use parchment paper if you like, but I didn't find it necessary. Roast at 375 degrees for 45 to 60 minutes, stirring once or twice, until browned and tender. Combine the vinegars and remaining ingredients in a small bowl and toss with the hot, cooked vegetables. Sprinkle with parsley.
In a medium saucepan melt butter, stir in flour and spices until mixture is thick creamy paste. Slowly stir in milk being careful to constantly stir to prevent lumping. Add cheese. Add tuna after cheese has melted into mixture. Simmer over low heat for ten minutes. Toast bread, then pour over layer of creamed tuna -- Enjoy.
Preheat oven to 350. Line a med. cookie sheet with foil, then spray the foil with cooking spray. Lay the crackers flat on the foil, covering it as completely as you can. You may substitute with Keebler crackers, or even soda crackers. It doesn't matter if they fit tightly together. Sprinkle the slivered almonds over top. Melt the butter in a saucepan, then add the brown sugar. Bring to a boil, the cook over med. heat for 5 min's. Remove from heat, add 1 teaspoons vanilla, then pour the mixture over the crackers in the pan. Bake at 350 for 5 min's. Remove from oven and sprinkle with choc. chips. This is optional, as the bars are delicious without the chocolate. Cool, and slice.
Place chicken, onion, water and salt in a saucepan and bring to a boil; reduce heat and simmer for approx 20 minutes, or until meat is tender. Remove chicken from pot and allow to cool, then remove the meat from the bones. Cut the meat into long thin slivers, and discard bones. Place chicken back in the pot along with the shrimp and mushrooms; bring to a boil and simmer gently, for about 5 minutes. Add the noodles and the soy sauce and cook 5 minutes more. Meanwhile, heat the oil in a small skillet and cook green onions, garlic, and ground coriander for approx 3-4 minutes; add to soup just prior to serving, mixing well.
In a large skillet, over medium heat, combine oil, mushrooms, onion and garlic. Season with salt and pepper. Stir frequently, until mushrooms have released their liquid and most of that liquid is evaporated. Add the wine, the thyme, the basil, the spinach and the lemon rind. Saute until the liquid is evaporated. Transfer to a bowl and allow to cool. Stir in cheese, 4 tablespoons of the breadcrumbs. Preheat oven to 350°F. Line a cookie sheet with buttered parchment paper. Lay out one sheet of phyllo, brush with melted butter, top with another sheet of phyllo and brush again with butter. Repeat (using in total four sheet of dough). Sprinkle breadcrumbs over the phyllo dough. Lay out mushroom mixture over one end of Phyllo dough. Carefully roll into a strudel, tucking in the ends. Brush the strudel with butter. Bake until golden and crisp--about 30 minutes.
Toast coconut until lightly browned in a 350 degree oven. Melt chips in microwave for 1 minute. Stir, and continue melting and stirring until chips are thoroughly melted and smooth. Stir in cranberries and coconut until well dispersed. Drop by tablespoonfuls onto wax paper. Let cool and store in refrigerator.
Cook orzo according to package directions. Heat skillet over medium heat. Spray with non stick cooking spray. Add Earth Balance margarine and garlic and cook until fragrant. Add chopped roasted red peppers and spices to taste. Reduce heat to low, add chopped asparagus and stir to coat. Drain orzo, reserving about 1 cup of the pasta cooking liquid. Add orzo to skillet, and gently mix, adding pasta water as needed.
Mix everything together. Apply on to your dry hair and leave it on for 30 minutes. Wash out with a mild baby shampoo.
In a mixing bowl, combine oats, flour, brown sugar, and ginger. Stir in melted butter and mix until mixture is crumbly. Stir in almonds and mix well to combine. Preheat oven to 350°F. In another larger bowl, combine quartered strawberries and sugar, mix well to coat. Spoon strawberry mixture into a 13" x 9" oven-proof casserole dish or pan. Sprinkle crumb topping over strawberries. Bake in preheated 350 F oven for 25 minutes or until juices are thick and bubbly and topping is golden brown. Serve warm with ice cream.
Cut the cheese into 1cm cubes and chop finely in your food processor. Add walnuts, garlic, salt and basil and chop until you have a rough paste. Slowly add olive oil to the running food processor until the paste starts to form a ball. Add yogurt to the food processor and pulse until thoroughly mixed. Transfer the sauce to a bowl, cover tightly and refrigerate for one hour to allow the flavours to mingle.
Preheat oven to 350°F; butter a large casserole dish with 1 1/2 Tbsp of butter. If you use a casserole dish that is about 9x13, you'll have more surface area, more of the potatoes will brown, and the cooking time will be faster. Layer the bottom of the casserole dish with 1/3 of the potato slices. Sprinkle with salt and pepper. Layer on 1/2 of the sliced onions and 1/2 cup of the Gruyere cheese. Layer on 1/2 of the bacon, 1/2 of the parsley and chives. Sprinkle with a little Parmesan. Repeat by layering on 1/3 of the potato slices, sprinkle again with salt and pepper. Layer on the remaining sliced onions, 1/2 cup of the Gruyere cheese, the remaining bacon, parsley and chives. Sprinkle with a little Parmesan. Top the casserole with the remaining potato slices. Add the half and half. Dot the potatoes with the remaining 1 1/2 Tbsp of butter. Cover the casserole with aluminum foil and bake in the oven for one hour. After an hour, remove from the oven, remove the foil, sprinkle on the remaining cheese. Return to the oven for an additional 30-40 minutes. When done, the potatoes should be tender, but not mushy, and the liquid should be mostly absorbed. Note: For a faster cooking time, you can parboil the sliced potatoes for 8 minutes first, patting them dry, before layering them in the casserole pan. In this case the total oven cooking time is about 35-45 minutes.
In a mixing bowl, combine all the ingredients and mix well. Pour into muffin cups, until half full. Steam in a large pan with a cover; the water should be 2 inches deep. Cook for 30 minutes or until a toothpick inserted comes out clean. Add more water if needed until cooking is done. Remove from the muffin pans and serve with freshly grated coconut.
Using a fork or your fingers, shred the chicken meat, discarding the skin and bones. In a medium bowl, combine the meat, chipotle, lime juice, 1/4 teaspoon of the salt, the onion, tomatoes, and cilantro; set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, pepper, and the remaining salt. Stir in the eggs and ricotta until no lumps remain. Fold in the corn. Heat the oil in a large nonstick skillet over medium heat. For each corn cake, spoon about 1/4 cup of the batter onto the skillet and cook until golden brown and set on one side, 2 to 3 minutes. Using a spatula, flip the cakes and cook 1 minute more. Divide the cakes among individual plates and top with the chicken mixture. Serve with sour cream, if desired.
In a 2 quart heatproof pitcher, pour two cups of boiling water over the tea bags. Steep them for 6 minutes and then remove the tea bags. Stir the honey and lemon juice into the hot tea and then add 2 cups cold water. Chill and serve over ice with or without a lemon slice garnish. Chill out and enjoy !
Mix together Salt, Cumin, and Oregano. Set aside. Blend together Jalapenos and Green Sauce. Set aside. Gray pork in frying pan. Set aside. Combine Chicken Broth, Half the Water, Onion and Garlic in Cooking Pot. Heat until Onion is translucent. Add Blended Jalapenos, Pork and 1-1/2 Tbsp of Cumin mixture to pot. Continue cooking over medium heat. After one hour, add 1/3 can green chilis (blended), 1 Tbsp Green Tabasco Sauce and another 1-1/2 Tbsp of Cumin mixture. After 2-1/2 hours, add remaining green chilis, Green Tabasco Sauce and Cumin mixture. Salt, thicken or thin sauce to suit.
Please dear, to prevent spattering the hob which you might not clean properly afterwards, use my large soup pot. Put it on the wok gas plate and heat it up. Do not walk away, as I don't know what happens to stainless steel which gets red-hot. The "potjiekos mixture" or mixed vegetable pillow pack usually consists of baby carrots, chunks of butternut and sweet potato, a few baby potatoes, and some type of marrow (zucchini or squash). Clean the onion and chop roughly (on a wooden plank, please). Now find the tin with the stock powder. You can also use chicken or beef stock, whichever you can actually find, although they are all to your right in the grocery cupboard. Heat a film of canola oil in the hot pot. Do keep in mind that oil heated to a certain degree can catch alight. Should that happen, put the lid on the pot and turn off the gas flame. Okay, let's assume you did not wander away. Chuck the chicken pieces into the film of oil. Use a wooden spoon with a long handle for this via dolorosa, and let them fry on both sides if you can manage that. Add some Aromat -- seasoned salt. Add the potatoes and sort of push them in among the sizzling chicken pieces. Add the chopped onion plus ALL the veggies. Please read list of ingredients again. Add the sugar, salt and seasonings. The amounts are guesswork, but keep more or less to what I put down above, unless you taste it all and want more of something. The herbs and garlic -- over to you. You can either actually get up and go find some fresh herbs at the supermarket, ditto garlic, or use dried from the spice drawer. I know the bottles look small, but you only need about 2 teaspoons per herb for this pot. When everything is cooking nicely, turn it over once or twice with one of my long-handled wooden spoons. Now TURN DOWN the heat completely; you are using a HOT gas plate. You easily let things burn, remember. Put ON the lid. You may now leave it for 10 minutes. Just do not go to your computer and forget the food. Come back, check the liquid -- there should be enough not to cook away. My 2 cups as mentioned are usually quite adequate. Pull the pot, large as it is, towards a smaller gas flame. Remember to turn OFF the wok flame! Turn flame to low, after checking that everything is simmering. Put on the lid. Leave for 20 minutes. Test the potato halves and the carrots from the "potjiekos pack" with a fork. If it's soft, the food is done. If there is enough sauce you can always, farm-style, put some bread in your plate and ladle sauce over the bread. Darling, I do hope you can follow this and that you actually get to eat dinner without burning it or finding it tastes awful. Good luck.
Preheat oven to 425 degrees. Thaw potatoes between layers of paper towels to remove excess moisture. Press into bottom and up sides of an ungreased 9-inch pie plate; drizzle with butter. Bake for 25 minutes until lightly browned; cool on wire rack for 10 minutes. Combine ham, cheese and red and green peppers; spoon into potato shell. Combine eggs, milk, salt and pepper, stirring well. Pour over ham mixture. Bake at 350 degrees for 25 to 30 minutes or until set. Let stand for 10 minutes before serving.
In a heavy skillet, heat the oil. Add the garlic and anchovies; saute over low heat for 3 to 4 minutes; be careful not to burn the garlic. Add the nuts, raisins, pesto and pepper. Simmer on low heat for 4 to 5 minutes, cover and remove from the heat. Cook the pasta according to package directions. Transfer the pasta into a warm serving bowl. Starting with 1/2 cup foriana mixture, toss into pasta. Add more to your taste. Serve with grated parmesan cheese. This sauce will dress 2 pounds or more of pasta, depending on taste.
Preheat the oven to 325 degrees F. Butter a 6-cup loaf pan and line it with waxed or parchment paper. Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix together the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all of the ingredients. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn out onto the rack, peel off the paper, and let cool.
rinse and dry brisket with paper towels. Brown brisket in pressure cooker fat side down. Add onion, garlic, celery, water and spices. Set cooker to 75 minutes on High pressure and secure lid. Let cool down on it's own. While meat is cooling down in the pressure cooker steam cabbage wedges, red new potatoes and chunked carrots until fork tender. Use the veggies you like. Some add parsnips but we are purists. Place meat on a large platter surrounded by veggies. Serve with mustard and soft butter for the veggies.
Place the orange peel, currants, raisins, cherries and chopped candied pineapple in a large bowl. Pour the orange juice over the fruit and let sit for 24 hours, mixing/tossing a couple times during the 24 hours period. Line bottom of one 9 x 5-inch AND two 3 x 8-inch loaf pans with parchment paper or two sheets of wax paper. Set oven to 275 degrees. Place a pan of cold water directly onto the bottom of your oven. In a large bowl cream butter with confectioners sugar until very smooth. Add in the egg yolks and almond or vanilla extract; beat until combined. Stir in the soaked fruit and the juice along with nuts. Using a wooden spoon stir in the flour. In a clean dry bowl beat the egg whites until firm peaks form; fold into the batter. Fill the large pan and the two smaller pans about two-thirds full. Bake for 2 to 2-1/2 hours or until golden brown, the smaller pans will take less time to bake (or until a toothpick comes out clean when inserted in the middle). Let cool in pans on a rack. Remove cakes from pan; peel of parchment.
In a oven-proof 10-inch skillet (or a large skillet) melt butter and saute the onions, zucchini and tomatoes for 2-3 minutes (this can be done hours in advance). In a large bowl, whisk eggs with half and half cream, basil and Romano or Parmesan cheese. Add in sauteed zucchini mixture, pasta, seasoning salt (or regular salt) and pepper; mix well to combine. Heat oil in the frypan. Add in the egg/pasta mixture; tossing with a spatula or metal tongs for 3 minutes on top of stove. At this point you can sprinkle Parmesan, grated cheddar or mozzarella cheese ON TOP of the frittata before baking if desired, but it is optional. Set oven to 400°F and transfer the frypan to the oven. Bake for about 15-20 minutes, or until eggs are set and puffed (try not to over bake, or you frittata will be dry). Remove from oven and allow frittata to set for about 1 minute, then unmold onto serving platter. Cut into wedges and serve.
Cook beef and garlic powder in skillet, stirring until crumbled and no longer pink. Remove from heat; drain. Stir in shredded cheese and onion; set aside. Heat chicken soup, milk and Velveeta cheese in saucepan over medium heat; stir until melted. Stir in dip mix, chilies and pimiento. Fill a skillet to about 1 inch with water. Heat over medium-high heat until very hot. Dip tortillas, 1 at a time, into hot water using tongs. Soak for 2 to 3 seconds. Drain and spoon about 1/3 cup meat mixture onto each tortilla; roll up tightly and place in a lightly greased 13x9-inch baking dish. Top with cheese sauce. Bake, covered at 350°F for 30 minutes. Uncover and bake an additional 10 minutes.
In a large stockpot cook the sausage, yellow bell pepper, orange bell pepper, garlic, onion, and celery. Cook until sausage is no longer pink. Drain into a large colander to drain grease. To the large saucepot, add the mushrooms, tomato sauce, tomatoes, tomato paste, bouillon cubes, bay leaves, thyme, oregano, basil, crushed red pepper, black pepper, sugar, and beef broth and stir well. Pour the meat mixture into the pot. Bring to a boil, reduce heat and cover. Simmer for 2 hours. Salt and pepper to taste to pull flavors together toward end of cooking time. Serve with Spaghetti or favorite pasta.
In a food processor, finely chop all ingredients except the oil. Incorporate the oil in the whole of the food processor while it's on until you have a creamy consistancy and lightly grainy. Add salt to taste.