HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large mixing bow, sift together the dry ingredients. In a medium bowl combine the melted butter, ricotta cheese, milk, egg yolk, and lemon zest. Mix well. Make a well in the dry ingredients and add the milk mixture, stirring until the dry ingredients are just moistened. In a small, dry clean bowl beat the egg white until soft peaks form. Gently fold the egg white into the batter. Add the berries, being, being careful not to overmix. Cook according to the hotcake technique below. Hotcake Technique: Grease a seasoned pancake griddle, if necessary, and place over moderate heat. The griddle is hot enough when a few drops of water dance on the surface. Using a scant 1/4 cup of batter for each hotcake (unless otherwise instructed), pour the batter onto the hot griddle. Cook the hotcakes on the first side until they are puffed and full of bubbles, looking dry at the edges, then turn and cook for one minute or until cooked through. Serving Suggestion: Dust with powdered sugar, garnish with sliced strawberries, and serve with Pistachio Praline Butter.
I recommend baked chicken for the salad. Heat oven to 350 degrees - sprinkle chicken with salt and pepper, then after it's cooled a bit, chop chicken and sprinkle with olive oil (if I have chicken with skin, I skip the oil). Bake until done then after it's cooled a bit, chop chicken. After you have cooked the chicken, combine the first 5 ingredients; stir well. Cover and chill. Add mayonnaise, grapes, oranges, and almonds to chicken mixture; toss well. Serve on lettuce. Garnish with additional orange slices and grape clusters, if desired. Yield: 6 servings.
Melt butter in the top of a double boiler. Add cheese. As it begins to melt, add ale slowly, stirring constantly. Add beaten egg along with salt, mustard and tabasco. Stir until all cheese is melted and mixture is smooth. Lower heat, and keep warm. Poach remaining eggs. Lightly fry bacon. Toast muffins and spread with a thin coating of Dijon mustard. Place muffins on a serving plate. Top with some of the cheese mixture. Place a slice of bacon and a poached egg on each muffin half, and top with remaining cheese.
Make three little balls from frozen bread dough that has thawed. Put in each muffin tin. Brush with melted margarine. Continue until bread dough is used up. Let rise until double in size. Bake in 350 degree oven for 15 minutes.
Heat some olive oil in a pan, cook lamb until browned all over, drain. In a large saucepan or casserole dish (depending on whether you want to cook on the stove or in the oven.)Add some more olive oil, cook onion and garlic until onion softens, add cinnamon, cumin and coriander, stir until fragrant. Add wine, bring to the boil, reduce heat and simmer uncovered until liquid has reduced by about half (it doesn't have to be precise). Add chicken stock and honey, bring to the boil, and reduce heat again. Return lamb to the pan and either cook covered in a moderate slow oven (170c) for about 1hr 30 minutes or on a low heat on the stove for the same time. Uncover dish and add the kumara, cook covered again for a further 50Min's to 1 hr until lamb is falling of the bone. Remove lamb and kumara from dish cover with foil to keep warm. Strain liquid into another pan, mix a little water with the cornflour, bring the sauce to a boil over a high heat add cornflour and stir until mixture thickens. To Serve: I served mine over spiced couscous topped with kumara and lamb and then poured the sauce over.
Remove butter from refrigerator 30 minutes before using. Beat butter until very soft and aerated. Combine all remaining ingredients (except the butter) in food processor and process until well pureed. Add Puree to butter and combine well. Either on baking paper or cling film, roll butter into a log about 4-5cm in diameter, twist the ends to seal, if using baking paper I use rubber bands to make sure butter holds shape. Place in freezer until set, remove cut into slices and place on top of meat, either leave it like this, as the heat from the meat will melt it. I like to place my meat under the grill and melt butter over until slightly coloured. Remember. If your not going to be using the butter all at once you will want to make a few logs so you can freeze separately and take out as needed. Remove from freezer a couple of hours before needed and transfer to fridge. That way the butter will readily melt under the grill. For the Ostrich. Season steaks lightly with salt and pepper. Add steaks to a hot pan and sear each side. Either finish cooking in pan or under grill 4-5 minutes a side for medium rare/ medium or until cooked as desired. Note: Ostrich meat should not be overcooked as it is very lean meat and will become quite tough. Remove from oven or pan and allow to rest 5 minutes. Slice steaks into about 5-6 slices each steak place in oven proof pan, place a slice of butter on top and grill about 4 inches from heat until butter has melted. To serve arrange ostrich on plate pour butter over. I served this dish with fresh vegetables with hollandaise sauce and individual baked potato dauphinoise.
Score top of meat with three lengthwise and 5 cross wise cuts, making each cut about 1/2 inches deep. Place in baking pan, scored side up. If making kabobs, cut into 1 to 1/2 inches cubes and place in a large plastic bag. In food processor, finely chop parley and transfer to a bowl. Chop garlic, add bell pepper and onion and process until finely chopped. Add to parsley with all remaining ingredients. Mix together well and pour over meat. Cover/seal and refrigerate for at least 2 hours or until next day. (Up to 8 hours for cubes). Set up grill for indirect heat for steak, direct heat for kabobs. Drain meat, reserving marinade. Place on grill, scored side down, over drip pan. Cook one side for about 40 min., turn over and cook about 30 minutes longer or until meat thermometer reads 150 deg. (For kabobs, thread meat onto skewers. Will take about 15-20 minute total cooking time). Baste frequently with marinade. Let meat rest for 10 minute Heat remaining marinade in saucepan until it comes to a simmer, let simmer for three or four minutes. Slice pork thinly, serve with sauce.
Place all ingredients into the pan of your bread machine. Program the machine for Manual or Dough. Adjust the dough consistency as necessary with additional flour or water; the finished dough should be soft and supple. Allow the machine to complete its cycle. Transfer the dough to a lightly floured surface and divide it into 12 pieces. Shape each piece into a ball. Place 1 inches apart on greased baking sheets. Cover; let rise until doubled, about 1 hour. Bake rolls in a preheated 375°F for 15 to 20 min, or until golden brown. Remove from pans to wire racks. Brush with melted butter. Serve warm. Note: You can substitute white whole wheat flour for the all-purpose flour and canola oil for the shortening in this recipe.
Heat olive oil in a saucepan over medium-high. Add onion and cook until tender. Add rice and stir to coat in oil and cook about one minute. Add broth and tomato sauce, bring to a boil, then cover and reduce heat to low for 5-10 minutes. While rice is cooking, combine soups, Rotel, Velveeta and cumin in a large microwave-safe bowl. Microwave on High for 2 minutes. Add chicken and continue heating in the microwave until Velveeta is melted and mixture is hot. Serve chicken over rice, topped with crushed Doritoes. Yum!
Gently boil potatoes until a skewer will penetrate to the centre. Turn off heat, pour off water and fill the pot with cold water. Leave until potatoes are quite cold. Lift from water and peel off outer skin of potatoes. Chop potatoes into even sized cubes and place into a bowl with onion, parsley and cilantro. In small bowl mix together the mustard and mayonnaise. Add to potatoes with chopped eggs, and desired amount of salt and pepper. Mix gently to combine. Refrigerate until ready to serve.
Cake: Grease bottom, sides and center tube of a 9 or 10-inch fixed bottom tube pan with at least 3 3/4-inch high sides. Line bottom of pan with waxed paper or parchment; grease the paper. Preheat oven to 325°. Sift the flour, baking powder, baking soda and salt into a medium bowel; set aside. In a large bowl, beat eggs and sugar with an electric mixer on medium speed until thickened and lightened to a cream color, about 2 minutes. On low speed, beat in 1 cup oil, lemon juice, lemon zest and vanilla until blended. Blend in flour mixture; when incorporated, mix in sour cream until no white streaks remain. Pour batter into prepared pan. Bake on center oven rack until top feels firm and toothpick comes out clean. about 65 minutes. Let cake rest in pan for 15 minutes, then run knife around edge of cake and tube in center. Invert cake onto wire rack. Leave cake bottom side up to cool. Frosting: In a large bowl, use an electric mixer on low speed to beat butter, cream cheese, lemon juice, zest and vanilla until smooth. Beat in sugar until frosting is smooth and fluffy, about 2 minutes. Frost cake: Cake can be covered and stored in refrigerator for up to 3 days. Serve cold or at room temperature.
Mix all together in a coffee cup until dissolved. Gargle and repeat! Make a new batch for each use and use every hour or so for about two days if you have strep or until you feel better if you just have a plain old sore throat. Feel better!
Cover saffron with 3 tablespoons of water in a small bowl and set aside. Sprinkle eggplant chunks with salt and allow to sit in a colander for 30 minutes. Rinse and drain the eggplant. Heat the olive oil in a wide, heavy pan. Saute the onion, garlic, cilantro, peppers and eggplant for 5 minutes. Sprinkle with paprika and toss. Then add rice, vegetable stock, tomatoes, saffron (along with the water it's been soaking in), salt, cayenne, thyme and generous amounts of freshly ground black pepper. Bring to a boil, then lower to a simmer. Cook for 15 minutes, uncovered. Stir frequently. Add the mushrooms, green beans and chickpeas. Cook uncovered, stirring often, for another 15 minutes or until the rice has become tender but is still al dente, and the sauce has thickened. Additional broth, water or white wine may be added as needed during cooking to keep the rice moist. Turn the heat up to high for 5 minutes or until a browned, caramelized crust forms on the bottom side of the rice. Test for this crust by inserting a fork into the paella and checking for resistance at the bottom. Watch carefully to make sure the rice does not burn. Remove from heat and allow to sit for 5 minutes before garnishing with fresh parsley and olive slices. Serve hot.
Gently melt the chocolate (either in a large bowl over a pan of simmering water, or nuke it in the microwave in short bursts)and set aside. Gently pour in the liqueur and, using a spatula, give it a slow turn of the bowl until the consistency thickens. The texture of the chocolate will thicken really quickly. Add the honey a tablespoon at a time, slowly mixing with the chocolate until the mixture gets really nice and glossy. Chill the bowl in the fridge for 30 minutes or until the truffle mixture has returned to a nearly solid form. Sieve three generous tablespoons cocoa powder onto a clean chopping board / large bowl / work surface. Scrape out a teaspoonful of the mixture into the palm of your hand and roll into a marble-sized ball, then roll this through the cocoa powder until fully coated. Repeat until all the mixture is used up. Store in the fridge in a jar or Tupperware tub.
In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil. Cook for 3 minutes. Cool completely, then pour over cabbage mixture. Toss to coat. Refrigerate 8-24 hours for best flavor. Toss again prior to serving.
To make muffins: Sift flour, baking soda and salt together. Grate the rind of 5 lemons; set the juice aside. Whisk eggs; add sour cream, melted butter, and lemon juice; whisk until smooth. Fold in the lemon rind. Fold flour mixture and sugar into the egg mixture. Blend well. To make streusel: Sift sugar and flour together. Add softened butter, work into dry ingredients until smooth; set aside. To make glaze: Stir sugar and lemon juice together until all the sugar is dissolved. Spray muffin tins. Fill with lemon muffin batter. Top each muffin with streusel. Bake at 350 degrees Fahrenheit for 18-20 minutes. Poke muffins with a toothpick to make sure they are done. Drizzle top with lemon glaze. Remove from muffin tin and store in airtight container. Note: Batter can be kept in fridge for up to 1 week.
Preheat the oven at 425°F/220°C. Cut your potatoes in 1/4 inch slices. In a big bowl combine all the ingredients and coat potatoes well. Prepare your baking mold with foil and line the potatoes on it. Bake 45 minutes at 425°F/220°C C or until golden roasted. Place in bowl and serve immediately.
Bring broth to a boil in a large saucepan. Mix dry ingredients together. Mix egg and milk together. Pour milk mixture into flour mixture and stir just until blended. Drop by rounded tablespoon into boiling broth. Reduce heat to low, cover and simmer 15 minutes.
Place cabbage, carrot and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld.
Mix all ingredients except the olive oil in a food processor until thoroughly combined and the consistency you like. With the food processor running, drizzle in the olive oil through that chute thingie. Add more salt to taste if necessary. Store pesto in the refrigerator for several days or freeze.
Thaw the pastry sheet to room temperature for at least 30 to 40 minutes, until it's easy to handle. Heat the oven to 400°F Lightly grease 2 baking sheets or line with parchment paper. Unfold the pastry sheet on a lightly floured surface. Cut into 3 strips along the fold marks. Place on the baking sheets. Bake for 15 minutes or until golden brown and puffy. Remove from the baking sheets and cool on wire racks. Prepare the pudding mix according to the package directions with 1 cup milk in a large bowl. Fold in the whipped cream once the pudding has set. Cover and refrigerate. Stir the confectioners sugar and 2 teaspoons milk in a small bowl. Split each pastry into 2 layers, forming a total of 6 layers. Spread the confectioners' sugar mixture on 2 top layers. Spread 3/4 cup pudding mixture on 1 pastry layer. Top with about 1/3 cup strawberries. Repeat the layers. Top with an iced pastry layer. Garnish each with slices of strawberry and a dusting of powdered sugar. Repeat to make a second dessert. Serve immediately or cover and refrigerate up to 4 hours. For easier slicing, refrigerate for a least 1 hour and use a wet serrated knife.
Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers. Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use. Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist. Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.
Combine all and pour into 9x13 pan. Bake 350 for 30 minutes. Topping: Combine all and set in fridge. Pour on cooled cake and refrigerate at least one hour. Serve.
Preheat oven to 375 degrees. 1: In a small bowl beat the egg until foamy. 2: Add the buttermilk and vanilla and blend well. 3: Add the baking soda one teaspoon at a time, sprinkling it in and beating until the mixture is smooth. The consistency should resemble light cream. 4: Add the lemon juice all at once and blend into mixture. Stir, do not beat, (You want the mixture smooth an creamy without added air. 5: The mixture will combine into a pasty lump. Scoop it out of the bowl with a spatula and spread on a floured surface. 6: Sift the flour and 3/4 cup of the sugar together and use your fingertips to work it into the egg-lemon mixture. Do this carefully so as not to work in too much gluten. 7: With a floured rolling pin, roll the dough to 1/32 inch thickness. With the tip of a very sharp knife cut out the "Angel" shapes, or any other fun shapes you'd like. Be creative. 8: Brush each angel with melted butter. 9: Place angels one inch apart on ungreased baking sheet, and bake for 12 minutes or until golden brown.
Heat vegetable oil in heavy skillet over high heat; stir in 1/4 cup flour. Cook, stirring constantly, about 5 minutes or until the mixture is the color of a copper penny. Reduce heat, add green pepper and onion and cook 10 to 15 minutes or until tender, stirring occasionally. Add chicken, tomatoes, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, pepper, salt and hot sauce; cover and simmer 20 minutes. Stir occasionally. Serve creole over hot cooked rice or pasta of choice. Sprinkle with file powder if desired.
Mix honey and oil and warm slightly. Mix egg yolk in warm milk. Add honey and oil to flour and salt. Then add egg and milk mixture gradually to the flour mixture. Divide dough into three equal pieces. Working with one piece at a time, roll out very thin to dinner plate size. Score dough using a shot glass for the center, then a saucer and next a salad plate (or whatever works to make approximateyl three equal outer circles). Then score twelve spokes out from the center circle. Bake on cookie sheet for 10 minutes at 350 degrees. Wrap while still warm. Store in refrigerator or freezer. Makes three flat loaves.
Preheat oven to 350 degrees. Line 24 muffin cups with cupcake liners and place 1 gingersnap in each cup. In a large bowl beat cream cheese until fluffy. Gradually beat in condensed milk until mixture is smooth. Add pumpkin, eggs, maple syrup, cinnamon, nutmeg and salt. Mix well. Spoon into muffin cups. Fill 3/4 full. Bake for 40 minutes or until center appears nearly set when shaken. Cool 1 hour. Cover and refrigerate for 4 hours. I served with whipped cream that was lightly dusted with ground cinnamon.
Heat oven to 350 degrees. Combine dry ingredients and set aside. cream butter, oil, and both sugars together. Add the egg and vanilla. Gradually add the dry ingredients. Form dough into small balls and smash with the bottom of a sugared glass, or use a fork and dip it in sugar than press onto cookie (as you would with peanut butter cookies.). Add sprinkles (optional). Bake for 10-15 minutes at 350 degrees.
Stir together first 3 ingredients until coffee dissolves. Pour into 2 ice cube trays, freeze until firm. Process cubes, ice cream, chocolate syrup, vanilla and liquer in a blender until smooth. Serve immediately.
Add all ingredients in a blender. Blend until smooth. For a thicker drink add 2-3 ice cubes. Enjoy!
Lay out two sheets of foil. Each should be roughly 16 inches long. Chop the stalks of broccolini so that none is longer than one inch. Divide the pieces evenly between the foil sheets. Scatter the garlic evenly across the broccolini, ditto the the olive oil and salt. Now it's time to make the packets. Take one of the pieces of foil, and bring up its sides, then double fold its top and ends to seal. Repeat with the other foil sheet. (Don't forget to leave a little room inside each packet for heat circulation inside.). Grill for between 15 and 30 minutes, depending on the heat of your grill. Be sure to keep the packets away from the fire.
Combine ingredients for gravy; set aside. In a food processor or blender, whirl bread to make crumbs (you should have 2 cups lightly pressed crumbs). In a large bowl, mix together crumbs, ground beef, parmesan cheese, onion, parsley, salt, pepper, garlic, and eggs. Form mixture into 1 1/2 inch balls. Heat oil in a large frying pan and brown meatballs. Drain on paper towels. Add meatballs to gravy. Add 1/4 cup parmesan cheese to gravy. Bring to a boil, reduce heat, and simmer 1 1/2 to 2 hours. Serve over cooked spaghetti.
Place the cubed eggplant in a colander, salt it and let it drain for 20 minutes. Rinse well and set aside. Remove all the skin and fat from the chicken pieces. Heat a large frying pan and add 1 tablespoon of the oil. Saute the chicken in 2 batches until opaque on both sides (a few minutes). Set aside. Heat a 6- to 8-quart casserole and add the remaining 2 tablespoons of oil. Add the onion, garlic and eggplant. Saute over low heat until the onion is just tender, about 5 to 10 minutes. Add the chicken stock, cinnamon sticks, curry powder, cumin, turmeric and black pepper. Stir, bring to a boil, reduce heat and simmer for 10 minutes. Add the dark chicken meat along with the carrot, zucchini, turnip and red pepper. Simmer, uncovered, for 10 minutes. Add the chicken breasts, tomato, raisins and 1 tablespoon of the coriander, pushing down lightly to be sure the ingredients are covered by the liquid. Simmer, covered, for 10 minutes more. Salt and pepper to taste. Serve hot in deep soup bowls on top of rice, noodles or couscous, garnishing the top with the remaining coriander.
Sift together flour, baking soda, salt, and nuts and set aside. Cream together in large mixing bowl the oleo, sugar, eggs, and vanilla. In batches, mix in dry ingredients. Using a strong butter knife to mix with makes mixing easier, but it is a very stiff dough. Cover with plastic wrap and refrigerate overnight. When ready to bake, heat oven to 400 (F). Roll into small 1" balls, flatten with bottom of glass, on an UNGREASED cookie sheet. You can space them close together as they do not spread much in baking. Bake 8-10 minutes. Cool on pan 2 minutes before transferring to cooling racks. Store in air tight container.
Wash the chicken wings and dry as much as possible. Preheat oven at 400 degrees. Place chicken in a deep baking dish. Mix all other ingredients together in a bowl. Pour over chicken. Place in oven or 1 1/2 hours or until chicken is done and sauce is sticky. IMPORTANT: Due to the hot cooked sugar, chicken will be extra hot and easy to burn. be careful and let chicken sit for at least 15-20 minutes before serving.
Fill glass with pineapple juice and a bit of sprite -- Then -- Enjoy! :).
Set oven to 375 degrees F. In a mixing bowl cream butter and both sugars together. Beat in the egg and apple juice. In a small bowl combine the dry ingredients. Gradually add the dry ingredients to the creamed mixture; blend well. Mix in the chopped apples and nuts. Drop dough by heaping teaspoonfuls onto a greased cookie sheet about 2 inches apart. Bake for 12-13 minutes, or until golden brown. Place on wire rack to cool. For frosting: Beat all frosting ingredients until smooth; frost cookies.
Heat the oil in a non-stick frying pan. Add the zucchinis and fry for 5 minutes, stirring every so often until they start to soften. Add the tomatoes and garlic, then cook for a few minutes more. Stir in a little seasoning, then make two gaps in the mix and crack in the eggs. Cover the pan with a lid or a sheet of foil, then cook for 2 to 3 minutes until the eggs are done to your liking. Scatter over a few basil leaves and serve with crusty bread.
Preheat oven to 400°F Line 16 muffin cups with foil muffin papers. Sift first 4 ingredients into medium bowl. Mix in wheat germ. Combine bananas, milk, eggs, oil and vanilla extract in large bowl and whisk to blend. Mix in dry ingredients. Spoon batter into prepared muffin cups, dividing equally. Bake muffins until tops are golden brown and tester inserted into center comes out clean, about 25 minutes.