HumbleIntelligence/food-ner-1-Million huggingface dataset:
Fill a large pot with 3 inches of oil. Heat oil to 325 degrees. In a large bowl, combine potatoes, eggs and flour. Stir to combine well. Put a golf ball amount of potato mixture in the palm of your hand. Take one sausage and carefully form the potato mixture around the sausage. Carefully drop the potato ball in the hot grease. Don't cook no more than 4-5 at a time. Cook for 2-3 minutes or until golden brown. Remove with a slotted spoon and place on a paper towel. Repeat until all potato mixture is used. Served immediately with your favorite dipping sauce. Be careful, the potatoes will be hot. Makes 15.
Combine broth, chicken, mushrooms, bamboo shoots, vinegar, soy sauce, and chili sauce in slow cooker. Cover; cook on LOW 3 to 4 hours. Stir in tofu and sesame oil. Blend cornstarch and water until smooth. Stir into slow cooker. Cover; cook on HIGH 15 minutes or until soup is thickened. Serve hot; garnish with cilantro.
Heat the bbq or grill on high. Cut 6 pieces of wax paper big enough for the individual burgers to make it easier to put on the grill. In a large bowl, combine all of the spices and mix. Add the ground chicken and combine just until blended, do not over mix. Divide the mixture into 6 equal sized balls then place them on the square of wax paper and gently press into a patty making a dent in the centre of each one. Barbeque or grill the burgers until cooked through for approximately 5 minutes on each side until meat is firm, and the internal temperature is 165°F. Note: I used 1/2 ground thigh meat and 1/2 ground breast meat.
In a large saucepan, heat oil over medium-high heat. Add chicken, skin side down, and cook until skin is golden and crisp, about 5 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate. (May need to do this in batches, depending on the size of your saucepan.). Discard all but 1 tablespoon fat from pan. Add garlic and cook, stirring, until fragrant, 30 seconds. Stir in vinegar, soy sauce, red-pepper flakes, and sugar. Return chicken to pan, skin side up. Bring to a boil, cover, and reduce heat to low; cook 15 minutes (liquid should be gently simmering; adjust heat if necessary). Uncover, raise heat to medium, and cook until sauce is reduced by half, at least 10 minutes.
Preheat the oven to 350 degrees F. In a large bowl, mash the bananas with a hand-help potato masher, leaving them chunky. Add the sugar, eggs, and grape seed oil. Continue to mash and stir with the potato masher until the ingredients are blended. Sift the dry ingredients onto a piece of parchment paper and pour into the banana mixture. Using the potato masher, blend gently until the flour is worked through. Stir in the walnuts. Pour into a 9" cake pan lined with parchment paper. Bake 35 to 40 minutes, until golden and the tester comes out clean. Let cool in the pan for 30 minutes. Flip on a wire rack and cool completely. Serve with Spiced Rum Creme Anglais.
Melt 2 tablespoons butter or margarine in dutch oven over medium-high heat. Add veal to pan and saute until lightly brown on all sides. Stir in carrot, onion, celery, leek and pimiento (or red bell pepper) and saute 5 minutes longer. Add broth, herbs and seasonings to pan and simmer for 45 minutes or until meat is tender. Adjust seasonings if necessary. Melt 1/4 cup butter in small saucepan over low heat. Whisk in flour and stir for 3 minutes. Whisk into soup. Continue simmering 5 minutes longer. While soup is simmering beat eggs in small bowl. Whisk into eggs 1 1/2 cups soup and then return egg mixture to soup and stir well. Remove from heat and adjust seasonings if necessary. Garnish soup bowls with parsley if desired.
Combine in a freezer container and mix. Seal, removing as much air as possible. Freeze. Defrost. Pour into small saucpan and bring to a boil. Reduce heat and simmer for 20 minutes or until your carrots are tender. Add cornstarch, stirring constantly. Simmer 2 minutes longer or until sauce thickens. If cooking for small children or other picky eaters, leave out the dill and add a bit more sugar.
In a large metal bowl (that will fit in your freezer), combine all of the ingredients except for the ginger ale. Place the bowl in the freezer, and every couple of hours or so, stir the mixture, until frozen. To serve, use an ice cream scoop or a large, heavy spoon to fill an old-fashioned glass 2/3 full with the frozen tea mixture. Top with some ginger ale; do not stir. Let the ginger ale coagulate with the frozen tea and make it all slushy, and then drink up.
Beat the eggs. Grind the Seitan up in a food processor until if resembles hamburger. Mix the cheese, bread crumbs, green onion, tamari, mustard, sea salt and cloves together. Add to the eggs and then add the egg mixture to the ground Seitan. Add the peas. Mix well and saute the whole mixture in a non-stick saute pan until the Seitan is lightly browned. You just want to make sure the eggs are cooked. If you want, you can use ground chicken in this. Use on top of your favourite grain. Bon Appetit!
Preheat oven to 350°F. Grease and flour two 9x5 inch loaf pans. Sift the flour, baking soda, baking powder and cinnamon into a small bowl. In a large mixing bowl, combine eggs, oil and sugar and mix with dry ingredients until well blended. Fold in mango, raisins, nuts and coconut. Pour into loaf pans and bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 to 15 minutes, unmold and let completely cool on baking racks.
Place pecans in crock pot and stir in the melted butter, coating the pecans thoroughly. Sprinkle the Splenda, cinnamon, ginger, and allspice over the pecans and stir again to coat. Cover the crock pot; set on high. Cook for 30 minutes; uncover, turn to low, and let cook for 1 1/2 to 2 hours.
Mix all ingredients together until smooth. Use as either a dipping sauce for the chicken or a nice spread.
Bring pot of water to a boil, add beans, return to a boil and cook for 3 minutes. Drain and rinse with cold water. Remove papery outer skin from garlic; cut top off garlic bulb. Place cut side up in a greased roasting pan (15*10*1 size). Add the potatoes, red peppers, onions, beans; drizzle with broth. Bake, uncovered at 400F for 30-40 minutes or until garlic is softened. Remove garlic and set aside. Bake vegetables 30-35 more minutes or until tender. Cook for 10-15 minutes. Squeeze the softened garlic into a large bowl; stir in the vinegar, oil, sugar, rosemary and salt. Add the vegetables and toss to coat. Serve warm or cold.
Remove the oven tray from the toaster oven; line it with aluminum foil, then lightly brush with a little of the olive oil. Heat oven to 400 degrees F. Season chicken, on both sides, with salt and pepper; place on prepared tray. In a bowl, toss together garlic, tomato, fennel, mushrooms, olives, capers, thyme, and parsley; drizzle in remaining olive oil, season with salt and pepper, spoon over chicken. Bake 10 to 12 minutes.
Saute oil and flour together until light brown. Add onion and paprika, saute for 10 minutes. Add the cubed pork, saute for 5 minutes. Add bean and stock and simmer for 10 minutes. Season with vinegar, salt and pepper.
Set oven to 375 degrees (will reduce oven temperature just before baking cupcakes). Line 24 muffin pans with paper cupcake liners. In an electric mixer, cream butter and shortening until fluffy. Add in the eggs(one at a time) and the extracts and beat about 3-4 minutes on high speed (the mixture will seem to be a bit lumpy but will even out when you add in the sugar). Add in the sugar; beat well (another 3 minutes) until sugar is COMPLETELY combined. In a bowl, sift together flour, salt and baking powder. Blend into the creamed ingredients, along with the warm milk until smooth (about 3 minutes). Fill the prepared pans about two-thirds full. IMMEDIATELY, reduce oven temperature to 350 degrees. Place the cupcakes in oven, and bake for about 20-24 minutes, or until the cupcakes test done.
Preheat oven to 300. Boil the spaetzle noodles until done; drain. While noodles are boiling, heat butter in fry pan over medium-high heat, add onions, and brown lightly. Remove from heat. Toss in the cheese with dry mustard. Add cooked noodles to cooked onions and cheese mixture; mix well. Place mixture in an ovenproof casserole. Sprinkle w/ chives. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly.
Cook onion in oil until soft. Add garlic, and spices and cook an additional 2 minutes. Add pepperoni and cook until lightly browned. Remove from heat and cool. Combine flour, baking powder, and salt in a large bowl. Make a well in the center of the mixture. Add pepperoni, and remaining ingredients and stir until just moistened. Spread evenly into a 9 inch round pan. Bake 20-25 minutes at 375 or until golden. Let stand for 5 minutes before removing and cutting into 8 wedges. Freezes Great! Other ideas: For Wedges: Spread evenly in greased 9" (22cm) round pan. Bake in 375°F (190°C)oven for about 20 minutes until golden and wooden pick inserted in center comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. Cut into 8 wedges to serve. For Muffins: Grease 8 muffin cups with cooking spray. Fill cups almost full. Bake in 350°F (175°C) oven for about 20 minutes until wooden pick inserted in center of muffin comes out clean. Let stand in pan for 5 minutes before removing to wire rack to cool. For Mini-Muffins: Grease 48 (or 36) mini muffin cups with cooking spray. Fill cups evenly. If you only use 36 muffins, they will be quite full but it will still work. I only have a large pan and a half pan so I had to make 36 and it worked great. Bake in 350°F (175°C) oven for about 10 minutes or until wooden pick inserted in center of a muffin comes out clean. Let stand in pan before removing to wire rack to cool. FOr a Loaf: I have never made it into a loaf but if I were to, I would bake it in a cooking spray greased loaf pan at 350°F (175°C) for about 15 minutes. And keep checking every 2-5 minutes there after until a wooden pick inserted in the center comes out clean. Let stand in the pan for 5 minutes before removing to cool on a rack. You could slice the loaf and use it instead of bread for a spicy sandwich!
Preheat oven to 400 degrees. Lightly grease a 12 hole cupcake pan. Separate the biscuits and place each biscuit in a muffin cup, pressing the dough up the sides to the edge of cup. In a medium bowl, combine the chicken, chicken soup, veggies (can be frozen), cheddar cheese, and seasonings. Mix well to combine. Evenly spoon chicken mixture into prepared biscuit cups. Bake for 12 to 15 minutes or until golden brown. Remove from oven. Place on wire rack and let set for 2-3 minutes. Serve at immediately.
Preheat oven to 325. Saute or broil lightly strips of bacon. Grease bottom of muffin tin with the butter. Line the sides with the bacon. Place 1 egg in each pan. Bake for 10 minutes or until eggs are set. Turn them out onto: rounds of toast, English muffins or pineapple rings.
Heat the olive oil in pan on top of stove over medium heat until very hot. Sear pork chops on both sides; remove from pan. Reduce heat and saute onion and garlic until soft. Return pork chops to pan, placing them on top of onions and garlic. Add a little water and cover pan tightly with lid. Let simmer over medium heat until pork chops are well done, adding a little water as necessary to keep from burning. Remove chops from pan and let the sauce cook until thickened. Spoon over chops to serve. Note: If you want more "gravy" add water and flour at the end to thicken.
Preheat oven to 350. Butter an 11x7x2 inch baking pan. Add the milk, butter, cocoa powder and confectioner's sugar to a 3-quart baking dish. Do not stir. Place in the oven until the butter is melted, 5-15 minutes. Watch and make sure it does't burn. Carefully transfer the contents of the baking dish to a mixing bowl. Add the vanilla, and beat on high for 2 minutes. Stir in nuts. Pour into the prepared 11" pan and cool before cutting.
If using dried/soaked beans, place in a saucepan, cover with water and boil 10 minutes, then proceed. If using canned kidney beans, place in a saucepan, cover with water, and add thyme, bay, and onion. Bring to a boil, then reduce heat to simmer 10-15 minutes for canned, one hour for dried. Drain and discard the herbs and onion. Chill beans while you mix together remaining ingredients ("dressing"), except the egg and pickle. Stir "dressing", and pour over beans and toss lightly to coat. Gently fold in eggs and pickle, then serve. *We chilled this salad an hour more, then served.
Whip cream cheese until softened. Gradually add cream until the mixture is smooth. Next stir in the vanilla extract. Add powdered sugar to taste. Wash and hull the strawberries and place in a separate bowl. Keep berries and cream mixture in the refrigerator until ready to serve. When serving, dish the strawberries into individual serving dishes, such as bowls or goblets. Spoon the cream over the berries and serve! May garnish with a mint leave if desired.
Spray large skillet with nonstick spray and preheat to medium heat. Place tortillas on a plate and put 3 tablespoons pizza sauce on half of each one. Then top with 1 - 1 1/2 tablespoons cheese and 5 - 7 pepperoni slices. Fold plain side of tortilla over filled side to make a semi-circle and place in preheated skillet. (Only 2 tortillas will fit in skillet at the same time.). Cook until golden brown, flip and cook until golden brown on second side. For added effect or as an appetizer, cut cooked quesadilla in half while cooling.
Preheat oven to 350 degrees. Bake bread until light brown; set aside. (You can also toast bread instead). Salt the eggplant slices on both sides and let stand for about 30 minutes, then pat eggplant dry. Put 1/4 cup of olive oil in a saute pan and over medium heat fry the eggplant on both sides until it is light brown. Set aside. In a bowl, mix the tomatoes, 1/2 cup olive oil, onion, basil, garlic, salt & pepper, creating a bruschetta mix. Place the bread on a small sheet pan. Spread the goat cheese evenly on the toasted bread. Place the eggplant on top of the goat cheese. Top with the bruschetta mix. Sprinkle the fresh mozzarella cheese (and sausage if using) over the top. Put bruschetta under the broiler for 2-3 minutes, until the mozzarella cheese is light golden brown. Serve immediately.
In large skillet heat oil. Add onion and apple. Cook for 5 minutes. Add cole slaw;stir together a few minutes. Add chicken broth and balsamic vinegar.I used White but Red Balsamic would be great. Cover and cook gently for 30 minutes stirring at intervals. If there is too much liquid remove cover to finish cooking.
Combine cider vinegar, sugar, salt, mustard seeds and celery seeds in a saucepan. Heat, stirring constantly, until sugar is dissolved and the mixture is just at the boiling point. Set aside to cool slightly. Meanwhile, peel and slice cucumbers and onions and combine in a large, non-reactive bowl. Pour vinegar mixture over cucumber mixture and stir well to coat. Refrigerate about 12 hours and then pack in freezer containers. (The refrigeration time is included in the cooking time.).
Press hash brown between paper towels to remove excess moisture. Grease a 9":pie plate with 2 teaspoons butter. Press hash browns onto the bottom and up the sides of plate. Drizzle with remaining butter. Bake, uncovered, at 425 for 20 to 25 minutes or until edges are browned. Combine cheeses and ham and spread on top of hash browns. Whisk eggs, whipping cream, and seasoning salt until combined and pour over ham and hashbrown mixture. Reduce heat to 350. Bake uncovered for 20 to 25 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
Follow instructions on back of cake mix to make batter. Wrap foil around cone base on place straight up in ungreased muffin pan. Fill Keebler cones with 1/4 cup of cake batter (approximately 1/2 full). Do not overfill the cone or it may bake over the sides. Let batter settle before placing cones in oven. Place partially-filled cones in oven and bake for 25-30 minutes at 370 degrees F. Let cones cool completely before topping. You can use any kind of topping, including whipped cream, frosting, ice cream, your favorite Keebler cookie, etc. For cones with less cake, fill ice cream or a surprise treat kids love!
For the turkey: Adjust oven rack to lowest position and heat oven to 350 degrees. Remove cheesecloth from package and fold into 18-inch square. Place cheesecloth in large bowl and cover with water. Tuck wings behind back and arrange turkey, breast-up, on V-rack set inside roasting pan. Prick skin of breast and legs of turkey all over with fork, cover breast and legs of turkey with salt pork, top with soaked cheesecloth (pouring any remaining water into roasting pan), and cover cheesecloth completely with heavy-duty aluminum foil. Roast turkey until breast meat registers 140 degrees, 21/2 to 3 hours. Remove foil, cheesecloth, and salt pork and discard. Increase oven temperature to 425 degrees. Continue to roast until breast meat registers 165 degrees and thigh meat registers 175 degrees, 40 to 60 minutes longer. Transfer turkey to carving board and let rest 30 minutes.
Heat oil over high heat. Add onion, squash and parsnip. Cook until vegetables are golden. Add 2 cans of chicken broth and 2 cans of water (use the empty cans from chicken broth). Bring to boil. Simmer 30 minutes. Add apples. Simmer 20 minutes, or until vegetables and fruit are tender. Puree, add milk and heat the soup until very warm. Enjoy!
Begin by making the gratin sauce. In a small pan place the butter and melt. Over medium heat add the flour and stir to combine, approximately one minute. Slowly whisk in the milk and stir until thickened. Add cheese and when melted remove pan from heat. Add salt and pepper to taste. Add the olive oil to a frying pan and heat. Add shallots and saute until slightly brown and caramelized. Remove from the pan and set aside. Place bacon in same skillet and cook through but do not let bacon get crispy. Remove from pan and cut into one inch pieces. Grease a gratin dish or shallow baking dish and add one half of the sliced potatoes. Sprinkle the shallots over the potatoes and then add the remaining potato slices. Pour the gratin sauce over the potatoes and spoon into visible cracks and crevices. Top with parmesan cheese and bacon. Bake for 40 minutes in a preheated 350 degree oven. Serve immediately.
Preheat oven to 325*. Combine first three ingredients until well blended; set aside. Wrap bread in foil and warm in oven for about 10 minutes. Slice loaf into 3 even, horizontal layers. Spread 1/2 of mayonnaise sauce evenly over bottom layer, cover with lettuce leaves allowing edges to slightly extend beyond bread. Place bacon strips on top like spokes in a wheel. Add next layer of bread; spread with remaining sauce. Top with tomato slices, then sliced meat to cover entire surface. Cut into 8 wedges, securing with toothpicks or short skewers.
In a large bowl shred cabbage , add sea salt. Let stand 20 minutes . Massage cabbage for 5 minutes to release brine. Pack into pint jars, making sure the brine covers the cabbage by 1 inch and there is 1 - 2 inches space above the brine at the top of the jar. Fold and push 1 cabbage leaf into the jar to release the brine. Close jars and set into a baking pan or other container to prevent spillage. Let stand in a cool dark place for 5 days. Slowly release the air from the jars making sure liquid does not spill out. Reseal immediately and let stand another 5 days. Repeat this procedure another 2 times. 20 days all together. Your saurkraut is now ready.
Preheat oven to 400°F (205°C). Coat a 6-muffin tin with cooking spray. Combine ingredients and pour into prepared muffin tins. Bake for 16 to 20 minutes or until a toothpick inserted into cake comes out clean.
Combine the first 6 ingredients in a pot. Bring to a boil. Pour hot mixture over cabbage, onions and bell pepper. Cool and store in refrigerator.
Saute garlic, carrots, celery, onion, basil, oregano and hot pepper flakes for about 8 minutes or until very soft. Add tomatoes and tomato paste and bring to boil. Reduce heat and simmer stirring often for about 30 minutes. Cool and puree in blender or food processor til smooth. Cool completely. Preheat oven to 450 degrees. Slice mushroom caps to 1/2" thickness and toss with oil and vinegar. Roast in a single layer about 10 minutes and let cool. Pat roasted red peppers with paper towel and set aside. For the cheese filling, whisk eggs, add the ricotta, basil, salt and pepper and blend. Grease a 9"x13" baking dish. Spread 1 cup sauce in bottom of pan. Put layer of noodles on sauce. Add another layer of sauce. Add a layer of half the mushrooms and half the red peppers. Sprinkle about 1/3 of the cheese on next. Add another layer of noodles and spread ricotta chees mixture on top. Add another layer of noodles and spread sauce over. Put the rest of the mushrooms and red peppers for next layer. Top with remaining noodles and top with remaining shredded cheese. Cover with plastic wrap and refrigerate for about 1 hour. To bake, cover dish with greased foil and bake at 375 degrees for about 45 minutes. Uncover and bake for about 15 minutes longer. Let stand for about 10 minutes before cutting.
Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish. Cut the ham into cubes and add to the casserole dish - saute for 5 mins over a low heat. Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - saute for a further 5 mins - season with salt. Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas). Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked.
Preheat oven to 425 F and lightly grease two baking trays. Combine olives, ham and cheddar in a bowl. Cut about five 4-inch rounds from each pastry sheet. Spoon a tablespoon of the filling into the center of each round, fold the pastry over and crimp the edges to seal. Place the pastries on the trays about 2 cm apart. Brush with the egg yolk and bake in the center or top half of oven for 15 minutes, or until well browned and puffed. Swap the trays around and cook another 10 minutes, covering loosely with foil if the empanadas start to brown too much. Serve hot.
In a roasting pan mix the sugar and the pear. Cook in a 350 to 400 degree oven stiring frequently until it becomes a golden translucent color. Cooking time could vary because of heat and how small the pieces. sometimes half way I take my imersion blender to it to speed things up. When it is done place into jelly or pint jars that have been warmed in hot water. Clean off the lip of jars and place boiled canning lids and srew on the rings and let seal. If lid of jar isn't cleaned off properly the jars won't seal. Enjoy!
Sautee the onion with butter for 4-5 minutes in a medium-sized pot. Then add the flour, stir and cook for another 2-3 minutes. Pour in the hot water slowly, stirring constantly. Make sure the flour doesn't clump. Add in the washed and drained lentils, salt and cumin. Cook until the lentils are soft on medium heat. Stir occasionally. Taste it along the way and if necessary, add more salt or water. Pour the soup into your soup bowls with a ladle. Mix the garnish ingredients in a small bowl. Pour 1 tbsp of the garnish in each soup bowl.
Cook shells according to the package directions. Rinse well in cool water and dry. While the pasta is cooking, mix together the cream cheese and 3 cups of Mozzeralla cheese. Stuff shells with cream cheese mixture (I use my hands to roll a"snake" of mix and slide it right in the manicotti tube.) Put a thin layer of sauce on the bottom of a 13 by 9 baking dish. Place manicotti in dish and cover with remaining sauce. Sprinkle 1 cup of Mozzarella over the top. Cover with foil and bake for 30 minutes at 375. Uncover, sprinkle with parmesan cheese, and bake for 15 minutes more.