HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place items in the bread machine in the order they are listed and select the"dough" cycle. When the cycle is complete, dust the counter with white flour and corn meal. Roll dough around gently to throughly cover. Roll out dough to the desired size, place on non-stick or lightly greased pan and prick several times with a fork (16" perforated pizza pan sprayed with non-stick cooking spray works best). Blind bake at 400°F for 10-15 minutes. Add desired toppings (spaghetti sauce, cheese, pepperoni, etc) and bake for an additional 10-15 minutes. Let rest for at least 10 minutes for best results.
Wisk together batter ingediients in a large mixing bowl until smooth. should be the Consistency of runny pancake batter. Put as much of your meat in the bowl with the batter as you can, and make sure it is all well coated with the batter. let it set for at least 5 minutes. Combine the dry ingredients in a 9 X 13 baking pan, make sure they are well mixed. Reserve 1 cup of dry mix and spread it evenly on a platter this keeps the pieces from getting soggy and pulling the breading off of each other. Use the wet hand, dry hand method and take each battered piece and dredge it in the dry mix until well coated and then move to platter, do not stack the pieces. only prepare as many pieces as willl fit in your deep fryer in one batch. Do each batch seperately just before putting in fryer and fry until medium brown following your Fryers directions. Don't try to Stretch the dry mix, when it gets soggy and too clumpy, make a new batch of dry mix.
Boil potatoes until tender; drain. Place in large bowl and mash with 4 tbsp butter, milk and chicken stock. While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes. Add salt and pepper. Reduce heat to medium and add the toasted bread cubes. Cook, stirring frequently, for another 4-5 minutes. Remove from heat and fold into the mashed potato mixture. Fold in the beaten eggs and stir everything together well. Pour into a greased/sprayed 13" x 9" (or larger) pan. Cover and bake at 350 for 25 minutes. Uncover and bake for another 15-20 minutes or until lightly browning on top. Serve.
Put vinegar into a small saucepan and simmer until reduced to 3 tablespoons. Remove from heat and stir in brown sugar and 1/4 teaspoon pepper; set aside. (Mixture will be thick like syrup). Meanwhile, snap tough ends off the asparagus and discard. Cut spears into 1-inch pieces. Put asparagus on baking sheet with sprigs of rosemary and toss with olive oil,1/2 teaspoon salt and 1/4 teaspoon pepper. Roast in 400°F oven until tender, approximately 10 minutes. Melt 1/2 tablespoon butter with 1/2 tablespoon olive oil in medium saute pan over medium-high heat. Add chicken and saute until cooked through. Cook pasta in a large pot of boiling water until just done. Drain pasta and immediately toss with the butter, (cut butter into pieces first) vinegar-sugar mixture, asparagus, chicken, parmesan cheese and remaining 1 teaspoon of salt. Serve with additional parmesan cheese.
Combine sweetened condensed milk and vanilla extract. Whip cream in a large bowl until thick and cream holds its shape. Fold whipped cream into sweetened condensed milk. Pour into 9x5 -inch loaf pan or 8z8-inch baking pan; cover well. Freeze 6 hours or until firm. Variations: Fold in 2 cups of your favorite chocolate bars before freezing the ice cream. CHOCOLATE: Add 2/3 cup Smucker's Sundae Syrup Chocolate to step one. MEXICAN CHOCOLATE: Add 1/2 teaspoons cinnamon and 1/8 tsp, cayenne to above chocolate variation. STRAWBERRY: Add 1 cup Puree or mashed strawberries to step 1 . CINNAMON: Add 1 teaspoons ground cinnamon to step 1. These are just some of the flavors that you can try, let your imagination run away with you!
In three trays set up a breading station, the first with flour (seasoned with salt and pepper), the second with eggs and milk (well beaten and seasoned with salt and pepper), and the third with bread crumbs (I use 1 box Progresso Italian seasoned panko bread crumbs). Working with a dry hand and a wet hand, move the curds through the three stations, flour first, egg wash second, bread crumbs third, back to egg wash and finally through the bread crumbs. This will double bread the cheese. The goal is to completely cover the cheese with the breading, and it does get messy. Place breaded cheese on a wax paper lined cookie sheet. After all cheese is breaded, place the cookie sheet in the freezer until the curds set up. I like to freeze for a minimum of four hours. After they have set up you can store in a freezer storage bag. When ready to cook, preheat oven to 400 degrees. Spray each cheese curd with cooking spray and place on a parchment paper lined cookie sheet. Cook for 15-20 minutes until brown and maybe one or two start to leak. Serve with marinara sauce.
Preheat the oven to 375 degrees. Sift together the flour, baking cocoa, soda, salt and sugar directly into a 9-inch round or 8-inch square baking pan. In a bowl, blend the oil, water or coffee, and vanilla and pour into the pan. With a fork or a whisk, mix the batter until smooth. Add the vinegar and stir quickly. There will be pale swirls in the batter as the baking soda and vinegar react. Stir just until the vineger is evenly distributed throughout the batter. Bake for 25 to 30 minutes and set aside to cool.
In a large skillet hear oil over medium heat. Add garlic, onion, potatoes and ginger and cook, stirring often, until fragrant, about 2 minutes. Add curry powder and cook, stirring, 1 minute. Add tomatoes with liquid and chickpeas and bring to a boil, stirring. Gradually stir in 3/4 cup of tomato juice or water; return to a boil. Add spinach then place cauliflower on top of stew. Cover, reduce heat to medium-low and simmer until cauliflower is tender, about 10 minutes. Season with salt and cayenne and serve immediately.
For the Crust: Pulse dry ingredients and butter in a food processor until mixture resembles fine bread crumbs. Add milk; pulse until dough comes together. Press mixture into ball, and then press into a 9" tart pan. Prick crust with fork. Freeze for half an hour; bake at 375° for 15 to 20 minutes or until golden. For the Filling: Heat oil in heavy saucepan over medium heat. Add onion, sprinkle with salt and saute 10 to 15 minutes, stirring frequently until onion is tender and caramelized. Add cranberries and sugar, cook until they pop. Stir in walnuts and thyme, set aside. In a bowl, combine eggs and cream, whisk until smooth. Spoon walnut-cranberry mixture into baked tart shell, crumble blue cheese over top, and pour egg and cream mixture over filling. Bake at 350° until golden, and custard is set, about 15 to 20 minutes. Cool 15 minutes before serving.
Rinse fish fillets and pat dry with paper towels. Cut fish into 1-inch cubes. Set aside. Thaw shrimp, if frozen. Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry. Set aside. Cut off and discard upper stalks of fennel bulbs, reserving some of the leafy fronds. Snip 2 tablespoons of the fronds for use in the marinade. Remove any wilted outer layers from bulbs; cut off a thin slice from base of each bulb. Wash and cut each bulb lengthwise into six wedges. Cook wedges, covered, in a small amount of boiling water about 5 minutes or until nearly tender; drain. Place fish cubes, shrimp, and fennel wedges in a self-sealing plastic bag set in a deep bowl. For marinade, stir together snipped fennel fronds, olive oil, lemon juice, garlic, oregano, and salt. Pour over seafood and fennel wedges. Close bag. Marinate in the refrigerator for 2 hours, turning occasionally. Drain fish cubes, shrimp, and fennel wedges, discarding marinade. Thread fish cubes, shrimp, and fennel wedges on skewers, alternating varieties. (If desired, transport in a covered shallow container in an insulated cooler with ice packs. Grill within 1 hour.) Place on a greased rack of a grill directly over medium-hot coals; grill, uncovered, for 8-12 minutes , turning often, until fish flakes when tested with a fork and shrimp turn pink.
Combine the lemon zest with the melted butter and set aside. Season chicken breasts with salt and pepper then dip in flour and pat off excess. In a large non-stick skillet, add olive oil and saute chicken breasts smooth side down until lightly brown. Turn chicken over and lightly brown the other side. Add garlic and shallots and allow to lightly brown. Add white wine and allow to reduce. Add chicken broth and bring to a full boil, then add juice of 1 lemon, parsley, and butter mixed with lemon zest and swirl in the pan to create the"sauce". Taste and adjust seasoning, and serve chicken breasts with sauce.
Let cream cheese soften, then open can of tomatoes. Chop onion and bell pepper and mix all ingredients together. Serve with your choice of chips or crackers.
Combine all ingredients in a 2 quart shallow casserole dish. Bake at 375 degrees, uncovered until dish is heated through. (About 25 minutes).
Make batter by combining eggs, milk, flour, sugar salt and vanilla in blender or food processor. Process until smooth. Pour batter over top of cherries. Bake in a 350F oven for about 90 minutes. Cake is done when batter has set in a custard like mass and a knife inserted comes out clean. Let cake cool in pan until lukewarm. Sprinkle with icing sugar and serve. Due to the nature of this batter, the cake will fall as it cools-- so don't be alarmed.
Heat oven to 375°F Grease and flour pan. Sift together flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl. Stir in buttermilk, eggs, butter and vanilla; beat until just combined. Fill each well 2/3 full. Bake 10-12 minutes, until the top of the donuts spring back when lightly touched. Cool 5 minutes in pan; invert onto cooling rack and cool completely. Glaze and decorate if desired.
Spread about 1 cup Prego sauce in bottom of lasagna pan. Boil noodles as directed (about 10 minutes). Remove from heat immediately and run cold water into pan so noodles won't overcook. While noodles are cooking, brown ground beef in large saucepan. Remove from heat and mix in remaining Prego. Set aside 1/2 cup of parmesan and 1/2 cup mozzarella cheese. Combine remaining parmesan and mozzarella with eggs, ricotta, and cottage cheese. Layer in lasaga pan: 1/3 of noodles, 1/3 meat sauce, and 1/2 cheese mixture. Repeat. Top with remaining 1/3 noodles, 1/3 meat sauce, and reserved mozzarella and parmesan. Cover with foil and bake at 350 degrees for 25 minutes. Remove foil and bake for another 15 minutes. Let stand 10 minutes before serving.
Bring a large pot of water to boil. Cook linguine as package directs. Stir together broth and soy sauce in a measuring cup. Heat a large skillet over medium-high heat. Add ground pork and red pepper flakes. Cook 5 minutes, breaking up, until browned and no longer pink. Add scallions, carrot, garlic and ginger; cook 3 minutes. Stir broth mixture and peanut butter into pork. Cook until peanut butter is melted and blended. Reserve 1 cup pasta water. Drain linguine, add to skillet and toss to evenly coat with sauce. (Stir in some pasta water if needed to keep mixture creamy). Sprinkle with cilantro.
Preheat oven to 400°F Grease 2 1/2-quart baking dish. Combine beef, tomato sauce, chiles, corn, onion and taco seasoning in medium bowl; mix well. Transfer to prepared baking dish. Prepare cornbread mix according to package directions, adding 1/2 of french fried onions. Drop by spoonfuls on top of beef mixture. Bake uncovered for 20 to 25 minutes or until cornbread is cooked through. Sprinkle remaining french fried onions and cheese over casserole and continue baking, uncovered, for 5 minutes or until cheese is melted and onions are golden brown.
Place red lentils in a colander and pick out any stray bits. Rinse with water and drain. Place lentils,in saucepan with water. Bring water to a boil and reduce to a simmer. Let lentils simmer 5 minutes then add onions, carrots and simmer an additional 10 minutes until lentils are tender. Drain but do not rinse the lentils, carrots and onion. While the lentils are simmering whisk together the vinegar, oil, mustard and garlic in a large bowl. Season with salt and pepper to taste. Once the lentils are drained, add watercress and lentils to the dressing and toss until well coated. Serve immediately.
Mix a teaspoon or so of the flour with the cheese. Melt butter in a saucepan. Mix in flour. Gradually add beer, then Accent, salt, mustard and worcestershire sauce. Stir occasionally until sauce thickens and comes to a slow boil. Add cheese and stir until melted. Serve with bread cubes, veggies and whatever else you love with cheese.
Heat oil in frying pan & saute garlic & spices for 1-2 min or until fragrant. Compine spice mix with all remaining ingreadients. Refrigerate until cold.
In a medium sized bowl, mix together all ingredients. Form patties and fry over medium heat until no longer pink inside. Remove from the skillet and set aside. In skillet heat about 3 TBSP cooking oil, add 1/4 cup chopped onion and cook til browned. Add 3 Tbsp flour and brown til the color of a penny. (I think the darker the roux the better the gravy) Add water till desired thickness. Place patties in the gravy and let simmer for 10 minutes stirring occasionally to prevent sticking.
Using a vegetable peeler, remove a narrow strip of peel from around middle of each potato. Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. (Can be prepared 1 day ahead. Cover and refrigerate). Melt butter in large nonstick skillet over medium-high heat. Add potatoes and saute until crisp and golden, about 7 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with parsley.
When you have peeled the rutabaga cut it in half lengthwise, then into quarters. Thinly slice each quarter crosswise and place in boiling water. Cover and cook apprx 10 minutes or until almost tender. Drain& set aside. In a large bowl whisk the cornstarch and water until smooth. Add Apples, salt, pepper& savory (thyme). Toss to coat the apples. Add Rutabagas& gently toss to mix all the ingredients. Pour into an 8" oven proof dish, cover and bake at 350F (180C) for 20 minutes Meanwhile in a bowl toss the bread crumbs, parsley& butter. Sprinkle the crumbs over the rutabagas (after their first 20 minute bake), return to the oven uncovered for a further 20 minutes or until the rutabagas are tender. Broil for a couple of minutes to allow the gratin to get golden. Serve hot.
Mix the honey, oil and vanilla together. Set aside. Mix the remaining ingredients together and then combine into the honey mixture until it all clumps together and forms a dough. Roll out between wax paper and begin cutting shapes with a teddy-shaped cookie cutter (or any other shape). Place onto a baking tray lined with more wax paper. Bake at 200 degrees Celcius for 10 minutes or until slightly firm. Do not over bake. Let cool and then store in an airtight container.
Preheat oven to 350 degrees. Chill unbaked pie crust in freezer for 15 minutes before using. Cream the butter with an electric mixer on medium speed. Gradually beat in the sugars. Add the eggs individually, beating well each time. Beat in the vanilla, then the flour and salt until well blended. Blend in the milk (don't worry if the filling looks a little lumpy at this point) and finally, stir in the chocolate chips and walnuts. Pour filling into the chilled shell, smoothing it out with a spoon. Bake the pie on the center oven rack for about 50 minutes, turning it 180 degrees halfway through baking time. When done, the top will be dark golden brown, and the filling will be set except for the center, which may slightly jiggle when you tap the pan. Cool pie on a wire rack. Serve warm, at room temperature, or chilled.
Cut pork in bite size strips and fry in oil until brown. Stir in water, soup, carrots, worcestershire sauce, and mustard. Bring to a boil, then simmer covered for 15 minutes.
Save 1/3 cup crushed graham crackers, placing them on a 12-inch square piece of foil. Combine remaining ingredients along with remaining crumbs to make a smooth mixture. Form a roll with mixture and roll in the crumbs on the foil. Wrap foil around the date roll and refrigerate overnight. Serves 6, sliced thin. Serve with Cool Whip if desired.
Soak wood chips in water for 1 hour. Prepare charcoal grill for indirect grilling by placing a foil pan in the center of the grill and arranging charcoal around the pan; heat to medium. Mix together salt, sugar, paprika and pepper; set aside. Remove neck and giblets from chicken; discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil. Loosen skin from breast and drumsticks by inserting fingers and gently pushing between skin and meat. Season chicken with spice rub; under the skin, and inside and out. Insert basil leaves under the skin. Drain wood chips and place half on the hot coals. Brush grate with oil. Fill an empty 12 oz soda or beer can with wine and herbs and place on a solid surface. Hold chicken upright, with body cavity facing down, and insert beer can into cavity. Place chicken in the middle of the grate with its legs spread out, forming a tripod to support the chicken. Cover and grill 2 hours or until a meat thermometer inserted into meaty portion of thigh registers 180°F and the juices run clear. Add remaining wood chips after an hour and hot charcoal as required. Remove from grill and let rest for 10 minutes before carving. Carefully remove can from chicken and discard. Carve and serve with your favorite sauce and sides.
Mix all ingredients and put in baking dish. Bake at 350 degrees for about 20 minutes, or until bubbly and golden on top. Add a few green/red peppers mixed in and sprinkled on top if desired. Serve with potato chips and/or anything else dippable- bread sticks, vegetables, flatbread, pita etc.
Cook the dates and water together, stirring frequently, until soft and amalgamated. Let cool. Preheat the oven to 325°F. Butter a large cookie sheet. Stir together the dry ingredients. Beat together the cooled melted butter and eggs, then beat in the buttermilk. Mix the beaten butter and egg mixture into the dry ingredients, adding a little more buttermilk if needed to make a soft dough. Drop half the dough by spoonfuls onto the cookie sheet. Space them well apart. Divide the filling evenly over the cookie bases. Spoon the remainder of the dough over the cookies. Bake for 20 minutes.
Boil the sugar and water together for 5 minutes; cool. Mash the bananas and add the pineapple and lemon juices. Mix with the sugar water. Place in freezer. Can be frozen in 4 half-gallon milk cartons. (Well-rinsed, of course) To serve, mash one container of slush with a potato masher in the punch bowl. Pour one bottle of the Sprite over it and mix together. Serve immediately-slush should not be allowed to melt completely.
Spray deep roaster or stock pot with EVOO. Remove as much fat as possible from chuck roast. Brown chuck roast on both sides and cook on low heat for about two hours. Remove from pot and remove more fat. Press between doubled paper towels to absorb as much fat as possible. Cut into bite-sized pieces. Pour about one cup of water into pot and refrigerate until all fat is congealed. Discard congealed fat and return pot to stove. Add water to pot, bring to low boil and add carrots, onions, and lima beans--cook 10 minutes, then add potatoes, corn, and tomatoes. Cook until potatoes are almost tender. Season to desired taste with salt and pepper. Add a little more water if soup is too thick. Add meat to the pot and finish cooking until potatoes are done.
Heat oven to 350°. Combine all bar ingredients except almonds in small mixer bowl. Beat at low speed until well mixed, about 2-3 minutes. Stir in the almonds. Press dough onto bottom of greased 13x9-inch baking pan. Bake for 25 to 30 minutes or until edges are lightly browned. Stir together powdered sugar and almond extract in small bowl. Gradually add enough milk for desired glazing consistency. Drizzle over warm bars. Cut into bars.
Place all shake ingredients in a blender (do not add the candy wrapper). Blend until it's as smooth as you like it. Pour into a large parfait glass. Top with whipped cream, sprinkle with chocolate sprinkles and green colored sugar, then place the cherry on top. Serve with a long handled spoon, a straw and hang a candy cane on the side of the glass.
Slice calamondins very thinly, removing pips. Cover with water and leave overnight. Boil 20 minutes, or until clear, then add sugar and boil about 45 minutes, until it gels. Bottle in clean, dry, sterilised jars and seal.
Place the soaked peas in a pan, cover with the water, bring to the boil . Add the remaining ingredients and simmer until the peas are tender. remove the ham hock, bayleaf and carrot and liquidise. Correct seasoning. Croutons: Toss the cubed bread with the remaining ingredients in a frying pan until they get lightly browned.
Heat oven to 375 degrees. Remove plastic cover from pie crust and brush inside with slightly beaten egg white. Bake the crust for 5 mn. Remove and set aside. Oven should remain on. Combine milk, sugar, egg yolks and lime juice in mixing bowl. Whip by hand until smooth and sugar has dissolved. Pour mixture into pie crust. Fill to the rim being careful not to spill over the edge. Place pie in oven and bake for approximately 30 mn or until center is firm. Remove from oven and place in refrigerator. Meanwhile, place the cream and powdered sugar in a mixing bowl. Use an electric mixer to whip on high speed until very stiff. Take chilled pie out of the refrigerator. Serve with a dollop of whipped cream and garnish with a slice of line.
Pierce the eggplants in several places with a toothpick. Wrap the whole eggplant in aluminum foil, and set it over a gas grill to cook on all sides until it collapses and begins to release a great deal of steam. Place the eggplant in a basin of cold water; peel while it's still hot and allow it to drain in a colander until cool. Squeeze pulp to remove any bitter juices. Mash the eggplant to a puree. In a food processor, mix the tahini with the garlic, onion, tomato, and lemon juice until the mixture thickens and reduces in size. Thin with water. With the machine running, add the eggplant and the salt, pepper, and olive oil. Spread out in a shallow dish, and garnish with pepper, parsley, and tomatoes.
Cook rice following absorption method on packet. Meanwhile, heat wok over high heat until hot. Add 2 teaspoons of oil and swirl to coat. Add half the beef. Stir-fry for 1 minute or until sealed. Remove to a plate. Repeat with oil and remaining beef. Add remaining 1 tablespoon of oil to wok. Add onion, capsicum and garlic. Stir-fry for 2 minutes or until vegetables are tender. Return beef and any juices to wok. Add choy sum, peanut butter, coconut cream, sweet chilli sauce and oyster sauce. Stir-fry for 2 to 3 minutes or until choy sum is tender and stir-fry heated through. Divide rice between bowls. Top with stir-fry. Sprinkle with chilli. Serve.
Top large Portobella mushrooms with a mixture of the tuna & mayonnaise. Top with the Swiss cheese and a sprinkle of cayenne pepper. Place onto a greased baking tray and cook under a medium broiler until the cheese has melted & begins to brown.
Preheat oven to 350 degrees F. Grease and dust an 11x8 pan with coconut oil and cocoa powder. Place butter, sugar, chocolate, and brown rice syrup in a medium sized pot and melt on low heat, stirring until everything is well blended (mixture does not have to be smooth). Sift in the cocoa powder. Remove from heat and set aside to cool. Beat the eggs and vanilla extract together with an electric mixer until frothy. Then on low speed, mix in cooled chocolate mixture. Alternatively add in the flour, baking powder and heavy cream, beating mixture after each addition. Pour mixture into the prepared pan and bake the brownies in the preheated oven for 30 minutes or until the top of the brownies is crisp and slightly cracked. (The inside of the brownies will be dense and soft to the touch.) Cool the brownies in the pan on a wire rack until cool. Cut into bars and serve. Frost with chocolate or vanilla frosting if desired. Enjoy!