HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350. Lightly grease/spray a casserole dish; set aside. Cook noodles according to package directions; drain. While noodles are cooking, melt butter in a saucepan and saute the onions until tender. Stir in the flour until absorbed. Slowly add the milk and salt, stirring constantly. Cook and stir until thickened. Combine the tuna, cheese, peas, mushrooms, tarragon, paprika and pepper to white sauce; stir well. Place half of the cooked noodles on the bottom of the prepared casserole dish. Top with half of the creamy tuna mixture. Top that with the remaining half of the cooked noodles -- then the remaining half of the creamy tuna mixture. Evenly sprinkle with the buttered bread crumbs. Bake at 350 for about 25-30 minutes.
Soak the cloud ears in warm water for at least 15 minutes, then rinse several times in cold, running water to remove any sand. Drain thoroughly and set aside. If you're using Chinese long beans, trim the ends and cut them into 3-inch long pieces or if you're using green beans, trim the ends and cut them in half. If you're using silk squash, peel off the tough outer skin or if you're using zucchini, chop off the ends. Either way, cut the vegetable at a slight diaganal into 2-inch pieces. Heat a wok or large skillet until it's very hot, then add the oil. Add the shallots, garlic, ginger, mushrooms, and beans, and stir-fry for 1 minute. Add all remaining ingredients and cook uncovered until the vegetables are tender (5 minutes). Serve immediately.
Preheat your oven to 350 degrees. Melt the butter (I just put it in the microwave), and add sugar and molasses. Lightly beat the egg (or use 1/4 cup eggbeaters) and add to the butter mixture, and blend well. Sift the dry ingredients together, and add to the butter mixture(I use King Arthur Flour White Whole Wheat--it has the same texture of all-purpose). It will look wet. Line a cookie sheet with foil. Drop the batter by tablespoons onto the foil, 3 inches apart. Bake 8-10 minutes, until the cookes darken. Remove foil from cookie sheet, and let the cookies cool on the foil.
Place skillet on stove with low-medium heat to warm while cutting potatoes. Peel the potato then rinse it. Slice the potato into 1/2 inch slices. Then slice each slice into 1/2 inch strips. Then cut the strips into 1/2 inch cubes. Place a plate with a paper towel near skillet to drain oil from potatoes after frying. Turn heat up to medium high for skillet. Heat oil in skillet and move oil around skillet. Place potatoes in skillet in even layer and let fry for 2 minutes. Flip all the potatoes and let fry for another minute. Do this 2 more times. Place the potatoes onto paper towel to drain. Sprinkle with salt. Enjoy!
Filling:. Brown ground meat only till all brown. add the rest of ingredients and simmer till all are cooked down. drain in a strainer let sit in strainer to cool down set aside. Crust:. Mix all dry ingredients in large bowl. Mix eggs and milk. add to dry ingredients slowly while stiring. add shorting and cut in with pastry cutter or two knives. when well mixed form balls about the size of a tennis ball. roll out ball with rolling pen. cut out in about a 6 inch circle. use wet paper towle to wet around outer circle. put about 2 tablespoons of meat filling in center. fold over crust to form like a half moon press edges to seal with fingers. use a fork to repress edges and give a decortive look. when all are done put in fridge for at least an hour or till ready to fry. fry in very hot oil. turn when golden brown and fry other side. frying is very fast do not over fry meat is already cooked. can freeze unfried only. wrap indivdually in wax paper put several in zip lock bags freeze flat. after frozen then can stack as will.
Cook asparagus in a small amount of boiling salted water until tender crisp, about 2 to 3 minutes; drain and set aside. Place 6 slices of bread on the bottom of a greased 9x13-inch (3.5 L) baking dish, cutting the bread if necessary to fit the dish. Sprinkle half of ham, asparagus, chives, rosemary and cheeses over bread. Repeat with second layer ending with cheese. Beat eggs, milk, mustard and pepper in a large bowl. Pour egg mixture evenly over the bread. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 350EsF (180EsC). Bake uncovered in preheated oven for approximately 60 minutes or until egg mixture is set in centre. Let stand for 5 minutes before serving.
Cut the chicken into pieces. I generally go for very slender, flat pieces perhaps an inch or so in diameter. Heat the oil in a large saucepan. Add the onions, garlic, ginger and chilies/pepper and fry over medium heat until the onions are browned. Add the curry powder, garam-masala, salt, turmeric, paprika, and cashew paste and stir thoroughly. Cook for 5 minutes, until the oil separates from the masala. Add the stock, mix, and cook for 3 minutes. Mix in the non-dairy cream (Riches or equivalent), margarine, tomatoes and chicken and stir thoroughly. Cover and simmer for 40 minutes, until the chicken is tender, stirring occasionally and checking to be sure the sauce does not stick to the bottom of the pan. Garnish with cilantro leaves.
Fry up meat with celery and onion and drain. Add water, ketchup, vinegar, and chili powder. Simmer for about 10 minutes until it's not runny or if it's already thick, until it's warmed up to your liking.
Put all pesto ingredients in food processor and process until slightly chunky, or desired consistency. Taste and adjust seasonings, as necessary. Cut tomatoes (in half or cut off the very top) and remove seeds and juice (I use an iced tea spoon). Fill tomato with pesto using a pastry bag or ziploc bag (small spoon may also work). Sprinkle with paprika just before serving. Serve chilled or room temperature.
Mix sour cream and mayonnaise together in a large bowl. Add cottage cheese,lipton dried onion soup mix,and chopped parsley. Stir well. Add in swiss cheese and cheddar cheese and mix well. Chill 1 hour or overnight and serve with little smokies, chips, bread cubes,or crackers.
Directions: Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled cocktail glass. Garnish with a banana slice or cherry if desired.
Cut chicken into bite size pieces. Lightly coat a large skillet with Nonstick cooking spay and cook chicken over medium heat until brown. Place cooked chicken in 3 1/2 or 4 quart slow cooker. In a medium bowl combine chicken soup, water, beans, undrained tomatoes and cumin. Pour over chicken. Cover and cook on low for 4-6 hours or high 2-3 hours. If desired top each serving with sour cream and crushed tortilla chips. Each serving equals 1 1/2 cups.
1.Preheat oven to 375 degrees. 2.In a large skillet over medium heat cook sausage and garlic until no longer pink. Drain grease off. Stir in 1/2 cup pizza sauce, pepperoni, Canadian bacon and 1 cup pizza cheese. 3.Unroll crescent dough and separate into triangles. Arrange triangles on a 14 inch ungreased pizza pan with points toward the outside and wide ends overlapping at the center, leaving a 4 inch opening in the center. Press overlapping dough to seal. 4.Spoon the mixture onto the wide ends of the triangles. Fold pointed ends of triangles over filling, tucking points under to form a a ring. The filling will be visible. 5.Baked for 12-15 minutes or until the crescents are golden brown. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Serve with remaining pizza sauce.
Toast bread slice, and butter if desired. Top with ham slices and cheese. Grill until cheese has melted.
Preheat oven to 325°. In the bowl of a food processor, blend first three ingredients until smooth. Add eggs one at a time, blending until incorporated, scraping down the bowl after each addition. Add remaining ingredients, and blend until smooth. Place 10 foil liners into a cupcake pan, and distribute batter evenly. Firmly tap the pan on the counter to force air bubbles to rise to the top. Bake for 20-25 minutes, until batter is set, but still jiggly. Let cool for 4 hours. Enjoy. Refrigerate. Freeze if you don't eat it all in one day.
In a large bowl, stir together the flour, sugar, baking powder, soda and salt until thoroughly blended. Using a pastry cutter, cut the butter into the flour mixture until it resembles coarse cornmeal. Stir in the currants. Make a well in the center on the flour mixture and add the buttermilk all at once. Stir with a fork until the dough pulls away from the side of the bowl; Gather the dough together with your hands into a ball; Put on a lightly floured board and roll or pat into a circle; Using a small heart shape or daisy shaped cookie cutter cut into individual scones. Place 1 1/2 inches apart on lightly greased baking sheet; If you wish, brush the tops of half the scones with cream; Lightly sprinkle on a mixture of cinnamon and sugar. Bake in 425 degree oven for 12 minutes and turn and bake 12 minutes; Tops are lightly brown. Serve warm with creme fraiche, raspberry butter or lemon curd.
Place dry ingredients into 3 quart bowl. In a saucepan, bring to boil water, milk, Half & Half, and margarine. Stir liquid into bowl of potato mixture until smooth. Refrigerate overnight. Lefse dough: Work together with hands until flour has been absorbed. If sticky, add more flour. Place about 1 cup of dough on floured board and roll as thin as possible. Cut with 4-inch cookie cutter or 1 pound coffee can. Bake on hot griddle until light brown blisters appear; turn to complete baking. (Electric skillet or pancake griddle set at 400 degrees F.). Repeat process until all of potato mixture is used. Yield: 100 (3-inch) pieces.
Heat the olive oil in a Dutch oven over medium-high heat. Season the pork with the salt and pepper and sear on all sides until golden brown, 3-4 minutes per side. remove pork; set aside. Add the onon, rosemary, and garlic and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and their juices and stir with a wooden spoon, scraping any bits of pork stuck to the bottom of the pan. Cover the pot tightly and simmer on the stovetop until the pork is tender enough to fall apart, 2-1/2 to 3 hours. Remove the pork and, when it is cool enough to handle, shred it into bite-size pieces. Add the shredded pork back to the stockpot. Simmer until hot. To serve: Serve over the hot cooked pasta and sprinkle the Romano over the top. NOTE: To prepare in the crockpot, transfer the browned meat to a warm or hot crockpot in step 1. Make up the sauce as directed in step 2 (adding the completed pork gravy if you wish to use it) and pour over the meat in the crockpot. Turn the meat to make sure it is covered with the sauce. Cover and cook on low heat for 7-8 hours.
Add 2 tablespoons sugar to pizza dough. Spray pizza pan with cooking spray and spread dough out, making rim around the edge. Drizzle dough with honey. Arrange pears on dough; spray with cooking spray and sprinkle with remaining sugar and cinnamon. Sprinkle blue cheese, raisins, and walnuts over pears. Bake at 425 until crust is browned, 15 to 20 minutes.
Heat a large frying pan over medium heat. Spread half of the butter on one side of each tortilla. Put tortilla, butter side down, in the hot pan. Spread the 1/2 the cheeses evenly onto the center of the tortilla in the pan. Sprinkle 1/2 of the tomato, onion and jalapeno, bacon, cilantro, salt and pepper over half the tortilla (on top of the cheese.) When the tortilla had browned and the cheese is melted, fold the tortilla (like an omlet). Remove from pan and cut into 3 slices. Repeat with other tortilla and remaining ingredients. Serve with sour cream, salsa, and guacomole.
Combine ingredients in a bowl and stir to combine. Alternatively, place all ingredients in a jar, with a tight fitting lid, and shake.
Slice onions and saute in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer. Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry. Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side. While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat. Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again. Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.
Preheat the oven to 350 degrees F. In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly. Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic, and pepper, and mix again. Form the mixture into 4 patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. (We began cooking on the grill and finished in the oven). Carefully flip the patties and cook the other side for 5 minutes. Finish baking in the oven until golden brown.
Prepare a medium-hot fire in the grill with a lightly oiled vegetable grill rack in place. Toss bell peppers, jalapenos and onions with olive oil. Grill vegetable mixture, tossing frequently, until tender and lightly charred (about 7 minutes). Cool down grill to low by spreading coals out or reducing flame. Coat one side of 3 of the tortillas with nonstick cooking spray. Spread 1/3 of the veggies on each tortilla. Top tortillas with cheese, place another tortilla on top of each and press firmly together. Spray tops of tortillas with nonstick cooking spray. Grill each quesadilla until cheese is melted and tortilla is lightly toasted (about 4 minutes). Flip and grill other side for 2 to 3 minutes. Remove from grill and keep warm. Repeat with remaining quesadillas (how many you can cook at once is dependant on the size of your grill). Cut warm quesadillas into wedges and serve immediately.
In a small bowl whisk eggs with half and half, Tabasco, salt, pepper and basil. In a large skillet melt butter with oil over medium heat. Saute the sliced mushrooms until the moisture is released (about 10 minutes). Add in onions, adding in more oil or butter if needed; saute for about 4 minutes. Add in the sausage meat, breaking up the meat into small pieces as it cooks. Sprinkle with the spinach (do not mix in). Cover with a lid and cook for about 5-6 minutes to steam spinach. Stir the spinach into the sausage mixture. Pour the eggs over the sausage mixture, stirring with a wooden spoon and cooking until eggs are JUST beginning to set. Remove from heat and sprinkle with grated Parmesan cheese. Serve immediately.
In a small bowl, mix flour, poppy seeds, salt& baking soda. In a large bowl, mix sugar and butter with electric mixer. Beat in eggs, one at a time. Beat in yogurt and vanilla until well blended. Stir in flour mixture until moistened. Spoon batter into greased muffins tins. Bake at 400 for 15-20 minutes or until pick comes out clean.
Parboil the cucumber slices for 10 minutes. While doing this, put the chicken stock in a kettle and let it simmer. Drain the cucumber slices and add them to the chicken stock. Add the slice of onion. Cook until the cucumbers and onion are soft. Remove vegetables from the kettle and press through a strainer. Put back into the chicken stock. Now blend the butter and the flour. Add this to the soup to thicken, strirring continuously. Season with the salt and pepper. Lastly, stir in the hot milk. Strain and serve while piping hot.
Spread out chocolate chips in a 9x12 inch baking pan. Place in oven heated to 150 degrees. Stir every 5 minutes until chocolate is melted. Spread out evenly to cover the entire bottom of the pan. Sprinkle Smarties on top. Cool completely. Break apart and serve.
Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Preheat oven to 425°F. In medium nonstick skillet over medium-heat, cook chicken 5 minutes or until no longer pink and juices evaporate, stirring often. Add soup and salsa. Heat to a boil, stirring occasionally. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within 1/2 inch of edge. Moisten edges of tortilla with water. Fold over and press edges together. Bake 5 min. or until hot. Serve with Fiesta Rice. Fiesta Rice: In saucepan heat broth, water and salsa to a boil. Stir in rice. Cover and remove from heat. Let stand 5 min. Fluff with fork.
Preheat saucepan on medium-high. Mix cinnamon and sugar together in a medium bowl until combined. Toss apple slices in until thoroughly coated. Melt butter in a saucepan (I take the pan off the burner to do this). Add apples and cook until very soft and tender, stirring occasionally, about ten minutes.
In a large nonstick skillet melt butter over medium- low heat. Stir in brown sugar, orange juice, cinnamon and nutmeg until blended. Add bananas and pecans: cook stirring gently until bananas are glazed and slightly softened, about 2-3 minutes. Remove from heat and stir in extract. Serve with ice cream. Serving is 1/3 cup banana mixture with 1/2 cup ice cream.
In a large mixing bowl, cream sugar, shortening and eggs. Add 1 cup flour, soda, salt, and baking powder. Combine milk and vanilla. Add to creamed mixture alternately with remaining 4 cups flour. Cover and chill at least 1 hour. Roll onto lightly floured surface 1/4 inch thick. Cut with desired shapes. Bake on ungreased cookies sheets at 400°F for 8-10 minutes or until edges just begin to turn light golden brown. Cool and frost with favorite frosting.
preheat oven to 375 degrees -- prepare one pie crust with the flour of choice. cut in the shortening and add water, stirring with a fork until a damp ball of dough forms. handle as little as possible, turning out onto a floured surface. roll to size of pie plate and crimp edge of crust. set aside. combine 1 cup of flour, sugar, and butter to create a fluffy crumb, reserving 1/2 a cup for topping. pour all but the reserved crumbs into the unbaked crust. using a large bowl, stir the beaten egg into the molasses. add baking soda to hot water, stir well and add to molasses/egg mixture -- this will 'foam' . you'll be glad for the large bowl. add remaining cold water and pour the well-blended mixture over the crumbs. do not stir. sprinkle reserved crumbs lightly over center of pie. bake for 35-40 minutes in preheated oven.
Place ground beef in a pot that is large enough to hold all the ingredients and to cook the noodles with the other ingredients. Lightly cover the ground beef with salt, pepper, garlic, red pepper flakes, basil and Italian spice mix. Brown the ground beef. Cut the jalapeno length wise, remove seeds and white ribs. Mince the jalapeno - so no one gets a big chunk of jalapeno when they bite into the meal. After the meat is browned, add the jalapeno, tomato and 1 can of water to rinse out tomato can. Stir well. (Make sure the liquid is adequate to cook the noodles.) Cook this mixture for about 15 minutes to get the spices well mixed with the tomatoes. Add the frozen vegetable - bring up to boil. Then add the egg noodles - cook until tender, about 7 or 8 minutes after the mixture comes to boil after adding the noodles. When noodles are cooked, cover and remove from heat. Allow the meal to sit for 5 - 10 minutes, covered and off heat. (I haven't given amounts for seasoning because that is a personal choice - season to taste. I like my meal seasoned as I said above - cover the top of the ground meat lightly with all of the spices before browning. Then as heat comes up, I break up the ground meat and mix in the spices.).
Make cake layers: Preheat oven to 350°F and oil 3 9 inch cake pans. Line bottoms of pans with rounds of parchment or wax paper. Sift together sugar, flour, cocoa powder, baking powder, baking soda, and salt into a large bowl. Whisk together whole milk, butter, whole egg, yolk, vanilla, and almond extract in another large bowl until just combined. Beat egg mixture into flour mixture with an electric mixer on low speed, then beat on high speed 1 minute. Reduce speed to low and beat in water until just combined (batter will be thin). Divide batter among cake pans (about 1 1/2 cups per pan) and bake in upper and lower thirds of oven, switching position of pans and rotating them 180 degrees halfway through baking, until a tester comes out clean, 20 to 25 minutes total. Cool layers in pans on racks 15 minutes. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove parchment or wax paper and cool layers completely. Make filling: Reduce oven temperature to 325°F Spread coconut in a large shallow baking pan and pecans in another. Bake pecans in upper third of oven and coconut in lower third, stirring occasionally, until golden, 12 to 18 minutes. Remove pans from oven. Increase oven temperature to 425°F Pour condensed milk into a 9-inch deep-dish pie plate and cover tightly with foil. Bake milk in a water bath in middle of oven 45 minutes. Refill baking pan with water to reach halfway up pie plate and bake milk until thick and brown, about 45 minutes more. Remove pie plate from water bath. Stir in coconut, pecans, and vanilla and keep warm, covered with foil. Make glaze while milk is baking: Melt butter in a 3-quart saucepan. Remove pan from heat and add chocolate and corn syrup, whisking until chocolate is melted. Transfer 1 cup glaze to a bowl, reserving remaining glaze at room temperature in pan. Chill glaze in bowl, stirring occasionally, until thickened and spreadable, about 1 hour. Assemble cake: Put 1 cake layer on a rack set over a baking pan (to catch excess glaze). Drop half of coconut filling by spoonfuls evenly over layer and gently spread with a wet spatula. Top with another cake layer and spread with remaining filling in same manner. Top with remaining cake layer and spread chilled glaze evenly over top and side of cake. Heat reserved glaze in pan over low heat, stirring, until glossy and pourable, about 1 minute. Pour glaze evenly over top of cake, making sure it coats sides. Shake rack gently to smooth glaze. Chill cake until firm, about 1 hour. Transfer cake to a plate. Cooks' notes:  Cake keeps, covered and chilled, 3 days. Bring to room temperature before serving.  For easier handling when assembling cake, place bottom layer on a cardboard round or the removable bottom of a tart or cake pan.
Spray a square pan (8x8) with non-stick spray and empty the can of cherries into it. In a small bowl, mix the remaining ingredients thoroughly. Sprinkle over cherries. (There seems to be a lot, but use it all. It shrinks while cooking.). Bake 30 minutes at 375 degrees.
Brown meat with chopped onion in oil and transfer to 6 quart crock pot. Add remaining ingredients, stir, and cook on LOW for 10 hours (HIGH for 6 hours). Season with salt if needed. Serve and garnish with fresh parsley and sprinkle with paprika if desired. Enjoy!
Stir together everything but the oil of course, and chill for 1 hour for easier handling. Cut dough into fourths. Knead 1 portion, and break into 4-6 parts. Pat or roll each into a thin cake/disk. Repeat with all remaining dough. Slide cakes carefully into hot oil. Fry until golden brown on both sides turning only once. The bread will puff up and get very crisp. Dust with cinnamon sugar or powdered sugar, or serve with butter and maple syrup.