HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook first 4 ingredients in a Dutch oven over medium-high heat until meat is browned and vegetables are tender, stirring until meat crumbles; drain. Stir spaghetti sauce and next 5 ingredients into beef mixture; bring to a boil. Cover, reduce heat, and simmer 15 minutes, stirring occasionally. Add mixed vegetables and diced tomatoes with green chiles to beef mixture; return mixture to a boil. Cover and simmer 15 minutes or until vegetables are tender, stirring occasionally.
Add 10- grain cereal to boiling water; set aside for 20 minutes or until lukewarm. Pour the cooled cereal, water, olive oil, honey and salt into the bread machine pan. Add 3 cups bread flour, the wheat flours, vital wheat gluten and yeast. Start machine using the dough setting. If dough is too sticky add up to 1/2 cups more bread flour or add a little more water to dough if too dry. You want the dough to be just slightly sticky. When machine has finished the dough cycle (mine is 1-1/2 hours), punch dough down and divide in half. Place dough on lightly floured surface. Roll each half into a 12" x 15" rectangle. Roll dough tightly, from longest side pressing seams and tapering ends and tucking under. Place loaves on a greased baking sheet or in a french/baguette pan. Cover and let rise in warm place, free from draft, about an hour, or until doubled in bulk. With sharp knife, make 3-4 diagonal cuts on top of loaf. Bake at 375 degrees for 30-35 minutes. Remove to cooling rack and brush melted butter over tops of loaves. Cool at least 1 hour before slicing.
Preheat oven to 425°F. In a small bowl stir together mayonnaise, dried onion, and salt. In a shallow dish mix bread crumbs, Parmesan cheese, and Italian seasoning (or just use Italian breadcrumbs). Brush eggplant slices with mayonnaise mixture and then coat in breadcrumb mixture. Place eggplant slices on a lightly oiled baking sheet or shallow baking dish. Bake in hot oven for about 12 to 15 minutes turning about half way through. Enjoy! (This is a take-off from a recipe I have on a CD called "One Million of the World's Best Recipes", 2000).
Mash up the artichoke hearts in a bowl along with the minced garlic. Add the other ingredients. Mix it all together and refrigerate until using. All the proportions can be tweaked according to personal preference. You can also serve this recipe hot! The cheese gets all melty and yummy!
Melt butter in a pan. Add cocoa, sugar, and eggs; beat well. Add flour and cinnamon until blended. Bake at 350 degrees for 15 minutes. Just before you think it's done, take out of oven (those are funny instructions to me, but that's what she wrote).
In medium bowl, pour boiling water over bulgur wheat. Let sit for 1/2 hour. Mix in shaker, oil lemon juice, salt, garlic powder, oregano and cayenne pepper and shake well. Mix bulgur wheat and vegetables, pour in oil mixture, stir well. Serve over a bed of lettuce. Best if refrigerated for several hours before serving.
Using butter, coat well the inside of a 13"x9" dish. In heavy saucepan, combine sugar, cream & butter. Cook & stir over lo2 heat until sugar is dissolved. Turn up heat & bring to boil, then cook & stir 4 minutes. Remove from heat, then stir in chops & marshmallow creme until smooth. Measure out 1 cup of this hot mixture & set it aside. Add orange extract & food coloring to remaining mixture, stirring until blended. Pour the colored mixture into prepared dish. Drop the 1 cup of marshmallow mixture by teaspoonfuls over the top of the colored mixture, then cut through with a knife to swirl it around. Cover & refrigerate until set, then cut into cubes.
Cut 6 hard boiled eggs in half lengthwise. Remove yolks. Mash egg yolks with all other ingredients. Fill egg whites with yolk mixture.
Pound veal with a meat pounder until very thin, being careful not to tear the meat. If you don't have veal, you can also use pork or chicken cutlets. I have used all 3 at one time or another and they are all delicious. Beat the eggs with lemon juice. Set aside. Combine bread crumbs, cheese, and seasonings. Dip the veal in egg mixture and then in the bread crumb mixture, coating evenly. Place the meat on a cookie sheet in single layer and refrigerate, covered with wax paper, for at least 1 hour to help keep coating intact when cooking. Saute veal until lightly browned on both sides, 7-10 minutes in all, in butter or olive oil. Serve immediately, garnished with lemon wedges and parsley.
Preheat oven to 350 degrees F. Grease large cookie sheets. In medium bowl, mix first 4 ingredients until well combined; set aside. In large bowl with electric mixer on medium speed, cream butter and 1 cup of the granulated sugar until light and fluffy. Beat in sour cream, eggs and vanilla. Beat in half the flour mixture until just combined. Stir in remaining flour mixture with a spoon (dough will be very soft). Spoon dough by heaping tablespoons on prepared baking sheets about 3 inches apart, making about 24 cookies. Butter the base of a flat bottomed glass that about 3 inches wide. Dip bottom of glass into the remaining 1/4 cup granulated sugar. Use sugared glass to flatten cookies into 3 inch rounds, coating bottom of glass with sugar each time. Sprinkle cookies with some coarse sugar. Bake for 10 to 12 minutes, or until tops spring back when lightly pressed. (Cookies will be very light in color). Immediately remove to racks to cool.
Mix chicken or turkey, breadcrumbs, half of the cilantro, lemongrass and chile peppers in a large bowl, combining thoroughly. If not frying, drop walnut-sized meatballs into a 4 qt slow cooker (I coat with a little oil to make cleanup easier). Cover and cook on High for about 1 hour to set the meatballs. (For all I know you don't need to do this - it might work just as well with the sauce added immediately - but this is how I did it). Combine the remaining ingredients except the cilantro in a small bowl; pour over the meatballs, reduce to Low and cook for 4 hours, or cook on High for 2 hours. If frying, form the meat into walnut-sized meatballs. Heat oil in a large skillet and quickly fry the meatballs until browned. Transfer to slow cooker. Make the sauce as in Step 3 and pour into the frying pan, stirring to scrape up the fond; pour over the meatballs and cook on Low for 6 hours or on High for 3 hours. Serve immediately with steamed rice, garnished with the remaining cilantro.
Place the flours on a wooden board (or on a large cutting board) and form a hole in the center (like you were shaping a volcano crater). Add the yolk, olive oil and water in the hole little by little and start to knead. You'll finish adding all the water as the dough gets smooth. If the pasta dough is too sticky adjust by adding a bit more cassava flour; if it's too dry, adjust with water. Knead until the dough becomes an elastic ball, wrap it in Seran wrap so it doesn't dry out. Take small pieces of dough at a time and shape them into small "ears" with your thumb like you see in the video tutorial. When all of your gluten free orecchiette are ready, bring a large pot of water to a boil. Add plenty a pinch of Himalayan salt, and cook your orecchiette pasta for about 10 minutes. In the meantime, start preparing the sauce. Finely chop the rosemary, garlic and sage. Heat up the olive oil in a skillet and, when it starts to sizzle, toss in the chopped herbs and garlic. In the meantime, start preparing the sauce. Finely chop the rosemary, garlic and sage. Heat up the olive oil in a skillet and, when it starts to sizzle, toss in the chopped herbs and garlic. Strain the gluten free orecchiette pasta, toss it in the skillet over the spinach sauce, add in the mozzarella and mix well. Serve and pour one tsp of raw Olive Oil over each plate. Enjoy!
Preheat oven to 350 degrees F. Oil 6 large or 12 small muffin cups. Mix flours, cornstarch, cocoa, baking powder, salt, baking soda and dark chocolate chips together in a large bowl. Place coffee, sugar, applesauce, oil, soy milk, vinegar and vanilla in a blender and blend until smooth or place in a large bowl and blend with immersion blender. Add wet ingredients to dry. Stir, adding more soy milk to make it a thinner batter, you don't want it to be stiff. Divide evenly among muffin cups, bake in oven for 20 minutes or until the toothpick test proves true. Place on cooling rack, cover with a towel and remove after 5 minutes. Cool completely. Place in paper towel lined Tupperware, freeze after 1-2 days wrapped tightly in plastic. Mark breaks these up and puts them in ice cream.
Pre-preparation: Purchase a 24 fluid oz. (750 mL) bottle of Marukan Seasoned Gourmet Rice Vinegar and add 1 level tablespoon of brown sugar to the bottle. Shake and shelve (no need to refrigerate) until you need it. If your shrimp is frozen, place them into the bottom of a 2 quart bowl. Set the mandolin for a very thin slice - about 1/8 inch, seat it firmly into the bottom into the bowl, and CAREFULLY slice the cucumbers into the bowl, allowing the juice from the cucumbers to remain in the bowl. Add the vinegar preparation and the orange juice, and mix thoroughly. Allow to stand for about 5 minutes, add the tomatoes and and toss again.
Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment and blend. Serve at room temperature.
Combine flour, 2 tbsp sugar, salt, almond extract, milk and eggs in mixing bowl and whisk together. Batter will be lumpy. Cover and chill for 1-2 hours or more. Heat 10-12" saute pan over medium high heat. Add 1/2 tbsp butter to pan and when bubbly add the batter. Redistribute batter (a rubber spatula works well) and shake pan to promote even cooking. After pancake is completely cooked turn onto a plate, add remaining 1/2 tablespoons butter to the pan and sprinkle with 1 tbsp sugar. Put pancake back into the saute pan and lightly brown the other side of pancake. Serve immediately with fruit and vanilla yogurt.
Mix together 2 packages muffin mix with 2 eggs, 4 T melted butter 1 1/2 cup milk and corn. Wipe non stick skillet with a little olived oil and pour in muffin mix. (I used 9 by 13 pan) Place pan in oven and bake at 400 degrees for 12 to 15 minutes or until browned. While the cornbread is cooking brown the beef in a little olive oil. Add onions and spices and cook meat for 5 minutes longer. Remove cornbread from oven and top with meat, cheese and veggies. Add pan back to oven and cook 5 more minutes or till cheese is melted. Cut and serve with salsa.
Preheat oven to 425 degrees. Line a baking sheet with foil. Cut bacon slices into thirds. Wrap each waterchestnut with a piece of bacon. Secure with a toothpick and place on baking sheet. Pour BBQ sauce over each bacon wrapped waterchestnut. Bake at 425 until bacon is done and to the crispness that you desire. Usually about 20 to 40 minutes. Serve hot.
Sift flour, baking powder, cinnamon, cloves, mace and pepper together. Beat eggs until light, then beat in sugar until very light and fluffy. Stir in dry ingredients. Mix in lemon zest and citron. Break off small pieces of dough and roll into 1-inch balls. Place cookies on greased cookie sheet about 1 inch apart. these cookies do not spread. Cover with waxed paper and let sit overnight. Bake at 350 for 20 minutes. Cool on wire racks. Roll in confectioners' sugar to coat. Store in tightly covered container for about 1 week to mellow. Keep a slice of soft bread in container to keep cookies from becoming rock hard.
Process all ingredients in food processor till smooth. Serve with a hearty cracker or breadstick.
Blanch the garlic in boiling water for thirty seconds; run under cold water and drain. Peel and slice the cloves of garlic. Cook the onions and peppers in the oil for ten minutes until the onions are golden and the peppers are soft. Add the garlic and tomatoes. Cover the pan and cook over low heat for thirty minutes. Pour in the broth and bring to a boil. Tear the bread into large pieces and add to the boiling soup where it will disintegrate and thicken the broth. Adjust the amount of bread and broth to the desired thickness of the soup and salt and pepper to taste. Serve hot with grated cheese if you wish.
Saute pork in oil until cooked. Set aside. Toast bread for 2 minutes. Spread Pizza Sauce over bread. Top with meat, mushroom, bell pepper and cheese. Bake for another 3-5 minutes or until cheese melts.
Stir drink mix and water in large bowl until dissolved. Add ice cream. Beat with electric mixer on low speed until well blended. Gently stir in whipped topping until smooth. Freeze, if necessary, until mixture will mound. Spoon into crust. Freeze 4 hours or overnight until firm. Let stand at room temperature 15 minutes or until pie can be cut easily. Garnish with lemon slices. Store leftover pie in freezer.
Salad: Cook pasta in lightly salted water for about 15 minutes. Drain. Rinse pasta with cold water and drain again. Chill. Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes. Rinse in cold water and drain. Combine all salad ingredients. Just before serving, drizzle with Vinaigrette Dressing and toss. Arrange on a serving platter lined with leaf lettuce. Vinaigrette: Add garlic and basil to blender container. Process on Chop. Add salt, pepper and mustard; process a few seconds. Add lemon juice and vinegar and blend. Add olive oil and process until smooth.
Pour rapidly boiling water over tea. Add spices and cover to steep for 5-7 minutes. Strain and stir in sugar. Add juices and cold water. Chill and serve.
Pound the chicken breasts until they are 1/4 inch thick--you can use either a meat mallet or a rolling pin. Combine the flour, salt, and pepper on a dinner plate. In a bowl (big enough to dip the chicken), break the 2 eggs and whisk them together. On a second plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread crumb mixture, pressing lightly. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan cheese, if desired.
Preheat oven to 425 degrees. Grease an 8" square baking dish. Sift dry ingredients together. Combine wet ingredients and gently mix into dry mixture. Spoon into baking dish and bake 20 minutes.
Prepare the tapenade: In a food processor, combine the olives, parsley, anchovies, capers and garlic and pulse until coarsely chopped. With the machine on, add the oil and vinegar in a steady stream. Season with cayenne, salt and pepper. (The tapenade can be made up to 1 week ahead, covered and refrigerated. Let return to room temperature before serving.) Prepare the swordfish and vegetables: Heat a large grill pan or skillet. Lightly brush the squash with olive oil and season with salt and pepper. Cook over medium-high heat, turning once, until lightly browned and slightly softened, about 3 minutes. Transfer to a plate. In a small bowl, gradually whisk the olive oil into the lemon juice and season well with salt and pepper. Pour 3 tblsps of the dressing into a medium bowl, add the fennel, and toss to coat. Stir the chopped plum tomato into the remaining dressing. Preheat the broiler. Brush the grill pan with olive oil and season the swordfish lightly with salt and pepper. Grill the swordfish over medium-high heat for 4 minutes. Turn the steaks over and spread with tapenade on top. Continue grilling until the fish is just firm to the touch, about 3 minutes longer. Sprinkle the tapenade with the bread crumbs and broil the swordfish for about 1 minute, until the bread crumbs are lightly browned. To serve: Fan the yellow squash in the center of each of 4 large plates. Mound the dressed fennel on the squash and set the swordfish on top. Spoon the tomato dressing around the fish and garnish with the sun-dried tomatoes.
In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from the heat; stir in the sour cream until blended. In a large bowl, combine the potatoes and ham. In a greased 13x9x2 inch baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375* for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.
Cut the apple, cantaloupe, cucumber and peppers into a small neat dice. Zest the orange, then slice off the skin. Cut the flesh into a small neat dice. Discard the skin, save the zest and the orange flesh. Discard the lime after zesting and juicing. Stir the orange zest, orange flesh, lime zest and lime juice, basil strips and remaining ingredients into the fruit and vegatable mixture. ( At this point you are combining all ingredients). Transfer to a serving bowl, garnish with additional cinnamon and basil.
Melt margarine and place in a flat baking dish. rinse and dry chicken. mix egg and water. dip chicken in water mix then roll in potato flakes to coat thoroughly. place chicken in baking dish. add salt and pepper. bake uncovered 30 minutes at 400 degrees. flip chicken, add more seasoning if desired, and cook an additional 30 minutes or until tender.
Pour Vodka over Ice. Place oyster and liquid in a large shot glass. Spoon cocktail sauce over oyster. Spoon hot sauce or horseradish over cocktail sauce. Strain vodka over all. Serve.
Melt butter in a large saucepan. Add onion and celery and saute until tender. Stir in flour, salt, thyme and paprika. Cook for about 1 minute until bubbly. Add chicken, broth, worcestershire, sherry, milk and half & half. Cook, stirring, until it thickens slightly. TO EAT RIGHT AWAY: Fold in rice and bacon pieces. Cook until heated through. Ladle into bowls and serve. TO FREEZE: Allow to cool. Fold in rice and bacon. Place in a freezer bag and seal. Label and freeze. TO REHEAT: Thaw and heat in a saucepan until bubbly. Ladle into bowls and serve.
--------DoughDirections---------. Combine flour, salt, and curry powder in work bowl of food processor, pulse to combine. Add butter or shortening and process until mixture looks like fine crumbs. In a bowl combine water, vinegar, and egg yolks. Add wet mixture to work bowl and pulse until a ball forms. Cover dough in plastic wrap and let rest in refrigerator for 1/2 hour. ---------FillingDirections----------. Preheat oven to 350 degrees. Mix together meat, scallions, salt, onion and 1 tablespoon of thyme. Place in the frying pan with a teaspoon of cooking oil and cook over medium heat until meat is cooked, about 10 minutes. Pour off excess fat. Add in breadcrumbs, the rest of the thyme, black pepper, habanero, paprika, and ketchup. Cook 15 minutes more, adding water as necessary to keep the mixture moist. Cool before filling pastry. Roll the dough out to 1/8-inch thick. Cut the dough into 6-inch circles or whatever shapes you want. Put filling on one half of the dough. Brush the edges of the dough with the beaten egg. Fold the dough over the filling to make a half moon shape and press the edges together firmly, sealing them with a fork. Place the patties on a greased cookie sheet and bake 20-25 minutes. If making cocktail size, cut the dough into 3-inch circles.
Heat butter over medium high heat in a heavy skillet until foam subsides, then saute ginger and garlic for about 30 seconds. Pat shrimp dry and season with salt. Add to ginger and saute 2 minutes. Add sherry and saute 1-2 minutes more or until shrimp are just cooked through. Remove from heat and stir in cilantro. Season with additional salt and pepper if desired and serve.
Combine the peanut butter and honey in a large nonstick pot and warm over low heat until runny and mixed. Mix in the oatmeal and protein powder. Do not bake, but heat enough to mix nicely. Press into a 9x9 inch pan and let cool (to make cutting them easier, you could stick the covered pan into the refrigerator for a few hours). Slice into 16 bars and package in sandwich baggies.
For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly.Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice.
Mix noodles with chicken, mushrooms, and seasonings, Add 3/4ths can french fried onions and mix well. Mix soups and milk together and add to noodle mixture. Mix well. Put mixture into a greased 3 quart casserole dish. Cover and bake at 350 degrees for 50 minutes. Uncover and add rest of french fried onions and bake 10 minutes more. . .
Preheat oven to 375F (190C). In a large bowl, combine flour, baking powder and baking soda. Cut in butter with pastry blender or two knives until mixture is crumbly. Stir in bran and nuts. In a medium bowl, lightly beat egg; stir in banana, yogurt, brown sugar and molasses. Add to dry ingredients, all at once, stirring just until moistened. Divide batter evenly among 12 medium greased muffin cups. Bake 20 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes in cups on wire racks. Remove from cups and let cool completely. Serve with Strawberry Butter. Straw berry Butter: Cream together 1/2 cup (125 mL) softened butter and 1/2 cup (125 mL) strawberry jam. Makes about 1 cup (250 mL). TIP: Add a topping treat to your muffins before you bake them. Over batter in muffin cups, sprinkle quick-cooking rolled oats, cinnamon and sugar, sesame seeds or chopped nuts.
To prepare cupcakes: preheat oven to 350°F Line 9 muffin cups with paper liners. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs and milk, then beat on medium-high speed for two minutes. Add flour, baking soda and salt; beat for an additional minute. Stir in toffee bits. Spoon into prepared tins and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from tins while still slightly warm. Frosting: While cupcakes are baking, combine brown sugar, cream and butter in a heavy saucepan to prepare frosting. Bring to a boil over medium-high heat, stirring constantly. Continue boiling without stirring for one minute. Transfer to a mixing bowl and let cool for about 20 minutes. Beat in powdered sugar with an electric mixer until smooth; spread onto cooled cupcakes.