HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat mushrooms and eggplant with 2 Tbsps of oil and season with salt and pepper. Wrap eggplant in aluminium foil. Spread mushrooms out over baking sheet and cover with thyme. Bake both in oven for about 40 minutes at 350 degrees. Mushrooms should be brown and eggplant tender. Heat 2 Tbsps of oil in a skillet and cook leeks until soft but not brown. Add garlic and stir constantly until fragrant, about 30 seconds. Set aside to cool. Boil barley per brand instructions until soft, drain and press to remove excess liquid. Add half of garbanzo beans to the bowl of a food processor along with flour, baking powder, soy sauce, Marmite and half of eggplant. Process until a smooth paste forms, scraping down sides as necessary. Transfer mixture to bowl with barley. Pulse remaining chickpeas in food processor and pulse until beans are chopped to about the size of a lentil (5 to 6 short bursts), scraping down sides as necessary. Transfer to bowl with barley mixture. Chop cashews or pinenuts (if using) in the food processor the same way and add to barley mix. When mushrooms are cool, add to bowl of food processor and pulse until finely chopped but still coarse in texture, about 8 to 10 short pulses. Add to barley mix. When leeks are cool, transfer to food processor. Chop with 8 to 10 short pulses and add to barley mix. Stir together mixture until completely homogenous. Season to taste with salt and pepper. Mixture can be refrigerated and stored for up to 5 days at this point or frozen in an airtight freezer bag for up to 3 months. When Ready To Serve: Add breadcrumbs to mixture and work them in with your hands. Make a sample patty. It should have the texture of ground beef and hold together easily. If not, add water a tablespoon at a time until it comes together. Divide mixture into eight patties about 4-inches across and 1/2 an inch thick. Patties must be cooked within 30 minutes of adding breadcrumbs. To Finish on a Griddle or in a Skillet: Heat three tablespoons of vegetable oil in a large skillet over medium heat until shimmering. Add four patties and cook without moving until first side is well-browned, about 3 minutes. I like to press a disk of sliced onion into the top side while it cooks. Flip burgers and top with cheese (if desired) and cook until second side is browned and cheese is melted, about 3 minutes longer. Transfer to a toasted bun and serve with condiments as desired. To Finish on the Grill: Preheat a gas or charcoal grill with a medium-high fire. Rub the grill grates with an oil-soaked paper towel and add the burgers. Cook without moving until well-browned, about four minutes. Flip burgers, top with cheese if desired, and cook on second side until well browned, about 4 minutes longer. Transfer to toasted bun and serve.
Mix the oil, honey, garlic, salt and pepper in a jar (with lid) and shake before serving. Tear or cut lettuce(s) into bite-size pieces and mix with apples and oranges. Add the toasted nuts if desired and toss all with dressing. Serve immediately.
Preheat oven to 350*F. Spread garlic cloves evenly in shallow baking pan. Drizzle with the olive oil and season with the salt and pepper. Cover the pan with aluminum foil and bake 15-20 minutes or until cloves are golden. Seperate the garlic from the olive oil while still warm. Reserve both and cool. After garlic cloves have cooled somewhat, place in blender or food processor. Add 2 tablespoons of the reserved olive oil. Puree to a smooth paste. In a stock pot over high heat, boil the cream for about 10 minutes until it is reduced by 1/4 (you should have about 2 1/4 cups cream left). Add vegetable stock, garlic paste and thyme. Season to taste with salt and pepper. Simmer for 15 minutes.
Saute mushrooms and onions in olive oil over medium heat in a nonstick pan. Mix all ingredients and add to 2 quart casserole dish and cover. Bake 1 hour at 350°F. Sprinkle toasted almonds on top (optional). I use them.
Cookies: Mix the milk and vinegar together first and then set aside while you get the rest of the ingredients together. Preheat the oven to 325 degrees. In a large bowl, sift together the flour, baking soda, baking powder, salt and the baking cocoa (optional). Set aside. In a large mixing bowl, cream together the shortening and the eggs. Add the vanilla and then slowly add in the sugar. Mix well. Slowly (and carefully) add in about 1/3 of the flour mixture. Next, add in the milk. Continue adding the flour mixture and mix well. The cookie dough should be placed on the cookie sheet in about 1-2 tablespoons rounded amounts. I like to use a large ice cream scoop for these cookies. You then get perfect circles and equal amounts every time. Place at least 4 inches apart as the cookies will spread. Use either a non-stick cookie sheet or grease a baking pan to bake the cookies on. Bake for 8-10 minutes. Remove from the oven and let them set for 5 minutes on the cookie sheets. Then, remove the cookies from the cookie sheets and place, inverted, on a cooling rack. After they are completely cool, frost the flat bottoms of the cookies with half of one color and half of another. Do not overlap the colors. Instead let the two colors meet in the middle of the cookie. Frosting: Cream together the shortening, vanilla, and about 2 tablespoons of water in a large mixing bowl. Add in the confectionary sugar slowly. Add water, a teaspoon at a time, to reach desired consistency. The frosting should be thinned just enough to make it easy to. spread. Allow to mix at medium speed for 5 minutes. This will ensure a smooth, creamy frosting that will rival any frosting that you might taste in a bakery. Place half of the frosting in a second bowl and then color the two frostings the needed colors. Tips: For brown frosting: Add baking cocoa to the frosting when you add the confectionary sugar to the mixing bowl. For black frosting: start with chocolate frosting. It will save you adding a lot of black coloring. If you are using Wilton colors, realize that the colors will darken within a few hours as they dry. Therefore, make the colors slightly lighter than you want them to be. Be sure to make enough colored frosting for as many cookies as you will be making. It's almost impossible to match a second batch of colored frosting exactly to the first. * I prefer to use Wilton icing colors. They are concentrated and will not make your frosting too liquidy. Plus, they come in many different colors. You can find Wilton colors in any store that carries cake decorating products. If you would like though you can use the liquid colors that. you find at the grocery store. Note: If you will not be needing white frosting you can use 1/2 cup of shortening and 1/2 cup of butter. By doing so, the frosting will be slightly yellow in color.
In a small bowl, soak the bread in the milk until soft. In a large bowl, combine all the meatball ingredients except the butter and oil, and add the soaked bread. Mix thoroughly until smooth, it's best to use your hands for this. Shape into small, golf-ball size meatballs (by dipping your hands in cold water, the meatballs won't stick to your hands.). Heat butter and oil in a large electric skillet or saute pan over medium-high heat. Add the meatballs without crowding, and gently brown on all sides, about 10 minutes. Shake the skillet now and then so meatballs stay round and brown evenly. Place them on a heated baking pan in a low oven to keep warm. To make gravy, deglaze the skillet with 1 cup of the stock, letting it simmer for 5 minutes while scraping the bottom of the skillet with a spatula. Strain the gravy into a clean saucepan and add the remaining 1 cup of stock. In a small bowl, mix the flour with 1/4 cup of cold water until smooth. Whisk flour mixture into warm gravy, and let simmer, whisking constantly to prevent lumps, until thickened slightly, about 3-5 minutes. Add the cream and season with salt and pepper. To serve, arrange the meatballs on a serving platter, pour hot gravy over them, and garnish with parsley. Traditionally served with boiled new potatoes, lingonberry sauce, and lefse. I just put over buttered noodles or cooked rice, and sprinkled with parsley.
Make the crepes. Whisk together all ingredients in a bowl. Heat a skillet and coat with non-stick cooking spray. Ladle in about 80ml of the batter in swirl around to coat the skillet evenly. Cook for 30-45 seconds or until the top is dry. Loosen the sides with a spatula and flip. Cook for another 30 seconds. Cook the filling. Peel and cut the mangoes into 1/2" cubes. Combine mangoes with all other ingredients in a non-stick pan and cook over low heat for about 15-20 minutes.
While this recipe prescribes 6 oz of tuna, larger or smaller steaks may be used. If you find more guests at your table, simply multiply the ingredients by the number of guests. This is a messy operation, so expect to have some wasted seeds and teryaki. Marinade tuna in teryaki for at least 20 minutes but no more than 2 hours. Coat steaks after marinade in sesame seeds. Preheat grill on high while steaks are marinading. Place steaks on preheated grill. Grill for 3 minutes on each side. Use tongs or spatula to turn steaks.
Rinse chicken and pat dry. Fold chicken wings across back so that the tipe touch. Tie or skewer the drumsticks to its tail. Place the chicken in a latge glass bowl. Mix the 1/2 teaspoon water and gound mustard in a small bowl. Stir in remaining ingredients except 1/4 cup water. Pour over chicken. Cover and refrigerate at least 12 hours, but no more than 24. Heat oven to 375. Remove chicken from marinade, reserve the marinade. Place the chicken on a rack in a shallow roasting pan. Roast chicken 1 hour or more, until juices run clear. Spoon the reserved marinade over the chicken when it has 30 minutes left to cook. Remove chicken from the roasting pan, and keep it warm. Stir the 1/4 cup water in the pan drippings, and heat until hot. Remove and discard the skin from the chicken. Serve the meat with the sauce.
Mix flour, baking soda and salt together,. in another bowl mix egg yolks, sugar lemon zest and ricotta cheese and then mix with dry ingrediants. Whisk whites until stiff. Blend whites into batter until just blended. Spray skillet and heat, pour in batter by 1/4 Cup cook and serve hot.
Shake Alize and apple liqueur together. Serve over ice in a martini glass garnished with a lime wedge.
Puree vinegar, oil, shallots and rosemary in blender until almost smooth. pour into 13x9x2 inch glass baking dish. Add steaks; turn to coat with marinade. Cover and refrigerate at least 6 hours and up to 1 day, turning steaks occasionally. Prepare barbecue (medium-high heat). Remove steaks from marinade; sprinkle with salt and pepper. Grill steaks to desired doneness, about 6 minutes per side for medium-rare.
Pound chicken cutlets to about a 1/2-inch thickness; season with salt and pepper, then dredge in flour, shaking off excess. Heat oil in a large skillet over medium high heat; saute chicken until browned on both sides, about 5 to 7 minutes total; remove and set aside. Add almonds to pan and toast, about 3 minutes. Add wine or chicken broth and scrape up an browned bit from the bottom of the pan; allow to simmer until slightly reduced, about 3 minutes. Stir in butter, sauce will thicken. Pour over chicken and garnish with green onions.
Slice rolls in half sandwich like. Combine mayonnaise and miracle whip and spread both insides of the rolls. Place a slice of ham and cheese inside each sandwich. Close rolls and place them into a baking dish close together. Combine remaining ingredients in a small bowl and divide between rolls, covering tops. Bake at 350°F 15-18 minutes or until cheese is melted and tops are golden brown.
Preheat oven to 400 F. Saute beef and onion in oil until beef is cooked, about 3-6 minutes. Boil about 7 cups water in a medium pot, add potatoes and carrots and boil 5 minutes (for firmer veggies, boil 3-4 minutes). Drain. Whisk soup and milk together, and pour over veggies. Bring to a simmer for 2-3 minutes. Add meat and onion. Stir well. Pour mixture into a 9" deep dish pie pan. Cut pie crust to fit top, and press edges into the rim of the pan. Cut 6 two inch diagonal slits cmoing out from the center of the crust. Bake for 20-25 minutes, until crust is nicely browned. Let stand 5-10 minutes before serving.
Cut peppers in half lengthways Scrape out and discard the cores and seeds. Drizzle olive oil, season with salt and pepper and add a few slivers of garlic into the cavity of each pepper. Preheat the grill to 375°F/200°C or medium high heat. Place the peppers on the grill, cavity side up, until charred (approximately 3 minutes). Add a spoonful of pesto into each of the peppers and slices of Boccocini cheese. Continue to cook peppers until cheese is melted (approximately 3 minutes).
Mix all together except for cheese and french-fried onions. Place in grased 9x13 pan. Sprinkle with french-fried onions and cheese. Bake at 350 for 30 minutes.
Preheat oven to 450°F Combine sour cream and soup mix in a bowl. Combine next 4 ingredients in a shallow dish. Dip fish into sour cream mixture, then lightly coat with breadcrumb mixture. Arrange fish in a lightly oiled baking dish Drizzle oil over top. Bake about 8 minutes, until fish is lightly browned. Turn and bake another 5 minutes or until golden. *Wine Pairing: Riesling, White Zinfandel, or Chablis*.
Preheat oven to 350°. Grease 13 x 9 inch baking pan. Beat butter and sugar in large bowl with electric mixer until creamy. Beat in egg and lemon peel until blended. Mix in flour, almonds, and cinnamon until well blended. Press 2 cups dough into bottom or prepared pan. Spread preserves over dough. Press remaining dough, a small amount at a time, evenly over preserves. Bake 35-40 minutes until golden brown. Cool and sprinkle with powdered sugar; cut into bars.
Cut steak into 1-inch cubes. Season with the spicy steak seasoning. In large non-stick skillet, heat 1 tablespoon of oil over medium-high heat. Add steak and cook until browned all over (approximately 3-5 minutes). Remove steak to a plate and cover to keep warm. Add and heat the remaining 1 tablespoon of oil in skillet. Add thinly sliced onion and minced cloves of garlic - saute 5 minutes. Add beef broth and tomato sauce and bring to a boil. Add pasta and cover skillet. Simmer for 8 minutes - stirring often. Add thickly diced (1/4 inch) zucchini and cook covered until zucchini is crisp-tender (approximately 6-8 minutes). Return steak to skillet and add diced tomatoes. Heat everything through for 1 minute. Top with basil (to your taste) before serving.
In a small bowl or cup, whisk together oil and vinegar. Mix in garlic and scallion and seasonings and set aside. Mix cooled couscous and vegetables. Add cheese and fold gently. Drizzle in dressing as you gently fold. Refrigerate until serving. Top with red peppers for garnish.
In buttered casserole dish, form layers of chicken, torn pieces of tortilla (uncooked), cheese, chillies, and olives. Save some cheese and olives for the top. Mix milk and soups together and pour over the layers. Bake at 350 for 45 minutes, uncovered for most of the baking time. Cover with foil if the top becomes too brown.
In a saucepan, cook the diced bacon until lightly crisp; pour off all but about a half tablespoon of bacon grease. Add ground beef and green onions and cook together until beef is thoroughly cooked through, then stir in chili powder, salt, pepper and Liquid Smoke and cook together another 10 minutes. Combine the"taco sauce" ingredients in a small bowl. Assemble tacos: Fill taco shells with bacon-ground beef, then a drizzle of the taco sauce then shredded sharp cheddar cheese. Heat in an oven or microwave until cheese is melted (has to be like a real cheeseburger, you know- LOL!), then add lettuce, tomato and onion. Yum!
In a mixing bowl beat softened cream cheese and ranch dressing mix until smooth. Add red pepper, celery, onions, and olives (if using), mix well. Spread about 3/4 cups on each tortilla. Place slices of the deli meat on top of the cream cheese mixture. Roll up tightly and wrap in plastic wrap. Refrigerate for at least 2 hours. Slice into 1/2 inch pieces.
Place the mixed fruit, sugar, spice, water and butter in a large saucepan and bring to the boil. Simmer gently for 3 minutes, then remove and allow to cool. Add the sherry, eggs and marmalade. Fold in the sifted ingredients mixing well. Place mixture in a greased and lined 20cm round cake pan. For a crunchy topped cake, sprinkle over the muesli and docorate with a few walnuts and cherries before baking, Bake in a moderatley slow oven for 2 1/4 hours or until cooked when tested. (N.B. cover loosely with a sheet of foil or brown paper if top of cake os overbrowinging during cooking).
Preheat oven to its lowest setting. Line a lg. cookie sheet with double thickness of paper towels, and place it in the oven. Pour vegetable oil into a deep fryer, or a lg. heavy saucepan, to a depth of about 3". Heat oil to 375°F. In a bowl, beat the eggs until well blended, then stir in the milk and salt. Spread the flour on a lg. strip of wax paper. Drop the clams into the egg-milk mixture, and let them soak for 1 minute. Pick up a handful of the soaked clams, and roll them in the flour until well coated. Shake off any excess flour before dropping in the oil. Immediately drop the floured clams into the hot oil, and deep-fry for 1-2 mins., until golden brown. As they brown, transfer them to the towel-lined pan, and keep them warm in the oven, while the rest are cooking. Serve with lemon wedges, tarter sauce, and ketchup.
Within a medium saucepan, melt the chocolate, caramel topping, and condensed milk. Pour into serving bowl or small dipping cups along with "dipping" foods and enjoy!
Place water and hamburger pattie in a large saucepan and bring to a boil; reduce heat and simmer until pattie is cooked though. Place the cooked hamburger in blender container along with both; blend to thoroughly break up meat. Pour the meat broth in a quart jar and store in refrigerator. Pour desired amount over dry food when feeding your best friend.
Start by sprinkling yeast over the 1/2 cup lukewarm water. In heavy-duty mixer with dough hook on medium speed, cream together the 1 cup butter and 2/3 cup sugar until sugar is dissolved and the mixture is light and fluffy. Beat in the yeast mixture, milk, salt, 1/12 teaspoons vanilla, eggs, and 5 1/2 cups of the flour. Beat for a couple of minutes, adding additional flour 1/4 cup at a time. When dough is thick enough to start pulling together in a ball, reduce speed appropriate for kneading. Add no more flour than necessary for it not to be sticky. Knead for about 15 minutes. (I think this extended kneading help makes dough light and soft). Transfer to an oiled bowl and turn to coat with oil. Cover and let rise in a warm, draft-free spot, until dough doubles (1 to 1 1/2 hours). While dough is rising, prepare filling: Stir together 1 cup granulated sugar, 1/2 cup brown sugar, and 3 tablespoons cinnamon in small bowl. Line two 15 x 10-inch cookie sheets with parchment and brush with melted butter. Roll dough until it is 12 x 18-inch rectangle. Brush with remaining butter (but leave about 1/2 inch at long side[on other side from you] with no butter so it will stick when rolled up). Sprinkle with sugar/cinnamon filling mixture. Roll up dough from longer side[close to you], snug but not too tight. Cut dough with sharp knife (or dental floss--if you know that trick--crossing it around roll and pulling quickly) in slices approxamitely 1" thick. Arrange in pan and cover loosely with foil (coated with non-stick spray so it won't stick). (DON'T BE TEMPTED TO CROWD THEM IN THE PAN -- they will end up doughy--not cooked all the way through. They rise and spread.). (I also brush a bit of butter between sides of rolls so that when they rise they won't stick completely to each other--helps separate them when you serve them). To prepare glaze, mix ingredients with 2 tablespoons warm water. If it is too thick, add additionly warm water until it is thin enough to drop easily from a spoon. WANT TO EAT THEM IN ABOUT AN HOUR AND A HALF?. Let dough rise until doubled again, about 45 minutes to an hour. Preheat oven to 350°F. Bake rolls for 20 to 25 minutes, until puffy and golden brown. Let cool 5 minutes or so and then drizzle glaze over warm rolls and serve. FOR OVERNIGHT RISING, after rolls are shaped and arranged on pan, cover and place in the refrigerator to rise overnight (8 to 10 hours). Take them out to sit at room temperature for about 20 minutes before baking. There is plenty of cinnamon sugar--I don't use all of it. Use according to your own tastes.
Mix the cornstarch, soy sauce, and 1/3 cup water in a small bowl. Set aside. Heat the oil in a wok or a wide skillet. When a haze appears, add the mushrooms, scallions, ginger, and carrot and stir fry for about 3 minutes. Add the cabbage, sprinkle with 1 teaspoons salt, and stir fry until bright green and starting to turn limp, about 2 minutes. Stir in cornstarch mixture and stir fry until the veggies are coated and the pan is dry, 1-3 minutes. Turn off the heat. Taste for salt and move the vegetables to a bowl to cool. Form the spring rolls by laying the egg roll wrapper on the counter at a diagonal, with a corner facing you. Heap 2 tbls. of the filling crosswise, near the base. Cover it with sprouts before rolling. Fold up the lower corner, fold in the outer corners, then wrap. Repeat, using the rest of the filling. Place the egg rolls on a plate and cover with wax paper, then with plastic, until ready to cook. To cook, heat 1/2" peanut oil in a medium skillet until hot enough to quickly sizzle a corner of an egg roll. Add two egg rolls and fry until golden, about 2 minutes. Turn and fry the second side, then remove to paper toweling to drain. Continue frying the rest. Serve hot with or without dipping sauce. Enjoy!
Heat oven to 350 degrees. Grease an 8 inch square pan. Melt the butter, stir in brown sugar; blending well. Let cool a moment before stirring in the egg. Add flour, baking powder, and salt. Mix well. Add vanilla and walnuts. Spread into pan. Bake 25 minutes, do NOT overbake. Cut into bars while still warm.
Position oven rack in the center of oven; preheat oven to 375°. Grease and flour a 9 inch round cake pan; set aside. In a big bowl, whisk together the eggs, milk, oil, and lemon zest until well blended. Beat in 2/3 cup sugar. Stir in the flour and mix until a smooth batter is formed. Peel the pears; cut the pears lengthwise into quarters; cut away the tough cores and any seeds. Slice the pear quarters crosswise into 1/4-inch slices. Add the pears to the batter and stir gently so they are completely incorporated into the batter. Pour the batter into the prepared pan; sprinkle the top of the cake with the 1 tablespoon sugar. Bake for 50 minutes; set the pan on a wire rack to cool. Serve the cake warm or at room temperature. *Serve with vanilla ice cream or caramel sauce.
Combine meat, flour, salt, pepper and paprika. In a large skillet, cook onion in butter until golden. Add meat and brown while stirring. Add cream of chicken soup and mushrooms (if desired) and cook 5 minutes. Add sour cream and heat thoroughly. Serve on Chow Mein Noodles, egg noodles or rice.
Melt butter on med-low heat. Add Brown Sugar and mix together till it becomes moist and sticky. Add water and stir till all the sugar is dissolved and mixture is boiling. No specific amount of heating time is required but I usually boil mine for about 1-2 minutes.
Stir together cream cheese, spinach red pepper and pepper until well blended. Lay one phyllo sheet on a flat surface and brush with margarine. cut phyllo lengthwise into 4 long strips. spoon approximately 1 tablespoon filling about an inch from the end of the phyllo strip. Fold phyllo over filling at an angle and continue folding like folding a flag until you have a triangle. repeat with remaining phyllo and filling. Place triangles on greased cookie sheet, brushtops with margarine and bake at 375, 12 -15 minutes until golden.