HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350. Don't grease the baking sheets. Put the shortening, sugars, coffee, and egg in a mixing bowl and beat until smooth and blended. Add the oats, flour, salt, and baking soda. Stir very well so the dough is well mixed. Spread the All Bran cereal out on a piece of waxed paper. This is a sticky dough, so wet your fingers with cold water before pinching off about 2 tablespoons of dough at a time and rolling it in the All Bran. Don't worry if you can't get a heavy coating of cereal on each piece of dough; if just a little of the All Bran sticks, it will give a nice texture to the cookies. Place the dough pieces about 1 1/2-inches apart on the baking sheets. Bake 12-15 minutes. Remove from the oven and cool on racks.
Cut parsnip, leek, and carrot into short strips. Cut onion coarsely. Leave garlic cloves whole or cut in half. Do not peel the garlic. Evenly coat the vegetables in the oil and thyme. Spread evenly in a pan and roast for 60 - 90 minutes at 400 degrees. Stir occasionally to avoid sticking to the bottom. Vegetables are done when parsnips and carrots are tender and the edges of the leeks are burnt. Finally, drizzle balsamic vinegar to taste over vegetables, stir, and serve.
Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and season with salt and pepper and cook until somewhat golden browned, about 4 minutes per side. Add shallot and continue cooking and stirring for 1 minute. Add Cognac and carefully ignite it with a long match. When the flames subside, add Riesling, cover and simmer on low until the chicken breasts are just cooked, about 25 minutes. Remove breasts to plate and cover with foil. Cover and simmer the legs until cooked through, about 10 minutes longer. Transfer to the plate. Meanwhile, in another skillet, melt 2 tablespoons of the butter. Add mushrooms, season with salt and pepper and cook over low heat until the liquid dissipates, about 7 minutes. Increase heat and continue cooking and stirring, until browned, about 3 minutes. In a bowl, blend flour and remaining tablespoon of butter. Stir cream into the large skillet; bring to a simmer. Gradually whisk the flour paste into the cooking liquid and simmer, whisking, until no floury taste remains, 3 minutes. Season with salt and pepper. Return the chicken to the skillet, add the mushrooms and briefly reheat.
In large bowl, mix 1 cup sugar, the butter, 3 tablespoons milk, vanilla and egg until well-blended. Stir in flour, baking powder and salt until mixed. Cover with plastic wrap; refrigerate 1 hour for easier handling. Heat oven to 400*. On lightly floured surface, roll out 1/3 of the dough at a time to 1/8-inch thickness. Keep remaining dough refrigerated. Cut with floured 2-inch cookie cutter. Place 1 inch apart on ungreased cookie sheets. If not using glaze, sprinkle with sugar. Bake 5 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely about 15 minutes. To prepare glaze: In small bowl, mix powdered sugar and enough milk with spoon until smooth and spreadable. Spread glaze over cookies. Sprinkle with colored sugar.
Combine mustard and sugar; stir in water and oil. Let stand 8 hours before serving. Stor in fridge.
Grease pan. Cut each doughnut into pieces. Place in bottom of pan. In bowl, beat together eggs and milk. In separate bowl, stir together nutmeg and cinnamon (equal parts), sugar, vanilla and raisins. Spread atop doughnuts. Pour egg mixture over all. Stir and let sit about 30 minutes; stir again. Bake in 350° oven 20-30 minutes, until pudding is brown. NOTE that doughnuts cut better if refrigerated 2-3 days prior.
In a small mixing bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/4-in. slices. Place 2 inches apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Mix all marinade ingredients. Add chicken. Refrigerate 4 hours to overnight. Grill over medium to hot coals 15-20 minutes.
Mix dry ingredients well. Add liquid ingredients and stir until well blended. Cook at medium heat stirring until it forms a ball that will not stick to your finger. Be careful not to burn yourself when testing. Let it cool and store in plastic covered container.
Preheat oven 375°F. Cook washed spinach with water still clinging over medium-high heat until wilted; drain. When cool enough to handle, gently squeeze out remaining moisture. Finely chop and place in an oiled casserole. Top with the sole filet and sprinkle with Old Bay seasoning. In skillet heat oil; add onions,salt, garlic and mushrooms; saute for 4 minutes; whisk in flour and slowly add chicken broth and cream stirring constantly for 3-4 minutes until thickened; stir in Parmesan cheese. Spoon over sole. Cover and bake for 20 minutes; uncover and bake another 5 minutes.
In a large frying pan, heat olive oil; add garlic, onions and saute' until onions are transparent, about 5 minutes, stirring frequently. Add diced sweet red pepper, diced green pepper and saute' for an additional 1 minute. Transfer mixture to a large heavy bottom cooking pot. Add diced carrots, canned mushrooms (including liquid), tomatoes (including liquid), tomato paste, oregano, dried basil, fresh basil, spicy Italian seasoning, bay leaves, celery, sugar, salt and black pepper Bring sauce to boil; reduce heat and simmer, partially covered for 40 minutes, stirring occasionally. Sauce should be smooth when cooked. Adjust seasonings to taste. Remove bay leaves and discard. Serve sauce over pasta or pasta with saute'ed fresh vegetables, chicken or veal. This sauce may be canned while it is hot. Follow canning instructions carefully. It also freezes well in plastic containers. If you desire a meat sauce, add 1 1/2 pounds of extra lean ground round; firstly fry ground round for about 5 minutes, discard any fat and add to sauce just after the tomatoes.
*It might not be easy to find the breyani mix of spices we can get here. But it is only a mix of some or all of the following spices, which you could mix yourself and crush or process coarsely: fennel seeds, coriander seeds, cumin, pimento berries, cardamom, black pepper, star anise, bay leaves and cassia or cinnamon sticks. Set oven at 350 deg F/180 deg Celsius For fan/convection ovens the heat can be 10 deg. lower. In a small bowl, tear up the slices of bread roughly, and pour over the 1/2 cup milk. Set aside. Peel and chop the onion. Heat about 3 tablespoons oil in a large pot. Fry the onion over medium heat until translucent. Add the curry powder, coarsely crushed breyani spices and turmeric. Stir, and let the spices fry for a few minutes. Add more oil if they stick: usually quite a bit of oil is needed. Add the chopped, peeled tomato, sugar, grated apple and lemon rind and stir through. Fry for a minute, then add the meat. Break up the meat so that the ground meat is loose. Add the salt. Stir often, and mix through with the spice mixture. Add the apricot jam, and stir so it melts into the meat mixture. When the meat is sort of medium done, remove the pot from the heat. Stir through and let cool a little. Take the bread which has been soaking in the milk, and break it up into wet crumbs. The bread will have absorbed all the milk. Add the milky crumbs to the meat mixture, and mix through. Break the egg in a bowl, whisk, and add the milk. Add this milk-egg mixture to the meat as well. Turn into a greased oven dish, and stud with almonds on top. Bake for 40 minutes in the preheated oven. Whisk the last egg with the milk and enough turmeric to turn the mixture a nice yellow colour. Take the meat out of the oven, pour over the custard, and bake about 15 minutes longer, or until the egg custard has set. Serve with Yellow Rice (Begrafnisrys), a green vegetable such as broccoli, and a salad. After tasting the bobotie, feel free to play around with the spices next time!
Preheat oven to 450. In a medium bowl mix together the flour and sugar. Grate cold butter into bowl and mix until crumbly. Mix together egg and milk. Add to bowl and stir just until dry ingredients are moistened. Turn onto floured board and knead 3 to 4 times. Pat or roll out to 1/2 inch thickness. Cut out with a 3 inch biscuit cutter. Place on an ungreased baking stone or sheet. Bake until golden brown, about 10-12 minutes.
Preheat oven to 450°F. Mince garlic. Using the flat part of the knife, press down on the garlic clove until it crushes. Cut off the stubby end and peel off the skin. Chop with knife. In skillet, saute minced garlic, diced potatoes and onions in olive oil. Once brown, add a few teaspoons water and cook another 1-2 minutes. Then add in the diced ham. In bowl, whisk eggs, milk, salt and pepper. Pour egg mixture over the ham, potatoes and onions. Cook over medium heat for 5 minutes, until the eggs have set around the edges of the skillet. Place skillet into the oven and bake at 450°F for 5-10 minutes, or until eggs have set in the middle. Add shredded cheese to the top and bake another 1-2 minutes until cheese melts. Serve Ham and Cheese Frittata with Fresh Fruit. Cost $4.48. For the stovetop only, you could probably cook it for a lot longer over LOW heat until the eggs in the middle cook through. Another way would be to saute the garlic, onions, potatoes and ham in the skillet. Then place those into an 8x8-inch baking dish, then pour the eggs over and bake it. It may take a bit longer to bake since you don't cook the eggs on the stovetop at all. Just bake it until the eggs have set in the middle.
Mix all ingredients except flour and milk. Add flour and then milk to consistency. Spray griddle with cooking spray and cook traditionally.
Poke the sausage with a fork in several places, to keep them from exploding. Spray your skillet with cooking spray. Add sausage, and a little water. Cook over medium-high heat until sausages are browned, turning occasionally. (This will take about 15 minutes.) When they are finished, transfer sausages to a plate and allow them to cool. In a soup pot, combine 2 cups of broth, the onion, the peppers, and garlic. Bring to a simmer over medium heat. Cover and allow this to simmer about 30 minutes, or until the peppers are tender. Remove the casings from the sausages, and slice the sausages into thin round slices. Add them to the pot. Add the remaining broth, water, oregano, boullion cubes, and pepper. Simmer uncovered for 10 minutes. Add the pasta and simmer until the pasta is cooked, about 10 minutes. Ladle into soup bowls and enjoy!
Preheat oven to 350°. Saute onions in butter until soft. In a shallow baking dish layer sliced potatoes and onions, and sprinkle with garlic and seasonings between each layer. Bake at 350° oven for 40 minutes. Add whipping cream, sprinkle paprika over top. Raise heat to 400° and bake 15-20 minutes longer, or until potatoes are soft. *For a tasty variation try adding 1/2 cup peas, 1/2 cup ham and 1/2 cup grated Swiss cheese-- enjoy.
Heat oil over medium-high heat and add chicken. Brown 3-4 minutes on each side. Drain leaving a small amount of oil in pan. Add onions, garlic, carrots, bay leaf and season with spices, salt and pepper to pan. Cook 5-6 minutes. Stir in fruits, add lemon zest, olives and 2 1/2 c stock. Reduce heat to low and simmer 10 minutes. Sprinkle with lemon juice and turn off heat. Remove bay leaf. While chicken simmers, melt butter in sauce pan over medium heat. Add nuts and lightly toast for a few minutes. Add 1 1/2 c stock and bring up to a boil then stir in couscous. Stir and cover. Let stand 5 minute. Serve chicken over couscous and garnish with parsley. This rocks!
Cook rice according to the instructions on the box. Combine mushroom soup, vegetables, and rice in a 13 x 9 casserole dish. Cover mixture with shredded cheese until it is entirely covered. Bake at 350 degrees for 40-45 minutes.
In a small bowl, combine hot water, soy sauce, sesame oil, and chia seeds. Leave to bloom for 15 minutes. Make the filling. Combine mushrooms, leeks, shallots, ginger, carrots, five spice, pepper, and bloomed chia seed mixture in a bowl. Fold ingredients thoroughly. Assemble the dumplings. One at a time, soak rice paper for about 10 seconds in a bowl of cold water or until pliable. Lay on a plate, rough side up. Scoop 40grams of the prepared filling near to one edge of the rice paper. Fold left and right edges toward the center, then from bottom to top edge. Steam the dumplings for 3 minutes. Brush a little sesame oil onto the perforated insert of your steamer to keep the dumplings from sticking.
Pour the wine into a cover pot and add the sugar,cinnamon and cloves. When is starts to boil turn off the heat. Remove the cinnamon and cloves and serve hot,.
In a medium container place chicken and cover with milk. Cover and refrigerate for at least 2 hours to overnight. This helps tenderize the meat, but is optional In a large saucepan over a medium-high heat, transfer chicken into pot, then pour in the milk. Bring milk to a boil, then reduce heat to medium-low and simmer until the chicken is cooked through, about 20 minutes. Remove the chicken from the milk, and place on a rack to cool. Allow them to sit until warm about 15 minutes, and then pat dry. Heat vegetable shortening in a Dutch oven or skillet over high heat just until it's near the smoking point around 325 degrees F. In a large zip-lock bag, add salt, flour, cayenne pepper, shake to combine. In a medium bowl, beat 1 egg. Place each piece of chicken, 1 at a time, in the bag and shake to coat the chicken. Then dip chicken into the egg to coat. Place the chicken back into the flour to coat for a second time. Repeat this method on remaining 3 pieces of chicken. Gently drop each piece of chicken into hot oil, allowing the skin to crisp and turn golden brown in color, about 1 minute per side. Remove from the oil and transfer to a paper towel lined plate. Serve immediately.
Blend all of the ingredients except the ice in a blender until the mango is pureed. Gradually add the ice and continue to blend the drink until the ice is crushed and all of the ingredients are throughly mixed. Transfer the blended drink to a jug, bowl, or other container and freeze for one hour. Pour into glasses and serve immediately. Cooing time is the length of time that the mixture has to be in the freezer before sering.
Arrange grated zucchini and squash on a large baking pan; sprinkle with 1 teaspoon kosher salt. Let vegetables rest 15 minutes. Drain well, pressing between paper towels, and set aside. Heat 1 teaspoon canola oil in a small saute pan, and saute leek 3 minutes or until soft; set aside. Grate potatoes, and press between paper towels to remove excess water. Place potatoes in a large bowl; add zucchini, squash, leek, remaining 1/2 teaspoon salt, and 1/4 teaspoon white pepper, and stir gently. Add red onion and next 6 ingredients, stirring gently to combine. Heat 2 to 4 tablespoons oil in a large nonstick skillet over medium-high heat. Spoon heaping tablespoons of latke mixture, if you have one use a scoop, squeeze out extra liquid, and form into flat patties. Fry latkes, in batches, 1 to 1 1/2 minutes on each side or until golden. Remove from skillet, and drain on paper towels. Top each with a piece of smoked salmon, a dollop of sour cream, and caviar. Serve immediately.
Zest the lemon, then squeeze out the juice and mix together. Saute the garlic in the butter in a large pot. Add the cream and the zest/juice from the lemon. Stir until heated through. Server over pasta, and sprinkle with cheese.
Preheat oven to 350°F [180°C]. Lightly grease a 9x5-inch [23x12.5cm] loaf pan. In a small bowl, stir together water and yeast. In a medium mixing bowl, sift then whisk dry ingredients to combine. Add yeast mixture, vegetable oil and eggs. Using an electric mixer, mix dough for 5 minutes on medium-high speed. Spread batter into prepared pan. Lightly grease a sheet of plastic wrap and cover the pan. Allow dough to rise for 1 hour in draught free area. Bake for 55 minutes. Remove bread from oven and cool in the pan for five minutes. Turn onto a wire rack to cool. Cut and store as you desire. Variation: Cinnamon Raisin Bread - Mix 2 teaspoons cinnamon with the dry ingredients and add 2 teaspoons vanilla extract with the wet ingredients. Before spreading batter into pan, stir in 1/2 cup raisins. Bake as above.
Put butter in a bowl and add garlic. Mix well. Add more garlic if you wish. Add remaining ingredients and mix well. Mixture should be thick and chunky. If you like the taste of any of the ingredients, like parmesan, feel free to add more of it as desired. Let the mixture sit for 30 minutes or more to absorb flavors. Cut French loaf into slices. For these measurements, it covers about 6 or 7 slices. Spread garlic butter mix generously on each slice. Put slices on cookie sheet or cooking stone (I use the latter as it cooks more evenly). Preheat broiler and place oven rack in middle of oven. I use the low broiler setting (my oven has choice of high/low). Broil 5 minutes, keeping an eye on the bread as each oven is different. Bread should be toasted around the crust and the garlic butter mixture bubbly with cheese melted. I have never tried it, but I'm sure you can slice the loaf in half, spread the mixture, broil and slice after. If your broiler is too hot, to prevent the bread from burning, cover loosely with foil for 5 minutes, remove foil and broil an additional 2 or 3 minutes so the butter mix has time to cook while not burning the bread. Keep an eye on them as they broil to prevent burning. Serve with pasta and enjoy!
Mash the avocado, then stir in the remaining ingredients and serve as a dip.
In a nonstock Dutch oven, cook beef and garlic over medium heat until the meat is no longer pink and drain. Stir in the next 8 ingredients and bring to a boil. Reduce heat and simmer covered until rice is tender, 25 to 30 minutes. Stir in tomatoes and salt and heat through. If desired, sprinkle with cheese.
Pre-heat oven to 325 degrees, and lightly grease a bread pan. Cream butter and sugar until light and fluffy. Add eggs, mixing well after each one. Add Vanilla and pumpkin and mix until well-blended. In a separate bowl, mix remaining dry ingredients. Gradually add flour mixture to the pumpkin mixture and stir until combined. Do not over-mix. Pour into prepared bread pan and bake one hour to one hour and ten minutes. Gluten Free Flour Mix for Quick Bread: 1.5 cups white rice flour,1.5 cups sorghum flour, .5 cups tapioca starch, 4 tsp baking powder, 2 tsp xanthan gum.
In a large saucepan,heat oil over medium high heat. Add onion, celery, garlic, basil, rosemary, thyme and salt, reduce heat to medium low and cook, stir occasionally, 15 minutes or till veggies are softened. Add beans and stir to combine. Transfer 3/4 of the bean mixture to blender, using large spoon. Add both and puree until smooth. Return mixture to the saucepan, stir to combine, and bring to simmer just to heat through. Season with additional salt and pepper to taste. Serve warm.
Preheat oven to 250 degrees F. Heat 1 tablespoon olive oil in skillet over medium heat and saute onions until tender, about 8 minutes. Place tomatoes in a single layer in large roasting pan, add onions, 2 more tablespoons olive oil, garlic, basil, salt, sugar and crushed red pepper. Toss to coat thoroughly, and roast until tomatoes are tender but not mushy, about 2 hours.
Put blintz(es), along with syrup, in cooking bag. Put bag in crockpot. Cook bag on high for 75 minutes (or a few hours if on low).
Prepare pudding following instant pudding directions. line glass bowl or casserole dish with waffers and banana slices. pour half of the pudding into the dish. layer waffers. layer banana slices. Repeat. Crumble waffer crumbs and add to top. Chill and serve.
Liberally season steaks with salt and pepper, olive oil and fresh herbs and massage the seasonings into the steaks. Preheat a cast iron skillet and when it's hot, add the steaks and sear on both sides until golden brown. Remove the steaks. To start the butter, add in the butter, and garlic and saute until fragrant. Then add the lemon zest, lemon juice, Hennessy, and thyme and cook for about 60 seconds until thickened. Pour over steaks and enjoy.
Warm milk in the microwave for 1 minute. Put the oats, sugar and cinnamon and sugar in and stir. Let stand for 1-2 minutes. Eat. You can also add apple slices on top, raisins, nuts. Go crazy.
In a skillet, over medium heat, add the oil and heat until it begins to shimmer; add cumin seeds and saute until they too begin to sizzle, about 30 seconds. Add in the ginger, garlic, and shallots and cook until they start to soften, about 2 minutes. Add in the cauliflower, cover the skillet, and cook, stirring occasionally, until the cauliflower has begun to caramelize, 8 minutes. Stir in the peas and tomatoes, turmeric, pepper, coriander, and cayenne, if using; season with salt to taste. Cover and cook until the cauliflower is cooked through, about 5 to 7 minutes. Transfer to a serving bowl and garnish with fresh cilantro.
Preheat oven to 375°F. Empty artichoke hearts into colander, rinse a bit to remove brine and drain well. Mix gently with olive oil and garlic slices. Place artichoke mix in metal roasting pan and roast for about 1 hour or more, or until artichokes start to brown. Toss once or twice if desired. To make breadcrumbs, toast one slice or so of a good quality, dense bread such as sourdough or panzanella or whole wheat(or use day old bread). Tear into pieces and toss into blender. Blend until processed into fine crumbs. Melt butter over medium-low heat in non-stick pan and add bread crumbs. Toss a few minutes until slightly browned (this will depend on how well your bread was toasted). Remove from heat and add parmesan cheese, 1 teaspoon grated lemon rind, vegetable broth, thyme, salt and pepper. Mix well. When artichokes are done roasting, remove from oven and increase oven temperature to 450°F Toss artichokes gently with juice of 1/2 lemon and then with breadcrumb mixture. Place artichokes in single layer of a 2 quart square baking pan. Sprinkle any remaining breadcrumb mixture over top. Bake for 15 minutes or so until warm and cheese has melted.
In a large frypan over medium heat, saute onion and bacon until soft. Add tomato and mushrooms, and cook, stirring a further 2 minutes. Add herbs and stir through. crack eggs into a jug and whisk until just combined, add to frypan with other ingredients. Let eggs rest for 30 seconds, then scrape bottom of pan, lifting eggs. This forms the egg mix into curds. Continue doing this until the eggs are firm and cooked to your liking. Serve with hot buttered toast.
Pre-heat oven to 400 degrees. In large bowl, stir together squash, bell pepper, cheese, oil, garlic and herbs, salt and pepper to taste. Transfer mixture to a 1-2 1/2 quart shallow baking dish. Bake on middle rack until squash is tender and top is golden; about 1-hour.
Set oven to 300 degrees F (set oven rack to second-lowest position). Lightly butter an 8 x 8-inch baking dish or a 9-inch pie plate. Using clean hands blend together all ingredients until well combined (batter will be stiff). Press into prepared baking dish. Prick holes all over the batter. Bake for about 25-30 minutes or until golden on the edges. While the shortbread is still warm slice into squares or wedges if using a pie plate.