HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat broiler. Arrange bread on baking sheet lined with aluminum foil. Toast 4-6 inches from heat, turning once, until light golden. Tear into large pieces and drop into mixing bowl. Place half the bread in large salad bowl. Scatter half the cucumbers, peppers, and chives, then half the onions and olives over bread. Combine 1/4 cup oil, both vinegars, tomaotes, capers, garlic, salt, and pepper and spoon half over salad. Repeat layers with remaining ingredients. Stir once or twice but do not combine thoroughly. If bread seems dry, add oil. Refrigerate covered 1 hour to allow flavors to blend. About 20 minutes before serving, let panzanella warm to room temperature. Taste and adjust seasonings. Garnish salad with basil and serve with cruets of oil and vinegar.
Add all of the ingredients to a bread machine according to the manufacturer's directions. Bake the bread using the wheat, regular, or white setting.
Preheat a large heavy-bottomed saucepan or Dutch oven over medium-high heat with the oil and butter. While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve. Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bay leaves and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours. After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.
Preheat oven to 325 f. In a medium bowl sift together flour, baking soda, and salt. In a separate bowl mix together sugar, eggs,and vanilla. Crush banana's with a fork, add to egg mixture. Add applesauce if desired. Slowly add flour mixture, to banana mixture and gently fold together until just moistened. Add pecans, mix gently and pour in to well greased bread pan (glass works best). Bake for 1 hour or until toothpick comes out clean.
Mix all ingredients in a large bowl. Serve on your favorite bread or on a bed of lettuce.
Cook pasta, then add remaining ingredients. Put in oven for 1/2- 3/4 hour at 350 degrees.
Brown the ground beef and onion, drain and set aside. Steam vegetables for 10 minutes or until tender. Combine all ingredients in a small black roaster. Bake 325 with no lid for 2 hours.
Cook macaroni noodles according to package directions. Drain. ( I usually slightly undercook them - until barely al dente). While noodles are cooking, combine soup, cheeses and milks in a crockpot. Stir to combine. Add cooked, drained noodles and stir well. Cover and cook on low for 3 hours. To Freeze:. Cool completely. Place in freezer bags in desired serving sizes. I usually do about 3 cups per bag. Enough for lunches, etc. Seal and freeze. To Serve:. Thaw in fridge. Reheat in microwave or place in baking dish that has been coated with cooking spray. Bake at 350 degrees for 20-25 minutes or until hot.
Open boned chicken and place in large roaster. Stir chicken until all pieces appear to be shredded. Dissolve bouillon cubes in hot water and add to chicken. Add remaining ingredient except hamburger buns. Stir thoroughly. Heat mixture up to 300 degrees. Once mixture is heated through place 1/3 cup of mixture on hamburger bun and serve.
Whisk milk, egg, and pickle juice together in a shallow bowl. Blend cornmeal, flour, and seasonings in a second shallow bowl. Dip pickles first in egg mixture followed by cornmeal mixture. Dip again in egg and cornmeal mixtures to double coat. Cover with plastic wrap and refrigerate 30 minutes to set the coating. Heat oil in a deep saucepan over medium-high to 365 degrees F. Fry pickles in batches until golden, 3 minutes, turning once. Drain on paper towels and season with salt. Note: The Lube serves their fried pickles with a choice of cool ranch or jalapeno ranch dipping sauce. Add some salsa and chopped jalapenos to regular ranch from a bottle to spice it up.
Combine all ingredients in a pot, including all liquid from cans. Heat until just steaming. Add salt and pepper to taste. If you like, you can also add some frozen corn to make it "cornier".
In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside. If skewers are wooden, pre-soak approximately 30 minutes. Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges. Peel and devein shrimp. Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple. Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm. Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source. Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro. Serve kabobs with rice and boiled marmalade-soy sauce mixture.
Cook water or broth over medium heat, stirring to loosen brown bits. Remove from heat. Mix corn 2 tablespoons corn starch with 1/4 cup cold water stir until smooth. Stir into pan. Stirring constantly, bring to boil over medium heat; boil 1 minute to thicken. Season to taste. Makes 2 cups. Herbed chicken Gravy: Follow above directions, using chicken broth. stir in 1 tablespoons of chopped parsley and 1/4 teaspoon of poultry seasoning. Onion and Mushroom Gravy: Follow above directions using broth with the onion and mushroom recipe. Cooks Tips: 1 tablespoon corn starch = 2 Tablespoons flour. Corn starch has twice the thickening power of flour.When a gravy, sauce, soup or stew calls for flour, use half as much corn starch to thicken. To thicken hot liquids: first mix Canada Corn Starch with a little cold water, until smooth. Gradually stir into hot liquid until blended. Stirring constantly, bring to boil and boil for 1 minute until thickened.
Preheat grill on medium-high. Heat oil in a 20cm-diameter (base measurement) non-stick frying pan over medium heat. Add onion and cook, stirring occasionally, for 5-6 minutes or until golden brown. Add artichokes and cook for 2 minutes or until heated through. Kids' task: Meanwhile, place the eggs in a jug. Add the garlic and whisk until combined. Season with salt and pepper. Pour the egg mixture over the artichoke mixture. Reduce heat to low and cook for 6-7 minutes or until frittata is set around the edge but still runny in the centre. Cook under preheated grill for a further 2 minutes or until golden brown and just set. Remove from grill. Turn onto a chopping board. Cut frittata into 8 wedges. Place on a serving platter and sprinkle with parsley to serve.
Fill the blender with ice, if you have pourers on your bottles, just grab the rum and the kamora and pour equal amounts into the blender. Then grab the light and dark Creme de Cocoa bottles and do the same. All this 1 oz stuff like shot glasses is for trainees, tee hee! We put our coco lopez in a squeeze bottle so that it didn't clump - and you just do a squeeze depending on how coconutty you want it. Then fill it up with milk until you can see it about a couple inches down in the ice. Crank up that bar blender and wait until it forms like a wind tunnel and has the consistency of a milkshake. Pour it into 16 oz styro cups with fat straws. For the big boys and girls, you can top it off with a 151 Rum floater. Enjoy getting bushwacked! Don't worry about falling, most folks tend to bounce!
In a large pot bring spinach, chicken stock, carrot, onion, and garlic to a boil. Reduce heat and simmer 15 minutes. Cool slightly and then carefully puree in small batches in a blender. Return soup to pot and keep warm on low. Mix flour into evaporated milk. Stir soup while gradually adding in milk flour mixture. Add pepper and nutmeg; heat through. Do not boil.
Melt over very low heat in a double boiler, the milk chocolate chips, butterscotch chips, and peanut butter. Put half of this mixture into a buttered 12 X 16 inch pan; then put this pan into the refrigerator. Cover the remaining chip/peanut butter mixture; set this aside. Using a different saucepan, put the butter, dry vanilla pudding mix, and evaporated milk; cook and boil for 1 minute. Take saucepan off the heat and add the confectioners' sugar; spread on top of the refrigerated mixture and put into refrigerator again. Add peanuts to remaining chocolate mixture and spread over filling. Refrigerate.
Mix together the marinade ingredients. Place in a resealable plastic bag with the steak. Marinate for 1-2 hours in refrigerator. In a large skillet, cook bacon. Season with pepper for added flavor. Once crisp remove bacon but leave bacon fat in skillet. Heat to medium and add onion and garlic. Cook for about 2 minutes. Add the beer and the spinach. Season with salt to taste and cook for 1-2 more minutes. Add blue cheese, panko crumbs, and bacon to the mixture. Remove from heat and mix well. Spread warm mixture into the middle of the flank steak, drained from the marinade. Roll and tie using kitchen twine. Place the steak roll in a roasting pan and season the outside again with salt and pepper to your liking. Roast in a 350 degree oven until cooked to your liking. Serve with a basic vegetable or mashed potatoes. This is also great as a leftover in sandwiches with a fresh sourdough bread.
Cook chicken breasts until tender. Cool. Shred and add all ingredients together. Place in a 9x13 and bake for 30-35 minute at 350 degrees.
Dump the 2 cans of cherry pie filling into the bottom of the pan. Sprinkle the box of chocolate cake mix evenly on top of that. Distribute the butter slices on top of the cake mix. Spread the pecans evenly over the butter and cake mix. Fianally, sprinkle the sugar over all. Bake in the oven for 30-45 minutes and serve warm! This is also delicious with a scoop of vanilla ice cream!
Add ice& mix in blender until smooth (like a milkshake). Serve in glass& top it off with a splash of 151 Rum on top of drink. ENJOY!
Preheat oven to 400°F. Grease a 9-inch pie pan or cake pan. In medium bowl, combine eggs, milk, flour, and pepper; beat until smooth. Add all but final ingredient; stir. Pour into greased pan. Top with olives or mushrooms if desired. Bake for 30-35 minutes (until golden brown and slightly puffy).
Combine flour and seasonings in a plastic bag. Add beef and shake to coat. In a large stew pot (or Dutch oven) brown meat in hot oil. Add tomatoes, onions, water, wine and maple syrup. Bring to a boil. Cover, simmer over low heat for 1 - 1 1/2 hrs or until meat is tender. Add potatoes, carrots and celery and continue cooking 45-60 mins or until veggies are tender. If desired, thicken stew with 2 tbs flour blended into 1/4 cup cold water.
Mix and season with salt and pepper to taste. A simple yet delicious salad. Cooking time is for boiling eggs.
Brown chicken in hot oil, 5 minutes on each side or until done, in large nonstick skillet. Season with salt and pepper to taste. Remove from pan. Add soup and water to skillet and bring to a boil. Stir in uncooked rice, top with chicken and cover. Cook on low heat 5 minutes. Stir.
Place salad greens in bowl and top with tomatoes. In a separate bowl, mix tuna, garlic, cilantro, mayo, brown mustard, lemon juice, hot sauce and creole seasoning (if desired), salt and pepper to taste. Mix well. Mound tuna mixture on top of salad greens. Drizzle with balsamic vinegar and serve.
Have your sirloin half frozen to slice easily. Heat oil in the skillet, add onion and cook until the onion is translucent. Stir in the parsley, salt paprika, pepper& steak. Cover and cook until the meat is tender. Add mushrooms, cook for 3 minutes. Stir in the sour cream. Divide between the 12 warm crepes, fold the crepes over& serve immediately.
Preheat oven to 350*. Cream butter and shortening. Gradually add sugar; beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine flour and baking powder; add to creamed mixture alternating with cream of coconut, beginning and ending with flour mixture. Stir in lemon rind and vanilla. Pour batter into greased and floured 10" tube pan. Bake at 350* for 1 hour and 15 minutes, or until wooden pick inserted in center comes out clean. Cool in pan for 10-15 minutes; remove from pan and cool completely on wire rack.
Cream margarine and sugar in mixing bowl. Add eggs, bananas and honey; mix well. In separate bowl, combine dry ingredients; stir into creamed mixture just until moistened. Line muffin tins with paper cups or grease tins. Fill cups 2/3 full. Bake in preheated 350 degree oven for 18-20 minutes. Cool in pan 10 minutes before removing to wire rack.
Put flour in a bowl with the salt and make a well. Add the yeast, which has been dissolved in a little warm milk. Add remaining milk, currants and the apples if using. Beat to smooth and airy, cover and let stand in a warm spot for 1 hour. Heat oil in a deep pan until very hot and fry the oliebollen quickly-you want them golden and cooked through. Turn half-way through the cooking process. Remove and drain on paper towels. Sprinkle with powdered sugar.
Fill glass with ice. Pour in root beer. Add vanilla ice cream. Top with bourbon. Stir and enjoy!
In a large bowl, combine potatoes, onion, celery, bell pepper, and bacon; set aside. In a small saucepan, whisk the apple juice, vinegar, and flour; bring to a boil, whisking constantly. Boil, whisking constantly, until thickened, about 4 minutes; stir in the salt and pepper. Drizzle over the vegetables, toss to coit, and serve immediately.
In a large bowl, combine the flour, sugar, baking soda and cinnamon. In another bowl, combine the eggs, oil, bananas, pineapple and vanilla; stir into dry ingredients just until combined. Fold in coconut and nuts. Pour into a greased 10-inch fluted tube pan. Bake at 350 for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing cake from pan to a wire rack to cool completely.
In a medium bowl, stir together the cream cheese, condensed soup, milk, salt, and pepper until smooth. Add the turkey and onions and mix well. Separate the refrigerated dough into eight biscuits; roll two biscuits together to make a ball (so you have four balls total). Use a rolling pin and roll each ball into a 6-inch circle (I rolled between sheets of parchment to prevent sticking -- worked like a charm). Spoon about 3/4 cup of turkey mixture onto half of each circle and fold it over to make a turnover. Seal the edges with the tines of a fork. Brush the tops with egg white and sprinkle with bread crumbs. Transfer turnover to a cookie sheet lined with parchment paper. Bake at 350 degrees for 20-25 minutes, or until golden brown.
Line a pizza pan with tin foil. Mix together cream cheese, sour cream, and mayonnaise. Spread cream cheese mixture on lined pizza pan. Spread seafood sauce on top, and then sprinkle on baby shrimp. Top with green pepper, green onions, and tomatoes. Sprinkle with cheese. Serve with crackers and/or nacho chips.
Cook the rigatoni noodles until al dente or according to package directions. Drain and set aside. Brown the sausage, ground beef and 2 chopped onions. When meat is cooked thoroughly, add chopped cloves of garlic. Cook until garlic is tender. Drain fat from mixture. Add all remaining ingredients except for the parmesan cheese. Put in to crock pot and cover. Cook on low 4-6 hours. Sprinkle with parmesan cheese and serve. You can also top with shredded mozzarella cheese.
Preheat oven to 350°F Mix crust ingredients in a food processor, or by hand. Press down evenly into a parchment lined 9 x 13" pan. Bake for 20 mn. Mix filling ingredients, pour over the hot crust. Bake an additional 20-25 mn. or until set. Cool completely, dust with powdered sugar.
Chop asparagus, portobella, onion and bell pepper into bite size pieces then place in a gallon size zip lock bag. Add garlic powder, ground pepper, balsamic and olive oil then seal the bag. Marinate in the refrigerator for at least 1 hours flipping the bag occasionally. Grill in a basket (not the hinged type, but the bowl type) over medium high heat till crisp tender. Use the marinade to drizzle over the veggies while occasional stirring. Remove from grill to a serving dish and sprinkle the the cheese over the veggies. You're ready to serve.
Combine all ingredients and simmer 20 minutes. While whisking sauce, sprinkle xanthan gum in and whisk well. Add xanthan until the sauce has reached the desired thickness. Alternatively, you can use an immersion blender while adding the xanthan gum to get a completely smooth sauce. Refrigerate for storage.
Preheat oven to 350F/180°C. Cut six 1-inch slits across roast. Place a cooling rack on a large rimmed baking sheet lined with foil. Place bacon on rack. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush with basting mixture. Bake in centre of oven for 25 - 30 minutes and baste with remaining mixture. Bake for 50 - 60 minutes, or until a thermometer registers 130F/55°C. Let rest for 5 minutes before slicing.
Preheat oven to 350. In a small bowl mix sugar, cinnamon and cream cheese together. Flatten out one peice of dough and place a small spoonful of the cream cheese mixture in the center. Wrap the edges of the dough around the mixture sealing to make a pouch. Repeat with the remaining dough. Melt butter and brown sugar together until it becomes a smooth mixture. Sprinkle the nuts (optional) in bottom of a monkey bread pan or a bundt cake pan. Arrange bisquit pouches in pan, they will overlap. Pour the butter and brown sugar mixtrue over the pouches. Bake for 30 minutes and invert onto a serving plate. You may need to adjust the cooking time for a bundt pan. YUMMY!
Spray large nonstick saucepan with Pam, place over med-high heat 30 seconds. Add bell pepper, onions and garlic and cook, stirring frequently, until soft, 5 to 6 minutes. Add chicken and cook until browned, 5 minutes. Reduce heat to low. Stir in broth and tomato paste. Add rice, beans, tomatoes and black pepper. Cover and cook 20 minutes until most of the water has been absorbed. Uncover and cook 5 minutes more, stirring occasionally. Serve immediately. Makes 4 (1 1/2 c) servings, 6 points per serving.
Combine all ingredients in a saucepan and heat to 238 degrees F on low heat until thick (about 45 minutes). Remove from heat and add vanilla. Place cooled mixture into bowl and knead in powdered sugar. Shape into small balls and roll in shredded coconut.
Combine strawberries sugar and water. Boil for 25- 30 minutes. Add jello and sure-jell. Cook 2 minutes. Scoop off foam with a metal spoon. Put in sterilized jars. Turn upside down to seal or put in a cool water bath.
In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish. In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels. In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired. Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours. Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers.
Note: This dish is usually served with traditional meat accompaniments or with meat in the dish; so the meat and cabbage to go in is optional. Stir the rice with a fork to separate the grains. Pour a small amount of oil in a wok and fry the egg to make a thin omelet; cool, then shred. Heat the remaining oil in the wok and fry the shallots, garlic, chilies and shrimp paste until the shallots are tender (if adding any meat or shredded cabbage to this dish, add now and cook until meat is cooked through). Increase the heat to high and add the rice, salt and soy sauce, adding a little oil if necessary, stirring constantly until well mixed and heated through. Garnish with shredded egg, cucumber, and tomato. Serve with fried egg, fried chicken, satay, and shrimp crackers, (in the traditional style), if desired.
Open the can of salmon and place in a pan over medium heat. With a spoon or fork, break the salmon chunk in pieces (try not to crush). Wash and slice the tomato, green onion, cilantro, garlic and onion. All the ingredients should now be added to the pot with the salmon chunks. Gently stir everything together, including the ketchup, black pepper and salt. I usually don't use salt, but I'm sure you may like it with a bit of salt. Remember, you can add salt last if it's required also. Cover and let simmer for about 5 minutes, or until all the ingredients get a chance to add their touch to the dish. Serve over rice or with bread.
In a bowl whisk the eggs vigorously with milk, baking powder, salt and black pepper until very well combined; let stand at room temperature for 5-7 minutes. Heat pan and add oil only when pan is hot. Whisk eggs again briefly then mix in the cheese (if using). Pour into the hot skillet and let bottom crust form then flip over with a small heat-proof spatula (DO not overcook the eggs, they will cook more when removed to a plate!). Flake scrambled eggs and serve.
Mix all ingredients in a bowl. pour into large loaf pan. Bake in preheated oven 350°F for 1 hour. Let stand 15 minutes before slicing.
Put 1/2 cup orange juice in blender. Add strawberries and banana. Blend until smooth, adding up to 1/2 cup additional orange juice if necessary to obtain desired consistency (I prefer to use 1 full cup orange juice). Serve. Makes enough for 1 large smoothie or 2 small smoothies.
In small saucepan, combine water and potatoes. Bring to boil; cover and simmer 10 minutes or until tender. Drain potato, reserving cooking water. With fork, mash potato. Measure 1/2 cup mashed potato and set aside. In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast, lemon peel and salt. Heat 2/3 cup potato water, milk and butter until warm (105° to 115°F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, reserved mashed potato and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. (With Rapid Rise Yeast, cover kneaded dough and let rest on floured surface 10 minutes. Proceed with recipe.). Punch dough down. Remove dough to lightly floured surface; divide dough in half. Roll each half to 30-inch rope; Coil in two greased 9-inch pie pans. Cover; let rise in warm, draft-free place until doubled in size, about 45 to 60 minutes. Bake at 350°F for 40 to 45 minutes, or until done. Remove from pans; let cool on wire rack. Sift powdered sugar over coils.