HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Grease the bottom and halfway up the sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine flour, sugar, baking powder, and salt; set aside. In a large bowl combine egg, milk, orange peel, orange juice, and melted butter. Add flour mixture to egg mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan. Bake in a 350 degree oven for 50-60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool loaf in pan on a wire rack for about 10 minutes. Remove from pan and cool completely on a wire rack. Wrap in plastic wrap and store overnight before slicing.
In large saucepan, saute mushrooms, carrots, onion and garlic in hot oil until onion is tender. Add uncooked rice. Cook and stir over medium heat 3-5 minutes or until rice is golden brown. Meanwhile, in another saucepan, heat water, bouillon and cooking wine to a boil. Slowly add one cup of the broth to the rice mixture, stirring constantly. Cook and stir over medium heat until liquid is absorbed. Continue to add 1/2 cup of broth at a time to rice mixture, stirring constantly, until all broth has been added and the rice mixture is creamy. Add cheeses and stir until well blended. Garnish, if desired, with fresh parsley and diced tomato.
In a large bowl, mix together the romaine, vegetables, herbs and season with salt and pepper to taste. Add the olive oil, garlic, wine vinegar, lemon juice and tarragon and whisk briskly to incorporate the ingredients. Add to the salad and toss lightly to coat. If desired, top with feta cheese and black olives and serve.
Warm the olive oil in a large skillet. Add the cheerio's and almonds (if desired) and stir often for about 6 - 8 minutes.
Preheat oven to 375 degrees. Trim crusts from bread. Cut each piece of bread into 4 strips. With 2 forks, roll bread strips in milk, coating all sides. Roll bread in coconut and place on a well greased cookie sheet. Bake for 8- 10 minutes. Remove at once from cookie sheet.
Cut mandarins in half lenghtways (skin on). Remove pips and place cut side up in a microwave dish and add 3/4 cup water. Cover and microwave on high 15 minutes (or boil 25 minutes) & drain. In a food processor blend sugar and mandarins to a paste and leave to cool. Add eggs and mix, then add almond meal and baking powder and mix well. Line a shallow 20 cm cake tin with baking paper and pour in the batter, smooth the top. Bake at 180c for about 50 minutes, until firm in the centre. Cool in the tin before turning out. Serve warm or cool, with thickened cream and additional mandarine segments.for decoration.
In a blender/food processor, puree the squash and the can(s) of tomatoes. You may have to do more than one batch. In a sauce pan, simmer the puree and add the remaining ingredients. Add more stewed tomatoes, sauce and/or paste as needed. Simmer for 15-20 minutes. Wonderful served over whole wheat pasta with a big green salad and crusty bread. Enjoy!
In small bowl, pour 1 cup boiling water over tomatoes. let stand at room temperature 5-10 minutes. Drain and chop tomatoes. meanwhile, in another small bowl, combine cream cheese, yogurt and chili sauce. mix well. Add tomatoes and all remaining ingredients; mix well. refrigerate till serving time. Just before serving; stir dip. serve with cut up fresh veggies or garlic flavored bagel crisps.
Boil 2 cups of water. Meanwhile, in a separate bowl, beat egg. Add ramen noodles to boiling water. Slowly pour in beaten egg. Stir and cook for 3 minutes. Drain all but about 1 tablespoon water, Stir in seasoning packet, cheese, and desired amount of hot sauce. Wrap ramen mixture in a warm flour tortilla and enjoy!
In a large heavy dutch oven, saute onion, garlic, and ginger in peanut oil. Add pork and fry over medium high heat until golden, about 5 minute. Add tomatoes, spices, and chicken stock. Cover, lower heat, and simmer 1 hour, until pork is tender. Add potatoes, continue cooking, covered for another 15 minutes. Add peas, cover, continue cooking for 5 minutes.
Mix buttermilk and soda, let stand for a few minutes. Cream together sugar, butter and shortening. Add egg yolks one at a time, beat well. Add milk mix to flour mix, alternately, a little at a time. Add vanilla, nuts and coconut. Beat well. In a separate bowl, beat egg white until stiff. Carefully fold into batter. Pour into well greased 9" cake pans and bake at 325 degrees for 25 minutes or until toothpick comes out clean. Cool on racks. When cool frost with cream cheese icing*. *Cream cheese icing: Cream together 1 stick of butter and 8 oz. cream cheese until soft and fluffy. Add 1 pound of powdered sugar and 1 tsp of vanilla, beat well.
In a large saucepan cook the quinoa according to the directions. As the quinoa is cooking, heat the oil in a wok. Cook the sweet potato until it starts to brown - about 5 minutes. Add the onion and cook until just beginning to soften, about 4 minutes. Add the cabbage and cook until soft - 6 minutes or so (adding more oil if necessary). In the last 30 seconds of cook time add the garlic and stir fry. Stir in the quinoa and drained beans. Heat through. Serve immediately!
Mix the first eight ingredients together then add in the rest. If batter is too stiff, add a little more milk a tablespoon at a time. Preheat your frying pan. You can use a stove top or electric frying pan. Test the heat of your pan by cooking a single latke. When you have determined the right temperature for your pan then drop by spoonfuls into the heated frying pan with 1/4 inch of peanut or other good quality cooking oil. Flatten with back of spatula. Cook on each side until golden, and drain on paper towels.
In a bowl mix together mustard and honey well. In a separate bowl mix together sugars. Coat ham with mustard mixture. Coat ham with sugar mixture. Bake as directed on ham package. Mustard and sugar will turn into a dark brown sauce. When that happens, start basting the ham every 15-20 minutes until it's done.
To make the sauce, Put the tomatillos, chilies, and onion in a saucepan with the vinegar and water to cover. Bring to a boil, reduce the heat and poach until the tomatillos are soft, about 10 minutes. Drain. Put the vegetables in a blender, add the cumin, sugar and salt and puree. Add the cilantro, lime juice and pulse to combine. Pour sauce into a large skillet cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and simmer covered for about 10 minutes. Add sour cream and continue cooking uncovered until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired. Stir in cheese until just melted. For the enchiladas: Heat a 2-count of olive oil in a medium saucepan over medium heat. Add the onion and cook until softened and caramelized, 5 to 7 minutes. Add the garlic and cook 1 minute. Stir in the cumin and cook 1 minute. Then sprinkle on the flour and cook, stirring, 1 more minute. Gradually pour in the stock, stirring constantly. Bring to a simmer, stirring to make sure the flour doesn't stick to the bottom of the pan; the liquid will thicken. Fold in the chicken, diced peppers, and cilantro, and season well with salt and pepper. To assemble the dish: Preheat the oven to 350 degrees F. Get yourself a large baking dish. Dip a tortilla into the tomatilla salsa and put it on a cutting board. Put a big scoop of the chicken mixture in the center, sprinkle with a little of the cheese, and roll the tortilla like a cigar to enclose the filling. Use a spatula to place it seam side down in the baking dish. Continue to fill all of the tortillas and put them in the baking dish. Pour the remaining tomatilla salsa over the top and sprinkle with the remaining cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top.
Heat a large, deep frying pan over medium heat. Add olive oil, then add hot cherry peppers, onion and bell pepper. Saute 2 minutes. Add chicken pieces and crushed garlic. Saute 3 or 4 minutes until browned. Add pasta sauce, lower heat and simmer. Meanwhile, cook pasta according to package directions. Drain and put in a serving bowl. Pour chicken and sauce over pasta. Serve with Parmesan cheese.
Put in your food-processor: chickpeas, olive oil, a 1/4 cup of the yogurt and the garlic, process until smooth. Now add: parsley, feta, bell pepper and the green onions and process to desired smoothness. Add more yogurt if needed. Remove to a bowl and mix in the tomatoes. Taste the dip to decide or you want to add any salt, pepper or chili powder. Garnish the dip with the olives.
Preheat oven to 350Squeeze thawed spinach until most of liquid is removed. Melt two tablespoons of butter in saute pan. Saute chopped scallions. Add chopped dill and black pepper. Add spinach and stir, allowing liquid to evaporate, but don't brown. Remove from heat and cool. Meanwhile, crumble feta in a bowl and add egg. Stir. Add spinach mixture to cheese mixture and mix. Melt one stick of butter and carefully scrape off foam from the top. Pour off liquid butter leaving residue in the bottom of pan. This is clarified butter, or ghee. Lay out filo dough and cover with a damp cloth or paper towels and cover with a dry towel, when not in use to keep filo from drying out. If you want small triangles for an appetizer, cut filo in two equal rectangles and stack. Cover with damp towels. Take one sheet of filo and place on wax paper, shorter side closer to you. Brush with melted clarified butter. Place a spoonful of filling two inches from the bottom and slightly to the right of center. Fold right side over filling, and left side over right, making a long strip, approximately 3 inches wide, with filling on the right side of folded strip. This will make it easier to fold triangle without breaking filo. Brush with melted butter. Fold bottom two inches up, over filling and press gently. Fold filo diagonally up from left point of bottom. Fold again straight up, creating triangle. Continue folding in this manner, diagonally and straight until you have a perfect triangle. Place all triangles on a cookie sheet brushed with melted butter. Bake at 350 for 20 minutes until light golden brown.
For dressing: Combine dressing ingredients, whisk until blended, set aside. For Salad: Combine all ingredients in bowl, set aside. For Chicken Mixture: Heat skillet over medium-high heat, spray with non-stick cooking spray. Add chicken to skillet in a single layer, cook without stirring for 2 minutes or until chicken starts to brown. Stir-fry 2-3 minutes or until chicken is no longer pink, remove from heat. Add cilantro and 1/4 cup of the dressing, toss to coat. To serve, toss salad with remaining dressing, top with chicken mixture and almonds and serve immediately. (Chicken mixture may also be served over rice instead of as a salad.).
Preheat oven to 375 degrees. Melt butter and keep warm in large bowl. Combine Italian bread crumbs, parmesan and spices in a large bowl. Dip pork chops into butter mixture and then into bowl containing the bread crumbs and coat thoroughly. Bake at 375 degrees for 35 minutes or until browned, depending on the thickness of the chops.
Cook the carrot in a small amount of boiling water for 8 to 10 minutes or until tender. Drain, and place in a lightly greased 1 quart casserole. Cook the cauliflower in a small amount of boiling water for 6 to 8 minutes or until tender. Drain. Add the cauliflower to the carrots, and set aside. Melt the butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add the broth and cream; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. (Do not get it too thick). Add 1/2 cup shredded cheese, green onions, and mustard, stirring until the cheese melts. Pour the sauce over the carrots and cauliflower, stirring gently to coat well. Cover and bake at 350 degrees for 20 minutes or until the mixture is thoroughly heated. Remove the cover and sprinkle with the remaining shredded cheese. Bake an additional 5 minutes or until the cheese melts.
Combine flour, garlic salt and pepper in mixing bowl. Brush chicken with honey. Coat with flour mixture. Fry in oil to a nice golden brown, taking care as the chicken can burn rather easy; turn often. Serve with mashed potatoes, a vegetable and gravy.
Mix all the ingredients and knead well. Knead in the salt. Place the dough in a greased bowl. Cover with plastic film and let the dough stand in the refrigerator overnight. the next day, gently pour the dough onto a work surface. Fold the dough (basically the way you would a sheet of paper for placing into an envelope) Return to bowl and return to the refrigerator for app 5 hours, repeating the folding technique every hour. Pour the dough onto the work surface. Cut into pieces that are roughly 2 x 6 inches (10 x 15 cm) and place them on a greased baking sheet. Let them rise in the refrigerator for another 10 hours. Preheat oven to 450 deg F (250 deg C). Place the loaves in the oven and sprinkle a cup of water onto the floor of the oven (or use your favorite method for creating steam in the oven). Close the door and reduce the temperature to 400 deg F (210 deg C). Bake fr about 15 minutes.
Combine carrots, celery, onion and tuna in a bowl. In a separate bowl, combine dressings and sugar. Add dressing to salad mixture; stir until moistened. Add shoestring potatoes just before serving.
Spoon the puree into a champagne flute and pour champagne on top. How easy is that!
Cheesecake Bars: Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking dish with nonstick cooking spray. Using a hand mixer beat the cream cheese and sugar until light and fluffy. Add the egg and vanilla and mix until incorporated. Lay one tube of crescent rolls in to the bottom of the prepared baking dish. Pinch the seams together to create one large sheet. Spread the cream cheese mixture on top in an even layer. Add the second tube of crescent rolls on top and pinch the seams together. Sprinkle the cinnamon sugar on top. Bake for 30-35 minutes until golden brown. Allow to cool before serving. Topping: In a small bowl mix together sugar and cinnamon.
Heat oil to a sizzle. Add carrots first and saute until starting to brown and caramelize. Add onions and continue to cook. Add broth or water if needed. Cook until onions are completely translucent. Add ground chicken or turkey, and fresh garlic. Continue to cook until meat is cooked through (several minutes). Add frozen peas, red pepper and all herbs and spices. Stir well to blend spices into meat mixture. Place meat mixture into an oven-proof casserole or serving bowl, top with reduced cheddar and 1/2 the parmesan. Place under a salamander until cheese melts. Add a layer of mashed potatoes in the center of the bowl leaving a circle of the meat mixture exposed on the exterior. Top the potatoes with the additional grated parmesan and place back into the salamander until parmesan browns and forms a crust. Place bowl on a larger plate as the bowl will be hot. Enjoy! RestaurantBeast.com Chef!
Cook Rice Mix as directed on package. Spoon rice mixture into large bowl. Cool to room temperature. Add artichokes, salami, cheese, olive oil and vinegar; toss to blend. Nutrition information (Amount per serving): Calories: 242, Cholesterol: 26mg, Sodium: 747mg , Protein: 9g, Total Fat: 14g , Fiber: 1g, Carbohydrate: 20g.
Preheat oven to 350 degrees F. Combine flour, sugar and salt in a medium bowl. Cut in the butter with a pastry blender until mixture resembles coarse meal. Lightly spray an 8-inch square baking pan with cooking spray. Firmly press flour mixture evenly into bottom of an 8 inch square baking pan. Bake at 350 degrees for 20 to 25 minutes or until lightly browned. Combine brown suar and corn syrup in a medium saucepan. Over medium heat, bring to a boil stirring gently. Combine egg and egg whites in a medium bowl. Stir one-fourth warm syrup mixture into eggs. Add to remaining warm syrup mixture. Stir in pecans and vanilla. Pour mixture over crust. Bake at 350 degrees for 30 minutes or until set. Remove from oven and let cool completely. Cut into 16 squares.
Mix sugars& flour. In a separate bowl, mix pumpkin, yolks & molasses together. Add scalded milk to pumpkin mixture. Add spices and 1 T. browned butter to pumpkin mixture. Add dry ingredients (sugars & flour) to pumpkin mixture. Fold in egg whites. Mix well& pour into pie shells. Bake at 400 for 10 minutes, then lower temperature (leave pies in the oven) to 350& cook until finished, approximately 40-45 minutes.
Preheat oven to 350 degrees. Sift flour, baking powder, salt, cinnamon and sugar together. Combine egg, milk, shortening and honey. Add egg mixture to the flour mixture. Mix until the flower is dampened. Stir in applesauce and raisins. Fold in wheat flakes. Turn into greased 9x5x3-inch loaf pan. Bake at 350 degrees for one hour and 10 minutes or until done. Cool in pan for 10 minutes before removing. Wrap in foil and store overnight for easiest slicing.
Preheat oven to 475 degrees F. Heat olive oil in a large skillet over medium heat. Add onions and saute until soft. Stir in tomatoes, garlic, bay leaf, basil, oregano, parsley, sesame oil, hot oil, and salt and pepper to taste. Add reserved tomato juice and wine, and cook for 4-5 minutes. Remove vegetables from skillet using a slotted spoon, leaving juices in skillet. Spread vegetables in the bottom of an 8"x8"x2" baking pan. Increase heat to medium-high, and bring pan juices to a boil; add shrimp and cook 2-4 minutes, turning several times, until shrimp are pink and juices have lightly browned on the shrimp. Add shrimp to baking pan. Deglaze skillet with a little more wine, and pour over shrimp. Crumble feta cheese over shrimp, arrange olives over cheese, and squeeze half of lemon over top. Bake for 10-15 minutes. Remove from oven, and squeeze remaining lemon over top. Serve with rice or rice pilaf. Makes 4-5 servings.
Sterilize thermometers. Nail Fungus - soak feet in equal parts water and rubbing alcohol. Muscle & Joint Reliever - rub on sore muscles and joints to relieve pain. Ear Wax - dab equal parts alcohol and vinegar into ear, repeat every other week. Swimmer's Ear - Pour a little in the ear to help evaporate the water and help prevent infection. Athlete's Foot - rub on feet daily. Hand Sanitizer - mix 2/3 cup alcohol and 1/3 cup aloe vera gel Remove Ticks - dab tick with alcohol, rub tick as close to skin as possible and dab again to disinfect. Mosquito Bites -dab on bites to relieve itch and help heal. Cold Sores - dab on cold sore to dry out the area. Window Cleaner - 1 cup alcohol to 1 cup water. Shines windows and prevents frost. Remove Hairspray - wipe counters and mirrors with alcohol to remove sticky residue. Windshield Frost - spray on windshield to remove frost. Floor scuffs - dampen cloth with alcohol and wipe away. Chrome Cleaner - Pour on a soft cloth and wipe fixtures. Laundry Stains - Soak the spot for a few minutes before washing (paint, ink, markers). Remove Permanent Marker Marks from Hard Surfaces - Saturate ink and wipe away. Makeup Brush Sanitizer - soak brushes in alcohol for 30 minutes. Air dry. Repeat every couple weeks. Ring Around the Collar - wipe on neck before you dress. Stainless Steel Cleaner - removes fingerprints and smudges leaving only shine. Degreaser - use on appliances, countertops, cabinets. Can be used to remove grease from carpet by applying to a rag and lightly rubbing the stain. Electronic Cleaner - with a dampened rag, wipe phones, stereos, gaming systems, etc. to remove grime and disinfect. Eyeglasses Cleaner - spray a small amount and wipe with a soft cloth. Jewelry Cleaner - soak jewelry for a few minutes, remove and polish with soft, clean cloth. Remove Fruit Flies - spray with a fine mist. Kill Dust Mites (maybe Bed Bugs) - spray on bed, let dry, then vacuum. Air Freshener - mix 1 cup alcohol with 10-15 drops essential oil. Remove Sticky Residue - soak area for a few minutes and wipe away. Make an Ice Pack - 1 part alcohol and 3 parts water in a zip lock, freeze and use. Nail Polish Remover - in a pinch try it. Candl Cleaner - use a dam rag to wipe away dust and grime from candles. Clean Dry Erase Board - wipe with damp rag. Shoe Stretcher - apply a thin coat of alcohol to the interior and exterior. Place shoe on you foot or use shoe stretcher to resize. Remove Shoe Odor - spray shoes with alcohol and place in a sunny spot to dry. Freshen Onion/Garlic Hands - rinse with rubbing alcohol.
Heat salted water for pasta to boiling. Meanwhile, combine sour cream, oil, tomatoes, olives, parsley, capers, lemon zest, thyme, and pepper. Coarsely chop half the shrimp and stir into sour cream mixture. Cook pasta in boiling water until tender but firm to the bite. Drain thoroughly; transfer to wide bowl. Add sauce to warm pasta or let pasta cool to room temperature and then add sauce. Toss to coat pasta; top with remaining shrimp.
Place carrots and potatoes in bottom of crock pot. Place chuck roast on top of carrots and potatoes. Pour French Onion soup over and around roast. Sprinkle Dry Onion Soup Mix over roast.
Preheat oven to 350°. Scatter the bread crumbs on a rimmed baking sheet and bake about 5 minutes or until dry and golden; dump crumbs into a mixing bowl. In the container of a food processor; add the crawfish (fat too, if any) and tasso; pulse just enough times to mince the mixture (stop short of pureeing); add crawfish mixture to the mixing bowl with the breadcrumbs. Melt the butter in a medium skillet over medium heat. Stir in the onions, celery, and bell pepper; saute/stir briefly until the vegetables are soft. Stir in the lemon juice, Worcestershire sauce, Tabasco, salt, and cayenne and remove from the heat. Scrape the mixture into the mixing bowl; also add in the egg and combine mixture. Form mixture into 8-12 patties, no thicker that 1/2 inch. The mixture will be a little fragile. Coat the patties with the cracker crumbs by holding each patty in your hand and sprinkling both sides with cracker crumbs. Refrigerate patties for about 10 minutes. Warm 1/4 inch of oil in a large skillet over medium heat; fry the patties 2-3 minutes on each side or until golden brown. Drain and serve hot.
Mix strawberries and Grand Marnier in a small bowl. It may be necessary to add sugar if the strawberries are not sweet enough. Let the strawberries sit at room temperature for several hours. Stir periodically.
Cooking Directions. Heat oil in nonstick skillet; brown pork steaks on both sides. Combine salsa, water, lemon juice and cumin; pour mixture over chops. Cover and simmer for 10-12 minutes.
pre-heat oven 300 degree. fry bacon in small fry pan until starting to turn crisp. add onion and cook until soft. In large dutch oven or again a roaster/crock pot add all ingredients and stir until well mixed. cook covered for 3 hours.
Place apples in a bowl with sugar and cinnamon. Mix well. Cut pastry sheets into quarters. Spoon 2 tablespoons of the apple mixture and 1 teaspoon jam onto one half of each pastry square. Brush each square with a little of the egg around edge of pastry. Fold over pastry to enclose filling, then pinch and fold edges to seal. Place turnovers on oven trays lined with baking paper. Brush tops with remaining egg. Cook in a hot oven (200C) for 20 minutes, or until pastry is golden brown. Sprinkle with some sifted icing sugar if desired. The turnovers are best served warm.
MAKE THE SAUCE:. Combine the milk and flour in a small saucepan. Cook, stirring frequently, until the sauce thickens and comes to a boil. Reduce the heat and simmer 3 minutes. Remove from heat and stir in the cheddar cheese, 2 tablespoons Parmesan cheese, the mustard, and pepper sauce. MAKE THE SANDWICH:. Preheat the broiler. Place the toast into 4 individual casserole or ovenproof dishes. Arrange the tomato slices on the bread, then top with the sliced turkey breast. Spoon some sauce over the top and sprinkle with the remaining 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet and broil, 5 inches from the heat, until the sandwiches are hot and the sauce begins to brown in spots. Top each sandwich with 2 pieces of the turkey bacon.