HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak mushrooms in warm water 30 minutes. Drain, chop, discard stems. Chop chicken. Stir fry chicken and garlic quickly in heated cooking oil for 2 minutes. Add vegetables; stir fry for 3 minutes more. Blend soy sauce into cornstarch, ginger, sugar, and salt. Stir into chicken mixture, cook until thickened. Cool. Wrap 2 Tbsp filling in wrapper burrito style. Bake on cookie sheet at 350° for 20 minutes. For extra brown rolls, brush with egg white mixed with a little water, before baking.
Preheat oven to 400F (205C). Grease 10" pie plate. Layer cottage cheese and Parmesan cheese in plate. Mix beef, herbs, tomato paste and Mozarella cheese. Spoon beef mixture on top. Beat milk, eggs, salt and pepper in blender on HIGH until smooth (about 1 minute). Pour into plate. Bake at 400F (205C) for 30 to 35 minutes or unril knife inserted in center comes out clean. Sprinkle with Mozzarella cheese.
Preheat the oven to 450°F. Cook bacon in a medium-sized frying pan oven medium-high heat. Take out bacon when crisp and put on a paper towel to dry. Pour bacon grease into a bowl and allow to cool slightly. Add garlic salt, onion powder, and seasoned salt to the grease and stir to mix. Set aside. Arrange the fries on a greased baking sheet and bake for 10 to 15 minutes or until slightly golden. Set oven to broil. Brush the bacon oil an seasoning mix onto each fry. Place fries in an oven-safe bowl. Spread the cheddar cheese over the fries. Crumble bacon slices, then sprinkle over cheese. Place dish in oven for about 5 minutes, or until the cheese is bubbly. Remove from the oven and allow to sit for a few minutes, then serve.
Wash potato but do not peel it (I said this was lazy). Slice potato very thinly. (I used a microplane). Spray a flat microwavable dish with cooking oil spray. Lay potato slices on the dish in a single layer (do not overlap). Lightly salt potato slices. Microwave for approximately 5 - 5.5 minutes.
For Crust: Combine chocolate wafer crumbs and melted butter or margarine; press onto bottom of 9 inch spring form pan. Bake at 350: F. for 10 minutes. Cool. NOTE: You can also use a ready made chocolate wafer crust. For Cheesecake; Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese, sugar, cocoa and vanilla, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, mixing until blended. Fold in remaining ingredients; pour over crust. Chill until firm. Pour cherry pie filling over top of cheesecake. Cut and serve.
POUR milk into medium bowl, add dry pudding mix, and beat with wire whisk 2 minutes. Gently stir in whipped topping. SPOON 2 tablespoons of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil. FREEZE 5 hours or until firm. Remove from freezer about 15 minutes before serving and let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.
Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; mix well. Chill. Serve on Lettuce leaves. Refrigerate leftovers.
Preheat oven to 375°F Lightly spray muffin pans. In large bowl, combine cereal with milk, let stand 10 minutes. In separate bowl, combine flour, baking powder, cinnamon, baking soda and salt. Whisk brown sugar, egg, molasses and melted butter into cereal mixture. Pour over dry ingredients and sprinkle with blueberries. Stir just until moistened. Spoon into prepared muffin pan. Bake 25 to 30 mins or until tops are firm to the touch. Note: to sour milk, spoon 4 tsp lemon juice or white vinegar into glass measuring cup, pour in enough milk to make 1 1/2 cups. Let stand for 5 mins then stir. If using frozen blueberries, do not thaw before adding to the muffins.
Dough: Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes. When the starter is light and bubbly, mix the beer and milk into the mixture. Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary. Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute. Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time. Heat the oven to 450 degrees. Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. Alsatian Tarte Flambee: Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool. Combine the creme fraiche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion. Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer. Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon. Baking: Bake for 20 minutes, or until the tart is lightly browned. Variation - Arugula Tarte Flambee: Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.
Mix all the ingredients well in a pitcher. Then fill the pitcher with ice and add apple slices. Enjoy.
Place red potatoes, onion, and apple in a large slow cooker. Top with corned beef brisket. Place cabbage over top. In a small bowl, whisk together cider, brown sugar, mustard, cloves and pepper; pour into slow cooker. Cook on low for 6 - 8 hours, or high for about 3 - 4 hours.
FOR THE SAUCE: Mix all of the ingredients in a large bowl. (Can be prepared 2 days ahead. Cover and refrigerate.). FOR THE CHICKEN: Place the chickens on a large baking sheet. Brush the chickens with the lime juice and soy sauce. Rub the garlic and ginger over the chicken. Cover and refrigerate overnight. Prepare the barbecue (medium heat). Grill the chicken until cooked through, turning occasionally, about 45 minutes. Brush the sauce over the chicken, grill 5 minutes more and serve. Wines to serve: California version like Bonny Doon's Clos de Gilroy or Cotes-du-Rhone from France or a soft, supple-style California Merlot with an abundance of rich, ripe fruit.
Preheat oven to 350. Combine first six ingredients and mix well. Add ground beef, completely combining mixture. Spread evenly in a 13x9 inch baking pan. Top with a single layer of tater tots (you may have a few left over). Pour cheddar cheese soup over the tater tots. (stirring the soup with a spoon as you pour makes it come out of the can a little easier). Bake for one hour. Fabulous with ketchup.
In a large frying pan, brown ground turkey, minced garlic and onion powder. Drain, if needed/wanted. Meanwhile, wisk together tomato paste, catsup, mustard and worcestershire sauce. Return drained turkey to pan, stir in sauce. Cook on low for 10 minutes. Serve on hamburger buns.
Lay the bottom crust in a deep-dish pie plate and press in lightly. Arrange the vegetables and chicken in the crust and cover with the condensed soup. (For a thinner gravy, mix a little milk or water into the soup before adding it to the pie.) Cover with the top crust and seal the edges. Cut a couple of vents in the top crust and bake as if for a two-crust pie (such as an apple pie) until golden brown and bubbly. Note: if your top and bottom crusts aren't sealed tightly enough, the gravy may drip over the side and burn on the bottom of the oven. Put some foil or a cookie sheet underneath the pie plate to prevent this.
Add chicken to a 1 qt freezer bag, vegetables and 3T dressing to a second qt bag, and pasta to a snack size bag. Squeeze out air, seal, and label with a Sharpie marker. Place in freezer. Remove the bags from the freezer and defrost when you are ready to prepare the meal. Heat oil in skillet over med-high. Cook chicken in oil, turning once, for about 10 minutes until brown on both sides. Remove from skillet and keep warm. Add broth and water to skillet; heat to boiling. Stir in pasta; heat to boiling. Cook uncovered about 9 minutes, stirring occasionally. Stir in vegetables and dressing. Add chicken; sprinkle with pepper. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes or until vegetables are crisp-tender and the chicken juices are no longer pink.
Preheat oven to 350. Mix green beans, mushroom soup, and Cheez Whiz in a medium casserole dish. Mix hot water, margarine, and stuffing. Spoon over green beans. Bake for 30 minutes.
Dump all ingredients from the tomato juice down to the rice into the crockpot and stir. Cook on high for 2 hours. Prior to serving, stir in fresh cilantro. On top of each bowl of soup, crunch up chips, place a dollop of sour cream and sprinkle some avocado.
Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth. Add vinegar (or use a blender). Marinate the meat in this for 2 hours. Save the marinade. Heat the oil with cumin, coriander and peppercorns. When hot, add the meat and onion and broil on high heat until brown. Add the marinade, sugar and tomato puree. Add water and salt if necessary. Let simmer until meat is done and the sauce has thickened (circa 30 minutes). Remove from heat. Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.
Drain beans and rinse thoroughly. Combine beans, half the garlic, half the minced onion, and salt in a 4-6 qt slow cooker with 3 1/2 cups water. Puree remaining garlic, ginger, Serrano chiles, turmeric, and paprika with 2 tablespoons water in food processor; set paste aside. Heat oil in a 10 inch skillet over medium-high heat. Add chile de arbol, coriander, cumin, and cinnamon; cook until fragrant, about 1 minute. Add remaining minced onion; cook until browned, about 1 minute. Add paste; cook for 2 minutes. Stir in tomatoes; cook until liquid has mostly evaporated, about 12 minutes. Add tomato mixture, cilantro, garam masala, lemon juice, salt, and pepper to beans in slow cooker. Mix well and check level of the water. Add more water, if necessary, so that there is at least 1 inch above level of the bean mixture. Cook on low for 7-8 hours and on high for 4-5 hours. Serve over rice and garnish with sliced red onion.
Preheat oven to 350°F. Cook spaghetti according to package directions and drain. Combine 1 beaten egg, Parmesan, and butter in a medium bowl. Add spaghetti, toss to coat. Press spaghetti mixture into the bottom and sides of a greased 9-inch pie plate to create crust. Combine 1 beaten egg and cottage cheese in small bowl. Spread over the spaghetti crust and set aside. Cook meat, onion, and green pepper in skillet until the meat is brown. Drain excess fat from skillet and stir in spaghetti sauce. Cook until heated through. Spoon meat mixture over cottage cheese layer. Bake uncovered at 350F for 20 minutes. Sprinkle with mozzarella. Bake another 5 minutes or more until cheese is melted. Let stand 5 minutes before serving.
Preheat oven to 350 degrees. Spray a 9x13 baking dish with nonstick spray and line with parchment, leaving the sides overhanging. Spray parchment. In a large bowl, whisk to combine the eggs, milk, salt and pepper. Pour into the prepared dish and bake until eggs are set, about 20 minutes. Remove from oven and set aside. In a medium bowl, stir to combine the cream cheese and sour cream until smooth. Fold in the parmesan cheese, spinach and artichokes and season with salt and pepper. Use a serrated knife to cut the rolls in half horizontally, then place bottom half in a 9x13 baking dish. Top the bread with the spinach artichoke dip, then shredded mozzarella. Turn the eggs out of the pan on top of the cheese, then top with the ham. Place the top half of the bread over the ham and brush with melted butter. Bake until the cheeses are melted and the tops are golden, about 20-25 minutes. Cut the bread into sandwiches and serve.
Heat oven to 350°F. Slice peppers lengthwise and clean out seeds. In a large skillet heat oil over medium-high heat. Add onion, cook and stir about 3 minutes. Add red pepper, cook and stir about 2 minutes. Add ground chicken, cook, stirring occasionally, until no longer pink. Stir in chili powder, oregano, salt, pepper and cumin; cook 2 minutes longer. Mash half the beans coarsely. Stir all beans, barbecue sauce and tomato paste into chicken. Cook about 2 minutes and remove from heat. Fill each pepper with the mixture and top with cheese. Bake peppers until heated, about 10 minutes. Garnish with sour cream.
Mix the beef, bread crumbs, onions, egg, Worcestershire sauce, salt, and pepper with your hands in a medium bowl. Shape into 4 patties, each about 3/4 to 1 inch thick. Melt the butter with the oil in a large skillet over medium-high heat. Add the patties and fry for 4 to 5 minutes on each side. Use a spatula to transfer the patties from the skillet to an oven-proof plate; keep warm. Add the sliced onion and mushrooms to the skillet and saute until the mushrooms give up their juice, about 8 minutes. Stir in the broth, using a wooden spoon to scrape up any browned bits from the bottom of the skillet. Heat to boiling, then reduce the heat, cover, and simmer for 10 minutes. Dissolve the cornstarch in the water in a small bowl. Stir into the mushroom mixture and bring to a boil. Cook, stirring, until thickened. Pour the mushroom gravy over the patties and serve.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Mix all ingredients very well in a large bowl (you're looking for a moist but not runny mixture). Fill the casings with the mixture and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through, approximately 15 minutes. Drain and let rest for about 15 minutes before slicing; serve while warm.
Preheat oven to 350°. Bake oats in a single layer in a shallow pan 10 minutes or until lightly toasted, stirring after 5 minutes. Let cool on a wire rack 10 minutes. Process oats in a blender or food processor 30 seconds or until finely ground. Sift together flour, baking powder, and salt in a large bowl; stir in ground oats. Beat egg whites at high speed with an electric mixer until soft peaks form. Whisk together egg yolks, milk, butter, and honey in a medium bowl; gently stir into oat mixture. Gently fold in egg whites just until blended. Cook batter in a preheated, oiled waffle iron until golden. Serve immediately!
Combine shallots and wine in a small saucepan. Boil, and cook until liquid evaporates being careful not to burn shallots. Remove from heat and allow to cool about 3 minutes, stirring occasionally. Add butter and olive oil to saucepan and whisk until it becomes thickened. If the pan is too hot the butter will curdle. Serve.
Place chicken in Dutch oven or other heavy stock pot. Add enough water to cover well. Add onion, celery, salt and pepper. Boil until chicken comes off the bone easily. Remove chicken to cool. To pot add corn, butter beans, tomatoes, potatoes, ketchup and vinager. Cook 2 hours or until tender. Remove chicken from bones and add to vegetables along with Worchestershire sauce, Tabasco, marjoram and butter. Heat through and serve.
Season the chicken pieces with salt and pepper and place in a dish or zip-top bag. Mix the next seven ingredients together in a small bowl and add to the chicken. Turn chicken to coat, cover and refrigerate over night. Remove chicken from marinade and either put on barbecue for 10-15 minutes per side or in an 350°F oven for 35-40 minutes. But cooking times will vary, so make sure they're done. Mix the creme fraiche with the other 2Tbs dijon mustard, terragon and salt and pepper and spread on chicken just before serving.
Fry the meat in the oil, stirring, until it turns colour. Add the onion, garlic and grated potato, stirring now and then. When onion is translucent, add the mixed spice, salt, pepper and meat broth/sauce/gravy. Bring to boil, lower heat, put on lid, and simmer for 30 minutes. Leave to cool. Please note that you can use shop-bought puff pastry. Roll it a little thinner and prepare the same 3 x 3 inch squares as described below, and use the same method, except that puff pastry will need to be painted with beaten egg to get a nice goldenbrown colour in the oven. The soda water pastry: sift the flour, baking powder and salt into a bowl. Grate or chop in the butter (if butter is firm, use the coarsest side of a cheese grater). Rub in butter with your fingers and palms until mixture resembles coarse bread crumbs. Add the booze, and enough soda water to form a fairly soft dough. Roll out the pastry, about 1/8 inch thick (3mm) -- it should be thinly rolled out. Use extra flour on your rolling pin and surface to help the process. Cut pastry into 3 x 3 inch squares (7.5 x 7.5 cm). Place a little of the meat mixture in the centre of each square, draw up the corners and press lightly together, and secure each with a clove. (Meat should be enclosed in the pastry). In the meantime, heat oil for deep-frying. You could also use a wok half-filled with oil, over high heat. If you do not want to deep-fry, heat oven to 400 deg F/400 deg Celsius. Deep-fry the bundles in batches until golden brown and drain on kitchen paper, OR paint the puff pastry bundles with beaten egg, and bake in preheated oven until they are golden, about 15 minutes, but do check. Serve hot or cold.
In sauce pan mix all ingredients. bring to boil, reduce to simmer uncovered for 20 minutes or so. onions should be soft. sauce will reduce and thicken.
Generously cover potatoes and 1 tablespoon salt with cold water in a medium pot, then simmer until tender, about 12 minutes. Drain potatoes and rinse with cold water. Cool to room temperature in refrigerator, about 40 minutes. Meanwhile, cook garlic in oil at a bare simmer in a small heavy saucepan, stirring occasionally, until tender and golden, about 12 minutes. Drain garlic, reserving oil for another use, then mash to a paste. Preheat oven to 350°F with rack in middle. Mince basil, then stir together with garlic paste, cheese, mayonnaise, and salt and pepper to taste. Using a small melon-ball cutter or a teaspoon, scoop out a hole in each cooled potato, leaving a 1/4-inch shell. Stuff potatoes with cheese mixture and bake in a pan until cheese is melted and bubbling, about 20 minutes.
Place all ingredients in a blender except butter and vanilla and process on high until smooth. Cook and stir constantly over medium heat until boil stage. Reduce heat to simmer and cook two more minutes while continuing to stir. Remove from heat and stir in butter and vanilla. Chill until firm.
In a non stick pan, fry the sausages whole in a little butter until golden brown. Remove from the pan. Add the bacon and fry until golden. Roughly dice the mushrooms and add to the bacon along with the garlic. Chop the sausages into 4 pieces and return to the pan. Roughly chop the parsley and add to the sausage and bacon mixture. Beat the eggs along with some salt and pepper. Pour the egg mixture into the pan and stir gently. Allow to cook on the stove or in the oven at 325F until set. Turn out onto a plate and cut into wedges.
Melt 2 Tbl. butter in skillet on medium heat and cook the onions until just soft. Add the potatoes that have been cut into small chunks,garlic salt and pepper to taste and another 2 tbl. butter. Cook on medium heat browning slowly and adding butter 2 tbl. at a time until browned. It should take approximately 30 minutes to make these depending on your stove and amount of spuds you use.
Cook onion and celery in butter until onion is limp. Add tomatoes and cook for about 5 minutes. Add remaining ingredients and simmer for 10-15 minutes. Cook fish in this sauce and serve with the sauce over the fish.
Cook bacon over medium heat until browns and crisp. Remove and cook onion until translucent. Add bacon, onion, potatoes, chilies, corn and milk. Cook on high for 4 hours. Pour 1/2 soup into blender and puree. Return to crock pot add cream and stir in the chives and seasonings to taste.
Preheat oven to 375°. Set aside 1 1/2 cups of the chocolate chips. Cream the sugars, butter, eggs, and vanilla until light and fluffy. Add the baking soda, salt, and flour gradually, mixing well until smooth. Add remaining chocolate chips and pecans. Drop rounded teaspoonfuls of dough about 3 inches apart on a cookie sheet, flattening each with the palm of your hand. Bake 8-10 minutes or until done. Remove from sheets and cool on rack. Melt reserved chocolate chips. Dip half of each cooled cookie in chocolate. Place dipped cookies on wax paper lined cookie sheet and cool in the refrigerator until chocolate hardens.
Combine ingredients in a small bowl. Spread sauce on meatloaf 10 minutes before baking is complete.
Set the freshly grated potato in a colander over a bowl. Salt it and leave for 10 minutes. Then, squeeze out the excess water. Beat in the egg, salt and grated onion. Pat into a well oiled 9 inch pie tin, building up the sides of the crust with lightly floured fingers. Bake at 400*F for 40 to 45 minutes, until browned. After the first 30 minutes, crush with some more oil to crispen it. Meanwhile saute the onions and garlic in the butter for 5 minutes. Add the herbs and cauliflower and cook, covered, 10 minutes longer, stirring occasionally. Season to taste with salt and the pepper. Spread half the cheese into the baked crust. Top with the saute, then the rest of the cheese. Beat together the egg and milk and carefully pour over. Dust with paprika. Lower the oven temperature to 375*F and bake for 35 to 40 minutes longer, until custard is set and is pie is nicely browned.
Oven at 350°F. Trim fat from pork. Combine rosemary, garlic, salt, pepper, and olive oil. Melt butter in roasting dish and then place onions over top of the butter. Rub rosemary mixture all over pork loin. Sear on all sides in a hot skillet. Place pork on top of onions in roasting pan and then cover with foil. Bake for an hour or until meat thermometer reads 160°F. To make a real tasty onion gravy for the meat, combine 1 tablespoon of flour in 1 cup of cold water. Pour pan drippings with onions into a small sauce pot and bring to a gentle boil. Add water and flour mixture. Whisk and boil until thickened. Serve with pork loin roast.
Place raw chicken in the bottom of a Crock Pot. Combine all other ingredients except rice and pour over chicken. Do not stir. Cover with lid and simmer on low for 7 to 8 hours or on high for 4 to 5 hours. Stir chicken before serving over cooked rice.
Combine broth, minced onion, garlic, 2 tablespoons of chives and salt in a medium saucepan. Bring to a boil over medium-high heat. Add cheese and stir constantly while cheese melts. Reduce heat to medium-low and add milk, stirring constantly until heated through. Garnish with remaining tablespoon of chives.