HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F; soak 12 bamboo skewers in warm water (so they won't burn in oven). Line the bottom of broiler a pan with foil for ease of cleaning, then top with broiler-pan rack. Mix together brown sugar (or heat-stable sugar substitute, for diabetics and lowcarbers), mustard powder, cinnamon and nutmeg. Pour onto waxed paper and lightly shake paper to spread mixture evenly. One strip at a time, press the bacon into the sugar mixture to coat. Twist each piece of coated bacon into a bamboo skewer and place on broiler-pan rack. Bake 25 to 30 minutes at 350 degrees F, until almost crisp and sugar coating is bubbly. Let strips cool 5 minutes before serving.
Wash and trim cauliflower; break into flowerets. Cook covered in a small amount of boiling salted water, 10-12 minutes. Melt butter in small skillet; stir in basil or oregano. Drain cauliflower well. Pour melted butter over cauliflower; toss lightly. Add grated Parmesan cheese; toss lightly until cauliflower is coated with cheese. Sprinkle bread crumbs over cauliflower before serving.
In a small bowl, combine vinegar, soy sauce, sugar (if using) and red pepper flakes. Mix well and set aside. Fill a pitcher or glass with ice and 1/2 cup or more cold water; set aside. Place a small (6-8 inch) non-stick or well seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat. In a medium bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add vegetables and stir to blend. Add 1/2 cup ice water and mix again to blend. Fill a 1/2 cup measuring cup with batter and pour into hot pan. Allow to sit until browned and crispy on bottom, about 2 minutes. Flip pancake and cook another 2 minutes. Place on a serving plate and keep warm (or set aside to serve at room temperature). Repeat with remaining batter. Serve with dipping sauce.
Put the margarine, sugar & golden syrup in saucepan (or microwaveable bowl if using a microwave oven) and heat until it is all liquid. Meanwhile line the a square shallow baking tin with greaseproof paper. (about 8-inch tin). Mix all the oats into the liquid. Put the mixture into the baking tin & press flat. Bake at 175 deg C (Gas Mark 4 or about 350 F) for 25 to 30 minutes. Warning: the timing is tolerant but accuracy in temperature is critical. Slice into 8 fingers before it sets but leave in place in tin. Leave to cool and set. Crunchy Flapjack:. The recipe is identical to chewy version but cook at 15 deg (one Gas Mark) hotter. Fruit Flapjack:. The recipe is identical to above but mix in some raisins and/or sultanas before baking.
Mix beans with olive oil and place in 13x9 pan. Bake at 450° until beans are slightly browned and tender when pierced- about 7 to 10 minutes. Stir sesame seeds and sesame oil into beans and continue baking until seeds are golden brown, about 5 minutes longer. Pour into a bowl and add soy sauce to taste. Mix well and enjoy!
On medium high heat brown pork and turkey in the oil and olive oil mix. Using this mix the meat cooks at a higher temperature without burning the oil. While browning add onions and minced garlic; once browned add garlic powder, cloves, cinnamon, and sage, cover the top of meat mixture with salt (I prefer seasalt or kosher) and same, twice around the pot with pepper (preferrably fresh ground). Mix the meat and seasonings and add in boiling water to meat mixture, enough to cover the top. Bring to boil, lower to simmer about 3hrs. or until water is reduced to almost nothing. approximately half way through cooking process adjust your mixture with alspice, no more than a teaspoon should be required. I go by taste. Now to properly adjust the mixture for spreading purposes add in enough bread crumbs to absorb the remaining liquid in the pot. Using a hand blender puree meat mixture. Divide into containers and let cool before freezing or putting in fridge. yeilds 3-4lbs. Enjoy!
Place salsa in a fine-mesh strainer over a bowl to drain well, pressing gently with the back of a spoon to remove excess liquid. In a bowl, combine the mashed yolks, mayonnaise, and mustard; stir in the drained salsa, jam, and habanero powder; season to taste with salt and pepper. Fill the whites evenly with the mixture; chill a few hours, then serve.
To make the Batter: In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, cayenne, and salt. Whisk in the club soda and beer. The mixture should be the consistency of pancake batter. Refrigerate until you're ready to use it. To assemble the Sandwiches: Set half of the slices buttered side down, and cover with the cheese slices, folding them over if they extend past the edges. Layer the ham and turkey over the cheese, and spread the jam over the turkey. Place the top slice of bread on, buttered side up. Grill the sandwiches on both sides. Pour the oil into a deep heavy-duty saucepan to fill it halfway. Heat the oil to 350°F (175°C), measuring the temperature on a deep-fat thermometer. Cut the sandwiches on a diagonal into thirds, to make 9 triangular pieces. Stir the batter. Dip each sandwich piece into the batter, thoroughly coating it. Fry the pieces 2 or 3 at a time, being careful not to overcrowd them in the pan. Cook them for about 3 minutes on each side, until they're nicely browned, and transfer to a paper towel to drain. Allow the oil to come back up to temperature before you fry the next batch of sandwiches. Place the sandwiches on a platter. Sift a very heavy layer of powdered sugar over them, and serve with a side of jam.
Combine half of chicken broth with soy sauce, cornstarch, salt, ginger and garlic powder in small container. Stir until smooth, set aside. Lightly coat non stick frypan with veggie spray. Heat frypan on high heat until hot. Add oil, tilt frypan to coat bottom. Add chicken; stir fry 2 minutes, or until no longer pink. Remove chicken. Add remaining broth to frypan, bring to boil. Add broccoli and bell pepper, return to boil. Reduce heat and simmer, covered 2 minutes or until broccoli is crisp tender. Increase heat to high. Add chicken to frypan. Stir sauce and add to frypan, bring to boil. Cook 1 to 2 minutes or until thick. Stir in peanuts.
Combine cranberries, sugar and water in saucepan. Bring to a boil, reduce heat and simmer 10 minutes. Cool. Refrigerate until very cold. Whisk thawed concentrated orange juice together with Eagle Brand and whipping cream. Freeze in ice cream maker according to manufacturers directions. During the last few minutes of freezing, add cranberries and orange zest. Freeze.
Preheat oven to 350°F Grease bottom or parchment paper line an 8 x 4-inch or a 9 x 5-inch loaf pan, or 2 (6 x 3-inch) small loaf pans. With a wooden spoon, mix together all ingredients (except pecans and Maple Glaze) in a large bowl; stir until combined. Stir in 1/2 cup pecans. Pour into prepared loaf pan(s). Bake larger size loaves in preheated oven for 55 to 65 minutes, or if making smaller size loaves, bake loaves for 35-40 minutes, or until toothpick inserted in center comes out clean. Cool loaf(s) for 10 minutes in pan(s). Remove loaf(s) from pan, and cool on wire rack. Cool completely, about 2 hours. Instructions for Maple Glaze: Mix all ingredients until smooth and thin enough to drizzle over loaf(s). Drizzle top(s) with Maple Glaze. Wrap tightly and store at room temperature for up to 4 days, or refrigerate for up to 10 days.
Preheat oven to 350 degrees. Butter an 8" loaf pan and dust with flour. Place flours and the salt in a large bowl. Sift in baking soda and mix well. Stir in raisins. In a separate bowl, mix the milk, buttermilk, honey and molasses together. Add in oil if using. Add liquid mixture to the dry mixture, stir. Turn into the prepared loaf pan and smooth the top. With the back of a spoon, make a trench doen the length of the loaf. Bake for about 50 minutes, or until tester comes out clean. Cool in the pan for about 15 minutes. Turn out onto a rack to finish cooling.
Line bottom and sides of a 13 x 9 inch pan with aluminum foil, allowing 2 to 3 inches to extend over sides; lightly grease foil. Stir together cake mix and oats in large bowl. Stir in butter with a fork until mixture is crumbly and dry ingredients are moistened. Press half of oat mixture evenly onto bottom of pan. Stir together peanut butter and preserves in a medium bowl. Gently spread peanut butter mixture evenly over oat mixture in pan. Sprinkle peanuts and remaining half of oat mixture evenly over peanut butter mixture. Bake at 375F for 30 minutes or until top is golden brown. Let cool in pan on a wire rack 1 hour or until completely cool. Lift baked bars from pan, using foil sides as handles. Place on cutting board and cut into 24 bars.
Beat egg whites until very fluffy. Add baking powder. Very slowly add sugar while mixer beats (will become thick and heavy). With rubber spatula, fold in cracker crumbs (you can roller crackers in a plastic bag to make fine crumbs). Fold in nuts and vanilla. Pour into greased 8" or 9" round pie pan. Bake in a preheated 350 degree oven for 30 minutes. Do not under-bake, will puff up and then settle and crack. Cool, then chill in refrigerator. Night before or early morning, seal to edge with whipped cream. Decorate with fine graham cracker crumbs. This is even better the longer it sits with the whipped cream on it to soften it all the way through.
Bring a pot of water to a rolling boil and drop in the sprouts; cook for 6 minutes. Drain and plunge the sprouts into ice water to stop the cooking. Drain again. Melt butter in a skillet over medium heat, add sprouts, stirring to coat them evenly Cook over med-low heat for 5 minutes. Raise heat and add remaining ingredients; toss and serve immediately.
In a dutch oven or soup pot, add oil and cook leeks and celery for 5 minutes. Sprinkle with flour and cook for 5 more minutes Add potatoes and water; bring to boil. Reduce heat, cook for 15 mins then stir in milk and cream, salt and pepper. Simmer 10 more minutes. Just before serving, add cheese and cook 1 min more.
Throw all the ingredients in a food processor or blender. Mix until smooth. It helps to leave it a short while after mixing to let the ingredients drip to the bottom and then mix again. OMAC: I triple the recipe to use a whole 12 oz box of tofu. I then split the batch into cup portions (about) and freeze. I find each portion does two salads. I let it thaw in the fridge a couple of days before use, but based on other experience I expect it would defrost in the microwave fine.
Combine first 4 ingredients. Add sliced beef. Set aside. Cut onions into 1" pieces. Set aside. Combine cornstarch and water in small bowl. Set aside. Heat oil in wok. Stir-fry beef, draining and reserving marinade. Remove beef from wok when done, keeping warm. Add cornstarch mixture to wok with remaining marinade. Cook until sauce thickens slightly. Remove wok from heat, stir in beef and onions. Assemble sandwiches in Pita breads with lettuce.
In a mixing bowl, cream butter and sugar. Beat in egg yolk and vanilla. Gradually add flour. Shape into two 14 inch rolls; reshape each roll into a 14 inch x 1 1/8 inch x 1 1/8 inch block. Wrap each in plastic wrap. Refrigerate overnight. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased baking sheets. Sprinkle half of the cookies with nuts, gently pressing into dough. Bake at 400 for 8-10 minutes or until golden brown around the edges. Remove to wire racks to cool. In a small mixing bowl, cream butter, lemon juice and orange peel. Gradually add confectioners' sugar. Tint yellow if desired. Spread about 1 t. on bottom of the plain cookies; place nut topped cookies over filling.
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally. Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt. Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.
Add all ingredients to saucepan, cover and bring to a boil. uncover, lower heat and simmer for 15 minutes. this is also an excellent dipping sauce for bread sticks.
Pound chicken to an even thickness. In bowl #1 mix the flour, salt and pepper. In bowl #2 whisk the egg with mustard and garlic salt. In bowl #3 mix the bread crumbs, tarragon and Italian seasoning. Dip the chicken in flour, shaking off excess, then in egg, then in crumbs, coating well. Place in a lightly buttered roasting pan (safe for stovetop use.) Drizzle chicken with melted butter and bake at 375 degrees F for 20-25 minutes or till juices run clear. Remove chicken to a warm platter and cover to keep warm. Place roasting pan on stove burner over medium-high heat and add broth or wine to deglaze pan, scraping up browned bits. Add dried herbs and cook till reduced, 2-3 minutes. Add lemon juice, cream and salt and pepper. Bring to a boil, then whisk in the flour; simmer 1-2 minutes until thickened. Pour sauce over chicken and serve with mashed potatoes or rice.
Mix first three ingredients in cocktail shaker. Fill glass with ice and pour drink over. Top with Triple Sec.
Combine butter, jalapeno, and garlic in a small saucepan over low heat. Cook until the butter melts, stirring occasionally. Season to taste with salt and pepper, and reduce to a warm setting to keep the butter melted. Preheat grill to medium heat. Place each ear of corn in a sheet of foil. Brush corn with butter. If you'd like to have the jalapeno on the grill too, scoop some in alongside the corn. Otherwise leave in pan with remaining butter. Cover grill and cook for 10-15 minutes, turning occasionally. When corn is tender, remove from grill. Serve with remaining jalapeno-garlic butter.
Preheat broiler to medium. Dry chicken thoroughly, melt the 6 tb butter and 2 tb oil together, and baste the chicken with it. Then place the chicken, skin side down, in the bottom of a broiling pan, rack removed. Place it so that the chicken is 5 to 6 inches away from the heat source. Broil 10 minutes per side, baste every 5 minutes. Chicken should be very lightly browned. Salt lightly. Blend mustard with shallots or onion, herbs, and seasonings in a small bowl. Drop by drop, beat in half of the basting fat from the pan to make a mayonnaise like cream. Paint the chicken pieces with the mixture. Pour the breadcrumbs onto a big plate, then roll the chicken in them, patting them to make them stick. Arrange the chicken pieces skin side down on the rack in the broiling pan and dribble half of the remaining basting fat over them. Brown in the broiler, at the same temperature, about 10 minutes. Turn the chicken, baste with remaining fat, and cook another 10 minutes until juices run clear. Transfer to a hot platter and serve.
To prepare soup, heat 2 teaspoons oil in a dutch oven over medium-high heat. Add onion; saute 3 minutes or until tender. Add chili powder and garlic; saute 30 seconds. Add broth and next 6 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer for 20 minutes. To prepare dumplings, combine masa harina or cornmeal and 1/8 teaspoon salt in a bowl. Add 3 tablespoons hot water and 1 teaspoon oil; stir until a soft dough forms (dough will be dry). Divide dough into 24 pieces, shaping each into a ball. Add dumplings to soup; cook, uncovered, 3 minutes or until dumplings float. Stir in cilantro and juice. Ladle 1 cup soup into each of 4 bowls; top each serving with 1 tablespoon queso fresco.
Take out the marinated chicken from the fridge then leave at room temperature for 20 minutes. Slice the vegetables. For the kabocha, cut it in half horizontally then slice thinly vertically with about 1-cm thickness. For the red bell pepper, remove the seeds and head then slice into strips with about 1-cm thick. Place the chicken and vegetables in a microwave-safe bowl with the chicken on one side and the vegetables on the other. Cover or wrap with a microwave-safe cling wrap then cook for 10 minutes using 600W in the microwave. Take out from the microwave then mix the chicken. Place in a serving plate then you can serve.
Preheat oven to 450F and lightly spritz a baking dish with cooking spray (Pam). Blend cream cheese, mayonnaise, horseradish, lemon pepper, and Parmesan cheese. Stir in artichokes and surimi; place in prepared baking dish. Bake about 10 minutes or until hot, and top is browned. *Microwave variation: Place dip in microwavable dish. Microwave on medium power (50%) for 3 to 4 minutes, stirring occasionally, until hot. Cut vegetables into bite sized pieces. Serve 1/3 cup dip with 2/3 cup mixed raw vegetables.
Preheat oven to 350 degrees. Boil potatoes for about 15 minutes. Drain& mash, add milk, butter, ranch mix, onion, salt& pepper and 1/2 the cheese. mix well. Pour into a greased casserole dish and top with remaining cheese and potato chips (optional). Bake for 30 minutes. Enjoy! This also is good to make ahead and refrigerate.
Combine all marinade ingredients in large resealable plastic food bag. Reserve 2 tablespoons marinade; set aside. Add chicken pieces. Tightly seal bag. Turn bag several times to coat chicken well. Place in 13x9-inch pan. Refrigerate, turning occasionally, at least 3 hours or overnight. Heat 1 side of gas grill on medium or charcoal grill until coals are ash white. Remove chicken from marinade with slotted spoon; discard marinade. To assemble kabobs, alternately thread chicken, pineapple, tomatoes, green pepper and zucchini onto skewers. Place kabobs onto grill. Grill, turning and brushing occasionally with reserved marinade, until chicken reaches at least 170°F or until juices run clear when pierced with fork (15 to 20 minutes).
Place fillets in a lightly greased 9 inch baking dish. Sprinkle with pepper; dot with butter. Spoon soup over fillets; sprinkle with cheese and paprika. Bake, uncovered, at 350 degrees for about 20 minute or till fish flakes easily with a fork.
Combine pineapple and coconut in bowl. Combine sugar and cornstarch in separate bowl and mix well. Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well. Refrigerate for 1 hour. Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean. Let dough rise until it doubles in size. Roll out dough onto a floured surface until it is 2 inches thick. Next spread pineapple/coconut mixture over the top of the dough. Fold dough into itself and place in a greased 9x13-inch cake pan. Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan. Let dough rise in warm oven (110°F) - about half way up the pan. Bake at 325°F for 20-25 minutes or until golden brown. Let bread cool, cut and serve.
Cut the potatoes into cubes. Boil them in slightly salted water until they start to soften. Remove them while still slightly hard and drain thoroughly. Mix the potatoes, onion and carrot and place them in the pie crust. Dissolve the mushroom stock cube in water then pour it into the pie. Beat the eggs with the milk, then pour it into the pie. Sprinkle the oregano and aniseed over the potatoes, and then the parmesan cheese over the top. Add the pie crust top and bake for around 30 minutes at 170°C.
Mix together and refrigerate for about 1 hour. Serve. Great with crackers, salad, or as a sandwich. Should have a bit of a bite.
Bring salted water to a boil, and cook spaghetti for about 8 minute. Remove just before the al dente stage. Drain but reserve a few ladles of pasta water. Toast breadcrumbs along with parsley in a dry saucepan until golden brown. In another pan, heat extra virgin olive oil and combine garlic and chili peppers. Cook for a few minutes or until golden brown. Do not burn the garlic; otherwise it will become bitter. Add spaghetti to the pan with olive oil and mix well. To prevent dryness, ladle some pasta water to the pasta. Cook for another minute or until desired state of al dente. Mix in toasted breadcrumbs and parsley before serving.
Soak the fish in lime juice for 30 minutes in a glass pan or non-corrosive dish. Remove the fish, reserving the juice. Combine the curry powder, cumin, paprika, allspice, ginger, salt, black pepper, and cayenne pepper in a small bowl and stir until well blended. Place each fish fillet on an individual sheet of aluminum foil. Coat each fillet with the spice mixture. Sprinkle a tablespoon of the lime juice over each piece of fish. Wrap each fillet tightly in the foil. Remove the rack from the grill and lightly oil it with vegetable oil where the fish will placed. Make a fire in the grill and heat the coals until they become somewhat white with ash. Place the fish packets on the grill and cook for 5 minutes. Turn the fish packets and cook for another 3 minutes. Open a packet to see if the fish is done. The flesh should be opaque and the skin should pull away from the flesh; flakiness is usually a sign of overcooking.
Disolve Boullion Cube in 2 Cups Boiling Water. Add rice, bring to a boil, cover, and turn heat to low; cook 20 minutes. Meanwhile, heat the olive oil in a skillet and add the onions; cook over high heat until carmelized, about 3-4 minutes- then add garlic and allow to sweat a bit. Cut chicken into bite size pieces and lightly season with salt and pepper if desired; add to onions and garlic in pan; Cook Chicken thoroughly. Add Taco Seasoning and 3/4 Cup Water; Mix Well and allow to simmer for about 2-3 minutes. Mix in the Crushed Tomatoes. Add 2 Cups of the cooked rice to the chicken mixture and mix until all the rice is coated, adding some water if you feel the mixture is too thick. Stir in the Sour Cream until well blended. Serve on Flour or Corn Tortillas! PS-If you are serving on Corn Tortillas, be sure to use 2 tortillas for each serving because they tend to fall apart!
Preheat oven to 400 degrees. Mix the Simply Potatoes Garlic Mashed Potatoes with the rice flour. Let stand 5 minutes while gathering the other ingredients. Spread potato/rice flour mix evenly on each 12" round greased pizza pan. Place in fully pre-heated oven for 5 minutes to pre-bake. Remove from oven. Then, spread 4 - 5 ounces of sauce on pizza "dough". Sprinkle most of the finely chopped spinach over sauce saving a little for garnish. Sprinkle shredded cheese evenly. Bake in 400 degree oven for approximately 15 minutes more until crust is browned and crisp and cheese is bubbling. Sprinkle chopped spinach reserve for garnish. Let set about 5 minutes and slice it up and enjoy!
Turn oven to 350°F. Line baking pan with aluminum foil (optional). Place pork chops in pan. Pour Heinz 57 sauce over pork chops. Bake for 30 minutes (longer time may be required for thicker chops).
In boiling salted water, cook noodles until tender, five to ten minutes. Rinse in cold water until cool. Drain and toss with 1 teaspoon sesame oil and set aside. In a small saucepan over low heat, combine soy sauce and sugar. Simmer until syrupy, about ten minutes. In a medium bowl, whisk together the tahini, 1/4 cup sesame oil, vinegar and water and soy/sugar mixture until smooth. Season to taste with cayenne. To serve, toss noodles with dressing, green onions and sesame seeds, reserving some seeds for garnish.
Beat cream cheese, butter and mayo with a fork. Process prawns finely and combine with other ingredients. Serve on diagonally sliced, toasted baguette. Keep warm in oven until ready to serve.
Preheat oven to 350 degrees F. Spray loaf pan (see note as I used smaller pans than the 9 x 5 pan indicated but cooked for same amount of time). In a bowl combine flours and dry ingredients (flour - salt) and set aside. In another bowl and using an electric mixer beat sugar and oil together until for 2 minutes. Beat in egg substitute (I didn't have egg beaters so used packaged egg whites) and then beat in the bananas. Scrape down side of bowl. Stir in flour mixture and cranberries. Spoon batter into prepared loaf pan (or pans). Bake for 55 - 60 minutes or until bread is done.