HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cream the butter; gradually add sugar, beating at medium speed of an electric mix until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the flour to butter mixture alternately with the milk, beginning and ending with flour mixture. Mix after each addition. Stir in almond and vanilla extracts. Pour the batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 40 minutes or until a wooden pick inserted in the center of the cake comes out clean. Cool in pan for 10 to 15 minutes. Remove to wire rack. Cool completely.
Mix spices with breadcrumbs and grated cheese. Thoroughly combine with remaining ingredients, by hand. Shape into balls. Brown in olive oil on all sides, or alternatively, bake in 400 degree oven for approx. 20 to 30 minutes, till browned but not cooked through. The meatballs maintain their shape better using the oven method. Add to spaghetti sauce and simmer for 30 minutes before serving.
Preheat oven to 425 degrees F. Spray a large nonstick baking sheet with oil. In a medium bowl, combine squash, olive oil, garlic powder, cumin, smoked paprika, 1/2 teaspoon salt and pepper. Toss well to coat. Spread squash evenly onto a sheet pan and roast for 20-25 minutes, or until browned and tender, tossing once halfway through. Heat a small skillet over medium heat, lightly spray with olive oil spray, add eggs, season with salt, cover and cook to your desired doneness. To assemble bowls: Layer 2/3 cup squash, 1/2 cup pico, 1 oz avocado, 1 egg and 1 tablespoon cheese. Repeat for remaining bowls.
Melt smart balance in saute pan. add mushrooms, garlic and shallot. Saute 5 minutes until mushrooms are done. Stir marsala into mushrooms and stir up any browned bits; simmer and reduce marsala by half. whisk cornstarch into a bit of the chicken broth until smooth; add remaining chicken broth. Pour this into reduced marsala and bring to boil; simmer 2-3 minutes to thicken sauce. Turn off heat and cover pan. heat a large skillet to medium heat. Season cutlets with salt and pepper to taste. Spray cooking spray into the pan and cook about 2 -3 minutes per side. Do this in batches, if necessary. Place chicken into marsala-mushroom sauce. Allow to simmer several minutes until chicken is cooked through and sauce is thickened. Serve chicken over cooked pasta or brown rice; garnish with parsley.
In a large punch bowl, combine the first four ingredients. Stir in ginger ale. Add scoops of Sherbet. Serve immediately.
In a large dutch oven kettle, brown pork in oil until cooked through. Add the white part of the green onions and saute for 2 minutes. Add 1 cup of water, sliced cabbage, soy sauce, 1/2 jar brown gravy sauce, and other seasonings. Cook on medium heat for 15-20 minutes, until cabbage is tender. Stir often. Add remaining onion tops and cook 2 more minutes. Add the drained noodles and stir, adding more brown gravy sauce so that all noodles are medium brown in color. Heat through and serve.
Preheat oven to 350 degrees. Liberally spray 2 baking sheets with nonfat cooking spray. Place onions on one baking sheet and apple slices on the other. Bake onions until caramelized, for about 1 hour. Bake apples for about 4-5 minutes; remove from oven and set aside. Heat oil in a 10-inch skillet add brown sugar and cinnamon. Stir until dissolved. Remove pan from heat, add caramelized onions and set aside. In the large bowl of an electric mixer, beat egg whites until foamy and add flour, baking powder, milk and sugar until well incorporated. Spray a 9x13-inch baking pan with nonfat cooking spray. Layer brown sugar-onion mixture in prepared pan. Place the sliced apples over the onions. Press down to fill gaps between the apples. Cover with batter and bake about 45 minutes or until center tests clean. Remove from oven and cool to room temperature. Reverse the pan onto a serving tray and lightly dust with confectioner's sugar.
Preheat oven to 400. Mix Bananas, milk, egg, and applesauce with a food processor or immersion blender. Add to dry ingredients, and mix til just blended. Spoon into mini muffin cups about half full. Bake 15 minutes, cool remove from pan. Makes approx 22 mini muffins.
Place the blackberries and their juice in a medium saucepan and lightly mash with a fork. In a food processor, combine the basil, sugar, orange juice and lemon juice. Blend until smooth. Stir the mixture into the blackberries and bring to a simmer over medium heat. Simmer until the mixture is thick, stirring occasionally, 25 to 30 minutes. Remove the pan from the heat and allow the jam to cool for 1 hour (the jam will continue to thicken as it cools). Refrigerate in an airtight container for up to 3 days.
Bring hot water, sufficient to cover the shrimp, to boil. Drop in the shrimp. Leave in the hot water for no more than 90 seconds. Drain and run cold water over. Peel. (You can peel before you cook if you prefer. I tend to peel some while waiting on the water, and the rest after. You can even skip this step by buying pre-cooked shrimp, but I find they often taste a little funky.). Bring hot water, sufficient to cover the mussels, to boil. Drop in the mussels -- there were enough of these that I divided the lot and did this step twice -- and let them cook. When foam starts rising, after about 3 minutes, you can reduce the heat to a strong simmer, and fish out (using tongs) the mussels whose shells are opening, and place in a separate bowl. By seven minutes, all the mussels that will open should have done so, unless your pot was too tightly packed. Run cold water over the retrieved mussels. Best is to put the mussels in a bowl that is directly under running cold water as you retrieve them. Discard any mussels that do not open. The opening size should be over 1/8th inch for it to count for something I'd serve to others, not to mention eat myself. Remove mussels from their shells, and add to shrimp, and store, covered, in fridge. Slice thinly: cabbages, onion, fennel bulb. Roughly chop shreds to smaller amounts. If your cucumber is waxed, or if it has a thick skin, peel it. Otherwise you may optionally leave the skin on. Slice cucumber into very fine slices. Halve or quarter these, depending on the thickness of the cucumber. Put the above vegetation into a large serving bowl. Add the fresh parsley (don't stint, but I didn't measure it), chopped fine. Add the capers, the ground pepper and the nigella seeds. Make the nigella seeds, if you have them, a heaping tablespoonful. Add the chilled seafood. Dressing: the juice of 1.5 large lemons (slice lemons into segments and squeeze, removing seeds as you go). Add the vinegar and the olive oil, mix, and pour over your salad. Toss the salad up. Try to get everything coated, lightly. Feel free to add a little bit more of the oil and the vinegar, if you think this needs. Optional garnish at the end: 1 tomato (from a roadside stand, a farmer's market, or your own garden, NOT the supermarket) sliced and laid invitingly atop the salad.
Shred chicken finely, and combine with barbecue sauce and honey in a microwave-safe bowl. Cover and heat in microwave for about 4 minutes or until hot, stopping to stir after about 2 minutes. Meanwhile, heat oven per package directions for rolls. Slice rolls horizontally into 2 large pieces with a large serrated bread knife. (Do not separate into individual rolls.). Replace top of roll and heat in oven per package directions. Remove from oven, remove top of roll and spread hot chicken mixture over bottom roll. Place the pickle slices evenly over the chicken, then replace roll top. Cut carefully into individual rolls, and serve. I find this method easier than trying to fill each roll individually. Makes 12 appetizer servings or 4 main dish servings.
Prepare the vegetables. Measure the spices and prepare the ginger, and keep. Make the broth/stock with hot water and cubes or granules, and press out the orange juice. Also add to the juice any orange flesh which comes loose in the juicing process. Heat the oil in a large pot, and add the chopped onion, chopped potato and carrot(s). Stir well. When the vegetables have softened slightly, add the fennel seeds, mustard or cardamom seeds, pepper and coriander. Stir well and let the spices fry with the vegetables for a minute or two. Add a little bit more oil if necessary. Add the sweet potato chunks (or butternut) to the pot, and also add the broth (stock), orange juice, ginger, sugar and salt. Stir, bring to a simmer, turn heat low and put on lid at a slight angle. Simmer until the vegetables are soft, about 30 minutes. Pour the soup carefully into a processor, and process until fairly smooth. Taste for seasoning: you might want to add more salt. Can wait in pot to be reheated a couple of hours later, or cooled completely and refrigerated for the next day.
Combine all ingredients; stir until moistened. In a separate bowl mix all ingredients for crumble topping until crumbly. Fill lightly greased muffin cups 3/4 full; sprinkle with Crumb Topping. Bake at 350 degrees for 25 to 30 minutes.
Preheat the oven to 350 degrees. Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans; drop them into lightly salted boiling water and allow the green beans to cook for 3-4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they are cool and set aside. Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3-5 minutes. Remove from heat and set aside. In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or two, and then pour in the milk and half and half. continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat. Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the panko. Bake until the sauce is bubbly and the panko is golden, about 30 minutes.
Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn't burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking. Approx 1hr into cooking add rosemary,thyme and tomato paste. Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end. Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top. Melt butter in pan and add onion stirring until onion is soft about 10-15 minutes Add sugar and vinegar and stir until mixture has caramelised about another 10-15 minute Place in serving bowl and put on table to be spooned over lamb shank. Can serve lamb with creamy soft polenta or mash potato. Bon Appetit.
Preheat oven 350 degrees Fahrenheit. Lightly coat 12 muffin cups with cooking spray. Grind flaxseed for 1/2 cup. Grate the zucchini coarsely. Mix together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon. Add zucchini and banana and stir until combined. Mix milk, egg and vanilla and add to mixture. Do not overmix. Bake 20 to 25 minutes. Cool on rack before removing from muffin pans.
Heat oven to 350. Grease a casserole dish. Beat the eggs until light. add in the sugar,then jam. Combine with the dry ingredients stir in the milk. Pour into dish and bake 30-40 minutes. Serve warm with the sweet cream.
Drain peaches, reserving juice. Combine juice, ginger, and cloves in a large saucepan; bring to a boil. Reduce heat, and simmer 10 minutes. Add peaches to hot mixture; cook until thoroughly heated. Serve warm or chilled.
Boil chicken for 20-25 minutes until cooked through. Let cool. cut into chunks and set aside. Preheat oven to 400°F. Pour broth into a large stock pot and bring to simmer. Add spices (tarragon, pepper, salt). Add onions and celery and simmer for 5 minutes. Add potatoes and carrots. Simmer 10 minutes. Drain veggies and save broth. Put broth into separate pot and bring to simmer. Add butter and flour, whisking until it starts to thicken. Add cream and bring to boil. Place chicken chunks and peas on the bottom of a 2 1/2 quart casserole dish. Cover with the rest of the veggie mixture. Pour thickened broth/cream over the top. Top with premade pie crust. Poke holes to avoid spillage. Bake at 400°F for 30-40 minutes.
In a large pot bring water to a rolling boil with almost all the onion, 2 cloves garlic, rice, and bouillon cube. Clean guajillo chiles by running some cold water thru them. Seed them if you prefer and add them to a blender with a sliver of onion and one clove garlic. Add hot water from the pot that is boiling to the blender containing chiles, onion, and garlic let it sit until in cools down and the chiles soften, about 10 minutes. DO NOT ATTEMPT TO BLEND WHILE THE WATER IS STILL HOT. ADD SOME COLD WATER IF YOU'RE THAT IMPATIENT BUT BE VERY CAREFUL WHEN BLENDING HOT LIQUIDS. Pour chile blend into the boiling pot of water making sure you run it through a strainer first. The chile skins can be tough and take away from the caldo. Taste rice and make sure it's cooked. It should take about 45 minutes for the rice to cook. Add potatoes, and carrots and let them cook to desired done-ness. I like my veggies kind of firm so I add the veggies when there's about 10 minutes left in cooking. Add salt to taste, remember the potatoes will absorb some salt so this is the time to add salt to make it taste the way you like it. Last, add shrimp in the last 5 minutes of cooking. Time exactly 5 minutes, if your shrimp are too small give it only about 4 minutes. Remove pot from stove and let it sit for 5 minutes uncovered. Serve hot with hot corn tortillas and lime wedges to squeeze into the caldo.
Combine water, yeast, salt, sugar, milk powder, egg, and butter in a large mixing bowl- stir with wooden spoon until well mixed. Slowly add the flour while still mixing- you don't have to add whole wheat flour, but I usually add about a cup just to give it some whole wheat flavor; then the rest can be white flour- you can do half and half also, or just all white- you are the cook, mix it up. Continue to add the flour to the dough (you will have to use your hands to mix it now) Once the dough becomes more of a ball and not so runny, pour the dough out of the bowl onto a floured countertop; knead dough with your hands for 10-15 minutes, adding more flour if needed. Keep adding flour until the dough is JUST sticky when you hold it- but not too sticky- you don't want it stuck to your fingers. Also, if you add too much flour, your bread will become heavy- so watch how much flour you add to your mixture! Shape dough into ball, place in a large bowl lightly rubbed with oil; cover with a light towel- let rise until doubled in size. Separate dough in half; shape into dough roll and place in lightly oiled bread pans. Brush with a beaten egg to give it that nice golden look when it comes out of the oven or brush lightly with water and sprinkle lightly with quick oats or poppy seeds- the possibilities are endless! Let loaves rise for 15-20 minutes- this is a personal choice, some people do not like big loaves of bread, while others do- so keep an eye on how big your loaves get, it is a personal choice of course. Place in a 350 degree oven for 20-30 minutes, or until done.(cooking time varies, depending on oven). Let sit in pans for 5 minutes then take the loaves out and set on wire rack to cool. Its great for toast, sandwiches, or still hot out of the oven as a snack!
Add the first 3 ingredients to a food processor and blend until somewhat smooth. Add as much juice as is required to make the consistency right for forming into balls. Form into balls and allow to harden.
Heat butter in 2qt saucepan until frothy. Add vermicelli; saute until golden, dont burn. Add rice, stir. Add chicken broth, stir to mix. Cover and cook for 17 minutes on simmer.
Melt butter in heavy pot and saute onions and parsley. Blend in flour, cream and cheese until the cheese is melted. Add other ingredients and gently fold in crab meat.
Whisk together the kecap manis, lime juice, fish sauce, sugar and sambal oelek in a small bowl. Heat the oil in a wok or large frying pan over high heat and add the pork mince stir-frying for 5 minutes or until the mince browns nicely. Add the lemon grass and stir-fry for 1-2 minutes or until aromatic. Add the kecap manis mixture to the wok and stir-fry for 3-4 minutes or until heated through. Divide the lettuce leaves among serving dishes. Spoon the mince mixture evenly among the lettuce leaves. Garnish with the mint and bean sprouts to serve.
Stir or shake ingredients together. Store in a closed small container. Use in place of"pumpkin pie spice" in your recipe.
Melt butter. Add bread cubes and brown lightly. Add more butter if needed and lightly brown onions. Fry bacon, drain, bacon and crumbled bacon into drippings. Mix all ingredients and spoon into 2 quart casserole dish. Cover with crushed crackers. Bake at 350 degrees for 30-45 minutes. Add cheese on top last 15 minutes.
Preheat oven to 450°F. Spray a shallow baking pan with non-stick coating. Arrange the fillets in baking pan and sprinkle with oregano, garlic, salt and pepper. Top with a layer of tomato, then onion and parsley. Mix bread crumbs with cheese and oil, sprinkle on top of fillets and bake for 8 to 10 minutes or until the fish flakes easily.
Steam or boil the cubed sweet potatoes just until tender; drain and place in the refridgerator to cool completely. While sweet potatoes are cooling, mix all other ingredients togther in a large bowl. Gently fold in the cooled sweet potatoes. Chill until ready to serve. Serve on romaine lettuce leaves.
In a large pot of boiling salted water, cook the pasta until it's tender but not mushy and set aside. Preheat oven to 350. In the empty pot, melt the butter over medium heat. Whisk in the flour and cook for a minute or so, until the mixture starts to turn golden. Stir in the milk and bring the sauce to a full boil, whisking constantly. Reduce the heat and simmer for a few minutes, until the mixture is nice and thick. Remove the sauce from the heat and stir in the cheese until it melts. Add salt to taste, then stir in the drained pasta and beans. If you want a breadcrumb topping, pulse the bread, butter, and Parmesan in a food processor until the bread turns into crumbs and the mixture is well blended. Pour the macaroni and cheese into a baking dish and top with the breadcrumbs or additional cheese. Bake for 15 to 20 minutes, until the dish is bubbly around the edges and the topping is golden.
Slice up the vienna sausages and heat them up in the liquid from the can at medium high. Add a can's worth of water to the pan. Add in the cooked pasta. Mix it up. When it's all heated up, turn off the heat, and add in the mustard -- that's the sauce. It tastes and looks much better than how super cheap it is. This works with any small pasta shapes, not just elbows.
Scrub potatoes and cut in half or into thirds lengthwise (depending on the size-try to make them all equal and fairly big so they'll hold up well). Place potatoes in a pot with boiling salted water and blanch for 8 minutes. Strain potatoes and immediately immerse in a bowl of ice water to stop cooking process. Let sit 5-10 minutes. Drain potatoes well, pat dry and return to bowl. Add olive oil and salt and pepper and toss well to coat -Be careful because some potatoes may be soft, you don't want them to break Place potatoes on grill on medium heat 6-8 minutes or until they begin to brown.
Cook potatoes in salted boiling water for about 12 minutes or until the potatoes are tender. Drain and cool slightly. Combine the mayonnaise, mustard, vinegar, salt, horseradish, garlic salt, and red pepper in a large bowl. Add the potatoes, eggs and onion. Mix well and serve chilled or at room temperature.
Place the unpeeled shrimp in a greased 13 x 9-inch baking dish, then top with lemon wedges from 1 lemon and bay leaves. In a bowl mix butter with ketchup, Worcestershire sauce, garlic, Old bay seasoning, rosemary, thyme and black pepper; pour over the shrimp, then toss to coat. Bake uncovered in a 400 degrees for 30-35 minutes or until the shrimp is no loger pink, stirring occasionally. Serve with crusty bread and more lemon wedges.
Peel potato and turnip and cut into small diced pieces. In a large pot mix together potato, turnip, tomatoes (with juice), onion, celery, clam juice, water, and garlic. Season stew to taste with salt and black pepper. Heat mixture over medium heat until it comes to a boil; reduce heat, and cook, covered, for 10 minutes. Add cabbage, and continue to cook, covered, another 5 minutes, stirring once in awhile, until vegetables are almost tender. In a small bowl, toss catfish nuggets with paprika, oregano, chili powder, garlic powder, and cayenne pepper. Add catfish to stew, and continue to cook until fish flakes easily with fork, about another 5 minutes or so. Serve stew in bowls over hot steamed rice. Have hot sauce like Tabasco handy.
Spray a medium saucepan with spray oil and heat over medium heat. Add onion, pepper and garlic and cook until tender. Stir in tomato sauce, oregano and cumin. Season with salt and pepper to taste. Bring to a boil; reduce heat to low and simmer uncovered for 15 minutes.
Have pie shell ready; preheat oven to 375F degrees. In a large mixing bowl, beat together eggs, white sugar and salt; using a wooden spoon, stir in melted butter and corn syrup until well mixed. Add pecans and stir again. Pour into prepared pie shell and bake for 10 minutes, then reduce heat to 350F and bake 35 to 40 minutes more or until a tester inserted off-centre comes out clean. Let cool before serving.
Put the vegetable oil into a large pan and heat over a medium to high heat. Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated. Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away. Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crispy. Remove them with a slotted spoon and allow them to drain on a paper covered plate in a warm oven. Repeat until all the bhaji batter is finished and they are all cooked. Sprinkle over a little salt and serve straight away with coriander chutney or cucumber raita.