HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the egg and 1/2 cup milk, pour over the torn up bread in bowl. Then add the hamburger, onions, dried mustard, celery salt, nutmeg, salt and pepper; mix till well combined. Shape into golf ball size meatballs. Dust meatballs lightly in flour. Brown meatballs in about 2 tablespoons Crisco till nicely browned (about10-15 minutes); set aside. In same pan add the 3/4 cup milk with the cream of mushroom soup, cook till smooth and bubbling, stirring constantly. Then add in frozen veggies such as peas and carrots, or whatever you like. Then either add meatballs back into sauce or serve separately for people who don't want sauce. Serve with either boiled potatoes or rice. (may double the sauce recipe if desired).
Combine spinach, sour cream, Cream of Mushroom soup, onion soup mix, mushrooms, and dill. Place in casserole dish. Cover with bread crumbs and parmesan cheese. Bake at 350 until bubble and lightly browned on top.
Prepare the pasta - Bring a large pot of water to a boil. When water is boiling, add 1 tablespoon salt and dry pasta; stir to separate pasta. Cook pasta until al dente and drain; set aside. Prepare the salmon - Adjust oven rack to upper-middle position and heat broiler. Line a baking sheet or pan with aluminum foil. Zest the lemon and set aside. Cut half of the lemon into thin slices and place on the lined baking sheet. Reserve the other lemon half to use later. Season one side of the salmon liberally with salt and pepper, sprinkle with lemon zest, then rub with olive oil. Place the salmon on top of the lemon slices on the baking sheet. Broil until salmon is no longer translucent and is firm when pressed, about 10 minutes. Remove from broiler and sprinkle with lemon juice using the remaining half of lemon. Use a fork to flake the salmon into bite-sized pieces. The salmon skin will stick to foil and can be discarded. Prepare the spinach pesto sauce - In a food processor, pulse the walnuts and garlic until chopped. Add two-thirds of the spinach (the remainder will be used later), oil, half (1/2 cup) of the Parmesan, and 1/4 teaspoon each salt and pepper. Puree until smooth, scraping down the sides of the processor bowl as necessary. In a large saucepan over medium high heat, pour in the heavy cream and simmer until reduced to 1/2 cup. Once reduced, add the spinach pesto, the reserved spinach, remaining parmesan and stir. Cook until cheese melts through and spinach wilts down. To assemble - Transfer the cooked pasta to a large serving dish. Top with the spinach pesto sauce and salmon, and toss to combine. Serve with freshly grated parmesan.
Add the pineapple chunks and salt into a food processor; process until smooth, about 1 minute; set aside. In a medium saucepan, mix the sugar and milk together. Place pan over low heat and stir until the sugar is dissolved and the milk comes to a boil. Beat the hot milk into the egg yolks in a bowl. Pour the entire mixture back into the saucepan and place over low heat. Stir constantly with a whisk or wooden spoon until the custard thickens slightly (don't let the mixture boil or the eggs will scramble). Remove pan from heat and pour the hot custard through a strainer into a large clean bowl. Allow the custard to cool slightly, then stir in the pineapple puree, cream, and vanilla. Cover and refrigerate until cold or overnight. Stir the chilled custard; then freeze in 1-2 batches in an ice cream maker according to the manufacturer's directions. When finished, the ice cream will be soft but ready to eat. For firmer ice cream, transfer to a freezer-safe container and freeze several hours.
Separate the noodles from each other, and place on a plate. Cut the Chinese Broccoli stems at an angle so they cook easier, in about 2 INCH (5cm) long pieces. Make sure to clean well. Fry the garlic on high in the oil until lightly browned and fragrant. Add the pork (or chicken) and fry until cooked through. Keep stirring so the garlic doesn't burn. Add the noodles. Keep stirring so they don't stick. Add the Chinese Broccoli, and mix well. You may need to add a little bit of water so everything cooks & doesn't stick. Don't add too much that the noodles get clumpy though. Add around 1 teaspoon at a time. When the Chinese Broccoli is cooked (leaves are wilted and stems are darker green, about 1 minute), add the soy sauces, sugar and white pepper. Mix well. Push the noodles to the side and add a little bit of oil to the pan. Crack the egg into the pan on top of the oil. Scramble in the pan and let sit until solid. Break it up a bit and mix with the noodles. Dish out and serve with soy sauce, sugar, vinegar, chili powder and white pepper so you can flavor to your taste preference at the table.
Mix well the cake mix, oil and eggs. Using ungreased cookie sheet, drop heaping teaspoonfuls of dough on cookie sheet. Bake at 350° for 10 to 12 minutes.
Preheat oven to 350; grease a 13x9 pan; set aside. In a mixing bowl, combine shortening and sugars; add egg and vanilla. Combine dry ingredients (not chips or pecans), add to creamed mixture; fold in chips and nuts. Set aside one-third of dough (topping); press remaining dough into pan; bake for 8 minutes. Meanwhile, beat cream cheese and sugar until smooth; add eggs and vanilla until creamy; spoon over crust. Drop teaspoons of reserved dough over filling (nicely spaced, please). Bake for 35-40 minutes (lightly golden brown). Cool on wire rack. Cover and store in fridge.
Season chicken with salt and pepper. In a large nonstick skillet, heat 1 tablespoon oil over high heat. Add half the chicken; cook, stirring constantly, until opaque throughout, 2 to 4 minutes. Transfer to a plate. Repeat with remaining chicken. Add remaining tablespoon oil to pan, along with the onion and bell pepper. Cook, stirring constantly, until onion is tender and golden, about 4 minutes (reduce heat if browning too quickly). Reduce heat to medium; add garlic, ginger, and red-pepper flakes; cook, stirring, until fragrant, 30 to 60 seconds. Stir in soy sauce, vinegar, and cornstarch mixture; remove from heat. Add chicken and any accumulated juices; toss to coat. Serve in lettuce cups.
Preheat oven to 350 deg F/180 deg Celsius. Add spinach, olive oil, vanilla and lemon juice to a blender or food processor and blend to a puree. Add eggs and sugar. In a separate bowl whisk together flour and baking powder. Make a well in the dry ingredients and add the spinach mixture. Fold together until uniform. Pour into greased 13"x 9" pan. Bake for about 30 minutes. Check with a skewer to see if fully cooked. Allow to cool. Can be eaten with whipped cream or a cream cheese icing.
Combine all dry ingredients. In a seperate bowl, mix milk, egg, oil and vanilla together. Add to dry ingredients. Stir until blended. Pour into a greased and floured 9x5x3 loaf pan. Bake at 350 for 1 hour.
In a large skillet, saute bacon and onion in butter until tender, but not brown. Add eggs and scramble until set. Remove from heat; set aside. To prepare cheese sauce, melt butter; blend in flour, salt and pepper. Add milk, gradually. Cook and stir until bubbly. Stir in cheese until melted. Fold cooked eggs and mushrooms into cheese sauce. Place in a 12x7-inch baking dish. Combine topping ingredients and sprinkle over egg mixture. Cover and refrigerate overnight until 30 minutes before baking. Bake uncovered at 350°F for 30 minutes.
To prepare: Place about 1/4 cup of oil in a large pot, and place on high heat. Add 1/4 cup of brown sugar to the oil, spreading it evenly in the oil without mixing. Leave on high heat until the sugar starts to turn dark brown, almost black, and starts to bubble. Then you're ready to add the chicken. Depending on your stove, it will only take a couple of minutes for this to occur. SLOWLY add the chicken pieces to the oil, one by one. WARNING: THE OIL WILL SPATTER, so be careful! Once you've got all the pieces in, let the sugar "brown" your chicken, stirring occasionally, to ensure that the pieces don't stick. After the chicken is browned, add the remaining seasoning to the pot, turn the heat to medium. Add one cup of water to the mixture, and stir. Add coconut milk to the mixture. Crumble bouillon cube over the entire mixture, and stir, and add salt to taste. Cover the pot, and let simmer until the chicken is cooked, about 30 minutes You'll want to stir the pot occasionally, and if it looks like your liquid is disappearing (though it shouldn't), feel free to add a bit more water. Once the chicken is cooked, your stew is ready.
On your counter top lay out a sheet of parchment paper and top it with a layer of plastic wrap. Lay out your fillets of salmon, tails away from you. Overlap the fillets of flounder about 1-inch over the tails of the salmon. Then place the scallops on a metal skewer and set at the end of the flounder furthest from you. Sprinkle the herbs over the fish and season with salt and pepper. Using the plastic wrap pull the fish towards you so that the plastic begins to pull the flounder over the scallops. Be sure not to roll the plastic into the fish roll. Use a sheet pan to push the roll tightly as you pull the plastic toward you. The roll should be tight and you should be able to remove the sheet of plastic. Then roll the fish in the parchment away from you so it is covered and can be place into the refrigerator. Refrigerate for 1 hour. For Compound Butter: In a large bowl using a wooden spoon mix all ingredients. Place the mixture on a piece of parchment and fold the parchment over itself. Pull to form a roll and twist the ends. Place in the freezer for 10 minutes to set up. Preheat your broiler. Remove the metal skewer and slice the roulade into 3/4 to 1-inch rounds. Place onto a broiler pan remove paper once on pan and brush each round with canola oil. Put under the broiler for 3 to 6 minutes depending on how well done you like your fish. Serve with 1 slice of compound butter on each fish roll.
Combine eggs, celery, mustard, pepper, salt, mayonnaise, and bacon bits in a large mixing bowl with a cover, and stir to blend thoroughly. Add potatoes and stir gently until all pieces are coated with sauce. Serve immediately, or cover and refrigerate until ready to use.
Fry Spam in a bit of oil in a skillet. Turn heat to low and add rice. Mix egg with shoyu (or soy sauce) and add to the rice and Spam. Add chopped green onions just before serving.
Grease an 8 x 8-inch baking dish. Place the butter and the peanut butter in a medium-size microwave-safe bowl and microwave for 2 minutes on HIGH (I use my 8-cup Pyrex measuring cup for this). Remove and stir with a spoon then return back and cook on HIGH for another 2 minutes. Whisk/mix in the confectioners vigorously until combined and smooth (this might take a few minutes). Mix in the chopped roasted nuts. Cool to about room temperature, then chill until firm. Cut into small squares.
Chop bacon and in a 2-quart heavy saucepan cook over moderate heat, stirring occasionally, until crisp. Transfer bacon with a slotted spoon to paper towels to drain, reserving fat in pan. While bacon is cooking, cut onion into 1/4-inch dice. Peel potatoes and cut into 1/4-inch dice. Stir onion, potatoes, and water into bacon fat and simmer, covered, until potatoes are tender and most of water is evaporated, about 15 minutes. While mixture is simmering, pick over crab meat, removing any bits of shell and cartilage. Stir milk and cayenne into mixture and return just to a simmer. Add crab and salt and pepper to taste and bring chowder to a simmer. Serve chowder garnished with parsley and bacon.
Note: I could not get large vol-au-vent cases and used medium ones, they are just too small you can't fit enough filling in so there is too much pastry. For photo purposes I didn't overfill, but if this size is all you can get I suggest over stuffing and pouring extra filling and sauce over the top when dishing out. It doesn't look as pretty but you get a good ratio of filling to pastry and it still tastes delicious. The quantity of filling is for large cases and works well, but is to much for such small cases (hence over stuff). I used 2 cases for myself but gave 3 to my hubby. Heat oil in a pan and add onion and garlic, cook until onion softens, add mushrooms and cook until soft. Set aside. Wipe pan clean and add some more oil add seasoned breasts and cook both sides until cooked through. Remove and chop chicken into chunks. Set to one side. Pour milk in a pan with stock and heat. Add a little water to cornflour mix and pour half of the liquid into the milk, stir until mixture thickens slightly. Add wine, Dijon mustard, cayenne and cream stir to combine, add the rest of the cornflour and stir until mixture thickens. Return mushrooms, onion and chicken to cream mixture, add the thyme and avocado and stir in gently to combine. Keep hot until serving. Place vol-au-vent cases on an oven tray. Bake in a moderate oven about 5 Min's or until heated through. To serve place cases on plate and spoon filling into them. I served mine with honeyed carrots and buttery garlic spinach.
In a skillet, warm oil over medium heat, and saute meat until browned and thoroughly cooked. Drain off fat and set aside. In the crock pot, whisk together the broth and tomato paste. Add all remaining ingredients and meat to the crock pot and stir. Cover and cook until meat and veggies are tender (6-8 hours on LOW or 3-4 hours on HIGH). Stir well before serving.
Melt butter in a large pot over medium-heat. Add onion, and cook until translucent. Add flour, broth, and tomato paste and cook for about 2 minutes. Add whole tomatoes and puree with a handblender. Throw in the frozen raspberries and simmer for about 30 minutes.
Wash, peel and cube potatoes. ( I sometimes leave the skin on them.). Boil in water until fork tender, about 15 minutes. Drain water from the potatoes and then put in a bowl with the rest of the ingredients and mix with a hand mixer until there are no more lumps. Add salt and pepper to taste. Serve.
In a small mixing bowl stir together the cocoa powder, granulated sugar, and brown sugar. Set aside. In a heavy medium saucepan heat whipping cream and butter over low heat until butter is melted, stirring constantly. Cook and stir over medium heat about 3 minutes or until mixture bubbles around edges. Add sugar mixture. Cook, stirring constantly, for 1-2 minutes more or until sugar is dissolved and mixture is smooth and thickened. Remove from heat. Stir chocolate and raspberry liqueur into fudge mixture until chocolate is melted. Pour sauce into clean, dry half-pint jars. Seal with a lid. Store in the refrigerator for up to 1 week. Include directions with jar: heat sauce before serving.
Shred cheese coarsely but with short strokes (we use muenster because it is so cheap and yummy and it is extremely moist, but you can use any other cheese of similar consistency. Don't use a cheese like parmesan or romano because the spread won't have the right texture. Combine mayonnaise, sour cream (you can also use low-fat yogurt in place of sour cream to save a few calories) and shredded cheese. Use a garlic press to mince the garlic directly over cheese mixture (you should use a garlic press because it will evenly distribute the juice of the garlic). If you crush it on a cutting board you will lose all the juice and your spread won't have the right flavor. Feel free to add additional cloves of garlic if you can handle it. My wife and I haven't been able to make it past five. Mix well and serve. We usually eat spread on a cracker or dark bread like rye but you can put it on just about anything. Enjoy.
Sprinkle tuna, tomato and cheese evenly in a buttered pie plate. Blend the remaining ingredients on high for 15 seconds. Pour over mixture in pie plate. Bake 30 to 35 at 400 F. Let stand 10 minutes before serving.
Place chicken in large baking dish. Combine ingredients and bring to a boil. Pour over chicken. Bake at 350 for 45 minutes to 1 hour or until juices run clear. I like to baste it at least once during cooking.
Grate the carrots, beets, celery and cabbage on a medium size grater. I use the attachment on my Kitchenaid as this reduces the chopping time tremendously. Dice the onion, and together with the shredded cabbage, fry in a bit of oil until the onions are light in colour. Add the beets to the water; bring to a boil, then simmer on low for 30 minutes. To keep the colour in your beets, add the tablespoon of lemon juice. Add the rest of the vegetables and once again, bring to a boil. Turn down your heat to simmer. Add 2 or 3 tablespoons of the fresh dill. Add the tomato juice. I very often use tomato sauce but I have also used undiluted tomato soup at times. Dissolve the corn starch in 1/4 cup of water and add this to the simmering borsch. It'll thicken the soup. Taste and adjust with salt & pepper. Lately I have been leaving out the salt as the tomato juice or sauce already contains a fair amount. Just before serving, add a dollop of sour cream. Enjoy!
Add the blue cheese to a pestle and mortar or a large bowl and pound to a smooth paste. Now add the whisky drop by drop, and stir into the creamed blue cheese. Continue adding whisky for as long as it is still incorporated into the cheese (or as much as the blue cheese can drink!) and it makes a firm cream. Season with freshly ground black pepper to taste and pack into ramekins. Chill well before serving and serve either as an unusual pate for a starter or as a savoury dish to end a meal. Serve with toast, crackers, water biscuits or oatcakes, and fresh watercress.
Preheat your oven to 180°C Line the bottom of a 20cm deep round cake pan with baking paper, then grease it. Mash bananas with a fork. Sift baking powder and flour into a bowl and then stir in the sugar. Mix the oil (or butter, if using), milk, bananas and eggs in another bowl, then mix with the flour-sugar mixture. Pour half of the batter into the cake pan, spinkle half the blueberries over the top, then top with the rest of the batter. Decorate the cake with the remaining blueberries and then bake in the oven for 50-55 minutes. Allow the cake to cool in the pan for 10-15 minutes, then gently turn out onto a rack to finish cooling. Serve with sweetened cream or ice cream for a yummy afternoon tea!
Peel garlic and place in food processor with cream cheese, process until blended thoroughly. Add feta, red wine vinegar, and pepper, process until smooth. Stir in olives and pepper by hand. Chill 2-4 hours.
Combine the vegetables, sugar, salt and cayenne in a heavy pot; place over low heat and stir until sugar is dissolved. Cook slowly, stirring occasionally , about 2 hours or until mixture thickens. Add whole spices tied in a square of cheese cloth (don't use the powdered versions, they make the chili sauce look muddy), and the vinegar. Cook until very thick. Pour into hot sterile jars; seal at once.
Heat olive oil in large pan and add all the vegetables. Stir fry until tender but still slightly firm. Add teriyaki and soy sauce and stir to blend. Season with salt and pepper to taste if needed. serve hot with white steamed rice.
Cream butter and sugar. Add egg and vanilla. Beat well. Add dry ingredients until combined. Shape into 48 - 1 inch balls. Place on ungreased cookie sheet and make thumbprint in center of each cookie. Place a maraschino cherry into each indentation. Melt chocolate chips and condensed milk just until soft. Stir in 4 tsp cherry juice and spoon about 1 tsp of frosting on top to cover cherry. Add more cherry juice if frosting needs to be thinned. Bake at 350F for 8-10 minutes.
Preheat oven to 350 degrees Fahrenheit. Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing. Salt and pepper inside and out of chops. Set aside. Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water. Add parsley, sage, salt, and pepper. Add parsley mixture to bread and mix thoroughly, adding water as necessary. Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks. Stand on bone end and bake for 1 hour or until well done. Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.
Microwave chocolate and peanut until melted. Add cereal and peanuts. Mix. Place spoonfuls of mixture on wax paper and place in fridge.
Mix first 5 ingredients together in a large bowl. Stir in remaining ingredients. If you wish, you can also add chopped apples, raisins or other dried fruit at this point. Fill greased muffin cups 2/3 full with batter. Bake at 350°F for 16-18 minutes or until they test done with a toothpick. Best served warm with or without butter. *Wheat bran looks like sawdust and is usually sold in the health food section or at a bulk food store.
boil chicken. debone chicken saving broth. put in bottom of 9x13 dish. add some broth with cornstarch added. add cream of chicken soup. salt and pepper and celery salt. mix remaining ingredients into biscuit dough. the dough will be stick drop by spoonfuls onto sauce i needed to add a little more flour because i used huge egg ,darlene had banties ,so had smaller eggs. add to top of chicken. this overflowed for me so put pan under. bake at 400 degrees until biscuits are brown about 30 minutes.
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.
Preheat oven to 350°C. Mix butter, eggs, sugar & vanilla. Mix together flour, salt, baking soda, baking powder in a separate bowl. Combine wet and dry ingredients. Stir in chocolate chips and almonds. Drop golf ball sized dough onto ungreased cookie sheet. Bake 10 -12 minutes until just edges are light brown. They may not look done, but the hot sugar will bake them more as they cool.
In a large pot, saute the onion, celery, carrots and garlic in 1 cup of vegetable broth over medium heat for 6-7 minutes. Add chipotle chili powder, roasted cumin, and black pepper and cook for another minute or two. Stir in the remaining vegetable broth, 4 cups (or 2.5 cans) of beans, and sweet corn. Turn to high heat and bring to a boil. Add remaining 3 cups (or 1.5 cans) of beans and crushed tomatoes to a Vitamix or blender and process until smooth. Stir into soup when boiling, reduce heat to medium, and simmer for 15 minutes until beans and vegetables are done to your desired tenderness. Taste test. Add Herbamare or salt to taste and lime juice. Serve in bowls and garnish with fresh chopped cilantro.
In a large bowl combine water, starter, and 3 c flour, mixing until smooth. Stir in the salt, sugar, yeast, and gluten, then add 2 more cups flour. Stir until starts to pull away from sides of bowl, add only enough flour to make a slack, sticky dough. Knead 5 minutes and turn into an oiled bowl. Let rise 1-1/2 to 2 hours. Deflate and divide into 6 thin or 3 thick baguettes or several rolls. Place at least 4 inches apart from each other. Baguettes should be aprox. 18 inches long. Place a lightly greased piece of plastic wrap on top and let rise 1 hour. Brush with egg wash and sprinkle w/ desired topping. Spray w/ olive oil. Bake in 450°F oven for 20 min, remove from oven, place rack at top of oven. Put bread back in and broil till deep golden brown in color, watching closely! Remove and serve.