HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the milk in a large saucepan over medium heat until almost boiling, stirring constantly. Gradually whisk in the flour and continue cooking and stirring until slightly thickened, about 5 minutes. Stir in the salmon and peas, and season to taste with salt and pepper. Continue cooking and stirring until thick and heated through, about 10 minutes. Serve over crackers or egg noodles.
Melt butter in saucepan over medium heat and stir in flour. Add milk and stir until smooth. Add lemon juice, nutmeg and Tabasco sauce. Add zucchini and mix well. Stir in egg. Pour mixture into 8" pie plate or quiche pan. Combine crumbs and cheese and sprinkle over the top of the blend. Bake at 450 degrees F. for 35 minutes. Brown briefly under broiler.
Preheat oven to 350° and grease and flour a 9x5x3" loaf pan. Mix 1/3 cup sugar and cinnamon together and set aside. Combine flour, baking powder, salt and remaining 1 cup sugar in a large bowl. Combine egg, milk and oil and add to flour mixture. Stir by hand just until moistened. Pour half the batter into prepared loaf pan. Sprinkle with half the cinnamon sugar mixture. Repeat with remaining batter and cinnamon mixture, then draw a knife through batter to marble. Bake for 45 to 50 minutes or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove and cool on a wire rack. Wrap and store bread overnight before slicing.
1/2 pound pasta for 2 generous servings. Prepare the sauce while the pasta water is boiling. I like to use vermicelli. In a small skillet melt the butter. Add minced garlic. Cook until golden brown until it smells toasted. Do not let it scorch or it will taste bitter. When the garlic is golden brown, add the entire can of anchovies, including oil and the 3 tablespoons of olive oil. Cook and stir until the anchovies dissolve. If the pasta is not cooked yet, turn off the heat. When the pasta is cooked, finish the sauce. Add light cream to the sauce, and cook until it comes to a rolling boil. Pour over the well drained pasta and toss vigorously. Serve with parmesan cheese.
Combine all ingredients. Chill, serve on sandwiches or as a dip for veggies.
Sift together flour, sugar, cocoa, baking soda and salt. Stir in water, cooking oil, vinegar and vanilla- Batter will be thin. Line muffin tins with paper cups (to yield 3 dozen). Fill each half full of batter. On the top of each, put one teaspoon of the cream filling (which is next). For the cream filling, combine softened cream cheese and egg. Stir in sugar, salt and chocolate. Bake for 30-35 minutes at 350 degrees.
Dissolve cayenne and ginger in cider vinegar and water. Add honey and shake well. Take 1 T. as needed for cough.
Bring syrup and sugar to a boil. Remove from heat and add peanut butter. Mix quickly and add to cereal. Spoon onto greased wax paper for drop cookies, or into a greased sheet pan for cut cookies.
Preheat oven to 425 degrees F. Line pie plate with half of the pie crust dough. Mix together cherries, sugar and tapioca. Pour into lined pie plate. Top with the other half of the crust. Seal the edges and cut in vents. Bake 10 min at 425 F then reduce heat to 350 F and bake for 30-40 min. longer until crust is lightly browned.
Place the onion, ginger, garlic, chillies and oil into a hot heavy based pan and cook over a moderate heat until the onion is cooked but not coloured. Turn the heat to high and add the mince and over about 5 minutes break up the clumps and cook until the meat has taken on some colour (You don't want to do this too fast or you will drop the temperature of the pan the meat will stew). Add the tomato sugo (or chopped tomatoes) and stock and season well. Drop the heat and simmer for about 10 minutes or until the liquid has reduced to a sauce consistency and then add the peas and cook for 3 minutes longer. Serve with steamed rice and garnish with coriander sprigs/cilantro sprigs.
Preheat oven to Gas Mark 4 (180C or 350F). Combine flour, salt & pepper in a shallow dish or plastic bag. Add ribs & toss to coat them in the flour mixture. Heat oil in a large non-stick frying pan & cook the ribs (turning) till they are well-browned. Transfer ribs to a roasting pan (or baking dish) w/a lid & sprinkle w/the chopped onion. In a bowl, mix garlic, tomato puree, chili sauce, vinegar, cloves & stock. Pour mixture over the ribs & cover w/the lid. Roast for 1 1/2 hrs (or till tender), removing the lid for the last 30 minutes. Remove ribs carefully to an oven-safe dish or platter & keep warm at a low oven temperature. Deglaze pan juices with a small amt of water (or stock) & transfer to a saucepan. Blend cornflour in a cup with a little cold water & stir into the saucepan. Bring the sauce to a gentle boil (stirring) & simmer 2-3 min till thickened. Pour a little sauce over the ribs & serve the remaining sauce separately in a warmed gravy boat or pouring jug. Garnish with parsley & serve immediately with sauerkraut & crusty bread (Feel free to sub mashed, oven-roasted or simple boiled potatoes if sauerkraut is not to your liking).
In a saucepan, bring water, bouillon, sugar and seasonings to a boil. Add TVP and turn heat off. Let stand for 15 - 20 minutes. Drain any excess liquid. Saute soaked, drained TVP in a little oil until lightly browned. The TVP "Chicken" is now ready to be used in any dish in place of cooked chicken. Refrigerate unused portions. Can be frozen. Suggestions: Pot pies, gravies, soups, stews, pita bread sandwiches, a la kings, patties (mix with breadcrumbs), stir-fries, etc. NOTE: Large chunks of TVP do better simmered in the liquid, not just soaked. Simmer over low heat for 15 - 20 minutes. Liquid should be absorbed, and chunks should be tender. If chunks are not yet tender, add more water and bouillon. If you want to shape them, I would not drain, I just a little flour and shape.
Preheat oven to 350 degrees (farenheit). Bring a large pot of salted water to a boil and cook macaroni according to package directions. Drain pasta and pour back into large pot. In a bowl stir together the tomatoes, garlic, Italian seasoning, salt and pepper. Stir into the hot pasta: 1 cup cheddar, 1 cup mozzarella and 1/2 cup parmesan cheese. Stir in the tomato mixture. Pour mixture into a greased 9x13 casserole dish. Sprinkle the remaining cheese on top of the casserole. Bake in preheated oven for 20 minutes.
heat oil in a high sided saute pan,on medium heat. add rice and brown slowly. put remaining ingredients into blender and blend until smooth. water to rice ratio should be 41/4 cups tomato puree to 2 cups rice. once rice is browned, add tomato puree. stir a few times til blended, bring to a boil. turn down heat to low/simmer, put top on pan. DO NOT STIR, this will make it mushy. once water has evaporated it is done, about 25-30 minutes.
Pre-heat oven to 350. Heat 15 inch cast iron skillet with 1/3 cup of olive oil. Once skillet is hot put 3 cups of Simply Potatoes Shredded Hash Browns in skillet. Once hash brown browns on one side turn over and brown other side. In another skillet cook bacon until crisp while hash brown is browning. Once bacon is cooked, drain on a napkin. Once hash browns are browned on both sides season with salt and pepper and turn heat down to low. In a small bowl combine onions, red peppers, spinach and cilantro. Once combined, add to one side of hash browns. Crack eggs directly on top of onions, red peppers, spinach and cilantro mixture. Add cheese on top of eggs, then fold other half of hash brown on the other side over onions, red peppers, spinach, cilantro, cheese and eggs. Place skillet in oven for 15 minutes. Once done season to taste with black pepper and salt. Place a serving on a plate or bowl and top with sliced avocado and a teaspoon of sour cream. .
Preheat the oven to 375°F Thoroughly oil TWO-9 1/4 by 5 1/4 inch loaf pans. In a large bowl, stir together the flours, oats, baking powder, cardamom, and allspice. In another large bowl, using an electric mixer fitted with the paddle, beat together the butter and sugars until combined. One at a time, beat in the eggs, scraping the side of the bowl occasionally. Mix in the cranberries, apricots, and grated orange peel. Beat in the milk, juice, and sour cream until combined. Add the flour mixture and mix just until blended. Divide the batter evenly between the pans, smoothing the surfaces. Bake for 50 to 60 minutes, or until a cake tester inserted into the center of each loaf comes out dry. Transfer the loaves in the pans to wire racks to cool for 5 minutes. Remove the loaves from the pans and cool completely. When the loaves are cold, store them in an airtight container at cool room temperature. This bread freezes well. The New American Farm Cookbook.
Trim off any excess fat from the chicken. Season the breast generously on both sides with salt and pepper. Sprinkle 1/4 teaspoon oregano over each piece and rub with the crushed garlic. Squeeze the lemon juice over the chicken and coat lightly with the olive oil. Pour the wine into a 12-inch baking dish. Place the chicken breast in the wine, skin side down, and marinate at room temperature for 20 to 30 minutes. Meanwhile, preheat the oven to 375°. Set the baking dish in the oven and bake the chicken 30 minutes. Turn skin side up and bake, basting with the pan juices every 10 minutes, for 25 to 35 minutes longer, until the skin is lightly browned and the chicken is cooked through but still juicy. Serve with any remaining pan juices spooned over the chicken.
Preheat oven to 325°F Grease and flour a 10" tube pan, a 12-cup Bundt pan, or two mini-Bundt pans (mine has 6 wells which each hold 1 cup). Sprinkle nuts evenly over the bottom of the pan/wells. Whisk together dry cake mix, dry pudding mix and nutmeg. In another bowl, whisk together milk, oil, rum, eggs, and almond extract. Pour wet ingredients into dry and whisk together until just incorporated; do not over mix. Pour into pan, or divide evenly into mini-Bundt wells. Bake large cakes 55-65 minutes, mini-Bundts 35-45 minutes, until a toothpick inserted halfway across comes out clean. Cool in pan 10 minutes, then remove to a rack until completely cool. Meanwhile, combine butter and water in a small saucepan. Heat over medium heat until butter melts. Add sugar and bring to a boil, stirring often. Boil 5 minutes. Off heat, add rum and almond extract and stir to combine. Poke top of cake with a skewer at frequent intervals. Spoon glaze over cake; repeat if moister cake is desired.
Heat the oven to 400 degrees F. Tear bread into pieces and place on baking sheet. Toast bread until deep golden brown, 10 minutes. Transfer to a food processor and coarsely grind into bread crumbs. While bread toasts pound out chicken breasts to 1/4-inch thick. Season the chicken with salt and pepper. Coat chicken with flour, reserve. Beat egg with splash of water in shallow dish. Transfer bread crumbs to a plate and season with herbs and poultry seasoning. Heat a thin layer of olive oil in a large skillet over medium-high heat. Coat chicken in egg then bread crumbs and add to pan. Saute until golden and firm, 3 to 4 minutes on each side.
Combine the frozen yogurt, applesauce, and apple juice in a blender. Add the apple, cinnamon, and nutmeg. Blend until smooth.
Peel and slice apples thinly. Mix with all other filling ingredients and put into unbaked pie crust; cover with top crust and seal. Bake at 350 degrees about 1 hour.
As you prepare the pears add them to the fruit fresh bath. Tie pickling spice, cloves and ginger root in a spice bag. Prepare liquid by combining the spice bags, sugar, water, vinegar and lemon slices in a large stainless steel or enamel saucepan. Bring to a boil, cover and boil gently for 5 min. Transfer pears to pickling liquid to create a single layer. Cook 7 minutes. Remove and place in a large bowl. Repeat until all pears are cooked. When all the pears are cooked pour the pickling liquid over them. Cover and let stand 12-18 hours-in a cool place. Pack pears in clean hot jars-remove spice bags and bring liquid to a boil. Pour over pears leaving 1/2 inch head space. Seal and process 15 minutes at altitudes up to 1000 feet.
Place roast in bottom of slow cooker. Sprinkle with ranch and au jus mixes. Place butter on top. Add peppers. Cook on low for 8 hours or until meat is very tender. For vegetables, heat oven to 450 degrees about 30 minutes before roast is done. Line a large rimmed baking sheet with foil. In a large bowl, combine the vegetables, olive oil, garlic, salt and pepper. Mix well. Spread the mixture in a single layer on the prepared baking sheet. Roast in hot oven, stirring occasionally, until vegetables are tender and deep golden brown, about 30 minutes.
Make sure you spray muffin pans well with non stick spray! Base:. Add melted butter to brown sugar, coconut and S.R. Flour and place a teaspoonfull into mini muffin trays and bake in 170degree oven for around 8 minutes. Filling:. Place condensed milk, butter & golden syrup in a saucepan over medium heat and combine till butter is melted and mix begins to bubble, remove from heat and place a dessertspoonful on top of base in muffin pans and return to oven for around 10 minutes or until a nice caramelly brown colour, remove from oven and allow to cool. Topping:. Melt chocolate in a bowl and dip cooled Caramel Cup tops into melted chocolate and allow to set.
Position rack in lower third of oven and preheat to 325°F. Generously butter a 10-inch angel food cake pan, line the bottom with baking parchment, then butter parchment and set aside. In a large bowl, thoroughly whisk together the flour, salt and baking soda; set aside. Cut butter into 1-inch pieces and place in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium speed until smooth and lightened in color, about 2 minutes. Add the sugar, 1 to 2 tablespoons at a time, taking 8-10 minutes. Blend in eggs, 1 at a time, beating thoroughly after each addition. Scrape down side of bowl as needed. Add vanilla. Reduce mixer speed to low and add the dry ingredients alternately with the sour cream (dividing the flour mixture into four parts and the sour cream into three parts, beginning and ending with the flour). Scrape down the side of the bowl again. Spoon the batter into the prepared pan and smooth the top with the back of a large soup spoon. Bake for 70-75 minutes. The cake is done when the top is golden brown and firm to the touch, and a wooden skewer inserted deeply in the center come out clean. COOLING: Remove from oven and let stand on a cooling rack for 20 to 25 minutes. Holding the tube, lift cake from outer ring and place it on the cooling rack, letting it stand for another 20 to 30 minutes. Cover the cake with a cooling rack, invert, and carefully lift off the tube section of the pan and the parchment paper. Cover with another rack and turn cake, top side up, to finish cooling. Dust with powdered sugar before serving, if desired.
Remove skin, seed and the white part from the watermelon. Cut into bite size pieces. Place watermelon in a serving bowl. Drizzle lime juice over and season with a little salt and freshly ground black pepper. Add feta, mint and lime zest. Garnish with whole sprigs of mint. NOTE: You can substitute watermelon with cantalope if you want, replacing the feta with 100g of Stilton. A rich blue-veined cheese.
In a skillet, brown lightly salted and peppered ground beef, onion and garlic; drain and set aside. Toast bread and line the bottom of an ungreased 13 x 9 baking dish with 10 slices. Top with half of the meat mixture and half of the tomatoes. Combine seasonings and sprinkle half over tomatoes. Drizzle with 1 1/2 teaspoons olive oil. Crumble remaining bread over top. Repeat layers of meat, tomatoes, seasonings and oil. In a saucepan over medium heat, melt the butter. Stir in flour. Gradually stir in milk and bring to a boil. Cook and stir until thick and bubbly, about 2 minutes. Remove from the heat and stir in Parmesan. Pour over casserole. Top with mozzarella cheese. Bake, uncovered, at 350° for 40 minutes or until bubbly and cheese is golden brown.
Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream. Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough. Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients. Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square. Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible. Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches. Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds. Cover and let rise 45 minutes, or until puffy, but not doubled. Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.
In a large microwave safe bowl, combine the brown sugar, cornstarch, salt, and milk. Combine well, then cook on high in the microwave for 8 minutes. Remove the bowl from the microwave. Pour a small amount of the mixture into a small bowl. Add the egg yolks to the smaller bowl, mixing until well-combined. Pour the egg mixture back into the large bowl, combining well. Return the bowl back to the microwave and cook on high for and additional 1-2 minutes, until the mixture has thickened. Remove from the microwave and stir in the butter and vanilla. Stir until the butter has melted. Pour into the prepared pie shell and chill for at least 2 hours.
Preheat the oven to 400° and lightly grease a small baking sheet with vegetable oil. Set aside. Trim the base of the cauliflower to remove any green leaves and the woody stem. In a medium bowl, combine the yogurt with the lime zest and juice, chile powder, cumin, garlic powder, curry powder, salt and pepper. Dunk the cauliflower into the bowl and use a brush or your hands to smear the marinade evenly over its surface. (Excess marinade can be stored in the refrigerator in an airtight container for up to three days and used with meat, fish or other veggies.). Place the cauliflower on the prepared baking sheet and roast until the surface is dry and lightly browned, 30 to 40 minutes. Test with a skewer to check interior doneness and cook longer if necessary, being careful not to scorch the marinade. The marinade will make a crust on the surface of the cauliflower. Let the cauliflower cool for 10 minutes before cutting it into wedges and serving alongside a big green salad with a lime juice and olive oil dressing.
Preheat oven to 325 degrees Fahrenheit. In a large mixing bowl, cream together the butter and sugar. Add sour cream and mix until blended well. Sift together the flour and baking soda. Alternately add flour and egg, beating each egg in one at a time. Add vanilla and mix well to incorporate all the ingredients. Pour mixture into a greased and floured baking pan. Bake for 1 hour 20 minutes.
Stem the jalapenos, and add to a couple of quarts of boiling water. Bring back to a boil and cook for 10 minutes. Meanwhile, coarsely chop the yellow and green onions and the cilantro and toss together in a bowl to mix. In a food processor (I have a 10 or 12 cup model), empty 1 can of tomatoes with their juice, 1/4 of the onion and cilantro mixture, 2-3 jalapenos, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Take it for a spin until it's chopped fairly fine, about 15-20 seconds. Pour it all in a big bowl. Note: If you are using regular salt instead of kosher salt, you will want to reduce the salt amount to about 1 teaspoon. This is because regular salt has much smaller granules than kosher salt. In any case, the first time, you may want to go easy on the salt and then add it at the end. Repeat step 3 until all of the tomatoes and onions are chopped and in the big bowl. Roll the limes to loosen the juice, cut them in half and squeeze the juice into the salsa. Mix. If possible, chill the salsa overnight. The flavors will blend nicely, and the texture becomes just a little bit firmer.
Mix everything except the yogurt, pepper and lettuce. Add the yogurt last, and blend that inches Pepper to taste. Lay out romaine (or other) lettuce as a bed, and serve the above atop this.
In a freezer bag or a non-reactive 13x9 glass baking dish, combine buttermilk, cayenne, black pepper and Kosher salt. Place a loin chop between two sheets of plastic wrap or in a gallon size freezer bag. Using a SMOOTH meat mallet or a rolling pin, pound the meat until it is 1/8 in thick. Repeat with remaining loin chops. Place the 1/2 cup of self rising flour in a paper plate. Dredge each pounded chop in the flour and pat off excess leaving a very thin coating. Place each floured chop in the buttermilk. Cover and marinate in the fridge 2 hours, up to overnight. Preheat over to 400 degrees. Mix 1 hot and spicy Shake Bake packet with the 1/2 cup of Panko crumbs (Japanese bread crumbs) on a paper plate. Pull marinating chops from the fridge. One by one, allow as much of the excess marinade to drip off as possible. Dredge chops in the Shake and Bake/Panko crumbs. Place chops on a baking/cooling rack, or a sheet pan, that has been sprayed with non-stick cooking spray. Allow to sit for 10 minutes. Place chops in the oven and bake for 15-18 minutes. Meanwhile, chop bread and butter pickles and mix with the mayonnaise. Spread 1 tablespoon of the mayo on each side of the buns. Place one tomato slice on the bottom of each bun slice and sprinkle lightly with cracked pepper and Kosher salt. Place one chop on the tomato and finish with the top bun. Serve hot.
Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes. Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk. Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat. Serve tofu mixture over rice. Sprinkle with onions.
Combine first 5 ingredients and set aside. Whisk together lime juice through pepper. Gradually whisk in olive oil. Gently stir lime juice mixture into shrimp mixture to coat. Chill at least one hour. Garnish with cilantro leaves and red onion.
Boil the potatoes in water till tender.
Mince the onions finely. Peel them when hot. Mash the potatoes with a ricer/fork. Let them cool a bit. Add the salt and pepper, onions, then add the yogurt and the parsley.
Cut meat into small pieces,dredge in flour and brown . Saute onion. Add beef broth and cook till meat is tender. Peel and cube potato,cook firm in saucepan and drain,set aside. Add all filling together and cool.This is important otherwise crust will be mushy. Pour into prepared crusts.Place on cookie sheet. Bake 425 for 15 minutes then 350 for 20 minutes more. If making deep dish pies use 1 1/4 lb meat,3/4 bag veggies and 2 lg potatoes.Also I like crisco pie crust for this recipe.Make 1 and ahalf times crisco recipe for 6 deep dish pot pies.