HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spray a slow cooker container with butter flavored cooking spray. In a large bowl, combine meat, onion, bread pieces, mustard and 1/2 cup tomato sauce. Mix well to combine. Form into a large ball. Place in prepared slow cooker container. Stir the Splenda and parsley flakes into the remaining tomato sauce and spoon mixture evenly over meat loaf. Cover and cook on LOW for 6 to 8 hours. Divide into 8 servings. When serving, evenly spoon sauce over top. Freezes well.
Pour the water into the pot, and place the eggs in a steamer basket if you have one. If you don't, just use the rack that came with your pot. Close the lid, press manual and cook on high for 3-4 minutes. Do a quick pressure release. Place eggs in an ice bath until ready to peel.
Crunch up ramen noodles inside unopened bag. Put ramen noodles into frying pan that has been sprayed with nonstick cooking spray. Cook over low heat, stirring constantly, until golden brown. Put lettuce and green onions in large bowl. Mix up dressing ingredients and toss with lettuce mixture. Add ramen noodles just before serving.
Clean mushrooms and remove the stems from the caps, set stems aside and place mushroom caps top side down. Chop Bacon into 1/4 inch by 1/4 inch squares and place in saute pan. Cook until crispy. Remove bacon and set aside. Chop the stems finely,and add to the bacon fat along with the onion and garlic. Saute until the mushrooms release their liquid and the bottom of the pan is dry. Add breadcrumbs and stir to combine. Remove from heat and let cool. In a seperate bowl cream cheeses and green onions. Add the mushroom mixture and mix well. To stuff mushrooms I place the mix into a large plastic zip top bag, and cut off the corner. Sqeeze enough mix into the caps to fill the hole and make a rounded top. Bake in a 350 degree oven for 15 minutes.
Whisk together the orange juice, vinegar, marmalade, pepper flakes, ginger, garlic, and olive oil. Pour over chicken and marinate for at least 8 hours, or overnight. Remove chicken from marinade and pat dry. Sprinkle both sides with kosher salt. Heat a grill pan or outdoor grill until hot. Brush grill with canola oil. Turn down heat to medium-high. Place chicken pieces on the grill and grill 3 minutes per side, or until cooked through. Let rest for 5 minutes before slicing.
To make dressing, reduce port wine to 3 tablespoons. Transfer port syrup to another container, and whisk in balsamic vinegar, lemon juice, and olive oil. Dressing may be made in advance, and re-whisked before serving. Bring water to a boil in a medium pot. Using a strainer or sieve, dip nuts in boiling water for one minute (this removes some of the bitterness). Transfer nuts to a bowl and immediately sprinkle with sugar. Mix until all of the sugar is melted. Heat canola oil on medium high heat in a nonstick pan. Saute nuts for a few minutes. The nuts will become sort of candied. Scatter nuts on a plate and sprinkle with spices. Toss to coast. Stir occasionally as nuts are cooling. Nuts may be kept for up to one week. Toss spinach with dressing, and arrange apples, red onions, nuts, and blue cheese over the salad.
Preheat oven to 450 degrees F. Using a food processor, chop the spinach, breadcrumbs, green onions, bacon and parsley. Add the remaining ingredients and process until finely chopped but not pureed, about 10 seconds. Layer the oysters in their half shells on a pan with rock salt. Spoon some of the spinach mixture one each oyster. Bake 10 minutes until cooked through, then broil until browned on top. Serve hot.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook rice as directed on bag. In large bowl, mix rice, beans, 1 cup of the cheese, the meatballs and enchilada sauce; mix well. Transfer to baking dish. Cover with foil. Bake 30 minutes. Uncover; top with remaining 1 cup cheese. Bake 10 to 15 minutes or until cheese is melted and casserole is bubbly around edges. Garnish with remaining ingredients.
Cream together sugar and cream cheese until light and fluffy. Add eggs one at a time. Mix well until most of the lumps are removed. Line a mini cupcake pan and fill each well 2/3rds full. Bake in the oven for 25 minutes (or until done). Cheesecakes will sink when done. Remove and let cool for at least 8 hours. Sour cream frosting: mix together sugar, sour cream and vanilla. Place a dollop of frosting on each cheesecake. Then add a cherry (or other fruit topping). Keep refrigerated until ready to serve.
Beat eggs, flour, salt and milk until smooth. Cover and chill for an hour. Stir well before using. Lightly grease a crepe pan or 7 inch frying pan with vegetable oil and heat over medium-high. Pour a scant 1/4 cup batter in pan and quickly tilt pan so batter evenly covers bottom. When lightly browned underneath, carefully turn or flip over. Sprinkle with 1/8 cup cheese. When cheese has melted and bottom of crepe is lightly browned, slide crepe onto serving plate. Sprinkle with tomatoes, oregano and salt and pepper to taste. Roll up or fold"burrito" style. Repeat until you run out of batter.
Preheat the oven to 350°F Line a 2 lb loaf pan with parchment paper. Blach or steam the broccoli for 3 to 4 minutes or until tender. Drain well. Reserve 1/4 of the smallest florets and chop the rest finely. Mix chestnuts, breadcrumbs, yogurt, and cheese and season to taste. Fold in the chopped broccoli, the reserved florets and the egg subsitute or eggs. Spoon the broccoli mix into the loaf pan. Place in roasting pan and pour boiling water halfway up the sides of the loaf pan. Bake for 20-25 minutes. Remove from oven and turn onto plate. Serve by cutting into even slices. The water for the terrine should be very warm to hot when you place the terrine in the waterbath. The reason for this was to insure even cooking for the Terrine. Some ovens do not heat evenly but the water will be the tempature the whole way around. This would have been important with the egg step. However with the silken tofu you might be able to omit it. I haven't tried it that way yet. I will shortly. My oven is broken [grin]. Note, if using Dash and Braggs, do not use Nutmeg. Chestnuts best roasted.
In a heavy saucepan, combine first four ingredients. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil and cook until a candy thermometer reads 245° (firm-ball stage). Add cream and butter; heat and stir until mixture reaches 245° again. Pour into a greased 15-in. x 10-in. x 1-in. pan; cool. When cool enough to handle, roll into 1/2-in. logs or 1-in. balls. Wrap individually in foil or waxed paper; twist ends.
Place beans in large pot. Add enough cold water to cover beans by 3 inches. Let stand overnight. Drain beans well. Return to pot. Add 16 cups water, 5 unpeeled garlic cloves, and celery stalk. Bring mixture to boil; reduce heat to low and simmer 1 hour 15 minutes, stirring occasionally. Meanwhile, heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onions and 3 chopped garlic cloves and saute until golden brown, about 10 minutes. Add tomatoes with juices, rosemary, sage, and celery salt to mixture, stirring to combine. Add vegetable mixture to bean mixture in pot. Simmer soup until beans are tender, about 45 minutes. Cook pasta in another large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain well. Add cooked pasta and remaining 3 tablespoons olive oil to soup, stirring to combine. Thin soup with more water, if desired. Season soup to taste with salt and pepper and serve. Makes 12 first-course or 6 main-course servings.
Rinse starch off beans. Drain vegetables. Mix 1/4 cup oil, 1/4 cup vinegar and 1/3 cup sugar. Boil until sugar is dissolved. Pour over the drained vegetables. Mix well. Cover and refrigerate at least 24 hours, stirring occasionally. Serve with Fritos or other dipping chips.
Put all ingredients into a crock pot. Set to low, let cook all day, approximately 12 hours. Meat will easily separate with fork. Serve on hamburger buns, bread or as is. *Note - you can do several roasts at one time; just make sure to add 1 envelope of soup mix and 1 can of beer for each roast that's being cooked.
Melt coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full. Makes 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator.
Place flour, sugar, oil, and egg in a bowl. Whisk in milk until smooth. Pre-heat a non-stick skillet over medium heat. Lightly oil or grease skillet with vegetable shortening. Test skillet by using a small amount of batter. It should gently puff up after about 30 seconds. Discard test piece and ladle about 1/2 cup batter into skillet. I like to think that I am actually baking on top of the stove. If the skillet is too hot, the outside will burn before the middle is done enough to turn. Let cook until bubbly on top and under side is a golden brown. flip and cook till golden brown. I have fun with this by making my childrens initials (thick block style letters). Also, you can drizzle a design on the hot skillet and then ladle pancake batter over this. When flipped, the drizzle design will show up. You can put the batter in a squeeze bottle to really be precise. This really delights small children and lets your 'almost grown' teen-agers know that they will always be your babies.
Mix wet ingredients in a bowl until combined. Mix in dry ingredients. Pour into buttered 4x8 loaf pan. Bake at 325 for 1 hour 15 minutes or until toothpick comes out mostly clean. Cool on a rack.
Heat 1" oil in a large frying pan over medium-high heat. Slice onions across into 1" rings and separate, discarding the outer layer of skin. Pour evaporated milk into a small bowl. Mix flour with seasonings in a pie plate or shallow dish. Dip individual rings in milk, then coat in flour. Fry in a single layer in hot oil (about 360F) till golden brown. Remove to brown paper bag or paper towel lined surface to drain. Salt while hot, to taste. For dipping sauce, combine all ingredients in a bowl and stir. **15 minutes is approximately. frying time.
Preheat oven to 350 degrees. Spray 15 by 10 baking dish with nonstick. Combine the oats, 1 and 1/2 cups of the flour, brown sugar and baking soda. Add butter; mix until crumbly. Set aside 1 cup of oatmeal mixture. Press remaining amount of oatmeal mixture into and even layer on bottom of baking dish. Bake for 15 minutes. Combine caramel topping and remaining 1/4 cup flour in a small bowl and whisk until smooth. Drizzle over oatmeal crust; carefully spread to edges. Combine pecans and remaining crumb mixture. Sprinkle over caramel layer. Then evenly sprinkle mixture with mini chocolate chips. Bake 15 to 18 minutes or until golden and bubbly.
In a pan at a medium heat put the bacon and mushrooms (top facing up) on the grill. Carefully take the mushrooms out when starting to brown on top, turn over and spread the underside of the mushrooms with half the spread then put back in the pan topside down until mushrooms start to brown and bacon is cooked then put aside. Whisk together the eggs with the pepper in a bowl. Add the remaining spread to a small pan and add the egg mixture stirring continuously until eggs are just scrambled. Take eggs off the heat and fill the underside of the mushrooms with the scrambled egg. Chop the cooked bacon and sprinkle over the eggy mushrooms and serve.
Preheat oven to broil. Scoop the flesh from the pineapple halves, getting as close to the edge as possible. Discard the tough center and chop the fruit. You should have about 1 1/2 cups chopped pineapple. In a medium skillet, heat olive oil over medium heat. Cook onions until soft and translucent, about 3-5 minutes. Stir in diced canadian bacon and cook for another 2 minutes. Add chilis, cream cheese, sour cream, 1/2 cup shredded mozzarella and shredded cheddar cheese to the pan. Stir to melt completely. Stir in half of the bacon, 2 tablespoons chopped scallions and 1/2 cup chopped pineapple. Spoon into prepared pineapple halves and top with remaining 1/2 cup mozzarella cheese. Place pineapples on a baking sheet and broil until dip is bubbling and top is golden, about 5-8 minutes. Garnish with 2 tablespoons scallions, remaining chopped pineapple, remaining bacon and jalapeno slices. To make pizza chips, heat canola oil in a skillet to 350 degrees on a deep fry thermometer. Unroll pizza dough and cut into 2-inch pieces or triangles. Working in batches, fry dough until golden and crisp, about 2 minutes per side. Drain on a towel-lined plate. Serve on the side of dip.
Drain oranges, reserving juice. Add water to juice to make 1-1/4 cups. Heat until boiling and dissolve Jello. Add brandy or rum and eggnog. Chill until slightly thick. Fold in orange sections and pour into a 3-cup mold. Chill.
Put yeast and warm water in a small mixing bowl. Whisk until creamy. Set aside for 1-2 minutes. Using a stand mixer with the dough hook attachment, combine the flour and salt. While mixing on low speed, gradually add in the cut-up butter and buttermilk. Then add in the cool water as needed to form smooth dough. TIP: When first combining water and flour, its essential to create dough with the right consistency. If dough is too wet and sticky, add a bit more flour. If dough is too dry and hard, add a bit more cool water. Continue mixing for 5 to 8 minutes until dough is elastic. Remove mixing bowl from stand. Cover with plastic wrap and let rise in the refrigerator for 8 to 24 hours. After dough has risen, lightly grease two 8-inch loaf pans. Divide risen dough in half and form each piece into a rectangular loaf shape. Place shaped loaves into prepared pans. Dust the tops of the dough with flour and cover the loaf pans loosely with plastic wrap. Let the dough proof for 8-24 hours in the refrigerator. When dough has done proofing, preheat the oven to 375°F Lightly flour the top of each loaf. With a razor blade or very sharp knife, score the top of each loaf diagonally 3 times. Place the sheet pan in the center of the preheated oven and bake for 50 minutes.
butter bread, if you find the taste of vegemite too strong. spread with vegemite to your desire. get as many potato chips on as possible. put a piece of bread on top of that. press down to crunch the chips and let them break. cut into 4 squares and serve.
In a large bowl, combine the peaches, 1/2 cup red onion, the jalapeno, cilantro, 1/2 cup lime juice and 1/4 cup olive oil. Cover and refrigerate. In a large resealable plastic bag, combine the remaining red onion and 2 tablespoons each lime juice and olive oil. Add the steak to the bag, shaking. Refrigerate for at least 4 hours or overnight. Preheat a grill to medium-high. Pat the steak dry, drizzle with olive oil and season with salt and pepper. Grill, covered, for 5 minutes on each side for medium-rare. Let rest for 10 minutes; slice. Preheat a large cast-iron skillet on the grill. Cover half of each tortilla with steak slices. Season the salsa with salt and pepper. Dollop 1/4 cup each salsa and cheese on the tortillas; fold in half. Drizzle olive oil in the skillet. Working in batches, add the quesadillas and cook until golden, 2 minutes on each side. Cut into wedges; serve with the remaining salsa and the sour cream.
Mix cornstarch, flour and seasonings until well blended. Add beer, mix well. Cut about 3/4" off top of onion and peel. At "Outback" they soak them cutside down in water to spread them out before "breading" them! Cut into onion 12-16 vertical wedges but do not cut through bottom root end. Remove about 1" of petals from center of onion. Dip onion in seasoned flour and remove excess by shaking. Separate petals to coat thoroughly with batter. Gently place in fryer basket and deep-fry at 375-400 for 1-1/2 minutes. Turn over and fry 1-1/2 minutes longer or until golden brown. Drain on paper towels. Place onion upright in shallow bowl and remove center core with circular cutter or apple corer. Serve hot with Creamy Chili Sauce.
Mix sour cream and margarine together and then add mangoes. Add eggs, sugar, then extracts, then coconut and raisins. Mix dry ingredients (except sugar) together and incorporate into the wet ingredients, stir till all is combined well. Pour into a greased large loaf pan (5 by 10)and bake in a preheated 350°F oven for approx 1 hour. You may need to make a tent out of aluminum foil for the last 15 minutes or so to prevent it from darkening to much. Remove from pan and cool on a wire rack.
Toast bread to your liking. Divide peanut butter and spread on toast. Drizzle honey over the peanut butter. Cut bananas length wise and lay across peanut butter. Heat in microwave for 10 seconds. Enjoy with a glass of milk. Note: I usually half this if I'm eating alone-it is pretty filling.
Combine flour, butter, baking powder, sugar and salt with your finger tips until flour dissolves and all combine. add eggs and form a dough using ur hands, if it becomes too dry add small amount of milk. spread in the tart pan such that it covers the sides too, pierce with a fork. bake at 230 Celsius until its golden yellow from the top, if it does and still not golden yellow from bottom lower it in the oven. directly after it comes out sprinkle pinches of chocolate on top and spread so that it forms kind of a very thin layer and leave to cool down. (the chocolate is only used so that the crust wouldn't be softened when the jello is added on top). get the jello out of the fridge after it was hardened and blend it with strawberry juice, dont blend it too much we want it to be a little thick, check the flavor and add more strawberry juice and sugar if required. stir in strawberry slices and pour on the tart. add strawberry on top and garnish with whipping cream. put it in the fridge until jello and juice combination hardens.
Pancakes: Combine dry ingredients in a large bowl. In a separate bowl mix together milk, sugar, 2 T oil, egg, and vanilla. Add to the dry ingredients and stir until the mixture is almost smooth. Fold the bananas into the batter. Let rest, loosely covered, for 20 minutes. Combine the melted butter and 1 T oil. Put small amount in skillet. For each pancake, pour 1/4 cup batter. Cook over medium heat. Serve with butter rum sauce. Butter Rum Sauce: Combine all the ingredients into a glass measuring cup. Cook on medium power in microwave for 2 minutes. Stir and serve hot.
Slit unpeeled bananas lengthwise along inner curve. Take care not to cut right through. Stuff cavity with choc melts and marshmallows. Wrap bananas loosely in foil, seal well. Barbeque, curve upwards for 15 minutes till choc has melted. Leave in foil and eat with a spoon. Do not eat skin.
In workbowl of food processor fitted with plastic dough blade (can use metal blade if necessary), pulse flour, yeast, and salt to combine, about five 1 second pulses. With machine running, slowly add oil, then water, through feed tube; continue to process until dough forms ball, about 15 seconds. Generously dust work surface with flour. Using floured hands, transfer dough to work surface and knead lightly, shaping dough into ball. Lightly oil 1 quart measuring cup or small bowl, place dough in measuring cup, cover tightly with plastic wrap, and set aside in draft-free spot until doubled in volume, 1 to 1 1/2 hours. While dough is rising, heat oil in 12 inch nonstick skillet over high heat until shimmering but not smoking. Stir in onions, garlic, salt, and brown sugar and cook, stirring frequently, until moisture released by onions has evaporated and onions begin to brown, about 10 minutes. Reduce heat to medium-low and cook, stirring frequently. After 15 minutes, remove garlic cloves, mince them and then return them to the pan, along with the balsamic vinegar. Stir and continue cooking for 5 more minutes, until onions have softened and are medium to golden brown. Off heat, stir in water; transfer to bowl and set aside. When dough has doubled, adjust oven rack to lowest position, set baking stone on rack, and heat oven to 500°F. Remove dough from measuring cup and divide into 2 equal pieces using dough scraper. Working with one piece at a time, form each piece into rough ball by gently pulling edges of dough together and pinching to seal. With floured hands, turn dough ball seam-side down. Cupping dough with both hands, gently push dough in circular motion to form taut ball. Repeat with second piece. Brush each lightly with oil, cover with plastic wrap, and let rest 10 minutes. Meanwhile, cut two 20 inch lengths parchment paper and set aside. Coat fingers and palms of hands generously with oil. Using dough scraper, loosen 1 piece of dough from work surface. With well-oiled hands, hold dough aloft and gently stretch to 12-inch length (like a very large breadstick). Place on parchment sheet and gently dimple surface of dough with fingertips. Using oiled palms, push and flatten dough into 14x8 inch oval. Brush dough with oil and sprinkle with 1/4 teaspoon pepper. Leaving 1/2 inch border around edge, sprinkle 1/4 cup olives, 1 tablespoon chopped anchovies, and 1 teaspoon thyme evenly over dough, then evenly scatter with half of onions. Sprinkle with fennel seeds and marjoram, if using. Slip parchment with tart onto pizza peel (or inverted rimless baking sheet), then slide onto hot baking stone. Bake until deep golden brown, 13 to 15 minutes. While first tart bakes, shape and top second tart. Remove tart from oven with peel or pull parchment onto baking sheet; transfer tart to cutting board and slide parchment out from under tart. Cool 5 minutes; sprinkle with 1 1/2 teaspoons parsley, if using. Cut tart in half lengthwise, then cut crosswise to form 8 pieces; serve immediately. While first tart cools, bake second tart.
Cut apples into bite size pieces. Sprinkle cinnamon over apples and stir. Add cherries and walnuts. Melt cream cheese in the microwave long enough to soften. Add creamer and stir until smooth. Pour over fruit mixture, stir and refrigerate.
Place all ingredients except the oil in a food processor and pulse several times. Continue to blend as you slowly pour in the oil in a thin stream. Use in sandwiches, pasta, rice, salad dressings, etc. Enjoy!
For the Dressing:. Add dressingingredients to a small bowl and wisk together until combined. For the Salad:. Preheat oven to 350. Toast pita on baking sheet until lightly toasted, for about 10-15 minutes, turning once. Add all vegetables, minus the shredded romaine, and herbs to a salad bowl. Add 2 tbsp of the dressing, or more to taste, to the salad and toss to coat. Break the toasted pita into bite sized pieces and add to the salad. Arrange the romaine lettuce on 2 serving plates and spoon cucumber mixture on top. Garnish each plate with a scoop of hummus. Drizzle with extra dressing if you like and serve.