HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot, cook the onion in 2 tablespoons of the broth over medium-high heat for about 4 minutes, stirring occasionally, until the onion begins to soften. Add the garlic and saute for 1 minute, or until fragrant. Add the remaining broth and the next 9 ingredients (mushrooms through bay leaves), bring to a boil, reduce the heat, and simmer uncovered for about 10 to 15 minutes or until the mushrooms and vegetables have softened. Stir in the vinegar, stevia, and any additional herbs, salt, and pepper, to taste. Remove the bay leaves and serve with your favorite protein or a side of edamame (vegans only).
In a bowl, mix turkey, ketchup, carrots, and seasonings together. Separate into five patties and grill for 5-6 minutes on each side (or until cooked through).
Put all ingredients in mixer bowl with yeast on top. Knead on speed 1 (adding additional flour if needed) Mix until dough cleans side of bowl. Turn to speed 2 and mix a total of only 3-4 minutes. Grease hands and counter with crisco or pam spray. Take dough from machine and slam entire amount on counter 7 times. Shape into round ball. Cut dough into 6 equal pie pieces. For each loaf of bread take 1/6 of your dough and slam it again on your counter 7 more times(this gets out all the air bubbles). Shape the dough into a loaf size and place in greased pans. Let rise until doubled. Bake 350 degrees for 30-35 minutes or until golden brown. Cool on cooling rack. Brush with crisco or butter if desired.
Preheat oven 375 dg. Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute Dust with sugar & serve with maple syrup.
To prepare the peppers - Cut them in half, get rid of all the seeds. Then steam them in 1 inch of water for 15 minutes. Let them cool, then scoop out the pulp. Brown the ground beef with the onions & garlic. When browned, add all the other ingredients. Cover & simmer for 3+ hours, stirring occasionally. Serve over pasta or beans (if you like them), with cheese on top. (servings are calculated if you serve it this way - if you eat it as is, it's closer to 5 or 6).
In medium bowl, combine oil, garlic, soy sauce, mustard, lemon juice and pepper. Rinse fish under cold water and pat dry. Place fish in a shallow bowl and cover with marinade; refrigerate for 1 hour. Place tuna on non-stick grilling rack and grill 5-7 minutes on each side or until opaque; apply marinade while cooking to keep moist. Serve with lemon wedges.
Rinse beans; discard any discoloured ones. In large saucepan, soak beans overnight; drain. Add water to cover by at least 2 inches. Bring to boil and simmer for 30 minutes; drain. In bean pot or 8 cup casserole, spread onion slices. Add drained beans. Combine molasses, tomato paste, sugar, vinegar, salt, mustard, pepper and hot water. Pour over beans and top with chopped bacon. Cover and bake in 250 degree oven for 6 hours; uncover and add about 1/2 cup ketchup -- and stir. Add more water if you need to. Bake uncovered for another hour.
Mix all of the ingredients well together until the sugar has dissolved, then bottle the sauce for fish and meat.
Directions: PREHEAT oven to 350°F Grease 9-inch springform pan. FOR CAKE LAYER: COMBINE flour, baking powder and salt in small bowl. Beat sugar and butter in small mixer bowl until creamy. Beat in egg and vanilla extract. Alternately beat in flour mixture and milk. Spread into prepared springform pan. BAKE for 15 to 20 minutes or until lightly browned. Cool completely in pan on wire rack. FOR CHOCOLATE LAYER: MICROWAVE morsels and 3/4 cup cream in medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Cool completely. FOR RASPBERRY MOUSSE LAYER: COMBINE sugar, water and cornstarch in medium saucepan; stir in raspberries. Bring mixture to a boil. Boil, stirring constantly, for 1 minute. Cool completely. MICROWAVE baking bars and 1/2 cup cream in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The bars may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until bars are melted. Cool completely. Stir into raspberry mixture. BEAT remaining cream and vanilla extract in large mixer bowl until stiff peaks form. Fold raspberry mixture into whipped cream. TO ASSEMBLE: REMOVE side of springform pan; dust off crumbs. Grease inside of pan; reattach side. Spread 1/2 cup chocolate mixture over cake layer; freeze for 5 minutes. Spoon raspberry mousse over chocolate; freeze for 10 minutes. Carefully spread remaining chocolate mixture over raspberry mousse. Refrigerate for at least 4 hours or until firm. Carefully remove side of springform pan. Garnish with whipped cream and raspberries.
Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace. Beat in eggs and then bread crumbs, flour, salt and pepper. Let it stand in room temperature for about 1 hour. Shape into small balls (size of ping-pong balls), bring consomme to a boil, drop in liver dumplings. Cover and simmer for 15 minutes. (Dumplings should be hard).
boil water and cook fettucine. drain and leave aside. add garlic and red onions to another pan. Cook until the onions have sweated through. add bacon and cook until brown, stirring occasionally. add mushrooms and place spinach on top. stir the ingredients until spinach has sweated down and mixed into the other ingredients. Add stock and pepper at the same time. Mix the cheese and egg in together roughly and stir into vegetables. Once mixture turns mushroom colour, add the fettucine and stir through. If you'd like a more cheesy taste, add some light mozzarella and mix through when hot.
Wash mushrooms and set aside. Crush lemongrass with back of knife to release flavor. Tie in a knot and drop into pot of water. Bring water to a boil. Add mushrooms. Pull kaffir lime leaves from their stems and place in water. If using lime zest instead, add it. Turn off heat on stove. Crush chili peppers and place into a serving bowl. This will make the dish very spicy. If you don't want as much heat, don't crush the peppers, or only crush one. (If you prefer, omit the peppers entirely and use bottled chili sauce). Add fish sauce and juice from limes into bowl. Pour lemongrass broth into serving bowl. Taste, adjust fish sauce and lime if needed. Serve, sprinkled with cilantro.
Position oven rack in the lower third of oven; preheat oven to 350°; butter and flour a 13x9 inch baking pan; set aside. In a bowl, whisk the flour, chile powder, baking powder, and salt until combined; set aside. Add butter and both chocolates in the top of a double boiler set over simmering water; stir constantly until half the butter and chocolate is melted. Remove the top of the double boiler from the pot; then continue stirring, away from the heat, until the butter and chocolate are completely melted. Transfer to a big bowl and let cool for 10 minutes. Beat the sugar into the melted chocolate with an electric mixer on medium speed; continue beating until smooth and silky, about 2 minutes. Beat in eggs until well incorporated. With a wooden spoon, stir in flour mixture just until incorporated; do not beat. Spoon the batter into the prepared pan, spreading it gently to the corners. Bake for 20 minutes or until a pick comes out with a few moist crumbs; set pan of wire rack to cool for at least 30 minutes. Cut brownies into 24 pieces while they are still in the pan; carefully remove them with an offset spatula. Serve immediately or cool completely before covering with plastic wrap for storage at room temperature. Variation: add one or more of the following spices with the chile powder: 1 1/2 tablespoon ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon grated nutmeg, 1 teaspoon ground cloves and/or. Stir in 1 1/4 cups of any of the following mix-ins or 1 1/4 cups any combination of the following mix-ins, with the flour mixture-chocolate-covered espresso beans, chopped candied orange peel, chopped dried figs, chopped pecans, chopped toasted hazelnuts, dried cherries, raisins, toasted pepitas.
Preheat oven to 400 degrees F. Melt margarine in skillet. Add green pepper and 2 tbsp onion. Saute until onion is transparent. Add almonds, (OPTIONAL) bread crumbs, oregano, one tbsp lime juice, coriander (or parsley), and salt. Mix well. Spoon filling down centre of each catfish fillet. Roll up and secure with toothpicks. In shallow baking pan, combine remaining 2 tbsp onion, water, garlic, bay leaf, red pepper and remaining 3 tbsp lime juice. Place catfish in pan. Bake in pre-heated oven for 30-35 minutes, basting occasionally until catfish flakes easily. Remove catfish to serving platter. Granish platter with strips of lime peel.
PREHEAT oven to 375°F Prepare shells and cheese dinner as directed on package. Stir in chili and peppers. Spread into 13x9-inch baking dish. Prepare the cornbread batter as directed on package; spoon evenly over chili mixture to within 1/2 inch of edges. Bake 25 to 30 minutes in preheated 375 degree oven, or until top of cornbread is golden brown and wooden pick inserted in center comes out clean. Serving Suggestion -- a little extra shredded cheese, or some sour cream! If you like it a little spicy, use hot chili with beans.
Heat oven to 375°F In 10-inch skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring frequently, until tender. Meanwhile, microwave broccoli with cheese sauce as directed on box. Spread 1/3 cup ricotta cheese in bottom of each of 2 ungreased 2-cup au gratin dishes or individual casseroles. Top each evenly with chicken, mushroom mixture and broccoli with cheese sauce. Unroll dough; separate into 2 rectangles. Place 1 rectangle over top of each dish, tucking corners into dish as needed. Place dishes on cookie sheet; bake 20 to 25 minutes or until tops are golden brown and edges are bubbly.
Combine the first 8 ingredients of the marindate then place the thawed turkey in the marinade. Rub the turkey with the marinade, then put some of it inside the turkey. Marinade for 24 hours in the roasting pan in the fridge, turning it over every couple of hours. Remove the turkey from the fridge 2 hours prior to cooking. Preheat the oven to 400°F. Stuff the turkey with the stuffing. If there is too much, place the balance of the stuffing in a pouch made of a double layer of foil, seal then place in the roasting plan. Pour the lemon juice over the turkey, sprinkle with paprika, dot with butter and a drizzle of oil. To the marinade, add the onion and ketchup. Roast approximately 1/2 hour uncovered, then reduce to 325F and cook for 1 hour uncovered. Baste then cover with lid. After 3 hours in the oven, add the potatoes and carrots to the pan, basting with the sauce . Cover the turkey and continue basting throughout the roasting process. (15 min cooking time per lb of turkey to165 F). Allow turkey to rest 20 minutes prior to carving. Stuffing: Combine all off the ingredients together then add the boiling water to attain a thick consistency. Once cool enough to handle, mix well using your hands. Add more bread crumbs if too soft and water if too hard then taste and adjust for seasoning. *Stuffing can be made a day ahead and stored in the refrigerator in an air tight container.
Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes. Drain in a colander. Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts. Cook until golden, about 5 minutes. Add basil. Toss with orzo, season with salt and pepper to taste. Heat through and serve.
Preheat oven to 400°F. Thoroughly cream butter and sugar. Add egg, milk, vanilla and almond extracts; beat well. Sift the flour and then measure by spooning the sifted flour into the measuring cup. (Using too much flour will make the dough too dense to come out the press. I have found out the hard way that sifting the flour is important!). Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough. DO NOT CHILL. Place dough in cookie press and press cookies on to ungreased cookie sheet. Bake for 6-8 minutes. Remove cookies from sheet and cool on rack. Makes 6 dozen cookies (but they're very small).
Mix all ingredients and allow to marinade over night. Using your choice of jerky gun nozzle, spread onto dehydrator trays. Dehydrate to your desired consistency. I use 4 trays that cook at 156 degrees for 6 to 6 1/2 hours. Store is zip lock bags. Note: I usually made 1" wide strips. I also have a top down dehydrator with which I rotate the trays every two hours.
Preheat oven to 180°C and line a 12-hole 2-tablespoon capacity flat-based patty pan with paper cases. Using an electric mixer, cream the butter and sugar until it is pale and creamy; add the vanilla essence and the egg and beat until the ingredients are well-combined. Transfer the mixture to a larger bowl and fold in half the flour and then half the milk/buttermilk; repeat with the remaining flour and milk/buttermilk and stir until the batter is smooth. Finely chop 1 chocolate bar and stir into the batter. Three-quarters fill each paper case with batter. Bake for 15-20 minutes or until a skewer inserted into the centre of one of the cupcakes comes out clean; stand the cupcakes in the pan for 10 minutes and then transfer them to a wire rack to cool. Making the chocolate icing: Combine the chocolate and cream in a heatproof, microwave-safe bowl and microwave, uncovered, on high for 1-2 minutes, stirring every half minute or so with a metal spoon, until smooth. Spread icing on the cupcakes: Roughly chop the remaining chocolate bar and sprinkle the chocolate honeycomb mixture over the cupcakes (see Notes below). Notes: (1) Violet Crumble bars are honeycomb covered with chocolate. I don't know if they are available outside of Australia. For English chefs, they are similar to Crunchie Bars. (2) Sprinkle the chopped chocolate bar over the cupcakes just prior to serving as once it is exposed to the air, honeycomb can become sticky.
Preheat the oven to 350f degrees. Cut the plums in half and ease out the pits. Peel, core and chop the apple, then peel and slice the banana. Mix the plums, apple and banana in a saucepan. Pour in the water, bring to a simmer and cook gently for 15 minutes, or until the fruit is soft. Spoon the fruit mixture into a baking dish. Level the surface. Mix the flour, baking powder and raisins in a bowl. Add the buttermilk or yogurt and mix to a very soft dough. Transfer the biscuit dough to a lighty floured surface and divide it into 6 to 8 portions, then pat each into a flattish biscuit. Cover the plum and apple mixture with the biscuits. Bake the pie for 40 minutes, until biscuits are cooked through. Serve the pie hot with plain yogurt, or let it sit until cool.
Heat the oil and add the onion, garlic and bay leaf. Cook gently for 5 minutes. Add turmeric, curry powder, chili paste, mustard seeds and cumin and cook for another 4 minutes. Add lentils and stock. Bring to boil and then simmer for 15 minutes. The lentils should be very tender and the stock absorbed. Coarsely mash and serve.
Combine dry ingredients (and nuts if desired, I like sunflower seeds)in a large bowl. Mix together until smooth: beaten egg, banana, carrot, melted butter, peanut butter, vanilla, and lemon juice. Add this to the dry ingredients and stir just until moistened. Pour into a greased 8x8-inch square pan. Bake at 375°F for 45 minutes to 1 hour or until done. NOTE: Depending on the oven you may want to try 350°F.
Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking pan. In a medium saucepan over low heat, melt butter. Remove from heat and add sugar, flour, cocoa powder, baking powder, salt, eggs and vanilla. Stir until well blended and smooth. Stir in 1 1/2 cups chocolate chips; add the nuts, if desired. Spread in prepared pan. Sprinkle with 1/2 cup chocolate chips. Bake 30 to 35 minutes. Do not overbake. Cool on wire rack. Cut into 2 inch squares.
Preheat the oven to 375°F. Melt the butter, and brush on all sides of your round baking dish. In a bowl, mix together the brown sugar and cinnamon until blended. Dip each biscuit in the butter, and sprinkle all sides with the cinnamon sugar mixture and place in baking dish. Place the apple pie filling on top of the biscuits. Pour the remaining butter over all and sprinkle the remaining cinnamon-sugar on top. Bake for 30-35 minutes, until golden and puffy. I do not use the glaze but if you like a glaze on these, mix together the ingredients for the glaze and drizzle on top.
Preheat the oven to 350 degrees F. Grease an 8 by 8-inch square pan with oil. Spread Nutella on four slices of bread and top with remaining pieces of bread. Cut the sandwiches into 1/2-inch cubes. In a large bowl, whisk together eggs, sugar and vanilla until very smooth. Stir in milk and add the bread. Let the mixture sit for 30 minutes, stirring occasionally. Pour the mixture into the prepared pan. Bake until the pudding is set in the center, about 55 minutes. Let cool for 15 minutes. Slather the top with more Nutella, if desired. Bread pudding is best hot out of the oven, or refrigerated after a day. Microwaving it makes it rubbery.
Preheat oven to 350°F Grease and flour a 10 inch tube pan. In a small bowl, whisk together the flour, cocoa, salt, baking powder, and baking soda; set aside. In large mixing bowl, beat sugar and butter until creamy. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and almond extract. Gradually blend in flour mixture. Pour into prepared pan. Sprinkle with slivered almonds on top of batter. Bake for 70 minutes or until cake tester comes out clean. Cool 15 minutes, then turn out from pan and cool completely. (I love serving this with fresh sliced strawberries or raspberries on top).
Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray and set aside. In the bowl of the food processor that has been fitted with the metal blade, add the flour through salt. Pulse a couple of times to combine. Cut the shortening into small pieces and add to the flour mixture. Pulse several times to incorporate. Beat together the milk and egg white. Add to the processor bowl and mix until dough forms a ball and pulls away from the bowl. Lightly flour a cutting board or counter top with the all-purpose baking flour and turn out the dough. With wet hands pat dough down, sprinkle lightly with additional flour and roll gently to 3/4 inch thickness. Use a lightly floured 2" biscuit cutter to cut into 6 biscuits. Place on prepared baking and bake 12 to 15 minutes. Half way through baking, brush the tops with melted butter.
Grease a casserole(or roasting pan). Put a layer of rice in the bottom. Lay the chicken pieces over the rice. Mix the boiling water and mushroom soup. Pour mushroom mixture over chicken. Shake dry onion soup mix over top of chicken. Sprinkle a little garlic and parsley over all(to taste). (There is no salt in the recipe as there is enough in the onion soup mix). Place in pre heated oven at 325 degrees farenheit for 11/2 hours. (The original recipe stated that you were not to cover, but I cover it with tin foil for the first hour and remove it for the last 1/2 hr as it makes the rice more moist which is how we prefer it.
Mix all ingredients. Onion is to taste as it depends on how much you like onion and how strong it is. Let stand to blend. Serve at room temperature, but store leftovers in the fridge PLEASE!
Roll pastry on floured surface into a circle 1-inch larger than inverted 9-inch pie plate. Ease pastry into pan; trim and flute edge. Beat pumpkin, evaporated milk and eggs in a medium bowl; beat in remaining ingredients. Pour into pastry shell. Bake in a preheated 400-degree oven for 35-40 minutes or until a knife inserted near the center comes out clean.
hard Sauce: Chill and serve on top of steamy pudding. Cream butter with sugar and egg. Mix all dry ingredients and add to butter mixture. Add melted chocolate. Pour into greased pudding mold. Steam in simmering water for 2 1/2 hours. This can be done by filling a large casserole with water, enough to go 1/2 height of the mold.
Place all the ingredients in a food processor and blend until smooth. Chill in the fridge until required.
Combine all items EXCEPT the tomatoes, until well blended. Spoon the mixture evenly into the 4 hollowed out tomatoes. Garnish with a parsley sprig and serve.
Chop onion and cashews. Mix all ingredients together. Best after mixed to let sit in fridge for several hours. White vinegar may be substituted for apple cider vinegar.
1. Bake tart shells until brown. 2. Melt toffee & whipping cream in a saucepan on medium heat until smooth. 3. Pour into shells & place a chocolate chip in the center of each tart. 4. Cool. Please note that the prep time depends on how fast you unwrap the toffee and the cooking time depends on your oven and how fast the toffee melts for you.
Cover dried pears with 2 c. hot water and let soak 30 minutes. Drain pears and snip into small pieces. Sift dry ingredients together (except sugar). Combine in another bowl sugar, butter, egg, 1/4 c. water and orange juice. Mix well; add dry ingredients. Stir in pears and pecans. Pour mixture into a 9x5x3-inch loaf pan, which has been lightly greased and floured. Bake at 350F for 55-60 minutes. Cool 10 minutes on a wire rack; remove from pan and cool completely on rack. Makes 1 loaf. May be frozen.
Preheat a heavy saute pan for about 1 minute over medium heat. Spray it 3 times with the vegetable spray. Toss in the onion, green pepper, and carrot and saute for 2 minutes. Add the oregano, thyme, and wine. Cook for about 5 minutes, until most of the wine has been absorbed. Stir in the tomatoes, jalapeno pepper, and the bouillon cube. Reduce the heat to low and simmer, uncovered, for 40 minutes, stirring occasionally. In the meantime, bring a large pot of water to a boil over high heat. Once the water is boiling, add the linguine. Cook the pasta 8 to 12 minutes, to desired tenderness. To the simmering vegetable mixture, add the garlic, mushrooms, vinegar, tomato paste, and salt and black pepper. Raise the heat to medium, cover, and cook for 10 minutes. Stir in the pesto. When the linguine is done, drain and transfer it to a warm serving bowl. Add the sauce and toss. Garnish with the parmesan cheese.
If you use the full size hot dogs cut up into 1 inch pieces. Mix ketchup, bourbon, and brown sugar. Add hotdogs. Marinate overnight. Put in casserole dish and heat until bubbly. Serve hot. This can also be done in a crockpot.
Prepare and bake brownies according to pkg directions,using eggs, water and vegetable oil and using a greased 13x9x2" baking pan. Cool completely on wire rack. In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl beat remaining cream until stiff peaks form; fold into pudding. Carefully spread pudding mixture over cooled brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.
Make stuffing according to stove top directions. dice onion and slice up kielbasa, saute with 1 teaspoon garlic until tender. add all ingredients to 9x12 baking pan. Bake @ 375 COVERED for 15 minutes, then add shredded cheese and uncover and Bake @ 350 for 15 minutes - let sit for 5 minutes - serve and enjoy! Substitute Ideas: Turkey Kielbasa, Cream of Celery or Chicken Soup, No Cheese, Mozzarella, or Mixed Fiesta Cheese.
Preheat the oven to 350 degrees F. Grease a 9 x 9 pan. Combine all into a mixing bowl and stir well. Press mixture into the 9 x 9 pan and bake for 14 minutes. Let cool for 15 minutes and cut into 16 bars.
Dice bacon into small cubes, saute til crisp. Remove from pan. Saute onion in bacon drippings til soft. Mix all ingriedients in bowl til mixed. Turn into a greased cassorole pan. Bake at 350 for 1 hr 30 minutes stirring once.