HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven 425 degrees F. Line a baking pan with tinfoil (to ease clean up). A loaf pan or a roasting pan all work well. Place meats in a large bowl. grate or food process carrot and add it to the bowl with the meat. Finely chop or food process the onion and add it to the bowl with the meat. Add almond meal (finely ground almond flour) to the meat mixture. If this ingredient is not available a finely chopped slice of bread can also suffice. However, the recipe will no longer be gluten free. Add curry powder, chili powder, italian seasoning, garlic powder and hot sauce to the meat mixture. Put a dollop of maple syrup and a dollop of ketchup in the meat mixture (optional). Using your hands, mix the meat mixture together with the spices and vegetables, working it till all the ingredients in the bowl are mixed together. The mixture should be fluffy and wet, but not runny. If the mixture is too loose, add a little more almond meal, but careful not to add too much as it should be moist! Form the meat mixture into a loaf shape in the pan you are using. The loaf should be about a pinky's width away from the sides of the pan, mounded up. If there isn't enough room, use a slightly larger pan. If you fill the pan right up grease will not be able to escape the sides and will overflow from the loaf! It is better to use a too large pan than a too small pan. Put the bowl you mixed the meat in to the side. You can use this later to drain extra grease into. Place loaf into the preheated oven. Set a timer for 40 minutes. Bake uncovered. While the loaf is cooking, whisk together the ketchup, maple syrup, mustard and bourbon to make your BBQ sauce. If you like spicy foods feel free to add some chili flakes or some of your favourite hot sauce. After the meatloaf has baked for 40 minutes, remove it from the oven and carefully drain the liquid from the pan. For ease of not making extra dishes, I suggest using the bowl you mixed the meat into. This liquid will be discarded! Only drain as much as you can safely. Use heat-safe oven mitts while doing this! Pour the BBQ sauce mixture over top of the meatloaf and put it back in the oven for 30 minutes. After 30 minutes insert a meat thermometer into the middle of the thickest part of the loaf. It should read at least 160 degrees F. If it does not, cook it for another 15 minutes and check again.
Preheat oven to 300; oil 2 large baking sheets with veg oil; set aside. Scrub, dry, slice potatoes (1/16-inch thick); peeling is optional. Arrange slices in a single layer without touching if possible. Bake 40 minutes (thoroughly dry). Sprinkle with salt (I use popcorn salt--it's thinner and sticks better). Transfer to wire rack; cool completely (or eat warm). Store in airtight or plastic container. VARIATION: try some of the flavored popcorn salts or make up a "barbecue chips" concoction (for sweet zippy-ness).
Cut cream cheese into cubes and place in 4 or 5 quart slow cooker. Add colby cheese, mustard, white worcestershire, green onions, and salt. Cover and cook on low for 1 hour, stir to melt cheese. Stir in crumbled bacon and serve.
FILLING. Combine rhubarb, strawberries and lemon juice in saucepan. Cover and cook for about 5 minutes on medium heat. Combine sugar and cornstarch. Stir into strawberry mixture. Bring to boil, stir constantly until thickened, remove from heat. CAKE. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter with pastry blender until resembles coarse crumbs. In separate bowl, beat together buttermilk, eggs and vanilla. Stir into crumb mixture. Spread half evenly into greased 9x13x2-inch baking dish. Carefully spread strawberry filling over batter. Drop remaining batter evenly over filling with a tablespoon. TOPPING. In small saucepan over low heat, melt butter. Remove from heat. Stir in flour and sugar until mixture is crumbly. Sprinkle over batter. Bake at 350°F for about 45 minutes, or until done. Cool cake on rack. Cut into squares to serve.
Heat oven to 350°F Line bottoms of 3 9-inch round pans of a checkerboard set with parchment paper, or grease bottoms. Place divider ring into one of the cake pans, following manufacturer's directions. In a medium bowl, beat cake mix, milk, cream cheese, vanilla, and eggs with electric mix on low for 1 minute, scraping bowl constantly. Beat for 2 minutes longer. Divide batter in half. Stir gelatin into half of batter. Spoon batter into pan with divider ring, following manufacturer's directions. Repeat for other 2 pans. Bake 25 to 28 minutes, or until toothpick inserted into center comes out clean. Cool 10 minutes. Loosen cake from side of pans with metal spatula. Turn cake upside down on cooling rack. Cool completely. Tint icing with yellow food coloring until a deep yellow color. If using the same icing for decorating, make sure to reserve enough to decorate cake. Using a thin layer of yellow icing in between cake layers, layer cake so the outside colors are alternating. Place cake on serving plate, and frost top and sides with yellow icing. Decorate cake with white icing and garnish with candy flowers. I used royal icing to make my candy flowers and the drop flower technique.
Season chicken breasts with salt and pepper. Brown in skillet on both sides in butter. Mix together sour cream, cheese and garlic. Arrange in shallow baking dish. Pour over cheese mixture over chicken. Freeze. To serve, defrost and bake at 350°F for 45 minutes. Good served with buttered egg noodles!
Preheat oven to 350 degrees. Mix all ingredients except ketchup. Spead mixture in ungreased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches. Spread ketchup over top. Bake uncovered 1 hour to 1 hour 15 minutes or until thermometer reads 160 degrees Farheinheit.
Combine soup mix and spices with 2 cups of water in roasting pan. Add roast, cover and bake at 350 for 3 hours. Remove from oven, cool slightly and slice.
Cook the pasta according to the package directions. When it's done, drain and reserve a little of the cooking water (1/2 cup or so). Return to the pot and keep warm while the sauce cooks. Meanwhile, heat the oil in a large saucepan over medium-high heat. Add the onion, garlic, carrot, and celery and cook, stirring frequently, until soft, 2 or 3 minutes. Add the tomato puree, beans, sun-dried tomatoes, and herbs to the pot and stir well. Season with salt and pepper. Simmer over medium-low heat while the pasta cooks. Toward the end of the cooking time, add the spinach to the sauce and cook just until heated through. Add the cooked pasta to the sauce and mix thoroughly, adding enough of the pasta water to make the sauce the consistency you like. Serve hot, garnished with the grated Parmesan.
Preheat oven to 200 degrees Celsius or 400 degrees Fahrenheit. Cut the potatoes into 8 wedges each. Toss wedges in the oil. Combine the breadcrumbs, chives, celery salt, garlic powder, and rosemary in a bowl. Add the wedges and coat well. Place on a greased baking tray. Bake for 40 minutes or until crisp and golden.
In medium-size bowl, stir together orange juice, honey and lemon juice. Add apples, grapes, orange sections and walnuts; toss to coat with juice mixture. Refrigerate or pack into individual containers for lunches and snacks.
Preheat the oven to 350°F Butter a 9-x-5-inch loaf pan an d line th bottom with baking parchment or waxed paper. In a medium bowl, sift together the flour, baking powder, cinnamon, nutmeg, salt, and allspice. Place the calabaza puree, sugar, butter, and eggs in a large mixing bowl and thoroughly combine with an electric mixer. With the mixer at low speed, gradually add the flour mixture. Fold in the raisins. Spoon the batter into the prepared loaf pan. Bake on the middle rack of the oven until the loaf has risen and a toothpick inserted in the center comes out clean, 5o to 60 minutes. Let the loaf cool in the pan on a wire rack for 10 minutes, then turn it out onto the rack, peel off the paper, and let it cool completely before serving.
In a large bowl, combine the eight ingredients; stir in tuna, apple and grapes. Spread 1/2 cup tuna mixture on three slices of bread. Top with lettuce and remaining 3 slices of bread.
Preheat oven 375 degrees. Beat eggs in a shallow dish and crush crackers into a separate dish (I used a storage bag). Add garlic salt and pepper to cracker crumbs and mix. Dip chicken in egg wash and then coat in cracker crumbs. Place chicken in a 9x13 baking dish. Cut butter into chunks and arrange around chicken. Bake for 40 minutes or until chicken is no longer pink and juices run clear.
10 minutes before done, DRIZZLE ketchup over top and return to oven. bake in black iron skillet (12 inch) to create lots of crust or form in loaf pan for a'slicing for sandwich meatloaf. BEAT EGGS. COMBINE eggs ALL INGREDIENTS EXCEPT BREAD CRUMBS. add bread crumbs to make right texture--not too dry. use an ungreased black iron skillet (12 inch). bake@ 350 for 35 minutes. REMOVE FROM OVEN. DRIZZLE KETCHUP OVER TOP. RETURN TO OVEN FOR 10 MINUTES.
Bring water to a boil in a small saucepan. Pour in sugar. Stir until sugar is completely dissolved. Remove saucepan from heat and allow contents to cool. Refrigerate in a sealed container until ready for use.
In greased 9x13 casserole, layer half of potatoes, onions, and bratwurst. Spread half the can of soup of this. Repeat. Cover with foil. Bake at 350F for 30-45 minutes. Remove foil and bake another 15 minutes or more until top is brown and vegetable are done.
Preheat oven to 450. In a pie plate, spray lightly with cooking spray and drizzle lightly with oil. Spread Picco De Gallo and chorizo (opt) in pie pan. Layer Chihuahua Cheese (and quesidilla cheese) on top. Place in over until cheese is throughly melted (place under broiler to brown a slight bit). Serve in warm torillas.
Lightly butter the bread. Arrange the strawberry slices on the bread as close together as possible without overlapping. Sprinkle lightly with the sugar and add a few twists of black pepper if using, top with the other slice of buttered bread.
Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper. In a large bowl, using an electric mixer on medium speed, beat the butter and sugar and brown sugar until creamy. Add the eggs and vanilla and beat until smooth. In another bowl, stir together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture and beat on low speed until smooth. Stir in the oats, chocolate chips, and almonds. Drop rounded tablespoonfuls of the dough onto the prepared sheets, spacing them about 1 1/2 inches apart. Bake until the cookies are golden brown, 10-12 minutes. Transfer the cookies to wire racks and let cool completely.
Preheat oven to 350 degrees. Mix together dry ingredients and set aside. Blend together wet ingredients until smooth. Combine well with dry ingredients then add dried fruit. Pour into a greased 9x9 baking pan. Bake for around 30 minutes or until toothpick in the center comes out clean.
In a medium saucepan over medium heat bring sugar and water to a boil. Add cranberries, apples, cinnamon and allspice. Reduce heat to medium-low and cook until cranberries pop - about 8 minutes. Remove from heat and stir in orange peel. This can be made up to 3 days in advance and stays in the refrigerator up to 7 days in a tightly sealed container. (but it never lasts that long, lol).
Preheat oven to 350°F. Mix sweet potatoes, sugar, margarine, and evaporated milk using a hand mixer. Add vanilla, eggs, cinnamon, and nutmeg (I use a dash of cinnamon and sugar so adjust according to your tastes). Pour into frozen pie crusts. Bake for 1 hour until golden brown. Let rest for 30 minutes-1 hour before slicing. Can be served warm or cold.
Peel the ginger and the onion, and char them on an open flame or under a broiler until well blackened. Set aside. In the pressure cooking, brown the meat slowly in batches to give it a good colour. Set aside. Clean the pot, return the meat, ginger, onion, star anise, cloves, cinnamon and water. Set on high heat. Bring back to the boil then skim the scum that will have risen at the top. Close the pressure cooker. When your pressure cooker is 'steaming', reduce the heat to low and cook for 50 minute. When time is up - release the pressure, keep the piece of brisket warm - discard the rest. But keep the stock! Skim as much fat as you can from he stock - then return to the pot and add the fish sauce, salt, sugar and black pepper. Bring back to the boil and add the noodles. Cook the noodles in the broth until ready. Serve steaming hot with the rest of the condinments on the side. Enjoy!
Cook bacon in an ovenproof 12 inch skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions until tender; remove with a slotted spooon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. To pork, add bacon, onions, apples, sage,nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325 for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain, and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.
Place a layer of peeled and sliced potatoes on the bottom of a deep casserole dish. Next, sprinkle chopped onions, then bacon, then thin slices of butter, enough to cover the potatoes. Then crush 1/4 of the stack of Ritz crackers on top of this and then pour 1/4 cup of milk evenly over this. Place slices of Velveeta evenly over this. Repeat all steps until casserole is filled. Bake at 350° for 40-60 minutes, covered.
Put all ingredient EXCEPT cornstarch and cold water into crockpot. In small bowl, mix cornstarch and water until smooth. Stir cornstarch mixture into crockpot with all the other ingredients. Cover and cook on low for 8 to 10 hours.
Pre-heat the oven to 160°C/140°C fan. Line 2 8inch tins with greaseproof paper. Grate the milk chocolate (110g). Put all of the ingredients into a large bowl (200g self-raising flour, 40g cocoa powder, 230g caster sugar, 4 large eggs, 240g soft margarine, 1/4 tsp vanilla extract, 2 tsp milk and the grated chocolate) mix on a low speed until fully combined. Divide the mixture evenly between the two tins. Make sure you spread the mixture out so it is even. Put the tins in the oven and cook for 50 minutes. After 50 minutes put a skewer in the middle and check if it comes out clean. If not, pop back in the oven for 10 more minutes and look again. When cooked, remove the cakes from the oven and leave to cool in the tins for 20 minutes. After 20 minutes, remove the cakes from their tins and carefully peel off the greaseproof paper and pop them onto a wire rack to cool completely. Once cooled, use a knife to carve off the top of the bottom cake (so it's flat and the top part of the cake will sit on it nicely). Spread the lemon curd evenly on top of the bottom part of the cake. Carefully place the top part of the cake on top. To melt your chocolate coating, break the chocolate into squares and put into a glass bowl. Place over a pan of barely simmering water. You need to melt the chocolate very slowly, only stirring now and again or it will go hard. Be patient, it's worth it! One melted spread over the cake. Leave to cool. Store in an airtight container.
Place all ingredients in the crock pot except for the barbecue sauce. Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut the meat from the bones. Return the meat to the crock pot. Stir in the barbecue sauce before serving.
Preheat oven to 350 degrees. Grease an 8 inch square pan. Layer 4 of the quartered tortillas covering the bottom of pan completely. Combine peppers, crab, 1 c. cheese, onion, and the cilantro. Whisk together cream and eggs: stir into crab mixture. Add salt and pepper to taste. Pour over tortillas. Top with remaining quartered tortillas and remaining cheese. Bake for 45 minutes.
Fill a cocktail shaker halfway full with ice; add in bourbon, apple pucker, and cranberry juice. Shake vigorously until the drink is cold. Strain into a cocktail glass; garnish with apple slice; serve.
Shape beef into 4 flat patties and place each in the centre of a piece of foil. Sprinkle with salt, pepper and garlic powder, if using. Peel onion, cut into 4 thick slices and place on top of each patty. Cut potato into 1/4 inch thick slices and place on top of onion. Spread with ketchup or sauce. Peel carrots and cut into strips. Place on top of potato slices. Sprinkle with a bit more salt and pepper. Dot with butter. Bring sides of foil up over meat and vegetables and enclose in packets. Place on baking sheet and bake for 60 to 75 minutes in 375F oven.
Melt butter in a 2 qt saucepan over medium heat. When the butter starts to sizzle, add the flour and whisk until smooth, about 2 minutes. Gradually whisk in the milk. Bring the sauce to a simmer. Simmer for 2 minutes, whisking constantly. Remove from the heat. Add the Gorgonzola and stir until melted. Season the sauce with salt, pepper and crushed red pepper(if using),to taste. Set aside and cover to keep warm. Heat the oil in a heavy large skillet over medium heat. Add the mushrooms and saute until tender and golden, about 12 minutes. Stir in the peas. Season to taste with salt and pepper. Cook farfalle according to pkg directions and drain. Transfer the pasta to a large bowl. Add the Gorgonzola sauce and mushroom mixture, and toss to coat. Season the pasta with salt and pepper, if needed and top with chopped chives.
Put the 2 tablespoons of Fat Free Mayo and the mustard into a container and blend with a fork. Add 2 tablespoons of water and blend again. It may seem runny at first, but just stir a little more -- the mayo, since it is fat-free, will emulsify with water instead of oil! Add more or less mustard, water or mayo until you get a consistency and flavor you like. You can certainly also make a bigger batch. I use more like 6T of mayo, 3 tsp of mustard and add water in increments until it is runny enough.
Preheat oven to 350°F. Spray 9x13 inch baking pan with nonstick spray. Cook rigatoni according to package directions, drain, and divide in half. In large bowl, beat eggs and stir in ricotta and parmesan cheese, garlic, oregano, salt and pepper. In large bowl, mix the two jars of pasta sauce with the can of diced tomatoes including juice. Add 2 cups pasta sauce mix spreading to cover bottom of baking pan. Add half of cooked noodles over sauce, and top with half of ricotta mixture, dropped by spoonfuls. Add sour cream, dropped by spoonfuls. Add 1 cup mozzarella, 2 cups pasta sauce mix, remaining rigatoni and ricotta mixture, and top with 1 cup mozzarella. Add remaining pasta sauce mix and remaining mozzarella. Bake covered with foil until bubbly, about 60 minutes. Uncover and continue cooking about 5-10 minutes or until cheese is melted. Let stand for 10 minutes before serving.
Grease a muffin tin well. Combine milk, cooking oil, flour and salt. Beat 1 minute with whisk. Add 2 eggs one at a time beating 20 seconds after each egg. Pour into muffin tin. Set in cold oven and turn heat to 410 degrees. Bake for 30 minutes. Never fails. *Note: DO NOT OPEN THE OVEN WHILE COOKING!
Boil whole potatoes in salted water until they are easy to peel- they should not be mushy. If you have the larger variety of small potatoes, cut them in half. While potatoes are boiling, grind together the tomatoes, red chili, ginger and garlic. Set aside. Prick the peeled and boiled potatoes with a fork and lightly saute them in 1 tbsp canola oil until they have a light golden crust and set aside on a plate. While the potatoes are frying, make a powder of the cloves, cardamoms, fennel seeds and whisk the powder with the yogurt. Set aside. In a pan, heat the remaining 1 tbsp canola oil, and add the tomato mixture. Cook, stirring frequently for 5-7 mins or until the raw smell of tomatoes and garlic is gone. Add the yogurt mixture slowly to the pan, continue stirring for 1-2 minutes. Add salt to taste, cumin powder and garam masala. If it looks dry, add about 1/2 cup of water at this point, and allow to cook for 5 minutes on low heat. Add the potatoes, stir well, cover and simmer for 15 minutes, or until the gravy is moderately chunky. Garnish with cilantro if you like, and serve!
Beat eggs in a bowl. Add soy sauce, sugar, dashi, and green onion in the bowl and mix well. Heat little bit of vegetable oil in a square omelette pan on mid heat. Pour a scoop of egg mixture in the pan and spread over the surface. Roll the egg and move it the end of the top side. Oil the empty part of the pan and pour more egg mixture in the space and under the rolled egg. Cook it until half done and roll the egg again so that the omelette becomes thicker. Repeat this process until the egg mixture is gone. When omelette is done, remove it from the pan and put on a bamboo mat. Using the mat, shape the omelette. Cut into 1-inch pieces.
Mix first 6 ingredients for marinade and soak chicken for 24 hours under refrigeration. Place shortening in a pressure fryer and heat over medium heat until shortening reaches 400°F In a small bowl, combine egg and milk. In a separate bowl, combine remaining 6 dry ingredients. Dip each piece of chicken into milk until fully moistened. Roll moistened chicken in flour mixture until well coated. In groups of 4 or 5 pieces, drop coated chicken into the shortening and lock the lid. When pressure builds up, cook for 10 minutes. Release according to manufacturer's instructions. Remove to rack and drain for 5 minutes before eating.
Pre heat oven 350*F. In bowl cream butter, sugars, and flax seed. In another bowl, beat eggs and vanilla, combine with flax mixture. Sift flour and soda. Mix in oatmeal and combine other ingredients. Form dough into 1 1/2 inch round logs. Place in freezer to chill. Place cookies on baking sheet about 2 inches between cookies. Bake 13-15 minutes.
Place basil, walnuts, garlic, oil, salt, and pepper flakes in food processor. Process, stopping once or twice to scrape down sides, until finely pureed. Transfer pesto to large bowl using spatula. Bring medium pot of lightly salted water to a boil. Add pasta and cook according to package directions. Drain, reserving 1/2 cup of the cooking water. Stir 2 or 3 tablespoons of reserved water into pesto. Add pasta and toss, adding more cooking water if necessary for consistency. Divide pasta evenly among 4 plates and sprinkle each serving with tomato and cheese. Nutritional Info Per Serving. 358 cal, 15 g pro, 42 g carb, 6 g fiber, 16 g fat, 2 g sat fat, 4 mg chol, 249 mg sodium.
Whisk all dressing ingredients together in a small bowl. Set aside. Cook raw quinoa in a large skillet for 4 minutes over medium heat, stirring frequently. Pour quinoa into a sieve and put the sieve in a bowl. Add enough water to cover the quinoa and rub the grains between your hands for 30 seconds. Rinse and drain. Do this two more times. If you skip this step, your quinoa will be bitter. (If you don't want to go to so much trouble, try making this with couscous instead.). In a large saucepan, combine rinsed quinoa with 2 3/4 cups water and 1/2 tsp salt. Bring to a boil, cover, reduce heat, and simmer for 20 minutes. Bring to room temperature, then stir in remaining ingredients and dressing. Cover and chill.
Mix all the ingredients except chicken. Place each chicken breast on a square of double foil. Distribute the sauce, close and seal the packages. Place on BBQ on LOW heat. Cook for 45 minutes to an hour, turn once.