HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large stock pot, mix water, carrots, celery, onions, chicken bouillon, melted butter, pepper and chicken pieces. Bring to a boil, turn to low heat and simmer for 30 minutes. Add noodles and simmer on medium-low heat for an additional 10 minutes.
Preheat oven to 350 degrees. Pump up dried fruit: Place raisins and cranberries in a glass bowl 1/4 cup pour water or whiskey (gives it a real Irish kick) over it. Cover with plastic wrap or paper towel and microwave it for 1 minute. Let sit to cool. Add salt, baking powder, sugar, and flour to food processor and pulse 3 times to sift. Add the buttermilk, butter and eggs and mix till it comes to a doughy ball. Mix in seeds and drained raisins, and cranberries. You may need to do this step by hand. Don`t worry if you can knead the dough into a ball it still will be very good. At times my dough is moist because of moisture in the air. Place the dough into a well buttered pan using hands well floured shaping the dough. (I like cast iron skillet 8-9 inches). Pat down in center for even baking. Mark a cross on top and brush with more melted butter. Bake in 350 Degree oven for 50-60 minutes.
Rinse the sunflower seeds with cold water. In a cooking pot, cover the sunflower seeds in cold water; boil for 15 minutes or until soft. Drain and place the cooked sunflower seeds in a food processor; add three cups of cold water; blend until all the seeds are crushed. Strain the sunflower sauce into a container; discard the sunflower sediments; cover the container and keep it in fridge to cool. Combine the finely chopped vegetables with lemon, oil, basil, garlic, ginger, salt and black pepper; mix it well. Add the vegetable mixture into the sunflower sauce container, mix well and keep in the fridge. Break Injera (Ethiopian flat bread) in small pieces; dip the pieces in the sunflower-vegetable sauce; or use it as dipping sauce for all kinds of bread. Serve it cold. Keep the sunflower sauce in fridge.
Place all dough ingredients in bread machine and process on dough setting. When done, flour a board and your hands and divide the dough into 8 pieces. Flatten each piece into a 6" circle, about 1/4" to 1/8" thick. Place several Tbs of filling in the center and pinch dough closed around it. (Use your dough press if you have it) Place seam side down on nonstick baking pan. Dust it with flour. Let rise for 15 minutes. Bake for 30 minutes in preheated 400F oven. Should be golden brown when done.
Cut chicken into chunks. Place chicken in wet batter for at least 2 hours or overnight. Remove chicken from wet batter and coat with flour mix. Fry chicken at 350 degrees until golden brown.
It's very important to follow these directions exsactly, just kidding . This is pretty easy and is difficult to mess up. Put meat, onion,garlic salt, sugar,pepper,basil and oregano in a pot and cook until well browned. Then add wine if you have it ,if not just add 1/2 c water. Add olives and garlic , then the jar of spaghetti sauce. Use the now empty spaghetti jar and fill with water . Add 3 jars of water to the pot. Bring to a boil and add pasta. It will take a little longer than the regular pasta cook time . Stir occasionally .Simmer until pasta is done. Add provolone and mix inches. hen its done top it with shredded Romano and serve.
Preheat oven to 350. Cut squash in half and with a spoon scrape out seeds then place on shallow baking pan. Mix spices together in a bowl then divide between squash halves. Cut butter into chunks and put in squash. Place on center rack in oven.
Remove giblets and neck from turkey; set aside. Rinse and drain turkey. Pat dry. Use a covered roasting pan that just fits the bird. Cut onion in half and place inside turkey. Blend herbs and make a paste with a little fat. Spread on outside of turkey and press into skin. Tie legs together. Pour 1/2 inch water into pan and cover with lid. Place pan in a 350 degree oven for 1 1/2 to 2 hours or until meat thermometer registers 185. Uncover for last 10 minutes to brown if desired. Remove from oven and let sit for 15 minutes before carving. Drain liquid into a pot and return turkey to a warm oven until ready to carve(after standing 15 minutes).
Slice beef thinly across the grain into pieces about 3-inches long (doing this while beef is partially frozen is best). Bring beef to room temperature. In a small bowl, mix together soy sauce, sesame oil, and sugar until sugar dissolves; set aside until needed. Cook the noodles in boiling water about 8-10 minutes or until tender; drain. While noodles are cooking, cook mushrooms in oil in a small skillet until softened, then remove and drain away the liquid that collects. Add the garlic, scallions and hot peppers to the skillet and cook on high for about 1 minute or until pepper becomes aromatic. Then add the carrot, steak and mushrooms. Cook the meat for 2-3 minutes but try not to overcook (as this is usually served on the rare side). Add the soy sauce mixture and cook about 2 minutes more. Place noodles on a serving platter and top with beef mixture, and toss together until mixed. Serve at once.
Set oven to 350°F. Prepare a 9-inch pie pan. For the crust; spread the 1 tablespoon softened butter evenly over the bottom of the pie dish. Sprinkle the graham crumbs over the butter and turn the pan to coat the bottom and sides (if you are using the sugar with the crumbs, mix together first before sprinkling in the pan. For the ricotta filling; in a large bowl stir together the sugar and cornstarch. Add in the ricotta, eggs, whipping cream, lemon zest and vanilla; beat until smooth. Pour the mixture into the crust. Bake for about 50 minutes or until the pie is set around the edges but the center is still slightly soft. Cool to room temperature on a wire rack. To make the pineapple topping; drain the pineapple over a fine mesh strainer (RESERVE 1/2 cup of the juice). In a medium saucepan stir together the sugar and cornstarch. Stir in the reserved 1/2 cup juice and the lemon juice; cook stirring until thickened (about 1 minute). Add/mix in the pineapple. Remove from heat and let cool slightly. Spread the pineapple mixture over the pie. Cover with plastic wrap and chill for a minimum of 3 hours before serving (or longer).
Mix the first 6 ingredients together in a large roasting pan. Mix the last 5 ingredients together, pour over the cereal mix and stir that very well (with your hands, messy? yes). Bake for 1 hour at 350 degrees and be sure to stir well every 15 minutes.
Heat butter or oil with lime juice in a skillet over medium-high heat. Add the rice and stir until the rice gets heated. Add remaining ingredients, stir well, reduce heat and cover. Cook for about 45 minutes or until the liquid is absorbed and rice is fully cooked.
Place unbaked prepared pie shell in the freezer for 15 minutes; preheat oven to 400°. In a mixing bowl, combine the raspberries, 1/2 cup sugar, and lemon juice; toss gently to mix; set aside for 10 minutes to juice. Combine the 3 tablespoons sugar, cornstarch, and nutmeg in a small bowl; stir cornstarch mixture into the fruit mixture. Spread the raspberry jam inside the chilled pie shell. Scrape the filling into the shell, smoothing the fruit with a spoon. Place the pie on the center oven rack and bake for 25 minutes. Meanwhile, to make the topping: combine the flour, sugar, cinnamon, and salt in a food processor. Scatter butter over the dry mixture; pulse until the mixture resembles fine crumbs. Dump the crumbs into a large bowl and gently rub between your fingers to make large buttery crumbs; refrigerate until ready to use. Take pie from oven and lower temp to 375°. Carefully dump the crumbs in the center of the pie and spread them evenly over the top with your hands. Return pie to oven, placing it so that the part that faced the back of the oven now faces forward. Slide a large foil-lined baking sheet onto the rack below to catch spills. Bake for about 25 minutes or until juices bubble thickly around the edge of the pie. Transfer pie to a wire rack; let cool. Serve barely warm or at room temperature with ice cream.
Mix dry rice, spices and dried onions. Cook rice according to package directions, either on stove top or in rice cooker. Fluff rice with fork. Add cheese to warm rice and let melt a bit. Add cilantro and combine well.
Cut beef into 1/8" to 1/2" long strips. Combine beef with egg, soysauce, 1 T cornstarch. Heat 1/4 cup oil in 400 degree Wok, when hot pour in coated beef. Stirfry for 1 minute. Drain and remove beef. Reheat 2 T of oil to 350 degrees in Wok, when hot add snowpeas. Stir fry 1 min. Add salt and sugar. Add beef and stir fry @ 425 degrees for about 2 minute. Dissolve 1/2 t cornstarch into 2 T water and add to beef mixture, toss quickly until thickened.
Whisk milk, egg, vanilla, and cinnamon together in a shallow bowl. Soak 1 slice of bread in egg mixture, then flip it over and soak the other side. Soak for no more than 30 seconds. Place eggy bread on a microwavable plate, and microwave on High for one minute. Repeat with other slices of bread. Garnish with syrup.
In a small bowl, mix the yeast with a little of the sugar. In a large bowl, combine the flour with the salt, remaining sugar, butter, and milk, egg, and yeast. Knead the dough until it is smooth and elastic. Cover and leave to rise to twice the amount in a warm place. Knead the dough again, use a knife to cut off pieces of dough in the desired size and roll out to an oval shape. Shape the dough into the shape of a person, with head, arms and legs. Use almonds, raisins, and candied fruit to decorate the dough. Leave to rise in a cool place for 20 to 30 minutes. Brush with egg and sprinkle with sugar. Bake for 20 to 30 minutes at 350°F.
In food processor, process garlic until finely chopped. Add capers, 1/4 cup olive oil, canola oil, lemon juice and herbs & spices. Pulse until capers are SLIGHTLY chopped. Add the rest of the olive oil and artichokes. Pulse once to three times - you want to see artichoke pieces. Taste. May add a little more olive oil if necessary for a looser dip consistency.
Peel the oranges and remove the white pith. Cut the oranges into thin slices. Arrange the slices on a plate. Sprinkle them with sugar, salt, and pepper. Serve, or cover with plastic wrap and refrigerate until ready to eat.
Pico de Gallo: In a bowl, combine tomatoes, onion, jalapenos, cilantro and lime juice. Season with salt and pepper and set aside. The salsa is best prepared for optimum flavor 1 hour in advance. Meat: Cook *beef and chorizo in a heated skillet, breaking chorizo meat into small pieces, until browned and cooked through. Set aside. *Although the chorizo is wonderfully seasoned, my husband added a little more spices and such to the meat mixture: chipotle powder, cumin, part of a small cinnamon stick or small pinch of ground cinnamon, Mexican oregano, very small amount of salt-free garlic powder and black pepper -- that I can remember. Heat up the refried beans and simmer on low until ready to serve. Add more cooking liquid if the beans start to dry out. For the thick tortillas, mix masa and salt in a bowl. Add 1 1/4 to 11/2 c of water and knead for 1-2 min until dough comes together and is pliable. (A food processor works well for this step.) If the dough seems too dry, add more water, a tablespoon or so at a time. Divide dough into 8 equal portions and form into balls. To Make Sopes: Press the dough with your fingers from the center outwards to create a shallow, flat bowl approximately 5" in diameter. Heat 1" of vegetable oil in a skillet to 350° and fry tortillas approximately 2 min each side, until golden brown. Remove from oil and place onto paper towels. To Make Tostadas: Take each portion/ball of dough and flatten either with a tortilla press or with a rolling pin to about shy 1/2" thickness. Fry the same way as indicated in Step above. To assemble, place a tortilla onto a plate, top with refried beans, ground beef and chorizo mix, pico de gallo, cheese and shredded cabbage/lettuce and radishes. Add a dollop of crema and garnish with cilantro and lime. Serving suggestions: I placed the garnishes on a large platter for a "Build-Your-Own" Tostada Bar. Best part of this recipe? LEFTOVERS! Our sides: Recipe #117892 and Recipe #12740 (subbing strawberries, Texas Red Star grapefruit and Valencia oranges for the melons.).
Preheat oven to 350*. FOR CRUST:. Spread pecans in shallow baking pan -- Bake 5 minutes or until lightly browned. Combine pecans, cake mix and melted butter. Stir until crumbs form, spread in bottom of ungreased 13x9x2 pan.Press lightly. FOR FILLING:. Combine egg yolks, sweetened condensed milk, lime juice and food coloring, if desired, in medium bowl. Stir until well blended. Spread over crust. Bake at 350*.for 15 minutes.or until set. Cool 15 minutes. Refrigerate until chilled.about 2 hours. To serve, cut into squares. Top with dollops of whipped topping and lime slices, if desired.
preheat oven to 350*.mix first 7 ingredients together. spread very thin in a greased 13x9" pan -- sprinkle with chopped nuts. beat egg whites till stiff and add brown sugar -- spread over nuts and bake for 30 minutes. cut into squares while hot.
Preheat fry pan with oil to medium high. Slice eggplant into 1/4 in thick slices. In small bowl mix milk and egg thoroughly. In separate small bowl mix almonds, flour, cumin, garlic, salt, pepper. Dip slices in milk/egg and let excess drip off a little bit. Dip slices in the dry mix coating completely. Place in fry pan and cook for about 2-3 minutes. Underneath will be golden brown. Flip over and cook another 2 minutes. Underside will be golden brown. Remove and place on plate covered with paper towel to remove excess oil.
Put mushrooms in a crock pot. Mix melted butter with ranch dressing mix. Pour over the mushrooms & cook on low 3 to 4 hours. The ranch and butter mixture will look like it will not coat all the mushrooms at first. Let them cook a little and the mushrooms will give off some juice. If not, add just a little water. Enjoy!
Wash and drain chard; trim off tips of stems and discard. Finely sliver remaining stems; also finely sliver leaves, but keep separate. In a 5 to 6-quart pan, combine stems, 3 tablespoons water, and 1 tablespoon vinegar. Place on high heat and stir often until stems are crisp and lighter in color (3-4 minutes). Pour from pan into a bowl. (Stems may darken slightly on standing.). Set aside 3 cups of the slivered leaves. Rinse pan and add 2 tablespoons water and remaining leaves; stir over high heat just until barely wilted, about 3 minutes. Pour from pan and lt cool. Cut apples in quarters, core, and thinly slice. Reserve 4 slices for garnish, then cut remaining apple into thin slivers. Mix slices and slivers with 5 tablespoons vinegar and oil. To hold until next day, cover stems cooked leaves, raw leaves, and apples separately; chill. To serve, mix stems, raw and cooked leaves, and slivered apples together n a bowl; season to taste with salt and pepper. Sprinkle salad with pecans and top with apple slivers. To transport, cover and carry in an insulated chest.
Preheat oven to 400F (205C). Grease 10" pie plate. Sprinkle ham, cheese and onion in plate. Place remaining ingredients in blender and beat on HIGH until smooth (about 15 seconds). Pour into plate. Bake at 400F (205C) for 35 to 40 minutes, or until golden brown and knife inserted in center comes out clean. Allow to cool for 5 minutes. NOTE: High altitude adjust cooking time to 45 minutes.
Mix cream cheese, feta cheese and parsley until blended. Shape into a ball and coat in coarse ground black pepper. Chill and serve with bagle chips, crackers, etc. Can be made 1 or 2 days in advance. If preparing in advance wrap in plastic wrap and refrigerate. Coat in black pepper just before serving.
In a small bowl, combine the custard powder and sugar. Stir just enough milk into the mixture to make a thin paste. Add the vanilla essence to the paste, stir. Place the remainder of the milk in a saucepan and bring to a boil. Turn the heat down on the saucepan to low. Slowly pour the paste into the saucepan, stirring frequently. Keeping the saucepan on low, constantly stir the mixture until it reaches your desired thickness (approx 1 min).
Preheat broiler (or grill). Place in oven safe baking dish (I have a special glass one). Pour garlic oil over top of steak, coating the top. Sprinkle on the spices, any order. Broil about 20-25 minutes, depending on the thickness of your steak. I start mine at the same time as my Spicy Cuban Yellow rice and when the rice cooker is done, so is the steak, about 25 minutes.
One day ahead of serving, mix the mold ingredients together and put it in a plastic container in the refrigerator to let it harden. The next day, before serving, remove container from the refigerator. Take a knife and loosen the mold from the edges and turn it onto a serving plate with enough extra room on the sides for the topping to add a little bulk. Cover the mold with sour cream. Add the caviar on top; drizzle it on the sides. Serve with crackers and enjoy!
Season steak with pepper. Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed. Tie fat to steak with string near top and bottom. Fat must be securely anchored to steak. Combine salt and water to make paste. Mound about 3/4 of mixture over top of steak, covering meat completely. Place steak under broiler and broil 8 to 10 minutes, depending on size of steak. Carefully remove salt crust, keeping it in one piece. Turn steak over and place salt crust on other side. If necessary, patch crust with remaining salt mixture. Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat. Slice meat, cutting slightly on diagonal. Heat butter in chafing dish or large skillet until foaming and lightly browned. Place a few slices of meat at a time in butter and cook to desired degree of doneness. (Allow about 1 minute on each side for rare meat.) Place each slice of meat on slice of toast and spoon some of the hot butter over.
Preheat oven to 350. Spray 9x13 baking pan with nonstick cooking spray. In large bowl, combine cheeses, chiles, garlic, cilantro, onions, and jalapenos. Toss cream cheese with the cheeses mixture; set aside. In a small bowl, beat together eggs, prepared pan. Bake for 35 to 45 minutes or until set. Transfer to a wire rack to cool until warm but not hot. Invert onto a baking sheet. cover; refrigerate. Cut into squares. Serve as an appetizer or as part of a cheese plate.
Preheat oven to 350 degrees. Mix ketchup ingredients together and set aside. Thickness can be adjusted with more or less water. I used 1 packet of an aspartame sugar substitute but feel free to use your preferred sweetener. Beat eggs slightly. Mix with all the meatloaf ingredients except the prosciutto and provolone. Press into a 9x13 rectangle. Lay the prosciutto on top then layer on the provolone slices (I used 6 slices of provolone). Roll up jelly roll style and place in pan/baking dish. Top with half the ketchup. Bake at 350 degrees for 1 hour 15 minutes. Pour off grease and let sit for 5 minutes. Serve with remaining ketchup.
Set oven to 350 degrees. Grease a 2-quart casserole dish. Heat a large skillet with oil over medium heat. Add in onion, garlic and green bell pepper (if using) saute until the onions are just golden. Add in the chili powder, salt and pepper; cook stirring for 1 minute. Add in the red kidney beans and drained chopped tomatoes; cook, stirring for 20 minutes, seasoning with more chili powder, salt and pepper to taste. Spread half of the mixture into the bottom of the baking dish. Sprinkle with about 1-1/2 cups cheese. Top with remaining bean mixture. Then top with remaining 1-1/2 cups cheddar cheese (or to taste). Bake uncovered for about 25 minutes, or until the cheese is browned. Serve hot.
Mix all ingredients together and heat on stove or in microwave just until butter or margarine completely melts. Stir well and serve hot as a dip for chicken, steak, shrimp, or veggies.
In nonreactive 3-quart saucepan, combine cranberries, figs, onion, lemon, ginger, brown sugar, water, vinegar, salt, and pepper; heat to boiling over high heat. Reduce heat and simmer, stirring occasionally, 30-35 minutes. Cover and refrigerate until well chilled, about 4 hours or up to 2 days. Note: To can: put in cup size jars, seal and put in water bath and boil for 10 minutes.
Preheat oven to 350F (175C). In large bowl, beat butter or margerine, sugar and vanilla until light and fluffy. Add flour and salt, mix well. Dissolve baking soda in boiling water and add to mixture, mix well. Stir in quick oats, raisins and/or chocolate. Drop unto ungreased cookie sheet with teaspoon. Bake for 10 minutes, until sides become golden. don't overcook.
Dissolve the yeast and sugar in water in a large bowl. Using a dough hook, stir the flour, salt, anise seeds, and sesame seeds into the yeast mixture and knead until smooth. Place dough in a greased bowl and let rise, covered, for an hour and a half. Turn the dough out and knead again. Grease two cookie sheets. Divide the dough into 3 rounds and let rise, covered, for another half hour on cookie sheets. Preheat the oven to 375 degrees. If you want to make this the old-fashioned way, take uneven stones and heat them in the oven on cookie sheets. Bake the rounds in the oven for 30 minutes or until the rounds sound hollow when tapped. If using stones, brush them with oil first, then place the rounds on top.
In a large saucepan; heat oil. Add Sesame seeds, stirring constantly, brown seeds about 2 minutes. Add Rice and Onion, saute 3 minutes. Pour in the Chicken stock (For Vegetarian use the Vegetable Stock). Bring to a boil, reduce heat, cover and simmer for about 20 minutes or until rice is tender and most of the stock is absorbed (drain if necessary, don't overcook the rice). Stir in the orange zest and serve.
Coat 13 X 9 X 2 microwave safe dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Spread marshmallows evenly over crackers. Microwave on high one minute or until marshmallows are puffy. Remove and cool. In 2 quart microwave safe dish mixing bowl, combine morsels, cory syrup, and margarine. Microwave on high about 1 1/2 minutes or until chocolate can be stirred smooth. Stir in peanut butter, add rice krispies, mixing until combined. Spread evenly over marshmallows. Cover and refridgerater about an hour, cut and store in air tight container in refriderater.
In a large saucepan heat olive oil over medium-low heat. Cook onion and leeks in hot oil, covered, for 13 to 15 minutes or until onions and leeks are tender, stirring occasionally. Uncover; stir in brown sugar. Cook and stir over medium-high heat for 4 to 5 minutes more or until onions and leeks are golden brown. Stir mushrooms and carrots into onion mixture. Cook and stir over medium heat about 3 minutes or until mushrooms are tender. Stir in chicken broth, the 1-3/4 cups beef broth, cooked rice, sherry (if desired), and pepper. In a screw-top jar combine the 1/2 cup cold water and flour. Cover and shake until smooth; stir into the soup mixture. Cook and stir until slightly thickened and bubbly. Cook and stir for 1 minute more. Makes four 1-3/4-cup servings.
Place all ingredients except the chicken, salt and pepper into a stock kettle and simmer for 20 minutes. Let cool. Cut the backbone out of the chicken, then butterfly. Lightly season with sea salt and freshly ground pepper. Apply sauce to both sides of chicken lavishly and cook slowly at 275 for 1 and 1/2 hours. Raise heat to 400 for 15 minutes and serve immediately with natural juices.
Preheat oven to 350°F. Beat egg whites until frothy. Add salt and cream of tartar, and beat until stiff, but not dry. Gradually add sugar, continueing to beat until very shiny and stiff. Add vanilla and almond extract. Fold in pecans and chocolate chips. Drop by the teaspoon onto greased cookie sheets, and place in preheated oven. Immediately turn off the heat and leave until morning. Do NOT open the oven (bakes on retained heat). Store in an air-tight container if there are any left over.