HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim the edges of the bread and set aside the trimmings. Flatten the bread with a rolling pin. Make sure that it is REALLY flattened. Take a piece of the bacon and cheese and lay them on one end of the bread. Roll the bread together with the cheese and bacon and by using a small brush, seal the open end of the rolled bread with the eggs. Heat the butter in a skillet. Dip the whole roll in the eggs and roll in the grated bread trimmings until completely covered. Fry until golden brown. (For a healthier alternative, bake the rolls instead of frying them and use only Canadian bacon).
Mix together the stock, soy sauce, mirin and sesame oil in a small bowl. Heat the oil in a large saucepan over a medium hear and cool the spring onion for 1 minute. Add the ginger and rice and cook for a minute, stirring to coat the rice with oil. Add the stock and sauce mix, red pepper and snow peas, bring to the boil then cover with a lid and reduce the heat to low. Simmer gently for 15 minutes without lifting the lid. Remove the lid and quickly place the shrimp on top of the rice, then cover and cook for 5 minutes. Stir to combine and serve garnished with the reserved spring onion.
Preheat oven to 350°F. In a 1 quart bowl, combine pineapple, brown sugar, mustard and cloves. On a baking sheet, lay out ham slices; spread pineapple mixture evenly over steaks. Bake for 20 minutes or until the pineapple has glazed the ham. (If mixture has not glazed enough, sprinkle with brown sugar and return to heat for 5 more minutes.). Lift each ham steak onto dinner plates with a spatula. Arrange 4 or 5 slices of avocado on each ham steak.
In a small bowl rub flour with 4 teaspoons sugar and 3 T. butter to make coarse crumbs. With a fork stir in 1 t. water-use a touch more if needed. Squeeze into a ball, then press into the bottom and 3/4 of the way up the sides of a buttered 6 inch wide cake pan with removable rim. Bake in a 350 degree oven until pastry is golden brown and firm when pressed, around 20 minutes. Remove. Meanwhile, in a medium bowl using a whisk blend remaining sugar, egg, corn syrup, vanilla, pecans, and chocolate. Pour into the warm crust and bake until the filling is set, about 30 minutes. Remove and let stand until cool-chill or serve warm with caramel sauce and nuts. Caramel Sauce: In a 2 quart pan over high heat combine the butter and sugar. Whisk quickly until sugar is melted and amber in color, around 3 minutes. Remove and add the whipping cream-this will sputter-whisking until smooth. Ladle over pie wedges and sprinkle with nuts.
Preheat the oven to 350°. Coat a 9" x 5" loaf pan with cooking spray. In a large bowl, soak the breadcrumbs in milk. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil. Add the onion and cook, stirring occasionally, 7 to 10 minutes. Add the celery and cook 3 to 4 minutes longer. Scrape the mixture into the bowl with the breadcrumbs. Add the turkey, Parmesan, carrot puree, ketchup, salt and pepper, and stir to combine. Turn the mixture into the loaf pan and smooth the top. Spread tomato sauce over the meatloaf and lay the strips of bacon on top. Bake until the center of the meatloaf is no longer pink and the bacon begins to brown, 45 to 50 minutes. Cut into slices and serve.
Squeeze water from Spinach. Place Spinach in a greased 9" Pie Plate. Add Onions, Mushrooms and Cheese. *Note:recipe can be prepared to this point, then refrigerated for completion later in the day In a bowl, beat Eggs, then add Bisquick, salt and Pepper. Add milk gradually. Pour over Spinach. Bake at 400 degrees F for 40 minutes.
Combine all ingredients in blender and blend until smooth and slushy. Pour into 16 ounce glass and garnish with an orange wedge.
In a skillet heat olive oil over medium heat; add onion and garlic and cook until onion has softened, about 2 minutes. Add squash carrots and toss until tender.	Boil rice until tender. Add rice and chick pea, lentil mushroom to the skillet. Stir and cook for 2 minutes. Remove pan from heat. Blend lightly in a food processor add cilantro soy sauce and egg. Add wheat germ, bread crumb and rolled oats, salt and pepper pulse in blender and refrigerate for 1 hour; or blend well by hand. Put a little flour on a large plate. Make desired size round diameter patties with cooled veggie mixture. Dip both sides of patties in the flour. Refrigerate patties for 15 to 20 minutes. Place patties on a greased broiling pan. Broil for 5 minutes on each side. Or lightly fry in a pan. Serve on a toasted hamburger bun with all the fixings, if desired. Adjust amount of bread - oats - wheat germ to your tastes or for desired consistency for either burger or loaf. I like to add an additional 2 cloves of garlic fresh after the cooking while blending the bread crumbs. Beans, lentil and chick peas can be of the canned variety this cuts down the preparation time but dried taste better. You need to soak and boil for a while 2-3 hours if you use dried beans boil in order chick peas 1/2 hour later add red beans and in the last half hour add the lentil. For the loaf cook at 350 degrees for 1 hour and 15 minutes after the first 1/2 hour of cooking you add a small can of stewed tomatoes on top of the loaf. A 1/2 teaspoon of hot pepper flakes blended on in the stewed tomatoes if you like a little spice.
Pound sliced meat strips with the back of the knife until tender. Set aside. Combine cornstarch and rice wine. Add meat to cornstarch and rice wine mixture and marinate for at least 30 minutes. Combine Kikkoman soy sauce and sugar. Set aside. In the meantime, cut the broccoli into small florets, cutting the small stems diagonally; discard the big stalk. Heat oil in a wok over medium flame. Stir fry marinated beef; keep stirring until it changes color, but only until it's half done (half color). Add onions and the kikkoman with sugar mixture. Add the broccoli and oyster sauce; keep stirring for 5 minutes or until cooked; while adding also a pinch of baking soda to the broccoli. Add 1/4 cup water and stir fry for another minute. Serve warm.
Puree the pine nuts, olive oil, salt and herbs in a food processor by pulsing until it looks cheesy. Spread on your favourite raw bread or crackers. Bon Appetit!
Heat oven to 350°F. In a medium mixing bowl combine turkey through lemon juice. Add mayonnaise to moisten, add cheese and toss lightly. Adjust the salt and black pepper - to taste. Add any options, adjusting to taste. Place mixture in a lightly buttered casserole dish and cover. Bake for 20- 25 minutes or until heated through. Serve hot over biscuits or rice. Or serve cold as a filling for Sterling's Seashell Sandwiches recipe (Recipe #50087).
In a slow cooker, combine the first 10 ingredients. Cover and cook on low for 4-5 hours. In a small bowl, combine the cornstarch and water until smooth. Pour into crock, turn on high for about 30 mins or till desired thickness. Serve over rice or noodles.
Toss blueberries with lemon juice in ungreased 1 1/2 quaart casserole. Mix 1/3 cup brown sugar and the cornstarch; stir into blueberries. Mix oats, flour, 1/3 cup brown sugar and a dash of salt; cut in butter with fork. Sprinkle over blueberries. Bake uncovered in 350 degree oven until topping is light brown and blueberries are bubbly, about 40 minutes. Serve warm with ice cream.
Cut the carrots into slices, diagonally. Bring water to a boil in a saucepan and add the carrots. Simmer for 2 minutes. Drain and rinse with cold water. Saute the shallots in the butter in a large skillet for 1 minute. Add the carrots and snow peas, turning to coat with butter. Add the sherry and cook for 3 minutes, stirring frequently. Season with salt and pepper and serve immediately.
Boil water and raisins together just until softened, about 5 minutes. Cream shortening and sugar together. Gradually add eggs. Sift together flour, salt, baking soda, baking powder and cinnamon. Gradually add flour mixture to the sugar mixture until thoroughly combined. Add water from the raisins and mix. Stir in raisins. Drop in spoonfuls onto ungreased cookie sheet. Bake at 375° for approximately 10-12 minutes.
Add all the dressing ingredients to a small sauce pan and bring to a boil. Let cool a little and add to the salad.
Preheat the oven to 375°F Sift the flours and mix in the remaining dry ingredients. Add the beaten egg and buttermilk and mix until combined. Pour the batter into a greased tin and sprinkle with steel cut oats. Bake on the middle rack of the oven for 40 minutes.
For seasoning rub, combine all ingredients except ribs and barbecue sauce ingredients in a small bowl; stir well. Spread over all surfaces of ribs; press with fingertips so mixture adheres to ribs. Cover; refrigerate overnight. Prepare grill for indirect cooking. While coals are heating, prepare barbecue sauce. For barbecue sauce, melt butter in medium saucepan over medium-high heat. Add onions; cook and stir until softened. Stir in remaining sauce ingredients. Reduce heat to medium-low; simmer 20 minutes, stirring often. Place seasoned ribs on grid directly over drip pan. Grill, covered, 1 hour, turning occasionally. Baste ribs generously with barbecue sauce; grill 30 minutes more or until ribs are tender and browned, turning occasionally. Bring remaining barbecue sauce to a boil over medium-high heat; boil 1 minute. Serve ribs with remaining sauce. OVEN DIRECTIONS:. Preheat oven to 350*. Prepare ribs as directed in step 1. Place ribs in foil-lined roasting pan. Cover with foil; bake 1 hour. Uncover, baste with barbecue sauce. Bake, uncovered, 30 minutes more. Contine as directed in step 5.
Mix first 4 ingredients in a bowl. Place pork chops in a glass baking dish. Pour marinade over them, turn chops to coat both sides. Cover with plastic wrap and refrigerate at least 2 hours. Preheat outdoor gas grill to very hot. Remove chops from marinade and discard marinade. Place chops on grill and cook 8 minutes on first side with grill cover open. Turn chops and cook 5 more minutes with grill cover closed.
Preheat oven to 375 degrees. Mix potatoes, garlic, parsley and egg in a bowl until well combined. Combine cornmeal and chili pepper on a plate or waxed paper. Form bite size, uniform balls of potato mix and roll in cornmeal mix to evenly coat. Place on a greased baking sheet and bake for 15-20 mins until hot and crispy. Serve with dipping sauce of your choice, or by themselves, or with supper!
Rinse the meat and pat it dry. Core the cleaned apples and cut in 1/2-inch rings. Measure out the cider. Preheat two frying pans on low heat. Turn the heat up under one of the frying pans to medium-high, and add 4 ounces of butter. As soon as the butter stops frothing and starts to turn a pale brown, add the pork chops and brown well on both sides. Start the next step while the pork chops are browning. While the pork chops are browning, use the remaining 2 ounces of butter for the apples. Add the butter to the second preheated frying pan, and turn the heat up to medium. As soon as the butter stops frothing, saute the apple rings until golden brown. They will brown very quickly. Use a spatula to turn. As soon as the pork chops are browned - about 2 1/2 minutes per side - while the apples are still being sauted, add the cider to the meat and reduce heat to low. It is unlikely that all the apple rings will fit in the frying pan at the same time, so divide the butter appropriately. Have a plate ready to hold the cooked apples until all the rings are done. Using a spatula, carefully place the apple rings on top of the pork chops. Simmer together for 5 minutes. Serve on a platter or individual plates, spooned over with sauce. Add a sprinkle of cinnamon, and serve.
For Dressing: Whisk together ingredients, refrigerate. For Chicken: Cut chicken into 1" strips. Whisk eggs with 1/4 cup water. Whisk flour with salt and pepper. Heat oil in skillet to 350. Dip chicken strips in eggs mixture, then coat with flour mixture. Fry 3-4 minutes until done. Season while hot. For salad: slice tomatoes and toss with greens and onion slices. Top with fried chicken strips and dressing. enjoy!
Combine dry ingredients and mix well. Whisk remaining (wet) ingredients together. Add wet to dry ingredients and stir until moistened. Divide batter between 12 sprayed muffin cups and bake at 425 degrees for 10-15 minutes, or until golden brown and test done.
place cut cauliflower in saucepan with water and 1/2 tsp salt. cover and simmer till cauliflower is crisp-tender, about 10 minute set aside and cover to keep warm. heat small skillet over low heat and roast cumin seeds until dark and fragrant. remove cumin from pan and set aside to cool. add coriander seeds to pan and slowly roast them till dark brown. do not burn spices. when coriander seeds have cooled, use clean coffee grinder to grind them with the cumin seeds and set aside. heat oil in large saucepan and add ginger, garlic, and turmeric. stir constantly over medium heat until mixture turns golden brown. this will happen quickly, so be careful not to burn it. crush tomatoes with hands and add them to pan along with juices. when tomatoes come to a boil, stir in chile, cayenne, cumin, coriander, and remaining 1/2 tsp salt. lower heat and simmer sauce about 8 minutes or till tomatoes are well cooked. the oil will start to separate from sauce. add cilantro and simmer 1-2 more minutes. place warm cauliflower on platter, pour sauce over it, and serve dish immediately.
Heat the oven to 400° and spray muffin tin with cooking spray. In a small bowl beat the yogurt, egg and oil together, then stir in baking soda and set aside. In a large bowl whisk the dry ingredients together and make a well in the centre, Pour the yogurt mixture into the well. Lightly fold together until the dough comes together (but don't overmix). Divide dough between 12 muffin cups. Bake for 10 to 12 minutes or until a toothpick inserted in the biscuit comes out clean.
Whisk together first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter. Brush nonstick griddle or skillet with melted butter; heat over mediun heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over cook until bottoms are golden brown. about 2 minutes.
Make the macaroni as per the package instructions. Fry the onions in the butter till they are golden brown. Add the green chillies and saute. Add the spice powders. Add the minced beef and fry till brown and cooked. Add the coriander leaves and mix well. Add the macaroni to this and stir till heated through. Mix the yoghurt and garlic together. Serve the macaroni in a platter. Pour the yoghurt and garlic sauce over it and serve.
In a pitcher. squeeze 1/2 lemon (Slice other 1/2 for presentation). squeeze 1/2 of an orange (Slice the other 1/2 for presentation) Or use about 3 Tbsp of orange juice. add cinnamon and sugar and stir. add booze fill pitcher with ice. add lemon and orange slices stir again Serve and enjoy.
Put ice, berries, and frozen yogurt in blender. Pulse the blender a couple of times to break down the berries and frozen yogurt a little. This will make it easier to blend completely later. Pour in all other ingredients. Blend until smooth. making sure all ice is broken down. Pour into a glass, add a straw( very important!:) ) and serve!
In a crock pot or large pot, mix water, bay leaf and bouillon until cube disolves. add tomatos and tomato paste. Mix with a wooden spoon until blended. Add garlic and onions. Add italian seasoning and pepper to taste. Add sour cream (1 to 1 1/2 cups depending on your taste). Keep on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot. Serve in bowls sprinkle with parmesan and add garlic toast if desired.
Cut the tops off the pineapples and set aside some of the leaves for garnishing later. Carefully peel of the skin with a serrated knife and cut off the bottoms. Slice into 4, 1 inch thick circles, then with an apple corer, remove the core of each round of pineapple. Together place the brown sugar, butter, mint, basil into a small saucepan and melt together. Bring to the boil for 1-3 minutes or until syrupy then set aside. Heat a griddle until it gets so hot it begins to smoke. With a pastry brush, brush a thin layer of the sauce onto each piece of pineapple and griddle in 2 batches for 4-5 mins on each side or until the pineapple rings are slightly charred. Serve 2 rings per person with a drizzle of the hot sauce and a scoop of vanilla ice cream.
Preheat oven to 350°F Line a baking sheet with parchment paper. In a large bowl, cream together butter and confectioners' sugar. Beat in orange zest, ground cloves, ground almonds, cornstarch and salt. Slowly blend in the flour with the mixer on low speed until all of the flour has been incorporated and the dough comes together. Shape dough into 1-inch balls and place on prepared baking sheet. Bake for 12-15 minutes, until the edges of the cookies just start to brown. Cool on baking sheet for 5 minutes. Sift 1/2 cup confectioners' sugar onto a plate. Dip the bottom of each cookie into the confectioners' sugar, then place on a wire rack. Dust tops of cookies thoroughly with remaining confectioners sugar, using more sugar if necessary.
Preheat oven to 350°F. Spray an 8-inch square baking pan with vegetable cooking spray. Mix together flour, baking soda, and salt. Beat together butter and sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Beat in vanilla. Stir flour mixture into butter mixture until just combined. Fold in toffee bars, nuts, and chocolate morsels. Using a rubber spatula, spread mixture evenly in prepared pan. Bake cookies until a toothpick inserted in center comes out clean and top is lightly browned, 20 to 25 minutes. To prepare topping, immediately sprinkle chocolate morsels over top of warm cookies. Return cookies to oven. Bake just until chocolate has melted, 2 minutes. Spread melted chocolate evenly over cookies. Sprinkle with nuts. Transfer pan to a wire rack to cool completely. Cut into bars.
Wash the potatoes and dry them, lightly peel the skins if necessary. Heat the oil in a large saucepan, add the cumin seeds and asafetida and let them sizzle for a few seconds. Add the tomatoes, turmeric, ground coriander, chilli, paprika and salt; fry for 30 seconds, stirring constantly (sprinkle on a little water if things start to stick to the bottom of the pan). Add the potatoes and fry for 2-3 minutes, again stirring constantly. Add the water, bring to the boil then lower the heat, cover and cook for about 15 minutes until the potatoes are tender (keep an eye on things in case you need to add a bit more water); now stir in the garam masala. Remove from heat and serve garnished with the coriander leaves.
Break the cauliflower into florets and cook in boiling salted water for 5 minutes Drain. In a large bowl combine the butter, sugar, salt, pepper and cracker crumbs. Stir in the green peppers, tomatoes, onion 1 1/4 cup cheese and drained cauliflower. Pour into a 2 quart casserole and top with remaining cheese. Bake in a 350* oven for 1 hour.
Prepare this sauce a day ahead and chill overnight. In a saucepan combine all ingredients and bring to a slow boil, stirring occasionally to prevent from scorching (about 30-35 minutes). You can strain the sauce if desired to remove the onion and garlic, that is optional. Cool to about room temperature; cover and chill overnight or up to 2 days. Sprinkle ribs with salt and pepper, then let the ribs sit out for 30 minutes at room temperature before baking. Set oven to 350 degrees. Grease a large baking sheet/s. Place the ribs (meat side up) on baking sheet. Bake the ribs for 30 minutes. Remove the ribs and brush on about 1/4 cup prepared sauce over each rack of ribs; return to oven and continue to bake for 20 minutes longer. After 20 minutes, remove and brush another 1/4 cup over each rack, place back in the oven for another 20 minuters. Repeat again using 1/4 cup sauce this time for about 25-30 minutes (100 minutes baking time in total). Cut the ribs into thirds and arrange on a serving platter; rub a bit more sauce over the top of the ribs and serve!
Mash bananas. Add splenda and egg. Add melted butter. Add dry ingredients. Stir in chocolate chips and bake at 375 for 20 minutes.
Soften cream cheese. Blend cream cheese, eggs, 1/2 C sugar, and 2 tsp vanilla. Spoon into pie shell. Bake at 350* for 20 minute. Mix sour cream remaing vanilla, and remaining sugar togrther. Spoon over cream cheese mixture. Return to Oven. Bake at 400* for 5 minute. Chill thoroughly. Serve.
Prepare cake mix according to package directions, using 1 cup water and 1/3 cup orange juice instead of the liquid called for on the package. Stir in orange extract. Spoon batter into an ungreased 10-inch tube pan. Bake at 350 on lowest oven rack for 40 to 45 minutes or until cake springs back when lightly touched. Invert pan over the neck of a glass bottle; let cool completely. Loosen cake from sides of pan with a knife and remove from pan.
Combine the beef, onion, nutmeg, hot sauce, salt and pepper. Divide into 4 patties. Slice the mango by standing it on its plump bottom and cutting down on either side as close to the pit as possible. Peel each side with a sharp paring knife and slice thinly lengthwise. Set aside on a plate and squeeze lime juice over the slices. The burgers will only take 3-4 minutes on the grill. Toast the buns. Line the bottom with a lettuce leaf and a slice of mango and place the burger on top. Serve with packaged plantain chips.
Melt the butter in a pan over a medium heat and cook the leeks for 5 minutes, stirring until they have softened; add the potatoes, garlic and thyme and cook for 2 minutes; add the stock and bring to the boil over a high heat; reduce the heat and simmer for 10 minutes; add the peas and simmer for 10 minutes, until the potatoes are tender. Puree with a hand blender until the soup is smooth. If you like a bit of chunkiness in your soups, take out a portion of the soup before pureeing, then return it to the pot after you've finished pureeing the bulk of the soup. Meanwhile, place the prosciutto on a baking tray and cook it under a hot grill for 2-3 minutes each side, until crisp. Season the soup with salt and freshly ground black pepper, to taste, and serve it in bowls with prosciutto and crispy rolls. TIP: If you're a microwave rather than a grill user, or your grill is a bit dodgy, you may prefer to cook your prosciutto in a single layer between 2 double sheets of kitchen paper for a couple of minutes in the microwave. Because microwaves vary so enormously in heat, if using this option, err on the side of caution and just cook the prosciutto for a minute to start with.and then perhaps for an extra 30 seconds at a time until the prosciutto is how you want it. It's too delicious to waste. Not quite as crisp as grilled, but a useful alternative. Apologies if this is a method you've known for years! It's a useful tip if you're unfamiliar with it.
Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well. Stir in vanilla. In another bowl combine flour, baking powder and salt. Add to creamed mixture alternately with milk; fold in gumdrops and raisins. Pour mixture into greased loaf pan and bake for one to one and a half hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes in pan and then remove to finish cooling on wire rack.