HumbleIntelligence/food-ner-1-Million huggingface dataset:
Steam asparagus in batches vegetable steamer for 5-10 minutes each batch; time depending on the thickness of your asparagus stems. Meanwhile, stir fry frozen peppers in nonstick pan until warm and soft. Spoon out any extra liquid. Drain and rinse artichoke hearts. Chop coarsely and toss with peppers in medium bowl. Drizzle with balsamic vinaigrette to taste. Put mixture in refrigerator until cool. Cool asparagus and refrigerate until ready to serve. To serve, put pepper mixture on plate and neatly place asparagus on top. Drizzle with more balsamic vinaigrette.
Preheat oven to 400 degrees Fahrenheit. Sift flour, baking powder, baking soda, and salt together in a small, separate bowl. Beat shortening in larger bowl until creamed, adding sugar. Stir in vanilla. Beat in eggs. Add flour mixture alternately with mashed bananas, beating after each addition until smooth. Fold in chocolate chips with a large spoon, if desired. Drop by spoonfuls onto ungreased cookie sheets. Bake for 8-10 minutes. Let cool on pan for 1-2 minutes before removing to allow the bottoms to properly solidify.
combine all ingredients in a blender. Puree until smooth. Pour into ice pop molds and freeze 12 hours.
Blend margarine, sugar, eggs, and milk. Add cake mix and cream (milk) gradually. Then add shredded squash and lemon extract. Blend well. Grease and flour 2 round cake pans. Bake at 350 for 30-40 minutes until lightly brown. Serve hot with ice cream or cool and eat plain.
Cook pasta according to package directions. Meanwhile, in a large saucepan, cook gravy mix according to package directions. Thaw and drain spinach. Stir in the spinach, cheese, ham and mustard. Drain the pasta; stir into ham mixture. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through.
Add all dry ingredients together and mix well. Combine wet ingredients and add to the dry. Beat in an electric mixer (strong) on high for 3 minutes. Pour into an 8 x 4 inch loaf pan (or use oiled hands and spatula to shape into 2 thin, tallish baguettes on baking paper). Let rise in a warm place for 30 minutes. Brush the top with oil (you must do this step! Otherwise the crust is yuk) and bake at 180 C or 350 F for 50-60 minutes. Variations-Add olives, sundried tomatoes, italian herbs and a little parmesan to make a nice foccacia! (instead of making two baguettes shape into a square or round).
Preheat oven to 375 degrees. Mix applesauce, brown sugar, raisins, and cinnamon in ungreased round pan, 9x1 1/2". Heat in oven for 15 minutes. Mix baking mix, sugar, and margarine until crumbly; stir in nuts. Sprinkle evenly over applesauce mixture. Bake until golden brown, about 25 minutes.
Cream 1/4 cup butter and 1/2 cu p suagr till light and fluffy; beat in egg and lemon peel. Sift together dry ingredients; add to creamed mixture alternately with milk. Fill 2-inch muffin pan 2/3 full. Bake at 375 F for 15 minutes. While hot, dip muffins in melted butter then roll in sugar and cinnamon mixture.
Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often. Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well. Stuff each canneloni tube, and put in a baking dish. Pour the jar of sauce over the pasta. Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).
Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices. Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1-1 1/5 or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes. Enjoy!
Soak the dried shiitake mushrooms and kombu in the warm water for 30 minutes. Remove the kombu and mushrooms from the water, squeezing out the excess water, and set them aside. Reserve the soaking water. Cut off the stems of the mushrooms and finely chop the caps. Combine the mushroom soaking water, mirin, and sugar in a medium skillet. Bring the mixture to a boil over medium heat. Add the onion, chopped mushrooms, and ginger, and cover. Cook until the onions are soft, 3 to 5 minutes. Add the beef and cook for 2 minutes, then add the soy sauce and cook for an additional 2 minutes. Divide the cooked rice among individual serving bowls and top with the beef and onion mixture, then pour the remaining broth over each serving. Garnish with sliced scallions. Serve with chopsticks and a spoon.
Preheat oven to 250 degrees F. Add a teaspoon of oil and the corn kernels to a pot over medium heat and cover. Once the first kernel pops, shake the pot frequently until all the kernels have popped. Transfer the popcorn to a large bowl and add in the peanuts. In the same pot, add in the brown sugar, vegetable oil and corn syrup over medium heat, followed by the fish sauce and lime juice. Stir this and allow it to cook until thickened. Once thick, turn off the heat and add in the Sriracha, baking soda, and lime zest. Pour this over the popcorn and peanuts and mix well. Spread the popcorn on a baking sheet or two and place in the oven for 30 minutes, tossing it once or twice during that time. Allow the sticky popcorn to cool and then garnish with cilantro, if desired.
Preheat oven to 300*. Mix nuts, pineapple, and coconut in large bowl. Combine flour, sugar, baking powder, and salt and add to nut mixture; mix well until nuts and fruit are completely coated with flour. Beat eggs until foamy and add vanilla to eggs. Pour egg mixture into dry mixture and stir until combined. Divide evenly between two 9 x 5 greased loaf pans and bake for 60-70 minutes or until centers test done. Remove from pans and cool completely on racks. Wrap in foil or plastic wrap and refrigerate.
Place apricots, cranberries and raisins in a large saucepan; cover with water to a depth of 2 inches. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer 5 minutes. Drain and cool 15 minutes. Preheat oven to 350°F Combine egg and egg yolk, brown sugar, walnuts, butter, vanilla, cinnamon and salt. Stir in dried fruit mixture. Line pie plate with crust; pour in filling and smooth to the edges. Cut second crust into strips; form lattice over pie filling. Bake about 1 hour, or until browned and bubbly. Cool on a wire rack at least 1 hour before serving.
For the steak: Combine all ingredients, and let steak marinate, refrigerated, for 1 to 3 hours. Heat grill or pan to high heat, cook skirt steak to medium-rare, let sit for 5 to 10 minutes, then cut on bias in 1/4 inch pieces, and top with chimichuri sauce. For 4-herb chimichurri: Mix all ingredients lightly in food processor until a coarse sauce is formed. Set aside for 2 hours.
Place hot dogs in a slow cooker. In a bowl, combine the chili, soup, and green chilies; pour over hot dogs. Cover and cook on low for 4-5 hours. Serve hot dogs in buns; top with chili mixture, onion, corn chips, and cheese.
Remove sausage from casing and brown. Put sausage on paper towels to drain. Add mushrooms and peppers to pan and cook until soft. Add sausage back to pan with peppers and mushrooms. Mix cream cheese and mayonaise together until no lumps, then mix in Monteray Jack cheese and parmesan cheese. Split bread lengthwise and put garlic and butter on it and bake until golden and crusty. Add sausage mixture and top with cheese. Either leave out on counter until ready to bake off, or bake immediately in a 375 degree oven until nice and melted. DELICIOUS. Slice into wedges or triangles and put on platter to serve.
Cream butter. Add icing sugar & cornstarch & beat on high until fluffy. Add vanilla & pinch of salt. Add flour and beat mixture until light and fluffy. Roll dough into small balls and place on cookie sheet. Dough will be very soft and sticky. Flatten with palm of your hand, lightly floured. Decorate with red sprinkles. Bake at 300 F for 10 minutes. Makes about 5 dozen cookies. Freezes well.
Combine first three ingredients in bowl and mix well. Heat up small skillet with oil over medium heat, add mixed ingredients. As the omelette cooks lift edges with spatula and mix centre so it is not too thick. When omelette is relatively solid add other ingredients and allow cheese to melt. Fold in half and serve. Enjoy!
Preheat oven to 350°. Line a cookie sheet with parchment paper. In a small bowl combine first 5 ingredients (dry ingredients). In a larger bowl beat sugars and butter until fluffy, then add egg white and dry ingredients, beat well. Stir in chocolate chips. Shape into little balls (I used my hands, but you could also use tablespoons I guess) and place on baking sheets. Press down with the palm of your hand (they won't spread, so press them as flat as you like your cookies). Bake for 15-20 minutes (I baked them for 18 and liked them that way).
Combine and pour over ice into a tall glass. Garnish with a speared pineapple/cherry, if desired.
Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. . Cool the mixture. Scoop over cheesecake, pie or other cake. Refrigerate until cold. If used by itself, the topping may be stored refrigerated for up to 3 days.
Coat oxtail pieces with the flour and Cajun seasoning, and sear them in 3 tablespoons oil and remove from the pan. Then degrease the pan and deglaze with port and reserve for later use. In a separate pot caramelize the onions, carrot, celery and peppers, then deglaze with the red wine. Add the oxtails to the vegetables. Continue by adding in the tomatoes, chipotle, sherry, bay leaves and thyme and simmer for approximately 3 hours. Season to taste with salt and pepper and serve.
Lightly coat a nonstick skillet with cooking spray. Cook the onion and chiles in the skillet over medium heat for 3 minutes, stirring constantly. In a small bowl, whisk together egg substitute, cheese, pepper, and Tabasco (if using). Pour into skillet and scramble for 3 to 4 minutes, until the eggs are done to taste, but not dry. Place the egg mixture along one-third of the tortilla, about 2 inches away from the bottom. Fold up the lower edge, then roll from the side to form a burrito.
Preheat oven to 350°F. In a large bowl, mix together the flours, bran, baking powder, baking soda, and cream of tartar with a pastry blender. Mix in sugar with the pastry blender. Mix in fats with the pastry blender. The mix at this point should be crumbly and uniform. Mix the vanilla in the half-n-half and add to the mix. Mix with pastry blender until it is uniform and resembles really soft playdoh. You can at this point refrigerate for 20 minutes to make the dough easier to handle, but it is not necessary. Be sure to roll out dough between two pieces of waxed paper! Roll to approximately 1/8" thickness. Cut into rounds with cookie cutter about 2 1/2 inches in diameter (I used the ring off one of my canning jars). Transfer to cookie sheets or baking stone and prick with a fork. Bake 15 to 18 minutes (adjust the baking time up to dry them out more if the biscuits are too soft and fluffy), or until golden. Let cool on wire rack. Optional: spread the backs of the cooled biscuits with melted semi-sweet chocolate (as in chips - almost everyone has these for chocolate chip cookies). Set the biscuits chocolate side up on the rack until chocolate hardens. Store in an airtight tin -if storage is even necessary! They will go fast.
In skillet cook beef, onion, and garlic until meat is no longer pink; drain Stir in consomme and mushrooms, lemon juice and pepper. Simmer over low heat 20 minutes. Stir in sour cream. (Do Not Boil). Serve over hot cooked noodles.
In a castiron skillet, cook the bacon on medium heat until crisp; reserve fat. Set aside to cool. In same pan, fry the cornbread slices or cubes until golden brown on all sides. Place fried cornbread on a plate and crumble the bacon on top. Pour some warm maple syrup on top. Watch another episode of Land of the Lost.
Cream together oil and sugar. Add eggs and vanilla, and beat well. Sift together flour and dry ingredients. Add to first mixture and stir until thoroughly combined. Stir in apples, cranberries and nuts. This is a very thick mixture. Heat oven to 350°F and bake in well greased 9x13-inch pan for 45-50 minutes.
Trim fat from pork; cut pork into 1/4 inch cubes. Combine pork and five spice powder; turn to coat. Coat a lg nonstick skillet w/spray and cook over med high heat for 3 minutes or until browned. Spoon pork into a med bowl and set aside. Heat 3/4 tsp oil in skillet over med high heat. Add fennel seeds and stir-fry 30 seconds. Add broccoli and next 3 ingredients; stir-fry 3 minutes. Add veg mixture to pork in bowl and set aside. Heat remaining oil in skillet over med heat and add rice; stir-fry 2 minute Stir in soy sauce and pepper. Return pork-veg mixture to skillet. Stir-fry until heated through.
1. Heat up a waffle iron. 2. Combine flour with baking powder and salt in a large bowl. 3. In a separate medium bowl, combine eggs and sugar with electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined. 4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds. 5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned, repeat with remaining waffle batter. 6. When waffles are cool, seal them up in freezer bag and freeze. 7. When preparing waffles to eat, cook as with originals: In a toaster on the lowest setting until browned. You may have to break or cut waffles in half so that they fit all the way into your toaster. Tibits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo varities. BUTTERMILK WAFFLES: Use 1/2 cup milk, 3/4 cup buttermilk 3/4 cup water. BLUEBERRY WAFFLES:. Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients. WHOLE WHEAT WAFFLES:. Use 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. Also, increase water to 3/4 cup.
Pre-heat oven to 180 Deg C (350 Deg F or Gas Mark 4). Grease then line a 20cm deep round cake pan with baking paper. Using an electric mixer cream butter and sugar in a small bowl, until pale in colour and light and fluffy. Beat in eggs, one at a time, until combined. Transfer mixture to a large bowl. Stir in half of the milk and half of the sifted flours. Then stir in the remaining milk and flour. Spread into prepared pan. Sprinkle evenly with the apple then top with the almonds. Bake for about 45 minutes or until a skewer inserted into the cake comes out clean. Stand for 5 minutes then carefully turn onto a wire rack to cool.
Sift powdered sugar and set aside. Beat butter until soft. Gradually beat in the sugar until well blended. Beat in salt and vanilla. Beat in heavy cream . When sauce is very smooth chill thoroughly. Serve.
Oven at 425 degrees. Place pie crust in 9 inch pie plate. Sprinkle in bacon, cheese, chilies, onion and olives. In large bowl, mix remaining ingredients. Pour into pie crust. Do not cover. Bake 15 minutes, then reduce heat to 300. Bake another 30 minutes. Test for doneness by inserting knife blade into pie. If it comes out clean, then pie is done. Remove from oven and let sit 10 minutes. Cut and serve. I just set oven for 350 and bake 45 minutes. I'd check for doneness after 30 minutes. If edges start to brown, cover with foil.
Tie roast firmly with string; brush all sides with oil and set on a jelly roll pan; brown slowly on all sides under the broiler; watch closely and do not burn. In a heavy saucepan, stir 5 T oil with the flour; continue stirring over moderate heat until roux turns a dark nutty brown,about 10 minutes, do not burn;remove from heat, let cool a bit and stir in beef stock; set aside. Preheat the oven to 350°; using 2 tsp (less if using salted bouillon), salt the meat on all sides and set fat side up in a large, covered roaster or roasting pan with 3"-4" high sides. Place the vegetables, garlic and herb bouquet around the roast and pour in the wine and stock/roux mixture; add more stock if necessary to come almost halfway up the meat. Bring to a simmer on top of the stove; cover (use aluminum foil if necessary) and set in the lower third of the oven; bake 1/2 hour or until sauce is bubbling quietly; baste with the gravy and turn heat down to 325°. The gravy should continue bubbling gently throughout the cooking so regulate oven accordingly; baste and check every 1/2 hour for another 2 hours; begin testing for doneness with a meat thermometer; remove pan from oven. Allow roast to rest 1/2 hour, basting every 10 minutes and turning it several times; remove roast from pan; sieve contents of roaster into a saucepan and squeeze juices out of the braised vegetables into the saucepan. Simmer liquid and skim fat from its surface for 1/2 hour; simmer down until the sauce coats a spoon as it will the meat; taste for seasoning and strength; if necessary thin with more stock or thicken with 2T or more of potato flour or cornstarch stirred into several spoons of stock or wine, simmer for 2-3 minutes. (Roast may be carved and served at this point but is better if cooked several hours or a day in advance). If not serving immediately, pour the sauce around the meat, cover with foil and refrigerate; the roast may be reheated whole or sliced and sauced. To reheat whole, cover the meat closely and place in a 300° oven or simmer it over very low heat on top of the stove, turning it every 15 minutes until internal temperature is 120°, about 30-40 minutes; just before serving, cut and discard the trussing string. To reheat sliced and sauced, return the sliced beef and sauce to the roaster or a large baking pan; cover; baste with the sauce every 10 minutes and warm through slowly in a 300° oven.
Clean the pig's head thoroughly, removing tongue; split head open. Clean feet and hocks; place with the head in a large kettle. Cover with water, bring to a boil and cook until tender enough to remove bones easily Lift out meat and cool. Add onions and seasonings to broth; reduce by half. Strain and cool. Remove meat from bones and cut it into pieces. Skim fat from cooled broth; place in a kettle with meat and vinegar; bring to a boil. Turn into a mold or loaf pans and add as much of the liquid as it will hold. Place in refrigerator. When cold, this will set up firmly and may be cut into pieces for salads, sandwich meat or to fry.
Heat the butter and olive oil in a. Add in the onion and garlic and fry gently, stirring often, without browning, for 5 minutes. Mix in the cumin, then add in the parsnip and fennel, stirring well. Add in the broth, bring to the boil, reduce the heat and simmer for 15-20 minutes until the parsnips and fennel are tender. Season with salt and freshly ground pepper. Cool slightly, then blend until smooth using a hand or jug blender. Reheat gently over a low heat. Ladle into serving bowls and garnish each portion with a swirl cream or yogurt if you wish.
In a large bowl, mix together the first 9 ingredients, cover, and refrigerate over night or at least 6 hours Soak kabob skewers in water for 5 minutes. Skewer all of the ingredients in a chosen order and sprinkle with salt Meanwhile, preheat grill to about 400°F. Grill for about 10 minutes or until the meat is cooked through, basting with the orange marinade through and after cooking.
Season chicken with salt and pepper. Set aside. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add chicken and cook about 7 minutes or until chicken is golden brown and no longer pink inside. Remove chicken to platter and keep warm. Stir wine, jelly and apples into skillet. Bring to a boil and scrape up the brown bits from the pan. Add sweetened dried cranberries. Cook 1 or 2 minutes until slightly thickened. Spoon over chicken.
Blanch ribs in boiling water for two minutes. Mix soy sauce, water, sugar, hoisin sauce, ginger, garlic and diced onion in a small bowl. Place ribs into a lightly oiled baking tray to avoid a mess on your BBQ and pour over the sauce mixture. The tray is also necessary so the sauce can be reserved. Cook for 20 minutes over a low heat with the hood of the BBQ closed. Add the sherry and season with pepper, stir to mix and turn over the ribs. Continue cooking over low temperature with hood down for another 40 minutes, stirring and turning ribs several times. Turn the grill section of the BBQ to high and transfer the ribs to the grill. Cook around 5 minutes a side until they are crisp and well browned. Blend chicken stock and cornflour together. While ribs are grilling add chicken stock and cornflour to sauce mixture, increase temperature and stir until sauce has thickened. Serve over boiled rice with sauce poured over top of ribs.
Crush mint leaves with sugar and lemon juice; pour boiling water over mint leaves and tea bags. Let steep to desired taste; drain tea bags. Mix in peach nectar. Pour over ice in tall glasses and garnish with fresh mint.
Heat oven to 350 degrees. Generously grease 12-cup fluted tube cake pan with shortening. In large bowl, beat 1 cup butter and 2 cups sugar with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Add eggs, one at a time, beating well and scraping bowl after each addition. Beat in lemon peel. On low speed, beat in flour, baking powder, salt, baking soda and milk until smooth, scraping bowl occasionally. Pour batter evenly into pan. Bake 35 to 50 minutes or until toothpick inserted near center comes out clean. Cool upright in pan 15 minutes. Meanwhile, in a 1-quart non-aluminum saucepan, mix glaze ingredients. Heat over medium heat, stirring occasionally, until butter melts. Place serving plate upside down over pan; turn plate and pan over. Remove pan. With long-tined fork or skewer, generously prick top and sides of cake. Brush warm glaze over cake, allowing glaze to soak into cake. Cool completely, about 1 hour 30 minutes.
Add salt to water; bring to a boil. Cook beans in boiling water for 40 minutes. Add potatoes. Cook 15 minutes. Fry bacon until crisp, remove and drain on paper towels. Reserve. Brown flour in bacon fat. Add flour-fat mixture to soup. Cook and stir for 5 minutes. Add pepper and bacon bits. Garnish with sour cream.
Cover mushrooms with boiling water and set aside for 20 minutes. Cook bacon in a dutch oven over medium heat until crisp, about 5 minutes; crumble into pieces and set aside. Add onions to dutch oven, cook until softened, about 3 minutes; add garlic, cook 1 minute; add chicken and cook, stirring often, until it turns white, about 4 minutes; add potatoes, corn, broth and tomatoes, cook 4 more minutes. Slice spinach leaves into thin strips; add spinach, bay leaf, thyme, herbs de Provence, salt, pepper flakes, allspice and black pepper to chowder; drain mushrooms and add to the pot. Increase heat to medium-high; cook until potatoes are tender, about 10 minutes; adjust seasoning, stir in parsley and cilantro into chowder. Garnish with bacon.