HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift together cornmeal, flour, sugar, baking powder and salt. Beat eggs, milk and oil together very well and add to dry ingredients. Stir in sweetcorn. Bake at 350F for 1 hour (Check at 50 minutes).
In a skillet brown ground beef with onion, garlic salt, and Worcestershire. In a bowl combine soup and corn, then add the ground beef mixture and stir thoroughly. Spread the mixture on the bottom of a 9x12-inch glass baking dish. Prepare mashed potatoes and layer on top of meat mixture. Bake at 375°F for 45 minutes. Take out of oven, then cover with the cheese slices and place back in oven for an additional 15 minutes.
Brown ground beef, sausage meat and onion. Drain fat. Add the rest of the ingredients (except the tortilla chips). Simmer until the cheese melts. Serve warm with tortilla chips.
In a large mixing bowl, add the Bisquick, milk, eggs, and 1/2 cup maple syrup; stir to combine. Pour approximately 1/4 cup of batter into 12 muffin cups that have been sprayed with non-stick cooking spray. Put a piece of banana in the center of each. Bake in a 350° oven for 20-25 minutes or until pick comes out clean. Serve warm with a little maple syrup drizzled on top.
Remove seeds and any bad spots, and chop fresh pears to make 12 cups chopped pears. Cook in a large, heavy pot with the apple juice until the fruit is soft. Add a little water if necessary to keep from sticking. Put pear pulp through food mill and measure pulp. For every 5 cups of pulp, add the sugar and spices as listed. Return measured pulp to pot with sugar and spices. Return to heat and cook until reduced to desired thickness. Place in sterilized jars, seal with new lids, and process in boiling water bath for 10 minutes.
1. Sprinkle the meat well, with salt and pepper, on both sides. 2. Heat oil in deep heavy pan and sear meat on both sides. Set meat aside. 3. In same oil saute onion until golden. 4. In same oil add and saute garlic for about 1 minute. 5. Add parsley, thyme, pepper flakes, crushed tomatoes ( with juice), lemon juice, Worcestershire and brown sugar. Mix and bring to a slow simmer. 6. Preheat oven to 300 degrees F. 7. Pour 1/2 of sauce into heavy dutch oven. Place meat over. Pour other 1/2 of sauce over. Pour hot water over. Cover. 8. Cook in oven for at least 3 hours ( more is better) or until the meat is very soft. . Check periodically and add water if flanken if needed.
In a saucepan over medium heat, add the oil. Add the next 5 ingredients; cook for 5 minutes or until soft. Add in the tomatoes, parsley, basil, thyme, and rosemary. Bring to a simmer and simmer for 15 minutes. Season with salt and pepper to taste. In a large soup pot, heat the water with 1 teaspoon of salt to boiling. Pour in the cornmeal in a slow stream while whisking constantly. Lower the heat and simmer, stirring often with a wooden utensil,for 20 minutes or until the polenta is thick and pulls away from the sides of the pan. Add in the butter and parmesan cheese; stir to combine. Ladle the polenta into individual bowls; top with tomato sauce. Sprinkle with extra parmesan cheese.
in large pan boil hot dogs (cut in 1" pieces or smaller) and pasta. drain, return to pan. add tomatoes, crushing with spoon to release juices. season to taste, mix well, heat on low until hot through.
Thinly slice the cucumbers and layer on paper towles to absorb the moisture, allow to drain for at least 30 minutes. Trim off the root end of the leeks and discard; juliienne the white part of the leeks only, discarding the dark green tops; Rinse the leeks in cold water and drain very well. Heat a large non-stick frying pan and add oil, butter, and cucumbers; Saute over medium-high heat for 5 minutes, tossing ALL the time. Brown the cucumbers and add the leeks and parsley, saute for 2 to 3 minutes more, until the leeks collapse, add salt and pepper to taste, serve.
In a gallon-size plastic bag, combine flour, salt and pepper. Add chicken, seal bag, and shake well to coat. Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add chicken to skillet and cook, stirring, for 3 to 4 minutes, or until no longer pink. Transfer to a plate. Reduce heat to medium. Combine soy sauce and sugar in the skillet. Cook, stirring occasionally, until the sugar dissolves. Add oil and sesame seeds. Add chicken and chives. Toss and serve immediatedly.
Heat oven to 400°F Cook the pasta according to the package directions. Reserve 3/4 cup of the cooking water, drain the pasta, and return it to the pot. Meanwhile, on a rimmed baking sheet, toss the broccoli, walnuts, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast, tossing once, until the broccoli is tender, 18 to 20 minutes. Toss the pasta with the broccoli mixture, butter, and 1/2 cup of the reserved pasta water. (Add more water if the pasta seems dry.) Sprinkle with the Parmesan before serving.
For the salad, combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use. In a large bowl, toss together the iceberg lettuce, romaine lettuce, red onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing. For the dressing, combine all the ingredients together and whisk (or shake, if using a jar) vigorously to combine. You could also run this through a blender to make it even more smooth. Refrigerate until ready to serve.
Using a sharp knife, remove the thin membrane and most of the fat from the lamb. Cut about 25 tiny slits all over the lamb; insert the garlic slivers. Combine the oil, lemon juice and rosemary; brush over the lamb. Let stand at room temperature for 30 minutes. On a greased rack in a roasting pan, roast the lamb in a 325 degree F oven for 1-3/4 to 2 hours, 25 to 30 minutes per pound, or until the meat thermometer registers 140 degrees F for rare or 160 degrees F for medium. Remove the lamb to a platter; cover loosely with foil and let stand for 15 minutes. To make the gravy, skim the fat from the pan. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Pour in the wine and bring to a boil over medium-high heat; boil for 1 minute, stirring to scrape up the brown bits. Add the stock and return to the boil; cook 2 to 3 minutes or until reduced to about 1 cup. Mix the cornstarch with 1 tablespoon water; stir into the stock mixture and cook, stirring, for 1 minute or until thickened. Blend in the tomato paste. Taste and adjust the seasoning with salt and pepper. Strain if desired. Slice the lamb and serve with the gravy.
Slice the ends off the cucumbers, then slice four strips lengthwise. The goal here is to get strips of cucumber with no seeds. Cut each strip into smaller (approximately 1/4") strips using a small, sharp knife. Using a chef's or santoku knife, dice the cucumber strips into 1/4" cubes. Place diced cucumber into a large, sealable bowl. Discard the center portion of the cucumbers. Dice each of the three bell peppers similarly, using as much of the flesh as possible. Add to bowl. Cut a large red onion in half, peel it, and place the flat side down on a cutting board. Cut off the top and bottom, then using your small knife, make a series of parallel cuts 1/4" apart, perpendicular to the top/bottom cuts. The use your chef's knife to cut perpendicularly to THESE cuts and you'll have perfectly diced onions. Add to bowl. Finally, dice the chili pepper. Care should be taken not to add seeds to the ceviche. If using fresh limes, zest one or two and add the lime zest to the bowl. Rinse peeled, deveined, and butterflied raw shrimp and put in a large Ziploc bag. Pour in approximately 2/3 c lime juice. You can add a bit of lemon juice here, too, if desired, but lime should be predominant. If using fresh lime juice, you can throw a couple of the juiced lime halves into the bag as well. Seal and lay flat in the refrigerator. Finely chop the fresh cilantro, reserving enough whole leaves for garnish. Add chopped cilantro to bowl. Seal bowl and shake vigorously to thoroughly mix all ingredients. Open and add the remaining lime juice. Reseal and refrigerate. The chemical "cooking" process begins immediately and usually takes several hours. I like the lime flavoring to be fairly pronounced, so I let the process carry on overnight. You'll want to flip the bag and shake the bowl a couple of times during the process. The shrimp can be served whole (as pictured) or chopped into large pieces and incorporated into the ceviche. Garnish with cilantro leaves and serve with fresh tortilla chips or thinly sliced, toasted baguette bread.
Slice steak with the grain in thin strips 1-inch wide. Mix remaining ingredients. Marinate meat strips overnight, turning several times while marinating. Put into dehydrator for about 8 hours.
Melt butter. Mix together hazelnuts, butter and splenda. Press mixture into a pie plate. Bake at 350 for 5 minute. Cream filling and pour into crust. Bake 20 minutes at 350. Cool pie. Beat ingredients for topping, spread on top of pie and bake for 5 min at 400. Cool completely before serving.
Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
Mix together the sugar, egg yolks, flour and milk. Sitr over medium heat until boiling. Remove from heat and add vanilla. Layer the bottom of a 2-quart dish with half of the vanilla wafers. Top with half of the sliced bananas. Pour half of the pudding over top. Repeat layers: vanilla wafers, bananas, then pudding. Refrigerate for 1 hour. Serve topped with whipped topping.
Drain pineapple juice into a small bowl; add teri sauce. Place 3 tbsp in a resealable plastic bag. Add pineapple and rotate to coat; set aside. Shape beef into four patties; place in a 8" square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5-10 minutes, turning once. In a skillet, saute onion in butter until tender, about 5 minutes. Grill or broil burgers until no longer pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops; serve immediately.
Combine all ingredients in a bowl. Beat together on medium speed with a hand mixer or blend completely with a spoon. Transfer to small serving bowl. Refrigerate leftovers.
Rub the chicken the marinade seasoning. Pour in buttermilk and refrigerate for at least 6 hours (overnight). Combine all seasoning and flour together. Coat the chicken with the flour and set aside (preferable in cooling rack) for around 20 minutes to make the flour sit in the chicken thoroughly. Heat oil up to 350F and preheat oven in 350°F. Cook the chicken until desired color (around 5-10 minutes). Put the cooling rack on top of the baking sheet. Take out chicken and bake until the chicken is cooked (around 5-10 minutes).
Mix soups together and pour into crock pot. Brown london broil and place on top of soup. Chop onions and place on top of meat. Cook 8 hours on low.
Cut the peppers in half lengthwise and remove seeds. Mix the cheese, mayo, onion, celery, and Worcestershire sauce together. Fill the peppers; press down on each top to flatten. Chill in the fridge for 20 minutes. Roll each pepper in the beaten egg, and then dredge in breadcrumbs to coat; place on a baking sheet. Bake at 350°F for 10 to 12 minute or until tops are slightly crisp.
Combine all ingredients in a large mixing bowl. Mix well with hands. Heat some peanut oil in a non-stick frying pan and fry spoonfuls of mixture, flattened out into patty shapes, until golden and cooked through. Serve as an appetizer with a bought satay sauce.
Soak lentils in a bowl of cold water for at least 30 minutes. Drain water and cook lentils for 20 minutes in boiling water. Drain lentils and put aside. Place fennel on a baking tray and spray with cooking spray and bake in a moderate oven 180 degrees for 20 minutes or until softly roasted. Saute onions in the oil until transparent. Add the potatoes, tomato paste and herbs and Saute for 3 minutes. Add the tomatoes, lentils and stock and cook a further 10 minutes. Transfer to a casserole dish and place the roasted fennel just under the surface. Bake in a moderate oven 180 degrees for 30 minutes. Serve with crusty bread or brown rice for a hearty meal of as a side to a piece of steak or chicken. Note: Cooking time can be reduced by using canned lentils.
Drain onions and place in small saute/fry pan. Add honey and butter. Cook over MEDIUM heat, stirring carefully until honey and butter are completely coating onions and start to caramelize or brown. The coating should be a little bit thick and sticky, and very little moisture should remain in the pan. This should take about 15 to 20 minutes. Serve in a smaller, heavy bowl with a SMALL spoon, so that by the time you get to the table there will still be some left! Good with roasted poultry and pork.
Preheat oven to 350 degrees. Make the cake: Butter three 9-inch round cake pans, and dust with flour, tapping out excess. Sift flour, granulated sugar, cocoa, baking soda, baking powder, and 1 1/2 teaspoons course salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, 1 1/2 cups warm water, oil, and vanilla. Beat until smooth, about 3 minutes. Divide batter among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely. Make the caramel: Combine granulated sugar, corn syrup, and 1/4 cup water in a medium saucepan over high heat. Cook, without stirring, until mixture is dark amber, about 14 minutes. Remove from heat, and carefully pour in cream (mixture will spatter); stir until smooth. Return to heat, and cook until a candy thermometer reaches 238 degrees, about 2 minutes. Pour caramel into a medium bowl, stir in 1 teaspoon coarse salt, and let cool slightly, about 15 minutes. Stir in butter, 1 tablespoon at a time. Let cool completely. Meanwhile, make the frosting: Whisk together cocoa and 1/4 cup plus 2 tablespoons warm water in a bowl until cocoa dissolves. Beat butter, confectioners' sugar, and a generous pinch of coarse salt in a clean bowl with a mixer on medium speed until pale and fluffy. Gradually beat in melted chocolate and then cocoa mixture until combined. Let stand for 30 minutes before using. Trim tops of cakes using a serrated knife to create a level surface. Cut each in half horizontally to form 2 layers. Transfer 1 layer to a serving platter, and spread 3/4 cup caramel over top. Top with another cake layer, and repeat with remaining caramel and cake layers, leaving top uncovered. Refrigerate until set, about 1 hour. Frost top and sides of cake in a swirling motion.
Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup. Set aside and allow to stand until it bubbles up. 5-10 minutes. If using instant yeast, skip this step and mix yeast in with dry ingredients. In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder. Add 3 cups of the flour and the yeast mixture. Mix thoroughly. Add in as much of the remaining flour as you can stir in. Then turn out onto a board and knead for 10 minutes until smooth and elastic. Try not to add too much more than the 6 cups called for in the recipe. Place dough in a lightly oiled bowl, cover and let rise until doubled in size. About 1-1/2 hours. Punch down, divide in half and shape into two loaves. Place in oiled pans, cover and let rise until doubled. Bake in a 350 degree oven for 35 to 45 minutes until golden brown. Turn out of pans and let cool on a rack. Enjoy! You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.
In a small bowl, stir together mayonnaise, mustard and ground red pepper. Spread the mayonnaise mixture over the bread slices. Sprinkle half of the cheese over half of the bread slices. Add a layer of turkey pastrami, black papper, sauerkraut and the remaining cheese. Firmly place the remaining bread slices on top. In a large nonstick skillet or griddle, brush a little oil evenly over the bottoms, and heat over medium heat. Add sandwiches in batches and cook until the undersides are lightly toasted and the cheese has melted, about 45 seconds per side. Add additional oil to pan as needed. Cut each sandwich into 2 triangles and serve warm.
Mix peanut butter and hoisin sauce in a small microwave safe bowl. Microwave on high for 45 seconds. If needed, add some water to thin it out to a medium sauce consistency (not thick like a creamy dip). NOTE: 3/8 cup is usually (around me) good for about 4 spring rolls, maybe 2 meal sized servings, or 4 appetizer servings. Serve this warm to room temperature.
Scrub the cucumbers and put them in a crock or some other container and cover with boiling water. Let stand for 24 hours. Drain. Repeat this process for 3 more days. (Total of 4 days). On the 5th day, remove the cucumbers, rinse well in cold water and cut them into chunks. Combine the vinegar, sugar, salt and the spices (tied in cheesecloth) and bring to a boil. Pour over the sliced cucumbers. Let stand 24 hours. On the 6th day drain the syrup back into a saucepan, bring to a boil, (along with the spicebag) and pour again over the cucumbers. Let stand another 24 hours. On the 7th day drain the syrup again, bring to boil and pour over the cucumbers. On the 8th and final day, drain the syrup, bring to a boil. Put the pickles into hot sterilized pint jars along with a piece of hot pepper, and pour the boiling hot syrup over. Process in a boiling water bath for ten minutes. *Usecayenne peppers, or whatever fresh hot peppers you may have. Be careful though to not add too much, as pickles may be too hot. These are also excellent without the hot peppers.
Process bread in a food processor for 30 seconds to 1 minute or until coarsely crumbled. Melt the butter with the garlic in a large skillet over medium heat; add the breadcrumbs and cook, stirring constantly for 2 to 3 minutes or until golden brown. Remove from heat, and stir n parsley and lemon zest. Cook the broccolini in boiling, salted water to cover 3 to 4 minutes or until crisp-tender; drain well. Toss the broccolini with the lemon juice, olive oil, and salt and freshly ground pepper to taste. transfer to a serving platter and sprinkle with the breadcrumb mixture.
When cake is done, punch holes all over the top. Pour cream of coconut over the entire cake and let cake cool completely. Beat together the cream cheese and whipped topping. Spread over cake and sprinkle with coconut. Refrigerate until ready to serve.
In a bowl, combine the water, rice, butter, bouillon and pepper. Top with broccoli florets. Cover and microwave on high for 2 1/2 to 3 minutes or until broccoli is tender. Let stand for 5 minutes. Stir before serving.
Preheat oven to 350°F. Saute onion in olive oil until translucent. Add garlic, saute 1 minute more. Add lentils, ketchup, mustard, baebecue sauce, and other seasonings, mashing a little to thicken the consistency. Place lentils in casserole dish (8x8-inch), then peas, then potatoes and optional cheese. Bake for 20 minutes or so, broiling for last couple of minutes to brown potatoes and/or cheese. I like this with ketchup on the side.
Mix and combine cottage or ricotta cheese, sea salt and eggs with a fork. On a clean surface lay out a sheet of filo pastry and sprinkle with some mineral water and sunflower oil. Fold the sheet in half on the long side and smear a tablespoon of the cheese mixture over it. Starting from the long end, roll the sheet loosely over the filling until you have a long filo crepe. Do not press or squeeze - leave the room for the cheese and eggs to spread while baking. Slowly twist the crepe round and round to form a spiral. Repeat for the remaining mixture - should make between 10 and 12 spirals. Place one spiral quite near another in a shallow, greased oven proof dish. Do not squeeze them together. Leave enough space for the pie to expand during baking. Mix and combine the remaining filling and oil with sour cream. Smear the top of each spiral with this mixture. Bake in the oven at 200°C for 40 minutes. After 20 minutes, if the pie top browns too quickly, cover with Alu foil. Cool the pie a little, divide into pieces and serve with yogurt, kefir or alone.
Toast coriander seeds on the stovetop over medium high heat in a dry pan until fragrant. Remove coriander seeds from pan and cool slightly. Place in a ziploc bag and crush coarsely with a rubber mallet or drinking glass. Combine all ingredients in a saucepot and reduce to a thick sauce-like consistency. Cornstarch (mixed into a little cold water) may be added toward the end and simmered to further thicken the sauce. Strain, if desired (optional), and serve with grilled or baked chicken, pork or beef.
Melt butter in a sauce pan on medium heat. Add the onion and garlic and saute for 5 minutes. Add the spinach, the cream cheese, and the heavy cream and continue to cook on medium heat until the cream cheese is melted. Add the monterrey jack cheese and salt and pepper to taste. Finally, tear the crab meat into small chunks and gently fold the meat into the spinach mixture. Spoon the spinach mixture into the mushroom caps and place them on an oiled baking sheet. Bake the mushrooms on 375 for 20 minutes.
Line a 28cm x 18cm lamington tin with aluminium foil. Cover base of tin with 12 wafers. Trim where necessary so wafers fit base perfectly. Remove from tin and cut remaining 12 wafers to match. Place chocolate and butter in top of a double saucepan and melt over simmering water. Spread base of tin with half the chocolate mix. Arrange 12 of the prepared wafers over chocolate. Refrigerate. Combine condensed milk, butter (extra) and golden syrup in saucepan. Stir constantly over medium heat until mixture begins to stick and bubble on base of pan. Continue to stir a further 3 minutes then stir in peanut butter. Spread caramel evenly over wafers in tin then arrange the final 12 wafers on top. Spread wafers with the remaining chocolate mix. Refrigerate 30 minutes or until chocolate has set. Stand at room temperature for 20 minutes before cutting. With a sharp knife cut into squares, then each square into a triangle.
Cook carrots in a small amount of water for 20 minutes. In a different saucepan, melt butter. Stir in lemon juice, garlic, salt, pepper, and basil. Add carrots and toss.
Preheat oven to 450 degrees. Make basting sauce by melting butter in small sauce pan and stirring in wine (or broth) and tarrgon. Sprinkle inside of each hen with salt, pepper, tarragon, and garlic. Lightly coat outside of hen with olive (or other) oil. Liberally sprinkle outside of hen with garlic salt. Tie hen legs together if possible (I've also made these without doing this step). Place hens in oven. Let hens cook about 15 minutes before starting to use the basting sauce. After each basting, I will occasionally sprinkle more garlic salt over the hens. Continue to baste hens every 15 minutes or so until done. If hen wings or top start to darken too much, cover those areas with foil. When hens have finished cooking, remove to serving platter. optional - I place the strained drippings in a bowl (skimming off some of the butter) and use this as a 'gravy' for the hens and any suitable rice/potato dish that may accompany them. Use your meat thermometer to determine doneness as it varies according to hen weight.
In mixer, combine butter, sugar and vanilla. Add strawberries, one at a time, until you reach the desired consistency. I wouldn't use frozen strawberries for this recipe. For a smaller cake, the Zaar conversion isn't quite right. Here is what I do: 10x13 or two layer cake: 2 cups powdered sugar to just under 1/4 c butter. 9x9 or one layer cake: 1 cup powdered sugar to just under 2 T butter.