HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the ketchup, oregano, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In large bowl, combine the lettuce, tomatoes, cheese, olives and beef mixture. Combine mayonnaise and taco sauce; pour over salad and toss to coat. Sprinkle with corn chips. Serve immediately.
Brown chicken in oil over medium-high heat 10 minutes. Remove chicken add bacon to pan and cook until crisp (I microwave the bacon to eliminate most fat) Add onion, garlic, mushrooms, thyme, s& p and cook over medium heat for 10 minutes. Add stock to pan and cook 2 minutes. Add tomatoes and hot sauce. Bring to boil, reduce heat and simmer 10 minutes. Return chicken and simmer another 10 minutes or until chicken is cooked through.
Heat oil in wok or large frying pan. Stir-fry onion until tender. Add steak and stir-fry 3-4 minute. Stir in beans and mushrooms, stir-fry 2 minutes. Add black bean sauce and stock, stirring. When sauce boils add sprouts. Serve immediately with cooked noodles or rice.
Trim any excess fat from the lamb and season with salt and pepper. In a large pot (with a tight-fitting lid), add the oil and heat it over a high flame. Place the lamb in the pot and let it sear on all sides until golden brown (about 12-15 minutes). Remove from the pot and drain off all of the oil except for 2 tablespoons. Add the garlic, rosemary, thyme, tomato paste and cook for 3-4 minutes. Add the wine to the pot and reduce by 3/4. Place the lamb back into the pot and cover completely with chicken stock; bring to a simmer (about 15 minutes). Preheat oven to 400 degrees. Put the lid on the pot and place in the oven, and cook for 3 hours. Add the carrots, celery root, rutabaga and cippolini onions to the pot and cook for 1 more hour, until the meat is tender and falling off the bone. Remove the lamb and place it on a serving platter. Using a slotted spoon, remove the vegetables and arrange them around the lamb. Strain the remainder of the sauce and put it back in the pot; reduce by 3/4 (approximately 20 minutes) until thickened and richly flavored. Season with salt and pepper.
Mix everything in a blender until smooooooth. If you want it thicker, add more ice, if you really like vanilla, add more! this is a very flexible recipe and really satisfying!
Place beans in a heavy pot. Add enough cold water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, ans simmer until beans are tender, adding more water by cupfuls as needed to cover beans, 1 1/2 to 2 hours. Drain beans. Heat same pot over medium heat. Add chorizo and bacon and cook until chorizo is brown and bacon is crisp, stirring frequently and breaking up chorizo with back of spoon, about 10 minutes. Add onion and next 4 ingredients. Cook until onion is translucent, stirring frequently about 5 minutes. Add 4 cups broth, tomatoes with juice, and beans. Bring to boil, reduce heat to medium, and simmer 20 minutes for flavors to blend. Cool slightly. Working batches, coarsely puree soup in processor using on/off turns. Return puree to pot, adding more broth as needed for desired consistency. Can be made ahead to this point. Refrigerate uncovered until cold, then cover and keep chilled. Bring soup to boil. Add sherry; reduce heat to medium and simmer 3 minutes. Stir in 1/2 cup chopped cilantro. Season to taste with salt and pepper. Place large spoonful salsa in each of 6 large bowls. Ladle soup over salsa. Serve, passing additional salsa, chopped cilantro, sour cream, guacamole, and chili powder alongside.
Cook the shells according to package. Drain and rinse. Toss the shells with the oil. In a large mixing bowl, layer lettuce, shells ham, eggs, peas, and cheese. Combine rest of ingredients. Mix well. Spread over the salad, sealing to the edge of the bowl, cover and refrigerate for 12 hours. Toss before serving.
For the Gudetama Decorations, you will need: Pre-colored yellow fondant. Pre-colored white fondant. Pre-colored black fondant. Nonstick rolling pin. Cornstarch. Sharp paring knife. Yellow Cake: Your vanilla cake mix - make batter according to recipe instructions. Add the 1 teaspoon yellow gel color to mix. Spray a baking sheet with vegetable oil or cooking spray; fit a piece of parchment paper on top. Add cake batter and bake for ten to twelve minutes, until set but still underbaked. With clean hands, roll underbaked cake batter into 1-inch cake balls. Place in freezer. Now, make the white cake batter. White Cake: Preheat oven to 350 degrees F. Spritz a 9 x 9 inch square cake pan with vegetable oil and line bottom with parchment paper square cut to size. In a large bowl, sift together the cake flour, baking powder and salt and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar for two minutes on high speed, scraping down sides of bowl with spatula. With the mixer on low, add the egg whites one at a time until incorporated, then add vanilla extract. With the mixer on low speed, add the dry flour mixture in three additions, alternating with the milk and ending with the flour mix, about one minute in total, until batter is smooth and free of lumps and bumps. Remove the yellow cake balls from the freezer. Place cake balls into the square cake pan, distributing them evenly. Carefully pour white cake batter into the pan on top of the cake balls, covering the cake balls with batter, about 2/3 full. Any leftover batter can be used to make cupcakes. Bake for 22-25 minutes, until a toothpick inserted into the middle of the cake comes out only with moist crumbs. Let cake cool completely before frosting! Buttercream: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, icing sugar and vanilla on high speed until it is light and fluffy and doubled in volume, about three minutes. Using an offset spatula, frost the cake with the vanilla buttercream, using a cake bench scraper to smooth the frosting. Place in freezer to set for 12 minutes, then do a final clean coat of buttercream. Assembly & Decoration: Using clean and dry hands, shape a 3 inch ball of yellow fondant into a dripping egg yolk with tiny arms. Hand shape a few egg yolk drips and set aside. Roll out some white fondant and using a parking knife, cut out sharp egg shell type pieces to decorate the sides of the cake. I also made an egg by cutting out the fondant with a small circle cutter and cutting zig zag edges into it to look like a broken egg. Use a small amount of white to make a "reflection" for Gudetama's face. Adhere with a tiny amount of water to stick. Using a tiny amount of black fondant, make the facial features for Gudetama - black eyes and a little round circle mouth. Use a toothpick tip to add a tiny amount of water to the yolk to stick the black pieces on top. Place Gudetama onto the cake, draping his drippy legs over the side. Add the yolk drips by pressing them into the cake. Add the egg shell pieces all along the edges of the cake. Slice into the cake to reveal the "egg yolk" cake slices!
Preheat oven to 400°F. Place chicken in a greased 13x9-inch pan. Combine salt, pepper, and ginger in a small bowl. Season chicken with the mixture. Drain pineapple, reserving 1/3 cup juice. Mix sauce, pineapple, minced garlic, and reserved juice. Add to chicken; stir to evenly coat chicken. Bake 30 minutes or until chicken is done and sauce is thickened. Serve over hot rice.
Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. As the eggs begin to thicken, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.
Dump everything except corn in the slow cooker and set on high until the mixture gets hot. If it's early in the day and you are going to have the ribs for dinner, turn the slow cooker down to low and forget it until you're ready to plate it up. Add the corn to allow it to cook slightly. Serve over corn bread or bake refrigerated corn sticks to go along side.
Peel and seed squash then chop into 1" inch sized chunks. Place into slow cooker. In a medium sized bowl mix pineapple (including liquid), sugar, and cinnamon. Add to the slow cooker and cover. Cook on low for 7-8 hours. Stir and serve.
Place raspberries in a blender and process until smooth. Pour through a strainer into a bowl and press the mixture with the back of a spoon against the sides of the strainer to squeeze out liquid. Discard seeds. Combine the raspberry puree, olive oil,& remaining ingredients, whisking until smooth. Chill.
In a large bowl, dissolve the yeast and 1 Tablespoon of sugar in the water. Whisk until completely combined. Add vegetable oil and whisk. Then add 4 of the eggs, whisking for about one minute after each egg is added. Whisk in remaining sugar and salt. Add flour one cup at a time, mixing with a sturdy spoon after each cup. When all of the flour has been added, turn dough onto floured surface and knead the dough to remove all lumps. Clean out bowl and grease it. Form dough into a ball and return it to the bowl. Let dough rise for one hour in a warm. The dough should approximately double in size. Punch it down and then put chocolate chips in center of dough and reform dough into a ball so that the chocolate chips are encased in the center of the dough. Allow to rise for another 30 minutes. Remove dough from warm spot and place dough ball onto floured surface. Using a long serated knife, cut the dough in half and then cut each halve into thirds. Reform all six dough balls so that the chocolate is encased in the center of each ball. Then, using your hands, roll out each ball into a strand approximately 15 inches in length. Take three strands and pinch them together at one end, tucking the pinched ends under the bread. Braid the three strands together. When you get to the end of the strands, pinch the strands together and tuck under loaf. Repeat for remaining three strands to create a second loaf. Lightly grease a large baking sheet. Gently transfer the challahs to the baking sheet. Whisk remaining egg in a small bowl and brush generously onto each challah. Return loafs to warm spot to rise for another 30 minutes. Preheat oven to 375. Brush challahs with second round of egg wash. Be sure to get egg wash into all the cracks and crevices. Place loaves into oven on middle rack. Fill a baking dish or roasting pan with about two inches of water. Place dish on the rack below the challahs. Bake the challahs for thirty minutes, rotating the baking sheet once in the middle of baking time. Challahs should have a medium golden brown crust and sound hollow when tapped. Be sure to check challahs near end of baking time in order to avoid over cooking. Continue cooking past 30 minutes if challahs aren't golden brown yet. Cool challahs completely on wire baking rack.
Heat butter in small saucepan over medium heat. Add onion, if using; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk and heat to a boil, stirring constantly. Continue stirring and cook for an additional 1 minute or until thickened. Process half of corn in food processor or blender until coarsely chopped. Combine milk mixture, processed and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker. Cover and cook on low for 31/2 to 4 hours or until mixture is bubbly around the edge. Add 1/2 cup shredded Cheddar cheese and 2 tablespoons Parmesan cheese before serving; stir until cheeses are melted.
Cut cabbage into bite size pieces. Put in a large bowl. Add cold water and salt. Melt 1/2 stick margarine. Add milk and flour and stir until creamy. Add cheese. Heat until cheese is melting. Heat until cheese is melted. Put cabbage in a 9x13 dish. Add salt and pepper. Pour cheese sauce over cabbage. Crush 1 pkg of Club crackers until firm. Melt 1 stick margarine and pour over crackers. Mix well. Sprinkle over cabbage. Bake at 350 degrees for 30 minutes or until top is brown.
Arrange fish in a single layer ub a greased baking dish. Sprinkle with vinegar and salt; dot with butter. Bake, basting every 5 minutes with crisp brown butter scraped from the edges of the pan, coating each piece completely. Should be finished cooking at about 25-30 minutes.
Mix all ingredients together in a large bowl. Place a 10 inch square cake pan containing 1/2 cup oil in 375 degree oven. When oil is hot, pour oil into mixture. After thoroughly mixed, pour mixture into the pan just used to heat the oil. Bake 30 to 40 minutes or until brown around the edges. Serve immediately.
Preheat oven to 425°F. Mix pumpkin, milk, and egg whites until smooth. Gradually stir in Splenda (1/4 cup at a time). Add the pumpkin pie spice; taste and add more if need be. Pour into crust** and spread evenly. Bake in the oven for 15 minutes then reduce the temperature to 350°F and bake for another 45 minutes (may vary depending on ovens). Let cool and serve your favorite way. **To make to crust less likely to turn soggy (like mine), beat some egg whites and brush over the crust and bake at 350°F for about 5 minutes.
Place lettuce, red pepper strips, tomatoes, olives and cucumber slices i,n piles on a plate. Spread the muffins with hummus. Use the vegetables you'd think might work, such as carrot strips or discs, red or green sweet pepper strips, red onions, alfalfa sprouts, etc. to make funny faces on the muffins.
Bring broth to a boil and add the potatoes, onion, carrot, celery and green pepper. Cover and cook for 20 minutes. Discard the onion and green pepper. Mix together the flour and water to form a paste. With a spatula, slowly stir in the sour cream and this mixture to the hot soup. Add dill and paprika. Simmer the soup for another 5 minutes, or has slightly thickened. Season to taste with salt & pepper.
Roll out a biscuit with hands so it becomes elongated and about 1 inch thick at center. Wrap it tightly around the end of stick pinching as you go to ensure that it stays on the stick while cooking. Heat over the campfire until golden brown. Use a paper towel to carefully pull off the stick (it's hot); squeeze butter or honey or jelly down the hole left by the stick.
Cook bacon in a large saucepan or small stockpot over medium heat, stirring occasionally, until crisp, 8 - 10 min., then transfer bacon to a paper towel-lined plate; set aside. Add onion to bacon fat and cook 2 min., stirring occasionally. Increase heat to medium-high and add pork. Cook 6 - 8 min., stirring occasionally, until onions are crisp-tender. Stir in chili powder, paprika, tomatoes and their juices, and water. Bring to boil, reduce to a simmer and cook 35 - 45 min., stirring occasionally, until pork is tender. Stir in beans and 2/3 of the bacon. Cook 10 min until heated through, stirring occasionally. Salt to taste. Serve garnished with remaining bacon, sour cream and scallions. *Can substitute pork shoulder.
Preheat oven to 350°F. Press Pillsbury cookie dough into the bottom of a 10-inch deep skillet. Bake for 18-22 minutes or until top layer is light golden brown and cookie has set in the center. Remove from oven, allow to cool for 20-30 minutes. Prepare the caramel layer by melting caramel candies and heavy cream together in a medium pot, stirring constantly. Drizzle over cookie layer in the skillet. Place in fridge and allow to cool and set completely, for about 1 hour. In a large bowl or stand mixer, beat cookie-dough ingredients together until smooth. Mixture should be thick, but spreadable. Spread on top of cooled caramel layer. In a large microwave-safe bowl, microwave chocolate chips, peanut butter, and heavy cream together for 60 seconds. Whisk and return to microwave if needed. Microwave in 30 second bursts just until smooth. Spread glaze over cookie-dough layer. Place skillet in fridge and allow to cool completely before slicing and serving, about 30-45 minutes. If the cookie has been stored in the fridge for longer than 1 hour, remove it from the fridge and let sit at room temperature for 30 minutes before slicing and serving.
Heat oil in a small saute pan over medium-high heat. Saute pepper and onion until soft, about 2-3 minutes. Stir vegetables into ketchup, add chili powder to taste.
Combine all ingredients in a large sauce pan then stir to blend well. Bring to boil then reduce heat to simmer for 30 minuets, stirring occassionally. Cool and pour into 4 cup plastic storage container then refrigerate.
Make the simple syrup by combining the sugar and water in a saucepan. Bring to a boil. Cook for a minute until the sugar is dissolved. Remove pan from heat, stir in the basil and lime rind. Cool. Strain to discard the solids. Combine the fruits in a large bowl. Drizzle with the simple syrup. Toss gently.
Shell eggs, then cut in half lengthwise. Transfer yolks to small bowl and mash with fork. Mix in mayonnaise. Stir in next 4 ingredients. Season with salt and pepper. Spoon yolk mixture into whites. Top generously with chopped radishes.
Thaw phyllo and unroll. Put 13 sheets on work surface and cover rest with very slightly dampened cloth. Using very sharp knife, cut phyllo into 20 (3 inch) squares, discarding 1 inch trim from short side. Fold four corners of each square to meet in center, making envelope. Set squares in 17- by 12 inch jellyroll pan. Repeat with remaining 13 sheets phyllo. Divide pistachios among phyllo pockets. Heat butter in small saucepan until hot to the touch. Pour butter into pan, making sure it gets to every part. Bake at 400 degrees until done, about 20 minutes. Dissolve sugar in water. Add lemon juice and boil 2 minutes. Remove phyllo from oven. Tip pan to drain off excess butter. Return tray to oven 1 minute, then remove from oven. Just before serving, pour boiling syrup into tray.
Cut small deep slit in each potato and bake in 375°F oven for about 1 hour or until tender. Meanwhile, peel rutabaga and cut into 1/2 inch cubes. In pot of boiling salted water, cover and cook rutabaga for about 30 minutes or until very tender; drain well. Scrape out flesh from potatoes. In food processor or blender, combine sweet potato and rutabaga; puree, in batches, until smooth. Transfer to large bowl and set aside. Peel, core and chop apples; sprinkle with lemon juice. In small saucepan, melt 2 tablespoons of the butter over medium heat; add apples, sugar, salt, pepper, cinnamon and nutmeg. Reduce heat to low and simmer, covered and stirring often, for 15 to 20 minutes or until apples are very tender. Transfer to food processor or blender and puree; stir into vegetable puree along with sour cream. Taste and adjust seasoning if necessary. Transfer to greased 6 cup casserole. In small saucepan, melt remaining butter over low heat; cook almonds, stirring for 2 minutes. Sprinkle around edge of casserole; let cool to room temperature before covering and refrigerating for up to 3 days. To serve, bring to room temperature and reheat, uncovered, in 350°F oven for 30 to 40 minutes or until heated through. Makes 8 to 10 servings. Canadian Living.
Combine all ingredients in a blender and mix well. Pour into greased large pie plate. Bake at 400 degrees for 10 minutes. Reduce heat to 325 degrees and bake another 30 minutes, or until set. Cool before serving.
Heat olive oil in large fry pan. Add onion and cook 5 minutes then add mushrooms and cook 2-3 minutes. Add garlic and cook 1 minute. In the meantime, mix the self rising flour with salt and pepper to taste in a shallow dish and dredge the chops. Save 1 tablespoon of the flour for later. With a slotted spoon, remove the veggies from the pan and set aside. Brown the chops about 2-3 minutes each side and remove from the pan. Return the veggies to the pan, add the chicken stock and place the chops on top, moving them around so they become immersed in the liquid. Bring to a boil then lower the heat. Cover and simmer 10-15 minutes until pork is tender. Remove pork to a plate and keep warm. Mix the leftover tablespoon of dredging flour with the cold water and stir into the pan until thickened. Spoon gravy over chops to serve.
Combine the lamb meat with the sea salt and Greek oregano, allow to rest, covered at room temperature, for one hour. Add all the remaining ingredients except the water or stock and combine well. Cover and refrigerate for at least 8 hours. Add the liquid and bake in a covered casserole at 350°F for approximately 2 1/2 - 3 hours. Remove and serve.
Select Dough setting on your bread machine. Put ingredients in the machine in the order suggested by your machine manufacturer. Let rise. about 90 minutes, until double in size. Meanwhile, generously butter your Pullman Pan and lid. Remove dough from machine. Handle dough with greased hands. Form into a log approximately 12-13 inches long. Place in pan, pressing the ends into corners and pan edges. Place lid on, leaving open about an inch so you can peek. Let rise until about 2/3 full, or about an inch and a half from the pan top. About 60 minutes. Near the end of the rising time, preheat your oven to 350. Close lid fully. Bake for 25 minutes. Remove lid. Bake for another 15-20 minutes until golden brown or desired crust color is achieved. Internal temp of bread should be 190 f when tested with an instant read thermometer. Remove from pan to rack. If desired, brush crust with butter for a softer crust. Let cool before slicing. Store in airtight bag.
In a plastic storage container, whisk together the juice, yogurt, mustard, and preserves. Add the broccoli and onion. Toss to coat. Cover the container with the lid. Refrigerate for at least 1 hour or up to 1 day before serving.
Soak the bread crumbs in the milk add the suet and mix well. Place a layer of the bread crumb mixture on the bottom of a well buttered 5 cup pie dish or shallow baking dish. cover with a layer of blackberries, apples and sugar. Continue to fill the dish with alternate layers of the bread crumb mixture and of the fruit and sugar, finishing with a thick layer of the bread crumb mixture. Bake in a preheated 375°F oven for approximately one hour, or until the pudding is golden brown. Welsh Fare S. Minwel Tibbott.
Wash the spinach several times to remove any sand, and finely chop. Put water into a medium-size saucepan until it comes up about 1" from the bottom of the pan. Add the spinach and boil over high heat for five minutes. Drain. In a large frying pan, over medium-high heat, put the oil and onion. Stir-fry until the onion is tender, adding the garlic the last couple of minutes. Add the cooked spinach and cook for 5 more minutes. Turn off heat and let cool. In a serving bowl mix together the yogurt, spinach mixture, cayenne, salt, pepper and ground coriander. Refrigerate overnight. The mixture needs to sit for a while in the fridge so that the flavors can marry. Serve with pita bread or naan.
On a lightly floured surface, roll out dough to a 10 x 15 inch rectangle. Set aside. In a medium size bowl, mix together cream cheese and Parmesan. Add Bridgford, Pepperoni, olives, onion and garlic. Mix well. Spread evenly over dough. Roll up dough tightly in jelly-roll fashion. Seal seams and edges. Cut roll into 30, 1/2 inch slices. Place slices swirl-side up on greased baking sheet. Bake in a preheated 375° oven for 12-15 minutes. Remove from oven and pan to cool on wire rack.
In a small bowl, beat egg lightly. Stir in the melted butter. Mix in the remaining ingredients except the stock. Shape into walnut sized balls. Allow to stand 30 minutes to swell. Bring the stock to a simmer in a large saucepan. Drop the balls into the broth and cook over medium-low heat, covered, for 10 minutes. Don't peek. Ladle the soup into bowls, allowing 2-3 crackerballs per serving. Sprinkle thyme over the top of the soup.
Mix the olive oil, mayo, & spices together in a small bowl. Mix the other ingredients together in a large bowl. Then stir the mayo mixture in with the pasta. Serve cold.