HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F. Wash and destem mushrooms (save stems and chop stems up small). Saute mushroom caps in butter, then remove from heat. In a small pot, saute onions and mushroom stems until slightly carmelized. Add corn and ginger and cook for another minute or so. Add rice and small amount of water so that it is easy to mix, then add miso, shoyu, mirin, and rice vinegar and drizzle some sesame oil in as well. Cook until everything comes together, then remove from heat and add the egg. In a well greased baking pan or baking sheet, place the sauteed mushroom caps, gills side up and spoon rice mixture inches. Bake for 15 minutes or until rice mixture is slightly crunchy. While you wait, mix mayo with a bit of sriracha to taste. When you remove the mushrooms from the oven, spoon a dollop of mayonaise mixture on top and squeeze lemon juice over it. Serve with picked daikon and mixed greens.
Wash and drain beans. Place in a bowl and mash. Add spices and work them in. (I use my hands). In a small fry pan, (medium heat) 3 tbls, of olive oil. Add beans, stir and warm through. Press bean down and lower heat. Let beans brown on the bottom for 3-4 minutes. Do not stir. Loosen edges with spatula and turn upsidedown on a heated platter. Don't worry if it doesn't come out in one piece, just glop it back together. Drizzle with remaining olive oil and cover with Parmesan cheese. Serve hot or cold.
Combine flour, water, oil, salt and pepper in food processor until mixture is smooth. Pour into glass or metal pan at least 6x10-inch. Pour the beaten egg over. Bake 375° for 1 hour or until top becomes golden. Sprinkle with cumin. Slice and serve on baguette with harissa or other hot sauce.
Heat oil in heavy large pot over medium-high heat. Add carrots and leeks; saute until leeks begin to soften but not brown, about 5 minutes. Add garlic; saute 1 minute. Add cumin and crushed red pepper; saute 30 seconds longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer uncovered until vegetables are very tender, about 35 minutes. Working in batches, puree soup in blender until smooth. Transfer soup to large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and refrigerate until cold, at least 4 hours or overnight. Stir lime juice into soup. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream atop each serving. Sprinkle with cilantro and lime peel.
In a large salad bowl whisk together the dressing ingredients (vinegar - pepper). Add the spinach, strawberries and onion. Toss. Sprinkle with the cheese. Toss.
Preheat oven to 400. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside. Heat olive oil over medium heat in a medium skillet. Add onion to skillet and cook for 2 to 3 minutes, or until the onion is translucent and fragrant. Stir in the chicken, taco seasoning, tomatoes, and green chiles. Combine fully and reduce to simmer. Cook for 5 to 8 minutes. Place the taco shells in the baking dish, standing up. Spoon 1 tablespoon of beans in the bottom of each taco shell. Top with the chicken mixture, almost to the top of each shell. Sprinkle each shell generously with shredded cheese, the more the better. Bake for 12 to 14 minutes or until cheese is fully melted and the edges of the shells are browned. Remove from the oven and top with jalapenos, sour cream, cilantro, and salsa.
Combine milk, cream, egg yolks, sugar and espresso in a saucepan. Whisk well and bring to 170 degrees. Then refrigerate well overnight. Pour in ice cream maker and churn for 25 minutes. Freeze until it's firm.
In a bowl, combine HALF of the chopped BACON and the french fried onions. Set aside. In a greased 13x9 casserole dish, combine remaining ingredients and mix well. (Taste mixture -- you might want more brown sugar or salt/pepper). Bake uncovered at 350 degrees for 20 minutes. Sprinkle french fried onion and bacon mixture all over beans. Return to oven and bake 5-10 minutes until golden brown.
Trim all but 1" off the stem and root ends of the beets, do not wash, do not peel; remove any dirt with a paper towel; place in a baking pan and seal tightly with aluminum foil; bake at 400° for 1 hour. When beets are cool enough to handle, remove roots, stems and skins; cut into 1/4" dice, there should be about 3 cups; set aside. Mix sugar, cornstarch, vinegar and water in a saucepan and bring to a boil, whisking; whisk until thickened, about 30 seconds; remove from heat and whisk in butter. Add the beets and heat through; add salt to taste; serve at room temperature.
Salt, pepper, chopped fresh parsley, minced garlic for taste. Wash the peppers and dry them very well. Cut each one into two pieces (longitudinally). Get out all the seeds and any white part. Preheat oven. FILLING: Put the bread in a cup with the milk. Wait until the bread absorb all the liquid it can. Then squeeze it; only the humid bread without liquid will be used. Aside, put in a bowl the ground beef, the very finely chopped onion, the minced garlic and the parsley. Mix all very well. Add the humid bread cut in small pieces; put enough salt and pepper. Fill the peppers halves. Sprinkle each one with grated dried bread. Put them on a shell with a thin oil layer. Cook in the oven for about 30-40 minutes until the peppers are tender and the cover (the grated bread) gold brown. Bon appetit! The same filling can be used to stuff zucchini and aubergines, for instance. These ones must be cooked previously in salted boiling water (already cut in halves). Then you have to empty each half with a tablespoon, taking care of not damaging the skin. Part of the fruit retired (and chopped) can be mixed in the filling. I hope you like these ideas.
Heat the milk in a small saucepan over medium heat until it just begins to boil. Remove from heat and let stand until cooled to room temperature. Meanwhile, sprinkle the yeast over the warm water in a large bowl. Add 1 T of the sugar and let stand until foamy, about 5 minutes. Beat in the remaining 2 T sugar, eggs and butter. Beat in cooled milk. Gradually add the flour and salt, scraping down side of bowl, until a soft dough forms. Turn dough onto a floured work surface and knead the remaining flour into the dough, adding more flour if too sticky. Knead for about 10 minutes until smooth. The dough will be soft. Grease a large bowl. Place the dough in the bowl. Cover with plastic wrap and place in a warm spot until doubled in size, about 1 1/2 hours. Coat two 9-inch round baking pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray. Prepare Filling: Mix butter, both kinds of sugar and cinnamon together in a medium-size bowl. Punch down dough. Roll out dough on a lightly floured surface to an 18 x 12-inch rectangle. Spread the butter-sugar mixture over the dough. Sprinkle with nuts and raisins. Starting on one long side roll up jelly roll fashion and pinch seam to close. Cut crosswise into 14 generous 1-inch pieces. Arrange 7 pieces, cut-side down, in each prepared pan. Cover with plastic wrap and let sit in a warm spot until buns double in size, about 30 to 45 minutes. Or cover tightly with plastic wrap and refrigerate until the following morning. Heat oven to 350°F. Uncover pans and bake buns until they are golden-brown and bubbly, 30 to 40 minutes. Transfer to a wire rack and let cool 10 minutes. Glaze: Mix confectioners' sugar and 1 tablespoon of the milk, adding more milk as necessary, to make a smooth glaze. Invert buns to a serving platter. Drizzle glaze on top of buns (about 1/3 cup per pan). Serve warm.
Preheat oven to 375°F. Butter a large baking dish. Spread the beef stew evenly in the bottom of the buttered dish. Into hot mashed potatoes stir butter, creme fraiche/sour cream, Dijon mustard, pinch of nutmeg, and salt & pepper to taste; beat well to combine. Spread mashed potatoes mixture evenly over the stew. Use a spatula or the tines of a fork to roughen the top of the potatoes, for good browning. Sprinkle with grated cheese and a pinch of garlic powder. Arrange the olives and sliced tomatoes attractively over the top & drizzle with olive oil. Bake at 375F for 25-35 minutes until hot, golden brown and bubbling! Garnish with snipped parsley and serve with a green salad or vegetable of your choice, and a crusty baguette. Enjoy!
Preheat oven to 350 degrees. Melt over hot (not boiling)water, 1-1/4 cups Nestle Toll House semi-sweet chocolate chips; stir until smooth. Set aside. In large bowl, combine sugar and butter; beat until creamy. Add eggs, vanilla extract and salt; mix well. Add melted chocolate and flour; mix well. Spread into foil-lined 9-inch square baking pan. Cheesecake Topping: In large bowl, combine cream cheese, sugar and butter; beat until creamy. Add eggs, milk, flour and almond extract; beat well. Stir in remaining 3/4 cup Nestle Toll House semi-sweet chocolate chips. Pour over Brownie Base. Bake at 350 degrees for 40-45 minutes. Cool completely on wire rack; cut into 2-1/4 inch squares.
Preheat oven to 350 degrees F. Cream shortening and brown sugar until smooth. Add egg to combine. Add maple syrup and vanilla, mix well. Combine flour, baking powder, salt, tartar, and cinnamon in separate bowl. gradually stir into wet mixture until smooth and well combined. ( may be a bit sticky). drop by spoonfuls onto greased cookie sheet, bake 10-12 minutes or until golden brown and puffed up. Store in air tight container, best the day after baking.
Preheat oven to 450*. Tear off 4 (12 X 18) inches sheets of aluminum foil. Use nonstick foil or spray foil sheets with nonstick cooking spray. Combine spices. Center 1 breast half on each sheet of foil. Sprinkle and rub spices over chicken, turning chicken to coat evenly. Top chicken with pepper strips. Drizzle with apricot preserves and orange juice. Bring up sides of foil. Double fold top and ends, leaving room for heat circulation inside. Bake 18 to 22 minutes on cookie sheet.
Preheat oven to 350 degrees. Sift together the first 7 ingredients; sift again. Process chopped peaches in a food processor or blender until smooth (Yield should be 2 cups puree). Stir in buttermilk. Beat butter and sugar at high speed with a heavy-duty electric stand mixer until fluffy. Add eggs, 1 at a time, beating until blended after each addition. Add peach mixture and beat until well blended. Layer sliced peaches in a greased 13x9 inch pan. Fold flour mixture into butter mixture. Pour batter over sliced peaches in pan. Place pan in a large roasting pan, and add boiling water to roasting pan to a depth of 1 inch. Bake for 50 minutes or until set (pudding will still be moist). Serve warm or cold with ice cream.
Prepare packaged or homemade hot chocolate as directed. Add Marshmallow Vodka. Serve in a tumbler with any or none of the optional garnishes.
Combine 2 TB of taco seasoning mix with the 15 ozs of chicken broth. Cut chicken breasts into three pieces. Dump everything into the crock pot for 4-6 hours or until chicken is ready. When chicken is tender, shred with two forks. Dump frozen corn into pot, heat for one hour. Serve with Cheddar Cheese and/or sour cream on top, if desired.
Cook and drain spaghetti. Brown ground beef in large skillet over medium high heat. Add chopped onion and minced garlic and continue to brown for 5 minutes or until onions are translucent. Quickly stir in seasonings. Mix tomato sauce into meat mixture. Add water as necessary to regulate thickness. Simmer until sauce reaches preferred consistency. Add mushrooms, olives, and corn and cook, stirring, for 3-4 minutes. Mix sauce into drained spaghetti. Serve with grated parmesan cheese.
Mix first three ingredients together with whisk. Add dill (use dried dill weed if you don't have fresh), salt and pepper to your taste. Let set at room temperature for at least one hour before serving. Serve over poached fish.
Heat the oven to 350 degrees. Grease 2 6-cup oversize (Texas) muffin tins with softened butter and dust with flour, tapping out the excess. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. In an electric mixer, beat the butter and sugar with the paddle attachment on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating for one minute after each addition. Beat in the extracts. Reduce mixer speed to low and add flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture, and mixing just until dry ingredients are incorporated. Spoon batter evenly into 10 cups of the muffin tins (pour water 3/4 full into the 2 empty muffin cups for even baking) and bake 20 - 25 minutes, or until a toothpick inserted into center comes out clean. Cool pans on a rack 15 minutes before turning cakes out to cool completely. Top with berries and dust with sugar.
For the McCain Crispy Sweet Potato Fries, preheat the oven to 220°C/430°F/Gas Mark 7. For fan assisted ovens preheat to 210°C/410°F. For the chicken, preheat the oven to 210°C. Place the peppers, red onion and garlic cloves into a large roasting tray and drizzle with olive oil and balsamic vinegar. Rub the chicken legs on both sides with a little olive oil and then the Mexican fajita seasoning. Sit the seasoned chicken on top and drizzle with some olive oil. Place into the oven for 30 mins or until the chicken legs are cooked through. Remove from the oven and rest. 10 minutes before the chicken legs have finished cooking, put the McCain Crispy Sweet Potato Fries on a baking tray in the oven and bake as per packet instructions. Once ready, serve the fries with the roasted vegetables and the chicken legs. Finish off with a squeeze of lime and some coriander leaves.
Peel and cut avocado, removing the pit. Combine all ingredients in food processor or blender and blend until smooth. Serve with warm pita wedges, pita chips, or vegetable crudites.
Combine all ingredients in a large 2-quart container and stir until thoroughly mixed. Cover and chill in the freezer until mixture reaches the consistency of soft sorbet, about 24 hours. Once chilled, turn on the ice-cream maker and pour in the coconut mixture. Spin in the ice-cream maker until thick and slushy, about 20 minutes. Keep cocktail chilled in the ice-cream maker base while serving.
Preheat oven to 350°. Grease and flour two 9x5 inch loaf pans and set aside. In a large mixing bowl stir together the flour, salt, soda, cinnamon and nutmeg and set aside. In the large bowl of an electric mixer beat the sugar and shortening on high speed until light and fluffy. Beat in the eggs, one at a time, beating one minute after each addition. Add the jam and vanilla and mix well. Add the flour mixture and buttermilk alternately to the creamed mixture, beating well after each addition. Pour the batter into the prepared loaf pans and bake for 40 minutes or until a toothpick inserted in the center comes out clean. Place the pans on a rack for 10 minutes. Remove the bread from the pans and let cool completely on the rack.
ABM:. Place all ingredients (in order listed) in your bread machine, and set to dough cycle. When complete, form into a loaf and place in a greased loaf pan. Allow to rise to doubled. Bake in 375 oven for 40 minutes, until it is golden and passes the knock test. For a more rustic loaf, you can form onto a greased cookie sheet and allow to rise, or better yet, use a baking stone if you have one! You could also allow your bread machine to follow a complete cycle, allowing it to bake in the machine. KA or Stand Mixer:. Place all ingredients in order listed, in bowl. Mix using dough hook until dough pulls away from sides of bowl. Dough shoud be smooth, slightly damp. Oil a large bowl, and place dough in, swishing it around to coat. Allow to rest for 30 minutes. Fold dough (like you would a letter), turn 90 degrees, and repeat foldings. Allow to rest 30 minutes more. Repeat foldings. Form into loaf and place in greased loaf pan, or onto a greased cookie sheet. Allow to rise until doubled (2-3 hours.) Bake in a 375 degree oven for approximately 40 minutes, until it is golden and passes the knock test. Note #1: To proof your starter, feed it with 1 cup flour (preferably multigrain in this case) and 1 cup water, then let it sit overnight or up to 12 hours, covered. This is what develops the characteristic sour flavor and the longer the proof, the sourer it will be. If you start with 1/2 cup of starter and feed it 1 cup each of water and flour, you should have enough to make your bread and save the rest to start your next batch. Note #2: To use a baking stone, allow your loaf to rise on parchment paper, placed on a board. Place the stone in the oven when preheating it, allowing it 30 minutes to heat the stone. Move the loaf onto the stone using the parchment paper (you can bake it right on the paper, on the stone.).
Heat oven to 350°F Sprinkle pears with cinnamon and place, cut side up, in a baking dish. Place 1 piece of margarine in the core cavity of each pear. Add water to dish and bake pears until tender, about 1 hour, basting with water one halfway through. Remove from oven and cool slightly. Slice each pear lengthwise into thin slices and fan out on dessert plates. Heat chocolate and half-and-half in a small saucepan over medium-low heat, stirring constantly, until melted and well combined, 1 to 2 minutes. Using a large spoon, drizzle chocolate sauce decoratively over pear slices. Sprinkle with pomegranate seeds and serve.
I made this bread in a bread maker so it is a lot more sticky than a handmade kneaded bread would be,and that is fine. You may have to adjust ingredients to get a consistency that works for you. Add ingredients in the order directed by your bread maker but add them in the groups outlined below:If making by hand/in a mixer don't be afraid to adjust the flour and water accordingly. Cook the quinoa and allow to cool.(it cooks like rice or similar. Add quinoa, add 2x amount of water and boil, cover and turn off heat.) Either cool all the way or partially. Put the sugar and the yeast into the warm water, give them a stir, and let them sit while mixing up everything else. Add the flour, salt, seeds and quinoa to the mix. Add the eggs and oil and then add the water-sugar-yeast mix. You may need more water.
As you put the pasta into the boiling water, cover the bottom of a large sauce pan with olive oil. Warm over medium heat. Put in the garlic and allow it to flavor the oil. Add the fresh tomatoes, green and black olives. Saute for about 4 minutes until warmed. Right before mixing with the cooked spaghetti, infuse the sauce with the fresh herbs. Toss and sprinkle with the grated cheese.
In a bowl large enough to hold the meat, combine the cola, BBQ sauce, Italian dressing, teriyaki sauce, olive oil, and salt and pepper. Add the meat, cover, and marinate overnight in the refrigerator. Grill to desired doneness.
Brown ground turkey with chopped onions until meat is no longer pink, and juices run clear. Drain the excess juice. Mix remaining ingredients in a crock pot and stir well. Add turkey and onions to mixture and stir again. Simmer in covered crock pot on low for approx 6 hours, stirring occasionally.
Preheat oven to 350°F; spray a nonstick 8-inch square pan with nonstick spray. Beat tofu, molasses, sugar and margarine/butter in a blender till smooth. Combine flours, baking powder, baking soda, salt, ginger, cinnamon and cloves in a medium bowl. Add flour mixture to tofu mixture and beat until combined. Pour mixture into prepared pan. Bake about 35 minutes or until top springs back when lightly pressed. Cool in pan 10 minutes. Remove from pan and cut in 16 (2 inch) squares. NOTE: DO NOT USE anything but soft tofu. The other kind comes out lumpy. Drain the tofu, but don't squeeze it. I put everything in my blender -- first blending the tofu and adding the ingredients in step 2. Then I transfer it into the bowl of dry ingredients and use an electric mixer. Do not blend everything together in the blender or it comes out too runny. The batter should not be thick and heavy, but more like pudding. Enjoy the delectable fragrance while this cooks!
Mix dry ingredients, including coconut and banana. Beat egg, add milk and margarine. Add to dry ingredients, mix until moistened. Spoon into muffin pans. Topping------------. Mix and sprinkle over unbaked muffins. Bake at 375 for 25 minutes. Makes 12 muffins.
Position the rack in the center of the oven and preheat to 350 deg. Spray two 9-inch cake pans with cooking spray. To make the cake: Sift together the flour, granulated sugar, baking soda, cinnamon, and salt into the bowl of a stand mixer fitted with the paddle attachement. In a separate bowl, whisk together the eggs, oil, vanilla and add to the dry ingredients. Beat on low speed for 1 minute. Add the grated carrot, carrot puree, and coconut and mix until just incorporated. Pour the batter into the pans and bake until a knife inserted into the center of the cakes comes out clean, 40-50 minutes. Do not overcook. Transfer the pans to a wire rack and let cool completely. To make the icing: Sift the powdered sugar into a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together at medium speed the cream cheese, butter, vanilla, and salt, scraping down the sides of the bowl at lease once, until the mixture is smooth with no lumps, 1-2 minutes. Slowly add the powdered sugar and beat until light, fluffy, and well blended, scraping down the sides of the bowl halfway through. To assemble, place 1 cake flat-side up, on a platter. spread part of the icing over the top of the cake. top with the second cake, flat-side up, and spread the remaining icing over the top and sides of the cake.
Rub the pork loin with salt, pepper, and caraway seeds and let it stand for 30 minutes. Meanwhile, preheat the oven to 400°F. Drop the onions into boiling water for 1 minute. Rinse under cold running water and drain. Trim off the root ends, then cut and "X" in the root end and peel. Set aside. Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce the oven temperature to 350°F. Scatter the onions and potatoes around the pork and roast, basting with the stock. After 1 1/4 hours, prick the roast with a skewer. If the juices run clear, the roast is done. If not, roast another 10 minutes and test again. Fifteen minutes before the roast is ready, sprinkle the vegetables with paprika. When done, let the meat stand, covered with aluminum foil, for 15 minutes before carving. Carve the meat and arrange on a serving platter, surrounded by the roasted vegetables. Serves 6.
Preheat the oven to gas 6, 200C, fan 180°C Score a crisscross pattern into the duck fat using a sharp knife. Rub the soy sauce into the flesh side of the duck and season. Heat a heavy frying pan and place the duck, skin-side down. Keep the heat on medium-low and let the fat slowly melt away for 8 minutes or until the skin is thin and crispy. Turn over to brown the other side of the meat for a minute and then remove from the pan. Arrange in a baking dish and cook in the oven for 10 minutes, or 12 minutes if your duck breasts are on the large side. Remove from the oven, cover with foil, and rest for 10 minutes. While the duck is resting, discard most of the duck fat from the frying pan, leaving just enough to coat the bottom. Add the shallots to the pan and season. Fry for 2 minutes, then add the vinegar and sugar and bring to the boil. After a minute, once syrupy, add the oranges to warm through. Remove from the heat. Serve the duck with the orange sauce and some chopped parsley, if you like.
Brown beef, onion and green pepper. Drain fat off. Add tomato sauce, green beans and garlic salt. Simmer 10 minutes. While the beef mixture is simmering, spread separated crescent rolls into a pie plate, pressing edges together to make a thin crust with an edging around the rim (like for a fruit pie). Mix 1 cup cheese with beaten egg, spread on bottom of crust. Pour in beef mixture. Sprinkle with paprika and parsley. Spread 1 cup cheese on top. Bake at 375 degrees Fahrenheit for 25 minutes, or until bubbly and cheese begins to brown. Remove from oven. Let stand for 10 minutes.