HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and thinly slice the onions. Breaking the onion rings apart, put them in a large Dutch oven with the butter. Cover and cook on low heat, stirring occasionally, for approximately 30 minutes, or until onions are translucent and tender. Mix the flour with 1/4 cup of the water and blend thoroughly, making sure there are no lumps, then add to the onions and stir gently. Add rest of ingredients and simmer on low heat for about 30 more minutes. Meanwhile, preheat oven to 400 degrees F. Ladle soup into oven-proof bowls, over crusty French bread croutons and top with shredded Swiss (or Gruyere or blend of the two) cheese. Bake at 400 degrees for 10 minutes or until cheese is melted and bubbly. Serve immediately. To make the croutons: Slice French baguette into cubes about 1/2" thick and put on a cookie sheet, spreading evenly into no more than one layer. Bake in a 300 degree oven for about 10 minutes, until crusty, but not brown. Put several in the bottom of each soup bowl before filling with soup.
Preheat oven to 350°F. In large bowl, whisk together all-purpose flour, whole wheat flour, baking powder, sugar, baking soda and green onions. In smaller bowl whisk together buttermilk, butter and egg and pour over flour mixture, tossing with fork to form sticky dough. Scrape onto floured surface; gently knead 10 times. Do not over knead or the bread will not rise as much. Transfer to parchment paperi1/2lined baking sheet; press into 7-inch (18 cm) round form. With sharp knife, score top of round into 8 wedges. Bake about 35-45 minutes or until the bread forms a crust and sounds hollow when tapped.
Fill stock pot with water put on stove at high temperature. Add garlic, ginger, soup base, sherry, soy sauce, cilantro, chives, parsley, chili flakes and black pepper to water. In a saute pan, cook sausage then drain thoroughly. Add to the broth base. Chop mushrooms onions and celery. (You can saute these ingredients first, or just add them to the pot. Chop baby bok, add to pot and simmer 15 minutes. Taste and adjust seasonings as required. Chop spinach and green onion and simmer 5 more minutes. Ladle out and scarf down! (daintily) Enjoy!
Combine tomato, avocado and cucumber on top of lettuce. Top with salad dressing.
Heat the oil in a large frypan over medium heat. Fry the onion until golden and tender. Add the garlic and cook a couple of minutes more. Add the beef and cook, breaking up the lumps with a fork, until all the meat has changed colour. Add remaining sauce ingredients, stir well. Simmer for about 30 minutes or until the sauce has thickened. Mix in cooked pasta and pour into a 2 litre casserole. Topping: Whisk together the cream and egg, and season to taste. Pour gently over the meat/pasta mix. Sprinkle over cheese, scatter this with the bacon. Cook in a moderate oven (190c) until custard is set and golden. about 30 minutes.
Take egg whites and beat them until they form peaks. Using a food processor machine combine milk, vanilla and honey with egg whites. Add banana and continue to blend until smooth and airy.
First make the breadcrumbs in a food processor, so they are fine. Mince (or grind) the pork, then add the onion to the grinder, and finally the apple (peeled and cored). Add all the herbs and nutmeg and salt and pepper to taste. Fill your sausage filler (either machine or hand operated one) and put the skins over the end of the nozzle. Fill slowly so that the skins do not burst, and twist the finished sausages into the required size. Since nothing has been pre-frozen, these will freeze well. Various adaptations can be made, by adding either sun-dried tomato puree, or garlic puree for instance. Prior to cooking, pierce the skins to prevent bursting.
Position the rack in the center of the oven and preheat to 350&#730;F. Puree the chopped mangoes in a blender or food processor. You should have about 1 cup puree. Beat the eggs in a medium bowl with an electric mixer an medium speed until the eggs are frothy. Gradually beat in the sugar. Gradually pour in the evaporated milk, mango puree, and vanilla. Pour the custard into eight 6-ounce custard cups or ramekins. Place the custard cups in a shallow roasting pan or baking dish. Place the pan with the custard cups in the oven. Add enough hot water to come halfway up the sides of the cups. Bake until a knife inserted in the center of a custard comes out clean, 25 to 30 minutes. Remove the custard cups from the water and transfer to wire racks. Let cool to room temperature. Chill time (optional): 4 hours. If desired, cover each cup with plastic wrap, pressing the plastic directly on the surface to prevent a skin from forming, and refrigerate until chilled, at least 4 hours. Serve chilled or at room temperature.
Grind the chicken using a Kitchen Aide grinder (can also use a food processor). Put into a large bowl and add the remaining ingredients. Blend thoroughly. Divide into 4 portions and put into freezer bags for later use.
In a small pot heat oil. Add bacon and onion. Cook, stirring over med heat until onions are opaque and bacon is soft. Add dill and salt. Remove from heat and add to cooked rice. Let cool, this is the filling. Remove and separate cabbage leaves from head. Cut out hard core. (each leaf can be made into 3-4 pieces depending on the size of the leaf -- this comes with practice). Grease casserole dish. Place 1 Tbsp of filling on widest end of leaf. Fold sides in and roll up. Filling should not be hanging out. Place in casserole dish creating layers. Combine water and oil and pour over cabbage rolls. Cover with lid or tinfoil. Bake in a 325°F oven 2 - 21/2 hours. You'll have to keep an eye on them to check that they don't dry out or turn brown. If they are turning color add more liquid. And bake till tender. Freezes well before cooking. *I like to place a couple of pieces of raw bacon on the top of the cabbage rolls before cooking. Also I have made 1/2 a head of cabbage into rolls and froze the other 1/2 of head whole, with no problems*.
Cream butter and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat until smooth. Combine next 7 ingredients in a medium bowl. Add to butter mixture in 3 additions, mixing well after each addition until no dry flour remains. Add remaining 3 ingredients. Mix well. Drop, using 1 1/2 tbsp for each, about 2 inches apart onto greased cookie sheets. Bake in 375 F oven for 6-8 minutes until golden. Let stand for 5 minutes. Remove to wire racks to cool.
Preheat oven to 350°F. In a medium-size saucepan, melt butter over medium heat. Stir in flour and cook, stirring, for 1 minute without browning. Whisk in milk, bring to a boil, and cook, stirring, until sauce is thick and smooth, about 3 minutes. Stir in horseradish, sour cream, sugar, mustard, and vinegar. Season with salt and pepper to taste. Arrange chicken breasts, skin side up, in a baking dish. Spoon half the horseradish sauce over chicken. Bake 45 minutes until chicken is tender. Broil chicken for 5 minutes to brown. Reheat remaining sauce and serve over chicken.
Wash and dry cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray. In a large skillet, heat oil on medium-high heat. Add garlicl when hot and saute a minute, or until golden. Add zucchini, 1/4 cup Romano cheese, salt and pepper and saute about 3-4 minutes, stirring occasionally. Set aside to cool. When cool, add mozzarella cheese and mix to combine. Lay chicken cutlets down on a working surface and spread 3 tbsp of zucchini-cheese mixture on each cutlet. Loosely roll each one and keep seam side down. Combine breadcrumbs and grated cheese in one bowl; in a second bowl combine olive oil, lemon juice, and pepper. Dip chicken in lemon-oil mixture, then in breadcrumbs and place seam side down in a baking dish (no toothpicks needed). Repeat with the remaining chicken. When finished, lightly spray with oil spray. Bake 25 - 30 minutes. Serve immediately.
Drain the garbanzo beans, reserving the liquid of one can. Rinse the beans briefly under cool running water in a strainer. Pour the beans and the reserved bean liquid into a large skillet. Add the taco seasoning. Stir and let simmer approximately 10-15 minutes. Mash 1/4 - 1/3 of the beans while cooking to thicken the mixture, if desired (they stay put in tortillas better this way). Use the garbanzos just like you would taco meat. Try tortillas and pile it high with lettuce, tomato, salsa, and cheese, or make a figure-friendly taco salad.
Start the 2 quarts water and salt boiling in large stock pot or dutch oven. Rinse rice until water runs clear (or as close to clear as you can get it). Add rice to boiling water, boil about 10 minutes or until rice is about half cooked. Drain rice in colander, reserve. In stock pot or dutch oven, pour about 1/4 cup melted butter on bottom, tilt to cover 2 inches up sides. Pour the half-cooked rice into the pot, try to make a nice mound in the middle, and avoid the sides as much as possible. With the end of a wooden spoon, make holes in the mound of rice (5 or 6 places) evenly around. Pour the remaining melted butter onto the rice, and drizzle 1/4 Cup of the extra water into the holes you made. Cover pot with kitchen towel to absorb the steam, place pot lid on towel. Cook on very low heat, checking after about 15 minutes. If the rice is browning too fast, add the remaining extra water a little bit at a time. Cook rice until it's done, about 30 minutes. Try not to check it too often, as it needs to steam.
PREHEAT grill to medium-high heat. Mix mustard, lime peel, lime juice, garlic and soy sauce until well blended. Remove 1/2 cup of the mustard mixture; set aside. GRILL chops 16 minutes or until cooked through, turning and brushing occasionally with the remaining mustard mixture. SERVE with the reserved 1/2 cup mustard mixture.
Mix flour, cumin, turmeric and paprika together and dust the chicken. Heat 1 tbsp on oil in large stew pot. Fry onions for 5-8 minutes, adding garlic as the onion brown. Remove from pan. Heat remaining oil and fry chicken pieces in batches until browned on all sides. Add chicken, onions, stock, cinnamon and salt and pepper to the pot. Bring to boil then simmer for 30 minutes. Add diced sweet potato, and a little more water if necessary, and simmer for a further 10 minutes or until vegetables are tender. Squeeze a little lemon over the chicken and garnish with fresh coriander leaves. Serve with couscous and steamed green beans.
Place puff corn in a large roasting pan. In a 2 quart sauce pan bring butter, sugar and syrup to a boil. Boil for 2 minutes. Remove from heat and add baking soda. Caramel will foam. Stir well. Pour over puff corn and bake at 250F for 45 minutes; stirring every 10-15 minutes. Spread on waxed paper to cool.
Divide Sweet Dough in half. Roll out each half into an oblong 14x9 inches. Brush lightly with melted butter. Sprinkle each oblong with a mixture of sugar, cinnamon and raisins. Roll up as for jelly roll to make roll 9 inches long. Seal edges firmly. Cut into nine equal pieces. Place cut side up about 1/3 inch apart in a greased pan. Cover, and let rise until doubled in bulk. Bake at 350 degrees for about 35 minutes. Top with icing if you like!
In a 5- to 6-qt slow cooker, whisk together the wine, brown sugar, oregano, 2 Tbsp of the vinegar, and 1/4 tsp each salt and pepper. Add the garlic, capers, prunes and olives and mix to combine. Add the chicken, nestling it among the olives and prunes. Cover and cook until the meat is tender and cooked through, on low for 5 to 6 hours or on high for 3 to 4 hours; gently stir in the remaining Tbsp vinegar and parsley. Thirty minutes before serving, cook the rice according to package directions. Serve the chicken, prunes, olives and cooking liquid over the rice.
Put baking soda in a bowl. Add dish detergent. Add vinegar. The mixture starts to bubble. Add Aroma oil. I use chamomile for no reason. Tea tree oil may be good for sanitary reasons. Alternatively, lemon or orange may give a nice scent. Use the paste as you would any other paste cleaner, like Vim.
Cream 1/2 cup shortening, 1 cup sugar and 2 egg yolks (set aside egg whites for filling) In seperate bowl sift flour, cocoa, baking powder, salt and baking soda. add to creamed mixture alternately with milk beating well, add vanilla at the end. Drop by large spoonful on greased baking sheet. Bake at 350 for 10-15 minutes. Remove to wire rack to cool. While pies are baking mix filling ingredients in bowl with electric mixer. Spread filling on one half of pie and put another on top of it. Wrap individually in wax paper.
For the Creamy Greek Dressing: Stir together yogurt, sour cream, lemon juice, garlic, oregano, salt and pepper in small bowl until well combined. Stir in enough milk to desired consistency. Cover and refrigerate until serving. Place spinach, tomatoes, cucumber and onion in very large salad bowl. Gently toss to combine. Cover and refrigerate while preparing pork. Combine Greek seasoning and salt; sprinkle and rub evenly over pork. Cook half of the cutlets over medium-high heat in large skillet coated with nonstick cooking for 2-3 minutes or until tender. Transfer cutlets to cutting board. Remove skillet from heat and recoat with cooking spray. Cook remaining cutlets. Cut cutlets crosswise in half. To serve, divide spinach mixture among 4 plates. Arrange 1/4 of pork on each salad. Drizzle 2 tablespoons dressing over each salad. Sprinkle with black pepper, if desired. Serve with remaining dressing. Note 1: If Greek Seasoning is unavailable, substitute 2 teaspoons dried oregano leaves, 1/4 teaspoon garlic salt, 1/8 teaspoon onion powder and 1/8 teaspoon kosher salt for the 2 1/2 teaspoons Greek seasoning and 1/4 teaspoon kosher salt. Note 2: To cook cutlets in a countertop grill with lid, preheat grill according to manufacturer's directions. Sprinkle and rub Greek seasoning-salt mixture over both sides of cutlets. Place cutlets on grill; close lid. Cook for 1-2 minutes or until tender.
Bake cake in a 9X13-inch baking pan, according to the directions on the box. Let cake cool completely. Mix together cream cheese and pudding mix with electric mixer. Add cold milk, a little at a time, and beat until well blended. Spread cream cheese mixture over cake. Refrigerate for 10 minutes. Spread Cool Whip topping over cream cheese mixture. Sprinkle top of cake with crushed pineapples. Refrigerate for 2-3 hours before serving. Keep cake refrigerated.
Boil the pierogies following package directions. Meanwhile, melt the butter in a large, wide, non-stick frying pan over medium heat. Add the onion. Stir often until soft, 5 minutes. Add the mushrooms and stir often until brown around the edges, 5 minutes. Remove from the heat. Finely grate the lemon zest into a bowl. Squeeze in 2 tablespoons of lemon juice. Stir in the yogurt and dill. When the pierogies are cooked, drain well. Add to the mushroom mixture in the pan along with the yogurt mixture. Stir over medium heat until the pierogies are coated, 2 minutes.
Combine all ingredients into bowl and mix well. Cover and refrigerate for 1 hour. Heat a little oil in a frying pan and drop level tablespoons of pikelet mixture into pan.
Boil balsamic and red wine vinegar and strawberries. Reduce by 3/4 (to 1/2 cup). Add sugar, diced onion and parsley. Simmer 10-15 minutes and cool. When cooled, gradually whisk in the oil.
Preheat oven to 180%C. Beat egg well, melt and add the butter, sugar, buttermilk and apricot juice. Sift the flour, salt, bicarbonate of soda in mixing bowl add the apricot pieces, walnuts and sultanas. Add the liquid mixture and mix well. Place the mixture in a greased bread tin. Bake for 45 minutes.
Preheat oven to 350 degrees F (180 degrees C). In a greased baking dish, place the bananas. Sprinkle with sugar and dot with butter. Mix orange juice and rum and pour around the bananas. Bake for 20 minutes. Serve with a dollop of coconut cream or ice cream. Note : Galley Wench used only 1/2 cup of orange juice and it was perfect.
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350°F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 minutes. Cool on racks.
In a saucepan combine Blackberry wine, bay leaves, allspice berries, whole cloves, Serrano pepper, blackberries and dash sea salt. Bring wine to a full boil and reduce by half. Place Blackberry Coulis in a bowl. Discard bay leaves, allspice and cloves. Puree Coulis and strain using a fine-mesh sieve. Hold Blackberry Coulis warm for service. Rinse scallops under cold water and pat dry. In a bowl combine Old Bay Seasoning, Cajun Seasoning, fine sea salt, white pepper and whisk in olive oil. Toss scallops until coated. In a saute pan melt butter, add scallops and sear 1-2 minutes per side. Do not over crowd the pan. Add Chardonnay wine and reduce by half. Cover warm plates with Blackberry Coulis, place 3-scallops per plate. Garnish plates with Fresh Mint Sprigs and Serrano Pepper.
Mash 2 cups sweet potatoes. Beat 2 eggs Thoroughly combine mashed sweet potaoes, beaten eggs, broken pecans, honey, and teaspoon salt. Pour into greased 8 inch round baking dish. Bake at 350 degrees for 30 to 35 minutes. Trim with extra pecans.
Preheat oven to 400° F. Into a large bowl, cut up squash and zucchini into 1 to 1.5 inch cubes. Add red bellpepper in same size or larger pieces. Quarter the onion and add to bowl, breaking layers up with fingers. Clean mushrooms and remove stems. Add to bowl. Add olive oil and all purpose greek seasoning. Toss thoroughly to coat. Marinate or cook immediately - yummy either way. Put in a jelly roll pan in a single layer. We make so much this is not easy to do and it won't hurt if its crowded in there. Bake at 400-450 until tops are getting browned. Takes about 15-20 minutes. I also will flip my broiler on since we love the caramelized bits.
Pulse mushrooms in two batches in food processor until chopped into 1/8- to 1/4-inch pieces, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.). Heat 5 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add mushrooms and 1 teaspoon salt and cook, stirring occasionally, until mushrooms are browned and fond has formed on bottom of pot, about 8 minutes. While mushrooms cook, pulse onion in food processor until finely chopped, 7 to 10 pulses, scraping down sides of bowl as needed. (Do not clean workbowl.) Transfer onion to pot with mushrooms and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Combine remaining 1 tablespoon oil, garlic, oregano and pepper flakes in bowl. Add tomato paste to pot and cook, stirring constantly, until mixture is rust-colored, 1 to 2 minutes. Reduce heat to medium and push vegetables to sides of pot. Add garlic mixture to center and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes and broth; bring to a simmer over high heat. Once simmering, reduce heat and simmer for 5-6 minutes, stirring occasionally. . Next pulse chickpeas in food processor until chopped into uniformly 1/4 inch-or-so pieces; about 7 - 10 pulses. Transfer chopped chickpeas to a fine mesh sieve and rinse under cold running water until water runs clear. Drain well. Not rinsing the chickpeas after pulsing in the food processor may make the sauce too thick. After draining and rinsing, add the chickpeas to the sauce and simmer until slightly thickened, about 15 minutes. . If sauce is too thin for your taste, let simmer uncovered until thickened. If sauce is on the thicker side, reserve some of the pasta's cooking water and use to thin out the sauce. Stir in basil and season with salt and pepper to taste. .
Soften yeast in the warm water in a large bowl. Add sugar, salt, and half the flour. Beat thoroughly for 2 minutes. Add egg and oil, beat to combine. Gradually beat in remaining flour until smooth. Cover dough with a damp cloth and wax paper; place in refrigerator. OR Place dough in a large ziploc bag, press out excess air, and place in refrigerator. Dough may be stored 2-3 days. Punch down occasionally as dough rises in refrigerator. About 2 hours before baking, shape into rolls, roll in melted butter, and place in buttered pan. Cover, place in warm spot, and let rise until light, 1 1/2 to 2 hours. Bake at 400 degrees F for 12 to 15 minutes until golden brown.
To glaze ham, remove from the oven one half hour before done. Pour off the drippings. With a sharp knife, score the fat in a diamond pattern. Cover the ham with a mixture made of brown sugar, mustard, and grated orange rind. Insert whole cloves in each diamond, and pour on orange juice. Return to oven and baste often for the remaining half hour. Remove from oven 15 minutes before serving to make carving easier.
Drain and rinse your soaked nuts and place in a high speed blender. Add the maple syrup or honey and vanilla. Add the water. Blend at high speed for about 1 minute. Line a large jug with your nut bag. Pour the blended mixture into a cheesecloth lined strainer and and gently squeeze out the milk leaving behind only the pulp.You don't have to squeeze it to death, lol(or you can skip this, and leave the pulp. It will settle to the bottom ). Refrigerate and enjoy for up to 3 days. Be zware that the milk does separate, stir or shake before drinking.
Cream the butter and sugar. Add all the other ingredients and mix with a wooden spoon. Pour mixture into a greased and lined 8 inch square tin (needs to be deep). Bake at 170oC for 1 1/2 - 2 hours, or until when cooked when tested. Note - Blached almonds can be added to the top of this cake prior to baking to make it look pretty.
I used a 4 qt round crockpot for this dish. It was a perfect size. Dump chicken into crockpot. Add the Hoisin sauce, honey, garlic, ginger, and sesame oil. Cover and cook on low for 7-8 hours, or on high for 4-5. Stir well to mix flavors. Cook on high for another 30 minutes.
Place the egg, banana, sugar, butter, and vanilla essence and salt in the liquidizer and blend on speed 3 to a smooth consistency. Sieve the flour and bicarbonate of soda into the bowl and pour the liquidized mixture over. Beat on high speed just long enough to combine thoroughly. Bake in a greased 7 inch square tin for 40 mins at 375°F.
Preheat oven to 325 degrees. Dump cranberry sauce into an ungreased 9 x 13 inch pan. Dump apple pie filling into pan. Spread mixture evenly and "sift" dry cake mix on top. Cut up butter and dot top of cake. Sprinkle nuts or granola on top of cake. Bake 1 hour and 15 minutes. Cool 10 minutes, then cut into squares. Serve with Cool Whip or ice cream.
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 3 minutes. Stir in pasta, broth, wine, and thyme; bring to a boil. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed and pasta is al dente. Stir in chopped chives and lemon juice. Keep warm. Heat oil in a large cast iron skillet over medium-high heat. Sprinkle scallops evenly with salt and pepper and add them to the pan; cook 3 minutes on each side until desired degree of doneness. Serve with pasta mixture. Serving size is 4 1/2 oz. scallops and about 3/4 cup pasta mixture.
Punch shapes out of the bread with a cookie cutter. Punch shapes out of the turkey and cheese. Place the hummus in a small food storage container to use as a spread for the sandwich. Pack the hummus, bread, cheese, turkey, tomato, cucumber and lettuce in a lunch container. Assemble the sandwich when ready to eat.