HumbleIntelligence/food-ner-1-Million huggingface dataset:
1. Prep bread by cutting circles into centers of each piece of bread about the size of an egg yolk. Butter each piece of bread with 1/2 tablespoons butter. Set aside. 2. Grease a medium frying pan with non fat no stick cooking spray and crack 1 egg into pan as if you are making a sunny side up egg. Let cook very slightly until the egg is stable. Add salt and pepper onto egg. 3. Cover the egg with the piece of buttered bread, buttered side up, so that the yolk polks up un-broken through the whole in the bread. After egg has cooked sufficiently, flip over onto other side of pan and let cook for an additional 30 seconds. 4. Repeat with other egg. Enjoy!
Cook hamburger with taco seasonings per package directions. Heat refried beans. Crumble Fritos on plate. Layer hamburger mixture and remaining ingredients over Fritos. serve with dollops of sour cream, salsa and hot sauce.
Unwrap the cheese and pat dry with kitchen paper. Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split. Whisk together all the ingredients for the dressing. Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides. When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color. Serve them with the dressing poured over and garnished with the coriander.
Mix cream cheese until fluffy. Blend in peanut butter and powdered sugar, mix well. Slowly add milk. Fold in topping. Put in prepared 9 inch graham cracker crust or 9 inch pastry shell. Freeze until set and serve.
Heat oven to 200 degrees. Combine cornstarch with water in glass and stir. Make toast and butter. Place in oven to keep warm. Drain tuna and place in large skillet, with fork break apart. Pour milk over tuna, and add salt and pepper. Heat on medium high then add cornstarch mixture slowly, stirring constantly until thickened. Serve over toast.
Combine pasta, soybeans, bell peppers, onion, feta cheese and (optional) olives in a large bowl. Whisk together chicken broth, vinegar, olive oil, mustard, garlic, herbs and pepper in a small bowl. Pour over the pasta mixture and toss to combine. Cover and refrigerate 2 hours-overnight, tossing occasionally.
In a large saucepan, heat 6 cups of water to boiling. Add walnuts and bring to a boil again and cook for 1 minute. Rinse under running water and drain. Place walnuts in a large bowl, add sugar and toss to mix. Heat oil in skillet to 350°F. Add 1/2 of the walnuts at a time and fry for about 5 minutes or until golden in color. Place walnuts in a sieve to drain. Sprinkle with salt. Toss to keep walnuts from sticking together. Place on waxed paper to dry.
Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F., 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F., 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F., 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed.
Cook butter, flour, hot sauce and spices in large bowl in microwave for 2 minutes, stirring once. Add milk slowly, stir, then cook on high 2 minutes, stirring after 1 minute. When sauce is thick& smooth add cheese and stir till melted. Place spinach in 9" pie plate and stir in 1/2 C sauce. spread evenly on bottom. Arrange fish over this, cover with wax paper and microwave on high 2 minutes. Spoon remaining sauce over fish, sprinkle with paprika, and cook 2 more minutes or till fish is cooked through.
Cut frozen rolls in half and place in greased bundt pan. Mix together pudding, brown sugar, cinnamon, and nuts. Sprinkle mixture over rolls in pan. Add remaining rolls and sprinkle remaining mixture over top. Drizzle melted butter over top. Let stand overnight, covered with a towel. Cook at 350 degrees F for 25 minutes.
Cook mulberries, cherries, and sugar for 20 minutes. Pour in sterile jars. Seal.
Mix sour cream with cream cheese. Add vinegar, celery salt, chives, and 1-2 drops food coloring. Fold in the finely chopped cucumber. Chill for at least 1 hour.
coarsley grate the potato and carrots Chop the onion coarsley. Mix together the fish with above ingredients. add enough eggs so mixture is coated well. then add some flour and mix so that mixture is quite sticky. add salt and pepper. make fish cakes not too big and flatten with hand and drop in shallow oil.
Mix first 3 ingredients and then add the water and beat until it forms peaks. Add vanilla.
For the best flavor, serve the berries at room temperature. Place the raspberries and sugar in a saucepan and cook over low heat, stirring occasionally until simmering. Cook gently for 5 minutes, then leave to cool. Section the peaches. Blend the peaches and raspberries into a pure'e. Rub the pure'e through a fine nylon sieve to remove the seeds. Fold the strawberries into the sauce, then spoon into 4 stemmed glasses. Serve with plain finger biscuits. NOTE: Crumbling the bisquits into the glass is also delicious!
Boil chicken breasts, shredding the meat with a fork after cooling. Preheat oven to 250. Spray two 13x9 pans with Pam, then pour a little enchilada sauce to coat the bottom of each pan. Mix together shredded chicken, cream cheese, cream of chicken soup, green chilies (do not drain), and green onions in a large bowl. Put two tablespoons of the chicken mixture on each tortilla, then roll up tortillas and place in pan. Pour the remainder of the enchilada sauce over enchiladas. Sprinkle Monterrey Jack and Cheddar cheeses over enchiladas. Cover pans in foil and bake for 30 minutes, then remove foil and bake 10 more minutes.
Combine water and sugar in a medium sauce pan and bring to a boil. Once the liquid is boiling and the sugar has dissolved (creating simple syrup), remove from heat. Rip the mint leaves into small pieces and combine with the hot simple syrup immediately after removing the pot from the heat. Allow the mixture to cool until the pot is cool to the touch. Now, it will be ready to add to a drink! Refrigerate the left-overs.
Mix ingredients (except chicken) in pot. Boil 10 minutes. Cool . Strain. Mix with 1 to 2 cups of Water. Marinate the chicken 4-6 hours. GRILL.
In a large skillet saute ground beef with onion. Stir constantly breaking up clumps. Meat should be browned taking about 8minutes. Drain off some of the fat. Add ketchup, vinegar, lemon juice, Worcestershire, Dijon, brown sugar and Tabasco. Bring to a simmer. Cook, uncovered, over low heat for about 30minutes. Stir occasionally. Toast hamburger buns. Divide sloppy joe mixture among hamburger buns.
Pour olive oil into a bowl, add garlic. Mince together the basil and parsley, add to bowl. Dice tomatoes, or halve the grape tomatoes. Add to bowl. Season with salt, pepper and sugar if desired. Better if allowed to sit for a few hours before using. Serve with crusty bread as bruschetta or on pasta.
Place all ingredients in a 6-quart pot and cover. Bring to a boil over high flame and reduce to simmer. Cook covered 40 to 50 minutes, stirring frequently or until very tender. Can be reheated with great success.
Coat chicken in balsamic vinegar, then olive oil. Season chicken with rosemary, salt & pepper and let stand 30 minutes. Bring a large pot of water to boil for ravioli. Salt water and drop ravioli in water. Cook according to package. Heat a medium nonstick skillet over medium high heat. Add chicken breasts and cracked garlic to the pan. Cook chicken 12 minutes, turning occasionally, or until juices run clear. The balsamic vinegar will produce a deep brown, sweet finish on the chicken as it cooks. When done, cover. When the chicken is 2-3 minutes away from being done, heat a second skillet over medium heat. To the second skillet, add butter to the pan and let it begin to brown. When the butter has browned, add cooked ravioli to the pan and turn it in the butter to coat. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and to glaze the ravioli. The vinegar will become thick and syrup like. Add cheese, parsley, salt & pepper to the pasta and remove the pan from heat. Serve chicken with ravioli.
Soak gelatin with a tablespoon of water for 5 minutes. Put cream cheese, yogurt, tofu, and sugar into a blender and mix well. Microwave the soaked gelatin for 15 seconds and dissolve well. Add 4 pieces of strawberries, lemon juice ,and the dissolved gelatin into the blender and mix well. Divided into souffle dishes and cool in the refrigerator for 40 minutes. Garnish with whipped cream and sliced strawberries.
Sift flour and baking powder together. Add sugar, salt, egg and milk. Blend to make a smooth dough. Roll out and cut into 1/2"X1/4"X1" strips. (sprinkle with a little flour if difficult to cut). Heat oil in deep skillet 1/3 full to 330 degrees F. Fry dough pieces, adding one at a time, making sure they don't stick together. Remove from oil when and drain on paper towel when evenly browned. To make the icing, heat the sugar and water in a small saucepan over medium heat, constantly stirring until it thickens. If a small drop immersed in water hardens, it is ready. Add fried dough pieces to syrup and gently stir to coat all pieces evenly. Place cookies on cookie sheet covered with parchment paper and allow to cool and set. Place in ziplock type bag or other container once coating dries and hardens.
Preheat oven to 400 degrees F. Place a metal steamer basket in bottom of a large pot and add water to the bottom of the basket. Stand corn in and bring to a boil. Cover, then steam for about 6 minutes. Transfer corn to a roasting pan and let cool. In a small bowl, beat the butter and cream together with a fork. Stir in salt and pepper. Brush half the mixture on the corn and bake for 4 to 5 minutes. You may also grill the corn over medium heat. Remove corn from oven or grill and brush with remaining butter mixture.
Bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute. Pour into a glass or stainless steel bowl and steep for about 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods. Use your hand or a spoon and break up the softened pods to free the pulp and the seeds. To finish: Strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving.
Combine meat, egg, bread crumbs, salt, pepper, and cheese. Thoroughly mix with hands. Form into small bite size meatballs. Bake at 350 degrees for 20 minutes until browned. Drain fat. Meanwhile heat oil in pan. Saute carrots, celery, onion, and garlic until limp. Stir in red wine. Heat for one minute. Add beans, stocks, and tomatoes. Heat to boil. Add meatballs and noodles. Cook for six minutes.
Cut chicken breasts in half and wipe dry with a paper towel. In a large bowl, combine sour cream with lemon juice, Worcestershire sauce, celery salt, paprika, garlic, salt and pepper. Add the chicken to the sour cream mixture, coating each piece well. Cover in the refrigerator over night or at least one hour. Preheat over to 350°F. Remove chicken and roll in the bread crumbs. Arrange in a single layer in a shallow baking dish. Melt butter and shortening. Spoon half over the chicken. Bake uncovered for 45 minutes. Remove from over and spoon the rest of the butter mixture over the chicken. Bake for another 10-15 minutes or until tender and brown.
Cook tomatoes and vinegar until soft. Chop fine. Return to pan. Add other ingredients. Bring to boil. Cook until thick. Ladle into hot jars. Leave 1/2 inch head space. Process in boiling water bath 15 minutes.
Prepare brining solution and brine shrimp for 20-25 minutes -- remove shrimp feet and devein with shells left on (this isn't absolutely necessary but it does seem to result in moister grilled shrimp), rinse and dry. Using mortar& pestle smash garlic and salt into a smooth paste. Add cayenne and paprika and mix well. Add olive oil and lemon to form a thin paste. (NOTE: Make sure the paste isn't too loose or it will not cling to the shrimp.) Toss shrimp with paste until evenly coated. (This mixture can be covered and refrigerated for up to an hour before grilling). Grill until shells are bright pink- 2-3 minutes per side.
Pare and quarter beets. Boil in water till tender. LET STAND 24 HOURS. Remove beets. Add enough water to make one full gallon of liquid. Add sugar and pepper. Boil 10 minutes. Strain through cloth into clay crock. Spread yeast on a slice of bread which has been thoroughly dried in the oven. Place in lukewarm liquid. Let ferment 10 days. Bottle. Do not cork tightly.
Pre-heat oven to 350 degrees. Slice bacon into 1/2 inch strips and dredge in brown sugar until thoroughly coated. Crumple aluminum foil to allow for grease drainage and place it on a baking sheet. Lay out the bacon on this making sure not to overlap pieces. Bake until crispy. Allow to cool and harden before serving.
Wash and stem grapes and fill sterilized/hot canning jars 3/4ths full of grapes. Add 1 T sugar to each pint jar OR 2 T sugar to a quart jar. Fill each jar with boiling water. Add lids and rings; hand tighten. Process in hot water bath for 10-15 minutes. Remove and cool on wire rack. Store jars for 2-3 weeks. Strain juice and grapes through cheesecloth-lined colander into bowl. Chill or proceed with jelly making.
Grease a 9 x 13 pan and preheat oven to 350 degrees. Whisk the flour and salt together in a small bowl. Set aside. Now make a water bath (or use your double boiler). Fill a suacepan with water, about half way. Set it on the stove and heat the water. Place a heat-proof bowl, like a mixing bowl, right on top. The water may touch the bottom of the bowl, but it should not over flow. Place the butter and chocolate in the bowl. We are now melting the butter and the chocolate together. Stir frequently; chocolate needs to be melted gently so it won't seize. When the butter and chocolate are combined, add one cup of sugar and the vanilla. Set the mixture aside. In a bowl for mixing, put the remaining cup of sugar and the eggs. Mix together until just combined. Take about half of the sugar/egg mixture, and while stirring, add to the chocolate mixture. Keep the egg mixture moving to prevent cooking the eggs. Now back to your mixer - beat the remaining egg/sugar mixture on medium high until it doubles in volume, or about 3 minutes. Using your spatula, fold the whipped egg mixture into the chocolate mixture. Now sprinkle the dry ingredients over your batter. Gently fold, working only until you no longer see the flour. Scrape all that batter into your prepared pan. Bake in a 350-degree oven for about 25 minutes, until done. The top of the brownie will look like a dry lake bed. Test the brownies to see if they are done. You are mainly looking for the brownies to set up. When it sets up you are done heating them. They will continue to cook when you remove them from the oven. This will ensure that you do not overcook the brownies. You will want them nice and moist. You MUST resist the urge to cut into these treats. Just wait! Let the brownies set for about an hour. You will be happy you waited.
In a saucepan, combine the mixed dried fruit and boiling water to cover; simmer for 10 minutes then let cool, drain, and chop. Preheat oven to 400 degrees F. In a bowl mix the reconstituted fruit with the pineapple chunks (don't throw that juice away), white raisins, and chopped pecans. With a long, sharp, thin knife, cut an "x" about 1 1/2 to 2 inches across into the ham lengthwise so that it goes all the way through both ends of the meat. Stuff the fruit mixture into the cavity you've created in the ham, then fasten the ham tight with skewers or twine. Stud the ham with the whole cloves (make a small slice in the meat for each clove) then rub with the brown sugar, patting it onto the ham to adhere. Place the ham in a roasting pan, then carefully pour over (try not to dislodge the brown sugar too much): the sherry, orange juice, the reserved pineapple juice, and the 1 cup water. Cover the roaster with the lid or foil and bake at 400 degrees F for 45 minutes. Remove the ham from the oven, reduce the temperature to 325 degrees F., and decorate the ham with the pineapple slices, canned apricot halves, and candied cherries, fastening them with wooden picks, then spread or drizzle ham with the honey and return to oven. Bake for an additional 75 minutes, basting frequently. Transfer the ham to a serving platter. Skim the fat from the liquid in the roasting pan, then place pan on stove burner on medium low and stir in the currant jelly and the port. Bring to a boil then strain the mixture into a sauce dish. Serve ham and sauce, and enjoy! Note: the ham can be refrigerated after it has been prepared and garnished and then reheated later or the next day if necessary - bring it to serving temperature by baking it at 350 degrees F for 1 1/4 hour (but don't forget to prepare the sauce from the roasting pan juices ahead, too).
Preheat oven to 350 degrees. Bake crust for 15 minutes, or until golden brown. Set aside to cool. In a medium saucepan, whisk together milk, coconut milk and 1 cup sugar. In a separate bowl, dissolve the cornstarch in water. Bring coconut mixture to a boil. Reduce to simmer and slowly whisk in the cornstarch. Continue stirring mixture over low heat until thickened. In a small sauce pan, melt chocolate chips for 1 minute or until melted. Reserve 1/2 of the coconut mixture. Mix remaining half with the melted chocolate and pour in bottom of pie crust; pour reserved half on top of chocolate layer. Cover and refrigerate for about an hour. Whip cream with 1/4 cup sugar until stiff peaks form. Layer the cream on pie; if desired garnish with chocolate shavings. Best if it refrigerates over night to completely firm.
Preheat oven to 350°F. Grease and flour an 8" x 8" glass baking pan. Shred zucchini and squeeze out excess moisture. Use a mixer to beat the eggs and add the sugar, molasses, oil and vanilla. Sift together the dry ingredients. Slowly pour flour mixture into wet ingredients and mix until well blended. Mix in the zucchini by hand. Bake at 350F degrees for 27 minutes. Let cool. Can be served with a sprinkling of confectioner's sugar or sweetened whipped cream.
Preheat oven to 175°C. Line a 24 cm round cake pan (with a removable bottom) with foil, grease. To make crust: cream butter and sugar; add egg, mix to combine; add flour, ground almonds and baking powder, quickly mix into batter. Spread batter on bottom of the prepared pan. Peel, core and slice apples. Cover the surface of the batter with apple slices. Bake in the preheated oven for 15-20 minutes. While the pie is baking, prepare the topping: Combine all topping ingredients in a saucepan. Heat the mixture gently to boiling point, stirring occasionally. Remove from heat as soon as the first few bubbles appear. Do not boil! Take the half-baked pie out of the oven and quickly spread the hot topping on top of it. Place the pie back in the oven and continue baking for about 20 minutes, or until the topping is golden brown. Let cool completely before removing from pan. You can also use a 24 cm pie dish and serve the pie in its dish.
Preheat oven to 400 degrees F. Spray a popover pan with cooking spray and set aside. Place the cubed croissants on a baking sheet and toast until golden brown and somewhat dried out, about 15 to 20 minutes. Heat oil in a a large skillet over medium high heat. Cook the ham until just starting to crisp, about 6-8 minutes. Add the onion, celery and garlic and cook until softened, about 5 to 7 minutes. Add in the spinach and cook until wilted down. Season with salt, pepper and rosemary. In a large bowl, mix to combine the croissant cubes, sauteed ham and vegetable mixture, chicken stock, eggs, scallions, Swiss cheese and Brie cheese. Divide the mixture evenly in the popover pan, pressing down gently on each to get them packed inches Bake until popovers are golden brown and puffed, about 20 to 25 minutes. Remove from the oven and let cool slightly before removing them from the pan and serving.
Put ice in shaker. Add all ingredients and shake. Strain into tall shot glass. SHOOT! yummmmmy! :D.
Sprinkle yeast over the warm water in a large mixing bowl; stir and let stand 5 minutes. When the yeast is working a bit stir the honey, lard and salt into the yeast mixture. Add 2 1/2 cups flour. Mix at low speed and then beat at medium speed until the dough is very elastic, about 5 minutes. Gradually stir in as much of the remaining flour as needed to make a soft dough. Knead on floured surface until dough is smooth in texture and very elastic, 15-20 minutes (use a dough hook on your mixer and knead for about 10-15 minutes). Place dough in a greased bowl, turn the dough so all surfaces have a sheen of oil. Cover and let rise in a warm place until it has doubled in size, about 1 hour (I turn on the light in the oven and place the dough in there to rise, do NOT heat the oven!). Punch the dough down and knead briefly on a floured surface. Divide dough into 10 pieces and roll into balls. Work with the palms of your hands and start at the center of each ball to roll out into ovals. Each piece should be about 5 1/2" long and 2" in the middle, tapering to each end. Place rolls on a greased baking sheet, cover and let rise until almost doubled, about 25 minutes. Meanwhile heat oven to 375F degrees. Mix cornstarch and cold water, heat stirring constantly to boiling, boil until thickened and clear about 2 minutes. Brush each roll with the cornstarch mixture. Slash each roll down the middle stopping about 1/2" from each end and cutting about 1/2" deep. Bake until the rolls are brown and sound hollow when tapped, about 30-35 minutes. Remove from baking sheets and cool on racks. Serve warm & fresh from the oven.
Mix all ingredients. Add wings and marinate overnight. (I have often marinated in fridge for 1 to 2 days) Bake at 350 degrees for 1 hour.
Juice lemon; combine juice with oil, cinnamon, salt, pepper and turmeric in large heavy-duty resealable plastic food storage bag. Gently kneed ingredients in bag to mix thoroughly; add chicken. Seal bag and turn to coat thoroughly. Refrigerate 4 hours or overnight. Remove chicken from marinade and gently shake to remove excess. Discard remaining marinade. Grill chicken 5 to 7 minutes per side or until chicken is no longer pink in center.
Trim any excess fat from meat. Cut meat crosswise into 1/2" slices. Place each slice between two pieces of plastic wrap. Using the heel of your hand, press lightly to 1/8" thickness; remove plastic wrap. In a shallow dish, combine flour, pepper and salt. Dip meat into flour mixture, turning to coat. In a large skillet, heat butter and oil over medium-high heat. Add half of the meat; reduce heat to medium. Cook for 2 to 3 minutes or until meat is slightly pink in center and coating is golden brown, turning once. Remove meat, reserving drippings in the skillet. Cover meat and keep warm in 300F oven. Repeat with remaining meat. Add mushrooms, rosemary and garlic to the reserved drippings. Cook and stir just until mushrooms are tender. Add chicken broth, scraping up any browned bits from bottom of skillet. Bring to boiling; reduce heat. Simmer gently about 5 minutes or until reduced by half. Stir in mustard, lemon peel and lemon juice; heat through. Serve the mushroom mixture over meat. If desired, garnish with lemon wedges and additional fresh rosemary.