HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a pan and fry onion, spring onions and garlic lightly. Add flour and fry it for a few seconds before adding milk, pepper and salt. Then add sliced mushrooms. Then add 1/2 of the diced ham or sausage and cook sauce for 2 minutes Brush the bottom of a baking tray (3"high) with a little olive oil. Spread 1/2 the white sauce in the tray Layer the other 1/2 of the sausage or ham over the white sauce. Layer boiled pasta and the rest of the white sauce over this. Finally sprinkle cheese small pieces of butter over the last layer. Bake till cheese turns slightly golden in an oven with moderate heat.
Mix butter, essence, sugar and egg till smooth. Mix in the rest. Shape 2 teaspoon of stuff into small balls on to greased platter. Bake in oven, moderate heat for 12 minutes.
Pour 1/2 pint of boiling water over all ingredients; cover and infuse for five minutes. Sweeten to taste, perhaps with honey. Strain, cool and chill; serve over crushed ice with a leaf in each glass.
In a mixing bowl, beat the butter, sugar, eggs and vanilla. When it is well mixed, add the mashed bananas and mix inches. In a separate bowl combine the flour, baking powder and baking soda. Gradually add the flour mixture to the wet mixture, beating a little after each addition. Pour into a lightly greased and floured 9" x 13" cake pan and bake at 350 degrees for about 25 minutes or until a knife inserted near the center comes out clean. VARIATION 1: Add 3/4 cup chopped walnuts. VARIATION 2: For a chocolate swirled cake - divide the batter in half. To one half add 1/4 cup baking cocoa. Spread the plain half of the batter into the baking pan. Spoon on the cocoa batter and swirl with a knife. Bake as per instructions. VARIATION 3: For a chocolate banana cake - add 1/2 cup of baking cocoa to the batter with the flour. Bake as per instructions.
Beat eggs in a large bowl until fluffy. Gradually beat in the sugar one tablespoon at a time. Yes thats correct one tablespoon at a time. Continue beating for 15 minutes with mixer on medium speed. Stir in aniseed, zest, and kirsh. Add in the flour combining enough to make a stiff dough. Knead well. Divide into four pieces. Roll each piece into 1 inch ropes. Cut each rope into 3 inch lengths. Knick the outer edge of each piece with three slits. Bend each strip into a U shape. Place onto buttered and floured, or parchment lined cookie sheets. Let stand overnite at room temperature to dry. Bake 300 degrees for 15 minutes, until a very pale yellow or golden.
Preheat the oven to 350 degrees F. Pierce the squash in several place with a fork. Place on a cookie sheet and bake for 50 to 60 minutes, or until soft. Remove from the oven and let stand for 5 minutes. Split the squash lengthwise; remove the seeds. Using a fork, shred the squash strands into a bowl. Add the remaining ingredients to the hot spaghetti squash; toss and serve immediately.
Mix together the sauce by combining the hoisin, brown sugar, Shaoxing wine, five spice powder, pepper, sesame oil, garlic, and red food coloring (if using). Season the chicken with salt to taste, and place the chicken on a medium-hot grill, turning once, for 10 minutes per side. Keep an eye on the chicken to make sure it doesn't burn. Put about half of the BBQ sauce in a small bowl for serving, and set aside. After 20 minutes. Baste the chicken with the remaining sauce and continue to grill until the chicken is cooked through (time will vary depending on the size of the chicken). Transfer the chicken to a serving platter, brush with the reserved sauce, and serve.
Place zucchini in a small bowl; sprinkle with 1/2 teaspoon salt. Let stand for 5 minutes; drain. Meanwhile, in another bowl, combine 3 cups flour, yeast, 2 tablespoons cheese, sugar and remaining salt. Add zucchini; toss to combine. Combine water and butter; add to dry ingredients. Stir in remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Divide dough in half; shape each portion into 12 balls. Place in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. Repeat. Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Remove from pan to a wire rack.
Lightly grease Crock-Pot. In a skillet over medium heat, cook onion and green bell pepper until tender. Transfer to Crock-Pot. Stir in kidney beans and pinto beans. Add diced tomatoes, tomato sauce, seasonings, and hot sauce. Cover and cook on High for 1 hour. In a mixing bowl, combine cornmeal, flour, baking powder, salt, and sugar. Stir in milk, eggs, vegetable oil, and cream-style corn. Spoon evenly over bean mixture. Cover and cook on High for 1 1/2 to 2 more hours. Serve.
Peel the sweet potatoes, and slice lengthways. Cut into 1cm half moons. Do the same with the un-peeled lemon. Place all the ingredients in a saucepan with almost enough water to cover. Bring to the boil, and then reduce the heat and simmer (don't cover the saucepan) until most of the liquid has boiled away and the potatoes are soft. Cool to room temperature and serve.
Preheat over 350°F. Place hash browns in 9x11 pan; set aside. In saucepan melt butter. Stir in flour, then add milk. Mix well. Cook till mixture boils and thickens stirring constantly. Add cheese to mixture, stir till melted. Pour cheese mixture over hash browns, mix well. Add diced ham and onion; stir. Place in oven and bake 45 minutes.
Preheat oven to 350°. Steam or boil broccoli florets until just cooked, about 2-3 minutes - drain water well. In a large saucepan melt 2 tablespoons butter over medium-low heat. Stir in flour. Add cream cheese, blue cheese, salt, and milk. Stir over heat until smooth. Stir in broccoli being careful to not break apart broccoli and pour into an 8x8 or 9x9 oven-safe dish. Mix 6 tablespoons melted butter with cracker crumbs until well combined. Stir in 1 cup of cracker mixture into broccoli mixture. Pour mixture into a casserole dish. Bake covered for 15 minutes. Remove from oven and sprinkle the top with remaining cracker crumbs. Return to oven and bake uncovered for another 15 minutes. Allow to cool for 10 minutes before serving. This can be prepared the day before and you will need to add 25 minutes to your cooking time if it has been refrigerated.
Jackfruit: Warm 1 tablespoon of oil in a saucepan or skillet on medium-high heat. Add the jackfruit, then pour the barbecue sauce over it, and stir well to coat. Reduce the heat to low, and cook the jackfruit in the sauce for 20 minutes, until the sauce reduces and the jackfruit has taken on the flavors from the sauce. To assemble the sliders toast the buns on each side. Spread 1 tablespoon of vegan mayo the inside of each bun. Top the bottom bun with collards, then the BBQ jackfruit. Serve immediately. Chipotle BBQ Sauce: Heat oil in a medium-sized saucepan on medium heat. Add the onion and garlic, then saute until the onions starts to become translucent. Add the remaining ingredients, and stir well to combine. Reduce the heat to medium-low, cover the pot, and let it cook for 20 minutes. Using an immersion blender (or standing blender), blend the mixture until it becomes a thick sauce. Use immediately or store the BBQ sauce for up to 1 week.
With drinking glass turned upside down cut a hole in the center of your bread slices. Save the circle you cut out of the center of the bread. In frying pan over medium high heat, melt butter. Put bread slices in skillet along with the circles you cut out of the center of the bread. Crack an egg in each of the holes of bread. Cover skillet for a minute or two or just until egg is starting to set up, and when bottom of bread is browned, then turn and fry on other side until browned. Make sure you turn your little circles of bread over also. Serve with your little circles of bread on top of the egg. Season to taste.
Put potatoes in pot of cold salted water over med/high heat. Bring to boil then cook for 15 to 20 minutes. Drain and set aside. In large deep saute pan over med heat, add sausage, season with a pinch of salt and pepper. Cook until sausage are golden brown stirring occasionally. Add peppers, onions, potatoes, garlic, olive oil and salt and pepper to taste. Cook for 10 minutes stirring occasionally. Reduce heat to low, cover and cook for 30 minutes stirring occasionally. For Garlic Bread: Preheat oven to 350 degrees F. Heat a small sauce pan over med heat, add olive oil, butter and garlic, cook for 1 minute. Remove from heat, add Italian seasoning, garlic powder, salt and pepper to taste. Stir to combine. Spread the garlic mixture evenly on all sides the bread with a pastry brush or spoon. Put the halves together and wrap in aluminum foil. Place bread in the oven and bake for 5 minutes, open foil and bake for additional 5 minutes. Pile the sausage, peppers, onions and potatoes into the garlic bread and serve.
Cake: Preheat oven to 350 degrees Grease and flour 12 cup Bundt pan, I use Bakers Joy spray. In a large bowl; combine cake mix, eggs, pumpkin, evaporated milk and oil. Beat on low speed until moistened. Beat on medium speed for 2 minutes. Stir in chips. Pour into prepared pan. Bake for 45 minutes or until wooden toothpick inserted in cake comes out clean. Cool in pan for 25 minutes Then invert on wire rack to cool completely. Place on serving plate. Glaze when completely cool Glaze: Heat evaporated milk in small saucepan over medium heat until it just starts to come to a boil. Remove from heat. Stir in white chocolate chips and stir until smooth. Add cinnamon and stir in well.
Sponge: In bowl of stand mixer fitted with the paddle attachment, combine 3 1/3 cups whole wheat flour, sugar and yeast, mixing until combined. Add the water, molasses and oil to a small saucepan and bring up to 120 degrees. Add the mixture to the flour, mixing until incorporated. Beat dough for 5 minutes on low. Cover bowl and set aside for one hour. Dough: Add the remaining flour, gluten, salt to the sponge, beating until well mixed. If dough is too dry, you can add another tablespoon or two of water. Using the dough hook, if possible, beat the dough on medium high speed for 10 to 15 minutes, until a window pane develops. You should have a nice, smooth dough. Note that KitchenAid stand mixers do not recommend using the dough hook higher than speed 2 for about 5 minutes. Cut the dough into two equal pieces, cover with a slightly damp towel and set it aside to let it rest for 15 minutes. Roll dough into a smooth log, making sure to get the air out. Repeat with remaining dough. Place shaped dough into greased pans and let proof until it begins to peak over the pan. Preheat oven to 350°F while bread is rising. Let rise in pans about 1 hour, or until the dough has risen enough to really fill up the pan, and has crested over the top. Bake loaves in preheated oven for 35 to 40 minutes, or until an instant-read thermometer reads 190°F.
In a saucepan melt the butter and sweat the leeks without browning for five minutes on a medium heat until soft and buttery. Add the cumin and cayenne pepper and cook for a further five minutes. Put onto a tray to cool. In a bowl add the ground pork, leeks and season. Mix well and then divide into four balls. Cover with plastic wrap and put into the fridge until needed. To make the pastry, mix the flour and salt in a bowl and make a well in the centre. Bring the water and lard to the boil in a saucepan then stir it into the flour with a wooden spoon to form a smooth dough. Divide into four portions and leave the pastry for 10 minutes to cool. Lightly grease each individual pie pan. Place it on a baking tray. Take two thirds of each quarter of pastry and on a lightly floured table, roll it to fit the pie pan and overlap the edge. Carefully press into the corners and allow it to just hang over the edge. Roll the remaining pastry into an circle for the lid. Repeat this process with the remaining portions of dough. Fill each pie with the pork filling. Brush the pie edges with egg wash and place the lid on top. Pinch the lid edge and the top of the pastry edges together with your thumb to crimp the pie and create a seal. Trim the edge with a knife so no pastry is hanging over the edge. Pre-heat an oven to 350&deg;F Brush the top of each pie all over with beaten egg yolk, make a hole in the middle of the pastry lid and cook for one hour. Remove from the oven and leave to cool. Once the pie is cold, refrigerate for two to three hours. Follow the instructions for the gelatin and add to the stock to make a firm jelly and refrigerate. Once the pie is cold, check around the pastry for any holes and fill them with softened butter so that the jelly doesn't escape. Take the jelly/stock from the fridge, remove the layer of fat from the surface and gently reheat to melt the jelly. Pour the stock into the round hole in the top of the pastry until the pie is filled. Cool in the fridge until the jelly is set.
In saucepan, over medium heat, combine milk and honey. Stir occasionally until hot. Pour into blender. With machine running add eggs. Stir in cream. Chill thoroughly. Make in ice cream machine following manufacturer's instructions. Cooking time is freezing time.
Season tomatoes with the salt and place seed-side down on a rack or paper towel to drain for about 30 minutes. Blot dry with a paper towel. Position an oven rack in the upper part of the oven and preheat the broiler. Line a broiler pan with foil. Place the tomato halves on the prepared pan, seed-side up, season with pepper to taste, drizzle with olive oil, and sprinkle herbs over the top. Broil until hot and the tops begin to brown, about 8 minutes. Top with cheese and broil until cheese is melted, about 1 minute.
Whisk together vinegar, orange juice, hazelnut oil, and orange zest in bowl. Slowly pour in olive oil while whisking. Season with salt and pepper.
In a large bowl, sift together the flour, baking powder, salt, sugar, and cinnamon. Add the milk, egg yolks, oil, and lemon juice and beat until smooth. In a large bowl, whip the egg whites until soft peaks form, then gently fold them into the batter. Fold in the pitted cherries. In a deep, heavy saucepan, heat 3 inches of oil to 375°. Drop a few tablespoonfuls of the batter into the hot oil and fry for 3-5 minutes, or until golden brown. Drain on paper towels and keep warm in a very low oven. Repeat until all the batter is cooked. Serve at once, topped with powdered sugar. Makes 6 servings.
In a small bowl, mix dry ingredients well. Melt butter in a medium sauce pan over medium heat. Add dry ingredients, stirring constantly. Slowly stir in milk. Stir constantly and cook until thickened. Add vanilla extract to taste. Serve over biscuits.
Mix first 7 ingredients with reserved 1/4 cup pineapple juice in small bowl. In large skillet, stir-fry chicken in hot oil 5 minutes. Add vegetables, stir-fry 4 more minutes. Stir in pineapple and sauce, heat through. Serve over rice.
Preheat the oven to 350. Using a pastry brush, coat the bottom and sides of a loaf pan with 1 tbsp of the softened butter. Sift the flour, baking powder, cinnamon, and salt into a small bowl and set aside. In a large bowl, cream the remaining 4 tbsp of butter and sugar together. Add the eggs and mix well. Add the flour mixture, orange peel, vanilla, milk and water and stir until the batter is smooth. Stirring constantly, melt the marmalade over low heat in a small pan; then pour it into the loaf pan. Pour in the batter, and bake in the middle of the oven for 40 to 50 minutes, or until a toothpick comes out clean. Cool the pudding in the pan for 10 minutes. Run a knife along the outside edge of the pan and invert onto a serving platter. Serve warm.
Rinse both mushrooms in cold water and immediately pat dry with paper towels. Cut mushrooms into quarters and then slice thinly, 1/8 inch thick. In a large heavy bottom soup pot, melt butter on medium heat. Add mushrooms and saute for 5 to 6 minutes or until liquid from the mushrooms has mostly evaporated. Sprinkle flour over mushrooms and cook for 1 minute, stirring often. Gradually stir in chicken broth, water and chicken soup base and bring to boil, about 5 minutes, stirring often so the bottom does not burn. Add thyme, bay leaf and green onions. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf and discard. In a mixing bowl, whisk together egg yolks and whipping cream. Slowly add 1 cup of hot broth mixture from the soup pot to the egg/cream mixture, whisking constantly until incorporated. This prevents the egg yolks from cooking. Return mixture to the soup pot, adding slowly and whisking all the time while adding. Heat over low heat until hot, about 5 minutes. Add white pepper to taste. Serve soup sprinkled with minced parsley.
Preheat oven to 200 deg C (400 deg F). Place bread onto a baking tray, lightly spray with olive oil and sprinkle with other ingredients. Bake 8 minutes or until golden and then roughly break into pieces.
Peel and mash bananas. Mix peanut butter with bananas thoroughly. Toast bread lightly and spread mix on bread. Melt butter in skillet and brown sandwiches on each side slowly until golden brown.
Crush the noodles and set aside. Combine cabbage and carrots in a large bowl. Sprinkle the almonds, sunflower seeds and green onions over all. In a small bowl, whisk together the sugar, oil, vinegar and the seasoning packets from the noodles - omit the chili powder portion. Pour the dressing over the cabbage mixture - mix, cover and chill. Just before serving, mix in the crushed noodles.
Bring a large pot of water to a boil; add Brussels sprouts and return to a boil. Cook, for about 20 minutes, or until sprouts are tender but firm (If using frozen, cook according to the package directions). Drain. Heat butter in a skillet over medium-high heat; add sprouts and garlic, and saute 5 minutes, stirring, until garlic is soft and fragrant. Add cider to skillet and turn heat to high, stirring constantly, until cider is reduced in volume by half, making a sauce. Add salt and pepper to taste and serve immediately.
Preheat oven to 375 degrees. Grease an 8x8 or 9x9 pan. In a bowl, toss together blueberries, peaches, sugar, cornstarch, lemon juice and salt; distribute evenly over bottom of pan. Set aside. In a medium bowl, mix dry topping ingredients together. Cut in butter until crumbly. Sprinkle topping mix over fruit. Bake until topping is lightly browned and fruit mixture is bubbly; about 30 minutes. Serve warm or cold with vanilla ice cream, if desired.
Set oven to 375°F. Prick the potatoes with a fork on both sides, then set on a baking sheet. Bake for about 1 hour or until the potatoes are fork-tender (it might take longer depending on the size of the potatoes). While the potatoes are baking, cook the cabbage in a saucepan with boiling salted water until tender (about 7-8 minutes) drain well in a colander. When the potatoes are cool enough to handle, cut off the top, then scoop out the flesh from the tops and place in a bowl (discard the top skin). Carefully scoop out the flesh from the potatoes (careful not to scoop all the way down to the flesh, leave about 1/4-inch from skin). Mash the flesh with a potato masher, then season with salt and pepper. Add in milk, well drained cabbage, corned beef and 1/2 cup butter, season again with more salt and pepper if desired. Spoon/mound the mixture into the potato shells. Drizzle with remaining 1/4 cup melted butter. Increase the oven temperature to 425°F. Place on a baking sheet and bake for about 15 minutes. Remove and sprinkle with grated cheese, then return to the oven to bake until the cheese has melted (about 5-6 minutes).
Bring water to boiling; remove from heat then add tea bags. Steep 15 minutes; discard tea bags (do not squeeze for the tea will become bitter). Add sugar and baking soda; stir to dissolve. Add to mixture the lemon juice. To serve: pour enough tea syrup to taste in tall iced tea glass filled with ice cubes. Fill remainder of glass with water. Enjoy!
heat oil to 375 degrees. In a large bowl, combine pancake mix and 1/4 cup sugar. Add water and egg and stir until dough has formed. In a small bowl combine remaining sugar and cinnamon. Using a 1 tablespoon sized cookie scoop, drop balls of dough into hot oil. Fry 1-2 minutes on each side until golden brown. Place cooked donut holes on plate lined with paper towels. Roll donut holes in cinnamon-sugar mixture before serving.
To prepare the croutons: Preheat the oven to 350°F To make the garlic oil, grind the whole head of garlic, including the skins, in a blender or food processor. Strain through a fine sieve and add to the oil. Place the thin slices of baguette in a large mixing bowl and pour in enough garlic oil to coat thoroughly. Toss gently. Arrange on a baking sheet and bake for 10 minutes, or until golden brown. Let cool. To prepare the rouille: Mash the garlic in a mortar with the peppers and the cayenne until they form a paste. Transfer the mixture to a bowl. Add the egg yolk and whisk to combine. Slowly drizzle in the olive oil, drop by drop, whisking constantly until an emulsion begins to form. When all the oil is absorbed, taste and season with lemon juice and salt. Refrigerate until ready to use. To prepare the cioppino: Preheat oven to 400°F Place well-drained tomatoes in a layer on a baking sheet and drizzle with olive oil and sprinkle with black pepper. Roast for 30 minutes, or until lightly caramelized. Combine the stock, tomatoes, saffron and orange zest in a large kettle over low heat. Set aside and keep warm. Put enough olive oil to cover the bottom in a large skillet and place over medium heat. Add the fennel, leeks and carrots and cook about 2 minutes. Add the shallots and cook a minute more. Add the garlic, turn the heat to high, and add the Pernod and flame if possible. Add the fish stock combination, the clams and the crab. Cover tightly. After about 2 minutes add mussels and cover. As soon as the mussels and clams have opened, reduce heat to simmer. Have 8 large soup bowls warmed and arrange all the shellfish, with a quarter crab, 4 mussels and 3 clams in each bowl. Add the squid to the broth and let cook for 30 seconds. Taste the broth and season with salt. Arrange the squid in the bowls. Arrange 4 croutons upright in each bowl. Top a fifth with a tablespoon of rouille and place flat in the bowl. Carefully pour in broth and vegetables and serve immediately. Pass additional rouille at the table.
Place all ingredients in the order given into your bread machine. Set for regular or rapid bake cycle.