HumbleIntelligence/food-ner-1-Million huggingface dataset:
In small bowl pour 1 cup very hot water over 1/2 cup oats and rice bran. Set aside. In med bowl, mix together dry ingredients and set aside. Test temperature of oats, once warm start to: In stand mixer add eggs and beat for a minute, then add all the rest of the liquid ingredients and beat for another minute. Add oat mixture and dry ingredients and blend for 3 to 4 minutes. Pour into greased breadpan and let rest in warm area for 1 hour. Most of the rising takes place during baking -- don't think it's not ready! Bake for one hour at 350. It may be a little less for some ovens, but usually it's best to bake a little longer than it looks like it needs. The flax will make the top appear a little darker.
To make the crust: Preheat the oven to 375 degrees. Butter bottom of a 13x9x2 inch metal baking pan. Whisk 2 cups flour, oats, sugar, salt and cinnamon in a large bowl. Add 1 cup butter, rub with fingertips until mixture sticks together in small clumps. Transfer 2 cups to a medium bowl; mix in almonds and reserve for topping. Press remaining crumb mixture evenly onto bottom of prepared pan. Bake crust until golden and just firm to touch, about 22 minutes. Cool 10 minutes. To make the filling: Mix blueberries, preserves, 1 tablespoon flour and lemon peel in a medium bowl. Spread evenly over crust in pan, then sprinkle reserved topping over. Bake bars until filling bubbles thickly at edges and topping is golden brown, about 40 minutes; cool in pan on rack. Cut lengthwise into 4 strips, then cut each strip into 6 pieces, forming 24 bars.
Bring a large pot of water to boil and add noodles, stir to separate and cook until tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water. Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl. In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce,chili oil and sesame oil. Heat a large, not nonstick, frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to 5 minutes. Add bell peppers and stir for 1 minute. Add the chicken broth mixture, stir until slightly thickened, 2 minutes. Add snow peas and noodles to pan. With tongs, toss just until the snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add 1/4 cup peanuts and toss. Top with more green onions and remaining peanuts and serve with more green onions and remaining peanuts and serve with more chili garlic sauce and chili oil. Note: we did not add the peanuts to the dish while cooking, instead added the chopped peanuts to the plated dish along with the green onions at the table as desired.
In a large skillet, heat the olive oil. Add teh tomatoes, jalapenos, onion, and a large pinch of salt and cook over moderately high heat. stirring often, until softened, about 5 minutes. Add the tequila and cook, stirring frequently, until the pan looks dry, about 2 minutes. Reduce the heat to low. Add the cheese and cook, stirring constantly until fully melted, about 30 seconds. Quickly transfer the cheeese dip to a serving bowl. Sprinkle with the cilantro and serve immediately with hips.
Break the eggs into a cold, heavy-based pan, place on the lowest heat possible, and add half the butter. Using a spatula, stir the eggs frequently to combine the yolks with the whites. As the mixture begins to set, add the remaining butter. The eggs will take about 4-5 minutes to scramble - they should still be soft and quite lumpy. Don't let them get too hot - keep moving the pan off and back on the heat(as the bottom of the pan stays heated even after taking it off of the stove). Meanwhile, toast the bread. He used sourdough bread. Add the creme fraiche and season the eggs at the last minute, then add the snipped chives. Put the toast on warm plates, pile the softly scrambled eggs on top and serve immediately.
In a medium mixing bowl, mix milk and sugar until sugar is dissolved. Add vanilla extract and heavy cream. Stir. Once everything is evenly mixed, add cake mixture. Make sure it does not clump up. Churn mixture in freezer bowl for 25 minutes. Add rainbow sprinkles. Churn 5 more minutes. Once finished, package in air-tight containers and freeze 1 hour before serving.
Heat the oil and when it is very hot, add the onions, stirring for 4-5 minutes until they begin to flop and go light brown in patches. Reduce the heat, add the lemon zest and cook, stirring occasionally for about 15 minutes until the onions have melted into a slippery, reduced slop. Meanwhile, drain and rinse the chickpeas. Shake dry. Remove the stalk from the cabbage and shred into strips. Wash and shake dry. Take the mint leaves and shred finely. When the onions are ready, stir in the chickpeas, together with 1/2 tsp salt and a generous grinding of pepper. Cook for a few minutes, then add the cabbage. Increase the heat and stir for 2-3 minutes, as the cabbage wilts and merges with the rest of the dish. Add 3 tablespoons lemon juice, 100ml water, the garlic paste and shredded mint. Stir well and cook for 3-4 minutes before turning off heat. Taste and adjust the seasoning. Leave to rest and cool slightly before topping with a dollop of yoghurt.
Preheat oven to 350 degrees F. Lightly spray loaf pan or baking sheet with non-fat cooking spray. In a large bowl, combine all ingredients and mix well. Form meat mixture into loaf shape if using a baking sheet or place into loaf pan. Bake for 40 minutes, until firm to the touch.
Combine spinach, mushrooms, and onion rings in a large salad bowl. In a jar with a tight-fitting lid, combine the remaining ingredients. Shake until well mixed; pour over salad and toss to coat. Serve immediately.
Spray a non stick skilled with veggie oil and heat until very hot but not smoking. Add the filets ond brown them skin side down for 2 minutes (if skinless only brown for a minute and you may want to turn the heat down) Add onion, green onions, garlic, ginger& pepper flakes, cook 1 minute. Reduce heat and flip the fish add wine sugar& broth. Cover pan and simmer for apprx 8 minutes or until the fish is done, it will flake if checked with a fork. Serve with some of the onions. and sauce over the fish.
Trim the base of the sprouts and peel off the bruised outer leaves. Cut in half if the sprouts are large. Cook the sprouts in lightly salted boiling water for around 5-8 minutes. Continue to taste test and they are done when just barely tender with a slight crispness left. DO NOT OVERCOOK THESE LITTLE CABBAGES! They will then be strong tasting, which is why a lot of people don't like this delicious vegetable. Stir in the mustard and the cream. Season with pepper.
Cut a number of slits in the beef roast and place garlic slivers in them. Sprinkle with salt and pepper. Brown the beef roast on all sides in Olive Oil, and place in a large crock pot. Deglaze the browning pan with the marsala wine, and scrape any brown bits from the pan; pour into crock pot. Add carrots, beef broth and mushroom soup to the crock pot and cook on low 8-10 hours. During the last hour of cooking add the sprig of rosemary. During the last 1/2 hour of cooking melt the butter in a large saute pan and cook the mushrooms. Remove the beef from the pan; trim the fat and pull the beef apart. Strain the solids from the liquids in the crock pot; reserving both. When the mushrooms are nearly finished cooking, add the flour and cook stirring constantly for 3 minutes. Slowly add the strained liquids and bring to a boil. Continue cooking until desired thickness. Return pulled beef, rosemary sprig, and carrots reserved with solids to the crock pot; throw out undesired solids. Top with thickened gravy and place on warm. Serve with garlic mashed potatoes or polenta.
Mash up the banana. Put in a bowl. Add honey. Mix well. Apply over face and hair. Allow to dry. Then wash off and enjoy firm skin and great hair.
Fry bacon but stop while bacon is still soft. WHILE BACON IS FRYING: Slice hot dogs in half length wise. Cut a cheese slice in half and place end to end along the cut side of the dog. Put dog together. Wrap bacon around the hot dog and secure with tooth picks. Bake at 350 degrees until cheese is melted. Remove toothpicks. Put in bun- garnish- enjoy- Kids love this.
Place the chicken in small pan of cold water, bring to the boil, then lower the heat and simmer for 8 - 10 minutes. Remove from the pan and allow to cool slightly. Alternatively steam in a steamer. Steam the green beans and asparagus spears until tender but still crisp; refresh in cold water. Mix the beans and asparagus with all the other salad ingredients in a bowl except for the baby salad leaves. Place the dressing ingredients in a screw-top jar with 1 tablespoon of water and shake well. Slice the chicken while still warm and add to the salad. Pour over the dressing and toss to coat. Serve in a large salad bowl, garnished with the baby salad leaves.
Remove the thick bottom of the stems from the kale and place the leaves in a large pot with steamer. Steam 10 minutes, until soft. Remove from steamer, placing in wooden chopping bowl. Press the kale together in the bowl with a dish towel and tilt over the sink to remove some of the excess water. Add the remaining ingredients to the blender and blend until smooth. Chop the kale, mixing it with the cream sauce as you chop.
Rinse barley under fresh water. Bring barley, celery, carrot, broth, and herbs to a boil in a large pan with a lid. When boiling, reduce heat to low and put lid on pan. Cook until water/ broth is gone and barley is tender. Remove from heat. Remove bay leaves and discard. Remove any remaining whole garlic cloves. I took out the whole cloves and added it to the blender puree mixture for added flavor. Puree half of the barley mixture in a food processor or blender. Add puree back to barley in a large bowl and mix. Cool until you can handle the mixture. Make small patties out the the barley mixture, adding bread crumbs as needed to make them stick. Pan fry on a non-stick skillet on both sides until crispy on the outside. Serve with your favorite sauce.
Combine milk, butter, sugar. Put in saucepan; heat to boiling. Cook 5 minutes, stirring constantly remove from heat (have the other ingredients ready to go). Add marshmallows, nuts, chocolate and vanilla extract. Stir well until marshmallows are melted. Pour into buttered 8 or 9-inch square pan.
Preheat oven to 350; grease ramekin with butter. Sprinkle HALF of the cheese on the bottom of the dish. Add the eggs; break egg yolks with a knife but do NOT stir. Drizzle milk over eggs (use 1 tablespoon PER egg; 2 T. for 2 eggs; 3 T. for 3 eggs). Sprinkle with remaining cheese; add pre-cooked or semi-crunchy bacon if being used (or add right before serving). Salt and pepper according to your tastes. Bake for 20-25 minutes; eggs should be "set" but not "hard." Cheese will be bubbly. Run a knife around the edge of the pan, slide onto dining plate. NOTE: To serve a crowd, prepare in an 8x8 or 9x9 or 13x9 pan, laying cheese and eggs according to the number of diners being served. Add 1 T. milk per each eggie. Remember to break yolks. PRE-PREPARATION: Great dish for serving overnight company. Prepare ahead, pop in the oven on timed-bake, and it will be ready when you get up! Even the MAID isn't THAT organized--but YOU are! :-).
Boil macaroni according to package directions and drain well. Allow macaroni to cool. Clean and prepare vegetables as listed (peel, seed, dice, etc.) Mix cooled macaroni, veggies, Miracle Whip and Dorothy Lynch until evely coated. Refrigerate until well chilled. This is best served very cold.
Saute the chopped chipotle peppers, shallots (if using) and garlic in oil for about 2 minutes. Add in uncooked shrimp; cook stirring constantly for about 3 minutes or until the shrimp is pink; remove the mixture to a bowl, cover to keep warm and set aside. To the skillet add in the wine, Dijon mustard and Worcestershire sauce; cook for 4 minutes over medium-high heat. Return the shrimp mixture back to the skillet, then add in butter and lemon juice; cook for about 2 minutes or until heated through and combined. Season with salt and black pepper. Place the cooked fettuccine in a large serving platter or dish; Place the shrimp mixture on top of the pasta; toss to combine. Sprinkle with Parmesan cheese.
(2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate. (on Day). Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste. Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients. Add the meat and fry gently for 10 minutes to seal the meat. Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken. Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off. Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.
Put everything in your crock pot and cook on low for about 4-6 hours. The great thing is it will be ready when everyone gets home from work or school and you only have one pot to clean.
Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time. Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month. Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes. Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie. Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven. Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.
Whisk the eggs with sugar and salt. Cut the onion to 1 cm pieces and mix it with the ground beef. Fry it to desired cooked level. Heat 1 1/2 tablespoon oil. Fry 1/4 of the egg mixture until the down side is light brown. Spread 1/4 of ground beef and onion mixture . Fold the fryin eggs in half the engulfing the beef. Fry the upper side of the eggs until light brown. Serve immediately. Repeat 3 more times, making three more servings. For garlic lovers, add garlic to beef and onion mix. For color, dash paprika on top.
Preheat oven to 450 degrees. Peel onions, leaving root end intact. Trim top third of each onion and save for another use. Arrange onions, cut side down in an 8" square baking dish that has been sprayed with cooking spray. Add chicken broth to pan and cover with foil. Bake for 30 minutes, uncover and bake an additional 30 minutes. Carefully turn onions over and bake for 30 more minutes until onions are soft and liquid has almost evaporated. Preheat broiler. Combine feta, breadcrumbs, thyme and pepper. Gently pat cheese mixture evenly onto cut sides of onions. Broil until cheese begins to brown - about 1 minute.
Combine flour, pecans, butter, sugar, rum and vanilla in bowl. With floured hands, roll rounded teaspoons of dough into 3/4-inch balls. Place on ungreased baking sheets. Refrigerate 1 hour. Bake in 350 degree preheated oven 12 to 15 minutes, until golden brown. Remove to rack to cool. Store at room temperature or freeze. Dust with sugar before serving.
Process the pears in a food processor until finely chopped. Remove pears to a large bowl. Add cherries and juice to processor bowl and pulse a couple of times to lightly chop. Add cherries to pears. Drain the pineapple. Place drained pineapple in food processor bowl and pulse 2 to 3 times to coarsely chop then add to other fruit. Measure the fruit. Yield should be 8 to 9 cups. For every cup of fruit you will need 3/4 cup of sugar. In a large kettle, combine the chopped fruit, sugar and juice of 1 lemon. Cook gently until mixture reaches the gel point. This should take approximately 40 minutes. Ladle mixture into hot sterilized jars. Clean jar rims and place 2-piece lids on jars. Process in a water bath canner as per your local county Extension office.
Dice bacon and fry until crisp. Drain. Crumble Gorgonzola cheese and set aside. Divide ground beef into eight thin patties. Top four of the patties with the bacon and Gorgonzola, dividing it evenly. Top with the four remaining patties, close and seal the burgers. Sprinkle with salt and freshly ground pepper. Cook over a hot fire for 2-3 minutes per side.
Heat oil in large heavy pot to med/high. Add onions & saute until translucent, about 10 minutes. Add garlic, chiles, chicken, cumin, oregano, and hot pepper. Saute 2 minutes. Add beans and chicken broth. Bring to a boil, reduce heat and simmer 2 hours or more. Add 1 cup of grated cheese. Stir until thick and melted. Season with salt & pepper. Serve with remaining cheese and sour cream.
Preheat oven to 400. Melt 1 tbs butter over med-high heat until it starts to foam. Sautee mushrooms 5-7 minutes or until softened. Remove and set aside. Add reminaing 1 tbs of butter and onion to pan and stir. Cover and let cook about 5 minutes until onions soften. Remove lid and let cook 15-20 minutes or until nicely browned and caramelized, stirring midway. Pour balsamic vinegar and sprinkle sugar over onions and stir to combine. Meanwhile, spread roasted garlic over crust. Spread pesto over crust. Top with chicken or shrimp, onions, mushrooms, tomato and cheeses. Bake 10-12 minutes or until crust is brown and cheese is melted and bubbly and slightly browned.
Combine the first three ingredients and place the chicken breasts in the marinade. Marinate for at least 30 minutes before cooking or grilling. Recipe does not give cooking instructions, but you may try cooking them at 375° for 20 to 30 minutes.
Place steak in a zip-top plastic bag or in a shallow casserole dish. Combine wine, 1 tablespoon of the olive oil and garlic; spoon over steak. Close bag, turning to coat steak or turn steak over in dish. Cover and refrigerate at least 2 hours or up to 24 hours. Prepare charcoal or gas grill. Drain steak, reserving marinade. Sprinkle dried thyme, salt and pepper over steak. Grill on a covered grill over medium-hot coals 6 minutes. Turn; continue grilling 5 minutes for medium-rare doneness. Transfer steak to carving board; tent with foil and let stand 5 minutes. Meanwhile, heat remaining 1 tablespoon oil in a small saucepan over medium heat. Add flour; cook 1 minute or until bubbly, stirring frequently. Add broth; simmer until sauce thickens, stirring occasionally. Add reserved marinade and olives; simmer 2 minutes. Season to taste with salt and pepper if desired. Carve steak into thin slices; arrange on serving plates. Spoon olive sauce over steak and top with thyme or parsley.
Preheat oven to 350 degrees F. In a medium bowl, whisk together eggs, sour cream, milk, butter, flour, salt and pepper until thoroughly blended. Fold in crab, cheese and onions, blending well, spread into prepared pie shell. Bake for 40 to 45 minutes or until a knife inserted in the center comes out clean.
Preheat oven to 350 degrees F & grease a glass baking dish. Cook flat egg noodles in boiling water for 7 minutes, then drain & spoon noodles into prepared baking dish. Wisk together milk, sugar, cream cheese, eggs, nectar & melted butter, beating for 2 minutes. Stir in quartered apricots, then add mixture to noodles in baking dish. Bake about 60 minutes, until kugel is set & top is golden brown. Serve warm or cold.
Preheat oven 350 degrees F. Combine flour, brown sugar, 1/3 cup of the granulated sugar, baking powder, baking soda, 1 3/4 tsps of the ginger, remaining spices and salt and pepper in a bowl. Add 2 of the eggs, molasses and 6 tblsps of the butter and blend until just combined. Scrape dough into buttered 9 or 10 inch springform pan and, with lightly-floured hands, pat it evenly onto the bottom and 2 inches up sides of pan. Arrange the apple slices, cored side down, in concentric circles over the gingerbread. Sprinkle them with remaining 1/4 tsp ginger and bake for 30 minutes, or until apples are browned lightly. Whisk together remaining 2 eggs, 1/4 cup sugar, 4 tblsps butter, rind and lemon juice and pour evenly over apples, being careful not to let any drip onto sides of pan. Bake another 20-25 minutes, or until custard is just set. Serve at room temperature.
Trim fat and bone from meat. Cut into serving-size pieces and place on waxed paper. Mix flour, mustard, salt, thyme, and pepper. Sprinkle all of it over meat on both sides. Cover with another sheet of waxed paper and pound meat using a mallet until flour is worked into the meat and does not fall off when pieces are picked up. Heat butter and oil in a heavy casserole or Dutch oven. Brown meat pieces on both sides. Add tomatoes, onion, celery, carrots and brown sugar. Cover and simmer or bake for 1 1/2 hours or until very tender. Stir sour cream into gravy just before serving. Eat hearty!
Heat the oil in a heavy-bottomed pan, add the garlic, and cook, stirring frequently, for about 2 minutes or until softened and just beginning to change color. Stir in the chili powder and cumin and cook over medium-low heat, stirring constantly, for a minute. Stir in the bouillon, zucchini, and rice, then cook over medium-high heat for about 15 minutes, until the zucchini are just tender and the rice is cooked through. Season the soup with salt and pepper to taste. Ladle into warmed soup bowls, garnish with oregano, and serve with lime wedges if using.
Preheat oven to 375. Brown ground beef, drain. In casserole dish, combine soup, milk and groung oregano. Add cooked ground beef to soup mixture. Combine well. Top with tater tots. Sprinkle with cheese. Bake covered for 30 minutes, remove lid and bake additional 15 minutes or until bubbly and cheese is browned.
Drop fake crab into a food processor (or one of those hand crank food processing bowls) and pulse just a few seconds- to break up the crab into small chunks (don't go overboard). Add Miracle Whip and pulse (or hand crank) another couple of seconds until crab is minced and all is blended. Stir in finely chopped celery and red onion (do this by hand or you will end up with mush). Season to taste with salt and pepper, if desired. Serve on a soft bun with lettuce.
In a wide, shallow bowl, combine the sugar and cayenne. Moisten the rim of 2 chilled martini glasses with a lime and dip it into the sugar mixture. Fill a shaker with ice. Add the mango juice, rum, Grand Marnier and lime juice and shake vigorously. Strain into the glasses. Serve with a mango slice, if desired. Makes 2.