HumbleIntelligence/food-ner-1-Million huggingface dataset:
You will also need an Egg Ring, or a tuna can with the top and bottom off. Pre-heat an electric griddle to 275 degrees. Toast your english muffin by laying both sides face down on the griddle and applying pressure with spatula. This takes 1 to 11/2 minutes. (they should be medium brown) Set aside. Lay your egg ring/can on the pre-heated grill. Spray with Pam to prevent sticking. Crack the egg and pour into ring on the grill. Poke the yolk with a sharp instrument so it flows. Butter both toasted halves of the english muffin liberally with melted butter. Put a slice of American cheese on the bottom half. 2 to 21/2 minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit"liquidy". Carefully remove the ring, leaving the egg on the griddle. You may have to"slice" around the edges if it sticks. Very carefully turn the egg over, and lay one slice of Canadian bacon on the griddle. Cook the egg 45-60 seconds after turning, after about 30-45 seconds,"flip" the Canadian bacon, and remove the egg, placing it on the bottom half (cheesed half) of the english muffin. 20-30 seconds after flippng the Canadan bacon, remove. Place the Canadian bacon on top of the cooked egg, and cover with the top of the toasted english muffin.
Preheat oven to 350 degrees. Place 3 T butter in a 9 inch round cake pan. Place pan in oven until butter is melted. Drain oranges and pineapple slices on paper towels. Arrange in bottom of pan. Sprinkle with brown sugar. In medium bowl, beat remaining 1/2 cup butter and sugar until creamy. Add eggs and vanilla. Stir in flour, baking powder and salt. Stir in buttermilk. Spread batter over fruit. Bake 35 to 40 minutes, or until cake tester inserted in center comes out clean. Let stand 5 minutes. Run a knife around edge of cake. Place a plate over cake and pan and invert. Remove pan.
Ignore package direction on potato flakes box. In a small mixing bowl, using a fork, mix the buttermilk powder into the warmed milk. Set aside. Bring to a boil the following ingredients: water, butter, salt, bouillon powder, and garlic powder (if using). Once the liquid boils, remove from heat and add the dry potato flakes and stir. Slowly add the milk and stir until desired consistency is achieved (I use all the milk). Stir in the pepper and the mayonnaise. Serve with gravy.
Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired. Makes about 40 pieces. Cooking time does not include popping the popcorn.
Combine yeast with warm water. Combine half the flour, milk, sugar and butter in bowl or bench mixer. Pour in yeast and remaining flour. Work until smooth and elastic. Let rise 1 hour in oiled bowl; cover with cloth. Punch down and knead until smooth. Divide dough into six, shape into rounds and place on greased tray so rolls just touching. Let rise about 40 minutes. Brush tops and sides lightly with milk. Top with tasty cheese and bake at 200C for about 35 minutes. NOTE: You can used grated cheese, or thin slices.
Sprinkle lemon juice on peels. Dry the peels in a dehydrator or warm oven (150°F) on parchment paper with oven door ajar. They are ready when they are brittle and lightly browned. Crumble peelings and store in airtight container.
Mix all ingredients in the blender. Add 1/2 cup of ice. If juice is too thick, add 1/2 cup of water.
Place applesauce onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape into a bowl using a rubber spatula. Combine applesauce, 1 cup sugar, and butter; beat at medium speed for 3 minutes. Add molasses and egg; beat well. Combine flours and next 5 ingredients (flours through cloves), stirring well with a whisk. Gradually add flour mixture to sugar mixture, beating until blended. Cover and freeze dough 30 minutes or until firm. While dough chills, preheat oven to 375°F. With moist hands, shape dough into 32 (1-inch) balls. Roll balls in 1/4 cup sugar. Place 3 inches apart on baking sheets coated with cooking spray. Bake for 8 to 10 minutes. Cool on pans 5 minutes before removing from pans to cool completely on wire racks.
Adjust one oven rack to low position, remove remaining oven rack, and heat oven to 250°. Mix a dry rub of the sugar, paprika, pepper, garlic powder and 1 1/2 teaspoons salt in a small bowl. Mix mustard and liquid smoke in another bowl. Lay ribs directly on removed oven rack and lightly sprinkle with salt. Brush both sides of slab with mustard mix and then sprinkle both sides with dry rub. Line jelly roll pan with a large sheet of heavy duty foil, extending foil so it covers oven rack. Slide rack with ribs into upper-middle position and place foil lined pan on lower oven rack, making sure that foil covers rack. Bake/roast ribs until fork-tender, 2-3 hours for spareribs and 1 1/2 hours-2 hours for baby back ribs. If coating ribs with barbecue sauce, remove foil lined jelly roll pan from oven and pour off excess fat. Transfer ribs to foil lined pan meat side up. Turn on broiler and brush ribs with sauce and broil until bubbly but not burned. Let stand for 5-10 minutes before serving.
Preheat oven to 350 degrees. Grease an 8x8 square pan or a 9 inch, deep dish pie pan. Stir dry ingredients together in a mixing bowl. In a separate bowl, mix milk and eggs together. Add wet ingredients to dry, add corn, and stir until just mixed. Pour into prepared pan and bake for 35 minutes.
Wash the chard and chop or tear into pieces, discarding the rough stems. Heat tomatoes over medium heat in large skillet. Add vinegar and chard. Cover and steam until cooked to desired tenderness (5 to 15 minutes).
Heat the oil in a wok (or skillet/deep pan). Saute gingerroot, garlic, and red peppers for 2-3 minutes. Add mushrooms and onion whites and saute another 2-3 minutes. Add onion greens and tofu cubes and saute for a minute or so. Combine the miso, soy sauce, honey, cashew butter, and vinegar in a bowl or small glass, mixing well. Pour this mixture into the wok. Let it simmer for about a minute while stirring the sauce into the tofu and vegetables. Stir in the dissolved cornstarch, letting it simmer until it thickens. Serve hot with rice.
Season pork with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add pork; saute until brown and just cooked through, about 5 minutes per side. Transfer pork to plate; tent with foil to keep warm. Add onion and fennel seeds to same skillet and saute until onion is tender, about 5 minutes. Mix in paprika; stir 15 seconds. Add wine, broth and lemon juice and boil until sauce thickens slightly, scraping up browned bits, about 5 minutes. Season sauce to taste with salt and pepper. Spoon sauce over pork chops and serve.
Preheat oven to 350 degrees. Coat a deep dish pie plate with vegetable cooking spray and set aside. Over medium-high heat brown meat or veggie meat (with olive oil) and onion and peppers. Drain if using beef. Stir in oregano, Adobo, salt, black pepper, cracker crumbs, and soup. Pour into the greased pie plate. Set aside. Cheese Topping:. In a small bowl mix together the egg, milk, salt, mustard powder, Worcestershire sauce, and cheese. Pour over the burger mixture, spreading cheese to cover top completely. Bake for 30 minutes or until topping is set and golden.
Cream shortening and peanut butter. Add sugar gradually. Blend in Fancy Molasses, vanilla , beaten egg and milk. Stir in sifted dry ingredients. Drop onto greased cookie sheet and press down with the bottom of a glass covered with a damp cloth. Bake at 375F for 10 minutes.
Cut angel food cake into small cubes. Set aside. Beat cream cheese. Gradually add milk, confectioner's sugar and vanilla. Mix well. Fold in cool whip. Layer in punch bowl: cream cheese mixture, cake, cherries. Repeat. Refrigerate overnight.
In a mixing bowl, add the flour and brown sugar; stir to mix. With a pastry blender, cut in the butter until mixture resembles coarse meal. Press 1 1/3 cup of mixture onto the bottom of an ungreased 8-inch square baking pan. In another bowl, mix together the cinnamon, baking soda, and salt. Add the remaining crumb mixture, sour cream, egg, and vanilla; stir to blend. Add blueberries; stir to combine. Spoon filling mixture evenly over the crust. Bake at 350 degrees for 35 minutes. Cool in the pan. Sprinkle with powdered sugar. Cut into bars and serve.
Place the macaroni, chicken stock, cream, salt and pepper into the pressure cooker. Bring the pressure cooker to high pressure, then adjust heat level to stay at high pressure. Cook for 7 minutes. Remove from heat. Follow recommendations for your pressure cooker on how to let the steam out of the pressure cooker. (For my electric pressure cooker, I have to wait 10-15 minutes before releasing steam.). Remove the lid, directing the steam away from you. Add the butter, milk and cheeses to the pot and stir. Note: If you have no heavy cream, melt 1/3 cup butter in the microwave and then add 2/3 cup milk. If you have 2% milk, add a tablespoon of flour to the ingredients.
Scoop the ice cream into a blender. Fill the blender with whole milk until it just covers the first scoop (approximately 1 cup). Put in the vanilla if this is a vanilla oriented shake. Put in the pudding mix (be creative with the flavor). Here you can stick in whatever extra flavor you want. I have tried peanut butter, bananas, chocolate syrup, strawberries, or nothing. Last put in the malt if you want it malted. Blend in bursts, then blend somewhat slowly to consistency of choice. Enjoy thick milkshake.
Soften cream cheese by setting out on counter, while hard boiling the eggs. Peel the eggs and cut in half and remove the yolk and put in a separate bowl. Place the two halves on whatever you plan to serve them on. Chop up half the olives and add to the yolks. Mash the yolks with a fork. Add miracle whip, mustard, cream cheese and olive juice. (You can add less or more olive juice, go with what you like). Stuff the halves with the yolk mixture. Cut the remaining olives in half and put on top of the stuffed eggs.
To make orange ribbon: blend mangos, sugar, lemon juice. To make blue ribbon: blend blueberries, sugar, and lemon juice. To make red ribbon: blend raspberries, sugar, and lemon juice. To make green ribbon: blend bananas, spinach, and lemon juice. To complete fruit ribbon process, simmer each color, stir. Using an off-set spatula, evenly spread each color on a silpat, making a long rectangle (ribbon). Bake at 170F for 3 hours. Cut each ribbon into even widths. Roll and serve.
Brown ground beef in skillet. Add minced garlic,diced onion and diced green pepper. Cook for 5 minutes. Add refried beans,tomato sauce,seasoning mix and pepper sauce and heat until it bubbles. Spoon mixture in a 8x8 baking dish (I used a glass pie plate) and top with 1/2c. shredded cheese. In a small bowl mix together sour cream,1/4c. shredded cheddar cheese,chili powder and cayenne powder. Mix well and spoon over top of taco meat mixture. Top with shredded lettuce, tomato and chopped green onions. Serve with Fritos.
Bring beans to a boil in a saucepan. Strain liquid and discard. Loosely mash beans with a fork. Fry and crumble Spanish Chorizo. Discard fat. Fry onion till translucent. Fry garlic in olive oil. Stir in onion, garlic, olive oil, chorizos and salt/pepper. Return to saucepan and over low heat stir until heated thoroughly.
Heat oil. Add sausage and cook, breaking up chunks, until no longer pink (2 to 3 minutes). Add zucchini and bell pepper and saute 3-4 minutes or until vegetables are tender. Whisk eggs in a bowl until well combined. Stir in cheese. Pour over sausage mixture. Stir gently to distribute eggs. Cook frittata on the stove 4 to 6 minutes until set on the bottom and sides. Heat broiler. Broil 4 to 6 inches from heat source for 2 minutes or until firm in the center.
Brown the sausage in a Dutch oven in oil over medium heat. Remove the sausage to paper towels, leaving the drippings in the Dutch oven. Sprinkle the chicken with 1/2 tsp salt and 1/4 tsp pepper. Brown the chicken in the drippings left in the Dutch oven; transfer the chicken to paper towels, reserving the drippings in the Dutch oven. Add the flour to the drippings in the Dutch oven; cook over medium heat, stirring constantly (do not leave the Dutch oven -- you must stir constantly and watch the color) until the roux is caramel-colored (about 5 minutes). Add the onion, green pepper, celery, and garlic; saute 10 minutes or until the vegetables are tender. Add the reserved sausage, chicken, water, chicken stock, and salt and pepper to taste. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours or until the chicken is tender. Remove the chicken; set aside, and let it cool enough to handle. Add the oysters (optional), okra, green onions, and parsley to the Dutch oven; cover and simmer 10 minutes or until the edges of the oysters begin to curl. Bone the chicken, and coarsely chop the meat; add to the gumbo. Remove from the heat and let it stand for 10 minutes. Serve the gumbo over hot basmati rice (popcorn rice) in individual serving bowls. Sprinkle each serving with gumbo file.
Saute onions med heat until quite brown. add garlic and cook only a little. add tomato juice and sugar and cook 15-20mins. Add vinegar and seasoning and cook 2 -3 minutes.
Melt the butter in a skillet and toss in the onions. cover and cook over low heat for 10 minutes. Uncover, raise heat a bit and saute for 10 to 12 minutes until golden. Add the paprika. Stir over lowest heat for a minute or two until the paprika has lost its raw taste.
Filling Directions: Place husks in large pot or large bowl; add water to cover. Place heavy plate on husks to keep submerged. Let stand until husks soften, turning occasionally, at least 3 hours and up to 1 day - I find that over-night is perfect. Preheat boiler. Line heavy baking sheet with foil. Arrange tomatillos on prepared sheet and broil until tomatillos blaken in spots, turning once (about 5 minute per side). Transfer tomatillos and any juices on sheet to processor and cool. Add chiles and garlic to processor and blend until smooth puree forms. Heat oil on medium sauce pan over medium-high heat. Add tomatillo puree and boil 5 minutes, stirring often. Add broth and reduce heat to medium; simmer until sauce coats spoon thickly and is reduced to 1 cup, stirring occasionally, about 40 minutes. Season with salt and mix in chicken and cilantro (can be made 1 day ahead, cover and chill). I usually double this portion of the recipe and freeze half, it holds very well in the freezer. Dough Directions: Using electric mixer, beat shortening (with salt and baking powder if using) in large bowl until fluffy. Beat in fresh masa or masa harina mixture in 4 additions. Reduce speed to low and gradually beat in 1 1/2 cups broth, forming tender dough. If dough seems firm, beat in enough broth, two tablespoons at a time to soften. Fill bottom of pot with steamer insert with enough water (about two inches) to reach bottom of insert. Line bottom of insert with some softened corn husks. Tear 3 large husks into 1/4-inch-wide strips to use as ties and set aside. This isn't necessary, I only do it when I want to make the tamales look "pretty". Open 1 large husks on work surface. Spread 1/4 cup dough in 4-inch square in center of each, leaving 2-3-inch plain border at narrow end of husk. Spoon heaping tablespoon filling in strip down center of dough square. Fold sides of husk towards center and the narrow bottom end up so that the chicken mixture is "contained" in the center of dough and husk. This is where you can tie them with a strip of husk, but I find it isn't necessary. Leave wide end of tamale open. Stand tamales in steamer basket, open end UP. Repeat with more husks, dough and filling until all filling has been used. If necessary, to keep tamales upright in steamer, insert pieces of crumpled foil between them. Bring water in pot to boil, cover and steam tamales until dough is firm to touch and separates easily from husk, adding more water to pot as necessary, about 45 minutes. Let stand 10 minutes. Can be made 2 days ahead. Cool one hour, cover and chill. Before serving, re-steam tamales until hot, about 35 minutes.
Mix all seasoning ingredients well and ensure the entire lamb leg is well-coated with the entire mixture. Marinate overnight and bake for 2 hours at 180C (according to preference).
Beat cream cheese with powdered sugar, spread carefully over bottom of baked pie shell. Arrange berries in shell. Berries should be sliced. Cook sugar, syrup, water, salt, and cornstarch over medium heat until thick. Add Jello mix and cool. Pour glaze over berries and refrigerate.
Preheat oven to 375 degrees. Brown the ground beef in a large saucepan. Drain beef and add packet of taco seasoning and the drained green chilies, chili beans, and tomatoes. Simmer for about 5 minutes. Select cooking dish (s)- For one big lasanga use a 9x13 pyrex dish- Or use two smaller dishes so you can freeze one for later. Spray dish (s) with cooking spray to keep food from sticking. Put one layer of tortillas in the bottom of the dish- Two for the large dish or one for two smaller. Spoon in about 1/3 of the meat mixture, 1/3 of the refried beans, and 1/4 of the cheese- If you really like cheese save more for the top--it makes the top prettier and cheesier. Add another layer of tortillas and then repeat adding the mixture, refried beans, and cheese until you only have two tortillas and 1/4 cheese left. Put the last two tortillas on the top and cover with remaining cheese. Cover with foil and cook for 25 to 30 minutes.
Combine shortening, sugar, egg and molassas. Beat until incorporated. In a bowl, combine flour, baking soda, salt, ginger, cinnamon and cloves. Slowly add to your mixer. Mix until combined. Add raisins, mix on low speed until incorporated. Chill in the refrigerator for 1 hour. Heat oven to 375 degrees. Shape dough into small balls (about 1 inch), roll in sugar. Place on lightly greased cookie sheet. Bake for 8-10 minutes. Remove and cool.
Mix milk powder, non-dairy creamers, sugar, instant tea,ginger,cinnmon,cloves,cardamon,nutmeg and allspice. Blend 1 cup at a time in a food processor until mixture is the consistency of fine powder. Store in an airtight container. To serve: Stir 3 tablespoons Chai Tea Mixture into a cup of hot water. For an extra caffine punch; add an additional 1 teaspoons instant tea or add Chai Tea Mix to your cup of brewed tea. Oh -- yea, relaxation time my friends.
Grind the mustard seeds to a powder, I use a coffee grinder. In a ceramic or glass bowl mix the mustard powder with the water and leave for half an hour. Then add the flour with the cayenne (if using) mix well. Add vinegar, whisky, honey, nutmeg, salt and mix until well blended. Cover and leave overnight. Next day: if it looks too dry add more honey, so far the times I made it it never looked too dry but sometimes too thin and I add another spoon of flour, the mustard will thicken a bit more the next weeks so keep that in mind. Pour into sterilized jars and seal, allow to mature/mellow for 2 to 3 weeks in a cool dark place. After opening keep in the fridge.
In a large bowl, cream the butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with milk, beating well after each addition. Transfer to a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a small bowl, beat the peanut butter, milk and vanilla until blended; gradually beat in confectioners' sugar until smooth. Spread over cake. Yield: 12-15 servings.
Cook and drain ground beef. Stir in taco seasoning, corn, black beans, tomatoes, peppers, cheese and 1 can french fried onions. Pour into 2 quart casserole dish. Bake uncovered at 400 for 20 minutes. Top with remaining french fried onions. Bake uncovered for about 1 minute until onions are golden brown.
Season the chicken pieces with salt and pepper and dredge with flour. Heat the oil in a large skillet. Add the chicken and fry until golden brown on all sides. Add the ham and saute for another 2 minutes. Add the wine and sage. Cover and bake in a preheated 375 oven for 40 minutes or until tender.
Mix all ingredients together and heat until well blended. Pour marinade over fish and while grilling continually baste the fish.
Preheat oven to 375 degrees. Scramble the sausage and crumble VERY well. Drain and rinse under running water to get rid of any excess grease. Wipe any grease out of the skillet and replace sausage on heat. Add in cream cheese and any other ingredients you might like. Stir over low heat until cream cheese is melted and the whole mixture is blended well. Unroll the crescents into triangles and place a small amount of filling in the center of the longest end. Roll, pinching the edges to seal in the filling and place on a lightly sprayed baking sheet. Bake until golden brown, about 12-15 minute Watch carefully, so they don't burn.
Pour juice from cherries into a saucepan with the currant jelly, cornstarch and orange rind. Cook over low heat until the jelly melts. Stir in the cherries. Cover and simmer 10 minutes. At the table, pour the warm brandy over the cherries in the serving pan and flame. Spoon into meringue shells or over ice milk while cherries are still flaming.
Add all ingredients except the oil in a blender and blend until well mixed. Add oil slowly until mixture thickens.
Position oven racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two large baking sheets with parchment paper. Using the small bowl of a stand mixer on medium-high speed, beat the egg whites with the salt until they form soft peaks. Reduce speed to medium-low and add the sugar by the teaspoonful, blending well after each addition. When about half of the sugar has been incorporated, add the vanilla extract and lemon juice or cider vinegar, then add the rest of the sugar. Increase speed to high just until the mixture forms stiff peaks. Remove the bowl from the mixer. Add the melted chocolate, folding it in with a spatula as lightly as possible and leaving streaks of white in the batter. Gently fold in the walnuts. Drop rounded teaspoonfuls of the batter onto the prepared baking sheets, about 11/2 inches apart. Bake for 10 minutes. Use your fingers to lift the cookies off the parchment and carefully turn them on their sides to cool completely. Store in an airtight container for up to 3 days.
Mix together dressing in a blender and chill well until serving time; prep and chill the remaining salad ingredients, covered, in a separate decorative bowl. Before serving toss together all salad ingredients and serve with dressing on the side. You may have extra dressing left over.
For dressing:. Whisk sour cream, maple syrup, vinegar, and sugar in medium bowl to blend. Gradually whisk in oil until mixture thickens slightly. Season to taste with salt and pepper. (Dressing can be prepared 3 days ahead. Cover and refrigerate. Rewhisk before using.) For salad:. Toss greens, apples, cherries, and 1/4 cup pecans in large bowl to combine. Toss with enough dressing to coat. Divide salad equally among plates. Sprinkle with remaining 1/4 cup pecans and serve.
Preheat oven to 400°; lightly oil a baking sheet; cut the goat cheese crosswise into six pieces; whisk the egg and water together and place the bread crumbs in a shallow dish. Dip the cheese slices into the egg wash, dredge them in the bread crumbs and place them on the baking sheet; bake for 6 minutes or until lightly golden but not melted; cool.