HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl; add cucumber and onion. Combine remaining ingredients in a jar with a tight- fitting lid; shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour.
preheat oven to 180 degrees centigrade or 350 degrees fahrenheit. peel and slice onions and garlic. put onion and garlic in shallow frying pan with a tight fitting lid with the olive oil, a teaspoon of each salt and sugar and 100ml water. Cover the pan and gook gently for about 10 minutes without colouring until the onions are completely soft. Remove lid, increase heat and stand over onions stirring frequently until the onions are a dark colour and the liquid has all but gone. Roll out the dough or pastry to fit a flat baking sheet remembering to shape a small edge around the perimeter. If using puff pastry prick well all over so that it bakes flat. Spread caramalised onions evenly all over and decorate with the anchovies in a criss-cross lattice pattern. Fill the resulting diamond shaped spaces with olive halves. Bake for 20 minutes or until the base is crisp and the top dark gold.
Place each pear half on salad plate with pit side up. Place 1 tablespoon mayonnaise in each pear half, then sprinkle each with cheese. Serve chilled.
In a screw top jar, combine, mustard, oil, lemon juice, honey and garlic. Cover and shake well. Serve immediately or cover and store in the refrigerator for up to 2 weeks. Shake well before serving.
Mix all ingredients except cheeses and pour into a large greased casserole. Cover and bake at 350 degrees for 45 minutes. Uncover and sprinkle cheeses over casserole. Return to oven and bake for 15 minutes more.
Preheat oven to 350 degrees F. In a large skillet, melt 2 tablespoons of butter over medium heat. Add onion and saute until softened and starting to become golden, about 10 minutes. Grease a 9-inch pie plate with remaining tablespoon butter and sprinkle bottom with brown sugar. When onions are done, spread out evenly over brown sugar. In large bowl combine flour, baking powder, salt and sugar. In small bowl combine egg, milk and oil. Quickly mix wet ingredients into the flour mix. Spread batter over onions and bake for 35 to 40 minutes. Serve warm.
Heat oil in 10-inch skillet; add peppers and onion. Cook over medium heat, stirring occasionally, until peppers and onion begin to soften (6 to 8 minutes). Add mushrooms. Continue cooking, stirring occasionally, until mushrooms are softened (10 to 12 minutes). Spread foccacia bread halves with mustard; top one half with mushroom mixture and cheese. Cover with top half of focaccia; cut into 8 wedges.
Preheat oven to 350°F In a medium bowl, mix together eggs, banana, oil, yogurt, and sugars. In a separate bowl, whisk together flour, baking power, baking soda, salt, and cinnamon. Slowly mix dry ingredients into wet until combined. Bake on the middle rack in a large greased gratin dish (ceramic oval) or 8x8-in. pan for approximately 35 minutes, or until a toothpick comes out clean. Drizzle or spread with cream cheese/sour cream icing when cool.
Preheat oven to 450 degrees. Combine yeast, sugar and 1/2 cup of water. Let rise till doubled in size. Combine flours, shortening and optional seasonings. Combine with risen yeast and remaining 1/2 cup of water. With oiled fingers, spread dough on pizza stone sprinkled with cornmeal. Bake in oven for 15 minutes. Remove and add pizza toppings; Return to oven and bake 10 minutes more. ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).
Cook spinach til tender; drain, lightly squeeze out excess water and place in med bowl. Add 1 tbsp olive oil, lemon juice and rind to spinach; mix well. Set aside. Saute onions with spices in 2 tbsp olive oil until onions are transparent. Stir in rice, water and raisins; heat through. Set aside. In separate bowl, beat eggs lightly with pepper. Add feta cheese and mix well. Set aside. In a 9" oiled deep pie pan, lay one sheet of phyllo on the bottom of the pan and brush entire surface with melted butter. Top with 7 more sheets, one by one, brushing each and rotating each sheet 20 degrees. There will be over-hang. Over that, carefully layer the onion mixture, then the spinach, then the cheese. Cover with a top 'crust' of phyllo by repeating same procedure as step 4: Eight sheets, each brushed with butter and rotated. Roll-up the overhanging dough to form a seal. Brush top with melted butter. Bake 350 degrees, for 1/2 hour. Lay a piece of foil over top and continue to bake for another 1/2 hour or until done. Allow to cool to room temperature before eating.
Combine ground beef, egg, onion, thyme, black pepper, cumin, coriander, and ginger in a bowl; knead well. Mixture should be soft enough to spread. If it is not, add an extra egg. In this recipe too soft is better than too thick. Spread the mixture over the bread slices. Place in an oven at medium to high heat. Bake for 5 to 10 minutes or until meat is golden and cooked through.
NOTE: USE ONLY KERNAL SEASON'S 100% NATURAL WHITE CHEDDAR POPCORN SEASONING (NOT NACHO CHEDDAR FLAVOR!). IF USING SALTED BUTTER, OMIT THE SEASONED SALT, BUT ADD A DASH OF GARLIC POWDER, ONION POWDER, PAPRIKA, BLACK OR WHITE PEPPER, AND A PINCH OF CELERY SALT, IN STEP 4. (STEP ONE): PREHEAT oven to 350°F; SPRAY a 2 quart casserole dish with non-stick cooking spray. SLICE 2 lbs washed white potatoes thinly using a food processor slicer attachment). IN a large saucepan melt 1/3 cup unsalted butter over medium heat (use real butter or stick margarine -- not low-fat tub margarine); STIR in 1/3 cup flour and cook for just one minute while stirring (roux will be thick). WHISK in 2 1/2 cups whole milk into mixture until smooth, and then the seasonings: 2 1/2 level tablespoons Kernal Season's White Cheddar Popcorn Seasoning, 1/2 tablespoon dried chives (or 1 tablespoon snipped fresh chives), 1/2 level teaspoon seasoned salt. RAISE heat to high, while whisking constantly. WHISK and cook until mixture until thickened and creamy. ADD the potatoes to blended sauce mixture; FOLD until evenly combined. TRANSFER mixture into greased casserole dish and dust the top with paprika. BAKE for 1 hour; ALLOW to set a few minutes before serving. SERVE and enjoy!
Sprinkle pork loins with 1 tablespoon of fresh or 1 teaspoon of dried sage, salt and pepper. Melt butter in large skillet over high heat. Add pork and cook until browned on both sides and cooked through, about 1-1/2 minutes per side. Transfer pork to plate. Add broth, maple syrup, mustard and remaining sage to drippings in skillet. Boil until syrupy, scraping up browned bits, about 5 minutes. Reduce heat to low; return pork and any accumulated juices to skillet and cook just until heated through, about 1 minute. Serve pork with sauce.
In a large saucepan, heat oil and then add your meat and vegetables, stirring until cooked half way, and then add your salt, pepper, cumin, lemon juice, seasoning mix and hot sauce. Finish cooking. In a large skillet over medium heat, spray with cooking spray. Place a torilla in the pan and then sprinkle with a thin even layer of cheese and then on one half a side, place some of the meat mixture. Continue to cook until tortilla has browned and cheese has melted. Fold in half and cut into thirds. Serve with salsa, cream cheese and/or guacamole.
Combine curry paste, fish sauce, sambal and chili sauce in a medium bowl. Add shrimp, tossing to coat. Place a large nonstick skillet over medium-high heat until hot. Add oil, and heat until smoking, then add shrimp mixture. Saute for 2 minutes. Add scallions; cover, and cook for 3 minutes. Stir in soy sauce and coconut milk. Cook for 3 minutes or until thoroughly heated. Add cilantro and serve.
Put stock, soy sauce, garlic, and onion in a large stockpot and bring to a boil over medium heat. Meanwhile, char ginger on all sides over an open gas flame or in a small skillet. Add to the stock. Add the cinnamon sticks, star anise, and bay leaves to the broth. Reduce the heat to low. Simmer, partially covered, for 20-25 minutes. Remove solids with a slotted spoon or strain the broth through a fine-mesh sieve. Adjust seasonings if necessary. Return to pot and keep hot until ready to use in soup.
CAKE: Heat oven to 350. Coat a 6 inch springform pan with nonstick cooking spray and dust with flour; set aside. In a small mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa and salt; stir into creamed mixture just until blended. Stir in pecans. Transfer to prepared pan. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean. FROSTING: In a small saucepan, combine the butter, milk and cocoa; bring to a boil. Remove from the heat; beat in the confectioners' sugar and vanilla. Place springform pan on a wire rack. Immediately spread marshmallow creme over hot cake. Drop 2 tbsp of frosting over creme; cut through with a knife to swirl. Cool completely. Carefully run a knife around edge of pan to loosen; remove sides of pan. Spread remaining frosting over top and sides of cake. Sprinkle pecans on top.
Preheat grill to medium. Trim fat from chops if necessary and season with pepper (and salt if you like). In a small bowl, stir together mustard, syrup, onion and orange peel. Set aside. Grill chops 12-15 minutes until done. Turn once and brush with the sauce mixture during the last 5 minutes of grilling.
Preheat the oven to 180 degrees celcius. Roast sweet potatoes for about 35 minutes or until flesh is tender when pierced with a skewer. Cool potatoes slightly and remove skin. You should have about 175g of potato flesh. Mash flour and sweet potato in a bowl until you have a smooth mixture. Add the nutmeg and mix again- season lightly if required. On a floured surface roll a ball (about the size of a brazil nut) of potato mixture- flouring your hands is also handy here. Flatten ball slightly with a fork. Continue process of making balls of potato mixture until it has all been used. Place in the fridge while you prepare the sauce. Make the sauce: Heat olive oil in a non stick pan. Add garlic and onion and fry until soft. Add mushrooms and a little water if pan is getting dry. When mushrooms start to soften add the red wine (or 1tbsp water). Let the mixture bubble for a few moments and add oregano. Add tomatoes and juice to pan and stir well. Add prawns to sauce, stir well and simmer for 15-20 minutes. The sauce should reduce to a thickened consistency. Add basil to sauce and stir. To cook gnocchi: Place gnocchi one by one in a large pan of boiling water and cook for about 3 minutes- they are ready when they rise to the surface. With a slotted spoon transfer gnocchi to dinner plate and top with sauce.
In large skillet, brown sausage; pour off fat. Add celery, mushrooms and onion; cook until onion is transparent. Dissolve bouillon in water. Add to sausage mixture; cook until mixture boils. In large bowl, pour sausage mixture over stuffing mix, mincemeat, water chestnuts and poultry seasoning. Mix well. Lightly stuff turkey just before roasting. Place any remaining stuffing in greased baking dish; cover. Bake at 350 degrees for 45 minutes or until hot. Refrigerate leftovers.
Preheat oven to 375 degrees. Brown sausage and drain. Add cream cheese and stir until melted and mixed thoroughly. Set aside. On cookie sheet roll out package of crescent rolls as one rectangular piece--pinch perforations closed. Spread sausage/cheese mixture onto crescent roll 1" from the sides. Starting at one end, roll up. Pinch ends closed. Move roll to center of cookie sheet using two spatulas placed under ends to avoid breaking the roll apart. Beat egg and brush over entire roll. Wipe any excess thoroughly from cookie sheet to avoid crusting at the bottom of the roll. Sprinkle poppy seed over the top of roll. Bake at 375 degrees for 30 minutes. Before serving let set for 30 minutes.
Saute onion and celery in oil in a large dutch oven until soft. Stir in flour; cook several minutes, stirring over medium heat. Reduce heat; slowly add soy bean stock, stirring constantly. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly. Remove from heat and set aside. Alternate layers of soy beans and noodles in a greased 12 x 8 x 2 inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture). Arrange tomato slices over top; sprinkle with parsley. Bake in preheated 350 degree oven fo 40 minutes.
In a large non reactive saucepot combine all ingredients. Bring to a boil then reduce to a simmer-stir well. Simmer for 10 minutes. Pack hot relish into hot sterile jars. Leave 1/4 inch headspace. Remove air bubbles. Wipe rims and adjust two piece caps. Process 15 minutes in a boiling water bath at altitudes up to 1000 feet. If your elevation is higher than 1000 feet consult the altitude chart posted in the Canning Forum.
Preheat oven to 350 degrees Fahrenheit. Set out butter and eggs to bring to room temperature. Alternatively, microwave butter for 8-10 seconds and dunk eggs in warm tap water for 15 minutes. Prep 9 inch cake pan by greasing with nonhydrogenated shortening and dusting with extra cocoa powder. Tap pan on all sides to distribute cocoa powder in an even layer. Whisk together eggs in a bowl until a bit foamy, and add vanilla extract to eggs. In another bowl, sift coconut flour and stir in sea salt and cocoa powder. Mix together yogurt and red food coloring in a third bowl. In the largest bowl, cream butter for about 30 seconds to make it fluffy. Add erythritol in a steady stream and cream together for 2-3 minutes, or until light, fluffy, and close to the color of cream cheese. Scrape down the sides of the bowl occasionally. Slowly stream in beaten eggs, beating continuously. Don't worry if the batter curdles. Once eggs are added, add dry and wet ingredients alternately until everything has been added but the baking powder. Mix in baking powder and scrape batter into prepared pan. Bake for 40-45 minutes in the center of the middle oven rack, or until batter is completely set and springs back. Cover top with foil and bake for longer if center is not set. Remove cake from oven and let cool for 10 minutes. Invert pan onto a cookie sheet and let cake cool completely. Slice into two layers with a serrated knife, if desired. Transfer bottom cake layer to a serving dish lined with strips of wax paper hanging off the edges. Frost cake, laying over a thin crumb coat first. Then pile on the frosting spread outward from the center of the layer. Add top layer to cake and cover completely with frosting. Store and serve at room temperature. Refrigerate after 24 hours. Cake is best tasting after warming up if it has been kept in the refrigerator. Cream Cheese Frosting. 2-8 oz packages cream cheese or Neufatchel 1/3 less fat cheese. 1/2 cup to 3/4 cup erythritol, powdered. 1/8 to 1/4 teaspoon pure stevia extract. 1 stick organic unsalted butter. Bring cream cheese to room temperature. Beat until smooth and creamy, then add powdered erythritol and beat for about 2 minutes, or until erythritol is dissolved and the mixture does not feel gritty to the touch. Beat in butter just until smooth and incorporated.
Rinse and drain the rice, then add 2 cups of water and a bit of sea salt. Bring it to a boil, then simmer for 45 minutes. The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself. Lay a sheet of nori on your rolling mat. If there are grooves in the nori, these are to show where you should cut your sushi and should be oriented parallel to the direction you're facing, not perpendicular. Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll. Place a small amount of vegetables along the close edge of the sheet, perpendicular to the direction you are facing. Roll the sheet up & over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it. Peel the rolling mat off the front edge, and continue to roll. Press the roll together as you go, finishing by sealing with the strip at the far edge that has no rice. Before cutting into pieces, let your sushi roll sit for a few minutes for the nori to soften from the rice. Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.
Put the first 7 ingredients into a large soup pot, on medium high heat. Cook until the vegetables are tender - about 10-15 minutes - while you make the white sauce. White Sauce: In another pot, melt the butter over medium heat. Gradually add the flour and whisk - until blended. (Don't burn). Stir in the milk and salt to the flour mixture and keep stirring until it gets thick and smooth. (I've never timed this step - I'm guessing it's about 10 minutes or so.). Add the Velveeta and stir until blended. Make sure not to boil this mixture. Now you can add this white sauce to the vegetable mixture. Heat through and enjoy the comfort!
Preheat the oven to 425 degrees F. Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper. With a cleaver of chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on 1 side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly. The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the stuffing is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.
Pre-heat frying pan over medium heat for 2 minutes. Add in all the ingredients except MSG, keep stirring and shaking the pan frequently for about 2 minutes until fragrant. Remove from heat and leave to cool. Mix in MSG evenly and store in a jar.
Combine all ingredients in order given. Brush on bread or dinner rolls while they are baking. Also makes an excellent dipping sauce for bread as well as seafood and fish.
Preheat oven to 350°F. In a heavy pan, heat the olive oil over medium heat. Add the onion, garlic, half of the ground meat, and the Italian sausage. Brown for 10 minutes. Drain the meat mixture, if needed. Add the tomato sauce, brown sugar, 1 tablespoon parsley, and 1/2 teaspoon each of the fennel seed, basil, thyme, oregano, black pepper and salt. Gently stir, cover, and let simmer over low heat for 1 hour. While the sauce is cooking, prepare the meatballs, ricotta cheese mixture, and lasagna noodles. First, beat 1 egg in a large bowl. Add the oatmeal, 1/2 cup of Parmasan, and the rest of the ground meat, black pepper, fennel seed, basil, thyme, oregano, and salt. Combine well. Roll the meat into balls that are about 1 inch in diameter. Place them on a sprayed pan and bake for 20 minutes, turning the meatballs over halfway through the cooking time. Put the ricotta cheese in another bowl. Add the other egg, nutmeg, and rest of parsley. Combine well and set aside. Now just soak the lasagna noodles in a large pan filled with very hot water for at least 15 minutes. Once the sauce is cooked, construct the lasagna in a deep 9x3-inch pan. First, spread 2 cups of the sauce on the bottom of the pan. Lay 6 noodles down. Spread half of the ricotta over the noodles, then sprinkle that with 1/3 of the mozzeralla and parmasan. Top that with half of the pepperoni. Make another layer in the same way, starting with 2 cups of sauce. After that, lay down the rest of the lasagna noodles on top. Mix in the cooked meatballs with the rest of the sauce, and spread on top of the lasagna. Top with rest of cheese. Cover with foil, and bake at 350F for 25 minutes. Remove the foil, then bake for 25 minutes. Remove, then let cool for at least 15 minutes before serving.
Peel the cucumber lengthwise, scoop out the seeds with a spoon and cut into pieces. Put in a colander and sprinkle with a little salt, to draw out water. Put some oil/butter in a medium hot pan cover the bottom with mustard seeds and wait for them to pop; meanwhile chop the onion finely and the parsley roughly. Pour excess water off the cucumber pieces and put them in the pan; stir around just so they get warm--a couple of minutes. Sprinkle with onion and parsley, give it a stir and serve.
Preheat your oven to 450 degrees before starting to prepare the chicken. Place the whole chicken into a medium sized baking pan. Rub the entire bird with the olive oil. In a small bowl combine the salt, pepper, oregano, basil, and paprika, then sprinkle evenly over chicken. In the preheated oven bake the chicken for 20 minutes. Lower the oven to 400 degrees. Continue baking for 40-50 minutes, or until golden brown and juices run clear. If your chicken looks like it is browning too quickly, Lay a sheet of tin foil over the top loosely and it will slow down the browning for you. Let the chicken rest in it's juices for at least 10 minutes before carving and serving. (This let's the bird reabsorb some of the juices and helps to make it even more moist.).
Grind the spices together in a spice grinder, careful to let the contents settle before removing the lid. Mix well in a bowl with salt, sugar, and garlic powder. Rub on beef roast or venison and let sit for at least 2 hours. Roast the meat as directed by your recipe. [Chef's Note: This rub can also be used for grilling meats such as beef, chicken, duck and pork, although the coffee flavor will be quite strong if the meat is not slow-roasted. For grilling, it is suggested using only 2 tablespoons of coffee beans, and using the rub as a seasoning, rather than completely covering the meat.].
Pre-heat the oven to 350. Grease and flour a 13 x 9 cake pan or two 9-inch cake pans. Put all ingredients into a mixing bowl and mix on low speed for 1 minute. Stop the mixer and scrape the sides and bottom of the bowl. Mix for 2 minutes on high speed and pour into pan(s). Bake until a cake tester comes out clean, about 40 minutes for a 13 x 9 pan, 30 minutes for 9-inch pans. Frost as desired.
mix the dressing up make salad toss. pour over dressing toss chill or serve.
Fry the onion in the oil until golden. Add the mushrooms and continue sauteing for an additional 5 minutes. Add the soup mix, the black pepper and the paprika. Add enough water to make a sauce. Cook over medium heat, stirring constantly, until the sauce has reached the desired thickness.