HumbleIntelligence/food-ner-1-Million huggingface dataset:
Roll or grind the breakfast cereal. There should be 1 1/2 cups after crushing. Combine with the melted butter, sugar (if using), and cinnamon. An easy way to form the crust is after mixing to press another pie pan of the same diameter firmly into the dough. When the top pan is removed a crust of even thickness is underneath. Trim any excess that is forced to the top edge. Crumb crusts need not be baked before filling, but if used unbaked, must be first chilled thoroughly or the filling will immediately disintegrate the crust. If baked before filling, they require a 350 degree oven for about 10 minutes. It is best to cool the empty baked shell before filling. Fill a prebaked shell with chiffon fillings, bavarian creams, or gelatin whips topped with sweetened whipped cream, or with custard or fruit filling, which may be covered with a high meringue.
Toss letuce and romaine with oil until leaves glisten. Add zucchini, onions, radishes, and cheese. Mix vinegar, salt, monosodium glutamate, garlic and pepper; toss with salad.
In a blender or food processor, combine coconut milk, scallions, mayo, lime juice, and parsley. Blend well. Add crab or krab and pulse until combined.
Preheat oven to 400 degrees F. Whisk the flour, baking powder, salt, and sugar together in a bowl. Using a fork, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough. Press the dough out on a lightly floured surface into a rectangle about 12 inches by 3 inches by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with half-and-half. Bake for 15 to 20 minutes until beautiful and brown. While the scones are baking make the glaze by combining confectioner's sugar with lemon juice and lemon zest. Let the scones cool a bit before applying the glaze. Whisk the glaze to smooth out any lumps, and brush onto the surface of the scones.
In a wok or large skillet, over high heat, heat oil. Add garlic& saute 1 minute. Add chicken& stir fry till pieces turn white. Combine soy sauce, sherry, sugar, cornstarch, ginger,& Tobasco sauce. Add to skillet along with carrots. Stir fry for 3 minutes. Add snow peas& stir fry for 3 minutes longer.
In a large saucepan, add the tomatoes, onion, celery and garlic with the oil. Cover and cook over a low heat for around 40-45 minutes, gently shaking or moving the pan every now and then, until very soft. In a blender or food processor, add the vegetables and process until smooth. Press firmly through a sieve. Return veggies to pan. Stir in stock and the tomato puree, bring to the boil. Add the pasta shapes and simmer on low heat for 7-10 minutes or until pasta is tender (al dente). Serve hot.
Preheat oven to 400 degrees. Crumble tofu by hand and then put into a blender along with all pie ingredients. Blend until completely smooth- this will be relatively thick. Pour into pie crust and bake for 45 minutes to 1 hour or until a golden skin has formed on the top. Remove from oven and refrigerate several hours until cold. Top with a thin layer raspberry filling and sprinkle fresh raspberries on top of that.
Decide which kind of Tempura you are going to do and then prepare vegetables for frying. In a large mixing bowl, break the eggs into 1 cup ice water. Whisk quickly but not thoroughly. Add the rice flour all at once; mix until the batter is loosely combined. (If overmixed, the batter will be too heavy when deep-fried.). Heat 4 Cups of peanut oil on high in a wok or deep-fryer until almost smoking. Make the tempura in small batches. Toss the vegetables in a bowl with the additional flour. Dip vegetable in batter and deep-fry. NOTE - If the carrots are grated, take them up in clumps and dip them in the flour. You will then dip them in the batter to deep-fry them in clumps. Drain briefly on rack or paper towels, then serve immediately with warmed tempura dipping sauce mixed with grated ginger, served in individual bowls. (Tempura does not fry to a 'golden brown'. It will be almost a pasty white when done.).
Spray a non stick skiller with Pam or other no oil spray. Over medium heat brown the frozen meat balls for apprx 10 minutes. Add onions & mushrooms, cover & cook 5 minutes, stir a couple of times. Add peppers & BBQ sauce, cover & cook for a further 5 minutes.
Sift together dry ingredients and set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in egg white which has been whipped until stiff. Pour into oiled waffle iron and bake until brown.
In a small saucepan over low heat, melt margarine. Add chili powder, garlic salt, and onion powder. Stir to mix well. In a large bowl, pour margarine mixture over popped popcorn. Sprinkle with Parmesan cheese and toss to coat well.
Preheat oven to 350°; in a large skillet, heat the oil; cook the onion and bell peppers over medium heat for 4 minutes or until the vegetables are just softened. Add in the garlic, jalapenos, chili powder, and cumin; stir in beans, rice, cilantro, and eggs. Spoon mixture into a 9x5 inch loaf pan; bake 30 minutes, then sprinkle cheese over the top. Continue to bake 25-30 minutes more, until the loaf is firm and the cheese is bubbly. Let the loaf stand in the pan for at least 10 minutes before slicing to serve.
First cook the ground beef on high heat, until completely brown. Pour out excess oil/grease from meat. turn the heat to medium-low. Bring the meat back to heat, for 2mins. Take all the seasonings and mix them for at least 1 minute. Next, take the jalapenos, and mix in with the beef. Now place the seasonings in the beef, mix the water. Mix, the milk. Now let the beef and seasonings simmer with Jalapeno's for 10 mins covered. Now, after the 10 mins has past, uncover, and mix the beef 4-6 times. Now, you can enjoy your "Jalapeno Taco's".
Wash pork, cube and place in large pot. Slice onions and place in pan. Add all other ingredients. Cook at low heat for 1-1/2 hours; if mixture becomes dry, add 1 cup water and stir; DO NOT ALLOW TO DRY OUT! Continue to add small amounts of water as needed; Stir often to prevent sticking. Pork should be tender and break apart easily.
Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes. In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds.
In a large bowl, mix together the onion, tikka paste, yogurt and mango chutney. Stir in the ground turkey, cilantro and seasoning and mix until all ingredients are well combined. Divide the mixture into 4 and, with wet hands to prevent sticking, shape into burgers. Brush the burgers with a little oil and chill for 20 minutes. Preheat the grill or broiler and cook the burgers for 6-8 minutes on each side until they are thoroughly cooked, the juices run clear and there is no pink meat.
Place bread cubes in a greased 13 x 9 baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, cinnamon and nutmeg; pour over bread. cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar; drizzle over the top. Bake uncovered, at 400 degree F for 25 minutes. Sprinkle with raspberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.
Preheat oven to 350 degrees. Melt butter, add brown sugar and yogurt and mix well. Add egg and vanilla, mix well. Sift together flour, baking powder, baking soda and salt and blend into wet mixture in small amounts. Stir in cocnut and oatmeal. Spread into an 8" greased pan and bake for 20-25 minutes Enjoy!
Combine first five ingredients in a medium bowl. In a small bowl combine egg, milk & oil. Add liquid ingredients to dry ingredients, stirring just until moistened. Stir in 1/2 chopped walnuts. Store tightly covered in the refrigerator up to a week. Note: You can bake immediately. Stir batter, grease muffin Pans, fill 2/3 full. Sprinkle top of batter with cinnamon sugar mixture. Bake 375°F for 18 to 20 minutes or until muffins are golden. Serve warm.
In a large saucepan combine cider and brown sugar. For spice bag: Place all spices in a cheesecloth or muslin bag and secure. Add spice bag to cider mixture and bring to a boil. Cover, reduce heat and let simmer for 10 minutes. Remove and discard spice bag. Serve cider in mugs with a clove studded orange wedge and a cinnamon stirrer.
Cube pineapple and quarter strawberries. Combine sugar with 1/2 cup water in a saucepan; bring to a boil. Cook 1 minute. Remove from heat and stir in basil and lime zest. Cool to room temperature then strain through a fine strainer into a bowl; discard solids. Combine pineapple, strawberries and blueberries in a large bowl. Drizzle with sugar mixture and toss to coat. Chill until ready to serve.
In a large fry pan heat some oil, add chicken and brown well on both sides. Remove and set to one side. In the same pan add water, brandy, jam, stock and mustard stir to combine, mix a little water with the cornflour and add to sauce, stir until mixture thickens. Add sour cream, return chicken to pan cook for about 10-15 Min's over a low heat to cook chicken through, stir in tarragon. Remove chicken and slice thickly. To Serve: I served mine over celeriac mash drizzled with sauce and garnished with half an apricot.
Adjust oven rack to upper-middle position and heat oven to 450°F Line baking sheet with parchment paper. Whisk together flour, sugar, baking powder, and salt in medium bowl. Stir in the cream with a wooden spoon until dough forms, about 30 seconds, Turn the dough out onto a lightly floured counter and gather into a ball. Knead the dough briefly until smooth, about 30 seconds. Shape the dough into a 3/4 inch thick circle. Cut biscuits into rounds or wedges. Place rounds or wedges or parchment-lined baking sheet. (the baking sheet can be wrapped in plastic wrap and refrigerated for up to 2 hours). Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. FYI Unlike traditonal biscuits, cream biscuits benefit from relatively rough treatment. A biscuit that was kneaded for 30 seconds before baking rose higher than a biscuit that was gently handled.
In a medium bowl cream butter and cream cheese together, until just incorporated. Add sugar and cinnamon and beat till blended. Add frozen apple juice concentrate and beat till smooth. Keep refrigerated. For easier spreading serve at room temperature. Serve as a sweet dip with cookies and crackers or as a spread on muffins and sweet bread.
If using strawberries, remove hulls, wash and slice. If using raspberries, huckleberries, use whole. If using rhubarb, cut into small pieces. If using cherries, pit first. If using peaches or apricots, remove stones and cut fruit into pieces. In a mixing bowl, mix together sugar and tapioca starch, mix well to blend. Add sugar/tapioca starch mixture to fruit and mix well to coat. Let sit for 5 minutes before using. Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture. Add 1/2 teaspoon of granulated sugar to each tart. Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
Wash cucumbers, drain. Cut cucumbers lengthwise into quarters. Bring water, vinegar and salt to a boil. Place 1 dried pepper, 1 clove garlic and 1 sprig dill into each hot sterilized jar. Pack cucumbers tightly into jars. Ladle hot liquid over cucumbers, leaving 1/4 inch head space (This should cover the cucumbers). Remove air bubbles by running a knife down into the jars. Put lids and rings on jars. Process for 15 minutes in a boiling water canner. Remove jars to a towel on a counter. The lids should be sealed (you won't be able to"pop" the lids). Allow to sit for at least 6-8 weeks before opening.
Pour the spirits into a tall glass with ice cubes and top with club soda. Garnish with a slice of lemon.
In a large saucepan over medium heat, stir together the hot sauce and butter until the butter melts and emulsifies into the hot sauce. Add the shredded chicken and stir to coat. Heat it in the sauce for a few minutes, stirring constantly, just until the chicken is heated through. Don't over cook or the sauce will separate. Serve the shredded Buffalo chicken filling with warmed taco shells or corn tortillas, lettuce, green onions, celery and/or crumbled blue cheese or blue cheese dressing, as desired.
Combine all of the ingredients in a pitcher or covered container. Stir or shake until sugar is dissolved. Chill and serve cold. To make the mocha variety, add a pinch of cocoa powder to the mixture before combining.
Over a medium flame, heat 6 tablespoons of oil in a large, wide-based casserole pan. When hot, put in the peppercorns, cinnamon sticks, cloves and cardamom pods. Stir once and add the ginger and onions. Saute until the onions are translucent. Put in the flour and stir it around for half a minute. Add the green chillies, chicken, and thin coconut milk. bring to a boil. Cover, then turn the heat to low and simmer for about 10 minutes. Add the potatoes and the salt and stir. Bring to a boil, then cover. Turn the heat to low and simmer for about 20 minutes or until chicken and potatoes are tender. Stir in the lemon juice. Heat the coconut oil in a small frying pan on medium heat. When hot, put in the sliced shallots. Stir and fry the shallots until they are lightly browned. Put in the curry leaves and stir for a second. Pour the contents of the frying pan into the chicken stew. Stir in the thick coconut milk and add it to the stew as well. Bring to a simmer, stirring gently all the time. As soon as the first bubbles appear, turn off the heat. Serve with hoppers (rice pancakes) or plain rice.
Put all of the ingredients, except the olive oil in a blender or food processor. Puree until all ingredients are well incorporated. Drizzle in the olive oil while processing. Continue to blend for another 20 seconds or so. Best if refrigerated overnight, as it allows the dressing to thicken slightly, and the flavors to mingle. I have, however, used it right out of the blender and it still tastes great.
Roll fish fillets and place in well buttered casserole. Combine soup, worchestershire and thyme; pour over fish. Bake, uncovered, in preheated hot oven (425 degrees F.) for twenty minutes or until fish flakes when you test it with a fork. Sprinkle with parsley and serve with lemon wedges, if desired.
Chop 4 garlic cloves in a food processor until minced. Add the basil and pine nuts, and pulse a few times to combine. With the food processor running, slowly pour in the olive oil, stopping once or twice to scrape down the sides. Place the Parmesan cheese, lemon juice, and red pepper flakes into the food processor, and pulse until blended. Season to taste with salt and pepper. The pesto should be quite thick, but loose enough to drip off a spoon in clumps. Remove 1/3 cup of pesto; put the rest in an airtight container and refrigerate. Rub the flat iron steaks with the reserved pesto, then cover with plastic wrap and refrigerate for 2 hours. Preheat an outdoor grill or broiler for medium-high heat and lightly oil grate. Bring the steaks and pesto up to room temperature while the grill heats. Grill or broil the steaks to desired degree of doneness on preheated grill, about 4 minutes per side for medium. Baste the steaks occasionally with a little of the pesto sauce. Once done, serve topped with the remaining pesto.
Melt peanut butter in microwave for approximately 2-3 minutes. (times will vary so watch carefully). Spread in the bottom of the graham cracker crust and a bit up the sides. Cool. Make pudding according to pkg. directions. Spread over p.b. layer. Top with Cool Whip. Keep refrigerated.
From the fresh mozzarella, home made or store bought, slice off a piece and using a rolling pin, roll it out into a smooth flat piece, about 1/2-inch thick. Place the prosciutto and fresh basil on the mozzarella and season with black pepper. Roll the layers up, either tie or slice before serving.
Brown beef and onions in frying pan. Add all ingredients into a crock pot; simmer on high for 4 hours or simmer on stove top for 1hour. When ready to serve, top with cheese and dip with tortilla chips.
Heat the oil in a large Dutch oven over medium heat until shimmering. Add the carrots and onion; cook until the vegetables are softened, 5-10 minutes. Stir in the ginger and cook until fragrant, about 30 seconds. Stir in the broth and bring to a simmer. Cover, reduce the heat to med-low, and cook until the carrots are very tender, about 16 minutes. Puree the soup in a blender, in batches, until smooth. Return the soup to a clean pot, stir in the milk and orange juice, and cook gently over med-low heat until the soup is hot. Season with salt and pepper to taste. Sprinkle individual bowls with chives before serving.
Preheat oven to 325. Grease a 9-inch springform pan. Mix cracker crumbs, melted butter, and 2 tablespoons sugar in a large bowl until crumbly. Press mixture into prepared pan. Bake for 10 minutes. Let cool completely. Beat cream cheese in a large bowl with an electric mixer set on medium-high for 2 minutes. Beat in 1 cup sugar. Add flour and lemon zest; beat until combined. On low speed, beat in eggs one at a time, beating well after each addition. Add sour cream and vanilla; beat until blended. Pour batter into prepared pan. Bake cheesecake until center is almost set, about 1 hour. Let cool completely. Loosen cheesecake from side of pan with a knife and remove the pan side. Arrange strawberries and nectarines over top.
Preheat oven to 400 degrees. Prepare vegetables and spread on a baking sheet. Drizzle with olive oil, stir to coat and season with salt and pepper to taste. Roast 10 minutes. Whisk together olive oil through honey. Season to taste with salt and pepper and pour over hot roasted vegetables. Spoon over mesclun mix just before serving.
Put all the ingredients except the brains in a large pot with 1 cup of water and bring to a boil. Skim off foam and continue cooking until all meat is tender, two to three hours. Add small amounts of water as necessary. Add the brains very slowly until the gravy is thick. Stir often and cook as slowly as possible from the beginning.
Preheat oven to 350°F. Boil the elbow noodles until cooked, drain and pour into a greased (I use cooking spray) 9x9 casserole dish. Cut 3/4 of the bar of 16 oz. sharp cheddar cheese in to small cubes, do the same with the mild cheddar. In a 2 quart saucepan melt the butter. With a fork mix in flour until it looks like a paste. Stir in the milk, and cook until warm (not boiling). Once warm add in cheese and continue cooking until cheese is melted stirring continuously with a fork (if you don't stir continuously cheese will burn to bottom of pan). Once cheese is melted, pour over the noodles; use a fork to move the noodles around to get the cheese mixture to the bottom. Bake at 350°F for about 30 minutes, or until you see some brown on top. Let it sit out for about 15 minute before eating. I usually start making the cheese mixture about 5 minute before the noodles are done, it goes a little faster. You just don't want to cook the cheese mixture first because it can't sit in the pan.
Mix together: meat, onion, parsley, thyme, salt and pepper. Moisten with a little gravy or stock. Sift flour, baking powder and salt together. Mix lard and boiling water, and stir gradually but quickly into dry things. Set aside 1/3 of the pastry in a warm place (for example, the top of a double boiler over warm water). Divide the remaining pastry in 6 parts. Roll out on lightly floured board. Form pie shells around bottom of a glass jar or ring tins. You actually want the dough to come up the sides of the jar a couple of inches; it makes for little meat pie type of things. (It has to come up so that it can hold the filling.) Set them on a baking sheet. Fill with meat mixture. Roll out rest of pastry and cut into rounds for lids. (You don't need to come up the sides for this part.) Moisten edges and cover pies, pinching edges together firmly. Trim with scissors. Make a hole in the center of each pie on the top. Brush pastry with milk. Bake 30 minutes or so at 350. Heat stock-gravy and Worcestershire sauce together. Pour it into the holes on top of pies before serving; a funnel would be a good idea. You don't want the sauce on the outside of the pie.
Yogurt Dip. Combine all ingredients in a bowl, mix well, cover and refrigerate until ready to use. Fritters. Boil, steam or microwave eggplant until tender, drain, process eggplant until smooth. Transfer eggplant to a bowl, add remaining ingredients, except oil. mix well. Heat oil in a large pan, drop teaspoonfuls of mixture into hot oil, deep fry until browned and crisp, drain on absorbent paper. Serve fritters on serving plate accompanied with yogurt dip.
Cut chicken up into bite size pieces. Season with salt, cayenne pepper, and black pepper. Brown chicken in pot with melted butter. Remove chicken. Chop onions and bell pepper. Cut garlic finely. Brown onions, bell pepper, and garlic. Add tomato sauce and stewed tomatoes. Simmer 15 minutes. Add chicken and sausage cut into bite size pieces. Cook until chicken is tender. Add raw rice and chopped green onions. Stir ingredients thoroughly. Add enough water to cover ingredients by about 1 inch. Bring to a boil. Cover and cook on low heat for 30 minutes or until rice is tender.
Heat the oil in a pan, preferably non-stick; add the bacon, onion and garlic and cook for about 2 minutes or until the onions and garlic have begun to soften. Add the diced, cooked pumpkin and the pumpkin seeds to the pan, and saute for about 5 minutes, being careful that they do not burn. Add the asparagus tips to the pan. Whisk the remaining ingredients together in a bowl until they are well-combined; and season to taste with salt and pepper. Pour the egg mixture over the vegetables and cook for 5-7 minutes on a medium heat or until set. Place the frittata under a preheated grill for 2 minutes or until golden brown. Serve hot or at room temperature with crusty rolls and a salad. Or enjoy it on a picnic or as a take-to-work lunch. Notes: To serve this as finger food, cut the cooked frittata into small wedges or squares.
Bring everything to a full boil, except the vanilla extract, stir rapidly with a wood spoon. Remove from heat and mix in the vanilla. Chill until very cold in refrigerator, store in a covered glass jar. To make milkshake: Blend 6 scoops of ice cream with 1/4 cup syrup and very small amounts of whole milk or half and half.