HumbleIntelligence/food-ner-1-Million huggingface dataset:
Position rack in center of oven and preheat to 375°F Combine tomatoes, oil, garlic,. vinegar, and crushed red pepper in 13x9x2- inch glass baking dish (I think you can use any baking dish!). Season to taste with pepper and a tiny bit of salt. Roast until tomatoes are tender and juicy, stirring occasionally, about 45 minutes. Stir in oregano. (Can be made several hours ahead. Let stand at room temperature. Later, preheat oven to 375 and reheat for 10 minutes while pasta is cooking.). Measure and get ready capers, olives, and feta cheese. Rinse both capers and feta cheese to remove excess salt. Gently pat dry. Toast pine nuts for just a few minutes in a 300 oven - if using (Nuts can be toasted earlier in the day too! ) Watch the nuts as they toast so they don't burn - this happens very quickly. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add tomato mixture, olives, and capers. Stir over medium heat until heated through, about 2 minutes. Add feta and stir until melted and creamy, about 2 minutes. Divide pasta among plates; sprinkle with pine nuts and serve.
Mix Old Bay and mayonnaise. Add crab meat and fold in to mayo mix. Add wilted veggies, parsley, and breadcrumbs: mix. Add cheese, baking powder, and eggs. Combine well but don't over mix. Broil cakes until golden brown and heated through.
In 12-inch skillet, heat oil over medium-high heat until very hot but not smoking. Meanwhile, pat steaks dry with paper towels. Add margarine to skillet. Add steaks; sprinkle with salt and pepper and cook 8 to 10 minutes for medium-rare or until desired doneness, turning steaks over once. Transfer steaks to cutting board; keep warm. To drippings in skillet, add shallots and cook over medium heat 3 to 4 minutes or until browned and tender. Add wine to skillet and heat to boiling over high heat. Boil 2 minutes. To serve, thinly slice steaks and spoon wine sauce on top.
In a medium mixing bowl, beat melted chocolate with condensed milk and vanilla until well blended. Chill 15 minutes or until cooled, stir until smooth. Fold in whipped cream. pour into crust. Chill thoroughly.
Brown the diced beef in olive oil in the saucepan and leave aside for later. Chop the onion, the garlic clove and the pepper very thinly. In the remaining oil, saute the finely chopped vegetables. Note: if you're not going to use a blender with the sauce and prefer it with chunks, a thinly chopped pepper will release its flavour more efficiently. Once the onion is golden and translucent, add the white wine, the salt and the black pepper. Add some water (for now fairly roughly, just to keep it liquid). Now it's the moment (OPTIONAL) to emulsify it with a blender. Add the thyme, the rosemary, the bay leaf and the cloves. Add the meat and the potato (chopped chunky), cover with more warm water. Place a lid on top and leave on medium heat to finish cooking. Don't allow the mixture to boil very vigorously, just enough to cook the meat. In a pressure cooker it will take around 15 minutes but it varies a lot depending on the model. With a saucepan, it will usually take around 45-50 minutes. Remember to keep watching the water level if in a saucepan to avoid too much water loss. Add water when needed, try the sauce if in doubt to tell whether it needs further adjusting with salt/pepper.
Dissolve yeast in lukewarm milk; add 1 teaspoon sugar and 1 tablespoon flour; set aside. Melt butter; add 1/2 and 1/2 cream and beaten egg yolks; add this mixture to the yeast mixture. To the combined mixture add salt, 1 tablespoon sugar and flour; mix together, and divide into 4 parts. Put in refrigerator overnight.( the dough is very soft so must be chilled to work with ). Roll each part 1/2 inch thick. Spread with filling. ( i use solo brand canned filling here , but i put recipe of how they made the filling so its not lost ). Sprinkle with butter; roll into loaves as for a jelly roll;( spray sheet with pam cause these suckers stick) let stand 2 hours. Brush with egg white slightly beaten. Bake at 375 degrees Fahrenheit for 35 minutes.
Cut orange sections in half crosswise. In a large bowl, combine oranges, kidney beans, celery, onion, parsley and pimiento. Blend remaining ingredients together; pour over mixture in bowl. Chill several hours, stirring several times. Serve in romaine-lined bowl.
Drain the melon balls, reserving the juice. Combine the juice, brown sugar, vinegar, cloves, and cinnamon in a saucepan. Simmer for 5 minutes and discard the cloves and cinnamon stick. Pour the sauce over the melon balls and chill until ready to serve.
Adjust oven rack to middle position and heat oven to 450 degrees. Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans, water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher, mash beans lightly. Season with salt and pepper. Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds. Stir in salsa, chicken, and 1 1/2 cups cheddar. Spread one-quarter of black bean mixture down center of each tortilla, leaving 2-inch border at ends. Mound rice mixture on beans and fold tortillas to form burritos. Transfer to baking sheet, sprinkle with remaining 1 1/2 cups cheddar, and bake until cheese is bubbly, about 10 minutes. Serve.
Preheat oven to 425°. Place fish in an 11 x 7-inch baking dish coated with cooking spray. Combine lime juice, mayonnaise, onion powder, and pepper in a small bowl, and spread over fish. Sprinkle with breadcrumbs; drizzle with butter. Bake at 425° for 20 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley.
Prepare a muffin tin with paper liners or grease each cup. Mix together flour, sugar, baking powder, and nutmeg in one bowl. In a second bowl, mix the eggs, eggnog, melted butter, vanilla, and rum extract. Pour the wet ingredients into the dry ingredients. Stir until combined and dough is just moistened. Fill each cup 2/3 of the way full with the muffin batter. Preheat oven to 375°F. Prepare streusel topping by combining the flour, sugar, and nutmeg. Cut in the butter until coarse crumbs are formed. Sprinkle each cup with streusel. Bake 18-20 minutes, or until a pick comes out clean.
Blanch carrots, cauliflower, broccoli, & potatoes boiling water. Drain and keep aside. Heat oil and butter in a pan add bay leaf, cinnamon, cloves, cardamom, fennel seeds, ginger paste and a little water. Saute for two minutes then add green chillies, red chilli powder, coriander powder and cumin powder. Saute well. Add the blanched vegetables and stir. Add cashewnut paste, sufficient water and salt to taste. Mix and bring it to boil. Add tomato puree, stir and cook for additional two to three minutes. Add honey and stir. Add frozen peas and fresh cream and stir again. Heat until peas are warmed. Add garam masala powder and if adding paneer cubes, fold it into the mixture (so paneer cubes don't crumble). If adding, add roasted and crushed kasoori methi and stir gently.
Wash daikon well. Bundle two daikon by leaves and using clothes line dry in a location with sun and good ventiliation. Bring them indoors at night. Takes 1 week drying. After 1 week drying, mix together rice bran or nuka, salt, and sugar or brown sugar (organic is good). Cut off the leaves and keep for use later. Place about 1-2 cm layer of nuka mixture in the bottom of a large pickling container. Place daikon neatly in layers on top of the mixture. Top off with the remainder of nuka mixture. Place the leaves from the daikon on top. Place a heavy plastic over the the mixture. Place a heavy rock or another object for weight. The weight needed is usually 2-3 times the weight of daikon. If 1 daikon weighs 1 pound then about 2-3 pound weight. After 1 month it is ready to slice and eat. See photos of the steps at http://www.recipezaar.com/bb/viewtopic.zsp?t=320927. Serving is a total guess.
In saucepan, combine flour, salt, pepper, and garlic powder. Gradually whisk in milk until smooth. Bring to boil, cook and stir for 2 minutes. Remove from heat; whisk in soup and cheese until smooth; set aside. Cut potatoes into 4"x1/2"x1/2" sticks; place into greased 13x9' baking dish. Sprinkle with onion and top with cheese sauce. Bake, uncovered at 350 degrees for 1 hour or until potatoes are tender. Sprinkle with paprika.
Preheat oven to 350. Line a 8x8 baking pan with foil. Spray foil with non-stick spray generously. Crush up your 4 cups of honey nut cheerios. Add melted butter and mix to coat. Press into baking pan. Pour sweetened condensed milk evenly over mixture. Top with nuts. Bake for 25 minutes. Drizzle honey on top, if desired (this is optional). Let sit for at least an hour. Pull out of baking pan by gripping foil. Cut into squares. Enjoy!
to make the base put all base ingredients in a food processor and wizz until the mixture forms a ball. roll out and press into the base of a 23cm buttered springfoam tin. bake at 180 degrees C for about 20 mins until just turning golden. meanwhile, for the filling, beat together the eggs and sugar until creamy. fold in the lemon juice and flour. pour this mixture over the crust and bake at 180 degrees C for a further 15 minutes. lower the heat to 150 degrees C and bake for a further 30 mins, until the lemon mix is set. cool and dust with icing sugar. enjoy!
Preheat oven to 350 degrees F. Cook hamburger and onions over medium-hi heat. Mix spaghetti noodles with eggs and milk in a bowl. Pour noodle mixture into the bottom of a casserole dish (I use 13x9). Cover noodle mixture with jar of pasta sauce. Spread cooked burger/onions over top of sauce. Top with canadian bacon or pepperoni and cheese. Cook for 30 minutes, let cool for 5.
Mix sugar, butter, eggs, syrup and flour until well blended. Add nuts. Pour batter into an 8x13 baking pan. Bake at 350 degrees for 30 minutes. For Icing: In a medium saucepan combine sugar, butter and milk. Bring to a boil and cook for 3 minutes. Remove from heat and stir in chocolate chips. Continue stirring icing until it is of spreading consistancy. Spread on warm brownies.
Wash split mung beans 2-3 times in cold water. Soak split mung beans in cold water for 30 minutes. Drain. Put all ingredients into pressure cooker. Place pressure cooker on high pressure, high heat. Once cooker is at desired pressure, reduce heat. Count 5 minutes, turn off heat. Allow cooker to release pressure naturely (do not vent pressure, or quick release with water - let it cool naturely. 10 minutes or so). Open cooker, texture should be extremely creamy mashed potato - almost custardy. Season with salt and pepper to taste, stir well.
Preheat grill. Spray small frying pan with cooking oil; cook onion over heat, stirring, one minute. Add asparagus; cook, stirring, 2 minutes. Meanwhile, combine eggs, egg whites, and cheese in a medium jug. pour over asparagus mixture in pan. Cook, uncovered, about 5 minutes or until frittata is browned underneath. Place pan under grill for about 5 minutes or until frittata is set. Combine remaining ingredients in a bowl, serve frittata with salad.
combine flour brown sugar and salt cut in butter set aside 1 cup mixture. press crumb mixture. bake in 350 degree oven for 15 minutes cool slightly in saucepan sugar and cornstarch stir in undrained pinneapple and egg yolks cook over medium heat stirring constantly til mixture constantly and bubbles remove from heat stir in cherries spread evenly over baked layer sprinkle on reserved crumb miture baked in 350 oven for 30 minutes more (this seems a long time to me ). cool before cutting into bars makes 2 1/2 dozen bars.
Put ingredients into food processor and whirl it till it's thick. Put in Tupperware and pop it in the freezer for a couple hours.
Preheat oven to 350. Spray a casserole dish with Pam. Drain Beans, Corn And Water Chestnuts and layer in bowl. In a separate bowl mix soup,Sour Crwm and Onion. Spread mixture over vegetables. Sprinke Cheddar Cheese on top. Melt butter and mix with Crackers ( I usually do this in a Zip Lock bag). Spread Cracker mixture on top of casserole. Bake in a preheated oven for 45 minutes.
To clean each octopus, use a small sharp knife and cut each head from the tentacles. Remove the eyes by cutting a round of flesh from the base of each head. To clean the heads, CAREFULLY slit them open and remove the gut. Rinse thoroughly. Cut the heads in half. Push out the beaks from the center of the tentacles from the cut side. Cut the tentacles into sets of four or two, depending on the size of the octopus. Set aside. Score a cross in the base of each tomato. Place the tomatoes in a bowl of boiling water for 10 seconds, then plunge into cold water and peel the skin away from the cross. Cut each tomato in half and scoop out the seeds with a teaspoon. Chop the flesh and set aside. Blanch all the octopus in boiling water for 2 minutes, then dain and allow to cool slightly. Pat dry with paper towels. Heat the olive oil in a heavy-based frying pan and cook the onion for 7-8 minutes until lightly golden. Add the octopus and garlic to the pan and cook for another 2-3 minutes. Add the tomatos, wine, saffron and thyme. Add just enough water to cover the octopus. Simmer, uncovered, for 1 hour. Uncover and cook for another 15 minutes or until the octopus is tender and the sauce has thickened a little. The cooking time will vary quite a bit depending upon the size of the octopus. Season to taste. Serve hot or at room temperature, sprinkled with chopped parsley. (We like it at room temp).
Melt butter in saucepan and cook onion over medium heat until golden. Stir in rice and cook for 1 minute. Season with salt and pepper. Stir in chicken stock and bring to a boil. Cover and turn heat down to low. Simmer gently for 20 minutes. Fluff rice with a fork and stir in parsley.
Prepare rice mix according to package directions. While rice is cooking, heat oil in a small frypan. Saute ginger, garlic and mushrooms until tender. Fold into rice mixture. Lay tortilla flat and line with letuce leaves. Divide rice veggie mixture into 4 equal parts; spreading on top of lettuce. Lay chicken strips and green onions on top of rice. Sprinkle with soy sauce. Wrap tortilla ends in and roll up. Serve immediately with a ginger conserve or your favourite fresh veggie salsa topping.
Mix all ingredients together. Let stand in fridge for at least 24 hours before intended use.
Preheat the oven to 350 degrees F. Grease a 9x5 in loaf pan and set aside. In a large bowl, combine all ingredients except ketchup. Mix together until well incorporated, but don't overmix. Transfer the mixture into the loaf pan. Bake for 30 minutes. Spread the ketchup on top of the meatloaf (if using). Return to the oven and bake for 25-45 more minutes, until cooked through and internal temperature reaches 160 degrees F. (Time will vary depending on thickness of the loaf.).
Mix flour, salt and sugar. Cut in Crisco until finely mixed (mixture will begin to stick together). In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky). Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig. Crust is better if it stands overnight in the refrigerator. When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough. Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.
Cook bacon in a soup pot until browned but not crisp. Drain off all but 2 tbls of the fat, then add onions and saute until transparent. Add celery, potatoes and broth, bring to a boil, reduce heat and simmer until potatoes are almost tender. Add tomatoes, paprika, garlic powder and hot sauce, bring to a boil, reduce heat and simmer 10 minutes. Add corn and simmer 5-10 minutes. Stir in cream and serve.
Heat oven to 350F and make sure there's a shelf ready in the middle. Butter and line the bases of two 8in round sandwich tins with baking paper. Using electric beaters, beat together all the cake ingredients with a pinch of salt until smooth, then spoon into the tins and level the tops. Bake for 30 mins or until golden and springy. Don't open the oven before 25 mins cooking time has passed. When they're ready, cool the sponges for a few mins, then tip out of the tins and cool completely on a wire rack. Make sure the top of one of the cakes is facing up as you'll want a smooth surface for the icing later on. When cool, put one sponge on a serving plate, then spread with preserves. Sandwich the second sponge on top. Sieve the confectioners sugar into a large bowl. Add the water or lemon juice, then stir until smooth and thick. Spread evenly over the top and let it dribble over the sides. Scatter with the nuts and leave to set for a few mins before cutting.
In 5-5-1/2 quart slow cooker combine the tomatoes, 3/4 cup of salsa, cumin, garlic, salt and pepper. Add chicken, peppers, and onion and stir to coat. Cover and cook on High for 3-1/2 hours or LOW for 4-1/2 hours. Remove chicken from slow cooker to cutting board and let cool slightly. Strain mixture over a large bowl or measuring cup and set liquid aside. Return vegetables to slow cooker; stir in black beans and corn. Cover and cook on HIGH for 10 minutes. Shred chicken and stir back into slow cooker with the remaining salsa and 1 cup of the remaining liquid (more if desired). Mixture can be used in tacos, quesadillas, burritos, or frozen in batches for quick meals.
Place barley in a large saucepan. Pour boiling water over and simmer over low heat, covered, for about 1 hour. Squeeze juice from fruit, reserving rinds. Strain water from cooking the barley into a large bowl. Add the rinds of 1 lemon and 3 oranges. Add sugar. Allow to sit until completely cooled. Strain liquid again to remove rinds. Add juices. Transfer to a jug or bottle and store in refrigerator.
In medium bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. (Batter may be covered and refrigerated up to 2 hours or cooked immediately). Heat crepe pan or 7 or 8-inch skillet over medium-high heat (375*F). A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Grease pan lightly. Pour about 3 tablespoons batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Remove from pan. Repeat with remaining batter to make about 14 crepes; stack cooked crepes. Fill crepes with desired filling or cool, wrap and refrigerate up to 2 days. FOR DESSERT CREPES, add 2 tablespoons sugar to batter. To freeze, layer crepes with 2 sheets of waxed paper; wrap and store up to 3 months.
To make the dipping sauce, whisk the soy sauce, vinegar, scallions, sesame seeds, garlic, and red pepper flakes in a bowl; set aside in the refrigerator until ready to use. To make the filling, process the shrimp scallions, water chestnuts, ginger, sherry, oyster sauce, sesame oil, garlic, chili paste, and egg white in a food processor until smooth. Arrange wonton wrappers on a work surface. Place 1 teaspoon of filling in the center of each wrapper. Brush the edges of each wonton with water, then fold in half, pressing the edges to seal. Repeat with the remaining filling and wrappers, to make 36 dumplings. From here you can either freeze them or immediately cook them. To cook them: place about 8 (do not over crowd the pan) in a non stick skillet. Pour water in the bottom of the pan just enough to cover it. Bring to a boil, cover, and reduce to a simmer. Cook potstickers for about 5 minutes. Drain any excess water and add 1 teaspoon of vegetable oil to the pan. Cook on medium heat for 2 minutes on each side until golden brown.
With a sharp knife or cleaver, cut through the backbone of the chicken. Then with kitchen scissors cut out most of the thin, bony back part. Open the chicken by pressing hard on the breastbone. (I prefer cutting out much of the breastbone as well, but don't cut through the chicken skin). Remove any extra fat flaps. Fry the fennel seeds in the oil, add the sliced leeks, and saute until the leeks have softened, stirring often, over high heat. This takes about 5 - 7 minutes. Using a deep casserole, layer the leeks on the bottom. Cover with a layer of apple slices. It doesn't matter if they overlap. Strew over the crumbled feta cheese, then sprinkle over as much thyme as you like, the garlic, and a little salt and pepper. Put the potato slices on the apple layer: again, they'll probably overlap. Sprinkle the potato slices lightly with salt. Season the inside of the butterflied chicken with your favourite seasoning salt. (My current top favourite is made under the "Peppadew" brand and contains salt, garlic, onion, peppadews, bell peppers and chillies, dried and finely crushed of course). Lay the opened chicken, skin side up, on the bed of leeks, apples and potatoes, and pour over the cider. Season the skin side well with your favourite seasoning, and add extra thyme as well. The dish can now be covered and refrigerated. To bake, heat oven to 350 deg F/180 deg Celsius When the correct heat is reached, bake the dish for 1 1/4 - 1 1/2 hours, depending on the size of your chicken.
Combine oats and buttermilk. Set aside. Place egg substitute in a separate bowl and beat until stiff peaks form. Combine dry ingredients in a large bowl. Add oatmeal mixture and mix well. Gently fold in egg substitute. Coat a griddle with nonstick cooking spray (make sure to coat well or the pancakes will stick) and heat to 300°F. Pour 1/4 cup of batter on griddle and cook until tops are bubbly, turn and cook for 1 more minute.
Heat 2 to 3 inches oil to 365°F in a deep fryer or heavy deep saucepan. Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl. Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs. Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.
Preheat oven to 350. Cut polenta into 1/2 inch slices and arrange in the bottom of a lightly oiled 9 or 10 inch square baking dish. In a bowl, combine the pinto beans, salsa, chiles, chili powder, salt and pepper. Spread over polenta. Top with cheese and tortilla chips, cover and bake 30 minutes. Uncover and bake about 10 minutes more to brown the top.
Heat olive oil in a large skillet. Add shredded chicken and water chestnuts (leave these out if you want even lower carb). Meanwile, Remove core from head of lettuce, then wash and dry leaves. Combine garlic, ginger, lime juice, chili-garlic sauce, cilantro and teriyaki sauce in a bowl and mix well. Add to skillet and stir. Arrange lettuce leaves on the outer rim of a serving plate. Spoon chicken mixture onto the center of each lettuce leaf and roll like you would a burrito. Serve with extra chili-garlic sauce (Sriacha) or soy sauce as garnish if desired.
Layer the vegetables sprinkle with caraway seeds salt and pepper next. Top with ham then spoon the soup over the ham. Next cover and cook on low 7-9 hours. then about 20-30 minutes before serving add sour cream and stir lightly. Continue cooking on low for 20-30 minutes.
-----------TZATZIKI SAUCE-------------. Combine yogurt, olive oil, lemon juice, garlic and pepper in a bowl. Cover and refrigerate for one hour. Blend yogurt mixture with a whip until smooth. Dry cucumbers by patting with paper towels. Add Cucumbers and dill to yogurt mixture. Salt and pepper to taste. ----------GYROS------------. Mix lamb and beef in a glass bowl. Crumb bread into meat mixture. Add Spices and mix well. Stir egg into meat mixture Form mixture into 2 large patties and place on a medium hot grill for 5 minutes per side or until the Gyros is cooked through. Serve sliced gyros on warm pita bread with fresh sliced tomatoes, onions and Tzatziki sauce.