HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place enough vegetable oil into a deep frying pan on low-medium heat. (I generally place in enough oil so that the bottom half of my mushrooms are submerged. You can always add more.). You do not want the oil bubbling wildly. Adjust temperature accordingly when you place the mushrooms in (a low simmer is nice.). Wash mushrooms and cut off tips of stems. If the mushrooms are really big (such as stuffing mushrooms) cut them in half or even quarters. Otherwise, leave whole. Place flour, eggs and breadcrumbs into three large, separate Tupperware containers. Mix pepper, garlic powder and salt in with the breadcrumbs. Place mushrooms in with the flour. Cover and shake until mushrooms are well coated. Transfer mushrooms to Tupperware dish that has the beaten eggs in it. Cover and shake again until mushrooms are evenly coated. Lastly, transfer mushrooms to final Tupperware container that has the breadcrumbs in it. NOTE: It is better to do this step in two batches as sometimes if there are not enough breadcrumbs the mushrooms do not get a nice even coat and look instead like they are covered in a lumpy batter.). Place mushrooms in oil carefully and cook until bottoms are browned. Flip over and continue cooking until entire mushrooms are cooked through. Mushrooms are done when gently crisp and the breading no longer appears wet looking. Remove mushrooms with slotted spoon and place on plate lined with paper towel to drain. Sprinkle with Parmesan cheese or dip them into your favourite sauce (such as Ranch). *Optional: add some additional herbs or Parmesan cheese to the breadcrumbs to give the recipe a more professional appearance like that in the restaurants.
Preheat oven to 375 F (190C). In large bowl, cream together margarine, white sugar and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon and salt. Gradually beat into creamed mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 8 - 10 minutes in the preheated oven, or until golden brown. Cool slightly; remove from cookie sheet to wire rack. Cool completely.
Boil potatoes in salted water to cover until they are not quite done, having a little resistance when tested with a fork. This took about 15 minutes with the fingerlings and 10 minutes with the baby red potatoes I used. Preheat oven to 350 degrees. Heat oil and butter in a small, heavy, ovenproof skillet until hot, but not quite to the point of fragrance. Add the potatoes, cover and bake for 20 minutes, turning occasionally so they brown evenly. Sprinkle with parsley. Bake, uncovered for about 10 minutes more. Season to taste.
Combine the first 8 ingredients in a greased 2 quart baking dish. Sprinkle with a touch of paprika. Bake, uncovered, in a preheated 450 degree oven for 15 minutes or until heated through.
Preheat oven to 325°F. Open up roast so it's flat on cutting board and cover with plastic wrap. Flattening roast to 3/4-in. thickness; remove plastic wrap. Season front and back with half salt/pepper/garlic salt. In a small bowl combine oil, mustard, garlic, remaining salt/pepper/garlic salt, and herbs; rub mixture into inside of roast. Roll up tightly jelly-roll style, starting with a long side. Wrap with strips of bacon and then tie several times with butchers twine. Place roast in deep baking pan lined with roasting rack. Pour water and wine in bottom of pan. Cover tightly with foil. Bake for 2 hours. Uncover and based with juices at bottom of pan. Continue baking 30-35 minutes longer or until a meat thermometer reads 160° and bacon is crispy. Let rest for about 10 minutes then transfer to cutting board. Remove twine and slice.
Heat oil in a pot over medium heat. Add the fresh and ground ginger, sugar, turmeric, cinnamon and curry powder. Saute until fragrant, about 2 minutes. Stir in the rice and cook 2 minutes, then add the vegetable broth, salt and raisins. Bring to a boil. Reduce heat and simmer, loosely covered, until rice is completely cooked - about 15 minutes. Add water if necessary to prevent sticking. Remove pot from heat, cover, and allow to stand for 5 minutes.
Optional Step: Soak raisins in just enough rum to cover for at least one hour, or overnight. You can cook the rum first for a nonalcoholic version for kids. Drain before using. Cut the celery stalks into 2-3 inch logs. Cream together the cream cheese, peanut butter, and honey (the cream cheese and peanut butter can be eyeballed to equal parts; the honey is more to taste. When I'm done, it tastes almost like cheesecake). Spread the peanut butter mixture into the valleys of each log. Alternatively, fill a dessert decorator and pump the peanut butter mixture into the valley like frosting. Line up raisins along the center. Variation: I won't put up a different recipe for every nifty ants on a log idea I come up with, so here are a couple of ideas: Spread nutella down the valley of the celery and garnish with raisins. Or, spread Recipe #120220 over the valley of the celery and garnish with raisins.
Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside. In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pine nuts and cheese, if using, and serve. To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
Preheat oven to 350 degrees. Grease two 81/2" x 41/2" x 21/2" loaf pans -- I use the butter wrapper to do this. Sift dry ingredients together and set aside. Cream sugar and butter until fluffy. Add pumpkin, eggs and water. Beat at low speed until well mixed. Add dry ingredients and mix just until well blended. Pour into loaf pans. Bake for about 1 hour or until toothpick comes out clean.
Mix first 5 ingredients well. Shape into 4 patties. Heat oil in 12 inch skillet. Brown patties on each side over med-hi heat. Reduce heat to low and cook for 8 minutes, turning occasionally.
Preheat oven to 350°. Soak breadcrumbs in milk for 10-15 minutes. Mix all ingredients together, EXCEPT the tomato soup. Form into balls, a little smaller than a golf ball. Brown in 1-2 T. CRISCO, is desired. Place in a baking dish & pour the soup over the top. Cover & bake for 45-50 minutes. Uncover & bake 15 minutes longer. NOTE: You can substutute cream of mushroom soup with a capful of Kitchen Bouqet added, if desired.
Cut the meat into bite sized cubes, put into crock pot. Add the garlic, onion and chilis. Add the tomato paste and stock. Add all remaining ingredients except tortillas. Cook on low for 6 to 8 hours. Serve with tortillas and Spanish rice. Warning: I've made my own recipe recently and it was disastrous. I tried to rate it, but wasn't able to. I've made it with good results in the past, but if I can't get consistent results you probably can't either. Rick.
Set oven to 375 degrees. Prepare a 9-inch cast-iron skillet. In a bowl, combine together the flour and the next 7 ingredients (flour through cloves). In another bowl, combine the buttermilk, eggs, 1/4 cup butter and molasses; add to the flour mixture, stirring until smooth. In a cast-iron skillet, melt 2 tbsp butter. Stir in 1/3 cup brown sugar; cook over medium heat 1 minute. Remove from heat; sprinkle with walnuts. Place the pear slices in the bottom of the skillet. Pour the batter over the pears; bake for 30 minutes, or until the cake tests done. Cool in the pan for 10 minutes on a wire rack; invert the cake onto a serving plate. Serve warm, or at room temperature.
Coarsely chop the spinach. Melt the butter over medium heat & when bubbly add onion& garlic. Saute for 2 minutes. Add spinach, salt & pepper. Cover & reduce heat to low steam for 3-4 minutes. Put half of the cheese into an 8" greased casserole dish. Add spinach, & nutmeg. Cover with remaining cheese. Bake in 350F for apprx 20 minutes or until cheese is browned.
Mix together all of the marinade ingredients and place in a shallow casserole dish along with the lamb ensuring the marinade coats the lamb well. Refrigerate for at least two hours or up till 6 hours. Remove from the refrigerator 45 minutes before you are ready to cook to allow the meat to come to room temperature. Preheat the oven to 400°F Heat a heavy oven-proof frying pan at medium high heat. Sear the lamb very well one both sides until golden brown. Place the pan in the hot oven until the lamb is cooked to your desired doneness. We find 6 to 8 minutes will cook our 2 inch lamb chops to a nice warm rare. Serve hot.
Place the sugar, measured water, and lemon juice into a saucepan and heat gently until the sugar dissolves. Bring to a boil, add the pears, and poach gently, basting occasionally with the sugar syrup, for 20 to 25 minutes, until the pears are tender. Cool, then puree in a food processor. Add the chopped ginger to the pear puree. Pour the pear mixture into a freezer container, and freeze for 2 hours, until just mushy. Transfer the mixture to a bowl and whisk gently to break down any large crystals. Beat the egg whites until stiff but not dry, then fold into the pear mixture. Return to the freezer and freeze until firm. Transfer the sorbet to the refrigerator to soften for about 30 minutes. Garnish with the strips of ginger. Serve and enjoy!
Combine the cereal, nuts, raisins and banana chips. In saucepan, combine vanilla pudding and honey; bring to a boil and boil 30 seconds. Remove from heat. Stir in peanut butter; mix well. Pour over the cereal mix and combine until coated. Put on cookie sheet to cool.
Cream margarine, peanut butter, and brown sugar. Beat in egg. Stir together oatmeal, flour, baking soda, and salt. Stir into creamed batter. Stir in chocolate chips. Bake on cookie sheet at 350 degrees for 8-10 minutes.
Cut peppers in half lengthwise. Remove stem, seed and membrane. Wash well. Cook in boiling salted water 5 minutes and drain. Set aside. Brown ground beef and drain off fat. Add mushrooms, zucchini, onion, garlic, salt and basil to the ground beef. Cook until vegtables are tender, stirring often. Remove from heat and cool slightly. Stir in rice and 1 1/2 cups of cheese. Lightly stuff the pepper halves with mixture. Place cut side up in a shallow baking dish. Spoon tomato sauce over the peppers. Cover and bake 30 minutes at 350 degrees. Uncover: add remaining cheese and bake another 5 minutes or until cheese is melted.
In tall glass combine tomato juice, tequila and lime juice. Add Ice and Tabasco sauce. Garnish with cilantro.
Preheat oven to 375 degrees. Line 48 miniature muffin cups with paper liners. Using electric mixer, beat pumpkin,butter,juice and eggs until smooth. Add remaining ingredients except powdered sugar and beat until smooth, stopping to scrape down sides of bowl. Spoon 1 tablespoon batter into each paper liner. Bake until tester inserted in center of cupcake comes out clean, about 10 minutes. Cool completely in pans. Sprinkle with powdered sugar and serve.
Prepare canner, jars, and lids, following manufacturer's instructions. To make Pickling Liquid place vinegar, water, sugar, Morton(R) Canning & Pickling Salt, lime juice and black peppercorns in a sauce pan. Bring to a boil. Reduce heat to medium and continue to boil until liquid is reduced by one-fourth. Remove from heat and strain mixture into a heat proof container. Combine 2 cups Pickling Liquid and remaining ingredients in a large sauce pan. Bring to a rolling boil, continuing to boil until onions are softened. Remove from heat. Ladle salsa into hot sterilized pint jars, leaving 1/2" headspace. Remove air bubbles using a non-metal spatula. Wipe rims of jars. Close jars as manufacturer directs. Process in a boiling water bath for 15 minutes. Remove jars and cool, undisturbed. Check lids for proper seal after 24 hours. NOTE: Processing time above is for under 1000 feet. For altitudes 1000-6000 feet, process 20 minutes; above 6000 feet, process for 25 minutes.
In a deep frying pan (Dutch oven?), melt the butter and gently fry the onions, chilies and garlic for about 5 minutes. Lower the heat and add all the other ingredients, except the Bourbon, stirring after each addition. Simmer for about 10 minutes, stirring frequently, then add the Bourbon and cook for another 3-5 minutes. Let the sauce cool, stir now and then. Put in clean jars or wide neck bottles and label. Store in a cool dark place.
In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes. Transfer to small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set. In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture. Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.
Preheat oven or toaster oven to 425. Wrap the garlic in aluminum foil. Bake for 25 minutes or just until tender. Cool then squeeze out the garlic. Set aside. In a skillet, heat the oil over medium high heat and cook the onions for 5 minutes. Stir in the brown sugar, vinegar and cinnamon. Reduce the heat to medium low and cook until the onions are golden, about 10 minutes. Steam or broil the cauliflower just until tender about 5 - 7 minutes. Drain and place in a food processor with the stock, olive oil, salt and pepper. Puree until smooth. Stir in the onions and garlic until combined. Garnish with parsley.
Mix juices and chill. Pour into six glasses. Add a small scoop of sherbet to each glass. Garnish with mint sprigs.
Saute ground beef and onions together until meat is browned and onions are tender; drain fat from pan. Combine meat and onions in stockpot with remaining ingredients, except for masa harina and 3/4 cup water; simmer for thirty minutes to blend flavors. Shake or stir together masa harina and water to make a smooth paste; gradually stir masa paste into soup; cook and stir soup until slightly thickened. Place a small handful of crushed taco chips into each serving bowl, ladle soup over the chips, then top with shredded cheese and a dollop of sour cream.
Preheat oven to 375°F. Line strainer with a double layer of paper coffee filters, set strainer over sink, place yogurt into strainer and allow water to drain. Cover a baking pan with parchment paper, place salmon onto pan. In a small bowl, mix olives, tomatoes, oregano and garlic. Remove 3/4 cup of drained yogurt, transfer to a small bow and mix in 1 T. of chopped dill. Spread dilled yogurt in a thin layer over salmon fillets; top with olive/tomato mixture, evenly covering all of salmon. Bake 20-30 minutes or until salmon flakes. Stir remaining tablespoon of dill into remaining drained yogurt, garnish each piece of baked salmon with a dollop of dill sauce.
Prepare rice mix according to package directions. Mix together rice mixture, bell pepper, artichokes, chicken and green onion and spoon into 9 x 9 square pan. In separate bowl, mix together gravy, sour cream and shredded cheese. Pour gravy mixture over rice/chicken mixture. Bake for about 25 minutes at 350.
Peel and slice fruit. Blend in blender until reasonably smooth. If you find the granny smith and spinach are too tart add some maple syrup or sweetener to taste. A Golden Delicious apple can be substituted for the Granny Smith. (I prefer to use a Golden, myself). I used spinach (can be fresh or frozen) but arugula or kale would also work. The amount is approximate.
Cut tofu into slices 2"long by 1/2" wide. Combine remaining ingredients in a small pot and bring to to a boil. Simmer for 5 min, remove from heat and pour over tofu. Marinade in glass bowl for several hours or preferably overnight. Pour off marinade and bake tofu slices for 15 minutes in 350 degree oven, basting with remaining marinade each five minutes. Serve over rice, or mix with noodles and remaining marinade.
For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed. For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand. Cook's Note: *Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.
In a mixing bowl, combine eggs and pineapple; mix well. Add the next seven ingredients and mix well. Spread into a 13 x 9 x 2 inch baking pan that has been sprayed with non stick cooking spray. Bake at 350 for 35 minutes or until golden brown. For sauce, combine caramel topping and pineapple juice in a saucepan; cook and stir over medium heat just until bubbly. Cool slightly. Serve warm over cake.
Clean French beans, cut into 5 cm pieces and cook in hot water (throw it into hot water to preserve nice green color). Cook 10 minutes and than change water and cook until soft. Remove French beans from water and put into a salad bowl. While hot, pour over oil and finely minced garlic. You can also season it completely with vinegar (use water to dissolve vinegar if it is too strong) salt and pepper but cool it and eat cold.
Fill a large pot halfway up with oil and heat to 365 degrees F. Cook the bacon in a large skillet, over medium heat, until crispy on both sides, about 5 to 8 minutes. Transfer onto paper towels to drain, and then roughly chop. Prepare the mashed potatoes according to package directions and then stir in half of the bacon, 2 tablespoons chopped chives, and half of the cheese. Let cool to room temperature. To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the potato mixture in the center. Brush the edges with egg wash and then seal and crimp into a triangle. Fold 2 points together, brush with egg and pinch to seal. Continue shaping until all the filling has been used. Once vegetable oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest. To make the sauce, stir together the sour cream, garlic, salt, pepper and scallions. Set aside. Arrange the wontons onto a baking sheet, piling them up in the center. Sprinkle with the remaining cheese and bacon and bake in a 350 degree F oven for about 10 minutes, just to melt the cheese. Remove from the oven and sprinkle with remaining bacon and chives. Serve with scallion sour cream sauce on the side.
Combine milk and vinegar, set aside to sour. Sift flour, salt, baking soda, and cocoa in bowl, set aside. With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla. Add flour mixture alternately with sour milk. Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees. Cool completely. Frost with favorite frosting.
Put everything in a blender and buzz. Marinate Pork Chops overnight or longer.
Heat oil in medium saucepan; add celery and onions and saute until tender (about 10 minutes). Add water, juices, and hot sauce; bring to a boil; stir in rice and bring back to boil, let stand covered until rice is tender and liquid is absorbed. Stir in almonds,Serve immediately.
Combine cake mix, eggs, vanilla & cherry pie filling, mix until well-blended. Pour into a greased and floured 9x13 inch cake pan. Bake in preheated 350 degree oven for 40 minutes. While still hot, spread with the frosting. For frosting, stir over low heat, the margarine and cocoa until almost boiling. Do not boil. Remove from heat and stir in sugar, milk and vanilla. Mix well until smooth. Pour over the hot cake and spread evenly. Serve immediately or cover with foil and refrigerate. Keeps well for several days, if it lasts that long.
Mix sour cream and Amaretto. Add more Amaretto to taste if needed. If desired, add powdered sugar to mixture. Place sour cream mixture into small "dipping" dish. Place brown sugar into second small "dipping" dish. Dip cherries in sour cream and then the brown sugar. Eat and enjoy!
Preheat oven to 400 degrees,. Spray a muffin top pan with Baker's Joy non-stick cooking spray with flour. Mix all ingredients until blended. Divide mix among 6 muffin tops (1 box makes 6). Bake for 10 minutes, or until starting to brown lightly. Remove from oven and cool 5 minutes. Remov from pan and enjoy! NOTE: These are fantastic toasted a couple of hours later. Spread with the "butter" of your choice and try to save some-at least one-for someone else! (or not).
Place the bell peppers under a medium grill/broiler skin side up for approx 5-10 minutes. Remove when skins are charred and starting to blister. Immediately place into a zip lock bag for about 5 minutes, now the skin should come off really easily. Cut into chunky strips. Meanwhile, in a small bowl combine the olive oil, thyme and basil. Add the sliced eggplant and mix well so that the slices are coated. Grill or griddle for approximately 10 minutes turning once. For the hummus, combine the garbanzo beans, garlic, tahini, lemon juice, yoghurt, cumin and paprika in a blender and mix until smooth, if required add a little of the reserved liquid from the beans until you reach the desired consistency. Slice your rolls, spread generously with hummus, cover with layers of the grilled peppers and eggplant and sprinkle with feta cheese.
Preheat oven to 350 degrees, Line a 12 hole muffin tray with cupcake liners. In a Lg bowl, add the 3 eggs, 3/4c sugar and 1/4tsp salt. Using a mixer, beat on med-high for about 5min, untill pale and doubled in size. Add the grated beets, 1c white flour, ground almonds, cocoa powder and 2tsp baking powder. Stir to combine ingredients. Add the buttermilk and 1tsp red food coloring, and beat again to make sure that all the ingredients are well mixed. Spoon batter into the cupcake liners, taking care not to fill more than two thirds of the way up or it will overflow when cooking. Bake for 30min. While cupcakes are cooking, make the icing. Prepare a double boiler. Place all 6 ingredients, Confectioner's sugar, water , vanilla, cream of tartar, egg white and a small pinch of salt in the bowl of the double boiler, and stir to dissolve the sugar with a clean metal spoon for exactly 4min , the mixture should be warm. Remove the bowl from the heat, and beat with a mixer on high speed, untill cool and the mixture has turned into a meringue, no more than 5min. The icing mixture is ready to use when it has formed stiff peaks. Pipe or spread 1 heaping tablespoon of the icing over the cooled cupcakes, and take care to ice the cakes very quickly, as the icing will start to set and is best when just made.