HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare Garlic Croutons. Heat oven to 400°F Trim crusts from bread. Spread both sides of bread slices generously with margarine or butter; sprinkle with garlic powder. Cut into 1/2-inch cubes. Bake in ungreased rectangular baking pan, 13x9x2 inches, stirring ocassionally, until golden brown and crisp, 10 to 15 minutes. MICROWAVE DIRECTIONS: Prepare croutons as directed above. Place in a square microwavable dish, 8x8x2 inches. Microwave uncovered on high (100%), stirring every minute, until golden brown and crisp, 4 to 7 minutes. Let cool. Prepare Coddled Egg: To coddle egg, place cold egg in warm water. Heat enough water to boiling to cover egg completely. Immerse egg in boiling water with spoon; remove from heat, remove from heat. Cover and let stand 30 seconds. Cool egg immediately in cold water to prevent further cooking. Rub large wooden salad bowl with cut clove of garlic. Allow a few small pieces of garlic to remain in bowl if desired. Mix anchovies, oil, Worcestershire sauce, salt, mustard and pepper in bowl; toss with romaine until leaves glisten. Break egg onto salad. Squeeze lemon over salad; toss. Sprinkle croutons and cheese over salad; toss.
Place cut up potatoes and water into a slow cooker; dot with butter. Cook on Low for 6 hours or High for 3 hours. Check potatoes for doneness. Drain potatoes and place in a large mixing bowl. With an electric mixer, mash potatoes. After potatoes are mashed, add milk, salt and pepper. Whip until smooth. Stir in chopped green onions and cheese; blend well. Cover bowl with aluminium foil and place in a 200 degree oven for 15 minutes so flavors blend and cheese melts.
Burgers:. 1. Gently mix the hamburger,onions and salt/pepper. Form either 2 big patties or 4 smaller size patties. 2. Heat frying pan until very hot. 3. Place hamburger patties on the pan/grill and let sear just until juices start appearing on the top. Flip over and cook for a couple more minutes. You will want the burger slightly charred but still tender on the inside. 4. Place burgers on the side. Gravy:. 1. Pour a little broth into the same pan and incorporate the yumyums, then pour in the rest of the broth. 2. Bring to a boil and let reduce for about 3-5 minutes or so, depending on taste, for a more potent gravy. 3. Turn down heat to a simmer. 4. Add couple dashes of worcestershire sauce. 5. In a seperate bowl, mix flour with some water. 6. Using a whisk, slowly whisk in the flour/water mixture until gravy is nicely thick & smooth. 7. Turn off heat and mix in the butter until well blended. Eggs:. Traditionally, the eggs should be sunny-side up. The secret to a good fried egg is to fry the egg slowly on low heat until it's cooked... just don't overcook it! It also helps to have the eggs thawed to room temperature before cooking them. Rice:. Use regular medium grain white rice... stir fry with other ingredients. Assembly (bottom -> top):. Rice -> Burger -> Egg -> Gravy all over. Optional condiments:. Shoyu, ketchup, tabasco.
Preheat oven to 200°C. Mix ingredients and very lightly knead to form a soft dough. It is important to only knead until the mixture is combined. Roll dough out gentley, between two sheets of cling-wrap or baking paper. Roll to 2.5cm (1 inch) thickness. Cut with a scone or biscuit cutter into rounds. Bake on lightly floured trays. Place scones fairly close together to assist rising. Brush tops of scones with milk. Bake 10 minutes or until cooked. Enjoy!
Combine all ingredients in a small bowl or container. Refrigerate covered up to 3 days. Add to lettuce salads sparingly.
Cook noodles according to package directions and drain. Add soup, tuna and veggies. Serve immediately. You can easily substitute your favorite veggies.
Combine brown sugar, corn syrup, butter and pinch of salt in a 1-1/2-quart microwave-safe dish. Cover an microwave on high for 4 minutes, or until mixture boils, stirring twice. Add in peanut butter; stir until smooth. Stir in evaporated milk. Serve warm over ice cream. Top with chopped peanuts if desired. Cover and store in refrigerator (it will thicken up more when chilled). To reheat: microwave on medium heat for 1-2 minutes, or until heated through.
Mix all ingredients -- mixture will be thick. Separate into two 5x9 inch loaf pans and cook at 350 degrees for one hour or until done. Serve warm.
Heat oil in a deep pan or skillet and lightly saute the ginger and garlic for 1 minute. Add the beef stock, nuoc nam, lemon grass, spring onions, cinnamon and star anise. Bring to the boil and simmer, covered, for 30 minutes, then strain and return stock to pan. Stock can be prepared to this stage, 3 days ahead. On the day of serving, prepare the ingredients for the garnishes and place in small serving bowls. Around 20 minutes before serving, place the noodles in a heatproof bowl, cover with boiling water and soak until noodles are soft (about 20 minutes), then drain well. When ready to serve, bring the stock to the boil and add the satay sauce, and Sriracha chili sauce or sambal oelek, if desired. Taste and correct seasoning, adding a touch more satay sauce and chili sauce if desired. Divide the hot rice stick noodles between 4 to 6 deep soup bowls, and top with sliced, raw, beef fillet. Ladle over enough boiling stock to cover the noodles and meat. Whether the beef is rare or well done is determined by how long the beef sits in the hot broth before serving. Each person tops their portion with their choice of garnishes, a squeeze of lime juice and Sriracha sauce if desired.
Heat oil in a large skillet over medium high heat. Pound cutlets with a meat tenderizer to flatten them. Season cutlets with salt and pepper, dredge them in beaten eggs and then coat evenly with bread crumbs. Place cutlets into oil in skillet. Fry until golden brown (1 or 2 minutes on each side). Remove the meat from the skillet and drain on paper towels. Keep the meat warm in the oven while you make the gravy. I set the oven at 200 degrees Fahrenheit. Saute bacon, onions, and mushrooms until golden brown. Add gravy and saute over a low heat. Add thyme, paprika, parsley, pepper, and salt. Simmer for about 5 minutes. Pour gravy over Schnitzel just before serving.
In a large pan, mix honey, cornstarch, cinnamon and nutmeg. Add salt and water and mix well. Bring to a boil and cook until thick and bubbly. Remove from heat and add lemon juice. Sterilize canning jars, lids and rings by boiling them in a large pot of water. Peel, core, and slice apples. Pack the sliced apples into hot canning jars, leaving a 1/2 inch headspace. Fill jars with hot syrup, and gently remove air bubbles with a rubber spatula or the handle of a wooden spoon. Put lids on and process in a water bath canner for 20 minutes. Remember to add additional time at altitude.
Melt butter over medium high heat, add chopped onion and stir until onion is soft, about 3-4 minutes. Add sirloin and stir until mostly cooked through, about 7-8 minutes. Do not drain, if using sirloin there will not be much fat. Add one can of beef consomme, then fill the can with water and add to pan. The water may froth in the can, so I added a little extra water to compensate. Stir through and add the rice, nutmeg, cayenne pepper, garlic powder, salt and black pepper. Cover and simmer for 25 minutes. Add parmesan cheese and stir through before serving.
Place the white and whole wheat bread cubes in a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter and mix lightly. Spoon into turkey and bake according to your turkey directions. Alternatively, you can spoon into a casserole dish and heat at 350 degrees until heated through and lightly browned.
Cook the oats in a egg white/water mix the way you would with plain water. Take off the heat and stir in spinach and quartered cherry tomatoes, top with cheese and some pepper and parsley if you so wish. Microwave until hot and cheese is gooey. Serve immediately.
Mix all ingredients together. Refrigerate for at least 2 hours- the longer it sits, the better it will taste! Serve as is or over field greens.
Butter 8x8x2-inch metal baking pan. Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside. Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes. Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves. Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt. Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla. Using large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan. Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.
Preheat oven to 350F Grease a 9 x 13-inch baking pan. Mix flour, baking powder, baking soda, cinnamon and lemon zest together. Add oil and blend. Mix in remaining ingredients, one at a time, until well blended. Spread batter into prepared baking pan. Bake 1 hour, or until toothpick inserted comes out clean. Cool completely in pan on wire rack. Dust with powdered sugar and cinnamon if desired. Cut into squares and serve.
Place butter, sultana's, sugar and water in saucepan, bring to the boil, cover and let simmer for 3 minutes. Allow to cool. Add the eggs one at a time, then sifted flours and baking powder. Mix, pour into a lined 7" x 8" (18 x 20cm) square tin. Bake at 180 celcius or until a skewer comes out clean.
Grease an 11 x 7-inch-inch baking pan. Set oven to 350 degrees F. In a large bowl, beat 1 cup sugar and the shortening with an electric mixer on medium or high speed until well mixed. Add in eggs one at a time, beating well after each addition, then add in orange extract. In a small bowl mix together flour, baking soda and salt. Add flour mixture and buttermilk alternately to egg mixture, beating on low speed after each addition JUST until combined. By hand stir in the orange peel, raisins and nuts. Transfer and spread the batter into prepared baking pan. Bake for 25-30 minutes, or until toothpick inserted in the middle comes out clean. Stir together 1/3 cup sugar and the orange juice; gradually pour over the baked cake. Cool in pan on a wire rack for 30 minutes. Serve warm, or cool completely.
Cut pork into thin slices. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight. To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelized, and just cooked through. Serve immediately with rice, garnished with sliced shallots and sesame seeds.
Add all ingredients to a large pitcher; stir to combine. Cover and chill until ready to serve.
Heat 1 tablespoon oil in a heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, stirring, until they pop and are 1 shade darker, about 2 minutes. Transfer oil with seeds to a large bowl. Simmer vinegar and sugar in a small saucepan, stirring, until sugar is dissolved, then cool 5 minutes. Heat remaining 2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking, then cook onion, stirring, until golden brown, 8 to 10 minutes. Remove from heat and stir in vinegar, then add to mustard oil in large bowl. Have ready a large bowl of ice and cold water. Cook beans in a pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and plunge into ice water to stop cooking, then drain well. Toss beans with vinaigrette and salt and pepper, to taste. Serve at room temperature or chilled. gourmet magazine -- sara moulton.
Adjust oven rack to middle position and heat oven to 450 degrees. Line baking sheet with parchment paper. Pulse all-purpose flour, cake flour, sugar, baking powder, salt, baking soda, cream cheese, and butter in food processor until mixture resembles coarse meal. Transfer flour mixture to large bowl. Stir in buttermilk until combined (dough may appear slightly dry). Turn dough onto lightly floured surface and knead briefly until dough comes together. Roll dough into 8 by 6-inch rectangle, about 3/4 inch thick. Cut into twelve 2-inch squares and transfer to prepared baking sheet. Bake until light brown, 12 to 15 minutes. Transfer to wire rack and let cool 5 minutes. Serve warm. MAKE AHEAD: Unbaked cut biscuits can be refrigerated on baking sheet, covered with plastic wrap, for 1 day. To finish, heat oven to 450 degrees and bake as directed. Instead of rolling the dough, cutting round biscuits, then rerolling the scraps to cut more, we roll the dough into a rectangle and cut 12 square biscuits.
Place crab meat, cream cheese, mayonnaise and chives in a bowl. Beat until smooth. Spoon mixture into a serving bowl, sprinkle with the extra chives. Cover and refrigerate. To Make The Sauce: Combine all the sauces in a small bowl or jug, mix well. To Serve: Pour a little of the sauce over the top of the dip. Pour more over the dip as needed.
In blender, process milk, eggs, oil, vanilla, and banana just to mix. Add bran cereal, process, add remaining ingredients. Process to combine, scrape sides of container. Let stand 5 minutes. Stir. Bake on preheated, lightly greased griddle over medium heat. Pour batter to form pancakes, cook.
Add oatmeal and cornmeal to heat-proof bowl. Pour in boiling water, stirring to prevent lumps. Let mixture cool for 10 minutes. Stir, pour it into the breadpan, and add the rest of the ingredients in the order given. Makes 1 1/2 pound loaf, using the basic setting.
In a large deep frying pan or electric frypan, melt butter. Don't let it spread all over the pan but keep in a smallish area. On top of that, as it melts, place spice mixes. Mix the spices into the butter and cook a minute or two till the spice flavour has expanded. Stir sausages through the butter and spice mix. Add onions and carrots and stir through also. Cook a few minutes stirring every now and then, till the sausage and onion are starting to brown a little and the mix is sticking to the pan surface. Add tin tomatoes and stir through. A wooden spatula is easiest for this - and will help you lift the brownings from the surface of the pan to mix through to give extra flavour. Add coconut cream and stir through. Add coconut, sultanas and bananas. Maybe some apple. Simmer all together for 1 - 1 1/2 hours or till the mix is as thick as you want. Try not to use a thickening agent as the flavour is better this way. Season to taste and serve on rice.
Combine orange juice, orange peel, buttermilk, molasses and margarine in microwave safe container and microwave until hot, approximately 2 minutes or until it reaches about 120 degrees. Margarine need not melt completely, and mixture will look curdled and pretty unappetizing. That's okay. In large mixer bowl, combine rye and all purpose flours, salt, seeds, dough enhancer, salt and yeast. Pour in hot liquid and combine. Knead by hand or by machine until smooth and elastic, approximately ten minutes. Grease and let rise in covered bowl until doubled in bulk, approximately 1 to 1 1/2 hours. This dough is very dense and takes awhile to rise. Punch down and allow to rise a second time, 45 to 60 minutes. Shape into rolls, loaf pans, or free form loaves. Preheat oven to 375 and allow dough to rise 30 to 45 minutes, depending on size of loaf. Rolls will rise in 25-30 minutes, loaves will take longer. Bake at 375 for 30 minutes for rolls, or 45-50 minutes for loaves.
Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices. Cut slices into 2 1/2 inch lengths. Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft. Heat olive oil in frying pan. Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick. Add eggplant, salt and pepper to sauce. Stir lightly to combine. Sprinkle with red chili flakes. Spoon onto serving plate; serve warm or cold.
In a medium saucepan on medium high heat, saute the tofu in olive oil until browned. Reduce the heat to medium low and add the garlic, ginger, and chili sauce. Saute for 5 minutes. Add the maple syrup, Braggs, and lemon juice. Cover and cook until the liquid has evaporated. Garnish with the roasted almonds. Enjoy!
Directions: In a two-cup jar, layer from bottom in the order given, then seal the jar. Include these instructions on your gift tag: In a very large saucepan, combine 8-10 cups of water, a 28 oz can of crushed tomatoes and soup mix. Add 2 chopped carrots, and 2-4 chopped potatoes (optional 2 cups chopped cabbage). Bring to a boil; reduce heat and cover and simmer for one hour or until peas are tender -- .
In a large bowl combine flour, sugar, and salt. Add the nuts and cranberries, stir gently until coated. In a separate bowl, beat the eggs. Combine the melted butter and almond extract with the eggs. Mix the wet ingredients with the dry ingredients. Spread into a greased 9-inch pie plate. Bake at 350 for 40 minutes or until a wooden pick inserted in the center comes out clean. Serve warm with whipped cream or ice cream if desired.
Put all ingredients in a large saucepan. When mixture comes to a boil, cook l and 1/2 minutes. Remove from heat and set to cool a few minutes. Beat to spreading consistency. Will frost a 2 or 3 layer cake.
Saute carrots, celery, onion and garlic in oil for 10 minutes. Add stock, tomatoes, oregano, salt, pepper and bay leaf. Bring a boil and simmer for 30 minutes. Add red and green peppers. Simmer for 15 minutes. Add fish and simmer for 7 minutes. Remove bay leaf and serve.
Cut steak into 2 inch squares. Heat the ghee in a saucepan and gently fry the onions, ginger and garlic until just beginning to turn golden. Add curry powder, turmeric, mustard seeds and fry over a low heat for 2-3 minutes. Add salt and vinegar and stir well. Add steak and fry, stirring to coat meat well. Add chillies and tomatoes, cover pan and simmer on a very low heat for about 2 hours. If the gravy is too thin when the meat is tender, cook over a high heat, uncovered until reduced. Serve with rice.
Preheat oven to 350 degrees F. Heat a tablespoon of olive oil in a large cast iron skillet. Cook the mushrooms over medium/high heat until softened and lightly browned. Reduce the heat to medium/low. Add the onion, bell pepper, and garlic. Cook until the onions are soft and translucent, stirring often. Turn off heat and put vegetables aside to cool slightly. Combine the beef, ketchup, bbq sauce, tomatoes, breadcrumbs, eggs, worcestershire, and salt in a large bowl. Mix very well. Add the vegetables to the meat mixture. Mix well. Put the meat mixture into the cast iron skillet. Form it into a standard loaf shape or pat it down to fit the skillet. It will take more time to cook if it's a loaf shape. Cover with the strips of bacon. Bake for at least 1 hour. Mine took 1 hour and 15 minutes in a conventional oven. The meat should be cooked in the very center and the bacon should be slightly crisp. Cooking time will vary based on your oven and the shape of the loaf. It may take up to 1 hour and 30 minutes. Let rest for 15 minutes. Pour off any separated fat. Serve warm. Makes GREAT meatloaf sandwiches the next day.
Preheat the oven to 350°. Arrange the bread slices on a baking sheet, sprinkle the 1/4 cup of Parmesan on top and toast for about 10 minutes, or until the bread is golden and the cheese is bubbling. Melt the butter in a large saucepan. Add the onion and garlic and cook over moderately low heat, stirring occasionally, until tender, about 10 minutes. Stir in the escarole, 3/4 teaspoon of salt and 1/4 teaspoon of pepper. Add the chicken Stock and bring to a boil. Reduce the heat to moderately low and cook until the escarole is tender, about 7 minutes. Add the turkey and cook just until heated through. Spoon the soup into bowls, add the Parmesan toasts and serve with additional cheese.
Slice both kinds of sausage. Combine with 1/4 cup water in a large saucepan. Simmer, covered, 4 minutes. Drain. Brown the sausage in the saucepan. Remove, discard drippings, and wipe pan clean with a paper towel. Slice the potatoes thinly. Cut the red and green peppers into thin strips. Chop the onion. Heat the olive oil in the saucepan. Saute the potatoes, peppers, onion, garlic, oregano, and rosemary in hot oil for 5 minutes. Stir in the chicken stock, tomato paste, 1/4 cup water, and sausage. Cook, covered, for 10 minutes, stirring occasionally. Season with salt and pepper. To serve, ladle into soup bowls and top with green onion, parmesan cheese, and croutons.
Crumble chorizo in a large nonstick skillet and place over medium heat. Cook, stirring frequently, for about 5 minutes or until sausage is half cooked. Increase heat to medium-high. Add onion and mushrooms; continue to cook, stirring almost constantly, for about 3 minutes or until vegetables begin to soften. Sprinkle potatoes into skillet; cook, stirring frequently, for 10 to 15 minutes or until potatoes are soft. Season to taste with salt. Transfer mixture into a bowl and top with cilantro. Serve in tortillas with Roasted Tomatillo Salsa.
In a 3 1/2 to 6 quart crock pot, combine the first 10 ingredients up to the water. Cover and cook on high-heat for 2-3 hours. Uncover and stir in noodles and pea pods. Cover and cook for 5-8 minutes more or until noodles are tender. Serve with additional soy sauce. Also good with sesame and chili oils.
In a heavy bottom pan, add grated bottle gourd, 3 cups of whole milk, mix well. Bring it to boil. Cook until milk is reduced to to less than half and mixture turns thick, stir to avoid burning. Add saffron soaked milk, khova and sugar, mix very well. Cook until barfi mixture comes together to form a lump. Add rose water and cardamom powder, mix well. Cook until mixture starts leaving the pan and forms a soft ball. Place the on plate greased with little ghee.Allow it to cool and set well. Refrigerate. Once set, cut in desired shape and size. Garnish with slivered almonds pistachios and saffron strands. Barfi stays swell for 4 days in clean airtight container under refrigeration. Enjoy this delicious lauki ki barfi.
Grate the Piloncillo with a normal cheese grater until you get the two cups. If you don t have Piloncillo use the brown sugar. In a saucepan on a low temperature melt the first three ingredients stirring constantly with wooden spoon. Let it boil for aproximately 7 minutes or until a tough string of caramel is formed when you lift the spoon up . Remove from heat. Grease a long mold and pour the caramel trying to have it cover the whole mold trying to extend the mixture as far as you can. Meanwhile lubricate your hands with a little butter. When the mixture begins to cooldown , fold the corners towards the center trying not break them. As soon as the temperature pemits it try to form a ball with the caramel. Divide into several chunks, stretch and roll it a few times. Stretching it out several times before it cools, then dust with chopped nut. (the recipe doesn't specify which type of nuts. Almonds, Macadamians etc will work). Finally, give them a little twist to give it their "typical" form. They will look like a licorice stick only wider. A spiral staircase. Wrap each one in the waxed paper. Enjoy!