HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the butter in a medium-sized non-stick frying pan over medium high heat. When it's very hot, crack one egg on one side of the pan and one egg on the other side of the pan. Try to keep them from running into each other so that they can be flipped individually. CRUCIAL: Poke the yolks with the eggshell (or a fork) so that they run into the whites. Sprinkle salt and pepper on the eggs. When eggs have set (edges seem firm), flip carefully. I usually end up flipping them a few times to make sure the yolk is thoroughly cooked (it's okay if it's a little soft inside but not runny). When almost done, top each egg with a piece of cheese and cover with a lid until melty--watch closely. Spread mayo on each slice of toast, top with eggs, and put together.
Heat half the oil in a wok over high heat and stir-fry the pork for 2 minutes, Add all remaining ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more. Heat a 6-8" omelet pan and add a drop of the remaining oil. Pour in enough egg to thinly cover the bottom of the pan. Brown the omelet lightly on both sides, flipping over halfway through cooking. Repeat until all the egg is used. Place a tablespoon full of the pork mixture in the center of each omelet. Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square. Place omelet on serving plate and repeat until all omelets and pork mixture are used. Garnish if desired.
Place fruit in small baking dish. In separate bowl, combine all remaining ingredients, then sprinkle over fruit. Bake at 375°F for 25 minutes OR microwave on high for 2 and 1/2 minutes or until fruit is tender.
Put all ingredients into a blender and mix until ice is chopped and it is like a smoothie!
Preheat oven to 375. Bring medium-size pot of water to a boil over high heat. Add salt, if using, and stir in the vermicelli. Reduce heat to medium-high and cook the vermicelli, uncovered, until al dente (5-7 minutes). Reserve 1/2 a cup of water, then drain the vermicelli well in a coander. Transfer pasta to a large mixing bowl. Add the alfredo sauce, mushroom soup, reserved cooking water, chicken, parmesean, olives and sherry and stir until well combined. Scoop the mixture into a 13x9 dish. Scatter the pecans over the top. Bake the casserole until it is bubbling throughout, 25-30 minutes. Serve immediately.
Beat the pumpkin, evaporated milk, sugar, spices, and eggs together. Pour into a 9x13 inch baking dish. Sprinkle the cake mix evenly over your mixture. Sprinkle the chopped pecans on top. Finally, drizzle the butter on top of this mixture. Bake at 350°F for one hour.
Melt butter in saucepan. Stir in flour and gradually add cream. Blend well. Cook over low heat until thick and smooth; stir constantly. Blend well and add salt and cayenne. Beat in egg yolks and continue cooking 2 to 3 minutes, stirring constantly. Blend in sherry. Serve with fish.
Heat oven to 350°F Grease bottoms only of 3 (5 1/2x3-inch) mini loaf pans; set aside. Combine water and baking chocolate in 1-quart saucepan. Cook over low heat, stirring occasionally, until chocolate is melted. Remove from heat; cool to room temperature. Combine brown sugar, 1/2 cup butter, eggs and 1 teaspoon vanilla in large bowl. Beat at medium speed until creamy. Add chocolate mixture and sour cream. Continue beating until well mixed. Reduce speed to low; add all remaining bread ingredients. Beat until mixture is smooth. Spoon batter into prepared loaf pans. Bake for 30 to 40 minutes or until toothpick inserted near center comes out clean. Cool 10 minutes. Remove from pans. Cool completely. Combine all glaze ingredients except milk in small bowl. Beat at medium speed, adding enough milk for desired spreading consistency. Glaze cooled bread. * You may substitute this spice blend for the chai tea latte mix. Combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger and 1/4 teaspoon ground cloves in a small bowl. Use 2 1/4 teaspoons in the bread and 1 teaspoon in the glaze.
Cook all ingredients at a very mild boil for 30-minutes. *At this point you can add optional spices of your choice such as 1 teaspoons cinnamon, almond extract, or ground ginger, or 1 tblsp. brandy extract; or any favorite combination. Cook for 5 minutes more. Skim foam off surface. Ladle into sterilized jars. Process in boiling water bath for 10-mins.
Prepare macaroni according to package directions; drain and set aside. Melt 2 tablespoons butter in large skillet over medium-high heat. Add sliced onions and 1 teaspoons sugar. Cook, stirring often, 15 to 20 minutes or until onions are caramel-colored. Layer half each of macaroni, onions, cheeses, and cracker crumbs in a lightly greased 13 X 9" baking dish. Layer with remaining macaroni, onions, and cheese. Whisk together eggs and next 3 ingredients; pour over macaroni mixture. Stir together remaiing cracker crumbs, melted butter, and, if desired, pecans. Sprinkle evenly over macaroni mixture. Bake at 350 degrees for 1 hour or until golden brown and set. Let stand 10 minutes before serving.
Wash and thinly shred the cabbage. Wash and keep aside the cauliflower florets. String Broad beans and split open each. String and wash French beans. Cut into one inch sized diagonal pieces. Peel and wash sweet potatoes, radishes and potato. Peel and de-seed the red pumpkin. Cut all vegetables into one inch sized vertical slices. Remove stems from brinjals and cut each into four. Keep in a bowl of water till required. Wash, remove stems and slit green chillies. Heat oil in a thick bottomed pan. Add'paanch phoron' and red chillies. When they change colour, add all the vegetables and stir. Add turmeric powder and ginger paste. Mix well. Cover. Cook over low flame till all the vegetables are cooked. Uncover. Cook on high flame to dry up any water. Add salt, sugar and green chillies. Mix well. Cook for 2 minutes. Remove from flame. Serve hot!
Dissolve gelatin with 3/4 cup of the sugar in water in the top of a double broiler. In a small bowl beat egg yolks slightly, stir into gelatin mixture with salt and lemon juice. Cook stirring constantly, over simmering water for 5 minutes, or until mixture thickens slightly and coats a metal spoon. Pour into a large bowl and stir in lemon peel. Set bowl in a deep pan partly filled with ice and water to speed setting. Chill, stirring often, 5 minutes, or just until thick as unbeaten egg whites. While gelatin mixture chills, melt semi-sweet chocolate with shortening in the microwave. Stir. In a medium sized bowl beat egg whites until foamy-white and double in volume. While still beating sprinkle in remaining 3/4 cup sugar a tablespoon at a time, until sugar completely dissolves and meringue stands in soft but firm peaks (Do not overbeat). In another bowl beat cream until stiff. Gently fold meringue and then cream into thickened gelatin mixture until no streaks of white remain. Let sit over ice water, in refrigerator until firm. Spoon about one third of the mixture into the pie crust, creating mounds. Drizzle with one third of the melted chocolate. Repeat 2 more times ending in drizzled chocolate. Chill pie until firm.
Mix oil& sugar. Add eggs& pumpkin. Sift all dry ingredients& add alternately with water to pumpkin, mixing well. Stir in raisins. Pour into greased muffin tins& bake at 350 degrees for 30 minutes.
Melt butter in the microwave for about 30 seconds. Add salt and garlic powder (to taste). Microwave for 5 seconds longer.
Combine the orange juice, club soda, and banana in a blender and puree until smooth. Pour over the fresh fruit mixture. Sprinkle with the nutmeg and cardamom. Cover and refrigerate until ready to serve. Sprinkle on the coconut and serve immediately.
Microwave potatoes and water in covered 3-quart microwaveable dish on high 15 to 17 minutes or until potatoes are tender; stirring after 10 minutes; drain. Return potatoes to dish; set aside. Microwave cream cheese spread and milk in microwaveable bowl 1 minute; stir until smooth. Pour over potatoes; sprinkle with dill. Microwave 1 to 2 minutes or until heated through; stir gently.
Dissolve yeast in warm water. Pour boiling water over cornmeal and oatmeal; let stand until cool. Add honey, butter and salt to yeast mixture. Stir in bran, then whole wheat flour. Add cooled cereal mixture, then add unbleached flour a cup at a time until mixture is stiff enough to knead. Knead 10 to 20 minutes. Let rise 2 hours, then punch out air and shape into four loaves; place loaves onto two lightly greased and floured cookie sheets. Let rise 1 hour, then bake at 350 degrees for 45 minutes. When done, loaves should sound hollow when tapped. Be careful not to underbake the moist, heavy loaf. NOTE: Time does not include 3 hour rise time. Makes 4 loaves.
Do not preheat the oven. Butter and then flour a 12-cup bundt pan and shake out any excess flour. In a small bowl sift together cake flour cocoa powder and salt. In another small bowl stir together the baking soda and sour cream. In a large bowl with a heavy-duty electric mixer (I use my Kitchen Aid mixer) beat together 1 cup plus 2 tablespoons butter and both sugars (3 cups in all) until light and fluffy for a minimum of 10 minutes (no less than 10 minutes, this is important!). Beat in extracts and eggs one at a time, beating well after each addition. With mixer at low speed, add in flour mixture and sour cream mixture alternately in batches, beating just until combined. Pour the batter into bundt pan and put it in the middle of a COLD oven. Set oven to 350°F (if using a dark metal pan set oven to 325 degrees). Bake for 1 hour and 25 minutes, or until cake tests done (I loosely tented with foil the last 25 minutes of baking). Cool cake in pan on a rack for 15 minutes, then turn out on a rack to cool completely.
Heat the oil in a large, heavy pan and add the flour. Cook, stirring, to make a medium-brown roux (the color of peanut butter). Add the onion, scallions, garlic and celery and cook until softened. Add the tomatoes with their juice, breaking them down with the side of a spoon, then add the tomato paste, parsley, thyme, bay leaf, allspice, cloves, salt, peppers, cayenne to taste, lemon juice and water. Bring to a boil, stirring well. Add half the crabmeat and the whole crabs or claws. Simmer for 1-1/2 to 2 hours, stirring occasionally. If you like, you can scoop out allspice, cloves and bay leaf. Add the shrimp and the remaining crab and simmer for a further 15 minutes. Remove the pan from the heat and stir in enough file powder to thicken. Do not boil the gumbo after adding the file powder. Serve hot. NOTE*****Other seafood, such as purged crawfish, lobster and well scrubbed clams may be added to the gumbo, as available. Cooked seafood may be used, too. The finished gumbo will not have the richness of flavor given by crab cooked in it, but will still be delicious. Just heat cooked seafood through in the finished sauce.
In a heavy skillet, saute the onions in oil on medium heat until they begin to soften. Add the garlic, mint and pepper and saute for 2 more minutes. Stir in the spinach, lemon juice, rice and green peas. Add the dill. Cover and cook for 3-4 minutes, stirring occasionally. When the spinach is limp and the rice is hot, top with the feta and serve immediately.
Combine marshmallows and milk and microwave or cook on low heat until marshmallows melt. Cool mixture to room temperature. Whip the cream with lemon juice and vanilla until soft peaks form. Fold in chopped nuts. Fold into the marshmallow mixture. Pour into greased 8" square cake pan and chill till firm. Cut into squares and serve with your favorite fruit.
Combine dates, soda and butter. Pour boiling water over; cool. Add flour, sugar, salt, egg and vanilla. Beat 1 minute; stir in nuts. Bake in 9 x 13-inch pan at 350 degrees for 30 minutes. About 1 hour (or more) before serving, put on platter about half the cake broken in pieces. Slice 3 or 4 bananas, 2 oranges, cut up (or use Mandarin oranges) and 1 pint raspberries, drained. Add last half of cake pieces and pour over top 1 can crushed pineapple (juice and all). Put in refrigerator and just before serving, top with 1 pint whipping cream.
Put a scoop of ice cream in a dessert dish. Pour strong coffee or espresso over ice cream. (I pour about 1/4-1/2 cup). You can top this with a dollop of whip cream. Or melt some chocolate chips and make a criss cross pattern on wax paper, let harden and then stick it on top. This tastes like a coffee milkshake.
Warm the Olive Oil in a pot and add 2 cloves of Garlic. Once Garlic browns, remove it. Remove pot from heat. Toss in Basil and remaining Garlic. Add Tomatoes and return to heat. Season with Salt and Pepper. Stir. Cook over a low flame for about 15 minutes. Pour the cooked, drained Pasta into tomato sauce (Pomodoro!) and toss.
Spread 1 tablespoons peanut butter on each of 4 bread slices. Spread 1 tablespoons jelly on each of remaining 4 bread slices. Place peanut butter coated and jelly coated sides of bread together to form 4 sandwiches. In a small bowl, whisk together cream and eggs. In a nonstick skillet over medium-high heat on stovetop, melt 1 tablespoons butter. Dip sandwich in egg mixture, and cook in skillet for 1 to 2 minutes per side, or until golden brown. Repeat with remaining sandwiches. Sprinkle with confectioner's sugar, if desired.
Mix all the marinade ingredients together in a bowl. Pour over steaks. Cover tightly and place the steaks in the refrigerator for minimum 4 hours or even better for 24 hours. Remove the steaks from the fridge. Bring the steaks down to almost room temperature before grilling. Season steaks with steak seasoning or seasoning of choice if desired (I like to use Montreal Steak Seasoning). Grill for 6-12 minutes turning 3-4 times or until desired doneness.
Preheat the oven to 220°C. Lay out the sheets of puff pastry. They will defrost while you prepare the chicken. Cut the chicken breast into long strips. You will need half a large chicken breast or half a medium chicken breast plus the tenderloin from the other half. Sprinkle the stock powder over the chicken. I use an organic vegetable stock but use whatever you have. I have tried soy sauce but it makes the chicken too wet. Dry ingredients are better and light flavours don't overpower the asparagus. Add a grind or two of black pepper and a good pinch of salt. Make sure all the chicken is coated with some seasoning. Drain the asparagus well. Tinned/canned asparagus works really well in this recipe. The pastry should be defrosted enough to be able to cut the sheets in half. Cut each sheet in half to give you 10 strips. Put asparagus spears down the middle of each strip. Then lay a strip of chicken beside the asparagus. Beat an egg lightly and then brush some eggwash along the cut in the middle of the sheet of pastry. With a sheet in front of you with the cut going left to right (not up and down), take the edge near you and fold it over the chicken and asparagus. Use the folded edge to shove the filling nearer to you until it is tucked around the filling quite tightly. Now roll up the pastry to the eggwash and make sure the cut edge stays on the bottom of the roll. Brush the top with egg and sprinkle plenty of sesame seeds on top. Cut into 6 pieces. Repeat for the other 9 strips to give you 60 little bites. Place on a lightly greased baking sheet and bake in the oven for 20 minutes or until the top is golden brown and the pastry is cooked through. The chicken will cook in this time and will still be moist and tasty. Take the rolls off the baking tray and cool slightly on a wire rack. Then serve warm or leave on the rack and serve cold. They are equally good warm or cold. They can be reheated but, like all pastry dishes, are better freshly baked. The rolls in the photograph I have posted were made with a low-fat puff pastry. As expected, they haven't puffed up as much as usual pastry but still tasted good. Let's face it, pastry is never going to be a low-fat food so you may as well enjoy it but just not eat it all the time. I'll be going back to the usual next time. 14/12/07 - Edited to add an updated photo of rolls made with regular puff pastry. Also, I increased the amount of chicken. Note: put the sesame seeds in a dish and discard any that you don't use. They could be contaminated by the chicken so you don't want to put them back in the bag.
Sift together cocoa powder and 1 cup of powdered sugar ina large bowl. Stir in 1/4 cup bourbon. Add 2 Tablespoons light Karo Syrup. Mix well. Add 2 1/2 cups of crushed vanilla wafers. Add 1 cup of crushed pecans. Mix extrememly well. Form them in balls by hand. Roll them in the remaining 1/2 cup of powdered sugar. These will keep in a container for up to a week in the refrigerator.
In a large bowl, combine the vegetables, chicken, soup, milk, 1 cup cheese and bacon if desired. Pour into an ungreased 13 x 9 x 2 inch baking dish. Cover and bake at 400 for 15 minutes. Meanwhile, in another bowl, combine biscuit mix and milk. Drop the batter by tablespoonfuls onto the chicken mixture. Bake, uncovered, for 20-22 minutes or until biscuits are golden brown. Top with the onions and remaining cheese. Bake 3-4 minutes longer or until cheese is melted.
METHOD: 1.	Start by making the dough. Proof the yeast with 1/4 cup of warm water and 1 Tablespoon of sugar. While waiting for the yeast to proof, mix the oil with the flour (or flours, if using more than one type) in a mixer fitted with the dough hook or by hand. When the yeast has bubbled, add it to the flour mixture, and mix in the water gradually. Knead the dough until it is as smooth as baby skin. Let it rest for one hour or more, while you mix the stuffing. 2.	Defrost and thaw out the spinach and collard greens. Place them in a colander and squeeze them out to get 3 cups of juice, at least. You want to get them very dry. 3.	Chop the onions very fine and place them in a bowl. Mix in all the spices. 4.	Make the dressing: mix the oil, lemon juice and pomegranate molasses in the quantities suggested. Squeeze the onions dry and add them to the spinach and greens mixture, along with the pine nuts. Now, pour the dressing very conservatively until the greens are moistened but no more than that. If the stuffing is too wet, it will open up the turnovers. 5.	Cut the dough in half and spread it on a cold and greased counter as thin as possible, about 1/16 of an inch. If you can't make them that thin, it is OK, just don't make them too thick (no more than than 1/8in). 6.	Cut rounds with a 4 inches cookie cutter and start spreading one tablespoon of stuffing on each fatayer. 7.	Lift the fatayer and pinch 2 ends first and then the third to form a pyramid. 8.	Place them in greased cookie sheets and bake them after 20 minutes in a preheated oven at 350&deg;F for about 15 to 20 minutes or until the top and bottoms are golden. 9.	Cool and eat at room temperature or slightly warm. These can be frozen for a month or longer.
Melt butter in skillet. Add onions , garlic, bell pepper, celery and mushrooms. Saute' until tender. Add beef and potatoes, water/stock, Worcestershire, and parsley. Cook and stir over medium heat until warmed through and liquid is reduced to desired amount. OPT: Mash the beef and potatoes as desired. OPTIONS: If a crispy & browned hash is desired, heat up oil in separate skillet and a divide into 6 portions and brown. Poach eggs, serve over hash.
In a large mixing bowl put the first 5 ingredients and stir until well combined. Put around 1 heaping Tablespoon of the filling on a won ton wrapper. Wet the edges of the won ton wrapper with either water or beaten egg. Top with another won ton and seal the edges tightly together. I place the filled won tons on a plate, separating each layer with plastic wrap. Finish putting together the raviolies. You can either cook them immediately or put them in the fridge until later on in the day. Make sure that they are well covered so that they don't dry out in the fridge. When it is time to cook the raviolies, fill a dutch oven 2/3 full with water. Add 1-2 teaspoons salt and bring to a boil. Add around 10-12 won tons and let the water come to a boil again. Cook 3 minutes only or the raviolies will get too soft and the filling might start to leak out. Lift the cooked raviolies from the boiling water and add another batch. Keep cooking until you have cooked the desired amount of won tons. Serve at once with desired sauce.
Preheat oven to 400°F Line a rimmed baking sheet with Reynolds Wrap(R) Foil. Spray lightly with non-stick spray or use non-stick Reynolds Wrap(R) Foil. Cut bacon into 3" pieces. Make 8 bacon lattices about 3.5" square. Arrange lattices on foil so they don't touch. Bake 8 - 10 minutes until browned. Remove to paper towel to blot grease. Reduce oven temp to 350°F. Press biscuits into a muffin pan to form 8 cups or use 3.5" oven proof ramekins. In a medium bowl, mix mayonnaise, cream cheese, rosemary, salt, and pepper. Mix in tomatoes and onions. Spoon mixture evenly into the 8 biscuit cups. Top with cheese. Wrap each loosely with classic Reynolds Wrap(R) Foil without touching the cheese. Bake 30 minutes. Remove foil and center a bacon lattice on top of each. Bake another 3-5 minutes until bacon sizzles. Remove from oven and allow to set 5 minutes.
Place crust ingredients in bread machine pan according to manufacturer's directions. Meanwhile, spray frying pan with cooking spray. Saute chicken and 2-3 tablespoons minced garlic. Add 1/4 cup Parmesan cheese and garlic powder to taste, if desired. When dough cycle is completed, spray pizza pan with cooking spray and sprinkle cornmeal evenly over pan. Press dough across pizza pan, leaving edges slightly elevated. Mix remaining garlic with alredo sauce and spread over dough with rubber spatula. Sprinkle with garlic powder and Italian seasoning. Sprinkle chicken mixture evenly over sauce. Top with shredded mozzarella. Sprinkle with additional Parmesan cheese if desired. Bake at 425 for 15-18 minutes. Remove from oven and sprinkle tomatoes and green onions on top. Bake an additional 5 minutes. Remove from oven and let cool for a few minutes before cutting.
Heat a large wok or heavy skillet over high heat. Add the oil and swirl to coat pan. Toss in garlic and scallions and stir-fry briefly, until the garlic starts to change color. Add the tomatoes and stir-fry until softened, about 1 minute. Add the tofu, salt, sugar, soy sauce and coriander. Stir to blend, bring to a boil and cook, stirring briefly once, for 30 seconds. Season with pepper or other seasonings to taste and serve hot.
Cut each bacon slice in half crosswise. Place bacon on paper toweling on a microwave-safe plate, cover with another paper towel. Microwave on high 4 minutes. Roll up each date in a piece of bacon, place bacon-wrapped dates on clean toweling on microwave-safe plate, cover with another paper towel. Microwave on high 2 minutes, until bacon is crisp. Serve hot.
Butter a 9x13-inch pan. Cover bottom of pan with hash browns. Add hamburger, salt pepper and onions. Sprinkle peas on top. Mix soup and milk together and pour over peas. Top with cheese. Cover with foil and bake at 350°F for one hour. Sprinkle with French fried onions and return to oven for ten more minutes.
This is another recipe with a really simple sauce, so before you start any really cooking you want to bring a large pot of salted water to a boil and drop your pasta. Make sure to reserve a cup or so of the cooking water. We started cooking the sauce as the water began to boil and the timing seemed to work out perfectly. In a large, high-sided pan, melt the butter and olive oil together over medium heat. Toss the bacon into the pan with some pepper and cook until crispy and golden brown, about five minutes. Add the peas to the pan, stirring to combine. Give the peas a minute or two to defrost, then add the creme friache and mint. Stir until the creme friache has melted and coated everything nicely. Season with salt and pepper. Drain the pasta and add it directly to the sauce pan. Pour the lemon juice over the pasta and stir everything to combine well, making sure the sauce coats each piece of pasta nicely. Finally, mix in the Parmesan cheese. Add some of the cooking liquid to thin out the sauce if desired (this is based totally on personal preference...we didn't add any water).