HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. In a skillet, melt 2 tablespoons butter on medium heat and cook onion and celery for 3 to 4 minutes until tender, stirring occasionally. Add chicken broth, sage, thyme and pepper to taste and cook over medium heat for 1 minute. In a large bowl, combine bread cubes and cornbread. Pour broth/vegetable mixture over all and stir to combine. If the mixture is dry or crumbly looking, add broth until it will hold together. Stir in the eggs. (Stirring in the eggs last prevents the hot broth from scrambling them.). Cut acorn squash in half and scoop out the seeds. Cut a small slice off the sides, so the squash will lay flat in the baking dish. Generously brush insides of squash with melted butter. Spoon a heaping 1/2 cup of the stuffing mixture in each squash half and place in a large shallow baking dish. Drizzle on any remaining melted butter. Cover tightly with foil and bake for 1 hour or until squash is tender and dressing is warmed through. If desired, remove foil during the last 10 minutes to brown up the top.
cook pasta till before al dente. fry garlic and onion until light brown. fry salmon in a pan till outside of it is cooked. add the cream and broccoli. salt and pepper to taste. add pasta and cook till al dente. squeeze the lemon into it.
Melt the butter in a large frying pan and sweat the leeks for 6-8 minutes until tender. Meanwhile, steam the greens over boiling water for about 2 minutes. If you prefer, you can also lightly saute them in the frying pan. Combine the leeks and the greens and season. The leeks should be soft and the greens still fairly crunchy.
Heat a griddle pan over a medium to high heat. Drizzle over the one T olive oil. Cook the peppers for 4 - 5 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan to a dish that can be kept warm and set aside. Add the onion rings to the pan the peppers were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the peppers and keep warm. Add the courgette slices to the pan the onion was cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the onions & peppers and keep warm. Add the mushrooms to the pan the courgettes were cooked in and cook for 3 - 4 minutes, turning once, or until golden brown griddle marks appear on each side, then remove from the pan add to the other veggies and keep warm. Add the griddled vegetables to a large serving bowl. Add the beans, tomatoes, basil leaves, rocket leaves and feta cheese and mix well to combine. Drizzle over the extra virgin olive oil and the balsamic vinegar, to taste. Season with salt and black pepper.
In a bowl or plastic bag, combine flour, salt and pepper. Add beef; dredge or shake to coat. In a Dutch oven, brown the beef, half at a time, in oil; drain. Add onions, garlic, dill, caraway, paprika and water. Cover and simmer for 2 hours or until meat is tender, stirring occasionally. Stir in sour cream; heat through but do not boil. Heat sauerkraut; drain and spoon onto a serving platter. Top with beef mixture. Sprinkle with paprika.
Heat the oil in a deep skillet or wok. saute the onion and celery 5 minutes. Mix in the pork, soy sauce and sprouts. cook 2 minutes. Mix the cornstarch with the broth. add to the skillet, stirring steadily to the boiling point. cook 3 minutes more. Serve with rice or chow mein noodles.
Add vodka, Campari and limoncello to a shaker filled with ice and vigorously shake. Strain into a chilled martini glass and top with orange juice. Garnish with the lime slice.
Preheat oven to 325F. Cut croissants into 1/2" cubes (3 1/2 cups)& spread in ungreased jelly roll pan, 15 1/2x10". Bake 10 minutes, stir& bake 8-10 minutes longer, or until golden and toasted. Mix egg yolks and sugar in medium bowl. Set aside. Heat whipping cream& half-and-half in a 2 qt. saucepan over low heat, stirring occasionally. Add vanilla beans. Beat hot cream into egg yolk mixture with wire whisk. Strain custard through a sieve to remove vanilla beans. Cool 15 minutes. Divide croissant cubes and chocolate chunks among 6 ungreased 6 oz. ramekins or custard cups. Pour custard over croissant cubes. Place ramekins in 13x9" baking pan, on oven rack. Pour very hot water into pan to within 1/2" of tops of cups. Bake uncovered 35-40 minutes or until knife inserted in center comes out clean. Serve warm with ice cream.
Creole Shrimp: Add olive oil to a large skillet or saute pan over medium high heat. Saute onions, celery and bell pepper until soft, about 2 to 3 minutes. Add garlic, smoked paprika, cumin, oregano and allspice, Cook for another minute. Add sherry, Worcestershire sauce and tomatoes and bring to a boil, cook for 4 minutes. Add shrimp and cook for another 3 to 4 minutes or until shrimp just turns pink. Sprinkle with parsley. Serve with couscous. Add tabasco to taste, if desired. Couscous: In medium saucepan, heat oil on medium. Add chicken stock and lemon juice. Bring to a boil. Add couscous and stir. Cover and remove from heat. Let stand for 5 minutes. Remove lid and fluff with fork to prevent sticking. Serves 4.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a small saucepan, heat the buttermilk until warm to the touch. Pour the buttermilk and oil into the yeast mixture; mix well. Combine the flour, salt and baking soda. Stir the flour mixture into the liquid 1 cup at a time, until a soft dough forms. Turn dough out onto a lightly floured surface and knead 20 times. Cover and let rest for 15 minutes. OR: ignore all that like I do and throw it in the dough cycle of your bread machine according to your machine's directions IF you do this and use "bread machine yeast" aka the stuff made FOR the bread machine in the little jar, use 1/2 tsp per cup of flour. In a small bowl, stir together the sugar, brown sugar, flour, butter and cinnamon. On a lightly floured surface, roll dough out into a large rectangle. Spread the brown sugar and butter mixture over the dough, roll up into a log and pinch the seam to seal. Slice into 16 pieces and place cut side up in a lightly greased 10x15 baking pan. Cover and let rise 30 minutes or cover and refrigerate overnight. If baking immediately, preheat oven to 350 degrees. Bake in preheated oven for 20 to 25 minutes, until golden brown. Let stand for 2 to 3 minutes before serving. NOTE: Buttermilk powder can be used, as well as an "emergency" milk/vinegar buttermilk substitute and the rolls turn out nicely. 9/30/2012 Just made a variation that I am really happy with. I cut back on the buttermilk by 1/2 cup and instead added 1/2 cup of canned pumpkin and 1 tsp ground nutmeg. I proceeded as usual, adding some chopped walnuts to the filling. So, so good!
Place the cabbage and carrots in a large heat-proof bowl. Pour the boiling water into the bowl to cover the cabbage and carrots and set aside for about 5 minutes. Drain in a colander, pressing out as much liquid as possible. Return the cabbage to the bowl and toss with the remaining of the ingredients. Let set at room temperature for a couple hours if you like. Then chill and serve as an accompaniment to pupusas or as a side dish.
Thaw baby sweet peas and snow pea pods either in a strainer under cold water, or by letting sit. Mix low-fat sour cream and lite mayonnaise, set aside. Mix baby sweet peas, snow pea pods, water chestnuts, and bacon in a separate bowl. Add sour cream and lite mayonnaise mixture. Stir. Refrigerate overnight and enjoy!
Preheat oven to 425. Spread 1 roll of crescent rolls over bottom of the greased 13 x 9 pan in a sheet, spreading slightly if necessary. Layer half of provolone cheese, overlapping. Create 1 layer of each italian meat, slightly overlapping, in the order of your choosing. layer the rest of the provolone over the italian meats. Unroll the other can of crescent rolls over the top, spreading slightly if necessary. Don't worry if it doesn't completely cover everything, they'll puff during baking. whisk together eggs and grated parmesan cheese. Using a pastry brush, brush ENTIRE MIXTURE over the top. You can pour it into the edges and corners if you like as well. Bake for 30-40 minutes or until golden brown. Cool and cut into bars, or along the triangles of the crescent dough for sandwiches. The meats in the recipe list are merely suggestions. I use whatever happens to be on sale when I go to the grocery store, but always use at least pepperoni, salami and capicola. Amount of meat can be adjusted based on personal preference. Instead of bars, you can also cut along the triangles from the crescent rolls and make 8 sandwiches instead.
Cream margarine and peanut butter in large bowl. Add honey, eggs and vanilla. Beat well. Add remaining 9 ingredients. Stir well. Roll dough into balls, using 1 tbsp for each. Flatten slightly. Arrange cookies about 2 inches apart on ungreased cookie sheets. Bake in 375 degrees F oven for 12 minutes or until golden. Let stand on cookie sheets for 5 minutes before removing wire racks to cool.
Preheat oven to 425°F. In a large mixing bowl, combine flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon. With clean hands or a pastry cutter, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. Make a well in the centre of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Stir, using your hands, combine the ingredients untill all the dry mixture is wet, but do not knead! Turn the mixture onto a floured surface and gather the dough together. Gently pat the dough to make adisk about 1 1/2" thick. Using a 3 or 3 1/2" biscuit cutter, cut out as many scones as you can and lay them on a nonstick to cut out more scones - just don't knead the dough too much. Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them. While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt, in a saucepan over medium heat, and whisk gently, until the mixture is smooth; then remove pan from heat. To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet.
Mix the pumpkin, herbs, green onion, feta, flour, egg, salt and pepper in a bowl Heat the oil in a pan. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
Cook rice to package directions. Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne. Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp. Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.
Preheat oven to 325 degrees Fahrenheit. Thoroughly mash bananas. (If they've been frozen, just zap them in the microwave; they will look absolutely disgusting but it's worth it.) Combine dry ingredients in one bowl, mix well with a wire whisk (or sifter, if your heart so desires). Whisk the eggs lightly in a separate bowl, add oil and vanilla, then when the oven is finished preheating add the wet to the dry. Pour into a loaf pan that has been generously greased with vegetable shortening. Bake for 60 minutes (it can take 15-20 minutes longer than this) or until a toothpick or cake tester inserted in the middle comes out clean. You don't want your bread to be too dry (it's supposed to be lovely and moist), so try to get it out just when the tester comes out clean, don't leave it in the oven too long after that.
Brown and drain the ground beef. Stir in the salt, oregano, tomato sauce, onion, green pepper, pepper and bread crumbs. Place the meat mixture into the pie crust. Mix together the egg, milk, salt, dry mustard, worcestershire sauce, and cheese and spread on top. Bake at 425 degrees for 30 minutes.
Place the eggs in warm water and let sit for about 10-15 minutes. Warm the KA bowl by filling with hot water, dumping it out and towel dry. Dissolve the yeast in water in your KA mixing bowl. Let stand 5 minutes. On speed 1, stir in sourdough starter, sugar, salt, eggs, oil and 3 cups flour. Gradually add remaining flour or enough that the dough will separate from the sides of the mixing bowl. This should take about 8 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees F), free from drafts, 1 to 1 1/2 hours or until doubled in bulk. Punch dough down; divide in half and shape each half into a loaf. (These also can be make into dinner rolls.). Place loaves in greased 9x5x3 inch loaf pans. Brush top with oil. Cover loaves; let rise in a warm place (85 degrees F), free from drafts, about 1 hour or until doubled in bulk. Bake at 375 degrees F for 30 to 35 minutes or until loaves sound hollow when tapped. Remove from pans and brush with melted butter.
Cook pasta in boiling, well-salted water, following package directions to avoid overcooking. While pasta is cooking, heat olive oil over medium-low heat in a large skillet and add garlic, cooking gently until garlic is soft. Remove from heat and stir in crushed chile pepper. The moment the pasta is ready, drain, reserving about 1 cup of the cooking water, and add pasta to skillet. Toss with oil and garlic until well mixed, adding some of the cooking water if pasta seems too dry. Add parsley and toss again. Correct seasoning and serve immediately.
Prepare, bake and cool cake in a 9 x 13 inch pan according to package directions. Poke holes in cake with fork and pour KAHLUA over top. Refrigerate several hours or overnight and cut cake into cubes. In a large bowl, prepare pudding mixes with milk according to package directions. Using a large clear glass bowl or trifle dish, layer 1/3 each of cake cubes, pudding and Cool Whip. Repeat layers 2 more times. Refrigerate until serving time.
At least thirty minutes before you plan to cook the pancakes, place all the batter ingredients in an electric blender and blend until smooth. Transfer blender contents to a bowl and set aside to rest. In another bowl, mix all the ingredients for the filling together, and also set aside. When you are ready to cook the pancakes, brush a 7"/18cm crepe pan or non-stick skillet with a little oil, and set over medium heat. When nice and hot, pour in 4-5 tablespoons of the batter, and spread it in all directions by tilting the pan. Cook the pancake for a few minutes, by which time the bottom should have some brown spots and the edges can be lifted. Flip pancake to the other side and cook another minute. Remove from the skillet and start cooking the second pancake. While the second pancake is cooking, place 2-3 tablespoons of filling on the first pancake, squeeze lemon juice over the filling, then roll up. Keep warm in a shallow, covered dish, while cooking and filling the remaining pancakes according to this method. Ensure the cooked pancakes are placed in a single layer while they are being kept warm, not piled on top of each other. Serve to your appreciative guests.
Preheat oven to 350. Remove stems from mushrooms and chop. Brown the sausage, onion, garlic and chopped stems in olive oil, drain well. Allow mixture to cool. Combine breadcrumbs, Parmesan and egg and add to cooled mixture. Stuff mixture into mushroom caps and bake 15-20 minutes. Remove from oven and sprinkle with reserved Parmesan.
Preheat oven to 350°. Grease 12 standard size muffin cups. To prepare muffins, in a large bowl, using a wooden spoon or an electric mixer set on medium speed, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In a medium bowl, mix together flour, baking powder and salt. Using a wooden spoon, stir flour mixture into egg mixture. Fold in lemon zest. Gradually stir in buttermilk until dry ingredients are just moistened. Do not overmix. Spoon batter into prepared pan, filling 2/3 full. Spoon a heaping tablespoon of blueberries into center of each muffin. Bake until lightly golden, 18 to 20 minutes. Transfer to a wire rack and cool slightly. Serve warm.
Beat butter and cream cheese at medium speed on mixer until fluffy. Combine flour,sugar and baking powder,stir into creamed mixture. Add apricot preserves and pecans,mixing well. Drop dough by tablespoons onto greased cookie sheet. Bake at 350 for 12-15 minutes. Cool slightly on wire racks. Spread with frosting while still warm. FROSTING:combine all ingredients and beat until smooth.
Bring 2 cups of brewed tea,cinnamon sticks,lemon juice and sugar to a slow boil Stir. Take off from burner. Mix everything together in a drink pitcher. Chill 1-2 hours. Serve as is,or heat in a tea pot.
1. Crisps: preheat oven to 350 F Spray cookie sheet with cooking spray or olive oil. Arrange cut wrappers on sheet and bake for about 5 to 6 minutes Cool. 2. Tuna Tartare : Mix tuna, onion greens, sesame seeds, garlic cilantro, jalepeno and salt. 3. Combine Soy sauce, sesame oil, wasabi,ginger and hot sauce. Pour over tuna mixture and combine. Do Not add avacado untill just before serving. Then just add avacado and lime juice and fold into tuna.
In a blender, process half of the broccoli until fairly smooth. Chop remaining broccoli and set aside. In a large pot, melt butter. Saute onion and celery for 3 - 4 minutes or until soft. Add flour, stirring for 1 - 2 minutes. Crumble bouillon cubes in 3 cups of boiling water. Blend into onion mixture and bring to a boil. Reduce heat to medium and simmer until thick. Stirring constantly. Add milk, pepper, nutmeg and broccoli. Heat thoroughly. Ladle into bowls and garnish with cheese.
Preheat oven to 150C and line a baking tin with paper - don't grease it, the flapjack mixture will be greasy enough. Simmer dates and 25g of the sugar with 4 tablespoons of water. The dates will become soft and the water will be absorbed. Give the dates a brisk mix with a fork to make them paste-like, if necessary add a little more water and cook for longer. I also added some allspice and cinnamon. Mix oats, sugar, sunflower seeds and flour together. (I added a handful of pumpkin seeds and replaced 25g flour with oats.). Melt the syrup and butter together then stir into the dry mixture. Spread half the flapjack mixture in the tin, then spread all the date paste over it. Spread the remaining half of the flapjack mixture on top. Quite difficult to spread, so dot spoonfuls around and squash them out. Bake for 45 minutes and allow to cool slightly before cutting into bars.
Dissolve Jello in hot water. Add cold water. Chill until partially set. Fold in the diced orange, pineapple, cranberry sauce and chopped nuts. Chill until firm. May use cream cheese on the top. Fills a 9-inch square pan.
Preheat oven to 375&deg;F. Combine all ingredients (except rolls) in a bowl. I use an electric mixer to get it well blended. Open the crescent tubes and separate each roll into 4 rectangles. On a parchment lined or nonstick baking sheet lay the rectangles out to form a circle. There are images here: https://www.pinterest.com/pin/121034308711924287/. Place filling in a ring shape on top of the dough circle. Fold the dough over to cover the filling. Bake for 20 minutes or until crescent dough looks done.
Cream butter until light, then beat in brown and white sugars. Add egg, water and vanilla and mix in. In a large bowl combine flour with baking soda and salt; stir in rolled oats; stir into batter. Add apricots. Using 3 tbsp batter for each cookie, place them on a cookie sheet lined with parchment paper. Flatten cookies and bake in preheated 350F oven for 14 to 17 minutes. Cool on racks. Cookies should be crispy around the edges and chewy in the middle.
Beat the egg and sesame oil together. Brush one side of one egg roll wrapper with the egg mixture. Sprinkle with 1/4 green onions and 1 tsp sesame seeds. Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal. Repeat for other 3 pancakes. Heat 1 tbsp oil on medium high heat. Fry each side of each pancake for about 2 minutes til golden brown. Add more heat as necessary. Cut each into 6 pieces. Can serve with soy sauce.
Mix applesauce, oil, and sugar. Add egg and vanilla, mix well. In a separate bowl, combine the flour, oats, salt, baking powder, and baking soda. Combine wet and dry ingredients. Stir in the raisins and nuts. Drop spoonfuls onto greased cookie sheets. Flatten each cookie. Bake at 375 degrees for 12 minutes or until lightly browned. Cool on a wire rack.
Crack the eggs into a bowl. Add anything else you would like in the omelet. Add the splash of milk and whisk until yolks are broken. Put the bowl in the microwave for 1 minute.(or longer depending on your watts). Check on the bowl every 30 seconds. Peel the string cheese. Take out the bowl and put the omelet on a plate. Sprinkle on the cheese and put in the microwave for 30 seconds so cheese can melt. Take out plate and drizzle on ketchup, hot sauce, or salsa. ENJOY!
Place a shallow bowl of water along side a shallow bowl with 1/4 cup sugar in it. Dip 4 cocktail glasses in water, then sugar to rim glass. Place 4 scoops peach sorbet in blender. Add 2 shots orange liqueur. Fill blender with Champagne to maximum fill line or up to 1-inch from top of blending pitcher. Place cover on blender tightly. Blend until smooth and pour into cocktail glasses, keeping an eye out not to wreck the pretty sugar rims. Garnish with a few raspberries and a sprig of mint and serve.
Cook lasagna noodles for 10 to 12 minutes or till tender but still firm. Drain noodles; rinse with cold water. Drain well. Meanwhile, for filling, in a large skillet cook ground turkey and onion till turkey is no longer pink and onion is tender. Drain fat. Stir in chopped broccoli and water. Bring to boiling; reduce heat. Cover and simmer about 5 minutes or till broccoli is crisp-tender; drain. In a mixing bowl stir together egg, ricotta or cottage cheese, and thyme; stir in the turkey mixture. Divide filing mixture into 4 equal portions. Spread a portion over each lasgna noodle; roll up each noodle. Place lasagna rolls, seam side down, in a 2-quart square baking dish. Spoon spaghetti sauce over lasagna rolls. Bake, covered, in a 375 degree oven about 30 minutes or till heated through. Uncover and sprinkle with the Parmesan cheese. Or, garnish with shaved Parmesan.
dissolve yeast in warm -not too hot- water with a small amount of sugar to feed the yeast. in a large pot,heat milk and butter until boiling. remove from heat and cool until lukewarm. beat eggs and sugar together. add salt, cardamom, flour and yeast mixture. kmead well on a floured surface. cover and let rise til double. separate dough into halves and then separate each half into 3 loaves.(6 loaves total) separate each loaf into 3 sections. roll each section between your hands into long tubular shapes. braid the 3 sections together and tuck ends. put loaves on a greased cookie sheet. let rise double again. bake at 325 for 15 minutes. remove from oven. brush top of loaves with a beaten egg mixed with a little sugar. sprinkle sugar over egg glaze. return to oven for 15 minutes more.
fill glass with ice, or as much ice as is desired. Add tequila Almendrado. Pour as much Cream Soda as will fill up the glass. Stir and enjoy! can add cherries if desired.