HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F, set rack at middle. Grease and flour one 8 1/2 x 4 1/2 x 2 3/4 - inch loaf pan. In a mixing bowl, combine both flours and oat bran, baking powder and soda, allspice and cinnamon and stir well to mix. In a separate bowl, whisk together the sugar, egg whites, applesauce, oil, vanilla and bananas. Fold the flour mix into the wet mixture, be careful not to overmix. Scrape the batter into the prepared pan. Bake for 45-55 minutes, until well risen and a skewer into the thickest part of the bread comes out clean. Cool on a rack 5 minutes, then unmold and finish cooling. Freezes well.
Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels. Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open. Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened. Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside. Return juice to pan and bring to boil. Allow to reduce then stir in cream and seasonings. Spoon this sauce over the mussels and serve with crusty bread.
rinse roast, place in pot, season well with ginger, onion and garlic; pour beer over all and place in refrigerator overnight. When ready to prepare: throw out the marinade. rinse pot. seer meat in frying pan until brown. Place in electric Pressure Cooker add more seasoning (with pressure cookers a lot of seasoning is required), add 1/2 cup water or one more can of beer, place on setting 400 until valve swizzles then turn down to 200 for 35 minutes. Let cooker cool naturally, remove top place prepared carrots in pot and seal. Turn to 400 degrees until valve swizzles, cook 5 minutes. Remove meat and carrots to platter and prepare gravy if wanted or use au jus. While meat is cooking, wash and prick potatoes with fork, place in microwave for 5 minutes. Serve hot with lots of love and thanks to the cook!
Place all ingredients in a blender or food processor and blend until smooth. Reserve about 1-2 tablespoons marinade for the vegetables and the remainder for the steak. Place steak and vegetables in separate ziploc bags. Add the amount of marinade to each bag as suggested, then seal and massage until evely coated. An hour of marinate time is sufficient for the vegetables, longer for the steak, if desired. Remove meat from marinade and lightly wipe away the excess. Grill on high heat about until done. Allow to rest for about 5-10 minutes. To serve, place grilled meat and vegetables on wamed tortillas and top with cheese and avocado.
CRUST PREPARATION: Mix flour and salt together, cut in shortening with 2 knives or pastry cutter. Add beaten eggs to flour mixture slowly, incorporating very well. Add milk (additional liquid if necessary) to hold mixture together as it is kneaded. Shape pastry into two balls. Chill for 30 minutes or until ready to begin making the pie. PREPARATION FOR FILLING: Remove the sausage meat from the casings; set aside in small bowl. In another small bowl, place all the mozzarella, cut into 1/4-inch cubes; set aside. In another small bowl, place all the provolone, cut into 1/4-inch cubes; set aside. Do the same for the ham and salami and proscuitta; set aside keeping all the ingredients separate. Boil dozen eggs; cool, peel, cut into quarters and set aside. Make EGG WASH:In a blender, add 10 eggs, parsley, 1/2 cup grating cheese. Blend; set aside. This will be used between layers of ingredients as the"holding agent" to keep all the ingredients together. TO ASSEMBLE PIE: Roll chilled pastry on floured board to 1/8-inch thickness. Make into 2 large circles to fit into a 9-inch deep-dish glass pie plate and to cover. Better to do this in glass; it cooks more evenly and you can see if your bottom has fully cooked. Fit the pastry into the pan and up the sides. Begin by layering the quartered hard boiled eggs as the first layer on bottom, about 1-inch apart from eachother. In between each quartered slice of egg, with your fingers, place a small piece of sausage meat; going around the whole first layer of the pie. Sprinkle a layer of grated cheese all around. Next, a thin layer of mozzarella; (one piece high), Next a thin layer of proscuitta; Next a thin layer of provolone cheese; Next a thin layer of salami; Next a thin layer of boiled ham. Pour 1/2 cup of your egg wash over the first layer. Begin again with your quartered eggs; alternating the quarters"in between" the quarters of the first layer. Layer each ingredient as you did on the first layer and so on. Proceed with your second layer; again egg wash poured over the layer, etc. Depending on the depth of the pie pan, the size of your cut ingredients, you may have two or three layers, but don't fill it beyond the rim of the dish. Cover the last layer with another piece of pastry dough and crimp together firmly"gluing" if necessary to keep things together as the pie expands. Cut a steam hole on top and brush pastry with a tablespoon of milk (just to enhance the beauty of this meal for presentation) to form a glaze. Preheat oven to 350 degrees. Bake for one hour or until the pie crust is golden on the top and ingredients are bubbly. The aroma will tell you the pie is done! If you filled the pie too much with egg wash or ingredients, it may boil over. It is a good idea to place a sheet of aluminum foil beneath the pie in the oven to catch any drips. Serve the pie warm. Keep Refrigerated; leftovers can be reheated nicely in a toaster oven or a microwave for 1 minute.
For the dough, mix dry ingredients (except sugar) into mixing bowl and whisk to fully combined. Beat the butter and sugar with mixer, and then beat in eggs on at a time. Mix until until batter is smooth, scraping bowl to get unmixed mixture. Add half of the flour mixture, just until combined. Add the molasses, scrape bowl again, and then add rest of flour mixture. Just until combined (over mixing will make cookies tough). Divide dough into four parts. Double wrap dough in surane wrap and refrigerate for two hours or until firm. Cook in middle of oven. Preheat oven to 350°F. Roll out dough out on floured surface, and cut with floured cookie cutter. Cookies should be slightly under a 1/4 inch thick. Place cut dough on cookie sheet, add lollipop stick in the center of dough and push into dough slightly and then add the same shape on top of other cookie dough shape and lollipop stick. When they cook the will fuse together. Leave room for the cookies to expand when baking. Squish scraps together and re-refrigerate and reroll when chilled again. Bake cookies for about 8- 10 minutes. Cool cookies on pan for a few minutes before transferring to wire rack to cool completely. Directions for icing. When cookies are completely cooled. Combine egg whites, cream of tarter and vanilla in large mixing bowl. Beat on medium speed on mixer until frothy. Add half of powdered sugar, mixing well. Add remaining sugar and beat for about 5 to 6 minutes at high speed. The mixture should be stiff and can hold a peak. You may have to add more sugar or a little water depending on your consistency.
Pour the tequila into a shooter glass. Make a wet patch on your wrist and pour some salt on it. Now first you lick the salt. Then you sip (I really mean skull) the tequila. Then you suck the lemon.
Combine paste, peppercorns and spices in a pan and add 1/2 cup of the coconut milk to the curry paste mixture, cook 1 minute until fragrant. Just before serving combine the remaining coconut milk, sugar, sauce, peas and curry mixture in the pan and stir until heated through; pour curry around the eggs and sprinkle with peanuts and coriander.
Preheat the oven at 400°F. Sprinkle white wine over the mackerel and leave it 5 minutes. Sprinkle salt, pepper, soy sauce and curry power over the mackerel, and massage to season well. Leave it 15 minutes more. Mix bread crumbs, garlic and dried parsley. Spread 1 tablespoon of extra virgin olive oil in a bake pan and put half of mixed breadcrumbs in it. Place the fish, skin-side down, on the mixed breadcrumbs and cover with the rest of the mixed breadcrumbs. Sprinkle another table spoon of extra virgin olive oil over it. Broil in the preheated oven for 20 minutes.
Cut eggplant into 1-inch cubes. Mince garlic and set aside. Combine all remaining ingredients except oils in a small bowl and set aside. Heat vegetable and sesame oils in a large skillet over medium-high heat until shimmering. Add eggplant and fermented black beans, cover loosely, and cook, turning occasionally, until eggplant is softening but still firm in the middle, about 6-8 minutes. Turn down heat to medium-low and uncover. Add garlic and stir constantly until garlic is fragrant and lightly cooked, about 30-45 seconds. Stir sauce and pour over eggplant. Cook, stirring frequently, until sauce is thick and eggplant is soft, about 2-4 minutes. Serve hot with white rice.
Combine first 8 ingredients in a shallow dish. Place each chicken breast half between 2 sheets of plastic wrap, and pound to 1/4 inch thickness using a meat mallet or rolling pin. Dredge chicken in flour, and dip in the egg mixture. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium heat. Add 4 chicken breat halves, cook 4 minutes on each side or until done. Remove chicken from pan, keep warm. Wipe the drippings for pan with a paper towel. Repeat the procedure with 1 1/2 teaspoons oil and the remaining chicken. Melt butter in pan, add 1/4 cup wine and 3 tablespoons of juice. Bring to a boil cook for 10 seconds. Serve immediately over chicken.
Place the noodles in a heatproof bowl and cover with boiling water. Leave to stand for 2-3 minutes and use a fork to separate the noodles. Heat a wok over a medium-high heat. add half the oil and stir fry the chicken in batches for about 5 minutes until just cooked through. Transfer to a plate and set aside. Add the remaining oil to the wok and add the brown onion, celery and carrot. Stir fry for about 3 minutes until the onion softens then add the chestnuts and broccoli, stir frying for about 2 minutes ( I usually add about a 1/4 cup of water to also steam the veggies and soften them a little more). Add the garlic, ginger and green onion, stir fry for 1 minute, then return the chicken and noodles to the wok with the chilli sauce, soy sauce and tomato ketchup. Stir fry for 3 minutes until it's all heated through and serve.
Placed sliced potatoes in a buttered 3 litte casserole dish. Put remaining ingredients into a blender. Blend smooth. Pour over potatoes and cover. Bake at 350F for 1 hour and 15 minutes.
Preheat oven to 350 degrees F. Lightly grease two 12 cup muffin tins with shortening or line with paper cups. In a large bowl, beat eggs. Beat in sugar and oil. Add cocoa, vanilla, zucchini, and stir well. Stir in flour, baking soda, baking powder, salt and spices. Mix just until moist. Pour batter into prepared muffin tins until 2/3 full. Bake at 350 for 20-25 minutes. Remove from pan and cool on a wire rack. Store loosely covered.
Heat honey ham in skillet or microwave. Cut croissants in half, sandwich style. Heat skillet over medium heat. Prepare sandwich by buttering croissants on each side and grilling them until golden on each side, top and bottom. Layer each croissant with honey ham and swiss cheese. Drizzle with honey mustard sauce.
Heat half butter and oil in heavy frying pan. To prepare cutlets, I use dried breadcrumbs (seasoned if desired) on one plate, lightly beat a couple of eggs in a soup platter, roll cutlets in breadcrumbs on both sides, then in eggs, then again in the breadcrumbs making sure they are well covered. Place in frying pan and fry on medium hot to avoid burning 5-7 minutes (depending how thick they are cut) on one side until golden in color, turn over and repeat. You can lift cutlets with spatula to let some fat get under the cutlets. I make a cut with a sharp knife to make sure meat is well done and if necessary fry a couple more minutes on both sides. I have also cut up onions and sauteed them right along with the pork cutlets. After removing cutlets from pan (keep warm) I use a heaping tbs of flour, browning in the pan until golden, then add vegetable broth to make a gravy. Use salt and pepper to taste. Serve over cutlets.
Heat first three ingredients 3-4 minutes. Stir in parsley, turmeric, tomatoes, broth and wine. Cover and simmer 35 minutes. Arrange shrimp and peas over barley, cover and cook for 10 minutes.
Preheat oven to 425 degrees F. In a large electric mixer with paddle attachment, combine the flour, baking powder, sugar, salt, and white pepper. Add cold butter pieces and mix until flour mixture has a coarse meal texture. Add the bacon, apricots, and smoked cheddar cheese and mix until well-combined. On low speed, gradually add the buttermilk and mix until a dough is formed. Turn the dough out onto a lightly-floured board and gently knead 8 times. Pat or roll out the dough to 1-inch thick, and use a biscuit or cookie cutter to cut the biscuits (re-gathering and re-rolling as necessary to use up the dough). Place on a lightly-greased and floured baking sheet, and bake at 425 degrees F on the middle oven rack for 15 minutes and biscuit tops are golden.
Put chicken on individual pieces of foil. In a small bowl, combine the remaining ingredients; spoon over each piece of chicken. Seal foil tightly and place on cookie sheet. Bake for 15 minutes at 500°F. Reduce heat to 350°F and continue baking for 20 to 30 minutes or until done. (It takes less time if you are using boneless, skinless breast pieces).
In a saucepan, mix together all ingredients except for oil and heat to boiling over medium-low heat, stirring constantly. Boil for 2 minutes, stirring well. Whisk in oil gradually, whisking until smooth. Allow to cool, and when cool, pour over tossed salad.
Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Filling: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. Hope this is what you are looking for.
Carefully separate whites from yolks. Beat yolks with 3 tbsp of sugar in a large bowl, add mascarpone, mix with a blender on low speed until the mass is homogeneous and creamy. Clean the blender. Whisk the whites with the remaining sugar with a blender in a medium-sized bowl until little peaks are firm enough not to fall (like for meringue); carefully incorporate the white mixture into the mascarpone mix;. Combine the alcohol with coffee in a shallow bowl. Quickly dip each Savoiardi into the coffee mix and lay out in a single layer at the bottom of a large baking pan (glass works best, as it allows to see the layers). Cover the fist layer with half the cheese mixture. Lay another layer of dipped Savoiardis on top and cover with the remaining mascarpone mix. Put the cocoa in a small sieve and dust the top of the cake. Decorate with choco chips or chocolate shavings. Refrigerate overnight or for 4-5 hours before enjoying. Buon appetito!
Preheat oven to 450°F Clean potatoes and pierce with a fork. Bake 45 minutes. Chill on counter for 20 minutes. Cut potatoes in half and scoop out flesh, leaving 1/4in thick shell with skin. Set flesh aside. Chop 1/4 of pepperoni. Cut remaining pepperoni slices in half, set aside. In a med bowl, mash together potato flesh, sour cream, salt and pepper. Stir in chopped pepperoni. Spoon mixture back into shells evenly and arrange on a baking sheet. Top with pizza sauce, mushrooms, green pepper slices, remaining pepperoni, mozzarella and parmesan. Bake until heated through, about 15 minutes.
Place squash pieces, cut side up, in a large baking pan. Cover and bake in a 350 degree oven for one hour. For sauce, in a small saucepan combine orange juice, cinnamon, and nutmeg. Heat at medium temperature until bubbling lightly. Remove from heat. When the squash has finished cooking for an hour, drizzle sauce in squash shells and return squash to oven. Bake, uncovered, about 35 minutes more or until squash is tender.
In large skillet, bring sausage and apple juice to a boil. Cover and cook for 5 minutes. Uncover and cook 5 minutes longer. Drain, add jelly and syrup. Cook and stir until jelly is melted and sausage is coated.
Cook rice according to directions and place in a bowl to cool to room temperature. When cool, add pineapple, cashews, raisins, green onions, red and green bell peppers, celery, bean sprouts and cilantro. In a jar, combine dressing ingredients and shake to mix. If the salad is served immediately, drizzle all of the dressing over the salad. If salad is to be served later, use only half of dressing over salad, then at the last minute add the other half of dressing, stirring to coat. May be served room temperature or chilled.
In a bowl, combine Miracle Whip and sour cream. Stir in corned beef, onion, parsley, seasoned salt & horseradish. Serve cold with bagels.
Heat griller. Fry bacon. Add broccoli, onion, bell pepper, and spinach, stir until soft. Add butter. Whisk eggs and pour over vegetables - Do not stir. Allow bottom section to cook. Place cheese slices over the top of the eggs and place under grill until egg is set and cheese has melted.
Make lemon jello, use juice from fruit cocktail for part of liquid. mash cream cheese and add to jello. let set. when jello begins to set add fruit cocktail and dream whip. pour into a shallow dish. put in refrigerator.
In medium bowl combine eggs and milk; beat well. In medium skillet melt margarine and add egg mixture and cook until eggs are done. Stir in cheese. To serve, spoon eggs onto warm tortillas. Top with salsa, roll up and serve.
Combine chicken and broth in large saucepan. Bring to a boil over medium high heat. Reduce heat to low; cover. Simmer 20 minutes or until chicken is no longer pink in center. Remove from heat. Let stand until chicken is cool. Remove chicken from broth; set aside. Strain broth; refrigerate or freeze for another use. Remove and discard skin and bones from chicken; coarsely chop chicken. Finely chop cabbage with large knife or cleaver. Combine cornstarch, water, soy sauce and bouillon granules in small bowl; set aside. Heat oil in large skillet over high heat. Add pork; stir fry until no longer pink in center; about 5 minutes. Remove from skillet; set aside. Add cabbage, beans, celery, onions and carrot to skillet; stir fry until crisp-tender, about 3 minutes. Stir soy sauce mixture; add to skillet. Cook and stir until sauce boils and thickens, about 3 minutes. Add chicken, pork, shrimp and bamboo shoots. Cook and stir until shrimp turn pink and are cooked through, about 3 minutes. Serve over hot steamed rice.
Preheat oven to 400°F Line 2 baking sheets with parchment paper. Place macadamia nuts in clusters of 4 to 7 nuts each, 2 inches apart; set aside. Toast coconut in oven for about 5 minutes or until lightly browned. Pulse in food processor or chop into shorter strands. Butter the inside of a heavy 3-quart saucepan. Melt 1/2 cup butter over low heat. Add sugar, corn syrup and sweetened condensed milk; mix well. Increase heat to medium-high and bring mixture to a boil, stirring frequently. Reduce heat to medium and continue to boil, stirring frequently until mixture reaches 244°F on a candy thermometer. Remove saucepan from heat, stir in vanilla and coconut. Cool slightly; spoon a tablespoon of coconut caramel over each nut cluster; cool completely. Place chocolate in a microwave-safe dish. Microwave 30 seconds on high, stir and continue to microwave in 10- to 20-second intervals, stirring after each. Chocolate should be smooth, but not warm. Dip tops of caramel-nut clusters in chocolate and sprinkle with sea salt. Place in refrigerator to set chocolate. Store in an airtight container at room temperature, separating layers with wax paper for up to 1 week. Tip: To prevent the formation of sugar crystals in the caramel, wash down the sides of pan using a pastry brush dipped in water.
Pour 2 cups milk, pudding mix, peanut butter and banana into into blender and blend on medium speed 1 minute or until smooth. Pour into large pitcher. Add remaining 1 1/2 cups milk; stir until blended. Serve at once or refrigerate and stir before serving. Mixture thickens as it stands.
In medium bowl, mix 1 cup rice flour, salt, baking powder and splenda. In large bowl, add cooked rice and shortening. Mix with a fork, mash the rice in the shortening. Use your fingers if it is easier. Pour in the dry rice flour mixture, a little at a time and mix each time. Add 1 tblsp cold water each time. The rice dough mixture should be moist. Add the vanilla and mix well. I use my hands. Preheat oven 375*. Squeese, knead and press with your hands. Let the dough rest at least 10 minutes. Take 1 tsp of dough, roll it in your hands and press down on the baking trays.It can be round in shape or elongated, either way, it is flattened.Use the back of the teaspoon to press it down. Note: I use the 2 tblsp rice flour to dust my hands. You will have many round or elongated flat crackers. The crackers will rise. Cook about 5 minutes. Heat soy sauce and margarine.Then brush soy sauce mixture on the top. Finish cooking about 8 minutes. The soy sauce will make the crackers brown and harden on top. Take a spatula and take one out and check the bottom, if it is slightly browned on the bottom it is done. Let cool and air dry. If you live in a humid region, you must put in air tight container. They will not stay crisp. You will have to crisp in the oven again. Make sure they are very very flat.
Marinade -- Mix the rum, citrus juice, olive oil, garlic, ginger and red pepper flakes in a large baggie and shake well to combine the flavors. Add the shrimp and marinade 2-3 hours. NO longer. The last 30 minutes add the pieces of onion and papaya. Skewer -- I like to use bamboo, but use anything you like. I don't find it necessary to soak the bamboo other than just a minute or two. The shrimp is so quick cooking, just a quick soak or rinse if fine for me. Alternate shrimp, papaya onion and just keep going. Don't over crowd the skewer. That way each item cook all the way through. Season with salt and pepper. Any leftover marinade I just reheat in the microwave and then use to brush on the skewers as they grill. Grilling -- After making your skewers, let them set and come to room temp before grilling. They can be grilled outside, charcoal or gas or can be done inside on a grill pan. NOW -- make the rice -- Rice -- Bring the water, coconut and salt to a boil and add the rice. Most recipes will take about 15 minutes to cook covered. Just follow the recipe on the package. Each rice brand can take different times. Once light and fluffy add the cilantro and any salt and pepper is needed. Serve the skewers over the coconut rice. I love to serve this with simple sauteed sugar snap peas. A little butter, red pepper flakes, salt and pepper. 3-4 minutes and serve. But use any veggie you enjoy. Bok Choy pan seared is also great with this.
Spray a cooking pan with PAM spray. Set heat to medium-high. Sprinkle the 1/2-1 cup of cheese onto pan, (make sure cheese is evenly spread out into a circular shape). When cheese is bubbling a lot and the edges have a golden/brown color flip the cheese over like a pancake. (This side takes a lot less time to cook so moniter it carefully). When both sides have a golden/brown color, take out of pan to serve.
Mix all ingredients well and roll into size meatball of your choice. Brown in the oven for 30 minutes. Mix cream of chicken soup with your choice of milk or water. Place meatballs in casserole dish and pour soup mixture over. Cover and bake for 30 minutes.