HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, mushrooms, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.Transfer to a large bowl and let cool until warm. In a shallow dish that holds it in a single layer, soak the bread piece's in the milk, flipping once, until soggy but not falling apart, 5 to 10 minutes, depending on the coarseness and freshness of the bread. Lightly squeeze a handful of bread at a time to remove some of the milk (it should be wet but not drenched). Finely chop, or break into small pieces, and add to the bowl with the onion mixture. Place a rack in the center of the oven and heat the oven to 375 degrees F. Add the beef, sausage and eggs to the onion mixture. Scatter the lemon zest, basil, thyme, and garam masala over the meat, and then sprinkle with the Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoons pepper. Use your hands to gently mix all the ingredients until just combined; try not to compact the mixture as you do this. Line a 9x13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10x4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish the meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf. Bake 40 to 55 minutes. Broil the meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes, but watch it carefully. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4 - to 1-inch-thick slices.
Preheat oven to 400°F. Lightly grease a 2-quart casserole dish. In a large mixing bowl, combine rolled oats, oat bran, steel-cut oats, baking powder, and cinnamon. In a separate bowl, mix together milk, eggs, applesauce, oil or butter, and sugars. Stir the liquid ingredients into the dry and pour into prepared casserole dish. Bake, uncovered for about 20 minutes. Stir oatmeal and fold in fruit. Bake, uncovered for about 20 more minutes or until top is lightly brown. To serve, spoon into bowls and serve with yogurt, milk, half-and-half or cream if desired.
Heat oven to 375*. Brush potato shells with melted butter. Season all to taste. Bake for 15 to 20 minutes until crisp but not dry and hard. Remove. Sprinkle with cheese, bacon and onion. Place back in oven until cheese is melted. Serve with sour cream or Ranch dressing.
In a bowl, whisk the first 10 ingredients until blended. Serve with a tossed salad. Refrigerate leftover dressing.
Mix Miracle Whip and mustard well. add chicken pieces& stir to coat. add bread crumbs going slowly on last cup-- stop when mixture comes together in thick blob (usually takes 1 3/4 to 2 cups, depending on how big the chicken breasts were) put into baking dish-- I use a 13x6 casserole pan. bake at 375 for about 50 minutes-- will have deep golden parts on top. goes great with honey carrots.
Stir together 1st 3 ingredients until sugar melts. Cook to soft ball stage (236 degrees). add 1 tsp of vanilla. mix till mixture begins to thicken. Add 3 1/2 C walnuts or pecans stir till coated. turn out on greased platter or cookie sheet till cool. When cool enough to touch break them in pieces.
Place all ingredients in blender and blend until smooth, about 45 seconds to 1 minute. The smoothie probably won't need any sweetening, but if it does, add a little bit of honey or sugar to taste. For a less thick version, add more yogurt or juice.
Place slice of white bread in a bowl and cover with milk (enough to saturate) and set aside. Heat cooking oil in frying pan. Add onions and garlic to pan and saute. In small bowl, stir together curry, jam, worchestershire, turmeric then add to pan. Add ground beef and stir until lightly browned, then remove from heat. Drain excess milk from bread and mash with one egg. Add to beef and mix well. Press mixture into casserole dish. Topping: In small bowl, combine milk, 1 egg, and remaining turmeric. Pour over casserole (do not mix in). Place in 350° oven for 45 minutes or until topping is golden (1 hour if doubled). Serve over rice. I add a Tsp of turmeric to my rice while cooking to complement the casserole :).
Mix the cayenne pepper and the flour, then roll each Camembert portion in flour, then in egg and then in breadcrumbs. Heat the oil in a deep fryer to 350 degrees Fahrenheit or until a bread cube browns in 60 seconds. Fry the portions of Camembert for 30 seconds or until golden brown. Drain on kitchen paper. Garnish with apple wedges and serve immediately.
Mix all together in a bowl and store in refrigherator in an airtight container. Use 3 Tbs of this mixture in a recipe for whole wheat bread (3 1/2 cups flour) For white bread use 1 tsp. For rye bread use 3 1/2 Tbs.
Mix all ingredients except oil and salsa. Add oil to heavy skillet to a depth of 1/4 inch. Heat over medium until oil is hot. Drop small amounts (2 tablespoons or up to 1/3 cup) of batter into the oil, cooking a few fritters at a time. Cook each batch until brown and cooked through. Drain on paper towels and serve with salsa.
Heat a pot of water. Season chicken and add to water to boil for 20-25 minutes (until done). Remove chicken from water and set on a plate to cool. Add and cook pasta in chicken broth. Drain pasta when fully cooked. Separate chicken from the bone & Dice/shred chicken. In a bowl, Mix together mayonnaise, sour cream, heavy cream, curry powder, sugar, salt, and pepper. Whisk together until well combined. Add chicken, drained pasta, sliced celery, raisins, shallots and almonds. Fold together with a rubber spatula. Make sure it's all combined, then add more of whatever it needs. Make sure the sweet/savory balance is right for you! (I like mine a little sweet.). Chill for several hours. Serve with juicy grapes on the side.
Preheat oven at 350 degrees. Combine all ingredients and pour into a 6x9 baking pan. Bake for 25 minutes or more until set.
Preheat the oven to 325 degrees F. Line a 9 x 13 inch baking dish with aluminium foil and spray with baking spray. Melt chocolate and butter in a double boiler over barely simmering water, stirring occasionally, until smooth, 5-7 minutes. Cool slightly. In a medium bowl, whisk together the flour, cocoa powder and salt. In the bowl of an stand mixer fitted with the paddle attachment, mix the eggs and sugar on low speed until completely mixed. Pour in the melted chocolate and continue to mix. Pour in the flour mixture until no streaks of flour remain. Remove the bowl from the mixer, and fold in the walnuts. Scrape the batter into the prepared baking dish and using a rubber spatula, smooth out evenly. Bake for 35 minutes or until a toothpick inserted in the center comes out with a few wet crumbs. Place on a wire rack. Scoop dollops of the marshmallow creme onto the hot brownies and let sit for one minute until softened. Spread the marshmallow creme evenly over the brownies. Meanwhile, in a heat proof bowl, combine the chocolate chips and oil and microwave until smooth, 30 - 60 seconds. Using a spoon, drizzle the melted chocolate over the marshmallow creme layer. Cool for at least 2 hours before removing from pan, cutting into squares, and serving.
Heat the olive oil in a large pot, add the onions, and cook until translucent. Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken. Bring to a boil, then allow to simmer for several minutes until heated through. Lastly, add the cream and heat for 5-10 more minutes.
In a bowl, mix together dry ingredients. Add milk and whisk until smooth. Pour batter into lightly greased 8x8 inch pan. Sprinkle blueberries on top. Bake in a preheated 350°F oven for 40 minutes or until lightly browned. Serve and eat.
brown and crumble the italian and pork sausage in a big pot. Cook and crumble the bacon and add to the pot with some of the drippings. Add the butter or margarine if there is not a lot of grease. DO NOT DRAIN. Add the flour to the pan with the sausage to make a sort of roux. Cook over medium low for about 5-10 minutes. Add the milk and cook for about 10-15 minutes until thick. Thin with milk as needed. Season with some of the ham base, salt, and pepper as you desire.
Combine ingredients in a martini shaker. Shake. Shake a little more. Then shake it. Pour into chilled martini glasses. If you want to get fancy then garnish with some fruit that compliments your flavors of powder and vodka.
Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes. Add the onion, celery, green pepper, and garlic, cook for 4 minutes. Add the black-eyed peas, stock, bay leaves, thyme, and seasonings. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy and tender, stir occasionally. If the liquid evaporates, add more water or stock. Adjust seasonings, and garnish with green onions. Serve over rice.
In large saucepan over medium high heat, brown pork for 5-7 minutes. Drain if necessary. Add chili sauce, white of green onion, garlic, ginger, soy sauce and vinegar. Cook for 2 minutes. Add chicken stock, star anise and bring to boil. Add carrot, mushrooms and reduce heat to simmer. Simmer 10 minutes. Stir in noodles and simmer until noodles are tender. Garnish with green onions, sprouts and herbs.
Brown sausage and garlic in a skillet, stirring until it crumbles; drain grease from skillet. Place crescent roll dough in the bottom of a 13x9x2 inch baking dish; press perforations and seams to seal together. Sprinkle sausage, garlic and cheese over dough. Combine eggs and remaining ingredients; pour over mixture in dish. Bake, uncovered, at 425 degrees for 15 minutes or until set. Let stand 5 minutes before serving.
Preheat the oven to 350°F. In a frying pan, brown the sausage. Remove from the pan and put into a large bowl. Saute the onions until cooked, then put into the bowl with the sausage. Add the remaining ingredients (except the cheese) to the bowl and mix together. Put into a baking dish and sprinkle the cheese on top. Bake for 30 to 50 minutes. You can use chopped or grated zucchini that was frozen and saved in a bag to use in winter.
Mix dry cake, pie filling, and eggs together. Pour into greased bundt pan. Bake at 350 for 40-50 minutes. Cool and invert onto serving plate. Warm caramel topping on stove or microwave and pour over cake.
Cut chicken breast into 1 inch pieces. Place chicken and mushrooms in zip-top plastic bag. In a bowl, combine lemon juice, oregano, mint, salt, oil and garlic; mix well. Add to bag with chicken and mushrooms; toss to coat. Marinate for 10 minutes, turing once. Thread chicken, mushrooms and onions evenly onto 8 metal skewers. Place kabobs on grill over medium-high heat. Cook uncovered for 10-14 minutes or until chicken is done; turning once. Serve over hot cooked rice.
Salt out eggplants by adding salt and allow to stand 10 minutes until they sweat. Wash eggplants again to ensure the bitterness is removed. Heat enough olive oil in a fry pan and saute the eggplants until they become soft. Sauteing can be done in batches. Remove eggplants to a food processor and pulse for a few seconds. Add egg, basil, breadcrumbs, salt and pepper to taste, and mix. In the meantime, preheat oven to 200°C. Cut off tops of green peppers and remove seeds. Arrange bell peppers in a casserole dish with the open part showing. Distribute the eggplant stuffing mix to the bell peppers. Top each pepper with mozzarella cheese. Spray Pam onto the dish and add the water. Cover with a tight fitting lid or aluminum foil. Bake 30 minutes or until the peppers are tender.
In a small saucepan, boil the butter and water until butter melts. Remove from heat, stir in flour, cheeses, paprika and mustard. Return to heat and cook 2-3 minutes, heating constantly to form a paste. Remove from heat. In a small bowl, whisk the egg. Slowly stir into mixture and beat until thoroughly comined. Spoon 20 to 25 coin sized mounds of mixture onto lighlty greased baking sheet. Sprinkle with a selection of deiiferent toppings. Bake in pre-heated (400F/200C) oven for 15 to 20 minutes until crisp and golden. Serves hot or cold.
Coat chicken with mixture of flour, salt and pepper. Brown in pan, drain. Combine remaining ingredients and pour over chicken in pan. Cover,simmer for one hour. Serve with rice and steamed vegetables.
Preheat oven to 350*F. Take 1/2 the bag of chips and layer them on the bottom of a greased 13" x 9" x 2" casserole dish. Then place shredded chicken atop the layer of chips. Layer half of the cheese on top of the chicken. In a separate bowl, prepare sauce. Combine salsa, sour cream, cream of chicken, evaporated milk (or heavy cream), and olives and mix well. Pour over casserole, then add the remaining cheese on top. Cook for 1 hour, or until the top is brown and bubbly. Check it when there is about 15 minutes left--you may want to cover with foil for remainder of cook time.
Preheat oven to 400 degrees. In a large mixing bowl, thoroughly mix the dry ingredients. Combine all the wet ingredients, pour them into the dry ingredients, and stir until you have a soft dough, similar to biscuit dough. Turn the dough onto a well-floured surface and roll or pat it to about a 1/2 inch thickness. Cut the dough into rectangles about 2 by 4 inches. Bake the rusks about 2 inches apart on buttered baking sheet for about 25 minutes until the tops are crisping and browning a little. Loosely pile the rusks on a baking sheet and keep them in a 200 degree oven all day or all night (about 12 hours) to dry. The finished rusks should be very dry and hard. Cool and store in an airtight container. Rusks will keep for weeks. Variations Oatmeal-Raisin Rusks: Reduce the white flour to 1 1/2 cups and add 2 cups rolled oats and 1/2 cup currants or chopped raisins. Almond Rusks: Add 1 cup chopped almonds and omit the cinnamon. Peanut Rusks: Add 1 cup coarsely chopped peanuts.
In a bowl, whisk together the two flours, walnuts, baking powder, baking soda and salt. In a smaller bowl, whisk together the eggs, buttermilk, butter and maple syrup. Pour the liquid mixture over the flour mixture and stir just until combined. Heat the waffle iron. For each waffle, brush lightly with vegetable oil. Pour in sufficient batter to spread to the edges (I have a Belgian waffle iron so for this type you would need approximately 1-1/2 cups of batter.). Close the lid and cook until crisp, golden and the steam stops, about 4 to 5 minutes.
Add Sugar and yeast to lukewarm water and stir to dissolve yeast. Add flour, salt and onion. Knead until smooth. Place dough in an oiled bowl and let rise until double in size. Punch it down, flatten out dough on an oiled cookie sheet to about an inch thick. Sprinkle with salt and dried Rosemary. Bake at 400 degrees for 20 to 25 minutes. Serve hot.
Shake first 6 dressing ingredients in a jar and refrigerate. Stir almonds and sugar in a small pan over medium heat until sugar melts and starts to caramelize and almonds are very lightly toasted. Scrape into metal bowl and cool to room temperature. Break up and store covered at room temperature. Just before serving, put chopped lettuces in a large bowl. Add celery, oranges, onions and almonds. Shake dressing well and pour over salad. Toss to mix and coat.
Place the potatoes in a steamer basket set over boiling water. Steam until tender, about 15 to 25 minutes. Transfer the potatoes to a large bowl and toss with lemon juice, salt and pepper. Cover with plastic wrap and refrigerate until completely cool. Meanwhile, steam the asparagus until bright green and tender crisp, about 3 to 5 minutes. Transfer to a colander and rinse under cold running water until cool. In a small bowl, combine the mayonnaise, yogurt and mustard. To serve, gently toss together the cooled potatoes, asparagus and green onions. Drizzle the mayonnaise mixture over the salad, tossing just until everything is coated with dressing. Sprinkle with parsley and serve immediately or refrigerate for up to 2 hours before serving.
Bring a large pan of water to the boil, add the pasta and cook according to pack instructions. Trim the broccoli, cut into shorter lengths if desired, and add to the pasta pan 5 minutes before the end of the cooking time. Meanwhile, put the garlic and wine in another pan and bring gently to the boil. Blend the cornstarch to a smooth paste with 1 tbsp cold water. With the wine over a very gentle heat add the cheese, a little at a time, stirring until each batch is melted. This will take a few minutes. Stir in the cornstarch paste and cook gently for 4-5 minutes or until the mixture is smooth and creamy. You may need to add a little more wine to get a smooth consistency. Add pepper, then taste and add salt if necessary. Keep warm over a very low heat. Heat the oil in a frying pan, add the tomatoes and cook over a fairly high heat until starting to soften. Drain the pasta and broccoli, toss with the tomatoes and tip into a warm serving dish. Pour the cheese sauce over the top and serve with hot garlic bread.
placer butter in a medium saucepan on medium to high heat until butter melts. Remove from heat. Add onions and curry powder to butter place back on heat and mix until onion starts to sweat. add flour until mixture thickens and becomes almost dry. slowly add milk and stir consistently making sure no lumps form. Add as much or as little milk as required do not boil. Turn heat down to low add chutney, peas and fish sauce then stir through. add scallops and cook for three minutes until scallops are cooked then add lemon juice and service on steamed rice, pasta or potato mash.
Place beef and garlic in 2 quart casserole. Cook, covered on full power 4 to 5 1/2 minutes. Stir 1/2 way through time. Drain. Add next 8 ingredients. Cook covered full power 6 to 8 minutes until boiling. Stir 1/2 way. Blend ricotta, 1/2 cup parmesan, egg, and parsley in small bowl. Layer 1/2 of noodles in 2 quart dish. Spread 1/2 of cheese mixture, 1/2 mozzarella, and 1/2 meat sauce. Repeat layers. Cover loosely with saran wrap. Heat full power 13 to 16 minutes. Sprinkle top generously with parmesan.
Preheat oven to 325°F. Spray insides of paper molds with spray. Arrange on 2 baking sheets. Sift flour, cardamom, baking powder and salt into a large bowl. Whisk eggs, orange peel, flower water, and vanilla in a bowl. In a medium bowl beat butter with an electric mixer, gradually add sugar, beating well. Add egg mixture. Beat in dry ingredients alternating with buttermilk. Spoon 1/3 cup batter into each paper mold. bake about 25 minutes, switching racks after 12 minutes. Transfer to racks to cool completely. For frosting, beat butter until softened, beat in sugar, cream, vanilla. Divide into 2 bowls. Add vanilla to one bowl; stir. Add almond extract and food coloring to the other bowl; stir. Frost cupcakes,. Enjoy.
Adjust oven rack to upper middle position and preheat oven to 425. In food processor, pulse briefly flour, sugar, baking powder and salt. Drop in the cold butter and process until bread crumb texture. In a separate bowl, combine 1/2 cup heavy cream, egg, and orange zest. Add wet ingredients to dry ingredients and process, just until combined. Turn dough out on floured surface and gently knead in dried currants or cranberries if using. Pat dough into a disk 3/4 inch thick and transfer to cutting board. Brush top with remaining heavy cream, sprinkle with ground nutmeg and turbinado sugar. Using a sharp knife, cut into 8 wedges and transfer to greased cookie sheet. Bake for 12 minutes or until edges are only slightly golden brown. Enjoy with fresh whipped cream and jam.
Lightly grease pan or grill and preheat broiler or grill to high. Combine first 8 ingredients in large bowl, mixing just until combined. Set aside. Fold each pickle in half. pressing down to create a fold. Layer with a dice of cheddar cheese in center of each burger, smoothing meat to close up. Broil or barbecue 10 minutes on high, turn and continue cooking 8-10 minutes longer, until no longer pink inside.
Preheat oven to 400 degrees. Brush one side of each of the corn tortillas with a light layer of vegetable oil. Cut the tortillas into 8 wedges or shapes as desired. Place tortilla pieces on a single layer on a baking sheet. Sprinkle with salt. Bake 10 to 12 minutes or until lightly browned.
Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.
In a large saucepan, melt butter over medium high heat. Saute celery and onions together. Add potatoes and chicken broth. Cover and simmer until potatoes are tender, about 12 minutes. In batches, puree potatoes in blender and return to sauce pan. (I usually don't use a blender, I just use a fork). Stir in milk and seasonings. Add the cheese and heat only until melted. garnish with paprika, croutons, and parsley.
Mix all dry ingredients well. Add in order: oil, molasses, vinegar, and water (hint: use same measuring cup as molasses will not stick to the cup as it will be coated with oil). Stir batter by hand until smooth, about 1 minute. Lightly oil or spray inside of the rice cooker bowl and pour batter mixture into the rice cooker bowl. Set rice cooker to slow (if you have such a setting, or small volume). Set timer if possible for one hour. Cooker will shut off after 5 minutes to warm function, restart to cook function as above and 'bake' for 60-70 minutes or until a tooth pick comes out clean from middle and edges of cake. Check progress of cake at 45 minutes (some rice cookers are faster than others). When toothpick comes clean, turn off rice cooker. Allow cake to cool 15 minutes in cooker bowl that has been removed from rice cooker. After cooling put serving dish over top of the cooker bowl and invert quickly (this cake is quite fragile so a smooth action is necessary) to transfer the cake from bowl to serving dish. Serve warm or cold, topped with puree from canned pears.
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15x10x-inch baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a mixing bowl, beat cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator.
Beat egg and milk together until smooth. Beat in flour and salt. Mixture will be thick: add a little more milk if needed. Beat about three minutes. Fold in bread cubes. Form into a rough cylinder. Allow mixture to sit for 10 minutes. Meanwhile, bring a large pot of water to a boil. Carefully drop dumpling into boiling water. Boil covered for 15 minutes. Uncover, and boil an additional 10 minutes.
Combine baking mix, egg whites, milk, onion, sugar and garlic powder in a mixing bowl. Spray the slow cooker ( 2 quart) with cooking spray. Spoon the dough into the slow cooker. Sprinkle with parmesan cheese. Cook, uncovered, 1 hour on high.
Melt margarine in frying pan. Add egg (don't break the yolk, but if you do that is alright too!). Gently fry the egg. Sprinkle the egg with the salt, black pepper and red pepper flakes. (if you don't like hot, leave them off). Flip the egg over. I like the yolk to be a bit soft. Polk the yolk after you have turned the egg so that a bit of the yolk seeps out. Spread the Cheez Whiz on one side of the bread. Put the egg on the bread and top with the other slice of bread. (I like the side with the pepper flakes to meet the Cheez Whiz). Return the sandwich to your fryng pan and grill until golden, flip over and grill the other side. (I don't butter the sandwich before frying). Enjoy!