HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375F (190C) & grease a 9-inch long loaf tin. Place all ingredients in a lrg mixing bowl & mix w/a fork until blended. Transfer the meat mixture to the greased loaf tin, shape into a 9-inch loaf & bake for 40 minutes. While the meatloaf is baking - In a sml bowl, mix the cornstarch w/a little water to form a runny paste. Then place the tomatoes in a saucepan w/the cornstarch mixture, salt & pepper. Cook over med-heat (stirring constantly) until thickened & set aside. After the 40 minute bake time for the meatloaf, sprinkle mushrooms over the meatloaf, spoon the sauce mixture over the top & return the meat loaf to the oven for a further 15 minutes. Serve hot.
Heat the oil in a wok over a medium flame. Add the cumin seeds, curry leaves, chili powder, mixed seeds, fennel seeds, garlic and ginger. Stir fry for 1 minute then add the onions and stir fry for a further 5 minutes. Add the potatoes, salt and chilies and mix well. Cover the pan tightly and cook over a low heat for 7 minutes or until the potatoes are tender. Remove from the heat and stir in the coriander leaf.
Mix crab meat with mayonnaise and soy sauce. Place nori sheet horizontally on bamboo rolling mat with the shiny side facing the mat. With wet hands, spread about 3/4 cup sushi rice evenly over the nori, leaving a 3/4-inch strip on the far edge of the nori sheet free of rice. Using your finger, spread a thin stripe of wasabi horizontally along the center of the rice. Spoon about 3 tablespoons crab mixture along the center of the rice, followed by 2 to 3 avocado slices. Rolling the bamboo mat away from you, carefully roll the nori over, leaving the rice-free strip of nori exposed. Press the roll firmly together. Lift the top of the mat and turn the roll over so that the rice free edge of the nori overlaps the rest of the roll, sealing it. Roll it in the mat again, pressing firmly to make sure it is sealed and shaped like a cylinder. Using a sharp knife, carefully cut the roll into 6 pieces to serve. Repeat with remaining ingredients.
Pre-heat oven to 350 degrees. In large oven-safe skillet, add oil and potatoes. Cook for about 10-12 minutes until lightly brown. In large mixing bowl, add eggs, beat, then add spinach, salt & pepper. Combine spinach and eggs. Sprinkle sundried tomatoes & crumbled bacon over the potatoes in the skillet. Add the egg mixture over the potatoes. Allow sides to set around the frittata, about 3-5 minutes. Then place skillet in the oven and bake for 20-25 minutes. Then Serve.
In microwavable bowl heat chocolate chips and peanut butter chips. Do not burn. Heat on low. Stir until both are blended. Pour in peanuts and drop by teaspoons onto wax paper. I usually limit the drops to about 5 peanuts each to make them small bites.
Brown the pancetta and pork in 4-quart or larger cooker. Drain excess fat, and add the onions, carrots, and garlic and cook over medium-high heat, stirring frequently, until the vegetables soften slightly, about 2 minutes. Stir in the wine and boil until about half evaporates. Scrape up any browned bits sticking to the bottom of the cooker. Add italian seasoning and salt and pepper. Cover the meat with tomato sauce. Do not stir.Lock the lid in place. Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes. Turn off the heat. Allow the pressure to come down naturally. Remove the lid, tilting it away from you to allow steam to escape. Remove bay leaf and stir. Break up meat with a wooden spoon or potato masher, leaving some bite sized pieces intact. Serve over rice, pasta, or polenta.
In a large electric skillet on medium high, combine potatoes (enough to cover the bottom of the pan about 1/2-inch deep), onion and butter; saute until slightly browned. Spread evenly in pan. In a mixing bowl, combine eggs, milk and seasonings. Pour over potato mixture in pan. Layer pepperoni over the top. Cover pan and cook on medium low for 10-15 minutes (eggs will be 'set'). {While that's cooking, prepare a simple fruit tray or salad.}. Remove lid and sprinkle cheeses over; put lid back on, but turn off the heat. Let stand 2-3 minutes. [If you're having toast with this, make it now.]. Cut into wedges or squares and serve immediately. Option: Fry Italian bulk pork (or turkey) sausage, drain fat, add to potatoes. Toss in a can of Ro-Tel tomatoes. OR try other cheeses!
In lg. skillet, coated with nonstick spray, brown chops on both sides. Cook over medium heat till juices run clear (about 10-12 min.). In a bowl, combine the honey, lemon juice, soy sauce, and garlic. Remove chops and keep warm. Add honey mixture to the skillet; cook over medium heat for 3-4 minutes, stirring occasionally. Pour over chops.
Preheat the oven to 425 degrees. Butter the bottom and sides of a 9" round baking pan. Arrange the bacon slices, spiral fashion, on the bottom and sides of the pan. Allow the bacon to drape over the edge and set aside. Peel the potatoes, rinse under cold running water, and pay dry. Slice into thin rounds, rinse again, and dry thoroughly in a thick towel. Arrange one third of the potato slices on top of the bacon, and sprinkle with one third of the cheese. Repeat, creating two additional layers of potatoes and cheese. Fold the overhanging bacon onto the potatoes. Bake, uncovered, until the potatoes offer no resistance when pierced with a knife, 40-50 minutes. Remove the pan from the oven and transfer it to a rack. Let it rest, for 15 minutes, so the potatoes will unmold easily. Unmold the potatoes onto a warmed serving platter, season generously with freshly ground black pepper, and serve, cutting into wedges.
Mix together all of the chili seasoning ingredients and set aside. In a large dutch oven, add the first five ingredients of the the chili meat base over medium heat. Cook until meat is lightly browned and veggies are almost fork tender, about 20 minutes. Drain meat/veggie mixture and return to pan. Add beans and chili seasoning mix, stir until well blended. Then add the tomatoes and V-8 juice, mixing well. Let simmer on medium-low heat for about 30 minutes stirring every now and then.( if you like the longer you let it simmer the better it will taste.).
Place all 4 dry ingredients in a large mixing bowl. Attach dough hook and turn on the start mixing dry ingredients. If any extras are desired in the bagels like chopped green onion or roasted garlic, now is the time to add them. Use about 1/3 - 1/2 cup. Slowly add the 3 cups of warm water. Dough should look and sound sticky and should not be rising too much on dough hook. If dough is rising too much add a little more water. If dough hook is not engaging the dough much or if the dough sounds 'sloshy' add a bit more flour. let mixer knead dough for 10 minutes. Dough should not stick to the bowl at the sides or bottom, add 1 tablesoon at a time of flour until dough is not sticking in the bottom middle of bowl. Turn out on to the floured counter. Knead by hand for a few minutes. Place in large bowl with plastic wrap over the top. Let rise about an hour. (If you would like to mimic a professional proofer which can rise this dough perfectly in 45 minutes -- : Boil a small pot of water on the stove top. Place on bottom of oven and make room for large bowl of dough at top of oven. close oven door and you've created your own steam chamber proofer!). After this the dough will be doubled or tripled in size. Pull out of bowl and smack down on your floured counter. Now using a pastry scraper and a kitchen scale, cut the dough and weigh out 12 approximately 5 oz. pieces. wrap each into a ball as you weigh it and place under plastic wrap. wait for a few minutes to let balls get slightly puffy and form bagels out of them. holding the ball with both hands, push your thumbs through the middle of the ball, push your two index fingers into the hole and rotate quickly, stretching the bagel. place each on a cooking spray covered large pan, leave 2" around all bagels. (I use 2 large round pizza pans). when all bagels are made and on pans, place back in proofer (you will need to reboil water and then replace) or let rise under plastic wrap in a warm room. This usually takes 15-20 minutes. Get 4 quarts of water in a large 6 quart pot on the boil. (optional: add 1 T of baking soda to the water for more depth in color and taste, or try adding 2 T of honey to the water for a sweet touch). Pre-heat oven to 350 deg F. (remove small pot if you made a proofer and adjust racks so that 2 racks are at the top of the oven.). Place bagels, 3 at a time upside down in the boiling water for only 15-20 seconds, then turn over and repeat on other side. For turning I use what is called a 'spider' or large, round, slotted spoon. remove bagels from water and slide off on to a clean kitchen towel or flour sack for drying. When all bagels have been boiled, apply cooking spray to large pans and place bagels on pans. Brush lightly with egg white wash (1 egg white plus 1 T water) if you want to apply seeds such as sesame or poppy. No egg wash is needed if you want to top with any kind of cheese, simply sprinkle all over the tops. Bake for 30-40 minutes, switching pans on racks and front to back at about 15 minutes. Tops should be deep golden brown.
Separate eggs. Beat yolks with molasses and juice. Cream butter and sugar. Add yolk mixture to creamed mixture and blend. Combine fruits and nuts; mix with 1 cup flour to coat. Preheat oven to 325 degrees F. Sift remaining 1 cup flour with spices. and baking soda. Beat egg whites until peaks form and fold into creamed mixture. **Cut cooking time in half to 1 hour for loaf pans. Gently stir in fruit/nuts and dry ingredients. Pour into a 9" tube pan that has been well greased, lined with brown paper and greased again. Reduce heat to 300 degrees F and bake for 2 hours. Put on rack to cool. Wrap in foil and store in a cool place.
In a food processor add all dry ingredient and pulse. slowly add all liquids while pulsing for 1 minute. Dump dough out onto clean surface and knead for 5 minutes. Wrap dough in saran wrap and chill for 2 hours. In a bowl crumble tofu add pinch of salt & sugar till desired sweetness (I like them pretty sweet). roll out dough into 1/8 inch thick sheets, a pasta roller comes in handy for this. I use a pint glass to cut out circles but I think it's about 4 inch diameter. Place 1 tablespoon filling in center of circle. wet edges with water and pinch together forming a half circle. In a large pot gently slide them into boiling water for 5 min or until they float. you can eat them right after boiling or saute till crispy in oil or margarine, which is the way we like them.
Cook potatoes and carrots in a large pot of boiling salted water until very tender, about 25 minutes. Drain and return to pot. Add sugar and 2 tbsp butter. Cook until almost all liquid evaporates, stirring occasionally, for about 5 minutes. Mix in remaining butter, sour cream and cloves. Working in batches, puree mixture in food processor. Season with salt & pepper. Sprinkle top with cinnamon if desired.
blend all ingredients, except soda, in a blender or shake by hand for minutes. strain into a highball glass, and then fizz in some soda.
1.Using chef's knife trim all fat from the tenderloin. Cut tenderloin into 2.5cm(1in) medallions and sprinkle with rosemary and half each of the salt and pepper. 2.In large non-stick frying pan heat half of the oil over medium high heat and brown pork in batches if necessary. Remove to plate. 3.Return frying pan to heat and add remaining oil. Cook onions, stirring for about 8 minutes or until beginning to turn golden. Reduce heat to medium and cook, stirring for about 10 minutes or until very soft and golden. Add red pepper and garlic and cook for 2 minutes. 4.Add stock and Worcestershire sauce and remaining salt and pepper. Bring to boil and boil for 5 minutes or until reduced by half. Return pork to frying pan and turn to coat in sauce for about 2 minutes or until hint of pink remains in pork.
Preheat oven to 350 degrees. Combline flour, sugar, baking powder and salt. Stir in milk and mix well into a smooth batter. Melt butter in 1 1/2 quart baking dish in microwave on high for one minute. Pour batter into melted butter. Add blueberries on top of batter. (Do not stir.). Bake at 350 degrees for 40-45 minutes.
Beat softened cream cheese until smooth, blend in milk. Add dates, almonds, cinnamon and almond essence, mix well & chill. Serve with cracker biscuits or fresh fruit as a dip or use as a spread on bagels, mmm yum!
Pre-heat oven to 180.C. Combine chicken with all ingredients except lemon wedges in a baking dish. Cook for 35-40 mins or until chicken is cooked through. Serve with lemon wedges.
In a large deep-sided nonstick skillet, heat the oil over medium heat. Add the onion and garlic and cook, stirring often, 3 minutes. Add the tomatoes and their juices, tomato paste, wine, sugar, basil, rosemary, salt, red pepper flakes (if using), and black pepper; bring to a brisk simmer over medium high heat. Reduce the heat and simmer, uncovered, until reduced and thickened, about 20 minutes, stirring occasionally and breaking up the tomatoes with a large wooden spoon. Serve hot over spaghetti.
Peel and cut sweet potatoes into 1'' cubes, set aside. In large saucepan, heat oil over medium heat. Add onion, garlic, ginger and curry paste. Cook, stirring occasionally for 3 minutes or until softened. Add sweet potatoes, stir for 1 min or until coated. Add broth and bring to boil. Reduce heat, cover and simmer 10 min or until potatoes are tender. Cool. Puree cooled soup in blender. Reheat and serve.
Combine watermelon, ice, honey, and black pepper in a blender. Blend until smooth. Garnish with mint. Serve chilled. Stir well before serving.
Mix all ingredients. shape into rounded balls, size depends on use (spaghetti, subs or appetizers) Cook in a large skillet on medium heat for about 20 minutes, or until completely done. The recipe calls for 1/4 salad oil to cook meatballs in, but depending on the "grade" of ground beef you may or may not need the oil. Also, I usually put a loose fitting lid on the skillet and I turn the meatballs so that they cook evenly. You can also make ahead and freeze -- that's the best part, less to do on "party" day.
Prepare dressing:	Place onions, vinegar, and sugar into small bowl. Add grated rind and juice from ONE orange, and diced flesh or sections without membrane, from the other two oranges. Add a generous grind of fresh black pepper and about 1/4 teaspoon salt; stir to combine, set aside. Prepare broccoli:	Cut 1-inch or smaller florets from broccoli head with as little stem as possible. Peel stem and slice about 1/8" thick. Steam broccoli for 2 minutes, until bright green and crisp-tender. Shock in ice water, drain, and place in serving bowl. Place in refrigerator to chill uncovered for 10 to 30 minutes. When ready to serve, add 2 Tablespoons olive oil to dressing. Stir, and taste for seasoning. Pour dressing over chilled broccoli, toss gently. Makes about 4 servings.
Add the first 4 ingredients to a mixing bowl; stir to combine. Make a well in the center of the mixture. In another mixing bowl, combine the milk and remaining ingredients. Add liquid ingredients to dry ingredients; stir until just moistened. Spoon batter into lightly greased muffin cups; fill 3/4s full. Bake at 400° for 18 minutes or until lightly browned. Turn muffins out of pan immediately.
Preheat oven to 375%. Grease or spray 10" fluted pie pan. In a large bowl, mix pumpkin, evaporated milk, milk, and eggs together. Stir in baking mix, pie spice, vanilla and salt. Continue stirring while gradually adding the sugars. When mix is blended, pour into pie pan. Bake in oven for 10 minute the reduce oven to 350%. Bake additional 35 minute til knife inserted in center comes clean.
Preheat oven to 180°C. Heat the oil in a frying pan over medium-high heat. Add the spinach and toss 1/2 minutes or until just wilted. Season to taste with salt & pepper and transfer to a colander. Press down on the spinach with the back of a large spoon (or use your hands) to remove as much excess liquid as possible. Brush the inside of four shallow 250ml capacity ramekins or gratin dishes with the melted butter. Sprinkle a little nutmeg, salt, and pepper into each ramekin, then place them in a deep roasting pan. Divide the spinach among the ramekins, then pour 2TB of the cream into each one. Carefully crack 2 eggs into each of the ramekins. Pour enough boiling water into the roasting pan, to come halfway up the sides of the ramekins. Bake the eggs for 7-12 minutes or until the whites are just set and the yolks are still runny. Remember, when you take the eggs out of the water bath, they will continue to cook. If the eggs are still a little runny for your liking, leave the ramekins to stand for 3-4 minutes. Season with a little pepper, then serve!
Mix 1 cup sugar, flour and egg together. Pour peaches in 9X13 pan. Pour sugar mixture over peaches. Melt butter and pour over top. Sprinkle top with sugar and cinnamon. Bake at 350~ until done (20-40 minutes usually). Fork to test doneness of dough.
Add the crabmeat, mayonnaise, green onions, and celery to a large mixing bowl; stir to combine. Add the cheese, and salt/pepper to taste; stir to combine. Spread the crab mixture over the bottom of the bread; replace top of bread. Wrap sandwich in a big piece of heavy foil. Bake at 400° for 20 minutes or until heated. Cut into slices and serve.
In a non-stick skillet saute the bacon until almost crisp. Drain the bacon grease. Add the green onions, red pepper, and mushrooms. Saute and stir for approximately 1 minute. Add the potato and season with salt and pepper. In a separate bowl beat the eggs with the milk. Pour the mixture into the pan and top with grated cheese. DO NOT stir. Cover with a lid and cook on medium low for approximately 20 minutes. Serve in wedges topped with a teaspoon of you favorite salsa.
Preheat the oven to 400°F Line the sides and base of a 8 x 8in square cake tin with parchment paper. Using an electric whisk, whisk the eggs, superfine sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes). Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 350F and bake for a further 20-25 minutes or until well risen and golden brown. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream.
Preheat oven to 350°F. Chop cabbage into large pieces. Put one layer into greased baking dish. You can use just hamburger if you prefer. Brown meat and onion. Add salt and pepper if desired. Mix rice into meat. Put meat mixture on top of cabbage layer. Mix the soup and water together and then pour on the top. Bake at 350F for at least 1 hour.
In a double boiler mix eggs, sugar and butter and cook for 25 minutes. Remove and let cool (not cold, just cool so marshmallows don't melt and loose shape). Add 1/2 box of Social Tea (crushed or powdered). I use my food processor but before I had one I used the rolling pin and crushed the biscuits between a clean, dry dish cloth or in a freezer ziplock. Add 1/2 bag of white mini marshmallows. Grease pan with margarine or butter before adding mix. Gives a square 9" pan. Let cool. Note: I double everything and it works well. I use a long rectangular Tupperware or pyrex dish.
Optional: I usually shred the pieces of chicken with a fork. Mix all ingredients in large bowl. Vary amount of Miracle Whip to your preference. Chill for at least two hours before serving.
Heat oven to 350 degrees F. Line rectangular pan, 13x9x2 inches, with aluminum foil, letting foil hang 2 inches over short ends of pan. Spray foil with cooking spray. Stir brownie mix, chocolate syrup, water, oil and eggs in medium bowl until well blended. Spread in pan. Bake 28 to 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour. Remove brownies from pan, using foil to lift. Cut brownies into football shapes, using a Football-shaped cookie cutter, 3 1/2 by 2 inches. Frost footballs with frosting. Place baking chips, milk and butter in small microwavable bowl. Microwave uncovered on Medium-High (70 percent) 1 minute; stir. Microwave about 10 seconds longer or until chips are melted. Drizzle melted chips over frosting to look like football laces.
In a large skillet, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm. Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with parmesan cheese and parsley.
In a small bowl, combine onions and vinegar. Set aside to macerate while preparing rest of salad, or up to three hours. Halve cherry tomatoes and place in a serving bowl. Sprinkle with 1 teaspoon salt. Add kidney beans, onion mixture and olive oil. Toss gently to mix, adjust salt to taste, and serve.
Cook pasta, till al dente, drain and rinse in cold water. In a zip-bag, combine chicken,taco seasoning, shake to coat. In a large nonstick skillet, heat 1 tablespoon oil over medium heat, add chicken and cook 8-10 minute remove from heat. In a large bowl combine cooked pasta, corn,beans and dressing, toss to coat. Fold in chicken, serve warm or cold. Pass tequila shots or very cold beer.
Preheat oven to 400 degrees F. On a floured surface, roll out puff pastry 1/8 inch thick and with a 3 inch star-shaped cutter, cut out 16 pastry stars. Transfer to lightly greased baking sheets, brush tops with egg wash, being careful not to let it drip down sides. Bake in middle of oven for 12-15 minutes, or until puffed and golden. Let cool and split, leaving the bottoms cut-side-up and tops cut-side-down. Just before serving, spoon about 1 tsp sour cream onto each star, divide caviar among stars and sprinkle with chives.
Rinse rice and dal and soak in water for about 2-3 hours. Grind mixture in a blender, adding enough water to make paste. Add salt and keep it aside to get sour for 12 hours. Take idli plates and place a drop of oil in each idli mould and spread it over the entire mould. Heat 2 cups of water in a large vessel or pressure cooker and place the filled idli plates and cover with lid. Cook on high for about 20 minutes. Remove the plates from the vessel and remove the idlis. Pour 2 tsp of sesame oil while serving. Side dish - Sambar, dosai milagai powder, and coconut chutney.
Preheat oven to 375°F. In a covered sauce pan cook green beans in a small amount of boiling water until tender and crisp, about 15 minutes; drain and set aside. For the white sauce, in a medium saucepan over medium heat melt butter. Stir in flour, dry salad dressing mix and white pepper until combined. Stir in milk. Cook and stir over medium heat until thickened and bubbly; remove from heat. Spray a medium nonstick skillet with nonstick spray and warm over medium heat. Add onion and garlic to hot skillet; cook until tender. Remove half of the onion mixture and set aside. Add mushrooms to skillet and cook until tender. In a 1 1/2-quart casserole, combine mushroom mixture, green beans and white sauce. In a small bowl stir together reserved onion mixture and bread crumbs. Sprinkle over casserole and bake for 25 - 30 minutes or until heated through.