HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 180°C Lightly grease an 8-cup capacity heatproof baking dish. Heat oil in a frying pan over medium heat. Add onion. Cook for 2 minutes. Add garlic. Cook for a further 2 minutes or until soft. Add frankfurts. Cook for 5 minutes or until light golden. Add tomatoes, tomato paste, potatoes, capsicum, parsley and water. Bring to the boil. Remove from heat. Season with salt and pepper. Spoon mixture into dish. Sprinkle with cheese. Bake for 20 minutes or until golden. Spoon into bowls. Serve.
Preheat oven to 400°F. Spray baking sheet with nonstick cooking spray. In medium bowl combine egg with 1 tbsp water. In pie plate place bread crumbs and cheese. Dip pierogies in egg then breadcrumbs. Arrange on baking sheet. Roast until crisp and golden about 15 minutes.
Cook the pasta al dente. Melt butter in a skillet with lemon juice and zest. Let the mixture bubble for 30 seconds. Add the half and half, salt, and pepper. Cook the sauce until the liquid is reduced by half. Toss with cheese and pasta and serve.
In large bowl mix ground meat and A-1 sauce, minced onion, cilantro. Add beaten eggs, mix well. Add crackers or bread crumbs and catalina dressing and white pepper. Mix. Add cheese 1/2 cup at a time and mix, then add another until all cheese is mixed. Form into an oval loaf, place in low side baking pan. Chill if desired. Bake 350* 1 hour. Allow ten more minutes if chilled. I suggest placing a pan on the rack underneath to catch any grease drips from beef or turkey and the melted cheese sometimes drips from the bottom side. I have used a sharp cheese also. When cold this makes an excellent cold meat loaf sandwich. Some family members prefer cold. Cook 3 medium potatoes in water or microwave, peel and mash. Add beaten egg and miracle whip and salt. You may prepare instant potatoes if you desire. Make sure they are a little on the stiff side before adding the egg, miracle whip and salt. When loaf is baked, frost with mashed potatoes. Spread on with spatula. Make peaks all over it.You can also brush melted margarine over it but watch carefully when it is broiling. Broil about 5 inches away until peaks are browned. Take out of oven. Sprinkle with paprika if desired. Broil fresh mushrooms at the same time. Let set ten minutes before serving. Cut in wedges. Serve on a platter with broiled fresh mushrooms surrounding the loaf and slices of lemon in between.
Prepare the rice according to package instructions. Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine. Transfer to a platter. Garnish with the avocado slices, salsa, sour cream and tortilla chips.
In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce. Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
Combine water and sugar in medium saucepan. Bring to a boil and boil 5 minutes. Cool. Pour sugar syrup, lemonade, apple juice, cranberry juice, orange juice and tea over a block of ice in a punch bowl. Stir to blend. Makes about fifty (4-oz.) servings. Garnish with slices of lemon and orange. Margo Oliver's Most Treasured Recipes.
Preheat the oven to 450°F Spray a 2 quart baking dish with cooking spray. Scatter the vegetables & bologna in the dish. Pour on the broth then sprinkle with salt & pepper. Cover and bake for 45 minutes. Serve hot.
Bring milk to a boil in a large sauce pan over medium high heat. Stir in rice, cinnamon, salt and vanilla bean. Reduce heat to medium low, cook, stirring occasionally with a wooden spoon, until rice is very tender and has absorbed all liquid, about 30 minutes. Remove pan from heat, stir in 3/4 cup granulated sugar, cover, let cool, stirring occasionally. Discard vanilla bean. Preheat oven to 350°F degrees. Butter and flour an 8-inch springform pan. In a large bowl, fold together, the rice mixture, ricotta, whole eggs and egg yolks, and remaining 1/2 cup sugar, very carefully using a rubber spatula. Pour into prepared pan. Bake until golden, 65 to 70 minutes, cover with foil if starting to brown too much. Transfer pan to cooling rack. When cake has cooled completely, run a knife around edge to loosen. Gently remove ring; transfer cake to a serving plate. Sprinkle with confectioners' sugar, and serve at room temperature with sauce. Sauce: Combine all ingredients in a medium nonreactive saucepan. Cook over medium low heat, stirring occasionally, until berries are soft, 5 to 7 minutes. Serve warm or at room temperature.
Melt butter in skillet; add celery and onion and saute until golden. Add flour, stock and cream; cook until boiling, stirring constantly. Stir in chicken. Meanwhile, prepare corn muffin batter according to pkg. directions. Pour into a greased 8x8 pan and bake according to pkg. directions. When egg bread is ready, cut into squares. Place square on plate, cut in half, and ladle chicken mixture liberally over bread. Season as desired.
Cut pork butt& smoked sausage in small cubes and brown in oil. Set aside In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender. Place in a very large bowl, stir in the remaining ingredients Transfer to three greased shallow 3 qt baking dishes. *Ifyou are going to freeze do so at this point. When ready too cook, pull from the freezer, let thaw and continue to next line. *Ifyou are going to bake all now: Cover and bake at 375F for 45-50 minutes or until rice is tender, stirring twice.
In the bread machine pan, place all ingredients (except the raisins and nuts) in the order suggested by the manufacturer. Use the 'sweet' bread setting and 'light' crust color. Bake according to your machine directions. When the machine beeps during the kneading cycle, add the raisins and nuts a few at a time until they are kneaded into the dough.
Preheat oven to 350 degrees. Mix the cup of warm water with the sugar and dry yeast. Let stand 10 to 14 minutes. Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth. Cover and allow to rise in a warm place. Punch down and allow to rise again. Cut dough into small-meduim sized balls, place each ball on oiled muffin tins, punch the ball with your thumb and spread the edges of the ball around the muffin tins to make a hollow muffin cup shape. Let rise again, press the edges to make sure they stick to their muffin cup figure. Bake for about 20 minutes or until slightly golden. Bring out of the oven. Press top of puffed muffins with the back of a spoon to create a slight dent. Spread the sauce and cheese or any other topping you have in mind. Bake until cheese is melted. Tada!
Rinse peaches, dry, slice and peel. Put into big jar, sprinkle with sugar. Wait few days (fruit must give juice). Then add alcohol and vodka. Close jar tightly. Wait 2-3 weeks. Strain liquid to remove any pulp Pour into a blender anad puree. Then pour into clean bottle and close tightly.
Sift 1 cup flour with sugar, salt and baking powder. Mix egg and milk. Add to flour mixture gradually, stirring until smooth. Add shortening. Peel bananas, cutting crosswise into halves or quarters. Roll in remaining flour. Cover with batter. Fry in hot, deep fat (375°F) for 4-6 minutes.
Put the pork and all of the remaining ingredients in a casserole or large saucepan and bring to a simmer over medium heat. Cook, uncovered, until the pork is tender, about 1 1/4 hours. Skim and discard the fat from the surface. Taste the broth and add more vinegar, sugar, or chili oil to balance the flavors to your liking. Serve the adobo over jasmine rice.
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate. Using a small paint brush, coat the bottom and sides of a candy mold. Place mold in freezer for 10 minutes to allow chocolate to harden. Remove mold from freezer. Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup. Paint chocolate over raspberry jam to cover and make final layer. Place in freezer for 10 minutes to harden. Remove from freezer, turn mold upside down and pop candies out of mold. Serve.
Beat zucchini, eggs, honey, applesauce, oil, and vanilla until frothy. Add remaining ingredients and mix until blended. Grease and flour two bread pans. Pour batter evenly into the pans. Bake at 325 for 1 hour.
Mix together ground beef egg, accent, green onions, soy sauce, salt, and pepper. Place 1 teaspoon ground beef mixture on each won ton wrap. Wet edges of wrap with water. Fold in half to form triangle. wet one corner on long side of triagle, Bring both points on long side together. Repeat for all remaining wraps. Deep fry 8-10 won tons at a time at 350 degrees farenheit approximately 2-3 minutes or until golden brown. Drain in paper towels. Sprinkle with salt. Serve with sauce. For sauce: mix all ingredients together in saucepan and bring to a boil. Stir until thickened (about 2 minutes).
Remove the stem from the cabbage and poach the head in boiling salted water for a few minutes. Separate the outer leaves and remove any coarse stalks. Let cool. Rinse the rice and boil soft in the milk for about 20 minutes. Let cool. Finely chop the onion and sautee in the butter until transparent. Let cool. Mix meat, eggs, onion, milk, spices and rice. Put about two ounces of the mixture on each cabbage leaf and roll to small dolmas (rolls). Place them on a greased tray. Put the sugar or syrup on top together with a little melted butter. Bake in the oven at 175 degrees C/ 350 F for about 30 minutes; add the gravy or sauce, raise the heat a little and bake for another 20-30 minutes. Serve the rolls with boiled or mashed potatoes (maybe enriched with cream and butter) and Farmors Gurka ("Grandma'sCucumber"): Thinly sliced cucumber marinated in strong vinegar, sugar, salt and parsley. (Personally, I'm not very fond of the sugar/syrup in the recipe, so I use to exclude it, but that's only because I'm against sweet ingredients in main courses in general).
Seed the peppers if using. Place all the ingrdeients in a food processor or blender and puree. Add a small amount of water if needed. Store in a sealed glass jar in the refrigerator for up to one week.
In a saucepan, heat cranberry sauce and water until sauce melts. Add gelatin and stir until gelatin dissolves. Remove from heat. Stir in the apples,pecans and yogurt. Pour mixture into a fancy gelatin mold or a nice bowl and chill overnight before serving. cooking time does not include chilling time.
Trim any huge amounts of fat from the beef. Place beef in slow cooker. Place dry onion soup mix, sugar, oregano, broth, beer and garlic in crock pot. Cover and cook on LOW setting for 8 to 10 hours, or HIGH for 5 hours. Slice or shred beef, and place meat on sliced sandwich rolls. Serve with the meat juices for dipping the sandwiches.
Cut the cheese into small cubes, and place in a saucepan with half the butter (1/4 cup). Over medium heat, melt until smooth, stirring constantly. Place the vegetables in a 1-quart casserole dish, and pour cheese mixture over. Mix well, then spread evenly in dish. Melt remaining butter, and combine with cracker crumbs; sprinkle over the top of casserole. Bake, uncovered, at 350F for 20-25 minutes. Serve immediately.
Marinate the chicken cubes with sesame oil for about 10 minutes. Mix sauce ingredients in a small bowl. Cook the instant noodles in boiling water for about 3 minutes and drain and rinse with cold water. Stir fry the chicken cubes until cooked. In a separate wok, fry the garlic in oil until fragrant. Add cooked noodles, followed by cooked chicken. Stir fry for about 2 minutes. Add bok choy and beansprouts to the wok. Add sauce ingredients to the wok and continue to stir fry on medium to low heat for about 5 minutes. Mix sauce well into the noodles. Serve with fried shallot and chilie garnish.
Preheat oven to 375 F. In a shallow dish, Combine egg & milk. In another dish, combine parmesan cheese & bread crumbs. Dip chicken into egg mixture; coat with bread crumbs. Arrange in a greased baking dish, so that pieces are not touching. Drizzle chicken with melted butter. Bake for 15 to 20 minutes or until chicken is no longer pink. Arrange lettuce & tomatoes on a serving platter. Top with dressing, olives, & chicken. Sprinkle with cheese. Enjoy! (:
Heat oil in big pot. Cook onion and garlic for 3 minutes. Add tomatoes, paste and stock. Bring to the boil. Add macaroni and vegetables and beans. Simmer 20 minutes Add parsley and season to taste. Serve topped with grated cheese.
Coat outdoor grill rack with nonstick spray, heat grill. Mix spice powder, sugar and salt in small cup. Rub spice mixture over chicken. Grill 5 minutes per side over direct heat. Move to indirect heat and grill, covered, 15-20 minutes until instant-read thermometer registers 160 degrees F, or juices run clear. Meanwhile, coat bok choy and mushrooms with nonstick spray. Grill over direct heat for 10-15 minutes, turning once. Stir soy sauce and rice vinegar in small bowl; spoon over vegetables and chicken. Sprinkle chicken with sesame seeds.
Preheat the oven to 350*F (180*C). and line a baking tray with baking paper. Sift the flour into a large bowl and add the butter. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir through the sugar. Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough. Turn onto a lightly floured surface and gather together to form a smooth dough. On a large sheet of non stick baking paper, roll the dough into a rectangle about 13. 5 inches by 9 inches. Spread with the raspberry jam, leaving a 1/2 inch border around the edge. Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down. Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through. Leave to stand a few minutes, then cut into thick slices, using a serrated knife. Serve warm with custard.
peel, chop, and boil potatoes (the pieces should be a cubic centimeter). hard boils the eggs. in a large bowl combine mustard, mayo, and relish. add the potatoes and mix with a wooden spoon. cut up the eggs or crumble them. add the eggs to the large bowl and you should have potato salad let the mixture stand in the fridge for a few hours or until cold. enjoy!
Melt butter and oil in a large skillet over medium heat. Add garlic and saute for one minute. Increase heat to high and add mushrooms. Saute until done. Add tomato paste and stir. Add wine and lemon juice and bring to a boil. Add shrimp and green onions. Cook one minute, stirring constantly. Add scallops and cook 3 minutes or until scallops are opaque. Season with salt and pepper and garnish with parsley.
With a sharp knife score steak on both sides in a diamond pattern. Combine remaining ingredients and pour over steak. Allow to marinate in the refrigerator for a minimum of 2 hours, up to 24. Heat grill over medium heat. Drain meat, reserving marinade. Grill steak 6 to 9 minutes, each side, for medium rare to medium or until desire doneness. Halfway through turn steak and brush with reserved marinade. Transfer steak to a cutting board and let rest 15 minutes. Cut into thin slices, across the grain.
In a large bowl, combine the cracker crumbs, brown sugar, and butter until crumbly. Press onto the bottom and up the sides of two greased 9" pie plates. In a large mixing bowl, beat the milk, egg yolks, and lime juice on low for 2 minutes or until smooth and slightly thickened. Pour into prepared crusts. Bake at 350 for 18 to 22 minutes or until a knife inserted near the center comes out clean. Cool on wire racks for 1 hour. Chill for 6 hours. Garnish with whipped topping, lime, and mint if desired.
Mix together all ingredients and simmer for 15 minutes. If too thick, add small amount of water. Sufficient for two medium fryers, pieced.
Squeeze juice from the 2 lemons and reserve juice. In a saucepan, combine sugar, crushed ice, 4 cups water, lemon juice and rose water. When sugar is completely dissolved, strain and serve the herbat in frosty glasses.
Heat your oven to 350. Put the tortilla chips in a bag of some kind and crunch them to bits (not into sand, just pebbles). Place about 1/2" layer in the bottom of round casserole dish (3-4 quart). (no need for nonstick spray). Put the tofu in a frying pan that you've coated with a bit of nonstick spray. Start to cook it as if you were browning ground beef. Use the taco seasoning on the tofu according to package directions. Start to put the ingredients on the tortilla chip base. Tofu, beans, cheese, olives, tomatoes and repeat till the dish is full or ingredients are gone (no rules). Bake for 30 minutes. Before serving add the lettuce, salsa, sour cream, whatever you want.could be more tortilla chips, olives, etc. Enjoy!
Put 6 cups of chicken broth in the crock pot with the chicken breasts, the chopped carrots, the grains, and the herbs. Start off the crock pot on high heat. In dutch oven on stove, put the remainder of the ingredients together and cook on low heat until cooked through. Turn off heat under vegetable mixture and allow vegetable mixture to cool. Pour vegetable mixture into a blender and puree until smooth. Pour enough of the pureed vegetable mixture into the crock pot to thicken the soup to your liking. Mix well. Adjust seasonings as needed. Set crock pot on low heat and cook till dinner. The longer the better.
Peel off the ginger. Wash and drain. Cut into small thin strips. Put one cup of ginger strips in the blender or food processor. Add one cup of water. Cover and blend in high speed for 2 minutes. Strain and squeeze off the juice into a container. Repeat the procedure using the juice extracted instead of water until all the ginger strips are blended. Mix extracted ginger juice concentrate and 1 kilo sugar in a non stick pan. Put in high heat and reduce the when the mixture starts boiling. Stir until the mixture becomes very thick. Reduce heat during this stage and continue stirring until you achieve a moist powdery mixture. Turn off the heat and continue stirring until the product becomes a little bit cooler and powderized. Let cool and transfer in a dry sterilized bottle or jar. For one cup of tea, mix one tablespoon of ginger tea powder in a cup of hot water.
Heat oil in large pan and add onions, garlic, ginger and green curry paste. Cook stirring until onion is soft. Add carrot, cinnamon quill, lentils, potatoes and chicken stock. Simmer, covered about 30 mins or until potatoes are tender. Discard cinnamon quill. Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired. Process 1/2 the lentil mixture until smooth,. return to pan with remaining lentil mixture and chicken. Simmer uncovered until chicken is tender. Vitamize the soup - but not to smooth. Finally before serving add coconut milk, coriander and lemon juice.
Place potatoes in a large saucepan and cover with water. Bring to a boil, reduce heat; cover and cook for 10 minutes. Add apples; cook 10 minutes longer or until potatoes and apples are tender. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain reserving 1 tablespoon drippings. In drippings, saute onions until light brown. Drain potatoes and apples. Add sugar, vinegar and salt; mash slightly. Transfer to a serving bowl. Top with onions and bacon.
Beat eggs and sugar in a bowl till its fluffy, pale and increases in volume. Put the bowl mixture o'er a pan of simmering water and add milk chocolate in it. Mix well. Remove from heat. Beat the cream until it forms a soft peak. Fold it into the egg mixture. Add the chopped dark chocolate and mix well. Pour the mixture into a tray and freeze it for 4-5 hours or until firm. Serve garnished with chocolate sticks and raspberries.
Place berries in a glass bowl. Sprinkle with sugar and grand marnier, mixing to distribute sugar and liqueur. Cover and refrigerate until ready to serve.
Bring a pot of water to a boil. Cook the macaroni according to package directions; drain and keep warm. Spray a large nonstick skillet with Pam. Add the turkey and cook until no longer pink, stirring with a wooden spoon to break up the meat. Stir in the onion, bell pepper, chili powder, cumin, and salt. Cook, stirring occasionally, until the onion is tender, about 3 minutes. Add the tomatoes, tomato sauce, chiles, and water; simmer, uncovered, 10 minutes. Add the macaroni and cheese, stirring to combine.
Make Nashville Sweet: combine all the ingredients in a saucepan; whisk to mix. Let the sauce gradually come to a simmer over medium heat; simmer until thick and flavorful, 8-10 minutes; if not serving sauce immediately, let cool to room temperature; transfer to clean glass jars and refrigerate until ready to serve; bring to room temperature before using. Make the rub: add rub ingredients to a bowl; stir to mix (or use your fingers); stor rub in an airtight jar away from heat or light (keeps for 6 months); makes 2 cups; total amount used in this recipe is 2 tablespoons. Make the pork: butterfly the pork loin-using a very sharp knife, cut the roast almost in half lengthwise through one side (stop about 1-inch from the opposite side). Open the roast up as you would a book. Sprinkle the inside of the roast with 1 tablespoon of the whiskey; let is marinate for 5 minutes. Sprinkle a third of the rub (remember total amount of rub used it 2 tablespoons, so 1/3 of that amount) over the inside of the roast. Spread the mustard on top with a spatula; sprinkle the brown sugar on top of mustard. Sprinkle the remaining 2 tablespoons whiskey on top of the brown sugar. Fold the roast back together (like closing a book); sprinkle the remaining rub over the outside. Cut four 12-inch pieces of butcher's string; position the pieces of string on your work surface so they are parallel and about 2 inches apart. Place a slice of bacon across the strings so that it is perpendicular to and in the center of them. Set the roast on top of the bacon, positioning its long side parallel to the bacon. Place a slice of bacon on top of the roast; press the remaining 2 slices against the long sides of the roast. Tie each piece of string together around the roast so that they hold the slices of bacon against it; set roast aside. To make the glaze: combine the glaze ingredients together in a saucepan; boil until syrupy, 4-6 minutes; set the glaze aside. Set up grill for indirect grilling and preheat to medium (if using a gas grill, place all of the wood chips in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then decrease the heat to medium; if using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips on the coals). When ready to cook, place the pork roast on the grate, over the drip pan and away from the heat; cover the grill. Cook roast until cooked through, 1 to 1 1/2 hours; test for doneness by inserting an instant read thermometer into the side of the roast; internal temperature should be about 160°. Start basting the roast with some of the glaze after 30 minutes and continue basting every 15 minutes. Transfer cooked roast to a cutting board; let rest for 5 minutes; remove and discard strings; slice roast crosswise and drizzle any remaining glaze over it. Serve with Nashville Sweet.
Mix ham ball ingredients together. I use a stand mixer, but this can be done by hand. Form mixture into large meatballs (approximately 1/2 cup size). Place in a 9x13 pan (or two 8-inch pans). Combine sauce ingredients and pour over meatballs in pan. Bake uncovered at 350 degrees for 1 hour. If desired, spoon some of the sauce over the meatballs a couple times as they bake to keep the tops moist.