HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease two loaf pans with shortening and set your oven to 350 degrees. Mix the dry ingredients with the raisins in a large bowl. Add the egg, milk, butter and almond essence. Mix until you have a firm dough. Divide the dough in half and press down into the loaf pans. Mix the sugar and hot water and, using a pastry brush, brush the tops of each loaf. Bake for one hour, or until a toothpick comes out clean. Let cool, then remove from pans.
combine; onions and ginger in food processor. add all other ingredients EXCEPT chicken to food processor; blend. coat slow cooker with olive oil cooking spray. place chicken in slow cooker; coat with sauce. cover; cook on low 6-8 hours serve over Jasmine rice.
Preheat oven to 350°F. Combine first 7 ingredients in a large bowl; make a well in the center of the mixture. Combine mashed sweet potato, egg substitute, orange juice and margarine in a bowl; add to dry ingredients. Stir just until moist. Fold in cranberries. Spoon batter into a 9 by 5-inch loaf pan coated with cooking spray. Sprinkle almonds over batter; press lightly into top of batter. Bake at 350F for 1 hour and 10 minutes or until a wooden pick inserted in the center comes out clean. Let cool ten minutes in pan on a wire rack; remove from pan. Let cool completely on wire rack.
In mini food processor, spice blender or mortar with pestle, mash garlic, lemongrass, ginger and chile paste until paste forms (or finely mince with knife). In large saucepan, heat sesame oil over medium heat. Add onion and cook until golden, stirring occasionally, about 7 minutes. Add paste mixture (or minced ingredients) and stir until fragrant, about 30 seconds. Add sweet potatoes, broth and coconut milk and bring to a boil. Reduce heat to low and simmer until potatoes are very tender, about 20 minutes. Stir in salt and garnish with peanuts.
In a large skillet over medium heat, cook the ground beef and onion until the beef is cooked through. Add the cumin, oregano, chili powder, and salt and stir to combine. Pour 7 ounces of the sauce into the meat and simmer over low heat for 5 minutes. Add a little water if the mixture gets too dry. Heat the refried beans in a saucepan over medium-low heat. Add the cheese and stir until it's melted. Remove from the heat. Heat the tortillas in the microwave for 1 minute, then spread a small amount of beans on each tortilla. Add a small amount of meat. Add any other optional ingredients you may be using or just leave as they are. Fold over the ends of the tortilla and roll them up. Place two burritos on a microwave-save plate. Drizzle some of the remaining red sauce over the top and sprinkle with mroe grated cheddar. Microwave the burritos for a minute or until the cheese is melted. Repeat with the rest of the burritos. Sprinkle the tops with cilantro leaves and serve immediately.
In a medium pan, mix the sugar, cocoa, evaporated milk, and margarine. Cook and stir over medium-high heat until mixture comes to a boil. Boil for 1 minute, stirring constantly. Remove from burner. Add vanilla. Add oats and coconut and stir well. Drop by tablespoons onto cookie sheet lined with waxed paper. Refrigerate until firm, approx. 30 mins-1 hr. Store in a sealed container in the fridge or at room temperature.
Pre-heat the oven at 180 Celsius. Heat the oil and fry the onion and garlic until soft. Grind the cashew nuts in a nut mill, blender or mincer until they are in small pieces. Don't go too far. You don't want them in a powder. Mix the cashew nuts with the breadcrumbs. Beat the egg and add to the dry ingredients. Mix in the mashed parsnips and herbs. Add the fried, be sure to scrape the pan so that all the juices go in as this will help keep the nut roast moist. Dissolve the vegemite in the hot water or stock and add to the other ingredients. Season well. Melt the butter in a frying pan and saute the chopped mushrooms until soft. Grease a 900g loaf tin with butter and put in half the nut mixture. Cover with a layer of mushrooms and add the rest of the nut mixture. Cover with foil and bake for one hour. When cooked, remove from the oven and let it stand for 10 minutes before turning it out. Serve hot or cold.
Lightly grease a 13 x 9 inch baking pan. Melt chocolate and butter in a bowl in microwave on HIGH 2 minutes OR place glass bowl on top of saucepan filled with boiling water. When chocolate and butter have melted remove from microwave or saucepan and stir in sugar until well blended; mix in eggs and vanilla. Stir in flour, spread in pan. Bake in preheated 350F oven for 30-35 minutes or until done. DO NOT OVERBAKE. Glaze brownies by melting chocolate, butter and water together, mixing until smooth. ENJOY -- these are great when you are depressed!
PREHEAT oven to 375°F Grease 9-inch-square baking pan. COMBINE flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl until creamy. Beat in egg; gradually beat in flour mixture. Stir in morsels and chopped toffee. Spread into prepared baking pan. BAKE for 20 to 23 minutes. Remove pan to wire rack. Cool completely in pan on wire rack; refrigerate for 5 to 10 minutes or until chocolate is set. Cut into bars.
Toss lettuces, peppers, bacon, mozzarella, and 1/4 cup parmesan cheese into large mixing/salad bowl, set aside. To prepare dressing, combine anchovies, vinegar, oregano, salt, pepper, garlic, sugar, cornstarch, and remaining parmesan cheese into blender. Mix in blender, slowly adding 1 cup oil. Refrigerate until ready to use. Combine salad, croutons, and dressing, serve.
Juice the ginger first, than the apples, beet, and lime. To your health!
Mix the sugar,milk and butter in a saucepan and cook to soft ball stage or to 236 degrees,stirring frequently. Remove from heat and add chocolate pieces,marshmallow cream,rum flavoring,walnuts and pecans. Beat until chocolate is melted and well blended and pour into buttered 9x9x2 inch pan. Cull and cut into squares.
Cook the spaghetti as per instructions. Meanwhile, in a large non-stick skillet, fry the chicken seasoned with the Cajun seasoning in 1 tbsp of the oil just until done, stirring frequently. Place in a bowl and set aside. In the same skillet, heat the remaining oil and add the onion and pepper; cook covered, about 8-10 minutes until browned. Stir occasionally. Add the mushrooms and salt, cooking 5 minutes covered. Stir occasionally. When the spaghetti is done, turn it off but leave in the water. When the mushrooms are done, drain the spaghetti and reserve 1/2 cup of the water. Place the noodles, water, and the cream back into the saucepan and bring to a boil over medium heat. Stir in the onion mixture from the skillet. Heat through and remove from heat. Add the chicken with it's juices, the tomatoes and the basil leaves. Toss to mix well.
Heat oil in a medium saucepan over medium-low heat. Add the garlic and cook until soft - about 1 minute. Add the tomato and cook until soft - about 1 minute. Add vinegar, peppers and salt and simmer for 2 minutes. Transfer the mixture to a covered bowl and refrigerate for 2 days. Strain mixture through a sieve; discard solids. Store in an airtight container. The hot sauce will keep in the refrigerator for 3 months.
Measure 4 1/2 cups of flour into a mixer bowl. Add the yeast, sugar, and salt. Stir to blend well. Pour in the warm water and malt extract. Mix for 1 minute with a flat paddle beater until a smooth and heavy batter forms. Add the egg, egg white, and shortening. Beat together until the mixture is smooth. Switch to dough hook. Add remaining flour if needed-- 1/4 cup at a time -- until the dough is on the softer side of firm. You want it to clear the side of the mixer bowl without sticking. Knead the dough with dough hook for 8-10 minutes. Place the dough in a greased bowl, cover tightly with plastic wrap, and set aside in a warm place until double in bulk, about 1 hour. Uncover the bowl and punch down the dough with your fingers tips. Cover the bowl and allow the dough to double in volume again, about 45 minutes. Place the dough on work surface and loosely roll it into a 12-inch long cylinder. With a sharp knife cut into 12 equal pieces and shape the pieces into smooth balls. Cover loosely and allow to relax for 5 minutes. Flatten each roll with your hand to about 1/2 inch thick. Dust lightly with cornmeal. With the handle of a wooden spoon or similar object, press a deep indentation into the top of each roll almost like you were using the side of your hand to split the rolls in 2 halves. Press firmly and deeply, almost to the bottom. As each roll is shaped, place it face down on a greased or parchment lined baking sheet. Cover the rolls with a lint free towel or loose plastic wrap and let them rise an additional 40 minutes at room temperature. They will be slightly less than doubled. In the meantime, prepare the oven by placing a pan on the bottom oven rack. Twenty minutes before baking, preheat the oven to 450 degrees. Five minutes before the rolls are to go into the oven, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the rolls. Be sure to use Hot water. Uncover the rolls, carefully turn them right side up, and spritz lightly with an atomizer of water. Place the pan of rolls on the middle shelf of the hot oven. After three minutes lightly spritz the oven walls with water. Midway through the bake period turn the sheet around so that the rolls bake evenly. They are done when crispy brown all over, in about 20-25 minutes. Remove the rolls from the oven and cool on cooling rack.
Melt butter in large skillet over medium-low heat. Add leeks; saute until tender, about 10 minutes. Season with salt and pepper. Stir in parsley. Cool. Spread leek topping evenly over pizza shell; sprinkle tomatoes over. Top with cheese. Drizzle 1 tablespoon oil over. Bake about 10 minutes at 450 F. Remove from oven and brush crust with olive oil.
In large skillet, brown ground beef over medium to medium-high heat. Drain off fat. Add in all spices. Stir in water, cooking over medium heat until water cooks off. (Water helps ensure even distribution of spices throughout meat). Stir in refried beans and green chilies. Heat through. Adjust seasonings to taste. Burritos: Warm flour tortillas in microwave or in oven. Spread meat and bean mixture on each flour tortilla. Garnish with preferred toppings. Enjoy. Tacos: Toast taco shells in oven according to package directions. (Note: toasting the taco shells is a MUST). Spoon meat and bean mixture into each taco shell. Garnish with preferred toppings. Taco-burgers: Toast hamburger buns in oven until light golden brown. Spread meat and bean mixture onto bottom half of buns. If making taco-burgers, you may want to substitute sliced cheese (such as American). Garnish with preferred toppings.
Reserve 5 T melted butter. Put all other ingredients in bread machine according to manufacturer's directions. Program dough setting, press start. Pour half of remaining butter into 8-inch square baking pan, tilt to coat bottom with butter. Drop batter by rounded tablespoonfuls into pan, making 16 rolls. Drizzle remaining butter over rolls. Cover loosely with plastic wrap and let rise in a warm place until almost doubled, about 30 minutes. Preheat oven to 400. Uncover rolls and bake 12-15 minutes or until golden (check middle roll for doneness). Cool slightly in pan on wire rack.
Prepare tea by steeping green tea bags in water for 5 minutes. Squeeze out bags and discard. Combine tea and remaining ingredients in blender and blend until smooth.
NOTES: You MUST use butter or oil; margarine will not work. A large cast-iron skillet works best for this, but any large non-stick skillet will work. This recipe will work with nearly any type of boneless fish fillets, but catfish seems to be one of the tastiest. This recipe produces a LOT of smoke, so make sure you have a good vent above your stove, or open some doors and/or windows. Mix all dry ingredients together. Coat fillets evenly with mixture. Heat small amount of butter or oil in skillet until hot. Place fillets in skillet. Cook 3-5 minutes on each side. Change butter or oil if it gets too black.
Preheat oven to 350 (F) degrees. Carefully split the spaghetti squash in half lengthwise. In a 3 quart casserole dish place a shallow amount of water to the bottom of the dish until the bottom is covered, just. Place each squash half, open face down on the casserole dish within the shallow water. Bake for 35-45 minutes, or until the squash is just soft and stringy to the touch. Leaving the oven on, Remove the baked squash from the oven. Carefully start scrapping the squash from the shell (it will be hot), placing the scrapped contents in a medium-large bowl. Be sure to save your shells, simply place the empty shells back in the same shallow casserole dish. These will be reused in a just a bit. Add the Spaghetti sauce, salt and garlic powder in with the spaghetti squash that was scrapped into the medium bowl and mix until well combined. Fill the shells. Start will a base layer to each shell with the spaghetti squash, add a light layer of the cubed sausage followed by a light layer of the shredded mozzarella cheese. Repeat this process until all ingredients are evenly layered between both shells. Top with any remaining cheese and add the Parmesan cheese evenly to the top. Place back in the oven and allow to heat through for an additional 10-15 minutes or until bubbly and all the cheese is melted. Remove from the oven and allow to sit for 3-5 minutes. Plate & Serve.
Combine cream cheese and powdered sugar. Place 1 tsp of cheese mixture in wonton wrapper and follow package instructions on how to form wonton. Spray cookie sheet with cooking spray. Place wontons on cookie sheet and spray tops with more cooking spray. Bake for 10 minutes at 400°F. Combine all ingredients for sauce mixing well. Boil for 5 minutes. Let cool slightly before serving. Note: if you do not want chunks in the sauce you can process it in a blender before cooking.
Cook the spaghetti according to packet instructions. Drain and set aside to keep warm. Meanwhile, heat the butter in a saucepan and gently fry the onion until soft but not coloured. Add the garlic and cook for one minute. Add the white wine, bring to the boil and simmer for a few minutes until reduced by half. Discard any mussels with cracked shells or which do not close when tapped. Add the mussels to the pan and cover with a lid. Cook over a medium heat for 4-5 minutes, shaking the pot occasionally. Discard any mussels that haven't opened. Add the cream, lemon juice and cooked spaghetti to the pan. Season with salt and freshly ground black pepper and stir well to coat the pasta. To serve, place the pasta into a serving bowl and sprinkle over the chives.
Mix together all ingredients. Marinate for at least an hour--but I usually can't wait if it's just for me!
Snap off the tough ends of the asparagus and discard. Wash the asparagus thoroughly. Put the tips of the asparagus together evenly and, with a sharp knife, cut off any parts extending beyond about 6 inches. Cut these trimmings into 1-inch pieces. Place them in a covered casserole with the water. Cook in the microwave oven for 2 to 3 minutes, depending upon their toughness. Add the remaining asparagus, putting the butt end toward the outer edges of the baking dish. Cover and cook until barely tender. (This should take about 6 to 8 minutes.). Remove asparagus to a serving dish, putting the cut pieces in the bottom of the dish and placing the spears attractively on top. Melt the butter in a small container in the microwave oven. Pour evenly over the asparagus. Sprinkle on the parmesan cheese, salt and pepper. Return to the microwave oven to reheat for 30 seconds. Serve.
Preheat oven to 180c. Mix first 8 ingredients together. Fill each tortilla with 1/4 th of the mixture and lay in a baking dish. Spread with tomato salsa, then sprinkle with cheese. Bake for 30 minutes until well heated through and cheese is golden brown.
Saute onion and bell pepper in butter. (You can use 2 tsp butter and enough water to saute for a lower fat version) add squash and cook until heated through. Remove from heat-adding celery seed, milk, sugar, salt, eggs and half of the cracker crumbs. Pour into a greased casserole. Top with cheese and the remaining cracker crumbs. Bake at 375°F.
Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag. With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder. Pour into the bag with the meat/vegetable mixture. Seal and freeze. To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan. Bake at 350° for 35-45 minutes, until lightly browned on top and well set in the center. Cool about 5 minutes before serving.
In a small bowl, combine cornstarch and water until smooth. In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg. Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened. Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries. Pour into crust, cover with plastic wrap and chill 6 hours or until set.
Toast bread. Place bacon on top. Then tomatoes. Now cheese. Toast in toaster oven or microwave. You may put the ingredients on differently after you get the hang of them-- darn I don't have any bacon!
Preheat oven to 350 degrees F. Prepare a medium muffin tin by lining with muffin paper or brushing/spraying with oil. Sift flour, baking soda and salt in a bowl and add oat bran, nutmeg and all spice. Stir well to combine and set aside. Mash banana in a bowl. Add apple butter, vanilla, Splenda brown sugar, buttermilk and vegetable oil, stir to combine. Pour the wet ingredients into the flour mixture. Stir with a wooden spoon until just combined (some of the flour may still remain visible) but do not over mix or the muffins will be tough. Fold in the blueberries. Spoon batter evenly into prepared muffin tins. Put in the middle rack of oven. Bake until golden, about 18-23 minutes (or until a tester comes out clean). Makes 12 medium muffins.
Heat oil in a large saucepan. Saute onions & garlic until golden brown. Pour in the broth and sauce then stir in the knorr cube, spices, lentil, carrots, & herbs. Simmer until lentils are very tender, about 25-35 minutes. (Check about halfway through to make sure you don't need to add water.). Serve with thick bread to scoop up the soup. Or you can puree the soup in a blender. Pureed: Let the soup cool slightly then pour into a blender or food processor. Blend until smooth (this will have to be done in batches).
Make the ratatouille: Heat the oil in a pan, cook the onion until tender but not brown, add tomato pulp, tomato paste, salt, pepper, sugar, cayenne pepper, herbs and stock granules, mix well. Add eggplant, mix until coated with sauce and cook 5 minutes. Add zucchini and pepper and cook for a further 10 minutes. When the vegetables are cooked adjust salt and pepper to taste, the vegetables should be quite dry, if not add 1/2-1 tbsp flour and stir well while cooking another minute, so the liquid is absorbed. Let cool 5 minutes, then add the mozzarella cubes to the ratatouille. Roll out puff pastry so to have a 40x25 cm (I think it's about 20x12. 5 inches) rectangle, put the rectangle on a cookie sheet lined with baking paper, pour ratatouille and mozzarella mixture in the center of the rectangle and roll up, sealing the edges very well. Brush with the beaten egg yolk, make a few cuts on the surface (so the steam can get out) and put in preheated oven 200°C for 25-30 minutes or until pastry is golden and crisp (you might want to put another lined cookie sheet on the lower rack as, depending on the freshness of the mozzarella you use, the strudel may produce some liquid and drip). Let the strudel cool a little before slicing and serving.
Place room temperature ingredients in pan in order listed. Select Basic or White Bread cycle with medium/normal crust. Check dough consistency after 5 minutes of kneading. If it is a dry and stiff ball, add liquid, 1/2 to 1 tablespoon at a time; if too wet and sticky, add 1 tablespoon of flour at a time. Remove bread when cycle is finished; cool.
Put the eggs and the milk into one bowl and mix them. Put the flour, garlic, powder, onion powder, salt, pepper, and paprika into a bowl and mix. Take the chicken with the skin on it and dip it into the egg wash (an egg wash is milk and egg mixed). Then dip it in the flour. Then dip it in the egg wash one more time. Then dip it in the flour one more time. Heat the oil in a pot (test the oil by putting a piece of egg wash and flour into it if it sizzles and rises to the top that means the oil is hot enough for the chicken). Put the chicken into the oil and cook it for 15 mins. When the chicken is golden brown its good if not cook it more. Enjoy.
Bring potatoes to a boil in a large pot. Reduce the heat and boil them for approximately 20 min or until a fork pokes through their centers easily. Place them in cold water immediately. Peel and then dice the potatoes approximately 1/3 inch thick. Place them in a 2 qt bowl and add vinegar. Stir gently and set aside for 20 minute Mix salad oil with the mayonnaise and then add with all remaining ingredients. Stir gently. Place bowl in fridge for at least 2 hours so the flavors will intensify.
Dissolve yeast in the milk in a large bowl. Stir in 1/2 cup flour. Cover and set aside in a warm place to rise for 30 minutes. Meanwhile, beat 7 Tablespoons of the butter in an electric mixer or in a food processor. Beat in 2 Tablespoons sugar and 2 Tablespoons flour. Beat in the eggs, one at a time. Beat the remaining flour into the risen yeast mixture, then beat in the butter-egg mixture to make a thick, cake-like batter. Grease an 8-inch Bundt pan with the remaining tablespoon of butter, taking care to leave no part of the pan ungreased, and spoon the batter into the mold. It should fill it halfway. Cover with a cloth and set aside to rise until the dough reaches the top of the mold. Heat the oven to 350 degrees. Bake the baba for about 40 min. until nicely browned on top. While the baba is baking, combine the remaining sugar with the water in a saucepan and boil until syrupy and reduced to 3 cups. Remove from heat and stir in rum. Remove baked baba from oven and spoon rum syrup over it, saturating completely. Cool 45 minutes. Unmold. Decorate with candied fruits and whipped cream.
Rub pork with mustard and place in plastic bag or glass baking dish. Stir together lemon juice, oil, rosemary and garlic. Pour over meat and turn to coat with marinade. Seal or cover and marinate at room temperature for 30 minutes, or refrigerate for up to 8 hours; turning occasionally. Reserve marinade, place pork on grill over med heat. Cook for 20-25 minutes, turning often and brushing with marinade. DO NOT overcook. Meat should be slightly pink inside.
Preheat oven to 450. In medium bowl combine breadcrumbs and 3 tablespoons water. Let stand for 5 minutes. add turkey, scallion whites, cilantro, fish sauce, hot sauce, sugar, garlic, and 1 1/2 teaspoons salt. Gently combine and from into 12 meatballs. In large nonstick skillet, heat 1 teaspoon oil over medium-high heat. In batches brown meatballs on all sides, 10 minutes total (add oil as needed). Transfer to baking sheet and bake until cooked through (10 minutes). Serve meatballs with rice, scallion greens, anf lime wedges.
In large mixing bowl, combine all ingredients for crust; blend well with mixer to form crumbs. Press half of crumbs into bottom of 11x7-inch pan. Bake at 350 degrees for 10 minutes. Remove from oven; sprinkle with chocolate chips and pecans. Blend caramel topping and flour; spread over chocolate and pecans. Sprinkle with remaining crumb mixture. Bake 15-20 minutes longer or until golden brown. Chill 1-2 hours. Cut into 24 bars.