HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 and prepare muffin tins with liners or grease 2 loaf pans. In a large bowl, mash the bananas with the baking powder. Set aside. In another bowl, combine the flours, wheat bran, baking soda, salt, cinnamon and nutmeg. Set aside. Stir the egg, applesauce and canola oil into the banana mixture. Add dry ingredients to wet in three batches. Folding to combine. Stir in oats. For muffins- measure out 1/4 c of batter for each muffin- bake for 25-30 minutes. For loaves, split between loaf pans- bake for 40-50 mins or until an inserted toothpick comes out clean. Allow to cool for 10 mins on a wire rack before serving.
Boil the chicken until cooked with the Lowry's seasoning salt, just enough that you can see it's orange color in the water. It doesn't take much. It may be omitted completely to reduce sodium. Cut the celery stalk in half lengthwise and dice it into 1/4" pieces, then dice the onion. Once you have determined the chicken is done, let it cool down to where it's safe to touch and shred it finely, into a bowl, by hand. Add The Miracle Whip, Gulden's mustard, onion powder, celery, onions, and pickle juice and stir it well with a fork until completely mixed.
melt butter. add chilies and onions. cook until almost golden. beat up eggs pour over chilies and onions salt and pepper. add curry leaf if you have it and like it stir until set.
Skin, then thinly slice and quarter your cucumber until you have about a cup. Do the same for your shallots. Chop the chillies into very thin rings. Place in a non-reactive bowl (glass, plastic). Bring water in a sauce pan to a boil. Add vinegar, sugar, chicken bouillon cube and salt and stir until all is dissolved. Simmer for 5 minutes. Plunge the pan into cold water to quickly lower temperature then pour into non-reactive bowl of veggies. Chill overnight and serve chilled.
Beat first three ingredients until creamy. Beat in water, egg and vanilla. Add combined dry ingredients; mix well. Cover; chill about 2 hours. Heat oven to 350°F Shape into 1-inch balls; placing them on an ungreased cookie sheet. Flatten with tines of fork dipped in granulated sugar to form crisscross pattern. Bake 9 to 11 minutes or until edges are golden brown. Cool 1 minute on cookie sheet: remove to wire rack. Cool completely. Store tightly covered.
Heat the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. Remove the red peppers from the oven and place them in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. The skin will then be easy to peel off. Reduce the heat of the oven to 350 degrees F. Meanwhile, place the chicken in a bowl and add the smoked paprika, paprika, chorizo, salt, pepper and mix well. In a pan, heat the canola oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the potatoes and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper. Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale. Cook for another 10 minutes. Remove and plate, garnishing with fresh parsley, chives, a drizzle of olive oil and some crusty (Portuguese) bread on the side. Cook's Notes: Chorizo can be replaced by bacon cut in pieces. Kale can be replaced by baby spinach.
Preheat oven to 375. Mix all the ingredients together in a large bowl. Oil Cookie sheet. Form patties by hand and lay on a cookie sheet Bake in oven 20-30 mins until browned, turning once.
Trim fennel bulbs, and set aside fronds. In a blender or food processor, pulse about 1/2 cup fronds, garlic, lemon zest and 1/4 teaspoon salt until finely chopped. Add 1/3 cup oil and puree. Halve fennel bulbs lengthwise. Slice thinly with a mandoline or very sharp knife. clean and thinly slice leaks. Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining 2 tablespoons oil in a large skillet over high heat. Brown chicken until skin is crisp, about 8 minutes. Transfer chicken to a plate, leaving drippings in pan. Stir fennel seeds into skillet and cook for 30 seconds. Add the sliced fennel, leeks and onion, seasoning with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and cook, tossing occasionally, until vegetables are caramelized, 15 to 20 minutes. Add Pernod and scrape up any browned bits in the bottom of the skillet; cook until liquid has evaporated, about 1 minute. Lay chicken on top of the fennel-onion mixture. Pour 3 tablespoons water into the pan. Cover skillet and reduce heat to medium-low. Cook until chicken is just cooked through, 8 to 10 minutes. Uncover and cook off any excess liquid if necessary. Stir in lemon juice. Serve chicken and vegetables topped with generous dollops of the fennel frond puree.
Carefully comb through crab meat for any extra shells. Making sure not to break up crab, marinate crab pieces with Italian dressing for about 1 hour. But if you don't get a chance, ten minutes works well too. Mix all other ingredients in a medium bowl thoroughly. Add crab meat mixture to mayonnaise mixture and mix with spatula, again not to break up pieces. You can either cool in fridge for an hour or two, or you can eat directly.
Adjust oven rack to lowest position and heat oven at 350°F Grease a 9 inch pie plate with softened butter, then coat the plate evenly with grated Parmesan. Combine Gruyere cheese, ham and scallions in a bowl, sprinkle cheese and ham mixture evenly in bottom of prepared pie dish. Combine flour, baking powder, pepper and salt in the now - empty bowl, whisk in half and half, eggs, melted butter, mustard and nutmeg until smooth. Slowly pour the batter over the cheese and ham mixture in the pie dish. Bake until the pie is golden brown and the filling is set, 30 to 35 Minutes. Let cool on a wire rack for @ 15 minutes, slice into wedges, serve warm.
Combine first 10 ingredients in a large slow cooker. Cook, covered, on high for 3 or 4 hours or until meat is tender. Stir together flour and water. Stir into meat mixture and cook on high setting 1 hour or until thickened.
Place the chicken in a large pot with 1 teaspoons of the salt and water to cover. Cook over medium heat until the chicken is tender, about 1 hour. Remove the skin and bones and cut the meat into 1-inch pieces. Reserve 1 cup of the broth. Make a white sauce by melting the butter in a heavy medium saucepan over low heat. Stir in the milk, stirring constantly with a wooden spoon; cook until thick, about 4 minutes. Add the chicken, mushrooms, green pepper, pimiento, and almonds. Add the cream, the remaining salt, and pepper. Cook for about 5 minutes. Add 1/2 cup of the chicken broth if the mixture is too thick. Keep hot in a crockpot or chafing dish over very low heat. Serve over baked potatoes.
Preheat oven to 350 degrees. Brown ground chuck with onion,1/2 t. garlic powder, ginger and soy sauce to taste. Drain well. Place meat mixture in a 13x9 pan. Place celery over meat mixture. Place pepper strips over celery. Place pea pods over pepper strips. Mix the soup, 1 T. soy sauce, 1 t. garlic powder and milk. Blend well. Pour evenly over meat and vegetables. Bake in over for 40 minutes until hot and bubbly. Evenly place chow mein noodles over casserole and bake an additional 10 minutes. Serve with freshly steamed rice and soy sauce to pass.
Rinse shrimp shells in cold water and place in stock pot with all remaining ingredients. Bring to a boil on high heat. Reduce heat and simmer for 10 minutes. Raise heat to medium and cook for 1/2 hour. Strain completely. If not using immediately, cool and refrigerate. Will keep for 30 days.
Soak the dried porcini in 1 cup (250ml) boiling water for 10 minutes to soften (reserve liquid when draining). Meanwhile melt half the butter in a flameproof casserole over medium-low heat. Season pork well with salt and pepper; then place fat side down in the pan; gently sear for 6 to 8 minutes until well coloured and the fat has rendered. Turn and sear other side for 4 to 5 minutes. (Our pork loin which was close to 2 kilo took a total of about 20 minutes to get a nice golden colour.). Remove pork from the pan, drain off any excess fat, and melt the remaining butter (we added some more olive oil); add the garlic, sage and rosemary and cook, stirring, for 3 minutes or until golden. Squeeze porcini to remove excess liquid and set soaking liquid aside. Return pork to the pan (at this point we put into a large baking dish); add mushrooms, tomatoes and 1 cup (250ml) wine and season well with salt and pepper. Cover the surface with a baking paper, tucking in the edges as this ensures that the dish will not dry out. Reduce heat to low and simmer for 30 minutes (we put into the oven at about 160 degrees Celsius. Please note our pork was larger than called for in the recipe). Turn the pork, baste with the sauce, add the remaining wine and reserved mushroom stock. Recover with baking paper and cook for a further 40 to 50 minutes until the sauce is rich and the pork is tender (ours was in the oven longer). If the sauce starts to dry out, add splashes of water or wine to maintain the moisture level. The sauce will intensify in colour but shouldn't burn. POLENTA: For the polenta, place 3 cups (750ml) water ina saucepan; bring to a boil; gradually add the polenta, whisking constantly; reduce the heat to low and cook, whisking for 8 to 10 minutes. Remove from the heat, fold in butter and Parmesan cheese, season and keep warm. Remove the pork from the sauce, thickly slice. Serve with the polenta, drizzle with sauce, and garnish with parsley.
Preheat oven to 350°F. place fillets in 13 x 9-inch baking dish sprayed lightly with cooking spray. Combine mayonnaise, cheese and seasoning in bowl. mix well and spoon over fillets. Spray breadcrumbs lightly with cooking spray and toss to blend. sprinkle over cheese topping. Bake uncovered for 9 to 11 minutes. Toast in broiler for 30 seconds or until breadcrumbs are golden brown.
Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly. Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely. Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust. Pour raspberries over cream layer and chill. If you like, more Cool Whip can be spread on top.
Preheat oven to 425°F Melt butter in saucepan and add in thinly sliced white onions. Simmer over medium/high heat, stirring occasionally, while you prep the other vegetables. Chop and wash all vegetables. Potatos and red onion into chunks, parsnip and carrots into thick slices, and the green beans into 1 inch pieces. Combine vegetables and place in a rectangular, glass baking dish. Set aside. By now the onions should be cooked through. At this point, dissolve bouillion cube in hot water and slowly add this into the onion mixture while stirring. Pour onion and broth mixture over the vegetables and cover the baking dish with tin foil. Place in oven and bake for 30-40 minutes or until vegetables are tender and cooked. Remove from oven and take off the foil. Sprinkle the cooked vegetable mixture first with the breadcrumbs and then with the grated mozzarella cheese. Place dish back into oven and bake until the cheese is melted and bubbly. :).
Line a 6 cup (1. 5 L) mixing bowl with plastic wrap and drizzle inner surface with melted chocolate (criss-cross thin lines); freeze WHITE MOUSSE: In a saucepan sprinkle gelatine over cream. Let stand 5 minutes. Bring cream to a boil; remove from heat. Add white chocolate and butter; stir until melted. Blend in egg yolks. Beat egg whites until frothy; gradually add sugar, beating until stiff peaks form. Fold into chocolate mixture; pour into prepared bowl. Freeze 30 minutes. DARK MOUSSE: Prepare the dark mousse layer following the white mousse directions, omitting gelatine step. Freeze until set, at least 8 hours. Unmould onto serving plate, remove plastic wrap.
Melt the butter and 2 tablespoons of Olive oil in a large skillet or cast iron pan. Add the onions, salt, and pepper and cook for 5 minutes or until they soften a little. Add the sugar and stir every few minutes for 20 minutes. Turn off burner and prepare the crust. In a large bowl mix the cream cheese and 1/4 cup of olive oil. Spread on top of pizza ctust and top with the onions. Sprinkle with Gorgonzola cheese if you wish. Bake 15-20 minutes or until desired results.
In a large container, combine cucumbers, onions, green and red peppers and 2 tablespoons salt. Cover with ice, mix well. Refrigerate for 8 hours. Drain, rinse and drain again. In a sauce pan, combine sugar, vinegar, celery seed, pickling spice and remaining 1 tablespoon salt. Bring to a boil, cook and stir for 1 minute. Spoon over cucumber mixture and mix. Spoon into jars or freezer containers, dividing remaining juices into containers. Cool. Top with lids. Cover and freeze up to 1 year. Thaw at room temperature for 4 hours before serving.
Preheat oven to 350 degrees. Lightly coat an 8-inch square baking dish with cooking spray. Ina small bowl, whisk together flour, baking soda, & salt. In a large bowl, using an electric mixer, beat butter & granulated sugar on med-high until pale & fluffy. 4 minutes. With mixer on medium, add molasses & egg whites & beat until combined. With mixer on low, add flour mixture & beat until combined. Transfer batter to dish & smooth top. Bake until a toothpick inserted in center of cake comes out clean. 40-45 minutes. Let cool completely in dish on a wire rack. Invert cake onto a cutting board & cut into 1 1/2-inch squares. (Store uncoated squares in an air-tight container at room temperature, up to 3 days). To serve, toss in confectioner's sugar to coat.
In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour marinade over them. Seal and marinate in the refrigerator 4 to 6 hours (even overnight). Preheat grill to medium-high. Remove wings from marinade. Arrange wings on grill and brown 5 minutes -- then turn and brown the other side, about 5 minutes more. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. When wings are golden brown, brush them with the glaze. Put the wings on a cooler part of the grill, cover and cook until cooked through, another 15 to 20 minutes.
melt butter in pot,. saute garlic and onion until almost golden brown. add chopped mushrooms. saute for a few minutes add the flour and mix well. add the veg stock. add water. add cubed potato. add shredded spinach. add cubed carrot. add milk. season with salt and pepper. bring to boil. reduce heat and simmer for 15-20 minutes or until flavors blend. let stand for 5 mins,. serve with croutons or fav crackers. enjoy.
Lightly grease a baking sheet and place dough on it; with floured hands press out dough to 11x7-inch oval. Brush with 2 tsp, of the oil and let rise in a warm place for 45-60 minutes. Meanwhile, heat remaining oil in a large skillet; saute mushrooms and onion for 4 minutes or until moisture has evaporated; add oregano and garlic, cook for 1 minute more, then let cool slightly. With thumb or end of wooden spoon, make dimpled surface on focaccia; top with mushroom mixture, pressing lightly into dough. Top with olives, black pepper and parmesan cheese. Bake in a 400F oven for 20-25 minutes or until bottom is lightly browned and crisp. Let cool slightly on wire rack. Cut in wedges or slices to serve. TIP: To create a warm place for dough to rise, turn oven on to 200F for 1 minute, then turn off and place dough in warm oven. Kalamata or nicoise olives cured in oil or brine are more flavorful than canned. VARIATION: Crumble goat cheese on top of baked focaccia and return to warm oven just to melt. Pass oil flavored with herbs or spices to drizzle as desired.
Blanch the tomatoes in boiling water, peel off the skin and blend the flesh to a smooth juice. If using canned tomatoes, blend. Put the peanut butter into a big bowl, add 3/4 pt. of the boiling water and use a wooden spoon or a blender to blend the peanut butter and water carefully together to form a creamy, smooth sauce. Mix together the tomatoes, peanut butter mixture, red chilies and mushrooms. Continue to simmer, stirring only occasionally to prevent the food sticking to the bottom of the pan. This is now the basic soup. Pour the rest of the boiling water into the soup and simmer slowly on medium heat for 20 mins or so.
Combine corn and cream, bring to a boil over low heat. Stir often. Remove corn with slotted spoon ans set aside. In seperate pan melt butter and add flour to make a paste. Cook for a few minutes to remove raw flour taste. Gradually add cream to thicken. Simmer for 5 minutes and add salt, sugar and Accent. Mix well. Return corn to cream and heat over low heat to a boil. Transfer to a casserole and top with Parmsean cheese and dot with butter. Brown the cheese under the broiler and serve.
Preheat oven to 425 degrees. In a large bowl, mix the flours, the corn meal and the baking soda. Make a well in the middle of the bowl, crack in the eggs and beat them a little with a fork. Add the oil, cane syrup and buttermilk to the well and stir all wet ingredients together well with the fork. Mix with the dry ingredients. Pour into 9-inch round pan that has been sprayed with cooking oil. Bake for 30 - 35 minutes. Serve warm.
Place yeast, 1 T. sugar, and the warm water in food processor fitted with steel blade. Process mixture briefly and let stand until yeast is foamy, about 5 minutes. Add flour, butter, salt, and the remaining sugar to processor. With motor running, pour eggs through feed tube. Process just until dough gathers into ball, 15-20 seconds; it will very sticky. Coat inside of large bowl with vegetable oil or butter. Place dough in bowl and turn to coat entire surface. Cover bowl with oiled plastic wrap and let dough rise in warm place until doubled in bulk, 25-35 minutes. Punch down dough. Turn out onto lighly floured surface and knead dough 1 minute. With sharp knife, cut dough in half and use one half as directed in either of my recipes. Keep second half of dough covered at room temperature up to 1 hour and punch down again before using.
Cook sausage, cool then crumble into small bits. Layer cubed bread, sausage and cheese evently into two greased 8 ounce ramekins or individual souffle dishes. Whisk eggs and the next 5 ingredients together. Pour egg/milk mixture evenly over cheese in the ramekins. Cover chill for 8 hours. Let stand at room temperature for 20 minutes before baking. Bake at 350 degrees for 20 to 25 minutes or until set. Let stand 5 minutes before serving.
Butter a 13"x9" baking dish. In 4 quart saucepan combine sugar, butter & milk, cooking over medium high heat & stirring occasionally, 10-14 minutes until mixture comes to a full boil. Reduce heat to medium & boil, stirring constantly, 6-7 minutes, or until candy thermometer reaches 228 degrees F. Remove from heat & gradually stir in both chocolates until melted. Stir in marshmallow cream & vanilla extract, until well blended. Stir in apricots, then spread into prepared pan. Cool completely at room temperature. Cut into 1" squares before serving. Store covered in cool place.
In a small bowl pour boiling water over figs to cover; let stand 15 minutes. Drain well. Meanwhile, in a medium bowl stir together chevre, sour cream, basil, and thyme. Season to taste with salt and pepper. Stir in drained figs and 1/4 cup almonds. Thin with milk if needed. Cover and chill in refrigerator up to 24 hours. To serve, transfer spread to a serving bowl. Sprinkle with remaining almonds and fresh thyme (if using). Serve with toasted baguette slices or crackers.
Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 6 cups flour. Beat until smooth; mix in enough remaining flour to make dough easy to handle. Turn dough onto floured board; knead until smooth and elastic. Place in greased bowl, greased side up. Cover, let rise 2 hours. Punch dough down; divide into 4 equal pieces. Shape into loaves and place in greased loaf pans. Cover, let rise again about 1 hour. Bake at 375 degrees for 45 minutes or until golden brown.
Bring 2 quarts water to a boil in a large pot; remove from heat and add the tea bags; steep 20 minutes. Slice 1 orange, 1 lemon, and 1 lime into thin rounds. Squeeze and strain the juice from the remaining orange, lemon, and lime. Stir the citrus juices into the brewed tea. Pour the tea into a pitcher and stir in the sugar/artificial sweetener to taste, until dissolved. Stir in the citrus slices; refrigerate the tea until chilled, at least 2 hours. Serve tea over ice, garnished with a mint sprig.
Bring stock to the boil in a saucepan and leave to simmer gently. In another pan, cook chopped onion and garlic with the mushrooms in 60g butter until softened. Add the rice, stirring with a wooden spoon for a few minutes, than add about 1/2 cup of simmering stock. Season. Cook the mixture, stirring, until the rice has absorbed the stock, then stir in another 1/2 cup of stock. Continue this way until the rice is tender and all the stock is used, about 20 minutes. Remove the pan from the heat and stir in the remaining butter and Parmesan. Cool the mixture, then shape into 4 - 6 round shape patties. They will become quite firm. Dust with flour and fry in olive oil in a large frying pan on both sides for about 5 minutes each side, until golden. Serve with fresh tomato sauce and whatever vegetables takes your fancy. Chop the tomatoes into small chunks. Place in a large bowl, add garlic, basil and oil. Just before using, put into a saucepan and cook for about 5 minutes.
In a large saucepan, heat butter over medium heat. Add apples, onion, garlic, ginger root, curry, cumin, ground corriander, thyme and cayenne. Cook until softened. Add root vegetables and stock. Bring to a boil. Reduce heat and simmer for 30 minutes. Let cool for 15 minutes. Puree soup in batches. Add cream and heat through but DO NOT BOIL. Sprinkle with fresh corriander. NOTE: you can create your own combination of root vegetables. Total amount of diced vegetables should total about 4 cups or 1 litre.
Take pie shells out of the freezer, lay one flat leaving the other in the pie pan to thaw. Boil chicken until internal temperature reaches 165 degrees Fahrenheit. Place cooked chicken & all other ingredients in a bowl, stir to combine. Fill pie crust resting in the pie pan with all the ingredients. (Caution: don't make the mistake I did and fill the pie tin too full. Otherwise, you won't be able to get the top pie crust to seal). Place the other pie crust on top, pinching sides together to seal. Brush the top with an eff white (lightly beaten) for a golden brown finish before placing in the oven. Bake at 350 degrees for 20 minutes until crust is golden brown.
Prepare filling: preheat oven to 400 degrees. Bake sweet potatoes on a baking sheet 1 hour or until tender. Decrease oven temperature to 350 degrees. Let potatoes stand until cool to touch (about 20 minutes); peel and mash with a potato masher. Beat mashed sweet potatoes, 2 T softened butter, and next 5 ingredients (brown sugar through vanilla) at medium speed with an electric mixer until smooth. Spoon mixture into an 11 x 7 inch baking dish coated with cooking spray. Prepare topping: stir together crushed cornflakes, pecans, and 1 T brown sugar and melted butter. Sprinkle over sweet potato in diagonal rows 2 inches apart. Bake at 350 degrees for 30 minutes. Remove from oven, let stand 10 minutes. Sprinkle mini marshmallows in alternate rows between cornflake mixture, and bake 10 more minutes.