HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven to 350*F. Grease 13x9x2-inch pan; line with wax paper; grease paper. Cream butter until light. Add brown sugar; beat well. Add molasses, honey, sherry and milk. Beat very well. Sift flour, ginger, cinnamon, mace, nutmeg and cream of tartar together. Add alternately with beaten eggs to sugar mixture. Add orange rind and juice, raisins and baking soda dissolved in warm water. Pour into prepared pan. Bake 45 to 50 minutes or until cake is firm in center. Cut in squares to serve.
Preheat oven to 350°. Grease sides of 13x9 baking pan. Melt 1 stick butter; pour into baking pan. Stir in brown sugar and mix well; spread evenly in bottom of baking pan. Arrange apples evenly over sugar; sprinkle with cinnamon and pecans. In large mixing bowl, combine cake mix, 1 stick butter (softened), eggs and water. Beat with electric mixer for 2 minutes. Pour cake batter evenly over apples. Bake about 45 minutes until toothpick inserted in center comes out clean. Cool for 5 minutes; invert onto serving platter.
Cook beef in a large nonstick skillet over medium-high heat until browned; stir to crumble. Remove from pan; drain well. Add oil to pan. Add onion, carrots and garlic; saute 3 minutes. Add bell peppers & mushrooms; saute 3 minutes. Return beef to pan. Stir in raisins and remaining ingredients; bring to a boil. Reduce heat; simmer for 30 minutes, stirring occasionally. Discard bay leaves. Serve over rice.
Preheat an Omelette Pan on medium heat until the rim of the pan is hot-to-the-touch. Add the olive oil and heat for another minute. Add the garlic, shallots, tomatoes and asparagus. Cook for 3-4 minutes and remove from the heat. Remove to a serving platter, garnish with the chiffonade of basil, and season with salt and pepper.
cook onions over low to med heat until tender. add hamburger,cook until brown. add 57 sauce,ketchup and hot sauce. simmer 15 minutes. SPOON over the buns of you choice.
Preheat the oven to 375 degrees F. On a foil-lined baking sheet, toss the chicken chunks with 2 tablespoons cornstarch. Spread the cubes out and bake until they're cooked through, about 12 minutes. Meanwhile, in a medium saucepan, heat the oil, garlic, and ginger on medium for 2 minutes, stirring often. Add the broth, soy sauce, hoisin, vinegar, honey, plus the sriracha and simmer 3 minutes. Whisk the remaining cornstarch into 2 tablespoons water; add that and heat until the mixture has thickened, about 30 seconds. Add the cooked chicken to the pan with the sauce and toss together. Serve alongside the broccoli and over brown rice.
Blend all Ingredients and refrigerate for at least 4 hours. Serve with rye Bread rounds or Crackers.
Combine cantaloupe chunks, sporessata and basil in a large salad bowl. In a small bowl, whisk lemon juice, olive oil, salt and pepper. Pour dressing over cantaloupe mixture, toss to coat. Sprinkle with feta cheese and serve.
For the sushi rice: Combine the rice with 2 cups water in a medium pot and cover with a tight-fitting lid. Bring to a boil over medium-high heat, stir and cover. Lower the heat to a simmer and cook for 15 minutes. Turn off the heat and fluff the rice with a fork. Replace the lid and let the rice sit for 5 minutes. Once the rice is fully cooked, immediately spread it out on a baking sheet. The goal here is to get the rice to cool as quickly as possible. For the coconut glaze: Combine the coconut milk, sugar and lemon zest in a small saucepot and bring to a simmer over medium heat. Let the mixture reduce by two-thirds, until thickened and syrupy, stirring occasionally to prevent scorching. This takes 20 to 25 minutes. To assemble nigiri (pressed sushi): Moisten your hands and mold the rice into 2-inch long logs. Drizzle a little coconut glaze over the rice. Cut some fruit leather into 1/2- by 2-inch strips (or use the pre-cut Fruit by the Foot strips), and use to wrap the rice logs cross-wise, mimicking the belt of seaweed wrapped around nigiri. Top with whatever fruit you like-blueberries and sour cherries look like salmon roe. (Alternatively: First top the rice with fruit, then secure the fruit to the rice by wrapping with strips of fruit leather.) Sprinkle with sesame seeds, top with mint leaves and serve. To assemble maki rolls: Lay the fruit leather out flat and cover it with an even layer of rice about 1/2-inch thick. Drizzle with some of the coconut glaze and sprinkle with some sesame seeds. On the side closest to you, lay down a row of julienned fruit-either mangoes, pineapples, strawberries, or cherries, or whatever you like. Top with some torn mint leaves and roll the entire thing into a cylinder, keeping it as tight as possible the whole way around. Slice into rounds with a sharp knife and serve.
Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, in a slow stream, and add smashed garlic. Season the chicken with seasoning blend. Scatter chicken around the pan in an even layer. Cook chicken pieces 2 minutes on each side to brown, then add the onions, prunes, raisins and stock. Mix spices in a small dish and scatter over the pot. Cover and reduce to moderate heat. Cook 7 or 8 minutes, remove the lid and stir. To prepare the couscous, bring chicken stock to a boil. Add couscous, extra-virgin olive oil and scallions and remove the couscous from the stove immediately. Cover and let stand 5 minutes. Fluff the couscous with a fork. Uncover chicken and cook another 2 to 3 minutes to thicken slightly. Adjust the seasoning, to taste, and serve chicken on a bed of couscous. Garnish with chopped cilantro and scallions. Serve with chutney.
Preheat oven to 160°C (I'm guessing about 325-350°F). Melt butter and syrup over stove until all melted and combined. In another bowl, combine the flours, oats, sugar, coconut and baking powder. Add to this the butter and if needed the boiling water. Roll biscuits into small balls and gently push down. Place on over tray and bake for 15 minutes.
preheat oven to 350. grease the pan you're using and add parchment paper, greased. mix flour and next 6 ingredients in a large bowl. make a well in the center. add the oil and the next 8 ingredients, mixing well. spoon into prepared pan and sprinkle with almonds. place pan on a baking sheet to ensure even cooking. bake 60-80 minutes for a tube or bundt cake, 45-55 minutes for loaf pans or 40-45 minutes for a sheet cake. let cake cool in pan on a wire rack for 20 minutes, before removing. cool completely on wire rack.
Saute sausages until crisp and rendered. Drain. Return to pan. Add the onions, daikon, water, shrimp, salt and pepper. Bring to a boil. Reduce. Simmer 20 minutes. Let cool. Whisk together the rice flour and water. Oil 2 (9 inch) cake pans. Stir flour mix into sausage mix. Place in pans. Steam 30 minutes. Let cool. Cover. Chill 24 hours. Dab off excess water if there is any. Heat a little oil in a skillet. Slice pudding into wedges. Fry until golden on both sides. Combine the soy sauce, chile paste and oyster sauce. Serve wedges hot with sauce.
Rub chicken with 1/4 c soy sauce, stand for 15 minutes. Brown in oil. Add sherry, ginger root and cook 20-30 minutes. Add mushrooms during last 5 minutes. Remove chicken, add celery and onions. Cook 1-2 minutes. Mix water, cornstarch, sugar and soy add to pan. Pour over chicken.
Core cabbage, heat in salt water till leaves separate. Remove each leaf and drain in colander. FILLING--(2nd ingredient group): To scald rice: Heat a generous amount of water in a heavy pan that will hold the heat. Make sure that the water will be more than enough to cover the rice. Make sure the water is at a rolling boil, if rice is not scalded enough it will be crunchy! Let stand for at least 5 minutes. Rinse with cold water, draining with sieve, then mix into rest of filling ingredients. Now fill the cabbage leaves with filling mixture; folding leaves. While rolling pigs, start cooking the stewing sauce in another pot. STEWING SAUCE--(3rd ingredient group): Mix group together, bring to a boil, then simmer 5 to 10 minutes. TO ASSEMBLE: Line the roaster with: sauce, layer of pigs, more sauce, sprinkle with bacon crumbs, layer of pigs, layer of sauce, sprinkle with bacon crumbs etc. Set oven at 350°F. Cover roaster, and once all comes to a kind of a boil, reduce temperature to about 300°F so it doesn't boil over. Cook about 2 more hours. The smoked sausage is optional. If using, mix it in among the other ingredients. NOTE: 3/8 cup dehydrated onions may be used instead of 2 small onions in recipe.
In saucepan, bring broth & lemon juice to simmer. In heavy skillet heat oil. Add garlic and cook until softened. Add rice & stir, cooking 1-2 minutes. Add broth, salt & pepper and bring to boil. Lower heat and simmer 30-40 minutes until all liquid is absorbed & rice is soft. (Note: Rice may take more or less time depending on temperature, so check periodically until done). Remove from heat, stir in herbs & lemon zest. Add additional salt & pepper if desired.
Melt butter in a large skillet over medium-high heat. Add diced onions and garlic and cook until onions are translucent, 7-10 minutes. Put in the grand beef and break into pieces with spoon or spatula. Cook until browned and no longer pink. Sprinkle in the flour and cook 2 or 3 minutes. Whisk or stir in the Worcestershire, beef broth, and milk slowly. Bring to boil and reduce heat to medium. Allow to simmer until desired thickness, 15 to 30 minutes depending on how thick you want it. Taste for seasoning and add pepper and salt to suit your taste. Serve over toast.
Heat oil in large non-stick saucepan over medium heat. Cook chicken until golden brown, stirring frequently. Stir in the water, milk, gravy mix (dry), marjoram, salt, and frozen vegetables. Heat chicken mixture over high heat until boiling. Once boiling, reduce heat until mixture boils gently. Meanwhile prepare dumplings. Mix according to Bisquick directions. Drop dumplings by the spoonful into the chicken mixture. Cook uncovered 10 minutes. Cook and cover 10 minutes longer. (It seems unnatural to not stir the mixture, but I have found that if you stir the mixture the dumplings will be doughy). Enjoy-- great accompanying side dishes are cheese grits, applesauce, fried apples, and of course, sweet tea!
Pre-heat oven to 400°F. Combine dry ingredients. Stir in wet ingredients until combined. Pour into 8x8 prepared pan and bake until golden brown, 20-25 minutes or until toothpick pulls clean.
Bowl 1: Combine fruits, celery and walnuts. Bowl 2: Combine mayo, sugar and lemon juice. Pour whipping cream into chilled bowl. Whip until it forms stiff peaks. Fold whipping cream into mayonnaise. Spoon over fruit, sprinkle with nutmeg and fold to coat. Can be refrigerated for 2-24 hours before serving. Serve cold. I prefer to serve within hours of making and not refrigerate over night.
Combine the cumin and ginger in a small saute pan and toast over low heat until fragrant, about two minutes. Set aside to cool. Combine the yeast, brown sugar and warm water in a small bowl, stirring to mix. Let sit until the yeast begins to bubble, 5-10 minutes. Combine the flours, toasted spices and salt in the bowl of a stand mixer. Pour in the yeast mixture and mix on low speed with the paddle attachment until well-combined. With the mixer running, pour in the butter and mix until well-incorporated. Switch to the dough hook and knead the dough until smooth and elastic, about seven minutes. Transfer the dough to an oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free spot for 30-45 minutes, until almost doubled in size. Punch down the dough and cut it in half. Shape each half into a ball. Spray a baking sheet with cooking spray or grease it. Place the dough on the baking sheet, cover with a damp cloth or oiled plastic wrap, and let sit in a warm place for another 30 minutes. Preheat the oven to 350 degrees. Brush the tops of the loaves with the egg wash. Bake for 30 to 35 minutes, until the loaves are golden brown and sound hollow when tapped.
Bring a large pot of water to boil. Meanwhile in a food processor, prepare the pesto sauce. In a food processor, combine the nuts and garlic. Process to chop coarsely. Add the basil and olive oil and process to a coarse paste. Add the cheese and process briefly, just to incorporate it. The pesto should be fairly smooth, but have texture. Season with salt to your desired taste. Put the perlini pasta in a large shallow dish and gently cover the entire pasta with the pesto sauce. Serve immediately on a dinner plate. I recommend a side of my garlic asparagus (look for my recipe under this title). :). Garnish and add sides to your liking. Enjoy!
Heat oil in non-stick pan on Med heat. Add garlic and rice. Sautee rice with garlic till rice is golden brown. Then add can of tomato sauce , 4 cups of water, half of onion, and 3Tb of chicken bullion(mix in)(don't worry if it the broth is too salty to tate, most of it will boil away). Turn up heat to high and allow rice to boil for about 3-4 minutes. Reduce heat to simmer and cover till all the water is evaporated(about 25-30minutes). Serve and enjoy!
In a small bowl, combine the garlic, rosemary, olive oil, and vinegar. Mix well. Using a pastry brush, cover both sides of the Portobello mushrooms with the mixture. Cover and refrigerate for 30 minutes. Preheat the grill or oven broiler. Grill the mushrooms on low heat, or place them on a rack that is low in the oven. Cook each side of the Portobello for 5 minutes. Serve immediately.
Preheat the oven to 300°F. Melt the butter in a small saucepan over medium-low heat. Stir in the hot sauce until blended. Place the pretzel sticks in a large shallow roasting pan. Drizzle the butter mixture over the pretzels, tossing to mix well. Sprinkle the seasoning mix over the pretzels and bake for 15 minutes. Stir pretzels and continue to bake until crisp, about 15 minutes longer (The pretzels will crisp even more as they cool.) Store cooled pretzels in airtight containers for up to 2 weeks.
In a 10-inch skillet cook celery and onion in hot butter about 10 minutes or until tender; add uncooked wild rice; cook and stir 3 minutes. Add broth and water, bring to a boiling;reduce heat; cover and simmer for 50 to 60 minutes or until most of the liquid is absorbed and rice is tender. Stir in dates and walnuts, cook, uncovered, for 3 to 4 minutes more or until heated through and remaining liquid is absorbed.
Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it. When you're ready to prepare the burger, preheat a large skillet over medium heat. Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside. Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done. As the patty cooks, build the burger by first spreading the mustard over the face of the bottom bun. Arrange the jalapeno slices on the mustard. Arrange the lettuce on the sandwich next. When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds.
Soften ice cream slightly. Mix in the other ingredients. Return to freezer. To serve spoon into tall champagne glasses and garnish with a chocolate wafer.
In large bowl, combine 1 1/2 cups flour, potato flakes, sugar, chives, salt and yeast; blend well. In small saucepan, heat milk and sour cream until very warm (120 to 130 F). Add warm liquid and eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining 3 to 3 1/2 cups flour to form a stiff dough. Cover loosely with plastic wrap and cloth towel; Let rise in warm place (80 to 85 F) until light and doubled in size, about 45 to 55 minutes. Generously grease 13x9-inch pan. On floured surface, knead dough gently until no longer sticky; Divide dough into 24 pieces; shape into balls; Place in greased pan. Cover; let rise in warm place until light and doubled in size, 30 to 35 minutes. Heat over to 375°F Uncover dough; Bake 25 to 35 minutes or until golden brown. Remove from pan immediately; cool on wire rack. If desired, lightly dust tops of rolls with flour.
First combine cake ingredients from flour to vanilla, mix well, stirring for two minutes, and set aside. In an ungreased pan dump Cherry Pie Filling and one can of crushed pineapple with juices. Top with cake mix. Then dot with butter. Don't forget to top all this with 1 cup chopped pecans or your favorite chopped nuts. Bake at 350 degrees for 48 to 53 minutes (depending on the oven). YUMMY!
Peel and slice the onion. Wash, core, and slice the apple. De-rind the bacon and cut into 1/2 in (1.25cm) pieces. Heat the oil or butter in a frying pan over a moderate heat. Add the bacon, onion and apple, and fry, stirring occasionally, until soft (about 5 minutes). Stir in the salt, pepper and sugar. Remove from the heat. Break the eggs into a cup, one at a time, and pour on top of the onion mixture. Cover the pan with a lid, and cook for a further 3-5 minutes over a very low heat, until the eggs are as firm as you like them.
Bring a large pot of salted water to a boil. Add sweet potato cubes. Boil about 5-7 minutes just until tender but firm enough to hold their shape. Drain into a colander and rinse under cold water. Drain well. In a large bowl gently toss sweet potatoes with celery, green onions, raisins, pineapple and pecans. In medium bowl, mix together mayonnaise, sour cream, vinegar, honey, salt and pepper. Gently toss with sweet potato mixture. Cover and refrigerate until serving time.
In small bowl mix, together all ingredients. Cut numerous small slits in steak (careful not to pierce through to other side) or score both sides (diamond cut like a scored ham). Rub marinade thoroughly into meat on both side. Wrap very tightly in heavy foil and refrigerate 6 hours or overnight. Turn every 3 hours or so. Preheat grill on high, spray grate with PAM or lightly grease with oil. Grill on high 5 to 8 minutes on each side or to desired doneness.
Combine everything except the topping (corn flakes and 1/4 cup melted butter). Spread potato mixture into a greased 9x13 baking pan. Mix corn flakes and melted butter. Layer corn flakes on top of potatoes. Bake in 350°F oven for 45 minutes.
Cook the quinoa, set aside to cool. Roast the apples in oven at the same time quinoa is cooking. Then mix all the ingredients together in a large pot to achieve a wet, sticky texture. Then either make individual cookies on baking tray or poor it all into a baking dish and cook it for minimum 30 minutes (sometimes 45,depending on the oven) on 180 celsius. Measurements and ingredients are very felxible so as the cooking time, so good luck experimenting!
Soak cashew's overnight, then drain. Whiz all the ingredients around in a food processor, scraping down the sides as necessary. Adjust consistency and flavour by using more or less water and/or sweetener and vanilla. Most excellent served with cake. If you are going to pipe it, stick in freezer for 15 minutes to allow to harden slightly.
Preheat oven to 375 degrees. In a food processor or blender, reduce the stuffing mix to coarse crumbs. Pour them onto a sheet of wax paper. Coat one piece of chicken breast with yogurt as thickly as possible (admittedly, this is a messy step), then dip it into the crumbs to coat. Lay the chicken in an oiled baking dish large enough to hold chicken and peaches in one layer. Repeat with the remaining chicken. Surround the chicken with the peach halves, cut side down. Sprinkle the peaches (not the chicken) with cinnamon sugar. Bake for 20 minutes, or until the breasts are just cooked through but not dry.
Preheat oven to 350°F. Lightly grease 2 baking sheets or line with parchment paper. Cream the peanut butter, butter, sugar, vanilla, salt and baking soda in a medium bowl. Beat in the eggs, scraping the bowl once they're incorporated, then ground oats, old fashioned rolled oats and chocolate chips. Drop the dough by tablespoonfuls onto the prepared baking sheets. (They don't spread much.). Bake the cookies, reversing the pans midway through (top to bottom, bottom to top), until they're barely set and just beginning to brown around the edges, 11-13 minutes. Remove the cookies from the oven and let them cool completely on the pans.
Combine 1 cup of Teriyaki Sauce with 3 minced garlic cloves to create marinade. Reserve 1/2 cup of Teriyaki sauce and 1 garlic clove. Refrigerate. Place tuna in a shallow dish and poor marinade over fish. Marinade for 2-3 hours in the refrigerator. Throw out marinade. Saute remaining minced garlic clove until tender in 1 TBSP of olive oil. Remove from pan. Sear tuna on in same frying pan for 1-2 minutes per side. While tuna is cooking place "reserved" sauteed garlic & teriyaki sauce over tuna. Remove from heat and serve with Teriyaki & Garlic on top. Enjoy.
Put all ingredients in the Electric Blender,except the lime, and turn the selector to puree. Make sure the ingredients are blended well together before removing from Blender. Cut up chicken 8-ways (Wing, Drumstick, Thigh, and Breast). Wash chicken parts in lime juice and water. Remove meat from lime and water solution and discard. Next, you pour a little of the jerk season that you just made on the chicken. Rub in the season with your hand (use plastic gloves if you have them). Repeat doing this until all the meat is covered with the season. Pre-heat the oven to 400 degrees F. (Optional) You can let this sit in the refrigerator overnight or let it sit for a couple of hours. It's your choice. Place the seasoned Jerk chicken skin side up on a baking sheet and then place it in the oven. Bake the chicken for about 35 minutes, remove the baking sheet from the oven, and turn the chicken onto the other side. Bake chicken for about 25 minutes more, or until thoroughly cooked.
Melt butter in a large saucepan and saute the shallots, celery and garlic for 2 to 3 minutes, stirring constantly, until softened. Add the flour and cook, stirring constantly, for 30 seconds. Gradually stir in the stock and milk, and bring to a boil. Reduce heat to a gentle simmer and add the crumbled blue Stilton cheese and walnut halves. Cover and simmer for 20 minutes. Stir in the yogurt and heat for 2 minutes without boiling. Season the soup to taste with salt and pepper. Transfer to a warm soup tureen or individual serving bowls, garnish with chopped celery leaves and extra crumbled blue Stilton cheese, and serve immediately.
Preheat oven to 450 degrees. Crumble sausage into a medium nonstick skillet. Cook over medium heat, breaking up with a spatula or spoon until cooked through, 3-5 minutes. Place bell pepper, mushrooms adn water in a large microwave safe bowl. Cover and microwave on High until just tender, 3-4 minutes. Drain. Spread sauce evenly over the crust. Top with some of the cheese. Then add the sausage, pepper and mushrooms and sprinkle with the rest of the cheese. Bake until golden and cheese is melted, 8-10minutes.
Melt butter and oil in skillet. Add flour and brown slowly. Do not burn and keep mixture spreadable. After browning ,remove from heat to cool. After cooling add tomatoes ,juices and water. Stir thoroughly. Return to heat stirring constantly untill mixture comes to a boil. Remove from heat,add salt , pepper and sugar. Stir and serve.
Dredge beef tips in flour, shaking off the excess. Heat oil in a large frying pan, once heated brown the beef tips. Add diced onion, wine, garlic powder, black pepper, basil, nutmeg and hot sauce to the pot and bring to a boil. Reduce the heat and add mushrooms, mushroom soup, and beef broth and simmer for 10 minutes. Prepare noodles according to package directions, cooking the noodles only. When noodles are fully cooked, drain and add them to the meat mixture. Stir in pint of sour cream (if too thick gradually add milk for consistancy). Sprinkle with parsley and heat in oven 350 degrees for 20 minutes.
Using a 6- 8 quart stock pot , over medium low heat , add all ingredients. and simmer about 45 minutes. Stirring gently while cooking. Potatoes. should be tender.