HumbleIntelligence/food-ner-1-Million huggingface dataset:
Do NOT preheat oven. Mix flour and salt together. Using a seperate bowl, combine the eggs, milk and melted butter. Beat lightly and stir into the flour mixture. Stir lightly until well blended. Grease a 12 count muffin pan. Fill the cups a little more than half full. Place pan in a cold oven. Turn oven to 400 degrees and bake for 20 to 30 minutes. THey will be crisp on the outside, chewy and soft on the inside.
Add the tea bags to the boiling water and let steep. Let cool down. Apply to clean, washed hair. Don't rinse out.
Preheat oven to 400 degrees F. Butter a 9 inch glass pie plate. Combine the eggs, bread crumbs, cream cheese, salt and nutmeg and stir in spinach, half and half and Cheddar. Transfer spinach mixture to pie plate and bake for 20-25 minutes, or until set and puffed slightly. Note: I sometimes fry up a few rashers of bacon until crisp, drain and crumble them into the spinach mixture.
clean dal and boil with enough water,salt and turmeric till soft then mashed it with water . Cut the chicken into 2-3inch pieces.Put the onions,garlic,ginger,salt, chili powder, ground coriander, chicken and 1,1/2cups water in a heavy based pot. cook for 10 to 15 minutes, or until the meat is half cook. Add oil ,tomatoes and green chillies and cook for 5 minutes. then add mashed dal with water. and cook for 10 to 15 minutes .then sprinkle Garam Masala.
Im medium bowl, mix all ingredients except shrimp. Add shrimp, stir to coat. Cover and refrigerate 8 hours. Spray broiler pan with cooking spray. Drain shrimp and discard marinade. Place shrimp on broiler pan and broil 4 inches from heat, 5-7 minutes, turning once, until shrimp turn pink.
Melt butter & oil in heavy cooking pot, over med-high heat. Saute onions and celery until tender (~4 min.). Add garlic and saute ~30 seconds (don't scorch - gets bitter). Add flour, stirring constantly for 1 minute, to cook out raw flour taste. Add water, broth, and Knoor soup base (or substitute bouillon). Stir until smooth. Bring to a gentle boil. Boil for 2 minutes to set the thickening. Add diced potatoes, chopped asparagus (or broccoli), salt, and pepper. Reduce heat to med-LOW and simmer for ~25 minutes. Puree about 3/4 of the soup in a blender in small batches. (Hot soup expands when blended, so fill blender only about 2/3 way full!). I place batches in an intermediary large Pyrex bowl to hold until returning to pot. Return blended soup to pot. Stir in half-and-half, soy, and cheeses. Simmer (do NOT BOIL) 5-10 more minutes - stirring often, then taste for seasonings (probably needs a bit more pepper, doubtful it needs more salt - cheese, soup base, and broth are already somewhat salted).
Brown meat,onions and celery in large saucepan. Drain the grease off. In a large pot, stir in beef broth, tomatoes, carrots, mushrooms, barley, garlic, oregano, salt, pepper and Lawry's Seasoning. Bring to a boil. Reduce heat. Cover and simmer for 30 minutes, or until the barley is tender. Stir in the Velvetta cheese until it is melted.
Grease a 4-quart casserold dish; set aside. Preheat oven to 350 degrees. In large mixing bowl, add all ingredients except the raw eggs, melted butter and chicken broth. Toss to mix well. Add the raw eggs, 1/4 cup of the melted butter and chicken broth. Knead together until mixture holds together. Turn into greased casserole dish and pat top to smooth. Poor remaining 1/4 cup melted butter over top. Cover and bake in preheated overn for 1 hour. Remove from oven, uncover and let sit for 10 minutes before serving. Do not overcook or dressing will dry out.
In a 4-quart pot, simmer the chicken, covered, in 4 cups of water until tender, about 30 minutes. Remove, cool, debone, and chop the meat and skin coarsely. Save the stock in the pot. Set the meat aside. Heat a large frying pan and add the ghee, garlic, onion, celery, and carrot. Saute just until the onion is tender. Add this to the pot of reserved stock. Add 4 more cups of water to the pot along with all remaining ingredients except the garnishes and chicken. Cover and simmer for 30 minutes. Add the deboned chicken. Simmer for 5 minutes. Garnish with the fresh coriander and black pepper. I like lots of black pepper in this dish!
Cook the macaroni as directed on package. Cook bacon until crisp. Add onion and ground beef to skillet & cook until meat is browned. Drain fat. Add cooked ground beef, cream of mushroom soup, & tomato soup to macaroni. Mix well. Place mixture in 3 1/2 quart casserole dish. Top with shredded cheese. Bake at 350 degrees for 30 to 45 minutes.
Preheat the oven to 230°C. In a big bowl mix all dry ingredients. Add milk and water and add-ins of your choice. Using your fingers knead into an elastic dough (be careful not to over knead it). If you need more flour just add it and if you need more liquid add more water or milk. Flatten the dough to desired thickness and cut out scones of desired size (I use a 7.5 cm round glass for cutting). Place scones on a paper-lined baking sheet and bake for 15 minutes or until golden brown.
Combine water and sugar in a saucepan and heat over medium-low heat, stirring just until the sugar has dissolved. Remove from heat and let cool. Add to pitcher and stir in lemon juice. Add rose water to taste. Chill well before serving.
Preheat the oven to 350 degrees Fahrenheit. Line bottom of a 6-cup loaf pan with parchment paper. Place the fish cubes in a bowl. Add the bread; sprinkle with the milk; leave to soak while you cook the chopped onion. Melt the butter in a small pan and fry onions for 10 minutes; add to the fish and bread with the egg yolks, nutmeg, dill, salt and pepper; mix well. Whisk the egg whites in a large bowl until stiff; gently fold into the fish mixture. Spoon the mixture into the baking dish. Cover with a butter foil and bake for 45 minutes or until set. Allow to stand for 5 minutes, then spoon out. Alternatively, loosen with a knife; turn out, remove the paper and cut into wedges. Garnish with dill and serve.
Mix soup, sour cream and 1/3 cup 4 cheese Mexican blend and salt together. Fold in peas. Spread into an 8X8 inch baking dish. Sprinkle with 3/4 cup cheddar cheese. Mix melted butter with cracker crumbs. Spread over top of cheese. Sprinkle Cayenne pepper over the top if using. Bake at 350 Degrees until bubbly and golden brown, about 30 minutes.
Peel bananas and cut them into 1.5" chunks Combine flour, cornstarch, egg, water and mix till smooth. Heat frying oil till moderately hot. Dip the banana chunks into the batter, lift them out one at a time, tap off the excess batter and put them into the hot oil. Fry for 1-2 minutes, till the batter is golden. Lift them out right away and drain on paper towels. Have the bowl of ice water nearby. Put sugar and sesame seed in a clean dry pot, melt the sugar till it darkens a little. Reduce heat to very low, just to keep it warm but not burned. Dip the fried banana chunks in, a few at a time, coat them thoroughly with sugar syrup and sesame. Lift them out into the ice water to harden, then lift them right now. Serve right away with vanilla ice cream. This dish doesn't freeze at all, and you should serve it right away.
Preheat oven to 450°F / 220°C In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature.
mix dry ingredients: ground flax seed, hemp powder, dried fruit and rolled oats. I put them in my blender and did a course chop to get the fruit diced. combine wet ingredients: coconut milk, peanut butter and maple/agave syrup. combine wet and dry ingredients and mix well. put wax paper in a 9 X 12 baking dish and spread mixture evenly. leave in oven to dry overnight.
Place duck pieces in a soup pot and brown over medium heat. Add broth and water, bring to a boil and skim away any scum that forms. Add onion, celery, carrots, bay and sage leaves, cumin, ginger and thyme. Bring back to a boil, reduce heat and simmer 45 minutes. Remove duck pieces and let cool. Strain and degrease stock. Return stock to pan, add rice, bring to a boil, reduce heat and simmer 25 minutes. In the meantime, remove duck meat from bones and dice. Add duck meat and yam to the pot, bring back to a boil, reduce heat and simmer 20 minutes. Add peas and simmer 5 minutes or until tender. Add chopped sage and ladle into soup bowls.
Toast coriander seeds for 3 minutes in an iron skillet over medium heat. Grind the seeds in a spice grinder or mortar and pestle. Add the rest of the spices and sugar and blend. Rinse the brisket and dry. Cover lightly with Worcestershire sauce. Sprinkle and rub the dry rub onto all sides. Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. Punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook. Cook at 250°F to 300°F indirectly over charcoal. The cook time will be about 3/4 to 1 hour per lb at 250°F to 200°F smoker temperatures. A flat by itself cooks for a little over an hour a pound. When internal temperature reaches 170°F, Wrap in two layers of heavy duty foil and return to the smoker. Remove the brisket when internal temperature is 195°F to 200°F taking care not to spill the hot juices on you or others. Let it rest for at least 45 minutes. Carefully drain the juices into a container and refrigerate to remove fat. After it cools a bit, use heavy rubber gloves or a knife to remove loose fat and separate the brisket flat from the point. There is a layer of fat that separates the two and the meat grains of the point and flat run perpendicular to each other. Place the point back on the smoker for an additional hour. Meanwhile, use a sharp, long knife or electric knife to slice the flat, cutting across the grain with the knife blade perpendicular to the direction of the grain of the meat. After an hour, remove the point and cut into 1 inch cubes to make burnt ends. Place the cubes in an aluminum pan and return to the smoker for another hour. Defat the juices and either add to the sliced brisket or use in a sauce recipe. Use your favorite sauce and place or buns or serve directly with barbecue sides.
Mix all well. Shape like very fat hotdogs& place. in shallow baking pan. Broil 2 minutes& turn over- broil 2 more minutes. Serve with cooked rice. (in Iran this is served with fresh herbs& fresh green onions in a salad called Sabzehordan).
Put your 1 cup popped corn (make sure it is not the microwave kind that is covered in salt and butter) in a bowl. Sprinkle the splenda or sugar over the top. Drizzle the cream on top as if you are making cereal. Serve.
Keep potatoes covered with cold water until ready to grate in the food processor. Fit the medium shredding blade into food processor and shred potatoes and onion. Dry potatoes and onion between sheets of paper towel. In a large bowl combine potato mixture with eggs, flour, baking powder, parsley and salt. In a large skillet heat 1/8 inch vegetable oil until hot. Pour in 1/3 cup potato mixture, flattening with the back of a wooden spoon, and fry until crisp and golden brown on both sides, about 3 minutes per s ide. Drain on paper towel and keep warm in a 100 degree oven. Serve with applesauce. - - - - - - - - - - - - - - - - - -
Combine oil, honey, soy sauce, and pepper in large bowl, then divide. From that same marinade take a small amount (about 1/2 cup) and have it on reserve. (You will use this to marinade the chicken once on the grill.). Add 2 cloves of garlic into each bowl. In one bowl, add the chicken and mix well. In the second bowl add the vegetables and mix well. (I did not marinade the pineapple chunks because I like the flavor they add on their own.). Refrigerate 8 - 12 hours making sure to stir halfway through. Drain the marinade from the chicken and vegetables and discard. Thread chicken and vegetables alternately onto the skewers. Preheat the grill to a medium-high setting. Place skewers directly on the grill and cook for 12-16 minutes, turning and brushing with the reserved marinade several times. Place pineapple skewers on grill with about 5 minutes remaining in cooktime to allow them to warm.
Preheat oven 350F degrees. Spray loaf pan (5 cup capacity) with pan spray. Mix first 6 ingredients in large bowl; set aside. In med bowl mix together. egg, oil, yogurt, milk, vanilla, and orange zest Add to flour mixture; stir til just blended Fold in poppy seeds and walnuts. Scrape into prepared loaf pan. Bake 45 minutes til pick inserted in center comes out clean. Cool 10 minutes then remove from pan. cool completely. Glaze. In small bowl combine confectioners' sugar, orange juice, and orange zest. mix til smooth. Drizzle over cooled bread.
Place the stock in a sauce pot and warm it over medium heat then reduce to simmer. Heat the extra-virgin olive oil and the butter in a large, deep skillet over medium to medium-high heat. Add the pancetta to brown slightly. Next add the garlic and spaghetti and toast the noodles lightly, 3 to 4 minutes. Add onions and carrots, bay and thyme and season with salt and pepper. Soften veggies a bit, 5 minutes. Add wine and allow it to be completely absorbed. Add beans then add a few ladles of stock and stir the pasta. Keep adding stock a few ladles at a time allowing liquids to be mostly absorbed before adding more, as if you were preparing a risotto. When liquids are absorbed and spaghetti is cooked to al dente, 12-15 minutes, stir in cheese. Adjust salt and pepper. Turn off heat and stir another minute. Remove the bay and thyme stems. Serve in shallow bowls and garnish with lots of parsley.
Preheat oven to 375 degrees. Arrange the apple slices decoratively on the pastry shell. Sprinkle sugar on top, dot with butter slices and bake in middle rack for 45 minutes, until the apple and shell are golden. Brush with heated apricot jam while tart is still hot. Serve with vanilla ice cream. Note: prep time doesn't include chill time for pastry dough if you decide to make that yourself.
Preheat oven to 350 degrees F. Grease 8-inch square baking pan. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cornmeal, baking powder and allspice. Beat until well blended. Add cheese and sour cream. Mix well. Pour into greased 8-inch square baking pan. Bake 40 minutes or until toothpick inserted in center comes out clean. Cool completely. Cut into 16 squares to serve.
heat oven to 350*. grease bottom and sides of jelly roll pan -- with crisco -- set aside. beat eggs, sugar and oil in large bowl, with mixer on medium speed -- stir in flour, baking powder, salt and cinnamon. stir in zucchini and pecans and spread in pan. bake 30-40 minutes or toothpick test. cool completely on wire rack. about 1 hour -- spread frosting on bars -- decorate with pecan halves if desired. to prepare BROWNED BUTTER FROSTING: heat butter in 4 quart pan over medium heat till light golden brown -- remove from heat and add powdered sugar, vanilla and milk till smooth and spreadable.
Sautee the onions with the butter until golden. Add the shrimp and cook for 6 minutes. Add the cognac, salt and pepper. Add the Prosecco and cook for 5 minutes. Remove the shrimp into a platter and cook the sauce for 3 more minutes until glazy. Add the cream and cook for 5 more minutes or until sauce is thick. Pour the warm sauce over the shrimp and serve. Garnish with parsley.
Preheat oven to 350. Line a 9" square metal cake pan with aluminum foil, leaving 1" overhang for handles. Set aside. In a bowl whisk together oats, flour, brown sugar, and salt. Stir in melted butter and oil, until mixture clumps and is crumbly. Add another tablespoon of oil or water, if necessary, to ensure no dry spots. Add cheese, tossing to mix. Save 1 1/2 cups of mixture for later, and press the rest evenly into prepared pan. Bake in the center of a 350 oven, until edges are golden, about 15 minutes. Let cool. Peel, core, and slice apples 1/2" thick. In a saucepan, bring apples, sugar, lemon juice, and cinnamon to boil, adding up to 1/4 cup water, if apples stick to pan. If apples becomes too runny, sprinkle 1 teaspoon cornstarch over apples, then mix in, and let thicken. Reduce heat and simmer, stirring occasionally, until tender-crisp, about 5 minutes. Spread apple mixture over base. Sprinkle with remaining oat mixture. Bake until golden, about 30 minutes. Let cool in pan on rack. Cut into 3" squares.
Shred the zucchini squash on a box shredder (large side) or with a mandolin. In a medium bowl, mix the salt and water and allow the shredded zucchini to soak in the refrigerator for up to 45 minutes. In another medium bowl, mix the chopped parsley, minced garlic, and lemon zest. Drain, rinse, (cold tap water) and redrain the zucchini -- pat it dry with paper towels and add to the parsley mixture. Season the mixture with the table salt and pepper, then add in the beaten eggs and carefully stir in the flour to make a batter. In a medium-sized no-stick skillet, over medium-high heat, bring the olive oil up to temperature until you see some rippling. Then spoon in heaping tablespoons of the zucchini batter. Make about three per batch -- each one, after being mashed down a bit with a spatula should be about three inches across. Cook for about one minute per side (until golden brown) before turning. Place finished patties on paper towels to drain while finishing the remaining patties. Serve with lemon wedges as garnish, on the side.
fruits you could use can be 1 or 2 of your favorite or a combination of many fruits such as strawberries sliced, melon balls, plums, peaches, pears, whatever is in season or on SALE! place fruit in a bowl and sprinkle with sugar, mix gently to coat. pour cold champagne over enough to almost cover fruit, garnish wiht mint leaves let stand in refridgerator 1-2 hours. **jazz it up by serving in champagne glasses topped with a mint leaf or 2**.
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Butter a 9- by 5-inch loaf pan and dust with flour, shaking out the excess. Working in a large bowl, whisk together the eggs, sugar, and salt for just a minute, until foamy and smoothly blended; the mixture should not thicken. Whisk in the grated zest. Spoon the flour and baking powder into a sifter and sift about a third of the dry ingredients over the foamy egg mixture. Whisk the flour into the eggs, mixing lightly - there's no need to beat. Sift the flour over the eggs in two more additions and whisk only until everything is incorporated. Whisk the heavy cream into the mixture. Switch to a rubber spatula and gently and quickly fold in the melted butter. Baking the cake: Pour and scrape the batter into the prepared pan - it will level itself - and bake for 50 to 60 minutes, or until the center of the cake crowns and cracks and a toothpick inserted in the center comes out clean. Remove the cake to a cooling rack to rest for 10 minutes before unmolding. Cool to room temperature right side up on a rack. You can serve this cake as soon as it cools, although there are those who believe that a pound cake needs a day to ripen. Make a taste test for yourself. In any case, the cake should be sliced with a serrated knife and served in thin slices, a pair to a plate. Storing: Once cooled, the cake should be wrapped tightly in plastic wrap. It will keep at room temperature for 3 or 4 days or, if double-wrapped, can be frozen for a month. Thaw, still wrapped, at room temperature.
Slice beef into 1/8-inch-thick strips. In a bowl, mix beef, lemon juice, allspice and 1/4 teaspoon pepper. Set aside. Core tomatoes and cut in half lengthwise. With skin side up broil about4 inches from heat until browned, 6 minutes. Set oven temperature to 200 degrees. Stack pocket bread in center of foil and wrap. Place in oven with tomatoes until ready to serve, 5- 10 minutes. In a large skillet add meat mixture and cook until no longer pink. Transfer beef only to a bowl. Boil juices until reduced to 1/4 cup, pour over meat. Add salt to taste. To make your beef pockets take one half of a pocket add some beef, onions, tomatoes, parsley and cucumbers. Top with some Sesame Yogurt Sauce.
Cream margarine and sugar. Add eggs, one at a time, stirring after each. Add flour and vanilla, mix well. Spread 3/4 batter into greased 9x13 pan, cover with cherry pie filling, and drop remaining batter by spoonfuls over the pie filling. Bake at 350 degrees for 35-45 minutes. Sprinkle with powdered sugar while still hot.
In a saucepan melt 2 ounces butter. Add onions and chopped garlic. Saute over medium heat for 5 minutes. Add flour and mix thoroughly. Cook for 4 minutes, then add the chicken broth, let thicken and add the cream and reduce for 20 minutes. Add the salt, pepper and cayenne. Whisk in white wine and let simmer for another 5 minutes. Turn off the flame and whisk in the other 1 ounce of butter and asiago cheese. Cool in refrigerator.
Cream sugar and butter in a medium-size bowl. Beat in eggs, then flour and lemon peel. Knead gently together. Don't overwork the dough, but make sure it's consistent. Chill dough for 3 hours. Preheat oven to 350'F. Roll out dough with rolling pin. Cut into shapes and place on greased cookie sheets. Bake until tops get pinkish-brown, about 8 minutes.
Peel Plantain, and cut it width wise into 3 or 4 pieces. I have found that the easiest way to peel the plantain is to cut roughly 1/4" off of each end of the plantain (the very tips), and then carefully, without cutting into the plantain itself, slicing the skin down one side. Once you have slit the skin on one side, you can gently pry the peel off with your fingers. Heat 1" of vegetable oil on medium heat until hot. Fry plantain pieces on both sides for about 3 minutes, or until the pieces are golden. When they are golden, remove from pan and place onto a plate covered with a paper towel. Flatten the fried plantain. I do this by placing the pieces one at a time between 2 pieces of waxed paper, and flattening with my hands. Be careful not to put too much pressure, or the plantain will stick to the waxed paper. Just gently flatten them till they are about 1/4" thick. Place in the hot oil again and fry until both sides are golden brown. Drain on paper towel covered plate (be sure to change paper towels in between the 2 fryings) and sprinkle with salt. Serve immediately. For an extra special treat, eat the patacones with a thin slice of queso blanco (salty white cheese) on top.
Preheat oven to 375. In bowl combine ricotta, egg and salt. Spread 1/2 cup sauce in ungreased 13X9 baking dish; top with 3 noodles, 1 1/2 cup ricotta mixture and 3/4 cup sauce; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with meatloaf slices; top with 3/4 cup sauce; top with 3 noodles and 1 1/2 cup ricotta mixture; sprinkle with 1/2 cup mozzarella and 1 tbsp parm; top with remaining noodles, sauce and ricotta mixture; sprinkle with remaining mozzarella and parm. Cover with foil; bake 30 minutes; remove foil; bake another 15 minutes.
In 3 1/2- to 4 1/2-quart slow cooker, mix beef, onion, soups, mushrooms and pepper. Cover and cook on low heat setting 8 to 10 hours or until beef is very tender. Stir cream cheese into beef mixture until melted. Stir sour cream into beef mixture. Serve over noodles or rice.
Preheat a large, heavy-bottomed pan over medium heat. Saute the tempeh in 2 tablespoons olive oil for about 7 minutes, stirring often, until lightly browned. Add red bell pepper and onion and drizzle in remaining oil. Saute for about 5 minutes until veggies are softened but still slightly crunchy. Add garlic and thyme and saute for 2 more minutes. Season with salt and pepper. Add greens and saute until just wilted. Serve immediately.
1. Slice bread cutting to, but not through, bottom in a crisscross fashion, making a diamond pattern. 2. Combine butter and remaining ingredients, stirring well. Spread mixture between bread slices. 3. Place on ungreased baking sheet. Bake at 450 for five minutes or until thoroughly heated.