HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 350°F or 180°C. Pour 3 cups of cold water into a saucepan and turn the heat up to high. Add 1 cup polenta/ cornmeal gradually, stirring until it is all mixed in. Stir in the paprika and nutmeg. Heat until boiling, then simmer for 2 minutes, stirring constantly. NB: The polenta may spit if not stirred so be careful! When the polenta has thickened at the end of the 2 minutes, remove from the heat. Line a loaf pan with cling film/ saran wrap and pour the polenta in Allow to cool, then refrigerate for 2 hours until solid. Heat the olive oil in a non-stick skillet and cook the onion and garlic, stirring, for 3 minutes until soft. Add the chopped tomatoes and fresh basil. Season with salt and pepper to taste then simmer for 10 minutes. Meanwhile, turn the polenta onto a chopping board and remove the cling film. Cut it into about 18 squares. Slices can also be used if they fit your baking tray better. Pour a third of the tomato sauce into a baking tray, top with half the polenta squares. Repeat the layers ending with sauce (alternatively I use a large shallow baking tray so I use a single layer of polenta squares with tomato sauce underneath and poured over the top). Bake in the oven for 20 minutes. Remove from the oven, sprinkle the cheese over the top and return to the oven for 5 minutes until the cheese has melted.
Heat oven to 400°F. Grease 12 regular-size muffin cups with shortening, or line with paper baking cups. In medium bowl, beat egg slightly. Stir in remaining ingredients just until moistened. Divide batter evenly among cups. Bake 17 to 19 minutes or until golden brown. Serve warm.
Sprinkle beef with 1/2 teaspoon of pepper. Heat oil in frying pan; brown brisket on all sides. In crock pot, add onion, garlic, mushrooms with rosemary and pepper sprinkled on top. Place brisket on top of vegetables. Mix wine and mustard; pour over brisket. Cover and cook on Low for 8 - 10 hours. Place brisket on a platter and keep warm. Skim of fat from cooking liquid and discard. Blend cornstarch and water. Turn crock pot to High and slowly pour in cornstarch mixture; blend well. Cover and cook for additional 2 to 3 minutes or until sauce is thickened. Slice brisket across the grain. Serve with gravy.
In a large bowl, beat cream with an electric mixer at medium speed until thickened. Gradually add powdered sugar, beating until soft peaks form. Gently stir in cheese until combined; set aside. Split ladyfingers in half. Line a 13x9x2 baking dish with ladyfingers, cut sides up. Brush ladyfingers with limeade concentrate. Spoon half of cheese mixture over ladyfingers. Top with half of blueberry pie filling. Repeat procedure with remaining ladyfingers, limeade, cheese mixture and pie filling. Cover and chill 8 hours. Cut into squares to serve. Garnish with fresh mint leaves if desired.
Bars: In a large bowl cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla and almond extract. In a separate bowl whisk together flour, salt & baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13 x 18 pan). The dough will be just like cookie dough- heavy & sticky- so it's best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan. Bake at 375 degrees for 10 mins - 15 mins, until light golden brown or until a toothpick comes out clean. (I like to slightly under cook mine. I take them out at 10 minutes exactly. They are not brown at all, but I think that they are better this way.). Cool completely before frosting. Frosting: In a large bowl, beat butter, vanilla, almond extract and salt. Add powdered sugar (1 cup at a time) until combined. add milk & mix until smooth and spreading consistency. Add a few drops of color, if desired. Spread over cooled cookie, then cut into bars.
Preheat oven to 425. In mixer, blend sugar and margarine. Add egg substitutes and mix until lumpy. Add flour and baking powder. Mix. Then add sour cream and mix just until combined. Add berries by hand. Drop by large spoonfuls onto greased cookie sheets, or shape by dropping big globs onto lightly floured surface and using a knife or spatula to cut into thick triangles. Transfer to greased baking sheet and cook 10-20 minutes (depending on size), or until golden brown.
Bring lentils and 4 cups water to a boil in large pot or Dutch oven. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender. Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl. Wipe out the pot and heat the oil over medium high. Saute the onion in the oil 4 minutes, or until just golden. Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly. Add garlic, ginger and garam masala and cook 1 minute more. Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil. Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender. Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes. Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired. Serve hot and enjoy.
To make the crust, in a food processor pulse together the flour, sugar and salt. Add the butter and lard, then pulse briefly until the mixture forms small crumbs. Add the ice water and pulse just until a dough forms. Divide the dough into 2 pieces and shape into discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour or overnight. To prepare the pie shell, on a floured surface roll out one disc to a 14-inch circle. Transfer the dough to a lightly greased, deep 9-inch pie pan, leaving a 1 inch overhang. Refrigerate the crust in the pan for at least 30 minutes or overnight. When ready to bake the bottom crust, heat the oven to 375°F Line the cold crust with foil and fill with baking weights, rice or dry beans to hold it in place. Bake the pie shell for 30 minutes. Leave the oven on once the crust is done. Meanwhile, prepare the filling. In a large saucepan, toss together the apples, sugar, honey, cornstarch, vanilla, cinnamon and lemon zest and juice. Let sit for 20 minutes. Bring the fruit mixture to a boil over medium heat. Cook, stirring occasionally to prevent sticking, until the fruit thickens. Let cool. When the bottom crust is baked and the filling has cooled, pour the fruit into the crust. Roll out the second disc of dough to about 12 inches. In a small bowl, beat the egg with the salt. Use a pastry brush to brush the egg on the edges of the cooked crust. Place the top crust over the filling. Gently crimp the top crust, sealing the pie around the edges. Puncture the top of the crust with a paring knife in several places to create steam vents. Brush egg wash over the crust, then sprinkle with sugar. Bake for another 30 to 40 minutes, or until the filling is bubbling and the top crust is golden brown. Let cool for 1 to 2 hours before serving.
Muddle the lime wedges, berries, and mango puree in the bottom of a cocktail shaker. Add the vodka with some ice cubes and shake vigorously. Double strain into a chilled Martini glass and garnish with 3 extra blueberries on a cocktail stick.
ONE DAY AHEAD: Place bell peppers, onions, and conch in a food processor; pulse until finely chopped. Add celery salt, salt, hot sauce, and eggs. Pulse until smooth. Add baking mix (Bisquick), 1/2 cup at a time, pulsing until smooth and well mixed. Add black pepper to taste. Transfer to a covered container and refrigerate overnight. FOR THE SAUCE:. Place key lime juice, cream of coconut, curry powder, cayenne pepper and salt in a small bowl. Whisk to combine. Add scallions and stir with a spoon to combine. Cover and refrigerate until needed. FRY THE FRITTERS:. Place oil in a deep fryer to manufacturer's recommended level and preheat to 375°F Using a small ice-cream type scoop, drop balls of conch fritter batter into hot oil. Work in small batches; do not crowd fryer. When fritters are golden brown on all sides, remove with tongs and drain on paper toweling. Sprinkle hot fritters with finely chopped fresh parsley if using. Place dipping sauce in a small bowl in the middle of a serving platter. Surround with conch fritters and enjoy! SERVINGS: 1 serving = 3 to 4 fritters. SUBSTITUTION: You can substitute fresh Persian lime juice if you don't have fresh key lime juice, but FRESH juice is essential in this recipe.
In mixing bowl beat butter & sunflower-butter on med to high for 30 seconds. Add 1/2 cup of flower, egg, splenda, baking powder & soda and vanilla. Beat until thoroughly combined. Beat in remaining flour. Cover & chill dough so it is easier to handle. (About 20 minutes) Shape into 1 inch balls & place on ungreased cookie sheet at least 2 inches apart from each other. flatten by crisscrosing with the tines of a fork. Sprinkle the coco over each flattened cookie. Bake in a 375 degree oven for 10 to 15 minutes. (NOTE: splenda does not allow cookies to brown. Test to see if they are done by lightly feeling the middle of a cookie. If it still feels like raw cookie dough they are not done.) Cool on a wire rack. The great thing about these cookies is that once they cool, they turn a bright mossy green inside! This is great for your spooky Halloween party! (I call them swamp cookies for the party).
Cream butter and sugar at low speed until light and fluffy. Add vanilla, stirring well. Combine flour and cocoa and stir into creamed mixture until well mixed. Stir in walnuts and chill dough for 2 hours or until firm. Preheat oven to 375 degrees. Wrap one tablespoon of dough around each chocolate kiss and roll into a ball. Place on cookie sheets and bake for 12 minutes. Cool slightly on sheets and remove to cool completely on wire racks.
Wash and pierce potatoes with fork. Place on paper towel and micro on high 10/12 minutes. Turn over and rearrange after 4 minutes or until tender. Remove from micro and cool slightly. Peel potatoes and slice into 1/8 inch slices for about 4 cups. Cut bacon in small pieces and place in 2 qt casserole. Cover with paper towel and micro on high 6 minutes stirring after 3 minutes, until crisp. Set bacon aside on paper towels to drain. Stir flour, sugar and seasonings into bacon fat in casserole dish until smooth. Micro on high 1-2 minutes until bubbly stirring after 1 minute. Add water and vinegar to flour mixture. Micro on high 4 minutes until mixture boils and thickens stirring after 1 minute. Remove from oven and stir until smooth. Add potatoes and bacon, stirring gently so potatoes hold their shape. Cover casserole and let stand until ready to serve.
Prepare your gas or charcoal grill for indirect heat cooking. Combine all ingredients except salmon, whisk to blend well. Grill the salmon, skin side down on heavy foil over indirect heat, brushing with the glaze every five minutes, just until opaque but still moist-looking in the center of the thickest part, about 25-30 minutes.
Combine first 5 ingredients in a jellyroll pan; add green beans, tossing to coat. Bake at 400°, stirring occasionally, for 20 minutes or until beans are crisp-tender. Toss in ginger. serves 6.
Preheat the oven to 350 degrees. Cream the butter and brown sugar together. Add the molasses, egg, and extract and beat until light and fluffy. Add the flour and beat until the dough starts to come together. Add the chocolate chips. Beat until the dough is mixed. Place walnut-sized mounds on a lightly greased baking sheet. Bake for 10 to 12 minutes on until the edges start to brown. Cool the cookies on a wire rack.
Line a rimmed cookie sheet with parchment or waxed paper. Melt the chocolate in a double boiler over simmering water until smooth. (You can also melt in the microwave in a 2 quart glass dish. Microwave on high for 1 minute and stir. Microwave on high for 1 minute more and stir. If necessary, microwave on high for 10 seconds more and stir until the chocolate is melted and smooth.). Stir in the pretzel pieces and peanuts. (Stir well with a flexible spatula.). Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Enjoy!
split the burger into 8 parts. make into balls. flatten half of ball and place onion inside. cover onion with other half. cook on grill (or in pan) to desired doneness.
Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate and lemon rind. Pour batter into 2 greased and floured 9-inch round cake pans. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted into center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely. Wrap and chill cake layers at least 1 hour or up to 24 hours. Using a serrated knife or a string of unflavored dental floss, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side down, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with one-third of chopped cheesecake and 1/2 cup raspberries. Repeat procedure twice. Note: When stacking the layers, press the middle of each layer down a little, so the cake doesn't have as much of a dome when you put the last layer on. Place final cake layer on top of cake, cut side down. Spread remaining frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Just before serving, heat the lemon curd to liquid consistency and drizzle the lemon curd over the cake. Garnish with remaining raspberries, strawberries, and mint leaves (if using). Store in refrigerator.
Place crushed beans, garlic, dill, parsley, coriander and 2 onions on heat 
with plenty of water. Boil until well cooked, about 60-90 minutes. Press in juice extractor or whirl in blender, then pass through a fine wire sieve Return to heat
 add cumin, mint, salt, optional, and cook for a further 7-10 minutes. Slice remaining onion very thinly and fry to a golden brown color. Remove the onions, strain the oil into the bissara and pour into a shallow serving dish. Decorate with the fried onion.
MIX crumbs, 4 Tablespoons sugar, and butter; press into bottom of 9-inch springform pan. Bake at 350 degrees for 10 minutes. MIX creamcheese, 1 cup sugar, flour, and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition, just until blended. Blend in sour cream and sweetened condensed milk. BAKE 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake. Refrigerate 4 hours or over night. Remove rim of pan before cutting. Garnish as desired.
Bring a medium saucepan of water to a boil and cook the barley until just tender, about 20 to 22 minutes; drain and reserve. Meanwhile, heat the oil in a soup pot, over medium high heat, and add the mushrooms and cook until browned; add the onions and garlic and cook until the onions are soft, about 12 to 15 minutes. Add the kle and cook until wilted; season with salt, pepper, and nutmeg. Stir in the stock, 2 cups water, and dried mushrooms; bring to a boil, then lower heat, cover, and cook until the dried mushrooms are tender, about 7 or 8 minutes. Stir in the reserved barley and heat through. Serve in shallow bowls with shaved cheese on top.
In 4-5 quart crock pot, layer ingredients in order: tater tots, ham, onions, green peppers, and cheese. Repeat layers two more times, ending with cheese. In a medium mixing bowl, combine eggs and milk and beat with whisk or egg beater until combined. Season with salt and pepper to taste. Pour mixture over layers in crock pot. Cover crock pot and cook on low for 10-12 hours.
To prepare the berries, slice fresh strawberries and lay them out individually on plates or small cookie sheets; stash in the freezer until frozen. Either use them right away in this recipe or store frozen strawberry slices in a ziploc freezer bag for future use. Combine all ingredients in a blender and process until smooth. Taste; add more honey if desired. Serve right away or keep chilled until ready to serve (best if served right away, though).
Soak beans in water overnight. Drain the beans the next morning or afternoon. In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes. Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture. Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally. Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender. Prep time is soaking beans overnight and chopping vegetables.
Preheat oven to 180 degC. Lightly butter 24cm pie plate. Place the semi dried tomatoes on a paper towel and pat to dry the oil off them. Cut them in half. Whisk milk and eggs and garlic together, add all the other ingredients except the bread and mix well. Add the bread and stir until moistened. Transfer the mixture to the prepared pie dish. Let it stand until the bread absorbs most of the custard, pressing several times to submerge the bred cubes, about 5 mins this takes. Bake uncovered until light brown and knife inserted into the centre comes out clean, about 20 minutes. Cut the strata into wedges. Serve with a salad of mesclun mix.
Heat oven to 400 degrees F. Mix flour, baking powder and baking powder in a large bowl. Cut in butter until mixture resembles coarse crumbs then make a well in center of mixture. Beat egg in a small bowl; add sugar, lemon zest, lemon juice, sour cream and milk. Add to flour mixture, mixing just until moistened. Spoon into greased muffin pans until cups are about 2/3 full. Or grease pans and the surface around the pan as well, filling cups all the way, this will produce muffins with larger tops, though less muffins. Bake for 15 minutes or until lightly browned.
Preheat oven until very hot! Melt butter, beat egg in a bowl and add milk. Mix baking powder, sugar flour and salt in a bowl. Pour 1 into 2, mix - not too much. Tip onto bench/board that is floured. Mix together until smooth. Pat down to ca. 2cm thick. Cut out. Push together slightly. Bake in moderate / hot (225°C) oven for 12-15 minutes. Serve with creme and jam (and tea!).
Preheat oven to 400 degrees. Place cherry tomatoes on a rimmed baking sheet. Drizzle 2 T olive oil over tomatoes. Shake pan to lightly coat tomatoes with oil. Sprinkle with 1/2 t salt and 1/2 t pepper. Bake for 15-20 minutes, or until tomato skins begin to burst. In a food processor or blender, combine roasted tomatoes and garlic. Pulse until smooth. With the motor running, add remaining 1/2 t salt, remaining 1/2 t pepper, lemon juice, vinegar and remaining olive oil. Drizzle over your favorite salad!
Fry ground beef and sausage until well cooked; drain/blot excess fat. Add Worcestershire sauce, garlic powder, oregano & mix well. Add Velveeta cheese and heat until the cheese melts. Put mixture on rye rounds and bag. Freeze. When ready to use, bake at 350 degrees for 20 to 25 minutes.
NOTE: INSTANT MASA CORN FLOUR (TAMALE FLOUR) IS AVAILABLE IN MOST MAJOR SUPERMARKETS. IF SPICIER CHICKEN IS DESIRED, USE PICKLED HOT PEPPER JUICE TO BRINE (OR) REDUCE PAPRIKA TO 1 TEASPOON, AND INCREASE CHIPOTLE CHILE POWDER TO 1 TEASPOON (DO NOT ADD ANY MORE CHIPOTLE OR CAYENNE PEPPER THAN GIVEN HERE, AS IT WILL IMPART A BITTER FLAVOR TO THE BREADING). FOR ADDED FLAVORS: YOU CAN BOIL BRINE FIRST WITH FRESH CILANTRO, PEPPERS, ONION AND GARLIC; COOL COMPLETELY; ADD FRESH LIME SLICES THEN CHICKEN. (STEP ONE): RINSE and blot chicken. COMBINE 8 cups cold water and 2 tablespoons fine sea salt for the BRINE in a large wide saucepan (with an accompanying lid) until dissolved; ADD lime slices then chicken pieces; COVER and transfer to refrigerator; MARINATE chicken between 4-36 hours in refrigerator, turning chicken as needed (marinate 36 hours for the most tender, flavorful chicken). NOTE: FOR A QUICKER STOVETOP MARINATION METHOD, PIERCE CHICKEN PIECES WELL WITH A FORK, THEN HEAT THE BRINE WITH CHICKEN, COVERED, OVER LOW HEAT FOR 20-30 MINUTES (TURN CHICKEN ONCE MIDWAY THROUGH). MEASURE the SEASONING ingredients into a large sealable container (such as a GLAD food storage container or a Ziploc bag); SEAL the container; SHAKE mixture well until thoroughly blended; OPEN container and add the BREADING ingredients; RESEAL container and shake well. BEAT 4 large eggs in a medium bowl (for the eggwash); REMOVE chicken from the brine; RINSE chicken; BLOT chicken dry; DIP chicken in the EGGWASH (or batter) until evenly coated. PLACE one piece battered chicken at a time into the breading mixture container; SEAL container firmly; SHAKE chicken gently in all motions to thoroughly coat chicken until evenly and generously breaded; PRESS breading firmly onto chicken; PLACE breaded chicken piece onto a rack to rest; REPEAT with remaining pieces chicken; ALLOW breaded chicken to absorb the breading for a few minutes before frying. ADD the manufacturer's recommended amount oil for deep-frying (use canola oil); PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). FRY chicken between 16-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); PLACE chicken on wire rack over baking sheet; TRANSFER into a preheated 170°F oven until all chicken has been fried. MAINTAIN frying oil temperature for remaining chicken; REPEAT the same cooking/steaming or warming procedures for the remaining chicken; SERVE. SNAP your fingers and shout, "OLE!".
Combine all ingredients (except frosting) in one mixing bowl adding boiling water last. Pour into a greased and floured 9x13 inch pan. Bake in a 375-degree oven for 30-35 minutes. Frost when cool. NOTE: This can also be baked in 2 (8 or 9 inch) round pans or 2 (8 inch) square pans. It will also make about 32 cupcakes.
Cut each string in half and then carve a shallow area for a fingernail just below the rounded end of each half. Mark the joint right below the nail as well as the knuckle joint by carving out tiny horizontal wedges of cheese. For the fingernails; slice a green bell pepper into 3/8-inch-wide strips. Set the strips skin side down on your work surface and trim the pulp so that it's about half as thick. Cut the strips into ragged-topped nail shapes and apply them to the ends of the "fingers" with dabs of cream cheese.
Preheat oven to 350. Spray 5x9 loaf-pan with nonstick spray and coat bottom with parchment paper. Mix splenda, applesauce, egg-whites, and yogurt until completely blended. Add mashed banana, lemon juice, and lemon zest. Combine flour, baking soda, and salt in separate bowl. Slowly add dry ingredients to wet, and stir just until blended. Pour batter into prepared pan and smooth the top. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out mostly clean. (Being a little on the under-cooked side, is better than overcooking.). Cool for 5 minutes in the loaf pan, then remove to a rack to cool completely.