HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350F. Line a 8 inch square pan with parchment paper making sure the sides are 2 inches high. Heat 1 tbsp oil in heavy skillet over med. Add onion and garlic and saute until tender. Set aside. Stir flours, yeast and salt in large bowl. Puree the beans with 1/2 cup canola oil, tamari and onions in blender until smooth adding water to make a smooth creamy bean puree then whisk remaining water into puree in bowl. Quickly stir bean into flour until you have a wet dough. Transfer to pan and smooth. Cover with foil. Place this in a water bath. Put pan in larger pan and add enough water to come up halfway on sides. This is to ensure even cooking. Bake for 2 hours or until seitan is firm on top. Add water to pan if needed to maintain half level. Cool seitan to room temperature Quarter. You should have four 1 pound squares. Keep covered and refrigerated for up to two days. Frozen: wrap separately in plastic and place in resealable bag. keeps one week.
Bring the water to a boil over medium heat. Add the sugar and cloves and, stirring all the time, bring the water to a boil again. Stir in the dates and turn the heat to low; then cook for about 10 minutes or until a paste is formed. Add the lemon juice, almonds and walnuts; then cook for a few more minutes. Remove and allow to cool; then store in a glass jar.
In a food processor mix garlic, chili peppers, onion, tomato, tomato paste, and cumin. Add cilantro and add green olives. Score fish 3 times on each side. Brush with olive oil. Sprinkle with pepper. Put paste mixture on each side. Put on foil on grill. Grill 45 minutes until dorsil fin comes out when pulled or bake in 350 degree Fahrenheit oven for 1 hour until dorsal fin comes off when pulled. You need to baste fish which ever way you cook it.
In the bowl of a stand mixer, whisk to combine milk, melted butter, eggs, egg yolk, sugar, 1 teaspoon chopped rosemary, salt, black pepper and yeast. Add the flour and place on a mixer with dough hook attached. Mix on low for about 5 minutes until dough is smooth and elastic. Coat a large bowl lightly with olive oil. Transfer dough to bowl, cover with plastic wrap and place in a warm draft-free place to rise until doubled, about 1 1/2 to 2 hours. Preheat oven to 350 degrees F. Coat a 13x9 inch baking pan with olive oil. Dust counter liberally with flour and roll dough out into a large rectangle, about 16x12. The longest edge should be parallel with the edge of the counter. Spread the fig jam over the dough, then top with brie cheese and salami. Drizzle with 1/4 cup hot honey, and sprinkle over 1/2 cup chopped almonds, then roll the dough into a tight cylinder. Cut the dough into twelve 1 1/2-inch rounds and place them side by side, cut side down, in prepared baking dish. Cover and let rise for 45 minutes. Uncover, brush with egg wash and sprinkle with remaining 1 teaspoon chopped rosemary. Bake rolls until golden and cooked through, 30-35 minutes. To serve, spread 1 cup fig jam over rolls, drizzle with hot honey and sprinkle over chopped almonds. Serve rolls with olives, almonds and grapes on the side.
seed, core and cut red pepper into thin strips, set aside. in a wok stir fry beef over high heat until no longer pink, about 3 minutes. using a slotted spoon, transfer beef to plate. drain fat from wok, add oil, stir fry garlic, ginger, salt and pepper over medium heat until fragrant, about 1 minute. add green beans, red pepper and 2 tablespoons water, cover and steam until beans and pepper are tender-crisp, about 3 minutes. return beef and any juices to wok. whisk together beef stock, hoisin sauce, soy sauce, and cornstarch. stir into wok. bring to a boil, boil stirring until sauce is thickened and glossy, about 1 minute. sprinkle with green onions and serve.
Cut the beef into strips about 4cm thick. Pack the meat into a smallish bowl, so that it fits tightly. Add the vinegar and Worcestershire sauce. Leave for 30 minutes. Meanwhile, mix the coriander and pepper together in another bowl. In a third bowl, mix the salt, sugar and bicarbonate of soda together. Remove the meat from the marinade, but reserve the marinade for later use. Add the beef to the bowl of spices, mixing it around until evenly coated. Save any spices that don't stick. Bury the spiced beef in the salt and the sugar mixture and leave it for 3 hours. Remove the beef from the brine and dip it back into the reserved vinegar marinade for another 5 minutes. Remove the beef from the marinade and using the vinegar, wash all the salt off (don't skip this bit or the biltong will be unbearably salty). Squeeze the beef to remove as much liquid as possible. Roll in the spices once more. The meat is now ready for hanging. Cut lengths of string, and tie them tightly around one end of each beef strip. Tie the string to the top of your hanging contraption and make sure that they hang freely without touching anything on the sides or bottom. Leave the strips hanging for 3-20 days in a warm, dry place. It is difficult to say exactly how long it will take for the biltong to reach the correct stage, it's basically when the meat is as tough as old boots!
In a container that will hold 2 cups final hot liquid and pour easily, add together the brown sugar, butter, and spices. Stir in the warm water. Cook for about 2 minutes full power in the microwave, or until steaming hot. Stir in the Orange Brandy. Serve in cocktail glasses garnished with an orange slice.
Preheat the oven to 350°. Peel, slice, clean & wash the veggies. Randomly scatter the veggies on the bottom of the pan. These act as a cooking rack, so DO NOT BREAK UP THE ONION or CABBAGE. Add the water, then sprinkle desired amount of black pepper on the veggies. Place the corned beef brisket FAT SIDE UP on top of the veggies. Sprinkle the pickling spice on top of the brisket & firmly press into the fat. Cover tightly & place in oven. Roast for 45 minutes per pound. Remove from oven & let rest for 15 minutes before slicing. PLEASE NOTE: Most corned beef brisket come with a small seasoning packet. I prefer to use a good pickling spice instead, such as PENZEYS, but that's up to you. http://www.penzeys.com/.
For the vinaigrette, combine the vinegar, oil, mustard, and a little salt and pepper to taste. Whisk or shake in a jar until emulsified. Taste the dressing, and adjust to your liking. For the salad, combine the strawberries, onions and spinach in a large bowl and season with salt and pepper. Toss gently with the dressing just before serving.
Preheat oven to 350 degrees. Bake pie crust 5-10 minutes [optional]. Saute the onions and vegetables. Mix everything together and pour into pie crust. Bake at 350 degrees for about 40 minutes or until done.
Combine flour, seasoning salt, paprika and pepper. Reserve 1 teaspoon of mixture and coat pork chops with remaining. Heat oil in skillet, then brown the chops. Add the orange juice and cloves to skillet. Cover and simmer for 30 minutes, or until tender, turning occasionally. When tender add orange slices and cook 5 minutes longer. Remove the chops and orange slices from skillet. Remove cloves and discard. Blend the reserved flour mixture with the cold water and pour slowly into the skillet, stirring constantly. Cook until sauce thickens slightly. Put pork chops, oranges, and cooled sauce into a freezer bag and freeze. On cooking day, thaw completely. Place pork chops in a baking dish and pour sauce over them. Place oraange slices around dish. Cover dish and place in 250 F oven for about 40 minutes, or ubtil sauce is bubbly and chops are warmed through.
In a large skillet over medium heat, cook the ground beef until evenly brown; drain excess fat. Stir in green beans, broccoli and about 1 cup water. Cover and cook until beans and broccoli are tender, 15 to 20 minutes. Mix sugar and soy sauce together until sugar is dissolved. Pour over ground beef and mix well. Cook uncovered for 5 minutes. Serve over hot cooked rice.
Brown the onions in the oil. Now add the ginger-garlic paste and the ground lamb. Add the curry powder, pepper and salt to taste. Continue to cook over a medium flame until the meat is cooked through (about 10 minutes). Add the cilantro, chili peppers and vinegar. Stir until the peppers begin to soften up a little. Remove from heat and let cool. Lay out one egg roll wrapper so that it is oriented as a diamond shape. Put a line of about 1 tsp of filling on the wrapper and top that with a few bean sprouts. Roll the bottom point of the diamond over the filling, then fold over the two middle points of the diamond. Roll up completely, keeping the seam side down. Continue until you've run out of filling. Deep fry in three inches of oil, or pan fry. To pan fry, just add about a half inch of oil to your frying pan and keep turning until golden brown on all sides. Serve hot with sour dipping sauce.
Preheat the oven to 350°F Grease and flour a bundt pan, set aside. In a medium bowl, mix all streusel ingredients and set aside. (NOTE: We yielded 2 cups of streusel). MAKE THE CAKE:In a medium bowl, mix together the flour, baking powder and baking soda and set that aside. Have the measured orange juice ready also. In a large mixing bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in zest and vanilla. Reduce mixer speed to low and alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Gently fold in blueberries (or raisins). (NOTE: When we made this using raisins, it yielded just over 4 cups of batter). Spoon half of the cake batter into prepared bundt pan. Sprinkle with half of the streusel mixture. Top with the remaining cake batter and then streusel. Bake for about 30-35 minutes or until a toothpick inserted in center comes out clean. Transfer pan to a wire rack to cool for 10-15 minutes. While cake is cooling, stir together glaze ingredients in a small bowl until smooth. When cake has cooled, invert onto a serving plate. When cooled to room temperature (about 20 more minutes), drizzle with the glaze.
Combine 11 soup ingredients in slow cooker. Cover and cook on low 10 - 12 hours or high 4 - 5 hours. Make cumplings by mixing together flour, cornmeal, baking powder, salt and pepper. Combine egg white, milk and oil. Add to flour mixture. Stir with fork until just combined. At the end of the soup's cooking time, turn slow cooker to high. Drop dumplings by rounded teaspoonfuls to make 8 mounsd atop the soup. Cover and cook for 30 minutes (do not lift cover). Serve topped with your choice(s) of sour cream, shredded cheddar cheese and crushed tortilla chips.
Mix all ingredients except cream and form into balls. Roll balls in flour and fry in small amout of oil to brown on all sides. Put in large casserole and pour cream over. Cover and bake at 325 for 40 minutes. Serve immediately or pour into crockpot to hold. Can substitiute 1 can cream of mushroom soup or golden mushroom soup for half of cream.
Sift all ingredients together 3 times. Place in a tightly covered container and store in a cool place. Combine 1/3 cup mix with about 1 cup hot water to make one serving, or 1&1/3 cup of mix with 1 quart hot water to serve four.
Blend creamcheese with Spelenda until well blended. Fold in Coolwhip. Place mixture into crust. Refriderate 2-3 hours before serving. Top with cherry pie filling if desired.
Cook angel hair pasta according to package directions. Turn on food processor and drop garlic down feed tube. Stop the processor and add basil, nuts, cheese and salt and pepper. Pulse until finely chopped, then with motor running, add oil gradually through tube until blended. Drain pasta and reserve some of cooking water. Toss pasta with the pesto, then add tomatoes. If mixture is too thick, add a little cooking water. Can be served hot or cold.
Preheat oven to 350 degrees F. Mix ground beef and/or venison mixture with next 8 ingredients and 1/4 cup ketchup. Mix thoroughly but not excessively. Place meatloaf mixture into a greased baking pan. I like to use the speckled metal roasting pans. Top with remaining ketchup and green pepper slices. Cover and bake for approximately 1 1/2 hours or till meat is done. May need to drain some grease after an hour of baking.
Preheat oven to 450°F. In a large mixing bowl, stir together flour, baking powder, sugar, salt and cream of tartar. Slice butter into cubes and cut into flour mixture until pea-sized crumbs form. Add buttermilk and stir with a fork untl mixture is moistened. Turn dough onto a lightly floured surface, kneeding and folding dough until it holds together. Be careful not to handle too much, or the biscuits will become tough and butter will melt. With a lightly floured rolling pin, roll dough until 1/4-inch thick. Cut out biscuits with a 2 1/2-inch biscuit cutter and place 1 inch apart on an ungreased baking sheet. Bake for 10 to 12 minutes or until raised and golden brown. Serve warm.
In a small pan over medium high heat, combine blueberries, sugar and lemon juice. Stir often until berries soften and release some juice, about 2 minutes. In a small bowl, stir cornstarch with water to form a paste. Add to saucepan. Stir constantly until thickened, at least 2 or 3 minutes. Add butter and stir until melted. Serve right away or cover and refrigerate up to 3 days. Serve sauce warm or cold.
Preparation: 1.Soak the onions in salt water for 10 minutes. Drain and let dry. 2. Mix onion with the rest of the ingredients. Cover with plastic wrap and let marinate at room temperature for 30 minutes before serving. 3. Store in refrigerator for up to 2 days.
Heat chili in saucepan. Once heated, add uncooked rice and water. Stir together and let simmer over medium heat about 10-15 minutes until rice is cooked. Don't forget to stir! Once cooked throughout, turn heat down. Place about 1/3 cup mixture on tortilla and top with 1-2 tablespoons shredded cheese and a few tablespoons salsa and roll up. Once all burritos have been made, zap in microwave for 30-60 seconds to melt cheese and reheat.
Mix the ingredients in a crock pot. Cook on low for 5-6 hours. Add saltine crackers as necessary to thicken. Serve on buns.
Wash all fruit and/or vegetables (the ones you prefer), peel and dice into chunk size pieces. Place in a large bowl and mix with clean hands to distribute evenly. Cut the lemons into wedges and place in a serving dish. To serve, place 2 cups of the fruit mixture into an individual serving bowl, squeeze some lemon juice on top and then sprinkle with the "Pico de Gallo" seasoning. Enjoy!
Season chicken on all sides with salt & pepper. Lightly coat with flour. Heat oil in skilet over medium heat until hot. Brown chicken in batches to prevent crowding, about 3-5 minutes, turning once. Remove with a slotted spoon and transfer to slow cooker. Add fennel, squash and thyme. Sitr well to combine. Cover and cook on low, 5-7 hours OR on high 2.5-4.5 hours. Slice basil into ribbons; mince fresh rosemary. Garnish with basil & rosemary. Serve as is or over rice or pasta. Makes 6-8 servings.
Mix all dry ingredients together in a mixing bowl. Add all liquid ingredients and stir until batter is smooth & creamy. Let batter rest in the refrigerator until the air is settled, about 2 hours. When ready to prepare crepes, heat crepe pan over medium heat & pour a small amount of the batter into the hot pan. Rotate the pan until the batter is cooked through & then turn to cook the other side. When done remove from pan & let cook on a rack. Store until ready to serve. May be made 1-2 days in advance. Fill with seasonal fresh fruit, sorbet & garnish with flowers from the garden.
Grind or smash Nutter Butter cookies into smithereens. Using a food processor works best. Combine all ingredients and mix by hand till it's ready to roll into little balls whatever size you like. Melt the almond bark in crock pot or double boiler. (Add wax or shortening to help it smooth). Dip the balls in chocolate and let cool on wax paper or parchment paper.
Preheat the oven to 325 degrees. Melt the butter in a large oven safe pot or dutch oven. Sear all sides of the roast in the melted butter for 2-3 miutes on all sides or until sides are browned. Remove the meat from the pot to a plate. Add the onion, celery, bay leaf, garlic, peppercorns, thyme and parsley to the pot and saute over high heat for 5 minutes or until the onion starts to brown. Put the roast back in the pot with the vegetables. Add the beef stock and 1/2 tsp of the salt. Cook the meat in the oven, covered, for four hours or until the meat is tender enough to tear apart. Every half hour or so baste the meat with the broth so that it doesn't dry out. When the roast is tender, remove it from the pot and strain the stock into a medium bowl. Discard the vegetables ans spices but keep the stock. Using two forks, shred the roast apart into slightly bigger than bite size chunks. Put the meat back into the pot and pour the stock over it. Add the remaining 1/2 tsp of salt and the carrots. Put the pot back into the oven and cook for 40-50 minutes. This will make the meat more tender and fill it with flavor as well as cook the carrots to tender. Just before serving, make the gravy but straining the stock from the pot roast and combining it with the additional beef stock. You need three cups of liquid so add water if needed. Sprinkle the flour into a medium saucepan and stir in the the liquid. Bring the mixture to a boil, stirring often until thick. Remove from heat. Serve the pot roast and carrots on a bed of mashed potatoes with the gravy poured over the top. Salt and pepper to taste.
Add ingredients to your bread machine as directed. Mine specifies liquids first, yeast last. Set to standard (white) bread and Go. Enjoy!
Combine sausage tomatoes onion green pepper celery boullion steak sauce bay leaves sugar and hot pepper sauce in crockpot. Cover and cook on low for 8 hours. Remove bay leaves; stir in rice and 1/2 cup water. Cook additional 25 mins.
Preheat oven to 375 degrees. In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes. Remove chicken mixture from the fridge, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside. Prepare a baking sheet by spraying with nonstick spray, and set it aside. Dampen two paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable. Take one tortilla (keep the rest between the paper towels), spray both sides lightly with nonstick spray, and lay it flat on a clean dry surface. Spoon about 2 heaping tablespoons of filling onto the tortilla. Spread it evenly across the entire surface, and roll tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling. Bake for 14 - 16 minutes, until crispy. Allow taquitos to cool for 5 minutes. If you like, dunk in enchilada sauce, salsa, or sour cream!
Cut pork in cubes, mix 1/2 tsp salt, pepper, weijing, beer, sesame oil and marinate cubes overnight. Cut pepper and green onions into cubes and slices -- Mix sugar, vinegar, tomato sauce and 2 tbls water in bowl. Mix the egg with 2 tbls wondra flour and add 1-2 tbls water. Put 3 tbls wondra flour onto a plate. Heat oil in pot. Dip meat cubes into egg mixture and roll in flour and fry -- Add the pepper, onion, pineapple, garlic, tomato sauce mixture -- Mix 1/4 cup of water with 1 tbls wondra flour, add it to the pan and mix thoroughly -- add the fried meat and stir to heat. Serve over rice. If you can not find weijing at your Oriental grocery.5 spice will suffice.
Preheat oven to 300°F (150°C). Combine flour, baking powder, cinnamon and nutmeg. Cream sugar and butter until light. Add eggnog, vanilla, and egg yolks; beat at medium speed with mixer until smooth. Add flour mixture and beat at low speed until just combined. Do not overmix. Drop by teaspoonfuls onto ungreased cookie sheet 1 inch apart. Sprinkle lightly with nutmeg. Bake 20 to 23 minutes until bottoms turn light brown.
fill large pan with water. add butter. in a different bowl combined meat, 1 egg, rice & bread. form meatballs. add meatballs to water. add additional rice if you like a thicker soup. cook meatballs (time depends on size). in a different bowl whip 2 egg whites until firm/peaks. add yolks & lemon juice (to taste). SLOWLY add soup broth & blend with egg/lemon mixture. SLOWLY add more soup broth (about 3 cups total). combine broth/egg/lemon mixture to pan with soup & allow to sit for 5 minutes. soup will be frothy.
Preheat oven to 350 degrees. In large saute pan place butter and heat to medium high until melted and hot. Add zucchini, squash, and corn and saute for two minutes until just warmed. Add green chiles and stir well. Cook for five minutes. Place mixture in baking dish. Sprinkle with jack cheese and cheddar. Bake for 10-15 minutes until cheese is melted.
Place a rack in the center of the oven and preheat the oven to 350. Lightly mist three 8 inch loaf pans with vegetable oil spray, then dust with flour. Shake out excess flour. Heat the white chocolate in saucepan over low heat until melted, stirring constantly. Set aside to cool slightly. Place cake mix, melted butter, milk, eggs, vanilla and slightly cooled white chocolate in mixing bowl. Blend with mixer on low speed for 1 minute. Stop machine and scrape down sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down sides again, if needed. The batter should look well blended. Divide batter evenly among the prepared pans. Place pans in oven. Bake the loaves until they are light brown and spring back when lightly pressed with yout finger, 40-45 minutes. Remove pans from oven and cool on wire racks for 10 minutes. Run a dinner knife around the edge of the loaves and invert them onto racks. Turn on one side and let cool completely, 35-40 minutes, before serving.
Place shiso leaves in pot pour enough water to cover bring to boil and remove from heat. Once cooled place in refrigerator overnight. Strain the liquid from the leaves. remove leave to a mulch pile. Boil berries in the steeped liquid adding 4 cups water for 20 minutes and strain. Mix pectin with 1/4 cup of the sugar. Measure 5 cups of the infusion place back into the pot add pectin/sugar mixture and lemon juice bring to a rolling boil stirring to dissolve the pectin. Add remaining sugar and butter. Stir and boil hard for 1 1/2 minutes, or until mixture sheets from a wooden spoon, skim. Remove from burner and skim off foam. Place one optional shiso leaf in each jar. Pour jelly into sterilized jars, cap and seal. Process in boiling bath 10 minutes. Remove the jars from the hot water without tilting and set aside to cool. Leave for 12 hours then check the seals on the jars by pressing on the centers of the lids. If the lids do not spring back, they are vacuum sealed and the jelly can be stored at room temperature. Another way to check is to remove the ring and try to lift the lid. If it lifts up, it wasn't sealed properly. If the lid flexes, there is no seal, so store the jar in the refrigerator. enjoy.
add juice and prunes boil. Chop prunes up finely. Cream powdered milk with butter. Add egg. Add flour, baking powder, baking soda, cinnamon, and salt. Add chopped prunes.and juice that has cooled Mix well. Bake in a greased 9 x 10 inch pan at 325 degrees Fahrenheit for 35 to 45 minutes until cake tests done.i have put this in 8 inch round cake pan and it only too15 20 minutes to cook but my oven is wonky ,so check.
Preheat oven to 350 degrees; prepare bundt or tube pan by greasing & flouring. Mix together flour. salt & baking powder. Add the rest of the ingredients and mix together until blended, batter will be stiff. Spread into the prepared pan and bake for 1 hour and 15 minutes. Topping: Mix all ingredients together; EXCEPT powdered sugar; until well blended. Pour topping over and down sides of hot cake while still in pan. Let cool for 30 minutes before removing from pan. Optional; dust top with powdered sugar before serving.