HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven at 375 degrees. Heat a large frying pan on medium high heat until hot then add bacon. Cook bacon until crispy then remove and break into halves. Remove 2 tablespoons of the bacon grease into a small bowl. Add one pack of Simply Potatoes diced with Onions to the pan and cook with the remaining bacon grease. Cook until light brown then remove and divide into 12 even piles. Then take a knife and cut a circle from the top center of the knot roll. Remove the bread from within the roll; hollowing the roll. Add cubes of cheese, one pile of the Simply Potatoes, bacon half, and topped with a few more cubes of cheese filling the bread bowl. Place the knot roll top back on the center of the bread bowl; covering the top. Repeat the steps until all of the bread bowls are filled. Then add the knots onto a cookie sheet. Take the small bowl with bacon grease and paint each roll. Cook in the oven for 10 minutes or until golden brown and crispy. Remove from the oven; Allow the bread bowls to rest for 5 minutes then and serve.
In a cup, combine 3/4 cup of warm water, 1/4 cup of honey and 2 tbsp of yeast. Set aside. In a large bowl, combine 2 2/3 cup of warm water, salt and oil. Add half flour and yeast mixture. Stir well. Add remaining flour and knead for about 8 to 10 minutes. Preheat oven to 200 degrees Fahrenheit (95C) and then turn off. Grease an ovenproof bowl and place dough in it. Let rise in oven. Punch dough down. Divide into three, place into three greased loaf pans, poke holes in loaves and let rise again. Bake 425 degrees Fahrenheit (220C) for 20-25 minutes.
Roast the peppers on a gas grill or in the broiler until charred. Put them in a paper bag for 10mins to loosen the skin. Peel and seed them making one vertical slit so that you can lay the pepper out flat. Saute onion, garlic and carrot until the onions are translucent. Add the raisins and walnuts. Add spices and saute about 1 minute more. Add the meat and cook until the turkey is browned and cooked through. Season with salt and pepper. Grease a 9x11 casserole pan and layer the ingredients like a lasagna as follows: peppers, meat, cheese (both kinds), batter, peppers, batter, Monterey jack, tomato sauce, cheddar. Bake in a preheated 350 degree oven 1hr covered. Remove foil and bake another 15mins until lightly browned and bubbly. Serve with fresh sliced avocado.
In a large pan, brown both sides of pork chops in oil. Stir together chicken broth and Garlic Black Bean Sauce and add to pan. Cover and simmer for 45 minutes. Transfer chops to a serving dish, leaving sauce in the pan. Stir together water and corn starch; add to sauce and cook until thickened a bit. Pour thickened sauce over chops and serve.
Heat 2 tablespoons oil in large nonstick skillet or saucepan. Brown beef in batches if necessary. Transfer beef and pan juices to bowl and reserve. Heat remaining 2 tablespoons oil and add next 6 ingredients to pot. Cook, stirring for about 10 minutes until mushrooms start to brown. Sprinkle with flour, cook for 30 seconds. Stir in evaporated milk, broth, and mustard. Bring to a boil, stirring frequently. Add noodles and return to the boil. Reduce heat to low, cover and simmer 10 minutes, stirring occasionally or until noodles are cooked. Increase heat to medium, stir in beef and simmer uncovered, 3-5 minutes or until hot and noodles are tender. Remove from heat and stir in sour cream. Garnish with chopped parsley.
Line an 8-inch glass square baking pan/dish with foil extending the foil over the edges of the pan. Generously coat the foil with cooking spray; set aside. In a heavy 3-quart saucepan melt 1 cup butter over low heat. Stir in brown sugar, condensed milk, corn syrup and maple syrup; bring to a bowl stirring gently. Cook over medium heat stirring often until a candy thermometer reaches 235 degrees (or for a firmer caramel cook to 240 degrees F). As soon ar the temperature reaches 235 or 240 degrees immediately remove from heat, and stir for 1 minute or until the mixture is smooth and no longer bubbling. Quickly pour the mixture into prepared pan. Allow to stand for 3 hours or until cool. Lifting the foil at the edges of the pan remove the caramel square out of the pan. Using a buttered knife cut into 1-inch squares. If desired wrap each piece with coloured plastic wrap.
Put gelatin, 3/4 cup sugar and egg yolks in a saucepan and beat to blend to make stream (ribbon). Add water and cook over medium heat, stirring, till boiling. Pour into large bowl. Add lemon rind and lemon juice. Set into a 9 x 13 inch pan of water and ice. Stir occasionally till soft-set (30 to 40 minutes). Beat cream and fold into lemon mixture. Beat egg whites and gradually add 1/4 cup of sugar. Fold into lemon mixture. Line spring-form pan with lady fingers and a collar - or - pour into a souffle' pan using a collar. Garnish with cream and lemon slice.
Bring a large pot of water to a rolling boil and salt it generously. While the water comes to a boil, cook the bacon in a large, deep skillet, turning occasionally, over medium heat until crisp, about 10 minutes. Transfer to paper towels to drain and crumble. Drain all but 2 tablespoons fat from the skillet. Add the pasta to the boiling water and cook until al dente according to the label's directions, stirring occasionally. To the fat in the skillet, add the onions and a pinch each of salt and pepper. Cook, stirring, until the onions brown, about 3 minutes. Add the shrimp, season with salt and pepper, and cook, stirring, until just opaque throughout, about 5 minutes. Add the tomatoes, season with salt and pepper, and cook just until warmed through, about 1 minute. Transfer the pasta directly from the pot to the skillet. Toss until very well coated and top with the bacon.
Put the oil in a dutch oven, and fry steaks over high-medium heat til browned. Add soup mix, water, minced onion,pepper,salt if desired,and cover with lid. turn heat to low and let simmer for 30 minutes. Check on it occassionally. Add rest of ingredients, and cook another 30 minutes. Can be served over noodles,if desired.
In a medium size sauce pan, place olive oil, pepper and tomato bullion. Simmer until bullion dissolves. Add rice. Add water. Add salsa (or tomatoes and onion). Sprinkle a tiny bit more pepper. Stir together. Cover and simmer for 20 minutes as you would regular rice. Fluff and serve.
To begin, defrost the chicken franks and pastry. Beat the egg in a bowl with a fork for 1 minute. Using a little extra virgin or sunflower cooking oil, grease a baking tray lightly. Pre-heat oven to 200C or 400°F. Now with a sharp knife, cut each pastry square into 4 smaller squares. Using your fingers, roll each square until it is very thin and sufficient to wrap around each chicken frank. Then brush each pastry square with egg and wrap around each chicken frank. Put it on the baking tray and lightly grease again with cooking oil. Likewise, repeat for every chicken frank and pastry until one or the other is over. Bake for 10 minutes at 200C or 400F on the top shelf of the oven. Remove tray from oven once the time is over. Brush frank rolls with egg once again. Lower oven temperature to 300F or 150°C. Bake for 10 minutes or until the rolls turn golden brown. Remove from tray and serve with tomato ketchup, some juice/soft drink like Pepsi or Mountain Dew, and most importantly, enjoy! 4.
Soak the Tamarind in 1/2 cup warm water. Wash and Cut pavakai into small pieces removing all seeds. Add salt to the pavakai and let it sit for 1/2 hr. Cut small onions and tomato to small pieces. Grind Coconut, Khu Khus and Tamarind in mixer to a smooth paste. Remove the paste from the mixture and add the masala powders and salt to the ground mixture. Make sure you do not add too much salt as pavakai already has some salt in it. Rinse the mixture with 1 cup of water and reserve the liquid. Heat 1 tbsp. oil in kadai. Squeeze water out of the Pavakai and add it to the hot oil. Fry the pavakai till it becomes half done. Remove it from the kadai. Add 2-tbsp. oil to the same kadai. Using sesame oil will enhance the taste. Add mustard to the oil. Once it stops spluttering add curry leaves. Add onions and keep stirring till the onion becomes soft and starts changing colour. Add tomato and stir for 2 min. Add the ground mixture and the reserved liquid from the mixture. Once the masala starts boiling add the pavakai and stir the mixture once. Put a lid and let the pavakai cook. Keep cooking till pavakai is well done and the mixture has a semi solid consistency. This can be used as a side dish or as a main dish to go with plain white rice.
Preheat oven to 400 degrees. In a saucepan over low heat combine all ingredients except for the fish. Cook over low heat for about 20 minutes. Remove the bay leaf. Place fish in a baking dish and pour the sauce over the fish. Bake for 30-40 minutes.
ARRANGE lettuce in bottom of glass serving bowl or on serving plate. LAYER beans, corn, salsa and cheese evenly over top. DRIZZLE with dressing; sprinkle with chips. You can change the cheese and beans to your favorites.
Sprinkle fresh lingonberries with sugar and let stand while measuring the other ingredients. If canned lingonberries are used, leave out the sugar and just measure one cup of the canned berries, since they are already sweetened. Mix flour, baking powder and salt in a large bowl. Combine egg, milk, butter in another bowl and pour into well in center of dry ingredients. Stir lightly and quickly fold in berries. Batter will be lumpy. Fill muffin cups three-fourths full and bake until tester comes out clean. Bake at 400 to 425 degrees 20 to 25 minutes.
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for approximately 8 hours or on high for 6 hours. Check towards end time so as not to overcook. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir. Top with fresh cilantro.
Wrap tortillas in foil and place in 300 degree F oven to warm. Combine cream cheese and Monterey jack cheese; set aside. In a skillet, crumble and cook sausage and peppers over medium heat until browned; drain oil. Pour in beaten eggs and onion; cook just until set. On each tortilla, spread a thin layer of cream cheese mixture. Top with egg mixture. Roll up and serve with salsa.
Rinse chicken and pat dry with paper towels. Place cabbage in bottom of a 3 1/2 quart slow cooker. Top with onions, chicken and apples. Combine soy sauce, ginger and pepper flakes. Spoon over chicken and vegetables. Cover and cook on LOW about 6 hours or until chicken is tender.
Preheat the oven to 220°C/gas 7. First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot. Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside. Reduce the oven temperature to 180°C/gas. Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp. Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish. To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble. Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes. To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!
LATKES: Cook cauliflower in large pot of boiling salted water until very tender, about 10 minutes; drain and cool. . Add garlic and half of cauliflower to processor; blend until smooth. Add remaining cauliflower, parsley, and dill. Pulse until cauliflower is chopped and mixture is still slightly chunky. Transfer to large bowl. Mix in breadcrumbs or matzo meal, baking powder, salt, Aleppo pepper, and black pepper. Beat 2 eggs in small bowl; mix into batter. If batter is dry, beat remaining 1 egg in same bowl to blend and mix into batter by tablespoonfuls until moist but not runny batter forms. *Can be made 1 day ahead; cover and chill. Add enough oil to heavy large skillet to coat bottom generously; heat over medium-high heat. Working in batches, drop 1 tablespoonful batter for each latke into skillet; flatten to 1 1/2-inch round. Cook until golden, adding oil as needed and adjusting heat if browning quickly, about 2 minutes per side. Transfer to rimmed baking sheets. **Can be made 2 hours ahead. Let stand at room temperature. Preheat oven to 350°F. Bake latkes uncovered until heated through, about 10 minutes. Serve latkes with aioli, if desired, or sprinkle with za'atar and serve. PREPARE ZA'TAR AIOLI: With machine running, drop garlic through feed tube of processor and chop finely. Add mayonnaise and lemon juice. With machine running, drizzle in oil in thin stream, blending until smooth. Transfer to small bowl. Whisk in za'atar and season with salt and pepper. Let stand at least 30 minutes to allow flavors to develop. **** Can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Heat oil in a skillet and fry cumin seeds for one minute. Add onion and fry on low heat until soft. Add more oil if necessary. Add ginger and garlic paste and fry for a few seconds until well blended. Sprinkle in the spice powders and some salt and cook on low heat until the oil begins to separate in about 3 minutes. Stir frequently to prevent scorching. Add the sliced pepper pieces, stir and simmer gently until they are nearly done but still hold their shape, for about 8 minutes. Add the tomatoes and paneer and cook for about 2 minutes until soft but not mushy; the tomatoes will begin to soften at once because of the salt that has already been added. Check the seasoning (you may need to add a little bit more salt, take off the heat and serve hot, sprinkled with fresh coriander. Serve with Indian bread as suggested by Monisha Bharadway or with basmati rice and another Indian dish/other Indian dishes.
Pour all ingredients except pineapple juice into a cocktail shaker, and mix well. Pour into a cocktail glass filled with ice and add pineapple juice to taste. Mix well.
Cook rice with spice packet. Mix rice, vegetables and cheese. Season to taste with salt and pepper. Spoon into 1 1/2 quart casserole. Bake, uncovered, at 375 for 20-30 minutes.
Put bok choy, Chinese cabbage, garlic, ginger root, mushrooms, scallions, water chestnuts, red pepper, red pepper flakes and broth into a large soup pot; stir to combine. Cover and bring to a boil over high heat. Reduce heat to low and simmer, partly covered, for about 10 minutes. Toss in snow peas during the last 3 to 4 minutes of simmering. Stir in soy sauce and cilantro. Yields about 1 cup per serving.
Chop the livers as small as you can, I used a food processor. Chop the onions, celery and bell pepper and mince the garlic. In a large pan add the oil, the onions, celery, garlic and bell pepper and saute until transparent. Add the livers, ground turkey and pork and cook until done. Add the spices, Chicken Broth, and rice and cook until rice is done.
Drain Mandarin Oranges and pineapple. Mix all ingredients together and refrigerate for 1 hour. Serve chilled.
Preheat oven to 400°. Combine the masa harina, 1/4 teaspoon salt, and ground red pepper, stirring well with a whisk. Add 1 cup boiling water to masa mixture, and stir until a soft dough forms. Cover until ready to use. Heat a 9-inch cast-iron skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Add onion, garlic, poblano chile, remaining 3/4 teaspoon salt, and black pepper to pan; saute 5 minutes or until onion is tender, stirring frequently. Add tomatillos and lima beans to pan, and cook for 2 minutes. Remove from heat. Add butter and baking powder to masa mixture, stirring until smooth. Dollop batter over filling, and spread into an even layer. Cover pan with foil; bake at 400° for 30 minutes. Uncover and bake an additional 10 minutes or until crust is lightly browned around edges. Remove from oven; let stand 3 minutes. Sprinkle with crumbled queso fresco and cilantro; serve with lime wedges.
Sift together flour baking soda. Put butter and sugar into mixing bowl, beat until light and fluffy. Add in eggs one by one. (mixture may look a little curdled) Add in buttermilk alternatively with flour mixture. Add in vanilla,lemon peel and lemon juice. Pour into greased 12" baking pan, Bake for 45 minute. or until toothpick inserted comes out clean.
To make the cake dough, put all of the ingredients in the order listed in your bread machine and select the dough setting. When the dough is ready, turn it out and press into a greased 9" x 13" cake pan. Cover with a tea towel and let rise until doubled in bulk, about 1 hour. When the dough has finished rising, top with the apple slices, overlapping to make sure the entire surface is covered. Combine the sugar, cinnamon, nutmeg and cloves and sprinkle over the apples. Drizzle with the melted butter. Bake in a 375 degree F oven for 30 minutes. Remove from the oven and brush the surface with the apple jelly. Serve warm.
Place all ingredients in bread machine according to manufacturers directions. Use basic bread setting. Check dough after five minutes of mixing and add 1 to 2 tablespoonfuls of water or flour as needed.
For the crust: Blend the softened butter with the sugar thoroughly. When creamy, add egg yolks vanilla and salt. Mix well. Blend in flour gradually, mixing lightly by hand until a homogenous mass. Pat dough into a 12" rectangular pyrex baking dish until it is evenly distributed over the bottom and part way up the sides. For the filling: Peel and core apples and slice them into fairly thin slices. Sprinkle the slices with lemon juice, cinnamon and sugar as you go, placing them into a bowl, until all the apples are sliced. Warm the jam. If it is in a glass jar, loosen the lid and place the jar in a small pot of water, with the water coming half way up the side of jar. Simmer over low heat until jam is soft. Spread half the jam on the surface of the crust, and then place the apples, slightly overlapping, in as many rows as the bottom will take. If you are using Mackintosh apples, they will shrink more and tend to break. Keep your prettiest slices for the top, and arrange them attractively. Using a pastry brush, spread the rest of the jam across the the top of the cake. Sprinkle the top with almonds (I always leave this out unless I'm making it for a certain person). Bake in a 350° oven for about an hour, until crust and apples are golden.
Boil pasta until al dente (about 10 minutes.). Add tablesppon of salt and tablespoon of olive oil. Drain pasta after fully cooked. Let pasta cool. Add bell pepper, broccoli, carrots, onions, and olives. Add dressing, toss, and serve! Dressing might need to be added later.
In a 12-inch skillet melt butter over medium-high heat until butter sizzles. Add steaks; reduce heat to medium and cook for 5 to 8 minutes or until done, turning once. Remove meat, reserving drippings in skillet. For sauce, cook mushrooms, onion, garlic, paprika, and pepper in reserved drippings in skillet until mushrooms are tender. Stir in broth. Stir together sour cream and flour, stir into skillet. Cook and stir over medium heat until thickened and bubbly. Cook and stir 1 minute more. Return steaks to skillet with sauce; heat through.
In a skillet with a lid, add the oil and heat on high. Once the oil is hot, add the rice, onions and green peppers and brown them stirring frequently. Once browned, add the Knorr or Sazon and quickly mix to coat rice. When the rice is coated add the water and stir well. Next add your mixed veggies and cilantro and stir. Bring to a boil. When the rice starts to boil lower heat to medium-low and cover. Simmer rice for 20 minutes or until liquid is absorbed. If you want to add meat to this dish you need to cook the beef, pork or chicken in the skillet first. Omit the oil and use the grease from the meat then follow the remainder of the steps. Top rice with fresh chopped cilantro, queso fresco and a squirt of lime juice.
Make rice and set aside. Keep warm. Dissolve bouillon in 1 1/4 cups boiling water. Combine soy sauce, cornstarch, sugar, and ginger; stir into bouillon mixture. Heat oil in a large skillet. Add chicken, and cook until browned, stirring often. Stir in bouillon mixture; cook over low heat, stirring constantly, 1 minute or until thickened. Add mushrooms and next 3 ingredients to skillet; saute 5 minutes or until tender. Stir in cashews. Serve over hot cooked rice.
Soak breadcrumbs in milk for 5 minutes. Squeeze dry. Mix with the turkey, pork, egg, shallot, parsley, salt and pepper. Shape into 8 (2 inch) balls. Dust with flour. Heat the butter and oil in a large skillet. Add meatballs. Brown evenly. Remove. Cover to keep warm. To skillet add the onion and endive. Saute 10 minutes. Add the sugar and flour. Cook 1 minute. Add beer and broth. Let thicken. Return meatballs to heat through. Top with parsley.
Preheat oven to 190 degrees celcius. Mix all ingredients together. Pour into a greased 9 x 9 x 2 inch pan, bake for 60 minutes.
Preheat oven to 350F. Cut phyllo dough in half lengthwise. Keep half covered with plastic wrap and damp kitchen towel while working. Place two sheets of phyllo dough on work surface and brush with butter. Fold in half lengthwise and brush with more butter. Place 1 1/2 tsps cranberry sauce, 8 cubes Brie and nearly a tsp of crumbled bacon at the bottom of strip. Diagonally fold corner over filling, forming a triangle. Continue folding triangle shape up to the end. Brush with butter and place on a buttered jelly-roll pan. Repeat with remaining phyllo dough and filling. Bake 10-15 minutes or until golden brown. Cool 5 minutes brfore serving.
Crumble the ground turkey into a medium bowl. Add the paprika, red pepper flakes, chili powder, salt, pepper, cumin, oregano, coriander and cloves; mix well. Stir in the vinegar and 1 tablespoon of water; cover and refrigerate for at least 1 hour, up to overnight. Place a large pot over medium heat. Add the remaining 1 tablespoon of water, onions, and garlic. Saute until the onions begin to soften, about 4 minutes. Turn the heat to medium-high and add the turkey mixture and mushrooms. Cook, stirring often, until the turkey is browned, about 8 minutes. Add the broth and bring to a boil. Add the kale. Reduce the heat to a simmer, cover, and continue to cook until the kale is tender (about 10 minutes), and serve.
CRUST:. Combine the ingredients and press into the bottom of a 9-inch springform pan and chill. FILLING: Soften the gelatin in the water, then heat until gelatin has dissolved, remove from heat and cool. Cream the cheese with the chocolate, milk and vanilla. Stir in the gelatin. Fold in the whipped cream. Pour in the shell. TOPPING:. Garnish the top with the chocolate curls and refrigerate for 4 hours. Garnish with the chocolate curls.