HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, cream together butter and cream cheese until smooth. Stir in celery, mayo, onion, sugar, lemon juice, salt, and pepper until well blended. Add eggs and mix well. Cover and chill for 1 hour or longer. Serve on bread or croissants. Sprinkle with paprika or add dill pickle relish or bacon if desired.
In a bowl, mix the yeast, sugar, and warm water. Let sit for 5 minutes or until bubbly. Put the extract in a bowl with your berries. Set aside for later. Mix salt in with the 4 to 5 cups of the flour, and: With a strong spoon, mix in. When the dough gets stiff, turn it out on the table and kneed for 5 minutes adding flour as needed. Place dough in greased bowl (use non-stick cooking spray) and cover with damp cloth. Let rise until double in size (1 1/2 to 2 hours or so). Punch down dough and divide into 12 balls. I placed a spoonful of berries in the center of each ball, folded it closed and pinched it. Next, I used my thumb and made a hole in the bagel careful not to let the berries sneak out. After shaping bagles, place on cookie sheet lined with parchment paper to rise for 15 minutes. While the bagels are rising, bring to a boil 12 cups of water and one TLB. of sugar. Boil bagels in batches. Boil on each side for a total of 5 minutes (they will look funny and bumpy). Take bagels out with slotted spoon and place on paper towel. Sprinkle cornmeal on the same parchment paper and arrange bagels. Brush each with an egg wash (you could sprinkle with poppy seeds or seseame seeds at this point). Bake bagels for 25-28 minutes at 400 degrees or until golden brown all over.
Butter, one side of two slices of any of your preferred type of bread.(Wholemeal or wholegrain bread if you like) but tradition was white bread is the when I was young! Spread a thin layer of Vegemite on top of the butter -- (thin is better as Vegemite goes a long way). If using added toppings place them top of the layer of Vegemite. Place the two pieces of bread together, cut sandwich in half and enjoy your Vegemite sanger!
Heat oven to 375°F. In a small bowl, combine the cocoa powder, salt, cayenne, cinnamon, and sugar. Arrange the squash chunks on two large baking sheets. Drizzle the oil over the squash and toss to coat evenly. Sprinkle the cocoa mixture over the squash and toss to coat. Roast for 45 to 55 minutes, or until tender. Transfer to a serving dish and sprinkle with the toasted almonds.
Mix all marinade ingredients. Marinate for at least 4 hours. Grill over hot coals or on gas barbecue until done.
Lightly grease a 13 x 9 baking pan or spray with vegetable oil spray. Set pan aside. Preheat oven to 350 dg. with rack in center of oven. Place cake mix, cherry pie filling, eggs and almond extract in a large mixing bowl. Blend at low speed for 1 minute, then stop and scrape down sides of bowl with rubber spatula. Increase the mixer speed to medium and beat 2 minutes more. Batter should look thick and well-blended. Pour batter into prepared pan, smoothing top with spatula, then place in oven. Bake 30-34 minutes, until cake springs back in center when touched. Place on rack while making glaze. Place sugar, butter and milk in a small sauceman over medium-low heat, stirring constantly until mixture comes to a boil. Boil gently for 1 minute, stirring constantly. Remove pan from heat and mix in chocolate chips. After chips have melted and glaze is smooth, pour it over the warm cake so that it covers entire surface. The glaze with be thin, but will firm up. (I speed up the process by chilling cake.). After glaze is set and cake has cooled down, cut into serving size pieces and enjoy! (NOTE: The glaze is very rich. If you are not as much of a chocolate lover as I (huh?) make sure there is only a thin layer covering top of cake.).
Preheat oven to 350°F. Note: you can use any combination of ground nuts and seeds to equal 2 cups. Mix all ingredients except mustard. Form one inch balls. Place on oiled cookie sheet. Bake until light brown and crunchy, about 20 minute. Serve with assorted mustards for dipping.
Cook macaroni in boiling water and salt in large uncovered pot for 5 to 7 minutes, stirring occasionally until tender but firm. Drain. Rinse under cold water. Drain and put into a large bowl. Add next 7 ingredients and toss. Combine the next 5 ingredients in a small bowl then pour over macaroni mixture and toss until well coated.
In blender or food chopper, chop the corn until it is very small pieces.(do not overdo) You don't want liquid.Set aside. (I prefer to use the frozen thawed corn). In large mixing bowl, add chopped corn, chopped grapes, onion, eggs and pepper. Beat until eggs are mixed. Set aside. If you want to add optional paprika and garlic salt, add to mixing bowl. Cast Iron Skillet or Dutch Oven: Brown ground meat in the oil or in the raw chopped bacon pieces. Cook just until brown. Do not overcook. Add drained meat to corn mixture. Wipe out skillet or dutch oven with a paper towel. Season with a little grease or oil. Add cornmeal to meat and corn mixture. Mix well. I use my hands. Add more cornmeal, a little at a time ie. 1 tablespoon at a time,if the mixture is runny. Should be moist.(note: you might have to use a total of 1 1/2 cups cornmeal or a little more if the corn is very moist. Pack into cast iron dutch oven. Cover. Note: I put a heat proof dish that will fit down inside on top of meat, then cover. Put on grill medium heat for 45 minutes to 1 hour. Over hot coals 45 minutes.Cool at least 15 minutes. Cut slices in the dutch oven, then lift slices out to serving dish. Meat Loaf pans: Spray with Pam. Pack into two loaf pans. Bake 350* 45 minutes. Bake 350* 1 hour to 1 hour 15 minutes if packed in a very large loaf pan. Make sure you cool at least 15 minutes or longer. The loaf must set up. Serve with gravy, white sauce, ketchup. Slice for sandwiches, or add with fried potatoes. I like to serve with fried potatoes and white gravy or just plain on a slice of. bread or hogie roll. This is a very moist meat loaf and definitely a full meal. You can add salsa or peppers after slicing if you prefer or any meat sauce. You may put the meat on fry bread and top with salsa also.
CAKE-------------------. Combine cooking oil and sugar and beat until smooth. Add egg yolks one at a time. Sift dry ingredients and add to first mixture alternately with water, beating well after each addition. Stir in potatoes, nuts and vanilla extract. Fold stiffly beaten egg whites into mixture. Pour batter into 3 greased and floured 8-inch cake pans. Bake for 25 to 30 minutes at 350 degrees F. Cool and frost. FILLING-----------------------. Combine milk, sugar, egg yolks, margarine, and vanilla extract in a saucepan. Cook over medium heat about 12 minutes, stirring constantly until mixture thickens. Remove from heat and add coconut. Beat until cool and of a spreading consistency.
Cut eggs in half and scoop out yolks. Place yolks in a bowl. Add remaining ingredients to yolks and mash well. Season with salt and pepper to taste. Stuff the whites and arrange on a platter or serving dish. Sprinkle lightly with paprika.
Make a balsamella by melting the butter in a heavy saucepan on low heat. When the butter reaches the frothing point add the flour. Mix well with a spoon and let cook until the color is a light brown -- don't over cook -- undercooking is preferable -- meanwhile heat the milk in a small pan -- when the milk is warm add a little at a time to the flour mixture -- the origional recipe calls for adding all the milk at once but I find I get less lumps if I add a little at a time whisking continuously -- your goal is a nice creamy sauce. Remove from heat an cover until needed. Make sure spinach is clean and cut out any tough stems. Chop coarsely. Place olive oil in a pan and warm on medium heat. Add the garlic and spinach. Toss and cook until wilted and the garlic is lightly browned. Toss the spinach with the balsamella. Add the cheese, nutmeg salt and pepper to taste. Butter the bottom and sides of a 13 1/2 X 8 3/4 inch baking dish. Pour the spinach mixture into the dish and bake in a preheated 375 F oven for about 25 minutes. The top should be a little brown and bubbling.
Cut celery and carrots into 1 inches pieces, quarter one onion. Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven. Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour. Remove chicken from broth and let cool. Discard skin and bones, dice chicken and set aside. Preheat oven to 350°F. Grease a 9 by 13 baking dish. Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes. While spaghetti cooks dice remaining onion and bell pepper and drain pimentos. Drain spaghetti and set aside. In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes. Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat. Add chicken and spaghetti to sauce. Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish. Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes. Garnish with parsley if desired.
Mix shortening, brown sugar, and eggs thoroughly. Gradually stir in applesauce. Add flour. Mix remaining ingredients. Stir into applesauce mixture. Chill for at least 2 hours. Heat oven to 400°F (204°C). Drop rounded tablespoonfuls of dough about 2 inches apart on lightly greased baking sheet. Bake 9 to 12 minutes, or until lightly crisped.
In large bowl, combine dry cake mix, melted butter and eggs; blend well. Spread on bottom of 13 x 9 inch baking pan. Spoon pie filling evenly over batter. In small bowl, combine brown sugar and cinnamon. Cut in softened butter. Stir in nuts. Sprinkle over pie filling. Bake at 350°F for 50 minutes or until cake springs back when lightly touched.
Pour about half of the pasta sauce in the bottom of crock pot. Add frozen ravioli. Pour additional pasta sauce, tomato sauce, water, and red pepper over ravioli (I usually pour the pasta sauce on first and then shake together the tomato sauce, water, and red pepper in the empty pasta sauce jar to mix them). Sprinkle Italian seasonings over sauces. Sprinkle cheese on top. Turn crock pot on low and cook for 4-5 hours (until ravioli are tender).
Combine cheeses and spinach; stuff into shells. Arrange in a greased 13 inch x 9 inch x 2 inch baking dish. Pour spaghetti sauce over the shells. Cover and bake at 350 degrees for 30 minutes or until heated through.
Adjust the oven racks to divide the oven into thirds. Preheat oven to 350 degrees F. and spray a large roasting pan with nonstick cooking spray. Mix the chili powder and cumin in a small bowl; stir in the oil and lime juice until the mixture forms a thick paste. Loosen the skin around the turkey breast by running your fingers between the skin and the meat, starting at the tips of the breast halves. Once the skin is loosened, divide the spice mixture between the 2 halves and spread it liberally onto the meat, patting the skin back into place. Place the turkey breast into the roasting pan. bake in the lower third of the oven, basting with pan juices every 20 minutes, until an instant read thermometer inserted in the breast registers 170 degrees F., about 2 hours. If the pan juicesdry out before the turkey is cooked through, add the broth to baste the bird occasionally. Transfer the turkey to a cutting board and let rest 10 minutes before carving. Remove the skin before eating.
Muffin tins, greased--about 12 medium cups. Preheat oven to 350 F. In a large bowl combine rolled oats and buttermilk. Allow the oats to soak for 30 minutes or longer. (Sometimes I will let them go overnight.) On a length of wax paper sift the flour, salt, baking soda and baking powder. Stir the shortening and beaten egg into the oatmeal mixture. Blend in dry ingredients and mix only long enough to moisten. Drop in brown sugar. Stir but don't beat. Ideally, the brown sugar should remain suspended in the batter in small pea-size chunks. Spoon batter into the muffin tins. Bake in the oven until brown. Remove muffins from the oven. Gently loosen with knife around muffin and turn from muffin tins and serve while they are hot. They taste good cold. The Complete Book Of Bread.
Whisk eggs together before adding rest of ingredients. Place 1 teaspoons margarine into large frying pan or a flat griddle. Set stove on medium high heat. Add just about a 1/2 cup of the batter to the frying pan. Making sure the whole bottom of your frying pan is covered with the batter. Turn batter over when top looks done. The pancakes should be very thin, looking like crepes. Take out of pan and set aside to partially cool on waxed paper until you are done with the rest of your batter. Take each pancake and spread 1 tablespoon of lingenberry preserves or any type of jelly, jams, or preserves you have on hand inside pancake and roll closed. Place rolled pancakes onto plate and sprinkle with powdered sugar. Serve and enjoy. ANOTHER VERSION OF THESE WONDERFUL PANCAKES IS:. Spread 1 tablespoon of cooked ground beef, shrimp or crab meat filling into each cooked pancake. Roll up pancakes and place tightly together in a 8" square baking pan. Top with a blend of your favorite shredded cheese to put on top. You can bake them at 400 degrees F. for about 5-10 minutes. Just until cheese is melted. Serve and ejoy.
Preheat oven to 350-degrees-Fahrenheit. Cream peanut butter and margarine. Add sugar and brown sugar. Add the rest of the ingredients. Drop teaspoonfuls on cookie sheet. Flatten with floured fork. Bake 8 - 10 minutes until done.
Preheat oven to 375 degrees. Spray a 9x9 pan with cooking spray. Cook noodles according to package directions. Combine flour, salt, pepper, and paprika. Coat the chicken pieces in the flour. Cook chicken for a few minutes on each side on medium heat. For alfredo sauce: melt butter in sauce pan over medium low heat. Stir in cream cheese until creamy and smooth. Add garlic and pepper. Stir in milk until creamy. Add mozzerella cheese and stir until melted. You may use a blender to smooth it out. Sprinkle in parmesean, stir in chicken. For topping: In skillet, melt butter and mix in bread crumbs, stirring until mildly coated. Sprinkle in garlic salt. Spread 1/3 of the chick/sauce mixture into the greased pan. Add the noodles. Sprinkle 1/3 of the mozzerella and some parmesean cheese. Spread the last of the chicken mixture on top, sprinkle with the last of the mozzerella and parmesean. Top with bread crumb mixture. Bake 20-30 mib.
Brown turkey in skillet with olive oil, and set aside. Saute onions and celery in olive oil and add garlic when almost tender. In a big pot, add pimentos, Worcestershire sauce, soups, milk, veggies and seasonings. Simmer low for 30 minutes. Add the turkey and skillet contents. Heat through and serve over noodles.
Combine miso, sake and sugar to form a paste. Cut chicken into bite sized pieces, coat with marinade. I typically do this in a zip-top bag to keep my hands clean. Let marinate at least 1 hour, up to overnight. Heat a skillet over medium high heat. Add chicken, and cook 4 minutes per side, or until done.
Blend all liquid ingredients in electric mixer. Add all dry ingredients and mix thoroughly. Stir in chocolate chips. Pour into greased loaf pan. Bake at 350 degree for 45-60 minutes (or until an inserted toothpick comes out clean).
Combine ricotta cheese, confectioners' sugar, sour cream and coffee liqueur in a large mixing bowl; mix well. Set aside. In the container of an electric blender or food processor, process cookies, in small batches, until finely crushed. Remove 6 cherries from cherry filling; reserve for garnish. To assemble dessert, spoon 2 tablespoons ricotta cheese mixture into six 8-ounce parfait glasses. Add 2 tablespoons cookie crumbs to each glass; top each with 2 tablespoons cherry filling. Repeat ricotta, crumb and cherry layers. Finish each serving with an equal portion of the remaining ricotta cheese mixture. Garnish with reserved cherries, grated chocolate and mint leaves, if desired. Let chill 2 to 3 hours before servings.
Swirl grenadine in the bottom of a high-ball glass until coated. Add ice and then vodkas. Fill with cola and garnish with maraschino cherries.
Line a large platter with parchment paper. Set aside. Rough chop the scallions and drop into the TM bowl. Hit turbo once or twice to mince. Tip out and set aside. Place fish in TM bowl. Chop time and speed will depend upon the type of fish. You want it minced, but not liquified. I used Nile Fish filets, and chopped 20 seconds/speed 6. Add the eggs as the blades are turning to chop the fish. Add the mayonnaise, the reserved scallions, the seasonings, and the coconut flour. Mix 10 seconds/speed 6 - check to see if everything is combined. If it is you're good to go! If not, mix some more. Form the mixture into 8 patties of equal size. Place the patties onto the prepared platter and then put into the fridge to chill for at least 30 minutes. After the patties have chilled, heat the oil over medium heat. Fry the patties about 4 minutes per side - until cooked through. Serve immediately.
Frosting choices: Sift icing sugar over or chocolate butter icing or lemon/orange butter icing. Simple butter icing- icing sugar, butter, cocoa, tiny bit of milk, for chocolate, just measure amounts that look right and whip them all together. Lemon or orange butter icing: the same as chocolate except instead of cocoa, use lemon or orange zest, and a teaspoon of vanilla or a tiny bit of the lemon or orange juice. Sift before measuring,cake flour, resift with sugar. add soft butter, eggs,milk, salt baking powder and vanilla. Beat these ingredients vigorously with a wire whisk or electric beater for 2 or 3 minutes. Bake the cake in a buttered 9 x 13 inch pan or in two 8 inch buttered, round layer pans in a moderate oven (350°F) for about 1/2 hour or until tester inserted in middle comes out clean. Variations-----------. Spice cake: add to flour, 1 teaspoon cinnamon and 1/2 teaspoon cloves. Chocolate cake: Use 4 tablespoons less flour and add to flour 4 tablespoons cocoa.
In a food processor, pulse the onions, garlic, celery and carrots until finely chopped. In a Dutch oven (or large soup pot), heat the oil over medium heat. Add the onion mixture with a pinch each of salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes. Add the ground beef and cook, stirring occasionally, until cooked through, about 8 to 10 minutes. Add the broth and the red and white wines and simmer for 10 minutes. Add the tomato sauce, ketchup, bay leaves, thyme, oregano, 1 t. salt and 1/2 t. black pepper. Bring to a boil,then reduce the heat to low and simmer, covered, for about 30 minutes. Check on it occasionally during the cooking time and add more broth or tomato sauce if a saucier consitency is desired. Remove and discard the bay leaves and thyme sprigs. Serve the beef bolognese over any pasta and enjoy!
1.Cut the each plantains lengthways into 4~5slices. 2.Do pan frying the slices of plantain on both sides. 3.Stir the onion, garlic, and spinach and season them with salt and pepper. 4.Make the fried plantains into rings with toothpick, then pack each ring with cooked spinach. 5.Put the rolls into the egg beaten and flour, then fry them until golden brown. Cooking tip: You can cook some herbs with the spinach. After cooking the spinach, remove the excess moisture.
Combine beef, eggs, milk, soup mix, steak sauce, wheat bran and 3/4 of the tomato sauce in a large bowl. I squish it all together with my freshly washed hands -- gets them kinda messy! Place meat mixture in an oven proof pan, pour remaining tomato sauce on top and spread it around. Cover and bake in a preheated to 350 degree for 1 hour. Uncover and bake for another 15 - 30 minutes or until brown on top. Remove from oven and let set for a few minutes.
Preheat your oven to 100°C or 210°F . Line a 24 by 18cm (9.5 by 7 inch) baking dish with the non-stick baking paper. Open the 2 condensed milk cans and spoon into the lined tins. Bake for 90 minutes or until golden (if your oven cooks a little hot- then it may be ready sooner). Allow to set in the fridge. Slice and serve.
In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside. In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3. Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.
Drain the beans and discard the soak water. Place in a large saucepan, cover with fresh water and simmer for 2 hours. Crumble the sausage into a large frying pan and cook until all the pink is gone. Drain off all but 1 tbsp of fat. Add the onions and saute until soft. Add the garlic and cook for 1 minute. Add the sausage mixture to the beans and simmer until the beans ore tender, about 1 to 1 1/2 hours. Add the basil, tamari sauce, lemon juice, Italian Seasoning, chili powder and jalapeno. Mash some of the beans with the back of a spoon to thicken the sauce a bit. Simmer for 30 minutes.
Preheat oven to 350 degrees. Butter a 3 quart casserole or 9x13 pan. Combine all ingredients in a large bowl, then turn into the baking dish. Bake uncovered for 40-45 minutes, until eggs are set.