HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl mix the flours, lard, yogurt, herbs, baking powder and seasoning. Add enough water to bind together. Shape the mixture into dumpling mixture into 7-8 balls, and gently drop simmering stew or casserole. Cover and cook until they rise to the surface, approximately 15 minutes. Remove cover and allow to brown. (Optional).
Slice cucues and onions + salt. Soak 3 hours, drain. Bring sugar, cider vinager, pickling spice and celery seeds to boil. Lower heat and simmer 5 minutes. Put cuces and onion in bottles. Pour strained sauce over to cover vegetables. Seal. Cool before freezing. Once you remove jar from the freezer, store in fridge and do not refreeze.
Preheat oven to 350 degrees F. Thoroughly grease a 5 x 9-inch loaf pan. Sift the flour, measure, and sift with the baking powder and salt onto a piee of waxed paper. Add the nuts, raisins and candied fruits, and mix until well coated with the flour. Cream together the butter and sugar until fluffy. Beat in eggs one at a time until lthik and pale-lemon colored. Alternate additions of flour and fruit mixture and the mashed bananas, stirring after each addition until well blended. Begin and end with flour mixture. Spoon into prepared loaf pan and bake in preheated oven for about 60 minutrs or until bread pulls away from the sides of the pan. Let cool about 20 minutes before turning out on a rack to cool well.
In a large bowl mix dry ingredients. In another bowl mix remaining ingredients. Add wet ingredients to dry just till mixed. Fry on a heated buttered griddle flipping when bubbles pop.
Cut sour cream into biscuit mix. Add club soda and mix. Turn out dough on floured surface. Roll dough with rolling pin til about one inch thick. Cut dough with biscuit cutter and place in buttered iron skillet. Place a pat of butter on each biscuit and bake at 450 for 10 minutes or until browned to your liking.
Preheat oven to 350°F. Remove the seeds from the centre of the squash halves. Brush the interior with some of the melted butter and sprinkle very lightly with salt. Put the cracker crumbs, almonds, salt, cinnamon, nutmeg and brown sugar and add enough melted butter to bind. Stuff squash cavities with this mixture, mounding slightly. Place in a large baking pan and pour in enough hot water to come about 1" up sides of squash. Bake for about 75 minutes (may need a little longer, depending on the size of your squash). Squash should be tender when pierced. Place 1 half per person. Eat with a spoon to scoop out yummy flesh and stuffing.
Heat the olive in a pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens for about 5 minutes. Season with salt and pepper. Add beans, tomatoes, sausage, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender.
In a bowl, combine first 3 ingredients. Fold in Cool Whip and orange peel. Serve on lettuce leaves. Top with pecans just before serving. Store in refrigerator before serving.
Mix first four ingredients in a large bowl. Pat into an 8 X 8 square pan. Spread a thin layer of ketchup on top. Bake at 350 for 1 hour.
Preheat oven to 350°. Cut ends off the eggplants/aubergines. Make an opening for the stuffing by using a sharp knife and slicing the eggplant from the stem end down to the other, make sure that you don't cut them all the way through. In a skillet, heat 4 tablespoons of olive oil over a medium heat. Fry the eggplant gently. If needed, you can add some more oil in the frying pan. Remove the eggplant from the skillet and place in an 8"x8" baking dish. Sprinkle with salt and pepper. Add the remainder of the olive oil to the same skillet. Sautee the onions and garlic in it until they are slightly golden being careful to not burn the garlic. You want the vegetables soft. Add the fresh tomatoes and half a cupful of water to the skillet. Add the oregano, sugar, more salt and pepper. Simmer covered, for 15 minutes. Remove stuffing from heat. Fill the eggplants with this stuffing. They will be slightly open as they don't need to be closed back over the stuffing mixture so be very generous. Bake for 4O minutes; basting them at least once.
In a small saucepan over medium heat, saute onion and garlic in margarine until onion in translucent. Place rice, sauteed onion and garlic, chilies, and chicken broth in rice cooker. Stir just to combine. Set cooker to cook. When done, mix in shredded cheese and let sit 5-10 minutes. Enjoy!
Filling: Chop 4 of the onions and grate one of the carrots. Saute them for a couple of minutes with about 2 Tbsp oil. Add the rice and continue to saute them for 10 minutes add a little water, but only a small amount to keep it from sticking. Add the tomato paste, the walnuts, and the granulated gluten. Season it with salt, pepper, a dash of soy sauce, and other seasonings you may want. Heat for a minute or two and then turn off the stove and let cool down a little. Remove the hard core of the cabbage. Ceave the cabbage in a bowl/pot with hot water and salt for 5-10 minutes (until the leaves can be removed easily, but it shouldn not stay too long because the leaves will be easily broken). Drain the cabbage and wait for it to cool off until you can work with it. Remove the spine from each leaf (leaving two halves with each leaf about the size of your hand). From the cabbage around 20 medium leaves should result. Some leaves may rip, but don't use those to add filling to, instead set aside. Chop the remaining onion and carrot, and the extra cabbage leaves that had been set aside because they had torn. Saute them in a large pot with a little oil. Add the tomato sauce and mix well. Put 2-3 bay leaves over this mixture. Turn off the heat and set aside (this is not the filling, but where the cabbage rolls will later be placed). On every cabbage leaf place about 1 Tbsp of filling (the first mixture sauteed and put aside from direction steps 1 and 2) and roll. Roll by folding one of the width sides over the filling and then roll the length of it. One side should be still open, stuff that side inside with your finger to close. If there is too much filling to stuff the opened side inside then you can remove a little bit of the filling. In the large pot with the other sauteed vegetables lay down the cabbage rolls in a circle. Don't have them touching the sides of the pot. Put the heart of the cabbage or more chopped cabbage in the center of the pot with the cabbage rolls around it. The cabbage in the middle is there to keep the cabbage rolls in place while boiling. Once a circle has been made in the pot you can put more cabbage rolls on top of the last ones making another circle, etc. Boil enough water in another pot to cover the cabbage rolls. Add the lemon juice to the water if you want to add a little sour taste to them. Add the boiling water and lemon juice to the pot with the samales and make sure the samales are covered by the water. Place a large soup plate over them that covers them all and keeps them in place in the pot. Cook them on a low flame for 1 1/2 hours to 2 hours and add water if necessary.
layer all ingredients alternately, in 4 tall glasses. Serve immediately with a dollop of whipped cream if desired.
Drain the pineapple and mix the juice with the almond extract. Slice the pound cake into three layers. Drizzle the pineapple juice over the cake layers. Combine the pineapple, pudding mix and Cool Whip and spread between the cake layers and over the top and sides. Sprinkle with almonds and refrigerate at least 1 hour before serving.
Add milk, olive oil, eggs, honey and cider vinegar to bread pan. Mix all remaining ingredients except for yeast in a large bowl to incorporate, then add to the bread pan. Add the yeast. Set to the gluten-free cycle or whichever cycle in your machine that is closest to the time shown above. While bread is kneading, scrape down sides with a rubber spatula to make sure all ingredients are incorporated. After cycle is completed, remove and allow bread to cool completely before slicing, for best results.
Using a food processor, whir the chipotle chiles until smooth. Chop the green onions. In a non-reactive bowl stir together the onions, pureed chiles, garlic, and remaining ingredients and season to taste. Refrigerate for at least one hour before serving. Pour into serving dish, top with shredded cheese, and serve with tortilla chips, bell pepper strips, other raw veggies, or crackers. It will keep, refrigerated and covered, for about 3 days. Makes about 1 1/2 cups. If you like cilantro, you can add a teaspoon of fresh, minced or chopped cilantro to the dip.
Combine all Ingredients, Except sesame oil& FIXINGS; let marinate one hour or overnight, saute in the 1 tablespoon sesame oil for 8 to 10 minutes add chinese 5 spice if desired. Fixings: to assemble tacos, wash and pat dry lettuce leaves; Place chicken mixture into individual lettuce leaves to form a lettuce taco shell; fill with garnish of peanuts onions and cilantro.
Dissolve in 1 gallon glass jar. Pack with clean cucumbers. Put on lid. Let stand in the sun for 48 hours. Chill in frig until gone.
bake frozen pie crust as directed, let cool slightly. pre-heat oven to 425. mix cheeses together in large bowl, add chopped jalapeno's. put mixture into baked pie crust. beat eggs together until well blended. slowly pour eggs over cheese. bake until golden brown 15-20 minutes. let set slightly before cutting into small slices.
In food processor blend together cream cheese, imperial cheese, and curry powder. Form in a ball on your serving plate and put in fridge for at least an hour, the longer you refrigerate, the more curry flavor you get! Spread chutney on top and sprinkle with the coconut, pecan and currant mixture. serve with apple, celery, crackers and pretzels! Delicious!
Season the beef with salt and pepper. Place butter in the bottom of a large crockpot. Add the meat and turn to coat with butter. Arrange the onions over the meat. Mix the tomato paste through the garlic, and pour over the meat and onions, but do not stir. Add the bay leaf through the raisins; do not stir. Simmer on low 8-10 hours. At serving time, remove the bay leaf, cinnamon stick and cloves and stir the stifado gently to blend.
In a medium sized bowl, combine the vinegar, soy sauce, and both onions. Chop the peppers and add to the sauce. If using the roasted jalapenos, roast just until somewhat charred. Run under cold water and scrape away blackened areas. Chop and add to sauce. Serve! Variations: You can sub out the vinegar with apple cider vinegar or freshly squeezed lemon juice. Variation: 1 cup of sliced cherry or grape tomatoes can also be added for a different variation. I love it this way with fried pork chops and white rice, YUMMM!
Mix both paprika's in a bowl. Coat the beef with the paprika and set aside. Coat the onion in the paprika. Put the beef, onion, garlic and olive oil in a large roasting pan, cover and toss to coat. Roast in pan, tossing occasionally, until beef is browned and onions are tender. Transfer meat and onion mixture into a dutch oven, add diced potatoes, and beef stock. On stove top bring everything to a boil, then lower to a simmer. Check it occasionally, if fat appears skim it off, otherwise stir gently. It is done when the meat is fully cooked, and the edges of the potatoes have rounded - do not overcook. When done, cook noodles and toss in melted butter, place on dishes and top with the gulyas.
Saute onion in oil. Add remaining ingredients except for the cheese. Bring to a boil, reduce heat and simmer, uncovered, for 5 to 10 minutes. Place zucchini mixture into an 8-inch square baking dish and top with cheese. Bake at 375 degrees for 10 minutes or until cheese melts.
Preheat oven to 350 degrees Fahrenheit. Unwrap all the twinkles. Cut each one in half lengthwise and then cut horizontally in 3 to make each twinkie 6 pieces. In a large bowl whisk the eggs, butter, sugar, vanilla and vinegar until well combined. Gently fold in twinkie pieces with a spatula. Mixture will be thick. Pour into the pie shell which is in a pie pan. Place pie pan on a cookie sheet to prevent spill overs. Bake for 40 minutes or until set and the top is golden. Let cool, slice and serve garnished with whipped cream.
Heat oil in a large Dutch oven over medium-high heat. Brown the beef on all sides for about 10 minutes and transfer to a plate. To the drippings in the Dutch oven, add in celery, onions, jalapenos (if using) and garlic; saute the veggies for about 6 minutes. Add in the tomato paste and stir for 1 minute. Return the beef to the pot (with the drippings on the plate). Add in consomme, water, canned tomatoes with juice, salt, pepper and bay leaf; mix and bring to a boil. Reduce heat to medium-low; cover and simmer until meat is tender about 1 hour). Add in potatoes and carrots to the pot; cook for another 30 minutes, or until the veggies are tender. Whisk together the flour, 1/4 cup water and browning sauce (I use Kitchen Bouquet for this) until well blended and smooth. Stir in flour mixture into the simmering mixture and stir. Add in the peas and pearl onions; cook until heated through and slightly thickened. Remove the bay leaf and discard. Serve immediately over hot cooked noodled. Delicious!
Place all vegetables in a zip-lock bag. Add enough oil to lightly coat. Remove from bag (I know, I know, this makes sense but one reviewer thought some people might put the entire bag in the oven - insert shocked face) and place vegetables in the roasting pan. Place roast on top of vegetables. Sprinkle roast generously with the garlic pepper (see note below). Sprinkle vegetables with garlic pepper and salt. Roast at 500 degrees (yes 500 degrees) for (7) seven minutes (yes seven) per pound. Roast will be medium-rare. Remove from oven and allow roast sit for 20 minutes or more before carving. Note: It is believed that adding salt to uncooked meat will draw out the juices. I always sprinkle with salt when roast is done.
Process all ingredients in a food processor until well combined but not completely smooth. Season well with fresh ground black pepper and serve with crackers.
Saute the ground beef with chopped onions until it loses red color. Put in large casserole. Add remaining ingredients. DO NOT drain pork and beans or kidney beans. Mix well. Bake at 350° for 1-1 1/2 hours or until brown on top and bubbly.
Place chopped pecans and 1 TBL butter in a baking dish. Bake at 325 for 5-7 minutes or until toasted, stirring frequently. Set aside to cool. Cream 1 cup butter, sugar, egg yolk and vanilla in bowl of mixer. To make Self-Rising flour add 1 1/2 teaspoons baking powder and 1/2 tsp salt to each cup then add all-purpose flour to make a full cup. Gradually mix flour into creamed mixture. Cover and refridgerate for one hour. Roll into one inch balls. Roll balls into toasted pecans, pressing nuts into dough. Place 2 inches apart on ungreased cookie sheets. Beat egg white until foamy. Dip pecan halves in egg white then gehtly press one into each dough ball. Bake at 375 for 10-12 minutes until golden brown. Cool on sheets for 2 minutes and remove to wire racks to cool completely.
Make crust by cutting ingredients together like pie crust. Pat into well greased 9 x l2 cake pan. Bake for 10 minutes at 350 degrees. Remove from oven to cool. Beat egg yolks until light colored. Mix dry ingredients. Combine with cream and egg yolks. Add rhubarb. Put in pie crust. Bake at 350 degrees for 30 minutes or until set as custard. Remove from oven to cool while preparing meringue. MERINGUE: Add cream of tartar to egg white, and beat until soft peaks. Add sugar gradually and beat until stiff peaks. Blend in vanilla and food coloring. Spread completely over slightly cooled filling. Bake at 350'for 10 to 12 minutes, until very lightly browned.
Place chicken in crock pot. Stir together soup and salsa and pour over top of chicken. Set crock pot on high for 4 hours. Serve with rice or noodles.
Preheat the oven to 325°F. Mix together the cocoa powder, flours, baking soda, salt, and brown sugar. In a separate bowl, beat the eggs. Add the orange juice, oil, vanilla, and honey to the eggs and mix well. Mix the dry ingredients into the second bowl, making sure to crush any clumps of cocoa powder. Zest an orange over the bowl and mix it in . Pour the batter into a greased loaf pan and bake it for approximately one hour, or until a toothpick inserted in the center comes out clean.
In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with celery salt and pepper to taste and set aside. Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain. Mound up the salad on plates, top with seared dogs, and serve.
2 apples pealed and diced. 2 bananas pealed and sliced. 4 fresh pineapple spears diced. 1 can of mandarin oranges. 1 cup of orange jucie. 1/4 teaspoon celery seed, 1/4 teaspoon of anise seed, 1/4 teaspoon of cinnamon, 1/2 cup nuts (walnuts or pecans) and mix in a bowl all ingredients. When serving guests offer coconut garnish in a separate serving bowl for those that enjoy coconut on their fruit salad.
In a bowl, combine the soy sauce, marmalade, ketchup and garlic. Pour half into a slow cooker. Top with ribs; drizzle with remaining sauce. Cover and cook on low for 6 hours or until tender. Thicken cooking juices if desired.
Cook bacon. Drain all but about 4-5 tablespoons of the bacon drippings. Add garlic to bacon drippings and saute lightly. Mix eggs, vinegar, and milk. Pour mixture over bacon. Add chopped onion to mixture. Heat through and pour over the grated cabbage (do not boil.). Heat through and serve.
Trim some fat from chops. Place fat in dutch-oven. Over medium heat; cook fat until light brown. Using spoon press and rub fat over bottom of dutch oven. Discard extra fat. Add Chops and cook until browned on both sides. Remove chops and set aside. In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally. Adding salad oil if necessary. Return chops to dutch oven. Arranging vegetables over and around chops. Stir in tomatoes with there liquid and remaining ingredients except peas. Heat to boiling. Reduce heat to low. Cover and simmer 45 minutes or until chops and potatoes are tender. Add peas and heat threw.
In a shallow bowl, mix oil, vinegar, pepper, basil/thyme and garlic. Coat both sides of fillets. Break bay leaves into 3-4 pieces, press onto both sides of fillets. Cover with plastic wrap and refrigerate at least 1 hour or overnight (overnight is better!) Remove bay leaves and discard extra marinade. Sprinkle with salt and cook over medium high heat in large skillet (nonstick is best). For example: a thick cod fillet will need about 4 minutes per side, thin long fillets 2-3 minutes/side. Drippings in the pan are great on pasta--deglaze pan by adding a bit more red wine vinegar (or just WINE!) and toss with freshly cooked (not rinsed!) warm pasta.
METHOD: Mix all dry ingredients together in a mixing bowl and gradually stir in canola oil. HOW EASY IS THAT!
For the crust;. Mix crumbs, butter and sugar. Press onto bottm of 9 x 13 baking dish. For the Filling;. Mix cream cheese, sugar and vanilla until well blended. Add eggs and mix until blended. Stir in mashed bananas. Pour into crust. Bake at 350 degrees for 30 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. For the Topping;. Top with strawberries, sliced bananas, and pineapple. Drizzle with melted chocolate chips and top with chopped nuts, if desired.
Preheat the oven to 350°. Whisk eggs with chopped herbs and whole milk in a bowl and season with salt and pepper. In a medium ovenproof nonstick skillet, melt 2 tablespoons butter over moderate heat. Add onion and saute until it is softened, about 6 minutes. Add vermouth and increase heat to high and cook until evaporated, about 1 minute. Reduce heat to moderate and add the remaining 2 tablespoons of butter to the skillet. Pour in the egg mixture. Carefully arrange the tomato slices on top of the egg mixture in a single layer in a pretty circle. Cook eggs without touching, until the edge just begins to set, about 4 minutes. Place skillet in oven and bake for 30 minutes, or until it is set in the center. Let the frittata stand for 5 minutes, then slide it onto a large plate and serve.
Preheat oven to 350 degrees. Blend Parmesan Cheese, Bread Crumbs, Italian Seasoning, and Garlic Powder on a plate. Blend eggs and lemon juice together on a separate plate. Mold pieces of turkey into burger-like shapes. Dip each piece of turkey into the egg mixture. Flip the pieces of turkey, and dip other side into egg mixture. Put each piece of turkey on the bread crumb mixture. Flip the pieces of turkey, and put the other side onto the bread crumb mixture. Repeat steps 6-8 a second time, (it gets a little messy, but it will put a thicker coat on the burger.). Cover remaining bits of turkey with bread crumb mixture. Place covered pieces of turkey onto a baking rack, and place in oven. Cook for 35-45 minutes until outside is golden-brown. When your turkey is nearly cooked (within 5 minutes), Butter each bun, placing on a skillet set on medium-heat. Occasionally rotate the buns so that they are evenly cooked. Watch them closely, as they will burn fast if you're not careful. Continue to cook until the bottom-side of each bun is golden brown. Place slices of cheese on hot buns, put the turkey on the bun, add condiments of your choice (I personally recommend mayonnaise!), and enjoy!
In a large bowl, cream the butter and sugar together; beating until fluffy. Beat in the egg until smooth, then add the vanilla and almond extracts. In a separate bowl, whisk together the dry ingredients, then add the butter mixture, mixing until the dough is smooth. Refrigerate the dough for 2 to 3 hours or overnight. Preheat the oven to 375. Line cookie sheets with parchment paper. Transfer the dough to a floured work surface and roll to 1/4 inch thick. This dough is fairly soft, so put a piece of plastic wrap over it while you roll it out. Cut out shapes with your favorite cutters and put on cookie sheets. Bake the cookies for 8 minutes, until set and just slightly colored around the edges. Remove from the oven, let them cool on sheet for 2 minutes to firm up, then transfer to a rack to cool.
Heat a large non-stick frying pan over a medium heat. Add half of the ghee and cook pumpkin in batches, tossing the pan often until pumpkin is well coloured and starting to soften; set aside. Add another tablespoon of the ghee, and working in batches, cook silverbeet until wilted and tender. Remove from pan and add to reserved pumpkin. In the same pan, heat remaining ghee; add onions, garlic and ginger; cook until starting to soften and fragrant. Add spices, stirring until fragrant. Add chillies, lentils and water. Bring to the boil; reduce heat to a simmer; cook, covered, stirring occasionally until dahl is thick and soupy, about 40 minutes. Just before dahl is ready, heat vegetable oil in a large frying pan. Add cumin, mustard seeds and curry leaves; cook until the mustard seeds 'pop'. Return pumpkin and spinach, with tomatoes and tempered spice mixture to pan with dahl; stir to combine and heat through. Season to taste and stir in half of the coriander, reserving the remainder for garnish. Serve hot with basmati rice, chutney and cucumber salad.
Preheat oven to 375. Brown beef, drain off fat. Return beef to skillet add ketchup, brown sugar, vinegar, chili powder, onion salt, garlic powder and pepper. Let simmer 5 minutes. Spray muffin tins with Pam*. Press biscuits in tin, pressing to cover bottom and sides. Spoon about 1/4 cup (approximately) of meat mixture into each biscuit lined cup. Top with cheese. Bake for 18-20 minutes or until golden brown.
Place the first 6 ingredients in a food processor and process until smoothe, adding a little EVOO if necessary. Season to taste with freshly ground black pepper and serve with the toasted crostini or baguette.