HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°F. Biol eggs first (approx. 10 min) - let cool. Peel egg shells and slice. Drain the tuna juice and break up with a fork in a bowl. Mix cream of chicken soup, tuna, celery, onions, mayo, salt and pepper. Add eggs and fold. Place mixture in casserole dish. Sprinkle the top with crushed potato chips. Place in oven and bake for 20 minutes. If you are unsure if it is done, the chips should have a light brown crisp to them. Not all the chips will be brown, but a few should be.
In a small dish add the 12 1/2 Tablespoons of water and the 5 Tablespoons Flax seeds stir them together and let sit for 15 minutes to thicken. Preheat oven to 350 degrees F. Grease 2 9X5 inch loaf pans with crisco and flour them so helps the loaves from sticking. Tap out the excess flour. In a medium bowl, stir the flour, baking soda, salt, cinnamon, and nutmeg together until mixed. Set aside. In a stand mixer, beat together the 2 cups sugar and butter on medium speed for 1 or 2 minutes or until creamy. Add the flax egg little by little until it fully incorporated. Beat in water and pumpkin on low. It'll look very watery at this point but it's what you want! Add the flour mixture a cup at a time. When all the flour is in the bowl beat for 1 minute on low or until moistened. Stir in the 1 cup of chocolate chips. Then spread evenly into the loaf pans. You can the extra chocolate chips, sugar, and pecans if you want to, but its optional! Bake for 1 hour 5 minutes to 1 hour 15 minutes or until a toothpick is inserted to the center comes out clean. Cook in pan for 10 minutes; remove from pans to cook on the cooking racks. Cool completely about 1 1/2 hours.
Preheat oven to 350 degrees. Score each trout (slash diagonally) 3 times. Sprinkle trout lightly with salt and pepper. In a small bowl, combine herbs and use the mixture to stuff the slashes in the trout. Place the trout side by side in a buttered shallow baking pan. Top each fish with 4 alternating half slices of onion and orange. Mix butter, paprika, cognac and orange juice. Spoon over trout. Bake for 20-25 minutes until trout are lightly browned. Garnish with sprigs of the same herbs used to stuff trout.
Heat the oil in large nonstick wok or skillet on medium-high heat. Add meat; stir-fry 5 minute or until cooked through. Add the remaining ingredients; stir-fry 5 minute or until vegetables are heated through. Serve over hot cooked rice.
Mix together crumbs, garlic and Parmesan cheese and set aside. Pound chicken breast lightly to even out thickness (not too thin). Dip chicken in egg, then in flour. Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned. Add half of escarole to skillet, sprinkle with half of bread crumb mixture. Add remaining escarole and bread crumbs. Pour in broth, then drizzle with remaining olive oil. Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
Peel the cucumbers, cut in half crosswise and then in half lengthwise. Scoop out the seeds and discard. Cut into strips about 2 in (5 cm) long and 1/2 in (1 cm) wide. Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at. least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2 in (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the rest of the ingredients and mix.
In a small bowl stir the sugar into the 5 tablespoons hot water. Cool; stir in remaining ingredients.
Place all ingredients except bananas in a blender and blend until smooth. Pour 2 tablespoons of sauce into each of 6 small containers, cover totally and refrigerate until needed or place containers in small cooler with ice. To serve, partially peel banana and dip directly into sauce, continue to peel and dip.
STEP ONE: Cut cucumbers in 1/2 inch pieces or a little larger and place in a crock or large glass container. Bring the soaking brine to a boil, pour over cut cucumbers, cover with a clean cloth and weigh down with a plate. Cover crock with a clean tea towel. Let stand three days. STEP TWO: Drain, put back in crock and cover with fresh water. There is no salt added to this. Let stand two days. STEP THREE: Drain and place back in crock. Bring the pickle solution with the alum to a boil and simmer two minutes pour over. Stand overnight. STEP FOUR: Drain and place back in crock. Make Sweet Pickle brine, bring to a boil and pour over. For three days drain this syrup into a large pot and bring to a boil. Pour back over the cucumber slices. The third day once again bring the syrup to a boil. Put pickles into sterilized jars, pour hot brine over and seal. I often replace some of the cucumber pieces with cauliflower chunks, making for a mixed sweet pickle. Makes about eight pints.
In a Dutch oven, cook bacon until crisp; remove bacon from pan, reserving drippings in pan. Set bacon aside. Cook onion, corn, sweet red pepper, leek, thyme, and marjoram in the bacon drippings over medium-high heat, stirring constantly, until tender. Add sweet potatoes, 2-1/2 cups water, and chicken broth; cook, uncovered for 18 minutes or until sweet potato is tender. In a small bowl, combine cornstarch and 1/2 cup cold water, stirring until smooth. Stir cornstarch mixture into soup. Bring to a boil; cook over medium heat, stirring constantly, until slightly thickened and bubbly. Reduce heat to low; add bacon, whipping cream, salt, and pepper to taste. Cook, uncovered, until thoroughly heated, stirring occasionally. Serve immediately.
To make salad, combine all ingredients in bowl. Toss with citrus vinaigrette before serving. To make dressing, in measuring cup, combine all juices and balsamic vinegar. Add enough apple cider vinegar to make 1/2 cup, which should be about 7 Tablespoons. Pour into mixing bowl or blender, with mustard. Slowly incorporate oils while mixing. Add the zests, and season with salt and pepper.
Crust: Combine melted butter and crushed wafers. Reserve 2 Tbsp for topping. Spread remainder in a 9x9-inch pan. Bake in a 350°F oven for 8 minutes. Filling: Beat softened butter, icing sugar, and eggs. Spread on crumb layer. Spread pineapple over top. Cover with whipped cream. Sprinkle with reserved crumbs. Decorate with maraschino cherries. Refrigerate until ready to serve. Can be made the day ahead or can be frozen. Tip: Use egg beater instead of real eggs. Try using chopped peaches to replace pineapple.
Pare apples and slice thinly. Take 1/2 of the coffee cake dough recipe #40265. Arrange apples in rows on top of dough slightly overlapping the slices. Mix sugar and cinnamon and sprinkle on top of apples. Sprinkle top with butter. Bake as directed in the coffee cake dough recipe.
Mix the pork fillet cubes with 100 gram rose wine, coriander powder, cinnamon, garlic, olive oil and soy sauce. Marinate for at least 8 hours. Take the meat out of the marinade and make it dry. Stir fry for 15 minutes until the meat is nice and brown. Add the marinade and the rest of the wine, Boil on high heat until the liquid has evaporated,. Decorate with green coriander.
Wash and break the beans into 1 1/2 inch pieces into a 2 quart casserole dish. Stir the hot water and salt until salt disolves. Stir the water into the beans, cover and microwave on high 12-17 minutes, until tender crisp, stirring once halfway through. Let stand 2-3 minutes, then drain. Mix all the other ingredients into the beans, stirring until the margarine melts. Heat on high in microwave till heated through (about 1- 1 1/2 minutes).
Combine sour cream, lemon juice, sugar, salt, pineapple, banana and food color. Fold in nuts and cherries. Spoon into paper-lined muffin cups. Cover with plastic wrap and freeze until firm--about 12 hours or overnight. Remove from freezer 15 minutes before serving.
Preheat oven to 350 degrees F. Boil 3 1/2 cups water. In a skillet, brown burger. Add butter, sugar, mushrooms, and rice to skillet. Put hamburger/rice mixture into a casserole dish or 9x13 dish. Top with boiled water. Cover and bake 30 minutes. Uncover and bake 30 more minutes.
Preheat oven to 400 degrees. Layer 1/2 chips on large cookie sheet. Place spoonfuls of 1/2 beans on chips. Sprinkle with 1/2 cheese. Layer the rest of chips on top of this and repeat toppings. Bake for approximately 5-7 minutes until cheese is melted. Broil for 2-3 minutes until cheese is bubbly and chips are golden. Serve with sour cream and salsa.
Melt butter in a saucepan and fry the oatmeal lightly. Stir egg and sugar together. When the oatmeal is cooled, mix it all together. Drop from teaspoon onto well-greased cookie sheet. Bake in a slow oven, 300 - 325 degree oven and check on them at 12 minutes.
Pour the liquids over ice and add a squeeze of juice from the grapefruit slice. Enjoy!;).
Place all ingredients in bread pan in the order that manufacturer recommends. If available, select whole wheat cycle, or select Basic/White cycle. When bread is baked, remove from pan and cool on wire rack.
Over medium heat heat a skillet. Coat both sides of salmon with seasoning and then place in skillet and cook for 3-5 minutes on each side or until done and blackened. In another skillet cook broccoli (see note in description) and water in a skillet, bring to a boil and simmer until tender (5 minutes for rabe or 10 minutes for regular broccoli); drain. Wipe out skillet (used to cook broccoli) and heat oil over medium heat. Stir in shallots and salt and cook for 3-5 minutes or until softened. Stir in broccoli and raisins. Serve broccoli with salmon and lemon wedges.
NOTES: 2/3 cup butter equals about 1 stick + 3 tablespoons aprox. You can also add chopped pecans, walnuts or almonds to the crust ingredients for a special flavor. Heat oven to 375°F Grease and flour 13 x 9" baking pan or a 12-inch pizza pan. In medium bowl, mix flour and brown sugar. Cut in butter, using fork or pastry blender until crumbly. Press firmly and evenly against bottom and side of pan. Bake 10 to 15 minutes or until light brown and cool.
In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Add sugar and cocoa. Beat until combined. Add egg and almond extract, mixing until just combined. Spread in crust. Bake at 350°F about 35 minutes or until center is almost set. Cool for 1 hour. Refrigerate at least 3 hours. Spread whipped topping and pie filling over top. Store in refrigerator. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Mix flour, baking powder and salt into a bowl. Add egg and sufficient milk to mix to a smooth batter. Dip pieces of fish in mixture and fry in a large frying pan until golden on both sides. Drain on absorbent paper and serve with lemon.
Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture. In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 Tblsp. of the drippings in the pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of waxed paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 5 minutes per side. (Allow same ratio of thickness to time-1-inch: 10 minutes total- for fish of all thicknesses.). Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges.
in a large bowl whisk together lemon juice, vinegar and olive oil. add watermelon, arugula and nuts, toss to coat. sprinkle with cheese, season with fresh ground salt and pepper to taste.
Heat oven to 400*F. grease a 9 inch baking pan, set aside. in a bowl mix together, cornmeal, flour, sugar, salt and baking powder, using a wire whisk, give it a couple of swirls to blend the dry ingredients. add remaining ingredients and mix until moistened. pour into greased pan. bake for 20 to 25 minutes, or until a wooden toothpick inserted into center comes out dry.
Mix all ingredients with whisk and blend well. Pour in a deep plastic container with cover. Freeze for 5 hours. Mix again with fork. Re-freeze. Enjoy!
To make Basil-Sherry Vinaigrette: Whisk together the oil, sherry, and lemon juice in a small bowl. Stir in the remaining ingredients. Taste and adjust the seasoning. Refrigerate in a covered container for up to 4 days. Whisk or shake before serving. To make the orzo salad: Place the ear of corn on a microwaveable dish covered loosely with waxed paper. Microwave on high until hot, about 2 minutes. (If using frozen corn, cook according to package instructions. Drain well.) Set aside to cool. Bring a small saucepan of salted water to a boil. Cook the pasta according to package directions. Drain well. Rinse with cool water; drain again. When the corn has cooled, cut the kernels off the cob. (It's best to cut or break the ear in half. On a cutting board, hold the cob upright. Using a sharp knife, slide the blade downwards, letting the kernels fall on the board, rotating the cob a quarter turn at a time until all the kernels are removed.). In a medium bowl, toss together the pasta, corn, and tomatoes. Add 1/4 cup of the vinaigrette and toss again. Refrigerate the salad and the remaining vinaigrette in separate covered containers for at least 2 hours or for up to 2 days. Serve the salad chilled or at room temperature. Toss salad with an additional 1/4 c vinaigrette just before serving. Taste and add salt and pepper as desired. Spoon the salad onto lettuce-lined salad plates and garnish with basil sprigs. Do as the Italians do and include this dish among an assortment of antipasti. Or you can serve it as a light lunch or as an out-of-the-ordinary accompaniment to grilled fish or chicken.
Preheat oven to 200 deg C (fan forced oven). Sift flour into large bowl then add remaining dry ingredients. In a microwave safe jug melt margarine. Add milk and combine using a whisk. Add egg whites to this mix and thoroughly whisk. Add milk mixture to dry ingredients and mix well. Divide mixture into 12 and drop onto a baking tray coated with cooking spray (or line with baking paper). Sprinkle extra sugar over the top of each cake. Bake for 20 minutes or until pale golden.
Place shrimp in strainer and run under cold water until thawed, about 5 minutes. Meanwhile, dice onion and avocado. In medium bowl place salsa, onion, avocado and shrimp. Squeeze lime juice over all. Stir gently to combine. Serve immediately with tortilla chips, if desired.
Put the ingredients in your ABM in the order your manufacturer recommends. Dont use the rapid rise cycle on your machine as a longer, slower rise helps develop the flavor. I use this for rolls or for loaves. Enjoy.
Heat butter In a wok or large skillet over medium high heat and saute garlic and onion until translucent. Add chicken and shrimp until half cooked. Add all vegetables except cabbage and stir fry for about 2 minutes. Add black pepper. Add chicken broth, soy sauce, oyster sauce and bring to a boil. Add cabbage and noodles, mixing gently to prevent them from breaking. Simmer until liquid is absorbed and noodles are done, about 10 minutes. Serve with sliced green onions.
Fry bacon until crisp and set aside. In same pan with bacon grease, cook onion until tender and translucent. In crock pot, add sausage, onions, garlic powder, sauerkraut, noodles, soup, and mushrooms. Stir gently until mixed while adding salt and pepper to taste. Crumble bacon and layer on top of mixture in crock pot. Cook on high for 4-5 hours stirring occasionally.
Preheat oven to 425 deg F. Mix together all the dry ingredients. Add the warm water and oil, mix well. Knead dough a few times on a lightly floured surface. Put dough back in bowl, and lightly coat dough with oil. Cover and let rest or 5 minutes. While dough is resting, mix together all ingredients for the pizza sauce. Divide dough in half, and press each half into an oiled pizza pan. Cook dough for 2 minutes, then take out and let cool. Put sauce then desired toppings on pizza. Cook for 18-20 minutes or until crust is lightly browned and cheese is melted.
Place the cold water in a large clear glass pitcher or jar. Add the tea bags and the mint leaves. Cover with a small dish towel or washcloth, large enough to keep debris and bugs out. Place the tea in direct sunlight for 4 to 5 hours. Divide the strawberries and ice between six tall glasses. Discard the tea bags and mint. Sweeten to taste with sugar or honey. Pour the tea into the glasses and serve. Enjoy!
Preheat oven to 350 degrees. Remove giblets from defrosted birds and discard. Melt butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper. Brown hens lightly all over in the butter, turning frequently, about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven. Roast the hens 45 - 60 minutes, until they are tender, basting often. Transfer hens to heated and heat-proof serving dish. Invite your guests to the kitchen to "watch the show.". Warm brandy in a small sauce pan and ignite it with a long handled match. Pour over the hens and serve flaming.
Heat oil over medium heat. Add onion and garlic and cook 10 minutes or until tender, stirring occasionally. Stir in carrots, fennel, broth, salt, pepper and 3 cups of water. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes. Add potatoes and simmer 20 minutes longer or until all the vegetables are very tender. Puree in blender, food processor or using an immersion blender. Return mixture to pan and add half and half, if desired. Garnish each serving with a dill sprig.
In a saucepan, combine the peas, water, and salt; bring to a boil. When water starts to boil, add in butter (do not drain water). In a small bowl, mix/whisk together flour, whipping cream, sugar, black pepper (if using) and a pinch of garlic powder (if using). Stir the flour mixture into the peas and water. Stir and cook over medium-low heat until thick and bubbly (about 5-6 minutes). Adjusting salt and pepper to taste.
To make the dressing: mix together all the dressing ingredients in a mixing bowl; let stand for 1 hour or refrigerate for up to 4 days (to allow the flavors to blend). To make the salad: Add potato cubes to a large mixing bowl; sprinkle with the vinegar. Season to taste with salt and pepper; let potatoes cool to room temperature. Add the dressing to the cooled potatoes; toss gently to mix thoroughly. Cover and refrigerate until well chilled. Garnish with rosemary sprigs.
Steam all of the vegetables together for 15 minutes. Boil the diced potatoes, and the eggs (still in their shells) together for 12 minutes (until the eggs are hard-boiled). Drain the water, peel the eggs and slice them. Put everything except olives and cheese together in a big bowl. Mix well. Add the cheese and olives on top.
Place crushed ginger and garlic in a 1 gallon size plastic locking bag. Add soy sauce, sweetener and oil to bag, seal and shake well. Clean portabello mushrooms by wiping off dirt with a clean damp cloth. Cut off stem end of mushrooms. Place mushrooms in bag with soy mixture, reseal and let stand about 15 minutes. Heat nonstick skillet on range on medium high heat. Remove mushrooms from bag and place cap side down in hot skillet. Cook 2 to 3 minutes and turn mushrooms. If the skillet is dry add some of the soy sauce from the bag. Continue cooking until the skillet is almost dry and sauce caramelizes on mushrooms. Remove skillet from heat. Optional: If you do not like the taste of raw onions, you may remove mushrooms from skillet and set aside. Add 1-2 tablespoons of canola oil to skillet on medium heat and sweat sliced onions until translucent and caramelized. To assemble the sandwich, spread mayonnaise on each half of the kaiser roll. Place 1 lettuce leaf, cut to fit the bun on one half. Place cheese slice on top of lettuce and then 1 tomato slice on top of the cheese. On the other half of the bun, place 1 portabella mushroom and either the cooked or raw onion slice on top of the mushroom. Put the two halves of the buns together and enjoy.
Combine all ingredients and let chicken marinade a minimum of 1 hour. Grill chicken until done.
Microwave corn 10 minutes, 2 ears at a time. Leave the corn in the husk and drape a damp paper towel over the top. I cut off the base of the corn husk if it's too long to fit in the microwave. After removing the corn from the microwave run cold water over it to cool the corn enough to shuck it. After husk has been removed stand it on end over a cutting board or bowl and using a downward sawing motion cut off the kernals. Then go back over the cob and remove all the tiny bits still remaining. Rinse the leek and cut off dark green part, keeping white and light green part. Slice in thin slices (about 1/4 inch). Melt butter over medium-high heat. Add minced garlic and leeks. Cover and reduce heat to medium. Once the leeks are tender (about 5-7 minutes) add corn. Salt and Pepper to taste. Cook for an additional 2 minutes to reheat corn.
Combine 1/2 cup flour with the salt and pepper and toss with beef cubes to coat thoroughly. Place in crock-pot. Add green onions and drained mushrooms. Combine with beef broth, Worcestershire sauce and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. One hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 tablespoons flour; stir into crock-pot, mixing well. Cover and cook until thickened. Serve over hot buttered noodles. 8 to 10 servings (about 3 quarts).
Spread tortilla evenly with peanut butter. Sprinkle cereal on top. Drizzle honey over cereal. Roll and enjoy.
In a non stick frying pan, fry sliced provolone cheese over medium high heat. You can add spices such as oregano, basil, chopped garlic. You can add grated parmesan or romano cheese to soak up some of the excess oil from the provolone. Watch carefully. When first side is golden brown, turn once and cook until it is a nice brown and crispy on both sides. Fry hamburger patty and bacon to taste. Serve on hamburger bun with lettuce and tomato (if desired).
Thinly slice the mushrooms then finely chop the slices. Heat a medium saute pan over high heat. Add 2 tablespoons of the butter; when it starts to foam, add the mushrooms. Cook for 5 to 8 minutes, until the mushrooms begin to take on a golden brown color and all of the moisture has cooked off. (For the best flavor, it's essential to get a good sear and color on the mushrooms. If the mushrooms begin to stick to the pan a little, that's good as long as they don't turn black and burn. If the bottom of the pan starts to get too dark before you are ready for the next step, just add a little of the chicken broth or water and whatever is stuck will come right off the bottom of the pan.). Add the onion, salt, pepper, thyme, and cook 5 minutes more, until the onion is soft. Add the chicken broth, bring to a boil, reduce heat to medium, and reduce the liquid by at least two-thirds over medium heat-there should only be about 3/4 cup of liquid left in the pan. Transfer the liquid to a medium saucepan. Add the remaining 4 tablespoons of butter and gently stir over medium heat until melted. Whisk in the flour and the nutmeg. Stir for 2 minutes and add the cream. Cook over low heat for 7 minutes, then let cool.
Preheat oven to 350. Beat butter with mixer and add both sugars, beating well. Add eggs til well blended. Combine flour and next 4 ingredients. Add to sugar mixture. Stir in coconut, cereal, vanilla, and nuts. Drop by tblsp. onto baking sheet. Bake at 350 for 10 minute. or til lightly brown. Remove from pan to cool.
preheat broiler with oven rack about 4 inches from source of heat. spray 13x9 metal baking pan or broiler pan with cooking spray. pat tilapia dry with paper towels. transfer tilapia to pan. spray tilapia with cooking spray. drizzle tilapia with 2 teaspoons fresh lemon juice. broil tilapia 5 to 6 minutes or until tilapia turns opaque throughout. mix ingredients for topping in small bowl and spread evenly over tilapia. broil for 2-3 minutes more or until sauce puffs and turns golden brown.