HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375°F Butter a loaf pan and line the bottom of the pan with parchment paper, then butter it again. Toast walnuts and cashews on a baking sheet (or you could use a hot, dry skillet set on medium and stir constantly) until lightly browned, about 10 minutes. Let cool. Chop fine with knife, (I used the food processor). Melt butter in a saute pan over medium heat. Add the onion and cook until translucent. Add mushrooms and cook until they're browned and any liquid from the mushrooms has reduced by half. Stir in the cooked rice, the nuts, chopped herbs, eggs, cheese, cottage cheese, minced garlic, salt, and pepper. Spoon the mixture into the prepared pan. Smooth it down until it's level. Bake until golden brown and firm to the touch, about 1 hour. It should be firm when you shake the pan. Let cool in pan 10 minutes, then run a knife around the edge of the loaf and invert onto a serving plate. Serve with Herb Bechamel sauce or a mushroom sauce.
Cut the lamb and beef into 1-inch cubes and roll in the flour. Place the butter in a large saucepan over a low to medium heat. (It is important not to turn the heat up too high since the butter burns easily. We want it to go brown, but not black!) Fry the meat off for 3 minutes and then add the rest of the flour and fry for a minute longer until the butter/flour is a golden brown. Now add the sliced vegetables and stir in the stock, Throw in the bouquet garni, partially cover the saucepan, and simmer for 2 hours. Puree the soup before adding the cooked rice if using; serve the soup piping hot with assorted breads and rolls. Traditionally a tablespoon of Madeira would be stirred into the soup at the table.
Boil pasta in large pot of salted water until al dente; drain and rinse to cool. In a large bowl whisk together vinegar, water, salt, sugar, tarragon, garlic paste and pepper to taste; add the oil while whisking until it is emulsified. Add pasta, peas, tomatoes and basil; toss well.
Saute the jalepeno in a small amout of oil until translucent, add garlic and saute 2 minutes more. Dump in the remaining ingredients except pineapple juice. Stir to combine. Add some of the pineapple juice to get the consistency you want. Simmer 15 min to combine flavors. Cool and refrigerate.
In a small saucepan over medium-low heat, gently boil the vinegar for 4 minutes until thickened. Add the brown sugar and boil for and additional 2 minutes longer to reduce the mixture. Remove from heat and let cool. Makes 1/4 cup.
Mix together first six ingredients in a large bowl. Add in all remaining ingredients and stir until combined. Bake in greased muffin tins at 350 for 15 minutes.
Place a rack in center of oven and preheat to 350F. Generously grease two 9-inch round cake pans. Dust with powdered cake mix. Shake excess into mixing bowl. Set the pans aside. Blend cake mix, mandarin oranges with juice, melted butter, oil, and eggs in a large mixing bowl with electric mixer on low speed for 1 minute. Scrape down sides of bowl. Beat at medium speed 2 to 3 minutes longer. Divide the batter between the two pans and place pans in oven side by side. Bake until golden brown and top springs back when lightly pressed with your finger- 24 to 27 minutes. Remove racks from oven and cool on wire rack for 10 minutes. Run a dinner knife around the edge and invert each cake onto a rack, then invert them again onto a plate so they are right side up. While they are still warm, poke hole in the top of each layer with a wooden skewer. Pour the pineapple juice over the layers so that the cake soaks up all the juice. Let the layers cool for 30 minutes. Meanwhile, prepare the frosting. Put all frosting ingredients in a large mixing bowl. Stir until well combined and pudding is dissolved. Place one cake layer, right side up, onto a serving platter. Spread the top with frosting. Place second layer, right side up, on top of the first. Frost the top and sides of the cake. Store this cake, lightly covered in wax paper, in refrigerator, up to one week.
Mix the yoghurt, mayonnaise, sauce and sugar well. Add corn kernels. Mix. Add the remaining ingredients. Mix again. Refrigerate till it is cool. Garnish. Serve.
Preheat oven to 350°F. Mix flour, xanthan gum, sugar, brown sugar, cinnamon, baking powder, and salt. Stir well. Make a well in center of bowl and slowly add beer and vanilla. Stir until just combined. Fold in raisins. Pour into greased 8" x 4" loaf pan. This should fill the pan about 5/6th of the way. Allow for about 2-3" rising during baking. Bake for about 1 hour, or until toothpick inserted into middle comes out clean. I took mine out too soon and the middle was a tad soggy. Cool on wire rack in pan for 5 minutes. Remove from pan and cool to room temp before storing.
Preheat oven to 425 degrees. Butter baking sheet or square baking pan. Sift first 4 ingredients into large bowl. Fold in enough cream to make soft dough that can be handled easily. Turn out onto floured board and knead about 1 minute. Pat to 1/2- 3/4 inch thickness. Cut into rounds or squares, dip in melted butter and place on baking sheet (do not crowd; biscuits should not touch). Bake until golden, about 15- 18 minutes. Serve hot.
GARLIC BREAD CROUTONS:. Preheat oven to 300°F. In a large bowl, mix 1/2 cup olive oil and 3 minced garlic cloves. Add bread pieces and toss to coat. On a large baking sheet, arrange coated bread in a single layer. Bake in preheated oven until golden (approximately 20 minutes), stirring once. Set baked croutons aside. TOMATO SOUP (can be started while croutons are baking): In a large heavy-duty pot, heat 2 tbs. olive oil over medium heat. Add onions and saute for approximately 25 minutes, or until very tender. Add remaining six minced garlic cloves and cook for one minute. Add chicken stock, crushed tomatoes and 1/2 cup grated Parmesan. Simmer uncovered for about 30 minutes, stirring occasionally. Season with salt and fresh ground pepper. Add garlic bread croutons to soup and cook for one minute more. Ladle soup into bowls and garnish each serving with basil slices and Parmesan shavings.
Spread apple pie filling in a 13x9-inch dish and sprinkle with the apple pie spice. Pour dry cake over the filling. Pour melted butter over the cake. Top with nuts. Bake 350°F for 1 hour or until inserted toothpick comes out clean. Serve with ice cream or a dollop of Cool Whip.
Stir together the coffee and hot chocolate; mix until blended. Top with the marshmallow whip. Add a dash of cinnamon if desired. Serve hot.
Combine the paprika, sea salt, pepper, Accent, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Mix 2 level teaspoons of seasoning to one pound of hamburger. Form into patties. Cook as usual (grill or pan fry). Note: Store remaining seasoning in a cool, dry place between uses.
In a mixing bowl, beat the sugar into the eggs until it is pale yellow. Beat in the flour and salt and set aside. Bring the milk to a simmer in a heavy saucepan. Slowly beat hot milk into the eggs and sugar mixture. Pour the entire mixture back into the pan and place over low heat. Stir constantly with a wooden spoon until the custard thickens slightly. Do not let the mixture boil. Remove from heat. Strain the custard into a clean bowl. Cool slightly then refrigerate until cold or overnight. Stir the custard. Turn machine on and freeze according to your machine's instructions. Add the maraschino cherries when the ice cream is semi-frozen and allow the machine to mix the fruit inches. The ice cream will be soft and ready to eat. If you like firmer ice cream, transfer to a freezer container and freeze for at least 2 hours.
Thoroughly combine all the ingredients in a mixing bowl. Add a little more sugar if the tomatoes are acidic, but make sure the salsa does not taste of sugar. Chill for at least 30 minutes before serving. Good with tortilla chips.
Preheat oven at 350°F. Unfold pastry and cut into 1 1/2 inch squares or any size you like. Place the squares on ungreased baking sheet (I use a silicone baking liner over a baking sheet) this goes in the oven for 17 - 20 minutes. When the squares are cool, separate into two pieces then spread the filling of your choice and put it together again. Sprinkle powdered sugar on top.
Pour Italian dressing into large bowl and add dry ranch dressing mix, stirring well. Add diced cucumbers, sliced tomatoes, olives and basil, cover and marinate a couple of hours. In a large pot, place enough water for pasta and drop crab boil bag into water. When water comes to boil, place pasta into water and cook until almost done, then turn heat off, add the frozen shrimp and let sit in crab boil water until pasta is tender. Drain shrimp and pasta mixture into a large bowl. Pour dressing mixture over pasta and shrimp, mixing well. Cover and let chill before serving--overnight is even better.
Fry bacon until crisp, remove from pan and pour off all but 1/4 cup of the bacon drippings from the skillet. Cook and stir the onion, celery and mushrooms in drippings until onion is tender. Stir in the soup, shrimp and green pepper. Heat through. Crumble the bacon. Serve mixture in baked patty shells with crumbled bacon on top.
For the steak: If using a grill, preheat to very hot. If using a skillet, spray with cooking spray and preheat to very hot, but not smoking. Melt 4 Tbs. of the Butter in an 8 " skillet over medium high heat . Sprinkle with 1/2 teaspoons seasoned salt. Add mushrooms and saute for about 5 minutes until mushrooms are tender. Remove from skillet with a slotted spoon, cover with aluminum foil and set aside to keep warm. Add remaining butter to the skillet used to cook the mushrooms. Sprinkle with 1/2 teaspoons of the seasoned salt. Blot the Hash Browns with paper towels pressing out most of the liquid. Place hash browns in the skillet and press down firmly with your fingers or a wooden spoon until compressed into the skillet. Sprinkle with another 1/2 teaspoons seasoned salt. Cover the skillet and cook for 15 minutes over high to medium high heat until very golden brown on the bottom. Do not stir or turn with a spatula while potatoes are cooking. After 15 minutes, lift up edge of the potatoes to see if they are crispy. If not, cook another 5 minutes. While potatoes are cooking, blot steaks with a paper towel, then rub remaining seasoned salt on both sides. Cook on very hot grill or in hot skillet for 2 1/2 minutes per side for medium rare. Turn only once so steak gets a nice sear. Remove steak from heat and let rest 5-7 minutes before slicing into 1/2" wide slices. To assemble: Invert a serving platter over the potatoes and flip so the Hash Browns are in a circle in the middle of the platter. Pour mushrooms on top and in the center of the potatoes. Arrange steak slices around the outside of the potatoes.
Drain tomatoes, reserve juice, and set aside. In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside. In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender. Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick. Add chicken and tomatoes; heat through. Serve over pasta. Top with parmesan cheese.
Place the ham in a food processor and pulse 6-8 times, until finely chopped; being careful not to overprocess. Transfer to a bowl and add the mayonnaise, dill pickles, pickle relish, onion, mustard, Worcestershire sauce, hot sauce, salt (ham may already be salty, so taste before adding salt), and pepper to taste; stir to combine. Refrigerate until ready to use. Can be used as a dip for crackers or spread on crostini.
MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth. MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above. BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle. Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet. Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.
Preheat oven to 325°F. Oil and flour a loaf pan. In a mixing bowl, combine sour cream, egg whites, and vanilla. In another mixing bowl, combine flour, sugar, baking powder, and baking soda. Combine wet and dry ingredients until just moistened. Pour into pan and bake for 1 hour or until a knife inserted into the center comes out clean.
In bowl mix broth, cornstarch, soy sauce and ginger until smooth; set aside. In medium skillet over medium-high heat, heat oil. Add vegetables and garlic powder and stir-fry until tender-crisp. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly.
In a large saucepan, melt butter, add garlic and cook for 30 seconds. Add chicken broth and bring to a boil. Add whipping cream and salt and return to a boil, stirring frequently. Mix water and cornstarch and add to sauce. Reduce heat and simmer until the sauce is thick enough to coat the back of a spoon. Serve over rice.
1.already have your cereal separated into the two bowls. i ususally have a small amount left in the bottom of the cereal bag. have 4 pieces of wax paper layed out just a little longer than a cookie sheet. plan of action is when the marshmallow is melted to pour 1/2 into a bowl (have a helper) then press it out between 2 sheets of wax paper. 2.melt stick of butter in large pot. start adding marshmallows 1 bag at a time until melted on medium-high heat. continuously stir the mixture until fully melted. 3. have a helper help you pour half the mix into one of the bowls and mix it up while you keep stiring. they can mix and pour it onto a piece of wax paper then press another piece down on top to flatten it. 4. keep stirring the mix you can add in the 3 heaping spoonfuls of peanutbutter if you'd like to try peanutbutter flavored crispies and repeat step 3. or you can leave them plain. 5. you can also put chocolate chips in with the cereal if you'd like chocolate chip crispies. or you can melt the chocolate and drizzle it on top of the plane crispies when your done. YUM very gooey!
TO MAKE THE PASTRY: Blend flour and salt in medium mixing bowl. Cut chilled shortening into 1/2-inch cubes. Cut in chilled shortening cubes into flour mixture, using a pastry blender, in an up and down chopping motion, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the maximum recommended amount of ice cold water over the flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoon, until dough is moist enough to hold together when pressed together. To test the dough for proper moistness by squeezing a marble-sized ball of dough in your hand. If it holds together firmly, do not add any additional water. If the dough crumbles, add more water by the tablespoonful, until dough is moist enough to form a smooth ball when pressed together. Shape the dough into a ball. For ease in rolling, wrap dough in plastic wrap. Chill for 30 minutes or up to 2 days. FOR THE FILLING: Combine apples and water in small saucepan. Cook and stir on high heat until mixture comes to a boil. Reduce heat to low. Simmer 5 minutes. Stir in brown sugar, cinnamon and nutmeg. Simmer 5 minutes.; stir frequently. Combine flour and granulated sugar. Stir into apple mixture. Bring to a boil. Boil 1 minute. Stir in butter. Heat oven to 425°F. Roll out refrigerated pie dough. Cut six 5 1/4-inch circles from each half (reroll circles as necessary to 1/16-inch thickness). Place about 1 tablespoon apple filling on each dough circle. Moisten edges with water. Fold in half over filling. Press with fork to seal. Place on ungreased baking sheet. Prick tops with fork to let steam escape. Bake 20 minutes or until golden brown. Cool 10 minutes on wire rack. Combine powdered sugar, milk and vanilla in small bowl. Stir well. Drizzle over turnovers. Serve warm or cool. Note: Any canned fruit pie filling can be substituted for fresh apple filling.
In a mixing bowl, combine butter, 1 cup of sugar and molasses. Beat in egg until smooth. Combine flour, baking soda, cinnamon, cloves, ginger and salt; stir into the molasses mixture. Spread into a greased 15 x 10-in. baking pan. Sprinkle with remaining sugar. Bake at 375° for 10-12 minutes or until lightly browned. Do not overbake. Cool on a wire rack before cutting.
In a large mixing bowl, dissolve yeast in water. Add the milk, butter, sugar, salt, eggs and 2 cups flour. Beat on low speed for 3 minutes. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and refrigerate for 1-2 hours; punch dough down. Cover and refrigerate overnight. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each half into a 12-in. x 9-in. rectangle. Place each on a greased baking sheet. Spread with butter. For filling, combine the brown sugar, flour, cinnamon, nutmeg and allspice in a large bowl; Add apples and toss to coat. Spread filling down center third of each rectangle. On each long side, cut 1-in. wide strips about 3 inches into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until nearly doubled, about 45-60 minutes. Bake at 350° for 30-40 minutes or until golden brown. Combine icing ingredients until smooth; drizzle over warm loaves. Serve warm or at room temperature. Store in the refrigerator.
Wash, trim and dry the Chicken Livers. DRY fry them, NO OIL, in a frying pan, for three or four minutes until cooked through. Whilst still on the cooker add the oil, lemon juice and salt to taste. Stir once gently to mix. Serve immediately into a single portion dish and sprinkle liberally with chopped garlic, the more the better. The dry fry technique prevents the liver from browning and keeps it tender enough to melt in your mouth. Don't use Virgin Olive oil, the Greeks and Italians only use that for salads and dressings, very rarely for cooking. Bon Appetite!
Combine cornmeal, flour, baking powder and salt. In separate bowl, mix milk, butter, and egg. Add milk mixture to the dry ingredients, mixing just until combined. Stir in the cheese. Pour approximately 1/4 cup batter onto a lightly greased griddle or skillet; flatten batter slightly. Cook until lightly browned on both sides. If batter becomes too thick add a small amount of milk.
Boil macaroni to al dente - do not over cook; drain & cool. Add all other ingredients to cooled macaroni then add the mayo. The macaroni will absorb the mayo, so you may want to make your salad a day ahead to let the flavors combine. You might also want to add more mayo just before serving. Enjoy!
Mix the flour with enough cold water to make a fairly stiff dough. Knead it well and roll small pieces into thin rounds,about 3 1/2 inches in diameter. Mix meat, onion, garlic, soy sauce, ginger and salt together. Put a teaspoon of meat mixture in each little pancake and fold over. Pinch, flute or pleat the edges together so the momo looks like a half-moon or is round shaped. Lightly coat a bamboo or metal steamer with vegetable spray and arrange momo so they do not touch. Cover and steam over boiling water for l0-15 minutes. Momo also can be cooked in broth and served as a soup or fried. NEPALESE meat filling. 1 cup buffalo meat, ground or minced. l large onion, minced. 2-3 cloves garlic. 2.5 cm. piece ginger. 1/2 teaspoon salt. 1/2 teaspoon chili powder. 1/2 teaspoon turmeric powder. 1 tablespoon ghee or clarified butter. 1/2 teaspoon cumin seed powder. oil or vegetable oil spray. 2 cups+ flour. SHERPA Meat Filling. 4 chicken breast halves,boneless, minced. 2 minced onions. 5 cloves garlic (or to taste), diced. 3 tbs ginger, to taste, or one large piece diced. 1-2 tablespoons soy sauce. salt, paper and accent to taste. 1 teaspoon garam masala (optional).
Preheat the oven to 400°F Trim and discard the top and bottom of the eggplant and cut the remainder into small cubes. Peel the onion and chop finely. Cut the red pepper in half, deseed and slice into small pieces. Place the prepared vegetables in a medium-sized roasting tin with the garlic. Stir in the olive oil, paprika and 4 tbsp cold water. Roast in the preheated oven for 20 minutes, stirring occasionally to stop the vegetables from sticking. When the vegetables are soft and golden, stir in the Napoletana Sauce and parsley, and season well. Return to the oven for a further 10 minutes to heat through. Meanwhile, cook the pasta according to the pack instructions. Drain the pasta, then stir into the sauce. Serve with a crisp green salad.
Mix all ingredients, except pie crusts. Let stand for 15 minutes. Pour into 1 pie crust; top with the remaining crust. Pinch and seal edges. Bake at 350°F for 30 minutes.
Shred cabbage & cook 15 minutes in salted water. Cook sausage & remove from skillet. In same skillet, cook onion until clear. Set onion aside & save drippings. Beat eggs & add to milk. Layer sausage & onions in casserole. Repeat layers & pour egg mixture over all. Top with crumbs & drizzle with 2-3 tablespoons sausage drippings. Cover & cook at 350F for 45 minutes.
Heat oven to 425. Melt butter in small bowl. Stir garlic, parsley and garlic powder into butter. Pour butter mixture into pan. Cut biscuits into 4 sections each. Place in pan. Top with both cheeses. Bake for 10-15 minutes until biscuits are cooked through. Invert upside down onto a plate. (I take a knife around the edges of pan to release stuck on cheese before inverting to plate.). Serve with warm pizza sauce.
Rinse and drain chicken wings. Combine remaining ingredients to make glaze. Add chicken wings and stir gently to coat. Cover bowl and refrigerate for at least 1 hour. Preheat oven to 375 degrees. Line a baking pan with aluminum foil and arrange wings on pan. Bake for 25 minutes, turn wings and bake for another 25 minutes until golden brown. Serve immediately.