HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 F. In a medium bowl combine ham, swiss cheese, Vidalia onion, tomatoes, mayonnaise and mustard. Arrange bread in a large baking sheet; top with ham mixture. Bake until heated through, 10 to 13 minutes, or until golden brown and bubbly. Serve immediately at room temperature.
Combine pineapple, sugar, vinegar and salt in a large saucepan. Heat to boil; simmer gently, stirring frequently for 25 minutes. Stir in remaining ingredients. Cook slowly, stirring often, until mixture thickens. Ladle into sterilized hot jars, leaving 1/4 inch headspace. Seal; process in water bath canner for 10 minutes.
Cover the shitake mushrooms with boiling water and soak for 20-30 minutes. Squeeze out the excess liquid from the mushrooms. Remove and discard the stems. Cut caps into thin slices. Reserve 1/4 cup of the soaking liquid. Heat the vegetable and sesame oil in a saucepan over medium heat and add the ginger, shitake , enoki and button mushrooms and cook for 3 minutes while stirring. Add the bamboo shoots , stock , soy sauce , and reserved mushroom soaking liquid. Bring to a boil and simmer for 5 minutes. Combine cornflour with 2 tablespoons water in a small bowl. Add the black and white peppers, and black and white vinegars to the soup and cook till it simmers. Stir in the cornflour mixture and boil until mixture thickens slightly. Serve.
PREHEAT oven to 350°F Line bottom of 13 x 9-inch baking pan with wax paper or parchment paper. Grease paper and sides of pan. Sprinkle chocolate chips, nuts and coconut evenly on bottom of pan. PREPARE cake mix according to package directions. Carefully spoon batter over ingredients in prepared pan. HEAT cream cheese and butter in medium saucepan over medium-low heat until melted (mixture may not appear smooth). Stir in powdered sugar until smooth. Drizzle mixture over cake batter. BAKE for 45 to 55 minutes or until wooden pick inserted in center of chocolate portion comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack. Carefully remove paper. Cool completely. Carefully transfer to serving platter.
Place the butter, water, and vinegar into a heavy bottomed suacepan, heat gently until the butter has melted. Add the sugar and molasses and allow to dissolve (takes about 20 minutes). Boil the mixture to a temp. of 280 degrees on a candy thermometer. Remove from the heat, allow bubbling to decrease. Pour the mixture into a well greased 8 inch square pan. When mixture has cooled, score surface into small squares with an oiled knife. When cold break into squares, wrap in cellophane and store in an airtight container.
Mix everything but chicken in a large glass bowl or plastic zip-lock bag. Taste for sweet/sour balance and correct if necessary. Add chicken and marinate for at least 2 hours and up to 24 (please keep refrigerated). Arrange chicken in a shallow baking dish and add some marinade if you wish (I have always done it this way without sickness since you then cook everything for quite some time, however, if you're concerned reserve some marinade before you add the chicken). Baking times/temps vary depending on whether you're making wings or parts- they are as follows: Wings only- set oven to 325 and cook the wings for 1 1/2 hours turning and basting approximately every 1/2 hour. Chicken parts- set oven to 375 and cook the chicken for approximately 45 minutes turning and basting at the halfway point. If using boneless skinless breasts I would reduce the cooking time to 30 minutes and then check every 5 minutes until the breasts are cooked through but not dried out. I serve this with plain white rice, but fried rice would be equally delicious.
Grind the chopped onions, garlic & ginger into a coarse paste. Keep it aside. Heat 1/2 tbsp butter in a heavy bottom pan. Add cinnamon, cloves, bay leaf and cardamom. Fry 4 seconds. Now add the paste (onion, ginger, garlic coarse paste with less or no water). Fry it till golden brown. Add all the dry powders, sugar, tomato puree; fry for 2 minutes. Now add 2 cups water,reduce heat to low let the gravy simmer for 8 minutes. Now mix in cream, rest of the butter, kasuri methi & paneer. Also the salt as per taste. Cook till paneer is soft. Serve hot garnished with chopped coriander. One can substitute milk for cream if diet conscious.
Saute onion and bacon in large non-stick skillet over medium-high heat for about 5 minutes, or until onion is translucent (do not brown onions). Pour off excess fat. Add tomatoes to skillet and cook, uncovered, over medium-high heat for 8-10 minutes or until sauce is lightly thickened. Add black pepper. Meanwhile, cook penne or rigatoni according to package directions. Drain well. Toss penne and sauce in large serving bowl and serve immediately.
Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through). Drain meat and return to skillet. Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic). Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top. Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes). Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper. Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan. Cover and let stand off heat until the cheeses melt (about 3-5 minutes). Sprinkle with basil before serving.
Heat oven to 350°F Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray. In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan. Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour. In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.
Slice the onions into rings and saute in butter in a skillet until tender. Turn crock pot on to low and put in the cans of beef broth, bay leaves, dash of garlic powder and salt and pepper, 2 tablespoons of Worcestershire sauce and 3/4 cup of water. When the onions and butter mixture is tender, then also add them to the crock pot. Cover and cook for at least 3-5 hours on low. At this point you may want to taste the soup and see if you would like it a little weaker--if so add a little water or chicken broth. Also, at this time remove the bay leaves and discard them. When about ready to serve, slice bread into thin slices and toast in oven on 350°F or in toaster oven until just crusty. Put toasted slices (1-3) in bowl and cover with the cheese (adjust cheese to your liking). Then cover bread and cheese with hot soup. The cheese will melt and the bread will rise to the top.
Layer the sliced pineapple in a large canister and pour both bottles of infused vodka over the pineapple. All of the pineapple slices should be covered with vodka. Cover the canister and let it sit out for a week to 10 days or until vodka begins to turn light yellow.Remove the pineapple slices and slice a few smaller to use as a garnish, and then pour the vodka into a covered container to store. To make the pineapple goldrush, add some ice and a little water to a martini glass to chill it. Then pour out. Drop some more ice into a cocktail shaker and add 2 jiggers of the infused vodka (3 oz.) over the ice. Shake vigorously and strain the drink into the chilled martini glass. Garnish with a pineapple slice.
To prepare the salsa: Pulse the cranberries in a food processor until very finely chopped. Transfer to a bowl. Stir in the green onions, jalapeno, sugar, salt, cilantro, lemon juice and ginger. Cover and refrigerate at least 4 hours. Stir occasionally. To prepare the whipped brie: Remove the rind from the brie and put the cheese into a food processor with the cream cheese, pepper and lemon zest. Process until nice and smooth. Transfer to a serving bowl. Cover and refrigerate. (This can be made 24 hours in advance.) Bring to room temperature about 1 hour before serving. Serve with crackers and the salsa on the side.
Slice the kumquats in half and remove the seeds and the tough white center membrane. Try to leave as much flesh as possible lining the peel. In a large heavy- bottomed pot, mix the kumquats, juice of 1/2 lemon, water and sugar. Bring to a boil, then reduce heat and simmer for about 15 minutes. The liquid should be syrupy. Cover and leave to steep overnight. The next day, bring the mixture back to a boil. Add the vanilla extract. Lower heat, and simmer for about an hour, stirring periodically and removing any foam with a spoon. Check the temperature regularly with a candy thermometer - when the mixture reaches 220 F, it's ready. The marmalade will seem runny, but will thicken up quite a lot when it cools. To test whether it's ready, chill a plate in the freezer for a few minutes. Place a few drops of the marmalade on the chilled plate. If the marmalade thickens to a jam-like consistency, it's ready. Now you need to jar the jam. While the marmalade is simmering, bring another large pot of water to the boil. Boil the jars and their lids for about 10 minutes. Remove with a pair of tongs (also sterilized), and place on a clean kitchen towel. When the marmalade is ready, pour into the jars, leaving a little air at the top of the jar. Put the lids on and tighten. Place the closed jars upright into the pot of hot water, ensuring that water covers the lids. Boil for 10 minutes. Remove (carefully! They will be hot) and let cool. The seal at the top of the jars should be vacuumed down (they should not pop when you press on them). If the jars sealed correctly, the marmalade should keep without refrigeration for a year.
In sauce pan melt margerine and saute onions until tender. Do not burn. Add onions and all other ingredients to blender. Blend until liquid. Pour in pan and heat until sugar disolves. Add ground red pepper as needed for heat.
Mix ingredients and bake in 8" square pan at 350 degrees until golden brown and bubbly. Serve with whipped cream or vanilla ice cream.
In a sterile 1 quart glass jar, combine the rosemary leaves, garlic and vinegar. Cover tightly with lid. Place in cool dark place and allow to steep for 4 days to 2 weeks. Strain through a fine sieve, reserving garlic but discarding rosemary leaves. Pour into hot sterile bottles; adding garlic and rosemary sprigs and seal.
Soften yeast in 1/4 cup lukewarm water; add sugar, remaining water and milk. Add white flour and beat well; set aside to rise until double in bulk. Mix syrup, seeds and molasses in a saucepan. Let come to a boil one minute and strain out seeds. Add butter and let cool. When lukewarm, add yeast mixture with rye flour and salt. Add grated orange rind or chopped orange peel and knead well on a floured board. Cover and let rise until doubled. Shape into round loaves and place in greased pans; let rise until doubled. Bake in a 400F oven for 15 minutes; reduce heat to 350F and bake for an additional 45 minutes. Remove from pans to a cooling rack and brush with butter while still hot.
Position rack in the center of the oven and heat to 400 degrees. In a medium bowl, mash goat cheese with a fork. Add chives, onion, lemon zest, 1/2 teaspoons kosher salt, and 1/4 teaspoons pepper. Stir until well combined. On a lightly floured surface, unfold the pastry sheet and lightly dust with flour. Use a rolling pin to roll the sheet into a 12" square. Cut the dough into 9 squares. Put equal of the filling (about 1 tbsp.) onto the center of each square Moisten the edges of a square with a fingertip dipped in water. Fold the dough over to form a triangle, gently pressing to remove air pockets around the filling and pressing the edges of the dough together. Use the tines of a fork to crump and seal the edges of the turnover., Repeat this process with the other dough squares. Arrange the turnovers on a cookie sheet and bake until the turnovers are puffed and golden all over. Let them cool on a rack for a few minutes and serve warm. May be filled and shaped up to 2 hours ahead. Cover tightly with plastic wrap or brush with melted butter before refrigerating.
Clean mushrooms and chop into quarters. Cut the spring onion greens into three inch pieces. Peel and dice the carrot. Cut the boiled chicken into cubes. Boil peas, mushrooms and carrot in chicken broth till done. While it is boiling, add chicken cubes and spring onion greens. Beat egg white lightly and drop into the boiling soup through a sieve. Add soya sauce and lastly salt and pepper to taste. Serve hot with bread.
Drain whole kernel corn, mix all ingredients together. Pour into greased baking dish. Bake at 375 for 1 hour.
In a large saucepan, cook the butter, onion, and celery over medium heat for 3 minutes. Stir in the flour, and cook 5 to 6 minutes longer, or until the mixture is golden. Add the broth, and whisk until smooth, raising the heat a bit. Add the remaining ingredients except chicken, and then lower heat and simmer for three minutes. Add chicken just before serving--allow soup to stand a few minutes to heat the chicken. pieces.
In a large bowl, toss together shrimp, onion, celery and cilantro. Stir together remaining ingredients and pour over shrimp salad mixture. Stir well. Chill for at least 2 hours.
Preheat oven to 325 degrees. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until the yellow disappears. Sift together 3 cups flour and 1/2 teaspoons salt; add to butter mixture alternately with bourbon, beginning and ending with flour mixture. Beat batter at low speed until blended after each additioin. Stir in 1 1/2 teaspoons vanilla, toasted pecans, and shredded coconut. Pour batter into a greased and floured 12 cup tube pan. Bake for 1 hour and 30 minutes to 1 hour and 35 minutes or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on a wire rach 10-15 minutes. Remove from pan and cool completely on wire rack. Stir together 2 cups powdered sugar, 3 tablespoons milk, and 1 teaspoons vanilla until smooth, adding another 1 tbsp milk, if necessary, for desired consistency. Place completely cooled cake on serving place or cake stand; spoon glaze evenly over cake.
Peel and devein prawns, leaving tails intact. Put prawns into a microwave proof dish or divide prawns into 4 microproof ramekins. Combine all other ingredients and pour over prawns or divide between the 4 ramekins. Microwave on high for 5 minutes, stirring occasionally. Serve with crusty bread.
in a large mixing bowl, cream butter and sugar until light and fluffy. add corn syrup and egg. beat well. stir in chocolate and vanilla. combine the flour, baking powder and salt. add to chocolate mixture. beat well. stir in nuts. drop by tablespoonfuls, 2 inches apart onto greased baking sheets. bake at 350 degrees, for 10-12 minutes or until edges are firm. remove to wire racks to cool completely.
Slice the onions into thin half rounds. grate the ginger and garlic. In a large heavy-bottomed skillet over medium heat, warm the oil. add the cumin. When it darkens (1 to 2 seconds), add the grated ginger and garlic. Cook for 1 minute, then add the sliced onions and saute until lightly browned (about 8 minutes). Add the tomatoes and cook until soft (about 5 minutes). Add the coriander, turmeric, salt, and cayenne. Mix well, then add the spinach. Mix again, cover, reduce the heat to medium-low, and cook for 25 minutes, stirring occasionally. Mix in the chickpeas and cook for 5 more minutes. Add the garam masala and lemon juice; serve hot.
Mix together all the ingredients except the olives. It will be a thick mixture. Drain at least 48 stuffed green olives. Wrap approximately 1 teaspoon of the cheese mixture around each olive, to completely cover it. Flash freeze covered olives at least 20 minutes. Store in a freezer bag until ready to serve. Bake on an ungreased cookie sheet at 400F for about 15 minutes.
Combine all ingredients in a large bowl, mix well. Shape into walnut sized balls. Bake in a shallow, lined baking dish at 200C for 20 minutes or until cooked through. Serve with Satay Sauce.
Combine all ingredients in a 3-1/2 quart crockpot. Cover and cook on LO heat for 6-7 hours or on HI heat 3 to 3-1/2 hours.
Mix first 3 ingredients and simmer for 20 minutes. Divide soup into 6 ovenproof bowls. Top each with a slice of toasted French bread and 1/2 ounce of cheese. Broil until cheese is melted.
In skillet, brown and drain ground beef. In large pot, combine the beer, water, tomato sauce, diced tomatoes, and the beans. Add the peppers, garlic, and onion. Heat thoroughly. Add the beef and all of the spices. Cook for about an hour to allow the flavors to combine. Garnish with the cheese and sour cream if desired.
In a large mixing bowl, combine eggs, milk sugar, salt, butter, pepper, and corn and mix well. Pour into a greased 2-quart baking dish. Sprinkle cheese over top. Bake at 350° for 30 minutes.
Score steak by making crisscross cuts on the surface on both sides of the meat. Mix ingredients for marinade and pour over steak. Marinate for at least 45 minutes or overnight. Grill as desired and slice on the diagonal.
Preheat oven to 375°F WIth a hand-held mixer, blend first four ingredients together in a large mixing bowl until creamy, 1-2 minutes. In another mixing bowl, sift together the remaining ingredients except turbinado sugar. Add to the wet mixture, blending slowly until just incorporated. The dough should be very slightly sticky, but not so sticky that if you touch it sticks your finger. You should be able to roll it in your hands without it sticking to your palms. If it is too sticky, add that 1 - 2 tablespoons extra flour and mix again. Roll dough into 1/2 inch balls, then roll balls in turbinado sugarto coat. Bake on a parchment or foil covered cookie sheet for 9-11 minutes.
Directions. Preheat oven to 200 degrees Fahrenheit. For curtido: Combine cabbage, carrots, onion, cilantro, and garlic in a large bowl and mix well. Mix water, apple cider vinegar, honey, oregano, pepper flakes, and salt in a small bowl. Drizzle wet ingredients over cabbage mixture, and mix together as you would a salad and its dressing. For refried beans: While curtido is marinating, begin refried beans. Heat olive oil in a skillet over medium heat. Add garlic and allow to lightly caramelize in pan. Add pinto beans, cumin, salt, and pepper flakes (use same type of pepper flakes as you used for the curtido to keep thread of taste). Stirring occasionally, allow beans to cook for 5 to 7 minutes. Remove from heat and mash immediately with a potato masher. For tacos: On a baking sheet, line up tortillas so they aren't overlapping (you may need 2 sheets). Place 1 cheese slice atop each, and place in oven for 2 to 5 minutes, watching closely until cheese is just melted. Top warm tortillas and cheese with a generous layer of refried beans, followed by a heaping spoonful of curtido. Squeeze lime juice over each, if using, then serve immediately.
Toss the pork cubes in the flour to coat. Heat the oil and fry pork for 5 minutes until golden. Add the onion and red pepper and cook a further 3 minutes. Add the turmeric, salt, curry, cumin, ginger and chili seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, puree and stock, blending well. Add potatoes. Cover and cook for 15 minutes over a gentle heat, stirring occasionally. Add the mango slices and cook a further 5 minutes or until potatoes are tender. Serve at once.
Put the fruit in a glass bowl and sprinkle with 4 to 6 tablespoons sugar, the orange juice and the liqueur. Toss lightly. Cover and refrigerate for 20 minutes. Meanwhile, chill a medium bowl and beaters for whipping the cream. If you want to pipe the cream in rosettes, prepare a pastry bag fitted with a medium star tip. Whip the cream with 1 teaspoon sugar in the chilled bowl at medium-high speed until the cream thickens. Add the vanilla. For serving the cream in dollops, continue whipping until it is no longer runny and is just thick enough to hold its shape, somewhat like soft yogurt. For piping it in rosettes, whip the cream until it stands up in soft peaks when you lift the beaters. To serve, spoon the fruit into wine glasses or dessert dishes. Either spoon a dollop of whipped cream on each serving, or use a rubber spatula to fill the pastry bag, then pipe the whipped cream in decorative swirls or rosettes over the fruit. Serve immediately.
Preheat oven to 425°. Using your fingers, coat a 13 x 9 inch baking sheet with olive oil. To crush the corn flakes, pour them into a large resealable plastic bag. Press down on the bag to push out most of the air, seal, and crush with a rolling pin. Stop rolling when the flakes still have some texture and pour them into a wide bowl or onto a plate. In a shallow bowl, whisk the buttermilk with the mustard and garlic powder. Pour the flour into a separate shallow dish or onto a plate and add the salt and pepper. Rinse each piece of fish, pat it dry, and dredge it in the seasoned flour. Shake off any excess flour and dip the fish into the buttermilk mix, then dredge it in the crushed corn flakes. Place the fish strips on the baking sheet about 1/2 inch apart. Bake until cooked through and crispy, about 20 minutes. Meanwhile, in a small bowl, whisk together the mustard, honey, and lime juice. Serve the fish either with the sauce in one bowl, or in individual ramekins, one for each person.
Preheat oven to 350 degrees. In a large bowl beat cake mix, vanilla pudding mix, eggs, water, oil, and vanilla extract at medium speed until smooth. Stir in brickle bits. Grease loaf pans. Sprinkle pecan pieces over bottom of pans. Divide batter between pans. Bake 350 degrees for 30-35 minutes or until cake tests done.
Preheat oven to 375°F. Mix ground beef with eggs, celery seed, onion powder, dried minced onion, salt and pepper until thoroughly combined. Soak cracker crumbs for a few minutes with milk, then blend into beef mixture. Mix together condensed soup, barbecue sauce and Worcestershire sauce until smooth. Add half of sauce mixture to beef (reserve remaining half for later) and work sauce in until it is evenly incorporated. Place beef mixture into 9x5-inch loaf pan and form into a loaf. Place into a preheated oven and bake for 45 minutes. Drain any accumulated fat from the loaf pan. Spread reserved sauce mixture over meat loaf and cover with foil. Bake an additional 30 minutes. Allow meat loaf to rest for 10-15 minutes before slicing.
Set oven to 350 degrees F. Grease a 9 x 5-inch loaf pan OR 3 mini loaf pans. In a bowl, cream together the butter or margarine and the sugar, until light and fluffy. Add in the eggs and the salt; beat until well mixed. In a small bowl, dissolve the baking powder and the baking soda in the sour cream, and add to the creamed mixture; mix well until blended. With a wooden spoon, stir in the banana pulp. Gradually, add in the flour mixture, vanilla; mix well with a wooden spoon, until well combined. Add in the chocolate chips, and the chopped nuts (if using). Transfer the batter into a prepared baking pan. Bake for 1-1/2 hours (for 9x5" baking pan), or until cake test done. For the mini loaf pans, bake for 45-50 minutes, or until they test done.