HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat Oven to 350 degrees. Prepare a WELL greased/oiled 8x4 inch loaf pan and set aside. Mix ingredients for TOPPING SAUCE in a small bowl and set aside in refrigerator. Mix crumbles, wheat germ, breadcrumbs, and cheese in a large bowl until well blended. Add remaining ingredients for LOAF and mix well. Turn out mixture into the loaf pan. Bake for about 45 minutes (depending on pan size and oven). Add TOPPING SAUCE in the last 15 minutes of Baking. Let sit in loaf pan for 5-10 minutes to firm up a little before removing.
Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth). Mix it all together, turn the heat up to medium high and bring it up to a simmer,. When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open. In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.
Put the beef in the crock pot and sprinkle with garlic salt and pepper. Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours. Coarsely shred beef with a fork and cook an additional hour. While beef is finishing up, toast bread. Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them. Spread mayonnaise on the remaining 4 slices, top with cheese. Broil all the slices of bread until cheese is melted. Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.
Put Raisins in a bowl and add some water to just cover the raisins and put it in the microwave on high for 45 seconds to plump them. Shred carrots into a bowl. Drain water from raisins and add them to the carrots. Add half of the chopped walnuts. Toss the Carrots, Walnuts and Raisins. For the Dressing. Put the ginger, Olive Oil, Honey, Lemon Juice and Apple Cider vinegar in a separate bowl and wisk together. Pour the dressing over the salad and toss/mix together until the dressing is mixed in well. Sprinkle the other half of the walnuts on top of the salad. Chill for 30 minutes. Serve.
Cook meat. Add meat and fried rice to tortillas. Pour soy sauce over mixture til liking.
Combine 1/2 cup breadcrumbs with nexxt 6 ingredients. Gently mix in crabmeat; form into 24 cakes. Coat the crabcakes in the remaining 1/2 cup breadcrumbsd. Heat 1/2 inch oil in large, deep skillet to 350°F. Carefully add crabcakes in batches and cook, turning once until golden brown. Place on paper towels to drain. Serve immediately. MANGO SALAD: Combine all ingredients; gently mix together, and serve with crabcakes.
Mix all the remaining ingredients together, seasoning to taste. Chill for approximately 1 hour before serving. Drain off excess liquid before topping fish.
Place a flour tortilla on a large plate or cutting board and spread with a thin layer of spaghetti sauce (you're favorite jarred brand or leftover). Season with oregano, garlic salt, Parmesian, pepper flakes, or whatever herbs you prefer. Add a thin layer of shredded Mozarella cheese. Layer your pizza toppings of choice. (I used pepperoni, thinly-sliced green peppers, and sliced black olives.). Add another thin layer of Mozarella. Place another tortilla on top. Melt butter, Parmesian, oregano, and garlic salt together in a microwavable dish. Brush the top tortilla with the herb butter and invert onto a grill (set to low heat) with the butter side down. Brush the other side and cover the grill. Flip the pizzadilla when the cheese is melted and the bottom tortilla is crisp. Once the other tortilla is crisp, remove from the grill and slice into quarters with a pizza cutter. An easy dipping sauce can be made by mixing spaghetti sauce with the leftover herb butter and heating.
Position the rack in the center of the oven and preheat the oven to 375°F To prepare the muffin pans, spray the holes and the rims around them with the nonstick spray or fill the holes with the paper muffin cups, if using them. If using the silicone muffin pans, spray them as directed and set on a baking pan. Whisk the cornmeal,flour,sugar,baking soda,baking powder and salt in a medium bowl until well mixed. Set aside. In a large bowl, whisk the eggs until lightly beaten, then whisk in the buttermilk, sour cream, and melted butter until smooth. Stir in the cornmeal mixture with a wooden spoon until incorporated. Fill in the prepared tins three quarters full. Use additional greased tins or oven safe ramekins for any leftover batter, or reserve the batter for a second batch. Bake for 22 minutes or until the muffins have a bumpy, rounded top, and a toothpick inserted into one of the muffins comes out clean. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove them from the pan and cool for 5 minutes more on the racks. If storing or freezing, cool completely, and then store in airtight containers or freezer proof bags. These muffins will stay fresh up to 24 hours at room temperature, and up to 1 month in the freezer.
Preheat oven to 350*.combine flour, sugr, egg yolk and vanilla in a bowl -- cut in butter with a pastry blender until mixture resembles coarse corn meal. turn into ungreased jelly roll pan.15x10x2" -- pat into an even layer on bottom and about 1" up sides. arrange pie filling on top.set aside. whip egg whites, cream of tartar and remaining sugar till stiff peaks form, when beaters are pulled up. spread evenly over peach pie filling. top with chopped nuts, if desired. bake for 30-35 minutes or golden brown. cool.cut into bars -- may vary pie filling for a different taste -- .
Cook pasta according to package directions. Place frozen vegetables in colander; drain pasta over the vegetables. Toss pasta and vegetables together with dressing, cheese and seasoning. Cover; refrigerate.
Preheat oven to 350 degrees. Combine flour, cornmeal, baking powder, baking soda, and salt; set aside. In another bowl combine butter, sugar and eggs; mix well. Add maple syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into greased 8x4 inch loaf pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes in pan and serve with maple syrup if desired.
Place the potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil over high heat and cook for 15-20 minutes or until tender. Drain and set aside for 15 minutes to cool slightly. Cut into halves or quarters. Use a fork to whisk together the sour cream, mayonnaise, dill, parsley, garlic, mint, mustard and lemon juice in a large bowl until well combined. Taste and season with salt and pepper. Place the potatoes and green shallot in a large serving bowl. Spoon dressing over the potato mixture and gently toss until potatoes are well coated in dressing. Serve immediately. Notes. You can prepare this recipe to the end of step 2 up to 1 day ahead. Place in separate bowls, cover with plastic wrap and store in the fridge. Continue from step 3, 1 hour before serving the main.
Combine salad dressing, mayonnaise,half and half, seasoning,salt and pepper in a small bowl, blend, cover, refrigerate overnight to blend flavors. Place chicken, onion slices,carrot & celery in dutch oven, add enough cold water to cover; cover,bring to boil, reduce heat to low, simmer 7 minutes until chicken is no longer pink. Drain chicken, discarding vegetables and liquid, refrigerate chicken until cool, cut chicken into 1/2" pieces. Cook shells until al dente', drain, cover and refrigerate until chilled. Combine chicken,shells,dicedcelery,grapes,almonds,water chestnuts & chopped onion in a large bowl, pour dressing over, toss gently to coat. Serve on lettuce-lined plates, garnish if desired; serve with cantaloupe slices.
Season turkey wings the night before with the seasoning of your choice. I use a mixture of salt, pepper, garlic powder and onion powder. Refrigerate until morning. Arrange cut up vegetables, bay leaves and garlic in bottom of a slow cooker. Sprinkle 1 packet of turkey gravy mix on top of vegetables and stir to coat. Pour 1/2 cup water over vegetables. Place turkey wings on top of vegetables and sprinkle remaining turkey gravy powder over turkey wings. Cook the turkey wings in the slow cooker on low before leaving for work in the morning and when you return home in the evening your turkey wings will be tender and simmering in their own rich gravy. This is great served over hot white rice.
Preheat oven to 350 degrees and grease loaf pan (or muffin tin!). Mix butter, eggs, and sour cream in one bowl, and salt, flour sugar, and baking soda in another bowl. Then mix them together. Mash up the bananas and add them to the mixture with the pecans. Put everything in the loaf pan. Bake at 350 for an hour and 15 minutes. Maybe less for muffins, they are still in the oven :P.
Melt butter in skillet over medium heat. Stir in garlic, tarragon and oregano. Add scallops and season with paprika, salt and pepper. Squeeze lemon juice over scallops and saute for 5 minutes or until scallops turn opaque. Increase heat to medium-high and add sherry cooking until there is almost no liquid in pan. Transfer to serving dish. Sprinkle with paprika, parsley and lemon slices.
Cook cranberries and sugar in 1 1/2 cups of water until cranberries have popped (split open). Pour raspberry gelatin mix into cooked cranberries and stir until dissolved. Add 2 cups cold water and let cool for 2 hours. If desired, transfer to a serving bowl or storage container. Mix in celery, walnuts and undrained crushed pineapple. Chill in refrigerator until firm, approximately 3 - 4 hours, overnight is ideal.
Peel all vegetables and cut into sticks app. 1/2 inch thick by 2-3 inches long. Combine oil, curry paste and ginger. Add vegetables and mix together. Season with salt and pepper. Place vegetables on a baking sheet, in a single layer. Bake at 400 F, stirring once or twice, for 30-35 minutes or until vegetables are browned and cooked through.
Wash potatoes; pierce with fork. Arrange potatoes on microwave-safe plate in spoke formation, leaving 1 inch between each potato. Micro-cook on high (100 percent power), uncovered, 14 to 18 minutes or until tender. (Or bake potatoes in 425 degree F oven for 40 to 60 minutes.) Let stand 5 minutes. Meanwhile, preheat broiler. Trim fat from steak. Place meat on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 16 to 18 minutes for medium-rare (145 degrees F) or 19 to 21 minutes for medium (160 degrees F), turning once halfway through broiling. Transfer meat to cutting board; let stand 5 minutes. Or, to grill, prepare steak as above. For charcoal grill, grill on rack of uncovered grill directly over medium coals 18 to 22 minutes for medium (160 degrees F), turning once. For gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover; grill as above. To serve, roll each potato gently under your hand. Cut an X in top of potato. Press in and up on ends of potato. Cut steak in bite-size strips. Top potatoes with beef strips and spinach; drizzle with dressing. Top with onion wedges.
Cook bacon crisply and crumble. Coat a 9x12x2 casserole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325°F for 45 minutes. Allow casserole to stand for 15 minutes.
Soak the cod in cold water to cover for 12 hours, changing the water 2 or 3 times. Drain. Place in saucepan cover with water and bring just to a boil. Drain, remove the skin and bones, shred the flesh and set aside. Remove the stem and seeds from the chile ancho and soak in hot water for 10 minutes. Drain then puree in blender with the tomatoes and strain. Heat the oil in a large skillet, add the onion and garlic over low heat until transparent. Add the puree and cook over low heat until it thickens. Add the cod, bay leaf, cinnamon, pepper, red peppers, almonds, raisins, olives, capers and parsley. Stir, then cook over medium heat, covered, for 15 minutes. Add the potatoes, cover and cook over high heat for 10 more minutes to heat through. Add salt if required. Garnish with the chiles gueros.
Heat oven to 375*. Cook noodles as directed. Drain. Melt shortening in a large skillet, brown the pork. Drain off the fat. Stir in the vegetables, cheese and soup. Mix well. Slowly stir in the noodles. Pour mixture in an ungreased 1 quart casserole. Bake uncovered for 45 minutes. Stir occasionally.
Mixing and storing the dough: Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container. Mix in the flour without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze in 1-pound portions in an airtight container for up to 4 weeks. Defrost frozen dough overnight in the refrigerator before using. Then allow the usual rest and rise time. On baking day, whisk the brown sugar and cinnamon together in a small bowl and set aside. Butter a loaf pan and set aside. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin, roll the dough into a 1/4 inch thick rectangle (as close as possible). Use just enough flour to prevent it from sticking. If the dough resists shaping, let it rest for 5 minutes and try again. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. Top with the raisins. Roll up the dough, jellyroll-style, starting at one of the short ends, being sure to seal the bare edges. Allow the bread to rest and rise, covered, in the loaf pan for 1 hour and 20 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough). About 10-15 minutes before baking time, preheat the oven to 350-degrees F. Brush the loaf with egg wash and sprinkle with the raw sugar. Bake near the center of the oven for about 25 minutes. Smaller or larger loaves will require adjustments in baking time. The challah is done when golden brown and offers resistance to pressure. Due to the fat in the dough, challah will not form a hard, crackling crust. Remove the loaf from the pan and allow to cool on a wire rack.
Prepare oats, flax, coconut, nutritional yeast, and spirulina in a large (preferably metal) bowl, mix well. Prepare flat surface equal to 2 large cookie sheets with wax paper. Place sugar, carob powder, butter and milk in 2 or 3 quart heavy pan on medium heat, stirring frequently to mix and help melt ingredients together. When mixture comes to a rolling boil, let boil 3 minutes, without stirring, take off heat, add vanilla and peanut butter and mix well. Add to prepared oat mixture and place on wax paper by teaspoonful. Mixture may take several hours to dry solid depending on humidity.
Fill a highball glass with the crushed ice. Pour over the cranberry juice, lime cordial and the ginger ale. Stir it gently and garnish with the sliced lemon.
*** MAKE DOUGH*** Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container. Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use a spoon to combine, then my hands for the last bit of flour. Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days. *** MAKE PIZZA *** Melt 1 tablespoon butter with 1 tablespoons vegetable oil in heavy large skillet over medium heat. Add onions and saute until golden, about 45 minutes. Season with salt and pepper. Melt remaining 2 tablespoons butter with 1 teaspoon vegetable oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Saute 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper. Position rack in bottom third of oven. Place a pizza stone on rack. Preheat oven to 500°F at least 30 minutes before baking. Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit. Roll out 2 dough disks on lightly floured surface to 10-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle 2 pizza peels with cornmeal and transfer 1 dough round to each peel. Lightly brush dough with garlic oil. Sprinkle one with 1/2 cup cheese, and then scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt and repeat for second pizza. Position tip of pizza peel at a slightly downward angle to roughly 2/3 of the way across pizza stone. With quick forward jerks and less jerky backward motions, jiggle the pizza from the peel to the stone, then slide peel the remainder of the way out so that the pizza is centered on the stone. Repeat with second pizza and bake for 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer, but watch that the crust doesn't burn. Using a large spatula or two, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.
Preheat oven to 425. Heat the vegetable oil in large skillet. Brown pork chops on both sides. While chops are frying, in a bowl, mix honey, ginger, soy sauce, water, and pepper. Add the sliced onion and green pepper. Place pork chops in a baking dish. Pour the mixture over the pork chops. Cover and bake for 25 minutes. Uncover and broil for 2-4 minutes. Serve with rice and this is a great meal!
Crumble the cake and mix with buttercream frosting. Scoop out into 2 inch balls, shape into pears, and freeze on a parchment lined sheet. When they are set, insert the lollipop sticks into the heavy end of the pears. Freeze some more. Set up a snowman assembly line. First the M&Ms, then the sour belts(cut into fourths, in half lengthwise and crosswise), then the sunflower seeds, then the twizzlers (separated and cut into 3/4 inch lengths), then the button sprinkles, then the styrofoam block. In a double boiler or in the microwave, melt the almond bark. One at a time, assemble the snowmen like so;. Dip the pear into the almond bark and roll so that it is completely coated, down to the stick. Tap off excess so that the coat is nice and thin, and smooth the drip. Place an M&M on either side of the snowman's head for the muffs. Wrap a sour belt around the snowman's neck. Apply the snowman's nose (orange sunflower seed). Link the two muffs together with a piece of twizzler. By this time, the coat has probably dried up. You may have to use a toothpick and use some of the almond bark as "glue" for the snowman's buttons. When all pieces are on, stick the snowman in the styrofoam block for him to dry. Repeat steaps 7-13 until all the snowmen are assembled. Once dry, you can draw on or paint on the snowmen's faces with a black food color pen or just black food coloring and a toothpick.
Place chops in a shallow dish or a ziplock plastic bag. Combine the soy sauce through pepper with 1/4 cup water and pour over the chops. Cover (or zip) and refrigerate 3 hours, turning occasionally. Grill or broil about 5 minutes 3-4 inches from the heat source. Turn, brush with marinade and broil 3-5 minutes more.
Heat olive oil in a large soup pot over medium heat. Add the onions, and cook for 5 minutes. Add the garlic, chile powder, cumin, oregano, tomato paste and cook for a minute, stirring constantly. Add water, chicken broth and hominy, and bring to a boil. Reduce heat and simmer about 30 minutes. Add chicken and taste soup for seasoning, add salt if needed. Season with pepper. Cook until heated through. Ladle into bowl and garnish with chopped fresh cilantro if desired. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.). To serve, divide among bowls, and garnish as desired.
In a large saucepan, combine all of the ingredients with 1 cup water. Bring to a boil over high heat then reduce the heat to simmer, stirring occasionally, just until the cranberries burst.
In a heavy bottomed saucepan, saute the onion, carrot, celery in oil until soft. Add the meat, and cook until done. Season with salt and peper. Add wine and cook 10 minutes. Add the parsley, tomatoes and stock. Simmer for 30 minutes. Add cooked pasta and let cook for 2 minutes to let the sauce penetrate the pasta. Serve topped with grated cheese.
Cut by hand the biscuits in crumbs. Chop the walnuts. Melt the margarine in a small pot and then add the sugar and the cocoa. Stir with a spoon until well mixed. Beat the eggs and put them to the margarine mixture; stir. And finally add the biscuits crumbs and the walnuts. Stir until they are mixed. Cut a piece of parchment paper about 13x18" size. Arrange the cookie-mixture as a roll in the middle of the paper and roll. Put the roll into the freezer for a couple of hours. Then remove and store at the fridge. Enjoy! Cooling time is not included!