HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sift dry ingredients together in a large bowl. Mix the milk, melted shortening and egg together and add to dry mixture. Mix in strawberries, walnuts and drained raisins. Pour into a greased 9"x5"x3" loaf pan. Bake in preheated 350 degree F oven for 45 minutes or until tested done. Remove pan from oven and cool on a wire rack, for 1 hour before cutting.
In large bowl, combine steak, salt and pepper, tossing gently to coat. In large skillet, heat oil over medium-high heat. Add steak; cook for 5 minutes, stirring frequently. Add garlic, onion and bell pepper; cook for 4 minutes, or until vegetables are tender. In 3-quart baking dish, place English muffins evenly over bottom. Top with steak mixture. Sprinkle evenly with cheeses and Italian seasoning. In large bowl, beat eggs, half-and-half and milk until smooth; pour over casserole. Cover, and refrigerate at least 8 hours. Remove casserole from refrigerator, and let stand at room temperature for 30 minutes. Preheat oven to 350 degrees F. Bake casserole for 1 hour and 10-20 minutes, or until eggs are set in center. Cover with aluminum foil, if necessary, to prevent excess browning. Let stand for 10 minutes before serving. Garnish with fresh oregano, if desired.
Preheat oven to 325 degrees F. Lightly spray 2 8-5" x 4-5" x 2-5" disposable loaf pans (or reusable pans with same measurements)with cooking spray. Mix together 2 tablespoons white sugar and 1/2 teaspoon cinnamon; sprinkle this mixture into the coated pans to dust them. Add 6 tablespoons butter and 1.5 cups white sugar to a large bowl. "Cream" together with electric mixer until most of the sugar is blended inches. Mix in eggs, 1 at a time, until all sugar, butter and eggs are well mixed. Mix in mashed bananas, sour cream, vanilla, and cinnamon with mixer on low speed. Add in flour, baking soda, and salt by hand mixing them in, stirring well. Add the blueberries and mix all together by hand. Add the nuts at this point if you are using them. Divide the batter equally between the 2 prepared pans. Bake for 70 minutes on center rack of oven. I used a wooden skewer to test after 60 minutes and found that it came out clean after 70 minutes.
In a bowl, whisk together the buttermilk and egg till well blended. In another bowl, whisk together the flour, baking powder, and salt, and add to the buttermilk mixture; stir till well blended and smooth. Heat about 2 inches of oil to 375 degrees. Dip the pickle chips in the batter. Fry a few at a time in the oil till golden brown, about 3 minutes; drain on paper towels and serve hot.
Mix all ingredients and make four nicely shaped, high burgers. Fry them at once in lots of butter (they should not be made in advance). They should be medium rare inside. Serve the beefs with the butter they fried in and fried potatoes, or on a toast. You can also put a fried egg on top.
Peel and thinly slice onions, then fry in oil until slightly golden. Wash and cut meat into small pieces and fry in onions and garlic until meat becomes opaque. Add 3 cups of hot water and bring to boil. Reduce heat and simmer, covered, for about 45 minutes, adding more hot water during cooking if needed. When meat is tender, wash okra and remove stems. Add whole okra, salt, pepper and tomato paste to the meat and cook for another 10-15 minutes. Take care not to overcook the okras so that they do not become slick textured. Add lime juice, adjust seasoning and cook for another 3-4 minutes. If you wish to use potatoes, wash, peel, and cut them into small pieces, and add to stew when meat becomes tender, allowing 10-15 minutes of cooking before adding okra.
Set oven to 350 degrees (oven rack to second-lowest position). Grease 18 muffin cups or line with paper liners. In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars. Coarsley chop enough carrots to measure 2 cups packed. Add in the carrots with coconut and raisins to the flour mixture; toss well to combine. In a bowl whisk together eggs, oil and vanilla. Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well. Divide the mixture evenly between the muffin tins filling almost three-quarters full. Bake for about 15-20 minutes, or until muffins test done.
Mash banana, add milk and muffin mix. Stir until combined. Pour into 6 muffin cups coated with nonstick cooking spray or in muffin liners. Bake at 350 degrees for 22 minutes or until golden brown on top. Cool and serve.
Preheat the oven to 425°F Toss vegetables and apples with the oil to coat. Season with salt and pepper. Place vegetables on shallow baking or roasting pan. Roast vegetables until slightly golden and tender, approximately 15-20 minutes. While vegetables and apples are roasting, add sugar in the raw, sherry wine vinegar, and soy sauce to a small saucepan and bring to a simmer; reduce by one-third. Add butter to the liquid a piece or two at a time, whisking occasionally. Season with salt and pepper. Add herbs. Toss vegetables and apples with dressing and serve.
Steam the lamb neck, onion and spices (salt sparingly) with 1/2 cup of water for half an hour or until very tender. (In the pressure cooker I use, this means that there is still a good bit of juice left; otherwise add another half cup before the next step - the stew should end up moist but without runny juices). Add the potatoes and beans and steam for another 5 minutes, by which time the potatoes should be falling apart. Taste for seasoning (quite peppery is good) and mash the potatoes, beans and a fair-sized lump of butter with a potato masher. It doesn't matter if some bits of the meat come off the bone and get mixed into the mashed potatoes and beans. Serve with glazed carrots and a sweet and sour tomato and onion salad.
Thoroughly combine all dry rub ingredients. Rub mixture into the meat, wrap tightly with plastic wrap and refrigerate for 8 hours or overnight. Store leftover mixture in an airtight jar or in freezer. Allow brisket to come to room temperature, and then arrange in a smoker. Put the brisket on the grill fat side up. You want a good steady low fire with a temperature between 200/225 degrees F at the meat level with cooking time at about 1 1/2 to 2 hours per pound. There is a ratio to the smoking - total cooking time = smoking time + last eight hours wrapped double in heavy-duty aluminum foil over a smokeless fire. Remove wrapped brisket from smoker and let stand for at least 15 minutes before opening and slicing. If necessary, you can throw this in an ice chest immediately after coming off the grill and it will stay "Hot" for several hours. Slice diagonally across the grain and trim off fat. Serve with American Kitchen Classic Texas Style BBQ Sauce - recipe #482550.
Cook ground beef, onions, crushed red pepper, cumin and chili powder in a skillet until no longer pink, stirring to break into crumbles. Stir in refried beans. Place equal amounts of the beef and bean mixture on each tostada shell. Top with cheese, lettuce and tomato; dress tostada with the optional toppings of your choice.
Mix chicken, pasta, celery, milk, and mushroom soup together in 13 x 9 pan. Cover and let sit in refrigerator overnight. Before cooking, add mixed vegetables and cheese. Bake @ 350 degrees for one hour. For OAMC: mix ingredients as above. Put in 1 ziplock for 8 servings, 2 ziplocks for 4 servings. Label and freeze. Night before cooking, take out and defrost over night. Place in 13 x 9 pan (8x8 for 4 servings), add drained mixed vegetables and cheese, bake as above.
Preheat oven to 375 degrees. Brown ground beef, drain, add spaghetti sauce and seasoning. Cook over medium heat about 5-10 minutes or until heated through. Press biscuits into the bottom and up the sides of greased muffin cups. Spoon 2 tablespoons (+) meat mixture into the center of each cup. Bake for 15 to 17 minutes or until golden brown. Sprinkle with cheese, bake 3 minutes longer or until cheese melts.
Add butter to a saucepan; melt butter over medium heat. Stir in flour and ketchup until consistancy is smooth. Gradually stir in milk. Bring mixture to a boil; cook and stir for 2 minutes. Add salmon, salt, and pepper to taste. Prepare mashed potatoes according to package directions. Spoon half of mashed potatoes into a greased 11x7 inch baking dish. Top with salmon mixture, then remaining potatoes, and top it off with shredded cheese. Bake, uncovered, at 375 degrees for 15-20 minutes or until heated and cheese is melted.
Put the chillies, ginger, spring onion and lemon grass in a food processor and process until the mixture forms a paste (or grind in a mortar and pestle). Put the mixture in a bowl and stir in the sugar, fish sauce, lime juice, sesame seeds and coriander. Mix well. Add the prawns and toss to coat them. Cover and refridgerate for about 2 hours. Soak the banana leaves in boiling water for 3 minutes to soften them. Drain and then pat them dry. Cut the banana leaves (or baking paper or foil) into 18cm/7" squares. Divide the prawn mixture into eight. Place each portion onto a banana leaf. Fold the leaf up to enclose the mixture and then secure with a bamboo skewer. Cook the parcels in a steamer over simmering water for 8-10 minutes.
Heat the oil in a frying pan and add the frozen okra. Reduce heat to medium, cover and cook until the okra is thawed. (The thawing okra will add about half a cup of liquid to the pan. If it doesn't, then add some water, if needed.). Add ginger, lemon zest and Shoyu, stir and cook uncovered until almost dry. Add orange juice and honey. Stir frequently, turning okra to coat it well. Cook until sauce is reduced and has become sticky. Remove from heat and serve.
Combine all dry ingredients. Mix 4 Tbl mix with 2 Tbl water in a bowl or mug. You can add chocolate chips if you prefer. Cook in microwave for 30-40 seconds. Your cake should look dry on top. If you aren't sure use a spoon to pull the side of the cake away from the mug and see if the bottom is wet. Let rest for 2 minutes. Top with chocolate syrup/sauce, whipped cream, or powdered sugar. Serve warm.
Roll out the pastry, line the flan dish and bake the pastry for 10 minutes. Leave to cool. Rinse your red lentils thoroughly in a sieve. Place them into a pan with some lightly salted water. Bring to the boil and simmer for approx 20-30 minutes until soft. You may need to add more water as you go along. Once cooked drain off excess water very well and put to the side for later. In a large pan gently fry your shallots or onions in some olive oil for a few minutes. Add your leeks. Add your red and yellow peppers/capsicums then add turmeric, cumin, coriander, ginger and chilli powders stir well. Cook for a few more minutes then turn off the heat. Add your cooked red lentils stir well. Add the grated carrots with salt and pepper, mix well. Place in a pre- heated oven at 180&deg;C. Spread the red lentil filling evenly over the pastry. Place sliced tomatoes on top and bake for 30 minutes. Enjoy your red lentil vegetarian flan warm or cold. You can eat this delicious flan recipe as it is or with a fresh green salad.
Empty jars or packaged sauerkraut into a colander and give a quick rinse. This step takes the strong bite out of the kraut. Cut each kielbasa link diagonally into 3-4 pieces. Peel and halve potatoes. Add all ingredients to a large stock pot and cover with water. Bring to boil over medium heat, turn down and simmer 1-2 hours. Drain and serve piping hot. Serve with horseradish and ketchup if desired. Also an easy crockpot meal! Same method, cook 6-8 hours on low, 3-4 hours on high.
Place a block of tofu in a bowl and put a heavy weight on top for a few hours to drain water. Line a toaster oven pan with aluminum foil or parchment paper and spray oil. Preheat the oven toaster to 450°F/225°C. Dice tofu into large chunks and coat them with potato starch. Bake tofu in the toaster oven for about 20 minutes until they are lightly browned. In a meantime, heat 1 1/2 cups of water in a small pan. Peel and grate daikon radish and ginger separately. Thinly slice green onions. Add tamari, dashi, sake (if using), and ginger to the hot water in the pan and stir. Reduce heat. In a small bowl, add 2 tsp of potato starch and 2 Tbsp of water and mix well to dissolve the starch. Add the starch mixture to the pan and stir. Turn off the heat. In a dish, place baked tofu and top with grated radish, green onions, and nanami togarashi (if using). Pour the soup. Infuse love and serve immediately.
.While browning the ground beef, mix the dry ingredients. After beef is browned, drain off drippings, add seasoning mix and liquid ingredients. Simmer for 10 minutes, stirring often, til desired thickness, if necessary, add water. 1 8 oz can tomato sauce +1 to 2 tablespoons vinegar + 1 teaspoon sugar can be substituted for the salt-free ketchup.
Beat whites of eggs until stiff. Add yolks and sugar. Sift all flours together & fold into mixture. Divide into 2 greased & lined sandwich tins preheat oven to 190c place on middle shelf reduce heat to 170c & cook for 20 minutes this is for fan forced oven. for oven not fan forced, preheat to 200c then reduce to 180c. when cooked cool on rack fill with jam and fresh cream and enjoy.
Before you start with this cake, you'll first have to deal with the coconut. Push a skewer through the top and make 3 holes and drain out the milk. Then place the coconut pieces in a ziplock bag & sit it on a hard surface - a stone floor or an outside paving stone. Then give it a whack with a hammer - it won't be that difficult to break. Now remove the pieces from the bag and, using a cloth to protect your hands, pry the top of a knife between the nut and the shell. You should find that you can force the whole piece out in one go. Now discard the shell and take off the inner skin using a potato peeler. The coconut is now ready to use. The best way to grate coconut flesh is with the grating disc of a food processor, but a hand grater will do just as well. Prepare Cake:. Preheat oven to 325°F. 2 8" pans, buttered and parchment lined. Sift the flour and baking powder into a large bowl, holding the sieve high to give them a good airing. Now just add all other ingredients, except the grated coconut, to a bowl & mix with an elecrtic mixer and combine everything until you have a smooth texture, about 1 minute or use wooden spoon. What you should have now is a mixture that drops off a spoon when you give it a tap on the side of the bowl. If it seems stiff, add a drop of water and mix again. Finally, stir in the 3 oz fresh grated coconut and divide the mixture between pans. Place them on center shelf of the oven and bake 30-35 minutes. To test whether the cakes are cooked, lightly touch the center of each with a finger: if it leaves no impression and then sponges spring back, they are ready. Next, remove them from the oven and wait 5 minutes and then turn them out on to a wire rack. Carefully peel off base papers, when the cakes are absolutely cool, carefully divide each one horizontally into two halves using a sharp serrated knife. Prepare Frosting:. Now make up the frosting by simply whisking all the ingredients together in a bowl to combine them. Next select the plate or stand you want to serve the cake on - you'll also need a palette knife - then simply place one layer on first, followed by a thin layer of frosting(about a fifth), followed by the next layer of cake, and so on. After that, use the rest of the frosting to coat the sides and top of the cake. Don't worry how it looks: the good thing is that it's all going to be covered with the rest of the grated coconut next. And that's it!
Mix together the vadouvan, salt and sugar. Rub the spice mixture all over the ribs. Refrigerate, covered, for 8 hours or overnight. Preheat oven to 300 deg F. Roast the ribs for 2 1/2 hours, until browned and tender; transfer to carving board and let rest for 10 minutes. Cut into 1 or 2-rib portions and serve.
Mix hamburger, barbeque sauce, and salt and pepper. Form 4 patties. Grill the hamburgers. After turning burgers, cover with a slice of asiago cheese and allow to melt. When burgers are almost done, toast buns on the grill. Place burgers on the buns when they are cooked. While burgers are grilling, mash avocado, salsa, sour cream, lime and salt together to make guacamole. Top each burger with guacamole. Enjoy!
Heat some olive oil in a pan, sprinkle both sides of chicken breasts with lemon pepper seasoning, add to pan, cook both sides until browned and cooked through, approx 20-25 Min's. Sauce. While chicken is cooking make sauce. Heat some olive oil in a saucepan, add ginger, chilies and rind, saute for 1 minute. Add water, wine, lemon juice, stock granules, honey and sugar, stir until sugar dissolves. Add soy, mix a little water with the cornflour add to sauce, stir until mixture boils and thickens. To Serve: Slice chicken breasts and serve over rice or couscous or with veg and pour sauce over.
Brush an 11-inch round fluted pan with melted butter or oil. Line the base of the pan with paper. Mix the chocolate crumbs and butter, and press into the pan. Refrigerate until firm. Make the Filling: In a small pan add the chocolate and cream. Stir over low heat until smooth. Cool slightly. Stir in the yolks. In a small bowl, sprinkle the gelatin over 1 tablespoon water and set it aside until it is spongy. Stir to dissolve. Stir into the filling. Fold in the whipped cream. Beat the egg whites until soft peaks form. Fold into the filling and spread over the cookie base. Refrigerate until set. Just before serving, remove from the pan and spread with the topping. Make the topping: Dissolve instant coffee in 3 teaspoons water. Stir in the cream and sugar. Beat until soft peaks form. When ready to serve, spread the topping over the flan. Dust the top with sifted cocoa powder and serve.
Combine first 8 ingredients in a large saucepan. Bring to a boil over medium heat, and cook 1 minute. Remove and discard cinnamon stick. Cover and chill blueberry mixture for at least 1 hour. Place brie round on an ungreased baking sheet. Bake at 350 for 8-10 minutes or until cheese is soft. Transfer to a serving plate, and top evenly with chilled topping. Serve with crackers.
Preheat oven to 350. Lightly grease/spray a 13" x 9" baking dish. Place chicken in prepared baking dish. In a bowl, combine Catalina dressing, onions, worcestershire sauce, and brown sugar; mix very well. Pour the sauce evenly over the chicken. Bake, uncovered, at 350 for 45-55 minutes or until juices run clear.
Preheat oven to 275. Line a baking sheet with greased foil or parchment paper. (I skipped this step, and I baked mine in a glass baking dish without foil or parchment paper). Whisk egg white and water together until foamy. Add peanuts and toss to coat with the egg-water mixture. Transfer to a sieve and toss gently and let drain. Stir together wasabi powder, salt, and cornstarch in a large bowl. Add peanuts and toss to coat with the wasabi mixture. Spread peanuts on a single baking sheet in a single layer and bake 30 minutes. Gently stir, and reduce temperature to 200 F and continue baking 20 more minutes.
Heat the oil in a large non stick saucepan and gently cook the onion, celery, carrots and leek until soft - about 20 minutes Add the peppers and cook for 10 mins more then tip in the tomatoes, sugar and vinegar. Simmer for at least 20 mins - the longer the better. Cook the pasta following pack instructions. Meanwhile blitz the sauce with a hand blender until smooth, season and return to the heat to keep warm while the pasta cooks. Drain the pasta and toss through the sauce. Serve in bowls topped with shavings of parmesan.
Heat veg oil in large soup pot on med-high heat. Add onions and saute for 3 mins or til softened slightly. Add green onions,garlic,thyme,allspice and hot pepper of choice. Saute for 1 more minute. Add broth and bring to boil. Add spinach and coconut milk. Reduce heat and simmer for 10 to 15 mins or til spinach is limp. Remove hot pepper and discard. Add shrimp and cook for another 2 minutes or til pink and curled. Add lime juice, season well with salt and pepper.
FOR THE SOUP: Lightly saute the onions in the butter, and when light brown, sprinkle with flour. Heat the beef stock and slowly pour it over the onions, stirring constantly. In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks. Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg. Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4. FOR THE BEEF STOCK: Makes 16 cups (4 litres). In large saucepan, place all ingredients, except the bouquet garni, peppercorns and water and cook gently, stirring occasionally, until the meat, bones and vegetables have browned slightly. Add the bouquet garni and peppercorns. Add the water and slowly bring to the boil. Simmer 6-8 hours until the liquid is reduced to 16 cups. Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day. German Traditional Cooking.
Preheat oven to 350. Mix chicken, sour cream, black beans, salsa, corn, cilantro, and spices in a large bowl. Taste and adjust to seasonings to your preference. Cut tortillas in half with kitchen shears. In a 9x13 inch dish, scoop 1/3 of the chicken mixture into the bottom of the pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be 3 layers total. Bake in oven for 20 to 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.
Mix yeast, warm water and 1 tbsp sugar together in a bowl; let stand for 5 minutes until bubbly. Add milk, butter, 1/2 flour, salt, and remaining sugar; mix with an electric mixer until combined and no longer lumpy. Add rest of flour and knead in by hand for 5 to 6 minutes. Cover and let rise for 1 hour.(Alternatively, use the soft dough cycle on your bread maker.). Spray a fluted ring pan with cooking spray. Mix the brown sugar and cinnamon together in a bowl. Deflate the dough, pinch off a tablespoon, roll between palms (it helps to lightly oil hands as dough is very sticky), dip ball into melted butter, then roll in brown sugar mixture. Place evenly around the ring pan. Cover with plastic wrap and let rest overnight in refrigerator. In the morning, remove the pan. Place in preheated oven (350 F). Bake for 30 to 35 minutes. Let sit for 5 minutes before turning onto serving plate. Stir together the confectioner's sugar, milk, and orange extract; pour evenly over bread. Garnish with candied citrus peel (Recipezaar #5319), if desired.
Wash, dry and hull the berries. If berries are large, halve them; lightly crush about 1/3 of the berries. Place the berries into a large non aluminum pot and gently fold in the sugar and the lemon juice. Cover and set aside to macerate in a cool place for several hours, or overnight. Bring the mixture to a boil over medium-high heat; then reduce heat to low and simmer for 9 to 15 minutes, stirring often with a stainless steel spoon, until jam just begins to thicken. Remove from the heat and let jam come to room temperature, about 1 hour, then cover and cool in the refrigerator for 2 to 3 hours. Simmer again for 9 to 15 minutes, stirring often, until jam is thickened. Working quickly, pour into 8 8-ounce prepared and sterilized canning jars. Fill the jars to within 1/2 inch of the top. Wipe the rim with a clean damp cloth and seal them with 1/4 inch of melted paraffin. Cool the jars overnight. Wipe and seal again if necessary. Store in a cool, dark place.