HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 TBSPs oil in large skillet, season meat with salt and pepper, stir meat in oil until slightly browned. Transfer meat into crock-pot and add onions and 2 TBSPs oil to skillet, reduce heat to medium-saute onions until golden brown, mix with meat. Saute leeks briefly in skillet and add to meat and onions in crock pot. Add wine, tomatoes with juices, garlic, herbs, hoisin sauce, water, and bay leaves. Simmer for 4-5 hours on low setting, or 2 on high. Add carrots and potatoes and beef broth. Cook another 2 hours. Add mushrooms. Cook for final hour on low setting. Uncover, increase heat, stir until thickened-add cornstarch if necessary. Discard bay leaves. Sprinkle with parsley and serve.
Saute finely minced onion on 20 g butter until soft. Add flour and saute it 2 minutes. Add water and make creamy liquid. Add the rest of the water making sure you don't have small flour clods. Mince the whole dill (including stem - but very finely) and put it into soup. Season with salt and pepper and cook it for about 30-40 minutes. In the meantime cut bread slices into small cubes and fry it on butter until dry and crispy. Put aside. When the soup is ready to serve add (in hot soup) sour cream mixed with yolk and lemon. If you want really full soup you can add egg-white mixing hard the moment you put it inches. Serve with bread cubes (put them in soup).
For base/topping, cream butter, sugar, eggs, and vanilla. Mix flour, soda, cinnamon, and oats and add slowly to creamed mixture. Spread 2/3 of this into 9x13 pan (it will be a bit thin). For fudge filling, melt remaining ingredients in a saucepan and pour over dough in pan. Shape the remaining dough into circles and press them into the fudge. Bake at 350° for 25 minutes, or until topping is lightly browned. Let cool quite a bit before cutting into bars, as it will result in a delicious gooey mess! Enjoy!
In a bowl mix eggs, honey and almond flavoring together until smooth. Add the combined flours and the wheat germ, mixing well. Drop batter by a teaspoon on to a greased cookie sheet. Cook at 325°F for 6-7 minutes. Place on cooling rack. Yield 42 cookies.
Preheat oven to 350 degrees Fahrenheit In a small bowl stir together flour,baking powder, salt and baking soda;set aside. In a large bowl cream sugar and shortening with an electric mixer until light,scraping the sides of the bowl often with a rubber spatula. Add the eggs ,one at a time, and the milk beating until smooth and fluffy after each addition. Add the flour mixture and mashed banana alternately to creamed mixture,beating until smooth after each addition. Gently fold in the chopped pecans or walnuts. Turn batter into lightly greased 8"x4"x2" loaf pan. Bake in preheated oven for 60 to 65 minutes or until wooden toothpick inserted near center comes out clean. Cool in the pan for 10 minutes. Remove from pan;cool thoroughly on a wire rack. For easier slicing, wrap the loaf in foil and store overnight.
Heat the grape seed oil in a large skillet or Dutch oven over medium-high heat. Toss in the Brussels sprouts and shallots; saute, stirring occasionally until the sprouts are browned in some spots; about 5 minutes. Pour in the heavy cream, season with salt and pepper to taste, stirring to mix then cover. Reduce the heat to low and simmer, stirring occasionally until the sprouts are tender enough to pierce easily with a tip of a paring knife, approximately 30-35 minutes. Stir in the balsamic vinegar. Taste and add more salt and vinegar if needed. Simmer, uncovered for 1-2 minutes to allow the flavors to mingle. Be careful not to boil the mixture once you've added the heavy cream! Serve immediately.
Combine ingredients from syrup to garlic powder, mixing well. Bring to a boil and cook over medium heat for about 6 minutes. Cut wings in half at joint, place in shallow foil lined baking dish. Pour marinade over chicken wings. Cover and marinade over night. Brush wings with marinade before baking. Bake at 400 degrees for 45-60 minutes. Spoon sauce over wings now and again. Serve hot with sauce.
arrange bread in an ungreased 13x9" baking pan -- sprinkle with cheeses and sausage -- mix eggs and 2 1/2 cups milk together -- pour over bread. cover with aluminum foil; refrigerate overnight. combine remaining ingredients; pour over bread mixture. bake, uncovered at 300* for 1 1/2 hours.
Cook the egg noodles according to package instructions. Drain and rinse under cold running water. Transfer the noodles to a large bowl. In a small bowl, whisk together the vinegar, oil, soy sauce, sesame seeds, ginger, salt, scallion, and, if using, red pepper. Remove the noodles from the refrigerator and mix with the sesame mixture until well coated. Serve cold or at room temperature.
In a mixing bowl, combine the above ingredients with mixer until blended well. Cover and chill until ready to serve. Serve with vegetables or crackers.
Dumplings: Sift the flour into a large bowl.Rub the butter into the flour to resemble breadcrumbs,then stir in the mint. Add about 4 tsp of cold water to form a soft dough.Knead lightly,then with floured hands,shape into 12 small balls.Set aside. Sauce: Melt 1 oz butter in a large pan and fry the shallots until browned.Add the garlic,rosemary and bay leaf,then pour in the wine and the stock. Bring to the boil,then reduce the heat to a gentle simmer and carefully place in the dumplings.Cover tightly and simmer for 10-12 mins until dumplings are fluffy,but still firm. Dumplings: Sift the flour into a large bowl. Rub the butter into the flour to resemble breadcrumbs, and then stir in the mint. Add about 4 tsp of cold water to form a soft dough. Knead lightly, then with floured hands, shape into 12 small balls. Set aside. Sauce: Melt 1 oz butter in a large pan and fry the shallots until browned. Add the garlic, rosemary and bay leaf, and then pour in the wine and the stock. Bring to the boil, then reduce the heat to a gentle simmer and carefully place in the dumplings. Cover tightly and simmer for 10-12 minutes until dumplings are fluffy, but still firm. Season the lamb. Melt remaining butter in a large fry pan and fry the noisettes for 3-5 minutes on each side until browned and cooked to your liking. Using a slotted spoon, place the dumplings and shallots on a plate and keep warm with the noisettes. Strain the red wine sauce into the pan in which the lamb was cooked. Add the redcurrant jelly and stir to incorporate any of the lamb cooking juices. Simmer gently until the jelly melts. You can reduce the sauce down a little at this stage until it becomes slightly thick and sticky, but it's not essential-just a matter of preference. Pour a little sauce over each serving of lamb, shallot and dumpling and serve the rest separately.
Preheat oven to 350 degrees. Grease a 9 x 13 inch pan. In a large bowl, beat brown sugar and butter until light and fluffy and then beat in egg. Stir in flour and oats and blend well. Press into prepared pan. Bake for 15- 18 minutes until light brown. In a medium saucepan combine caramels and half and half and cook over low heat until caramels are melted and mixture is smooth, stirring occasionally. Pour caramel mixture over baked crust. Sprinkle with cashews and chocolate. Bake an additional 8- 10 minutes or until chocolate is softened and caramel begins to bubble around edges of pan. Cool completely and refrigerate to set chocolate. Cut into bars.
Beat the butter and sugar in a medium bowl until soft and creamy. Add the vanilla, egg, and flour into the creamed mixture and stir until it forms a soft dough. In a separate bowl, make the chocolate dough in the same way. Knead each dough separately until smooth, cover in plastic wrap, and chill for 30 minutes. Roll out both pieces of dough to 10 x 7in. rectangles. Brush a little milk on the vanilla dough and lay the chocolate dough on top. Press down gently. Roll up from the short side to make a spiral log. While rolling the dough into a log, roll in nerd candy. Wrap and chill for 30 minutes. Cut the roll into (about) 24 slices, arrange 1 1/2in. apart on two parchment paper-lined cookies sheets, and bake for 10-12 minutes.
Place the oven rack in middle of the oven and preheat broiler. Microwave the chocolate in microwave safe bowl on HIGH 30-60 seconds or until it's mostly melted. Stir until smooth and set aside. Combine cake mix, egg, and sour cream in the medium bowl and mix until blended. Pour the batter into microwave-safe 9" diameter pan. Microwave, covered, on HIGH 4-5 minutes or until center of cake is firm and springs back when pressed. Remove pan from microwave; arrange marshmallows in an even layer over cake. Broil 30-60 seconds or until marshmallows are golden brown. Remove from broiler; sprinkle with crackers and drizzle with chocolate.
Beat cream cheese until well softened. Add Splenda, vanilla and lemon juice. Fold in the Cool Whip and the Blueberry Pie Filling. Pour mixture into prepare crust and spread evenly. Note: This makes a lot so if you can find a big graham cracker crust, that will work out well! Refrigerate until ready to serve.
Mix together breadcrumbs, parmesan cheese, baking powder and salt; stir in eggs, milk and parsley. With oiled hands, shape into 20 balls; place on tray. Refrigerate for 30 minutes. TOMATO SAUCE: In large saucepan, heat oil over medium heat; fry onion and garlic until onion is softened, about 3 minutes. Add 1 1/2 cups water, tomatoes, tomato paste, wine, and salt; simmer until thickened, about 25 minutes. Meanwhile, in large skillet, heat oil over medium-high heat; fry balls, turning often, until golden all over, about 4 minutes. Using slotted spoon, transfer to sauce. Cover and simmer until firm inside, about 20 minutes. Stir in basil.
Saute onions in 4 tablespoons butter. Stir in flour and add water. Cool over low heat, stirring until thick and boiling. Blend in Cheese Whiz. Combine sauce and cooked cauliflower. Add eggs. Mix gently until blended. Put in well greased pan; dot with remaining butter. Bake for 30 minutes or until golden brown at 325.
Pour tequila, French liqueur, freshly squeezed pummelo juice, and freshly squeezed lemon juice, simple syrup and pinch of salt into shaker and shake with ice. Strain into glass and top with sparkling wine. Garnish with Meyer lemon zest.
Preheat oven 350*. Spray pam in a bundt pan. In large mixing bowl add flour, sugar, baking powder, and soda. (Mix nutmeg if you want to use now) Mix well. Add shortening. Cut in with a rocker or fork until it is mixed. Use a zest knife and get the rind off of one half of orange and add. Juice the orange. Add milk to make 1 cup. It is ok if the pulp gets used. In fact I use most of the pulp, pulse it in a blender until it is broken a little. Add to flour mixture. Use a mixer to blend on low speed. Add eggs and mix again. Add sliced banana and stir in with a spoon. Pour into bundt pan. If you use nuts and cherries, pour a little batter in the pan, then spread nuts and cherries, then the batter again. Bake. 45 to 50 minutes When the top springs back when touched and sides start to shrink away from the pan, it is done. Take out of oven and let set 15 minutes before inverting on plate. Serve plain or any glaze or frosting.
Preheat oven to 350&deg;F. In a large bowl, toss the chopped sweet potatoes with the olive oil, coriander seeds, fennel seeds, cinnamon, and 1 1/2 tsp of the sea salt, coating evenly. Spread the potatoes in a baking dish and roast them until fork tender or about 25 to 30 minutes. Remove from oven. In a large bowl toss the sweet potatoes with the chopped spinach. The heat from the potatoes will slightly wilt the spinach. Once the potatoes cool, stir in the walnuts, cranberries and goat or feta cheese if using and serve.
Push raspberries through fine metal sieve; set aside. In a medium saucepan, combine sugar, honey, and 2 cups water. Over medium heat, bring to a boil, stirring to dissolve sugar. Add cocoa; cook stirring constantly, 2 minutes. Remove from heat, whisk in chocolate and then the raspberry puree. Chill in freezer 30 minutes. Freeze in an ice cream freezer according to manufacturers directions.
In a skillet, brown the beef and onion until the beef is no longer pink; drain. Add beans, chili powder, cumin and salt. Transfer to a greased 13x9 in. pan. Arrange tortillas over the top. Mix soup and tomatoes; pour over the top. Sprinkle with cheese. Bake, uncovered, at 350* for 25-30 minutes. Serve with sour cream on top.
Heat oven to 350*. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonsful into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheet. Bake at 350* for 8 to 10 minutes. (Cookies will be soft in center.) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies.
Simmer broth in saucepan until reduced to 1/2 cup. Mix reduced broth, oil, vinegar, olives, shallots, mustard and black pepper. Serve over your favorite greens.
Cake: . Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C). 2. Combine the flour, baking powder, baking soda and salt in a medium sized bowl and set aside. 3. Add the butter, oil, sugar and vanilla extract to a large mixer bowl and beat together until light in color and fluffy, about 1 1/2 to 2 minutes. Do not skimp on the creaming time. 4. Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. 5. Add half of the dry ingredients to the batter and mix until mostly combined. 6. Combine the milk and lemon juice, then slowly add the mixture to the batter and mix until well combined. 7. Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8. Add the lemon zest and poppy seeds and gently stir to combine. 9. Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 10. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. Frosting: add the cream cheese and butter to a large mixer bowl and beat until well combined and smooth. 12. Add about half of the powdered sugar and mix until well combined and smooth. 13. Add the lemon juice and zest and mix until well combined. 14. Add the remaining powdered sugar and mix until well combined and smooth. Add more or less powdered sugar, as desired for consistency purposes. 15. To put the cake together, use a large serrated knife to remove the domes from the top of the cakes so that they're flat, if needed. 16. Place the first cake on a serving plate or a cardboard cake round. 17. Spread about 1 cup of frosting evenly on top of the cake. 18. Add the second layer of cake and another cup of frosting. 19. Top the cake with the remaining layer and frost the outside of the cake.
Combine all ingredients in blender and blend at medium speed 3-4 seconds until celery is finely grated. This can be served immediately, but the flavors will blend better if refrigerated about an hour before serving. The fewer substitutions you have to make, the better, of course, but I've used each of these at one time or other, and still been happy with the results. Send me any other substitutions you've tried!
Preheat oven to 350°F. In a large bowl, mix together mustard, ketchup, onion, bell pepper, brown sugar, sorghum or honey and spices. Stir until smooth. Add beans and stir gently until combined, being careful not to smash the beans too much. Pour into a 9x13 pan. Lay bacon strips over the top, or sprinke pulled pork evenly over the top. If using ribs, remove and shred the meat, then sprinkle over the beans. Cover with foil and bake 45 minutes. Remove foil and bake another 15 minutes, or until bubbly. Serve hot. Keeps refrigerated up to 1 week, or frozen up to 1 month.
Saute celery and onion in a very small amount of oil or water. Put into mixing bowl and add remaining ingredients, mixing well. Sprinkle top with paprika and sliced almonds. Put in oiled casserole dish and bake at 350 degrees F about 45 minutes. (The 1 1/2 passive work time listed includes the time to cook the two cups of brown rice ahead).
Combine the potatoes, garam maslala or curry, salt, green onions and egg white. Warm a large nonstick skillet. Spray with cooking spray. Drop the potato batter by a scant 1/4 cup measure onto the skillet and gently flatten into a circle with a spatula. Make as many pancakes as will fit in your skillet, but leave enough room to flip them. cook on medium heat for about 5 minutes, or until browned. Flip the pancakes over, cover and cook for 3 minutes on the second side. Then uncover, and cook until browned about 3 minutes longer. VARIATION: replace the white potatoes with sweet potatoes and use 2 egg whites.
In a large pot cook 1st four ingredients until potatoes are soft. Combine flour and butter and cook over medium-low heat until a smooth paste is formed (approx. 2 minutes) Thicken potato mixture with flour mixture. Add remaining ingredients and stir to combine. Simmer until creamy, at least 30 minutes. We enjoy a thicker soup so I double the flour and butter or add a 1/2 of the small cube of velveeta at the final step.
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. In a small bowl, combine milk and oats; let soak for 15 minutes. In a separate bowl, beat together egg whites and applesauce; stir in oatmeal mixture. In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined. Spoon batter into prepared muffin cups until cups are 2/3 full. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Combine prepared crumbs with butter. Press mixture on bottom of a 13x9-inch baking dish. Beat cream cheese and sugar with an electric mixer until smooth. Stir in crushed fruit. Fold in whipped topping. Spread cream cheese filling over crust. Prepare pudding according to package directions, reducing milk to 3 1/2 cups. Pour pudding mixture over cream cheese filling and chill for 1 hour. To serve, top with dollops of whipped topping, and raspberries if desired. You can also use chocolate or vanilla crumbs for the crust. You can also use any flavor of pudding that you like.
Preheat the oil on medium-hi. (Choose the pan for frying the shells carefully. It should be just a little bigger than the taco shells in diameter, and have straight sides so the minimum amount of oil can be used. It's easier to handle the shells if the pan is fairly shallow - no more than 3 inches deep.). In a separate pan, brown onion with meat and drain grease. Add tomato paste and spices. Continue to simmer meat while frying shells. Fry each tortilla quickly, less than a minute each, folding in the middle while frying. Drain on paper towels. Add more oil if needed. Shells should still be fairly soft. Fill taco shells with meat and serve. Cheese, lettuce, tomato, sour cream and taco sauce should be served with the tacos so that everyone can fix their own.
Brush the tuna with 1/2 tb. of the oil and sprinkle it with salt and pepper. Put a heavy skillet on high heat for a few minutes, then sear the tuna for about 3 minutes on each side. The tuna should be brown on the outside and nearly opaque on the inside. Let the tuna cool, then chop it into small pieces. Combine all the ingredients, stirring just to blend. Salt and pepper to taste, and chill. Serve with tortilla chips or baguette slices.
Melt butter and cook onion about five minutes. Add salt, pepper, parsley and potatoes; barely cover with boiling water and cook until tender. Mix flour with enough water to make a thin paste; add to potatoes and cook until thickened .
Preheat oven to 375 degrees. Cook rice according to the directions on the package (depending on the kind of rice this makes between 2 to 3 cups of rice). Let the rice cool for 5 to 10 minutes. Combine all the ingredients into a greased baking dish, mix until well blended. Cover with foil and bake for 20-25 minutes. Top with sour cream and cheese if desired.
Butter and line a 13 x 9 inch baking pan with buttered parchment or foil. Position oven rack in middle of oven; preheat to 350°. In a standing mixer with paddle attachment, beat the butter on medium speed. Beat in powdered sugar and vanilla; continue beating a minute or two, until light. Decrease speed and beat in the flour. Spread the dough over the bottom of prepared pan, using a small offset spatula or the back of a spoon to smooth it. Bake the base for about 20-25 minutes, until golden and baked through. While the base is baking, prepare the topping; be careful not to overmix the topping, or it will have a coarse textured foam on the top when baked. In a big bowl, whisk the eggs just to break them up. Whisk in the sugar, then the lemon juice and zest. As soon as the base is baked, remove it from the oven and pour on the topping. Immediately return pan to oven and keep baking another 25-30 minutes, or until the topping is set and firm. Cool on a rack until completely cooled. To cut, use the paper to transfer it to a cutting board and slide a long knife or spatula until it to loosen the paper or foil, then pull away. Trim the edges, use a ruler to mark, then cut into 2-inch squares. Dust with powdered sugar before serving.
Combine ingredients in a large bowl, then mix using a hand beater (no longer than 1 minute) Pour into 12 large muffin cups. Bake for 15-20 minutes at 350 degrees F.
After you have peeled and chopped the pears you want 5 1/2 cups. Using a zester remove green rind from limes; you want 1 T. Squeeze the limes to get 1/3 cup. Place pears, rind and juice in a large stainless steel or enamel saucepan. Stir in ginger root and sugar. Bring fruit to a full boil stirring constantly. Do this until it reaches the gel stage, around 15 minutes. If desired mash the fruit. Ladle into sterile hot jars leaving 1/4 inch head space. Seal and process 5 minutes at altitudes up to 1000 feet.
In a small bowl, whisk together the ginger, garlic, curry powder, cornstarch, salt, sesame oil, and 1 of the eggs. In a large bowl, combine the beef, bell pepper, and scallions, then stir in the ginger mixture until well combined. Cover and refrigerate for 1 hour. In a clean small bowl, whisk the remaining egg with the water. Lightly brush a thin layer of the egg wash on a wonton wrapper. Use a measuring tablespoon to scoop 1 tablespoon of the beef filling into the center of the wrapper. Hold the filled wrapper in the palm of one hand and pull the sides of the wrapper up around beef with the other hand while slowly spinning the dumpling in your palm. You should be gently squeezing the wrapper around the beef and pushing the beef up so that it's flush with the top of the wrapper; you're not really pressing the filling, just gently shaping it. The beef should be exposed on top and the whole dumpling should be in the shape of a wide cylinder. Place wrapped dumplings on a wax paper- or plastic wrap- lined half sheet pan. Repeat with the remaining wrappers, egg wash, and beef filling. If you don't want to cook them immediately, cover tightly with plastic wrap and freeze for up to 1 month. Heat a large nonstick skillet over medium heat. Add just enough dumplings so that you can space them 1 inch apart in a single layer. Cook until the bottoms are lightly browned, about 2 minutes. Add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the water evaporates, about 2 minutes. Again add enough water to come 1/4 inch up the sides of the pan. Cover and cook until the beef is cooked through, about 2 minutes more. You can tell when the beef is done when the dumpling feels very firm. If you want to be sure, cut one in half to check.