HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash the bananas in a medium bowl. Stir in the buttermilk. Heat the mixture to 100 to 110 degrees Fahrenheit. Mix the granulated sugar, whole wheat flour, four cups of bread flour, salt and cinnamon in another bowl. Transfer the banana concoction to the bowl of your stand-type mixer. Add the yeast and stir. Add the flour mixture. With the dough hook, mix the ingredients together. Continue kneading, adding more flour as needed until the you have a soft, barely sticky bread dough. Continue kneading for five minutes or until the gluten is well formed. Remove the dough to a greased large bowl and cover with plastic wrap and let rise until doubled. Deflate the dough and form two loaves. Grease and flour two 9 x 5-inch bread pans. Place the dough in the pans and cover with plastic wrap. Let rise until doubled. Preheat the oven to 350 degrees. Bake for 25 minutes or until done. The bread will have a brown tone and the interior of the loaf will be at 190 degrees or higher.
Preheat oven to 425 degrees. In a wide, shallow bowl, whisk egg whites with salt until frothy. Cut each potato into 6 long spears. Add to egg whites and turn to coat. Lift spears out of egg whites, shaking off excess. Sprinkle with cheese until coated. Place on a parchment-lined baking sheet. Bake without turning until potatoes are fork-tender and golden brown, about 30 minutes. Season to taste.
Salt and pepper pork chops if desired. Add all ingredients except water and cornstarch to the crock pot. Cook on low for 5 1/2 hours. Mix cornstarch and water together and stir into crock pot. Cook 30 minutes more. Serve over rice.
Sprinkle catfish with garlic salt and pepper. Place catfish in a well-oiled grill basket, or on a well-oiled grill rack. Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily. HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving. Chill to store. Serve over catfish fillets, hot off the grill.
In a small, ungreased, frying pan over medium heat, toast the pepitas until golden brown. Remove from the heat, add lime juice mixed with 1 teaspoon salt and shake vigorously. Cook shaking often, until the pan is dry. Set aside to cool. Slice the jicama into 1/8-inch slices, then julienne as thinly as possible. Transfer to a very large salad bowl, along with the spinach. Whisk 1 1/2 teaspoon salt (or to taste), pepper, vinegar and olive oil together in a small bowl and drizzle it over the salad. add the pepitas, feta and pomegranate seeds and toss well. Serve immediately.
All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. I also have mixed it well by hand, but room-temp ingredients are KEY to do that. Spread on bread slices. (Rye, Sourdough or regular French Bread are great.) Toast under the broiler until hot.
Trim fat from meat and place in crockpot. In small bowl, combine all ingredients except cornstarch& water. Pour mixture over meat. Cover, cook on low 8 hours. Remove meat, slice and keep warm. Turn crockpot on high, dissolve cornstarch in water and stir into crockpot. Cover and cook on high 15 to 20 minutes, stirring occasionally until thickened. Serve sauce with meat.
Beat the eggs, strain through fine sieve, and add to dashi stock, mirin, sugar, and soy sauce. Heat pan (tamagoyaki pan OR a small-ish skillet--a flat, square pan would work best, but I have used a round one with little difficulty) to medium high heat with PLENTY of cooking oil. I find that the oils sold in spray bottles, like Pam, work the best to spread it out evenly. Pour enough of the egg mixture onto the pan to spread evenly over the surface, about 1/3 of the mixture. Allow mixture to cook just until the egg is set (but not cooked all the way, or the layers won't stick to each other when you roll it). I determine this by looking for the dark yellow, orangish color to appear. Sprinkle some of the green onions over this. Start rolling the omlette by picking up the edge farthest away from you and pulling it toward you. I often do this in steps, flipping about 1/4 of the edge over, letting it set, then flipping that over (like a jelly roll) etc, until the entire omlette is rolled up. Now, re-oil the exposed part of the pan and add 1/2 of the remaining mixture. Repeat steps 4 and 5. Repeat step 5, which should use up the rest of the egg mixture. Allow to cool (so that it cooks all the way through) and wrap in paper towel. You can make the shape more rectangular (for tamagozushi, for example) by gently putting pressure on the paper towel. Cut into slices (usually 0.25-0.5 cm or so) to serve. Garnish with remaining green onions.
Coop rice in the chicken stock either on the stove top or in a rice cooker. Set aside. In a pan, Fry the onions and sugar in 3tbsp butter till limp and all the liquid has evaporated. Cook for another 25mins till it caramelizes, stirring often. Dump in craisins and cover the pan for 5mins to let everything steam. Open the lid, and dump in your cooked rice. Toss Well. Turn off the heat and add the remaining 5tbsp of butter. Toss till its melted and incorporated into the rice. Serve.
In a medium saucepan, whisk together the vanilla pudding mixes with the milk. Bring to a boil over medium-low heat, whisking constantly. Whisk in the vanilla extract and set aside. Line the bottom on a 9"-13" baking pan with the vanilla wafers then the bananas. Pour the pudding into the pan carefully. Push more vanilla wafers into the sides of the pan. Spread the cool whip over the top and refrigerate over night or atleast 4 hours before serving.
Dissolve Jello in 1 3/4 cups boiling water. Add 15 ice cubes, stir to dissolve. Put Jello in the refrigerator to "soft set". Partially drain pineapple, add to Jello. Add Cheddar Cheese. Whip the whipping cream until soft peaks form. Fold into Jello mixture. Refrigerate until set (approx. 2 hours).
Preheat oven to 350 degrees F. In a large bowl, combine eggs, broth, worcestershire sauce; stir in bread cubes. Let stand 15 minutes. With fork, mash bread cubes into small pieces. Stir in Parmesan cheese, mustard, garlic, crushed red pepper, salt and black pepper. Add meat, green pepper and onion. Using hands, mix ingredients together well (do not overmix). Lightly pat meat mixture into 9x5x3-inch pan. With fingers, lightly pull loaf away from sides of pan. Bake, uncovered, for 1 1/4 hours. For topping, in a small bowl stir together ketchup, brown sugar and vinegar. Spoon on loaf. Bake 15 minutes more or until an instant-read thermometer inserted into center of loaf reads 160 degrees F. Remove from oven and let stand for 10 minutes. To remove, use two large spatulas inserted along short edges to life loaf from pan to a platter. Optional -- sprinkle with parsely, green onions and 1/2 teaspoons cracked black pepper.
Warm the water and butter, until the butter melts. Then bring to a boil. Remove from heat and stir in flour. Return to heat and stir until the dough forms a ball. Place in a larger bowl to allow to cool. Beat the eggs in thoroughly. Heat oven to 400°F Grease baking tray and run under cold tap to leave a thin film of water. Place quarter sized drops of the dough onto baking tray. Bake for 20-25mins until risen, firm and golden. Place slits to allow profiteroles to vent. Fill with whipped cream and serve with your favorite chocolate sauce.
In a mixing bowl, beat the eggs and mustard together. In another small bowl, dissolve the brown sugar in the vinegar; add to egg mixture and stir to combine. Brush pork chops on both sides with brown sugar mixture; place chops in a 13x9 inch baking dish that has been sprayed with cooking spray. Sprinkle with seasoned salt. Grill over direct heat for approximately 10 minutes on each side (grilling time will depend on thickness of chops) or until juices run clear, basting with brown sugar sauce at least once more during grilling time.
Preheat oven to 300 degrees. Put 1/2 inch water in bottom of baking pan. Put Worcestershire sauce in water. Put roast in, fat side up. Sprinkle liberally with Season-All salt. Salt and pepper roast. Cover with tin foil. bake. 2 1/2 hours later, pour honey over top of meat and cover again. bake Bake for 5 hours until meat is falling off bone or fork pulls meat apart. some people dont cook it this long see reviews they cooked for 3.5 hours and was ok for them.
Beat eggs and sugar until thick and fluffy, about 10 minutes. Alternately fold in the flour, which has been sifted with lemon peel, and sour cream. Stir in the butter and lemon juiceand set batter aside to rest 10-15 minutes. Heat heart-shaped waffle iron. It is hot enough when drops of water sprinkled on its surface sputter. Pour approximately 3/4 cup batter into the center of the iron. Lower cover and bake until the steaming stops, 30-60 seconds on each side. Do not peek during baking period. Makes 6 waffles.
In a medium sized bowl, mix together the soy sauce, garlic, ginger, salt and pepper. Place the chicken in the mixture and let sit for 30 minutes. Mix the corn flour with the plain flour. Take each piece of chicken from the marinade and roll in the flour mixture until it is coated completely. Heat the oil to 180 degrees C (350 degrees F) and deep-fry the chicken pieces for 4-5 minutes or until golden brown. Serve on a bed of salad garnished with a lemon.
Preheat oven to 375 degrees F. In a small bowl, soak the apricots in brandy for 5 minutes. Blend flour, brown sugar, salt and butter until mixture resembles coarse meal. Add oats and almonds and toss. In a 9 inch glass pie dish, toss together apples, apricots and brandy. Sprinkle oat mixture evenly over top and bake for 30-35 minutes, or until apples are tender and topping is browned.
Cook pasta according to package directions, drain and set aside. While pasta is cooking, heat oil in skillet over low heat. Add next 8 ingredients (tomatoes - pepper), cook stirring until heated. Stir in cooked seafood (which has been seared or sauted or it isn't stone cold). Spoon sauce over pasta and sprinkle with cheese.
If using butter, butter both sides of bread. Cut bread into 1-inch"sticks". If using spray, spray all sides lightly with cooking spray. Place on cooking sheet and toast under broiler watching closely until browned on top and bottom. Use instead of spoons to eat cream soups, especially King's Arms Tavern Cream of Peanut Soup.
Start with the sauce. Put the tofu and garlic into a food processor and whiz until smooth. Then add the almonds and basil and whiz again until as smooth as possible. Add the lemon juice and enough of the water - or more - to got a creamy consistency. Season to taste with salt and pepper, transfer to a saucepan and set aside. Bring half a saucepan of water to the boil. Meanwhile, cut the daikon into long, thin ribbons by running a swivel potato down the length. Put the ribbons into the boiling water, bring back to the boil and cook for about 4 minutes, or until al dente. Drain immediately and return to the pan. While the daikon is cooking, gently reheat the sauce. To serve, either add the sauce to the daikon and mix well, or toss, the daikon in a little olive oil, serve out onto plates and pour the creamy sauce over the top.
Preheat oven to 350 degrees Fahrenheit. Spray the bottom only of a 9 x 13 pan with nonstick cooking spray, as directed on the package, set aside. Follow package directions to prepare brownie mix for 9 x 13 pan. Spread prepared brownie mix evenly in the pan. Sprinkle rice cereal evenly over the batter, and press lightly. Sprinkle toffee bits evenly over the cereal in the batter. Bake for 29-35 miunutes, or until brownies are set. Cool on wire rack, then cut into 24 pieces when cooled.
Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot. Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined. Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat. Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.
Mix all salad ingredients together and chill. Place all dressing ingredients together in a food processor and blend until smooth. Chill and serve alongside chicken salad.
Pre-heat oven to 400 degrees. In greased 12x8 baking dish, layer the bacon, chicken, vegetables, tomatoes, and then 1 cup of cheese. Blend the soup and 3/4 cup milk with 1/2 of the French fried onions. Pour over the casserole, cover with foil and bake for 15 minutes. While the casserole is baking, combine the biscuit mix, 2/3 cup milk, and the remaining french fried onions - mix thoroughly. Drop the biscuit dough on top of the casserole by the spoonfuls to form 6 biscuits around the edge. Sprinkle with remaining cheese. Return to the oven and bake uncovered for 15 - 20 minutes, or until biscuits are golden brown.
Prepare canner, jars, lids. In a large stainless steel saucepan combine the crushed saskatoons and lemon juice. Whisk in pectin until dissolved. Bring to a boil over high heat, stirring constantly. Add sugar all at once, return to a full, rolling boil while stirring constantly. Boil hard for 1 minute. Immediately stir in Grand Marnier. Remove from heat. Skim off foam if needed. Ladle hot jam into hot jars leaving 1/4 inch head space. Remove air bubbles, wipe rims, adjust caps and screw rings to finger tip tight. Process for 10 minutes in a boiling water bath. Remove canner lid and let stand 5 additional minutes. Remove jars, cool and store.
Combine soy sauce, rice wine, sesame oil, and chili sauce in a small bowl; set aside. In a large skillet, heat olive oil over high heat; swirl to coat pan. Season steaks with salt and pepper; cook until browned, 3 to 4 minutes per side. Transfer to a plate. Pour off fat from pan. Steam green beans until bright green for 4 minutes. Thinly slice beef. Pour soy mixture into pan; toss. Return beef and any accumulated juices to pan; cook (uncovered) until heated through. Add bean sprouts; toss to combine.
Heat the stove to a medium heat. Melt the butter inside the saucepan. Chop the onion and stir in with butter until union is soft, not brown (takes about 2 to 3 minutes). Stir in rice, stir continuously for about two minutes. Add apple juice; stir for another minute. Begin adding chicken broth. Add by 1/2 Cup intervals. Allow the rice to absorb the broth before adding more. Cut the asparagus stems into halves. After ten minutes, add the asparagus, and continue to add the chicken broth until a creamy sauce accompanies the rice. Cook until the rice is soft, and to your own satisfaction. Dish into a bowl and sprinkle the Parmesan cheese over the top. Serve hot. Serves 4. Total cooking time: about 45 minutes to an hour.
In a food processor with a metal blade or a blender container, combine the beans, broth, salsa, and cumin. Process 1 minute, or until smooth. Heat bean mixture in a medium saucepan over medium heat, until thoroughly heated. To serve, ladle soup into 2 individual bowls. Spoon 1 tablespoon of sour cream on top of each; swirl gently. Sprinkle with green onions.
Preheat oven to 350 degrees. Prepare a 12 cup muffin pan (I use my Pampered Chef Stoneware muffin pan and it works out perfectly; 12 large muffins!). Mash bananas in a large mixing bowl. Stir in Splenda. Add applesauce and egg whites and beat well. Add remaining ingredients and mix well. Pour into prepared muffin pan. Bake for approximately 28 minutes, or until a toothpick comes out clean. Remove from oven and let cool. When cool enough, remove muffins and place on wire rack to finish cooling. Enjoy!
Boil sugar, water, and cinnamon together about 10 minutes. Arrange ladyfingers in shallow dish. Pour syrup over and let stand for at least 5 minutes before serving. Serve hot. Makes 4 to 6 servings.
Place chicken pieces in baking dish sprayed with non-stick spray. Mix salt, pepper and other seasonings in a small bowl. Brush chicken with oil and sprinkle with seasoning mix. Bake at 450 degrees for 30 to 35 minutes.
Mix flour, salt, egg and milk until dough comes together. Do not overmix, do not knead. When the dough loosely forms a ball, roll it out on the countertop, using lots of flour so it doesn't stick. Roll to 1/4 inch thickness with a rolling pin, then cut into strips 1x4 inches with a pizza cutter. Heat a 13x9 electric skillet to 350 degrees, melt the butter and pour in cream. Add the noodles to the butter cream mixture quickly, layering them, if needed. Cover and cook for 15 minutes or "until you can smell them" as Grandma says. I think you can smell them as soon as the butter melts, so I just cook them for 15 minutes. Do not lift cover. After 15 minutes, turn off heat. The cream will have absorbed and the noodles will be crispy on the bottom and creamy on the top. Sprinkle with a little salt and enjoy or you can eat them with a little jelly or maple syrup.
Combine the sliced chicken, peanut oil, oyster sauce and curry powder and brown sugar (if used) in a bowl. If possible, leave this mixture (covered and in the fridge) to marinate for a few hours or overnight. But if time is short, just keep going. Make the cooking sauce -- made up of the last six ingredients listed. If you keep the meat overnight, make and keep the sauce (separate and refrigerated) overnight, too. Stir fry the chicken, in batches. Set aside. Stir fry the vegetables-cucumber, onion, bell pepper and chili-until just tender. Add the mint, nuts and cooking sauce, and cook for one minute. Add the chicken and heat until warm again. In a separate pan, cover the noodles with boiling water for a few minutes-until they are hot. Drain the noodles and combine with chicken and cooking sauce mixture. Enjoy!
Marinate steaks for 10-15 minutes. Spread thin layer of cream cheese over one side of steak. Beginning with short end roll the steak. Spirally wrap a piece of bacon around steak and secure with one or two toothpicks. Grill over low heat for 5 minutes and then turn and continue grilling for 5 minutes or until done.
Split the English muffins with a fork, and spread 3 Tbsp softened butter on them. Grease a 2 quart rectangular baking dish and set is half of the muffins, buttered side up. (A two-by-three array works well.) In a separate bow, fold together crabmeat,cheeses, and capers. Evenly distribute crab-cheese mixture on top of the muffins. Put remaining muffin halves over mixture to cover (buttered side up). In a pan, sautee onion in the remaining 1 Tbsp of butter for 4-6 minutes until cooked. Add the sherry and the Worcestershire sauce to the onion and bring to a boil. Remove from heat. In a separate bowl stir together the eggs, milk, mustard, parsley, and salt and pepper to taste (go easy on the salt due to the cheese and capers). Put the egg mixture over the muffins and press down on the muffins to help the egg mixture moisten them. Cover and put in the refrigerator overnight. The next day, preheat the oven to 350 degrees F. Bake uncovered for 50-60 minutes or until a knife inserted near the middle comes out clean. (It may look wet due to the oils, but you should not see any raw egg.) Let stand a few minutes before serving.
Drain tomatoes, cut side down on paper towels for 10 minutes. Place cut sides up in 8x8 baking dish, coated with cooking spray. Season with salt and pepper. In a small bowl, combine pesto, cheese, onions, and parsley. Spread each tomato half equally with mixture. Bake at 350 degrees, uncovered until tomatoes are warmed through and cheese is melted, 8-10 minutes. Do not overcook, as tomatoes will get mushy. Leftovers reheat nicely.
Drain pineapple, reserving juice in a measuring cup. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add ginger ale to the reserved pineapple juice making about 1 to 1 1/4 cup of liquid. Stir the ground ginger into this liquid. Stir the reserved pineapple juice, ginger ale & ginger into the jello. Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Stir in pineapple (& blueberries if doing summer variation!). Pour into a 5-cup mold. Refrigerate 4 hours or until firm. Unmold.
preheat oven to 350. grease and flour a 9x5 loaf pan. soak raisins in brandy for 15 minutes. puree mangoes in a processor until smooth, measure 1 cup, save the rest for another use. combine flour, cinnamon, salt, ginger, nutmeg and baking soda in a small bowl. in a large bowl beat sugar and butter with an electric mixer until fluffy. beat in eggs 1 at a time. add vanilla and mango puree. slowly beat in flour mixture. add raisins and brandy and stir well. pour into loaf pan, bake for 1 hr, 15 minutes until a toothpick inserted to center comes out clean. cool for 20 minutes in the pan, then turn out to a rack to cool completely.
combine butter, sugar, cocoa, salt, milk, and vanilla in a saucepan and cook for 5 minutes. stir in peanut butter. remove from heat and add quick oats; mix well. drop from a teaspoon onto wax paper; let cool.
In a large soup pot or Dutch oven, melt butter and saute onion until transparent. Add chicken and cook until juices run clear. Add broth and simmer uncovered 30 minutes. Add remaining ingredients to the pot and simmer uncovered for another 30 minutes.
Add the chicken broth, soy sauce, ketchup, rice vinegar, hoisin sauce, chili sauce and cornstarch in bowl and stir to combine and set aside. In a skillet place over a medium heat for 2 minutes add in the raw peanuts and with a wooden spoon stir the peanuts from time to time until the peanut are light brown in color and pour into a baking pan to cool and rub off the skin and set aside,. Place the shrimp in a bowl and season with salt. Add the cornstarch and mix well to coat the shrimp pieces. Heat a wok over high heat until it starts to smoke and then add the peanut oil. Add the dried chilies and fry for a few seconds, then add the shrimp pieces and stir-fry for 2 minutes. As the shrimp begins to turn opaque, add the Shaohsing rice wine. Cook for an additional 2 minutes, then pours in the sauce. Bring to a boil, add the onion, carrot, red pepper, and cook in the sauce with the shrimp for another 2 minutes, or until the meat are cooked through and the sauce has thickened and become slightly sticky in consistency. Add the scallions and cook for 1 minute. Toss in the cashews and then transfer to a serving plate and serve immediately.
Pour all ingredients in a mug. Stir, sprinkle Cinnamon and enjoy!
In a large saucepan, saute the leek in the butter for about 3 minutes. Add the watercress and cook for 5 minutes. Stir in the potatoes, chicken broth, thyme, pepper and bring to a boil. Reduce the heat, simmer covered for 30 minutes. With a stick blender, puree the vegetables. Stir in the heavy cream and gently heat until barely simmering. Add salt and pepper to taste. Serve hot. Note: Do not use milk or light cream as they might curdle. Can make ahead of time and gently reheated.