HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut the green beans into 2 inch long pieces. In a large saucepan over high heat, bring the beans, water and pepper to a boil. Reduce heat to low, cover and simmer for 10 minutes. Add the tomatoes, thyme and half the green onions. Cover and simmer for another 5-7 minutes, until the tomatoes and beans are very tender. Top each serving with remaining green onions and serve.
Mix well and chill for at least 1 hour. Make it a day in advance for the best flavor.
Mix dry ingredients together set aside. Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process). Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.
Add eggs, milk and seasoning salt to bowl. Whisk. Scoop about 3/4 cup of eggs into a well greased 8" skillet. (I used cooking spray between each one.) (A larger skillet will require more than 8 eggs for 4 "tortillas". A smaller skillet will make more, but smaller "tortillas."). Let the eggs set over medium-high heat and then gently tilt and spin the skillet allowing the eggs to set up along the edge as well. Shake the skillet slightly after the egg has set to prevent it from burning or browning too much, and to move the egg along the top to encourage it to cook. Reduce heat to medium-low heat until the egg has cooked through. There is no need to flip, as the egg tortilla is thin and has cooked through. Slide the egg onto a clean surface or plate to load the other ingredients. Repeat. Note: 2 eggs plus 1 tablespoon milk makes 1 "egg tortilla" in an 8" skillet. So do the math to figure out how many you'll need to prepare to have enough tortillas. Once the egg tortillas are made, top with the cheese slices or shredded cheese so the heat from the eggs will melt the cheese. Add the ham (and other prepared veggies) over the cheese. Roll up the egg-taco and eat warm with a side of fresh fruit.
Place washed spinach leaves in a large bowl. Sprinkle very heavily with salt and work salt into leaves with hands while tearing leaves into small pieces (use gloves if you have sensitive skin or if you have any cuts!). When spinach has been reduced to about 1/4 of the original volume, rinse thoroughly to remove all the salt and drain well. In another bowl, beat eggs and mix in the feta. Add to spinach. In a nonstick skillet, heat a small amount of olive oil and saute onions until just starting to brown. Add to spinach mixture. Season spinach mixture with pepper to taste (you probably won't want salt, as there will be some residual salt in the spinach and the feta is quite salty). Mix in a little oregano (I use a couple of generous pinches of dried). Brush a 9x13 inch baking dish with butter or spray with olive oil spray. Heat oven to 375* F. Place the filo on a flat working surface and keep covered with slightly dampened paper towels while working. Take 1 sheet at a time, brush with butter or spray with olive oil spray, and place in the pan so that edges hang over sides. Continue until all but a few sheets have been used, fanning the sheets out so that you end up with the bottom and sides of the dish all covered and an even amount of overhand all around the dish. Pour the filling into the pan. Fold the overhanging edges of filo to cover most of the top. Brush/spray the remaining few sheets of filo, place on top, and tuck in around sides of pan. Cut 3 slashes in the top with a very sharp knife. Brush top with butter or spray with olive oil spray, place in hot oven, and bake for 50 minutes or until hot and golden brown. Cut into squares and serve while still very hot.
Sift flour once, measure. Add baking powder and salt and sift three times. Cream shortening, gradually adding sugar. Cream thoroughly. Add egg yolks and unbeaten egg whites. Beat 1 minute. Combine flour mixture and milk alternately with creamed mixture. Beat very well. Add flavoring. Pour into greased springform pan with tube inset. Bake 1 hour and 20 minutes in moderate oven, 325 to 350 degrees. To remove cake, push down on tapered clamp and release spring rim.
SAUCE:. Fry bacon til cooked, not quite crisp. Add bacon and drippings (yes, drippings!) to above ingredients and simmer for a couple hours. MEATBALLS:. add milk to bread to make a mush, add all other ingredients ane form into meatballs. Brown in a fry pan, and put into sauce to continue cooking. Add to sauce, and meatballs will cook thru when you are simmering for a couple hours. I have also cooked in a crock pot for 4-6 hours on high with great results. Serve over pasta of your choice. My Grandama mixed 1 lb of cooked elbow noodles with this sauce and made it "spaghetti hot dish".
Melt 1/4 cup butter in heavy large Dutch oven over medium-high heat. Add shallots, all onions and leek; saute until golden, about 15 minutes. Add 1 T. garlic and cloves; saute 1 minute. Stir in broth and Sherry, bring to boil. Reduce heat to medium-low, cover and simmer 30 minutes. Preheat broiler. Combine 2 T. melted butter and 1 t. garlic in a small bowl. Place bread on baking sheet and brush with half of garlic butter. Broil bread until lightly toasted; about 2 minutes. Turn over and repeat this step. Sprinkle bread with parmesan cheese. Preheat oven to 500 degrees. Ladle soup into oven safe bowls. Top each bowl with 1 toasted bread slice, 1 slice of swiss and 1 slice of mozzarella. Bake until soup is hot and cheese melts; about 10 minutes.
Combine burger, salt, pepper and garlic in a bowl and then shape into 4 patties. In a skillet cook patties over medium heat for 10-12 min, flipping once. Remove meat from skillet. In a bowl combine chicken broth, soy sauce, rice vinegar, sesame oil and glucomannan. *The glucomannan will start setting up into a gel on the bottom of the bowl so whisk again right before adding to skillet. To skillet add carrots, bell peppers, snow peas and broccoli. You might need to add a small amount of oil if the pan is dry. Saute for 5 minutes. Add liquids to skillet and bring to a boil. Cook, stirring constantly, for an additional 5 minutes. Remove from heat and let rest for about 6 minute The sauce will thicken as it cools. Serve patties smothered in sauce and vegetables.
Mix the fish sauce, tamarind, soy sauce and chili flakes. This will form the sauce that will give the salad its flavor; allow time to mellow in the open air. Bring a pot of salted water to a boil and add the soba noodles; cook for 4 minutes (if not done, continue checking every 30 seconds); when the soba is just al dente, drain and spray with cold water; set in a colander to drain completely. In a skillet with high sides, add the vegetable oil and let it get very hot over medium-high heat; add the jalapeno and saute for 3 minutes; add the ginger and saute for 30 seconds; add the broth and continue cooking the ginger and jalapenos until the broth is gone (evaporates). Next, put the shrimp in the skillet and cook for 2 minutes, or until they start to turn pink; pour in the sauce and continue to cook until the shrimp are completely cooked. Toss the noodles in the skillet; stir to coat and serve immediately.
Add all ingredients except Soy Milk in a blender and mix until smooth. Add milk as needed to create the right consistency for the sauce. Pour contents into a saucepan and heat thoroughly. Mix in spinach (if desired) and add salt and pepper. Pour over your favorite noodles!
Preheat oven to 400 degrees. Cut 2 lemons into 12 slices; sprinkle with 1 t. seasoning. With fingers, loosen skin from chicken breasts. Arrange 3 lemon slices under skin of each breast; smooth skin over lemons. Place in large roasting pan. Cut remaining lemons into edges. Place lemon wedges and onion around chicken. Sprinkle with salt, pepper and remaining seasoning; add olives. Roast until juices run clear when chicken is pierced with fork, about 45 minutes. Transfer to serving platter. Drizzle with pan juices. Let stand 10 minutes. Just before serving, sprinkle with mint. Garnish with mint sprigs.
Peel potatoes and cut into 1 inch cubes. Boil these until done (still holding together but easily pierced by a knife point), drain, and then cool. Mix together mustard, mayonnaise, garlic, thyme, and pepper in a large bowl. (Or whiz them all up in a food processor or mini chopper. Less chopping that way.). Stir in potatoes and onions. Mix lightly. Refrigerate at least one hour before serving.
Preheat oven to 400°F. Bring large pot of water to the boiling point and add salt. Core cabbage and place in boiling water. As the outer leaves become tender, peel them off and set aside to cool. In a large bowl, mix together well the cream, bread crumbs, 1/2 cup water, 1 teaspoon salt, allspice, and ground beef. Add the cooked barley or rice. Place 1 to 2 tablespoons of the filling on each cabbage leaf. Wrap the leaf around the filling and tuck in the ends. Place the rolls seam side down in a buttered heavy casserole, and drizzle the corn syrup over them (use a brush to distribute the syrup evenly). Cover and bake for 20 minutes, then remove the cover and pour in about 2 cups boiling water or enough to almost cover the rolls. Leave the casserole uncovered, lower the oven temperature to 350°F, and continue baking for 1 hour. Serve hot.
Melt butter in a medium saucepan; add onion and cook until softened. Add ground beef, black pepper, basil, garlic, flour, gravy powder and barbecue sauce. Stir well; add just enough water to come just to the top of the mixture. Simmer until gravy thickens, stirring occasionally. Remove from heat; set aside to cool completely. Place one sheet of puff pastry in a family sized pie plate. Pour cooled meat mixture into the pastry. Brush edges of pastry with milk. Place other sheet of pastry on top; pinch edges; roll excess pastry in for the crust. Using a sharp knife, make two small slits in the top to allow steam to escape. Brush with milk. Bake at 200 degrees Celsius (400 degrees Fahrenheit) for around 20 minutes or until pastry has browned.
Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with cooking parchment or a silicone mat. Cut each tomato in half lengthwise. Scoop out the seeds, using a grapefruit spoon, melon-baller, or small measuring spoon. If you drain the seeds and gel through a fine mesh strainer you'll have tomato water for another use. Place the tomato halves, cut side up, on the baking sheet. Drizzle with the olive oil and sprinkle with the salt. Add the herbs and garlic, if using. I like to tuck one or two slivers inside each half, rather than sprinkling them on top. Roast, turning the pan occasionally, about 3 hours, until the tomatoes are quite flat and much of the liquid is gone. Take one out, let it cool, and taste it. If the flavor is not concentrated enough, cook them a little longer until you are happy with the result. Use them immediately or pack the tomatoes and any remaining juices into a storage container. They will keep several days under refrigeration.
Mix all ingredients for tamale balls in large bowl. Form into small balls and layer into large roaster pot. Mix all ingredients for sauce and pour over tamale balls. Cook over medium heat 50-60 min., covered.
Combine water and red hot candies in a medium sized sauce pan. Boil on high heat until candy is melted. Remove from heat. Add jello and applesauce. Mix well. In a medium bowl, beat together cream cheese and mayonnaise. Fold in celery and nuts with spoon. In a square 9X9 dish, place cream cheese mixture and spread evenly. Pour red hot applesauce mixture over the cream cheese. Refrigerate until red hot applesauce mixture has set, approximately 4 hours.
Preheat oven to 350°F. In large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup of the mixture and set aside. To remaining crumb mixture add baking powder, soda, salt, sour cream, 1 egg and vanilla. Beat until combined, batter will be thick. Spoon mixture into greased muffin cups. Make a small indentation in the batter. Combine cream cheese, 1/3 cup sugar and remaining egg. Spoon cream cheese mixture evenly over batter. Spoon raspberry preserves over cream cheese mixture. Add nuts, if using, to reserved crumb mixture and sprinkle over muffin tops. Bake muffins 20-24 minutes. This recipe makes 15 standard-sized muffins. If using larger or smaller sized tins baking time will need to be adjusted. If you only have one muffin tin with 12 muffin cups, you can also cram all the ingredients into the 12 standard-sized tins, but be sure to grease the entire muffin pan, including the tops so the baked muffins will not stick. They will puff up and spread, and need about 8-10 more minutes baking time. You will probably want to omit the nuts as there won't be room for them Another option is to make the 12 standard muffins and use the remaining batter, filling and topping in one of the small-size foil loaf pans, making a little raspberry cream cheese coffee cake! Bake alongside the muffin tins, but allow an extra 8-10 minutes of baking time for the loaf.
In a small bowl mix together the golden syrup with the breadcrumbs and lemon juice. Spoon the mixture into the bottom of a well-greased 2 pint pudding basin and set aside. To prepare the sponge, gently cream the butter and sugar together. Add the grated lemon rind and slowly whisk in the eggs, a little at a time. Sift over the flour and gently whisk the mixture together. Add just enough milk for the mixture to drop easily from a spoon. Spoon the mixture into the prepared pudding basin and cover with a disc of greaseproof paper, followed by a double piece of foil, tied under the rim of the basin with string. To steam the pudding: Place a small non-breakable saucer into the base of a large pan. Place the basin onto the saucer and fill the pan with boiling water two-thirds up the side of the basin. Cover and steam for between 1-3/4 to 2 hours. Do not let the water dry out by continually topping up the water to the two-thirds mark. Meanwhile, prepare the custard: Pour the milk, cream and the vanilla pod seeds into a small saucepan. Place over a gentle heat and slowly bring to the boil. In a medium sized bowl and using a wooden spoon mix together the egg yolks and caster sugar. Remove the cream mixture from the heat and slowly stir it into the egg mixture. Return the mixture back into the saucepan on a gentle heat. Stir the custard continuously, until thick without allowing the mixture to boil. If the custard becomes lumpy sieve the custard into a large warm jug to remove any lumps that have formed. Cover with cling film to prevent a skin forming. Remove the treacle sponge from the pan containing the hot water and allow to cool slightly. Invert onto a serving plate, ensuring that all the syrup is removed from the bottom of the basin. Serve with the custard.
To make the vinaigrette, in a small bowl, combine the vinegar and shallot and let stand for 15 minutes. Add the olive oil, salt and pepper and whisk until well blended. In a large serving or salad bowl, toss together all the tomatoes. Pour the vinaigrette over the tomatoes, add the basil shreds and toss gently to mix well and coat evenly. Serve immediately.
In a large bowl, combine beef, cracker crumbs, onion, egg, milk, 1/4 cup catsup, Worcestershire sauce, salt and pepper; mix thoroughly. In a shallow baking pan, shape into loaf. Spread remaining catsup over top. Cover and bake at 350° for 30 minutes. Drain off fat and continue baking, uncovered, 30 minutes longer.
Preheat oven to 400 degrees. Remove papery skin from onions. Slice onions in quarters from top to bottom so each quarter includes some of the core to hold it together. Set quarters in a small baking dish, pointy side up. Season with salt and pepper, add stock and balsamic and top with herbs. Cover tightly with aluminum foil and bake for 45 minutes. Remove foil and bake for 30 more watchful minutes or until onions are very caramelized and the liquid is reduced to a thick glaze.
Combine apples, dates, bicarb soda and water. Allow to cool to lukewarm. Line an 8" 20cm deep cake tin. Heat oven to 180 degrees C. (350 degrees F). Cream butter and sugar until light and fluffy. Add egg and vanilla and beat well. Sift flour and salt, beat in alternately with apple mixture. Pour into tin and bake for approximately 1 hour or until cooked. (layer pecan nuts on top pf cake before pouring topping on) Topping: Make topping by combining butter, sugar, milk and coconut. Use the microwave or the stove top. Heat over low temp till butter and sugar is melted. Spread over hot cake and return to oven for a further 20 minutes or until topping is golden brown.
Heat oven to 350°F In 12-inch nonstick skillet, cook butter and caramel topping over medium-high heat, stirring occasionally, until melted and bubbly. Stir in brown sugar and apples. Cook over medium-high heat 12 to 15 minutes, stirring occasionally, until apples are tender. Meanwhile, spray 8 (10-ounce) custard cups or 8 (12-ounce) ramekins with non-stick cooking spray. Sprinkle 1 tablespoon pecans in each cup. Spoon about 1/3 cup caramel-apple mixture evenly over pecans in each cup. Separate biscuits; gently stretch each biscuit until large enough to cover caramel-apple mixture. Place biscuits on top of caramel-apple mixture in each cup. Place cups on large cookie sheet with sides. Bake 18 to 23 minutes or until golden brown. Place cups on cooling rack; cool 5 minutes. Place heatproof serving plate upside down on each cup; carefully turn plate and cup over to remove cakes. Serve warm.
Heat oven to 375°F In large bowl, stir cookie mix, butter, egg, flour and almond extract until soft dough forms. Fit cookie press with desired template. Fill cookie press with cookie dough; press cookies onto ungreased cookie sheets. Decorate as desired using colored sugars and sprinkles. Bake 6 to 8 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack.
Mix the eggs, milk and vanilla and set aside:. Sift Baking powder, sugar and flour together and add to egg mixture. Allow to stand for 10 minutes. Dip cut cheese danish into the egg batter. Bring shortening to 375 degrees and place dipped bread in fryer until golden brown on one side and turn over to brown other side. Roll in cinnamon/sugar and serve immediately.
Pre-heat the oven to 375°F (190°C). Crush the garlic and sea salt to a paste in a pestle and mortar. Add the oil, the chopped rosemary leaves and a good seasoning of pepper. Mix well. Spread a large sheet of foil over a roasting tin. Place the lamb on it and, with a skewer, stab the fleshy parts of the joint several times. Spread the rosemary mixture all over the upper surface of the lamb and tuck in the sprig of rosemary. Bring the edges of the foil up over the lamb, make a pleat in the top and scrunch in the ends. Ensure the parcel is loose to enable the air to circulate. Place the lamb in the oven and bake for 2 hours. At the end of 2 hours, open out the foil, baste the joint well with the juices and return it to the oven for a further 30 minutes to brown. This should result in meat that is very slightly pink. If you prefer, cook it for more or less time. Meanwhile, make the sauce by combining the redcurrant jelly and vinegar in a small saucepan. Whisk over gentle heat until the redcurrent jelly melts into the vinegar. Add the chopped mint and season with salt and pepper to taste. Pour into a jug and set aside until the lamb is ready to be served. Once the lamb is cooked, remove it from the oven, spoon off the fat and reserve the juices left in the tin to make gravy. Meanwhile, cover the lamb loosely with foil and allow it to rest for 20 minutes before carving. For the gravy, add the white wine to the reserved juices, stir and let it bubble until it has become syrupy. Season with salt and pepper to taste and pour into a warmed gravy boat. Serve lamb with gravy and offer Redcurrant and Mint sauce separately.
*Note:Oatmeal ingredients and cooking instructions based off my favorite brand of rolled oats and may vary from your own; I recommend following your own brand's directions to make 4 servings. Over medium heat, melt butter in skillet. Add apples and walnuts and saute for a couple of minutes, then add pumpkin pie seasoning and cinnamon. Continue to saute for another minute, stirring continuously. Once apples have softened a bit, add brown sugar and 2 tablespoons water. Continue to saute for a few more minutes, until apples are"al dente". Remove from heat. Bring 4 cups water to a boil, add oats. Cook for 10-20 minutes over medium heat, depending on your desired thickness. When oatmeal is about 80% of your desired thickness, add apple mixture and mix in well. Add cinnamon and sugar to taste. Remove from heat and let stand until it reaches your desired consistency. Serve with a little bit of your favorite milk.
Use a sharp knife to remove the kernels from the corn and place them in a blender. Add 1/2 cup milk and puree until completely smooth (2 - 3 minutes). Transfer the mixture to a medium pot, add the rest of the milk, sugar, cinnamon sticks, and salt. Stir. Bring to a boil over medium high heat, stirring constantly. Then reduce heat to medium low and simmer, still constantly stirring, until the mixture is slightly thickened (about 15 minutes). Serve hot.
Heat oven to 400°F. Spray 9-inch pie pan. Stir chicken, bell pepper, and pizza sauce in pie pan; arrange evenly. Sprinkle with cheese. Mix remaining ingredients in a small bowl until well blended. Pour into pie pan. Bake 20-25 minutes or until knife inserted comes out clean. Let stand 5 minutes before serving.
Roughly chop strawberries. Combine all ingredients in blender, and blend until smooth. I like a slightly sweeter smoothy, and so I add 1 packet of sweet "n" low. Then I put it in the freezer for about 5 mins to make it REALLY cold :).
Preheat oven to 350°F. Rinse and pat dry chicken. Spray pan (i use disposable) with cooking spray or spread a little olive oil on pan. Place chicken in pan. Pour sauce over chicken. Spread artichoke hearts over chicken. Bake for approximately 40 minutes.
Preheat the oven to 350 degrees F. Grease a 9x13x2" cake pan. Line it with parchment paper, then grease and flour the pan. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs and peanut butter and mix until ingredients are combined. In a small bowl, sift together the flour, baking powder and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined. Spread 2/3 of the dough into the prepared cake pan and spread over the bottom witha knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden brown. Cool and cut into squares.
Place all ingredients in a food processor and puree until well mixed and smooth. Season to taste with salt and pepper, adding more lemon juice if necessary. Transfer to a storage container, cover, and chill in the refrigerator until ready to serve.
Heat grill. For pesto place all ingredients into a food processor pulse till smooth. Keep cool. Mix olive oil and soy place in storage bag. Add tomatoes and asparagus. Toss to cover then place on hot grill turning till just blistered. Remove from grill. Season with salt and pepper. Cut tomatoes in half. Arrange on plate with aparagus. Topping with pesto.
Fry ground beef and onions. Add taco seasoning. Set aside. Combine sour cream and soup, put half of mixture into ground beef and mix well. Fill soft shells with ground beef mixture, roll up, and place into 9x13 inch cakepan. Top with the remaining soup mixture. Sprinkle with cheese. Bake 350 for 45 minutes. Top with lettuce, tomatoes, black olives and salsa.