HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak the bread in the milk for 30 minutes and then squeeze out the excess milk: Mix the bread with the ground beef, finely chopped onion, egg, salt & pepper until all is well blended together. Form the mixture into small balls. Push a bit of butter into the center of each ball and press each into round, flat cakes. Roll each small cake in bread crumbs and fry in butter over low heat in a covered pan for 5 minutes on each side. When the Bitky are all fried, remove them from the pan and pour the sour cream into the pan, mixing it in well. Heat this up for 5 minutes or so, pour over the Bitky and serve.
Mix dry ingredients. Heat oil to 365F degrees. Dip fish in milk, then in flour mixture. Fry a few at a time, turning once, about 2 minutes each side. Drain on paper towels.
Place roast in 5 qt slow cooker. Sprinkle with salt and pepper. In a bowl, combine the water, ketchup, wine or broth, gravy mix, mustard, Worcestershire sauce and garlic powder; pour over meat. Cover and cook on low for 9-10 hours or until meat is tender. Combine cornstarch and cold water until smooth. Stir into slow cooker. Cover and cook on high for 30 minutes or until gravy is thickened. Remove meat from slow cooker. Slice and serve with gravy.
Finely grate potatoes and rinse with cold water 3 times till water runs clear. Add potato, onion in a large bowl with garlic. Drain and press out as much moisture as possible, using paper towels. Add egg yolk, flour, salt, peppers and parsley. Mix thoroughly. Fold in egg white. In a heavy skillet, pour in 1/4-inch of the oil and heat over high heat. For each pancake, drop in a heaping tablespoon of the mixture and press down with spatula. Brown until crisp on both sides. Enjoyed season with salt and pepper.
Stir together the soup mix, sour cream and mayonnaise together until well blended. Squeeze the spinach dry and stir into the wet mixture. Next stir in water chestnuts and green onions. Cover and chill for 2 hours before serving.
Lightly toast the bun. Put the fully cooked meat patty on bun. place pickles and onion rings on burger. drizzle with barbecue sauce.
Place the oil in a saucepan (medium) and cook the onion until translucent. Add the garlic, cumin and chilli and fry over a medium heat until fragrant (about 1 - 2 minute). Add the rice, stock and paste, stir to combine. When ALMOST to the boil, transfer to a 2 litre (8 cup) capacity oven proof dish with a lid. Cover and bake at 180oC for 35-40 minutes (or until cooked). Remove from the oven and let sit for 5 minutes before serving.
Peel potatoes, if desired, and slice 1/2" thick. Heat butter in a saucepan. Add onion and cook until golden brown. Add potatoes, tomato sauce and water. Season to taste. Cover and simmer until potatoes are tender, about 30 minutes.
Combine flour and 2/3 cup sugar in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside 1 cup of crumb mixture. To remaining crumb mixture, add baking powder and baking soda. Mix well. Combine sour cream, 1 egg and lemon rind. Add to baking powder mixture. Stir until just moistened. Spread batter over bottom and part way up the side of greased 9-inch springform or 10-inch round fluted quiche pan with removable bottom that is 1-1/4-inches deep. Beat together Cream Cheese, 1/3 cup sugar and remaining egg until combined. Pour over batter in pan. Carefully spoon jam over cheese filling. Sprinkle reserved crumb mixture over top. Bake in 350 °F oven 45 minutes or until filling is set and crust is deep golden brown. Cool in pan on wire rack. Remove side of pan and cut into wedges to serve. Do-ahead tip: Wrap cooled coffee cake in foil and freeze for up to 1 week.
Place empty baking sheet in oven and preheat to 450°F. Slice bread into 3/4" slices. Butter both sides of bread. Spread half of slices with Mango Chutney. Slice cheese 3/8" thick and place on other slices of bread. Place chutney spread slices over slices with cheese. Remove baking sheet from oven. Place sandwiches on hot baking sheet. Return to hot oven. Bake for 8 minutes, until golden on bottom. Flip over sandwiches and bake another 8 minutes. Let stand 3 to 4 minutes so cheese cools off. Cut into halves or quarters. Enjoy!
Mix all ingredients in a bowl. Marinate for at least 2 hours at room temperature. Saving marinade for basting, put wings on broil rack and broil until browned and cooked (about 20 minutes) basting every 10 minutes. Transfer to platter and serve.
Note: They use canned pineapple with juice. Use the juice with the recipe. Drain pineapple juice into measuring cup. Add enough water to make 1 cup. Place chunks in an 8 inch sq dish or pan in single layer. You can cut smaller if you wish. In med saucepan, combine pineapple/water, juice, and agar flakes. Bring to boil over med heat. stir often. Reduce heat and simmer. stir often. Agar should be dissolved. Remove from heat and let cool until warm. Stir occasionally. About 20 minutes or so. Sprinkle grated carrots over the chunks. Carefully pour juice mix over them. Chill until set. Serve by cutting into squares and placing on lettuce leaf. Garnish with mayo or Vegan mayo if you wish.
Cut the peeled ginger into very fine slices, and then into fine julienne strips, and set aside. Dilute the tamarind paste/concentrate in the 1/2 cup of water and set aside. Grind the coriander seeds, cumin seeds and ground turmeric to a fine powder in a coffee grinder or a mortar and pestle. Place this spice blend in a small bowl, mix into a paste with 1 tablespoon water, and set aside. Set a small pan over medium-high heat and heat 1 teaspoon of the vegetable oil. Add the coconut, then reduce heat to low and stir-fry for 3-4 minutes until golden brown, taking care as the coconut burns easily. Set aside. Now heat a heavy-bottomed, medium-sized pan over medium hot heat and when hot add the mustard seeds. After a few seconds they will pop and splutter, and then add the fenugreek seeds, red chillies, and curry leaves. Stir and fry 1-2 minutes before adding the onion, green chillies and ginger. Continue to cook while stirring for 4-5 minutes until the onion is golden brown and softening. Add the spice paste, and continue to stir and fry until the mixture becomes dry. Add the tamarind paste diluted in the 1/2 cup water, the salt and brown sugar or jaggery. Stir and cook for 10-12 minutes until the mixture is thick (if you need to, you can also add a little water if it starting to stick). Add the grated coconut and mix. Pour into a clean, air-tight container or jar. This keeps for months in the fridge.
Cream the butter with sugar. Add eggs one at a time beating well after each addition. Add mashed banana. Add all the remaining ingredients. Beat well. Pour the dough with a spoon on a greased baking sheet. Cook in a preheated oven of 375 F for 8 to 10 minutes.
Don't worry about the skin, which disappears in the course of cooking. Bring to a boil, lower heat, and cook until the mixture turns a bit darker and looks like jam when you let it dribble off a spoon (about 45 to 60 minutes.). Stir it frequently enough that it doesn't stick to the bottom of the pot. You can skim off the lighter colored stuff that rises to the top if you want, otherwise it seems to just disappear after a while. Wash and can according to canner instructions. Or, keeps well in refrigerator only, about 2-3 months, or in freezer, up to 12 months.
Arrange jicama and cucumbers on serving dish. Squeeze limes over dish. Sprinkle with sea salt. Garnish with lime slices and cilantro.
Heat soy milk to boiling in microwave or on stovetop. In a blender or food processor, combine remaining ingredients. Pour in hot soy milk and blend until smooth, 1 or 2 minutes. Pour into 4 large ramekins (or 6 small ones) and refrigerate for at least 3 hours before serving.
Preheat oven to 350 degrees. Spread half of the jar of wing sauce in a 13x9 baking dish. Coat chicken in bread crumbs; place in baking dish. Spread the rest of the wing sauce on top of chicken. Bake at 350 degrees for 30-45 minutes. Serve with Ranch dressing for dipping (or you can save a little wing suace out and mix it with ranch or blue cheese dressing to give your dipping sauce an extra kick).
Salt and pepper chicken and sprinkle with lots of paprika. Top with butter patties and bake at 350°F for 1 hour. Reserve chicken and make gravy in drippings with the mushroom soup and sour cream. Top with the french fried onions and bake 20 minutes more.
Preheat oven to 500 degrees. Wait for a few minutes before you put your roast in, so it gets as hot as possible. Put the roast in a shallow pan. (I use a cookie sheet). Cut onion into thin rings, and put all over the top and sides of the roast using toothpicks if necessary. I sit a few slices on the bottom of my roast too. Sprinkle roast generously with garlic powder, or to your liking. DO NOT SALT roast, or you will dry it out. Put roast in the oven on the middle rack. Bake at 500 degrees for 5 minutes per pound, then shut off oven, and let sit in the oven for 1 hour. DO NOT under any circumstances open the oven door! VERY IMPORTANT! After you turn off the oven and your roast has baked for l hour, take it out of the oven, and let sit for 15 minutes, to allow juices to distribute in the roast. I use my electric knife to cut my roast, and place on a serving dish. Don't forget to make the gravy!
Note for quick method of cooking sweet potatoes -- I put the sweet potatoes in a baking dish and add 1/4 cup of water. Put a lid on and microwave for approximately 20 minutes. After they have cooled, peel and mash. Mix all 8 ingredients for sweet potato mixture. Pour into a greased casserole dish. Bake in a 350 degree oven for 35 minutes and see below for crunchy topping. Mix all 4 ingredients for topping and sprinkle over potatoes. Bake for an additional 8 minutes and remove from oven. Enjoy!
Place ingredients in bread maker following your manufacturers guidelines. Personally I only mix it up in the bread maker. When it is done proofing I turn it out onto a floured surface shape it and place it in a greased (cooking spray) loaf pan. Let rise for approx 1 hour, til doubled. I bake for 30 minutes at 350 degrees.
Preheat oven to 350F and grease and flour a 9x5 loaf pan. Heat 1 tablespoon oil in a meduim skillet over low heat. Add the onions and saute until translucent. Grind the oats in a blender or food processor until fine, like flour. Sift together the oat flour, rice flour, rye flour, baking powder, baking soda, and salt. In a large bowl, beat together the 1/4 cup of the oil, eggs, water, and vinegar. Stir the flour mixture into the liquid mixture until just mixed. Fold in the onions. Pour the batter into the pan for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let bread cool for about 5 minutes in the pan and remove to cool on a rack. Let bread cool on the rack for at least 15 minutes before slicing.
In medium saute pan, melt butter over medium heat and saute mushrooms and garlic until soft, about 6 to 8 minutes. Remove from heat and set aside. In medium saucepan, combine half & half, cream cheese and Gouda over low heat. Stir constantly until ingredients have incorporated. Add mushroom mixture and spinach to cheese mixture. Season with salt and pepper and serve immediately with crackers, french bread rounds or fresh vegetables for dipping.
Whisk the lemon or lime juice and honey in a large bowl. Add spinach; toss lightly to coat. Add watermelon, blueberries, cucumber, and onion; toss. Place on 4 plates, if desired, or leave in one big bowl. Top with feta cheese.
Blend cream cheese and feta cheese together until smooth. If needed, add a bit of water from feta to make mixture creamier. Chop cilantro finely and add to mixture. Use as a spread or roll into chapati (flat bread, or use whole wheat tortillas) with slices of green pepper and pitted black olives.
Place chicken pieces in a bowl. Crack the eggs over the chicken and mix thoroughly with your hands. Add flour to the chicken mixture to thoroughly coat the chicken. The final consistency should be very wet, but not dripping. Heat the oil in a large frying pan, add the chicken and fry the chicken until golden on all sides. Remove from heat and salt and pepper to taste. Mix the honey, mustard and soy sauce in a small bowl about an hour ahead to blend flavors. Drizzle the honey mixture over the chicken right before serving.
Day 1: Do nothing with the starter. Days 2-5: Stir with a wooden spoon. Day 6: Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon. Days 7-9: Stir with a wooden spoon. Day 10: Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the ingredients from "For the Last Day of the Starter" and mix well. Mix the ingredients "To Make 2 Loaves of Bread" and add to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Prepare cooking sauce and set aside. Mix chicken pieces with soy sauce and cornstarch and set aside. Pour oil into wok and preheat at HI for 3 minutes. When oil is hot, add walnuts and stir fry until brown (1 minute) remove walnuts and set aside. Add chicken to oil and stir fry until chicken is opaque (3 minutes); remove and set aside. Add celery, green peppers, and carrots first with a bit of water (I add a little extra oil here too). Add in onions and ginger. Stir fry all veggies until tender crisp. Add back chicken and walnuts and add in cooking sauce. Stir fry mixing together well for another minute. Serve over rice.
Cut tenderloin in half lengthwise. In a ziplock bag, combine wine, soy sauce, pepper flakes, ginger, garlic, fish sauce, lime juice and brown sugar. Place the pork tenderloin in the marinade. Place in refrigerator for 1/2 hour, turning occasionally. Remove meat from marinade, reserving marinade. Heat oil in skillet. Brown tenderloin pieces on all sides. Cook until almost done. Remove from skillet and place on cutting board. Place marinade into the same skillet and bring to a simmer. While simmering, cut tenderloin into 1 inch slices. Return to skillet and cook until the meat is no longer pink. If desired thicken sauce with a mixture of cornstarch and cold water. Serve meat and sauce over steamed jasmine rice. Garnish with red pepper, cilantro, green onions and lime wedges. Sprinkle with peanuts.
In a small bowl mix garlic salt and butter together. Brush one side of each of the pieces of bread. In another bowl mix mayo and pesto sauce. Spread mayo/pesto on other side of each slice of bread. Top 1/2 of slices of bread with ham, asparagus spears, red pepper and Asiago. Top with remaining bread slices and cook in a panini grill or in a large skillet with a little extra butter (like you would a grill cheese, pressing down with a heavy pan on top.). Cook until bread is toasted and sandwich is heated through. Serve with fresh fruits.
Directions:Prep Time: 10 mins. Total Time: 23 mins. 1 Preheat oven to 350. 2 Beat together the butter, shortening, white sugar, and brown sugar. 3 Beat in the eggs, and vanilla extract. 4 Combine the baking soda, salt and flour in a small bowl. Gradually beat this mixture into the creamed mixture. 5 Beat well. 6 Stir in the crushed candy canes. 7 Drop onto lightly greased cookie sheets by tsps; keeping 2" apart. 8 Bake at 350 for 11-13 minutes or until lightly golden brown around edges.
Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices. Meanwhile, in large bowl, whisk eggs until frothy. Add cheese, parsley, salt and pepper, and whisk until blended. Preheat oven to 350°F In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute. Add butter and reduce heat to medium-low. Add potatoes and mix. Slowly pour eggs into pan; do not stir. Cook, undisturbed, 2 minutes. Transfer skillet to oven and bake until eggs are cooked through, 15 to 18 minutes. Remove from oven and let sit 2 minutes, then loosen with spatula and slide onto serving plate. Let cool 5 minutes before slicing.
Combine dip mix with sour cream. Stir in salsa. Top with extra tomatoes and chiles, if desired. Chill 1 hour.
Preheat oven to 350°F Beat sugar, egg, almond extract and milk together. Add flour and baking powder, then cinnamon, finally adding the butter. Spray baking dish (approx. 10" by 7") with spray oil or any non-stick coating. Bake at 350 degrees for 50 minutes or until skewer or toothpick comes out clean when inserted into the middle. Cool for 20 minutes, then remove from pan. When ready to serve dust with icing sugar and cut cake into slices approximately 1" by 3.5".
Combine all ingredients in a 1-quart saucepan. Cover and saute until apples are tender and mixture has thickened. Chill in refrigerator. Serve with chicken or pork.
Bring carrots, onion, wine, dill sprigs, lemon slices, 2 teaspoons salt and water to boil in Dutch oven over high heat. Reduce heat to low and simmer, covered, for 15 minutes. Meanwhile, combine yogurt, capers, lemon juice, chopped dill and salt and pepper to taste in bowl. Add salmon to pot, cove and simmer gently until fish is opaque and flakes easily at thickest part, 8 to 10 minutes. Using slotted spatula, carefully transfer salmon to serving platter. Serve with dill-yogurt sauce.
Combine first 6 ingredients in a saucepan; cook over medium heat for about 20 minutes, stirring occasionally. Prepare the grill or oven broiler. Sprinkle chicken with salt and pepper. Place on grill or a broiler pan coated with cooking spray. Cook 15 minutes on each side (or until cooked). Brush chicken with sauce, and cook an additional 15 minutes, or until chicken is done, turning and basting occasionally.
Bake the two 16 oz cake recipes together in a Wiltons doll cake pan. Level the cake in the cake pan. Remove from the pan and slice the cake into three equal layers. Cut a hole into the top layer of cake big enough to fit Barbie doll legs. Stack each layer of cake with buttercream between each layer. Level each layer with icing. Add the next layer of cake until all three layers are stacked. Crumb coat the entire cake. Smooth out icing with an offset spatula. Begin to shape the doll cake with a serrated knife. Add groves into the side of the cake to give the dress texture and shape. Round the edges of each of the groves with a knife. Give the cake a second crumb coat, and place in fridge to harden a bit. Remove the barbie dolls clothes and Insert the Barbie doll into the middle of the cake. Cover the waist of the doll with fondant. Blend the fondant into the rest of the cake with a sculpting tools. Cover the upper body of the doll with fondant to create the top of the dress leaving the dolls collarbone exposed. Blend the seam at the back with vodka or water. Cover the bottom of the of the dress with a large piece of fondant. Hide the fondant seam at the back of the dress in one back groove. Use sculpting tools to push the fondant in the cake grooves and texture. Blend fondant at the waist of the cake with vodka. Wrap both arms with fondant to create sleeves. Leave the wrists of the doll exposed. Use tulle fabric and a doll crown to create a veil.
Preheat oven to 375. Spray baking sheet with cooking spray and set aside. In large bowl, mix cheeses, spinach, basil oregano and pepper. Divide bread dough into 5 equal pieces. Using 1 tsp flour for each, roll each piece into a 5- 6 inch circle. Place 1/5 of the spinach filling over half of each circle. Fold dough over filling, and use a bit of water to pinch and stick edges together. Brush tops with egg white. Bake until golden and puffed, 20-25 minutes. Serve with your favorite spaghetti sauce.
Preheat oven to 350*. Combine all ingredient except for ribs. Place ribs in baking dish and pour sauce evenly over all. Bake for about 1 1/2 hours, basting frequently.
Preheat oven to 200 degrees. Line a baking dish with paper towels and set aside. Sift the flour, baking powder, salt, and pepper into a mixing bowl. Add the clam juice, eggs, and milk and beat thoroughly with a wire wisk. Fold in the butter and geoduck. Fill a large saucepan or wok halfway with vegetable oil and heat to 375 degrees. Very carefully, drop large spoonfuls of batter into the hot oil and 3 to 4 minutes, turning once, or until the fritters are golden brown on both sides. Drain on paper towels, then transfer the fritters to the prepared baking sheet and place in the oven to keep warm. To serve, divide the fritters among individual plates and serve immediately. Note: Geoducks can be tricky and messy to clean. Any good fishmonger will be glad to clean the giant clam as you desire.
In a medium-sized bowl, mash 1 large, ripe banana with a fork. Add 1 & 1/2 teaspoons fresh-squeezed lime (or lemon) juice and 1 teaspoon pure vanilla extract. Blend thoroughly and set aside. In a chilled bowl, whip 2 chilled egg whites to a soft peak stage. Gradually add 1 & 1/2 tablespoons confectioner's sugar to soft peaked egg whites. Continue whipping egg whites on high speed until stiff peaks form. Working in thirds, gradually (and gently) fold the stiffly beaten egg whites into the mashed banana until combined. Spoon souffle mixture into 2 or 3 individual ramekins prepared with non-stick cooking spray; divide evenly. Set filled ramekins on a cookie sheet (or jelly roll pan) and place in lower third of a preheated 450 degree F oven with upper rack removed. Turn on the oven's interior light and keep a close eye on your souffles. Resist the temptation to open the door during baking (to do so would risk the souffles falling prematurely). Bake for approximately 10-15 minutes. When souffles are done, remove from oven and dust with confectioner's sugar. Using a non-slip hot pad or thick, textured kitchen towel, remove ramekins to individual plates and serve immediately.
Wash livers and saute' them with the sliced mushrooms in butter. Empty the condensed soup into a cassrole dish, stirring in the milk, adding liver, mushrooms, rice and parsley and onion. Bake at 350 degF for 10-15 minutes. Serve topped with the almonds.
Beat the eggs and additional yolk. To the beaten eggs, add remaining ingredients, except chicken fat. Shred the potatoes, just before adding them; it will look very peculiar. Season well. Heat the fat in a large heavy skillet over medium-high heat (or use an electric frying pan set at 400 degrees). Using a large spoon, drop the potato mixture into the hot fat, creating mounds approximately 3 inches in diameter; flatten with the "turner" Occasionally, press the latke into the fat so that it will brown evenly. Turn carefully when the underside is brown and crusty; brown the second side. Remove from the pan and drain on paper towels. Keep warm in a 350 deg. oven, in a single layer, for no more than 20 minutes. Serve piping hot with applesauce.
Add lime juice, salt and red onion to mashed avocado and mix well. Spread mayo on toasted bread slices. Spread avocado mixture on one of the toasted bread slices. Add cucumber and sprinkle salt and pepper if desired. Add tomatos and sprinkle salt and pepper if desired. Sprinkle tomatoes with red wine vinegar. Top with other toasted bread slice. Cut on the diagonal and enjoy!
Put 16 cookies in a heavy duty zip-lock bag and crush (I use a rolling pin). Pour crumbs into a bowl; add butter and toss to coat. Press crumb mixture into the bottom of an ungreased 9-inch square dish. In a bowl, beat cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in half of the Cool Whip. Spread over crust. Sprinkle with chopped peanut butter cups. In another bowl, beat the milk, pudding mix and remaining powdered sugar on low for 2 minutes. Fold in the rest of the Cool whip. Spread over the peanut butter cups. Crush the remaining cookies and sprinkle over the top. Cover and chill for at least 3 hours.