HumbleIntelligence/food-ner-1-Million huggingface dataset:
Add ingredients to your bread machine according to manufacturer's directions. Use whole wheat cycle for baking. OR use the dough cycle, and bake it in the oven. If doing this let bread rise again in greased bread pan in a warm place and cover with a damp cotten towel till the dough almost doubles. Bake for 35 minutes at 350 till golden. I usually remove it from the pan after 25 minutes and continue baking it on a baking stone for a crusty crust! Rub cold butter on the warm loaf to make it extra yummy.
Preheat oven to 350. Brown hamburger with onion flakes if using; drain grease. Mix hamburger with all other ingredients (except biscuits) in a 9X13 baking dish. Bake for 20 minute. Remove from oven and add biscuits on top and bake until biscuits are done (about 10 more min.). Enjoy!
Pre heat oven to 350. In a shallow dish, beat together with a wire whisk: eggs, half-and-half, vanilla, salt, nutmeg, cinnamon. In a second shallow dish combine flakes and nuts. Add 2 tablespoons butter to warm skillet. Place a cookie sheet lined with foil (for easy clean-up) near the stove. Coat 4 to 6 slices of bread in egg, depending on the size of your skillet, then coat bread in cornflakes and nuts. Cook slices 2 minutes on each side and transfer toast to cookie sheet. Repeat with remaining slices and transfer toast to oven. Bake 10 minutes.
Wash quinoa thoroughly under cool running water using a sieve. Combine 2 cups water, quinoa and bring to a boil. Cook according to package instructions or approximately 20 minutes (covered). Cook corn in salted water until tender; then drain well. Place quinoa in a bowl and allow it to come to room temperature along with the drained corn. Meanwhile, chop scallions and parsley - add to quinoa once it has cooled. Add feta cheese and dried cranberries. Mix well. Add balsamic vinaigrette - mix well. Add additional dressing if needed. Adjust seasoning with salt and pepper. Allow salad to sit for at least 15 minutes to allow flavors to meld. Serve at room temperature and enjoy.
Put all, except salt, in a food processor, adding a bit more oil, juice, or water to get the right consistency. Taste and add salt if you wish. Keeps about a week in the frig.
Cut steak into 3cm cubes. Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool. Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight. Heat extra oil in pan, add onions, cook, stirring, until soft. Add steak mixture, cook stirring, about 10 minutes. Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.
In a large mixing bowl, cream shortening, 1 cup of sugar, vanilla and salt. Add the rest of the sugar gradually alternating with cream and whip until desired consistency. Place in a freezer bag and freeze up to 2 months. Thaw before planning to use. Will frost a sheet or 2 layer cake or 2 dozen cupcakes.
1. Season and Brown the burger with 1 large onion -- chopped. 2. Then in a bowl combine the cream of chicken, cream of potato and tomato soup -- then add one and half cup of water and mix well. 3. Then in the same bowl add cooked burger, 1 bag of cheese, beans, corn, and mushrooms. Then mix. 4. Place mixture in a casserole dish and top with tator tots. 5. Pre-heat oven to 375 degrees and bake for 1 hour. or until tater tots are done and crispy. 6. The last 5 minutes uncover and top with the last bag of cheese and then time to eat. 7. salt and pepper to taste. 8. Enjoy!
Plce bread in a food processor. Pulse 10 times or until coarse crumbs. Measure 1 cup (you can freeze extra crumbs for later use). Set crumbs aside. Place chicken in food processor; pulse until ground. Combine chicken, chives, 3 tablespoons mayo, seasoning, 1/4 tsp salt, egg whites, and bread crumbs in a medium bowl. Mix well (mixture will be wet). Divide into 8 equal portions (or six for chicken burgers), shaping each into a 1/2" thick patty. Heat oil in large nonstick skillet over medium heat. Add patties; cook 7 minutes per side, or until golden brown and cooked throughout. Combine 2 tbsp mayo, horseradish, and garlic in a small bowl. Serve with cakes.
Place rack in center of oven and preheat oven to 400°F Use a muffin pan with liners or a buttered, nonstick pan (for a better crust). Sift together flour, baking powder, salt and sugar in a very large bowl. Add blueberries; stir gently to mix. In another bowl, beat egg lightly just to mix. Add butter, milk and rind. DO NOT OVERMIX. Add liquid ingredients all at once to dry ingredients. Fold with rubber spatula only a few seconds until dry ingredients are barely moistened. Batter should be lumpy. Fill muffin forms 2/3 full. Bake 20-25 minutes until golden. Cool in pan 2-3 minutes. Then cover with a rack, turn over pan and rack, and remove pan. Turn muffins right side up.
ground turkey with onions and drain any excess fat from finished meat. add meat, tomatoes, tomato soup, pepper, salt, and basil in crockpot and cook on high for 5 hours. You can decrease the soup or tomatoes according to your texture of chilli.
Combine sugar, cornstarch, and pineapple. Cook, stirring constantly, until clear and thickened. Cool; spread onto bottom of pastry shell. Combine cream cheese, sugar and salt , mixing until well blended. Blend in milk, eggs and vanilla. Pour over pineapple mixture; sprinkle with nuts. Bake at 400 degrees, 15 min. reduce oven temperature to 325 degrees; continue baking 40 min. Garnish with pineapple slices, cut in half, and maraschino cherry halves, if desired.
In skillet heat oil over medium heat; cook onion and garlic, stirring for 3 minutes. Add beef, chili powder, oregano, salt and pepper. Cook, stirring to break up meat for 5 minutes. Add tomatoes, breaking up further with spoon. Bring to a boil. Reduce heat and simmer for about 15 minutes or until thickened. Stir in vegetables. Spoon into greased 10" pie plate. Topping: In a bowl, toss together potatoes, cheese, salt and pepper. Stir in egg and combine well. Spoon evenly over meat mixture. Bake in 400°F oven for 30 minutes. Broil for about 3 minutes or until topping is golden.
Muddle the leaves into the cane syrup to release the mint's flavor. Add the lime juice, rum, mineral water, and lime hull. Stir. Shovel in the crushed ice until it towers over the brim.
Preheat the oven to 375°F. Pulse the spam in a food processor, do the same with the onion. Mix the rest of the ingredients, except the BBQ sauce. Prepare a 9x13: pan by lining it with foil. Form the mixture into a loaf, then place it into the pan. Top with the BBQ sauce. Bake for 1 hour.
Boil sugar and water. Add salt, lemon juice, and Clear Jell dissolved in 1/2 cup water. Cook until thickened, then add remaining ingredients. This is enough filling for 1 pie. Put one crust in a 9 inch pie pan add filling, top with second crust and seal edges. Bake at 325° for 1 hour. or until done.
Boil macaroni in salted water. Drain. Brown ground beef with onion until fully cooked. Drain excess fat if necessary. Add chili powder, cooking a little longer, then add tomato sauce. Season to taste with salt and pepper, continuing to simmer. Stir in cooked macaroni and half of the cheese, mixing well. Remove from heat, sprinkle remaining cheese on top and cover so cheese will melt.
Mix corn flour, flour, salt and pepper with the beaten egg to make the batter. Dip the chicken pieces in the batter, deep fry till golden brown. Keep aside. For the Manchurian sauce, heat oil in a pan. Lightly fry garlic and ginger till they just change color. Add green chilies and cilantro leaves. Fry for a minute. Reduce heat, add chicken stock, Soya sauce, salt, sugar, pepper and ajinomoto. Cook for 5 minutes. Add corn flour mixed with water and give one boil. Add fried chicken and cook for 1-2 minutes. Serve hot.
Using a large bowl, grate the carrot on the large side of grater. Add pineapple and remaining ingredients; mix well. More or less of any of the ingredients can be used to suite your taste. Serve chilled.
Pre-heat oven to 350°F Grease and flour bunt pan. In a large bowl, beat butter until fluffy. Slowly beat in sugar. Add eggs, one at a time. Add lemon juice and zest; mix well. In a separate bowl, combine dry ingredients. Fold in dry ingredients into egg and butter mixture. Mix just until blended. Fold in yogurt last. Bake for 40 minutes or until done. Remove cake from pan and while warm top with a lemon glaze made from 1 cup powdered sugar and the juice of one lemon. If glaze is too thin add a little more powdered sugar.
In a 3 1/2-5 quart crock pot, combine ham, peas, onion, celery, carrot, parsley, thyme and pepper. Pour chicken broth and water over all. Cover; cook on low setting for 10 to 12 hours or on high setting for 4 to 5 hours. Stir in rice. Cover; let stand 5 minutes or till rice is tender.
Trim excess fat from beef. Cut beef into 1x1/4 inch pieces. Mix beef and remaining ingredients except water and flour in 5-quart Crock Pot slow cooker. Cover and cook on low heat setting for 8-9 hours or until beef and vegetables are tender. Mix water and flour. Gradually stir flour mixture into soup until blended. Cover and cook on high heat setting about 30 minutes or until slightly thickened.
Thaw peaches in microwave. Combine remaining ingredients in small saucepan over medium heat. Stir until butter and sugar melt and syrup boils. Add peaches, stir to coat.
Put water in a small bowl and sprinkle the yeast over it; let stand 2-3 minutes and stir to dissolve. Combine the egg, honey, coriander, cinnamon, cloves and salt in a large bowl and mix well with a whisk or spoon. Add the yeast, milk and 4 tablespoons of the melted butter and beat until well blended. Stir in the flour gradually, adding only enough to form a soft dough that can be gathered into a soft ball. Knead the dough on a lightly floured surface; if the dough is sticky, lightly butter your hands rather than add more flour. Knead until smooth and elastic, then shape the dough into a ball and place in a large, lightly buttered bowl, cover with a towel or non-stick foil and place in a warm spot until the dough has doubled in size (if you poke it with your finger, it should not"bounce back"). Spread the remaining melted butter on the sides and bottom of a 3-quart round baking dish at least 3" deep. Punch down the dough and knead it for 2-3 minutes. Shape the dough into a round and place in the dish, pressing the dough down so it covers the bottom of the container. Return the dough to the warm spot and let it rise until it reaches the top of the pan. Preheat the oven to 350°. Bake the bread in the middle of the oven 50-60 minutes, or until the top is crusty and golden brown. Turn out of the pan and cool on a rack.
Preheat oven to 350 degrees. In a glass oven dish, throw in one can of red beans with its juices. Stir in the rest of the ingredients. Bake for one hour, stirring every 30 minutes.
Bring the water to boil in a sauce pan. Add the salt and rice. Stir once and reduce heat to low. Cover the pan and let it simmer for 15 minutes. Pre heat the oven to 375 derees. Put the oil in a cast iron skillet and bring to high heat. Brown the chicken on both sides, about 5 minutes on each side. Add the onion and celery and saute' until they are translucent. Add the remaining ingredients, stir well, cover and place in the oven for twenty minutes. Serve on a bed of rice.
Dump the corn and beans into a crock pot. Put the chicken over that, and pour the salsa over the top. Cook on low 8-10 hours. Shred the chicken with a fork and mix well before serving. We like to roll this up in tortillas, but it is also good over rice or filling sandwiches. You can serve this with sour cream, shredded cheese, etc, but it really isn't necessary.
Combine melted butter and biscuit crumbs. Press into greased pie dish. Refridgerate while preparing topping. Beat cream cheese till soft, gradually add milk while beating. Add lemon juice and beat till combined. 2 lemons is just a guide- add as much or as little as you like depending on your taste. Pour onto base and refridgerate until firm- best overnight but otherwise at least 2 hours. Margarita variation: Substitute the lemon with a commercial margarita mix (lime and triple sec) and tequila. Add to taste- i think i used 1/2 cup margarita and 2 shots of tequila. The taste does get stronger when it sets. Chocolate slice: use plain choc biscuits in the base and press into slice tin. Swirl melted chocolate into topping before refridgerating. Cut into squares.
Brown the beef in a large pot then drain any excess grease. Stir in the rest of the ingredients then simmer over medium-low heat for 20 minutes. (Stir occasionally while cooking). Serve hot.
Place pork in a freezeable container, then partially freeze the meat (this makes it easier to slice thinly). Thinly slice into bite-size strips. Stovetop method, meat step: heat a skillet over high temperature, then add the cooking oil and sesame oil; saute the sliced pork, stirring often, until no longer pink, about 2 minutes. Microwave method, meat step: preheat a 6 1/2-inch microwave browning dish on 100% power for 4 minutes; add the cooking oil and sesame oil to browning dish and swirl to coat the dish; add the sliced pork and microwave, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till pork is no longer pink, stirring every 30 seconds. Stovetop method, vegetable step: add the carrot, sliced green pepper, and green onions and cook, stirring often, until vegetables are crisp-tender, about 5 minutes. Microwave method, vegetable step: Stir in sliced carrot, green pepper strips and sliced green onion and microwave, covered, on 100% power for 2 to 3 minutes more or till the vegetables are crisp-tender; drain off liquid. Stovetop method, sauce step: in a saucepan, stir together the brown sugar, cornstarch, water, red wine vinegar, soy sauce, and ground ginger; heat over medium-high until thickened and bubbly, then add the pineapple and cook, stirring, for about 1 minute or until pineapple is heated through. Microwave method, sauce step: In a 2-cup measure stir together the brown sugar, and cornstarch; stir in the water, red wine vinegar, soy sauce and ground ginger; microwave, uncovered, on 100% power for 1 to 1 1/2 minutes or until thickened and bubbly, stirring every 30 seconds; stir in drained pineapple chunks and microwave, uncovered, on 100% power about 30 seconds more or till the pineapple is heated through. Toss the pineapple mixture with the pork mixture and serve with cooked rice. Note: I hope these instructions have been made clear for both methods! This was a recipe adoption, and I made changes to the instructions, hoping to make it a bit more understandable.
In a bowl, mix the Jelly Crystals and the boiling water until it is dissolved. Add the cold water and the evaporated milk and stir in the diced mango. Pour into a pudding mould or bowl and refrigerate overnight or until set. Once set you can either run hot water on the outside of the bowl to loosen the pudding and turn it onto a plate or just spoon it into individual bowls.
Wipe the mushrooms gently, using paper towels (don't just rinse them, because they'll suck up a lot of water). Heat the oil in a frying pan and add everything but the salt, stirring to make sure everything gets well coated in the oil. Fry for about 7 or 8 minutes, stirring occasionally, until the mushrooms and onions are tender. Season to taste with the salt and you're ready to serve! Note: Fresh cilantro makes a great garnish for this dish, as it could use a little color.
Preheat oven 400°F. Lightly grease a 8x13 pan, set aside. With a spatula, blend Bisquick mix, milk, eggs, sugar, and vanilla extract. Pour mixture into the greased baking pan. Sprinkle grated cheese on top. Bake for 13 minutes. Take pan out of oven. Brush top of cake with melted butter. Broil at 350°F for 2-3 minutes until top is golden brown. Leave oven door slightly open while broiling. Remove from oven and let cool.
In a small bowl, combine cornstarch and water until smooth. Stir in pie filling. Pour into crust. For topping, combine flour, oats and sugars in another small bowl; cut in the butter until crumbly. Sprinkle over filling. Bake at 375° for 35-40 minutes or until filling is bubbly and topping is browned. Cool on a wire rack; refrigerate until chilled. Yield: 6-8 servings.
Preheat oven to 300°F. Over medium-high temperature, heat a large Dutch or French oven and spray it with cooking spray. Season the ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown the ribs in two batches in the heated pan, about 8 minutes per batch, until browned; remove from pan. Add the finely chopped onion to the pan and saute until lightly browned, about 8 minutes. Add the minced garlic and saute for 1 minute. Add the browned ribs back into the pan, then add the wine, vinegar, brown sugar, and tomatoes and bring to a simmer. Cover pan and transfer to the oven, and bake at 300°F for 90 minutes or until tender. Remove from oven and let cool slightly, then transfer pan to refrigerator and let chill for 8 hours or overnight. After chilling, skim the solidified fat from the surface of the broth mixture and discard fat. Over medium heat on the stove, cook the ribs in the Dutch or French oven for 30 minutes or until thoroughly heated. Season with the remaining 1/2 teaspoon salt and 1/2 teaspoon freshly ground pepper, and serve. Serve along with potatoes, pasta, and/or vegetables - the sauce goes quite well with them, too!
In large, heavy pot or skillet, warm 1/4 cup olive oil over medium-low heat. Add the onions and 1 sprig thyme and cook, stirring every 10 minutes or so (if they start sticking to the pan, add a splash of water), for about 1 1/2 hours. Season to taste with salt and pepper. Meanwhile, preheat the oven to 350 degrees. Arrange the baguette slices on a baking sheet and brush on both sides with the remaining 2 T olive oil. Season with salt and pepper. Bake until crisp, 10-15 minutes. Place about 1 T cheese on each toast; bake until the cheese is melted, about 5 minutes. Remove the leaves from the remaining thyme sprig and chop. Top each toast with the carmelized onions and chopped thyme.
Heat the olive oil in a large, heavy saucepan over medium heat. Add onion, carrots and garlic; saute until softened, 10-12 minutes. Add beef and sausages to pan; saute until cooked through, breaking up meat as you stir, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Set aside and cool. Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs. Preheat oven to 350°F Spread 1/2 cup sauce over the bottom of a 13" by 9" glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of the ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 11/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 11/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna. Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes. Let lasagna stand 15 minutes before serving.
Stem the spinach, rinse in cold water and lift straight into a large pan. Set over moderate heat, cover, don't add extra water, and cook for 2 to 3 minutes until the spinach wilts. Drain in a colander, pressing well. When spinach has cooled, squeeze firmly to extract excess water and chop finely. Heat oven to 350*F. Brush 10 small ramekin dishes with melted butter and sprinkle with Parmesan cheese. Melt the butter for the souffles in a medium pan, stir in the flour and cook over a moderate heat for a few minutes. Slowly add the milk, beating to make a smooth sauce. Bring to a simmer and cook for 2 to 3 minutes. Add seasoning and a good grating of nutmeg, then remove the sauce from the heat and let it cool slightly. Separate the egs, reserving the whites and beating the yolks into the sauce. Stir in the spinach, mix well then transfer to a large mixing bowl. Beat the egg whites to stiff peaks and fold into the spinach mixture. Spoon into the ramekins, filling them level. Set the dishes in a large roasting tin. Add boiling water from the kettle to a depth of about 1 inch. Bake for 20 minutes or until the souffles are well risen. Remove the ramekins from the tin, cool for 10 minutes, then loosen the sides and turn out onto a buttered gratin dish--right sides up. The souffles can be set aside overnight. If the souffles have been chilled, allow them at least 1 hour to come back to room temperature. Heat the oven to 400*F. Pour the cream over the souffles, coating each one. Sprinkle with Parmesan and place in the oven for 15 minutes or until the sauce is bubbling, then serve.
For the crust: Mix the flour, sugar and salt. Drizzle the olive oil over the flour and cut in with a fork, combining lightly until the mixture resembles coarse meal. Sprinkle water over the flour, a tablespoon at a time, and mix lightly with a fork. (These two steps can also be done in a food processor, if you use a light touch with the "pulse" button.) With your hands, press the pastry lightly into a ball, wrap in waxed paper, and let rest in the fridge at least 20 minutes. While the dough is resting, make the filling: Mix together the cinnamon, ginger, flour, sugar and salt. In a large bowl, toss the apple and pear slices with the dry mixture. Drizzle lemon juice over the top. Prepare the galette: Preheat the oven to 375 degrees and line a baking sheet with parchment paper. On a wide surface, roll out the dough between two sheets of parchment paper until it becomes a 1/4-inch-thick circle. Arrange the fruit mixture in the middle of the dough, and loosely gather the dough around the fruit, leaving an opening at the top (the dough won't close completely). Place the galette on the parchment paper and bake in the middle of the oven until filling is bubbly and crust is lightly browned, about 35 to 40 minutes.
In a large skillet, saute onion in butter until tender. Sprinkle with flour, salt, and pepper. Stir in the milk until blended. Bring to a boil, cook, and stir for 2 minutesnor until thickened, and bubbly. Add the turkey, and vegetables, cover and simmer until heated through. Serve with mashed potatoes.
Set oven to 350 degrees, set oven rack to second-lowest position. Butter a 13 x 9-inch baking pan. For the crust: In a processor blend all ingredients until mixture begins to form small clumps. Sprinkle the mixture into prepared baking pan. Lightly press the mixture down with a spatula (do not pat down too much). Bake in the second-lowest oven rack for 20 minutes until golden. Meanwhile prepare the filling/topping: In a heavy saucepan melt butter and stir in brown sugar, honey and whipping cream; simmer mixture for about 1 minute, stirring occasionally. Stir in chopped pecans. Pour the pecan mixture over hot shortbread crust and spread evenly in the pan. Bake on the second-lowest oven rack for about 20-22 minutes. Cool completely in the pan. *NOTE* these bars will cut better if refrigerated.
Cook potatoes in lightly salted water approximately 20-25 minutes until they are tender, but still firm enough to cut. Let potatoes cool then peel and dice. Combine potatoes, red peppers, and olives in medium bowl. Lightly mix in tuna to mixture. Set aside. Whisk remaining ingredients, except parsley, together until well mixed and thickened, and pour over potato mixture. Lightly toss mixture until evenly coated. Garnish with parsley.
Put 3 tbsp hot water in a small bowl and sprinkle over the gelatine. Set aside in a warm place to dissolve - this will take about 10 minutes. Divide the raspberries between eight glasses. Open the champagne and add a little to the dissolved gelatine. Transfer to a jug and add the remaining champagne. Mix gently so you don't build up a froth. Pour into glasses on top of the berries then chill for two hours until set. Enjoy! ;).