HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium microwave-safe bowl, heat corn syrup, brown sugar and margarine until margarine has melted and sugar has dissolved completely. Stir until smooth. Meanwhile, in a large bowl, combine flour and salt. Add syrup-sugar-margarine mixture. Mix well. Wrap the dough in plastic and let it rest at least 30 minutes at room temperature. Heat the oven to 350 degrees. Roll out the dough 1/4-inch thick onto a sheet of parchment cut to fit your baking pan. Lightly flour the cardboard patterns and place them on the rolled-out dough, leaving a 1-inch space between pieces. Try to fit as many as you can without crowding. For clean edges, cut with a pizza wheel. Remove and reserve excess dough. Reroll dough scraps for the remainder of the pieces. Grab the opposite edges of the parchment paper and transfer to the baking sheet. Bake 12 to 15 minutes or until pieces are firm and lightly browned around the edges. Cool completely before removing from pans. This recipe can easily be increased, if you want to make it a project for several kids by doubling or even tripling the ingredients. Instead of measuring out the flour, for a double recipe, use 1 (5-pound) bag plus 1 cup flour. For a triple recipe, use two (5-pound) bags plus 2 cups flour.
Mix all ingredients except one cup of ketchup and the meats in a large mixing bowl. Add the meats and knead well, then put in three 4-by-8 glass or metal bread pans (I use 1 1/2 quart Pyrex glass bread pans). The remaining cup of ketchup will be used later. Cover with tinfoil and bake at 325 degrees for 30 minutes. Pour off grease, bake another 30 minutes, pour off grease. Remove tinfoil, spread remaining cup of catsup over the top of the meatloaf and along the sides, and bake about 10 minutes until catsup begins to caramelize and slightly blacken - this must be watched closely so as not to burn. The carmelized and blackened catsup on the top of the meatloaf and the sides of the pan both add a great flavor to the meatloaf. Cut contents of each bread pan into four 2 inch wide pieces. Makes 12 pieces, each 2 inches wide, 4 inches long, and 3 inches high. This makes a mild to medium hot meatloaf, if you want it milder or hotter, change the three peppers by 1/4 teaspoon each.
Preheat oven to 350 degrees F. Scrub potatoes and prick each one about 6 times with a fork. Place in a shallow roasting pan (that has been sprayed with cooking oil) and roast for 2 hours. (I also spray the top of the potatoes - have used spray olive oil too). When you remove from the oven, cut each potato in half (or in quarters if using the regular size potatoes) and put into a large mixing bowl. Toss the potatoes with the garlic, oil (I just pour this on - enough so it looks right -- ), mint, salt and pepper to taste. Let stand for 30 minutes before serving.
In a large bowl, combine garlic, parsley, beer, flour, baking powder, saffron and salt with a whisk until well blended, and there are no lumps. Heat sunflower oil to medium high heat in a deep frying pan. Dip pieces of fish in batter and fry until golden, (about 2-4 minutes each side, depending on the thickness of the fillet) turning once. Drain on paper towels and serve with garlic mayo and lemon wedges.
Slice the pickled radish into a thin strip. Slice the raw fresh salmon in to a slightly thicker strip and place with the soy sauce and sugar. Drain; then coast with Wasabi paste. Position the nori seaweed sheets on the surface you intend on eating from, and place the sushi rice on the seaweed. Place one strip of salmon and one strip radish in the center and roll to form sushi. Slice and serve with pickled ginger.
Preheat oven to 400. Melt 1/2C butter in medium saucepan over mdm to mdm-high heat. Whisk in flour, gradually add milk and broth. Continue stirring constantly until sauce is thickened and smooth - being careful not to let it boil. Blend in pepper and sherry. Stir in cream and remove from heat. Cook and drain spaghetti. Melt 2 Tbsp butter in medium skillet. Saute green peppers for approximately 3 minutes or until soft. Mix ham, peppers, spaghetti and sauce. Pour into a 9x13 baking dish. Sprinkle with grated parmesan and breadcrumbs. Bake for 20 to 30 minutes or until hot an bubbly.
Beat together eggs, cream and salt in pie plate. Spread tops of the slices of bread evenly with the butter, then the mustard. Top four slices of the bread with the cheese and ham. Place other four slices on top and dip into the egg mixture. Place sandwiches in preheated skillet with butter added and cook each side until golden brown. If cooked in batches, keep warm in oven until all sandwiches are done.
Preheat oven to 350 degrees F, then grease a 9" cake pan. Combine biscuit mix & sugar, then add milk, stirring to make a soft dough. On lightly floured board, roll out dough into 12"x10" rectangle. Combine marmalade & mincemeat, & spread mixture evenly over dough, to within 1/2 inch of edges. Roll jelly-roll-fashion, then cut into 10 pieces. Place pieces in prepared cake pan, more or less with 9 in a ring & 1 in the center. Bake until lightly browned, about 30-40 minutes. Remove from pan. Combine powdered sugar, 1 1/2 tablespoons milk & orange extract, & frost the warm cake with this mixture. Serve warm or cold.
Preheat oven to 375 degrees. For the crust, combine the graham crackers crumbs, sugar and crushed pecans until well-blended. Add melted butter and mix well. Press crust mixture evenly into a 9" springform pan. Put pan into the fridge for 10 minutes to firm. For the filling, combine the cream cheese, sugar, eggs, and vanilla into the until very smooth. Pour the filling mixture into the crust. Set aside. For pie filing combine corn syrup, brown sugar, melted butter, vanilla, eggs and pecans until well-blended. Spoon over cheesecake filing and swirl (marble) with knife blade. Bake in a 375 degree oven for 50-60 minutes. When done baking, remove cheesecake from the oven and cool for 15 minutes. Raise the oven temperature to 450 degrees. While the cheesecake is cooling, make the topping. In a small bowl, combine the sour cream with vanilla and the remaining and sugar. Spread topping over the cooled filing. Bake in a 450 degree oven for 10 minutes.
In a large bowl, add eggs, milk, oats, and ham; stir or use hands to combine well. Shape mixture into 1 1/2 inch balls. Place balls in a greased 15x10 inch baking pan. In a saucepan, add brown sugar, cornstarch, and cloves; stir to mix. Add pineapple juice, corn syrup, vinegar, and mustard; stir until mixture is smooth. Bring mixture to a boil over medium heat; cook and stir for 2 minutes. Pour mixture over ham balls. Bake, uncovered, at 350 degrees for 35-40 minutes or until browned.
Mix first 6 ingredients in a saucepan or crock pot until well combined and heated. Remove from heat and add vanilla. Garnish with whipped cream and marshmallows as desired!
I like to cook the orzo separately and then add it to the soup at the end. Put the rest of the ingredients in a large stock pot and bring to a boil and then simmer for at least an hour. When serving, put soup in bowls and sprinkle with parmesan cheese if desired, you could also serve it with Italian bread for slopping up the broth.
Place all ingredients in the Ziploc bag. Close bag well. (You may choose to place inside an additional bag to reduce the risk of spills). Squish all ingredients in the bag by hand to mix. Mix until smooth (at least 10 to 15 min) -- Enjoy!
Cut the avocado half way between the middle (where you would normally cut it) and the edge. scoop out all of the avocado with a spoon, and put it in a bowl DO NOT throw away the avocado skin. throw the seed away. mash it up (just like you would with guacamole). chop up the cilantro. add salsa, cilantro, lemon juice, and 1/2 of the bacon. add salt to taste. continue stiring and mashing until well combined. take the mixture and put it back into the avacodo skin. top with the remaining bacon and serve. ENJOY!
Peal potatos. Boil potatos for about 30 minutes. mash potatos. mix borsin cheese, butter and garlic together. add texmex cheese to mashed potatos. add borsin mixture to mashed potatos. mix together. serve.
Preheat oven to 375. Chop green onions, using all of the white parts, and some of the green for color. In a large skillet, brown the ground beef, along with the onions and garlic, until cooked through, drain off any drippings. Add garbanzo beans, drained and rinsed, to the skillet, along with the diced tomatoes and corn, and the rest of the ingredients. Stir and cook over medium heat until simmering. Pour into a covered casserole, and cook in the oven for approximately 40 minutes. Serve with sour cream, shredded cheese and tortilla chips for a hearty soup. Or, mix in an additional 1 cup shredded cheese for in addition to the garnish for a flavorful appetizer dip for a crowd.
Boil noodles till soft and drain. Return to large pot or in large bowl, add rest of ingredients. Mix well. Sprinkle some extra cinnamon on top. Place in large rectangular, greased pan. Bake at 350 for 50-60 minutes. Split the recipe into 2 square pans and freeze one. Freezes well.
In a large nonstick skillet, melt 1 tablespoon butter over low heat. Add in the onions; cook very slowly, stirring occasionally, until the onions turn a dark golden color; about 30-40 minutes. If the onions start to scorch, add about 1 tablespoon water. Remove the onions from the pan and set aside. Wipe skillet using a paper towel; do not wash skillet. Heat the same skillet over med-high heat. Add in the cumin seeds and toast just until they become fragrant, approx 3 minutes; watch carefully because they burn easily. Remove the seeds and let cool briefly. Do not wash the skillet. When the seeds are cool, crush them using a mortar/pestle. In a bowl, toss the crushed seeds with the cheese. To make the sandwiches: butter one side of each bread slice. Place 4 slices on a work surface, buttered side down. Distribute the cheese evenly over the 4 slices, then do the same with the onions. Place the remaining 4 slices on top, buttered side up. Heat the same skillet over med-high heat for 2 minutes. Put the sandwiches in the skillet (do this in batches, if necessary), cover, and cook for 2 minutes or until the underside is golden brown and the cheese has begun to melt. Uncover and turn the sandwich using an spatula, pressing firmly to flatten the sandwich slightly. Cook for 1 minute or until underside is golden. Turn the sandwich again, press with spatula, and cook for 30 seconds or until the cheese has melted completely; serve.
Whisk vinegar and sugar together in a medium bowl. Add all berries and mint. Toss to combine. Transfer to serving bowls and sprinkle with nuts if desired. (Note: I only add the vinegar and sugar to the berries right before serving as I don't think the salad tastes as good when the berries have been in the vinegar for a second day.).
Cut the octupus in peaces or if they are small just take out the eyes and the inside of the head. Cook the octupus with the wine. Pour the olive oil and the other ingredients. Let it stand over low heat. Add the potatoes and wait until they are cooked. You may cook the potatoes with the skin in a separate pan with garlic and red pepper pasete and serve together. You may use the same recipe for big squids.
Place flour and salt in food processor and pulse a couple times. Add butter and process until mixture resembles coarse crumbs. Add water 1 T at a time through top feeder and pulse briefly until dough begins to form a ball. Remove from processor and place on floured surface. Form into a ball. Allow dough to rest at room temperature for 30 minutes before rolling out. On lightly floured surface, roll out dough to fit pie pan. Place in pan, flute edges and prick bottom of dough several times with a fork. Place in freezer for 15 to 20 minutes. Preheat oven to 425 degrees. Bake pie shell for 15 to 20 minutes or til light brown.
Cream together the first 6 ingredients. Add flour, soda and salt and mix well. Stir in oats, chips and nuts. Drop by teaspoons on greased cookie sheets. Bake at 375 degrees F for 10 minutes.
Wash and pick over beans. Cover with water and soak overnight (or boil for 10 minutes and let sit for an hour). Discard soaking water, rinse beans and put in a large soup pot. Add the 8 cups of water and bring to a boil. Cover tightly and reduce heat to a low simmer. Add carrots. In a non-stick pan saute onion in balsamic vinegar until it carmelizes (this takes a while on low heat). Add garlic, celery leaves, and bell pepper. Continue sauteing, adding more liquid as necessary. When the mixture has cooked down somewhat, add it to the beans. Add the remaining ingredients except the miso. Stir in the miso and simmer from 1 to 2 more hours (depending on when you're ready to eat and if you can resist the aroma). Remove bay leaves.
Heat a large skillet over medium-high heat. Add wine and mussels; cover and cook 3 to 5 minutes. Discard any unopened mussels, and reserve cooking liquid. Allow mussels to stand until cool enough to handle. Open mussels, and discard top shells. Detach meat, and return to bottom half. Combine breadcrumbs and next 3 ingredients in a small bowl; mix well. Pour 1/2 inch kosher salt into a large baking pan. Place mussels on top of salt in baking pan. Spoon 1/2 teaspoon of reserved cooking liquid over each mussel. Top with heaping teaspoon of breadcrumb mixture. Broil 5 1/2 inches from heat 3 minutes or until breadcrumbs are lightly browned. Serve immediately.
Halve and core tomatoes and bell peppers. (Don't halve and core the habenero--the seeds contain the heat you want). Roast tomatoes, bell peppers, habanero, and unpeeled garlic cloves under broiler until skins blacken. Discard skins of tomatoes, bell peppers, and garlic, and cut the habanero in half. I only use half, but if you want severe burnage, use the whole thing. Add all ingredients to food processor and blend until you get your desired consistency. Chill before serving. Variations: you know what you like: add more cilantro, cumin, garlic or salt to your satisfy your own taste.
Melt the butter with the olive oil over medium heat. Saute the onions and peppers until soft and translucent. Add the garlic and sausage, cook for another 1 to 2 minutes, stirring frequently. Remove from heat, slowly add the chicken bouillion broth to moisten the mixture to your liking. I used about a cup and a half. Serve.
Pour in the oil into the skillet and put heat at low to medium heat, leave skillet uncovered. Get one bowl and put in the 2 cups of flour, set it aside. Get another bowl and put in the 2 cups of corn meal, set that aside. Get the one more bowl and beat the 2 eggs and the 2 tablespoons of milk in it then set that aside. Start peelin' off those wrappers from the string cheese. Cover string cheese in flour. Dip in the flour covered string cheese into the egg and milk mixture. Cover the egg and milk, flour covered string cheese with the corn meal. Put 5 of the string cheese into skillet then cover. Leave the string cheese there for 5 minutes covered, then flip and cover again for another 5 minutes. Place the cooked now mozzarella sticks onto the platter or plate. Repeat steps 9,10, and 11 with the remaining cheese sticks. Heat up the tomato sauce in small bowl using microwave for 2 minutes, stirring each 30 seconds. Place bowl of tomato sauce onto platter or plate. Eat and enjoy!
In a small bowl stir together mayonnaise, pickle relish, honey mustard, honey, pepper, salt, and celery seeds. In a large bowl combine cabbage, walnuts, celery, onion, sweet pepper, and cranberries. Add mayonnaise mixture to cabbage mixture and toss to coat. Cover and chill for 1 to 6 hours.
Cover mushrooms with 1 cup hot tap water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/2 inch pieces (you should have about 4 tablespoons). Strain liquid through fine-mesh strainer lined with 1 paper towel into medium bowl. Set mushrooms and liquid aside. Adjust oven rack to lower-middle position; heat oven to 325 degrees. Dry beef thoroughly with paper towels, then season with salt and pepper. Heat 2 tablespoons oil in large heavy-bottomed Dutch oven over medium-high heat until shimmering but not smoking; add half of beef. Cook without moving pieces until well browned, about 2 minutes on each side, for total of 8 to 10 minutes, reducing heat if fat begins to smoke. Transfer meat to medium bowl. Repeat with remaining oil and remaining meat. Reduce heat to medium and add salt pork, carrots, onions, garlic, and tomato paste to now empty pot; cook, stirring occasionally, until light brown, about 2 minutes. Stir in flour and cook, stirring constantly, about 1 minute. Slowly add wine, gently scraping pan bottom to loosen browned bits. Add broth, water, beef, and any juices in bowl. Increase heat to medium-high and bring to full simmer. Add mushrooms and their liquid, orange zest, 1/2 cup olives, anchovies, thyme, and bay, distributing evenly and arranging beef so it is completely covered by liquid; cover partially and place in oven. Cook until fork inserted in beef meets little resistance (meat should not be falling apart), 2 1/2 to 3 hours. Discard salt pork, thyme, and bay leaves. Add tomatoes and remaining 1/2 cup olives; warm over medium-high heat until heated through, about 1 minute. Cover pot and allow stew to settle, about 5 minutes. Using spoon, skim excess fat from surface of stew. Stir in parsley and serve.
If you have a pressure cooker, use it to cook the whole gizzards and giblets (reserve the livers for now) on high pressure for about 7 minutes in your reserved broth except for the 1/2 cup cooled reserved broth. Use your quick release (or bring pressure down naturally). If you don't have a pressure cooker, simmer the gizzards and giblets (reserve the livers for now) whole in just enough of reserved broth to cover in a pot with a tightly fitting lid for 1 hour. Drain and add whole gizzards and giblets to a large saucepan, add livers and broth and on medium low heat cook COVERED for about 10 more minutes. Remove meat and set aside to cool. When cool, chop finely and mix all meat parts together. Reserve all broth. Meanwhile, in a small saucepan with lid, bring 4 eggs and enough water to cover to boil. As soon as you notice a boil, turn off heat and cover but leave the pot on the burner. Set a timer for 12 minutes. During that time, get a small bowl of ice water ready. When 15 minutes is up, strain and rinse eggs under cool water. Immerse in ice bath until completely cool. Peel eggs, beginning with a crack on the wide end. Chop eggs and set aside. Meanwhile, in a small pan, melt 2 TB of butter and saute chopped onion until limp and clear about 5-7 minutes. Meanwhile, in a large heavy bottom skillet with no heat, whisk together sherry (or white wine),1/2 cup cooled broth, Wondra flour, drippings, thyme, salt and pepper(s) sauteed onion and microwave roasted garlic (or powder). Turn heat on medium low, stirring frequently until thickened. Measure reserved broth. You should have about 4-5 cups of broth left. If not, add more water or canned broth till you get 5 cups. Very Very slowly, pour a small stream of broth into your flour mixture and whisk like crazy until all broth has been incorporated. I whisk in the shape of a figure eight in the pan to get the best effect. Cook, stirring constantly until thickened to a consistency that is slightly more runny than gravy about 4 more minutes. Ladle over served portions of Nana's Thanksgiving and Christmas Pan Dressing and oh, be sure and wear the pants that have some room to grow ::-o.
In a large bowl combine the first 6 dry ingredients. In another bowl whisk together the eggs, melted butter, buttermilk and milk until well combined. Add in the mashed banana; mix to combine. Add the liquid ingredients to the dry ingredients; stir well to combine. Drop by 1/3 cupfuls onto a greased griddle. Brown on both sides.
Wash and clean chicken breasts. Cut in half and tenderize. Melt butter in bowl. In separate bowl mix potato flakes, parmesan cheese, salt and pepper. Dip chicken in butter and roll in potato mixture. Place on baking sheet. Drizzle a little butter on top. Bake 375 for 30-35 minutes (or until golden brown).
Preheat oven to 350F/170°C. Lightly spray 9x13 pan with nonstick spray. Cake: combine all dry ingredients and mix to distribute evenly. Add all liquid ingredients, and mix to make smooth. Scrape batter in to pand and set aside. Fudge sauce: in the same bowl as cake, combine brown sugar, coffee, cocoa and hot water. mix until melted. Carefully pour in to pan over batter. DO NOT MIX. You want the liquid to sit on top of the cake. Bake in preheated oven for 40 minute uncovered. Cake will rise to the top and you will have a hot fudge sauce on bottom. When you serve, spoon the hot fudge sauce from beneath each piece you cut over the cake. Top with vanilla ice cream and enjoy!
In a skillet, heat a drizzle of oil over medium-high heat, when hot add bacon and pepper and cook the bacon until crisp, 5 minutes. Add beans to bacon and cook about 3 to 5, tossing. Season with vinegar and sugar prior to serving.
Put the chicken into the crockpot. Pour Rotel & seasoning on top. Cook on low 6-8 hours. Turn off pot, and shred chicken with two forks. Melt butter in a sauce pan over medium heat. Stir in flour and cook for about a minute or until golden brown. Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. Turn heat to low. Stir in sour cream and green chiles. In a large bowl combine chicken, and 1 1/2 cups of cheese. Pour 1 cup of sauce into a 9x13 baking dish. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese. Bake at 350 degrees for 20-25 minutes or until browned and bubbly.
Cut ribs into individual ribs, and place all the pieces in large roasting pan. Scatter the thickly sliced onions over the ribs. Sprinkle lemon juice over the ribs. Bake for one hour in an oven that has been pre-heated to 350 degrees. Pour off ALL the fat and juice that has accumulated. In the meantime, make the sauce. To make the sauce, combine the last five ingredients in a saucepan, and cook (boil) for 20-25 minutes. Stir frequently. You want the sauce to cook down and thicken up. Dip cooked ribs into the sauce, and place in roasting pan. It's best if you make a single layer of ribs at this stage so, if necessary, use more than one pan. Dip cooked onions into sauce, and scatter over ribs. At this stage, you can refrigerate the concoction (covered with cling wrap) for a day or two -- so the flavours can really meld. Cook ribs a second time-for 30-60 minutes-in an oven that has been pre-heated to 325°F If you have refrigerated the concoction, take out of the fridge at least two hours before the second cooking. Thanks to Heystopthatnow for alerting me to the fact that I had omitted a cooking time for this step. Before the second cooking, baste the ribs. Then baste them again every 10 minutes. You want the ribs to be saucy. Serve with corn cobs, baked potatoes and salad. Garlic bread is nice, too.
Coat beef with flour, salt, pepper, and sage. Place in crock pot. Add remaining ingredients and cook on low until beef is tender. This can also be done in a casserole for 1 1/2 hours at 350°F.
Combine cukes, onions, ice and salt. Let stand for 2 hours,. then drain. Mix the next 6 ingredients in a large pot. Bring to a boil, add ground cuke mixture, and cook for 20 minutes, or until it begins to thicken. While still hot, seal in sterilized jars. As far as preparation time, I use Grandma's old hand grinder, so I'm sure it would be much faster with a motorized food grinder.
Place all the ingredients in a food processor (minus extra coconut for rolling) and blend until smooth and it all comes together (add more oj or oats if necessary). Roll into walnut sized balls and roll in extra coconut. Chill to set. Store in the fridge for 4-5 days.