HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees. Combine the flour and butter, working it with your fingers until it has the consistency of coarse oatmeal. Add the sugar, baking powder, baking soda, salt, and currants, still mixing with your fingers. Beat the egg and buttermilk together. Make a well in the center of the dry ingredients and add the egg-buttermilk mixture. Stir until well blended. Form into a ball. Lightly dust a clean surface with flour and knead the dough for 3-4 minutes, until smooth. Divide it into 16 equal portions. Shape each portion into a ball and place the balls at least 3 inches apart on a greased baking sheet. Gently press the top of each bun with a palm of your hand to flatten it slightly. Using a very sharp knife dipped into flour cut an inch-deep cross on the top of each bun. Bake in the preheated oven for 20-25 minutes, or until golden and crusty. Cool on a wire rack. To Package: Buns and muffins look special when individually wrapped. To emphasize their simple origin, place each Irish Soda Bread in the center of a 12-in. square of brown butcher paper or tan tissue paper and twist all edges upward to resemble a flower. Present the soda breads in a low basket with a shamrock-shaped label.
Chop the herring, potatoe, beets and apple into 1/4" pieces. Mix together. Blend in the dill pickle, onion and add a bit of the reserved beet liquid. The salad should have a firm consistency. Put the ingredients into a bowl, pack down well, cover and refrigerate at least over night or up to 2 days. Serve with Danish rye bread and hard boiled eggs as part of a smorgasbord.
Butter a 13x9x2 inch baking pan. (Mixture 1) In a small bowl combine the yeast,1 tablespoon of the sugar, and the warm water. Set aside mixture 1 for 15 minutes or until bubbles appear. (Mixture 2) In a small bowl combine the remaining 1/2 cup sugar, salt, and butter. Pour the milk into a saucepan. Add vanilla bean and pour into Mixture 2. Let Mixture 2 sit until lukewarm. Stir in Mixture 1 and add lemon zest. Add eggs 1 at a time beating well after each addition. Fold in flour a little at a time. Beat dough until smooth. Spread dough onto prepared pan and cover loosely with a tea towel and set aside in a warm place for 30-45 minutes. Let rise. Preheat oven to 400°F. For topping: Cream butter, sugar, and light brown sugar until fluffy stir in the vanilla, the cinnamon, and the nuts (nuts are optional). Drop spoonfuls of the topping onto the dough. Bake cake for 35 minutes or until top is golden. Allow cake to completely cool IN PAN. Cut into slices and serve with butter.
Fry and drain the sausage well. Beat the eggs, combine with all ingredients and pour into a buttered 13x9 glass baking dish. Sprinkle with nutmeg. Bake for 45 minutes at 350*.
preheat oven to 350. crush crackers. beat egg. combine all meat loaf ingredients. mould into a log shape. place into a deep oblong roasting pan (with lid). Surround meat loaf with patatoes and carrots. cover with 1 can of tomato soup and all of tomato juice. Cover and bake for 1 hour. Remove lid. add second can of tomato soup, directly on top of meat loaf. Return to oven, without lid, and bake another 1/2 hour. Enjoy! The next day, I make a second meal of the leftovers, by cutting up meat in chunks (leave meat,patatoes and carrots in the sauce) and serve over rice or pasta. OPTION: I sometimes add a handful (1/4 cup) of basmati rice to the mixture before cooking.
Place your slices of meatloaf flat on the bottom of a 9 X 13 cooking dish (smaller if you have less pieces), touching but not overlapping. Mix together tomato sauce, garlic, seasoning and pour over the meatloaf. Place a slice of cheese over each meatloaf slice (you can use shredded cheese if you want). Warm in a 350F over until the cheese is browned and the sauce is bubbly.
Whisk the first 5 ingredients together. Add the kale and stir. Adding the kale first will allow the oil and lemon juice to soften up the kale. Continue to add the other vegetables, beans, quinoa, nuts (if you're into that) and cheese. Serve immediately or let marinade in the fridge before enjoying. If you are planning to make in advance add in cheese just before serving along with any nuts if using. Depending on the ingredients used the leftovers should keep in the fridge for a couple of days.
Lightly beat the eggs and season. Heat the oil in a wok or frying pan and stir fry the spring onions for 2 minutes. Add the frozen peas and cook for another 1-2 minutes, or until thawed and hot. Add the bean sprouts and prawns and stir fry until the prawns just turn pink. Add the noodles and heat through. Make a hole in the middle, add the eggs and stir until set. Then combine with the rest of the stir fry. Stir in the soy sauce and sweet chilli sauce. Sprinkle on the peanuts, drizzle with the lime juice and serve with lime wedges.
Dice the tofu into pieces the size of sugar cubes. Bring a pot of salted water to a boil, add in the tofu cubes and reduce the heat. Simmer for two minutes. Carefully drain (the tofu is a bit fragile at this point) and then gently pat dry. Toss the cubes with 1/2 teaspoon salt, ground black pepper to taste, the sugar, turmeric, and curry powder. (sometimes I lay the tofu out on a plate and sprinkle the seasoning on, turning the tofu to get all the sides covered rather than "tossing"). Saute the seasoned tofu in the 2 tablespoons oil, heated, over medium high heat until golden but still tender. turn the tofu so that all the sides are colored. Remove the cubes to a plate, covered to stay warm, and return the skillet to the heat. Reduce the heat to medium. Add the 2 teaspoon of oil to the pan, and when it's hot, add in the onion, garlic and 1 1/2 teaspoons of the cumin. Cook until the onion is translucent. Turn the heat to high, and add in the asparagus, red pepper flakes and salt to taste. Saute until the asparagus is tender but not limp, and a beautiful bright green. The timing will depend on the thickness of the stalks. Add in the tomatoes and the tofu, saute to heat through. Turn off the heat and add in the cilantro or parsley and the remaining cumin (if needed). Serve immediately.
In a small bowl combine 1 tablespoon of the chicken broth, the mustard, olive oil,and vinegar. set aside. Coat a large nonstick skillet with cooking spray. Heat the skillet over medium heat. Add the squash, carrots, and sweet pepper to hot skillet, Cook and stir about 5 minutes or until nearly tender. Add broccoli and the remaining 2 tablespoons chicken broth to squash mixture. Cover and cook about 3 minutes or until broccoli is crisp-tender. Stir in the mustard mixture; heat through. To serve, transfer vegetable mixture to serving bowl; sprinkle with parsely.
Cut parchment paper into six 3 1/2 x 13-inch strips. Wrap 1 strip around edge of each of six 3/4-cup souffle dishes or ramekins, creating a collar that stands above the rim. Secure with tape. Combine sugar, yolks and water in medium metal bowl and whisk to blend. Set bowl over large saucepan of simmering water (do not let bottom of bowl touch water). Whisk egg mixture constantly until thermometer registers 160F, about 10 minutes. Remove bowl from over water. Using electric mixer, beat egg mixture until cool and slightly thick, about 4 minutes. Beat in Grand Marnier. Using electric mixer, whip cream in large bowl to soft peaks. Fold cream into egg mixture. Divide mixture equally among prepared souffle dishes. Freeze overnight. (Can be made 2 days ahead. Cover; keep in freezer). Carefully remove collars from souffle dishes. Garnish souffles with orange peel strips, if desired.
Make cake:. Put oven rack in middle position and preheat oven to 350°F Butter cake pan well and dust with flour, knocking out excess. Melt butter (2 sticks) in a 3-quart heavy saucepan over moderately low heat, then whisk in cocoa. Add water and whisk until smooth, then remove from heat. Whisk in separately sugar, eggs, buttermilk, and vanilla. Sift together flour, baking soda, cinnamon, and salt into a bowl, then sift again into cocoa mixture and whisk until just combined (don't worry if there are lumps). Pour batter into cake pan and bake until a wooden pick or skewer comes out with a few crumbs adhering, 45 to 55 minutes. (Leave oven on.) Cool cake in pan on a rack 20 minutes, then loosen edges with a thin knife and invert onto a plate. Make glaze:. Spread pecans in 1 layer in a shallow baking pan (1 inch deep) and bake until fragrant and a shade darker, 6 to 8 minutes. Cool pecans slightly in pan on a rack, about 5 minutes. Melt butter in a 2-quart heavy saucepan over low heat, then stir in half-and-half and confectioners sugar. Add chocolate and cook, stirring, until smooth. Remove from heat and stir in pecans and salt. Cool glaze until slightly thickened, about 5 minutes. Spoon glaze over top and sides of cake (cake will still be warm) and spread with a small offset spatula or knife to cover completely.
In a bowl, mix all the marinade ingredients into a loose, smooth paste then place the cut chicken breasts side-by-side in a large, flat dish and coat both sides with the paste. The meat is best left to marinate for 30 minutes to one hour, but if you are in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they are golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about eight minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly, before seasoning with salt if necessary. Garnish with chopped spring onion and serve with rice or naan bread.
Squeeze juice from pomegranate halves using a citrus reamer or juicer to measure 1 cup. Combine juice, vinegar, soy sauce, 1/8 teaspoon black pepper, and red pepper in a small saucepan; bring to a boil. Reduce heat; simmer until reduced by half (about 15 minutes), stirring frequently. Keep warm. Rinse scallops; pat dry. Heat oil in a cast-iron skillet over medium-high heat. Sprinkle scallops with salt, sugar, and 1/8 teaspoon black pepper. Add scallops to pan; cook 2 minutes on each side or until done. Arrange 1/2 cup watercress on each of 6 plates; divide scallops evenly among plates. Drizzle each serving with about 1 tablespoon sauce; sprinkle with 2 tablespoons seeds.
Take the piece of meat you're going to use and if it's a large piece, nick it deeply so that it will cook faster. Put it in a caserole or cooking tray deep enough so that the sauce can cover the meat. If there are several pieces or thinner (ribbs, steaks, chicken wings, chicken legs) put them as they are in a cooking caserole (preferably stainless steel) or a cooking tray, deep enough so that the sauce will cover the meat. Take the seasoning above, except for the tomatoes, and potatoes, mix them well and sprinkle over the meat. You can also add smoked ham for instance, or even perform small cuts into the meat and insert in them pieces of smoked bacon and cloves of garlic. This procedure should be applied especially in drier meats (beef, mutton, turkey). Add water so as to cover the meat entirely, but not over the meat level. You should let the water be slightly less than meat size. Put it in the heated oven for about 30-45 minutes. The oven should be at approximately 200-220 degrees Celsius. After that add the minced tomatoes and the potatoes and if necessary a bit more water and cook for another 30 minutes. Check if done. That's it. If you don't add the potatoes, carrots or tomatoes, you can simply put it in the oven and forget about it for about 1-1,5 hours.
Place water and ground meat in large pot. Boil until meat is no longer pink. Add garlic and herb seasoning and 1/2 of the wine. Continue to cook meat down until liquid is almost gone; approximately 10 minutes. Add diced tomatoes and beans. Mix. Add the rest of the wine. Boil for 30 minutes, stirring every 5-10 minutes. Make sure there is some liquid bubbling in the pot so the contents doesn't burn. If there is not enough liquid, add some water. Enjoy!
Squeeze cooked spinach and drain. Combine cream cheese, eggs, cheddar cheese, salt, onion, parsley and spinach; pour into pie shell. Place tomatoes on top and sprinkle with parmesan cheese. Bake at 350 for 35 mins.
Preheat oven to 350 degrees F. In a lightly greased 2 qt baking dish, mix cranberries and sugar. Cover dish and bake for 1 hour. Stir in lemon juice, marmalade, and walnuts. Chill until serving time.
Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes. Heat oven to 400 and heat grill to medium-hot. Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot. Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle. Place chicken on baked garlic bread and enjoy. Can add other sandwich condiments if desired.
Brush the sandwich toaster with a little sunflower oil, wiping off the excess with kitchen paper. Preheat the sandwich toaster to its highest setting. Spread the two slices of bread with the hummus. On one slice, clover the hummus with the peppers, onion, and coriander. Place the second slice of bread on top (hummus side down). Carefully transfer the sandwich to the toaster, close the lid, and cook for 3 minutes until browned.
Heat oven to 375. Spray 15x10x1 inch baking pan with nonstick spray. In shallow bowl combine bread crumbs and butter; mix well. In another bowl beat egg. Dip chicken into egg and then coat evenly with bread crumbs. Place chicken in pan. Bake for 25-30 minutes or until the chicken in fork-tender and juices run clear. Turn once during half way through cooking.
Preheat oven to 425 degrees F. In large mixing bowl, combine all ingredients except pastry shell; mix well; pour into pie shell. Bake at 425 degrees F for 15 minutes. Reduce oven temperature to 350 degrees F; bake for 30-45 minutes longer or until knife inserted into custard is removed clean. Remove from oven and cool. Serve topped with sweetened whipped cream.
Boil the rice in lots of water till it is cooked but slightly underdone. Drain and rinse to stop the cooking process. You can add a tblsp of oil so that the grains do not stick together. (optional). Chop onions, cut tomatoes into large pieces. Deseed and cut the green peppers into chunks. Roast the chillies in a fry pan for the few minutes and pound coarsely with the garlic. Heat 1 tblsp oil in a vessel and add the onions and fry till translucent. Add the garlic- chilli paste and saute for 3 minutes more. Add the green pepper, tomatoes and cover and cook till the capsicum softens. Add the rice and salt and garam masala and mix gently. Simmer for 3 more minutes till the rice is heated through. Garnish with cilantro if you wish.
In a large bowl, mix the mashed banana, eggs, buttermilk, vanilla and oil until well combined. Add in the flour, oats, baking powder and salt. Mix until just combined then let sit for 10 minutes to thicken slightly. Place a large non-stick skillet over a medium-low heat on the stove and pour in enough vegetable oil to lightly coat the surface of the skillet. Once the pan is hot, pour 1/4 cup of batter into the pan to form one pancake. Repeat to fit 3 to 4 pancakes in the skillet, depending on the size. Cook over a low heat until the undersides of the pancakes are golden. Flip and cook on the other side until golden. Remove to a plate and repeat with the remaining batter, adding more oil to the skillet as needed.
preheat oven to 350. boil noodles, rinse in cold water, set aside. add remaining ingreds to large bowl and mix well. add noodles, mix well,. grease a 13x9 inch baking dish, pour in mixture and bake 30 minutes until top is browned.
Place fillets in a shallow baking dish. Slit fillets and stuff with garlic and onions. If you are a garlic lover, you can easily add more garlic if desired. Spread cream cheese on top of fillets, top with spinach and mushrooms. Drizzle oil. Sprinkle pepper. Bake at 400F for 15-20 minutes or until fish flakes easily when tested with fork. Bon appetit!
In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix. Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling. * Tips: For a typical sushi flavor, use nori strips in place of spinach. Nori are sheets of dried seaweed, found in many Asian stores. Serve with wasabi, if desired. ** To make them more pliable before wrapping, warm tortillas:. a Microwave oven: 10 to 15 seconds on high heat. a Oven: 3 to 5 minutes at 350A°F in aluminum foil. a Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet. Servings: 4. Nutritional Information Per Serving: Calories 560; Total fat 18g; Saturated fat 4g; Cholesterol 55mg; Sodium 890mg; Carbohydrate 74g; Fiber 8g; Protein 28g.
Preheat oven to 350. place cut up potatoes in a single layer in a large baking dish. Srinkle with oregano, salt and pepper; toss around alittle to coat evenly. Drizzle the olive oil over potatoes. Bake at 350, uncovered for about an hour or until potatoes are to desired tenderness.
In a bowl, cream butter; add 3/4 cup sugar, blend well. Add in vanilla, chocolate and salt. Beat egg whites in a clean bowl until stiff but not dry. Add remaining 3/4 cup icing sugar (a small amount at a time), beating after each addition, until well blended. Beat until mixture forms stiff peaks. Gently fold egg white mixture into chocolate mixture. Makes enough icing for one 13' x 9" cake.
Bring fish stock to a simmer in a saucepan and add the garlic. Cook 1 minute, then add the shrimp and cook 1 minute more. Add Creole seasoning and tomato paste and cook until thickened and shrimp are cooked through ("c" shaped - NOT "o" shaped!). Pour into a bowl or over your favourite starch and enjoy.
Cut shrimp in halve or thirds depending on the size. Peel cucumber and chop cucumber, celery and onion, small. (**Note: If using a regular cucumber then after peeling cut in half and spoon out seeds). Add the remaining ingredients, mix well. Season with salt and pepper. Serve over lettuce or in a hallowed out veggie.
On a cutting board use a sharp knife to cut the ham into small pieces. Save until Step 3. Cook tortellini in a large saucepan following the package directions, adding the broccoli with the pasta so they cook at the same time. Turn off the burner. Remove saucepan from burner. Place a colander in sink. Carefully pour tortellini mixture into the colander to drain. Add the butter to the empty saucepan. Put the saucepan on a burner. Turn burner to medium-low heat. Cook about 20 seconds or until butter is melted. Carefully add the garlic. Cook for 30 seconds, stirring with the wooden spoon. Use a rubber scraper to remove half of the cream cheese from the tub and carefully add to the saucepan. Save remaining cream cheese for another use. Add milk to the saucepan. Use a wire whisk to stir until mixture is smooth. Stir in the ham and pepper. Cook and stir for 2 minutes more. Turn off burner. Remove saucepan from burner. Add the tortellini mixture to the ham mixture in the saucepan. Using the wooden spoon, gently stir until combined. Pass Parmesan cheese to sprinkle over the tortellini. Serve with breadsticks, sherbet for dessert, and milk.
Preheat oven to 400°F Coat 8x8x2inch baking dish with cooking spray. If fish fillets are large, cut into 4 serving pieces. Place spinach evenly on each fish fillet, sprinkle with garlic salt and black pepper. Roll up each fillet, beggining at narrow end. Place rolls, with points underneath, in baking dish. Mix mayonnaise and mustard, spoon onto each roll. Sprinkle with crushed croutons. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Serve with lemon wedges.
Saute garlic and onions in olive oil. When onions are tender add ketchup, choice of cayenne or pepper flakes and paprika. Simmer over a low heat for about 15 minutes. Add vinegar and simmer 30-45 minutes. Add salt to taste. Serve over grilled hot dogs in steamed buns.
Preheat the oven to 450 degrees F. Line a quarter sheet tray with parchment paper and lightly coat with olive oil. Set aside. Toss together the cauliflower pieces and 1 teaspoon salt. Wrap the cauliflower in a kitchen towel and wring out as much liquid as possible. Put the dried cauliflower in a large bowl and add in the eggs, mozzarella, flour, parsley, oregano, red pepper flakes, granulated garlic and remaining 1 1/2 teaspoons salt. Mix the ingredients together to thoroughly combine. The mixture should hold together when you squeeze it in your hand. Evenly and firmly press the cauliflower into the prepared pan. Using a rubber spatula divide the crust in half horizontally and press the dough to either side so there is a 1/4-inch of space between the two crusts. Bake in the preheated oven for 15-20 minutes or until the crust is brown around the edges and set. Remove the crust from the oven and, using the parchment paper, flip the crust over and then remove the parchment paper. Place the crust back in the oven and cook an additional 5 minutes or until the bottom begins to brown as well. Top the crusts with your desired toppings and bake again in the oven until finished. Remove from oven and serve immediately.
Mix the first four ingredients together using a whisk and then set aside in a separate Bowl. Cream together the ingredients five, six, seven, eight and nine any ingredients list now set aside. Last two ingredients on the ingredients list art of the start in last. Mixed together the Bulls of ingredients the wet ingredients and the dry ingredients in a stand mixer pour in the dry ingredients carefully. Stir in the oats and raisins last. Cook at 350 degrees for 11 to 13 minutes watch carefully do not over bake.
Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes. Break maitake mushrooms into bite sized pieces. Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems). Add red pepper, green onion and eggplant to the wok and stir fry. Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through. If desired, add 1-4 tsp corn starch to thicken the sauce.
Combine all dry ingredients. Combine all wet ingredients. Place in large pot and heat on a low setting until the liquid is just warm to the touch. Make a well in the center of the dry ingredients and pour in the heated liquid ingredients. Fold with a dough scraper until thoroughly combined. The dough will be very thick. Portion dough into eight pre-greased medium loaf pans, and press mixture into the pan firmly. The dough should fill half the pan. Place pans in a covered area to proof for approximately 2 hours. When dough has reached the top of the baking pans, it is ready to bake. Remove pans from proof area, mist the loaves with water and dust with sesame seeds. Place the loaves in a preheated oven (350 degrees) for 75 minutes. Loaves will be dark brown when finished,while the sesame seeds will be almost white. Let the pans cool for 10 minutes, then remove the loaves to a cooling rack. Cool for 30 minutes, then serve.