HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine water, fat free milk, brown sugar, and salt in sauce pan. Heat over medium it to the stage just before a boil, stirring regularly (5 to 7 minutes). Add oats stir, cover and reduce heat to low. Give it a stir every 5 minuets or so until the liquid is absorbed, about 20 to 25 minutes. Slowly add the ground flax stirring constantly to avoid clumps. Let sit covered for 5 minutes, then serve.
Heat oil in pan over medium heat. Lightly saute to desired color. Use as base for your favorite Italian dishes.
Wipe hops with damp paper towel, trim excess fat. Place on rack in broiler pan, broil on both sides until nicely browned. In hot oil in large skillet, oven proof, saute onion and garlic, stirring occasionally, until tender, about 5 minutes. Add tomatoes, thyme, bay leaf, 3/4 teaspoon salt and the pepper well. Add cooked macaroni to tomato mixture, mix well. Arrange chops on top. Bake covered 40 minutes or until chops are tender.
Cut roast in half and place both pieces in crock pot. Mix remaining ingredients together in a mixing bowl. Pour over roast. Cover and cook on low for 10 hours. Enjoy!
Place M&M's into a zip lock bag. Print and attach following;. I know you've been bad this year, so listen here's the scoop-- I'm running short of treats this year, So you get Grinch Poop!
add equal amounts of the vodkas. make it as strong as you'd like. fill the rest with seven up or sprite!
Line baking sheet with parchment paper and preheat oven to 400. In bowl whisk together flour, sugar, baking powder, baking soda and salt. In small bowl whisk buttermilk with egg. Drizzle over dry ingredients and sir together with a fork. (dough should be very sticky) Knead in the rhubarb. Pat into a ball with your hands. Cut into 8 triangles and place each one onto the baking sheet. Bake in the center of the oven for 12-15 minutes. Let cool on rack. Keep in airtight container.
Preheat oven to 350 degrees. Grease and flour a 9x13 baking pan. Cream butter and sugar until fluffy. Add eggs, one at a time, mixing well. Add vanilla and almond extracts and salt and baking powder. Add flour alternately with milk to butter mixture and mix well. Pour into prepared pan. Bake 35-45 minutes or until toothpick inserted in center comes out clean. Cool in pan 2 minutes then remove and cool on rack.
In large saucepan, cook sweet potatoes, covered, in enough boiling salted water to cover for 25-35 minutes (until tender). Drain well; return to same pan. Over low heat, mash potatoes until smooth allowing any extra moisture to evaporate. Transfer potatoes to a large bowl. Stir in ricotta cheese, salt, nutmeg, and 1.5 cups of flour. On a well-floured surface, knead in the remaining .5 cup flour, kneading for 2-3 minutes or until a soft dough ball is formed. Divide into 8 pieces and roll each piece into a 12" long log (1" in diameter). Cut into 1" pieces & w/ a floured finger, make a dimple in the center of each piece. Boil a large pot of salted water. Cook gnocchi, in small batches for 3-4 minutes, or until they float to surface of water (Careful not to overcook). Remove w/ skimmer or slotted spoon & drain on paper towels or tea towel. Cover to warm while making rest of gnocchi.
Break rice cakes and pretzels into bite sized pieces. Stir together with crackers. Melt butter and curry, pour over snack mixture and toss well. Place mixture on a baking sheet and bake at 300°F for 20 minutes, stirring halfway. Store sealed.
Preheat the oven to 350°F Spray a bundt pan,or a 8x8 pan with nonstick vegetable spray. In a medium bowl, beat the egg for 2-3 minutes at medium speed. Add sugar gradually till the mixture is pale yellow and is thickened. Add remaining ingredients except the garnishes. Pour into the pan and bake about 30 minutes, till it is tested with a toothpick that comes out clean. Cool completely, turn out onto a plate and sprinkle with the cocoa and orange peel.
Preheat oven to 375 degrees F (190 degrees C). Grease 9x13 inch baking dish. Melt margarine in a small skillet over med-high heat. Saute onion and garlic until tender, 4 to 6 minutes; set aside. In a large bowl, combine corn, cream style corn, salt and eggs. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Whip together the sour cream, cream cheese and soy sauce and sugar until smooth. Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep. Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper. Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away. Place all 6 in the hot oil and repeat process. By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's. You want them a nice golden color. When done remove with a slotted spoon and drain on paper towells. Repeat until done. Try to share.
Pour melted bark over dry mixture. (Follow directions on the bark for melting in microwave). Mix well stirring gently to combine. Spread on waxed paper and let dry. Enjoy! [but don't eat it all yourself].
Rub the meat with the crushed garlic, olive oil, salt & pepper. Place the meat in a plastic bag and let it marinate in the mixture for at least 30 minutes. Heat olive oil in a large pot (enough to cover the bottom of the pot). Add 1 onion cut in half and the pork pieces Brown the meat on all sides. Once the meat is browned add enough water to the pot to just cover the meat. Lower the heat to medium and let the meat boil until the water almost completely evaporates (not enough for the meat to start burning). Add enough water again to cover the meat and add a pinch of the Vegeta soup seasoning (or all purpose seasoning). Repeat the process of adding water and letting it evaporate until the meat is tender and falls apart easily. When the meat is tender enough allow the water to again almost completely evaporate. Remove the meat from the pot and the larger pieces of the remaining onion. Discard the onion. Scrape the meat pieces and drippings inside pot so that they are all in the water that remains. Add about a cup of water to the pot (this is the amount of gravy that you want to end up with), stir, and allow to come to a boil. In a separate bowl, combine approximately 1/2 cup of water with the sour cream and flour. Wisk/mix until the mixture is smooth and without lumps. Slowly add this mixture to the pot and let it come to a boil. Reduce the heat and simmer for a few minutes. If the consistency of the gravy is too thin add a little more of flour/water/sour cream mixture. If it is too thick add more water. Add the bay leaf. Bring the mixture to a boil. Remove the pot from heat. Return the cooked meat to the gravy. Let it stand for about 15 minutes in the gravy before serving.
Spray stockpot with cooking spray & sweat onion over medium heat. Add carrots & cook about 4-5 minutes. Add garlic,ginger and squash, stir. Add enough stock or water to cover, season w/ salt & pepper. Bring to a boil then reduce heat & simmer about 20-25 minutes. When squash & carrots are soft, remove from heat. Puree batches in blender until smooth. Put back in stockpot & add chinese 5 spice. Adjust seasoning.
Mix all together with a food processor butter, Sugar, Salt, Vanilla and Egg. Add flour and baking powder and form the dough (if necessary add 1-2 tablespoon flour). Roll out the dough between 2 baking foils the dough to the size of 25 to 40 cm (10 to 15 inches). Remove the upper foil. Boil butter, sugar and water and add the almonds (both kind)and the fruits and the spices). Cool down. In the meanwhile spread the jam on the dough. Top with the almond-fuit mix. Bake 20 minutes at 180°C (350°F). Heat and timing are basing it on convection oven. Remove from the oven and cut to squares of 4-6cm (about 2 inches) and half the squares diagonally. Tip: Melt chocolate in double boiler or microwave and dip one point of each triangle. Let dry on baking foil.
Fry onions until soft, remove to plate. Sear both sides of pork chops. Put pork chops in baking dish and cover with onions. Mix beer with salt and pepper and marjoram; pour over pork chops. Cover and bake in 350 degree F oven for 1 1/2 hours.
Combine Soy sauce, mirin, crushed garlic and ginger in a bowl. Slice your eggplant thinly and into small pieces. Toss eggplant in hot pan (I use a spray oil like Pam) with the sauce mixture. Saute at a medium heat until very tender, about 10 minutes. Add a little water to keep the veg moist if necessary. Great as a side dish for fish or chicken. Add diced medium firm tofu or any other protein for a very simple, quick meal.
Preheat oven to 350°F. For marinara, in a small saucepan over medium heat, warm oil and saute onion for 4 mins or until translucent .Add garlic and saute, stirring continually do not brown .Add tomatoes and herbs and season with salt and pepper. Cover and simmer for 10mins set aside. Season eggplant slices with salt and pepper, and dredge in flour, shaking off the excess. Next dip each slice in egg, then in the bread crumbs. Set aside. In large skillet heat vegetable oil over high heat until very hot. Saute eggplant one slice at a time until golden brown. Places the cooked sliced on a baking sheet,. Top each with a tomato slices and sprinkle with mozzarella. Bake for 10mins until golden brown and cheese is melted. To serve stack three eggplant / tomato slices on each plate. Garnish with some basil spoon marinara around eggplant tower.
Cook the chicken together with the bacon and onion until the chicken is no longer translucent and beginning to brown (about 10-12 minutes); drain off any excess fat and add the cream; bring to a boil. Reduce heat to a simmer; add curry powder, chili sauce, stock cube and salt and pepper to taste (careful - the stock cube will add salt, too). Gently stir in the sliced bananas and simmer for 5 minutes. Sprinkle over the peanuts and serve over rice.
Fry ground beef and onion with salt and pepper until browned. Add beef broth, tomato soup and water. Add prepared veggies, parsley flakes and bay leaf and simmer until veggies are tender (15 to 20 minutes). If you have any leftover tomatoes (fresh, frozen or canned) or tomato sauce add that while cooking the veggies. Remove bay leaf and add a splash of cream before serving. This soup is quite thick. For a thinner consistency add more beef broth or another tin of tomato soup.
Lightly oil 8 ramekins. Line well with cling film, then the sliced salmon allowing plenty of overhang. Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon mixture into the salmon -lined ramekins, press down, fold over the overlapping salmon then the cling film to seal the mixture. (Can be made the night before otherwise they should be chilled for at least 4 hours). When needed, gently unwrap the cling film, place a serving plate over the ramekin and turn over. Gently ease the ramekin and cling film from the terrines. Decorate the plate with baby salad leaves tossed in viniagrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.
Put the cream cheese in a bowl and beat with mixer. Mix the prepared pudding in the cream cheese and mix well. I pour these in a bowl but you can put them in individual dessert cups or in a graham cracker crust. When serving put the pie fill on the top.
Preheat the oven to 200 degrees centigrade. Cut four 40cm circles out of baking parchment. Rub each circle with a little olive oil, then place a leg steak on one half. Scatter over the onion, garlic, oregano, and a little salt and pepper. Top with a bay leaf and then fold in half to form a semi circle. Fold over the edges to seal then, just before you have completely enclosed the steak, pour in a little white wine, then finish off the folding, ensuring that the steaks are completely sealed. Place the parcels on a baking sheet and bake for 30 minutes. Carefully transfer each parcel to a plate and serve.
Mix all ingredients except spinach in bowl; Turn onto sheet of wax paper or foil. Shape into rectangle 12 X 10 inches. Arrange spinach leaves evenly on meat leaving 1/2 inch margin around edges. Carefully roll up meat, beginning at narrow side and using paper to lift meat. Press edges and ends of roll to seal. Place in baking dish on middle rack of oven. Bake uncovered at 350°F for 1 hour and 15 minutes. Remove from oven and let stand for 2 minutes before slicing.
Cut eggplants lengthways into thin slices and sprinkle with salt. Allow to stand in a colander for fifteen minutes. Rinse and dry well. Panfry eggplant slices in olive oil, until golden brown on both sides. Drain and cool. Lay eggplant slices out flat, add chopped basil and crumbled feta and roll up. Place on a platter to serve. TIP: To save time, buy grilled eggplant from a deli counter, and if desired, substitute grilled capsicum for eggplant.
Heat 1 cup heavy cream almost to boiling. Melt dark chocolate in double boiler or microwave. Mix melted chocolate and cream. Stir in almonds. Pour mixture onto greased cookie sheet and freeze until firm. Fry bacon until crisp and chop finely. Heat 1/2 cup cream almost to boiling. Melt white chocolate in double boiler or microwave. Combine cream, melted chocolate, and bacon. Spread over dark chocolate layer. Place in freezer one hour. Cut bars to desired size and freeze. Melt semi-sweet chocolate in double boiler or microwave. Whisk in vegetable oil. Arrange bars on wire rack over pan and pour melted chocolate over to cover. Freeze before coating other side. Store in refrigerator.
Combine vegetables in a large bowl. Whisk together dressing ingredients. Pour over vegetables and add pecans.
In a medium skillet, heat the olive oil, thyme, rosemary, lemon peel, orange peel, and crushed red pepper over medium heat for 2 minutes. Remove from heat and let cool. Stir in olives.
Preheat oven to 350 degrees. Spray a 12 count muffin tin with cooking spray. Mold biscuits to the shape of each biscuit cup. You will need to snip a bit from each in order to get 12 altogether-the biscuits I buy only have 8 in them. In a large bowl, combine the ham, potatoes, 3/4 cup cheese, parsley, and garlic powder if using and green onion if using. Divide ham mixture between the 12 cups. Bake for about 25 minutes, or until done. (Use a toothpick to check if biscuit is done, then use a spoon to see if underside is brown enough, if not bake longer). Sprinkle with remaining 1/4 cup of cheese and continue baking until cheese on top melts. (I put a large cooking sheet underneath so that the melting cheese does not mess up my oven). Serve warm. Refrigerate leftovers, or freeze.
Preheat oven to temperature on can of crescent rolls. Brown ground beef in skillet until all pink is gone. Drain beef and add vegetable soup to skillet. Heat until bubbling and hot. Pour into casserole. Cover meat mixture with crescent rolls to make a crust. Bake for amount of time recommended for crescent rolls.
Blend oil, honey and warm water in large mixing bowl. Sprinkle with yeast and let stand 3 minutes. Stir in Krusteaz Zoom Cereal, whole wheat flour and salt. Add 1/4 cups all-purpose flour and salt. Stir vigorously 1 minute. Add enough remaining flour to make an easy to handle dough. Knead dough on a lightly floured surface 12-15 minutes or until smooth and elastic, but not sticky. Place dough in a greased bowl, turning to lightly coat all sides. Cover with a cloth. Let rise in a warm, draft-free place until double in size (about 1 hour). Punch dough down. Shape dough into a loaf and place in a greased 9x5x3-inch loaf pan. Cover with a cloth and let rise again until double in size (about 45 minutes). Bake at 375 degrees F 35-45 minutes or until ground brown and loaf sounds hollow when lightly tapped. Remove bread from pan to wire rack; cool. BREAD MACHINE INSTRUCTIONS. (For a 1 1/2 - 2 lb loaf capacity machine). Place all ingredients in bread pan, adding yeast last. (Some machines may require a yeast adjustment.) Select regular or whole wheat cycle. After the baking cycle ends, remove bread from pan to wire rack; cool.
Preheat oven to 180°C/360°F or Gas mark 4. Grease & line a rectangular baking tray - approx 9" x 7" or 27 cms x 20 cms. Peel, core & thinly slice apples; squeeze the lemon juice over them to stop them discolouring and set them to one side. Place butter, caster sugar, eggs, vanilla extract, flour & baking powder into a large roomy mixing bowl & mix well until smooth. You can use an electric hand whisk if it's easier. Spread half of the cake/pudding mixture into the prepared tin. Arrange half of the apples over the top of the mixture. Repeat the layer with the remaining half of cake/pudding mixture & apples - the apples should be arranged over the top of the cake/pudding mixture. Sprinkle over with the demerara sugar. Bake for 45-50 minutes until golden brown, well risen & springy to the touch. Leave to cool slightly for 10 minutes & then cut into squares or bars. Wait until the cake has completely cooled before removing the cake & the baking paper from the tin - store in an airtight tin or container. If you wish to serve this warm as a pudding, wait 5-10 minutes and then cut and serve with cream, custard or ice cream. It can also be microwaved too, for a future hot pudding!
Cut larger mushrooms in two. Make sure that the bottoms of the stems are freshly trimmed off. Melt the butter in a 2- or 3-quart pan on low heat. Mash the bouillon cubes in with the butter and stir until they are dissolved. Then, add the garlic. Add the mushrooms to the pan, stir, then add the wine. Stir. Cover and maintain low heat (barely a boil) for about 25-30 minutes, stirring occasionally. The mushrooms are done when they have shrunk to about 1/2 to 2/3 of their original size.
Chop all vegetables and place in a medium sized bowl. Mix together mayonnaise, sweetener and vinegar. Adjust according to taste. Pour dressing over mixture and serve.
Throw all the marinade ingredients in a lg. ziploc bag. Add the chicken and rub it around. Place in the fridge for about 2 hours. Grill chicken. After it is done, let sit for about 5 minutes, then chop. Boil 3 ears of corn for 20 minutes. While the corn is cooking make the sauce. Mix the yogurt, chives, lime juice, garlic, salt and pepper. Put in the fridge. Slice an avocado. When the corn is done, cut off the cob and mix with, scallions, butter, salt and pepper. Fry tortillas on each side in a large skillet until lightly browned. Assemble: tortilla, avocado slice, chicken, corn, cheese and yogurt sauce.
Preheat oven to 180°C. Cut a thin slice from the top of each tomatoe. Set aside for later use. Scoop out the tomato flesh. Roughly chop the flesh. Place the tomato shells into a greased ceramic or glass dish. In a medium bowl- combine the cream heese, lemon rind and 2 tablespoons lemon juice and mix until well combined. Stir in half of the tomato flesh, tuna, onions and the mint. Spoon the mixture into the tomatoe shells. Replace tomato tops. Season with salt and pepper. Bake approx 35 minutes or until the tomatoes are just tender. Do not overbake as the tomatos will collapse and not hold their shape. Serve warm or at room temperature.
Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, garlic salt and Italian seasoning and fresh parsley; remove from the heat and set aside. In small bowl, combine the eggs, half 'n half and parmesan cheese and Romano cheese. Drain pasta; toss with egg mixture. Transfer to a greased 3-quart baking dish. Top with beef mixture, mozzarella cheese and pepperoni. Cover and bake at 350°F for 20 minutes. Uncover, bake 20-25 minutes longer or until golden brown.
For Lemon Curd: Whisk eggs and egg yolks in medium bowl. Melt butter in medium metal bowl set over large saucepan of simmering water. Whisk in sugar, lemon juice, lemon peel, and salt; gradually whisk in egg mixture. Whisk until thick and thermometer inserted into curd registers 178-180 degrees F, about 8 minutes. Transfer to small bowl. Press plastic wrap on top of curd; chill 4 hours. (this can be made 2 days ahead. Keep chilled.). For Crust: Preheat oven to 400 degrees F. Mix pecans, sugar and butter in medium bowl until moistened. Press pecan mixture onto the bottom and up sides of a 9-inch diameter glass pie dish (mixture will be crumbly). Bake until crust is lightly toasted, about 12 minutes (crust will slip down sides of dish). Use back of spoon to press crust back into place. Cool crust on rack. Freeze crust 30 minutes. To put it all together: Put ice cream over frozen crust; spread into even layer, spread lemon curd over ice cream; freeze about 2 hours, until firm. Or for a prettier pie, put 1 1/2 cups ice creams then 1/2 the lemon curd, then rest of ice cream and top with remainder of lemon curd. When ready to serve, spread whipped topping over lemon curd.
Combine butter, beef consomme, and onion soup in a 1 1/2 quart casserole. Place in 350 degree oven until butter melts. Add water chestnuts, mushrooms, water, and rice with seasonings that are included in box. Stir to mix. Return to oven and bake uncovered for one hour.
Whisk dressing ingredients. Mix lettuce and spinach in large bowl and combine with dressing. Toss with apples, cheese and cashews.
Remove the seeds from the squash. Drain and rinse the black beans. Chop all the veggies into cubes, a tiny bit larger than a corn kernel. In a non-stick skillet, add butter and olive oil over high heat. Add onions and peppers, cook about 3 minutes or until onions begin to soften. Add remaining veggies, cook 2 minutes. Add black beans, garlic, and salt and pepper to taste, cook 1 minute more, stirring gently.
Place ricotta, parmesan, butter, salt and pepper in a large bowl. set aside. Fry bacon in skillet til crisp. Transfer bacon to paper plate to drain, crumbling once cooled. Reserve pan and bacon grease. To the bacon pan, add onion and cook about 3 minutes. Add garlic and cook 1 more minute. Transfer onion mixture to cheese mixture. Meanwhile, cook pasta in boiling water. When it is just 1 minute till done, add peas to water. Reserving 1 cup of pasta/pea water, drain pasta and peas. Add half of the pasta water to the cheese mixture along with the lemon juice and mix till smooth. Add pasta and peas to the cheese mixture and toss to coat, adding more reserved water as necessary to moisten pasta. Stir in bacon bits, adjust seasoning, and serve.
Cook noodles according to package directions. Drain and combine with mix, ground beef, mushrooms, sour cream and milk. Cook and stir until thoroughly heated. Sprinkle with cheese. Garnish with green onions, if desired.
(It's probably best to make these one at a time). Cut bread into square quarters. Place about 3/4 tsp of jam in the centre of the quarter of bread and fold bread over. Seal the bread shut with a little beaten egg and coat the outside with a little egg as well. Make sure the bread stays folded over by poking a skewer through the top corner. Using the skewer, hold the doughnut over the embers of the fire until the egg is cooked and (hopefully) the bread stays stuck together. Eat - remembering that it's full of hot jam :-). Make as many as you have ingredients for.
Mix shortening, sugar and egg. Stir in sour milk and vanilla. Sift together flour, soda, salt and cocoa; stir. Add nuts. Chill 1 hour. Heat oven to 375°F. Drop by spoonfuls on greased cookie sheet. Bake 8-10 minutes.  Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.