HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large frying pan, lay out bacon, scallions, and carrot sticks. Heat until the bacon gets glassy and the scallions are limp. Take out and drain on paper towel. Pound out each slice of meat,and spread with mustard. Top with 1 slice of bacon, 3 scallions, and 2 carrot sticks. Roll each roulade tightly and fasten with toothpicks. Dust them with flour, salt and pepper if you wish. Heat oil in frying pan, put rolled seams down in pan and brown on all sides. Take the meat out, pour about 2 cups of broth in the pan and scrape the drippings down. Return the meat to the pan, cover and simmer 45 - 50 minutes. Check occasionally, add more broth if necessary. This will make a fairly thin sauce. If gravy is needed, thicken with 1 teaspoons flour and 1 teaspoons mustard, which has been beaten into 1/2 cup of cold broth. Stir into meat juice and simmer for another 5 minutes. Adjust seasoning. This dish can be finished in the oven. Oven: place the browned beef into a baking dish, pour the broth over it. Cover with foil and bake for 1 hour at 375.
*Tips: I soak my apples in a lemon juice and water mixture to keep them from turning brown as I slice them. Drain before adding the spices. You can substitute Egg Beaters for the egg whites. Preheat oven to 325 degrees. Spray a 9" pie plate with cooking spray (I use butter flavored) and set aside. To prepare the streusel, in a small bowl, mix the flour and brown sugar and cut the light butter into it until it forms small clumps. Set aside. In a large bowl, combine apple slices with cinnamon and nutmeg. Pour into the prepared pie plate and set aside. Whip the remaining ingredients together with a wire whisk and pour over the apples. Sprinkle the streusel evenly over the top of the pie. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Cool for five minutes. Cover and refrigerate any remaining pie.
Slice unpeeled potatoes 1/4" thick. In a casserole dish, layer potatoes, salt, pepper, and a cup of cheese. Repeat layers until all potatoes are used. (Reserve 1/2 cup cheese for last layer) Pour entire contents of heavy cream over casserole. Bake at 300 degrees for 2 1/2 to 3 hours. Let stand 10 minutes before serving.
Boil the pasta shells according to the directions on the package. When cooked, strain and place in cool water or on wax paper; set aside. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray and spoon approximately 1/2 cup of spaghetti sauce on the bottom of the pan. Shred soy mozzarella cheese in a bowl (if not already shredded). Add the tofu, soy parmesan, salt, pepper, basil, oregano, parsley, and any additional spices desired. Mix until thoroughly combined (the recipe says a hand mixer works great, but I used my hands). Stuff each shell with approximately 2 Tbsp of the soy mixture (I used a mellon baller to stuff). Place the stuffed shells in the baking pan. Drizzle a little of the spaghetti sauce over each shell. Cover tightly with foil and bake for 25 to 30 minutes. Let rest for 5 minutes and serve. Note: This is totally dairy-free if you use vegan soy cheeses; otherwise it contains the milk protein casein.
Prehaeat oven to 350°. Place coffee beans on baking pan and roast for 8 to 10 minutes. Remove and let cool. In double boiler, melt chocolate until very creamy. Add coffee beans and stir until completely coated. Remove with slotted spoon, allowing excess chocolate to drip off and place beans on waxed paper. Once the coffee beans have cooled sufficiently, but while the chocolate is still a little soft, roll the beans in your hands to form round balls. Roll each one in cocoa and set aside until chocolate has hardened.
Bring a large pot of salted water to a boil. Cook the pasta according to package directions. In the meantime, in a saucepan over medium heat, add 2 tablespoons oil and when hot, working in batches, add the scallops and sear on both sides, until golden brown, about 1 to 2 min per side. Remove and set aside. To the pot, add the garlic and cook, stirring, until the garlic begins to brown about 1 minute. Add in the tomato sauce and red pepper flakes and bring to a boil. Lower heat to medium-low and simmer 10 minute. Add the scallops, basil, parsley and lemon juice and cook about 1 minute. Season with salt and black pepper. Drain the pasta and add to the pot with the sauce; toss. Divide the pasta and scallops among bowls, drizzle with olive oil and serve.
Add all ingredients to a slow cooker; stir to combine. Cover and cook on LOW for 7-9 hours, or overnight. Stir the cereal well and scoop into bowls. Serve with milk, soy milk, or light cream and honey.
Mix warm water and yeast in a large bowl. Allow to stand until yeast is dissolved, about 5 minutes. Add to the yeast, next 1 cup water, sugar, salt and shortening. Stir well. Continuing to stir, add next 2 to 2 1/2 cups of flour. Mix until thoroughly blended. Fold the beaten whites into the soft dough. The dough will be very wet and sticky at this point and have a "blob-like" consistency. Gently stir in the flour for stiffening, use more or less as needed, until dough is still soft but no longer wet. Sprinkle part of the kneading flour on a cool, flat surface. Turn dough out, sprinkle with flour and knead until smooth and elastic, about 7 minutes. Sprinkle remaining flour over the surface of the dough as you knead until all stickiness is gone. Oil a large bowl well, turn dough into bowl, coat with oil and cover with a muslic cloth. Let rise for 1 to 1 1/2 hours until double. Push the risen dough down gently in the middle, let sit for a few minutes, then turn out onto a clean, cool surface and knead very gently for about a minutes. The dough will change consistency just a little in that time. Don't add any more flour and don't overwork the dough. Let the dough rise again for another hour, until doubled. Again, press the dough gently, don't punch it. Let it rest for about 5 minutes then turn out on a clean surface. Divide into whatever portions you need, 6 for long "hoagie-type" rolls, 12 for smaller 2 1/2 buns. Form dough as desired. Let the formed dough rest on the work surface, covered with a clean towel for up to 10 minutes, while preparing cookie sheets. Transfer dough to baking sheets which have been dusted with cornmeal. Cover with cloth and let rise for another hour, until doubled. While your dough is resting, preheat oven to 425. Put a 13 x 9 inch metal (DON'T USE GLASS!) baking pan on the bottom rack of the oven while preheating. When oven is hot, pouring boiling water into pan in bottom of oven and immediately place a baking sheet of rolls onto the middle rack. Lightly beat the yolks and milk, set aside. After rolls have "popped", brush the tops with the yolk/milk mixture, return to oven. Bake at 425 until golden brown and crusty, about 20 minutes. Remove from oven and cool on wire racks.
In a large skillet, heat oil over medium heat. Add zucchini, scallions and garlic. Cook, stirring, until zucchini is crisp-tender, about 3 minutes. Add salsa and salt and cook 1 minute. Transfer to a warm serving bowl. Sprinkle with cheese and serve.
Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted. Stir until chocolate is smooth and fully melted. Allow to cool slightly. Mix together the Kellogg's(R) Coco Pops(R), chocolate melts and marshmallows and add the melted chocolate. Be sure the chocolate is not too hot as it will melt the marshmallows. Put a little vegetable or olive oil on your fingers and roll the mixture into teaspoon sized balls and place onto a tray lined with greaseproof paper or in paper patty cups. Refrigerate until required. * 900-watt microwave used. Timings may vary.
Brown ground beef in a nonstick skillet and add to slow cooker. Dump in remaining ingredients and cook on high 4-5 hours.
1. brown ground beef with diced onion. 2. in a cassrole dish layer 1/3 beef and onion mixture,1/2 cup rice, 1/2 a can of tomato soup, 1/2 of the chopped cabbage. 3. repeat with anohter layer, endin with beef and onion mixture. 4. mix 1 can soup with 1 can water and 2 TB brown sugar, 1 tsp salt and pour over all. 5. cover and bake at 350 for 60 to 75 minutes. 6. keep an eye on the last half hour and add a little water if it seems to be drying out.
Preheat oven to 350 degrees. Spray a large baking pan with cooking spray. In a large bowl combine all ingredients, mixing well. Transfer to baking pan and bake 45 minutes or til a golden crust forms. Serve warm.
Melt butter in saucepan. Stir in brown sugar. Cook low heat 2 minutes. Add milk and bring to full boil. Cool to lukewarm. Mix in enough confectioner's sugar to spread easily on cake.
Sieve flour. Mix in salt and seeds. Slowly add boiling water mixing in with a fork to get a firm dough. If mixture is sticky add a bit more flour to make handling easier. Knead for one minute. Divide dough into 4 balls. Flatten each ball into a disc and roll with the aid of plenty of flour to a diameter of about 15cm. Heat a nonstick pan, tawa or griddle on medium high heat. Cook roti's on one side, when you notice small bubbles turn over and cook for one minute on the other side or until golden brown flecks appear. If the first side does not have the golden brown spots you can flip over and cook it for a further 30 seconds or so. Enjoy.
Cut kielbasa into bite sized pieces. In large pot, combine all ingredients. Add water to barely cover ingredients. Cook over medium heat until potatoes are done. Serve with a slotted spoon so the water can drain away, or drain the whole batch.
Cream together butter and sugar. Blend in egg. Sift together salt, baking powder, and flour. Add to mixture. Blend vanilla into mixture. Chill dough. Roll dough to thickness desired, and cut out shapes with a cookie cutter. Bake on lightly greased cookie sheet in 400°F preheated oven for 8-10 minutes.
Add olive oil, water, and brown sugar to skillet pan and stir to mix Snap asparagus and add tops to skillet pan. Heat over medium heat occasionally stirring until asparagus is tender (about 15 minutes, but I like my asparagus soft so if you prefer it crisper, it will need less time).
Preheat oven to 400°; place 18 baking cups in muffin pans. In a large bowl, combine all the cupcake ingredients; beat with an electric mixer until smooth and pale, about 2-3 minutes. Spoon batter into the cups; bake for 20 minutes or until tests done. Remove pans from oven and cool for 5 minutes; remove cupcakes to a rack; let cool completely. To make the frosting: In a bowl, beat the cream cheese and powdered sugar with an electric mixer until light and creamy. Beat in honey and a few drops of food coloring; stir in half the lavender flowers. Spread the frosting onto the cooled cupcakes; sprinkle with the reserved lavender flowers.
Preheat oven to 350 degrees F. Blend butter and sugar, then beat in egg and vanilla until mixture is light and fluffy Stir in apples, dates and nuts. Set aside. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir flour mixture into the fruit mixture. The batter will be very stiff, but it will mix together nicely, keep stirring! Spread into a greased 9"x9" pan and bake until golden brown. 30 - 45 minutes (I used and 8" pan and it required 45 minutes to bake.
Throw all the ingredients in your blender and puree until smooth and creamy. Pour into two 8 ounce glasses and be grateful you didn't have to bake. YUM!
In a measuring cup or small bowl combine first 6 ingredients (pineapple w/ juice - salt); set aside for 20 minutes. Preheat oven to 350-degrees F. Line a baking pan with aluminum foil and then sprayed with Pam. Place fish fillets in pan skin side down leaving at least 1 inch between them. Top each fillet with pineapple mixture, evenly coating the top of the fish. Bake for 10 minutes per inch of fish thickness or until fish is cooked through but not dry. If topping is still moiste place fish under broiler for a minute or so or until excess moisture evaporates and fish starts color.
Sauce: In a bowl, mix sauce ingredients together until smooth, Set aside. Preheat grill: grill beef on high until medium rare, about 5 - 8 minutes. Slice steak thinly and keep covered. Stir Fry: In a large wok, heat oil over medium heat; stir fry onions for about 5 minutes or until softened. Add peppers; stir fry for 3 minutes. Add sauce to veggies and stir fry for 2 minutes or until sauce thickens, Add beef , mango, cilantro and onions at the end just to coat. Serve over a bed of rice.
In a bowl, combine the first six ingredients; mix well. Place an egg roll wrapper on work surface with one point facing you. Place a heaping tablespoon of beef mixture in center. Fold bottom third of wrapper over filling. Fold in sides. In a small bowl, combine flour and enough water to make a paste. Moisten top corner with paste, roll up tightly to seal. Repeat with remaining wrappers and filling. In an electric skillet, heat 1 inch of oil to 375*. Fry egg rolls for 3-5 minutes or until golden brown. Note: Fill egg roll wrappers one at a time, keeping the others covered until ready to use. Egg rolls can be reheated in a microwave for 2 1/2 to 3 minutes.
Place all the liquid and dry ingredients into a large bowl or zip-lock bag and mix until dissolved. (HINT: Measure the olive oil first and then the molasses, it will slide right out of the measuring cup if you do the oil first). Add ice to cool the mixture. Add the filets and marinate at least 6 hours for best results. I like to mix them up and flip the meat every couple of hours, but not required. When ready to cook the steaks, heat an iron skillet or griddle as hot as you can get it and sear the outside of the steaks for a minute or two until dark and crisp on the outside, then place on the grill to cook to your wellness liking the rest of the time. (HINT: I recommend searing the steaks outside on a grill side burner if possible. It makes a mess of your cooktop inside otherwise.).
FOR TOPPING:. COMBINE flour, brown sugar, cinnamon and 2 tablespoons melted butter butter in small bowl with fork until mixture resembles coarse crumbs; stir in pecans. FOR MUFFINS:. PREHEAT oven to 375° F; grease or paper-line 12 muffin cups. COMBINE 1 cup morsels, milk and 3 tablespoons butter in a microwave safe bowl; microwave on full power for about 60 seconds and then stir until morsels are melted and mixture is smooth; if not fully melted, put back in for 10 second intervals. COMBINE flour, sugar, baking powder, cinnamon, pecans and remaining morsels in large bowl. COMBINE egg, vanilla extract and melted morsel mixture in small bowl; stir into flour mixture just until moistened. Spoon into prepared muffin cups, filling 2/3 full then sprinkle with Topping. BAKE for 20 to 25 minutes then cool in pan for 5 minutes; remove to wire rack to cool completely.
In large skillet, brown chops in oil; remove from pan. In skillet, add remaining ingredients except orange segments and green pepper; cook and stir until slightly thickened. Add chops; cover and simmer 20 minutes or until tender. Add orange segments and green pepper; heat through. Cheers, Doreen Doreen Randal, Wanganui. New Zealand.
Microwave cheeses to soften. Mix all ingredients together in large bowl, and chill till set. Mold into log shape. Roll the log in more chopped nuts. Chill again until firm.
Heat oil in a large nonstick skillet over medium-high heat. Remove casings from sausage. Add sausage and onion to pan; cook 4 minutes or until sausage is browned, stirring to crumble. Add cabbage and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until cabbage is tender, stirring occasionally. Discard bay leaf.
Cut the dried apricots into small chunks (I quartered the small ones, cut the bigger ones into 6 pieces). Put all the ingredients into a pot, bring to a hard simmer. Simmer until the jam reaches the desired consistency. Ladle hot jam into clean half pint jars. Process in a hot water bath for 10 minutes.
Preheat oven to 425. Place dough on a lighlty floured surface; roll into a 12 circle. Place on a 12 inch pizza pan. Combine sugar and cinnamon. Sprinkle 1 T sugar mixture over dough. Arrange apple slices spokelike on top of dough, working from outside edge of dough to the center. Sprinkle apple slices with remaining sugar mixture. Bake at 425 for 30 minutes. Combine honey and vanilla in a microwave-safe bowl. Microwave at High 40 seconds. Brush honey mixture over warm tart. Serve warm.
Shake well with cracked ice and strain into 3-ounce cocktail glass. Twist of orange peel and serve with an olive.
Place all ingredients in your bread maker in the order given. Set to regular or rapid bake cycle.
chop small onion. mince bacon. saute these together mix all ingredients just simmer in pan 10 minutes.
In a bowl, chop eggs to a fine mince. Add finely chopped green onion, yogurt, mayo, raisins and 1/4 TSP EXOTIC SPICE MIX (see below) and mix well. Use as filling in a sandwich, lettuce wrap, tortilla wrap or as a stand-alone scoop. It's so delicious! *sub-recipe: Exotic Spice Mix. Mix: 1 tsp cumin seeds; 1 tsp black pepper; 2 tsp sweet paprika; 1 tsp cayenne; 1 tsp cinnamon; 1 tsp sea salt; 1/2 tsp anise seed; 1/2 tsp fresh ground nutmeg; *sorry - goofy program wouldn't let me add this into ingredients above.
Wash potatoes. Slice potatoes about 1/4 inch, like thick potato chip. Boil potatoes until el dente, you don't want them too soft. Drain potatoes, let sit for a few minutes in strainer, they will continue to cook. Rinse potatoes in cold water for a few minutes. Combine the rest of all the ingredients. Fold in mayo mixture with potatoes. Refrigerate for at least four hours.
Preheat oven to 375°F (190°C). Melt coconut oil in a small pan. Peel the beets and cut them into bite sized chunks.Thinly slice the fennel. But the orange segments into bite sized pieces. Pour the melted coconut over all. Stir to thoroughly coat. Pour the mixture into a baking pan and bake for 30-40 minutes, or until the beets are fork tender.
Cook rhubarb, sugar, salt and 1/2 cup water over medium heat until rhubarb is very tender and mixture starts to thicken. Set aside. In another saucepan mix strawberries and cinnamon. Blend together the cornstarch and the 1/4 cup water and add to strawberries. Bring to boil then reduce heat and simmer for 1 minute. Remove from heat and add to rhubarb mixture. Chill. Blend together milk and sour cream and stir into rhubarb and strawberry mixture before serving.
Preheat oven to 400. Grind the oatmeal into a flour using your food processor. Combine the oatmeal, Splenda and baking powder. Cut in butter with a pastry cutter until it resembles a course meal. Stir in buttermilk. Fold in blueberries. Place mixture into 13 mounds on a parchment lined baking pan. Bake 20 to 25 minutes. I like to serve with a little wild honey (counting the points of course).
Season chicken with 1/4 tsp each of salt and pepper. Dredge chicken in flour, shake off excess. Heat vegetable oil in large skillet over medium heat. Add chicken and cook, turning once after 6-8 minutes. Should be lightly browned on both sides and barely firm when you press the centers of the chicken. Remove chicken from chicken and set aside. In same skillet, heat butter over medium heat. Add button mushrooms, stirring occasionally, cook about 6 minutes or until liquid evaporates. Stir in shallots and cook 2 minutes. Stir in ground porcini mushrooms and Marsala wine. Increase heat, boil for 1 minute. Add chicken broth and return to boil. Add chicken breasts; turn to coat in sauce. Simmer until sauce thickens. Transfer to serving plates. NOTE: You can find dried mushrooms in the ethnic foods aisle in your grocery store. I have also found them in the produce department. Once I couldn't find the dried porcini mushrooms so I bought a mix of dried mushrooms. Then I put the dried mushrooms in my spice grinder to grind. I'm sure if you didn't have a spice grinder, you could use a clean coffee grinder or food processor.
Reserve one green onion top for garnish; chop remaining green onions. Combine chopped onion, ground beef, celery, parsley, salt and pepper in a small bowl; mix lightly. Place approximately 1 1/2 tablespoonsful of ground beef mixture in center of each wonton square. Lightly dampen edges of square with water. Bring together corners; pinch to seal. Set aside. Bring broth to boil in large saucepan; reduce heat to medium. Add 1/2 of wontons; simmer 4 minutes. Remove cooked wontons with slotted spoon; keep warm. Repeat with remaining wontons. Cut reserved green onion top into thin diagonal slices. Add to hot broth with spinach and carrot. Place wonton in soup bowls. Top with broth mixture.
Peel all oranges. Chop enough of the rind (peelings)to equal 1/2 cup. Discard remaining peelings. Insert your 1/2 cup of orange rind into your food processor. Slice the orange into quarters and place in food processor with the rind. Peel and wash your garlic cloves, then place in food processor. You can save time by purchasing peeled and washed garlic cloves pre-packaged in your produce section. DO NOT use garlic soaked in oil which is sold in a jar in the spices section of your grocery store. The oil is just another fat product. Add all other ingredients to food processor, then puree for about 1 minute until you get a marmalade-like texture. This recipe makes about 24 oz of sauce, which is enough to baste about 12 to 15 pieces of chicken. I usually baste meats at the start time, and again halfway through cooking. Spritzing the meat with a bit of water during cooking keeps it moist and will not affect the flavor of this particular sauce.
Take out a huge party bowl and a spoon; pour it among the Ginger Ale, the Grape Juice and the ice cubes. Stir it together until it gets nice and cold. Enjoy the flavor of the Grape Ginger Ale! Esto es -- Costa Rica!
Heat oil in a frying pan over medium-high heat. Quickly sear each side of the roast in the hot oil, about 1 minute each side. Place the roast in your slow cooker, fat side up. If using bouillon, crush the cubes. Combine the cranberry sauce, orange marmalade, mustard, soup base/bouillon, horseradish, garlic powder, and thyme. Spoon the sauce over the pork roast. Cover and cook on low 8 -10 hours.
Make sure all your ingredients are ready - chili hot, cheese grated, optional ingredients chopped, eggs beaten. Heat nonstick skillet over medium high heat. Add butter to pan. When butter is melted, add beaten eggs and scramble. When eggs are done, remove pan from heat and quickly heat tortillas over open flame, a few seconds on each side. To assemble, place half of scrambled eggs on each tortilla. Sprinkle with cheese. Top with chili. And add any optional ingredients. Tuck in both sides of tortilla, and roll up, burrito style. Serve immediately.
Sprinkle salt evenly on both sides of the cube steaks. Combine flour and pepper in a shallow dish; dredge steaks in the flour mixture. Brown 2 steaks in 1 1/2 tbsp hot oil in a large nonstick skillet over medium high heat 3 minutes each side; drain on paper towels. Repeat with remaining steaks and oil. Drain drippings from skillet, reserving 1 tbsp oil in skillet. Saute onion and bell pepper in hot drippings 7 minutes or until tender. Add diced tomatoes and remaining 3 ingredients to skillet. Bring to a boil, and cook, stirring often, 5 minutes or until slightly thickened. Return the steaks to the skillet; cover and cook over low heat 55 to 60 minutes or until tender.
Spray broiler pan with nonstick cooking spray. Sprinkle chicken with garlic powder, 1/4 teaspoon salt and 1/8 teaspoon pepper; place on sprayed broiler pan. Broil 4 to 6 inches from heat for 6 to 8 minutes on each side or until fork-tender and juices run clear. Meanwhile, heat oil in large nonstick skillet over medium-high heat until hot. Add mushrooms, garlic and 1/4 teaspoon salt; cook 1 to 2 minutes or until garlic is tender, stirring occasionally. Add onion, chopped basil, tomatoes, vinegar and 1/8 teaspoon pepper; cook 30 to 45 seconds or until thoroughly heated. To serve, arrange chicken on individual plates. Sprinkle with half of cheese. Top each serving with mushroom mixture; sprinkle with remaining cheese. Garnish with basil sprigs.