HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven at 375 degrees F. In a medium-sized saute pan, put 2 dribbles of salad oil and heat over medium-high heat. Add the carrots, celery, and onions and saute, about 5 minutes. Put aside and let cool. In large bowl put the carrot mixture, ground beef and remaining ingredients, except for the bread, the bread crumbs and ketchup. Soak the bread in cold water, then squeeze water out (like a sponge) and drain it. Add to the ground beef and mix. (A stand up mixer may help make it easier). Add the bread crumbs and mix. Roll into firm loaf, spread ketchup over the top, and place into preheated oven for approximately 45 to 55 minutes, or until cooked through. Take out and serve hot, perhaps with gravy.
Cut banana in three pieces and put it in a blender or hand mixer or bowl. Add eggs and remaining ingredients and blend till mixture is smooth. Spray cooking spray in a frying pan and pour mixture in it, however big you want your pancake. fry 3-4 minutes on one side then flip till other side is done. (1-2 minutes) put them on a plate and add butter or syrup or fresh fruit and any of your other favorite toppings and enjoy.
Preheat oven to 350 degrees. Mix all ingredients together and form balls all the same size, I make them about the size of a golf ball. Bake 25-30 minutes or until cooked thoroughly. Smaller meatballs will obviously take less time. Serve with spaghetti, as cocktail meatballs, or freeze for later.
Place cucumbers and onions in large bowl. In a smaller bowl, mix remaining ingredients and pour over the cucumbers and onions. Chill in refrigerator for at least one hour. Serve. Salt, sugar, and pepper can be adjusted to your own taste, this is just the way I like it.
Pour a little cheap oil on the hinge or on your fingers and rub on the hinge, whichever is easier. Test to see if it squeaks, add more if needed. Enjoy the silence!
Combine egg, oil, sugar and orange juice. Add biscuit mix, stir until moist. Fold in marmalade and pecans. By hand, beat 30 seconds. Fill greased muffin tins 2/3 full. Mix together topping ingredients and sprinkle on top of muffins. Bake at 375° for 15-20 minutes or until toothpick inserted in center comes out clean. Variations: Substitute any kind of marmalade, preserves or jelly for the orange marmalade. If desired, bake in mini muffin tins, but reduce cook time by half.
In a small bowl whisk together first five (or six) ingredients and set aside. Crush sesame seed with a motar and pestle, then spread evenly in a pie plate. Coat the tuna steaks with the crushed seeds. In a large non stick skillet, heat oil over med high heat, and cook tuna steaks 3-4 minutes per side (I would go with 3 mins or they over cook), until golden and just cooked through. Transfer tuna to serving plates. Add honey glaze to hot skillet and simmer one minute, then pour over tuna. Serve with Jasmine rice.
In a small bowl, whisk together the first 4 ingredients. Add salt and pepper to taste and blend well. Allow to stand at room temperature for 1 hour. Lightly grease or oil a baking sheet. Put salmon, skin side down, on baking sheet. Sprinkle with garlic, salt and pepper. Spread with 1/3 cup of sauce. Bake at 400 degrees for 20 minutes or until just opaque in the center. Serve with the rest of the sauce.
Cut beef in 1 1/2- 2 inch pieces and pat them dry. Heat 1 tablespoons oil in a heavy stew pan. Add beef cubes in 2 batches, browning each lightly on all sides over medium-high heat and removing browned meat with a slotted spoon to a plate. Add remaining oil if pan is dry and heat it. Add onion and saute over medium heat, stirring often, until brown, about 10 minutes. Cover if pan becomes dry. Return meat to pan with any juices on plate. Add carrots, salt, pepper and enough water to just cover. Bring to a boil, skimming occasionally. Cover and simmer over low heat, stirring occasionally, for 2 hours or until beef is tender. For a lighter sauce, refrigerate cooked meat and its sauce separately for several hours, then skim the fat from top of sauce. Return the beef to sauce and reheat. Peel the squash and cut it in half lengthwise. Discard seeds and stringy parts in cavity. Cut squash in 1 inch cubes. Stir honey and cinnamon into sauce. Add squash and push pieces into liquid. Cover and simmer for 10 minutes. Turn squash pieces over. Add plums. Cover and simmer for 15 minutes or until squash is tender. Taste and adjust seasoning. Serve stew from a casserole or deep serving dish.
With a sharp knife, debone and remove all of the rind from the meat, leaving the white fat, and discarding the rind. Cut into chunks. Combine the pork, wine, vinegar, garlic, marjoram and salt in a non-reactive bowl and marinate in the refrigerator for 5-6 days. Transfer the meat and a little of the marinade to a large non-reactive pot and simmer over low heat until meat is browned. Add enough more marinade to keep from drying out or burning. Transfer the meat to a platter. Moisten the slices of bread by dipping each side quickly into the hot marinade( add more, if nec.) and brown the bread in the marinade until sort of crispy. Arrange the bread on a serving platter, top with the meat. Serve hot. Can be re-heated in a frying pan for breakfast!
Cook ground sausage meat in a soup pot and break the meat up with a fork as it cooks. Add in rice, beef broth, tomatoes and black pepper and bring to a simmer. Cook 12-15 minutes or until rice is tender. Stir in the chopped spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with freshly grated Peccorino Romano cheese.
Mix everything BUT sugar and pectin in pan. Bring to a boil. Bring down to a simmer for 20 minutes, stirring every once in while. Add pectin and bring to a boil. Add sugar bring to a rolling boil. Take off heat. Fill hot sterile jars. Put lids on. Water bath for 10 minutes.
Mix the honey, vinegar, sugar, eggs and flour until smooth. Heat on medium high in saucepan until it thickens and just begins to boil. Stir constantly to prevent sticking. Then add the mustard and bourbon. Let on one more minute. Remove from the heat then add horseradish, combining thoroughly. Dip each wing in the mixture, place on a greased cookie sheet, and bake for about 45 minutes.
Unroll one pizza crust on a greased baking sheet; roll out into a 14-inch by 11-inch rectangle. Spread half of ricotta lengthwise on half of the dough to within 1 inche of the wedges. Sprinkle with half of the pepperoni, ham and mozzarella. Fold dough over filling; press edges firmly to seal. Repeat with remaining crust and filling ingredients. Bake at 400 degrees for 20-25 minutes or until golden brown. Sprinkle with Parmesan and basil, if desired. Cut into slices. Serve with spaghetti sauce.
Preheat oven to 350 degrees. Take pie crust and cut out circles to fit inside greased muffin tin. Don't roll the dough out too thin or else the pie will fall apart after it's cooked. In a blender or food processor, blend all ingredients until smooth. Evenly divide the pie filling into pie crust. Bake for 30-45 minutes or until crust lightly browns and when a toothpick inserted into the pies come out clean. Let sit for 10 minutes or until cool. Gently remove from pan and refrigerate. Enjoy!
Be sure all visible fat is trimmed off the meat. Brown on all sides in a large heavy skillet. Add consomme, wine (or cranberry cocktail), soy sauce, garlic and onion powder. Heat to boiling. Reduce heat, cover, and simmer 1 hour, or until meat is tender. Blend cornstarch and water and stir gradually into the stew. Cook, stirring constantly, until gravy thickens and boils. Cook 1 minute more. Serve over rice.
Brown ground beef in skillet, then add in mushrooms and onion and cook until tender. stir in the remaining ingrediants (your choice if you want to use the sour cream) except noodles. Use cornstarch mixed with water to thiken as needed. Serve over egg noodles. Enjoy!
Squeeze excess moisture from spinach. In bowl, combine all ingredients. Stir well to combine. Cover and chill for at least 2 hours before serving.
Beat egg whites with 1/4 cup of sugar and set aside. In a saucepan, melt chocolate chips, and margarine. Remove from heat and let cool a few minutes. Beat egg yolks, with 3/4 cup sugar and vanilla. Add melted chocolate and mix. Fold in egg whites. Pour half in to a greased springform or tube pan. Put rest in refrigerator. Bake at 350 for 30 minutes. It will rise nicely and then fall. When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.
Soak grated zest (be careful not to grate the bitter white pith) for 24 hours in the wine. Strain before using.
Preheat oven to 350 degrees. Cream together the butter and sugar until smooth and fluffy. Add the molasses, beaten egg, grated rind, juice, tea and mix together. Mix all the dry ingredients whole wheat flour, brown rice flour,, baking soda and ginger in a seperate bowl and add to the wet ingredients and mix together. Pour the batter into a greased bread pan and bake for 25 to 30 minutes.
Preheat oven to 450°F. Combine all ingredients in a large baking dish. Mix well to combine. Cover with aluminum foil, venting with a few knife slits. Bake for one hour, stirring occasionally, and removing cover for the last 15 minutes of cooking to brown potatoes and chicken.
Put bread cubes in a microwave safe bowl. Sprinkle the sugar and cinnamon on the bread and mix. Slice the banana into the bowl and mix. Warm the milk for one minute on high in the microwave, and pour into bread mixture. Mix yogurt with vanilla and egg, and pour into bread mixture. mix well. Press down so all bread is moist. Microwave on high for 3-4 minutes, depending on microwave strength.
In a mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla and liqueur. In a bowl combine the flour, baking powder and salt. Add to the creamed mixture, mixing until blended. Fold in nuts and chocolate chips. Divide dough in half. On a greased and floured baking sheet pat out into two logs about 1/2 in high, 1 1/2 inches wide and 14 inches long, placing them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes or until lightly browned. Transfer from baking sheet to a rack. Let cool for 5 minutes. Place on a cutting board. With a serrated knife slice diagonally on a 45 degree angle about 1/2 inch thick. Place the slices upright on the baking sheet and return to the oven for about 8 minutes longer to dry slightly. Let cool on a rack. Store in a tightly covered container.
Rinse the fish pieces and pat them dry. Cut the fish into 2-inch chunks, discarding any bones. Pour the oil into a large pot. Add the carrots, celery, onion, and garlic. Cook, stirring, frequently, over medium heat until tender and golden, about 10 minutes. Add the fish and cook, stirring the pieces occasionally, 10 minutes more. Pour in the wine and bring to a simmer. Add the tomatoes, and the salt and pepper to taste. Add cold water to cover. Bring to a simmer and cook 20 minutes. Stir in the parsley. Place a slice of toast in each soup bowl. Ladle the soup over the bread and serve hot.
Combine chicken soup, mushroom soup, chicken broth and diced chicken meat in large pot. Add next 3 ingredients; bring mixture to boil and stir in frozen noodles. Reduce heat to low and simmer for 45 minutes or until noodles are tender.
Drain the tuna and put it in a small bowl. Add the lime juice. 1/2 cup is an approximation. Basically, it should cover as much of the tuna as possible, but the tuna should not be swimming in it. You can stir every once in a while to make sure all the fish has the chance to get "cooked" in the lime juice. Chop the onions, tomatoes, and jalapeno (leave the seeds in for more heat), and add them to the bowl. Stir. Let it all marinate for 10 minutes or so, stirring every once in a while.
Make the Chipotle Sauce first. Combine all ingredients in blender, puree, cover and refrigerate. In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Add cream, 3/4 of the Chipotle Sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine. Serve in pasta bowl and garnish with diced tomato, scallions, more sauce, if desired, and grated Parmesan.
Wash and dry fruit. Combine ingredients in a large bowl. Add enough water to cover. Stir and refrigerate for 1-2 days, serve chilled.
Poor boiling water over bulgur, cover and let soak for 15 minutes. In the meanwhile prepare all the other ingredients. Transfer bulgur in a cold bowl and add tomato paste to bulgur and mix well with the fork until incorporated. Add red peppers and let cool down at least 10 minutes. Add all remaining ingredients mix with the fork. Taste the bulgur and add more pepper, salt or molasses if you want some more. Serve cold or chilled. Note: Feel free to add more ingredients like olives, tomato cubes, cucumber, and/or what your like.
Put ice cubes in blender, then add orange juice, bananas & strawberries. Blend till smooth. If you find the mixture to be to thick, add more orange juice. Feel free to substitute the strawberries with frozen mixed berries of any kind.
Whisk honey, soy sauce, pineapple juice, lemon juice, ginger, garlic and mustard until smooth. Cut steak across the grain into 1/2 inch strips. Trim fat and cut into 1/2 inch cubes (or leave in strips if you prefer to thread longer strips on skewers). Marinate in honey mixture for 24 hours. Cook as desired on skewers over a grill or however you prefer.
Use only ripe pink guavas for this recipe; pink guavas are ripe with they either fall off the tree on their own or when they come off the tree when barely touched. They will be bright pink on the inside and quite soft. Wash. Cut the guavas in half, using a small spoon to carefully spoon out the middle sections containing seeds. Do not allow a single seed to remain as they are quite hard and unpleasant to bite into; people with dentures may want to injure you if one slips inches Set aside seedless guava "meat." (Shells and seeds make good fertilizer for the garden.) Freeze if you cannot make jam on the same day -- a good option as guavas mature at greatly varying times. Place guava "meat" into blender and pulse until relatively but not completely smooth. Measure before placing into nonreactive pot for boiling. Using this measurement, add the same amount of sugar to the "meat." If you have two cups of guava "meat," add two cups of granulated sugar (i.e. one-for-one). Add two tablespoons of pectin and the juice of two small limes (or one large Persian lime). Bring to rolling boil for 20 minutes, stirring continually. The jam will be become a more intense pink/red color at this point. Pour guava jam into sterilized jars and process in boiling water for ten minutes, with at least one inch of water over top of jars. Remove from canner pot and place on a towel, allowing jars to cool. Listen for lids to pop signifying airtight seal. Remove rings only, dry, and re-place them on the jars. Store away.
Sprinkle Jell-O over cottage cheese. Mix well. Add drained pineapple and let set in fridge. When ready to serve, mix well with Cool Whip and serve.
Tomatoes& Bacon. Start with the tomatoes: Preheat the oven to 180°C Cut each tomato in half lengthwise. Place on a roasting tray, cut side up. Drizzle with olive oil and season generously with salt and pepper (and tiny pinch of dried herbs if you fancy). Roast for 20-30 minutes. For the final 10 mins - move the tomatoes to bottom rack and turn the grill on. Lay out your rashers of bacon (suggest 2 per person) onto a grilling rack. Grill until crisp and crunchy turning regularly. Watch carefully to ensure bacon doesnt burn. Ideally bacon should be stiff and can practically be snapped like a biscuit. Remove both bacon and tomatoes and put aside. Turn oven down to 120°C (for keeping Corn fritters warm whilst cooking). Corn Fritters. Place half of the corn kernels and the onion, eggs, coriander, flour, baking powder, salt and pepper in a food processor (or in a bowl with hand held whizzer) and process until combined. This is an important step! Whizzing the corn up in this way gives the binding agents a distinct corn flavour which I find lacking in other fritters which do not do this. I believe this is one of the secrets that make Bill's fritters so damn good! Place in a large bowl, add the remaining corn and stir to combine. Heat 1 tablespoon of the vegetable oil in a non-stick frying pan over a medium to high heat. When the oil is hot, drop 2 heaped tablespoons of mixture per sweetcorn cake into the pan and cook in batches of three for 1 minute each side. Drain on paper towels and keep warm in the oven while you are making the rest of the cakes. Serve with the avocado salsa. Avocado salsa. Place all the ingredients in a bowl and stir very gently to combine. Season well. To serve. Create stacks of the various elements in any combination you wish (see picture above). Place a fritter on the plate, then any combination of bacon, spinach, tomatoes and other fritters that your heart desires. Top with avocado salsa and drizzle with olive oil. YUM!
Preheat oven to 375°F. Place onion and garlic on a baking sheet coated with cooking spray. Place tomato halves, cut side up over onion. Combine thyme,cumin,salt, black pepper, and red pepper and sprinkle over tomatoes. Lightly coat vegetables with cooking spray. Bake at 375F for 40 minutes or until onions are browned and tomatoes are tender. Cool. Place mixture in a food processor and pulse 6 times until mixture is slightly chunky. Stir in vinegar. Cook beans in boiling water in a medium saucepan for 7 minutes or until just tender. Drain. Return to pan, and toss with olive oil. Add tomato mixture, and cook for 2 minutes or until throughly heated. Serving size: 3/4 cup.
Cook bell pepper in 2 tsp oil in a small saucepan. Remove from pan. Cook whole chicken breast in leftover oil, plus ~2tsp. Remove from pan. Allow to cool. Cut into bite-sized pieces. Mix pesto package with water and oil. Bring to a boil, stirring constantly. Turn heat to low. Add chicken and pepper to pesto sauce, cook under low heat, covered, ~5 minutes, until everything's warm. Mix pasta into the sauce, pepper, and chicken. Keep on low heat, uncovered, 5 minutes to let flavors mingle (or not, if you want more distinct flavor). Enjoy!
Peel down husk,remove silk and divide BUTTER BUDS liquid evenly over each ear of corn. Recover with the husk. Heat over coals or grill. Turn one-fourth the way around every 3 to 5 minutes.
Measure out 7/8 cup hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato paste, lime zest and juice, Thai fish sauce and soy sauce. Remove the leaves from the cilantro and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chili peppers, garlic and ginger. Heat the oil in a large pan and fry the onions over a high heat for a few minutes until they start to soften and slightly brown. Add the carrots and fry for 2 minutes, followed by the squash. Fry for a further 2 minutes. Sprinkle over the chili mixture, cook for one minute and pour over the coconut milk and the peanut butter mixture. Simmer until the liquid has reduced a little and the vegetables are tender - about 25 - 30 minutes. For the last minute add the spinach, allowing it to wilt a little. Season to taste, sprinkle with the coilantro leaves and chopped roasted peanuts. Serve.
Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well. Marinate the the chicken for two hours, refrigerated. Grill chicken 20 minutes or until juices run clear, basting with marinade.
In small bowl or tray, mix rub ingredients thoroughly. Rub onto beef back ribs. In a large hot skillet, heat oil. Brown ribs for several minutes on each side in batches. Transfer ribs to slow cooker insert. Add remaining meal ingredients into slow cooker insert and mix thoroughly. Cover and cook for 4-6 hours. Serve over rice.
Preheat oven to 350*F. Blend the butter substitute, sugar, and applesauce together until creamy. Mix the flour, baking soda, and salt together in a separate bowl. Add dry mixture to the butter mixture, a little at a time, alternating with the soy milk. Add the lemon zest and lemon juice. Add blueberries and hand stir until evenly distributed through the batter. Fill lined or greased cupcake tins 3/4 full. Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
Wash and scrub the apple and orange. Rinse the cranberries in a colander. Cut the ends off of the orange just a little, until the sections show through. Core the apple and cut into quarters. In a food processor on chop with chop blade, chop the frozen cranberries until a relish consistency. Scoop out into a bowl. Chop apple the same way and add to bowl. Cut orange into quarters and add to processor-chop until all rind is in very small relish like particles. Add to bowl. Mix lightly and sprinkle about 1/2 or 2/3's of the one cup of sugar over mixture and let sit for about 1/2 hour. After sitting, mix again and taste. If mixture is too tart for you add more sugar until right for you. We like it tart. Add nuts last. Note:We quadruple this recipe or more each year. For each additional batch, keep out some of the sugar until the batch has rested. The fruit does tend to sweeten some naturally and this shouldn't be real sweet. Also-this freezes well. After the holidays I make several more batches for the rest of the year and freeze in individual containers-ziplock type bowls- (one per meal 4 serving size). Keeps forever and is handy to get out for picnics in the summer also. ****For freezing batches I do this without the nuts-they tend to mush out over long periods of time-and though they freeze well as nuts they don't adapt to freezing in liquid foods. **2010 update re: option for nuts. Place crushed nuts in a small side bowl and let those who like the nuts sprinkle what they want to mix in with their serving. This also works well, because if there are leftovers, you can freeze it without worrying about the nuts getting mushy. Other option--make two batches, one with and one without<G> With large family gatherings and different tastes or food some can't eat, requirements, this solves the problem. Enjoy.
1)	Wash the brinjal and make two criss cross slits in it. Do not cut the stem, the brinjal has to be joined even after it is slit. You need to have a brinjal that is quartered but still joined at the stem. 2)	Pour 300 ml water into the wok and add the brinjals, tamarind paste and turmeric powder. 3)	Roast the gramflour, fennel powder and chilli powder on low fire, until light brown in colour. Keep stirring the powders continuously, as long as it is on the gas burner. Remember we do not want to get a burnt taste. 4)	Once browned, add water slowly until it forms a thick paste. 5)	Add the paste to the wok (which already has the brinjals, water, tamarind paste and turmeric), add salt and let it cook on low fire for about 20mts, until the brinjals become tender. Keep adding water so that the gravy does not become too thick. 6)	Once the brinjals are tender and the gravy is about the consistency of ketchup, turn the heat off. 7)	Garnish with fresh, chopped coriander leaves. 8)	Serve with hot rotis or steamed white rice.
Whisk together all the ingredients. Dip hotdogs into the batter and fry in hot oil until dark golden brown.