HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. In a large bowl, combine hamburger and pork, and next 8 ingredients, mixing well. In a small bowl, combine the ketchup and mustard. Stir 1/4 cup ketchup mixture into meat mixture, reserving remaining ketchup mixture. Press meat mixture into a 9 x 5 x 3 inch loaf pan, or shape into a loaf and place on a rack in a broiler pan. Spread remaining ketchup mixture over loaf. Bake 45 minutes. Top with french fired onions; bake another 15 minutes, or until meat is no longer pink.
Sprinkle yeast over warm water and let stand five minutes or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed. Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic. Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer. Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk. Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown. Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.
Combine all in shaker with ice. Serve on the rocks in a margarita glass. Garnish with a lime slice.
Use a whisk to combine the dry ingredients in a large mixing bowl. Separate eggs,leaving the whites in a bowl where you can beat them easily. In a separate bowl,beat egg yolks until frothy and add oil and milk. Combine with flour mixture;add lemon rind,if desired. Beat egg whites until stiff peaks form,then fold into batter. Bake until crisp in a hot waffle iron.
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.
Pre heat oil in deep fryer to 350°F. Mix all the ingredients except the oil, breadcrumbs, eggs, and chicken in a large bowl. Dip the chicken pieces in the egg and then turn them over in the breadcrumbs. Roll them in the spicy flour mixture. Heat the oil to 350 degrees F in a deep fryer and drop the chicken pieces in, one at a time with tongs careful not to splash hot oil. Fry the chicken for 12 to 15 minutes, until it is golden brown and cooked through. Drain on racks for 5 minutes.
Preheat oven to 325 degrees F. Combine all ingredients in a small ovenproof casserole dish. Bake at 325 F for 30 minutes or until bubbly. Serve warm with crackers. Serving Suggestions: Hollow out a large round bread loaf, place dip in center, wrap in tin foil and bake, vented, until dip is heated through.
Preheat the oven to 375 degrees. Line a large rimmed baking sheet with parchment paper. Spread the nuts in a single layer on the sheet; bake for 5 minutes, then remove from the oven and drizzle with the 2 tablespoons of melted butter; set aside to cool while you make the cookie dough. Melt the unsweetened chocolate with half of the chopped dark chocolate in a microwave oven or in a bowl over hot water on the stove. Use 15 second bursts on the microwave & stir well between pulses. Set aside to cool slightly. Combine the remaining 6 tablespoons of butter and the sugar in the bowl of a stand mixer; beat on medium speed until well incorporated. Add the eggs one at a time, then stop to add the flour, baking powder and salt; beat until well combined. Remove the bowl from the mixer. Coarsely chop the cooled and buttered nuts, then add them to the mixing bowl along with the melted chocolate and the remaining chopped dark chocolate; stir by hand to combine. The dough will be quite stiff. Place a new sheet of parchment paper on the baking sheet. Spoon small mounds (a generous 1 1/2 tablespoons) of the dough onto the sheet, spacing them 2 inches apart. Bake for 16 to 18 minutes; the cookie tops will crack; that's okay. Let cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool completely before serving or storing.
If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture. Cut the french stick in half vertically, then halve each part horizontally. Spread a thin layer of butter over each piece of bread, then top with strawberry jam. Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!
In a small mixing bowl, whisk together wet ingredients. Add dry ingredients and whisk to combine.
Stir together brown sugar, allspice, cinnamon, nutmeg, salt, ground chocolate, flour and baking powder until ingredients are well combined. Add eggs, bourbon, vanilla and molasses and beat until well blended. Stir in nuts. Spread in well greased 10"x15" rimmed baking sheet. Bake at 325 F for 30 minutes or until firm when lightly touched. Let cool and cut into squares.
Melt the olive oil and butter together in a large saucepan over medium heat. Add the raw bell peppers, carrots, onion, shallots and pear. Reduce the heat to low, and cook the vegetables for 12 to 15 minutes, stirring often until very soft. Add the garlic, and cook for several minutes longer, being careful not to let the garlic burn. Add the broth, roasted peppers, crushed red pepper, cayenne pepper, 2 teaspoons salt and 1 teaspoon pepper to the saucepan, and stir to mix. Bring the broth to a low boil over high heat. Reduce the heat to low and simmer the soup for about 30 minutes. Cool slightly. Working in batches if necessary, pour the soup into the bowl of a food processor or the jar of a blender fitted with a metal blade, and puree until smooth. (Or puree the soup directly in the pot using an immersion blender.) Pour the soup back into the pot in which you cooked it. Stir in the tarragon, season with additional salt and pepper if desired. Serve hot or chilled. This soup, refrigerated in an airtight container, will keep for several days. It also freezes well.
Preheat oven to 375. Cut biscuits in half. Wrap 2 halves around one mozzarella stick. Put butter and garlic salt on top of breadsticks(I use butter spray, but melted butter could be used instead.). Place on aluminum covered cookie sheet and place in oven. Bake for 15-17 minutes. Enjoy!
In large mixing bowl, combine 6 cups flour, dry milk, yeast, salt, sugar, and potato flakes; set aside. In microwave, heat water and margarine to 110 to 120 degrees. Add water mixture to flour mixture and beat on medium speed with mixer for 2 minutes. Gradually add enough flour for the mixture to form a stiff dough. Turn dough out onto floured board and knead about 10 minutes, adding flour as needed (I use my KitchenAid mixer with a dough hook). Be careful not to add too much flour; the dough should be smooth and elastic. Place the kneaded dough in a large oiled bowl and turn dough over to coat with the oil. Cover the dough with a large cloth and set aside in warm place to rise until it is doubled in size. Punch dough down and turn out onto floured board. Divide into 5 portions, shape each into loaves, and place in greased 4 1/2 x 8 1/2 inch non-stick loaf pans (the dark pans brown the bread better than the shiny pans). Cover pans with a cloth and let rise until doubled. Bake in a preheated 375 degree oven for about 25 to 30 minutes. Remove bread from pans immediately and let cool on rack. Brush tops of loaves with butter.
Cook the spinach according to the package. Drain add the softened cream cheese and 1/2 the butter. Mix well with the seasonings; add to casserole pan. Cover with the herb stuffing to form a crust. Melt remaining butter and pour over the top. Bake at 350°F for 20 to 30 minutes or until thoroughly hot.
Cream butter and sugar until light and fluffy Add all other ingredients and mix well Spoon into 20cm round tin lined with baking paper. Bake in a preheated oven 170 C- 180 C for 35- 40 mins or until done. Allow to cool in tin for 5 mins before turning out. When cool dust with icing sugar. Serve with whipped cream and berries (optional).
Heat oven to 425F. Grease pie pan and sprinkle 2/3 cup onion and 1/3 cup parmesan in plate. Beat eggs, milk and bisquick until smooth, 15 seconds in blender on high or 1 minute with hand blender. Pour into plate. Bake 20 minutes. Spread sauce over top. Layer remaining ingredients on sauce. Bake until cheese is light brown, about 15-20 minutes. Cool 5 minutes and serve.
Preparation: Combine the fruit and orange & lemon juice in a bowl. Add the other ingredients and mix well. Pour into a lightly oiled 10 inch round baking dish. Bake in 350°F oven for 40 to 50 minutes.
Place chicken in resealable bag along with the flour;seal bag. Shake chicken around a bit to coat evenly. Set aside. Heat oil in a large skillet on medium heat . Add chicken and cook 5-6 minutes on each side or until cooked through. Remove chicken reserving drippings in the skillet. Cover chicken to keep warm. Add broth to the skillet. Stir with a wooden spoon to scrape up all those flavorful browned bits from the bottom of the skillet. Add the cream cheese. Cook 2-3 minutes or until cream cheese is melted and the sauce starts to thicken, stirring constantly with a wire whisk. Return the chicken to skillet, turn over to coat both sides. Cook 2 minutes or til chicken is heated through. Transfer chicken to a serving platter. Sprinkle with parsley, and top with a cup of cherry tomatoes (quartered).
Mix and sift dry ingredients together very well. Stir in remaining ingredients. Place rounds of greased parchment or waxed paper in the bottom of clean one-pound cans; grease the sides of the cans and fill 2/3 full with batter. Place the cans on a rack in a large kettle; add warm water to half the height of the can. Cover the kettle and let the water come to the boil. Boil gently from 1 to 2 hours or until well done, adding more boiling water as necessary to keep the water at the desired level. Uncover the kettle and place cans in a 400F oven for a few minutes to dry the top. Remove from the cans immediately and serve hot with baked beans.
Preheat oven to 180c or 350f. Bring a saucepan of water to the boil. add corn kernels, return to the boil and cook 2 minutes. Drain. Heat the butter in a frying pan and add the onion and bacon, cook until softened-about 5 minutes. Mix remaining ingredients together in a mixing bowl, add bacon mixture to this. Pour into an ovenproof casserole dish and cook in pre-heated oven about 45 minutes or until set through.
Crumb Topping: Mix flour, sugar, brown sugar, and salt. Cut in butter until the topping resembles corn meal. Set topping aside. Preheat oven to 450 degrees. Spread pizza dough on greased 12 inch pizza pan and prick with a fork 8- 10 times. Bake crust for 5 minutes. Remove pizza dough from oven and spread with cherry pie filling. Sprinkle with crumb topping Bake for an additional 20- 25 minutes or until crust is golden brown.
Place unpeeled apples and water in a large heavy bottomed pot. Cover and place over low-med heat, stirring occassionally. When apples are soft and still hot, run through a food mill placed over a bowl. (It is now ready to eat hot or cold.) To Freeze: Cool Place in quart ziplock bags and freeze. Makes about 4 quarts.
Stir fry the curry paste in a saucepan for 1-2 minutes, until fragrant. Add pork and stir until well coated in the spice paste. Add coconut milk and stir well to combine. Add diced pineapple and capsicum, cover and simmer for 20-30 minutes until pork is tender. Served on mashed kumara or steamed rice and top with a few roast cashew nuts. Serves 2.
Sweat onion with a sprinkle of kosher salt and some olive oil. When onion is tender, add ground beef and garlic and brown. After beef has browned, add stock and Worcestershire. Simmer until liquid is absorbed. Grind black pepper over beef mixture to taste. While beef is simmering, microwave Velveeta and milk to make "Whiz". Whisk until smooth. Place sub roll over beef mixture to warm and soak up some juice. Spread with mayo and ketchup. Top with beef, "whiz", and lettuce.
Cook the baby potatoes in their jacket in salted water until soft. While the potatoes are cooking make the sauce,. Melt the butter the add the cake flour, stir until well blended. Add the water gradually stirring constantly until boiling point, then add the evaporated milk, mustard and salt, bring to the boil once boiling point is reached remove from the stove. Remove the skin off of the potatoes, put them back into the pot with the mustard sauce heat through, and serve.
Sift flour, sugar and salt into a 9" pie plate. In a 1 cup measuring cup, whisk together oil and milk and pour over the flour mixture. Using a fork, mix until completely dampened. Press the dough evenly over the bottom of the pan, then up the sides and over the rim. To use as a baked shell, prick the surface of the dough with a fork several times and bake in a preheated 425* oven for 12-15 minutes; cool and fill as desired. To use as an unbaked shell, just fill with the desired pie filling and bake according to the filling directions. NOTES: If you want to use the crust for beef pot pies or with any other savory filling, just eliminate the 2 tablespoons sugar.
Whisk all the ingredients together until mixture is well blended. Cover; chill until ready to serve.
Coat shoulder with mustard and sprinkle liberally with Spice Rub coating all sides. Place in a plastic bag and refrigerate overnight. Remove from refrigerator and allow to sit at room temperature for 1 hour. Preheat oven to 250 degrees. Place uncovered shoulder directly on rack with a drip pan beneath. Roast for 7-8 hours (or until falling apart). Remove from oven to a cooling rack to rest for at least 1 hour. Pull pork apart using fingers or two forks. Serve by topping 1 slice of bread with a generous portion of meat, BBQ sauce, coleslaw and fries. It makes a pretty messy (but unbeatable) open-faced sandwich so you may want to have forks at the ready.
Melt the butter in a large saute pan, and cook the garlic until it is soft. Stir in the mushrooms, and cook until they begin to give off their liquid. Transfer the mushrooms to a bowl, and set aside. Brown the pork sausage in the same pan, breaking it up with a fork. Season with salt and pepper. If the sausage seems dry, add a little butter to the pan while it is cooking. Return the mushrooms to the pan, and mix ingredients well. Cover the pan and keep warm. Cook the fettucine as directed on the package, then drain it, and add it to the pan with the sausage mixture. Stir in the cream and cheese, and mix everything quickly over med-high heat, until the mixture is hot. Serve immediately.
Preheat oven to 350°F Wash potatoes; cut into 1/4 inch slices. Arrange half of slices in greased medium baking dish. Drop spinach into large pot of boiling water. Cook 1 minutes; drain. Rinse under cold water; squeeze out excess moisture. Place half of spinach on potato slices. Drizzle on melted butter. Add half of salt and pepper. Arrange remaining potatoes, then spinach. Add remaining salt and pepper. Blend cream and nutmeg; pour over spinach. Bake 40-50 minutes or until potatoes are almost tender. Remove from oven; sprinkle with cheese. Bake 15 minutes longer, or until cheese is lightly browned and potatoes are tender. If cheese browns too quickly, just cover with foil and finish baking.
Combine green onions through sour cream. Spread thinly on bread to make sandwiches. Cut off crusts and cut into squares or use a cookie cutter. Optional - sprinkle with paprika.
PREHEAT oven to 400°F Mix 1/2 cup of the shredded cheese, the Neufchatel cheese, green peppers, oregano and garlic salt until well blended. Shape into 4 logs. Place 1 log on one of the short ends of each chicken breast; press into chicken lightly. Roll up each chicken breast tightly, tucking in ends of chicken around filling to completely enclose filling. PLACE, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray. Spoon spaghetti sauce evenly over chicken; cover with foil. BAKE 30 minute or until chicken is cooked through (170°F). Remove foil; sprinkle chicken with remaining 1/2 cup shredded cheese. Bake an additional 3 to 5 minute or until cheese is melted.
Combine first 6 ingredients in a large bowl. Combine yogurt, mayonnaise,oregano, and garlic in a small bowl. Pour over chicken mixture and toss well. Cover and chill for 2 hours.
In a large nonstick skillet, heat the oil. Saute the onions, celery and carrot until tender, 4-5 minutes. Stir in the tomatoes, broth, thyme, salt and cayenne; add the chicken and bring to a boil. Reduce the heat and poach, partially covered, 10 minutes, flip chicken, and cook 4 more minutes. With a slotted spoon, transfer the chicken to a platter. Simmer the sauce, uncovered, until reduced by half, 4-5 minutes. Spoon the sauce over the chicken.
Add vodka and peach schnapps to a highball glass over ice. Fill with equal measures of cranberry juice and orange juice, and stir.
In a blender, process all marinating ingredients into a smooth paste. Marinate chicken slices in chicken marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces and thread on with soaked bamboo skewers. Grill to the desired doneness, frequently turning and basting with the melted butter. Serve hot with tomato achar.
Place the urad dhal in a large bowl and rinse with many changes of water until the water no longer appears cloudy. Drain. In a large bowl, combine the drained urad dhal with the rice, fenugreek seeds, and 2 1/2 cups water. Soak the ingredients together for 4 hours at room temperature, until the dhal and rice expand and soften. When a grain of rice just breaks under the pressure of your fingernail, the ingredients have soaked long enough. Drain the urad dhal and rice, reserving the liquid. Place roughly half of the solids and half of the liquid in a blender and grind them long enough to get a smooth consistency with some graininess remaining, about 1 1/2 to 2 minutes. Test by rubbing a little batter between your fingers. The largest grains should be the size of granulated sugar. Pour the mixture into a large bowl. Repeat the process with the remaining solids and liquid, and add the mixture to the bowl. Stir in the salt. The mixture should be very thick, so it will be necessary to thin it with approximately 1/4 cup water to get the consistency of pancake batter. Cover the bowl loosely with plastic wrap and place in an oven, kept warm to a temperature of 90 degrees for 12 to 15 hours. This can be achieved with the help of a trouble light or floodlight fitted with a 25-watt bulb. Plug the power cord into an outlet close enough to the oven so that the bulb can rest on a rack in the oven. Turn on the light and prop the oven door open about 1 inch with the handle of a wooden spoon. Check the temperature periodically to be sure it stays at 90 degrees. During warm summer months it may not be necessary to use the lightbulb. The batter should nearly double in volume and smell a little sour. Remove the bowl from the oven and stir the contents. The batter will be thick and foamy. If you choose not to fry the crepes immediately, refrigerate the batter at this point. Remove it from refrigerator 1/2 hour before frying. When ready to fry the crepes, check the consistency of the batter: it should pour smoothly like pancake batter. Add the baking soda and a little more water if needed. Heat a nonstick griddle or frying pan over medium low heat (2 pans will speed up the process). Spread about 1/4 teaspoon oil evenly over the griddle. Ladle 1/4 cup of the batter into the center of the hot griddle, and immediately, using the back of the ladle, gently but steadily spread the batter in a circular motion from the center out, creating a thin pancake. If the batter does not spread easily into a thin layer, thin it with a little more water. As the crepe cooks, small holes will form on the surface. Sprinkle a few drops of oil on top, to help make it crisp. When the bottom turns a golden color (about 1 minute) turn it over and fry the other side 30 seconds or until lightly browned. Fold the crepe in half, golden side out, and place it on a platter. Keep the fried crepes warm as you repeat the process, oiling the griddle each time. Serve immediately.
Stir all ingredients together and freeze until mixture is frozen. Scoop out into glass and add 7up to make it slushy.
Prepare fruit and vegetables. Put in heavy saucepan and add remaining ingredients. Bring to a boil, stirring constantly. Turn heat to a simmer, cook until desired consistency. Ladle into hot jars leaving 1/2 inch headspace. Wipe rims and seal. Process in a water bath canner for 10 mins.
In a bowl, combine heavy cream, mayonnaise, horseradish and steak sauce. Season with a drop or two of hot sauce, if desired.
In a large pot brown chicken,onions and garlic. When brown add both cans of green beans,chicken broth and stewed tomatoes and seasonings. Stir to mix and bring to a boil. Cover and simmer till chicken is cooked throughly (about 30 minutes). Serve with rice.
Combine smoked paprika, regular paprika, cilantro, salt, lemon peel and pepper in a small bowl or funnel into an appropriate size glass jar with tight fitting lid. Store at room temperature for up to 6 months. NOTE: Smoked paprika is a spice made from grinding smoke-dried red peppers. It can be used in many types of savory dishes and is available in many large supermarkets with other spices.
Prepare Chocolate Petal Crust, set aside. Combine marshmallows and milk in medium saucepan cook over low heat, stirring constantly, until marshmallows are melted and mixture is smooth. Pour half the marshmallow mixture into small bowl, set aside. Add chocolate chips to the remaining marshmallow mixture, return to low heat and stir until chips are melted. Remove from heat and stir in vanilla, cool to room temperature. Stir brandy and creme de cacao into reserved marshmallow mixture, chill until mixture mounds slightly when dropped from a spoon. Whip cream until stiff. Fold 2 cups of the whipped cream into cooled chocolate mixture, spoon into cooled crust. Blend remaining whipped cream into chilled brandy mixture, spread over chocolate mixture. Chill about 2 hours or until firm. Just before serving, garnish with chocolate leaves. Leaves are made by painting melted chocolate onto leaves, cooled and then pull leave off. Make 5 or 6 different sizes of leaves to decorate the top of the pie.
Prepare pasta according to package directions; drain. In a large non-stick wok or skillet, warm 1 teaspoon of the vegetable oil over high heat. Add the chicken and stir-fry until firm and opaque, about 4 minutes. Remove the chicken and set it aside. Add the second teaspoon of oil to the pan. Add green beans, reduce heat to medium, cover and cook for 7 minutes. Uncover, add red pepper, stir well and cook an additional 5 minutes. Add the garlic and stir-fry for 30 seconds. Stir in the teriyaki sauce and the chicken broth. Heat to a simmer and then toss with the chicken and pasta. Serve immediately.