HumbleIntelligence/food-ner-1-Million huggingface dataset:
Peel and cut the tomatoes in big chunks. Peel, cut the core away and cut the apples in pieces. Slice the celery stalks thinly. Cut the pepper, slice off the seeds and cut in small pieces. Peel the onions and slice them to obtain nice thin slices. Pour the fruit cocktail can through a sieve and keep only the fruits. Put all the ingredients except the fruit cocktail in a big pot, bring to a boil and reduce heat so that it only makes little bubbles (slow to medium-slow heat). For the whole cooking period, put 3 pennies evenly spaced on your burner to avoid the sticking in the bottom of your pot. Also, it is important to stir often: cook for one hour then add the fruit cocktail pieces and cook for another hour. The consistency of the liquid part of this ketchup is similar to a thick syrup and you can verify by putting a spoonful in a cold saucer when near the end of the cooking time. Put in sterilized jars (Mason type) and close the lids. Store in a dark cool place.
Heat the water in a medium saucepan over low heat and stir in the sugar. Simmer the mixture until the sugar dissolves (2-3 minutes), stirring occasionally. Stir in the apple, cranberries and simmer, uncovered for 8-10 minutes or until the berries have popped and the sauce has thickened. Stir in the currants and cloves and let cool. Stir in the nuts and serve.
Preheat oven to 375 degrees F. Mix ground beef, salt, pepper, onion, bell pepper, egg, tomato's and oats well and place in a baking dish. Shape into a loaf. Topping: Mix Ketchup, mustard and brown suger for topping and spread on loaf. Bake for 1 hour.
Preheat oven to 350 degrees. In large bowl, combine the cookie mix, eggs and butter; mix well. Melt over hot (not boiling) water, morsels from the mix; set aside. Spread half the cookie batter evenly into a lightly greased square baking pan. Dollop melted chocolate alternately with remaining batter on top. With a knife, swirl dough with chocolate to marbleize. Bake approximately 20 minutes. Cool completely. Cut into 2" squares.
Wash and peel the potatoes. Grate the potatoes with a grater or food processor. (You can grate them into a bowl of salted water to keep them from discoloring. Otherwise they discolor about as fast as you can grate them, although it doesn't hurt anything if you use them right away). Drain off all liquid, and squeeze the excess liquid out by hand. (Do this even if you don't soak them in the salted water.) Beat the eggs and mix with the grated potatoes and other ingredients, except the oil. Heat about 1/2 inch of oil in a skillet over medium high heat until very hot. Drop potato mixture by heaping tablespoons into oil (about 4 at a time). Use a pancake turner to flatten them out. Fry to golden brown on both sides (about 3 minutes per side). Drain on paper towels. Serve topped with applesauce or sour cream.
Combine first 4 ingredients in a cocktail shaker; fill with ice. Cover with lid, and shake vigorously until thoroughly chilled (about 30 seconds). Strain bourbon mixture into a 10-oz. glass filled with ice; top with club soda and, if desired, bitters.
Preheat the oven to 200 degrees. Combine the oats, cranberries ans salt. In a separate bowl, combine the remaining ingredients. Pour over dry ingredients and mix well. Spread out and bake on a two baking sheet for 15-20 minutes. Turn the mixture over and bake 15-20 minutes longer, or until crunchy. If your oven doesn't get it crunch dry, you may want to leave cereal in and turn off oven, let sit an extra hour. Total recipe yield = about 9 cups.
Set oven to 425°F. Brush the molds with oil and place into the oven while preparing the batter. Meanwhile in a bowl mix together the first 7 dry ingredients. In another bowl whisk 1-1/4 cups buttermilk, melted butter, egg and jalapeno pepper (if using) add to the dry ingredients; mix to combine. Add in grated cheddar cheese (adding in more buttermilk to thin to a pourable consistency). Carefully remove the hot mold from the oven and immediately divide the mixture between each mold. Bake for about 18-20 minutes or until the corn sticks test done. Cool in the molds for 10 minutes, then using a small sharp knife gently lift the corn sticks from molds.
Preheat oven to 375 (350 for convection oven). Combine wet ingredients and mix well. In a separate bowl mix dry ingredients. Add dry ingredients to wet - DON'T OVER MIX - mix just until wet. Grease or line muffin tins. Spoon batter evenly into 12 cups. Bake 12-14 minutes or until toothpick comes out clean. Serve warm with butter or cool with icing.
Pour boiling water over tea bag and allow to steep for 5 minutes, discard bag and allow tea to cool. Blend peaches, syrup, tea and yoghurt until smooth. Swirl grenadine into 2 glasses and pour in peach mixture.
In a skillet, cook and crumble the ground beef until no longer pink; drain. Add flour and stir to mix. Add in soup and stir to mix. Cook and stir over medium heat until mixture is bubbly. Continue to cook and stir for 2 minutes or so until mixture thickens. Spoon meat mixture into buns and serve.
Crust:. Preheat oven to 325°F. Mix graham cracker crumbs and sugar in processor to blend. Add butter; process until moist clumbs form. Press mixture onto bottom and up sides of 9-inch diameter springform pan with 2 3/4-inch high sides. Bake 12 minutes. Remove from oven but maintain oven temperature. Cool crust in pan on rack. Wrap outside of pan with 2 layers of heavy-duty foil. The foil will keep the water bath from leaking into the cheesecake. Filling:. Stir chocolate in top of double boiler over simmering water until melted and smooth. Cool to lukewarm. Using electric mixer, beat cream cheese, sugar and vanilla in large bowl until smooth and fluffy, scraping down sides of bowl occasionally. Gradually add flour, beating until well blended. Add eggs one at a time, beating until well blended. Mix in mascarpone cheese, then melted chocolate. Pour filling into crust. Place springform pan in large roasting pan. Fill roasting pan with enough water to come halfway up around exterior of springform pan. Bake cake until filling is just set in center but still moves slightly, about 1 hour 15 minutes. Remove cake from water bath; transfer to rack and cool completely, about 4 hours. Cover and chill overnight. Run knife around top edge of cheesecake to loosen. Release pan sides. Transfer cake to platter.
Preheat the broiler. In a medium bowl, combine 2 tablespoons of the oil and 1 tablespoon of the hot pepper sauce. Add the chicken and toss. Transfer the chicken to a broiler pan and sprinkle on both sides with the paprika and 1/2 teaspoon of the salt. Broil 6 inches from the heat, turning once, for 8 to 10 minutes, or until cooked through. Place on a plate to cool slightly. When cool enough to handle, cut into bite-size pieces. Meanwhile, prepare the celery, carrots and scallions, and put them in a large salad bowl, tossing well to combine. In a blender or mini food processor, combine the blue cheese, milk, yogurt, vinegar, remaining 2 teaspoons oil, remaining 1 teaspoon hot pepper sauce and remaining 1/2 teaspoon salt. (If there are any juices on the chicken plate, add them in.) Process until smooth. Add the dressing, chicken and lettuce to the salad bowl, tossing gently to combine. Serve chilled or at room temperature.
Preheat the oven to 400 degrees. Using your fingers, combine the butter, 1/2 cup of the sugar, and 1 and 1/2 cups of the flour and blend together until coarse crumbs form. Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust. Bake the crust until lightly golden, about 20 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees. Scatter the drained raspberries evenly over the baked crust. Beat the eggs with the remaining 3/4 cup of sugar. Whisk in the lemon zest, lemon juice, and the remaining 1/4 cup of flour. Pour the lemon cream over the raspberries. Bake the tart until the custard is set, about 30 minutes.
Pre-heat oven to 425 degrees. Scrub potatoes under running water. Pat dry. Prick potatoes a few times with a fork. Bake potatoes in pre-heated oven until tender, about 40 to 60 minutes. Remove potatoes and allow them to cool. When cool, cut each potato in half, lengthwise. Then, scoop out each potato and discard (or save for another use) the skins. In a large saucepan, heat butter, add and cook green onion until tender. Stir in flour, dill, salt and pepper. Add milk all at once and stir until thickened and bubbly. Then, cook for one more minute. At this point, add the potato pulp and 1/2 of the cheese. Stir until cheese melts. Now, you're ready:. Pour soup into pre-heated bowls. Garnish each serving with some of the remaining cheese, green onion and bacon. Don't mix or layer the garnishes. Rather, place each in its own spot atop the soup. Enjoy.
In a large bowl, mix warm water, yeast, sugar, and honey. Let stand until foamy, 5-10 minutes. To the yeast mixture, add olive oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough holds together. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. (Dough will be loose and sticky, but not too sticky). Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled, about 1 hour. Preheat oven to 400 degrees. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 16 equal pieces, (I cut it like a pizza, halved then quartered and so on, so they all come out equal) and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled again, about 40 minutes. Brush the tops with egg white. (Feel free to use your fingers, just don't press too hard). Bake 10-12 minute until golden.
In a wok or large skillet, heat chicken broth over medium heat. Add onion, carrot and broccoli. Cook, tossing occasionally, 5 minutes. Add remaining vegetables, salt, vinegar and pepper flakes. Cook, tossing for 5 minutes longer.
Line 13x 9 pan with aluminum foil. In a large bowl melt butterscotch morsels in a microwave oven on Medium (50% power) for 30 second intervals. Stir well. Add pretzels, potato sticks, and peanuts stirring well to combine. Pour into prepared pan. Let cook for at least 2 hours. Peel away foil and break bark into pieces.
Gently comibine all ingredients, except for the cucumbers and chives, in a large bowl. Cover with plastic wrap and refrigerate for about 2 hours. To serve as hand-held hors d'oeuvres, cut the cucumber into 3/4" slices and use a melon baller to scoop out a hollow in the center of each slice (be careful not to scoop all the way through). Spoon the marinated tuna into the cucumber "cups". Garnish with chives. Alternately, cut the cucumber into 1/4" slices and serve as "chips" for the tartare. Makes enough to fill about 15 cucumber cups.
Preheat oven to 375*F. Combine 1/4 cup flour and taco mix. Shake the chicken pieces in this. Melt butter in a 151/2 X 101/2 X 2 inch pan. Place chicken pieces in pan, turning to coat in butter. Remove pieces from pan and then coat in the tortilla chip crumbs. Return to pan. Bake at 375*F for 50 minutes. Make a cheese sauce by sauteeing onion in the oil. Stir in the flour, 1/4 tsp salt. Add milk and pepper sauce. Cook and stir until thick. Cook 1 to 2 minutes more. Add the cheese, olives and lemon juice. Stir to melt cheese. To serve place chicken on lettuce lined dish. Spoon some cheese sauce over. Pass remaining sauce.
Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg. Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water. Mix shredded cabbage with carrots, currants, and green onions and season with salt pepper and lemon juice allow to sit for at least 15 minutes. Squeeze the coleslaw to get the excess moisture out. Mix in the mayonnaise, curry powder and Tabasco sauce. Mix cabbage with the mayo and refrigerate. In a deep pan, heat oil for fries and crispy fry drained and patted sweet potato sticks; hold in warm oven till ready to serve. In a skillet heat 2 tbsp oil. Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside. Remove on a paper towel and sprinkle with chat masala. Serve a few fries on the plate with 2 fillets of fish on them serve some coleslaw on the side with a slice of lemon. DELICIOUS!
Mix ground meat, bread crumbs, water, basil, oregano, parsley, garlic powder, and egg. Form mixture into about 15 meatballs. Put meatballs in a microwave safe baking dish. Cover with spaghetti sauce and parmesan cheese. Cover dish with plastic wrap and microwave at 70% power for 12 minutes. Uncover; add Mozzarella cheese. Microwave at 70% power for 1 to 1-1/2 minutes or until the cheese is melted.
Set the oven at 400 degrees. Have on hand a 9-by-13-inch baking dish. Halve the eggplant lengthwise. Place them in the baking dish, cut sides up. Sprinkle generously with oil and salt. Bake for 20 minutes. Leave to cool. With a teaspoon, scoop out the eggplant flesh. Chop it coarsely; transfer to a bowl. In a skillet, heat the 2 tablespoons olive oil over medium heat. When it is hot, add the shallot, coriander, and thyme. Cook over medium heat, stirring often, for 3 minutes. Add the garlic and continue to cook for 1 minute. Add the tomatoes, bay leaf, salt, and pepper. Cook, stirring often, for 4 minutes. Stir in the eggplant flesh. Continue cooking, stirring occasionally, for 7 minutes or until the mixture is pulpy and well flavored. Discard the bay leaf and thyme. Leave to cool slightly. Lower the oven temperature to 375 degrees. Stir the ricotta, pecorino, cilantro, ham, egg, salt, and pepper into the eggplant mixture. Fill the eggplant shells with the stuffing. Return the shells to the baking dish. Sprinkle with olive oil and add the water to the dish. Bake the eggplant for 45 minutes or until the shells are tender when pierced with a skewer.
Melt the butter in a pan over medium heat, lay in the sage leaves and heat until the butter is sizzling gently. Toast the leaves for 1 minute or so. Ladle in 1 cup boiling pasta water; stir the sauce and simmer for about 2 minutes and reduce liquid by half before adding pasta. Grind the black pepper directly into the sauce. Add lemon juice. Keep the sauce hot over very low heat; return to a simmer just before adding pasta Finish cooked pasta and sauce in the skillet. Off the heat, toss in the cheese just before serving.
For moistest results soak chicken pieces in a bowl of salted water for 15 minutes before cooking. Line baking tray with foil and spray lightly with oil. Grind dry ingredients in coffee grinder or with pestle and mortar. Pour into a bowl and add water little by little while stirring until a smooth runny paste is achieved. You may need more or less water. Remove chicken from soaking water, and pat dry if necessary. Dip into the rosemary coating until covered, and place on baking tray. This will seal in the juices. Bake at 365° for one hour. Once it's in, put your feet up for at least ten minutes, drink a glass of cold water, breathe deeply - and relax. Your chicken is safe. Suggestions: Serve with brown rice and greens, or if you have cooked breasts or thighs, then serve the chicken chopped into a salad with cucumbers, roma tomatoes and red onion, topped with Chimichurri sauce - a puree of cilantro, lemon juice, olive oil, garlic and salt.
Melt butter in saucepan over medium-high heat. Add remaining sauce ingredients (except fresh rosemary) and boil until sauce is reduced to 1/2 cup. This takes about 10-20 minutes. Add fresh minced rosemary and set aside. Sprinkle steaks with salt and pepper. Grill steaks. Spoon sauce over steaks, top with gorgonzola.
Set oven to 400 degrees. Grease a 2-quart shallow baking dish. Brush the tops of the onions with oil, then sprinkle with salt and pepper. Bake for about 40 minutes. In a small bowl whisk together the broth and soy sauce. Remove onions from oven; pour the beef broth mixture on top and around the baked onions. Return to oven and bake another 45 minutes basting about every 15 minutes. Sprinkle the sage and grated cheese over the onions; return to oven to about 5 minutes or until the cheese melts.
Thinly slice the grilled chicken breast. Set aside. In a small bowl, whisk together the dressing ingredients until well combined. Set aside. In a medium bowl, toss together cabbage, mint and cilantro. Place on a large platter. Top cabbage mixture with the onion, peppers, cucumber, carrots, and chicken. Drizzle with reserved dressing, garnish with peanuts and cilantro sprigs, and serve.
Preheat oven to 350 degrees. Add salt to egg whites and beat till soft peaks form. Add sugar, 2 or 3 tablespoons at a time, beating till sugar is blended and all sugar is used. After all sugar is blended in, beat till stiff peaks form. Add vanilla. Fold in cereal. Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees for 15 minutes.
Shred/dice/crumble meat into a good-sized saucepan. Add BBQ sauce and beans- heat over med/high until bubbly. Stir in brown sugar, and keep stirring occasionally until sugar is dissolved and mixture is heated through. I like to serve this with mac n' cheese, succotash, and a green salad -- plus maybe some garlic bread if I am feeling decadent. Yum!
Preheat oven to 350. Heat 1 tbsp of the oil in a skillet over medium low. Add onion and saute 4 minutes, or until softened. Remove from heat and let cool. Rub the potatoes with the remaining 1 tbsp oil and salt and place in a roasting pan. Bake for 40 - 50 minutes, or until the potatoes can be easily pierced with a fork. Remove the potatoes from the oven and cut in half lengthwise. Scoop out as much of the flesh as possible without breaking the skin. Place the flesh in a bowl and add the onions, cheese, sour cream, chives, mustard and egg. Mix until incorporated and season with salt and pepper. Stuff the potato skins with the mixture and return to the roasting pan. Bake for 15 minutes, or until the tops are golden brown. Serve immediately.
Preheat oven to 400°F Combine all topping ingredients in a bowl. Season with salt and pepper to taste. Place a fillet on each banana leaf and divide topping evenly among them, spreading it over the top. Fold each banana leaf over to form a packet around each fillet and seal the edge of each packet with a small piece of aluminum foil, crimping it tightly. Place on a baking sheet and bake 25 to 30 minutes.
Using a fork remove all the stringy pulp from the roasted spaghetti squash and place in a bowl. Heat olive oil in a large skillet over medium-high heat; add in onion and saute for about 5 minutes or until tender. Add in garlic and cook stirring for 1 minute. Add in the squash pulp, seasoned salt and cook for about 5 minutes stirring, tossing with a spoon while cooking. Season with fresh ground black pepper to taste. Sprinkle with Parmesan cheese.
Boil sweet potatoes in water until tender; drain. Cool slightly and cut into 1/4 inch slices. Arrange the slices in a greased, broiler-proof 13x9 baking dish, overlapping slightly. In a small saucepan, melt butter. Add brown sugar, salt, orange zest, pepper, orange juice, and vanilla stirring until combined. Heat but do not allow to boil. Remove from heat and brush sauce evenly over potato slices. Broil 6 inches from heat until golden, about 6 or 7 minutes. Sprinkle with pecans.
Put all ingredients in a blender and blend until the mixture is a fine powder. Store in a sealed container, jar or bag in a cool, dark place. Dressing: Mix 2 tsp (5 g) with 1/2 cup (4 oz / 125 ml) in total of any of the following, combos are fine: sour cream, mayo, Miracle Whip, regular or Greek yogurt. Fat-free versions of any of the above work great. Dip: Mix 1 tablespoon (10 g) or more to taste with 1/2 cup (4 oz / 125 ml) sour cream. Increase by a few teaspoons the amounts of dry mix used in dressing / dip if your folk are big fans of Ranch. Or, conversely, use less for a milder taste. Add milk to thin if desired. Store this in a basement pantry or cool cupboard. Milk powder does have a long storage life (check the best before date on the milk powder you use), but that can be shortened if exposed to heat or high storage temperatures, which will cause it to go rancid. For that reason, do NOT attempt to "dry can" this. The heat from that will just have the opposite effect of shortening the shelf life. Plus, there's just no need to. You can multiply the size of the batch by 2, 3 or 4 times. In fact, if your audience is a fan of ranch, you will probably end up needing to after your first test batch. If you do, though, mix all in a large bowl first, then blend in batches. For the second onion ingredient, the recipe as originally found called for dried onion in two forms, powered and minced (as do most Ranch spice mixtures.) You can just additional powdered if that is what you have and you don't have minced.
Melt butter in medium stockpot, saute scallions & parsley until parsley turns dark green and fragrant. Add the cubed lamb & saute until lamb is just lightly browned. Add broth, lemon juice and coriander. Stir well, reduce heat and cover & simmer about 1 hr 15 minutes. Stir in the kidney beans, salt & pepper. Cover and simmer just until heated through. Serve over rice, if desired.
Grill chicken and season with favorite seasonings. Shred lettuce and chop tomatoes. Cook bacon and then chop. In a large pan, heat tortillas for about 1 minute on each side until warm and flexible. Begin assembling wraps. First spread a little bit of ranch dressing on the tortilla then add some shredded lettuce and some tomato. Add some bacon and some of the chopped chicken. Than add on the shredded cheese. Drizzle some more ranch dressing over the top and begin to wrap into a wrap. Serve and eat!
Spray 1-quart mold or six to eight 6-ounce ramekins with cooking spray. Set aside. In large metal bowl, sprinkle gelatin over cold water. Let stand 10 minutes. Meanwhile, in medium saucepan, combine milk, condensed milk, mango and cinnamon stick. Bring to a simmer, stirring often. Reduce heat. Simmer 2 minutes, stirring occasionally. Remove from heat. Stir 1/4 cup of the milk mixture into gelatin to liquefy. Add remaining milk mixture. Stir 2 minutes until gelatin is completely dissolved. Place bowl in ice bath for 15 minutes, stirring often, until gelatin begins to thicken. Remove cinnamon stick and stir in vanilla. Pour gelatin into prepared dish(es); chill 4 hours or until firm. To unmold, run knife around edge of gelatin and dip bottom of dish(es) into hot water for 15 seconds. Invert serving plate on top of gelatin and flip. Tap until gelatin comes out.
Using a garlic press, crush cloves into medium bowl. Stir in olive oil, steak seasoning and salt. Cut steak into four servings and add to garlic mixture. Press mixture into steaks and turn to coat completely. Let stand 10 minutes. Preheat large saute pan on medium-high 2-3 minutes. Place steaks and garlic mixture in pan. Cook uncovered 5 minutes. Reduce heat to medium, turn steak and cook 6-8 more minutes until internal temperature is 140°F. Note: The cook time is for medium-rare steak, recommended for flavor and food safety. Add 4-6 minutes for a more well done steak. Add butter to pan and turn steaks to coat. Remove steaks and keep warm. Add (rinsed) mushrooms to same pan. Cover and cook 5-7 minutes until tender. Serve with steaks.
Wash well the zucchini, the peppers and the small tomatoes. Dice the zucchini and slice the red peppers. Cut the scallopini into thin slices and saute them in a nonstick frying pan with 1 tablespoon olive oil on both sides for 3-5 minutes. Remove the scallopini from the frying pan and add a tablespoon of olive oil, the finely chopped onion, the peppers and the zucchinis. Let them simmer for 6-8 minutes until they are"al dente". Add a bit of salt, pepper, the small tomatoes and the mozzarella, diced. Stir well. Serve in individual plates placing the vegetables underneath and the scallopini on top. Finally, add the finely chopped parsley.