HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 160°C/320°F/gas 3/fan 140°C Butter and base-line a shallow 23cm/9in square cake tin. Melt the chocolate and butter together (you can do this in the microwave, it takes about 2 minutes), then stir well and cool slightly. Whisk the eggs until pale then whisk in the sugar until thick and glossy and well combined. Gently fold in the melted chocolate mixture, then sift in the flour and baking powder and gently stir until smooth. Pour into the prepared cake tin and bake for 30-35 minutes, or until firm to the touch. Test by inserting a wooden cocktail stick into the middle - there should be a few moist crumbs sticking to it. The mixture will still be soft in the centre, but will firm up on cooling. Cool in the tin on a wire rack for at least 1 hour - if you can resist the temptation to eat them ;)-then cut into 16 squares and finish cooling on the rack.
Preheat oven to 400 degrees. Puree all sauce ingredients in a blender and blend well. Pour into a small saucepan and cook over medium-low heat. Stirring occasionally, cook until thickened. Season with salt & pepper to taste. Meanwhile, in a shallow dish, mix Panko and seasonings. Brush fish fillets lightly with olive oil. Place fish bottom side down and place some Panko mixture on top, pressing firmly. Carefully place on baking sheet. Bake 15-20 minutes. Spoon the ginger-corn sauce onto 2 serving plates and top with fish. Garnish with fresh chives and serve immediately.
Peel, core and slice each apple into 4 large 1/2 inch rings. Heat butter in medium skillet on medium heat, Stir in sugar and cinnamon,. Add apple rings to skillet and toss gently to coat. Cover and cook on low heat 10-15 minutes, stirring occasionally. Sprinkle with chopped walnuts or pecans, if desired, Serve warm.
Preheat oven to 325 degrees. Grease and flour a 10" bundt pan. Sprinkle nuts and coconut over the bottom of the pan. In a large bowl put the cake mix, pudding, eggs, 1/4 cup water, oil and 3/4 cup liquer. Beat 5 minutes on high speed. Pour batter into prepared pan. Bake 60 minutes or until toothpick comes out clean. Cool on rack 10 minutes. To make glaze boil butter, water and sugar in a medium saucepan for 5 minutes, stirring constantly. Add liquer. Remove cake from pan and put on a plate. Prick the top and sides of the cake with a wooden skewer. Spoon the glaze over the top and brush onto the sides.
Preheat the oven at about 200. Roughly chop all the vegetables and put in a large roasting dish. Add the red onion, peppers, and courgette and drizzle with olive oil. Sprinkle sea salt and pepper over and add a good splash of balsamic vinegar. After about 30 minutes, add the aubergine and cherry tomatoes and cook until the vegetables are slightly brown and glistening in the lovely juices! Serve with pasta or chicken breasts/ fish or fresh crunchy bread. Yummy with mashed potatoes and a splash of sweet chilli sauce.
Ricotta Cream: In a small bowl add the ricotta cheese, cinnamon, powdered sugar, heavy cream, and liqueur; mix well until well blended and smooth. Refrigerate. Baked Apples: Place rack in the center position of oven. Preheat oven to 350 degrees. Wash apples well; core. Peel off the skin around the top, leaving two-thirds of the apple unpeeled. Hollow out about a 1 1/2-inch wide by 2 1/2-inch deep cavity in the center of each apple (a grapefruit spoon works well for this). Score the apples with the tip of a knife to prevent them from bursting while baking. Place the apples in a 9-inch oven-proof glass pie dish. Mix together the dried cranberries, toasted walnuts, brown sugar, cinnamon, nutmeg, salt, and butter in a small bowl. Blend well. Evenly fill the apples with the cranberry/walnut filling. Pour the 3/4 cup of apple brandy around the apples. If necessary, add water so that the liquid comes about 1-inch up the sides of the apples. Drizzle the remaining tablespoon of apple brandy evenly over the filling in the apples. Bake for 25 to 30 minutes, until the apples are tender. Serve warm, topped with a generous dollop of the sweet ricotta cream and a sprinkling of lemon zest.
Combine broccoli, raisins, cashews and bacon. In separate bowl combine mayonnaise, cider vinegar and sugar for dressing. Pour dressing over all.
Preheat the oven to 425 degrees F. Cut off the ends of the bananas and place the unpeeled bananas on an ungreased cookie sheet. Bake for about 15 minutes, or until their skins burst and turn black. Discard the skins (once cooled a bit) and cut the bananas lengthwise. Mix the melted butter, brown sugar and lemon and then drizzle it over the cooked bananas. Enjoy!
Cook carrots,onions,celery in butter until vegetables are tender. Remove set aside. In the same skillet brown sausage and ground beef gently for 20 minutes,drain. Stir in wine,salt and pepper, then add the vegetables. Cook until wine evaporates then add tomatoes,simmer for 1 hour. Prepare the white sauce using butter,flour,salt, and milk. Cook in a saucepan over low heat until smooth stirring as you go and set aside. Cook lasagne noodles according to package. Using a ladle, add 2 ladle's scoops to the bottom of a 9x13 baking dish. Place 1/3 of the noodles on top of the first layer of sauce.Add mozzarella cheese on top noodles. Sprinkle Parmesan cheese. Ladle on 2 scoops of sauce,Repeat same as above. Dot with butter. bake at 425 for 35-45 minutes or until top is golden brown and bubbly. Let stand 10 minutes before serving.
Boil and mash potatoes. Set aside to cool (not cold). Cut up corned beef and add to potatoes. Add rest of ingredients (except 2 additional beaten eggs). Mix thoroughly. Roll into rissoles or shape of croquettes. Dip into beaten egg and roll in more bread crumbs. Fry in deep fat until golden brown. These may be heated in oven on tray if not used at once. Size of the tin of corned beef can also be changed to suit.
In large bowl, mix milk, pineapple, and lemon juice. Fold in whipped topping. Pour into crust. Chill.
Process 1/2 cup corn with 1/2 cup milk; set rest of corn and milk aside. Melt butter in a large saucepan and over medium heat fry leek through garlic 4-5 minutes until the leek is soft. Turn heat to low, add green pepper and potato and cook, stirring, 3-4 minutes. Stir in flour and cook 1-2 minutes until mixture turns frothy. Stir in stock, corn-milk puree and rest of milk and corn; season with salt and pepper. Turn heat to high, bring to a boil, lower heat and simmer, partially covered 15-20 minutes until pepper and potato are tender. Stir in the scallop slices and cook 4 minutes. Stir in the mussels and paprika and heat 2 minutes. Stir in the cream and heat through; adjust seasonings and serve hot.
In a blender or food processor, blend the seeds until they have an even consistency. Slowly start adding the water while blending. Continue blending until the mixture becomes thick. Transfer to an air-tight container. It will keep refiegerated for 3-6 days. Makes 6 "eggs". Note: Note: For one "egg", use 1 tbls. flax seed to 3 tbls. water. :).
Preheat oven to 180°C Heat the olive oil in a large saucepan over a moderate heat. Saute the onion and garlic for 5 mins or until soft. Add the mushrooms and saute for another 2 minutes Add the silverbeet, nutmeg and season. Cover the saucepan and cook until the silverbeet wilts. Remove from the heat, stir the silverbeet through the mushrooms and drain any excess moisture. Transfer the silverbeet mixture into a large 6 cup capacity baking dish. Whisk the eggs and cream together, season and stir through the grated cheese, then pour the egg mixture over the silverbeet mixture, swirl the egg mixture through the silverbeet using a fork. Bake the pie for 40 mins or until golden and set. Allow to cool slightly before slicing.
Beat egg. Combine egg, salt, 2T milk. Add enough flour to make a stiff dough. Roll very thin on a floured surface. Let stand 20 minutes. Roll up and slice 1/8 inch thick. (Use a very sharp knife and sprinkle more flour to keep from sticking.). Spread out and dry 2 hours. Drop into boiling soup and cook 10 minutes. Makes 3 cups uncooked noodles. To freeze: Lay out noodles on a baking sheet (instead of drying on the counter) Place in freezer until solid. Place in freezer bags. Seal, label and freeze. To serve: Drop frozen noodles into boiling liquid. Cook for 10 minutes, stirring once in a while.
Heat oil in skillet and add onions and garlic. Saute until onions are tender (but do not brown). Add tomatoes and tomato sauce. Bring to a boil, then reduce heat and simmer 2 minutes. Add diced cucuzza, basil, salt and pepper. Simmer an additional 20-30 minutes, until cucuzza is tender. Add Parmesan cheese before serving, if desired.
Heat vegetable oil in skillet. Brown potatoes in oil, about 8 minutes, turning once. Remove potatoes from skillet and set aside (Drain on paper towels until needed). Sprinkle garlic powder on ground beef. Brown ground beef and onions in skillet. Drain well. Mix beef, soup and green beans together and spread in greased pan. (I used a loaf pan, but an 8" square pan or pie dish would also work.). Layer potatoes evenly over meat & bean mixture. Top with cheese. Bake at 350 until cheese is melted and dish is warmed through - about 15 minutes.
Mix the flour, baking powder, cardamon (or cinnamon), sugar, and salt in medium bowl. Beat the egg, honey, rose water (or orange blossom water) and oil together in small bowl. Then combine the egg mixture with the dry ingredients. Stir until well blended. Note: 1/2-1 cup of water may need to be added to the batter to get the right consistency. Pour a small amount of almond oil onto griddle then heat. Ladle a small amount of the batter onto the griddle. Smooth into a circle then fry until bubbles appear and edges are dry. Flip over & continue to cook until the other side has turned golden.
Preheat oven to 350, Generously butter a 9x5 inch loaf pan. To make cake, strip flowers from lavender sprigs. Place in food processor and add superfine sugar, butter, lemon zest and salt. Process until pale and fluffy, 2-3 minutes. Transfer to large bowl. Add eggs one at a time, alternating with one-fourth of the flour, beating well with a wooden spoon after each addition. Gently stir in ground almonds and lemon juice. Spoon batter into prepared pan and smooth top. Bake for 10 minutes. Reduce overn temperature to 325 and bake until a skewer inserted in center of cake comes out clean, 50 to 55 minutes. Transfer pan to a wire rack and let cool for about 5 minutes, then run a knife around edge of pan and turn cake out onto a rack. Place right side up and let cool. Meanwhile, make icing: Sift confectioners' sugar into a bowl. Using wooden spoon, stir in the lemon juice, few drops at a time. Icing should be thick but spreadable. If it is too stiff, add a little more lemon juice. Using a knife and dipping it in hot water if it becomes to sticky, spread icing over the cooled cake, making sure that it drips down the sides. Let stand until icing is set, about 1 hour. Decorate with fresh lavender flowers if desired. The cake will keep, stored in an airtight container without the flower garnish, for up to 3 days.
Set broth boiling, chop skinned pumpkin into pieces, toss into broth. Skin carrots, chop, toss inches. Follow with red pepper, onion, and chili. Boil until very soft (usually about half an hour). If veg is still floating, drain off some broth (you can't drain too much as you can always add back, but can't take more out if it's not thick enough :). Either use hand blender or upright, blend til smooth. Add cream, butter, coconut, and garlic. Salt and pepper to taste. Eat then, simmer for a while, or freeze. It all works with this one.
In a large bowl, dissolve gelatin in boiling water. Cool for 10 minutes. Stir in pie filling and pineapple until blended. Transfer to a 13 x 9 x 2 inch dish. Cover and refrigerate until partially set, about 1 hour. For topping, in a small mixing bowl, combine the cream cheese, sour cream, sugar and vanilla. Carefully spread over gelatin; sprinkle with walnuts. Cover and refrigerate until firm.
To make the dressing, whisk together the lime juice, fish sauce, brown sugar, ginger and sriracha in a small bowl. Put the beef in a large bowl and drizzle with 1 tablespoons of the dressing; toss until coated evenly. Spray a nonstick spray on a grill pan or nonstick skillet and set over medium-high heat. Place some of the slices of beel on the grill pan and cook, turning occasionally, until browned and crispy along the edges, about 10 minutes. Repeat with remaining beef, transferring it to a large plate. Layer the cabbage, onion, carrots, and mint on a platter; top with the steak and sprinkle with the cilantro and peanuts. Drizzle with remaining sauce.
Peel the mangoes and cut into small pieces, set aside. Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes. Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste. Add to the pan and cook for 10 minutes, stirring. Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens. Watch it carefully, as it can catch at this stage! Pour into sterilized jars, seal with cellophane covers and label. The chutney will keep for several months, but it doesn't last that long in our house.
Brown ground beef and 1/4 cup onions in a large nonstick skillet. Break apart as needed. Drain. Combine beef with remaining ingredients in slow cooker. Cook on LOW 2 1/2 hours, or until cheese is melted. Serve from slow cooker with scoop-shaped tortilla chips. TIP: The smaller the Velveeta chunks, the faster they will melt. VARIATION: Instead of the 1/4 cup onions, use 3/4 teaspoon garlic powder.
Roughly cut up all ingredients. Toss the wettest ones in a large food processor and give them a couple of quick pulses. This moistness will help process the rest of the ingredients(the tomatoes and tomatillos). Next, add the herbs - parsley and cilantro. Then, add as many of the other ingredients as you can fit. Give the processor several whirs and stirs. Keep adding whatever didn't fit before and pulse until you get a coarse blend. Some sofritos are really chunky, some are like a paste. You decide. Season with salt and pepper if you like, but it may be best to season the dish it goes in, in order to have more control. Refrigerate and use as needed.
Heat oven to 400 degrees. Set aside a 13x9 inch baking pan. Melt butter in a large skillet over medium heat. Stir in Taco Seasoning. Add beef strips and cook until meat is browned and drain. Microwave beans until warmed (about 2 minutes). Warm tortillas in microwave about 30 seconds. Spread beans onto tortillas, leaving a 1/4 inch border. Top with beef, cheddar cheese and green onions. Roll up tortillas and fold in sides (resembles an enchilada) and place seam side down in an ungreased baking pan. Pour enchilada sauce over burritos in pan and sprinkle with Mexican cheese blend. Bake at 400 degrees for 12-15 minutes until burritos are heated and cheese is melted.
FIRST, MAKE MUSTARD VINAIGRETTE: Combine first 3 ingredients in a small bowl. Slowly whisk in olive oil until well blended, and add sea salt and pepper. Store in an airtight container. MAKE STEAK & POTATOES: Preheat oven to 400°F. Coat steak on both sides with 1 tablespoon olive oil and balsamic vinegar. Rub 1 teaspoon pepper and half of rosemary onto both sides; let stand about 30 minutes. Toss potato with remaining 1 tablespoon olive oil and rosemary, and add sea salt and pepper. Spread in a single layer on a rimmed baking sheet. Bake for 20 to 25 minutes or until golden brown, stirring occasionally. Grill bell pepper and onion, uncovered, over medium-high heat, 3 to 4 minutes on each side. Season steak on both sides with sea salt. Grill steak, uncovered, over medium-high heat 4 to 5 minutes on each side. Remove from hottest part of grill, and cook, covered, another 4 to 5 minutes or until temperature registers 130°F for medium rare. Remove steak from grill; cover loosely with foil, and let stand 5 to 10 minutes before slicing. (Meat will continue to cook.). Slice steak into 1/2-inch slices, and toss with potato, grilled vegetables, baby greens, cilantro, and Mustard Vinaigrette. Divide evenly onto plates. Serve warm.
Plate the grated, cooked potatoes on a work surface in a mound. Make a well in the center and sprinkle with salt and pepper. Add the egg yolk and begin to knead in half the flour. When moistened, add the other half of flour and knead until the dough comes together. let it rest for 2 minutes. Fill a large pot with cold water, add 1 teaspoons salt and bring to a boil. Have a bowl of ice water nearby. Cut the dough into 4 equal pieces. Roll each piece into a 1/2 inch log. Cut each log into 1/2 inch pieces. When the water is boiling drop the gnocchi into the water and boil until the pieces float to the surface, about 1 minute. Remove the gnocchi and plung into the ice water to stop the cooking, then let drain. Melt butter in a 10 inch skillet over medium high heat. Stir in mushrooms and cook until tender, about 5 minutes. Stir in cubed roasted squash and cooked potato gnocchi. Add lemon juice, sage strips and season with salt and pepper. Cook, tossing occasionally until gnocchi and squash start to brown, about 5 to 8 minutes.
Mix thoroughly shortening, sugars, egg, water and vanilla. Stir in remaining ingredients. Shape into two logs and wrap in waxed paper or foil. Refrigerate for two hours or overnight. Slice into 1/4 inch slices and place on greased baking sheet 1 inch apart. Bake 12 to 15 minutes in a 325 degree oven. Remove from baking sheet immediately. Store in a tightly covered container.
Put a little olive oil in a frying pan and put in the pepper and onions; cook slowly till just about done or whatever doneness you perfer them; put aside. Split the sausage down the center lengthwise and put on a platter. Microwave them till about three-quarters done. Then put them on the grill, open side down and grill; turn them over and finish grilling till done. Put sausage in a homemade bun and top with the onions and peppers. If you like pickled hot pepper, put these on, too; the kind that come whole in a jar.
Gently mix together the ricotta, cantaloupe, salt, and prosciutto. Place into 4 small bowls. Top with pistachios and a drizzle of honey. Enjoy!
Preheat oven to 350 degrees. Mix butternut squash, brown sugar, cornstarch, egg, milk, cinnamon, allspice, cloves, ginger and nutmeg. Pour into unbaked pie shell. Bake for 50 minutes or until done.
Rinse the fish and pat dry. Put the flour on a plate and season it with salt and pepper. Dredge the fillets in the flour, patting to remove excess. In a small bowl, combine the garlic, wine, lime juice and butter, then set aside. Heat the oil in a 10 to 12-inch frying pan over medium-high heat. Add the fillets without overlapping (you may need to cook in 2 batches). Cook until golden on the bottom, about 3 minutes. Turn the fillets over and cook until opaque through the thickest part, 1 to 2 minutes more. Transfer the fish to a platter and keep warm (cover with foil or place in a 200 degree oven). Add the wine mixture to pan and boil, scraping up cooked bits, until reduced by half, 2 to 3 minutes. Stir in the onions and heat on low about 30 seconds. Pour the sauce over the fish and serve.
In a large bowl, combine all ingredients. Divide between two pieces. of heavy-duty foil (about 18 inches square). Fold foil around potato. mixture and crimp edges to seal. Grill, covered, over medium heat 40-45 minutes or until potatoes are. tender. Open foil carefully to allow steam to escape.
Brown the beef on all sides in the oil in a skillet; drain. Melt the butter in a saucepan. Stir in the flour. Cook until smooth and bubbly, stirring constantly. Stir in the broth gradually. Cook until thickened, stirring constantly. Add the carrots, onion, celery, potato, Kitchen Bouquet and pepper to the broth mixture and mix well. Bring to a boil; reduce the heat. Simmer for 5 minutes, stirring occasionally. Add the beef and tomatoes and mix gently. Simmer, covered, for 10 minutes or to the desired consistency, stirring occasionally. Taste and adjust the seasonings. Ladle the stew into bowls. You may substitute 1 cup dry red wine for 1 cup of the broth.
Cook noodles for 3 minute in boiling water. Drain, rinse with cold water, drain. Meanwhile, heat olive oil in a large skillet on medium-high heat. Cook chicken for 7 minutes or until cooked through while stirring. Partially cook the broccoli according to package directions. Add broccoli, carrots, teriyaki sauce, soy sauce, chicken broth, and garlic to skillet.Stir to combine; simmer over medium-high heat for 5 minutes. Add cooked noodles and toss to combine.
Preheat the oven to 350°. Sift the flour with the ginger, cinnamon, cloves, salt, baking powder and nutmeg and set aside. In a small bowl, beat the eggs and set aside. In a large mixer bowl, beat the butter and lard together; add the sugar and blend well, about 3 minutes longer. Add the beaten eggs and molasses and blend. Add the flour mixture alternately with the buttermilk, beginning and ending with flour. Do not overmix. Blend in the baking soda and hot water. Pour the batter into a greased 9" square pan and spread it out evenly. Bake for 30 minutes, or until the top of the cake springs back when touched lightly with your finger. While the cake bakes, combine 3 cups of water, raisins, sugar, lemon juice, nutmeg and salt in a medium saucepan. Simmer, uncovered for 15 minutes. Add the butter and stir until it melts. In a small bowl, combine the cornstarch and remaining 1/3 cup water. Add it to the bubbling sauce and cook until the sauce thickens. Serve hot over squares of warm gingerbread. NOTE**Both gingerbread and sauce can be reheated in a microwave.
Preheat oven to 200°; crisp the bread in the low oven, split it lengthwise and hollow it out. Cut each bread in half again, across, making 4 boats; switch the broiler on. Heat a large nonstick skillet over moderate heat; add the butter and let it melt. Add in the meat and cook for 3 minutes or until brown at the edges, separate the pieces. In a bowl, beat the eggs with a splash of milk, the hot sauce, salt, and pepper; add to the skillet w/the meat; scramble, keeping the eggs a little soft. Divide the eggs among the bread and cover with the cheese; melt the cheese under the broiler; take sandwiches out as soon as the cheese softens and melts. Garnish with chopped chives or parsley.
hand pound chicken. mix the following ingredients in a non-reactive bowl. peanut butter. cilantro. lime juice. ginger. sesame seed oil. tamari sauce. brown sugar. rice vinegar. kaffir lime leaves. sea salt and fresh cracked pepper. minced garlic. marinate chicken for 3- 4 hours in a zip lock bag. reserve some of the peanut sauce to glaze chicken while grilling. fire grill.
Preheat oven to 450 degrees. Combine dry ingredients and sift twice. In a bowl, mix shortening into dry ingredients until it looks like small dried peas add enough milk until a soft dough ball is formed. Remove dough to a lightly floured board or counter top. With lightly floured hands, pat dough into a 1/2 inch circle. Divide dough into 4 equal pieces, then shape dough into circles. Place on a greased cookie sheet and bake for 10 to 12 minutes or until desired browness is reached. Serve with lots and lots of butter or margaine.
Saute onions and garlic in oil. Add broth and heat to a boil. Add noodles and salt. Cook 6 minutes. Stir in milk, spinach and cheese. Cook till heated through. Do NOT boil. Top with paprika. Use croutons, if you want.
Saute garlic, onions, celery, and parsley. Set aside. Shred the crab meat. Prepare the stuffing mix as per instructions on the box but DO NOT COOK. In other words, just mix the water, butter, and stuffing mix together, without cooking it. Stir into the crab meat, add garlic powder, and mix until blended. Spoon into loaf pan treated with no-stick cooking spray (DO NOT PRESS). Brush lightly with butter, sprinkle with paprika, and bake covered in a 375°F oven for 45 minutes. Remove covering, add parmesan cheese, and continue to bake at 400°F for 10-15 minutes to allow the top to brown. Serve as a side dish, the main dish, or a bed for Shrimp Scampi.