HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375F (190C). Line a cookie sheet with parchment paper, or spray with nonstick spray. Place everything except the flour in the bowl of a food processor and blend until almost smooth and only small flecks of vegetables remain (I like my burgers fairly homogenous; if you prefer chunkier burgers, process a bit less). Sprinkle with 1/4 cup (60 ml) flour to start, and pulse to combine; check the texture of the mixture with your hands. It should be very moist but still hold together. If the mixture is too wet, add more flour until desired consistency is reached. Shape the mixture into 6-8 burgers, depending on how big you'd like them. Flatten each burger to 1/2 inch (2.5 cm) thickness and place on the cookie sheet, spacing evenly (these won't spread as they bake). Bake about 15 minutes on one side, then flip and bake another 10-15 minutes on the other side, until burgers are lightly browned. These may also be cooked on a flat grill; spray with olive oil spray and grill 8-10 minutes on one side, then flip and grill another 5-8 minutes on the other side.
In large pot, heat clarified butter and sweat celery, onion, leeks and garlic until tender. Add roasted red peppers and tomato paste. Cook briefly then add roux and cook until roux is softened and hot. Add chicken stock and mix well with wire whip to avoid lumps. Continue to stir until soup comes to a boil. Reduce to a simmer and let simmer until roasted red peppers break down. Add heavy cream and crumbled chevre cheese and again bring to a boil. Place soup in blender and puree until smooth. Adjust seasoning with salt and white pepper. Strain soup through china cap.
In a medium-size saucepan, melt butter over medium heat. Saute onion and garlic until tender. Stir in flour, salt, and pepper; continue stirring and cooking until bubbly. Gradually add the cream, tomato juice, worcestershire sauce, savory, and hot pepper sauce. Bring mixture to a boil, stirring constantly. Add in the crab; stir until heated through. Season to taste with salt and pepper if needed. Ladle soup into individual serving bowls. Add a dollop of sour cream and sprinkle with chopped fresh parsley.
Combine the sugar, salt sprinkle on to the flesh side of the salmon. Cover loosely with fresh dill sprigs, press spices and dill into salmon. In a glass or ceramic shallow dish, just large enough to hold the salmon mix the cognac& wine. Place the salmon skin side up into the dish. Cover the dish loosely with plastic wrap and place a board the size to the salmon on top, weight it with apprx a 2-3 lb weight, tighten the plastic wrap Place in fridge and allow to marinate for 3-4 days. Transfer salmon to a cutting board and cut the salmon horizontally into thin slices.
Measure oatmeal and blend in a blender to a fine powder. Cream the butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, grated Hershey Bar and nuts. Roll into 1 inch balls and place 2-inches apart on a cookie sheet. Bake for 10 minutes at 375° or until golden.
Preheat oven to 375°F Place prepared pizza dough in a 16x12x1-inch pan or a round pizza sheet. Arrange cheese slices on top of dough. In large skillet, cook onions, covered, in 2 tablespoons olive oil over medium low heat for 13-15 minutes, or until onions are tender, stirring several times. Uncover. Now cook and stir over medium high heat for 5-10 minutes longer or until onions are golden. Remove from pan and set aside. In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, garlic, and rosemary. Cook over medium heat until mushrooms are tender and begin to caramelize; drain well. Spoon mushroom mixture over cheese. Top with the onions. Bake in the preheated oven for 25-30 minutes or until bottom of crust is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Season with salt and pepper to taste. Sprinkle with parsley. Cut the pizza into 4" squares and serve immediately. Enjoy! Makes 12 servings.
Preheat oven to 350°F. Line six individual tart pans with pastry. Cream butter and sugar thoroughly; add eggs and blend. Pour into pastry lined tart pans, sprinkle a dusting of nutmeg on top and bake 20 minutes or until knife inserted in center comes out clean.
Beat with electric mixer on medium speed the peanut butter, margarine and vanilla. Add the fluff and beat until completely incorporated. Add sugar and milk and beat until smooth. Frosts a round 2-layer cake or a 9" x 12" cake.
Cook pasta according to package directions; drain. Cool in single layer on foil or wax paper. Heat oven to 350°F. Meanwhile, in large skillet, brown meat; drain. In large bowl, stir together meat, eggs, bread crumbs, mozzarella cheese (if desired), onion, oregano, salt and pepper. Fill each shell with about 2 tablespoons meat filling. Spread thin layer of sauce on bottom of 13x9x2-inch baking dish. Place filled shells in prepared baking dish; cover with remaining sauce. Sprinkle with Parmesan cheese, if desired. Cover with foil. Bake 45 minutes or until hot and bubbly.
Stem and slice strawberries. Stir brown sugar into creme fraiche. Serve strawberries in bowls and pass the creme fraiche to drizzle over the top and sprinkle with mint for garnish.
Shell prawns, removing the vein - and chop up into small pieces. Melt butter in saucepan and add the onion, celery and carrots, cook for 10 minutes on low heat, stirring occasionally. Add wine, water, rice and the undrained mashed tomatoes. Bring to the boil and simmer slowly for 45 minutes with the lid on. Remove from heat and cool. blend in several lots in blender and return to saucepan. Season with salt and pepper, bring back to the boil adding the flaked crabmeat and the chopped prawns and the cream. Heat gently stirring for 5 minutes. N.B this You can make this soup the day before UP TO when it has been blended. Keep in the fridge, then just before you need it you bring it to the boil and continue the recipe.
In a large bowl mix the mayo, vinegar, onions and seasonings. Mix in the cabbage and beans, stir well but gently. Cover and chill at least an hour to blend flavors.
Mix together the first three ingredients (milk, yeast and sugar). When the yeast becomes active, add the eggs, potatoes and 4 cups of flour. When that mixture is bubbly, add salt, oil and the flour (don't add all of it until you make sure you need it all -- you don't want it too stiff). When too thick to stir, pour onto flourered board and knead. Dough should be soft--almost sticky. Place in greased bowl and cover with a damp cloth. Let rise until double in bulk. Punch down. Let rise again. divid dough into easy to handle portions. For dinner rolls: roll into balls and place in greased pan. When raised, bake at 375 degrees until golden brown (about 15 to 18 minutes). For cinnamon rolls: roll dough 1/4-inch thick. Spread with melted butter, cinnamon, brown sugar and nuts (if desired). Roll up and slice into 1 1/2 -inch sections and place in greased pan. Let them raise until almost doubled in size. Bake at 375 degrees until golden brown (12 to 15 minutes). Glaze with frosting (milk, butter, powdered sugar, cream cheese and vanilla).
Combine marinade ingredients. Add chicken and marinate 2 to 6 hours in refrigerator. Grill or broil chicken until cooked through. Let sit 5 minutes, then slice.
Combine cocnut milk, potatoes, nam pla, curry powder, and cloves. Simmer 15 minutes. Add chicken; cover, increase heat and cook until chicken and potatoes are tender, about 8 minutes. Stir occasionally. Serve with rice.
Cream butter and gradually add sugar beating constantly. Add eggs and beat well. Mix baking powder with graham cracker crumbs; add to creamed mixture alternately with milk beating well after each addition. Beat 2 minutes. Add vanilla and coconut. Pour into 3 greased and floured 8 inch cake pans. Bake at 350 degrees for 30 to 35 minutes. Cool. ICING:. Melt butter in saucepan. Add flour and stir well. Add pineapple. Cook until thickened. Add sugar, nuts and coconut. Spread between and on top and sides of each layer cake.
Pre Heat oven to 325 degrees. Pat roast dry and rub all over with 1 1/2 tsp salt and 3/4 tsp pepper. Heat oil in an ovenproof 5 quart Dutch Oven or heavy pot over high heat until hot but not smoking and brown roast on all sides. Remove roast to a plate and set aside. Add onions to the pot and saute over moderate heat, stirring frequently, until pale golden. Add garlic, tomato paste, thyme and remaining 1/2 tsp salt and 1/4 tsp pepper and cook, stirring, for 2 minutes. Add the wine and water and bring to boil. Return beef to the pot, cover tightly, and place in oven. Turn beef over after 1 hours of cooking and then cook for another 1 1/2 to 2 hours Total cook time 2 1/2 to 3 hours until beef is very tender. Let beef stand, uncovered, in onion sauce 30 minutes before serving. Serve meat with onion gravy, accompanied by egg noodles.
Heat the water to boiling. I use our electric water boiler which holds 7 cups, so need to do it in two batches. In a large, 5-6 quart, heat safe container, dissolve the salt in the water. Add the peanuts, stirring so that everyone is submerged and coated with the brine. Take a plate or pie pan and set it on top of the floating peanuts to make sure they stay that way. Stir them once every hour over the next 5 hours. After 5-6 hours, pour off the water using a colander or strainer and rinse slightly. You'll be amazed at how much dirt has come off of them, but they are a natural product grown in the soil. And in my case, the produce market is somewhat "open air" and the bins are not covered, so the birds like to sort through them for loose nuts. You'll want to get the dirt off, but if you over rinse, you'll also remove too much of the salt. On two half-sheet pans, it might take more if you have smaller cooking sheets, place a baking cooling rack in side. I use ones that have both the vertical and horizontal wires. Divide the peanuts between the racks and allow them to dry. Depending on the relative humidity of the house, this could take the better part of 2-3 days. Stir occasionally. You might be able to speed this up with a food dehydrator or placing them in front of a fan. When the nuts are dry, remove the baking racks from the pans. Put the racks in the center of the oven and preheat to 350 degrees F. Roast for 25-30 minutes, stirring at the 15 minute mark. Check them at 25 and again at 30, depending on how roasted you like them. I have a smallish oven, so do them on two racks, and also switch racks at the 15 minute mark. The nuts roast best when they are in a single layer. If you want to roast them without salt, you must still wash the nuts, but as they are not soaked in the brine, they will take less time to dry out. If you wanted to make "hot" or spicy nuts, some liquid hot sauce into the brine would work, but I've not had that request, so can't tell you how much to use. This amount of brine could actually handle another pound of peanuts, but 2 pounds is about all we can eat in a reasonable amount of time. Also, 1/3 cup of peanuts, out of the shell is considered 1 serving. I have no idea how many peanuts in the shell would give you 1/3 cup!
Pour Creme de Menthe and Kahlua in a glass over ice. Add milk to fill.
Saute onion and garlic in butter until onion is soft. Butter a heavy casserole large enough to hold all ingredients. Place half the ham in the bottom, chicken breasts on top, then remaining ham. Sprinkle with cumin and sage, add sauteed onion and garlic. Add wine and stock to cover the chicken. Cover the casserole and bake at 325° for 30 minutes, or until chicken is done. Remove chicken and ham from the casserole to a deep warmed platter. Reduce sauce over high heat, add flour to thicken slightly. Pour sauce over chicken and ham. Serve.
Preheat oven to 180 degrees centigrade - gas 4. Put the rhubarb in a 1.2 litre ovenproof dish. Sprinkle over the water and caster sugar. Sift the flour into a bowl, add butter and rub with fingers until the mixture resembles breadcrumbs - or wizz in a blender! Then stir in the demerara sugar. Spread the crumble mixture over the rhubarb BUT don't pat down too much! Cook for 35-40 minutes until the top is golden brown and the rhubarb is bubbling at the edges. Serve with ice cream / cream / custard -- or whatever you like!
Heat oven to 375°F In medium bowl, stir cookie mix and butter until well mixed (mixture will be crumbly). Reserve 1 1/2 cups crumb mixture; set aside. In ungreased 9-inch glass pie plate, press remaining mixture over bottom and up side of plate; prick with fork. Bake 16 to 18 minutes or until light golden brown. Cool completely, about 1 hour. Meanwhile, on ungreased cookie sheet, sprinkle remaining crumb mixture. Bake 10 to 11 minutes or until edges of crumb mixture begin to brown. Cool on cookie sheet, about 30 minutes. While crust and crumb mixture are cooling, place sherbet and ice cream in refrigerator to soften. Scoop half of softened sherbet over crust; spread to cover crust. Sprinkle with 1/2 cup crumbs. Scoop all of softened ice cream over sherbet and crumbs; spread to cover. Sprinkle with 1/2 cup crumbs. Scoop remaining half of sherbet over ice cream and crumbs. Sprinkle with remaining 1/2 cup crumbs. Freeze until firm, 4 to 6 hours or overnight. Let stand 15 minutes to soften before cutting.
With a whisk, combine half and half, eggs, sugar, cinnamon, salt, vanilla and almond extract in a large bowl. Add bread cubes and stir until well coated. Fold in blueberries. Pour mixture into a greased 8x8 pan. Sprinkle 1/4 cup cinnamon sugar evenly over the top. Bake at 350 for 35-40 minutes or until a knife inserted into the center comes out clean. (For firmer consistency, baking time may be a little longer). Serve with cinnamon syrup or vanilla sauce.
For crust------------. Preheat oven to 350F degrees. Place large piece of foil on heavy large baking sheet. Set 8x2-inch bottomless heart-shaped cake pan atop foil. Wrap foil around outside and 1 inch up sides of pan. Butter foil and pan. Finely grind cookies and almonds in processor. Add butter and blend until mixture forms very moist crumbs. Using plastic wrap as aid, press crumbs firmly onto bottom and 2 inches up sides of pan. Bake until golden, about 10 minutes. Cool. Maintain oven temperature. For Filling--------------. Melt white chocolate in top of double boiler over simmering water until smooth, stirring often. Remove from over water. Using electric mixer, beat cream cheese, sugar, vanilla and peel in large bowl until smooth. Add eggs 1 at a time, beating just until combined. Beat in white chocolate. Spoon half of batter into crust. Top with 3/4 cup berries. Spoon remaining batter over. Bake until edges of cake are set but center 3 inches still moves when cake is shaken, about 45 minutes. Let cool for 20 minutes. Using fingertips, press down gently on edges of cheesecake to flatten slightly. For topping------------------. Whisk sour cream, sugar and vanilla in bowl. Spoon over cake, spreading to edge of pan. Bake 5 minutes. Transfer cake in pan to rack. Run small knife around sides of cake. Cool completely and chill cake overnight. Fold down foil along sides of pan. Lift cake pan off cheesecake. Transfer cheesecake to platter, discarding foil. Cover cake with berries. Bring jam to simmer in small saucepan, stirring often. Gently brush jam over berries.
Coat the bottom of a casserole dish with olive oil. Halve and seed the bell peppers. put in a single layer, face up in the dish. Remove excess fat from the chicken thighs, and cut into 1 inch pieces. in a bowl, combine chicken pieces with lemon juice, spices, salt and black olives. place this mixture into the open peppers. Don't worry if some spills out. Sprinkle with crumbled feta cheese and bake, uncovered, for 1 hour at 400°F.
Combine first 6 ingredients. Place butter, honey and corn syrup in small pan. Heat slowly till butter melts. Add to dry ingredients and mix well. Press mixture into lined tray - 18cm x 28cm. Put in fridge till firm and then slice.
Heat olive oil in a very large skillet (I like to use my cast iron chicken fryer), and begin to saute onion on medium-high heat. When onion is half cooked add squash and saute, stirring frequently until onion is browned and squash is nearly cooked. Add bacon, Parmesan, and black pepper. Cover and let rest 3-5 minutes to soften cheese. Toss with hot pasta and 1/4 cup Asiago cheese. Turn into serving dish. Top with remaining Asiago Cheese.
Mix together first six ingredients. Heat honey in microwave for 1 minute. Add honey and canola oil to dry ingredients. Spread onto cookie sheet. Bake at 300 degrees for 15 minutes or until golden brown. Remove from oven and add cranberries and apricots. Enjoy!
Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell. Preserve the liquid from mussels. Rinse the opened mussels well with water. Chop onion and saute in olive oil with pine nut for 15 minutes. Add rice; saute further 15 minutes stirring. Add tomato; saute further 5 minutes stirring. Add all spices and currants and 3/4 cup of mussel liquid (add watter if no enough liquid). Cook for 15 minute. Stuff mixture into each shell, place in baking dish. Add another 3/4 cup of liquid and bake or steam for 35 minutes. Serve with lemon.
Place Vidalia slices in lightly greased 2 quart casserole dish and set aside. Melt butter in a heavy saucepan over low heat. Add flour, stirring well until smooth. Cook for 1 minute while stirring. Gradually add milk. Cook over medium heat while stirring until it thickens and becomes bubbly. Add cheese and salt, stirring until the cheese melts and sauce is smooth. Pour over Vidalias and bake uncovered at 350° for 1 hour.
Line a baking sheet with tin foil, and rest the fish on top of the tin foil. Drizzle the lemon onto the fish. Season with parsley, salt and pepper. Put in a preheated 350° F oven (I used the convection method, but if your oven does not have that option, then just bake). Cook it for 30 minutes or until done.
For crust, mix chopped walnuts, flour and butter together and press into a 13x9 pan. Bake at 350 degrees for 20 minutes and let cool completely. While the crust is baking, make the blueberry toppping. In a medium saucepan on medium heat cook blueberries, sugar and water until the berries are soft(about 15 minutes for fresh berries and 10 minutes for frozen). Mix the cornstarch with 3 Tablespoons of water in small bowl to dissolve and slowly mix into berry mixture. Stir constantly while cooking until it thickens. Then cool completely. While these cool, make your filling. Beat creamcheese and suger until fluffy. Then stir in Cool Whip. Mix well. Spread filling over cooled crust and add cooled berry topping. Cover and refrigerate for at least 1 hour. Preparation time includes cooling in refrigerater.
To make marinade: Combine soy sauce, lemon juice, oil, garlic, jalapeno, ginger and cumin in a plastic zipper bag. Add chicken and seal bag. Refrigerate a minimum of 2 hours or overnight. To make Sesame Ginger Sauce: Heat oil in a small saucepan over medium heat. Add ginger and sugar and a small amount of the water. Cook until softened. Remove from heat, add remaining ingredients. Cover and refrigerate for a minimum of 2 hours or overnight. Prior to serving, strain sauce (to remove minced ginger) and reheat. Remove chicken from marinade and grill until no longer pink in center, about 5 min per side. Thinly slice chicken and top with 1 tablespoon Sesame Ginger Sauce.
PREPARATION-. Remove the seeds from the hot chili pepper and cut into small pieces, set aside. Scrap off the skin from the carrot, cut into rounds, set aside. Chop up the basil leaves, set aside. Remove the seeds from the red/green/yellow pepper and cut into pieces, set aside. Using other vegetables of your choice, clean as required, cut into bite size pieces, set aside. . COOKING INSTRUCTIONS-. Heat oil in a pan or wok, add the curry paste, then add the coriander and cumin powder and stir fry for a minute or two. Add the meat and braise on all sides. Then add the coconut milk, lower heat and simmer for a few minutes. Next add the meat and coconut milk to a Slow Cooker. Add the hot pepper, anchovies, sugar, peanut butter and stir/mix into the meat/coconut milk and place the cover on. Now set the Slow Cooker to cook for 3 hours on the high temperature setting. Half way through the cooking time, add the carrots. At about 2 hours add the carrot and a quick stir. At about 2 1/2 hours add the balance of the vegetables, a quick stir and put the cover back on. When finished stir in Bijol seasoning for color, if desired. Serve with rice in individual bowls or plates, topped with a few basil leaves and enjoy! . NOTES-. This is a milder curry paste then the other Thai curries, using 1 tablespoon should be enough and if you add some hot peppers as well. At around 2 1/2 hours the meat is tender, but at 3 hours more so... depending on the cut of meat used. Finally temperatures for different Slow Cookers will vary, so cook accordingly for a nice meal.
Melt butter in a large skillet over medium heat. Saute pine nuts until golden. Add green onions and saute 2 minutes. Add peas, rosemary and sugar to skillet and continue to cook until heated through. Season with salt and pepper to taste.
Preheat Oven to 375*. Using your hands, mix all ingredients until thoroughly combined, and roll into Half Dollar size balls. Place Sausage Balls on a nonstick cookie sheet and bake for 15-18 minute Do Not Over Bake. These balls can be frozen for 30 days and still taste great!
Preheat oven to 350°F. Combine flour,baking powder,baking soda,and salt. Rub in butter until mixture is crumbly. Add sugar and oats. Mix well. Spread half of crumb mixture into 9"x9" greased baking pan,patting mixture until firm and smooth. Cook dates,with water,orange rind ,orange juice,lemon and sugar in a saucepan till smooth and thick. Cool mixture. Add to bottom layer of oat mixture. Add remaining oats to top of dates. Spread out evenly. Bake at 350 for 35-40 minutes or until lightly browned. Cool and cut into squares to your liking. Enjoy these great Date squares.
Crust: Mix crust ingredient until crumbs are moistened and press into bottom of a 4 inch springform pan. Filling: Combine cream cheese, sugar, and cornstarch. Beat until smooth. Beat in egg substitute. Beat well. Stir in whipping cream. Stir together hot water and coffee. Add coffee and vanilla to cream cheese mixture, stirring until well combined. Stir in melted chocolate. Bake at 350°F for 15 minutes. Reduce heat to 200 and bake for an additional 1 hour and 10 mihnutes or until the center no longer looks wet or shiny. Remove cake from oven and run a knife around the inside edge of the pan. Turn the oven off and return the cake to the oven for an additional 20 minutes. Chill, uncovered, overnight. Topping: In small saucepan melt chocolate and shrotening over low heat, stirring constantly. Stir in coffee till dissolved. Cool to lukewarm, then pour over cheesecake. Chill till topping firms up.
Beat eggs well. Add sugar and flour and beat well. Add buttermilk and margarine and vanilla. Pour in 9-inch pie shell and bake at 350 degrees for 45 minutes.
In a large stock pot, melt the butter or ghee and the peanut oil over medium heat and saute the onion slices until softened. Stir in the curry powder, fresh ginger, coriander, and red pepper just until absorbed. Add the stock, bring to a boil. Next add the yams and mango, reduce the heat and simmer covered for about 30 minutes or until yams are fork tender. Add the salt and taste to adjust seasoning if necessary. With immersion blender puree half or all of the soup to desired consistency. (You could also transfer the soup and puree the soup in batches using a blender.). Garnish with chopped cilantro leaves.