HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine all dry ingredients in a large bowl. Combine all wet ingredients in a smaller bowl. Mix well. Combine wet and dry ingredients with cranberries. Stir until combined. Spoon into greased muffin tin. Bake in 350 degree oven for 30 minutes.
In a large frying pan, heat olive oil until hot. Add leeks and saute them for 6-8 minutes, until soft. Lower heat and add chorizo. Fry over very low heat, turning occasionally until crisp. Cook the pasta in a large saucepan of salted boiling water until al dente. Meanwhile, crack the eggs into a bowl, add the Parmesan cheese and paprika, season well with salt and black pepper. Mix together with a fork. Just before the pasta is ready, increase the heat under the drying pan so that the oil and melted fat start to sizzle. Drain the pasta thoroughly, return to the pan and immediately stir in the egg mixture and the sizzling hot contents of the frying pan. Stir vigorously so that the eggs cook evenly. Serve immediately with a scattering of grated Parmesan cheese.
Heat oil in a large skillet over medium heat. Saute the onion and mushrooms just until softened. Add zucchini, garlic, italian seasoning, and black pepper. Stir for 1 minute or until you can smell the garlic. Add the sauce, artichoke hearts, and parsley. Heat until bubbling. Cover and simmer while you prepare the squash or about 30-40 minutes. Pierce the squash several times with a sharp knife. In a large pot, add enough water to cover the whole squash, and bring it to a boil. Carefully drop in the squash. Cook for 20-30 minutes or until a fork goes into the flesh easily. Let the squash cool for about 10 minutes, then cut it in half lengthwise and remove the seeds. Pull a fork through the flesh lengthwise to separate it into long strands. Place the sauce over the squash strands and top with freshly grated Parmesan cheese.
Bring the sake and mirin to a boil in a medium saucepan over a high heat. Boil for 20 seconds to evaporate the alcohol. Turn the heat down to low and add the miso paste, mixing with a wooden spoon. When the miso has dissolved turn the heat up to high again and add the sugar, stirring constantly to make sure it doesn't burn. Once the sugar is dissolved remove from the heat and cool to room temperature. Meanwhile, pat the fish fillets dry with paper towels. When the miso mixture has cooled a bit, cover the fish with the mixture and place in a non-reactive dish or bowl. Cover tightly with plastic wrap and leave to steep for 2-3 days. On the day of the dinner, preheat the oven to 200C as well as a grill. Grill the fish until its surface turns brown then bake for 10-15 minutes. Arrange the fillets on individual plates and garnish with the ginger.
For the Remoulade Sauce mix together the mayonaise, greens onions, creole mustard, parsley, minced garlic, and horesradish. Cover and chill until ready to serve. Peel shrimp, and devein, if desired. Combine flour, salt, and pepper. Stir together milk and egg until smooth. Toss shrimp in milk mixture; dredge in flour mixture. Pour oil to a depth of 2 inches in a Dutch oven; heat to 375°. Fry shrimp, in batches, 1 to 2 minutes or until golden; drain on wire racks. Melt butter; add garlic. Spread cut sides of rolls evenly with butter mixture; place on a large baking sheet. Bake at 450° for 8 minutes. Spread cut sides of rolls evenly with Remoulade Sauce. Place shrimp and lettuce on bottom halves of rolls; cover with roll tops.
In large bowl beat softened cream cheese until fluffy. slowly add milk. beat in instant pudding mix. once thickened fold in 8 oz container cool whip. Slice Little Debbies in 1 inch pieces. Put layer of sliced Little Debbies in trifle bowl so the spiral side faces out (it looks pretty). top with half of pudding mixture. top that layer with half of pie filling. top with half of cool whip. repeat layers until trifle bowl is filled cool whip will be on top. cover with plastic wrap and place in fridge can be made up to 2 days in advance make sure you keep in fridge until ready to serve keep leftovers in fridge!
In a large pot, bring water and salt to a boil. Add cauliflower, carrot and beans; cook for 2 minutes after water returns to a boil. Add fennel; cook for 3 minutes after water returns to a boil. Drain, rinse with cold water, drain. To prepare marinade, whisk all ingredients together in small bowl. Place cooked vegetables in a large bowl. Add mushrooms, onion and cilantro. Pour marinade over vegetables; toss well to coat. Refrigerate for 4 hours or more. Drain before serving or serve with a slotted spoon.
sift flour, baking powder, salt, cinnamon and mace together three times. cream butter, thoroughly; add sugar gradually, continuing to cream until light and fluffy -- add eggs, one at a time, beating well after each addition. add sorghum and blend. add flour mixture alternately with milk, ending with flour. bake in 2 greased layer pans in a a moderate oven 375* for 25-30 minutes or until done. remove from pans after 10 minutes, cool on wire racks. put layers together with Orleans frostign. to make ORLEANS FROSTING:. place egg whites, sugar, water, sorghum and cream of tartar in top of double boiler. beat immediately on high speed until mixture will hold a peak (5-6 minutes). remove from heat, add vanilla and continue beating until thick enough to spread. spread frosting on cake.making swirls in top. sprinkle decorettes around edge to make an attractive border.
Cream together the butter and brown sugar. Blend in the almond extract, instant coffee, baking powder and salt. Add enough flour to make a stiff dough. Press into a well-greased 9x13 pan (or a jellyroll pan if you're doubling it) and sprinkle chocolate chips on top. Bake at 350 F for 20 to 25 minutes.
Combine flour, cinnamon, pepper and sugar in a zip-top plastic bag. Heat butter in a shallow skillet until melted. Peel plantains and slice into 1/2-inch thick rounds, then add to flour mixture and shake well. Remove plantain slices from bag, shaking off excess flour mixture, and place in prepared skillet. Fry 4 minutes on each side, or until golden brown and crisp. Drain on paper towels and serve hot. If desired, drizzle with a little honey to make a dessert instead of a side dish.
Cook Pasta according to package instructions and drain. Slice the smoked sausage and cook in the microwave for 2-3 minutes. Drain off grease and set aside. In a large frying pan, heat the olive oil over medium-high heat. Add in the onions and cook till translucent. Add in the all of the peppers and continue to cook till just tender. Cut heat down to medium. Add in the saugage, garlic, basil and capers. Cook another 2-3 minutes. In a large bowl, combine the pasta and the sausage/pepper mixture. Top with grated cheese. Serve with a ceasar salad, hot bread and a good red wine! Great in the summer when peppers are not as expensive!
spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier). cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup. pour the chili over the shredded cheese layer. top with remaining shredded cheese. microwave the layered dip until the cheese on top is fully melted-about 2 minutes. serve with tortilla chips or crackers. note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.
For Lemon-Caper Sauce; Mix all ingredients together in a medium bowl to blend. Chill until cold. (Can be prepared up to 1 day ahead. Cover and keep refrigerated.). For Crab Balls: Spray 2 baking sheets with nonstick spray. Whisk mayonnaise, eggs, mustard and Worcestershire in large bowl to blend. Gently mix in crabmeat and ground crackers. Place on prepared baking sheets. (Can be made 8 hours ahead. Cover, chill.). Preheat broiler. Broil crab balls until brown and cooked through, watching closely to avoid burning and turning once, about 5 minutes. Serve with sauce.
Seed peppers and chop. Also chop hot dogs. Mix the rest of the ingredients and place into at least a 6-quart stock pot. Add hot dogs and bring to a boil. Add peppers and cook for 10 minutes. Place one clove garlic into each jar (optional). Ladel mixture into jars. Wipe rims, apply sterilized lids and rings. Pressure can 10 pounds for at least 30 minutes (90 is best - it won't hurt anything).
Turn Rice Cooker on to 'Cook'. Add oil and rice, mix well. Add vegetables and chicken stock. Place lid on Rice Cooker and let it do it's magic. Serve once Rice Cooker has clicked off.
Preheat oven to 375 degrees. Combine first five ingredients in large mixing bowl and hand mix well. Shape into golf ball size meatballs. Should net about 16 meatballs. Place meatballs on baking tray and bake uncovered for about 20 minutes. Turn meatballs, then bake for an additional 20 minutes. Place meatballs onto paper towel to absorb grease. Place salsa into saucepan and heat through. Add meatballs to salsa and serve. Note: The longer the meatballs sit in the salsa, the more flavor they will absorb.
Add ingredients to breadmaker in order. Set breadmaker to Whole Wheat setting. Select 1.5 pound loaf. Select crust color. Start breadmaker. :D.
Combine all ingredients except peppers. Gently pack mixture into peppers which have been capped and seeded. Place in greased slow cooker. Cover. Cook on Low 9-11 hours, or High 5-6 hours.
Preheat oven to 180°C. Place potatoes into a saucepan of boiling salted water and cook for 20 minutes or until tender. Drain and return to the saucepan and add butter and milk and mash until smooth, set to one side. While potatoes are cooking heat oil in a saucepan over medium heat and add onions and garlic and cook for 5 minutes until softened. Add mince and carrot and cook until browned and then add tomato paste and rosemary and cook stirring for 2 minutes. Remove from heat and stir in flour and slowly add stock stirring after each addition until combined. Return to heat and cook for a further 5 minutes, stirring constantly until sauce has thickened. Spoon into a 2 litre (8 cup) capacity ovenproof dish. Top with mashed potato then sprinkle over cheese and bake for 15 minutes or until golden.
Marinade: In a food processor, add the orange juice, lime juice, oil, cilantro, cumin and salt. Puree the marinade until smooth. Place the skirt steak in a large Ziploc bag. Pour the marinade in the Ziploc bag with the skirt steak and seal the bag. Squeeze out as much air as possible. (vacuum sealing works great too!). Shake bag to ensure the marinade is evenly distributed. Marinade from a few hours or overnight in the refrigerator. Lightly oil the hot grill (can use outdoor or indoor grill or broil in oven). Remove the steak from the Ziploc bag and drain off the marinade. Sprinkle the Julio's seasoning (or any fajita seasoning) to both sides of the steak. Grill streak for approximately 2-3 minutes each side, more or less depending on your temperature preference. Remove steak from grill and let rest for about 10 - 15 minutes. For oven, use the broiler and broil each side for 3-4 minutes (should be cooked to medium). Cut meat into tiny cube pieces. Sauce: Place ranch dressing mix, mayo, milk, lime juice, garlic, cilantro, green salsa and hot sauce in a blender. Blend the sauce until smooth. Sample it and add hot sauce more or less to taste. Make it several hours ahead of time to allow it to thicken. To prepare the tacos: Warm the tortillas in a skillet or microwave just until warm. Add the steak pieces. Add onions. Add cilantro. Top with lime dressing. ENJOY!
Place pastry sheet on work surface. Cut in half, forming two 9 1/2 x 4 3/4 inch rectangles. Arrange half of proscuitto on 1 rectangle, leaving 1/2" border along one long side. Sprinkle with half the parmesan cheese. Brush plain border with egg glaze. Starting at long side opposite border, roll up pastry jelly-roll style, pressing gently to seal long edges. Wrap in plastic. Repeat with the second half sheet of pastry. Refrigerate until firm, at least 3 hours and up to 2 days. When ready to use, slice into 1/2" rounds and place on 2 parchment-lined baking sheets, 1 inch apart. Bake one sheet at a time on the center rack of a preheated 400° F oven, until golden brown, about 16 minutes. Transfer to racks and cool slighty. Serve warm.
Note: use salt and pepper to taste. When Buying the sweet pepper chose different colors. Use a bowl for mixing the ingredients,. Chop the carrot in tiny cube like 4x4mm doesn't have to be exact. Chop the rest of the ingredient in small pieces. Add the oil, vinegar or lemon juice , salt and pepper to taste and mix everything. Feel free to play with the amount of the ingredients, you can add more of any vegetable on the list. Add on ingredients: You can add mustard, honey mustard, chili pepper, tiny bits of tomatoes or smashed avocado even you can add small bits of not so ripe mango.
In a small bowl whisk together the vinegar, canola oil, olive oil cinnamon & pepper, then set the mixture aside. In a medium bowl, combine the carrots, mixed dried fruits & the oil/vinegar, stirring to mix well. Refrigerate at least 4 hours before stirring again & serving.
Crush nuts or run through food processor and press into the bottom of a pyrex or metal pie plate. Set aside. Beat pumpkin, cream cheese, Splenda, and spices together in a large bowl. Make sure you beat well so that all of the cream cheese is well blended. Bake at 325 degrees for 30 minutes. Cool at room temp to prevent cracking. Serve with freshly whipped cream sweetened with Splenda, if desired.
Boil cabbage and shave thick part of stem. Let cool slightly. Fry beef with onion. Add egg, rice, ketchup and Worcestershire sauce. Fill each cabbage leaf with this mixture, then roll up and place in a roasting pan. In a large bowl, mix the 2 cans of tomato soup with the vinegar and 1 can of water; pour over cabbage rolls. Bake covered for 2 hours at 350 degrees.
In a small bowl combine sour cream, lemon juice and parsley. Stir well. Divide mixture into two portions. Set aside. In a large skillet heat 2 tbsp olive oil. Add onions and sautee until onions become tender about 5 minutes. Spread out onions to cover all of bottom of skillet. Place salmon fillets on top of onions, in single layer. Sprinkle salmon fillets with 1 tbsp of creole seasonings. Place lemon slices on top of salmon. Cover and simmer fish on low for 10minutes. (be careful not to burn onions). Meanwhile cook pasta as directed. Drain. Add 2 tbsp of olive oil, one portion of sour cream mixture, 1 tsp creole seasonings and green onions and toss. Plate meal with pasta on bottom of plate. Then top with salmon slice with onions and lemon. Drizzle the top of salmon with remaining portion of sour cream sauce. Garnish with parsley. Serve.
Combine all of the ingredients in a 1 1/2 quart mason jar with a tight fitting lid. Shake well and store in the fridge.
Mix all of the ingredients together. Form into small patties. 10 for small/young toddlers or 5 for older toddlers. Spray a fry pan with non-stick spray and heat to hot on med-high. Lower heat to medium and cook each side about 4 minutes or until heated through. Serve on a bun, with pssta or rice or anything else your picky toddler likes. :).
Heat olive oil in a large skillet over medium-high heat. Quickly brown the chicken breasts (no more than a couple of minutes each side). Do not cook through. Remove from heat, and set aside. Pour the green beans into a 2 quart casserole dish. Place the chicken on top of the beans. In a small bowl, mix together the soup. milk & spices. Pour over the top of the chicken and green beans. Sprinkle Parmesan cheese over the top. Bake uncovered at 350 degrees for 35 to 40 minutes in until the chicken is no longer pink, and the cheese is browned.
Preheat oven to 350 degrees. Place frozen veggies in a mini chopper and chop fine; set aside. Combine meat, chopped veggies, dressing mix, egg and Parmesan cheese until JUST mixed; do not overmix. Scoop about 1/3 c meat mixture into each muffin cup and press down. Sprinkle 2 T shredded mozzarella cheese on top of each cup. Place another scoop of the meat mixture on top of the cheese on each cup, pushing to the edges to seal. Bake for 35 minutes. Remove from oven and top each muffin with 2 T pizza sauce and 1 T shredded cheese. Return to oven and bake an additional 10 minutes, until cheese is melted.
To make bourbon sauce: In a small bowl, add the bourbon sauce ingredients; stir to combine; set aside. Cut several small slits in the tenderloins; stuff garlic slivers into the slits. In an oblong shallow dish, add the peanut oil, 1/4 cup bourbon, 1 tablespoon Worcestershire sauce, rosemary, and 1 teaspoon Greek seasoning; stir to combine; add the tenderloins; turn to coat. Cover and chill for 2 hours; turning every now and then. Bake at 325° for 55 minutes or until meat thermometer reads 160°. Cut tenderloins into 1/4 inch slices. Pour bourbon sauce over the tenderloins; cover and put back into the refrigerator to chill 8 hours. Serve pork on yeast rolls.
Cut meat into 1/8-inch slices and place in a slow cooker. In a small bowl, combine soy sauce, reserved pineapple juice, gingerroot, sugar oil and garlic. Pour sauce mixture over meat. Cover and cook on LOW 6 to 7 hours. Turn control to HIGH. Stir in pineapple. Combine cornstarch and water in a small bowl; add to cooker. Cook, stirring, until slightly thickened.
Beat margarine and 1/2 cup sugar until creamy. Stir in 1 cup of flour. Press onto bottom of a 8" square pan. Bake at 375° for 12-15 minutes until edges are golden brown. Beat eggs well. Stir in remaining sugar, flour, dates, cranberries and juice. Pour over crust. Bake 20 minutes more or until lightly browned. Sprinkle with powdered sugar. Cut into bars.
Brown the meat in a large pot. Once fat starts to render, add onion and potatoes. Once potatoes are cooked through add poutry seasoning to taste (I use about 1/4 of a box), salt, and pepper. Mash until everything is one even mix. Unroll pie crusts and fill with meat filling. Bake at 350 about 25 minutes, until crust is baked through.
Tomato Salsa: In a bowl, mix all the ingredients together, set aside. Scallops and Clams: In a large pot with half of the butter and olive oil, cook garlic until golden. Add the leeks and mushrooms, saute for 2-5 minutes, season with black pepper. Pour in whiskey, flambe. Add white wine and clam juices or fish stock. Reduce to half. Heat a heavy bottom skillet. Add the remaining butter and olive oil. Season the scallops with salt. Sear the scallops, set aside. Place the clams in the pot. When the liquid has returned to a boil, remove from heat. Stir in creme fraiche. Assembly. To plate, serve 3 scallops, 4 clams per person. Garnish with tomato salsa. Warm crusty bread is a delicious accompaniment for soaking up the juices!
In a small heated fry pan, dry-fry chili, cinnamon, five spice and star anise, stirring, until fragrant. Combine spices with rice wine, sauce, tamarind, sugar, ginger, garlic and water in a medium jug. Place lamb in a baking dish and pour spice mixture over, cover dish with foil. You will bake lamb the entire time covered, just opening to turn lamb occasionally. Bake in oven 1 1/4 - 1 1/2 hours at 100°C, then turn up oven to 150°C and bake for a further 1 - 1 1/4hour, finally turn oven up to 180°C and bake for 30 minutes to 1 hour until lamb is falling off the bone. Boil or steam bok choy and gai larn separately until tender and drain. When lamb is done remove and wrap in foil to keep warm. Strain liquid into a saucepan and bring to boil over a medium heat. Add a little water to cornflour and add to sauce, stir until mixture thickens. I stated in ingredients 1 tablespoon, extra, of brown sugar, I have made this several times and sometimes I find it is fine as is and other times I find I need to add the extra sugar, so just taste test to see if you need this. This is a great recipe because once you have made the spice mixture to pour over lamb, that is just about it, you can just leave it to cook, with the only thing to remember, to turn the oven up at required times. The lamb comes out perfect every time so juicy and tender. To serve: Place a mound of steamed vegetables on plate, place lamb shank on top and drizzle sauce over. As I stated earlier to up carbs just serve with some steamed basmati rice.
Preheat oven to 250 degrees. Saute onion in oil, add flour, milk and chili. Cook until medium thick. Reserve 1/4 cup of cheeses to sprinkle over top of sauce. Heat 1/2 to 1 tsp of canola oil at a time in skillet. When oil is warm quickly dip tortillas in oil until soft and warm. Immediately put 1 Tablespon each of cheese, crabmeat and sauce in tortilla and roll up. Place seam side down in a 11x7 inch pan. Repeat until all tortillas are used. Pour the remaining sauce on top and sprinkle with reserved cheeses. Bake in preheated oven for 10 to 15 minutes.
Wash all the vegetables thoroughly. Peel and dice potatoes to 1/2 inch length Core and roughly dice green peppers. Cut ends off egg plant. Cut lengthwise; dice roughly. Chop up the onion and garlic. Heat up oil in Wok on high. When oil is very hot, add potatoes and stir constantly until golden. More oil may be added throughout the cooking process at any time. Remove potatoes with slotted spoon. In same oil, fry peppers and egg plant together, stirring constantly, until egg plant starts turning a bit brown. Remove vegetables from oil. Fry the onion and garlic in just a little oil. When onion looks transparent, add 1/2 cup of water. Add the soy sauce, bouillon and sugar. Add corn starch diluted in a bit of cold water; stir. Add all vegetables back into the wok and simmer, stirring every now and then and allowing the sauce to thicken. Add pepper to taste. Serve hot over rice.
Preheat oven to 325*. Grease two 9 x 5 loaf pans, spray olive oil is a healthy choice. Beat eggs until foamy. Stir in wet ingredients: sugar, summer squash, oil, applesauce and vanilla. Sift together dry ingredients: flour, wheat flour, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves. Gradually add to wet ingredients. Fold in raisins and optional nuts. Pour into prepared pans. Bake for 60 - 80 minutes, or until tooth pick inserted in center comes out clean. Cool for 10 minutes on cooling rack, then remove from pans. Cool completely on rack before slicing.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine hash browns, 1/2 cup melted butter, cream of chicken soup, sour cream, chopped onion, Cheddar cheese, salt and pepper. Place mixture in a 3 quart casserole dish. In a medium saucepan over medium heat, saute French's onions in 1/4 cup melted butter, and sprinkle the mixture over the top of the casserole. Bake covered in preheated oven for 40 minutes.
Heat stock till simmering. Heat oil in saucepan on medium. Cook onion and garlic for 4 - 5 minutes. Stir in rice and lentils, cook for 1 minute. Add 1 ladle of hot stock, stir till absorbed. Add stock, ladle by ladle till absorbed. Stir constantly, will take about 30 minutes till rice tender. Add more stock or water if need be. Add corn and rocket, stir till heated through. Stir through parmesan and season. Top with extra cheese and serve.
In a small bowl, combine the first 11 ingredients. Spoon into avocado halves. Serve immediately.
Arrange chicken pieces in baking dish. Mix remaining ingredients and pour over chicken. Marinate several hours or overnight. COVER. Bake in 325 degree oven for 1 hour. Remove cover and baste. Return to over and bake until chicken is tender. Serve with jasmine rice and a green salad.
Ina a saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; simmer for 5 minutes, stirring occasionally. Set aside half of the sauce. Place chops on broiling pan rack. Broil about 4 inches from the heat for 4 minutes on each side. Brush with remaining sauce. Continue broiling, turning and basting occasionally, for 3-4 minutes or until juices run clear. Serve with reserved sauce.