HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat butter, chocolate, water and sugar in a saucepan stirring until melted and well combined. Sift flours together into a bowl and blend in chocolate mixture, eggs and vanilla Pour into a greased and base lined 20cm round cake tin. Bake in a moderate oven for 1 hour and 10 minutes until cooked when tested. To make icing cream butter, blend in remaining ingredients.
Saute garlic in olive oil in large sauce pan over medium heat for 3 minutes. Add broth and simmer for about 15 minutes. Meanwhile, start boiling water for pasta, cook according to instructions on package and drain. Add tomatoes, onion, bell pepper and herbs to broth and simmer for 10 minutes more. Pour sauce over pasta and serve.
In a large saucepan combine broth, salsa and orange peel. Bring to a boil then reduce to low and simmer 3 minutes. Stir in tortellini and vegetables. Raise heat and cook over medium heat for 6 to 8 minutes or until tortellini and vegetables are ender. Stir in milk and salt to taste. Heat a few more minutes until nice and hot, but do not boil. Serve garnished with fresh cilantro. Note: If you use frozen tortellini, add before the vegetables and cook for 4 to 5 minutes before you add vegetables and then cook until vegetables are done.
In a heavy saucepan, combine dry ingredients, gradually stirring in cream until smooth. Bring to a boil over medium heat, stirring constantly. Cook and stir 2-3 minutes or until slightly thickened. Remove from heat, stir in butter until melted. Add pecans. Serve warm over ice cream.
Heat oil and fry onions till golden brown. add cinnamon, peppercorns, cardamom and cloves. stir fry for 1 minute. add in garlic and ginger paste, fry another minute. throw in the cumin, stir, and then add meat. Stir it around on medium high heat till the meat changes color. add salt, red chillies, stir and then lower heat, cover, and let the mince simmer in its own water about 25-30 minutes. remove cover, increase heat and fry well for 1 minute. add 1/2 cup yogurt and cook well - constantly stirring - 1-2 more minutes. add coriander leaves and whole green chillies, stir well. then cover and turn off heat. Serve hot, garnished with chopped mint leaves.
Split the hot dogs lengthwise and place on a cookie sheet. Fill the split with mashed potatoes. Sprinkle grated cheese on top. Bake at 350°F until the hot dogs are done and the cheese is melted, about 10 minutes.
Rinse the octopus under cold, running water and place in pot dripping wet (you don't want to dry it off- this is the moisture it will cook in). Add the vinegar and garlic and cover the pot. Bring to the boil over low heat. It is tender when pierced easily with a fork (this can vary from octopus to octopus, so time is not a good indicator of doneness in this case). When cool enough to handle, strip off suckers and reddish-purple membrane on flesh (these are delicious, but the octopus is more presentable without them- enjoy them by yourself!). Cut the octopus into small tidbits. And arrange on a platter, drizzled with olive oil and vinegar and sprinkled with oregano. If you are going to serve the octopus another day, pack it in a jar or small tupperware bowl, cover with olive oil, top with 3-4 tblsps of vinegar and 1 tblsp oregano. Give a stir. Cover and refrigerate.
Put 8 pretzel sticks in each large marshmallow to form the octopus arms. Add little glops of peanut butter for eyes and then place a red hot on top of each glop of peanut butter.
Boil, steam or microwave cauliflower until tender (about 3 minutes). Drain, rinse under cold water, drain well. Combine cauliflower with remaining ingredients in a bowl and add dressing; mix well. DRESSING: Combine all ingredients in a jar, and shake well.
Arrange romaine heart quarters on a platter. Layer sliced tomatoes over the centre& sprinkle with scallions. Combine dijon, garlic, lemon juice& vinegar in a small bowl. SLOWLY drizzle in olive oil, whisking CONSTANTLY. Season to taste. Drizzle dressing over the salad& sprinkle with parmesan.
Chop vegetables. Combine the tomatoes, onions, scallions, jalapeno, cilantro, salt and lime juice in a mixing bowl. Stir until evenly mixed.Store in refrigerator until ready to serve with chips or your favorite Tex-Mex dish.
Put the Basmati Rice in a bowl and rinse it very well under running water, taking care to be gentle when stirring the rice so you don't break the rice grains. Rinse until most of the starch has been washed, and the water is almost clear and no longer cloudy. Cover the rinsed rice with water (approx. 2 inches/4 cm above rice level), and let it soak for 30 minutes before cooking. After 30 minutes, strain the soaked rice (in a collinder or seive) from all the the water. Gently heat 1 tablesoon of Oil in a heavy-based (preferrably non-stick), wide cooking pot. Make sure the oil covers the whole base of the pot. Add the strained rice to pot, then the 3 cups of Water, remaining Oil, Salt, and stir gently for a few seconds, taking care not to break the rice grains (just enough for the salt to mix in the water). Bring to a gentle boil. As soon as the water begins to boil, turn the heat down to a medium/low, allowing contents to simmer gently. Cover the pot with a tight lid (alternatively, use a clean dry teatowel wrapped around the lid to ensure no air/steam escapes the pot. You can also use baking foil instead of the teatowel to keep the pot contents air-tight). Once the rice has been simmering gently for 10 minutes, and you can almost hear the rice at the bottom of the pot making crisp sounds, turn the heat down to a low heat, and let it steam gently for a further 20 minutes - this will ensure the rice gets crispy at the bottom (Tahdig) but doesn't burn. (Optional) If using Cinnamon sticks to make the rice fragrant, at Step. 7 open the lid of the pot & stick the Cinnamon sticks into the rice, perpendicularly, making sure the sticks are completely submerged in the rice . Cover the pot once again tighly & allow to steam - as in Step 7 - gently for 20 minutes before serving.
Preheat oven to 350 degrees with a rack in the upper and lower thirds. Fill two 12-cup cupcake pans with paper liners. In a saucepan, heat the butter, stout, cocoa powder, and brown sugar, whisking often, until the butter is melted and mixture is smooth. Remove from heat and cool to room temperature. Into the bowl of a stand mixer fitted with the paddle attachment, combine flour, granulated sugar, baking soda, and salt. Add cooled Guinness mixture and beat on medium for 1 minute. Add eggs and sour cream and beat on medium for 2 minutes, scraping down the bowl as necessary, until smooth. Divide batter evenly among cupcake liners, filling about 2/3 full. Transfer to oven and bake 20-25 minutes, rotating halfway through, until a toothpick inserted into the center of a cake comes out clean. Cool in pan 10 minutes, then remove and transfer to a cooling rack until completely cooled. Meanwhile, in bowl of stand mixer fitted with the paddle attachment, cream butter until light and fluffy. Add salt, and slowly add confectioners sugar. Add 6 tablespoons Irish Cream and milk, adding more milk as necessary, until spreadable consistency is achieved. Transfer to a piping bag or ziplock fitted with a star tip and wash stand mixer bowl. In bowl of stand mixer fitted with the whisk attachment, whip cream until stiff peaks form. Add remaining 2 tablespoons Irish cream and a pinch of salt and whisk to combine. Transfer to a pastry bag fitted with a 1/2-inch pastry tip. Insert tip into tops of cupcakes and divide whipped cream mixture evenly among cupcakes, dispensing approximately 1 tablespoon per cupcake. Frost tops of cupcakes with Bailey's frosting and sprinkle with green sprinkles. Serve.
Prepare the mac and cheese according to the package directions. In the meantime, brown the ground beef and drain excess grease. Add the ground beef, taco seasoning and the v8 to the mac and cheese and serve.
Heat the olive oil in a large skillet over medium-high heat. Add the flank steak and cook for 5-6 minutes per side for medium rare, longer if desired. Remove the steak from the skillet and keep warm. Add the onion and garlic to the pan drippings and saute for 3 minutes. Add the tomatoes and oregano and bring to a boil. Lower the heat and simmer for 5 minutes. Add the vinegar and olives and simmer for 3 minutes. Add the sugar and cook for 1 minute. Season with salt and pepper. Serve the steak with the sauce.
Boil or steam all the vegetables keeping in mind they cook at different rates so you'll either have to do them in batches or different pots. Cook them to your taste. Some I like crisp-tender, others well done. Drain them and let them cool enough to handle them. Peel the beets and chop all the vegetables into bite-size pieces and combine them in a bowl. If you are using capers, stir them in now. Season with olive oil to taste, keeping in mind that the vegetables shouldn't be dry, but they shouldn't be swimming either. Season with salt and pepper and the herbs to taste and chill for at least an hour.
Cut the stem end of the peppers off and pull out the seeds (wear gloves) and then cut all the meat and cheese into inch long slices, stuffing one slice of ham and once slice of cheese into each pepper. Put all back into jar and pour the brine over them. Dave just stores them room temperature, but he's more adventurous than I am. Wait a few weeks before you start eating them.
With one hand, mix the ground turkey, Italian sausage and steak seasoning together in a bowl. Add the rest of the ingredients and mix well with your hands. Smooth mixture out in same bowl and cover with plastic wrap. Refrigerate for at least one hour. Preheat oven to 350°F. Remove meat mixture from the refrigerator. Put the meat mixture in a baking dish or cake pan. Shape it so that the meat does not touch the sides of the dish or pan. This allows room for the meatloaf to expand. Bake for an hour to an hour and 15 minutes, depending on thickness of the loaf. Remove from oven and let stand for about 10 minutes to allow meat to"set".
Slice the flank steak, very thinly, against the grain. Grate the ginger (I use a 1 inch piece) Mince the garlic. Mix in a bowl, the steak ,ginger, garlic, soy sauce, hoisin sauce, vinegar. Cover and refrigerate at least 2 hours. Prepare the vegetables by washing and slicing thinly, put in a bowl, cover and refrigerate until dinnertime. One half hour before serving, saute the onions and mushrooms in olive oil, in a wok or large non-stick skillet. Set aside in a large bowl. Add steak ,to the same pan, turning until browned on all sides. Add liquid from the marinate. Cook for 2 minutes. Place the cooked steak into onion and mushroom mixture. Next, adding more oil if necessary, stir fry the broccoli and carrots, for 2 minutes, then add Bok choy, snow peas, stir fry 2 more minutes, then add the meat mixture, stirring 2 more minutes until all is hot. Serve on a large platter, over hot cooked white rice, pass a small bowl of warm Hoisin sauce for added flavor. Enjoy!
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Set to sweet or basic cycle. Makes a 1 1/2 pound loaf.
mix spices together, set aside. preheat grill to high, then lower to medium. season lamb chops with salt, rub it in. use 1 tsp of spice mix on each lamb chop, rub it in. let the chops sit for 15 minutes. brush with olive oil and grill 6-8 minutes per side for medium-rare. meanwhile toss tomatoes with the rest of the spice mix. heat butter in a skillet, add tomatoes, season with salt, cook stirring for 1-2 minutes. serve tomatoes alongside lamb chops.
Cube fruit and coat with dressing. Serve on lettuce or spinach or with cottage cheese.
Preheat oven to 325°F Coat a 10" springform pan with a double thickness of aluminim foil to prevent water from seeping inches Chill a large mixing bowl. Place the chocolate, vanilla, rum & coffee in the top of a double boiler set over 1" simmering water. Whisk until chocolate is smooth and no small lumps remain. Turn off heat and remove mixture from hot water. Transfer to large bowl and let cool. In medium bowl, combine eggs and sugar. With electric mixer, beat until pale. Add 1/4 of the chocolate mixture and beat until incorporated. Pour this mixture into remaining chocolate mix. Stir until combined. Whip cream in chilled bowl until soft peaks. Fold whipped cream into chocolate mix until combined. Pour into prepared pan and cover top with aluminum foil. Place in roasting pan and pour boiling water into pan to come halfway up the outside of cake pan. Bake for 30 minutes or until small cracks appear on the surface. Remove from oven and let cool to room temperature. Chill in refrigerator overnight. Unmold and garnish.
Preheat oven to 400 degrees. Arrange chips on a baking sheet or in a deep dish pie plate. Top each chip with a little tomato and cheese. Bake in the oven for approximately 5 minutes. After you remove the chips from the oven, top each with a small amount of pesto. Do not put the pesto on the chips before you place them in the oven or you will have a tragic mess. Serve hot.
Combine Mexicorn, green pepper, celery, onion, cucumber and tomato in bowl, mixing lightly. Add salad dressing and garlic salt, tossing gently. Refrigerate overnight.
Using a large frying pan, slowly saute the onions in butter until limp and glazed. Transfer to crock-pot. Add beef stock, white wine, sherry, Worcestershire and garlic. Cover and cook on low for 6 to 8 hours. Place French bread on a baking sheet. Sprinkle generously with cheese. Place under preheated broiler until lightly toasted. To serve, ladle soup into bowl. Float a slice of toasted French bread on top of each bowl.
Empty contents of cake mix into a bowl. Add can of Diet Soda and Beat for 2 Minutes. Pour mixture into well greased cupcake pans. Following Baking instructions on the box for cupcake pans. (I was told by my WW leader that 1 small muffin is 1point but if you have 2 count it as three. You can always use the nutrition facts on the side of the box for an estimate as I know their program has changed!).
Mix the dry ingredients to make the seasoned flour. Sprinkle it over the meat, then press it into the steaks by pounding them lightly with a meat hammer. In a griddle have the butter and oil sizzling at medium high heat. Sear the first side of the meat until crusty brown, about 2 or 3 minutes. Flip the steaks and cook the second side the same way (you'll know that you've got the method right if the meat browns on both sides while the middle stays rare; if your steaks stay grey on the outside you may have put them on before the oil/butter was hot enough or you may have crowded too many into a small ). Transfer the steaks to a warm platter. Add the wine and jelly to the pan and stir to mix, making sure to get up any browned bits from the bottom. Pour the sauce into a small dish and serve immediately with the steaks and baked or boiled potatoes.
Cover dried chick-peas with water & soak overnight. You can do this in advance & then freeze the chick-peas. When ready to use take out of the freezer & thaw. Blend salt, ginger, pepper, garlic, oil, & lemon juice in a bowl. Take a skewer (preferably) or sharp knife & poke several holes into the chicken. Then dip the chicken into the mixture so that all sides are covered. Place chicken into a glass & cover with the remaining mixture. Let it marinate for at least 2 hours. Drain the soaked chick-peas or thaw the ones already prepared. Place chick-peas, 1/2 tsp salt, & fresh water into a sauce pan or pressure cooker & cover with lid. If using a pan, cook chick-peas for 45 minutes. If using a pressure cooker, cook for 15 minutes (after it starts to hiss). Drain chick-peas & submerge in a bowl of cold water. Gently rub the chick-peas to remove their skins. Immediately remove skinned peas from the water & place into another bowl. Place 3 cups of water, chicken & any juices in the bowl into the large pot or pressure cooker. Add salt, turmeric, ginger, parsley, 2 cloves garlic, cinnamon stick, & butter. If using a pot bring to boil, reduce heat, cover, & simmer for 1 hour, turning the chicken frequently in the sauce. If using a pressure cooker, cover & cook for 8 minutes (after it starts to hiss). Remove chicken, place back in the glass bowl & cover to stay warm. Add onions & cooked chick-peas to the pot. Bring to a rolling boil & cook until the onions are very tender & the sauce has reduced to about 2 cups. Mix cornstarch & a little water to make a thin paste, add to sauce to thicken. After the sauce has thicken some return chicken back into the pot to reheat. To serve, place chicken into a deep dish & cover with sauce.
In a medium bowl with a hand mixer cream together cream cheese, feta cheese and onion powder until well mixed. Beat in red onion and chives until mixed. Good served immediately but will develop more flavor upon sitting. Serve spread on a flour tortilla for a spiral recipe or as a cracker spread or vegetable dip. Enjoy!
Cream together thoroughly the butter and cream cheese. Blend in the flour. If mixture is sticky add a little more flour until the dough is easy to handle. Divide dough into four equal balls; flatten, then wrap each in waxed paper and chill thoroughly. To make filling, mix together walnuts and sugar, adding enough milk or beaten egg white to make a paste-like mixture. One at a time, roll out each chilled piece of dough (use confectioner's sugar for rolling as you would use flour in making pastry), until a little thinner than pie dough. Cut into 2-inch squares. Put 1/2 teaspoon filling in the middle of each square. Roll up. Seal ends. (Mrs. Mikosz does not say if you are to roll them end-to-end like a log or corner-to-corner. I remember seeing many corner-to-corner cookies so will try both and see how they turn out - please let me know what you do too). With a fork, dipped in confectioner's sugar, shape into cresents. Bake in a preheated 375F oven, on ungreased cookie sheets, for 20 minutes, or until golden. (dharmabean shared that 15 minutes was enough in her oven - see her review). Cool on rack. Sift confectioner's sugar over the tops.
Cream shortening, sugar and eggs. Add chocolate and then sour milk and baking soda, beaten together, then vanilla. Add flour, baking powder, cinnamon and salt, sifted together. Take small amounts of dough and roll about 1/4 inch thickness. Cut with doughnut cutter and fry in hot deep shortening until brown and well done. When cool, roll in powdered sugar.
Preheat oven to 350°F. Spray 2 large baking sheets with cooking spray. Melt butter in large skillet over medium heat. Asdd brown sugar, water, MrsDash Extra Spicy and MrsDash Lemon Pepper seasoning blends; stir until sugar dissolves. Add nuts to sugar mixture and cook until syrup thickly coats nuts. Stir often, approximately 5 minutes. Transfer nuts to prepared baking sheets. Place in oven and bake for 10 minutes, being careful not to BURN. (Did that with the first batch!). Remove sheets from oven, cool completely. Store nuts in airtight tins at room temperature.
Preheat oven to 350°F. Grease and flour a 9x5x3-inch loaf pan. In bowl mix dry (flour, sugar, salt, baking powder) ingredients. Cut in butter until mix looks like coarse crumbs. Add in orange rind and pecans. In separate bowl combine egg milk and Jack Daniels. Now add to dry mix; place in loaf pan. Sprinkle about 1/4 cup chopped pecans on top. Bake for 1 hour or till it test done. Cool 10 minutes in pan; turn out on rack to cool. Makes about 14 to 18 slices.
in dutch oven put a bunch of green tomatoes and garlic til is completely filled on bottom put in onions and shallots pour oil over and roast in oven at 450 degrees for 90 minutes mash tomatoes around add pesto sauce and red pepper flakes capers add cheese serve over spaghetti or freeze.
ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minute or until well blended. Stir in 1 cup of the whipped topping. CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the mixed berries, half of the pudding mixture and middle cake layer. Repeat layers of mixed berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and all remaining berries; cover loosely with foil. REFRIGERATE at least 4 hours or overnight. Store any leftovers in refrigerator.
Cook chicken until cooked through and browned. Cool and cut into cubes. Cook pasta in boiling water until al dente. Drain. In a large skillet over medium heat, combine the chicken broth, thinly sliced red pepper, minced garlic, and the broccoli cut into small florets. Add salt and pepper to taste. Cover and simmer for 10 minutes until broccoli is crisp tender. Stir into above the cream cheese until smooth and add the chicken cubes and pasta until evenly coated. Put into serving dish. Garnish with parmesan cheese. Enjoy!
Season shrimp with salt and pepper, keep chilled until ready to cook. In small bowl, make vinaigrette. Add olive oil, red onion, vinegar, sugar and salt and pepper to taste. Stir to combine, let marinate for about 1/2 hour on counter if longer refrigerate until ready to use. Place potatoes in large pot of salted cold water on med/high heat. Cook stirring occasionally for about 30 minutes or until fork tender. Add the carrots and cook another 10 to 15 minutes or until the potatoes are fork tender. Drain and return to hot pot where they were cooking. Set aside. In large saute pan on medium heat, add 2 tbs. olive oil, add garlic and shrimp. Cook for about 2 to 3 minutes or until shrimp turn a bright pinkish color stirring constantly. Remove from heat transfer to bowl to avoid overcooking shrimp. Add shrimp, vinaigrette, and mayo to potatoes and carrots. Mix well and taste for seasoning. If needed add more salt and pepper.
Combine berries and sugar; let stand until juices begin to flow, about 10 minutes. Bring slowly to a boil, stirring until sugar dissolves. Add lemon juice, if using. Cook rapidly almost to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4 inch head space. Adjust two-piece caps. Process 15 minutes in a boiling water canner. Yield: about 4 half pints.
Place the prawns in a shallow dish. Mix together half the finely chopped chilli, lime zest and juice, garlic and oil, then pour over the prawns. Cover and chill for 20 mins to marinate. Meanwhile, put the lentils in a pan, cover with twice their depth in water, bring to the boil, then simmer for 15-20 mins until tender. Top up the water if you need to. To make the dressing, put the remaining chopped chilli, the soy, honey and vinegar into a small bowl and stir together. Drain the lentils, then tip into a large bowl. Spoon over almost all the dressing while the lentils are hot, tip in the sesame seeds, then mix well. Heat a frying pan until really hot. Lift the prawns out of the marinade, then fry for 1-2 mins each side until pink and lightly golden. Pour in the marinade and bring to the boil. Fold the chopped coriander through the lentils, then spoon onto serving plates. Top with the prawns and any pan juices.
Form 1-2 tablespoons of bean paste into balls. Mix together water, sugar, and baking powder Sift and slowly stir flour into the mixture (removing all lumps). Knead the dough on a floured board until it has the consistency and softness of an earlobe. Divide the dough into 12 pieces. Wrap the dough completely around each ball and place in a cloth lined steamer. Lightly spray water over the manju for a smoother finish. Steam over high heat for about 10 minutes.
In large bowl, combine lettuces, oranges, pears and red onion. For Dressing:. In a medium bowl, combine dijon and honey. Slowly add olive oil, whisking to combine. Slowly add vinegar, whisking to combine. Stir in toasted pecans. Drizzle salad with Toasted Pecan Vinaigrette, tossing gently to coat. Serve immediately.
Preheat oven to 350. Mix all ingredients together. Sprinkle a lite layer of additional breadcrumbs on top of the scalloped corn. Bake for 30 minutes.