HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut potato, squash and shallots in half-length ways, brush cut sides with oil. Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown. When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables. Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender. Allow soup to cool the blend and puree until smooth. Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect. For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.
Throw everything together in a sealed container. Store in cool, dry area (to prevent melting of chocolate candies/chips and other soft ingredients).
Heat oven to 190c. Grease 6 1 cup ramekins. Sift the flour and add the sugar and salt. Mix in the milk, egg, melted butter and vanilla quickly-it's a muffin mix so don't over work. spoon half the mix between the 6 ramekins, scatter over raspberries and white chocolate, top with the remaining batter. Bake for a bout 25 minutes or until cooked through and golden brown. Serve warm with custard, cream or ice cream.
1. Boil the washed spinach in a medium-sized saucepan. Drain thoroughly in a colander. 2. Return the drained spinach to the saucepan. Add either the olive oil or the water, and the garlic. Simmer on medium heat for about 5-7 minutes. 3. Add the yogurt to the spinach and garlic mixture, and cook on medium to low heat until well blended. 4. Serve warm as a side dish for meat or other vegetables, or as an accompaniment to baked or boiled potatoes. Crusty rolls or garlic/French bread also go well with this dish.
In a heavy saucepan, saute side and back bacon until almost crisp. Add celery and onion and cook just until limp. Add stock and potato. Cover and simmer about 10 minutes. Add clams and simmer about 10 minutes. Add milk and heat to just below the boiling point. Add salt and pepper to taste.
Place garlic, parsley, and scallions in a blender or food processor and mince. Add remaining ingredients and puree to a thick paste. You can mince and mash by hand for a coarser texture if preferred. Chill if you aren't eating right away.
Melt the butter and add the flour. cook for 1 minute and remove from the heat. add the milk gradually, stirring continuously. Return to heat and cook and stir until the sauce thickens. Add the yolks, still stirring and then the cheese. Beat the egg whites until stiff and fold into the mixture. Pour into a baking paper lined sponge roll tin and bake at 200 for 12 to 15 mins until puffed and golden. Turn onto a clean tea towel, remove the baking paper and carefully roll like a sponge roll. Leave to cool. Filling. All the filling ingredients go into the food processor. Spread onto the sponge and roll up again and refridgerate until required.
In a medium bowl whisk together the flours, xanthan gum, baking powder, salt and sugar. Cut in the margarine and Crisco with a pastry cutter or two knives in small pieces until you have shortening the size of lima beans (not cornmeal). In a separate bowl, beat together the egg, vinegar and 3 tablespoons of the ice water with a fork. Pour egg mixture into the dry ingredients and stir with your fork (about 20-30 seconds). Add 3 more tablespoons of ice water and stir for another 20-30 seconds. Continue to add water, 1 tbsp at a time, and stir until there are no crumbs left at the bottom of the bowl (I usually add 2 more tablespoons of the ice water). Generously sprinkle your pastry cloth with sweet rice flour and rub around so it coats the area you will be working on. Roll your rolling pin through the flour on the cloth so it is fully coated as well. Divide dough into two halves and roll the first half out so it is about 1/4 of an inch thick. Put the pin at one edge of the dough, lift up your pastry cloth and roll it over the rolling pin so the dough rolls up on top of the rolling pin. Lay the pastry cloth back on the counter and continue to roll the rolling pin so the dough is wrapped around it partially (enough so that when you let go, the dough stays on top of the pin). Move your pie plate next to the rolling pin. Lift up the rolling pin, gently holding the dough on top so it does not slide off, and drag the dangling edge so that it is laying about an inch over the edge of the pie plate. Carefully unroll the crust the rest of the way into the pan. Trim the edges of your crust so it hangs 1 inch over the edge of the pie plate. Lift the over hanging crust and fold under about 1 1/2 inch of the crust so you can see the rim of your pie plate all the way around. Add the pie filling and roll out the second half of the dough. Either place the second crust over the filling or into another pie plate. Pinch the edges using your thumb and pointer finger on both hands to make a decorative sealed edging. Bake as directed for the filling used. Put strips of tin foil over the edges of the crust until the last 15 minutes of baking to prevent the crust from browning too much. For a baked pie shell, prick the pastry with a fork on the sides and bottom. Bake in a preheated 425 degree oven for about 12-14 minutes. Cool before filling. Makes one 2-crust pie or 2 pie shells.
Rinse the rice and let it soak in clear water. I leave it for several hours, but even a half hour of soak time will improve the texture. Drain the rice and add it along with the broth and nutritional yeast to the slow cooker. Cook on high for 1 1/2 hours. Stir in the broccoli and tofu and add more broth if the mixture seems too dry. Cook another 40 minutes, checking every 10 or 15 minutes to see if the broccoli is done.
Sprinkle chicken with salt and pepper. In a large nonstick skillet, cook chicken in oil over medium-high heat for 3 minutes on each side. Combine the broth, artichoke hearts, olives, oregano and lemon juice; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until chicken juices run clear.
In medium pot over medium high heat, saute garlic and white parts of scallions in butter until slightly tender. Mix in crawfish or crab and cook for about 5 minutes on low. Pour mixture in bowl and set aside. Add cheese and tomatoes to empty pot and cook over medium low heat until melted and combined. Stir in reserved scallion mixture. Heat on low until well blned and very warm. Season with salt and pepper to taste. Garnish with sliced green scallion tops.
Fry the onions, garlic, ginger and spices in oil for around 5 minutes. Add the chopped tomatoes and continue to cook for another 5 minutes, making sure the heat is down to a simmer. Add the spinach and continue to simmer for a further 5 minutes. Add the paneer and yogurt and simmer for around 5 minutes.
Beat eggs until frothy. Mix in oil and sugar. Blend in zucchini. Sift together dry ingredients. Stir into zucchini mixture. Add vanilla and nuts. Pour into two bread pans. Bake at 350 for 45 minutes. Pour glaze over hot bread still in pans, it will bubble.
Put the salsa in a strainer to remove some of the liquid. Peel and slice the cucumber. Put the slices of cucumber into the bottom of a 9x13 pan, without overlapping. Discard the extra salsa liquid. Put about 1 teaspoons of salsa on each cucumber slice. Sprinkle the tops of the cucumbers with the cheese. Put about 1 teaspoons of sour cream on top of each slice. Serve cold.
Wash chicken and pat dry. In a large skillet, melt shortening (or use olive oil), over medium heat. Coat chicken with flour. Cook chicken in hot shortening (oil) over medium heat 15 to 20 minutes or until brown. Remove chicken and set aside. Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken, cover and simmer 30 to 40 minutes or until the thickest pieces are tender. (4 servings).
Preheat the oven to 350 degrees. Mix the liquid ingredients in a small oven proof lidded bowl. Place the chicken in upside down and marinate 30 minutes. Turn the chicken over and cover the bowl. Braise for 1 hour. Serve over a bed of rice with additional sauce ladled over it.
Heat butter in a wok. Add turkey and onion. Cook until turkey is no longer pink, breaking up. Add cabbage. Cover. Cook until tender (about 8 minutes). Stir in cheese, milk, seeds, herbs and salt and pepper. Heat through. Serve over rice if desired.
Preheat lightly greased, or nonstick, griddle or skillet until hot. Griddle is ready when drips of water dance and sizzle when dropped on it. Mix all ingredients together, until smooth. Spoon batter by quarter cups onto griddle. Turn. Pancakes are ready to turn when the outer edges are dry. The bubbles that rise to the top of the batter will also have popped . Cook until golden brown on both sides. Serve warm.
Drain the can of crushed pineapple so all the juice runs out. Put all the ingredients in a medium-sized bowl and mix them together. Spoon the mixture into the paper cups. Fill them almost to the top. Stretch a small piece of plastic wrap across the top of each cup. Using the popsicle stick, poke a hole in the plastic wrap. Stand the stick straight up in the center of the cup. Put the cups in the freezer until the mixture is frozen solid. Remove the plastic wrap and peel away the paper cup and enjoy.
Crush the cookies in food processor or large Ziplock bag, then stir in melted butter. Put 1 teaspoon cookie mixture into 18-22 mini tart or mini muffin cups. Tamp down with thumb or tart press to create a bottom crust. Combine the rest of the ingredients except the ham. Spoon about 1-2 Tablespoons of the mixture into each mini tart cup. Sprinkle chopped ham over the tops of each quiche. Bake at 350° for 15-20 minutes or until knife inserted in center comes out clean. If desired, broil 2 minutes or until lightly browned on top. ***To bake a full pie: Cover with foil and bake at 350° for 50-60 minutes or until knife inserted in center comes out clean. Remove foil and broil 2-5 minutes or until lightly browned on top.
In small saucepan over medium heat, melt butter. Saute walnuts in butter until they just begin to brown. Add bananas; stir to coat with butter mixture. Stir in syrup, reduce heat to low. Serve warm.
Hit cook and brown onions. Then combine flour and chicken in a medium bowl; toss well. Add chicken mixture to chopped onion, and brown lightly and then add next 6 ingredients (through mushrooms) into the pan. Hit cook. When it switches to warm, add the sour cream and mix and allow to heat for a few minutes while you get the rest of the dinner completed. Then serve it with either, noodles, rice or dumplings. Yield: 6 servings (serving size: 1 cup).
Stir broth into cornstarch in a small bowl and then add the sherry, soy sauce and black bean sauce and set aside. Cook noodles in boiling water for 2 minutes and drain. Heat wok or large pan over medium heat until hot and add cooking oil. Add noodles, spread out and drizzle soy sauce over them. Cook for 3 to 5 minutes. Adjust the heat if necessary to prevent burning. Slide noodles onto a plate, cover with another plate, flip over and then slide back into the wok inverted from before. Cook for 3 to 4 minutes until noodles are crisp and golden. Set aside. Heat wok to medium high heat and add cooking oil. Add ground pork and garlic and stir-fry for 1 minute. Add red pepper, mushrooms and celery and stir-fry for 2 minutes. Add pea pods and green onions and stir-fry for 1 minute. Stir cornstarch mixture and stir into the vegetables until boiling and thickened. Arrange noodles onto a serving plate or large bowl and pour vegetable mixture over top.
Mix butter and ricotta cheese until creamy. Add vanilla and mix well. Gradually add the sugar, then the egg, then the remaining ingredients. Roll into 1 inch balls, place on a greased baking sheet and flatten slightly. Bake at 350 degrees F. for 10 minutes, or just until edges turn golden. Cool on a wire rack.
Combine the seasoning mix ingredients in a small bowl. Melt the butter in a heavy 5-quart pot over high heat. When it begins to sizzle, add the meat and brown it on all sides. Remove the meat from the pot and set it aside. Add half of the potato, half of the carrots, and half of the bell peppers to the pot. Cover and cook, stirring occasionally, until the potato is tender, about 10 to 12 minutes. Stir in the seasoning mix and 1 cup of the stock and scrape the pot bottom thoroughly. Transfer to a blender, puree, and return to the pot. Return the meat and accumulated juices to the pot and bring the mixture to a boil. Cook, stirring occasionally, until the mixture just begins to stick, then stir in the remaining vegetables and stock and scrape the bottom of the pot. Bring to a boil and reduce the heat to low, then cover and simmer until the vegetables are tender, about 25 minutes. Remove from the heat and serve.
Preheat oven to 375 deg. Wash blueberries right before using and drain. Combine blueberries with chopped peaches. Toss with sugar or Splenda and flour. Place in the bottom of 9x13 or large casserole dish. In a separate bowl, combine oats, brown sugar, flour and cinnamon. Cut in butter using pastry blender or two forks until mixture resembles peas. Gently mix in pecans or granola. Top fruit in casserole dish with the oats/brown sugar topping. Bake in oven for 45 minutes or until peaches are tender and topping is golden and crunchy. Serve warm with cream or whipped topping if desired.
Mix the two puddings as directed. Cube the cake into 1/2 - 1 inch squares. Layer some of the cake in the bottom of a trifle dish. Drizzle the coffee onto the cake. Layer some of both puddings. Layer some of the cool whip. Repeat. Top with some sifted unsweetened cocoa powder.
First of all take drumstick wash it with warm water. Take a bowl put flour, sugar, vinegar, soya sauce, honey, black pepper, salt, egg yellow marinate it in drumstick and leave it for 1 hour. when you are going to fry then take egg white dip drumstick in it and fry it over slow flame. when it gets golden brown in color then remove it from oil.
Boil noodles in salted water 7 to 8 minutes. Drain noodles. Return to saucepan and add butter, cheese and tomato sauce. Heat over low until cheese melts.
Add garlic and onion to a large pan and cook until soft over a medium heat. Add the ground beef and cook about 3/4 of the way through. Remove the mixture and let cool. In a large bowl mix the ground beef mixture, bread crumbs, parsley, oregano and salt and pepper. Add grated cheese, white wine and egg. Mix well by hand and let sit for 10-15 minutes. Heat your oven to 350°F Fill the dry cannelloni shells with the ground beef mixture pushing, using the end of a wooden spoon to push the mixture through. Create a base layer of tomato sauce in your oven proof dish and create a single layer of cannelloni. Spoon more tomato sauce over the cannelloni, ensuring they are well covered (the sauce will do the cooking) Sprinkle the cannelloni with grated Grana Padana cheese . Cover with foil and bake in a preheated oven at 350 ?F for 25-30 minutes. Remove and let sit for 10 minutes prior to serving.
Preheat oven to 350 degrees. Coat an 8X8 inch square glass baking dish with oil. Combine peanut butter, bananas (or eggs) brown sugar, soy milk (or regular milk) and vanilla until smooth. Add baking powder and blend. Mix in flours until blended and last add the chocolate chips. Place into prepared baking dish and bake for 25-30 minutes. Let cool on a rack and then serve.
Combine all ingredients; stir well. Marinate your choice of meat, for at least 30 minutes, the longer you marinate the better.
Stew squirrels and reserve broth. Remove meat from bones and put back into broth. Bring to a boil and add all ingredients except rice. Turn down heat and simmer about 45 minutes, or until vegetables are tender. Add cooked rice. Serve hot.
Spread applesauce on four slices of toast. In mixing bowl add eggs, Splenda, vanilla, Amaretto, flour, baking powder and milk. Mix well and set aside. Top the applesauce toast with another slice of plain toast. Pour the batter in a flat dish. Carefully place each sandwich in the batter and turn it so each side is coated.Because the bread is lightly toasted the bread will not be soggy. Spray pam in a baking dish. Place sandwiches in the baking pan. Pour any batter left evenly over the sandwiches. Preheat oven 350*. Bake uncovered about 35 minutes. Last ten minutes of baking, sprinkle slivered almonds on top. You may sprinkle cinnamon if desired. The tops should be nicely browned. Serve plain or with karo or maple syrup. Recipe can doubled or tripled. Prepared ahead and refrigerated if desired. Allow an extra 10 minutes baking time if refrigerated.
Combine all ingredients together. Slowly whisk in the safflower oil. Tip: It really is worth buying this special oil for your dressings. Garlic Plus is a seasoning made by Club House to add a extra zing to your recipes.
Simmer the bulgur in the broth, uncovered, for about 15 min, mixing occasionally. Add granulated garlic and basil and stir thoroughly, then set aside so bulgur can absorb any remaining liquid. Saute the onions and mushrooms in 1 tbsp of the olive oil until onions are softened and starting to turn translucent. Add bell peppers and continue to cook until peppers are crisp-tender. Season with salt and pepper. Add the bulgur wheat to the pan with the vegetables and toss to combine, breaking up any lumps. Drizzle with remaining olive oil (or alternatively, stir in some butter). Taste for seasoning and adjust accordingly. Serve immediately while hot.
heat oil add curry. add chicken cook 3 minutes add fish sauce and sugar cook 1 minute. add beans ,eggplant lime,milk simmer 10 minutes serve over rice top with onions and basil.
Line 8x12 inch baking pan with wax paper or parchment paper; butter lightly. Microwave chips and sweetened condensed milk in large, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir; chips may retain some of their original shape. If necessary, microwave at additional 10- to 15 second intervals, stirring just until morsels are melted. Stir in vanilla extract. Fold in marshmallows and nuts. Press mixture into prepared baking pan. Refrigerate until ready to serve. Lift from pan; remove paper. Cut into pieces. Optional Suggestion: Note: Replace vanilla extract with peppermint and sprinkle crushed peppermint candies on top.
PLEASE NOTE: THESE ARE MAKE-AHEAD TACOS. YOU MUST FILL THEN FREEZE TACOS BEFORE FRYING FOR AUTHENTIC RESULTS. PREPARE MY "COPYCAT JACK IN THE BOX TACO SAUCE" RECIPE (RECIPE #423994) BEFORE ASSEMBLING DEEP-FRIED TACOS. POUR 3 cups cold water into a medium bowl; ADD the remaining SEASONING MIX ingredients (1 cup texturized soy protein, 2 tablespoons defatted soy grits (or soy flour), 2 tablespoons tomato paste, 4 teaspoons dried onion flakes, 1 tablespoon plain chili powder, 1 tablespoon masa corn flour, 1 tablespoon all-purpose flour, 2 teaspoons salt, 1 teaspoon Accent seasoning, 1 teaspoon garlic powder, 3/4 teaspoon Worcestershire sauce, 1/2 teaspoon sugar, 1/4 teaspoon ground cumin, 1 dash ground black pepper, 1 dash cayenne pepper, 1 dash citric acid); WHISK mixture well until dry ingredients are thoroughly dissolved; SET aside. BROWN the ground TACO BEEF in a skillet over medium-high heat while stirring without overcooking (drain ground beef if necessary); POUR the blended SEASONING MIX into the 1 lb browned TACO BEEF in skillet; RAISE heat to high and BOIL mixture for one minute, stirring; REDUCE heat to medium and COOK mixture, stirring occasionally, until very little liquid remains and ground beef is moist yet not soggy. COVER beef mixture and reduce heat to low; SIMMER for 5-7 minutes to steam and tenderize meat, and for flavors to infuse fully (ADD more water to refresh consistency if needed); TRANSFER filling to a food processor and process until fairly fine in texture: RETURN to skillet on lowest heat to keep warm. DIVIDE enough needed American cheese slices diagonally; SHRED enough needed iceberg lettuce; HEAT 1/4 teaspoon vegetable oil in a skillet over low heat; TURN corn tortillas one at a time in a skillet on both sides until moistened and pliable (this helps tortillas from tearing); STACK prepared tortillas between paper towels to blot. SPOON about 1 tablespoon of warm beef filling mixture into each tortilla; FOLD tortilla in half so bottom is curled; PRESS bottom filled half carefully without tearing tortilla using a taco press or makeshift mold ); LEAVE taco tops open by about 1 inch; CAREFULLY arrange filled, formed tacos into Ziploc bags without crowding or touching; ARRANGE sealed tacos in a resealable plastic container, to protect them from breakage; FREEZE overnight or until ready to deep-fry. SLOWLY preheat deep-fryer with manufacturer's recommended amount of oil to 365°F . FRY tacos one at a time for 55 - 65 seconds at 365 °F while supporting each taco with a taco press or tongs; PLACE cooked tacos on absorbent paper to drain slightly (I recommend one person frying and one person assembling for better efficiency and fresh, hot tacos!). TO ASSEMBLE TACOS: OPEN each fried taco carefully; POUR 1 teaspoon prepared Jack in the Box Copycat Taco Sauce (Recipe #423994); PLACE one cut American cheese triangle into one side; GARNISH with 2 tablespoons shredded iceberg lettuce. ENJOY your Jack in the Box Tacos and say, "EAT YOUR HEART OUT, JACK!".
1. Lightly season chops with salt and pepper and arrange on rack of broiler pan coated with non-stick spray. 2. Peel and segment oranges over bowl to catch juice. Set orange segments aside. 3. Squeeze into bowl as much juice as possible from membrane left after segmenting orange. 4. Mix cornstarch with orange juice. In small saucepan, combine cornstarch mixture, orange rind and sugar and stir over low heat until thick and bubbly. 5. Remove from heat. 6. Meanwhile, preheat broiler and broil chops on one side until lightly browned. 7. Turn and spread each chop with 1 teaspoon peanut butter. Broil. 8. Fold orange segments carefully into heated cornstarch mixture to coat and arrange decoratively over chops. 9. Replace briefly under broiler just to heat oranges. 10. Arrange chops on heated serving platter and garnish with ribbons of orange rind.
For the cake: Preheat the oven to 350 degrees. Lightly oil and flour a 13x9 metal pan and set aside. Whisk together the cake flour, baking powder and salt in a medium mixing bowl and set aside. Place the butter into the bowl of a stand mixer. Using the paddle attachment, beat on medium speed until fluffy, approximately one minute. Decrease the mixer speed to low and gradually add the sugar over one minute. Stop the mixer and scrape down the sides of the bowl. Add the eggs, one at a time and mix thoroughly to combine. Add vanilla and mix to combine. Add the flour mixture to the batter in three batches and mix just until combined. Transfer the batter to the prepared pan and spread evenly. This will appear to be a very small amount of batter. Bake on the middle rack onf the oven for 20-25 minutes or until the cake is lightly golden and reaches an internal teperature of 200 degrees. Remove the cake pan to a cooling rack and allow to cool for 30 minutes. Poke the top of the cake all over with a skewer or fork. ALlow the cake to cool completely and then prepare glaze. For the glaze; whisk together the evaporated milk, sweetened condensed milk and half and half in a 1 quart measuring cup. Once combined, pour the glaze over the cake. Refrigerate overnight. For the topping; Place the heavy cream, sugar andf vanilla into the bowl of a stand mixer. Using the whisk attachment, whish together on low until stiff peaks form. Change to medium speed and whisk until thick. Spread evenly over the top of the cake and allow to chill in the refrigerator until ready to serve.