HumbleIntelligence/food-ner-1-Million huggingface dataset:
In 10-inch skillet over medium-high heat, cook beef until browned, stirring to separate meat. Spoon off fat. Stir in soups, water, mixed vegetables and Worcestershire sauce. Spoon into 3-quart baking dish. Bake at 400 for 10 minutes or until hot and bubbling. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuits on hot beef mixture. Top with cheese. Bake 10 minutes or until biscuits are golden brown.
Saute onion, garlic, celery, green pepper, and green chili in bacon fat: then add tomatoes, sauce, gravy, paste, Tabasco and Worcestershire. Stir, lower the heat and add remaining sauce ingredients, heat through then turn off the heat. For the meat preparation, remove all bones and fat and cut into serving size pieces, then rub both sides with salt, pepper and flour mixture. Heat oil in a large skillet and brown steak on both sides, drain. Preheat oven to 375°F. Layer half of steak in a large casserole dish, cover with 1/3 of cheese and pimientos. Repeat with the steak, cheese and pimientos, then cover the whole thing with the sauce. Bake covered for 2 hours or until done. Garnish with crumbled bacon.
Mix together. Place onto floured surface. Roll to 1/2 inch thickness. Cut. Bake at 450 for 10 to 12 minutes.
In medium mixing bowl, combine corn flakes and remaining ingredients; press mixture evenly and firmly in bottom and sides of a 9-inch pan to form crust. Bake at 350°F about 5 minutes or until lightly browned. Cool completely. Fill with ice cream or pudding, chilling until firm. garnish with ice cream toppings, fruit or whipped topping if desired.
Preheat oven to 400° and spray a 9-inch round cake pan with a non-stick baking cooking spray. In a medium size bowl, combine the sugar, pecans, cranberries, butter and orange zest. Open the biscuits, separate and cut into fourths. Toss the biscuits with the sugar mixture and pour into prepared pan; place in preheated oven and bake for 20 to 25 minutes. Turn out on a dinner plate and immediately drizzle with glaze. Serve warm.
Firstly make the pastry, or to save time you can use bought pastry. Sift flours and salt into basin, return husks from sifter to basin. Rub in butter, add lemon juice and egg yolk, mix to a pliable dough with hand. Turn onto a lightly-floured surface, roll out to line a 23cm flan tin, trim edges. Bake in moderate hot oven 10 - 15 minutes or until lightly golden brown; cool. Spread evenly with cold filling, bake in a moderate oven 20 - 30 minutes or until set. Filling: Put spinach in basin, allow to thaw, reserve liquid. Heat oil in pan, add onions, parsley and crushed garlic, cook until tender, add spinach and liquid and dill. Stir constantly over heat for two minutes, remove from heat; cool. When cold, stir in the cheeses and lightly beaten eggs. Mix well.
Melt 1/2 cup margarine/butter and chocolate in small saucepan over low heat; set aside to cool. Place remaining 1/2 cup margarine/butter, sugar and vanilla in mixer bowl. Attach bowl and flat beater to mixer. Turn to Speed 2 and mix about 30 seconds. Turn to Speed 6 and beat about 2 minutes. Turn to Speed 4. Add eggs, one at a time, beating about 15 seconds after each addition. Stop and scrape bowl. Add cooled chocolate mixture. Turn to Speed 2 and mix about 30 seconds. Stop and scrape bowl. Add all remaining ingredients (flour, salt, nuts). Turn to Stir Speed and mix until well blended, about 30 seconds. Pour into greased and floured 13x9x2-inch baking pan. Bake at 350 degrees for 45 minutes. Cool in pan on wire rack and cut.
Begin boiling noodles (or if you prefer, finish boiling these first). Place chopped cabbage/kale into a stock pot and saute with soy sauce, garlic, sesame oil and chili pepper flakes until your cabbage is clear or kale has wilted. Immediately add the chicken soup stock and bring to boil. Reduce heat and add in sweet chili sauce to taste. (If you want a big kick (or you're mad at someone, add the Japanes Chilis). Add in chicken or beef. DO NOT ADD Shrimp or Tofu at this step. Bring back to a simmer. Beat Egg, then stream into soup. After 15 minutes add in noodls. Finally, add tofu or shrimp. Top with Scallions and Salt and Pepper as desire.
Line a cookie sheet with foil and lay matzo on pan. Melt brown sugar with butter in saucepan; boil until mixture coats a spoon. Brush matzo with brown sugar mixture. Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble. Cover with chocolate chips and put back in the oven until the chips start to melt. Spread the chocolate to cover the matzo. Freeze until hard, then break into pieces. Option- sprinkle chopped nuts on top.
Place the egg yolks and sugar in a large bowl and whisk until pale and thick, using a hand-held electric beater. Preheat the grill. Add the Frangelico to the egg mixture and place the bowl over a saucepan of gently simmering water, making sure the water doesn't touch the base of the bowl. Continue whisking for at least 10 minutes, or until the mixture is pale and very foamy. It should have increased in volume dramatically. Put the mixed berries into a heatproof serving dish. Spoon the sabayon over the fruit and sprinkle the almonds on top. Place under the hot grill for 2-3 minutes, until the almonds and the sabayon colour slightly. Decorate with sprigs of mint and serve immediately.
Boil water on stove. Add Pasta to water once water is boiling. Leave for ten minutes. Saute garlic and chilli in a frypan with Olive Oil, a few minutes before removing pasta.
In a large saucepan cook potatoes and chopped onion, covered, in a small amount of boiling water for 12 to 15 minutes or until tender; drain well. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and red pepper. Stir in chopped tomatoes. Spoon into a 2-quart rectangular baking dish. Bake, uncovered, in a 350 degree F oven about 30 minutes or until heated through. Makes 10 servings. To Tote: Cover tightly. Transport in an insulated carrier. For 4 to 5 Servings: Prepare using 1/2 the amount of ingredients and the method above, except spoon into a 1-quart casserole.
Depending on the state of the carrots either peel them or scrub them. Slice the carrots into batons. For a fun idea to make kids eat their veggies use mini cookie cutters to cut out shapes from thin discs of carrots. Place the sweet chilli sauce in a small container and the carrots in the lunchbox. Eat at some point.
Heat oven to gas mark 4 (350F, 180C) Roll out pastry thinly and cut into rounds using a 3 inch cutter. Place half a teaspoon of jam in the bottom of each tartlet. Cream butter and sugar until light and fluffy. Add the egg and coconut. Place 1tsp of the sponge mixture on top of the jam. Bake for about 20 minutes until the sponge is golden brown and risen.
Add cut up fruit and simple sugar to infusion jar with Vodka. Let it infuse for several days. No longer than two weeks or it will turn bitter. To make Simple Syrup:Melt 1 cup Sugar with 1/2 Cup of Water.
To make crust: Line a 9 x 13" cake pan with parchment paper. Melt milk chocolate in a double boiler. Stir peanut butter into melted chocolate. Place crushed corn flakes in a bowl and stir chocolate/peanut butter mixture over them, mixing well. Spread mixture evenly into prepared pan and cool in refrigerator. To make Mousse: Melt semisweet chocolate in a double boiler. Cream butter and sugar in a mixer fitted with a paddle, beating until light and fluffy. Add sifted cocoa powder and mix well. Scrape down bowl and add chocolate. Continue mixing and add egg yolks, one at a time, beating well after each addition. Fold in heavy cream that has been beaten to firm peak. Mix well to incorporate, leaving no white streaks in the chocolate. Spread mousse over crust. Chill about 2 hours, until set. Cut into desired size bars with a sharp knife dipped in hot water. (1 x 4-1/2 " cuts will yield about 2 dozen bars). Place bars on a cooling rack that has been placed over a clean baking sheet. (Bars may be completed at this time or coated with ganache). If bars are soft, place rack in freezer until ganache is ready. To make ganache: Melt chocolate in double boiler. Mix sugar and heavy cream in a small saucepan and bring mixture to a slow boil over low heat(be careful not to scorch the cream). Pour cream over chocolate and stir with a whisk to incorporate, making sure all the chocolate is melted. Strain mixture to remove any pieces of unmelted chocolate. Let cool for about 1 hour. Pour ganache over firm bars to coat. Refrigerate for 1 hour to firm ganache. The bars should be stored in the refrigerator.
In a bowl, combine the flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Turn onto a lightly floured surface. Knead 8-10 times. Preheat oven to 425°F. Pat or roll out to 1/2 inch thickness; cut with a floured 2 1/2 inch biscuit cutter. Place 2 inches apart on a greased baking sheet. Bake at 425°F for 10-12 minutes or until golden brown. Meanwhile in a large skillet, saute ham and onion in butter for 3-4 minutes or until onion is crisp-tender. Stir in bouillon, Worcestershire sauce and pepper. Combine the flour and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Gently stir in the eggs and parsley. Split the warm biscuits in half horizontally; top with warm ham mixture.
Place pear and spices in a jar large enough to hold all of the vodka. Seal and place in a sunny window for one month. After the one month period, add sugar and reseal. Place jar in a location that receives sunlight for at least part of the day, for 3 months. Periodically shake the jar when you check on its progress. Strain into a pretty bottle and cork. You can add the used cinnamon stick & nutmeg to the bottle for decoration.
In a heavy saucepan, combine lemon juice and rind, egg yolks, hot water, 1/4 cup sugar and butter. Heat slowly, stirring constantly, until thick enough to coat a spoon. Remove from heat and allow to cool slightly. In a large bowl, beat egg whites until STIFF, slowly adding remaining 1/4 cup sugar. Fold in egg yolk mixture and pour into baked pie shell. Place pie briefly under broiler to give a golden top. Watch it constantly because it will brown quickly. Cool and refrigerate for about 2 hours before serving. Keep in the refrigerator. Serves 6 to 8. NOTE: To extract more juice from lemons, limes and oranges, place them in the microwave on high for 30-45 seconds per piece of fruit, or roll them on the kitchen counter with the palms of your hands. I used extra large lemons for this pie. Impossible Pie Cookbook.
Pour the Kahlua and lemon juice into a cocktail shaker. Add the sugar and shake for about 45 seconds. Pour into a tumbler and decorate with a maraschino cherry and a slice of lemon.
Preheat oven to 400° Fahrenheit. Coat puff pastry in flour and roll out. Cut out circles, about 6 circles per pastry sheet. Place one circle on a parchment-lined baking sheet. Top pastry circle with a heaping tablespoon of apple pie filing and 1 teaspoon of caramel sauce. Brush the edges with egg wash and top with another pastry circle. Carefully seal the corners. Continue assembling until complete. In a bowl, mix together brown sugar, flour and butter until you have a crumbly consistency. Brush the tops of the donuts with egg wash and top with brown sugar crumble. Bake for 15 minutes, or until donuts are golden and flaky. Remove from oven, top with caramel sauce and whipped cream, if desired, serve and enjoy!
In a jar with a tight fitting lid, combine the basil, oil, lime juice, sugar, salt and pepper, shake well. In a large bowl, combine the corn, tomatoes and cucumber. Drizzle with dressing and toss to coat. Refrigerate until serving.
Lightly sprinkle tomatoes with salt: drain on paper towels for 30 to 60 minutes. meanwhile, combine cornmeal Parmesan cheese, flour, garlic salt, oregano and pepper in a shallow plate. Dip each tomato slice into egg, then cornmeal mixture. In a skillet, heat oil over medium-high. fry tomatoes a few at a time, 2 minutes per side or until golden brown. Drain on wire rack. Serve immediatly.
Brown hamburger and onion. Add the worcestershire sauce and oxo cube and 3/4 cup water. Bring to a boil, reduce heat and simmer for 20 minutes. Shake flour with remaining 1/4 cup of water. Stir into hamburger, and simmer until the gravy thickens. Serve over mashed potatoes.
In a large bowl, stir together the flours, brown sugar, ginger, cinnamon, baking powder, and baking soda. In a small bowl, combine the egg whites, buttermilk, applesauce, and molasses. Add the buttermilk mixture to the flour mixture and beat with an electric mixer until combined. Transfer the batter to an 8"x8"x2" baking pan that has been sprayed with nonstick cooking spray and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 10 minutes and then remove from pan and serve.
Preheat oven to 325. Need ungreased 10" tube pan. In mixer combine flour, all but 2 tbl of the sugar, baking powder, and salt. Mix for 1 minute. Add oil, egg yolks, orange juice, zest and vanilla. Beat 1 minute until very smooth. In another bowl beat egg whites until frothy, add cream of tartar, beat to soft peaks. Beat in remaining 2 tbl sugar and beat to stiff peaks. Gently fold whites into batter with a balloon whisk until just blended. Pour into tube pan, run metal spatula through batter to prevent air pockets and bake for about 55 minutes. Invert over bottle to cool completely. Unmold. Remove from pan. I normally glaze the cake with powdered sugar mixed with orange juice or orange juice concentrate. Mix enough juice into sifted powdered sugar so that it is barely pourable. Drizzle over cake so that it covers the top and runs down the sides. This cake freezes beautifully (unglazed).
Combine the first 7 ingredients in a small bowl; blend well. Rub the chicken pieces with 3 tablespoons of the spice mix and set aside the remaining mix. Place the chicken in a 9x 13 dish and let stand 10 minutes. Pour the buttermilk over the chicken, turning to coat. Cover and marinate 2 hours in the refrigerator, turning occasionally. Remove the chicken from the dish and discard the buttermilk. Preheat the oven to 400 degrees. Combine the remaining spice mixture, breadcrumbs, and cornmeal in a a dish and stir well. Dredge each chicken piece in the cornmeal mixture. Place on a baking sheet coated with cooking spray. Bake 20 minutes 40 minutes (do not turn) or until juices run clear.
Combine all ingredients and mix and knead, by hand, mixer or bread machine until you've made a smooth, fairly stiff (but not dry) dough. Place in a lightly greased bowl, covered and allow to rise for 60 to 90 minutes, until its expanded a bit. It won't have doubled in size, but should feel puffy when you squeeze it. Lightly grease a 9x5 loaf pan. Gently shape the dough into a smooth log, there's no need to punch it down, just stretch and round it to fit in the pan. Place it in the pan, smooth side up, cover the pan and allow it to rise for about 30-45 minutes, till it crowns over the rim by an inch or so. Towards the end of the rising time, preheat the oven to 375°F. Bake the bread for 35 to 40 minutes, until the center registers 190F on an instant-read thermometer. Remove it from the oven, and turn out of the pan onto a rack. Allow the bread to cool completely before slicing.
Heat gas grill to medium or charcoal until coals are"ready". Meanwhile, cut up onions and peppers. Place sausages on grill. Total cooking time will be about 20-25 minutes, turning freqently. During last 10-15 minutes, place grill basket containing veggie strips on the grill, cooking until crisp tender. When everything is almost done, brush hoagie rolls lightly with oil. Lay face down on grill and grill until lightly browned. To assemble, place one sausage in hoagie roll. Add peppers and onions to your liking. Drizzle lightly with spaghetti sauce. Serve extra sauce on the side for dipping. This recipe will serve 2-5 people depending on how many guests and how hungry you are. I usually make this just for the hubby and I so I have extra for my"Hot Italian Soup"-- recipe to follow.
Preheat oven to 350*. Generously grease 9x13 pan or coat with nonstick spray. In a small bowl, thoroughly stir together the oats, and 1/4 cup hot water; set aside. In a large bowl, with electric mixer on medium speed, beat together the brown sugar, butter and salt until well blended. and fluffy -- Add the egg and vanilla and beat until well blended. Fold in the pecans and coconut. Turn out mixture into the baking pan, spreading to the edges. Bake in upper third of oven for 25-30 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let stand until cooled to warm. about 5 minutes. Meanwhile, for the topping; while the crust is cooling, in a 2 quart heavy saucepan, combine the pecans and butter. Bring to a simmer over medium high heat and cook, stirring constantly, for 3-4 minutes, or until butter is lightly browned, be careful not to burn. Using a long handled wooden spoon to avoid splattering, stir in the brown sugar, salt, cream and corn syrup until evenly incorporated. Return to a boil and boil briskly, stirring constantly for exactly 2 minutes. Remove from the heat and stir in the vanilla. Immediately spread the topping evenly over the still warm crust. Let stand until completely cooled. Using a large sharp knife, cut the slab into 24 bars. Before each cut, dip the knife into hot water and dry off. Store in an airtight container for up to 1 week or freeze for up to 1 month. If freezing, leave the slab whole, then cut into bars, when partially thawed.
Chop cranberries and orange after washing first. The orange can be chopped with the peel on and seads in -- really! Cover the chopped fruit with sugar and let set overnight. Drain and save the juice from the cranberry/orange mixture. Add enough water to the juice to make two cups of liquid (1 hot to dissolve the gelatin and 1 cold). Mix the two pkgs of Jello with the the two cups of liquid. Let partially set. Dump in everything -- cranberries, orange, celery, and nuts. Stir well. Chill (that's the salad -- not you). Serve with the meal. Then hide the rest for you. =).
Mash the salt with the ginger and garlic to make a pulp. Grind the cumin seeds, red chillies, cardamom seeds, cloves, cinnamon sticks and peppercorn together to make a powder. Grind the poppy seeds and the cashew nuts together. Mix all of the ground ingredients with the 4 tbsp of cold water, to make a paste. In a heavy pot melt the butter over low heat,. and cook the ginger/garlic pulp for 3 mins stirring all the time. Add the spice paste and cook for 3 mins, stir. Add the chicken and cook till it changes colour 6 minutes. Add the coriander leaves,green chillie, and turmeric. Stir-fry for 3 miins. Add the water, bring to the boil, add the saffron, cover the pot and simmer for 15 minutes. Add the potatoes and cook till tender 20 minutes. Stir the cream and lemon juice into the pot and cook uncovered for 5 minutes. Garnish with the eggs. serve with plain boiled rice and a vegetable curry to make this a meal to remember.
Preheat oven to 160C (low heat). Combine drumsticks, tomatoes, olives, onions and mushrooms in a casserole dish. Season with salt and pepper and then cover. Place in oven and cook for approximately 1 hour to 1 hour 15 minutes, or until chicken is falling off the bone. Serve over rice and garnish with roughly chopped parsley.
Place the sliced apples in layers in a fire-proof dish and sprinkle each layer with sugar and grated lemon peel. Mix together the flour and sugar, rub in the butter, then spread over the apples. Bake the tart for 25 minutes at 425 degrees. Meanwhile, beat the egg yolks with sugar, potato flour and light cream in a heavy bottomed pan. Heat the mixture, remove it from heat and stir in the vanilla sugar. Serve, and enjoy!
**Just before fish is cooked. **Divide mash between 4 plates. **Place four equal portions of spinach on top of mash. Heat olive oil in frying pan. Season fish fillets and dust lightly in flour. When oil is hot, add fish to pan. Cook fish fillets for 2 minutes or until golden then turn and cook other side. Deglaze the pan with white wine, lemon juice and butter. Place in a hot oven (180C) for 3 minutes until fish is almost cooked. **When fish is cooked place on top of wasabi mashed potatoes and spinach. Reduce sauce by 1/2 then add chopped parsley in last seconds. Pour sauce over the fish.
Place first 6 ingredients in a 3 1/2 qt. electric slow cooker; stir well. Cover and cook on HIGH 4 hrs. OR cover and cook on HIGH 1 hr. then reduce to LOW and cook 7 hrs. Stir in cooked rice during last 30 min. of cooking time.
Cook pasta according to package directions except add crushed red pepper to the cooking water. Rinse with cool water and drain thoroughly. Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb. Add dressing to pasta mixture. Toss gently to mix. Cover and chill for 2 hours or up to 24 hours.
Prepare lasagna according to package directions; drain. Spread one can apple pie filling in a greased 9 x 13 x 2-inch pan, slicing any extra-thick apples. Layer four pieces of lasagne over apples. In a bowl, mix together ingredients for cheese filling: ricotta cheese, egg substitute, almond extract and 1/4 cup white sugar. Spread evenly over lasagne and top with the remaining four pieces of lasagne. Spoon remaining can of apple pie filling over lasagne. In a small bowl, crumble together topping ingredients: flour, cinnamon, margarine, 6 tablespoons brown sugar, quick oats and nutmeg. Sprinkle over apple filling. Prepare sour cream garnish by mixing sour cream and remaining brown sugar. Chill. Bake at 350° F for 45 minutes. Let stand 15 minutes. Cut into serving pieces and top with a dollop of sour cream garnish.
Preheat oven to 350 degrees F. Prepare muffin tins by either spraying with non-stick spray or using cupcake liners. Place tofu, maple syrup, water and oil in a blender and process until smooth. Set aside. Place the remaining ingredients in a medium mixing bowl, and stir together until well combined. Pour the blended wet mixture into the dry ingredients and mix just until the dry ingredients are moist. The batter will be stiff. Immediately spoon the batter into the prepared muffin tins and bake for 20 to 25 minutes. Gently loosen the muffins and turn over onto a drying rack or other place to cool. Cover muffins with a clean tea towel and let them rest for 5 minutes. This will keep them from developing a hard crust. Enjoy!
Mix the flour, sugar, and lemon peel, in a food processor. Add the butter and pulse until the mixture resembles a coarse meal. Add salt and pulse in the ice water, 1 tablespoon at a time, until moist clumps form. Gather the dough into a ball; flatten into a disk then wrap the dough in plastic and refrigerate until firm, about 1 hour. Position the rack in the center of the oven and preheat the oven to 400°F Roll out the dough on a floured surface to an 11-inch round then transfer the dough onto a heavy baking sheet that has been lined with a silpat or parchment paper. Heat in the microwave the almond paste with 2 T of butter to thin it out, then spread on top of the dough, leaving a 2-inch border. Stir the lemon juice into the raspberry preserve and spread on top of almond paste, still leaving a 2-inch border. Fold the 2-inch dough border over to form an 8-inch round, pleating loosely and pinching to seal any cracks in the dough (looks like a flat pie). Bake until the crust is golden, 35 to 40 minutes. Allow to cool. Sprinkle with the almonds and dust with the powdered sugar, if you wish. Slide a metal spatula under the crust to free the crostata from the baking sheet and serve. Optional: Top with chopped hazelnuts instead of almonds; or mix some lemon juice w/powdered sugar and drizzle over the top after cooking. *There are several good almond paste recipes on Zaar.