HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together first 4 ingredients in a large bowl until blended. Combine flour and next 3 ingredients; add to butter mixture stirring until blended. Stir in apple slices and 1 cup walnuts. Spread into a greased 13 x 9 pan. Bake @ 350 degrees for 45 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Spread with cream cheese frosting and sprinkle with walnuts.
Create a large cone shape out of a large piece of cardboard, and tape together, line with baking paper so that it doesn't stick to cardboard. Make sure the small cone end is secure so that no mixture can escape. Melt milk chocolate in the microwave, 1 minute to 30 seconds at a time until smooth and lump free. Add chopped marshmallows (pink & white) and chopped turkish delight, and peanuts. Mix together well and pour into the cone shape, and pack it down. Put the cone upside down, with cone tip down, into a large vase and allow to set overnight. Remove cardboard and baking paper and place upright on a platter. Melt the dark chocolate and ice the cone. Allow to set. Melt the white chocolate and drizzle from the top down. Place an angel or star shape on top and wrap christmas tinsel around the tree. Chop to serve! Lovely flavour if you add liquor or essence.
Brown meat, and drain. add Spaghetti sauce, tomato paste, seasonings and water. Stir, and boil. Once boiling turn off and remove from heat. In medium bowl, combine cottage cheese, and parmesan, stir well. Preheat oven to 350 degrees. In a round or square baking dish with cover, spoon 1/3 sauce mix. place 2 noodles over, and spread half of cottage cheese mix on top. Sprinkle with half of Mozz cheese, spoon half remaining sauce over cheese, and layer last 2 noodles. place rest of cheese mix and mozz on top and ocver with last of sauce. Cover and bake 40 minutes or until middle is bubbly.
Heat a wok over a high heat; add 1 teaspoon of oil and swirl it around the wok; cook the pork strips in batches for 1-2 minutes or until golden, adding a little more oil if necessary. Transfer to a large plate. Add the the green shallots, beans and snow peas to the wok and stir fry for 1 minute; add 2 tablespoons of water, cover the wok and cook for 1 minute; add the Char Siu sauce, the remaining tablespoon of water, the walnuts and the pork; toss until well combined and heated through; spoon the noodles or rice onto the serving plates; top with the stir-fry and serve immediately.
Shake ingredients together and pour into a glass. (Shaking the ingredients creates a delicious fusion of flavors, but the drink can also be enjoyed by layering the ingredients and enjoying each one in its own right.).
Simply combine all the cheeses together, and top your pizza with it! ** Always sprinkle a little cheese on the base, after the sauce but before your toppings. This helps the toppings stick to base!
Mix well and grind in spice grinder (we use a dedicated coffee grinder as a spice grinder). Store in airtight container.
(You can shorten the time of preparing these burritos by just browning your ground beef, draining off grease and adding a pkg. of chili seasoning mix. It doesn't alter the flavor of these burritos that much). To prepare chili: Brown ground beef in large skillet; drain. Return to skillet and add seasonings, then add 2-3 cups water and simmer for 1 1/2 to 2 hours or until chili is thickened. Make your Ro-tel dip. Lightly spray 2-13x9 baking dishes with vegetable spray and set aside. When chili and dip is ready take each tortilla and spoon 1-2 tbsps. chili down the center then cover with 1-2 tbsps. of the ro-tel dip and roll up. Place seam-side down in prepared pans. When pans are full cover top of burritos with the canned chili (I use 1 can for each baking dish) spreading to cover. Pour some of the remaining Ro-tel dip on top of each dish of burritos. Bake in a preheated 350 degree oven for 30-45 mins or until hot and bubbly.
Preheat oven to 350°F/ 177°C. Beat together eggs, sugar and oil with a whisk until well mixed. Combine dry ingredients. Sift dry ingredients into egg mixture and mix well. Fold in apples and nuts. Pour into 9"x13" greased pan. Bake for 45-50 minutes or until tested done with toothpick. Note: Check around 40 minutes - my oven is usually slower than most.
Cook the pasta in a large pot of boiling salted water until al dente; drain and set aside. In a large skillet heat oil over medium heat; add in onions, red or green bell pepper and jalapeno pepper; saute for about 3-4 minutes. Add in garlic and saute for 2 minutes. Add in corn, diced tomatoes (with juice) salsa, olives and taco seasoning; simmer uncovered for about 30-35 minutes (you can simmer longer if desired) stirring occasionally. Add in cream cheese, stir until heat through and combined. Add in black beans and cooked pasta, stir until combined and heated through. Season with salt and black pepper to taste. Top with grated cheddar cheese if desired.
Preheat oven to 350°F Lightly grease or spray 8-inch squarea baking dish . Layer apple slices in dish. In bowl, whisk together sugar flour and cinnamon; whisk in eggs until frothy. Whisk in milk, lemom rind and vanilla; pour over apples. Crumble: In bowl, combie oats, brown sugar, flour, and cinnamon. With fingers, mix in butter until mixture is curmbly. Spinkle over apple mixture. Bake for about 50 minutes or until apples are tender, custard is thickened, and topping is golden. Serve warm or cold with a dollop of whipped cream or frozen vanilla yogurt. NOTE: Tart apples such as Northern Spy, Granny Smith Spartan or Crispin give the best fruit flavour. You may also sprinkle 1/3 cup of dried cranberries over apples in step one.
Saute onion, carrot, celery, and garlic in the olive oil in a LARGE soup pot for about 10 minutes. Add broth, beans, and sage. Simmer 1 hour (or more). Add salt and coarse ground pepper. Puree soup with immersion blender (or food processor in batches). Serve with croutons and/or bacon bits.
Preheat a larage saute pan on medium-high for 2-3 minutes. Spray pan with a cooking spray such as Pam. Add onions and garlic; saute 1-2 minutes, stirring occasionally. Add ground beef, cumin, chili powder, salt and pepper. Cook 5-7 until meat is brown and no pink remains. Stir frequently and break up meat as it cooks. While meat is browning, cut tomato into quarters and remove core. Dice into bite-size pieces and set aside. Dice cheese into bite-size pieces. Drain beef and return to pan. Add cheese and heat until cheese is melted, stirring frequently, and reducing heat if needed. Remove from heat and let stand 2 minutes. Remove tortillas from package and place on paper towel. Place in microwave and heat on high for 30 seconds. Assemble roll-ups as follows: Place tortillas on flat surface and add 1/2 cup beef mixture to each tortilla. Divide tomato and lettuce between each tortilla. Fold one side up about 1 inch to form the bottom, and roll tortilla to make a cylinder shape. Serve.
Straight Dough Method: Combine flour, Hollandia Instant Yeast and Dobrim Nobro. Dissolve sugar and salt in water and combine with flour mixture. Mix for 2 minutes at low speed. Add Shortening and Margarine, then mix for 4 minutes at high speed. Add vegetable oil and Pesto Base, continue mixing for 1 minute at high speed or until fully developed. Ferment for 3 hours. Carefully form dough into a long baton shape and roll over bread crumbs. Rest for 15 minutes. Cut into 30 g pieces, place in baking tins. Proof. Bake at 180°C until golden brown.
Preheat oven to 325 degrees. Spray muffin tin with nonstick spray. In medium mixing bowl, mash avocado well. Stir in yogurt, coconut oil, coconut milk, and vanilla until well blended. Set aside. In large mixing bowl, stir together flour, sugar, cocoa powder, salt and baking soda until well blended. Stir avocado mixture into dry mixture, stirring until well blended. Add dark chocolate chips and semisweet chocolate chips, stirring until blended. Fill muffing cups a scant 2/3 cup full. Top with reserved chocolate chips. Bake for 24 minutes, or until toothpick inserted in center comes out clean. Do not overbake.
Pour boiling water over hibiscus flowers or teabags. Let steep about 30 minutes. Hibiscus looks so pretty as the purplish dried leaves turn the water deep red. Strain into ice to speed up cooling. Serve chilled with chunks of freshly cut pineapple. You can leave the pineapple out of the drink if you like, but it's so good and cold, don't leave it out! If you like, mix equal parts lemonade with the tea. Yum.
Prepare lime, strawberry and orange jello separately, using 1 cup boiling water and 1/2 cup cold water for each package of jello. Pour into separate 8x8 inch separate pans. Chill until firm. Drain pineapple. Heat reserved pineapple juice to boiling point. You should have one cup of juice. If you have to, add water to equal one cup liquid. Add lemon jello to boiling juice. Remove from heat. Add sugar. Stir until dissolved. Add 1/2 cup cold water. Add 4 oz. cool whip and pineapple. Stir well. you may add up to another 4 oz. cool whip if you need it. Pineapple mixture should be slightly thick and not too runny. Cut jello into 1/2 inch cubes. Fold into pineapple mixture. Pour into glass bowl. Chill 5-8 hours or overnight.
Saute celery and onion in butter. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add tuna and cheese; stir until cheese is melted.
Melt butter in a skillet over medium high heat; stir in garlic. Season halibut on both sides with lemon pepper and salt. Place halibut in the skillet and cook for 10 minutes per inch of thickness, or until the fish flakes easily, turn one halfway through cooking to brown on both sides. Serve with lemon wedges.
Cook bacon in a heavy 4 qrt Dutch oven or large saucepan over medium heat until crisp. Transfer bacon with slotted spoon to a medium bowl; set aside. Brown meat with garlic, transferring it to a plate. Sprinkle evenly with salt and pepper. Add mushrooms to drippings in pan; cook 3- 4 minutes or until mushrooms are browned, stirring frequently. Transfer mushrooms to bowl with bacon. Set aside. Return meat with any juices to pan; add onions, broth, wine, and thyme. Bring to a boil; reduce heat to low. Cover; simmer 1 hour. Combine flour and water, mixing until smooth. Stir into meat mixture. Stir in reserved mushroom mixture. Bring to a boil; reduce heat. Simmer, uncovered, 34- 40 minutes or until meat is tender and sauce thickens, stirring occasionally. Remove thyme sprig if fresh thyme was used. Serve over noodles, rice or potatoes, if desired.
Do this a day or two before to meld flavors: Put crushed red pepper into the vinegar bottle (using a shaker type bottle or punch holes into the vinegar cap with a knife or fat nail). How much of the crushed pepper you let out onto the chicken is up to you, dependent on how big the holes are. This recipe is normally cooked with the grill lid off. Place chicken pieces on the grill, and sprinkle the red pepper vinegar onto the chicken and also frequently during cooking and flare-ups. Continue cooking until chicken is cooked thru, turning occasionally. About 45 min to 1 hour. When the chicken is thoroughly cooked, baste both sides of chicken with the honey mustard sauce. cover grill and cook for an additional 2-3 minutes. Serve between 1-2 slices of white bread and eat sandwich style around the bones.
Combine all ingredients, pour into blender and blend for 2 minutes. Pour over ice and garnish with sprigs of fresh mint.
In a large kettle, cook beef, green pepper, garlic, salt, and pepper until beef is browned; drain. Add Ro-Tel, tomatoes, tomato sauce, water, and cumin. Simmer uncovered, for 10 minutes. Stir in rice; simmer, uncovered, for 5 minutes. Remove from the heat; cover and let stand 5 minutes. Remove tops and seeds from the peppers; cut in halves lengthwise. Place in a large pot of boiling water; boil for 4 minutes. Drain peppers and stuff with meat mixture. Place any remaining meat mixture in an ungreased 9x13x2 inch baking dish; top with stuffed peppers, pressing down gently. Cover and bake at 350 for 1 hour. In a saucepan, heat remaining Ro-Tel and cheese, stirring until cheese is melted. Serve over peppers.
Melt butter in a large stock pot, casserole or dutch oven. Add chicken pieces, onion & garlic & saute until onion is tender. Stir in tomato puree & simmer over a low heat for a couple of minutes. Add tomatoes, carrots, cloves, all the spices & salt and pepper. Cook for a couple of minutes. Add the water & Maggi cube. Bring to a boil, then reduce heat and cover. Simmer over low heat for 30 minutes. Add rice to the pot & stir carefully. (if you're wanting to brown the chicken in the oven - remove it from the pot now & place in the preheated oven). Re-Cover & simmer for 35 - 40 minutes - adding the raisins for the last 10 minutes - or until rice is tender. Place the rice on a large serving dish, topped with the chicken & garnished with almonds. Serve with a fresh mixed salad - preferably with a little lime vinaigrette. Saudis like their Kabsa with a hot sauce called 'Shattah'. N.B: You can also 'finish' the chicken pieces off in the oven by cooking them for 25 - 30 minutes at 180 C whilst the rice is cooking. (but don't let them become dry).
Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds. Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes. Add the lemon juice then turn off the heat.
Preheat broiler (high setting). Cut your cheese into small rectangles just large enough to fill the cavity of your pitted date. Stuff 1 piece of cheese into each date. Wrap each date with a piece of bacon. Place on baking sheet, seam side down, and broil for 4 minutes. Turn dates over and broil another 4 minutes. Serve hot. NOTE: you can put a toothpick in each AFTER cooking for the convenience of your guests (but they won't look as pretty).
In a blender, add the juice of the bitter oranges. Then add half to an entire large Spanish onion. Also add two tablespoons of garlic or four cloves. They will be blended, along with the other items. Now add the black pepper, cumin, dried oregano, chili powder and paprika. Season with a little bit of salt to taste. Pour half cup of red wine vinegar. And finish by adding the Achiote bars, you can find these at Latin supermarkets or ask at a Specialty store for condimented Annatto. Blend of the ingredients, to create a deep red sauce. Put chicken and pork in a large pot. Pour in the blended ingredients and make sure to mix them well. Cook,covered at a low to medium heat for two hours. To plate, place a cup of cooked white or yellow rice and then a cup of the Cabezon sauce over the top. You can also use the Achiote sauce to marinate other meats -- like fish.
Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min at 375 degrees.
Pre-heat oven to 500°F. Use an oven pan while you are preparing the joint (you will remove the joint from the pan when you place it in the oven). Pierce leg all over and insert slivers of garlic. Mix lemon juice, salt and pepper, and olive oil and wipe all over the joint (use your hands). Pat the herbs all over the joint forming a 'crust'. Lay potato slices in another oven pan, sprinkle with salt and pepper and drizzle with olive oil. Toss around (again, using your hands is easier) to ensure the slices are well coated, and pour over the beef stock. Place uncovered joint directly onto the oven shelf/grid, with the oven pan of potates below, i.e. allowing lamb juices to drip down into the potatoes. Roast for 20 minutes, then reduce oven heat to 325°F. Total roasting time will depend on the size of the joint as follows: Medium-rare : 20-25 minutes per pound plus an additional 20 minutes;. Well-done : 25-30 minutes per pound plus an additional 25 minutes. Notes re Herbs de Provence - a mixture of dried herbs - there is a recipe here on Zaar (Recipe #18565); although many make their own blends, leaving out the lavendar and/or adding marjoram, for example.
Toast the nori by passing each sheet repeatedly over a hot burner untli it becomes crisp and the color dulls. Put the sheets together and using scissors, slice them into thin strips, then into squares. Toast the seeds and salt in a dry skillet over medium heat until the seeds begin to color. Grind them just enough for the salt to adhere. You can use a coffee grinder or a mortar and pestle(or your food processor). Combiine with the nori and pepper flakes. Cool, then store in a covered jar so they will stay crisp. Enjoy!
Soak the rice sticks in cold water for 2 hours Drain. Put some oil in a wok and add rice sticks, vinegar, fish sauce, sugar, paprika and water and stir fry for 5 minutes. Add the chicken,bean sprouts and shrimp and stir fry for a further 3 minutes. Put on a serving plate and garnish with the chopped peanuts.
Put 1 quart water in a pot and bring to a boil. Turn off heat and steep tea bags and mint in hot water for 15 minutes or more. Remove tea bags and mint and discard. Add sugar, stirring to dissolve. Add orange and lemon juices. Add enough water/ ice to make 4 quarts.
Churn dates in a food processor with a little coconut milk. Dissolve the cornflour in 2 tblsps of coconut milk and set aside. Mix the balance coconut milk and sugar in a pan. Add the date paste and bring to a boil over medium heat. Add the cornflour paste when it comes to a boil. Reduce the flame and simmer for 2-3 minutes stirring. Keep aside to cool. Put the mix in an aluminium vessel and freeze for 6-7 hours or overnight. Take it out of the freezer and keep at room temperature. Beat cream over ice till light and fluffy. Beat the set ice cream too. Add the cream to this and mix well. Refreeze for 6-7 hours or overnight again.
mix lettuce and arugula, toss with salad dressing. serve on 4 plates. top greens with cheese, nuts, and 4 slices of pear.
Peel and seed the apples. Slice into very thin slices. Dribble over some lemon juice. In a bowl, combine 2 tablespoons of raisins and 1 tablespoon of sugar. Brush the pastry dough with half of the melted butter, using the rest of the butter to fry the breadcrumbs. Combine the crumbs with the rest of the sugar and cinnamon and sprinkle over the pastry. Distribute the apples evenly over the pastry. Roll with the help of a dish towel. Make sure the ends are well closed. Place the strudel on a greased baking tray. (If the tray is too small, bend the strudel into a horseshoe shape). Brush with the beaten egg and bake in a preheated oven at 180 °C for 30-40 minutes, occasionally brushing with melted butter. When done, let the strudel cool, and dust with icing sugar. The strudel can be served either warm or cold. For Pastry: For the pastry, heap some flour onto a work surface and knead the pastry ingredients into a smooth, elastic dough. Shape into a ball and place in a soup bowl dribbled with oil. Cover, and refrigerate, preferably over night. On a lightly floured surface, roll out the pastry dough into a square with a rolling pin. Pull until very thin. To do this, make sure your hands are covered in flour, place one hand under the dough and use the other hand to carefully pull the dough out from the center. The dough should become so thin that it's almost transparent.
In a bowl beat 2 eggs. In a second bowl mix, bread crumbs, salt, pepper, garlic and parsley. Dredge veal in eggs then bread mixture. In oven proof fry pan heat oil or butter and cook for 3 minutes per side. Sprinkle with parmesian cheese, add tomato sauce and bake for 30-45 minutes in preheated 350`f oven.
Heat oil in dutch oven or large saucepan over medium-high heat. Add onions and garlic; cook until onions are tender. (Have chicken broth ready) Stir in flour, chili powder, cumin and salt. Note: If you use a bullion cube to make the chicken broth, you might want to reduce or leave out the salt. Gradually stir in chicken broth until thickened. Add 2 cups of milk and continue stirring. Add remaining ingredients except cilantro; stir to combine. Bring to a low boil, but watch for scorching of milk. Reduce heat; simmer 15 minutes. Stir in chopped cilantro. Garnish with crushed taco chips, sour cream, fresh cilantro and hot sauce if you like.
Preheat oven to 350°F Grease a 15 x 10-inch jellyroll pan;set aside. In large bowl, combine cake mix, 1 egg, butter, 1/2 cup nuts and 1 1/2 teaspoons pumpkin pie spice. Using pastry blender, mix until crumbly. Press onto bottom of prepared pan; set aside. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk,then. remaining egg and egg whites, pumpkin, remaining 1 1/2 teaspoons pumpkin pie spice and salt; mix well. Pour over crust; sprinkle remaining 1/4 cup nuts on top. Bake for 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store in refrigerator.
To marinate the fish, combine the oil, ginger, garlic, shallots, fish sauce, soy sauce, and sugar in a medium bowl; stir until sugar is dissolved and everything is mixed well. Place the salmon fillets in the bowl and turn to coat with the marinade (or put the salmon in a zip lock bag, add the marinade, squeeze out air, and seal). Cover and set aside for 20 to 30 minutes, or cover and refrigerate for up to 1 day. To prepare the sauce, combine all ingredients listed for the sauce in a small bowl; stir to dissolve the sugar and mix everything well. To cook the fish, build a hot charcoal fire or preheat a gas grill. Place the fish carefully on the grill for about 5 minutes on each side, depending on the thickness of the fish and how well you like it done. Transfer to a serving platter alongside the Chili-Lime Sauce and serve hot or warm. Note: To bake in the oven, preheat oven to 375F and bake for about 15 minutes.
Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes. Mix remaining ingredients; pour over corn and cream cheese. Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving. Remember in a crockpot DO NOT lift that lid. It will cool down each time. Little more for doubling and 1 1/2 to 2 hours more for tripling. You can start this cooking hours in advance and plug in at end of counter and not have to bother with it at all as you prepare other dishes.
Preheat oven to 350. In large saute pan, on medium high, heat 2 tbsp of the oil. Meanwhile, place flour along with season salt in a dish. Mix. Dredge steaks, coating well on both sides. Reserve remaining flour. Fry steaks in oil for 3 minutes on both sides. Place in oven going baking dish coated with non stick spray. Add the remaining oil to the pan. Saute the onions for 5 minutes, then add mushrooms and continue sauteing for another 5 minutes. Add garlic and cook until fragrant. Add 1 tablespoons of the reserved flour, stir and cook for 2 minutes. Add the wine, cooking briefly and then the stock. Stir. Should it become thicker than you want, just add more stock. Cook until desired consistency. Add the bacon, tarragon and pepper to taste. Stir. Pour mixture over the steaks and bake 45 minutes.
In a large stock pot over medium high heat add olive oil, celery, spring onion, marjoram, parsley, thyme, and garlic sauti until onions begin to become transparent about 5 minutes. Add the vinegar, cherry tomatoes, peperoncino, canned whole tomato, cuttlefish and wine. Allow to come up to a simmer and then cook for 10 minutes. Add the Bass by placing on top of the broth and very gently pushing the fish down. Allow to cook 5 minutes. Add the mussels, razor clams, shrimp, and squid by placing on top of broth and fish gently pushing down with a large ladle and basting the shell fish with the hot broth. Cover stockpot with a lid and cook for 2 to 3 minutes until mussels and clams are all open and shrimp and squid are cooked through. Taste and season with salt and pepper. Carefully remove to serving platter and sprinkle parsley on top.