HumbleIntelligence/food-ner-1-Million huggingface dataset:
Base: Take the flour and salt in a bowl. Rub in all the butter till the mixture looks like fine breadcrumbs. Sprinkle around 2 tblps of cold water to form a firm dough. Knead until smooth and roll out on a floured board and use to line an 8 inch tin or pie dish. Bake open in a preheated oven for 15 mins at 190C or till light brown. (the recipe calls for it to be lined with greaseproof paper and filled with baking beans. Not sure what these are so did not do this. It calls for 15 mins of baking. Then the beans have to be removed and the base has to bake for 5 mins more to dry out) Wash the spinach and cook with just the water that stays on the leaves after washing then for about 8 mins. Drain and chop coarsely. Reserve few 4-5 rings of the pepper for garnish and chop the remaining afer deseeding and cook for around 5 mins in some boiling water. Beat the eggs and milk (you can use semi-skimmed milk), then add the chopped onions, spinach, pepper, nutmeg and seasonings. Spoon the filling into the flan and cook in the oven (Preheated to 190C again) for 40 mins, or until set. Garnish with the pepper slices. Can be had hot or cold. But not in the pot nine days old!
In a large salad bowl combine the chicken, celery, onion, apple, raisins, grapes, pecans, pepper, curry powder and mayonnaise. Mix all together, tossing to coat. Salad is ready to serve! **Cook time does not include cooking the chicken breasts.
Heat dressing in a large, deep skillet on medium-high heat. Add chicken; cook for 3 minutes. Add broth; bring to a boil. Stir in rice; return to a boil, cover and reduce heat to medium; simmer 5 minutes. Stir neufchatel cheese into rice mixture until melted. Add spinach; cover. Cook until spinach is wilted. Stir rice mixture gently to mix in spinach. Cover. Remove from heat; let stand 5 minutes. Stir in tomatoes and sprinkle with parmesan cheese.
In a small bowl, combine all spice rub ingredients and mix well. Place chicken breasts in shallow glass dish. Squeeze juice of 1 1/2 of the limes over chicken. Sprinkle spice mixture over chicken and rub in on both sides. Cover and refrigerate for up to 2 hours. Heat outdoor grill to med-high heat and grill breasts 3-5 minutes per side, depending on thickness. Cut remaining limes into wedges. Put chicken breasts on platter and garnish with limes.
Warm liquors in a heat-proof cup, stir in sugar, and add espresso. Stir again, top with cream, and serve.
Mix cooked rotini with cucumbers, onions, parsley and pepper. Mix together cider vinegar, salad oil& sugar. Pour over rotini mixture and stir completely. Refrigerate at least 4 hours. Best if set overnight.
1.To make the crust: In a medium bowl, combine flour and sugar, cut in butter with a pastry blender until crumbly. Press mixture on bottom of a greased 9-inch-square baking pan. Bake in a preheated 350 oven for 18-20 minutes or until edges are lightly golden brown, take out of the oven & cool slightly, while preparing the topping. 2.In a small mixing bowl, combine brown sugar, eggs and vanilla. Beat at medium speed until well mixed-1 to 2 minutes. Stir in 3 tablespoons flour and salt until well mixed. Stir in walnuts. 3. Next spread the jam over the bottom crust and sprinkle the topping over the jam trying to cover as much as possible, you may have to pat it down gently. 4. Put pan back in the oven and continue baking 20-24 minutes or until golden brown and filling is set. 5. Cool Completely and cut into bars. The cooking time will vary as oven do so watch until the top turns golden brown.
Toast almonds and salt in 400 degrees fahrenheit oven for 5 minutes. Heat oven to 325 degrees fahrenheit. In a medium saucepan melt butter, add sugars and cocoa powder. Mix on medium heat until deep brown then turn off heat. Add vanilla and eggs. Then add flour and toasted almonds. Pour into a 10X10 parchment and butter lined baking sheet and bake for 25 minutes. Remove and chill until hard. Once chilled, cut into 2 X 2.5 inch squares and stack two until you have 8. Using a little melted chocolate glue the two pieces together and trim edges with a knife until you have an egg like shape. Using the same knife cut little slices into the top all going the same direction (These will make inserting your almond slivers easier. Dip almond slivers pointed end into melted chocolate chips then insert into your brownies until they look like pinecones. Using a bit of royal icing, pipe along top edges of pine cones to give it a realistic look. Once this is done spray with a little brown food coloring. Paint with edible gold along the ridges and adhere modeling chocolate eyes. Paint on pupils and highlights using edible paints and a fine brush.
Stir fry Celery, Carrots, Green Peppers, Onion & Garlic in olive oil in large saucepan. Season with Salt & Pepper, stirring frequently for 15 minutes. You don't want to burn the garlic! Add the Ground Meat and brown for 15 minutes, continue stirring as you don't want this to burn. Season again with Salt and Pepper, to taste. Add Crushed Tomatoes, Tomato Paste,1 full can of water & Bay Leaves. Leave lid on pan until it starts to boil. Turn heat down still keeping at a low boil, put lid back on pan and leave just a 1/2" crack to let steam out. You have to stir sauce often so it will not stick to bottom pan. You will have to add 1-2 cans of water during cooking to thin sauce out. If it appears to be getting to thick, add another can of water. DO NOT ADD ANY WATER THE LAST 1.5 hours or sauce will be too thin and watery. Sauce must cook for 5-6 hours. I add the parsley after this has been cooked, when it is off heat and cooling down. *Plan to make this on a day that you will be around the home. It is labor intensive and must be babysat. **The serving size and time frame are guesstimates.
Heat oven to 350 Degrees F. Line 24 muffin cups with paper baking cups. In a large bowl, combine cake mix, sour cream and eggs. Stir by hand until well blended. Reserve 1 1/2 cups batter. Fill baking cups 1/2 full with remaining batter. Using a spoon, make an indentation in the center of each cup; fill immediately with heaping 1/2 teaspoon of the preserves. Spoon the reserved batter evenly over the preserves. The cups should be 3/4 full. Bake at 350 Degrees F for about 20 to 30 minutes or until tops spring back when touched lightly in the center. Cool 3 to 5 minutes, then remove from pan. When cooled completely, store up to a week covered in the refrigerator. High Alititude (above 3,500 ft.): Add 1 1/2 tablespoons flour to cake mix. Bake at 375 Degrees F for 18 to 25 minutes. Variation: Use blueberry or other flavored preserves to make your favorite fruit-banana combination.
Preheat oven to 350°; spray a 13 x 9 inch baking dish with cooking spray. In a bowl, mix together all the ingredients; put mixture in the baking dish. Bake, uncovered, until it is firm and lightly browned, about 1 hour. Cut into squares and serve. *Can add 1 cup chopped cooked ham, sausage, or vegetarian "ground meat".
Filling: In a large skillet, cook ground beef, onion and green pepper until meat is browned and vegetables are tender. Drain off fat. Stir beans, cheese, ketchup, chile powder and cumin into meat mixture and mix well. Place a won-ton skin with 1 point towards you, spoon a generous teaspoon of meat mixture onto center of skin, fold bottom point over filling and tuck point under filling. Fold side corners over filling, forming an envelope shape. Roll up remaining corner, moisten point with water and seal. Fry in hot oil (375°) about 1 minute per side. Drain, serve warm with salsa. These can also be frozen after cooking. Re-heat at 350° for 10-12 minutes.
Toss together beans, yellow and red peppers, celery, onion and parsley. Whisk together lemon juice, olive oil, garlic& cumin and toss into bean mixture.
Peel and quarter onions. Put all ingredients in a dutch oven pot and simmer until onions are tender. Don't overcook as the onions will get too soft. Add salt and pepper to taste. Cook until onions are just tender but don't overcook(20 min.estimate).
Heat the oil in a skillet. Add the shrimp and cook until just pink. Add the garlic, basil and butter. Saute just until butter is slightly melted. Add wine and bring to a boil then reduce and simmer just until slightly reduced and alcohol evaporates. Add cooked Linguini to pan and toss to coat. Garnish with fresh parsley.
Remove leaves from cabbage (10+). Place these in kettle with small amount of boiling water. Cover and steam for 5 minutes. Mix sausage, beef, salt, egg, rice, and onion together. Shape into 10-12 balls and roll each on in a cabbage leaf. Place into crock pot, pour on the sauerkraut, tomatoes and water. Sprinkle on salt. Cover and cook on low 7-8 hours. Can be baked in a casserole dish in the oven for 2 hours at 300.
Before starting, place martini glasses in freezer to chill. Combine all ingredients in cocktail shaker. Shake till mixture is very cold. Strain into frozen martini glasses. Garnish with orange slices.
In a small bowl combine sugar, ketchup, orange juice, soy sauce. Place chicken, onions,pineapple, and peppers in a crock pot. Pour sauce over them. Cook on low for 6 hours. Serve over cooked rice.
Preheat oven to 350°F Line two 9-inch round pans. 1. Mix 1 1/3 cups water, 3/4 cup unsweetened cocoa powder and vanilla. set aside. 2. Cream margarine and sugar until fluffy. Add eggs one at a time until creamy. Add the dry ingredients alternately with the cocoa mixture until well blended. Pour in prepared pans and bake for 30 minutes or until done. Let cool. Filling: Combine all ingredients in a double boiler and cook until thick. Frosting: In a heavy bottom saucepan mix together all ingredients for the frosting except butter. Cook until thick; stir in butter. To assemble: Fill layers of cake with filling. Ice decoratively with frosting.
Heat oil in saucepan over medium heat. Add garlic and cook until fragrant and pale golden brown., 2-3 minutes. Stir in juices, a bit less than 1/4 cup water, cumin, oregano, salt and pepper. Bring to a rolling boil. Adjust seasoning. Cool to room temperature, then stir in cilantro. Stir well before serving.
Cut lemon into 8 wedges. Put the lemon, sugar, raspberries and water into a blender for preference, or a food processor, and blitz until the lemon is pureed. Sieve the pink lemonade into a jug, and then pour into tumblers filled with ice.
FOR CAKE:Cream butter: gradually add sugar, beatin well. Combine dry ingredients, add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla. Fold in egg whites. Pour batter into 3 greased and floured 9 in round cake pans. Bake at 325 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans and cool completely. FOR FILLING:Combine egg yolks, sugar and butter in a 2 quart saucepan. Cook over medium heat, stirring constantly, about 20 minutes until thickened. Remove from heat, and stir in remaining ingredients. Cool completely. FOR Frosting: Combine the first 5 ingredients in top of a double boiler; beat 30 seconds at low speed of electric mixer or just until blended. Place over boiling water; beat constantly on high speed 7 minutes or until stiff peaks form. Remove from heat. Add vanilla; beat an additional 1 minute or until the mixture is thick enough to spread. To assemble cake: Spread filling between layers and on top of cake; spread sides with frosting. Garnish with pecan halves, if desired.
Heat oven to 375°F. Grease round pan. Prepare streusel topping (1/3 cup Bisquick, 1/2 cup brown sugar, cinnamon and butter) and set aside. Mix well Bisquick, milk, sugar and egg. Spread in pan and sprinkle with streusel topping. Bake 18-20 minutes.
In a large skilled, heat up about 3 Tablespoons butter at medium heat. Flour chicken and shake off excess. Brown chicken breasts and remove from heat, keep warm. Add chicken broth to pan, deglazing browned bits. Bring to a boil, then lower heat and add smoked gouda chunks and stir till cheese melts. Add in grated ginger root. When cheese is melted, add slurry if you want a thicker sauce, then add in sour cream or yogurt. Blend well. Carefully add chicken breasts back in, top with one sliced of smoked gouda on each, sprinkle green onions and remove from heat. Cover until cheese on top melts. serve with rice or noodles. LOTS of sauce.
combine first 10 ingredients in a large saucepan. bring to simmer over low heat until sugar dissolves. add rhubarb, onions and cherries raise heat to medium, cook until rhubarb is tender and mixture thickens, about 10 minutes, remove from heat and cool. for duck: with a sharp knife, score the fat on the breasts in a cross pattern. heat a grill pan and add duck, fat side down, cook for 5 minutes. you can turn them to create a nice grill mark and cook for 3-5 minutes more, to taste. drain the fat. (i like mine well, family likes their's rare). turn over and cook 5-10 minutes more, to taste. serve with chutney.
Preheat oven to 450. Place the fish in a baking dish just large enough to hold them. Mix remaining ingredients well in a bowl and pour over fish. Cover, and bake until done, about 15 minutes; don't overcook. Check for doneness by inserting the tip of a knife into the center of the fish. Halibut should flake easily when done, yet still be moist. Remove from heat just before it is done to your liking, as it will continue to cook. Serve at once, pouring the pan juices over the fish.
In a large skillet, cook chopped onion and red pepper strips in hot cooking oil for 2 minutes. Add sliced mushrooms and stir-fry over medium-high heat for 2 to 3 minutes or until vegetables are tender. Stir in balsamic vinegar, soy sauce, and Worcestershire sauce. Cook and stir for 1 to 2 mintues or until most of the liquid is absorbed. Serve over hot cooked brown rice.
Combine lime juice, vinegar and cumin in a small bowl. Add tomatoes through beans to a large lidded container. Pour lime juice mixture over vegetables and sprinkle in the salt, one teaspoon at a time, until it tastes right to you. I generally add about a tablespoon.
in medium pan heat the saute the onion and mushroom until tender and slightly brown. Add the peas to the pan and toss until peas are warmed up and evenly mix with the mixture. Serve and enjoy.
Preheat oven to 350°F Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the butter and sugar until light and fluffy - about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold almond paste into the batter. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
Heat oven to 375 degrees. Line 8-inch square pan with foil, then smear with thick layer of butter. Dust with flour; turn pan over and tap lightly to remove excess flour. Melt butter in small saucepan. Set aside. Beat together eggs and half the sugar in a bowl. Continue to beat while slowly adding remaining sugar until thick; it should form a ribbon when dropped from a spoon. Split vanilla bean in two lengthwise. Scrape seeds into egg-sugar batter and add pod to melted butter. Peel, quarter and core apples, then trim ends and slice thinly. Remove vanilla pod from butter and stir butter into egg-sugar batter. Combine 1/2 cup flour and baking powder, then stir it into batter alternately with milk. Stir in apples, coating every piece with batter. Pour batter into pan, using fingers to pat top evenly. Bake for 25 minutes, then rotate pan; bake for about 25 minutes more, until cake pulls away from pan and is brown on top; a thin-bladed knife inserted into center will come out clean when it is done. Cool 30 minutes, then cut lengthwise and sprinkle slices with powdered sugar.
Preheat oven to 325 degrees. Coat 8 inch square baking pan with cooking spray. Diagonally cut bread slices in half to make triangles. Arrange 1/3 of the bread in bottom of pan slightly overlapping. Sprinkle with 1/4 cups semi sweet morsels. Repeat layers with remaining bread and semi sweet morsels, ending with semi sweet morsels. Whisk half and half with eggs, sugar and vanilla extract. Evenly pour over bread. cover with aluminun foil. Let sit for 10 minutes. Bake for 30 minutes. Remove foil. Bake for 25 minutes or golden brown. Let stand 15 minutes before cutting. Serve with vanilla ice cream.
Heat 2 tbsp olive oil over medium heat in a large skillet. When shimmering, add onion, garlic and mushrooms. Turn heat down to medium-low and saute slowly, stirring frequently, until onions are golden brown, 20-25 minutes. Add balsamic vinegar, stir well and set aside. Meanwhile, heat remaining oil in a saucepan over medium heat. When shimmering, add rice. Stir until rice turns opaque. Add white wine and simmer until nearly dry. Add chicken broth, 1/2 cup at a time, stirring frequently, waiting until each addition is nearly absorbed before adding the next. Continue adding hot broth until rice is fully cooked, about 40-45 minutes. Stir onions into rice. When heated through, remove from heat and add butter and chicken. Season with salt and pepper to taste. Garnish with thyme and parmesan cheese before serving.
Cut zucchini, eggplant, bell pepper, onion, and celery into 1/2 inch pieces. Put a pot of water on to boil for cooking pasta, if preparing at same time as sauce. In a large nonstick skillet, heat 1T olive oil over medium-high heat. Add diced vegetables. Saute until tender, about 10 minutes. Add minced garlic and cook, stirring for 1 minute more. Add wine and stir until wine is almost evaporated, about 2 minutes. Add tomatoes and juice. With tomatoes,grab and rip hard stem off each tomato and then hand crush the tomato before adding it to the sauce (or you can chop them :). Add thyme (or oregano), salt, and pepper. Bring to a simmer and cook until thickened, 10-15 minutes. Toss with penne and serve!
Split the raw shrimp lengthwise, so they can be opened flat, but do not cut all the way through. Spread the shrimp flat in a 9" X 13" baking dish and set aside. In medium skillet, melt 2 tbsp butter and then saute onion, celery and green pepper until onion is transparent. Remove from heat. Add parsley. Toss this mixture with crabmeat. Add seasonings, breadcrumbs, egg and cream. Toss gently, but thoroughly. Mound crab mixture on shrimp. Melt 1/2 cup butter and add minced garlic. Pour over shrimp and crab mixture. Sprinkle top with paprika and bake in 400 degree oven for 20 minutes.
In a medium salad bowl, combine all of the ingredients except the parsley, mixing thoroughly. Cover and refrigerate for at least 1 hour or overnight. Just before serving, sprinkle with parsley. Cooking time is chilling time.
Layer slices in air-tight container and top with remaining ingredients. Flip every so often for about 1/2 hour until mixed.
Preheat the oven to 400 degrees F and leave the bread slices out on the wire rack to dry a little. To spatchcock the Cornish hen, get some strong, sharp scissors (or poultry shears) and cut down either side of the spine, take out the spine, then press down on the breast to open it out flat. Cut the Cornish hen in half. Put it into a small roasting pan; you can toss in the spine to give extra flavor for the dressing later. Drizzle the hen with 1 tablespoon of the olive oil, sprinkle with paprika and thyme sprigs, and throw in the unpeeled garlic cloves. Roast until the Cornish hen is reddish-gold on top, and cooked through, about 30 to 40 minutes. I did 2 head garlic at 350 deg. for 45 minute before doing the hen. Meanwhile, put the golden raisins into a small saucepan with the vermouth or white wine. Bring to a bubble over low heat on the stove top. Remove the pan from the heat, and leave for about 10 minutes or, better still, leave it to cool while the Cornish hen is roasting. Toast the pine nuts in a hot, dry frying pan over low heat until golden. Remove the pine nuts from the pan to a small bowl. Slice the crusts from the bread and cut into croutons. Heat the remaining tablespoon of olive oil in the frying pan and fry the croutons until golden and crisp. Remove to a plate. Once the bird is cooked, take the pan out of the oven and let stand for 5 to 10 minutes. Discard the spine and thyme sprigs. Arrange the salad leaves on a couple of plates. Whisk together the Dijon mustard, salt, vinegar, and 3 tablespoons of the cold-pressed canola or extra-virgin olive oil in a bowl. Remove the Cornish hen and garlic cloves to a board, add the juices from the roasting pan to the dressing, and whisk again. If you want to get every last bit of pan-flavor out, add a little hot water from a recently boiled kettle and swirl it around the pan Add this liquid to the dressing, then whisk in the soused golden raisins. Set each half of Cornish hen on top of the salad on the plates and add 2 garlic cloves (provided they don't look too burned, though scorched and caramelly is good). Give the dressing a final whisk and pour it over the hen and the salad. Sprinkle with toasted pine nuts, croutons, and a few fresh sprigs of thyme.
Pour the syrup in the blender. Add the ice cubes and milk. Blend until smooth and enjoy!
Spray large skillet with non-stick cooking spray. Add chicken, cook and stir 2 minutes or until no longer pink. Stir in broth. Bring to a boil. Stir in macaroni. Reduce heat to medium-low, cover. Simmer 8-10 minutes or until macaroni is tender. Add Velvetta and brocolli. Stir until Velvetta is melted.
In a big pot of boiling salted water, cook pasta according to package directions until al dente; drain and transfer to a large mixing bowl. Preheat oven to 350°; grease a 3-quart casserole dish; set aside. In a large saucepan, heat the oil over medium heat; add in onion and tomato; stir for 2 minutes. Sprinkle flour over the top and continue to stir for about 1 minute. Gradually add the milk, whisking rapidly until the sauce is smooth. Season with salt and pepper; add 1 cup cheese, and stir until it melts and the sauce is smooth. Add the cheese sauce, peas, and ham to the pasta; toss until well blended. Transfer mixture to the prepared casserole; sprinkle remaining cheese over the top; bake until bubbly and golden brown, about 30 minutes.
Toast the crumpets on both sides. Gently mix together the ricotta, strawberries and fruit spread. Place on each of the crumpets.
Dump all the fruit into a colander and let it drain completely. Bake pie crusts according to package directions and allow them to cool. Mix the sweetened condensed milk and the cream cheese with a mixer on medium speed until smooth, at least 2 minutes. Slowly mix in the Cool Whip until completely incorporated. Fold in the drained fruit, marshmallows, pecans, and coconut. Pile filling high into prepared crusts. Refrigerate at least 4 hours, preferably overnight, before serving.
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. In a large 3 quart saucepan, combine sugar, cocoa, milk, cream, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Do not stir. Remove from heat. Do not stir. Cool to 120°F Add brandy. Beat until mixture starts to lose its gloss. Quickly pour into greased pan.