HumbleIntelligence/food-ner-1-Million huggingface dataset:
Begin cooking rice as instructed on the bag. In a large saucepan, combine chicken stock, bay leaf, cream of coconut and pineapple juice. Bring to a boil. Thicken the broth with a roux made of the butter and flour. To do this, in a separate pan, melt the butter with the flour until it bubbles and is foamy, then add to the broth and stir to thicken. Keep the broth on a low simmer to continue thickening while you prepare the chicken. Preheat a stock pot with 1/4 cup olive oil. Add black pepper and chicken to the stock pot, cook until 3/4 done. Add onion to the chicken and cook until transparent. Mix together spices and add them to the chicken mixture. Stir, saute lightly and finish with the heavy cream. To combine the ingredients, add the stock to the chicken mixture. Add the celery (still raw and crunchy) and the cooked wild rice. Season to taste with salt and pepper. When serving, top with toasted coconut or other ingredients as you choose. OR - Make this in the crock pot. To make it in the crock pot, put all ingredients except butter, flour, heavy cream and celery (and garnishes) in the crock pot. Don't cook the rice or the chicken - just dice the chicken and put it inches I used frozen stock and frozen chicken. Doesn't matter. Cook on high for about 4 hours or low for longer - as long as the rice is cooked, it's done. Then add chopped celery. Make roux and add to thicken. Add cream or milk, and you're done. Garnish as usual.
In a medium saucepot scald the whole milk and remove from heat. Stir in sugar, butter, salt, and vanilla. Transfer to your large mixer bowl and let cool to lukewarm. Using paddle attachment, low speed add 1 1/2 cups of the flour with the yeast. Stir in the eggs. Then stir in the remaining flour 1/2 cup at a time. Beat on medium speed until dough starts to come away from sides of bowl. Remove the dough from bowl to a floured surface. Knead briefly until smooth. Grease a clean large bowl, with soft butter, and place dough into bowl to rise untuil doubled covered loosely with a clean cloth. While dough is rising, prepare the filling. Place brown sugar, raisins grated chocolate well and set aside. Grease a 10 inch tube pan well, set aside. When the dough has doubled, puch down, knead a few times, let rest 10 minutes. Roll out into a rectangle about 14 x 24 inches. Spread the melted 2 tbsp. butter onto the rolled out dough. Sprinkle the filling on top of the butter, leaving about an inch around edges to seal. Roll up starting at long side. Cut into 12 equal slices. Place six slices on the out side of pan as lining the sides. Place the last rolls (with cut sides together) in the centre of pan. Cover loosely and let rise until dough reaches top of pan about another hour. Preheat the oven to 350 degrees, Bake 45 minutes to 55 minutes-- Tester into cake should come away clean-- Remove from oven and turn out of the pan onto a wire rack. Let cool completely. Serve with a light dusting of confectioners sugar. Or wrap well in saran wrap and then foil and can be frozen for 4 months.
In a saucepan, mix together 1/4 cup milk and cornstarch. Gradually stir in remaining milk, 3/4 cup syrup and salt. Over medium heat, cook, stirring constantly, until mixture comes to a boil. Remove from the heat. Stir 1/4 cup hot mixture into the egg yolks; return all to the saucepan. Cook, stirring constantly until the mixture is thickened and bubbly. Remove from heat; stir in butter. Cool thoroughly, stirring frequently. Whip cream until stiff peaks form. Fold 1 cup into cooled filling; spoon into prepared pie crust. Fold remaining syrup into remaining cream; spread on top of pie. Chill for several hours.
Beat the oil and sugar until creamy. Add eggs and vanilla and beat vigorously. Stir in zucchini and lime. Combine flour, baking soda, baking powder, cinnamon, cloves and salt in a bowl and mix well. Add to zucchini mixture and mix well. Spoon the batter into a well-greased 9x5-inch loaf pan or three greased mini loaf pans. Bake at 350 degrees for 40 minutes (small loaves) to 1 hour 15 minutes (large loaves). Cool in pan 20 minutes, then remove and cool completely. Note: For a glaze, whisk the juice and a little zest of a lime with 1 cup confectioners' sugar. Poke holes in hot loaf and pour the glaze over it. Let cool 30 minutes before removing from pan. Loaves, glazed or not, freeze well.
Make cake batter according to box directions. Separate prepared batter into small bowls. You should have 6-8 bowls full of batter. Mix 10-12 drops of food coloring into 1 small bowl of batter. Mix thoroughly to blend color. Repeat with the different bowls, creating different colors. Grease rectangular cake pan. Pour 1 bowl full of batter into corner of the pan, Taking next bowl full, pour next to the first color. Continue with additional colors until bottom of pan is covered. Repeat the above process with the second layer. Don't worry about the colors mixing. As long as you simply pour the batter on top of, or next to the other color, it will be okay. When finished, cook cake according to box directions. When done, cool thoroughly. FOR FROSTING: Make the instant pudding only using half as much milk as called for. Place in refrigerator until set. The pudding will be very thick. Fold in Cool Whip and blend well. Spread over cooled cake.
Combine flour with confectioners' sugar, poppy seeds and a pinch of salt; work in softened butter with your fingers until clumps form. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool. For the filling, puree yogurt with cream cheese, sugar, heavy cream and lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.
Heat oven to 350 F degrees. Stir together seafood, celery, and green pepper. In separate bowl, mix all other ingredients except potato chips. Fold seafood and sauce mixtures together. Spoon into greased 1 and 1/2 qt casserole dish. Sprinkle crushed chips over the top, if desired. Bake for 45 minutes, until bubbling hot.
Preheat the oven to 375. Grease 24-cup mini-muffin pan. In a large bowl, whisk together flour, baking powder, Italian seasoning, and salt. Whisk in the milk and egg. Stack slices of pepperoni and cut into small pieces. Stir in mozzarella, Parmesan, and pepperoni. Let stand for 10 minutes. Stir the batter and divide among the mini-muffin cups. Bake until puffy and golden, about 20-25 minutes. Meanwhile, heat the pizza sauce until warmed through. Serve the sauce with the Pizza Puffs for dipping.
Place 1 scoop ice-cream into base of 10 clear, sturdy cups. Drizzle 1 tablespoon cordial over each ice-cream scoop. Slowly pour lemonade over ice-cream. Fill each cup as much as you can, then, as froth subsides, go back and top up. Top each drink with sprinkles. Add straws. Serve immediately.
Cook rice according to directions on the box. While the rice is cooking, drain the cans of beans. Cut tomatoes into chunks and boil with 1/2 cup of water. Mix together the boiled tomatoes, 1/2 cup of corn and beans in large bowl. Microwave on high for 5-7 minutes stirring occasionally. Serve bean mixture over rice.
Layer potatoes on bottom of 9 x 13 casserole dish. Layer ham chunks on top of potatoes. Sprinkle flour over layer. Repeat layers finishing with potatoes on top. Sprinkle with flour and put butter tabs on. Pour milk over casserole. Pepper to taste. Bake at 325°F for 1 hour or until potatoes are soft. Sprinkle crushed chips or bread crumbs on top. Serve and smile.
In a saucepan combine the apples, water, sugar, lemon juice and half the mint leaves. Cover and simmer for approximately 15 minutes or until the apples are soft. Puree mixture. Cool, refrigerate for 2 to 3 hours, fold in the cream and serve in glass bowls decorated with the remaining mint leaves. Note: cooking time does not include cooling time.
Marinate frog legs in dark soy sauce for at least 1 hour. Heat oil in a pan. Add in garlic and ginger. Saute just long enough to release the aroma. Then add the marinated frog legs. Saute until golden brown. Add in basil, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda. Stir well. One sauce starts to boil, mix in the cornstarch to thicken the sauce. Serve and enjoy.
mix herbs and spices together, rub half of mixture into meat. heat butter in large frying pan over med heat, add pork and cook 3 minutes on each side, season with salt and remove from pan, set aside. add onions to hot pan and cook 3 minutes over med heat, add peppers and remaining spice mixture, mix and cook for 7 minutes. sprinkle in flour, mix well and cook 3 minutes. add chicken broth and honey. cook 5 minutes over low heat. return pork to pan and simmer 2 minutes. Serve.
Cook pasta in boiling salted water until just tender, and drain. Heat oil in pan, saute onion and garlic, stirring occasionally, until they have softened; remove from the onion and garlic mixture from the pan. Add the lamb to the same pan in batches until the lamb is browned; depending on the size of the pan, you may need to brown one batch of lamb at a time. Add herbs, olives, zucchini and tomatoes and bring to the boil; if adding wine, allow the liquid to reduce before adding the wine. Add the pasta to the pan and mix well. Add salt and freshly ground black pepper, to taste. Spoon pasta mixture into a large ovenproof, freezer-proof (if you are planning to freeze this dish) 10 cup capacity dish, or into several smaller dishes. Pour the topping over the mixture and sprinkle with parmesan. Cook in a moderate oven (180°C) for about 45 minutes or for a shorter time if you have used several smaller dishes. Serve with rocket or baby spinach leaves. To Freeze: make the recipe to the end of step 8. Cool for 15 minutes, cover with plastic wrap, label and freeze for up to 2 months. To Serve: Thaw the pasta in its dish in the refrigerator, remove the plastic wrap, place the dish on an oven tray, cover it tightly with foil and bake in a moderate oven ((180°C) for about 30 minutes. Remember, if you have used a smaller dish for a smaller quantity, it will not require as long for reheating. Serve with rocket or baby spinach leaves.
Bread Machine Method:Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary. Allow the machine to complete its cycle. Shaping:Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down firmly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a Kaiser roll. Practice makes perfect! Repeat with the remaining rolls. Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Turn the rolls cut-side up. Dip tops in milk and coat with poppy or sesame seeds, if desired. Bake the rolls in a preheated 425°F oven for 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.
Cut corn off the cobs. Mix all ingregients together in a roasting pan. Bake, uncovered for 1 hour at 325. Stir every 15 minutes. Cool and freeze. Can use ziploc bags or freezer containers.
Mix together the cooked, peeled potatoes with the salt, turmeric, juice, mashing as you mix. Saute the chili flakes, mustard seeds, cumin, onion, green capsicum and cashews in the two tablespoons of oil for 3 minutes. Add the potato mixture and form into fritters Dedge lightly with the flour. Shallow fry in extra oil until golden brown.
Preheat oven to 350 degrees. Bring broth and 1 can of chiles to a boil in a large skillet. Add chicken, reduce heat and simmer for about 15 minutes or until chicken is done turning once. Remove chicken to a plate and reserving cooking liquid for later. Allow chicken to cool and shred meat. Saute 1 can of chiles and onion in heated olive oil for 3 minutes or until soft. Add reserved liquid, enchilada sauce, milk, cream cheese, Monterey Jack and stir well. Stir in shredded chicken, cook for 2 minutes. Remove from heat. Coat a 2-quart casserole with cooking spray and place 4 tortillas in the bottom. Spread 2 cups of chicken mixture over tortillas. Repeat layers twice ending up with the chicken mixture on top. Top with crushed tortillas and cheddar cheese. Bake at 350 degrees for 30 minutes or until throughly heated. Let stand for at least 10 minutes before serving.
Blend the flour, cocoa, baking powder, splenda together in a Pyrex two-cup baking dish. Add water, melted butter and egg and blend together thoroughly with a fork. Cover with plastic wrap and cut a small vent in the top to vent. Microwave on HIGH for 1 minute or until a knife comes out clean. Cool a bit and eat warm with whipped cream.
Place ginger, jalapenos, red pepper and tomatoes in a food processor and pulse to a rough puree. Set aside. Heat oil in a stockpot, add onion and saute until soft and golden. Add garlic and saute for 1 minute. Add bay leaves and spices to the onion mixture and continue cooking for 1 minute. Deglaze the pot with 1 cup of vegetable stock, then add the remaining stock, vegetable puree, chickpeas and chutney. Simmer for 30 minutes. Remove pot from heat, discard the bay leaves and carefully mash the chickpeas until the mixture is thickened. Stir in the coconut milk, and gently reheat being careful not to boil the soup. Season with salt and pepper. Garnish with the fresh chopped cilantro if desired. I use a hand blender after mashing the chickpeas as we prefer a smoother texture.
Prepare the couscous according to package directions. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous. Stuff 1/3 cup into each chop; secure with a toothpick. Sprinkle with garlic powder and pepper. Grill pork chops, covered, over medium heat 10-12 minutes on each side. Discard toothpicks.
Combine butter, brown sugar, and vanilla and beat until creamy. Beat in the eggs. Add the flour and oatmeal. Spread in a greased 9x13 pan. Bake at 350F for 20 minutes. Cool slightly. Combine chocolate chips and shortening and melt in a double boiler or carefully in a saucepan. Spread over baked mixture. Sprinkle with chopped nuts.
Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes. Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade. Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork. Transfer fish to a serving platter, and keep warm. Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy. Spoon over fish; serve immediately.
Preheat oven to 350 degrees. Place frozen roast in a small to medium sized roaster or Dutch oven. Mix remaining ingredients, except for pasta & cheeses, and pour over the roast. Cover and bake for five (5) hours. Remove roast from oven and place roast on oven-proof serving platter; reserve pan sauce and keep warm. Top roast with mozzarella cheese and return roast to oven, uncovered, until cheese is melted. Remove from oven and let sit about 10 minutes before slicing. Meanwhile, cook pasta according to package directions; drain well. Mix reserved pan sauce with pasta; top with fresh grated Parmesan cheese. Serve sliced beef alongside a nice portion of pasta & sauce.
MAKE STREUSEL Process flour, butter, brown sugar, cinnamon, and pecans in food processor until finely ground. Transfer streusel to bowl and wipe out food processor. MAKE BATTER Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 12-cup nonstick Bundt pan. Combine flour, baking powder, baking soda, and salt in bowl. In food processor, blend sugar, eggs, sour cream, and vanilla until smooth, about 1 minute. With machine running, slowly pour in butter until incorporated, then add flour mixture and pulse until just combined. LAYER AND BAKE Pour half of batter into prepared pan and top with streusel mixture. Cover with remaining batter, using rubber spatula to smooth surface. Bake until golden brown and toothpick inserted in center comes out clean, 50 to 60 minutes. Cool cake in pan 20 minutes. GLAZE While cake is cooling, whisk confectioners' sugar, milk, and vanilla in bowl until smooth. Turn out cake onto rack set inside rimmed baking sheet. Pour glaze over warm cake. Cool completely, at least 2 hours. Serve. (Cake can be stored at room temperature, covered in plastic wrap, for 2 days.).
In a small bowl, combine wine and melted butter. In a food processor, combine Cheddar cheese, sour cream, salt, and cayenne pepper. Process until mixture is smooth. Gradually add the butter and wine mixture, processing until smooth. Store in airtight container and refrigerate for 24 hours for best flavor. Serve with assorted crackers. (Cooking time stated is meld time in refrigerator.).
Combine the hot chocolate mix and oat flakes. Add the water, stir, and microwave for approximately one minute on high. Stir well, and add the peanut butter. This will melt into the oatmeal as you continue to stir. I eat it without adding milk, but that is up to you.
Heat oil in a large saucepan over medium-high heat. Add onion and leek; saute 5 minutes. Add coriander and next 4 ingredients (through garlic); cook 1 minute, stirring constantly. Add 3 cups Vegetable Stock and the next 8 ingredients (through chickpeas); bring to a boil. Cover, reduce heat, and simmer 30 minutes. Stir in parsley and honey. Remove 2/3 cup hot cooking liquid from squash mixture. Place cooking liquid and remaining 2/3 cup stock in a medium bowl. Stir in couscous. Cover and let stand 5 minutes. Fluff with a fork. Serve with lemon wedges.
NOTE: About those onions -- 10 cups is somewhere between 3 and 4 very large onions. The recipe I took this from called for sweet onions. First time I made it, I used Vidalia -- and thought they made it a little bland. Next time I tried spicier brown onions, and thought it had a lot more flavor. In a LARGE skillet, melt butter. Add brown sugar and stir until it dissolves. Add onion and garlic to skillet. Stir to coat with butter/sugar mixture. Cover and cook over medium heat for at least 30 minutes; you can cook them much longer and it will only make it sweeter. Uncover and add vinegar to onion mixture. Cook, uncovered for at least 10 minutes. (I found I cooked it nearly 45 minutes, to try to reduce some of the liquid.). Add salt and pepper. Serve at room temperature or even chilled.
Peel and slice each banana into 10 segments. Assemble "caterpillar" by spreading segments with peanut butter and pressing pieces together. Sprinkle half of coconut over each "caterpillar" and press lightly with fingertips to coat. Use additional peanut butter to press raisins on one end to form "eyes." Break pretzel sticks into small pieces for "legs" and "antenna.". Tip: use different colored dyed coconut for a very colorful caterpillar!
Put turkey thighs on top of onion in a 3 1/2 quart or larger crock pot. Add beans and corn. Mix salsa, chiles, garlic, cumin and salt in a medium bowl, pour over top. Cover and cook on low 8 to 10 hours until meat is tender. Remove turkey to a cutting board. Cut into bite size pieces, discard bones. Return meet to cooker, stir in cilantro.
The potato can be grated by hand like cheese or shredded in an appropriate blender. The onion can be roughly chopped by hand or in a blender but try to avoid large chunks as much as possible as these will affect the flavour and the way in which the hash browns hold together. Place the shredded potato in a sieve or fine colander and press down with kitchen paper to remove as much moisture as possible. Ensure the onion is well broken up and not layered, then add all of it, plus all of the dried shredded potato to a medium sized bowl and combine well. Lightly whisk the egg then add to the potato and onion mixture. Add the salt and pepper - amounts are an estimate and depend on personal taste, but seasoning is essential. Other flavourings such as cheese, chilli, spices or herbs can be added here. Heat the oil in a frying pan. Note: the oil MUST be hot so that the hash brown begins to cook as soon as it hits the pan. Otherwise it will absorb the oil and the flavour and crispness will be affected. Take about a 1/4 cup of mixture and drop carefully into the pan, flattening immediately with the back of a fish slice (commonly mistaken for a spatula, so if you don't think you have a fish slice use what you think is your spatula). If you're not sure what a 1/4 cup is, divide the mixture into 4 and you're about right. Cook each side for 2-3 minutes. Slide the fish slice under slowly when intending to flip it over just to check it has been cooked long enough on that side. If it hasn't, it won't hold enough to allow itself to be flipped. Hash browns keep well in a warm (but off) oven so if you're planning them as part of a fry-up breakfast I'd recommend doing them first and keeping them in a warm oven while you cook everything else.
First, roast the cashews on a cookie tray at 350 degrees Fahrenheit, for about 15 minutes, or until golden brown. Test one of the nuts if you're not sure. While you're roasting the nuts, mix the maple syrup, cinnamon, margarine, and salt in a microwave-safe cup or bowl. Microwave the mixture until it boils, which should be around a minute. When the nuts are ready, take them out of the oven and pour them into the bowl containing the syrup mixture. Mix them around until they're moderately coated with syrup. (The syrup might not stick completely, but that's okay; you can sprinkle some on the nuts once you put them back on the pan.) At this point, you'll need to spray the tray with the non-stick spray. Pour the nuts back onto the tray. It's a good idea to spoon them back on the tray, as there may be leftover syrup in the bottom of the bowl, and you don't want that to end up in a pile on the tray. Continue roasting the nuts for 15 minutes more. You can turn the temperature down to 300 or 325 degrees at this point. Be sure to check them every once and a while- I use a toaster oven for this, and your cooking time may vary. Remove the tray from the oven and place on a cooling rack. Wait for the nuts to cool and the syrup to harden, and then remove them with a spatula.
Preheat oven to 180C. Spray a 20x30 cm slice tin with non stick spray and line with baking paper. Place the first 3 ingredients in a food processor and mix until the pastry clumps around the blade. Press this mixture into the prepared tin and bake 15 minutes until dry and golden brown. Without washing the food processor , whiz the eggs, caster sugar and lemon and orange rind until really frothy. Add the juices and flour and pulse to just combine. Carefully pour over the hot base and return to the oven for 35-40 minutes, until topping is set. Let cool and dust with sifted icing sugar.
Add this mix to 2 pounds ground pork and brown meat in a skillet for about 10-12 minutes or until the pork is well browned. Use in recipes that require Italian sausages removed from casings.
Heat frying pan and saute garlic and onion in oil until onion is clear. Add tomatoes and pepperoni. Saute until tomatoes cook down (approx. 3 minutes) Add cream, salt and pepper. Toss with cooked rigatoni and top with cheese.