HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blanch the sausages in simmering water until they are firm to the touch, drain well and, when cool enough to handle, chop them into bit-size pieces. Heat a thin layer of oil in a large non-stick pan and saute the potatoes until they are tender. Add the onions and bacon and saute until the onions are golden. Then add the sausages and parsley and toss briefly. Add the beetroot and seasonings and continue to toss, adding a little water if needed. Taste for seasoning and spread the mixture out in one layer in a serving dish, and keep warm. Simply covering with foil will suffice. Heat a little oil in a large non-stick pan and fry the eggs over a medium heat until they are just set, or set the amount you like. Place the eggs on top of the vegetable/bacon hash, together with a sprinkling of parsley. Serve in the centre of the table with lots of warm crusty bread.
Spread the cream cheese on one side of the bread, layer the ham and avocado. Add sliced fresh tomatoes, sprouts if desired. Slice sandwich in half. Find a location where you can reflect on the day near the water and enjoy. A foamy root beer or cola goes real nice with this.
Process chicken in food processor until finely chopped. Remove to a medium bowl; stir in carrot, scallions, garlic, cilantro, soy sauce and red pepper flakes. For each dumpling, place about 1 rounded tablespoon of chicken mixture in center of wonton wrapper. Dip a finger in a cup of water and run it around edges of wrapper; fold up each corner to center and press together. Place dumplings in steamer. Cover and cook until dumplings are firm. about 10 minute.
Put the pasta on the boil as directed on its package. Chop the salmon into bite-sized pieces and break the fetta cheese into small pieces. Drain the pasta through a colander and rinse with cold water until it is room temperature. Throw the pasta in a dish and add the grapes, feta cheese, and salmon, and anything else (eg chopped tomatoes, pepper, etc). Pour some of the salad dressing over it as you would over salad and mix it all up in the bowl. Enjoy!
FOR THE CAKE: Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan. In a large mixing bowl, cream butter & sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla. In another bowl, whisk together flour, baking powder, cinnamon, baking soda, salt & nutmeg, then add this flour mixture to the butter mixture, a cup at a time, & alternating the flour mixture additions with a cup of sweet potato additions. BEFORE COMPLETELY MIXED, add the tablespoon of orange zest, & mix just until combined in a stiff batter. Pour batter into the prepared pan & bake 50-60 minutes or until a toothpick inserted near the center comes out clean. Remove from the oven & cool for 10 minutes before removing cake from the pan & placing the cake on a wire rack to cool completely. FOR THE GLAZE: In a small bowl, combine powdered sugar, 1 teaspoon of orange zest & enough juice to achieve an acceptable consistency. Drizzle over the cooled cake.
Combine 1/4 cup soup with ground beef, bread crumbs, egg, onion, salt, pepper, and garlic salt; mix well. Shape into 6 patties. Place in shallow baking dish. Bake at 350 degrees for 40 minutes. Drain off fat. Combine remaining soup and water; pour over patties. Bake an additional 10 minutes or until thoroughly heated.
Microwave chocolate squares and butter in a large microwave-safe bowl at HIGH 1 1/2 minutes, stirring after 1 minute and then every 30 seconds or until melted. Stir until smooth. Stir in sugar. Add eggs, 1 at a time, beating with a spoon just until blended after each addition. Stir in flour and vanilla; stir in chocolate morsels. Pour mixture into a lightly greased 13- x 9-inch baking pan. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Cappuccino Buttercream Frosting: Dissolve instant mocha cappuccino mix in hot milk in a small cup, stirring to combine; cool completely (about 10 minutes). Pour milk mixture into a mixing bowl; add softened butter, and beat at medium speed with an electric mixer until well combined. Gradually add powdered sugar, beating until smooth and fluffy. Spread Cappuccino Buttercream Frosting evenly over top of cooled brownies. Garnish, if desired. Cut into squares. Cover and chill, if desired. **Cook time does not include cooling of brownies OR frosting.
Chop the Onion in small cubes. Cut the Bell-Pepper in half, then proceed to cut each in half again, producing 4 even slices. Remove seeds and the inner stem. Chop the slices up into squares. Cut the tomato in half, squeeze the seeds and pulp out. Cut the meat into cubes. Finally, Place these ingredients in a pan, mixing in the olive oil and vinegar (if you feel the final product is too dry, increase the dosage. There should be enough sauce for the solid ingredients to float). Stir well. Let it simmer in low heat for about 8 minutes. Increase ingredients proportionally to make larger yields.
In a medium saucepan, combine sugar and cornstarch. Whisk in egg yolks and milk until throughly combined. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil for 1 minute,. Remove pan from the heat. Add raisins and lemon juice. Pour into pie shell. For meringue, beat egg whites in a small bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff and glossy. Spread over the pie filling. Bake at 350°F for 10-15 minutes pr until lightly golden brown. Store in the refrigerator.
Stir brown sugar and eggs into the melted butter, mixing well. Blend in flour, baking powder and salt. Add the nuts and dates. Spread in buttered 8x8 inch pan. Bake for 20 min in a 350 degree oven. While hot cut into squares and carefully remove from pan. When they cool, roll in powdered sugar.
Rinse blackberries and cherries. Press blackberries through a sieve or a food mill to remove the seeds. Stem cherries and remove pits. Coarsely chop cherries in a food processor. Combine blackberries, chopped cherries, pectin, lemon juice and butter in large stockpot. Bring to a boil and cook 1 minute, stirring constantly. Add sugar all at once and return to a boil. Bring to a boil that cannot be stirred down and boil 1 minute. Remove from heat and add almond extract. Let sit for 5 minutes stirring every 30 seconds. Ladle into sterilized jars using the USDA guidelines for water bath canning leaving a 1/4" headspace. Wipe rims and place lids and screw rings on jars. Place jars in water bath canner and make sure you have at least 1-2 inches of water covering the jars. Place lid on pot and bring to a hard rolling boil (do not remove lid). Process in boiling water bath for 10 minutes. Turn off heat, remove lid from pot and let sit for 5 minutes. Remove jars from pot and set aside to seal and cool.
in small bowl stir together cream cheese and chives. spread on roll halves. to assemble each sandwich, layer bottom half of roll with lettuce leaf, 2 slices turkey, tomato, green pepper and 1 slice cheese. top with remaining roll. repeat for remaining sandwiches.
Combine first 4 ingredients in double boiler. Cook over hot water until candy is melted and mixture is well blended. Cool. Spread whipped cream over cooled cake. Drizzle candy mixture over top. This will make enough for 9x13" cake.
Set oven to 350 degrees (oven rack to second-lowest position). Butter a 10-inch springform pan. For the topping: mix together brown sugar, flour and cinnamon; blend in butter, then mix in nuts; set aside. For the cake: In a bowl mix together chopped apples, raisins, 2 tablespoons white sugar and 2 teaspoons cinnamon. cinnamon. In another bowl beat together brown sugar, white sugar and oil for about 3 minutes. Add in eggs one at a time, beating well after each addition. Add in orange rind and vanilla; mix till combined. In another small bowl, mix together flour, baking soda baking powder and salt. In another small bowl whisk together the orange juice with sour cream; then add the flour mixture and sour cream mixture to the egg mixture, mixing JUST until blended. Stir in HALF of the apple mixture into the batter; mix to combine. Spread HALF of the batter into prepared baking pan. Top with remaining apple mixture then sprinkle the topping mixture on top. Bake for about 50-60 minutes, or until cake tests done.
Soak cashews in water for at least 8 hours, or hot water for 1-2 hours. Soak Medjool Dates for at least 1 hour in water. Drain Cashews and Dates. Place all ingredients in a high powdered blender and blend until smooth. Will have to use tapper to push ingredients down while blending. Pour into container and keep refrigerated. Use as a coffee creamer. Will keep for up to 2 weeks.
Preheat oven to 350°F Butter and flour a 13x9-inch pan. Set aside. Pulse half of the chocolate in a food processor until it is like coarse crumbs. Set aside. Streusel topping: Add the other half of the chocolate to the processor and pulse until coarse crumbs. Mix the egg yolk with the salt and stir to dissolve the salt. Add to the processor along with the 7 Tbsp butter and 1 cup flour. Pulse until thoroughly combined and crumbly, but not a paste. Set aside. Cake: Sift together the 1 3/4 cups flour and baking powder. With an electric mixer, on medium speed, combine cream cheese, 1 cup butter and sugar. Beat until light and fluffy, 2-3 minutes. Add eggs one at a time, thoroughly mixing between each one. Add the flour mixture and beat for 1 minute, until just mixed. Gently stir in the reserved chopped chocolate, making sure not to overmix. Scrape the batter into the prepared pan and crumble the streusel evenly over top, breaking up any large lumps. Bake 35-40 minutes or until a toothpick in the center comes out clean. Cool on a wire rack. Dust with powdered sugar before serving.
Preheat the oven to 180 degrees Celsius. Put apples, raisins, juice and brown sugar in a medium sized saucepan, and cook over a medium heat for about 15 mins or until the apples are soft. Transfer to 6 3/4 cup ramekins or a 1.5L capacity dish. Put flour, caster sugar and oats into a large bowl and stir well. Add the butter and rub lightly until it resembles coarse breadcrumbs. Scatter over apple mixture. Bake for 25 minutes if using ramekins, or 35-40 minutes in the dish or until golden and crisp. Serve with vanilla ice cream or custard.
Creating the Gift in a Jar: Wash and thoroughly dry a 1-quart wide-mouth canning jar. Layer the ingredients in the jar as listed above starting with the sugar, flour, salt, cinnamon, baking soda, oatmeal, brown sugar, butterscotch chips and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible. Secure the lid and decorate as desired; attach the instructions for making these cookies found below. OATMEAL SCOTCHIES COOKIES GIFT TAG: Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 1 tsp vanilla extract. COOKIE INSTRUCTIONS: Preheat oven to 375. In a large bowl, blend the butter, egg and vanilla extract. Add the contents of the jar, and stir until well mixed. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart. Bake for 8-10 minutes, or until the edges are light brown in color. Allow to cool for 2 minutes on the baking sheet, then transfer to wire racks and cool completely. Serve immediately or store in an airtight container for up to 1 week.
Mix the first four ingredients together and shape into balls. Pour sauce over balls and bake 1 hour at 325 degrees. or in a crockpot for 2 to 3 hours on HIGH. or 4 to 6 hours on LOW.
Put the toasted pecans in a 4-quart slow-cooker. In a small mixing bowl, stir together the butter, soy sauce, five-spice powder, garlic powder, ginger, and cayenne. Pour mixture over the pecans; stir to coat. Cover and cook on LOW for 2 hours; stir. Spread sheets of waxed paper on your counter. Spread nuts out in a single-layer to cool (nuts will be soft initially but will crisp upon cooling). Store in air-tight container.
Mix all ingredients except pasta and cheese in a 4-5 quart crock pot. Cover crock pot and cook on LOW for 7 to 8 hours until vegetables are tender. Stir in pasta. Cover and cook on HIGH setting for 15-25 minutes until pasta is tender. Sprinkle each serving with freshly grated Parmesan cheese.
Mix cocoa and milk in a sauce pan. Stir in the sugar and butter and bring to a boil, for 1 minute. Remove from heat and stir in peanut butter and oatmeal. Drop by spoonful onto waxpaper. Let cool until firm.
Beat the cheese, sugar and vanilla until smooth and fluffy. In a separate bowl, beat the heavy cream to nearly stiff peaks, then add the whipped cream into the cheese mixture and quickly and briefly beat to combine. Do not over beat.
Place all the ingredients in a blender and process with a small scoop of crushed ice until smooth. Serve in a large glass and garnish with slices of ripe mango.
heat butter and flour and seasoning. add milk. stir until thickened. add cheese. stir. in buttered casserole. mix potatoes onions and pimento. stir in sauce. cover. bake 40 minutes at 425 degrees. uncover. bake 10 minutes until done.
Sprinkle scallops with salt & pepper. In pan, heat 2 Tbsp oil over med-high heat. Add scallops; cook until browned, several minutes per side. Remove from pan, keep warm. In pan heat remaining oil. Add shallot; cook until soft, about a minute or so. Stir in wine; cook until reduced by half, about a minute or less. Add broth; simmer. Reduce heat to medium; stir in butter. Add capers, cooked pasta and the remaining salt; toss. Add final four ingredients; toss until spinach wilts slightly; about 2 minutes. Transfer to platter; add scallops.
Preheat oven to 350 degrees F. Mix the cereal, buttermilk, oil, eggs and sugar in a medium bowl. Add the grated apple and mix together. (If using raisins and/or chopped nuts, add them at this time.) Let the apple mixture sit while you measure the dry ingredients. In a large bowl measure the flour, baking powder, salt and spices. Mix together with a wire whisk. Pour the apple mixture into the dry ingredients and mix with a wooden spoon just until all the dry ingredients are moistened. Mixture will be lumpy. Prepare muffin tins with spray release and fill muffin cups a little more than half full. Bake regular size muffins about 15 to 18 minutes and mini or "gem" muffins about 13 minutes. Let muffins sit in pans for 2 to 3 minutes before gently turning out onto a baking rack to cool. These freeze very well.
Combine the zucchini, egg, clams, bread crumbs, and seasonings together. Bake in a greased 1 1/2 quart casserole at 350 degrees F. until browned, about 25 minutes.
In a large pitcher add the fresh fruit and Bonny Doon Framboise. Put a lid on the jar and shake it around to coat the fruit. Add the wine, rum, Cointeau, Grand Marnier, orange juice, and pineapple juice. Stir to combine and store covered for at least two to three days to allow flavors to combine. Serve the Sangria over ice in large wine glasses. Fill serving glass half full with ice. Add enough sangria mixture to fill about 3/4 full. Add a few slices of the marinated fruit along with some fresh berries. Top with either club soda, 7-up, or sparkling water (depending on your preference). Garnish each glass with a mint sprig and serve over and over and over.
Melt chips and peanut butter in microwave (about 2 minutes in mine, stir halfway through). Stir in chow mein noodles and drop onto wax paper (a heaping tablespoon per haystack). Enjoy!
In a small saucepan, combine all ingredients except rum extract. and bananas. Cook over low heat, stirring occasionally until sugar is dissolved and mixture is smooth; bring to a boil. Remove from heat; stir in rum extract and bananas. Serve over vanilla ice cream. Serving size is 1/3 cup.
Preheat broiler. Make topping: in a small bowl, stir the mayonnaise, mustard, rosemary, garlic, salt, and pepper to blend well. Place lamb chops on broiler pan 3-4 inches from heat. Broil 5 minutes, turn chops over and broil 4 minutes. Spread mayonnaise mixture evenly on top of chops and broil until chops are done and topping is golden, about 4 minutes (watch carefully). Serve immediately.
Beat eggs. Add sugar, molasses, maple syrup, salt, milk, oil, baking powder and baking soda. Mix well. Add flour and bran and blend thoroughly. Stir in raisins and dates. Spoon mixture into greased, sprayed or buttered muffin tins to about 3/4 full. Let mixture rest in tins for an optimal time of 24 hours. Preheat oven to 400 F and bake 15 - 20 minutes.
Fill a pot or saucepan with 3 quarts water, and heat it to boiling. Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes. Lift from water, and drain well in a colander; when cool, put the florets in a large bowl. As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy. Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower. Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl. Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts. Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.
Preheat oven to 350°; grease a 9 x 5 inch loaf pan with butter, then sprinkle it with all-purpose flour. Turn the loaf pan upside down and tap out the excess flour. Peel, core, and cut the pears into 1/4-inch cubes. Stir the pears and ginger together in a bowl. Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest. In another bowl, stir together the flour, baking powder, baking soda, and salt. Using a mixer fitted with a paddle attachment, beat the butter and sugar on med-high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture. Pour the batter into prepared pan; bake for about 55 minutes, until a pick comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack; cool bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300° oven about 15 minutes.
cut the bagels in half lenght wise and toast to desired done-ness. spread cream cheese on each half, then layer tomatoes, red onion and basil on top of each half. Sprinkle with fresh ground pepper.
Combine dressing, parsley, basil, and garlic; mix well. Add cheese, broccoli, and noodles; mix lightly. Chill. Spoon on salad plate; surround with tomatoes.
To deep fry, have kettle 1/2 to 2/3 full of oil. To shallow fry, have 1 inch oil in frying pan. I use my Fry daddy. Heat oil to 375 degrees or until a 1 inch cube od bread browns in about 40 seconds. Add salt to egg (or milk). Peel bananas and slice crosswise into 1 inch thick pieces. Dip each piece into egg (or milk). Drain. Roll in crumbs. Fry in hot oil 1 1/2 to 2 minutes or until brown and tender. Drain well.
Cook noodles per package directions; drain. Add garlic, pepper, and broth to a large saucepan; bring to a boil. Lower heat, and simmer 10 minutes. Combine soy sauce, sake, and honey in a small bowl; stir with a whisk. Heat a large nonstick skillet coated with cooking spray over med-high heat. Add in mushrooms and carrots, stir/saute 2 minutes. Stir in soy sauce mixture; cook 2 minutes stirring constantly. Add vegetable mixture to broth mixture; stir in beef. Cook 2 minutes or until beef loses its pink color. Stir in noodles, green onions, and spinach. Serve immediately.
Heat oil in a 3-quart sacepan over medium heat. Add onion and celery, cooking and stirring until tender. Blend in flour, cooking 1 minute more. Stir in broth. Add apple juice, pumpkin, curry powder, cinnamon and salt. Bring to a boil, stirring. Reduce heat and simmer 15 minutes, stirring occasionally. Puree in batches in food processor or blender. Return to saucepan. Stir in hot evaporated milk and heat through without boiling. Season to taste with salt and pepper. Fill either the small pumpkins or the large pumpkin 3/4 full, Garnish with a dollop of sour cream and a sprinkling of chives. Cover with lids, if desired. TIPS: Cut off the tops of pumpkins, removing all seeds from bottom of "lid" and from the inside, taking care not to puncture the skin. Slice a very small amount off the bottom of each pumpkin to stabilize them, MAKE AHEAD: Soup can be pureed, covered and refrigerated overnight. To reheat, return to saucepan, heat and stir in hot evaporated milk.
Cream butter and sugar. Add egg yolks, beat until thick and lemon colored. In seperate bowl, beat egg whites until stiff peaks form. Add egg whites, mace, flour, and brandy to egg yolk/sugar mixture. Beat vigorously for 5 minutes. Bake in deep pan at 350 degrees for 75 minutes, or until cake tester comes out clean.
Preheat oven to 350°. Lightly butter an 8-inch diameter circle in the center of a baking sheet. In large bowl, stir the flour, sugar, brown sugar, baking powder and salt. Cut in butter into 1/2 inch cubes and distribute them over the flour mixture. With pastry blender or two knives used scissors fashion: Cut in the butter until the mixture resembles coarse crumbs. In a small bowl, stir the milk, chocolate, egg and vanilla. Add milk mixture to flour mixture and knead together to combine. Knead in the walnut pieces. With lightly floured hands, pat dough into a 7-inch diameter circle in center of the prepared baking sheet. With a serrated knife, cut into 8 wedges. Bake 17 to 20 minutes, or until a toothpick inserted in center a scone comes out with just a few crumbs. Remove the baking sheet to a wire rack and let cool for 5 minutes. With a spatula, transfer scones to the wire rack to cool. Recut into wedges, if needed.
In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper. Bake for about 5-6 minutes, being careful to not let them burn. In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil. As soon as they are hot, add the onions and cook for only 30 seconds or so. Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink. Season with salt, pepper and a dash more vinegar. Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
Prepare pan or griddle for cooking. Beat eggs. Add milk, salt, and flavoring. The bread may be cut in rounds with a doughnut cutter. Dip bread into the mixture and place on griddle. Brown each side of the bread. Serve hot sprinkled with sugar and cinnamon. Garnish with jelly or serve with pie cherries, sweetened, slightly thickened with cornstarch, and flavored with lemon; with applesauce flavored with cinnamon and cloves; or with maple syrup.