HumbleIntelligence/food-ner-1-Million huggingface dataset:
Freeze watermelon in a freezer bag for about 6 hours. Combine frozen watermelon and the rest of the ingredients. Process mixture in a blender of food processor until it is smooth; stopping once to scrape down the sides. Pour into glasses.
Preheat oven to 375°F. Place all ingredients except olive oil into a large bowl and mix together using your hands. Once it looks like the onions are well distributed throughout, you can probably stop. Place a layer of aluminum foil on a rimmed baking sheet. Thinly coat with the olive oil. Begin to shape the meatballs using a small handful of the mixture, placing each one on the oiled sheet pan. Bake in preheated oven for about 20 to 25 minutes, until cooked through. Drain on a towel (or not). Serve hot or in marinara sauce over noodles.
Mix the drained crab and cream cheese until well blended. Fork Split the english muffins and top each with a generous spread of crab mixture. Place 6-8 inches under the broiler and broil 3-5 minutes. Watch them closely to avoid burning. When starting to bubble and turn golden brown, remove them and top with cheddar cheese. Let sit a couple mins to allow cheddar to melt. Tips: You can add the cheddar cheese before broiling if you wish. Also you can pop them in the freezer before broiling for a great make ahead meal. These can be turned into great appetizers themselves by cutting each muffin half into forths before broiling. Enjoy!
Butter a 13x9-inch baking dish and arrange breasts in dish. Top with cheese slices. Mix soup and apple juice together till well combined. Spoon evenly over chicken breasts. Sprinkle stuffing mix over soup. Drizzle butter over crumbs. Bake at 350° for 50 minutes to an hour, or till chicken is tender.
Drain strawberries, reserving liquid. Chop strawberries. Soften gelatin in 1/2 cup water; stir over low heat until dissolved; add remaining water. Combine cream cheese and sugar, mixing until blended. Gradually add gelatin mixture to cream cheese mixture, mixing until blended. Stir in reserved liquid, lemon juice and food coloring; chill, stirring occasionally until thickened but not set. Beat with electric mixer or wire whisk until smooth. Fold in strawberries and whipped cream. Wrap a 3" collar of foil around the top of a 1 quart souffle dish and secure with tape. Pour mixture into dish. Chill until firm. Remove collar before serving. Variation: Increase sugar to 1 cup and substitute 2 cups strawberries and 1/3 cup sugar. Let stand several hours or refrigerate overnight. Continue as directed.
Blend ice first until slightly crushed. Add the rest of the ingredients and blend until smooth. Garnish with whipped cream and chocolate shvings if desired.
Sift flour, baking powder and salt into a bowl. Cut butter in until it resembles fine breadcrumbs. Add milk and mix quickly with a knife to a soft dough. Knead a few times. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into 12 even-sized pieces. Leave a 2 cm space between scones. Brush tops with milk. Bake at 220C for 10 minutes or until golden brown.
Combine all ingredients except tomato paste. Cover and simmer over low heat for 20-30 minutes, stirring occasionally. Remove heat. Stir in tomato paste to thicken.
Make the cake mix according to pack instructions, adding the blue and purple sprinkles to the raw batter. Bake in a 7" round cake tin that has been greased and lined with baking parchment and leave to cool on a wire rack. Double line the base of a 2-pint glass bowl with plastic wrap, leaving the edges quite long so that you can get the ice cream out easily. Leave the purple ice cream to soften slightly and then spoon it into the bottom of the bowl. Smooth over and then put into the freezer for 2 hours to set firmly. Repeat with the blue layer-which should come to the top of the bowl approximately. When the cake has cooled down, trim around the edge so that it fits the bowl exactly and press it down onto the ice cream. Put back in the freezer. Using the fondant, make a face for the Yeti and set aside. Brush with water and sprinkle over the sanding sugar. Stir the caster sugar and water in a small pan fitted with the sugar thermometer, until dissolved. Heat gently until the mixture starts to thicken and turn yellow (240F). Whisk the egg whites and cream of tartar to soft peaks and slowly drizzle in the hot syrup, whisking constantly until the mixture is stiff and glossy. Spoon into a piping bag fitted with a large round nozzle. Remove the ice cream from the freezer and upturn it onto a serving plate. Remove the plastic wrap and stick the face onto the side of the ice cream. Pipe the yeti's fur all over in long spikes. Return to the freezer until ready to serve. Just before serving, brown the meringue lightly with a Brule torch.
Unwrap the peanut butter cups from their packages (leaving the paper liners on) and place on a baking sheet or large platter. Melt the candy melts in short bursts in the microwave, stirring after each until fully melted through. Top each butter cup with a teaspoon or two of the melted candy melts and then spread out into an even layer. Allow to set for 5 minutes. Melt the semi-sweet chocolate chips and transfer to a piping bag or plastic food storage bag with the end snipped off. Pipe out the lines of a basketball on top of each.
In small bowl, combine cereal and buttermilk. In medium bowl, beat egg until frothy and stir in oil and cereal mixture. In large bowl, combine remaining ingredients. Make a well in centre and pour batter into well. Stir to moisten. Batter will be lumpy. Fill greased muffin cups > full. Bake at 400 degrees for 20 to 25 minutes. TIP: Nice when served warm, but let stand 5 minutes first.
Heat oil in a medium skillet. Chop onion and add to oil, cook until almost transparent (over med heat), about 4 minute. Add steak-ums, chopped up; cook until cooked. Remove from heat and drain extra oil and drippings, return to stove top, add salsa, cook for another minute. Add egg beaters and cheddar cheese, mix and cook until thoroughly cooked-- about 5 minute. Sprinkle with fresh ground pepper and serve hot! ENJOY!
Line a 18cm (7 1/8") square tin with baking paper. Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat. Add nuts and zest and mix well. Pour into tin and refrigerate overnight prior to cutting.
unroll crescent dough into a greased 13-in. x 2-in. baking dish; seal seams and perforations. Bake at 375 for 6 minutes or until golden brown. Meanwhile, in a skillet, cook sausage and onion over meduium heat until meat is no longer pink; drain. In a bowl, combine the eggs, milk, green pepper, oregano, pepper and garlic salt; pour over crust. Sprinkle with sausage mixture. Bake for 15-20 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.
Preheat oven to 200°C (400°F). Place the tomato, pancetta, oregano, garlic and oil in a baking dish and toss to combine. Bake for 25 minutes. Add the chicken and olives to the dish and sprinkle with pepper. Bake for 20 minutes or until the chicken is tender. Place on serving plates, top with basil and sprinkle with parmesan.
Brush the pie crust lightly with the melted butter and place the crust into freezer while preparing the filling. Place all the other ingredients into a large bowl and mix well. Fill the pie crust with the ricotta filling. Cover lightly with plastic wrap and place in freezer. Chill for at least 8 hours. Before serving, remove from freezer for 15 to 20 minutes. I usually pour some hot fudge sauce on each plate and place a slice of pie in the middle of the sauce.
Preheat oven to 200*C 425*F. Bring a large saucepan of water to the boil, add salt and the potatoes and cook for 5 minutes. Drain, then put ina large baking tin. Add the squash, onions and 2 TBs of the oil. Toss to coat, then roast in the oven for 10 minutes. Add 1 extra TBS oil to the baking tin, followed by the garlic and peppers, 2 sprigs of rosemary and 2 sprigs of bay leaves. Roast for 15 minutes, then add the rest of the herbs and continue roasting for 10 to 15 minutes. Turn the vegetables occasionally until they are all tender and the edges are slightly charred. Train the remaining oil over the top, then serve.
Place the chicken breasts in a glass dish or bowl and cover with dressing, place in fridge and marinate overnight. Drain the dressing off the chicken and discard. Place the chicken in a 9x13 glass baking dish, placing them down the center of pan sprinkle the chicken with salt& pepper, garlic powder and Italian seasoning. Peel and cut the potatoes into wedges and place them in a bowl. Add some seasoning to the potatoe; italian,garlic powder, s&p toss well to coat potatoes. Place the potatoes all around the breasts. Top with little s&p if desired and lastly sprinkle the whole dish with parmesan cheese. Bake 1 hr 400F or more till potatoes are tender. Once you take it out of the oven, serve on individual plates, and top with duck sauce, (I just poured some on aprox 2-3 tbsp) You can warm the sauce up, I choose to leave it cold straight from fridge.
Take whole chicken and make diagonal slits in breast and thighs. Rub chicken with olive oil followed by salt and pepper ensuring slits are also prepared with spice. Place in a glass casserole dish suitable for microwave. I use a 900 Watt combination microwave oven, program grill and microwave for 30 - 40 minutes depending on size of chicken on full power. Turn chicken every 10 minutes to ensure even grilling.
Layer potatoes, onion and pork in a crock pot. Sprinkle with cumin, ginger and pepper. In small bowl, blend 1 cup water and seasoning packets from ramen noodles (reserve noodles) pour mixture over pork and vegetables. Add remaining 3 cups water. Cover and cook on low 6-8 hours. Break ramen noodles up, stir into crock pot. Cover, cook on high for 10 minutes or until noodles are tender, stirring gently once. Stir in green onions and serve.
Brown the meat in a large skillet over medium heat, breaking it up. Remove from heat and drain. Add mustards, ketchup, and BBQ sauce and combine well. Taste and add whatever you think it needs, if anything. Cover with foil to keep warm. Cut hamburger buns into 1-inch cubes. Melt 1/4 of the stick of butter (2 tablespoons) in another skillet over low heat. Add the bun cubes and toss to oat. Toast the cubes in the skillet for about 10-12 minutes, adding another 1/4 of the stick of butter every few minutes until you've used the whole stick. This ensures that all the croutons will soak up the butter and toast nicely. To assemble the salads, set out six salad plates. Put some torn lettuce down first. Top with one-sixth of the meat mixture and top with a good amount of cheese. Add diced tomato, pickle chunks, and red onion slices over the top. Sprinkle warm croutons all around the plate. Serve immediately.
You may choose to purchase 2 large flat round yellow spongy tart shells from your grocery store instead of making your own (often sold near fresh fruit). IF MAKING TART SHELLS:If you do want to make your own tart shells, you will need 2 round tart pans (such as the flan pans from Pampered Chef) as well as 2 circles of parchment paper (or wax paper), cut to fit inside the pans. Preheat oven to 350 degrees F. Spray the tart pans with nonstick spray or grease lightly and set the parchment circles in the base of each. Either use you favorite yellow cake batter recipe or a box mix and prepare the batter according to the package directions or your recipe. Pour only 2 1/2 cups of the batter into each pan- there will be some extra batter if you have used a mix (Save the extra batter for another use or discard). Bake both tarts together on the same oven rack for 25-30 minutes or until golden brown. Let cool 10 minutes upright before removing from pans (loosen edges with a knife first, then flip over onto a wire rack),but don't pull off the parchment until the tart shells have cooled completely. IF USING PURCHASED TART SHELLS START HERE: Prepare the glaze by combining the pineapple juice,lemon juice,cornstarch,and sugar in a small saucepan. Bring to a gentle boil, stirring constantly, over medium heat. Boil 2 minutes or until thickened. Let cool completely- can be made ahead and chilled, but make sure this is at room temperature before attempting to spread on fruit. For the Filling: If you haven't already done so, melt the white chocolate chips according to the package directions (I highly recommend using a double boiler and avoiding the microwave for this) and let cool slightly. Combine melted& slightly cooled white chocolate with the room temperature cream cheese and the Cool Whip or sweetened whipped cream. If you prefer a thicker layer of filling, you can double the recipe. Spread evenly into the base of the cooled tart shells using a cake spatula. Have your fruit all ready to go and make sure it is not dripping wet. Layer fruit in rings on top of the creamy filling, starting from the outermost edge, alternating pieces of fruit decoratively as desired to create colorful spirals of fruit, filling each tart shell completely. You may have extra fruit left over or you may need more of a particular type of fruit, depending upon you preferences. Brush glaze over fruit using a pastry brush. Store the completed tarts, covered with plastic wrap, in the refrigerator. Each tart serves about 10-12 people.
Place about 6 cabbage leaves on foil to make a cup shape. (It would help to put all these in a round cake tin). Into the cup-shaped cabbage leaves, put the corned beef, onion, tomato, some shredded cabbage and coconut cream. Wrap the foil around and bake in a moderate oven for about 1 to 1 and half hours. (This is normally baked in the 'umu). Serving suggestions: kumala (sweet potato) goes well with this dish. NOTE: This is similar to the "lu pulu". Here, cabbage is used instead of the taro leaves and then the procedure is the same for both. In fact, this dish can utilise any large leafy vegetable, hence spinach is an excellent substitute. Where fresh coconut cream is scarce and expensive, fresh thickened cream is a successful substitute mixed with coconut cream in a tin. Coconut cream now comes in powdered packages so you can mix to your preferred creaminess.
Brown the ground meats with the salt and pepper in a large stockpot, stirring well to mix and break up the meat. Add the stew meat, stirring occasionally for; cook for ten minutes. Add the onions and cook, uncovered, for 25 minutes. Add the peppers and cook for ten minutes. Add the tomatoes and cook for 20 minutes. Stir in the next three ingredients and cook for 30 minutes with the cover on; remove cover and continue cooking for an additional hour, stirring occasionally. Add the honey 15 minutes before serving.
Place onions in a baking dish coated with cooking spray. Combine remaining ingredients and drizzle over onions, coating evenly. Cover dish with foil or lid and bake at 450 for 25 minute Uncover dish, baste onions, and bake uncovered for 25 min more or til tender and browned.
Mix flour, yeast, water,sugar and olive oil. Knead till smooth and elastic. (I just use my bread machine for this.). Pour vegetable oil into bowl. Place dough in and grease dough. Cover and let rise about 45 minutes to an hour or till doubled. In the meantime. Crumble sausage in a pan and cook till no longer pink. Drain and remove. To the same pan add the onions,red or green pepper and mushrooms cook about 6 minutes. Add garlic and cook about 1 minute more. Add red pepper flakes. Remove and add to sausage and mix well. Let cool. In another bowl combine the chopped tomatoes, pepperoni,1 cup mozzarella, Parmesan cheese and olives.Mix well. When sausage mixture is cool combine tomato/cheese mixture and sausage mixture. Preheat oven to 350 degrees. Punch down dough and let rest 10 minutes. Roll and stretch to fit a 12"X15" pan with sides, making sure dough goes up the sides (I use a jelly roll pan). Prick dough with a fork all over. Bake in preheated oven 10-12 minutes. Remove from oven. Lay slices of ham over bottom and up sides of dough. Pour sausage/tomato mixture over dough and spread evenly. Sprinkle with remaining mozzarella cheese. Bake for an additional 20-25 minutes. Enjoy!
Place thinly slice cucumbers in a bowl and sprinkle with salt. Toss well. Allow to sit in the refrigerator while you prepare dressing. (The original recipe says to drain any liquid that comes out of the cucumbers while they set, but we don't do that.). To prepare dressing: combine the vinegar, water, honey & red pepper flakes in a small saucepan. Bring to a boil, then reduce heat to medium. Cook over medium heat for about 10 minutes, until liquid is reduced to about 1/3 cup. Remove mixture from heat & stir in diced red onion. Let cool to room temperature. Combine sauce and cucumbers, stirring well to coat. Refrigerate until well chilled or at least an hour.
Preheat oven to 350°F Line 24 baking cups with paper liners. In a large mixing bowl, combine all cake ingredients. Mix on low for 30 seconds. Scrape down sides of the bowl and beat on medium speed for 2 minutes. Fill cups 2/3 full with cupcake batter. Bake for about 15 minutes or until stops spring back lightly when touched. Remove from oven and allow to cool completely on a rack. Beat butter in a large bowl until smooth. Add milk and beat on medium-low until completely mixed. Add powdered sugar and Kool-Aid powder, beating on low until just combined. Scrape down the sides of the bowl and beat on medium-high until light and fluffy. If frosting is too thick, add more milk or corn syrup until desired consistency is reached. When cupcakes are completely cooled, pipe frosting onto cupcakes.
Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside. Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften. Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well. Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender. Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.
1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. 2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; set aside. 3. Drain potatoes and transfer to a large bowl; add the tomatoes, cheese, onions and peppers. 4. In a small bowl, whisk the mayonnaise, lime juice, seasoned salt and pepper; add to potatoes and gently stir to coat. Transfer to a greased 9x13 -in. baking dish. Coarsely chop bacon; sprinkle over the top. Sprinkle casserole with chili powder. 5. Bake, uncovered, at 350*F. for 25-30 minutes or until heated through. Sprinkle with cilantro. Let stand for 5 minutes before serving. My Note: It is great for breakfast or brunch, but it also is great served for dinner and guests love it! Don't be swayed from preparing this because of having to clean a few dishes and utensils. Any dish worth making is easily overlooked by having to clean up afterwards. I just clean as I cook, doesn't bother me at all.
Preheat oven to 350 degrees. Arrange florets in a baking dish. Heat skillet. Add oil and butter. When butter is melted, add garlic and saute until garlic is tender. Add bread crumbs and 1/4 cup cheese. Toss well. Sprinkle bread crumb mixture over florets. Top with 1 tablespoon grated cheese. Cover and bake for 30 minutes.
Mix all ingredients (not the steak) in a large Ziplock baggie. Add the steak and marinate for 2 1/2 hours to 2 days. Remove steak and discard the marinade. Barbecue meat about 7 minutes per side for med-rare. Slice on the diagonal- across the grain and serve! Yum -- .
*Half & half, buttermilk, whole milk, and/or sour cream may be substituted for part of the cream. In a small bowl, sprinkle the gelatin over 1/2 cup milk; let stand until the gelatin is softened, about 5 minutes. In a large saucepan, combine heavy cream and sugar. Add vanilla extract or vanilla bean. *If using a vanilla bean, slice the bean lengthwise and scrape out seeds into cream (add whole bean to cream for additional flavor). Bring cream just to a simmer (do not let it boil), whisking occasionally until sugar has completely dissolved; remove from heat and remove vanilla bean pod. Add the softened gelatin mixture and whisk to completely dissolve the gelatin. Strain hot cream mixture into a large glass measuring cup with a pouring spout; pour into ramekins or custard cups. *NOTE: Don't skip the straining step as it removes any bits of undissolved gelatin and insures a nice smooth dessert. Also, don't let the cream mixture cool before straining. If using a vanilla bean, lightly swirl the cream to distribute the seeds evenly. Refrigerate for at least 3 hours or overnight. *To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly. Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl. Wipe the outside of the mold dry and place on individual chilled serving plate (topside down). Invert the custard onto the plate and carefully lift off ramekin (or muffin cups) (shake gently to release).
In a mixing bowl, whisk together HP Sauce, wine, oil, worcestershire sauce and garlic. Place chicken in a dish, pour marinade over, cover with plastic wrap and place in the fridge for at least 4 hours. After marinating is done, drain off marinade and grill or broil chicken until done. If desired, place marinade in a small pot, bring to a boil, let boil for 2 minutes, then use as a basting sauce for chicken (do not use straight from the fridge as there is a danger of bacteria; boil first).
Place aluminium foil in a baking dish. Leave enough overlap to fold over chops. Sprinkle one packet of french onion soup over the foil. Place chops on top of dry soup mix. Sprinkle other packet of french onion soup on top of chops. Fold foil over. cook in oven (160 degrees celcius) for 50-60 minutes. Unfold foil for 5-10 minutes. Remove from oven. Serve with mashed potato and steamed vegetables.
Brown ground beef with onion, pepper and garlic. Add remaining ingredients (except hamburger buns). Simmer gently for 20 minutes. Meanwhile, lightly toast bun halves in 350° oven, cut side up. Serve a generous heap of meat on each bun.
Fry onions and garlic in a minimal amount of oil in a large heavy pot until onions are soft. Add meat and stir-fry until browned. Add Tomatoes, Tomato Sauce, Tomato Juice and Mushroom Soup, stirring to blend. Add Green Peppers and Italian Seasoning. Simmer for 45 minutes for flavours to blend, stirring occasionally. Add Pimento Peppers and canned mushrooms. Simmer for 15 minutes more. Serve over cooked spaghetti with a sprinkle of Parmesan Cheese. Freezes exceptionally well for those"pull-out of the freezer" days.
Beat the yokes in a mixer until they double in volume. Grease cupcake pans and split the mix into 24 equal parts. Bake for a few minutes at 350F, take it out of the pan still warm. In a sauce pan slow boil the water and the sugar until it thickens. Dunk each chin until it's soaked and move it to a bowl. Cover the bowl with the remaining syrup.
Steam the snow peas and broccoli until tender 3-5 minutes and blanch. Put the salad ingredients in a large bowl and toss gently. Whisk all the ingredients for the dressing together. Pour over rice/vegetables. serve at room temperature.
Mix all ingredients except flaked coconut. Mix well then form into balls, roll in coconut flakes until well coated. Refrigerate in a sealed container for a few hours until they have firmed up. At this point I usually put most of them in the freezer.