HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 160C/320°F Finely grind the biscuits in a food processor, add the cinnamon and melted butter. Stir until combined and press into a 24cm tart pan. Place the cream into a small pot and bring almost to the boil. Remove from the heat, add the chocolate and stir until melted. Whisk in the eggs, one at a time, and pour into tart case. Bake for 20 minutes and allow to cool completely. Serve with whipped cream.
Boil tomatoes for 1 minute, plunge in ice water and peel. Put tomatoes, garlic, bread, egg yolk, olive oil into food processor and blend. Add 1 tablespoon of vinegar and slowly add more until the mixture has the consistency of mayonnaise. Add salt to taste. Chop up or slice hard boiled egg and ham and sprinkle on top to garnish.Serve cold .
Add all ingredients from the "base" to the slow cooker along with 1/4 cup of water. Stir to combine making sure the chicken is covered with the mixture. Secure the lid of the slow cooker and cook on low for 8 hours. Near the end of the cooking time, cook the two cups of rice according to the package directions After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken (it should be super tender and will shred easily). Build the taco bowls by placing rice on the bottom, then the taco chicken mix, shredded cheese, green onions and fresh cilantro. ALTERNATE METHOD: Combine all ingredients from the "base" list to a glass casserole dish, sprayed with cooking spray. Cover chicken breasts in mixture and bake at 425 degrees for 30-40 minute or until chicken is thoroughly cooked. Remove chicken to a cutting board when cook time is up and shred with two forks. Return shredded chicken to casserole dish and combine with other cooked ingredients. Serve by spooning cooked rice into a bowl and topping with chicken mixture. Garnish with shredded cheese, green onions and cilantro.
Melt butter with olive oil in large skillet. Add chicken, tarragon and garlic (I wait to add the garlic until later to prevent burning it) and cook over medium heat until chicken is no longer pink, about 8 to 10 minutes. In a small bowl, stir together orange juice concentrate,orange juice, cornstarch and reserved mandarin orange syrup. Stir into chicken mixture. Reduce heat to medium. Cook stirring frequently, until chicken is thoroughly cooked and tender and sauce has thickened, about 8 to 10 minutes. Stir in oranges and green onions. Serve with hot cooked pasta or rice.
Melt chocolate leave to cool (bowl over boiling water, do not let water touch bowl). Mix butter and sugar. Add egg yolks, melted chocolate, and almonds. Whisk egg whites till stiff and fold into chocolate mixture. Bake at 150°C for 35 minutes. Leave to cool and smooth on the icing. Pass this recipe on!
Stir together all ingredients except basil in a 4-qt. microwave-safe glass bowl. Microwave at HIGH 8 minutes (mixture will boil). Stir mixture, and microwave at HIGH 8 to 10 minutes or until thickened. (You're going for the viscosity of pancake syrup here. The mixture will thicken to soft-set preserves after it cools and chills.) Stir basil into warm preserves. Cool mixture completely (about 2 hours). Serve immediately, or cover and chill preserves in an airtight container until ready to serve. Store in refrigerator up to 3 weeks.
Preheat oven to 350*. Thoroughly grease and flour a 9" springform pan. Sift flour with baking powder, baking soda and salt; set aside. Beat butter, sugar, eggs and vanilla with electric mixer on high until light and fluffy (about 5 minutes). Reduce mixer speed to low. Alternately add about one-fourth of the flour mixture and one-third of the sour cream, beginning and ending with flour and beating thoroughly after each addition. After all has been added, scrape down sides of bowl and beat 1 minute longer. Pour batter into prepared springform pan; spread evenly with rubber spatula. Put pan on center rack in oven and bake for about 50 minutes until cake is golden brown and a cake tester inserted in center of cake comes out clean. Meanwhile, make Crumb Topping: Put sugar, flour, butter and cinnamon ina small bowl. Toss lightly with a pastry blender or two forks until mixture is crumbly and the butter is in fine pieces. Set aside. Wash plums; dry well. Cut fresh plums in half, remove pits and discard. If using canned plums, drain thoroughly, cut in half and remove pits. Remove cake from oven and sprinkle with crumb topping. Arrange plums on top and bake 10 minutes longer. Remove cake from oven and place on wire cake rack to cool for 10 minutes. Loosen cake from sides of pan, using a small knife or long metal spatula. Remove pan sides and brush plums with melted jam. Serve warm.
Drain pineapple and reserve juice. Add water to reserved juice to make 1 cup. Salt and pepper pork chops to taste. In a small sauce pan combine pineapple juice mixed with water, brown sugar and mustard, bring to a light boil. Combine cornstarch with 1/4 cup water until smooth. Reduce heat and stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly. Brush sauce on pork chops (or chicken breasts if desired) and place on a prepared grill or in a hot grill pan. Brown pork chops for 4 minutes on each side, brush on more sauce and top with pineapple rings. Cook for 2 or 3 more minutes. Turn so pineapple rings are on the grill surface and get the nice grill marks, cook for 2 or 3 more minutes. Flip once more baste with sauce, check doneness of pork chops or chicken, if done allow to rest for five minutes and serve.
Combine all ingredients in a saucepan over medium heat. Cook until heated through. Baste your meat with the sauce and enjoy!
Place carrot, turnip (or radishes) in a sterilised (rinsed with boiling water) jar. Put rice vinegar, sugar, peppercorns, salt and garlic clove in a small pot and bring to the boil. Continue simmering for about 10 minutes. Pour hot pickling liquid over raw vegetables. Once the pickling liquid cools down, keep the jar in the fridge. Mix tofu marinade ingredients: maple syrup, rice vinegar, tamari, Sriracha. Cut pressed tofu into smaller pieces. You can prepare it in two different ways. I like my tofu pan-fried but you can also bake it for a healthier and still very good result. If pan-frying your tofu, sprinkle it lightly with cornflour/cornstarch and fry on a small amount of hot oil until browned on both sides. Blot it with a piece of paper towel after frying. Finally, pour marinade over the tofu to flavour it. If baking, immerse the tofu pieces in prepared marinade and set the oven to 180° C / 355° F. Once the oven is ready, pop marinated tofu pieces onto a paper-lined baking tray and bake for 30-40 minutes. Once baked, apply a second layer of marinade to intensify the flavour. To make a mayo, put aquafaba, lime juice, salt and garlic powder into a tall container and blend together with an immersion blender. Once combined and slightly frothy, start adding oil very slowly while blending at the same time. It should be literally trickled in (rather than poured in) so that the mayo starts to emulsify properly. Once your mayo gets all thick and creamy, season it with Sriracha, pepper and extra salt if needed. Refrigerate it (to thicken it further) while you assemble your sandwich. Cut baguettes into small pieces and toast them lightly under a grill. Fill them with a layer of pickled vegetables, fresh cucumber, shredded cabbage, spring onions, tofu and fresh coriander. Top with a dollop of Sriracha mayo before closing the sandwich.
Combine cheeses in large bowl, reserving some mozzarella. Brown meat with onion, garlic and oregano or Italian seasoning. Drain and return to pan. Add tomato sauce and tomato paste. Stir well and heat through. Spray interior of slow cooker. Place a small layer of meat and sauce mixture on bottom. Cover with dry pasta. Add several spoons of cheese mixture, spread over pasta. Add a layer of sauce, a layer of pasta, a layer of cheese. Repeat until all ingredients are gone. Cook on low 6 hours. Ten minutes before serving, sprinkle reserved mozzarella on top and allow cheese to melt.
Mix peanut butter with honey and microwave on high for 20 seconds. Stir in the crushed cereal immediately after removing from microwave. Place mixture in a 9" pie pan and spread flat(with hands)to make the bottom crust. Combine pudding mix and milk in a seperate bowl. After mixing, pour pudding over the prepared crust and refrigerate for 2 hours. Remove from refrigerator and cut into 8 equal size pieces. Top each piece with a tbsp of lite cool whip (optional).
Place potatoes in a medium saucepan over high heat with 1 cup of salted water, and bring to a boil. Reduce heat to medium-low, cover, and cook until almost tender, about 15 minutes. Cool under cold water and drain, then cut into 1/2-inch cubes. Melt the butter and oil together in a large nonstick skillet over medium heat. Add potatoes, leeks,and bell pepper and cook, uncovered until potatoes start to brown, 5 to 6 minutes. Stir in the salmon, dill, salt, pepper, and parsley. Continue cooking until potatoes are browned, about 5 minutes longer. Top each serving with a poached egg.
Select saute setting, and adjust for high heat, in a 6-qt. electric pressure cooker. Heat 2 teaspoons oil. Sprinkle beef with salt and pepper. Brown meat in batches, adding oil as needed. Transfer meat to a bowl. Add wine or broth and balsamic to cooker, stirring to loosen browned bits. Return beef to cooker on Saute; add mushrooms and onion and stir together a few minutes; add broth and Worcestershire sauce. Lock lid; make sure vent is closed. Select Pressure setting; adjust pressure to high, and set time for 15 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Select saute setting, and adjust for high heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into beef mixture. Cook and stir until sauce is thickened, 1-2 minutes. Serve with mashed potatoes. Yield: 4 servings.
Slice kielbasa to desired thickness and combine with brown sugar until mixed well. Pour into baking dish and bake at 350 for 45 min's and serve. You can also microwave in 5 min intervals if you're in a rush. Enjoy!
Heat oven to 375 degrees F and coat a 10" glass deep pie plate with nonstick spray. Mix baking mix with salt and water until a soft dough forms, and beat vigorously about 20 strokes. Gently smooth dough into ball on a well floured board. Knead 5 times, and roll about 2" larger than the inverted pie plate, Ease into pie plate, press into bottom, flute edge, and bake for 8-10 minutes or until lightly browned, and set aside. Crumble ground beef into a medium frying pan. Add chopped onions, salt, pepper, granulated garlic, onion powder, and cayenne pepper, and cook until meat is browned and onion is soft, continuing to break up meat as it cooks. Drain grease if necessary, and return to pan. Add bell pepper, bread crumbs, tomato sauce, and wine, stir to combine, and continue cooking, stirring regularly, until liquid has been absorbed. Adjust seasonings to taste. Spread meat mixture in bottom of crust. In a medium bowl, combine eggs, milk or cream, salt, dry and yellow mustard, black and cayenne pepper, 4 Tbsp Bisquick, sliced onion, cottage cheese and cheddar cheese. Stir to combine; allow to set for 5-10 minutes for flavors to meld, and spread over meat mixture in pie crust. making sure meat mixture is completely covered, and the egg mixture seals against the crust on all sides If desired, cover exposed crust with strips of foil to prevent over-browning. Bake until the egg filling is set and lightly browned and crust is golden brown, about 30 minutes. If mixture is still wet and runny, reduce heat to 275-300 degrees F, and allow to bake for another 5-10 minutes.
Beat egg in a mixing bowl; add milk and salt, mix well. Gradually add enough flour (I use my hands) until dough forms a ball and can be handled without sticking. Divide dough into 2 balls; roll each ball very, very thin-paper thin-on a floured surface (if you do not roll out thin your noodles will take forever to dry and cook through) let sit 20 minutes. Slice vertically 1/8" wide for thinner noodles or 1/4" for wide noodles (I use a pizza cutter or pastry cutter), then horizontally to desired length. Sprinkle with more flour and spread apart so they are not touching, let dry at least 2 hours. Shake off excess flour and drop into boiling broth for about 15 minutes or until tender.
Preheat oven to 375°F. Butter 8x8x2-inch glass baking dish. Combine potatoes, cream, milk, tarragon and nutmeg in heavy large saucepan. Season generously with salt and pepper. Bring to boil over medium heat. Reduce heat; simmer 4 minutes. Using slotted spoon, transfer potatoes to prepared dish. Pour cream mixture over. Bake until top is golden brown, potatoes are tender and cream mixture thickens, about 1 hour. Let stand 10 minutes. Sprinkle with parsley and serve.
Preheat an electric grill for high heat. When hot, brush the cooking surfaces with olive oil or use nonstick cooking spray. Season the chicken breasts with salt and pepper, add to grill and cook until lightly browned, in two batches, if necessary. Remove chicken from grill and set aside. In a large skillet, add the onions and garlic, and cook on low heat until wilted, about 6 to 7 minutes. Add the tomato puree and broth and bring to a boil. Transfer the chicken breasts to the skillet. Cover and simmer for 30 minutes, or until the chicken is tender. Remove the chicken breasts to a platter and tent with aluminum foil to keep warm. Whisk together the vinegar and honey in a small bowl and pour into the pan, stirring. Simmer for 5 to 10 minutes, until the sauce is reduced to about 1/2 cup. Drizzle the sauce over the chicken and garnish with chopped parsley.
Spread tortilla with dressing. Top with turkey, cheese, lettuce and tomatoes; roll up. Serve immediately. Or wrap tightly and refrigerate until ready to serve.
Melt butter over medium heat in medium saucepan. Add chopped spinach. Cook and stir for 5 minutes. Add 2 tablespoons whipping cream, Kosher salt, and ground black pepper. Cook and stir for 30 seconds or until heated through. Serve over baked chicken.
1. Slice partially thawed tofu into very thin slices. In a small bowl combine nutritional yeast, oil, syrup, tamari, salt, liquid smoke, salt and garlic powder and whisk until combined as much as possible. 2. Pour bowl mixture into shallow baking dish. Place tofu slices in same dish so they are submerged in the liquid. Marinate for at least five minutes, but no longer than overnight. Be aware, tofu marinated too long will become delicate and easily break. 3.Heat sunflower oil in medium cast iron skillet and fry tofu, about three minutes per side. Drain on paper towels and serve.
Place chicken breasts between sheets of waxed paper and pound to even 1/2-inch thickness. Peel off paper. Sprinkle chicken breasts with 1 teaspoon tarragon, then salt and pepper. Melt butter in heavy medium skillet over medium-high heat. Add chicken breasts to butter; saute until brown and cooked through, about 4 minutes per side. Transfer chicken breasts to plates. Add shallot and remaining 2 teaspoons tarragon to drippings in skillet. Saute over medium-high heat until shallot begins to soften, about 2 minutes. Add grapes, wine and cream and boil until sauce thickens enough to coat spoon, about 5 minutes. Season sauce with salt and pepper. Spoon sauce over chicken.
Place the lavender, mustard seeds and fennel seeds in a spice grinder. PULSE until finely ground. Warm the olive oil in a large skillet over medium heat. Stir in the rice and shallots; saute for 5 minutes. Add the mushrooms, sauteeing for about 5 minutes or until golden brown and the liquid from the mushrooms has started to evaporate. Stir in the salt, pepper and lavender mixture. If using a rice cooker, transfer the rice mixture to the appliance. Stir in the broth. Cook for 30 minutes or until the rice is tender and the the liquid has completely absorbed. If using the stove top, stir in the broth, cover the pot, bring to the boil, then reduce to simmer and cook for about 20 minutes or until the liquid has evaporated. Stir in half of the green onions. Transfer the cooked rice to a serving platter and garnish with the remaining green onions. If desired, you can garnish the top of the rice with fresh cilantro, too. Remember: Cooking time varies depending on if you are cooking the rice on the stove top or in a rice cooker.
Place chicken breasts in an 8x8-inch pan. Lay swiss cheese over each breast. Sprinkle with seasoned salt. Mix soup with wine, pour over chicken. Sprinkle with stuffing mix. Bake at 350°F for 1 hour.
In a large pot of salted boiling water, boil the potatoes until fork tender, about 10 to 15 minutes. Drain and return to the pot away from the heat. Mash the potatoes or push through a potato ricer. It should be easy to shape into a ball (but don't shape them yet). Allow to set until cool enough to touch. Meanwhile, in a large skillet over medium-high heat, cook the ground beef and onion until the meat is browned. Stir in the garlic and onion until just fragrant, about 30 seconds. Drain excess grease. Add the tomato sauce and wine, then lower the heat to medium. Simmer for 10 minutes. Stir in the olives and season with the spices and salt and pepper, to taste. Cook for another 3 minutes then remove from the heat. If the meat mixture is not at the consistency you desire, you can transfer it to a food processor and pulse a few times to hash it up. This is completely optional. Scoop 1/4 cup portions of the potatoes and divide each in half. Press a dimple into the middle of each half to form small bowl like shapes. Stuff a tablespoon or two of the meat mixture into half of the bowls, then cover with the other halves and form a ball around the meat. None of the meat should be exposed. In a small bowl, mix together the bread crumbs and flour. Dip each ball first into the beat eggs, then into the bread crumbs. Repeat for a crunchier texture. Layer on a lined baking sheet or large platter and refrigerate for 2 to 4 hours before frying. Pour enough oil into a frying pan that is enough to cover half of the height of the balls. Heat the oil to 375 °F. Carefully drop the stuffed potatoes in the hot oil and fry on each side for about 2 to 3 minutes or until golden brown. Drain on a plate lined with paper towels and serve immediately.
Thread veal and pork cubes onto 8 6-inch skewers, pushing pieces tightly together. In bowl, mix together the egg, milk, salt and pepper. Place cracker crumbs in zip lock baggie. Dip meat into egg mixture, then coat in cracker mixture. Heat oil in a skillet over medium-high heat. Cook the meat about 4 minutes until browned on all sides. Place chicken in glass baking dish. In small bowl, stir together the flour and water until smooth. Combine with broth and pour over chicken. Cover Chicken with foil and bake for approximately 1 hour. Remove foil for last 10 minutes. Serve with mashed potatoes.
Combine dry ingredients blend thoroughly, set aside. Clean chicken, discard neck and giblets and dry. Coat chicken with olive oil. Rub dry ingredients on the inside and outside of chicken. Using indirect heat preheat grill ( only light one side of burners). Remove entire top of beer can with a can opener discard or drink approximately half the beer, and add garlic cloves and Jalapenos. Place can inside the chicken so it will stand up alone, place on unlit side of grill and cook for 1-1/2 to 2 hours at 300 degrees then brush on BBQ sauce in the last half hour. Remove from grill and let rest for 10 minutes. Remove can and enjoy!
Saute the garlic in the olive oil. Drain the clams, reserving the juice. Add the juice to the pan and reduce by more than half. Add the cream, clams and vermouth. Cook until only heated and add salt and pepper to taste. Toss with the cooked pasta and top with cheese.
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties. Cover with plastic wrap and set aside until ready to grill. Brush the grill rack with oil. Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Meanwhile, brush the melted butter on the top and bottom buns. Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly. When the patties are cooked, remove from the grill and keep warm while resting.
Pour eggnog into a shallow bowl, and add grated orange and cinnamon. Dip bread slices into the eggnog mixture, turning to coat both sides. Melt 2 tablespoons of the butter in a skillet over medium-high heat; add 2 or 3 slices of bread and fry until golden brown on both sides. Repeat with remaining bread and butter. Serve warm with powdered sugar, maple syrup, compote, or all three!
Place chicken in bottom of shallow oven pan. Combine cream of chicken soup, milk and half and half. Spread soup mixture over top of chicken breasts evenly. Sprinkle with pepper, garlic powder, onion powder, parsley flakes and Italian seasoning. Place Swiss cheese slices over soup. In saucepan, mix melted butter and 1 box of the stuffing (bread and all). Spoon stuffing mixture over cheese slices evenly. Cover pan with foil. Bake at 450 degrees for 45 minutes or until chicken is done.
Preheat oven to 350°F Spray a 9-inch Bundt pan with Pam. Make cake: in a large bowl and using a whisk, beat together brown sugar, cinnamon, egg, egg whites, applesauce, maple syrup, yogurt, oil and vanilla. In another bowl, stir together 2 cups flour, baking powder and baking soda. With a wooden spoon, stir the dry ingredients into the applesauce mixture just until everything is combined. In another bowl, toss together apples, sugar and 1 tbsp flour. Stir the mixture into the batter. Pour it into the prepared pan. Place the pan in the centre of the oven and bake for 35 to 40 minutes or until a tester comes out dry. Let the pan cool on a wire rack. Make icing: in a bowl and using an electric mixer, beat together the icing sugar, syrup and water. Add additional water as needed to achieve spreading consistency. Spread icing over cake.
Slice the flank steak thinly across the grain - the strips should be 2 to 3 inches long each; set aside. Combine the onion, soy sauce, sherry, broth, garlic, hoisin, brown sugar, ginger, and pepper flakes, then put the mixture into the crock pot. Put the cornstarch in a large Ziploc bag; add the sliced beef and toss well to coat. Add the coated beef into the crock pot, gently pushing it into the liquid to cover; pour the white wine over - do NOT stir. Cook on low for 4 to 5 hours; an hour before you're going to serve, turn the crock pot to high, add the cut scallions, stir, and cook for an additional hour. Stir, and serve over rice or noodles. Note: if I wasn't doing a challenge (ie I can't go to the store to buy things I'm out of) there are things I'd do differently; although I searched high and low in the freezer for some ginger root, it seems to have disappeared - so I used ground -- next time it'll be fresh. Also, if you don't like your Mongolian Beef slightly sweet as the restaurants around here serve it, you can cut back on the brown sugar.
Combine all ingredients for the marinade in a blender and puree until smooth. Marinate tofu overnight. Thread tofu and leek pieces alternately onto skewers. Pre-heat grill pan to 220C/430&deg;F Coat with non-stick cooking spray. Grill for 2-3 minutes on all four sides. Sprinkle with toasted sesame seeds before serving.