HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring your pot of water to a boil. Crack your egg open into a small bowl. Once your water has boiled, turn it down to a simmer. Gently transfer your egg into the simmering water. Cook the egg for 3 minutes. Gently remove the egg from the water with a slotted spoon and place on buttered toast or eat as is. Sprinkle with salt and pepper (optional).
Mix semisweet chocolate, baking chocolate, and butter together, then melt carefully in microwave or over simmering water in double boiler. Allow to cool to lukewarm. Mix sour cream, sugar, corn syrup, egg and vanilla. Blend with melted chocolates. Blend flour, soda and salt, then add to the chocolate mixture and blend very well. Add the chocolate chips. Pour batter into 12 paper-lined or greased muffin tins. Bake in preheated 400 degree F oven for about 20 minutes. Remove from muffin tins and allow to cool on wire racks. (When freezing, cool completely, then freeze in individual baggies, removing as much air as possible from each baggie before sealing. Yield: 12 muffins.
Dump everything in the crock pot and cook on high for around three hours. Stir a few times during cooking. When the pasta is done and everything is hot I turn the crock pot off for at least a half hour before serving so it can thicken up. This can also be done in a 9x13 pan and cooked for an hour at 350 degrees in the oven.
cook green beans according to package directions. Add the salad dressing, salt, and ham. Mix together. Microwave for one minute or until desired liking.
Preheat oven to 350°F. Combine the dry ingredients in small bowl. Combine the wet ingredients in large bowl, and then add dry ingredients and stir until combined. Spray a mini muffin tin with non-stick spray and measure the (slightly sticky) batter into the tins by the tablespoon (don't use muffin liners, the dough sticks too much). Sprinkle each muffin with a bit of light brown sugar to coat the top (don't skip this step if you don't have to, the brown sugar adds a lovely touch to the muffins). Bake for 10 minutes, let them sit in the tin for a couple of minutes and then move the muffins to a rack to cool completely. Alternative: bake in a loaf pan for 55-60 minutes or until an inserted toothpick comes out clean. Read more about White Whole Wheat Flour here: www.azcentral.com (it's an informative atricle).
In a heavy skillet, saute garlic and onion in butter & olive oil until soft and translucent. Add chicken and brown. Season with salt & Pepper. Drain the tomatoes and set aside reserving the juice. To the juice add chicken base, and stir to dissolve fully. Add this mixture to the pan along with the tomato soup, cumin, coriander, curry & cayenne. Bring to a soft boil, turn down the heat to low and simmer for 5 minutes. Add cream and tomatoes, stir, simmer for 3 more minutes until heated through. Serve with Basmati rice & Toasted Naan Bread.
In a medium bowl, cream together the butter, blue cheese, parsley, brandy, garlic, onion powder, pepper, and hot sauce. With a rubber spatula, place the mixture width wise down the middle of a 12x8 sheet of tinfoil or wax paper, leaving about an inch free at either end. Roll the foil or paper up lengthwise to create a little cylinder of butter. Seal the ends of the cylinder and freeze for at least 1 hour before using. Cut with a warm knife.
Preheat oven to 220°C conventional/200°C fan forced. Place cauliflower and milk in a medium sized saucepan over medium heat. Bring to low simmer and cook for 5-7 minutes, until soft. Strain cauliflower and reserve milk. Puree cauliflower in blender until very smooth and thick. Add reserved milk if needed. Season with salt and pepper to taste and set aside. Heat 1 tbsp oil in large frying pan over medium heat and add onion. Cook for 3 minutes until softened. Add carrots, celery and garlic and cook for 5 minutes until tender. Season with salt and pepper to taste. Add fish, cauliflower puree and dill into the pan with the onion mixture and combine well. Pour into small greased baking dish. Toss bread with 1 tbsp oil. Scatter over fish mixture. Bake on top rack in oven for 20 minutes, or until bread is golden brown. Remove from oven and serve.
Mix together vinegar, chicken, mayo, pecans, ginger, salt & onion. Form into a mound on serving plate. Top entirely with sour cream & chives. Refrigerate for at least 1 hour.Serve with your favorite crackers.
Pull off outside leaves, & remove the core with a sharp knife. -Boil cabbage for 10 minutes. -Separate into leaves and trim back the vein in each one. -Place several leaves in the bottom of a 9" X 13" baking pan. -Brown beef, onion, salt, and pepper. -Combine browned beef and rice. -Roll a small amount of beef and rice mixture into each cabbage leaf, tucking in the ends carefully to make a tight seal. -Lay the rolls on top of the cabbage leaves in the pan. -Sprinkle garlic over top, cover with sauerkraut, cover all with cabbage leaves, and pour tomato soup over top. -Bake in 350 degree oven for 1 1/2 hours, or until tender when pricked with a fork. -If the soup appears to be drying out while baking, pour a small amount of water on top.
Chop broccoli into bite size pieces and place into boiling water for about 2 minutes just until it turns bright green. Don't cook all the way. Drain broccoli and set aside. Bring rotini to a boil. While rotini is boiling, chop the tomato, cheese, and pepperoni sticks. Drain pasta and place into a large serving bowl. Add pepperoni, broccoli, cheese, black olives and tomatoes. Mix in the Italian dressing to desired texture and taste. Sprinkle with Supreme Salad seasoning. Chill in fridge.
Heat the oil in a small saute pan. You could also use cooking spray or cook in a dry pan if you have a good nonstick pan. When the oil is hot put the egg in the pan and season to taste. Cook it until it is as done as you like it. I turn mine over and cook until the yolk is still runny but the white is cooked. In the meantime, toast the half of the english muffin. As soon as it comes out of the toaster put the cheese on top. When your egg is cooked, put on top of the cheese. Enjoy.
Sift together dry ingredients. Cream butter and brown sugar; add egg yolk. Blend in vanilla and mix well. Gradually add dry ingredients and blend. Arrange pecans in groups of 3 on greased cookie sheet (1 for the head and 2 for the flippers). Mold dough into balls and dip bottoms in unbeaten egg white. Place on the pecans as the turtle body. Bake at 350 degrees for 10-12 minutes. Cool. Frost with chocolate frosting (your favorite recipe or canned).
Fill 5 qt pot with water to 1 inch from top. Add diced potatoes to water, with oleo, and spices. Bring to a boil. Add can of tomato paste. Add spaghetti noodles broken in half. Boil till done. Ladle into bowls add grated cheese or mozzarella cheese to bowl. It melts, oh so good.
Place ground coffee into coffee filter, place ground wattleseeds on top. Brew wattleseed coffee in the usual way to make about 11/2 cups. Pour into jug. Stir vanilla and sugar into coffee. Chill. Beat cream until thick and stir slowly into coffee. Pour into two high glasses. Decorate with grated chocolate.
Place the cheese on any plate and press the finely chopped scallion greens thickly on it. Put the plate you're serving it on on top of the scallions and cheese and invert onto the serving plate. Spoon the caviar or press the chopped smoked salmon on top of the cream cheese. Can refrigerate a few hours or serve immediately.
Finely dice onion, garlic and ginger in food processor. Heat butter in a pressure cooker over medium-high heat ("sear" setting on an electric pressure cooker) until foaming subsides. Add onions, garlic, and ginger. Cook, stirring frequently, until pale brown, about 5 minutes. Add cumin, paprika, coriander, turmeric, cayenne pepper, and black pepper and cook, stirring frequently, until aromatic, about 30 seconds. Add crushed tomatoes and spinach. Cover and cook, stirring occasionally, until spinach is wilted, about 2 minutes. Add cream, drained chickpeas, 2 tablespoons lemon juice, 1/4 cup chopped fresh cilantro leaves, and chicken pieces. Stir to combine. Seal pressure cooker and cook on high pressure for 15 minutes. Release pressure as recommended in pressure cooker manual. Remove lid, and continue simmering until sauce is rich. Stir in remaining lemon juice and season with salt to taste. Serve immediately, garnished with remaining chopped cilantro leaves.
Fill a large bowl with ice water. Set aside. Boil the corn in a large pot of salted water for 3-5 minutes, just until it loses its' starchiness. Drain corn and prevent further cooking by plunging into the bowl of ice water. When corn has cooled, cut the kernels off the cob. Toss the cut corn with the onions, vinegar, olive oil, salt and pepper. Add the fresh basil just before serving. Serve cold or at room temperature.
In large bowl, mix flour and sugar. Add softened butter, and mix to make a crumbly dough. Form small balls with the dough. Place on ungreased cookie sheet, and then smoosh the balls down to make a flat cookie shape. Cook in 400 degree oven until very lightly browned on top. im not 100% sure how long the browning process will take, so watch them as they cook. it should take about 20 minutes. They can be eaten warm, or they can be cooled, whatever you prefer. Enjoy!
Combine flour, cocoa, baking soda and salt in a small bowl. Cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Slowly blend the dry mix into butter mixture. Make small (teaspoonfuls) balls of the cookie dough. Press your thumb in the middle of the ball (like a thumbprint cookie). Put a small dollop of peanut butter in the indent. Press a little extra dough on top of the cookie to cover the peanut butter (its okay if a little is still showing). Place onto ungreased cookie sheet, 2 inches apart. Bake in a 350 degree oven 10 minutes.
In crock pot, mix together beans, corn, and 1/2 cup salsa. Top with the chicken breast, then pour the remaining salsa over the chicken. Cover and cook on high 2 1/2 to 3 hours, or until chicken is tender. Remove the chicken and cut into bite size pieces. Put back into the crock pot. Add the cream cheese (cut into cubes to melt faster), and turn to high. Heat until cream cheese melts, and blends into sauce. Serve over rice. Top with shredded cheese.
In a medium bowl, mix together all of the meatball ingredients. Shape into 1-inch balls and set aside. In a small bowl, stir together all of the sauce ingredients and set aside. Heat a wok or large sauce pan on medium-high with just a little oil in it. Saute/stir fry the meatballs until all browned. Pour the sauce over them and cook on low heat for 3 minutes. Serve over rice for pour into a bowl, cover and refrigerate until needed.
Place broccoli in slow cooker sprayed with vegetable cooking spray. Combine chicken soup,mayonnaise, half of the cheese, and 1/4 cup water, and spoon over broccoli. Cover and cook on low for 2-3 hours. When ready to serve, sprinkle remaining cheese over broccoli, and top with slivered almonds.
Preheat oven to 400 F. Place tomatoes, garlic, salt, lemon rind and brown sugar in a saucepan. Cover and cook gently for 5 minutes, until the tomatoes have released their juices. Split bread loaf in half horizontally, then cut each half into 3-4 pieces. Bake 5-8 minutes, until crisp and golden. While the bread bakes, stir lemon juice and olive oil into the tomato mixture. Cook uncovered for 8 minutes more, until thick and pulpy. Spread tomato mixture on top of the hot bread pieces, sprinkle with fresh ground pepper, and serve.
Pour 9 oz of your pop into glass. Then 2 oz of grenadine. Mix together and if adding cherries; add 1-2 cherries and a little of the juice. Mix and serve.
Preheat oven to 425°. Cut fingerlings in half lengthwise, and place in a large bowl. Toss with 1 tablespoons olive oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper. Place potato halves, cut sides up, in a jelly-roll pan. Toss green beans with remaining 1/2 tablespoons oil, 1/2 teaspoons salt, and 1/4 teaspoons pepper, and place in another jelly-roll pan. Bake potatoes at 425° for 30 to 32 minutes or until tender and browned. While the potatoes are baking, make the sauce. Whisk together first 6 ingredients in a small bowl until combined. Gradually whisk in oil in a slow, steady stream, whisking constantly until smooth. Whisk in green onion and tarragon. Use immediately, or store in an airtight container in refrigerator up to 2 days. Let chilled dressing stand 30 minutes before using. Remove potatoes from oven, and let potatoes stand in pan. Bake green beans at 425° for 12 minutes. Arrange green beans around roasted potatoes on a serving platter. Drizzle with Creamy Tarragon Dressing.
Heat oven to 400@. Mix hot water & margarine in a bowl, stir in stuffing mix, pepper and 1/2 of the pineapple & 1/2 of the juice. Spoon mix evenly on the chicken; roll tightly, secure with toothpicks. Place in 9x9 casserole with remaining stuffing in center of dish. Mix remaining pineapple, juice, sugar, vinegar & ginger. Spoon over chicken. Bake 30 minutes or until totally cooked.
Put oven racks in upper and lower thirds of oven and preheat to 350°F Butter a 2 1/2 to 3 quart shallow baking dish. Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in lower third of the oven until completely dry. Cool in pan on a rack for 10 minutes. Leave oven on. While the bread bakes, cook the bacon until crisp, about 10 minutes, then transfer with a slotted spoon to a large bowl. Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then saute onions in the fat over moderately high heat, stirring and scraping up any brown bits, until the onions are softened, about 10 minutes. Add celery and saute, stirring, 3 minutes. Transfer onion and celery to the bowl with the bacon. Cook sausage in skillet, stirring and breaking up sausage, until meat is no longer pink, 8 to 10 minutes, then transfer sausage with a slotted spoon to the onion mixture. Pour off any remaining fat from skillet. Add Cognac (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to the onion sausage mixture. Increase oven temperature to 375°F. Soak bread cubes in half and half in a bowl, tossing frequently, until liquid is absorbed, about 15 minutes. Gently squeeze excess liquid from bread, then stir bread into sausage mixture, discarding the excess half and half. Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt and pepper until well combined. Transfer stuffing to baking dish and cover with foil, then bake in upper third of oven 20 minutes. Remove foil and bake until top is crisp, about 20 minutes more.
Mix everything together in a big mixing bowl. Refrigerate for at least 4 hours before serving. ~NOTE~Best when refrigerated overnight!
Add ingredients to bread machine as directed by your instruction manual. Set bread machine on basic bread cycle,and go on from there :). Or just use dough cycle,remove from machine,form into loaf and place in a greased loaf pan. Cover, and let rise in warm place for 1 hour. Bake for 35 to 40 minutes,at 350 degrees.
Dissolve honey in water. Add yeast. Leave 10 - 15 minutes to bubble. Sift flours, adding husks left over from sifting into the sifted flour, and salt. Stir in the LSA and sunflower seeds. Add yeast mixture and oil. Knead until texture has developed. This takes about 4 - 5 minutes in the Kenwood mixer, but would take longer if doing it by hand. Grease and flour a bread tin. Place dough into tin and leave to rise. Bake at 190 degrees C for about 30 - 32 minutes.
Preheat oven to 100°C - 120°C Do not use the oven fan if possible. Beat the four egg whites with the cream of tartar using an electric mixer. Bring to 'soft peak' stage. Add 1/3 of the sugar and continue to beat to 'firm peak' stage- approx another 3 minutes. Then add the remaining sugar one spoon at a time whilst continuing to beat. Continue beating until the mixture is shiny and the sugar has totally dissolved. Feel the meringue mix with your fingertips and you should not be able to feel any gritty sugar. Continue to beat until the sugar has dissolved, if required. Sift the cornflour over the meringue and add the vinegar. Fold in gently. Use a spoon or pipe the mixture to form meringues onto a cookie tray lined with baking paper. Bake approx 60 minutes, or until firm and dry. During cooking reduce the oven temperature if the meringues are browning rather than drying out. When cooked, turn the oven off and leave the oven door slightly ajar. Allow the meringues to cool in the oven for about an hour, or leave overnight. Store in an airtight container. They should keep at least a few days. ____VARIATIONS ____. Flavoured meringues-add some vanilla or other essence of your choice whilst folding in the cornflour. Coloured meringues- add some food colouring of your choice and beat through before folding in the cornflour. Chocolate meringues- sift in 2 tablespoons of Dutch cocoa with the cornflour. You can also add ground or finely chopped nuts if desired. Coconut meringues- lightly fold through 1/2 cup of shredded or dessicated coconut with the cornflour. Almond meringues- fold through 1/2 cup ground almonds with the cornflour. You can also add some almond essence if desired. Lime or Lemon Meringues- fold through finely zested lime or lemon zest with the cornflour. A teaspoon of juice can be used instead of/substitute for the white vinegar. Sprinkled meringues- sprinkle meringues with finely chopped nuts or 100's and thousands prior to baking. For a Large Pavlova- Draw a 22-25 cm (9-10 inch) circle on the baking paper. Turn paper over and place on a large cookie sheet/tray. Use the entire mixture to pile onto the circle. Smooth over the surface and bake for 90 minutes. Turn the oven off and leave the pavlova in the closed oven for another hour. After an hour open the oven door and leave the pavlova in the oven to cool. Serve topped with whipped cream or vanilla yogurt. Top with some fruit or grated chocolate. Can also be served with lemon butter/curd instead of cream. Small Pavlovas/Individual pavlovas- make as for large pavlova but use 6-8 spoonfuls of meringue per pavlova. Pile the meringue as high as possible. Bake for about 45 minutes.
Combine cake mix, pudding mix, oil, lemon-lime soda, and 4 eggs and mix well. Pour into greased and floured 9 X 13 inch pan. Bake at 350 degrees for 1 hour. Glaze. Combine sugar, pineapple, and butter in saucepan. Beat remaining 2 eggs in small bowl. Add to pineapple mixture. Cook until thickened, stirring constantly and cool. Pour glaze over cake and sprinkle with coconut.
Preheat a nonstick frying pan on a medium-high heat. Place a single layer of cheese in the hot pan. It will melt and then become crispy. After it turns "golden" on one side, flip carefully with a spatula onto the other side. When golden, remove onto paper towels to blot the excess oil. (American cheese doesn't seem to need blotting.). I like to eat this dipped in ketchup. Misc: Sometimes, I just cook it on one side until brown, and don't bother turning. It's chewier that way, also terrific. (But don't blot the melted, unfried side.). Yes, this does seem a bit decadent. But, I usually make this with cheddar, and it really does seem like a Lot of the oil is left behind. It may be a bit delusional, but I am guessing we are frying some dairy protein, and this is actually healthier than eating plain cheese. What do you think?
Combine all ingredients except pork roast in food processor. Process until coarsely chopped. Place roast in crockpot and pour chutney over top. Cover and cook on low for 8 hours.
Cut potatoes into chunks and boil about 8 minutes in a little water. Add spinach and cook until potato chunks are tender, then drain well in a sieve or colander. Heat the oil in a large, deep saucepan until very hot. Add the potatoes, spinach, beans and remaining ingredients. Fry until potatoes are creamy and ingredients are cooked through. This will be quite quick in the hot oil. (Decide yourself on the quantity of oil needed). The recipe says merely to sprinkle with red pepper powder, simmer 3 minutes, and serve! I'm not sure, but it might need some draining. Follow your chef's instincts. These recipes are never perfect as given!
Put pasta water on to boil. Add salt and pasta to boiling water and cook until pasta is "Al Dente" (a little chewy). While pasta cooks, melt butter in a small pot over medium heat. Whisk in flour, then cook 1 minute, adding salt, pepper and nutmeg to flour. Add milk and bring sauce to a bubble. Reduce for 5 minutes. Turn on low heat and add shredded cheeses to sauce and stir until cheese is melted. 2. Drain pasta and transfer to a large casserole dish. Pour tomato sauce over pasta and toss until pasta is evenly coated. Pour cheese sauce over pasta. Cover the top with sliced fresh mozzarella. Place dish under broiler for 3-5 minutes or until cheese is brown and bubbly.
Heat 1 1/2 tsp oil in a large nonstick skillet over medium high heat. Add half of the shrimp; saute 3 minutes or until done. Place shrimp in a large bowl. Repeat procedure with remaining oil and shrimp. Combine bell pepper, cider vinegar, jalapenos, sugar, ground cumin, salt, red pepper flakes and bay leaves into a medium saucepan over medium-high heat and bring to a boil. Cover and reduce heat and simmer 8 minutes until tender. Pour pepper mixture over shrimp, add cilantro and stir to combine. Cover and chill 8hours - 2 days before serving. Remove bay leaves. Serve.
In a food processor, combine the flour, sugar, and cocoa. Add the butter and process just until mixture resembles coarse crumbs. Press firmly into a greased 13" by 9" baking pan. Bake at 350 degrees for 10 minutes. While crust is baking, combine milk, vanilla, and one cup of chocolate chips in a medium saucepan. Heat, stirring constantly, until mixture is smooth. Remove crust from oven. Pour chocolate mixture over crust. Sprinkle with coconut, nuts, toffee bits and remaining chocolate chips. Press down firmly. Return to oven and bake for 18 to 20 minutes.
Sautee Italian sausage and crushed red pepper in pot. Drain excess fat, set aside. In the same pan, sautee bacon. When about half way cooked add the onions and garlic. Sautee for approximately 15 minutes or until the onions are soft. Add the chicken stock and water. Bring to a boil. Add potatoes and cook until soft, about 15-20 minutes. Add heavy cream and the cooked sausage and cook until heated through. Add white pepper to taste. Add kale just before serving. ENJOY!
Mix meat and remaining 8 ingredients together, well. Shape into 1 inch meatballs. In large frying pan, heat oil; brown meatballs and remove to drain. In large pot heat chili sauce, jelly and hot sauce until jelly is melted. Add meatballs and stir to coat. Simmer on low heat 15-20 minutes. Makes about 9 dozen meatballs. Good on eggs noodles or as snack food.
In the bowl of a food processor or mini-chopper, combine oregano, cilantro, green onion, garlic, lemon juice, oil, salt and pepper. Cover and process until chopped. Generously coat both sides of the fish with the herb mixture. Cook the salmon on a rack of an uncovered grill directly over medium-hot coals for 6-8 minutes or until the fish begins to flake easily with a fork. To serve, cut each piece of salmon in half.
Soak currants in wine until needed. In a heavy medium saucepan, melt butter and stir in rice; cook over medium low heat, stirring, for 2 to 3 minutes. Bring broth to a boil with saffron. Pour over rice; stir in basil, salt and pepper to taste. Simmer, covered, until all liquid is absorbed, about 20 minutes. Stir in currants and wine. Spread on a large platter and arrange quail on top. Steam or stir fry snow peas and place around edge or at ends of platter. Makes 6 to 8 servings. Canadian Living the Merry Christmas Cookbook Special.