HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put all sultanas in a large pot and cover with water, boil gently for 5 minutes. Strain sultanas in a colander then put sultanas back in pot. Add butter, stir and leave to cool. beat eggs in with the sugar then add to sultana mix then add essence, 2 large cups plain flour and the baking powder. Mix well with wooden spoon till combined. Line 9x9in cake tin (or other suitable tin)with greased paper on bottom and sides. Bake in 190 celsius oven for 30-45 mins till knife inserted in middle comes out clean. Ice with one layer of almond icing and one layer of royal icing and decorate as desired.
Spread softened cream cheese into the bottom of a 9" plate. A pie plate works well for this. Spread the seafood sauce on top of the cream cheese covering to the edges. Sprinkle imitation crab meat over the top. (genuine crab can be used for this recipe but the imitation works really well). Serve using little spreading knives (I suggest you have at least four of these knives) with assorted crackers. YUM!
Set oven to 400 degrees F. Grease a 15 x 10-inch baking sheet. Press the pizza dough out evenly onto the baking sheet. In a small bowl combine the oil or melted butter with minced garlic and dried basil; brush over the dough. Sprinkle with grated cheddar cheese then top with parmesan cheese. Sprinkle the sliced olives over the top (if using). Bake for 10-12 minutes or until crisp. Cut into squares and serve warm.
Heat oil in a large lidded cast iron casserole or dutch oven. Add lamb and cook till brown on all sides, about 5 minute. Season with salt and pepper, sprinkle flour over meat and stir to evenly coat. Pour off cooking oil and liquid, add red wine and let simmer, stirring tide glaze, for 5 min. Decrease heat to medium and add herbs, garlic cloves, and onion studded with cloves, and cook for 1 minute. Add raisins and spices, cover pan, and cook 1 hour.
Adjust an oven rack to the middle position. Preheat oven to 425 degrees Fahrenheit. Heat 1 Tablespoon oil in a large nonstick skillet until shimmering. Working in two batches, cook the bologna in a large skillet over medium heat until lightly browned on both sides, about 6 minutes. Transfer to a large plate. Heat the remaining 1 Tablespoon oil in the now-empty skillet until shimmering. Cook the onion until softened, about 3 minutes. Add the potatoes and carrots and cook, tossing occasionally, until just beginning to brown, about 8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the water, cover, and cook until the potatoes and carrots are just tender, about 15 minutes. Stir in the peas and season to taste with salt and pepper. Let the vegetables cool until just warm, about 30 minutes. Spoon the vegetables into the pie shell. Arrange the bologna over the top of the vegetables. Top with the remaining chilled circle of dough and crimp the edges as desired. Cut four 2-inch slits in the top of the dough; brush top with beaten egg. Bake until the crust is golden brown, about 30 minutes. Let cool for 5 minutes. Serve, drizzling ketchup over the top.
Put vegetable stock, shallots, carrots and spices into a pot and bring to a rapid boil. Boil for two or three minutes until the carrots are becoming tender. Pour in couscous, cover and remove from heat. Let stand for about five minutes until all the liquid is absorbed and the couscous is tender. Put back onto a very low heat and just stir through the margarine until the couscous is fluffed up.
In a medium bowl, combine dates and hot water. Let stand 10 minutes. Drain and discard water.Cover and refrigerate until cold. Preheat oven to 350 degrees. Line 12 medium muffin cups with paper liners or lightly grease. In a large bowl, beat together butter and sugar until creamy. Add water,pecans,eggs,baking soda, vanilla, and salt and mix until well blended. Add flour and mix until just moistened. Fold in cold dates and spoon into prepared muffin pans. Bake 20-25 minutes or until a wooden toothpick inserted into the center comes out clean. Let stand a few minutes before removing from pan.
Melt bar and peanut butter in microwave until smooth, at 30-second intervals. Be careful not to burn or overcook. Stir chocolate and peanut butter mixture. Add cereal and gently toss till coated. Drop onto wax paper, making 6 stacks. Refrigerate until chocolate hardens (about 30 minutes).
Place roast in crock. Mix mixes, and sprinkle over roast. Pour water in around sides. Cook 6-8 hours on low.
Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.) While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt. Working in batches if necessary, puree tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids. Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
Cut out the core of the cabbage and chop into pieces-however you prefer them, set aside. Slice onions, set aside. Slice carrots, set aside. Peel and cube potatoes and set aside. In a large pot heat the oil (I would suggest medium-high). Add the onions and carrots. saute for five minutes. Add spices (cumin, turmeric, curry ) and stir for a minute. Add water which will settle in the bottom of the pan and keep things from burning, Add potatoes, and cabbage and mix. Add more seasoning if you wish or salt and pepper. Reduce heat to low-med, cover with a tight lid, and let it cook down for 25 minute or until potatoes and cabbage is tender which will depend on how large you chop potatoes. Remove from heat and let it cool down. Taste and adjust salt and pepper as desired.
Cook bacon til done, set aside, break in half when cool. Make 4 nice patties out of the beef, season w/salt and pepper and grill or pan-fry til done in a little of the bacon fat. Top each patty with a slice of cheese, lightly cover to keep warm, and set aside. Fry eggs to your liking such as sunny-side up, over-easy or over-medium. DH says if the yolks are runny they're messy but great for dipping in! Toast buns while eggs are cooking. Set eggs aside. Assemble burger as so:. bottom bun. 1 slice cheese burger w/cheese. fried egg. a little ketchup. 2 bacon pieces. tomato. lettuce. top bun spread w/mayo. And there you have it! A Royal Red Robin! Great served with hash browns or french fries!
Wash and pick over the navy beans, then put in a pot with the 8 cups water; bring to a boil and boil 2 minutes, then remove from heat, cover and let sit at least 1 hour (3 or 4 is okay). Drain and rinse the beans. If chicken is frozen put it in a large pot with the 10 cups of water, bring to a boil and cook about 15 minutes until you can cut it into chunks (For raw chicken, just cut up and put in the pot with the water and proceed to the next step). Cut green onion tops about 1/4 inch long and put aside; thinly slice the rest of the onions and add to chicken along with all other ingredients except the green onion tops. Bring to a boil, reduce heat, cover and simmer 1 1/2 to 2 hours or until beans are as tender as you like them. Add green onion tops and cook 15 minutes longer. Serve immediately or refrigerate and warm up for an easy lunch.
With floured hands, spread cookie dough on pizza pan. Bake 12-15 minutes until golden. Remove from oven and immediately sprinkle 1/2 of the chocolate chips, let stand for a minute then spread with spatula. Add 1/2 of the nuts on top. Heat Caramel topping under warm water and spread the caramel topping over this layer, then sprinkle the remaining chocolate chips, nuts and carmel over that. Cut with pizza cutter. Yummy!
Cook rice as directed on package. While rice is cooking, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 minute on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 minute or until chicken is cooked through (165°F), turning chicken after 3 minute Stir in olives. Serve chicken over rice with sauce.
Sprinkle the tomato slices with salt and place between a layer of paper towels to extract excess moisture. In a saucepan, saute the garlic in the butter, until soft. Add water, bring to a boil and slowly pour in dry polenta, a dash of salt, and cook, stirring often with a wooden spoon. After about 15 minutes, when it's nice and thick, pour the polenta onto a pan lined with parchment paper. Preheat the oven to 300 degrees F. Spread evenly, arrange tomatoes on top, brush lightly with olive oil and season with cracked black pepper. Place in the oven for 10 minutes to intensify the tomato flavor. Remove to cool until lukewarm. Cut out round discs (using the top of a glass) or squares (with a knife), just larger than the food you are topping the polenta with. Can be served warm or cold (I prefer warm).
Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix well. Then add tuna. If mixture is dry, add more Miracle Whip/mayo.
Arrange banana slices in a single layer on a baking sheet, and freeze until firm (about 1 hour). Place frozen banana and remaining ingredients in a blender. Process until smooth. Sprinkle with graham cracker crumbs. Serve immediately.
Preheat oven to 350 degrees. In a bowl, combine flour, baking soda, salt, cinnamon and sugar, mixing well; set aside. In another bowl, combine eggs, butter, strawberries and pecans; add to dry ingredients, mixing well. Pour batter into two greased and floured 5-by-9-inch loaf pans. Bake 1 hour. Cool in pans before turning out. Serve at room temperature with cream cheese.
For the Sauce: In a small saucepan warm the peanut oil over medium heat. Add the ginger and garlic. Cook until golden brown, about 60 to 90 second, stirring often. Add the marmalade, rice vinegar, dijon mustard and soy sauce and stir until the marmalade has melted. Remove from heat and set aside at room temperature. If made ahead, warm the sauce over medium heat until the marmalade has melted again. Shrimp: In a large bowl mix the oil, salt, chile powder, paprika and pepper. Add the shrimp to the bowl and mix thoroughly to coat the shrimp evenly with the spices. Thread shrimp onto metal skewers or you can also use a fish basket. Heat grill to 500 to 550 degrees (high heat). With the grill lid closed, grill shrimp over Direct high heat until just opaque in the center and firm to touch, 3-5 minutes, turning once. Serve warm with as much sauce as you like drizzled over the top or use as a dipping suace.
Sift together the dry ingredients into a large bowl and make three "wells." Pour the oil into one well, the vinegar into another, and the vanilla into the last. Pour the warm water over everything and beat with a spoon until the batter is smooth. Bake in a pre-heated oven in an ungreased 9x13 pan for 30-35 minutes. Oven temperature is 350 for a metal pan or 325 for a glass pan. When the cake is cooled, frost with whipped cream or your favorite fluffy frosting.
Peel and dice potatoes and onions. Clean, trim and slice kale. Add the potatoes, onion, kale, a bay leaf, a pinch of salt and just enough water to cover all in a 3 qrt pan. Cover and boil gently for about 25 minutes. Meanwhile steam the smoked sausage for the same amount of time and slice. Remove the bay leaf, drain the vegetables, and mash them. Add milk and butter. Stir in the hot, sliced smoked sausage, add salt and pepper to taste and serve.
Heat oven to 350°. Grease and flour 2- 9 inch round cake pans. Add all ingredients to a large mixing bowl, blend with an electric mixer on low speed for one minute. Scrape down the sides of the bowl, and mix on medium speed for 2 minutes. Divide batter evenly between the 2 pans. Bake the cakes until they spring back when lightly pressed, about 28-32 minutes. Remove from oven and cool on racks for 10 minutes. Run a knife around the edge of each cake and invert on to cooling rack. Cool completely and frost as desired.
Begin preheating oven to 350 degrees. Combine first 9 ingredients in bowl and mix thoroughly. Mix in crushed crackers until well-blended. Pat mixture into ungreased loaf pan. Bake at 350 degrees for 60-90 minutes. NOTE 1: Here at high altitude, this recipe needs 90 minutes to bake. At lower altitudes, it won't take as long. NOTE 2: Honey dijon salad dressing makes a nice substitute for ketchup in this recipe and gives the meatloaf an elegant flavor.
Place chips in a small microwave-safe glass dish. Microwave at 15 second intervals, stirring in between, until just melted smooth. Stir in butter until smooth. Let chocolate cool slightly. Mixture needs to be creamy, but not hot. Spoon into ziploc bag. Fill half full and seal closed. Cut a very small corner off the bottom of the bag. **don't make it too big; you can always make it larger if necessary! Gently pipe designs onto a wax paper-lined plate. Keep the flow steady and stop squeezing and then lift bag at the end of each shape. Refrigerate 15 minutes or until firm. Carefully peel waxed paper from chocolate doodads before serving however you wish!
Preheat oven to 430 degrees. Pour all ingredients into a bowl, and mix thouroughly (sometimes it helps to mash the banana in a seperate container before adding to bowl). Also, if you prefer your muffins sweeter, add around 5 or 6 artificial sweetner packets to the batter. Cook for around 10 minutes.
Preheat oven to 350 degrees. In a large bowl mix 1 cup of warm water, 1/2 cup sugar and 1 package of yeast. Set aside to soften. In another bowl blend 1/2 cup instant potatoes and 1/2 cup warm water. Add potatoes to the yeast mixture. Add 1 teaspoon salt, 1/2 cup shortening, 2 eggs and 2 cups of flour, beat well. Cover and set aside for 10 minutes. Mix in the remaining 3 to 3 1/2 cups of flour. Knead dough for 5 minutes and place in a well greased bowl. Cover with a damp towel and let rise. When dough has doubled in size, knead it down. Shape as desired, we use about fist sized rolls. Place on lightly greased cookie sheet and cook for about 15 to 20 minutes.
Heat oil in a non-stick skillet over medium heat. Fry potatoes in oil, stirring frequently, until golden. Add red chile and garlic; Blend well. Pour in water, add salt and oregano then bring to a boil. Cover and simmer for 20 minutes. Enjoy! ;).
Shred the lettuce leaves and line a plate with lettuce. Chill. Make the sauce ingredients by combining white wine, miso, mirin, soy sauce, sugar, grain mustard and water. Set aside. Season the scallops with salt, pepper and garlic. Lightly dust with flour. Heat the oil in a frying pan over high heat and saute both sides of the scallops until lightly browned on the outside, but still rare in the middle. Remove from the pan and arrange the scallops on the bed of chilled lettuce leaves. Turn down the heat to low to medium low and add the sauce to the pan. Stir. Add cream and reduce the sauce to two thirds. Pour the hot sauce over the scallops. Sprinkle chopped green onion and Parmesan cheese.
Wash the Giant Puffball and remove the outer leathery skin like layer. If you see the puffball has begun to spore, throw it away. Wash off any left over dirt. Slice the Giant Puffball into 3/4 inch slices (the best you can) I like to use the slices in the middle because they are bigger. Use 2 slices for the recipe. Freeze or dehydrate any remaining puffball immediately or it will not be good the next day. Lightly brush olive oil on both sides of each slice. Place the slices on your gas grill. Turn the slices over carefully. They should be slightly crispy on both sides and you should be able to see the grill marks. Puffballs are very moist and spongy and it is necessary to remove some of the moisture with this process. Lightly spread tomato pizza sauce (you may also use pesto sauce on your pizza or make sauceless pizza. If you use sauce on your pizza, place a very small amount because the mushroom will still be very moist. Cover the top of your pizza with shredded cheese and your favorite toppings. The amount of toppings will depend on the size of your slices. Place the slices on a sheet pan covered with tin foil. Bake in a 400 degree preheated oven until the cheese turns slightly brown on the top and all of your toppings are cooked through. Again, the length of cooking time depends on how many topings you put.
Add chicken to large frying pan. Add olive oil, butter, onion and garlic to chicken. Cook on medium/medium-hi heat for about 15 minutes until chicken is brown on both sides. Add canned tomatoes, red bell pepper and oregano to chicken. Turn heat to low, cover pan with lid and simmer for 30-45 minutes, turning chicken every 10-15 minutes. Serve and enjoy!
Mix vinegar, sugar, coleslaw dressing, salt and pepper. Let set an hour in fridge so flavors develop. Pour over shredded cabbage and carrots. Add the 2 tablespoons milk if seems too thick. Refrigerate until ready to serve.
Mix dry ingredients and cranberries. Melt butter, brown sugar, cinnamon and cayenne, 1 to 1 1/2 minutes. Drizzle butter mixture over popcorn mixture and toss well to coat.
In a bowl, whisk together tomato juice, vodka, lemon juice, Worcestershire, salt, horseradish, and celery seed. Add flank steak and red onions to marinade and chill at least 4 hours and up to 16 hours. Prepare a hot charcoal or gas grill. Grill steak and onions, turning once and basting halfway through cooking, until onions are browned (6 to 8 minutes) and meat is done the way you like it, 10 to 12 minutes for medium-rare (cut to test).
Cookies: Cream butter, sugar, egg yolk, milk and vanilla. Sift in flour, cocoa and salt and beat on low speed until dough forms. Wrap in plastic wrap and chill at least 30 minutes or until firm. Roll dough into 1 T balls, coat with egg white, and roll in nuts. Place 1 1/2" apart on greased cookie sheets. Flatten centers of cookies with thumb, leaving a depression. Bake at 350°, 10-12 minutes or until slightly puffed but centers are still soft. Leave cookies on cookie sheet and immediately depress centers of cookies again (I use a wooden spoon handle end). Move to wire racks and cool. Filling: Microwave caramels and cream until melted and smooth. Use a spoon and fill the centers of partially cooled cookies and then cool completely. Chocolate Drizzle: Microwave chocolate until melted and place in resealable plastic bag. Make a small cut in one corner and drizzle a narrow bead of chocolate over the cookies. Chocolate will set in 30 minutes.
Combine first 4 ingredients in a large bowl; make a well in the center of mixture. Combine milk, egg substitute, honey, and oil; add to dry mixture, stirring just until moistened. Spoon batter into. muffin pans coated with cooking spray, filling three-fourths full. Bake at 425* for 15 minute Yield: 1 dozen (121 calories per muffin). RAISIN OAT BRAN MUFFINS: Add 1/3 cup raisins to batter. BANANA OAT BRAN MUFFINS: Add 1/2 cup mashed ripe bananas to batter. BLUEBERRY OAT BRAN MUFFINS: Add 1/2 cup fresh or frozen (thawed) Blueberries to batter. APPLE-CINNAMON OAT BRAN: Add 1/2 cup minced apple and 1 teaspoons Ground cinnamon to batter. CRANBERRY OAT BRAN MUFFINS: Add 3/4 cup fresh or frozen (thawed) Cranberries to batter.
Heat the oil in a pan, add the onion and cook for 10-15 mins until soft. Add the garlic for the final minute, then stir in the beans to heat through. Add the lemon zest and juice. Stir in the parsley and serve.
Preheat the oven to 350°F Lightly grease a baking sheet, or line with parchment. In a medium bowl, mix together the coconut, coconut cream, salt, and coconut flavor, stirring till thoroughly combined. Add the coconut milk powder, stirring to combine. Drop the sticky mixture in ping pong-sized balls (about 1 1/2") onto the prepared baking sheets. It helps to use a tablespoon cookie scoop or small ice cream scoop here. For best results, pack the coconut mixture into the scoop; each ball should weigh about 1 ounce. You can space the balls fairly close together on the baking sheet; they only need about 3/4" to 1" between them. Bake the macaroons for about 10 minutes; they won't brown. You may see the merest hint of brown on top. Remove from the oven, and cool completely on the baking sheet. To make the coating, heat the chocolate chips, butter, and corn syrup until the chips are very soft. A microwave oven works well, as does a saucepan set over very low heat. Dip half of each cooled macaroon into the chocolate. Set the macaroons back on the baking sheet, and allow the chocolate to set completely before serving. To store, place in one layer in a closed container. They'll keep for 2 or 3 days, but will gradually become less moist as they sit.
In an electric pot mix all the ground coffee with the 2 teaspoons of cinnamon in the filter basket. Add water and brew as usual. In a one-quart saucepan, mix together milk, chocolate syrup, and sugar over low heat until the sugar dissolves. Add this to the carafe of brewed coffee then stir in the vanilla. Pour into preheated cups and garnish, as desired, with whipped cream and a dash of cinnamon. (Note, use brown sugar because it enhances the flavors of both the chocolate and the coffee, much preferable over white sugar).
Preheat oven to 150°C. Heat vegetable oil in a wok or frying pan over medium heat. Brown ribs for 3-4 minutes on each side. Remove ribs from pan. Add onion to pan and cook for 3 min or until soft and golden. Place onion, ribs, galangal, ginger, lemon grass, fish sauce, sugar, garlic, stock, tamarind and chillies in a very large ovenproof dish. Stir to combine and bring to a simmer over medium heat. Cover and bake in the oven for at least 2 hrs (and remove lid for last 10 min) or until ribs are very tender. To serve, sprinkle ribs with cilantro and basil and accompany with lime cheeks and rice.