HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare the sauce by tossing the garlic cloves with olive oil and place on a square of aluminum foil. Fold the foil to form a package and roast place in a preheated 350°F oven for 20 to 30 minutes. Allow the garlic to cool slightly, careful open package and transfer the garlic cloves to a medium saucepan. Stir in cider vinegar and bring to a simmer, mashing the cloves with the back of a spoon. As the vinegar evaporates, a paste will form, to the garlic paste stir in the heavy cream and simmer for about 10 minutes on low heat to blend flavors, adjust salt and pepper to taste. To prepare the scallops, rinse and dry with paper towels. Dust the top side of the scallops with paprika. In a non-stick skillet that has been sprayed lightly with olive oil, place the top side of the scallops down and saute until crispy on top and lightly firm to the touch. Place scallops on serving plate and drizzle garlic sauce over.
Place carrots and salt in large saucepan and add enough water to just cover carrots. Bring to a boil and reduce heat. Cover, and simmer for 7-9 minutes or until crisp-tender. Drain and set aside. In large skillet melt butter. Whisk in brown sugar, cardamom and orange peel. Cook, and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots to skillet, toss to coat, and serve hot.
Skin and rinse chicken and pat dry. Broil (or grill) chicken 7 minutes each side. Place chicken in crock pot. Whisk all sauce ingredients together and pour over chicken. Cook on low 5-6 hours or high 2-3 hours.
Find a couple of your special and attractive serving bowls, and divide the ricotta between them. Take a small sieve, hold it over one of the bowls, and pour a bit of coco powder into the sieve- tap the side of the sieve to sprinkle the cocoa over the ricotta; repeat with other serving, using 1/2 tsp of the cocoa powder for each serving. Top each serving with half of the fresh berries, then drizzle each with half of the honey. Dig a biscotti cookie into the dishes, to use as spoons to eat the dessert. Get yourself a good book, sit down in front of the fire, eat, and enjoy (of course, if you're serving this to someone special you might want to offer to feed it to him/her)!
Mix all ingredients well. Chill and serve with favorite fruit (really yummy with apples).
Place 2 tablespoons oil in large skillet, and cook onions and cabbage over medium-high heat until tender. Remove from heat and drain off excess liquid and set the onions and cabbage to the side. Whisk eggs in a bowl and mix in soy sauce, sesame oil, spices, onion and cabbage mixture, and sprouts. Using a non-stick pan over medium-high heat, heat the remaining 2 tablespoons of oil. Ladle about 4 ounces of the mixture into the hot pan, as you would for pancakes, and sprinkle the shrimp evenly on top of each. Cook for about 3 minutes, or until edges begin to brown, and when jiggled, they slide in the pan. Flip them over and cook another 2 to 3 minutes until cooked through. NOTE: If the Egg Foo Young becomes brown too quickly, finish it by baking in a preheated 350 degree oven for a few minutes.
Prepare dough as directed on package. Roll out into a rectangle. Mix next seven ingredients i1/2 spread on rolled out dough. Layer with pepperoni and mozzarella. Roll like a jellyroll, brush with egg white. Bake at 350 for 20-25 minutes. Serve slices with pizza sauce for dipping. Makes 2 rolls.
Preheat oven to 350. Grease and flour Bundt cake pan. Place all cake ingredients except chocolate chips in large mixing bowl. Beat as directed on the cake mix box. Stir in chocolate chips. Pour batter into prepared pan. Bake for 58-62 minutes, or until cake tests done. Remove and cool for 20 minutes, then run a long, sharp knife around the edge of the cake and turn it out onto a wire rack to cool for about 20 more minutes. Place glaze ingredients in microwaveable glass measuring cup. Microwave on 50% power for 1 minute, then stir until chips are melted and the mixture is smooth. Place cake on serving platter and spoon the warm glaze over it. Let sit for at least another 10 minutes before slicing.
Cut beef into bite-sized cubes. In a large skillet brown bacon then remove, cool slightly and chop into large pieces (do not drain the bacon fat). In the same pan; add onion and garlic, saute until softened. Add paprika and chili flakes to the onion/garlic and cook stirring for 30 seconds. Add the meat cubes with all the other ingredients except the sour cream; cover and cook over low heat until meat is tender (about 1-1/2 hours) stirring often. Just before serving mix the flour and the sour cream together, and stir into the goulash. Cook and stir 1-2 minutes until well combined (do not boil).
Make sauce by putting brown sugar, vinegar, water and barbeque sauce in pan and bring to boil. Put chicken pieces in 9 x 13 baking dish. Pour sauce over chicken. Cover with foil and bake at 425 degree F. For bone-in chicken bake for 1 hour. For boneless chicken bake for 35 minutes. Prepare rice. When chicken is done remove and pour sauce into stovetop pan. To thicken combine cornstartch and water. Pour into sauce. Sir constantly until thickend. Serve chicken over rice. Enjoy!
Drop the nuts in to a small pan of boiling water, and cook for 1-2 minutes. Drain. Slip off the skins. Dry on paper towels. Coarsley chop and set aside about a quarter of the nuts. Place the remaining nuts, the breadcrumbs, oil, parsley and garlic, if using, in a food processor or blender. Process to a paste. Remove to a bowl and stir in the softened butter and the cream. Season with salt and pepper. Cook the pasta in a large pan of rapidly boiling slated water until al dente. Drain, and toss with the sauce. Sprinkle with the reserved chopped nuts, and pass the Parmesan separately.
In metal mixing bowl, whisk together all except the berries. Pour into double boiler or over simmering water in a saucepan if you don't have one. Whisk the sabayon (that's what it is now!) continuously until thick which takes about 5 minutes. This should look a lot like softly whipped cream and easily coat the back of a spoon. Divide berries among 4 serving dishes. Large wine glasses work well. Equally pour the sabayon over the berries. ENJOY!
In a large heat-proof bowl or stand mixer bowl, pour scalded milk over butter, sugar and salt. Stir and cool. Dissolve the yeast in the lukewarm water. Add softened yeast and 3 c of the rye flour to the milk mixture. Either beating by hand or with the paddle attachment of the stand mixer, beat thoroughly. Add the remaining rye flour and beat again until the flour is thoroughly combined. Scrape dough out into a greased bowl, cover, rise in a warm place until doubled; about 1 hour. If using a stand mixer, scrape dough back into clean bowl and using the dough hook, knead in the whole wheat flour and the caraway seeds until smooth. If you are doing it by hand knead the wheat flour and caraway seeds on a well floured surface. Divide the dough in half and shape into 2 oblong or round loaves. Place on parchment lined or greased baking sheets or in 9x5 loaf pans. Cover and let rise until doubled- about 1 hour. Preheat oven to 450 degrees. Brush loaves with with beaten egg white . Bake for 15 minutes. Reduce heat to 350 and bake 35-40 minutes. Remove from oven and cool on wire racks. For a tender crust, brush with butter about 5 minutes before removing from the oven. Store in an airtight container. Can be frozen.
Preheat oven to 350. Combine all of the meatball ingredients in large bowl until well mixed. Shape into small balls and place on buttered casserole dish in single layer. Bake until lightly browned on bottom of balls then stir around and bake a few minutes longer until firm. Time will depend on the size of the balls. approximately 20 minutes to 1/2 hour. While the meat is baking, put all Sauce ingredients in large pot and simmer. When the meatballs are finished baking, carefully scoop them out with a slotted spoon and put into sauce. Gently stir until well coated and heated through. At this point you can serve immediately or put in Crockpot for a party and keep them warm on a low setting. Enjoy!
Place Ritz cracker salt side down and top with a little ketchup. Add cheese and pepperoni. Heat in microwave until cheese melts. (usually less than 30 seconds)!
.Heat oven to 350. Melt jelly and butter in 1 1/2-quart saucepan over medium heat, stirring occasionally. Stir in apple, celery and cranberries; remove from heat. Mix bisquick, sage and thyme. Dip chicken into water, then coat with bisquick mixture. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Cook chicken in skillet 6 to 8 minutes, turing once, until coating is brown. Place chicken in ungreased rectangular baking dish, 13x9x2 inches. Spoon cranberry mixture over chicken. Bake uncovered 40 to 45 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Note: Like the flavor of baked apples? use 2 apples instead of 1,try adding 2/3 cup pecan halves with the cranberries.
Mix and Chill the Meatball mixture. Make Meatballs and fry in pan until brown. Place in a casserole dish. Stir Sauce mixture together and pour over meatballs. Cook 30-40 min @ 350 degrees until sauce is thick and heated through.
Place flour and butter in a food processor; cover and process until mixture resembles coarse crumbs. Add 1 cup cashews; pulse a few times until combined. Press into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 25-28 minutes or until golden brown. Cool completely on a wire rack. In a small mixing bowl, beat the cream cheese, peanut butter and confectioners' sugar until smooth. Fold in 1 cup whipped topping. Spoon over crust. In another bowl, whisk milk and both pudding mixes for 2 minutes. Let stand for 2 minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with chopped candy bar and remaining cashews. Cover and refrigerate for at least 1 hour before serving.
Brown beef and onion together; drain fat. Layer half of the beef onion mixture in a 7x11 inch baking dish. Cover with Sauerkraut and top with the remaining meat-onion mixture. Put uncooked noodles on the top. Spread soups over the noodles. Bake 30 minutes at 350 degrees. Sprinkle cheese on top and bake 30 minute more.
Note: I served this dish with brown rice. If that's what you choose I recommend starting the chicken and rice at the same time as they both take ~40 minutes to cook. Another alternative to cooking it separately is to bake the dish with the rice - add extra salsa for moisture. Combine avocado, tomato, garlic, vinegar and lime juice in small bowl. Season to taste (~1/8 tsp cumin, dash of salt, dash of pepper). Slice chicken lengthwise, leaving some in-tact at the ends (like a pita), or slice in half lengthwise and tenderize. Stuff liberally with guacamole, or wrap tenderized chicken around guacamole and hold with a toothpick. Place chicken in glass baking dish, cover with salsa. Scatter cheese on top (If you prefer melted cheese instead of crispy, add 10 minutes before removing chicken from the oven). Bake at 450 F for 40 - 45 minutes, or until chicken is fully cooked. Chicken should cool slightly before being served.
Combine flour, baking powder, butter, poppy seeds, egg, milk and salt using the dough hooks of your mixer first and then your hands until dough is smooth (Be sure not to overmix). Turn out onto a lightly floured surface and roll out (about 1 cm thick). Using a glass of about 7.5 cm in diametre cut out scones. Put onto a paper-lined baking sheet and brush with the egg-milk-mixture. Bake in the preheated oven at 200°C for about 15-20 minutes.
Mix flour and salt with fork. Beat oil and water with whisk or fork to thicken. Pour into flour and mix with fork. Press into 9" pie crust. Fill with quiche mixture and bake at 400F until done. NOTES: I've never made this with canola oil. You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies. This recipe is not suitable for baked pie crust shells. It makes a nice, flaky crust that's suitable for everyday use.
In a 2-qt. microwave-safe bowl, combine the carrots, celery, zucchini, yellow pepper and onion. Drizzle with oil; toss to coat. Cover and microwave on high for 3 minutes. Stir in the remaining ingredients. Cover and cook on high for 9-11 minutes. This recipe was cooked in a 1,100-watt microwave.
Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla in a large bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded teaspoon onto ungreased baking sheets,. Bake in preheated 375F oven for 8-11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely,.
Preheat oven to 350 degrees. Prepare a loaf pan by spraying with cooking spray. Combine dates, nuts and raisins; sprinkle with baking soda. Pour 1 cup of boiling water over all of this. Cover the bowl and set aside while mixing remaining ingredients. In another bowl, with a pastry blender, mix the flours, sugar, Splenda, baking powder, egg and egg white. Combine the date mixture with the flour mixture, mix well. Pour into prepared pan and bake for 50 minutes or until toothpick inserted off center comes out clean.
Chop bacon strips into 1/2 inch pieces. Cook bacon pieces over medium to medium high heat, until evenly browned. Drain bacon pieces and discard fat. Set bacon aside. In a medium mixing bowl, combine turkey, salt and garlic. Divide turkey into 8 equal pieces and form into thin patties. Layer four of the patties with blue cheese crumbles and bacon. Top with another turkey patty. Press patties together firmly but gently. Be sure to seal the edges of the patties together to avoid burgers falling apart during cooking. Cook burgers on a grill skillet, or grill pan until nicely browned and have reached a minimum internal temperature of 165°F Allow burgers to rest for about 5 minutes. Place burger on a large bun and layer with mayonnaise, arugula, onion, and tomato. Garnish with fresh cracked black pepper.
Cook pasta according to directions. Saute onion, garlic, mushrooms and green pepper in butter until crisp tender. Remove from heat. Drain pasta; add to vegetable mixture. Stir in crab, sour cream, basil and salt. Place mixture in 2 greased 8-inch baking dishes. Sprinkle with cheese. Cover and freeze one dish. Cover and bake the second one for 20 minutes at 350°F Uncover and bake 5 more minutes.
Trim all but about 1 1/2" of tops from the beets and wash. Boil them for about 30 minutes, or until tender. You can do this the day before and store them in the refrigerator to cool off. By leaving a little of the tops on the beets, they won't bleed as much. Cut the tops off, and peel the beets. If you're concerned about red hands, wear gloves. Grate the beets into a bowl large enough to hold both them AND the horseradish. I use a large grater, Wally uses a small one. Peel the chop the horseradish into small pieces. Place a little in a blender with a little of water to assist in the blending process. Blend at a fairly low speed until the horseradish is chopped fairly fine. Place in a bowl and continue until all of the horseradish is chopped up. If you don't have a blender, you could use a small grater. Just be sure you keep a window open and keep your face away from the bowl. Behind the horseradish bowl you'll see 2 different types of small graters. Add the horseradish to the beets, tasting as you go along until you get the strength to your liking. Add about 2 tablespoons vinegar and a little salt. Taste. keep adding a little bit of vinegar at a time tasting as you go. Serve the rest of the horseradish on the side in order that some people can add to their own helping of beets. Quick method: Use a food processor's bottom blade to chop up the beets, and mix everything up. Then add the vinegar and salt as above.
Preheat oven to 350°F. Mix flour, baking powder, baking soda and oats; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Gradually add flour mixture, beating until well blended after each addition. Add cereal, coconut and raisins; stir until well blended. Drop heaping teaspoonfuls of dough, 2 inches apart, onto ungreased baking sheets. Bake 14 to 16 minutes or until lighty browned. Cool on baking sheets 3 to 4 minutes; remove to wire racks. Cool completely. Store in tightly covered container at room temperature.
Set oven to 350 degrees. Cream butter, shortening and sugar with vanilla. Sift the flour, baking soda and baking powder. Add the flour mixture to the butter mixture along with the coconut and nuts (if using). Mix to form a roll. Chill in the fridge for 2 or more hours. Slice and bake on a greased cookie sheet OR drop by teaspoonfuls onto cookie sheet. Bake for 8-10 minutes, or until lightly brown.
Mix hot evaporated milk and hot coffee together in blender with lid off and towel over opening. Add butterscotch chips and stir until melted. Add rum, stir, and pour into cups.
Check fillets for small bones, rinse and pat dry with paper towels. Sprinkle both sides of fillets lightly with Cajun seasonng and lemon pepper. Heat cast iron or non-stick skillet, add butter and olive oil. Place fillets in hot skillet, sear several minutes per side until light brown and easily flake in thickest parts. Drain Rotel and mix with Alfredo Sauce. Pour Alfredo/Rotel mixture evenly over fillets. Reduce heat and continue cooking several minutes until sauce mixture begins to brown at edges. Remove from heat, cover and let rest for five minutes or more to allow flavors to blend.
Preheat oven TO 375°. Beat egg yolks and salt together. Add sugar, 1/2 cup at a time, until blended. Beat in milk, butter, lemon juice and almond extract. Beat egg whites until stiff. Fold beaten egg whites and coconut into egg yolk mixture. Pour filling into pie crust shell. Bake for 30 minutes or until knife inserted near rim comes out clean. Cool. A mouthwatering pie for coconut lovers that separates into a macaroon crust and creamy filling as it bakes.
Muddle the sugar & mint in a cocktail shaker. Add lime juice, cranraspberry juice, vodka, Chambord & ice. Shake well. Pour into glasses. Top with soda; stir. Garnish with mint leaves.
For the dipping mix soya sauce and sherry in a bowl. Sprinkle scallops with a little pepper. Divide the green onion in white and green part. Cut both in very fine stripes. Cut ginger in very fine stripes. Heat oil in a pan over high heat. The oil should be very hot (near the smoke point). Put scallops into the pan an sear for about 30 to 45 seconds. Remove from heat. Put scallops (seared side up) into the dipping and drizzle some dipping on top. Sprinkle ginger and the white part of the green onion over them. Place a steamer basket in a suited pot and fill in just enough water, that it will not reach the steamer basket. Bring water to a boil. Place scallops with onions and ginger on little pieces of parchment paper and put onto the steamer basket. Cover pot with lid and steam scallops for 5 minutes. Take scallops out of the steamer and serve hot with onions and ginger on top and the dipping sauce. Sprinkle with stripes of green onions (green part).
Preheat oven to 350 degrees F. Slice bread diagonally into 32 scant 1/2-inch-thick slices; reserve ends for making bread crumbs another day. Place bread slices on 2 cookie sheets. Toast bread 10 minutes or until crusty and dry, turning slices over once. Transfer bread to wire racks to cool. Meanwhile, prepare pear chutney: Peel and core pears; cut into 1/2-inch pieces. In nonstick 12-inch skillet, cook pears, sugar, raisins, vinegar, ginger, five-spice powder, and salt over medium heat 25 to 30 minutes or until all of liquid evaporates and sugar caramelizes, stirring frequently during the last 10 minutes of cooking. Mixture will become very thick and turn dark brown. Cool chutney to room temperature. Just before serving, assemble bruschetta: Spread 1 rounded teaspoon goat cheese evenly on each toasted bread slice. Top each with 1 scant tablespoon pear chutney and a parsley leaf.
Preheat oven to 375 degrees. Grease a 9-inch square pan; set aside. In a medium mixing bowl, blend together 1 1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread into prepared pan. Combine 1/3 cup flour, brown sugar, cinnamon and butter until crumbly. Sprinkle mixture evenly over batter and top with the remaining berries. Bake for 25 to 30 minutes or until tested done when wooden pick inserted in center comes out clean. Do not overbake. Cool slightly. Serve warm.
Combine peanut butter and honey in a large nonstick pot and warm up over a low heat until runny and mixed. Mix in the oatmeal (and protein powder if using). You don't want to cook it, just heat it up enough to stir everything together nicely. Press into a 9x9-inch pan. Let cool, then cut into 16 equal bars. Wrap each bar in foil and store in plastic bags. - No need to refrigerate as the ingredients are natural.
Measure carefully, placing all ingredients in bread machine pan in the order recommended by the manufacturer. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. Remove baked bread from pan, and cool on wire rack.
Bake crust according to directions. Cool. Sprinkle gelatin over cold water in small bowl, let stand 1 minute to soften. Add boiling water, stir until gelatin is completely dissolved. Cool slightly. Combine sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat at medium speed until stiff; pour in the gelatin mixture, beating until well blended. Spoon 1 cup of the chocolate mixture into cooled crust; refrigerate while preparing peanut butter layer. Melt 1 1/2 cups peanut butter chips as directed on package. Beat cream cheese and powdered sugar in medium bowl; gradually. add 1/3 cup milk until smooth. Add melted chips; beat well. Beat in remaining 2 tablespoons milk. Lightly spread over chocolate layer in crust. Top with remaining chocolate mixture. Refrigerate several hours. Garnish with remaining chips. Cover; store leftover pie in refrigerator.
Over medium heat, cook the ground beef until there is no pink in the meat. Drain the fat from the meat. Add all seasonings to the meat and stir to evenly distribute. Add the DRAINED Veg-All & stir to distribute. Add the Tomato Bisque/Soup & stir to distribute. Add your liquid (half & Half/milk/water) of choice. Bring to a boil & IMMEDIATELY reduce heat. Simmer for 8-10 minutes or until heated through. ENJOY!
Place malted milk balls in resealable plastic food-storage bag. Tap with rolling pin or meat mallet until coarsely crushed. Reserve 1/3 cup. Mix remaining crushed malted milk balls and the whipped topping. Arrange ice-cream sandwiches in bottom of rectangular pan, 13x9x2 inches, cutting sandwiches if necessary to cover bottom of pan. Spread whipped topping mixture over ice-cream sandwiches. Sprinkle with reserved crushed malted milk balls. Cover and freeze 2 to 3 hours or until firm. For serving, cut into 4 rows by 3 rows. Top with fudge sauce. Note: We have found that frozen malted milk balls crush more easily than when crushed at room temperature.
Heat half of the oil with annatto seeds and stir quickly until the oil takes on the redish-brown color of the seeds. Set aside, strain and remove the seeds. Marinate the beef cubes with onion, half the garlic, salt, sugar and half of the annatto seed oil mixture for 45 minutes. Heat the remaining annatto seed oil and cook the remaining garlic until soft. Add curry powder, beer and marinade and it`s ingredients. Braise the beef, adding a little water, lemongrass, star anise and cinnamon. Cook at 350 degree in oven for 1 hour then and add carrots. Cook for 1 more hour. Simmer 5 more minutes. Garnish and serve over white rice is how I served it. The juices got absorbed into the rice.