HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a plastic bag, combine 1/2 cup flour with the salt and pepper; toss with beef cubes to coat thoroughly. Place beef cubes in crock pot. Place chopped green pepper and sliced mushrooms on top of beef cubes. In a large pyrex measuring cup, combine beef broth, Worcestershire sauce, and tomato paste or ketchup. Pour over beef and vegetables; stir well. Cover and cook on LOW setting for 7 to 12 hours. ONE hour before serving, turn to HIGH setting. Make a smooth paste of red wine and 3 Tablespoons flour; stir into crock pot, blending well. Cover and cook until thickened. Serve over Buttered Noodles.
For the cakes: Place entire contents of salmon can into a bowl and break apart large pieces. Place aprox 3/4 sleeve of saltines in a baggie and roll them into crumbs with rolling pin, add to salmon. Add remaining ingredients, eggs through milk and mix. Cover and place in fridge for one hour (this helps firm up the mix.) Or just shape into patties. For the sauce, mix all sauce ingredients and set aside. Heat Canola oil in a 12" skillet, add cakes. Cook 5 minutes, or until very firm,. on each side over medium heat. Remove cakes to platter, and drizzle sauce over cakes in an attractive design. Sauce can also be passed.
In a small saucepan combine the ketchup, coffee crystals, and chipotle chili powder. Cook and stir over medium heat until coffee crystals are dissolved. Cover and chill until ready to serve.
Combine the rhubarb, berries, the split vanilla bean and a cup of the sugar in a large, non reactive pot. Stir until the sugar has drawn some liquid out of the berries and then turn the heat onto medium low. Cook over medium low heat, stirring regularly, until the pieces of rhubarb and strawberries have broken down. At this point, reduce the heat even further and let the butter simmer over very low heat. When the butter has reduced to about half its original volume, taste it. Adjust the sugar to taste, adding up to another half cup. Cook until the sugar has dissolved into the butter. Remove the butter from the heat. Fish the vanilla bean pieces out and put them aside. Fill your prepared jars leaving a 1/4" headspace. Process filled jars in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Put apricots,sultanas and prunes in a bowl. with brewed tea. Leave to soak for 2 hours. Heat oven gas 4. Lightly grease and line a 2 lb loaf tin. Put flour,baking powder,ginger,sugar, and egg in a food blender. Blend for 2mins. Add fruit and blend to mix. Turn into tin and level with knife. Bake for 11/4 hours. Cool before serving.
Saute the onion in a large frying pan, with about a quarter of the butter. Meanwhile, slice the bacon into chunky strips. Bring a pot of water to a boil and add the spinach. Return to a boil, drain and rinse with cold water. Squeeze all the water out of the spinach and slice it a few times. When the onion has been cooking for a few minutes, add the bacon, thyme and bay leaf. Increase the heat slightly and cook until the bacon starts to crisp. Add the chicken, cooking and stirring until it is nicely browned. Season with salt and pepper and then sift 1/2 tbsp flour over the top, stirring until it disappears. Add the lemon juice and stock. Increase the heat again and stir continuously as you bring the liquid to a boil. Reduce the heat and leave to simmer, uncovered, for about 15 minutes until the liquid has cooked into the chicken to make a thick and juicy sauce. Stir the spinach into the sauce and remove the pan from the heat. While the chicken is cooking, you can make the white sauce. Melt the rest of the butter in a small pan and then stir in the flour to make a thick paste. Gradually add the milk, stirring until it comes to a boil. Reduce the heat and keep stirring until you have a thick, smooth sauce (about five minutes). Season with salt, pepper and nutmeg. Grease a baking dish with a bit of the chicken sauce, then cover with three sheets of lasagne. Spread half the chicken sauce over the lasagne along with one third of the white sauce. Repeat with another layer of lasagne, the rest of the chicken, and another third of the white sauce. Lay the last three lasagne sheets over the top and cover with the last of the white sauce. Sprinkle with the parmesan cheese and cook in a moderate oven for about 30 minutes. Take out when the top is nicely browned and the sauce is bubbling around the edge of the dish. Let stand five minutes before serving.
Core, peel and slice apples. Sprinkle with 1/4 cup sugar and corn starch. Mix and set aside. Mix oil and milk. Place one Phyllo sheet on some paper towels, brush with milk mixture, sprinkle about 1/4 of the crushed oyster crackers. Place another sheet on top and repeat. Place sheets in a 9 inch pie pan. Do the same with two more sheets of Phyllo, placing them in the opposite direction. Fill pie, sprinkle on the Cinnamon. Take the last sheet of Phyllo and brush with milk mixture, sprinkle the remaining cracker crumbs and fold in half. Place that on top of the pie and fold over and smooth down the edges of the other sheets. Brush top with the milk mixture and sprinkle with sugar. Bake at 425A° F until nicely browned -- .
Preheat oven to 350 degrees. Spray mini-muffin pan with non-stick spray. Whisk together the pancake mix and baking powder. In small measuring cup stir together milk, egg and vanilla. Add with bananas to dry ingredients. Divide into your muffin tin making sure to fill them all the way to the top. Sprinkle each muffin with topping of choice and cook for 15 minutes.
Place pork and vegetables in a container for marinating. In a small skillet, slowly heat the curry and turmeric until smoky, but not burnt. Placed the spices over the pork along with the wine and orange juice. Mix together, cover and refrigerate, preferably overnight. Preheat oven to 350°F. Remove the pork from the marinade (reserving the marinade). Heat oil in a large pan until hot. Add pork and sear on all sides. Remove the pork and place into an oven proof pot with a lid (dutch oven). Add the onions and celery to the pan and saute until soft. Add the flour and slowly stir in the marinade. Cook until reduced by half. All the beef broth and raise the heat. When the liquid boils, pour it over the pork and cover. Place into the oven for at least 2 1/2 hours (or cook in a slow cooker). Serve with coconut rice.
preheat oven to 350f degrees. spoon cottage cheese into blender or food processor. Blend on high for 30 seconds. add cream cheese and blend 30 more seconds on high. Scrap down sides then add splenda and vanilla. then blend on medium while gradually adding eggs for 45 seconds. pour cheese filling into pie crust and bake for 30 minutes. let cool for at least 30 minutes. Refrigerate for at least 2 hours before serving. Serve plain or with any kind of berries you choose and top off with some cool whip free!
Heat the oil in a heavy large skillet over medium heat. Add the shallots and garlic and saute until translucent, about 2 minutes. Add the red pepper flakes and white wine and bring to a simmer. Simmer until the wine reduces by half, about 5 minutes. Add the shrimp and cook just until they are pink, about 2 minutes. Meanwhile, cook the fusilli in a large pot of boiling salted water until just tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the fusilli. Add the fusilli and arugula to the skillet. Toss to combine. Season the pasta, to taste, with salt and pepper. Transfer the pasta to a large bowl and serve. Enjoy!
Cook rice according to package directions, omitting salt and fat. Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl. Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.
Preheat oven to 350 degrees. Line cookie sheets with parchment or use silpats, as the melted candy is very sticky. Cream butter and sugars together. Beat in eggs one at a time until smooth. Add vanilla. Mix in baking soda and flour. Stir in remaining ingredients with a spoon. Roll dough into walnut sized balls, flatten slightly and place 2 inches apart on lined cookie sheets. Bake 8 to 10 minutes. Watch carefully as melted candy may burn. Cool 5 minutes on cookie sheets before removing to wire rack.
Roll out bottom pie pastry on a lightly floured sheet of waxed paper and place in 9-inch standard pie pan; place in refrigerator for 15 minutes. In a big bowl, combine apples, brown sugar, lemon juice, and salt; toss well then set aside for 15 minutes. In a small bowl, mix the sugar and cornstarch together; stir this mixture into the apples along with the cinnamon. Transfer filling into the chilled pie shell; smooth the top with your hands. Roll out top pie pastry into a 10-inch circle on a sheet of lightly floured waxed paper. Moisten the edge of the pie shell with a pastry brush. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry and crimp or flute edges as desired. Using a fork, poke several steam vents in the top, including a couple along the edge so you can check the juices there later. Brush the top with a little milk and sprinkle with sugar. Put pie in 400° oven on center rack; bake for 30 minutes. Lower heat to 375° and rotate pie 180° (also slide a large foil-lined baking sheet onto the rack below to catch any drips). Bake about 25 more minutes or until golden brown. When done, there should be thick juices bubbling out of the steam vents along the edge. Place pie on a wire rack and let cool at least 2 hours, preferably longer, before serving.
Preheat oven to 400°. Bring a large pot of water to a boil for the pasta; salt the water and cook the pasta al dente; drain. Meanwhile, add a generous drizzle of olive oil to a mixing bowl; put the ground meat in the bowl. Add in the egg, bread crumbs, cilantro, thyme, scallions, allspice, hot sauce, salt, and pepper; mix to combine. Form mixture into 2-inch meatballs and arrange on a rimmed nonstick baking sheet; bake for 15 minutes. To make the sauce: heat a deep-sided skillet over medium-high heat. Add in 2 tablespoons olive oil, garlic, onions, and jalapenos. Cook for 5 minutes; add in the beer and cook for 1 minute. Add in the tomatillos, and cilantro; season with salt and pepper; cook about 10 minutes or until tender and saucy. To serve, toss the drained pasta with the sauce and meatballs and the Manchego cheese. Serve with crusty bread.
Broil red pepper 6-inches from heat until skin blisters and blackens. Steam in plastic bag for 10 minutes. Peel off skin, discarding stem and seeds. Rinse and pat dry. Dice and set aside *or use one 4-oz jar roasted peppers, diced. In a food processor puree ricotta, cream and garlic until smooth. In a saucepan over low heat cook the diced sun-dried tomatoes and red pepper for 3-5 minutes, stirring occasionally. Blend in ricotta mixture. Cook 5 more minutes, stirring occasionally. Stir 1 1/2 tablespoons into ricotta sauce. Meanwhile while sauce is cooking, grill steaks to desired doneness. Transfer steaks to a plates and serve sauce with steaks. Top with whole sun-dried tomato and basil.
Preheat oven to 350 degrees. Spray a 13 x 9 pan with cooking spray or butter generously. Mix cake mix, melted butter and 2 eggs until crumbly. Press into bottom of pan and up about 1 inch around the edge. In a large bowl mix: cream cheese, the other 2 egtgs, vanilla and almond extracts, confectioners sugar and coconut. Pour over crust. Bake for 45 minutes or until top is golden brown. Cool completely in pan. Cut into small squares.
IN large bowl, combine apples and cranberries. In a small bowl combine all remaining filling ingredients and mex well. Add dry ingredients to fruit: toss to coat. Pour filling it pie crust. Lightly spoon flour into measuring cup and level off. In small bowl, combine flour and all topping ingredients except margarine and pecans. With pastry blender, cut in butter until crumbly Stir in pecans. Sprinkle over filling. Bake at 375°F for 45-55 minutes or until the apples are tender and the crust and topping are golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.
Partially peel the eggplant so it looks striped, cut in 5mm rounds and brush each side with olive oil. Roast in oven for 15 mins on 400°C. While this is happening, grill (skin side up, until blackened) the red pepper. Peel and dice. Peel and cut potato into 5mm rounds and quickly par-boil so that the outer rim just begins to soften. Drain potato rounds and pour cold water over to stop them from cooking. With the remaining olive oil in a large skillet, fry the diced carrot, red pepper, and onion until translucent. Add the beef or lamb mince and fry. Add the herbs, stock cube, herbs, salt, black pepper, crushed garlic, diced tomatoes, nutmeg and cinnamon, turn the heat way down after the meat has browned. Now for the Bechamel Sauce: In a small saucepan, mix the flour and butter over a low heat until a thick paste forms. Making sure it doesn't burn, keep spreading the paste around for a couple mins until the flour cooks off. Slowly add hot milk little by little, still stirring. Add parmesan and ricotta, keep stirring. Let cool for a few minutes before stirring in beaten eggs. In a lasagne dish, place the potato rounds, then a layer of lasagne pasta. Next add a layer of eggplant rounds, then half the mince mixture, then the mozzarella. Add another layer of pasta, eggplant rounds, then the rest of the mince. Pour the Bechamel sauce over the top, then pop the whole thing in the oven on 400 C for 40 mins or until lightly browned along the edges. Allow to cool off (this sets the top layer of "custard") for 20 mins before cutting into squares and serving. I find tabasco sauce goes great with this amazing dish!
Preheat oven to 350°F. Line a 9x9 inch baking pan with foil. Stir together 1 cup flour and the brown sugar in a bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Stir in 1/4 cup of the chocolate chips. Press into the prepared pan and bake for 8 minutes. While the crust bakes, mix together the sugar, 3/4 cup flour, cocoa powder, baking powder, and salt in a large bowl. Add eggs, melted butter, and vanilla; beat until smooth. Stir in 1/2 cup chocolate chips, and spread the batter over the crust. Bake for 40 minutes. Cool in the pan on a wire rack before removing and cutting into squares.
Heat the olive oil in a large, deep frying pan. Add the onion and fry over a medium heat for 5-10min until softened. Add the pepper and fry for a further 2-3min. Stir in the tomatoes and vinegar, bring to the boil and cook for 1-2min, then add the fish and poach gently for 10min, adding a splash of water if the sauce becomes too thick. Stir through the cilantro, season with salt and pepper and serve.
Butter -- Mix the butter, tomatoes, basil, and shallots together in a small bowl, cover and refrigerate. This can easily be done ahead. Fish and Marinade -- Remove the fish from the refrigerator and set on the counter in a small dish. Mix the olive oil, vinegar, and Italian seasoning together in a small bowl and brush on both sides of the fish. Let the fish marinate for 15-20 minutes. This will also let the fish come to room temperature before you cook it. Fish -- I prefer to grill this dish. Inside or outside. But you can also pan sear and even broil. Make sure to season the fish well on both sides with salt and pepper before cooking. Use whichever method you prefer. I lightly oiled my grill pan just with a non stick spray and grill on both sides until golden brown and firm to the touch. I can't give exact cooking times, because each type of fish will be different. You want it opaque, firm and flaky but just once it gets to that point. Fish should not be overcooked. Serve -- Top each fillet with a spoon of the chilled butter. It will melt and give the fish an amazing flavor. Quick cooking couscous and pan seared fresh spinach makes this a 15 minute healthy meal. And don't forget - this is great over steak, chicken or pork. The only difference is - you need to marinate it for a much longer period. ENJOY!
Heat grill. In a large bowl, combine corn, potatoes, carrots, zucchini and onion.l In a small bowl, combine all remaining ingredients; mix well. Pour butter mixture over veggies; toss to coat. (I have use Olive Oil instead of butter, personal perference) Cut 4 (18 x 12") pieces of heavy-duty foil. Place veggies evenly on foil. Wrap each packet using double-fold seals, allowing room for heat expansion. When ready to grill, place packets, seam side up, on gas grill over medium heat or charcoal 4 to 6" from coals. Cook 25 to 35 minutes or until veggies are tender. To serve, open packets carefully to allow steam to escape. *I have use the new foil packets from Reynolds wrap and just put all the veggies in there instead of individual packets.
Heat oil in a large saute pan over medium heat. Add raisins, pine nuts, apples, and onion, and cook about 5 minutes, stirring occasionally, until raisins plump. Stir salt into raisin mixture. Add spinach, tossing until spinach is just wilted. Serve immediately, with wedges of lemon to squeeze over spinach if desired.
In skillet heat oil over med heat. Fry leeks garlic pepper salt and cayenne pepper, stirring often, until softened and golden; about 6 minute. Add 1/4 cup water to pan. Scrape into a bowl and let cool. Add goat cheese and herbs to bowl. Mash with fork till smooth. Scrape into a 2 cup ramekin or oven proof dish. Cover with plastic wrap and refrigerate until cold, about 4 hours. Make ahead; Refrigerate for up to one day. Let stand for 30 min before broiling. Sprinkle evenly with sugar. Broil about 6 inches from heat, until sugar is bubbly and light golden, about 3 minute.
To make the mayo: In a small bowl, mix the wasabi powder with 1 teaspoon water to make a paste. Mix the wasabi paste, remaining water and vegan mayonnaise together. Season with some sugar, and set aside. To make the spicy coating: Grind your cumin seeds in a mortal and pestle. Once ground into a powder, add dried chile flakes, black pepper, and salt. Heat a wok or pan over high heat and add the peanut oil. Add the beefless tips or seitan and stir-fry for less than 1 minute. Add spicy mixture and stir to coat pieces in spice and oil. When spices become fragrant, pour in the rice wine or sherry, and season with the soy sauce. Remove the pan from the heat and stir in the cilantro, and spring onions. Serve immediately on warmed bread of choice with wasabi mayo.
Preheat oven to 400*, then heat milk and butter to rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball - about 1 minute. Remove from heat and beat in eggs all at once, continue beating until smooth. Fold in 2/3 cups cheese. Drop dough by tablespoons full onto a greased cookie sheet to form 8" ring. Smooth with a spatula. Sprinkle with remaining cheese and bake 20- 25 minutes (or) until golden.
Cut pork into bite-size pieces. Mix cornstarch, soy sauce, sugar, chili powder, & a pinch of salt in a medium bowl. Add pork to soy mix, stir well to coat pork pieces, and marinate, covered in the fridge, for 15 minutes . Soak noodles in lukewarm water for 15 minutes. Prepare tomatoes: Submerge in boiling water for 30 seconds.Remove and rinse under cold water. Peel, remove seeds, and chop. Peel and mince garlic and green onions. Heat oil in a wok or large skillet and stir-fry onions and garlic til translucent. Add pork & stir-fry for 2 minute. Drain noodles & add to wok. Add stock and tomatoes and stir well. Bring to a boil then reduce heat and simmer til nearly all the liquid is gone. Salt to taste AFTER liquid has evaporated.
Combine cake mix, water, egg and flour. Blend on low speed. Beat two minutes at medium speed. Place a small amount of butter or margarine in each cup of Aebleskiver Pan. Heat pan slightly; fill cups 2/3 full with batter. Cook until bubbly; turn carefully with fork and finish baking on the other side. Remove from pan and place on paper towels. Sprinkle confectioners' sugar on top. If desired, serve with a favorite strawberry or blueberry sauce.
Preheat oven at 350°. Prepare pan a 8 x 4x 2-inch loaf pan with cooking spray and flour; set aside. In a mixing bowl, combine flour, sugar, cinnamon, baking soda, nutmeg, baking powder & cocoa. In another mixing bowl, combine zucchini, sour cream & egg white. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake 60 minutes.
Pour condensed milk and Cool Whip in an ice cream freezer. Fill to"fill line" with chocolate milk. Stir all ingredients, then turn on machine and let it freeze!
Preheat oven to 425°. Coat the chicken with the hot sauce and set aside. Combine Mayonnaise with cheese and garlic in medium bowl. Arrange chicken in baking dish. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs. Bake 20-30 minutes or until chicken is thoroughly cooked.
Lightly mix together flour, oil, salt, and carom seeds until crumbly. Add water bit by bit until the mixture becomes moist and kneadable. Knead the samosa dough for 5-10 minutes (longer if you want the samosa to be soft and crispy). Smack the dough, kill the dough, punch the dough, rip the dough, go ahead! Once soft and elastic-like, place the dough in either a bowl covered with glad rap, or a zip lock plastic bag. Leave it to set while you make the filling. Mash your pre-boiled skinless potatoes if you haven't already, and add coriander (optional) and the green chili. Mix. If you are a person who cannot stand the spiciness or heat, I recommend you omit the green chili. Add turmeric, chili powder, salt/pepper, chili flakes and slowly fold. Finish off your filling by adding in your shredded PRE-BOILED chicken. One shred should be no bigger than three peas. Mix and place aside. Fetch your dough, remove packaging, and divide into five spheres. Roll in dough. Get one ball of dough and roll with a rolling pin until as big as your average hand/palm. Cut in half. In the middle of one half, place your filling. Around 1 tablespoon or a little more will do. Bring one edge, to the other. Repeat with the open edge. You should have something looking like a half pentagon half triangle. Close all your edges super tight, and fold where needed. If you skip this step, your filling will be an oily mess. Try to match the shape of a samosa. Repeat with the rest of dough, using one ball for two samosas. Deepfry until bubbly and very slightly golden. Serve with tomato sauce, or chutney!
Slice chicken breast if using horizontally through middle. Place raw chicken on plate and squeeze over the juice from 1/2 a lemon. Sprinkle with the garlic pepper and turn to coat. Leave to marinate for a few mins then drain and fry in a little oil until golden brown on each side. Remove from pan and slice. Place avocado into a bowl and mash (if soft) or slice. Add juice of other 1/2 of lemon, salt, crushed garlic (if using)and freshly ground black pepper and mix well. Place the four slices of bread on a baking paper lined tray and place in hot oven and grill/broil for a few mins until lightly browned. Remove tray from oven, turn bread slices over and spread right to the edges with the mashed or sliced avocado. Top with the chopped chicken, sliced tomatoes (if using) and cover with grated cheese and return to oven and grill/broil until cheese melts. Remove from oven and serve hot.