HumbleIntelligence/food-ner-1-Million huggingface dataset:
In large saucepan brown ground beef. Season well with salt, lemon pepper, garlic powder and onion powder. Drain well. Add tomatoes, vegetables, bouillon cubes, tomato sauce, tomato juice and macaroni. Add about 1 1/2 cans of water (use the can from the tomatoes). Cook until heated. Sprinkle individual bowls with cheese.
Assemble the salad on a nice platter, not a bowl. Wisk together the oil and vinegar. Place the sliced tomatoes on the platter and drizzle with about half of the vinaigrette and sprinkle on a pinch of regular salt. Place half the arugula on top of the tomatoes, then add the nectarine and avocado slices. Add the balance of the arugula and gently toss ingredients with the balance of the vinaigrette. Finish to taste with our Flake Sea Salt and a few turns of the pepper grinder.
Preheat oven to 350 degrees F. Cream butter and sugars together until fluffy and light in color; blend in eggs and vanilla. Mix in flour, cornstarch, baking soda and salt. Stir in chocolate chips. Drop by tablespoons onto a greased baking sheet and bake for 8-10 minutes, until slightly golden brown around the edges. (The tops will not be brown, but that is okay.) Let cool for 5 minutes before removing from baking sheet. Yields: about 3 dozen.
FOR CHEESE CAKE TOPPING: In a small bowl, stir together all the ingredients for topping and set aside. FOR BROWNIE: Preheat oven to 350°F; grease a 9x13-inch glass pan**. In a small bowl, melt the chocolate chips with the olive oil in the microwave, set aside. In a medium mixing bowl, beat the butter and sugar until light and fluffy. Slowly beat in chocolate. Add vanilla and 1 egg at a time until combined. Add flour and beat until just combined, do not over mix. Pour brownie mix into pan and spread out evenly. Spoon cheese cake topping over and spread out. With a knife, make little swirls in the batters, not to really combined them, but to just make swirly patterns on the top. Bake for 20-30 minutes, or until a toothpick comes out with crumbs on it.
In a 3 quart saucepan, heat the olive oil over medium heat. Add the diced onion and garlic and cook until soft and golden brown (about 8 minutes). Add the thyme and carrot and cook for an additional 5 minutes. Add the tomatoes, lemon juice, sugar, raisins, cherries salt and pepper and heat to a boil while stirring constantly. Lower the heat and simmer for thirty minutes. For Cabbage Rolls. While sauce simmers combine meats, rice, bread crumbs, parsley, grated onions, salt and pepper. Place one half of the completed sauce and wine in a large covered oven-proof casserole dish. Take individual whole cabbage leaf and lay out on a cutting board. Place a medium-sized handful of meat mixture in the lower center of the leaf. Fold sides over the top of meat, roll towards the stem into a tight cylinder and place stem side down into the sauce. Continue with remaining cabbage leaves until meat is used up. Chop remaining cabbage and stir into remaining sauce. Spoon remaining sauce over cabbage rolls, place the covered casserole in a preheated 375°F oven and bake for 1 hour. Serve immediately with mashed potatoes. * Stuffed cabbage rolls can be cooked up to 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before serving. Can be frozen for up to 6 months in an airtight container. Thaw in refrigerator, heat and serve.
Shave carrots lengthwise into strips using a vegetable peeler. Heat 1 teaspoon oil in a small saucepan over medium heat. Add ginger and garlic, saute for 30 seconds. Add broth and next 5 ingredients, and stir until well blended. Reduce heat, and simmer for 7 minutes, stirring occasionally. Remove from heat and keep warm. Heat 2 teaspoons oil in a large non-stick skillet coated with cooking spray over medium heat. Add bell peppers and snow peas, saute 5 minutes or until tender. Remove from heat. Combine carrot, peanut butter mixture, bell pepper mixture in a large bowl, and toss well. Sprinkle with cilantro. Serve warm or at room temperature.
Preheat oven to 350°F. butter 2 large baking sheets. combine breadcrumbs, Parmesan, parsley, onion powder, paprika, oregano, salt and pepper in large bowl and stir to blend. melt butter in small saucepan over medium-low heat; remove saucepan from heat. add mustard and whisk to blend. brush drumsticks generously with butter mixture and roll in breadcrumb mixture, coating completely. arrange drumsticks on prepared baking sheets. Bake drumsticks until golden brown and cooked through, about 1 hour. serve warm or at room temperature.
Place the pears in a large saucepan and pour apple juice in to cover the pears. Add vanilla bean and bring the pears to a simmer over medium heat. Simmer until tender, being careful not to burn. Allow pears to cool, then serve in the center of a dessert plate. Spoon sauce over the pears, then sprinkle with cinnamon powder and garnish with a sprig of mint. Enjoy!
Melt butter and add brown sugar. Let cool. Add all remaining ingredients and mix well. Put into greased 9"x9" pan. Bake for 20-25 minutes in 350 degree oven. Do not overcook. Cool slightly and cut into 1"x3" bars. Cookies should be moist and chewy, so keep them in an airtight container.
Assemble all the ingredients and place in a tea ball. Make sure you chop the vanilla bean into little pieces first. Note: Food.com made me list the rooibos under "rooibos tea bags", but I used loose-leaf red rooibos tea. Place tea ball in hot water and steep for 10 minutes.
Preheat the oven to 230 Celsius. Sift flour, baking powder, baking soda, salt and ground ginger together and place in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the crystallized ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together. Turn out the dough, adding a little flour if the dough is sticky. Knead very briefly until the dough is manageable - do not overmix. Flatten the dough to about 1 inch thickness then use a 2 to 2 1/4 cutter to cut out rounds. Place the cut rounds on a non-stick baking sheet then gather up any remaining scraps and knead briefly. Cut as many more rounds as possible then place these on the sheet. Brush the scones with a little milk then bake for 10-12 minutes until golden. Serve with butter, marmalade or jam.
Preheat the oven to 375 degrees. Line two baking sheets with parchment paper. Using a stand mixer, cream the butter and 1/2 cup granulated sugar for a few minutes, until smooth and fluffy. Add the egg, sour cream, and vanilla, mixing well to combine. In a separate bowl, whisk together the baking soda, baking powder, cream of tartar, 1 1/2 teaspoons ground cinnamon, salt, and flour. Gradually add the dry mixture to the wet mixture, mixing well. In a small bowl, combine the remaining 1 cup of sugar with the remaining 1 1/2 teaspoons ground cinnamon. Using a small ice cream scoop or a medium-sized spoon (scoops of dough should be about 2 inches in diameter), roll each ball of dough in the cinnamon-sugar mixture, placing them on the baking sheets, about an inch apart. Note: The dough is much stickier than your typical snickerdoodle dough. The trick to coating them in sugar is to roll them around by moving and shaking the bowl.
Mix flour, almonds and baking powder in small bowl; set aside. Beat butter and granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well. Add flour mixture; beat until well blended. Divide dough into four equal portions; wrap individually with plastic wrap. Refrigerate at least 1 hour or overnight. Preheat oven to 350°F Spray baking sheet with cooking spray. Place one portion of dough between two sheets of waxed paper; roll to 1/8-inch thickness. Cut into round shapes with 2-1/2-inch cookie cutter. Place, 1 inch apart, on prepared baking sheet. Cut three (1/4-inch) circles from half of the cookies using a sharp knife. Repeat with remaining dough. Bake 8 to 10 minutes, or just until edges are lightly browned. Remove to wire racks; cool completely. Assemble cookies by spreading 2 teaspoons preserves onto each solid cookie; top with 1 cut-out cookie. Sift confectioners' sugar over assembled cookies. Store in airtight container at room temperature. Tip: To prevent dough from sticking to your cookie cutter, spray it with Pam Baking. Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
Beat the eggs and sugar together until they turn light, approximately five minutes. Then beat in the oil, honey, and coffee to the egg mixture. Sift the dry ingredients, and add them to the egg mixture with stirring, along with the almonds and raisins. Oil 2 9-inch loaf pans line the bottom with wax paper, then oil again. Fill each pan until approximately 1" from the top. Bake in a preheated oven at 325 degrees for 65-75 minutes, or until the cakes test done. Cool on a wire rack for 10 minutes, then remove from pans. Coat with glaze. Directions: Boil liquid ingredients until thick watch carefully honey will burn. Remove from heat, and pour over cake.
Muddle the blackberries, lime, mint and basil with a wooden spoon. in the bottom of a glass pitcher. stir in the agave nectar and rum. divide the mixture between four ice filled glasses and top with soda water.
Slice all vegetables in 1" pieces. In a large pot drizzle in olive oil and brown the first 6 ingrediants. Add Fava beans (may substitute green Lima beans), water, tomatoes, black pepper, and parsley. Cover and stir occasionally over moderate heat until vegetables are done. Serve over rice or couscous.
Combine all ingredients in a bowl. Chill for 1 hour. Serve with fresh veggies.
Fill shaker half full of cracked ice. Pour in tequila, orange juice and cranberry juice. Shake well and strain into a martini glass and add a splash of lime juice.
Preheat oven to 350°F Prepare an 8-inch square pan by spraying it with a non-stick spray or by coating it with butter or margarine. Melt the chocolate in the microwave, a double boiler, or in a glass bowl set over a pan filled with simmering water. Put aside. In a bowl using a wooden spoon or with a stand or hand-held electric mixer, cream the margarine or butter and sugar together. Add the eggs, one at a time, and beat well until completely combined. Add the melted chocolate, scraping the bowl with a spatula to get all the chocolate added. In another bowl, the stir cake meal, cocoa and salt together. Stir in these dry ingredients and then add the nuts. Mix until all ingredients are thoroughly combined. Transfer to the prepared baking pan. Bake for approximately 35 to 40 minutes.
Place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top). Cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough. Roll each loaf into a 15x12-inch rectangle. In a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over EACH dough to within 1/2-inch of edges (this mixture may be doubled if desired). Set the remaining egg mixture aside. Arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges. Roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well. Place seam-side down on a greased baking/cookie sheet or sheets. Brush with remaining egg mixture. Bake in a 375 degree oven, for 30-35 minutes, or until lightly golden. Let stand 5-10 minutes before cutting-- DELICIOUS! ***NOTE:The egg/spice mix may be doubled if desired.
Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so). Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't). Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes. Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too. Simmer, uncovered and stirring occasionally, for another five minute or so.
In a large bowl, beat eggs. Stir in soup/dip mix, bread crumbs, salt, pepper, garlic powder and Worcestershire sauce. Add beef; mix gently with wet hands. Press into thin oval shaped patties. Fry in a large skillet over medium heat until done, turning occasionally. Remove steaks and set aside. If gravy is desired then add 4 tablespoons of flour to the drippings in the pan; stirring until all the drippings are soaked into the flour. Add 4 cups of beef broth all at once; stirring constantly until thickened into gravy; season to taste. Add meat back to the pan of gravy; simmer until hot. Serve with mashed potatoes or cooked egg noodles.
Preheat oven to 375 degrees and lightly grease 2 large baking sheets. Beat together pumpkin, eggs, sugar, oil and molasses. Scrape down sides of bowl then beat in the salt, spices and baking soda. Scrape down sides then beat in the flour. Scrape down sides and beat another minute to make sure everything is incorporated. Use a 1/4 cup measure to scoop batter onto baking sheets. I got 6 per baking sheet. Bake 10 to 12 minutes. Cool completely then sandwich with frosting. Wrap each individually in plastic wrap.
Preheat the oven to 400°. Place pastry shells on a baking sheet and bake in center of oven for about 25 minutes, or until puffed and browned. Carefully remove the scored tops and set aside. Scoop out any unbaked dough and bake shells for an additional 10 minutes. Transfer to rack and cool. While shells are cooling, melt butter in a large skillet. Add shallots and cook over low heat until softened but not yet browned, about 4 minutes. Add parsley, cilantro, chives and tarragon, season with salt and pepper and cook over moderate heat for about 3 minutes. Add snails and cook for 1 minute. Add wine and simmer for 3 minutes. Add cream and simmer about 5 minutes, until thickened. Season with salt and pepper. Spoon snails and their sauce into pastry shells, top with lids and serve.
Make crust by sifting flours and salt together in a large bowl. Cut in margarine (or butter) until it resembles corn meal. Blend in water one tablespoon at a time until dough holds together. On a floured board, knead dough a few times and then pat it into a thick patty or disc. Place in baggie or wrap in plastic wrap and put in refrigerate for one hour or until ready to use. Preheat oven to 375-degrees F. Melt butter (or margarine) in a large skillet over med low heat. Add garlic, onion and celery. Saute for 5-10 minutes or until onion is tender. Stir in zucchini, carrots and mushrooms. Continue cooking for another 5-10 minutes or until vegetables are tender. Stir in peas and corn and cook for another 5 minutes. Stir in honey, mustard, salt, pepper and sage. Remove from heat. Press lightly against vegetable mixture to drain out any excess liquid and discard extra liquid. Roll out crust to fit a 9" pie dish or quiche pan (I use a quiche dish). Place in dish and trim edges and crimp or make decorative edging. Prick bottom with a fork and brush with milk or egg wash if desired. If desired you can precook crust for 10 minutes. Spoon vegetable mixture into prepared crust. Cover with tomatoes and cheese and sprinkle with parsley. Brush crust edges with milk or egg wash. Bake for 45-50 minutes (if crust was precooked baking time is 40-45 minutes). Let stand 5-10 minutes before cutting.
Crust. Mix graham crumbs and melted butter - press into 9 x 9 pan and bake aat 350 F for 10 minutes. Filling. Beat cream cheese until smooth. Beat in 1/2 cup sugar and eggs. Stir in 2/3 cup pinaeapple juice. Pour mixture over warm crust. Bake for approximately 20 minutes or until set. Cool completely. Mix flour and 1/4 cup sugar in a 2 qt saucepan. Stir in 1 cup reserved juice from drained pineapple. Heat to boiling over medium heat, stirring constantly for 1 minute. Cool. Add crushed pineapple. Beat whipping cream until stiff. Fold cream into pineapple mixture. Spread over bake layer. Cover loosely and refrigerate for several hours. Cut into squares when well chilled. Fold into.
Place the olive oil in a pot, add in you chopped garlic cloves, with a. sprinkle of the fresh coriandor, and the hot chille pepper, if you decide. to use it ( its not a must ) stir well for a minute then add your clams, salt,. and you white wine, cover pot and let simmer, shaking pot every once. in awhile. When clams are opened, pour everything into a serving. platter, and now for the final touch, sprinkle the fresh coriandor over the. steaming clams and enjoy!
Preheat oven to 375 degrees. Toss blueberries with blackberries, lemon juice and zest, 1/4 cup flour and sugar. Transfer to a lightly buttered 9" pie dish Place 3/4 cup of flour, oats, brown sugar spices and salt into a blender and pulse to combine. Add butter and pulse until topping forms moist clumps Sprinkle topping over berry mixture and bake for approximately one hour until berries bubble and the crust is golden brown. Serve warm.
Place popcorn in a large bowl. In a small microwave-safe bowl, melt butter; whisk in the pudding mix, corn syrup, vanilla and salt until smooth. Microwave, uncovered, for 45 seconds or until bubbly. Pour over popcorn; toss to coat. Spread in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 250° for 25-30 minutes or until crisp, stirring once. Remove popcorn from pan to waxed paper to cool. Break into clusters. Store in airtight containers.
Cut potatoes lengthwise into 1/2-inch strips. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375. Fill basket one-fourth full with potatoes. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels. Place potatoes in single layer on cookie sheet and keep warm. Repeat with remaining potatoes. Mix 2/3 cup flour and salt. Mix baking soda and vinegar. Stir vinegar mixture and water into flour mixture; beat until smooth. Dredge fish into last of the flour. Then dip fish into batter, allowing excess batter to drip into bowl. Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp. Serve with malt vinegar, lemon, or tartar sauce.
Place chicken, onion, celery, cucumber, and apple in a large mixing bowl and toss together. Add in mayo, sour cream, salt, pepper, curry powder, cilantro and parsley and mix together well. Serve on split mini rolls or on beds of lettuce.
Heat milk and butter in a small saucepan over medium heat until butter is melted. Stir in hot chocolate mix until smooth. Reduce heat to low; cook, stirring constantly, for 5 to 8 minutes or until sauce thickens. Serve over ice cream.
Preheat oven to 250 degrees. Prepare the steaks with salt, pepper and garlic salt and/or (steak seasoning). Bake the steaks for 1 hour or until the reach 120 degrees. Melt butter in a pan on high heat with a few pieces of parsley or thyme. Sear the steaks until brown on all sides. *Important* - Remove from pan and let the steaks rest for 10 minutes. In the same skillet lightly add 4 tbs of butter and 1/2 cup of flour for the sauce on medium heat. Add 1 can of beef broth, 1/2 cup of ketchup, 1/2 cup sour cream, 2 tbs worcestershire sauce, 1 tbs minced garlic, 1 can of cream of potato soup. Simmer until the sauce thickens. Blend and strain chunks from sauce. Cut steak crosswise and add to the sauce. Season to taste. Serve over wide egg noodles.
Crush the biscuits in a large bowl. They should be of varying sizes, very fine to rough. Beat the egg in a bowl. Line a 9 inch sandwich tin with cling-film, this will help you remove the cake from the tin with no effort. Melt the butter and sugar until the sugar is melted and the mixture looks vaguely fudge like. Remove from the heat (if not done so during the mixing process). Add the sultanas and mix well. Add the cocoa and mix well. Add the egg and mix well. Put the mixture back onto a low-medium heat and stir for 1-2 minutes. Remove from the heat and add to the digestives. Mix this very well so that all of the digestives are covered in chocolate. Press the mixture into the cake tin and leave to set in the fridge for about two hours! Variations: Any dried fruit could be used. A teensy amount of chili, rum etc would be nice. Varying the amount of cocoa makes it more/less rich. OTher types of biscuits also work but digestives are the best.
Gently cream all together and put in bowl for storage. Spread on toasted french or Italian bread. Can be made in large quantity and frozen beautifully for longer periods of time -- in the unlikely chance it lasts longer than one nighrt.
Cook the sausage until done. Cut into small chunks. Place 1/4 cup of ricotta inside the portobello cap, gently spread it around evenly. Sprinkle the garlic powder and oregano over the ricotta. Add sausage chunks on top of the ricotta and bake at 375 for 15-20 minutes. Mushroom will be softer when done.
Clean fish, and remove the heads. Rinse fish well, and drain. Salt the fish, lightly coat in the breadcrumbs, then fry in the butter until golden brown on both sides. Serve immediately.
Preheat oven to 350 degrees. Grease a 9x5 inch loaf pan or spray with nonstick spray. Peel and pit the avocado, then puree it in a food processor or blender until just smooth.You should have 1/2 cup. In a mixing bowl, combine the beaten egg, avocado, yogurt and nuts. Beat with a spoon to mix well. Combine the flour, sugar, baking powder, baking soda, lime zest and salt in a small bowl. Add the dry ingredients to the creamed mixture and stir with a spatula until smooth and just moistened. Do not overmix. Pour the batter into the prepared loaf pan and bake in the center of the oven until golden brown and a cake tester inserted into the center of the loaf comes out clean, about 45-55 minutes. Let loaf rest in its pan on a rack to cool. To make the Lime Syrup: Combine the sugar and lime juice in a small saucepan. Place over low heat until sugar just dissolves. Pierce the loaf about a dozen times to the bottom with a bamboo skewer, toothpick, or metal cake tester. Immediately pour the hot syrup over the warm loaf. Let cool for 30 minutes in the pan before turning the loaf out of the pan onto a rack, then turning it right side up to cool completely. Wrap tightly in plastic wrap and let stand at room temperature overnight before serving.
Preheat oven to 425 degrees. In a large 16 inch roasting pan, combine all of the ingredients and toss until all ingredients are well coated. Bake 25-30 minutes. Stir the ingredients and turn on the broiler for the last 2-3 minutes to slightly brown the top.
Preheat oven to 350F (180C). Cut a 10 inch square of alfoil, and place the unpeeled garlic and sprigs of thyme in the centre. Drizzle with olive oil, and season with salt and pepper, to taste. Wrap the alfoil into a snug parcel. Place in the oven and roast for about 40 minutes, or until the garlic is very soft. When testing the garlic for softness, take care as it will be extremely hot. Allow garlic to cool, then squeeze the pulp from the skins. Fold 2 tablespoons of roasted garlic, and the mustard and tarragon, into mayonnaise. Serve with Rare Beef Salad, or char-grilled beef.