HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven to 200deg. C. Lightly grease 12 friand moulds. If friand moulds are not available, muffin tins can be used. Place dry ingredients in a large mixing bowl and stir to combine. Add egg whites and butter and stir again until the mixture is smooth. Spoon evenly into friand moulds and bake in the oven for about 20 minutes or until the tops have started to crack and the edges are golden brown. Remove from oven and allow to rest in moulds for 5 minutes before turning out onto a wire cake rack to cool completely. Dust friands with icing sugar before serving. Variations: Before baking, friands can be topped with raspberries, rhubarb or blueberries. 2 tablespoons poppy seeds and the grated rind of 2 lemons, oranges or mandarins can be added to the dry ingredients. If using citrus in the mixture, a glaze of melted marmalade can be brushed on the cooked friands whilst they are cooling. Friands are best eaten on the day they are made.
In a large saucepan, combine meatballs and pasta sauce. Simmer, covered for 20-25 minutes or until meatballs are heated through. Meanwhile, prepare spaghetti according to package directions, drain. Serve meatballs and sauce over hot pasta. Sprinkle with Parmesan cheese. Serve.
- Over medium heat in a soup pot, heat the olive oil and sesame oil. - Once oil is hot, add the onion, garlic, ginger, red pepper flakes, and mushrooms. You made need a bit more oil, add if necessary. - Cook until onions are soft and mushrooms cook down and get some color (5-10 mins). - Add in the cooked, shredded chicken. Cook until chicken gets heated through (5 mins). - Add in 4 cups of stock and bring to a boil. - Once boiling, add zucchini and bok choy or kale. Let this come up to a boil, then turn the heat down to simmer. - Let the mixture simmer for about 15 minutes or until the veggies are tender. - In a seperate bowl, mix 1 cup of hot water with the cashew butter and add that mixture to your soup. Make sure you mix the cashew butter and water very well before adding to the pot to ensure all the cashew butter makes it into the soup. - Serve and garnish with chopped cashews and red pepper flakes. If you want more liquid to your soup, feel free to add more water or stock to your liking.
Wash sprouts & drain well. Heat butter in a pan and saute ginger & garlic 1 minute, add onions and cook for 3 minutes. Add remaining spices and cook 3 mins before adding bean sprouts. Combine all ingredients well and cook for a further 3 minutes.
Brown the beef (or you can use ground turkey if you prefer), drain, and let cool a bit while you handle the other ingredients. If you wish, you can use minced garlic and onion while browning the meat to add a little extra flavor. Fill a large crock pot with the chopped carrots, celery, minced onion, rinsed beans, 2 cans of tomatoes, can of pasta sauce, beef broth, salt, pepper, oregano, and Tabasco sauce. You can also add in any extra vegetables you'd like if you have some on hand to add. Add in the pound of meat and stir it all together. Cook on high for 4 hours or low for 8 hours. When the vegetables are tender, or about 3/4 into the cooking time, stir in the dry pasta and continue until the end of the cooking time. Enjoy!
Heat oil in skillet. Saute red pepper, onions, garlic, scallion and hot pepper sauce for about 2 minutes. Drain vegetables using a mesh strainer and allow to cool slightly. Place vegetables in a bowl and add egg, milk, and flaked fish. Mix flour and baking powder. Slowly add it to the fish mixture, a little at a time to make a medium batter. Deep fry by teaspoons in a small amount of hot oil for about 2 minutes per side or until golden brown. Do in batches. Drain on paper towels and serve.
Place first 3 ingredients in a Dutch oven; cover and cook over medium heat for 30 minutes. Drain. Melt butter in a Dutch Oven; add garlic and lemon pepper, and saute mixture over medium heat 1 to 2 minutes. Add green beans, and saute 5 minutes. Sprinkle with chopped parsley.
Layer all ingredients evenly over the bread. Pour the egg mixture over all. Refrigerate overnight. Preheat oven to 350°F. Top with a good sharp cheddar cheese (grated) and bake until golden brown and slightly risen, approximately 45 minutes.
Grill chicken breasts for 5 minutes on each side, until cooked through but not dry. Meanwhile, lightly brown the garlic in the oil in a nonstick skillet over medium-high heat. Add the spinach and cook, tossing gently, just until leaves are wilted. Add the tomato sauce, tamari and wine. Toss well until coated and thoroughly heated. Place spinach mixture on top of cooked chicken breasts. Makes 4 servings.
In a casserole dish alternate apples and yam until dish covered. Sprinkle cinnamon sugar over yams and apples. Bake in oven until yam is tender.
Preheat oven to 350°F. Sift together the flour, baking powder, salt and baking soda and set aside. Cream together the shortening and peanut butter; then add the sugar gradually while creaming -- continue to cream until light a fluffy. Add eggs and beat well. Stir in dry ingredients alternately with the mashed bananas; mix well but do not beat or overmix or you will get tough bread. Spoon batter into well greased loaf pan 8x4x3. Bake for 35-45 minutes or until pick inserted in the center comes out clean.
Slice zucchini lengthwise and score diagonally across top of zucchinies. Place in baking dish. Baste with melted butter and garlic and sprinkle with cheese Bake in moderate oven for 15- 20 minutes or until tender and crisp.
Preheat oven to 350. In large bowl, mash the chickpeas well, using a potato masher or a firm fork; it takes about 2 minutes to get the right consistency. Add vegetables and mix well. Add the bread crumbs and mix, then add the oil and mix again. Finally, add teh vegetable broth and salt, mix one last time. Transfer all ingredients to a 9 x 13 casserole dish (glass or ceramic is best). Press the mixture firmly into the casserole. Cover with foil, bake 45 minutes. Uncover and bake for 15 more minutes. Serve it hot the day you cook it, but it tastes good cold as well.
Preheat the oven to 400 degrees. Mix all the ingredients in a bowl by hand. Spray a cookie sheet with nonstick cooking spray or oil. Form the meat into golf ball sized balls. Place on the prepared sheet. Cook for 20-25 minutes. Serve as desired.
Preheat oven to 350°F. In a 13 x 9 inch casserole pan, arrange chicken in single layer, grate cold butter evenly over chicken and pour in sherry. Bake, covered for 50 minutes. Boil water and 2 tablespoons butter, add Mahatma rice mix. Stir, cover and simmer for 20 minutes. Fluff rice and set aside. In a large bowl, stir soup, mayo, sour cream, paprika and parsley. When chicken is cooked, pour broth into soup mixture and stir until well blended. Dice chicken. To assemble casserole, in a 13 x 9 inch pan, layer rice, 1/2 of soup mixture, chicken and remaining soup mixture. Sprinkle top with paprika. You can freeze it or cook at 350°F for about 30 to 40 minutes, or until hot, bubbly and heated throughout. If frozen, thaw and cook for 45 minutes to an hour.
Heat oil in a 12-inch frying pan over medium heat and add the onions. Cook slowly over med-low heat, stirring occasionally, until onions are deep golden brown, being careful not to burn the onions toward the end of the cooking time. Stir in the flour, add 1/2 cup beef broth, and stir well. Cook, stirring, over med-low heat for 3 minutes. Add 1/2 cup more beef broth, mixing well, and continue to cook, stirring occasionally, for 10 minutes. Add remaining broth, mix well, and cook for 5 minutes longer. Season gravy with pepper (and salt, if needed). Assembly--Preheat broiler. Place cooked fries on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle cheese evenly over the fries and place under the broiler just until cheese melts. Remove from broiler, place fries on a serving platter, and pour the Onion Gravy over the top.
Place the carrots in a pan and cover with cold water then add 2 pieces of orange rind. Bring to a boil and cook for 10 minutes or until tender. Drain well. Discard the peel. Pure mix in blender with 4 tbsp Orange Juice. Return to pan to heat. Place wild rice in clean pan and cover with water. Bring to a boil and cook for 30 to 40 minutes, until the rice is just starting to split but still crunchy. Drain. Scrub the potatoes and place in pan with cold water. Bring to a boil and cook 10 to 15 minutes or until just tender. Drain well, cool slightly. When cool peel and grate coarsely into large bowl. Add cooked rice. Heat 2 tbsp of the oil in non stick fry pan then add mustard seeds. When they start to pop add onion. Cook gently for 5 minutes or until softened. Add rice mix with thyme and mix well. Season to taste. Heat the rest of the oil in fry pan and add potato mix. press down well and cook for 10 minutes or until golden brown. cover pan with plate and flip over. then slide rosti back into pan for 10 more minutes to cook other side. Reheat the puree and serve.
Sort through beans, picking out any extraneous materials. Cover beans with hot water and soak overnight. Rinse and drain beans and place in a 4-quart pot. Add chicken broth, shallots, bay leaf, thyme, parsley and carrots. Cover and bring to a boil; then reduce heat and simmer for 2 1/2 hours or until beans have a creamy texture when bitten; stir occasionally. Discard parsley and salt to taste. Prep time does not include over night soak.
Cook pasta according to directions on package. In a skillet, cook ground beef over medium heat until no longer pink, drain and set aside. In same skillet, cooked diced bacon until crisp, drain and discard drippings. To skillet, add pasta, ground beef, bacon, and soup. Heat through. Sprinkle with cheese, cover and cook until the cheese is melted. Serve.
In a medium sized bowl, combine cooked rice, melted butter, and one slightly beaten egg. Pour into a buttered 9-inch pie plate, pressing against the sides and bottom to form a crust. In frying pan, slowing carmelize sliced onion over low heat. Add peppers for last 5 min of cooking. Sprinkle one-half of the grated cheese on the bottom of the rice crust. Layer the vegetables and lentils on the cheese. Sprinkle the rest of the cheese over the vegetables. Sprinkle with chopped parsley. Combine eggs, milk, salt and pepper in a small bowl and carefully pour over the quiche filling. Bake in a 400-degree oven for 30 minutes. Let quiche stand for 5 minutes before serving.
Dissolve the coffe crystals in one cup of the water. Bring the remaining water to a boil and dissolve the sugar in it. Add the coffee to the sugar solution and heat almost to a boil. Add the alcohol and decant into dark containers (this makes 7-8 cups; a fifth (750 mL) is just over 3 cups, so about 2 1/2 750 mL bottles- or just double it, make 5 bottles, and give some gift bottles). Break the bean into several pieces and divide between the bottles. Seal the bottles tightly and let them stand for 30 days before serving.
Cook chicken your favorite way. I usually salt and pepper it and saute until no longer pink. Set aside. Cook pasta as the package direction. While pasta is cooking, dice avocados, and make pasta sauce by combining rest of the ingredients. In a large bowl, toss chicken, pasta, sauce, salt & pepper. After the pasta is well mixed, add avocado and toss lightly so avocado doesn't get mashed up. Top with more parmesan cheese.
1. Heat oven to 350. 2. Heat oil in skillet over medium heat. Add onion and cook until softened 5-10 minutes. Add garlic and thyme and cook until fragrant, about 15 seconds. Set aside and cool. 3. Meanwhile, mix together ketchup, brown sugar, and vinegar. Set aside. 4. In seperate bowl, mix the eggs, milk, Worcestershire, salt, pepper, and Tabasco. 5. Mix in meat, breadcrumbs, parsley, onion mixture, half of ketchup mixture with egg mixture until mixture doesn't stick to bowl. Add more milk until it doesn't stick. 6. Put meat into greased 3 6-hole muffin tins (18 holes total). Brush the tops with the other half of th ketchup mixture. Bake for 30 minutes. Let cool for 10 minutes.
Oven Dried Tomatoes. To prepare oven dried tomatoes, preheat oven to 375. Lightly toss tomatoes, thyme and oil to coat. Season with salt and pepper. Arrange tomatoes on rack placed above baking tray; bake until tomatoes are dried, but still tacky to the touch, about 30 minutes. Pesto. To prepare pesto, combine ingredients in blender and pulse until smooth paste is formed. Season to taste with salt. Tapenade. To prepare tapenade, combine ingredients in blender and pulse until smooth paste is formed. Black Olive and Goat Cheese Tart. Preheat oven to 425. Lightly flour board and roll puff pastry to form a 8x12 inch rectangle. (Excess puff pastry can be frozen for future use.). Transfer to parchment lined baking tray. Pierce puff in several places with fork. Spread pesto thinly on top, leaving a 1/2 inch border around edges. Spread dollops of tapenade on top. Arrange oven dried tomatoes on top and crumble spoonfuls of goat cheese evenly across tart. Brush egg yolk lightly on border and sprinkle grated parmesan on top. Bake at 425 until edges become light golden and puffy, about 8-10 minutes. Top with torn basil leaves. Let cool slightly before serving.
Microwave potatoes till soft about 10 minutes. Cut lenghtwise in 1/2 scoup out flesh leaving some so to hold the shape. Mix the scouped potato with the rest of the ingredients mashing the potatoes. Fill back into skins and bake 20 minutes at 425 degrees.
Fill cocktail shaker half full with ice. Add first 5 ingredients to shaker. Shake very well. Pour into a hurricane glass and garnish with a maraschino cherry and pineapple slice.
Mix meats, steak sauce, egg yolks, salt and pepper with fork (do not over-work). Form mixture into 12 balls. Put a thin slice of butter in the middle of each ball, then flatten into patties (make sure butter is completely surrounded by meat). Cook for 3-5 minutes per side until done. Remove to plate, cover with foil, and allow to rest for 5 minutes before serving.
Preheat the oven to 180C/350F/Gas Mark 4. Line the base of a 20cm-diameter springform tin with greaseproof paper and butter the sides. Melt the chocolate in a bowl sitting over a saucepan of simmering water. Place the amaretti biscuits, almonds, sugar and orange zest in a food processor, then whizz until the biscuits and almonds are almost finely ground .(not too fine). Add the butter and eggs, whizz until blended, then add the melted chocolate and briefly whizz again until well combined. Pour into the prepared tin and pop straight in the oven. Cook for 35-45 minutes until the cake is puffed and slightly cracked around the edges.( test with a skewer after 35 minutes, it should come out clean) Remove and leave to sit for 15 minutes before carefully transferring to a plate. The top is quite crisp, and cracks easily, dust it with lots of icing sugar or cocoa powder before serving, to hide any imperfections.
FLOATING HANDS:Water or juice, Pair of clear plastic gloves, Rubber bands or twist ties Pour water or juice into gloves, adding enough liquid to fill loosely but not so full that fingers will not move. Fasten closed with rubber bands or twist ties. Place on a paper towel lined baking sheet. Freeze for 3 hours (water) to 6 hours (juice) or until firm. Make more than one pair if you would like to replace the"hands" when they melt. PUNCH: Combine Juicy Juice Punch and lemonade concentrate in a large bowl; slowly stir in soda. Carefully cut gloves from hands with scissors and float hands in the punch. When the hands have melted, replace with a new pair!
Combine ingredients in a saucepan. Cook over medium heat until berries pop (about 10 minutes). Skim and discard the foam that rises to the top. Cool and refrigerate covered. If you like (I do!) reduce orange juice by 2 tablespooons and substitute an orange liquer such as Grand Marnier.
Beat egg yolk with water, oil and salt. Add flour and beat until smooth. Let stand at room temperature for about an hour. Preheat oil in deep-fryer to 375°F. Peel and core apples, then cut into 1/4-inch rings. Add into batter. Beat egg white until stiff; fold into batter. Deep-fry, turning once, until golden brown. Drain on paper bags or paper towel. Dust with confectioners sugar before serving.
Combine mayonnaise, lemon juice, sugar and bouillon for the dressing. Combine rotini, bacon, tomato, and green onion. I recommend waiting until you are ready to serve before mixing in the lettuce.
Place all the prepared ingredients into a large saucepan and cover with water, simmer for 2 hours, then remove the shanks and strip the meat from the bone and return the meat to the soup and simmer for 30 minutes. Crusty bread or damper go well with this soup.
Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine. In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar. Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.
Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour, baking powder, and salt in a medium bowl to blend. Using an electric mixer, beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Add the ground anise seed and mix well. Stir in the chocolate chips. Form the dough into a 16-inch-long, 3-inch-wide log. Transfer the log to the prepared baking sheet.(I spooned the dough directly on the parchment lined cookie sheet in a log shape and gently shaped it with my fingers). Bake until light golden, about 30 minutes. Cool 30 minutes. Place the log on the cutting board. Using a serrated knife, cut the log on a diagonal into 1/2- to 3/4-inch-thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until pale golden, about 15 minutes. Transfer the cookies to a rack and cool completely.
Pat steak dry with paper towels and season with salt and pepper. Heat oil in Dutch oven over med-high heat until just smoking. Cook beef until well browned all over, 6-8 minutes. Transfer to plate. Melt butter in now-empty pot. Add carrots, parsnips, onions, and 1/2 teaspoon salt and cook until browned, 6-8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, beer, and beef, along with any accumulated juices, and bring to boil. Decrease heat to med-low and simmer, covered, until beef and vegetables are tender, about 10 minutes. Serve.
Cut up and brown chicken in large frying pan. Place in casserole. Sprinkle with salt and pepper to taste. Brown mushrooms in butter. Blend in flour, add worcestershire sauce, add bay leaf, lemon juice and beef consomme. Bake 325 for 1 1/2 hours. Add water if sauce seems to thick.
Melt chocolate, oil and butter at low heat. Mix together in seperate bowl sugar, eggs,vanilla and dairy choice. In another bowl sift together flour, cocoa, soda, baking powder and salt. Mix all ingredients alternating wet and dry. Finally add zucchini. Bake in greased and floured Bundt pan at 350 degrees F. For 40-60 minutes or until straw comes out clean.
Preheat oven to 400°. Bake the pastry shells according to package directions. Meanwhile, place the spinach in a microwave-safe bowl and microcook 15 minutes, covered on HIGH, until defrosted and hot. Melt the margarine in a 12-inch nonstick skillet over medium-high heat. Add onion to skillet and cook until soft, about 3 minutes, stirring occasionally. When onion is soft, reduce heat to medium. Sprinkle flour over onion and cook for 1 minutes, stirring constantly. Add the milk, a little at a time, stirring constantly. Cook stirring frequently, until the sauce thickens, 3-5 minutes. Reduce the heat to low. Add feat, dill, lemon uice, pepper and salt. Stir to melt cheese, about 1 minute. Remove from heat. Drain spinach well and add to skillet along with turkey. Return to heat and stir well to mix and heat thru. Remove tops from puff pastry shells. Remove the uncooked portions from inside of shells and discard. Fill each shell with 3/4 cup spinach mixture. Replace the tops and serve.
Chop as for soup. Heat, fill jars and process. Makes about 38 pints or 19 quarts. Add per quart: 1/2 teaspoons pepper, 1/2 teaspoons sugar, 1/2 teaspoons salt and a pinch of parsley. Process: 15 lbs. pressure. pints - 60 minutes. quarts - 70 minutes.
Bring a large pot of water to boil. Add the rice and simmer until the rice is mostly tender. 30-45 minutes. (Prep ingredients and start on #2 while rice is simmering). Drain and add back to the rinsed large pot. Place cauliflower, sundried tomatoes, mushrooms and carrots into a medium saucepan and cover with water. Bring to a boil. Lower heat and allow to cook at a low boil until tender, about 15 to 20 minutes. Remove from heat and drain into a colander. Transfer cauliflower medley to a food processor. Add 1 cup of plant milk, the nutritional yeast and miso and blend until completely smooth, stopping to scrape down sides of bowl as needed. Add broccoli, onion and garlic to the pot with the rice. Add in the cauliflower sauce. Stir and bring to a low simmer. Cook just until broccoli is tender and bright green, about 3 minutes. If needed, thin with more milk. Season with salt and pepper. Serve.