HumbleIntelligence/food-ner-1-Million huggingface dataset:
To caramelize the sugar: Add the sugar to a medium heavy saucepan over medium low heat. When sugar starts to melt, stir gently and occasionally until it starts to turns light, clear brown; do not let it burn. Be carefull at this point the sugar will be extremely hot! Use oven mits to pour the caramelized sugar into a ring mold/or pan. Swirl the sugar over the sides to completely cover the pan. For the flan: Mix all of the ingredients with a blender or mixer. Mix until the ingredients are well incorporated but do not overmix as it will cause bubbles in your flan. Pour mixture into the mold/pan. Put the mold/pan into a larger pan with water in it to make a 'bain marie'. Carefully put this into the oven at 350 degrees for about 1 1/2 hours. Check with a toothpick in the center of the flan to make sure it is set up. Carefully remove your pan from the oven as the water will be very hot. Cool the flan for a few hours or better yet overnight in the refrigerator and invert into a serving plate that is large enough to accomodate the flan and some of the caramel.
Spray a large pan with nonstick spray, and bring to medium-high heat. Add turkey to the pan. Spread the meat around in the pan to break it up a bit. In a small dish, combine Splenda, salt and steak seasoning. Sprinkle this mixture over the meat, and continue to stir meat in the pan. Once the meat has browned, reduce heat to medium. Add onions, peppers, Worcestershire sauce and vinegar to the pan. Stir, and then continue to cook for 5 minutes. Add tomato sauces and paste to the pan and stir well. Reduce heat to low, and cook the mixture for an additional 5 minutes. Toast the buns, if desired. Put 1/5th of the mixture on each bottom bun, and then finish off with tops of the buns.
Preheat oven to BROIL. Place the tomatoes on a baking sheet and broil for 15 minutes or until tomato skin is blistered, turning every few minutes for even broiling. Put the tomatoes in a clean paper bag, seal and sweat for 15-20 minutes or until the skin has loosened. Once cool enough to handle, remove the skin and seeds and discard. Chop the tomatoes coarsely. Set aside. Warm the olive oil in a sauce pan over low-medium heat. Add the leeks, shallots, carrots and celery. Saute the mixture, stirring occasionally for about 5 minutes or until vegetables are softened. Next add the roasted tomatoes and tomato puree. Sprinkle the flour on the tomatoes and stir to incorporate well. Add the stock, cover and simmer until slightly thickened, approximately 20 minutes. Once soup has been allowed to thicken, using an immersion blender, puree the soup until smooth. (Alternatively, the soup can be cooled and pureed in a food processor.) Stir in 2 tablespoons of the fresh basil. Transfer the soup to a non-reactive large serving bowl. (If you wish the soup can be pureed even further using a sieve and pressing the mixture into the bowl with the use of a wooden spoon). Cover soup and refrigerate until well chilled or serve hot. To serve, transfer the soup to individual bowls. Divide and add the buttermilk, lightly stirring in leaving a "swirling" effect on top of the soup serving. Garnish each serving with a few ribbons of fresh basil.
Shake the wine, orange juice, sugar and cream together in a bottle and pour into a wine glass. Whisk until frothy. Top with rediwhip and garnish with an orange slice or you could use some thawed cool whip.
Heat Butter in heavy skillet;ad Onion,Green Pepper & Mushrooms;cook about 10 minutes or until lightly browned, stirring occasionally. Add Tomatoes, Sour Cream, Sugar, & Salt. Simmer over low heat about 1 hour or until thickened. Serve with Rotini shaped Pasta.
In large mixing bowl, cream 1 cup butter and cream cheese until light and fluffy. Gradually add flour, beating until a ball forms. Divide dough into four portions. Roll each portion into a 12-inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt and melted butter. Spread over each circle. Cut each into 12 wedges. Roll up wedges, starting from the wide ends. Place on greased baking sheets. Curve ends to form crescents. Bake at 325 degrees for 35-40 minutes or until lightly browned. Remove to wire racks. Place remaining sugar in a large resealable plastic bag. Add warm cookies, a few at a time, and gently shake to coat.
Preheat oven to 425°. Lightly spoon 2 cups of flour into dry measuring cups, and level with a knife. Combine 2 cups flour and next 6 ingredients (through cloves) in a large bowl, stirring with a whisk. Make a well in center of mixture. Place blueberries in a small bowl. Sprinkle 1 tablespoon flour over blueberries; toss to coat. Place butter and cream cheese in a medium bowl; beat with a mixer at high speed 1 minute or until blended. Add milk, eggs, and vanilla to butter mixture; beat to combine. Add butter mixture to flour mixture; stir just until moist. Gently fold in blueberry mixture. Spoon batter into 14 muffin cups coated with cooking spray. Sprinkle 1 1/2 tablespoons sugar evenly over batter. Bake at 425° for 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Remove muffins from pans; place on a wire rack.
Position oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to a 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scrapes of dough and roll out again. Continue to cut out pastry circles until there re 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet. Combine 1 cup of chocolate chips and the cream in a small saucepan. Place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes. Combine the remaining chocolate chips and the vegetable oil in a small saucepan. Once again, place the small saucepan over a medium pan of simmering water until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or crushed peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container. If you prefer, you can use white, red an green sprinkles or red and green decorating sugar in place of the crushed peppermint candies.
Prepare the vegetables and bacon. Mix well in a bowl, and set aside. In another bowl, whisk the eggs well. Add the sugar, oil, salt and pepper. Set aside. Heat the first two teaspoons of oil in a deep saucepan, and add the vegetables. Cook for 5-10 minutes (until the vegetables are tender). Add the rice, and stir well. Add the tomato paste, and stir well. Cook for 2 minutes. Remove from heat. The next step has a long explanation, but it is not hard. It needs to be repeated for each of the four servings, and takes about 3 minutes each time. The series of photos will give you a good idea of part of the process. Put one teaspoon of additional oil in a large, heated, non-stick frying pan. Use a brush to spread the oil around the base of the pan. Pour in 1/4 of the egg mixture, and tilt the pan to coat the base. Cook for about 2 minutes. Scrape the egg away from the edges of the pan. Add 1/4 of the rice mixture to one side of the cooked egg. Flip the other side of the egg over the rice mixture. Invert a plate over the pan. Pick the pan up and turn it over, and your omelette is on the plate. Garnish with the tomato ketchup. Repeat the previous step 3 more times.
Peel and devein shrimp, leaving tails intact. Mix all ingredients in shallow glass dish; cover and refrigerate 1 hour. Thread shrimp on skewers; reserve marinade. Grill shrimp over medium coals 2-3 minutes per side until pink. Heat reserved marinade in a non-aluminum saucepan to boiling; reduce heat and simmer about 5 minutes until pepper is tender; serve with shrimp.
Combine wild rice, brown rice, 1 clove garlic, soy sauce, 1 cup orange juice and water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes, or until water is absorbed. While rice is cooking, line a shallow baking dish with aluminum foil and spray with nonstick spray coating. Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake at 400 d F 20 minutes. Drizzle with remaining sauce and bake 5 to 10 minutes, or until chicken reaches 170 degrees and is fully cooked. Spoon rice into serving dish. Top with chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.
Grind leftover Roast Beef in food processor or hand grinder. Combine all ingredients. Spread on sandwich or on crackers.
Prick pork chops with fork and rub with the ginger and garlic. Melt the butter and combine with the soy sauce and honey. Pour mixture over the chops and marinate overnight. When ready to grill, remove chops from marinade and discard the leftover marinade. Bring chops to room temperature and then grill 8-10 minutes per side; turning several times.
Preheat oven to 200 Centigrade / 400 Fahrenheit / Gas Mark 6 and grease a bake-proof dish. Heat milk in a saucepan and sprinkle on the Ground Rice. Stirring continuously, heat on a low heat bring to a boil until it thickens. Simmer for a further 2-3 minutes. Stir in the sugar. (My mum would have probably used a bit more than 25g - sweet tooth!). Pour into greased bake-proof dish. Bake for 25-30 minutes until lightly brown.
Preheat oven to 350°F. Butter a 9 by 13-inch pan. Sprinkle cinnamon sugar and move pan around to make sure that the bottom and sides are coated. Set aside. In a medium bowl, sift together the flour, baking powder, baking soda, salt, nutmeg, and cream of tarter. Using an stand mixer, cream together the butter and sugars. Beat for three minutes. Scrape down the bowl. Add the Mascarpone cheese and beat until fully incorporated. Add eggs, one at a time, scraping down the bowl after each addition. Add the vanilla and beat for another 30 seconds. On low speed add the sifted flour mixture. Mix until fully incorporated. Spread mixture evenly into prepared pan. This will be hard as it is a thick batter. (I found it easiest to just wet my hands a little and press the batter into the pan.) Sprinkle more cinnamon sugar on top of the batter. Bake for 20-25 minutes.
Combine all of the ingredients in a blender or food processor and puree until smooth. Coverd and refrigerated, this dressing will keep for about a week. Enjoy!
Preheat oven to 375 degrees F line 12 muffin tins with paper muffin cups or spray with non-stick cooking spray. Sift dry ingredients together. add all liquid ingredients; mix.(don't over mix) Fill muffins tins 3/4 full. Bake in pre-heated oven for 15-20 minutes.
Prepare cake according to package instructions. Allow to cool completely in pans. Using a fork, poke holes all over the top of the cake through to the bottom. Prepare jello according to package instructions except do not allow it to set yet. Pour jello slowly over the entire surface of the cooled cakes (cake will look soggy, but thats ok). Chill cakes until jello sets completely (several hours or over night). To remove cakes from pans, set the pan in a dish of hot water for 1 minute. Remove to a serving platter. Frost with the Cool Whip. Garnish with fruit pieces. Keep any uneaten cake covered and chilled.
Boil mint leaves in 1/2 cup water for 5 minutes and SAVE liquid. Add to apple Juice to make 6 cups. Mix Pectin with 1/4 cup sugar and add to apple juice. Bring to a rolling boil. Stir in remaining sugar and bring to a rolling boil AGAIN and boil 1 minute. Add mint flavoring to taste and Green Food coloring to tint. Skim off foam if needed; Pour into heat-resistant jars with lids and seal.
Cut chicken into large bitesize pieces. Peel and devein the prawns. Drain apricot halves and pineapple slices, reserving the juice. Cut the pineapple slices into 4. Thread the prepared chicken, prawns and fruit alternately onto metal skewers. Combine 1 cup reserved pineapple juice with grated ginger, olive oil, salt and pepper. Pour mixture over kebabs and marinate 30 minutes. Remove from marinade and barbecue over a hot flatplate for 5 minutes each side or until the chicken is tender and prawns have turned pink. Meanwhile, heat the remaining marinade in a pan on the edge of the barbecue, thicken with combined cornflour and water, add the extra grated ginger and spring onions and allow to boil until the sauce thickens. Serve Chicken and Prawn kebabs immediately.
Place garlic, salt, oregano, (optional cumin, black pepper and Adobo seasoning) into a wooden mortar & pestle and make into almost a paste, set aside. Combine in a separate bowl; lime juice (or sour orange juice), vinegar, set aside. In a frying pan add the olive oil and add the garlic paste, stir and cook briefly (1/2-1 minute). Next add the liquid ingredients, stir and cook briefly (1 minute), then remove (do not overcook) and let cool. NOTES: This recipe is basically a Dominican/Cuban sauce and adopted from the Mambi Restaurants in New York City. This Mojo Sauce recipe will turn a bright "off color" green due to the fresh garlic in the recipe. You can make a variation of this recipe by adding mayonnaise to taste, however, it is not a traditional ingredient in Cubano Sandwiches. Also, adding butter is an optional ingredient -- Mojo Sauce is great on a Cubano Sandwich: Cuban bread (substitute Italian/French Bread) with sliced fresh pork, sliced pink ham, white cheese, sour pickle, butter and Mojo Sauce. Heat/pressing the sandwich on a hot grill is preferred... however, Cubano sandwiches are also good cold. Further, I often substitute chicken for the white fresh pork.... In Cuba,Mojo Sauce is traditionally made with the fresh juice from sour oranges. Mojo Sauce is also good on Yuka (Cassava) or Green Plantains as well. The Puerto Rican Mojo Sauce is white in color and with less spices used.
*Roast the seeds in a dry frying pan over med heat until just turning color - stir constantly - and until they start to smell yummy). Using a blender or food processor, combine all ingredients except the soy sauce and vinegar. Blend for 1 minute or until creamy and completely blended. Then add the soy sauce and vinegar and blend for 30 more seconds. I typically whisk for 30 seconds Store in the refrigerator for up to a month. To cook chicken in it: Cut up your white chicken meat in strips. Fry in HOT oil until almost done. Add dressing (1/4 -1/2 cup depending on how much you're making). Cook until done (don't over cook or it will seperate the dressing). Add more dressing if desired.
Cook Pasta according to pkg. instructions; drain well. While pasta is cooking, cook garlic, mushrooms and Oregano in butter in a saucepan for about 1 1/2 minutes, stiring frequently. Add tomato and continue cooking till tomato is cooked-- about three minutes. Add remaining ingredients, mixing well. Cook over medium heat, stirring frequently until cheese is melted and sauce is hot. Pour sauce over hot cooked Angel Hair. Make sure to pass extra Parmesan cheese.
Preheat oven to 400. Place potato, carrots, peas, broccoli, corn, and squash in a medium pot and fill it with enough water to cover the vegetables plus one inch. Lighly salt the water, bring it to a boil. Then allow the vegetables to continue boiling for 4 minutes. Drain and rinse with cold water and set them aside. Melt butter over medium heat in a large, deep skillet or Dutch oven. Add the onion and mushrooms and saute them until soft, about 4 minutes. Stir in the flour and cook the mixture, stirring nonstop, another 30 seconds. Add the vegetable broth, milk, salt, pepper, thyme, and celery seed and stir until sauce thickens, about 4 minutes. Add vegetables to the sauce and stir well. Add more salt and pepper if desired, and stir in Parmesan. Bring filling to a summer. Thin it with water if it becomes thicker than potato soup. Transfer the filling to a casserole dish. Make the corn bread topping. In a medium bowl, whisk together cornmeal, sugar, baking powder, and salt. Add milk, egg, and oil and stir until evenly blended. Spread the batter over the filling in the casserole dish. Bake until the top is golden brown and sides are bubbly, about 25 minutes.
Cover onion slices with cold water and let stand 30 minutes. Remove to paper towels and press to dry. Separate into rings. Combine flour, sugar and salt. Combine milk and egg in a medium bowl and add dry ingredients and melted shortening; mix thoroughly. Dip onion rings in batter and fry in deep fryer or skillet filled with a couple of inches of oil until golden brown on both sides. Remove and drain on paper towels. Serve immediately.
Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn't stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust. **Ina Garten prefers to use Crisco shortening, that has been stored in the refrigerator. ***Cook time does not include 30 minute refrigeration time.
1. Mix tapenade and lemon juice in large bowl with fork. Add greens, chickpeas, peppers, cucumber, and onion, and toss to mix well. Add cheese and toss gently. 2. Warm wraps or tortillas per package directions. 3. Arrange one-quarter of the salad mixture onto the bottom of a wrap and roll up. Cut in half on an angle, placing a wooden pick in each half. Repeat with remaining wraps. Nutritional Info Per Wrap 297 cal, 11 g pro, 37 g carb, 6 g fiber, 12 g fat, 3.5 g sat fat, 11 mg chol, 684 mg sodium*.
Cook first three ingredients in frying pan until bacon is lightly browned and vegetables are tender. Drain. Combine bacon mixture and remaining ingredients in a lightly greased 12x8x2" baking dish. Bake uncovered at 425°F for 30-45 minutes.
Preheat oven to 400 degrees. Spray cookie sheet and with a paper towel and wipe most off, leaving only a very thin film. Place 1-2 TBSP grated cheese on cookie sheet and pat down to a circle. Place chips 2" apart. Bake 4-5 minutes, watching closely to avoid burning. Remove from oven when edges just barely start to brown. Cool on cookie sheet 5 minutes. These will stay fresh for days in plastic bags.
Heat your oven to 450 degrees. Combine the first 6 ingredients in a bowl; stir well and set aside. Cut 4 (12 x 9 inch) pieces of heavy duty foil. Fold them in half, and trim each piece into a larg heart shape. Place the foil on an ungreased baking sheet. Place 1 fillet of fish on each piece of foil near the crease. Top evenly with the onion/sauce mixture. Fold over the remaining halves of foil hearts. Starting with the rounded edge of each heart, pleat and crimp the edges together to form a seal. Twist the end tightly to seal. Bake at 450 degrees for 20 minutes or until the fish flakes easily when tested with a fork. To serve, remove from the foil and plate.
Heat oven to 350 degrees F. Coat an 8-inch baking pan with nonstick cooking spray. Topping: In a medium bowl stir together flour, sugars, pumpkin pie spice and salt. With a pastry cutter,cut butter into the mixture. Stir in walnuts. Refrigerate. Cake: In a large bowl, whisk together the flour, baking powder, baking soda, pumpking pie spice and salt. Set aside. In another large bowl, beat butter and sugars on medium speed until creamy and blended, about 3 minutes. Beat in eggs, one at a time. Add vanilla and beat until smooth. On low speed, beat in the flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes. Spoon half of the batter into the prepared pan. Sprinkle half of the topping over the batter. Spoon remaining batter over topping. Sprinkle remaining topping over top of cake. Bake at 350 degrees F for 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely on wire rack. Loosen edges with a knife or small spatula. Cut into 12 equal pieces. In a small bowl, mix together confectioners' sugar and just enough milk to get a good drizzling consistency. Drizzle over cake squares and allow to set before serving.
Heat oven to 220C/425°F. Mix together the potato, aubergine, oil and chilli and leave to stand. make up the pizza bases according to the packet and roll into 2x23 cm circles. Place on baking trays and top with the potato mix. Leave to rise covered for 15 minutes. Bake for 20 mins until crisp and golden. Cut the pizzas into wedges and top with the sour cream, chilli flakes and coriander.
Melt the butter in a large heavy pot over medium-high heat. Add in bell peppers, onions and garlic; saute for about 5-6 minutes or until veggies are tender. Add in flour and stir for 2 minutes. Whisk in broth, milk and whipping cream; stir until slightly thickened, stirring constantly. Gradually add in the white cheddar cheese and stir until melted and heated through. Season with cayenne pepper or black pepper and salt to taste. Ladle into bowl and sprinkle with grated Parmesan cheese.
In large Dutch oven melt margarine. Brown the sausage and drain off all but 1 tablespoon of dripping. Add all other ingredients except egg yolk, flour and milk. Bring to a boil and simmer until potatoes are tender. Mix yolk and flour until pea-size and crumbly. Add to soup, stirring constantly. Cook for one to two minutes. Add milk and heat. Serve immediately.
Spray a large baking dish with cooking spray. Place all ingredients in the dish and toss/mix until well coated and spread around. Bake in oven at 425 degrees F, for about 20-25 minutes, or until potatoes are tender.
Mix beer and milk. Whisk in flour. Add remaining ingredients. Batter fish and put in deep fryer until golden brown. If too thick add more milk. But remember its supposed to be very thick!
Rinse chana dal and lentils until water runs clear. Heat olive oil in pressure cooker and soften onions and garlic. Add all other ingredients apart from garam masala, salt and sultanas to pressure cooker. Lid and bring up to pressure. Reduce heat and cook for 10 minutes. Release pressure and open lid carefully. Add sultanas, salt and garam masala. Check for seasoning and add chili flakes and pepper to taste. Check doneness of potatoes and lentils and simmer until soft.
Heat oil in large soup pot over medium-high heat. When hot but not smoking, add onion and garlic. Cook, uncovered, stirring every now and then, until onion is completely softened, one to two minutes. Add sausage and cook, breaking it apart with a spatula or spoon, until cooked through. Add tomatoes, broth, sweet potatoes, cumin, and fennel. Bring to a boil, reduce to simmer and cook until sweet potatoes are almost done, about 10 minutes. Add squash and chickpeas and cook, uncovered, for 15-25 minutes more, until squash is fork-tender. Taste, adjust seasonings with salt and pepper and serve.