HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat grill or grill pan to high. Rub steak on each side with 1 teaspoon of the oil and season with salt and pepper. Grill until desired done-ness, about 4 minutes per side for medium-rare. Remove from heat and set on a cutting board for 5 minutes. Whisk together lime juice, fish sauce, chili paste, sugar substitute, cilantro, and scallions in a large mixing bowl. Heat saucepan of salted water until boiling. Add beans and cook until crisp-tender, about 3 minutes. Drain. Thinly slice meat across the grain. Toss with lime juice mixture, adding any meat juices that have accumulated on the cutting board; add beans, toss, and serve.
Heat oven to 500°F. Line a rimmed 15 x 10-in. baking sheet with nonstick foil. Mix oil, garlic, salt and pepper in a large ziptop bag. Add sprouts, seal and turn to coat. Spread on prepared baking sheet. Roast 15 minutes, or until crisp-tender when pierced. Sprinkle with lemon zest and juice; toss to coat.
heat skillet or griddle pan. mash the banana until gooey. butter 1 side of the toast. flip toasts to the other side (butter side down). spread the mashed banana on 2 piece of toasts. spread nutella to other pieces of toast. stack them on top of each other (this would yield 2 sandwiches). toast the sandwiches 1 min each side, or until golden. repeat opposite side. serve and enjoy -- :).
Peel and devein the shrimp, leaving tails on. Sprinkle with salt and pepper and coat in olive oil. (If using wooden skewers, soak in water for 30 minutes to prevent burning). Wrap each shrimp with a piece of ham, about two inches long, and skewer the shrimp so the ham is held securely around the shrimp. Place the skewers over a high temperature, grill and cook for 2 minutes per side, or until the shrimp is opaque. Serve immediately.
Melt margarine/butter in a large skillet over medium heat. Add mushrooms and onion cook until crisp-tender. Stir in flour and pepper. Cook over low heat until mixture is smoothand bubbly stirring constantly. Stir in bouillion, milk, water and reserved mushroom liquid. Bring to a boil, stirring constantly. Boil for 1 minute stirring constantly. Stir in chicken. Cook until thoroughtly heated, stirring occasionally. Serve over biscuits. *Note: I have added pea, corn and carrots to this, either one or all. Very Good!
In a food processor, using a pulse action, chop the macadamias, basil, garlic and parmigiano until very finely minced. Pulse in the lemon juice, olive oil and add salt to taste. The mixture should be pureed, but retain some texture. Toss your favourite cooked pasta with the pesto; top bruschetta with it; dip crostini into it -- .
Place strawberry halves, apple juice, maple syrup and vanilla in blender or food processor. Cover and blend until smooth. Cover and refrigerate. Prepare crepes. Spread 2 T. cheese over each crepe. Sprinkle 1 T. chopped strawberries over cheese. Fold each crepe in half, then into thirds to form a triangle. Spoon strawberry sauce over crepes. Sprinkle with powdered sugar if desired.
In a large pan, over med-low heat, warm 1T oil and 1T butter. Add smashed (with a knife) garlic cloves and cook just till softened. About 3 minutes. Remove garlic and discard. Cook sliced mushrooms about 5 minutes. Remove from pan. Add remaining oil and butter, and cook brussel sprouts cut side down, coking until golden brown, and softened. About 10 minutes. Add mushrooms back to pan, add bacon, and heat through. Add cream, and cook till bubbly. Serve topped with parmesean cheese. Also great with a cut pasta. .
Beat margarine, sugars and cinnamon in a large bowl until fluffy. Beat in eggs. Mix in pineapple and bread cubes. Spoon mixture into slow cooker; cover and cook on high until pudding is set and sharp knife inserted into the center comes out clean, about 1 1/2 hours. Serve warm; sprinkle each serving with macadamia nuts.
To make the Crust: Preheat the oven to 350°F. Wrap a double layer of WIDE heavy-duty aluminum foil around the outside of a 10-inch springform pan. (The idea is to make it watertight). This is very important or you will have a soggy crust. Combine the graham crackers, sugar, and cinnamon in a food processor. Process until the graham crackers are very finely ground. Drizzle the melted butter over. Pulse until the crumbs begin to stick together. Press the crumbs over the bottom (not the sides) of the prepared pan. Bake in the middle of the oven until the crust is slightly golden, about 10 minutes. Transfer to a wire rack and cool while preparing the filling. To make the Filling: Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth and fluffy. Beat the eggs one at a time. Add the pumpkin and the remaining ingredients. Beat just until mixed. Pour the filing into the prepared crust. Place the springform pan in a large roasting pan and add hot water to come halfway up the sides of the springform pan. To bake and serve: Bake the cheesecake until the filling is slightly puffed and softly set and the top is golden, about 1 1/2 hours. Transfer the cheesecake to a wire rack to cool. Cover and refrigerate the cake overnight. Use a knife to cut around the side of the pan to loosen the cheesecake. Release the pan sides, cut the cheesecake into wedges, and serve.
Preheat oven to 375°F. Peel apples and quinces, core them and cut them in thin slices - You can use an apple slicer for the apples, but make sure the quince is cut as thin as possible. Add all ingredients to a large pot, and bring to a boil. Cover the pot, reduce heat to medium-low, and simmer until the fruit is tender (about 20-30 minutes), stirring occasionally. Pour the fruit mixture from the pot into a mixing bowl, and slowly sift in the sweet rice flour, making sure to mix it in evenly so there are no lumps. Pour fruit mixture into a partially pre-baked pie crust. Use your fingers to crumble the streusel topping across the entire top of the pie. Arrange small pieces of margarine across the top, and bake for 20-20 minutes, or until the topping is golden-brown and the filling is bubbling. Remove from oven and allow to cool before serving. In a food processor with blade attachment, process pecans until they are in nearly uniform small chunks. If you have a plastic blade or mixer attachment, attach it and add the rest of the ingredients. If you only have a metal blade, pulse ingredients as slowly and minimally as possible. Process only until ingredients are well combined and form a uniform, crumbly mixture. Use your fingers to crumble it into small pieces over the top of a pie, fruit crisp, muffins, or other baked good. Place dish into a preheated oven at 400°F Bake until the crumble topping is browned but not burnt (watch carefully to make sure the top doesn't char), approximately 20 minutes.
Preheat oven to 350 degrees. In saucepan over medium-low heat melt butter. Stir in flour. Do not brown. Slowly stir in half and half, will be thick. Stir in soup and mushrooms. Add garlic powder to taste. Fold in shrimp, and cheese. Pour into a buttered casserole dish. Top with bread crumbs. Bake for 30-35 minutes.
FOR THE DOUGH: In a large bowl, dissolve the yeast in the water and let stand 5 minutes. Add the egg, butter, sugar, salt, and sour cream. Beat in 2 cups of the flour to make a stiff dough. Cover and let rise in a warm place until doubled, about 1 hour. Turn out onto lightly floured board and roll out to make a square about 20 to 24 inches across. TO MAKE THE FILLING: Blend the almond paste, egg, sugar, cinnamon, and vanilla. Spread this mixture over the rolled dough to within 1/2 inch of the edge of the dough. Sprinkle with the raisins and orange peel. Roll dough up, jelly roll fashion, enclosing the filling. Cover baking sheet or a 16 inch pizza pan with parchment paper or lightly grease it. Place roll on the pan in the shape of a wreath and seal ends together. With a pair of scissors, clip the wreath and lift the cut dough back over the wreath decoratively. Let rise 1 hour or until puffy. Preheat oven to 400°F. To make the glaze, mix the beaten egg well with the 2 tablespoons milk. Brush wreath with the mixture and sprinkle with the pearl sugar. Bake for 20 to 30 minutes or until golden. The Great Scandinavian Baking Book B. Ojakangas.
Heat a cup of water to boiling in a medium-sized saucepan. Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste. Add this mixture to the boiling water, stirring constantly. Cook for 4 or 5 minutes while adding the remaining cornmeal. When mixture begins to pull away from the sides of the pot and stick together, remove from heat. Dump oshifima into a lightly greased bowl. With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it. Serve immediately. To eat in the traditional manner, tear off a piece of oshifima and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl.
Place strawberries plus 2 Tbsp of water in a large saucepan over a medium heat. Cover and bring to the boiling point. Simmer for 5 minutes or until the strawberries become very soft. Use a slotted spoon to transfer strawberries to mesh sieve. Place sieve over a clean, heatproof bowl and use the back of a spoon to push strawberries through the mesh sieve. Keep pressing the pull through. Add the pulp into the strained strawberry liquid. Place the heatproof bowl over a saucepan of simmering water on medium heat. Make sure the bowl fits snugly and that the water doesn't touch the bottom of the bowl. Add the sugar, beaten eggs and butter to the bowl and stir with a wooden spoon until the butter melts. Continue to stir constantly for about 10 minutes. Turn the heat up and continue to stir for another 10 minutes. It's important to keep stirring otherwise the mixture could curdle. Stir for another few minutes or until the mixture thickens. Turn off the heat and stir again. Carefully pour mixture into hot sterilized jars and seal. Store in the refrigerator for up to 2 months.
Put the ingredients into the inner pot of your bread maker in this order:. Water. Bread Flour, Sugar, Salt, Shortening, Milk. Yeast. This is only for immediate baking. See your bread maker instructions for delayed baking.
In a microwave proof bowl melt the 5 oz semisweet chocolate and the unsweetened chocolate together. Mix in all the margarine, flour, baking powder, salt, eggs, vanilla, coffee and sugar. Mix to combine and then fold in the chocolate chips and nuts. The extra filling (if any) may be made into chocolate brownie drop cookies. Makes enough filling for at least 3 dozen hamentashen.
Prepare bacon: Preheat oven to 400 degrees. Line jelly-roll pan with parchment paper. Lay out slices of bacon (do not overlap). Sprinkle with black pepper, brown sugar and cayenne (as your taste dictates - I only used a touch of cayenne for a hint of heat). Bake for 10-12 minutes until nice and crispy. Remove from pan and drain on paper towel-lined plate. Set aside. Meanwhile, while bacon is cooking, make cheese sauce. Melt butter in a large saucepan over medium heat and add onion and mushrooms. Saute until onions are translucent and mushrooms are soft. Stir in flour, 1 T. at a time, and cook for about 1 minute. Season with salt and white pepper. Slowly stir in milk (about 1 cup at a time) until it is fully incorporated and flour is well-blended. Cook, stirring frequently, until mixture has thickened. Add cheeses, 1/2 cup at a time, stirring to blend well. Remove from heat and set aside. To assemble sandwiches, Preheat broiler. Toast bread slices to a medium-golden color and lay out on shallow-rimmed baking pans. (You will probably need 2 to fit all the bread slices.) Divide sliced turkey breast evenly among the bread slices, folding to fit on the bread. Ladle reserved cheese sauce over turkey and toast. (I used a ladleful for each sandwich.) Slice tomato in 8 slices and place on top of sandwiches. Slice bacon slices in half and set aside. Place each baking pan under broiler, one at a time, and broil until browned and bubbly. After removing from broiler, put bacon slices on top (arranged in an X) and serve. Note: Any leftovers reheat very well. You can just run them under the broiler again or bake in a 400-degree oven for a few minutes.
Cut pepperoni slices into strips. Combine pepperoni, cheese, lettuce, carrot, radishes, red onion and tomatoes in a large bowl. Blend together dressing and mustard. Pour over pepperoni mixture. Mix well. Cut the end off of each roll. Hollow out the roll leaving a roll shell. (you can reserve the centers for bread crumbs). Divide pepperoni mixture evenly among the rolls. Replace tops. Wrap well and refrigerate several hours. Let stand at room temperature 30 minutes before serving.
Heat wok or large non-stick skillet to medium heat and add 1/2 cup water. Add chicken and sprinkle with salt. Stir thoroughly until chicken is cooked and water is almost dried. Meanwhile, in medium sized pot combine sugar, peanut butter, soy sauce, water, cooking oil, and garlic. Do not add coconut milk yet. Heat over medium heat until bubbling, stirring occasionally, then reduce heat to medium low. Once peanut butter and sugar has melted completely, slowly add cocnut milk, stirring until dark sauce has become caramel colored. Let sauce simmer over low heat to thicken. Steam cook spinach leaves AND/OR follow cooking instructions on stirfry veggies package. Instead of adding the sauce that comes with the veggies, add enough prepared peanut sauce to coat veggies and cook together about 5 minutes. Drain chicken, place it back into skillet, and add prepared peanut sauce to coat over medium heat. To serve: Make a bed of white rice, then a bed of spinach. Add stirfry, then chicken. Top each serving with leftover peanut sauce and enjoy!
Place the frozen broccoli in a microwave-safe bowl and microwave on HIGH for 5-6 minutes; cool and squeeze out any excess moisture with hands, place in a large bowl. Add in stuffing mix, Parmesan cheese, cheddar cheese, onion, beaten eggs, seasoned salt, garlic powder, black pepper and cayenne to taste (if using) mix until combined adjusting seasoned salt and pepper to taste. Cover and refrigerate for 4 or more hours or until all the moisture is absorbed and the mixture is completely cold. Shape into 1 or 1-1/2-inch balls, then place onto greased baking sheet. Set oven to 325. Bake for 12-15 minutes for 1-inch balls (bake a little longer for 1-1/2-inch balls) or until browned. If desired immediately sprinkle finely grated cheddar cheese on top.
Preheat oven to about 400°F Toss the diced butternut squad with two tablespoons of olive oil and roast in oven for about 20 minute Remove from heat and set aside. With remaining olive oil saute the onions and garlic on medium heat until translucent. Add quinoa and toss for about a minute, add water and cream of mushroom soup and bring to a boil. Take heat down to a simmer and cook for about 12 minutes. While quinoa is cooking, blend the roasted butternut squash, coconut milk and sage to a thick puree. Add puree to the quinoa. You can add about 1/4 cup water to the quinoa if not cooked. Add peas. Simmer the quinoa "risotto" for about five more minutes. Stir frequently. Add salt and pepper. Turn off heat and let sit for about 10 minutes. Toss and serve.
Grease a 3 quart rectangular baking dish; set aside.In small bowl gently toss bananas with lemon juice.Arrange half the bread slices in the bottom of the baking dish. Top bread with a layer of bananas.Add remaining bread slices. In a medium bowl combine eggs, milk, honey, vanilla and cinnamon. Slowly pour egg mixture over french bread to coat evenly . Press bread down lightly with the back of a spoon to moisten all the bread. Cover and refrigerate 8 to 24 hours. Before baking sprinkle with walnuts and sugar. Bake uncovered for 30 to 35 minutes at 325°F . done when a knife inserted near center comes out clean. Top of bread should be light brown.Serve with maple syrup.
Cream the butter, sugar and vanilla together. Then add the eggs and mix. Then put in the dry ingredients and mix well. Add the bananas and sour cream and mix. Then add in the chocolate chips and pour into 3 greased loaf pans. Bake at 350 for 1 hour, or until a toothpick that has been inserted into the center comes out clean.
Peel and thinly slice the carrots. In a large saucepan, begin heating the chicken broth and carrots. Bring to a boil and then drop the temperature down to a simmer. Meanwhile, cut the onion into halves or quarters and slice so that you have long slices of thin cut onion. When are just barely getting tender, drop in the onions and stir. Continue simmering. Peel, core, and chop the apples. When onions are softened, drop in the apples. Heat until carrots and onions are completely soft and apples are warmed through and slightly softened. Place one slice of cheese into each of four individual bowls. Ladle soup equally into each bowl. As the heat from the soup melts the cheese, stir the soup to mix it around. If cheese does not melt evenly, you might try ripping the cheese into smaller pieces before mixing inches.
Preheat oven to 300°F In a small saucepan over medium-low heat, bring cream, milk, espresso powder, and spices to a gentle simmer; cook 10 minutes. Increase heat to medium and bring mixture to a boil, then remove from heat and stir in coffee liquer. Put chocolate in a heat-proof bowl and pour hot cream over it. Let stand 1 minute, then stir until smooth. In a separate bowl, whisk together egg yolks and sugar. Slowly drizzle yolk mixture into chocolate mixture, whisking constantly. Pour mixture through a fine mesh sieve into a bowl and let cool at room temperature 15 minutes. Meanwhile, in a kettle or small pot, bring about 4 cups water to a simmer. Arrange a dish towel in the bottom of a 9-by 13-in. baking pan. Set ramekins on top of towel (this helps keep them in place), then fill each ramekin with custard. Pour simmering water into pan so that it comes halfway up sides of ramekins. Set pan in oven and bake pots de creme until their edges are set but their centers are still wobbly, about 25 minutes; do not overbake. Transfer ramekins to a cooling rack and let cool at room temperature for 30 minutes, then chill in refrigerator until fully set, about 3 hours.
Preheat oven to 375°F. Peel and cut carrots into 3 inch pieces.Halve or quarter any larger pieces lengthwise, so they are about the size of an index finger. On a small baking pan, toss carrots with 1 tablespoon of the oil. Roast for 30 minutes and stir. Return to the oven and roast until the carrots are nicely browned, about 30 minutes more. Set aside. In a large saucepan, saute onion over medium heat with some of the salt for a few minutes. Add ginger, celery, a bit more of the salt and continue cooking for about 5 minutes more. Add the remaining ingredients and bring to a boil. Reduce the heat to a simmer; cover and cook about 45 minutes, or until the carrots are very soft. Puree the soup in small batches in a blender. Adjust seasoning with salt or cayenne if needed.
Cook bacon; remove bacon and set aside. Put sliced onion in the same frying pan and fry a little. Mix the flour and season salt together. Dredge liver in the flour mixture. Move onion over to the side. Add floured liver to the fry pan. Fry until brown on one side. Flip liver over and place onion on top. Brown on other side. Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.
Butter sides of heavy 3 qt. sausepan. Combine sugar, milk, and butter in pan and bring to a boil, stirring, over med. heat Cook and stir for 11 minutes. Remove pan from heat. Add chips, m. cream, peanuts and vanilla. Stir until chips are melted. Spread in an 8x8 pan.
Preheat oven to 220 C and line a baking tray with baking paper. Combine chuntey and mustard in a large bowl. Add chops and potato and evenly coat with mixture. Place on prepared baking tray and bake for 20-25 minutes or until lamb is cooed an browned and the potatoes golden.
1. Heat oil in a large frying pan over medium heat. 2. Add chorizo, onions and garlic. 3. Cook, stirring occasionally, until chorizo is cooked and onions are soft. 4. Add paprika. Cook, stirring, for one 1 minute or until fragrant. 5. Add prawns. Cook, stirring, for about 1 or 2 minutes, or until almost cooked. 6. Add tomatoes, capsicum strips and lemon rind. 7. Season with salt and pepper. 8. Bring to boil. Reduce heat and simmer for about 2 minutes or until prawns are soft. 9. Stir in chopped parsley. 10. Garnish prawns with extra chopped parsley. Serve with lemon wedges. Serving suggestions. Individual serves in tapas dishes with fresh crusty bread on side. Use as a topping on bed of polenta. You may even prefer to serve with fettucine. This dish is versatile so you can experiment to produce a combination that suits your palate.
Preheat the oven to 350 degrees F. Grease and line a 9" springform pan. Beat all the cake ingredients together until smooth, pour into the pan, and smooth the top. Bake for 40 to 45 minutes until golden and risen. Let cool completely. Meanwhile, whisk the cornstarch and 2 tablespoons icing sugar into the remaining coconut milk. Bring the custard to a boil, then whisk in the coconut milk mixture. Keep whisking until it come to a boil and is fairly thick. Pour into a bowl, cover immediately with plastic wrap, and let cool. Mix the coconut rum with the lime zest and juice and 2 tablespoons of the icing sugar. Crush half of the raspberries and mix together with the raspberry jam, then fold in the remaining whole berries. Cut the cooled cake into cubes and put a layer on the bottom of your serving bowl. Sprinkle with some of the rum mixture, then top with some of the raspberry mixture. Repeat, but this time with the custard. Keep layering, alternating fruit layer with custard layer, until all the ingredients are used up. Whip the cream with the remaining icing sugar until soft peaks form, then spread over the top of the trifle. Refrigerate for at least 4 hours - the longer it stands, the more the flavours mingle.
In a large crockpot, add broth. Slice sausage, chop onions. Add all remaining ingredients except water, rice, hot sauce. Stir and place crockpot on high setting. Add enough water to just cover the ingredients. Stir occasionally. Cook 8-12 hours or until beans are tender. Shave meat off the hock and discard bone. Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.
Place flour in a food processor and add butter. Using the pulse button, process in short bursts, until mixture resembles breadcrumbs. Add 3 tbsp water and process in bursts until dough begins to clump together. Pinch a piece to feel if it is moist enough, and add a little more water if it is too crumbly. Turn out dough onto a work surface, and gather into a ball. Roll out on a sheet of non-stick baking paper to fit a 24cm (base measurement) loose-bottom flan tin. Line tin with pastry, and trim edges (reserve the paper). Refrigerate for 20 minutes. Preheat oven to 180°C or 160°C fan. Line pastry with paper, and fill with dried rice or pastry weights. Bake for 15 minutes, then remove paper and beans and cook a further 15 minutes, until dry and lightly golden. Cool completely. Meanwhile, heat oil in a large frying pan and add onions. Cook over medium-low heat for about 35 minutes, until a deep golden colour. Season well with salt and pepper and transfer to a bowl to cool. Spread cooled onions over pastry base. Sprinkle cheese over, then thyme leaves. Lightly whisk eggs and cream together, and pour over the filling. Stand on a tray and bake for 30-35 minutes, until set and golden. Serve warm, or at room temperature.
Season roast with garlic salt and pepper and place in slow cooker. Add all remaining ingredients but the BBQ sauce. Cover and cook on LOW for 9 to 11 hours, until beef is very tender. Shred meat with a fork after cooking and retain 1 cup of the juice from cooking. Add bottle of BBQ sauce. Cover and cook on high for another 45-60 minutes. Serve over split buns with a pasta salad.