HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a shallow dish, mix the garlic, ginger, onion, paprika, salt, black pepper, caraway seeds, green pepper, mustard, beer and oil. Add the chicken, cover and refrigerate for 4 hours, turning a few times. Light a grill. Remove the chicken from the marinade and grill over high heat until nicely browned and just cooked through, about 5 minutes per side. Transfer the chicken to a platter and brush with the melted butter. Scatter the cilantro over the top and serve with lime wedges. Wonderful with baked potatoes and a green vegetable. *Xingu Black Beer is an anise-scented, bittersweet black lager from Brazil.*.
In large bowl, sprinkle yeast over water. Stir until dissolved. Blend in potato flakes, brown sugar, salt, caraway seed, oil and sauerkraut. Gradually add flour to make a stiff dough. Knead on floured surface for 4 minutes. Cover and let rise in warm spot until doubled in size, about 45 minutes to 1 hour. Punch down and shape into loaf. Place in oiled 9 x 5-inch baking pan. Cover and let rise in warm place until doubled in size, about 45 minutes to 1 hour. Heat oven to 350 degrees F. Bake for 50 to 60 minutes or until deep golden brown.
Throw in all the ingredients into a pan (except for the garlic and dry chilies). Pour in enough water to cover the lentils and a little more. Simmer until the the lentils are cooked; for me this is when the lentils appear a little mushy, but still retaining a little structure. You can leave the salt out at this stage and add right at the end to taste. Add the corn - as much as you want, but do not overcrowd. Once you feel the soup is done, you can now prepare the garlic and dry chilies by frying gently in olive oil. Once done, add this to the soup (but be careful - the soup might go into a frenzy and spit at you, so stand back and keep children away). Stir thoroughly. Scoop into a bowl and devour it as a soup with bread, or have it as a vegetarian curry with some rice or naan bread. Whatever takes you fancy -- Eat, Love, Enjoy :) (http://eatluvenjoy.blogspot.co.uk/).
In a medium bowl, mix together cream cheese and mayonnaise. Split into 4 approximately 4 oz. portions and put into separate bowls. Combine pineapple and 4 oz. cream cheese mixture and set aside. Combine green olives and 4 oz. cream cheese and set aside. Combine cucumbers and 4 oz. cream cheese mixture and set aside (I sprinkled chopped cucumber with salt and drained it over a colander for 30 minutes and patted it with a paper towel before adding it to cream cheese). Combine pecans and 4 oz. of cream cheese mixture and set aside. To assemble sandwiches, spread fillings on top of white bread slices. Cut each sandwich into triangles, squares or circles. Arrange on a large platter by filling. Garnish with parsley, bacon pieces, poppy seeds, or pecans.
Spread rhubarb in an 9x13 pan. Sprinkle with sugar and dry jello powder. Sprinkle dry cake mix over sugar. Pour a cup of water evenly over mixture. Cover tightly with foil. Bake 350 F for 30 minutes or so until cake is done.
FOR THE FILLING: Mix all of the ingredients together, except the crust, and place in a 8 inch deep dish pie plate. Bake covered, in a preheated oven at 375°F for 1/2 hour. Remove from the oven and pour off the accumulated fat. Make the pie crust and use only 1/2 of the recipe, freeze the other half for future use. Cover with the crust and return to the oven for 45 minutes, or until the top crust is golden brown and flaky. Allow to cool completely before serving. This is great for a first course, a midnight snack, or a luncheon dish. FOR THE BASIC EASY CRUST: In a medium size bowl stir the flour and salt together. Cut in the shortenings using a pastry blender. Keep working the flour and shortening until the mixture is rather grainy, like coarse cornmeal. Mix the egg and vinegar together and, using a wooden fork, stir the mixture into the flour. Add enough ice water so that the dough barely holds together. Place on a marble pastry board or a plastic countertop and knead for just a few turns, enough so that the dough holds together and becomes rollable. I roll out my dough on a piece of waxed paper. It is easy to handle that way. I sprinkle the table with water and then put a piece of waxed paper on top, this way the paper does not move around as I am rolling. If you have a marble rolling it will be even easier. If you a wooden rolling pin, be sure to dust a teaspoon of flour on it a couple of times when you are rolling out the dough. NOTE: This recipe will make enough dough for one 9-inch pie with two crust, top and bottom, or two single pie crusts. Serves 6.
Ready a deep clear glass bowl (trifle dish if you have one!). Cut cake into chunks, approx 1 1/2" cubes (no need for perfection though!). Layer 1/2 the cake chunks on bottom half of bowl, spreading out as much as possible. Sprinkle 1/2 the strawberries, blueberries and blackberries (set aside one of each berry as garnish if you'd like) over the cake layer. Strategically place a few against the glass for prettier presentation. Pour 1/2 pudding over previous layers, trying to cover or 'seal in' the cake and berries. Repeat steps 3-5. For top layer, spread whipped topping over previous layers. Garnish with remaining berries. Cover and refrigerate overnight.
Chop up the spring onions. Blend the onions, lime juice, all spice, cayenne pepper, sugar, Worcestershire sauce and spiced rum together. Mix in the tomato puree, a pinch of salt and pepper. Beat the egg and mix that in too. Break apart the mince in a bowl, mix in the spice mix, cover and leave in the fridge for at least one hour (or more if you have the time). Form four patties with the mince. Cook for 4 minutes on each side over a grill. Serve into a hot bun with your favourite condiments once cooked through.
Peel and cube your boiled eggs - set aside. Melt Butter or margarine and bacon bits in a sauce pan on medium heat. Add flour, salt, pepper and paprika. Mix well. Slowly add cream stirring constantly until boiling and thickened. Add boiled eggs mixing evenly together until eggs are heated. Place 1 slice of toast on each plate and spoon the creamed eggs onto the toast. Sprinkle with paprika for presentation.
For the Buns: dissolve the yeast in warm water and set aside for 10-15 minutes to proof. In a large bowl, combine the scalded milk, softened butter, sugar, eggs, salt and rum flavoring. Beat until well blended and add the yeast mixture. Add the flour; beat until well mixed and the dough leaves the sides of the bowl. Turn out on a floured surface and knead about 5 minutes, or until the dough is smooth and elastic. Grease a large bowl and place the dough in it; turn to grease the top. Cover and let rise in a warm place until doubled (about 1 1/2 hours). Punch the dough down and divide in half. Roll each dough half out on a floured surface to a 13x8" rectangle. Brush with melted butter. Combine the brown sugar, raisins and cinnamon and sprinkle over the dough rectangles. Roll each rectangle from one of the long sides jellyroll style and seal the edges. Slice in 1 1/2" slices and place 1" apart in a greased 13x9" pan and a greased 8" square pan. Cover and let rise again for about 30 minutes, or until doubled again. Bake at 400 degrees for 15-20 minutes or until golden; remove from pans and cool on racks. While still warm, drizzle the glaze over the buns. For the Glaze: Combine the powdered sugar, milk and rum flavoring; blend well. Drizzle over buns.
Boil potatoes until half way cooked, about 10 minutes. Drain and set aside. In large stockpot, combine white wine, water and clam juice, parsley, garlic, butter, crushed chilies, salt and pepper. Bring to a boil and let boil for 5 minutes. Add lobsters to boiling liquid and cover; cook for 6 minutes. Add mussels, clams, shrimp, corn halves and half-boiled potatoes. Bring to a boil, and cook for an additional 6 minutes. Take the lobster out of the pot, crack the claws and split the tail, discard the rest of the lobster. Add lobster claws and tail to a large bowl and spoon remaining ingredients into the bowl. Add the cooked wine broth. Serve with buttery garlic bread.
Place sun-dried tomatoes in medium bowl. Pour enough boiling water over to cover. Let stand until softened, about 15 minutes. Drain. Saute sausages in heavy medium skillet over medium heat until cooked through, breaking up with back of spoon, about 5 minutes. Using slotted spoon, transfer sausage to paper towels and drain well. Butter 13x9x2-inch glass baking dish. Whisk milk, eggs, thyme, salt and pepper in large bowl to blend. Add sun-dried tomatoes, sausage, bread, onion and Parmesan cheese and stir to blend. Transfer to prepared dish. Cover and refrigerate at least 4 hours or overnight. Preheat oven to 375°F. Bake strata uncovered until puffed and golden brown, about 45 minutes. Sprinkle with mozzarella and goat cheese and bake until mozzarella melts, about 5 minutes. Transfer pan to rack and cool 5 minutes. Sprinkle with parsley.
Line 2 cup dish or mold with plastic wrap, leaving overhang. Melt butter in large skillet over medium-high heat. Add onions and saute until beginning to brown, about 6 minutes. Sprinkle livers with salt and pepper. Add livers and thyme to skillet. Saute until livers are no longer pink in center, about 10 minutes. Remove skillet from heat. Add brandy; scrape up any browned bits. Place contents of skillet in food processor. Add cheese and blend until smooth. Season to taste with salt and pepper. Pack pate into prepared dish. Cover and chill in refrigerator for 1 day. Unmold to serve with cracker or baguette rounds.
Preheat oven to 350°. Grease 12 muffin cup/tins. In medium bowl, beat the egg, applesauce, oil, molasses and 1/2 cup sugar. Combine dry ingredients in a medium bowl and add to first mixture. Stir in the water, mixing well. Fill the muffin cups two-thirds full. Lightly sprinkle with sugar. Bake at 350° for 20 to 25 minutes or until done.
Combine onion, garlic, chilies, bell pepper, lime juice and cilantro in a food processor. Blend into a paste then stir in the egg. Mix the chicken, masa harina, salt, hot sauce, and oregano together in a large bowl. Stir in the paste mixture then refrigerate for 2 hours. Roll meat into walnut sized balls then saute in hot oil until well browned. Serve with tortillas and salsa.
Soften the limes by rolling them back and forth with your hands on the kitchen counter; you will get more juice out of them if you do this. Grate the zest very finely, take care that you don't grate the white pith. Squeeze the juice out of the fruit; you will need 150mL. Put the rind (zest), butter, sugar and juice in a heatproof basin. Stand this over a pan of boiling water and heat until the sugar and butter have melted. Lower the heat, you don't want the water to boil now. Whisk in the eggs, when incorporated use a wooden spoon and stir until the curd has thickened and coats the back of the spoon, 20 to 25 minutes. Pour into hot jars, when cool label them. Use this recipe also to make orange or lemon curd, just make sure you have 150mL juice Keep in the fridge.
Pre-heat oven to 350. Place the Ground Beef in frying pan to brown. Dice the Onion and Garlic and place in frying pan with Beef. Add Spices. Cut of the tops of the Peppers remove cores. Dice whatever you can salvage from the tops and add to the pan. Chop spinach roughly and add to pan. Once Beef is browned completely add rice to pan. Pour Jar of Tomato Sauce into pan, reserving about 1/4 for on top of the peppers. Stuff the peppers and place in Baking dish. Pour remainder of Tomato Sauce on top and place in oven. Bake for 30 minutes.
Top 1 bread slice with dressing, cheese, turkey and onion; cover with remaining bread slice. Spread outside of sandwich with margarine. Cooke in skillet on medium heat 3 minute on each side or until golden brown on both sides.
Peel eggs and cut in half. Scoop out cooked yolks and press them through a strainer. Blend with mayonnaise, mustard, chives and chopped capers and season to taste. Place egg filling in a piping bag and pipe back into egg whites. Garnish with a caper and a sprig of chive. Wrap and chill until ready to serve.
Heat a little olive oil in a pan and fry the pita bread until crispy. Tear the bread into a bowl and add the tear drop tomatoes, onion, sumac, cucumber, salt, pepper, mint, parsley and coriander. In a mortar and pestle, pound a pinch of salt together with the garlic and add lemon juice, extra virgin olive oil and pepper. Add the dressing to the salad and serve straight away.
Preheat oven to 350 degrees F. In a large bowl; mix pumpkin, honey, Lawry's, red pepper flakes, ginger, allspice, cider vinegar, broth, and celery. Melt and spread the butter in an 8X11 glass baking dish then place pork chops in it. Pour pumpkin mix over the chops. Bake chops for 30 minutes or until no longer pink inside.
To open the abura-age use a round bladed knife and insert gently to open. Put in sieve and pour hot water in kettle over it to wash off excess oil. Put one slice on chopping board and roll over several times with a rolling pin then cut carefully to make two bags. Repeat with remaining pieces. Mix the filling in a bowl. Check and add more shoyu if needed. Fill the bags with the filling. Grill or broil under a preheated grill or broiler for 3-4 minutes on high ON EACH SIDE. It should be crisp and lightly browned. Cut each bag into four triangles. Arrange on 4 small plates. Serve hot.
Preheat oven to 375 degrees. In a large mixing bowl combine oil, brown sugar, honey and eggs. Set aside. Chop 1 1/2 bananas ijnto 1 1/4" cubes. Slice remaining banana into 12 pieces. Mix together bran, Weetabix, flour, soda and salt. Add to egg mixture with buttermilk and chopped banana stirring only until all ingredients are evenly moistened. Grease muffin cups or line with jumbo style baking cups. Fill with muffin mixture and garnish with a slice of banana. Bake at 375 F for 20-25 minutes or until done. Remove from tin and cool at least 15 minutes before serving.
Preheat the oven to 350°F and place baking rack in middle of oven. In a large bowl combine flour, baking soda and salt; set aside. In a seperate bowl cream the margarine and butter flavored shortening. Add the sugars and beat until creamy. Add the eggs to incorporate. Add the corn syrup, water and vanilla extract, mix well. Gradually blend in the flour mixture to the creamed mixture and mix well. Stir in the chocolate chips; make sure they are evenly distributed. Drop by teaspoonfuls onto an ungreased cookie sheet, about 1 inch apart and bake until the cookies are slightly underdone, between 10-12 minutes (maybe longer, depending on your oven's calibration). The centers should be just set and a light golden brown. They will continue to cook, from the heat in the cookie sheet, after they are removed from the oven. Drop by rounded teaspoonfuls onto cookie sheet. Allow to cool on cookie sheet for 1 minute before removing to cooling racks until they are completely cooled. Enjoy!
Mix the softened butter and flour together thoroughly and set aside. Dice the chicken breast fairly small and brown in a dutch oven over medium high heat using the 2 tbs of oil or butter. Remove the chicken and set aside. Add the vegetables to the dutch oven and saute for 2-3 minutes. Add the water, milk, and boullion cubes and bring to a rolling boil. When the liquid comes to a boil, add the noodles and simmer over medium heat until the noodles and vegetables are almost tender. Add the chicken back to the pot along with the seasonings. Take a half cup or so of the hot liquid and add it to the flour/butter mixture and mix thoroughly. Add the mixture back to the pot, stirring constantly. Simmer for 5 more minutes or so until the soup is thickened to your liking. Season with salt and pepper to taste and serve with crusty Italian bread.
Preheat the oven to 400 degrees. In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste). Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer. Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan. Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.
Bring to a boil 1 cup Dried Apricots, 1 cup water, and simer 5 minutes in small pan.Cover and let set till cool Bring to a boil 1 cup Raisins, 1 cut water, and simer 5 minutes in small pan, Covered, turn off and let set till cool. I do this the day before. If the Dates are hard you can do the same with them. You want the fruit to be soft so that it will mix into the other ingredients. For the topping I use a food procser and grind the Walnuts, Sugar, and Flour till I have a fine meal. and set aside. Now Drain the Raisins, Apricots and save the water from the Apricots. Now put the ingredients for the cookie in the mixing bowl and mix together for 4 minutes on low speed, Now add the water from the apricots (Apricots Juice ) and mix for 3 mintues, and then let set for 30 minutes so the dry can absorbe the wet,. Now start droping the cookies with a #40 ice cream server into the topping mix and roll them once, then place them on a cookie sheet. I use a 12 X 18 cookies sheets and place then 3 x 5. Bake at 350deg for 14 to 15 minutes . let cool 10 minutes befour removing from cookie sheet.
In a small bowl, combine butter, mayo, sage, garlic, oregano, salt and pepper. Place baguette halves on a baking sheet. Spread mixture evenly on bread and sprinkle with Parmesan. Broil for 5 minutes or until lightly toasted.
Season the steaks with the salt and pepper. Mix the onions, mushrooms, potatoes,red pepper, and zuchs together. Divide the stuffing between the steaks; roll the steaks around the stuffing and secure with a toothpick. Pour the soup over all. Cover and simmer about 1 hour or until the steaks are tender. If the steaks have not browned, place under the broiler for a few minutes. You can use a mixture of your favorite vegetables in the stuffing; zucchini, celery, chopped tomatoes etc your choice.
In a large skillet, cook chicken and garlic in oil until browned, about 6 minutes. Transer to a greased 8-inch square baking dish. In a bowl, combine the apricot preserves, barbecue sauce, water, and onion soup mix; pour over the chicken. Bake, uncovered, at 375 degrees for 25-30 minutes or until chicken juices run clear. Serve with rice.
In a small saucepan, combine first 6 ingredients and begin cooking over low heat, stirring occasionally. Meanwhile, in a large skillet, bring the broth to a gentle simmer. Place chicken in the skillet, cover and simmer over medium-low heat for 8-10 minutes or until cooked completely. By now, the sauce should be clear and thickened and ready to spoon over the chicken. Remove chicken from the poaching liquid and serve with sauce spooned over it and some rice or asian noodles on the side.
Mix together warm water, yeast and sugar and let stand for about 10 minutes. In large bowl, combine yeast mixture with oil, salt and 2 cups of the flour. Stir well to combine. Stir in remaining flour 1/2 cup at a time, beating well after each addition. Turn out onto a lightly floured surface and knead until smooth and elastic. Lightly oil a large bowl and place dough in and turn to coat with oil. Cover with cloth and let rise in warm place until doubled, about 1 hour. Deflate the dough and turn out onto floured surface. Divide dough into 16 equal pieces and form into rounds. Place rolls onto lightly greased baking sheet at least 2" apart. Cover rolls with cloth and let rise until doubled, about 40 minutes. Preheat oven to 400 degrees and bake rolls for 18 to 20 minutes or until golden brown.
In a plastic bag, combine flour, salt, pepper and poultry seasoning. Shake chicken, a few pieces at a time, in flour mixture to coat. Heat oil in large skillet over medium heat; brown chicken. Reduce heat cover and simmer 30 minutes or until chicken is fork tender and juices run clear, removing cover last 10 minutes to crisp chicken.
In a large bowl, combine spinach and onion. In a small bowl, whisk together oil and vinegar; add to spinach and toss well. Add raspberries, cheese and almonds. Divide salad among 4 bowls, top with chicken and serve.
Mix yeast in water, add 1 cup flour, oil, and seasonings, beat until smooth. Add more flour until you have a soft dough. Turn out onto floured surface. Knead until smooth and elastic, about 6 minutes. Place in greased bowl; turn to coat; and let rise for 1 hour. Punch down; roll into 15 in circle. Place in deep 12 in oven proof skillet. Spoon on sauce. Add Half the mozzarella, half the pepperoni, and half the parmesan. Repeat layers. Fold crust to form a rim. Bake at 400 degrees F for about 20-25 minutes, until cheese is bubbly and crust is brown.
Coarsely chop 8 cookies; set aside. Finely crush remaining 26 cookies; mix with margarine. Press mixture on bottom of greased 9x9x2-inch baking dish. Spread marshmallow cream over crust to within 1/2 inch of edge. Sprinkle chips, nuts, and chopped cookies over marshmallow layer, pressing lightly. Bake at 350 for 18-20 minutes. Cool completely before cutting. TO make a lighter version, use reduced-fat or sugar-free Oreo-type cookies, reduced-fat margarine, and 1/4 cup miniature chocolate chips.
Combine flour, sugar and baking powder. Cut in butter until crumbly. Add rose geranium. Mix together milk and egg thoroughly. Reserve 1 to 2 tablespoons of milk mixture. Add remainder to flour mixture and blend until just mixed. Do not over-beat. Turn dough onto a floured surface. Form into a ball. Flatten with a rolling pin to 1/2-inch thick. Cut into 3-inch squares. Cut each square into 2 triangles. Sprinkle cornmeal on a nonstick baking sheet. Place 4 triangles on a sheet, leaving a 1/2-inch space between them. Brush with reserved milk mixture. Sprinkle with extra sugar. Bake scones at 425 degrees F for 10 to 15 minutes or until lightly browned. While warm, serve with butter or herb jelly. Cool leftovers and then store in a freezer bag. Reheat before serving. Makes 3 dozen scones.
Preheatoven to 350. In a small bowl mix cream cheese, sugar, and egg til smooth. Remove1/2 of the cookie dough from wrapper and press into an ungreased 8" pan. Spread cream cheese mixture on top. Crumble and drop remaining dough on top of cream cheese layer. Bake @ 350 for 30 minutes **DO NOT OVER BAKE THESE** C. hill before serving.