HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees. Melt 2 tablespoons butter in an oven-safe skillet over medium heat. Cook pears (cut side down) until beginning to brown, about 5 minutes. Flip pears over and transfer skillet to oven. Bake for 20 minutes, until pears are soft. Transfer pears to serving platter. Meanwhile, in a small bowl, whisk together maple syrup, cinnamon, vanilla, apple juice, brown sugar, cranberries and salt. Pour mixture into skillet and bring to a low bowl. Then reduce and cook over medium-high heat, stirring frequently, until sauce reduces and thickens, 5-7 minutes. Cool slightly. Pour warm sauce over pears. Top with pecans and serve.
Preheat oven to 375F degrees. In bowl combine soup mix with potatoes butter and flour. On a floured board roll dough to 1/4 in thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheet. Bake 12 minutes. Makes about 4 dozen appetizers.
Cook the cake as directed on the box for a 13 X 9 cake. After the cake is cooked and cooled completely, crumble into a large bowl. Make sure any parts that have a more crusty texture (from the outside edge of the pan) are picked out. Mix the cake thoroughly with the cream cheese frosting (like you would mix meatloaf). Make sure the cake is moist enough to roll into balls, but not mushy; you may not need to use all of the frosting (I find that about 3/4 of the container is a good amount). Roll the mixture into quarter-size balls and lay on a wax-paper covered cookie sheet. Chill for several hours (you can speed this up by putting in the freezer). Melt chocolate in the microwave per directions on package. Roll balls in chocolate and lay on wax paper until firm. (Use two spoons to dip and roll in chocolate and then tap off extra.). Decorate as desired. NOTES: For steps 3 and 4, I found it works very well to wear powder-free latex gloves (if you're not allergic). I already have them for cutting jalapenos. They don't stick to the cake, and no coloring gets on your hands (if you're working with a red velvet cake, like in my eyeball pictures). If using small sprinkles to decorate, use a 1/4 teaspoons measuring spoon, and sprinkle a little on the top of each cake truffle before the chocolate coating firms up. I chilled my cake truffles in the refrigerator overnight (for step 5), and they were easy to work with. I used a 1 lb. bag of candy melts from the craft store, but I ran out near the last 1/3 of my cake truffles, so I covered the rest with either powdered sugar or drizzled semi-sweet chocolate (therefore, I recommend using more than one bag of candy melts, or a couple of packages of candy bark available at most grocery stores). The recipe says it makes 40-50 cake truffles, but I usually get about 88 (I must roll them smaller).
Combine the egg, milk, salt, cheddar, bacon and onion. Set aside. Combine cream cheese and butter, creaming until smooth. Add flour and mix well. Push dough into 9 lightly greased regular-size muffin cups. Prick dough with a fork. Bake at 400 degrees for 5 minutes. Let cool. Pour the egg mixture evenly into each cup. Bake at 350 degrees for 20 minutes.
Place last six ingredients into a gallon sized Ziploc bag, along with the 4 chicken breasts. Toss chicken to coat thoroughly. Allow chicken breasts to marinade for at least 4 hours. (I threw my chicken in the bag before I left for work and came home 8 hours later). After marinading, preheat grill to a medium high heat. Place chicken breasts on grill. Grill chicken for ~8 minutes on each side (depending on the thickness of the breasts - make sure there is no pink on the inside!). In the last 2 minutes of grilling, place the four pineapple rings on the grill and grill for 1 minute on each side. After the chicken and pineapple are complete, remove from grill and place on a broiler safe plate. Place one ring onto each chicken breast and top that with 3 oz of Brie. Put the plate under the broiler for about 2 minutes or until Brie JUST starts to brown. Take the entree out from under the broiler and serve immediately, topped with the extra cilantro if you want! ENJOY!
Melt butter in microwave. Add sugars, vanilla, salt, egg yolk and stir. Add flour, mix well until fully combined. Stir in chocolate chips. Microwave for 30-50 seconds depending on your microwave wattage.
In a large bowl, whisk the olive oil, mayonnaise, apple cider vinegar, mustard, sugar substitute, celery seeds, salt and pepper together until fully combined. Add the broccoli slaw. Toss well to coat. Serve cold.
Preheat oven to 350°. In a big bowl, combine all the ingredients EXCEPT 2 cups of rice, the glaze, and the wasabi; mix well. Turn the mixture into a lightly oiled 9 x 5 inch loaf pan; gently pat down. Bake for 45 minutes; meanwhile make the glaze-in a small bowl, whisk the glaze ingredients together. Spread the glaze on top of the loaf and bake 15 more minutes, until the loaf is firm and the top is lightly browned and the sauce is bubbly. Let stand in the pan for 5-10 minutes before serving. Remove the loaf from the pan and slice to serve. Serve with the remaining rice and wasabi.
Mix all ingredients in a small saucer. Adjust the amount of each ingredient according to your preference for spiciness. Use for dipping or as a dressing.
Combine first five ingredients. Roll heaped teaspoonfuls of the mixture into balls and roll in coconut to coat. Store in the refrigerator.
For the chicken. Pound chicken breasts with meat mallet to flatten slightly. Combine basil, onions and goats cheese, mix well. Place a couple of spoonfuls of mixture in the centre of the chicken, spread out so you have the mixture running the length of the chicken top to bottom. I say a couple of spoonfuls, but just divide mixture among chicken breasts adjusting for larger or smaller breasts. Each breast should have a generous amount of filling. Wrap fillet over the mixture and wrap 2 slices of prosciutto around each breast this helps to stop all the cheese from running out as it melts. Pre-Heat oven to 180c and bake for 50mins. For the mushroom sauce. Melt butter in pan add mushrooms and garlic, cook stirring until mushrooms are soft and slightly browned. Add wine, both mustard's and stock stir until combined. Add cream, simmer uncovered until sauce has thicken slightly. Stir in fresh chopped chives and serve immediatley. To serve place chicken breast on plate pour sauce over. I serve this dish with a green salad when the weather is warm. I don't do a traditional green salad I add some bacon, avocado, cucumber and top with grated Parmesan cheese and red onion serve with a creamy white balsamic dressing. When it is cooler I serve with hot veg. For a photo visit http://the-best-recipes.blogspot.com/.
In large bowl, beat butter with sugar until light; beat in egg. In separate bowl, whisk together rice flour, cardamom and salt ; stir into butter mixture in 2 additions to make smooth dough. Cover and refrigerate until firm, about 1 hour. Roll by 1 tbsp (15 mL) into balls. Place, 2 inches (5 cm) apart, on 2 parchment paper-lined rimless baking sheets. With fork, flatten to about 1/2-inch (1 cm) thickness. Sprinkle with pistachios. Bake in top and bottom thirds of 325°F (160°C) oven for 17 to 20 minutes, rotating and switching pans halfway through, or until firm to the touch and edges are light golden. Let cool on pans for 2 minutes. Transfer to racks; let cool. (Make-ahead: Store layered between waxed paper in airtight container for up to 5 days or freeze for up to 3 weeks.).
Heat oven to 350°. Heat oil in large, heavy skillet over high heat; season steaks with 1/4 teaspoon each of the salt and pepper. Add steak to skillet and sear to brown one side, about 2 minutes; turn and brown the other side, 2 minutes; remove steaks to a shallow roasting pan; place in oven and roast until desired doneness, about 7 minutes for rare. Meanwhile, lower heat on skillet to medium-high and add onions, cook, stirring, until onions are lightly colored, about 4 minutes; add garlic and remaining 1/4 teaspoon of salt and pepper; cook 1 minute; add mushrooms, cook, stirring often, until lightly browned, about 3 minutes. Add wine; heat to a boil; cook, stirring up bits on bottom of skillet, to reduce, about 5 minutes. Stir in butter; place steaks on serving plates; spoon mushrooms and sauce over the steaks.
Spray two large silicone muffin tins with nonstick spray. In a large bowl, combine the vanilla wafer crumbs with the melted butter and 2 tablespoons sugar until evenly incorporated. Divide the mixture evenly into two large silicone muffin trays. Press down evenly to form a smooth even crust. Place the pans in the freezer. In a medium bowl, whisk together the pudding mix, milk and bourbon until well combined. Place in the fridge and let chill until firm. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until light and fluffy, about 2 minutes. Add the chilled pudding and mix until just combined. Fold in 2 cups Cool Whip, being careful not to over-mix. Divide evenly into the muffin pans over the crust and spread to make smooth. Place in the refrigerator and chill for at least 4 hours or overnight. Place in freezer for an hour before serving. Remove the chilled cheesecakes from the pans and place on a plate or platter. Place 2 cups cool whip in a piping bag fitted with a medium star tip. Dollop each cheesecake with a bit of Cool Whip and spread out into an even layer. Place a whole vanilla wafer in the center of each cheesecake then pipe a decorative border around the edge of each cheesecake.
1. Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook chicken until golden, about 3 minutes per side. Transfer to plate. 2. Heat remaining oil in empty skillet over medium-high heat until shimmering. Cook onion until softened, about 5 minutes. Add garlic, oregano, and pepper flakes and cook until fragrant, about 30 seconds. Stir in tomatoes, cream, and 1/4 teaspoon salt and bring to boil. Return chicken and any accumulated juices to skillet. Simmer, covered, until chicken is cooked through, about 10 minutes. 3. Transfer chicken to platter and tent with foil. Simmer sauce, uncovered, until slightly thickened, about 5 minutes. Off heat, stir in basil and season with salt and pepper. Pour sauce over chicken. Serve over pasta.
Preheat the oven to 375 degrees F. In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg. While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes. Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.
Put lettuce, cucumber, tomatoes and pepper into a bowl. Whisk together mustard, soy sauce, honey and vinegar until smooth. Divide salad between two plates and top with chicken and croutons. Drizzle over the dressing.
In a large bowl, combine first 7 ingredients. Cover and refrigerate overnight. Drain, discarding marinade. Thread pork on small skewers; grill or broil for 15-20 minutes, turning occasionally, until the meat is no longer pink and pulls away easily from the skewers. To serve, wrap a slice of bread around about five pork cubes and pull off skewer.
Bring the vegetable stock to a boil, stir in the lentils, and set aside. Boil the potato until almost done, while conveniently using the steam from the boiling potatoes to steam the bell peppers, broccoli florets, and carrots. Sprinkle them with 1/2 of the ginger, 1/2 the scallions, and all the lemongrass. When the potatoes are almost done, pour out the water or fish them out and toss them with the steamed vegetables. Then return to steaming the whole bunch. When the lentils are done, once again pour them over the steaming vegetables and toss to combine. Toss rice over the whole deal, continue steaming while you --. Mix the ginger, honey, sherry, vinegar, 4 tbs of soy sauce, and what remains of the scallions. Pour the steaming mixture into a sprayed nonstick skillet and stir fry with the mixed sauce for 5-10 minutes. Add further water, soy sauce, or stock to keep the mixture from getting too dry.
Heat oil in a 4 quart pot; add the onion, celery, garlic, carrot and ham and cook until soft. Add the cabbage, chard, potato, zucchini, water, broth, tomatoes and bouquet garni. Bring soup to a gentle simmer and cook for 15 to 20 minutes. Place half of beans (1-1/2 cups) in a food processor and process until smooth. Add the puree and the whole beans to the simmering soup. Simmer the soup for about 5 minutes. Add the spinach and cook for another 2 minutes. Season with salt and pepper to taste. You may adjust the consistency by simply adding more water. Ladle the soup in bowls, garnish with croutons and cheese.
Place broth and rice in 2-quart microwave-safe casserole. Cover tightly and microwave on High until rice is cooked, about 15 minutes. Whisk egg yolks and lemon juice in medium bowl until blended. Gradually whisk 1 cup hot broth from casserole into egg mixture, then return to casserole and stir to blend. Microwave covered on High until heated through, 1 minute. Season with salt and pepper. Ladle soup into serving bowls. Garnish with mint and lemon slices; serve hot.
Turn on oven to 350 f. Blend cheese, marmalade, and eggs together. Taste the batter. Add vanilla extract and lemon juice if needed. Butter a 10 by 10 casserole dish. Lay 4 slices of bread down on dish. Cover bread with batter. Lay down next 4 slices of bread. Pour in the rest of the batter. Bake for 45 minutes to an hour.
Trim fat from meat. Place the 5 spices in a teaball or cheesecloth. Fill 6 qt pot with water. Put in meat and spiceball. Add onions and bay leaf. Bring to boiling. Skim fat from surface. Reduce heat to a simmer, with cover ajar, for 1 hour and a half. Add carrots to pot. Return to boiling another 45 minutes. Add potatoes to pot. Return to boiling for 25 minutes. Add cabbage to pot. Cover and cook about 20 minutes more until vegetables and meat are tender. Discard bay leaf and spices. Remove meat from pot. Thinly slice meat across the grain. Transfer meat and vegetables to a serving platter.
Place chicken and Cajun seasoning in a bowl and toss to coat. In a large skillet over medium heat, saute chicken, peppers, and onion in butter or margarine until chicken is tender, about 5 to 7 minutes. Reduce heat. Add heavy whipping cream, salt, pepper, basil garlic powder, and cheese. Heat until cheese has melted and sauce has thickened. Pour over hot bowtie pasta, and toss to coat.
Beat eggs with 1 tbs water and cumin. Coat bottom of non stick pan with 1 tbs oil. Pour in enough egg mixture to coat bottom of pan. Push cooked edges into center allowing uncooked egg to flow around pan, do this twice. Sprinkle with salt and pepper. When almost cooked through, fold in half. Repeat with remaining egg mixture. Split rolls in half and place omelette into each roll. Top with tomato salsa.
Lightly grease and flour 13 x 9-inch baking dish; Preheat oven to 350°F Cream together sugar, eggs, and oil; Add flour; mix together until well blended; Add vanilla, nuts, and diced apples. Spread into pan; bake for 45 to 60 minutes; Cake is done when toothpick inserted in center comes out clean. When cake is done, punch holes in it with a knife and pour topping over. Topping: Heat all ingredients together over medium heat; Bring to boil, stirring constantly; Let boil for about 2 minutes; Pour over warm cake.
Brown roast in heavy skillet with a little oil. (I always skip this step). Place sliced onions in bottom of crockpot. Put roast on top of onions. Scatter garlic over top. Pour in chicken broth. Cook 6-8 hours on low.
Heat oven to 180°C (170°C fan bake), with the rack just below the middle. Line a baking tray with baking paper or a Teflon liner. Cut three shapes from cardboard. (Each piece of card will be used twice to cut the 6 gingerbread shapes for one house. Cut an 8 x 10 cm rectangle (for the roof) and a 6 x 8 cm rectangle (for the side walls). To make the peaked end-wall shape, draw a 10 x 6 cm rectangle, then make a mark 4 cm from one end on the two long sides, and another mark in the middle of the short side nearest the other two marks. Join this mark to the other two, then cut out. Warm the first four ingredients together (butter, brown sugar, golden syrup, treacle and extra treacle), mixing until smooth. Take off the heat and stir in the egg yolks. Then the sieved dry ingredients (plain flour, ground ginger, & baking soda). Knead to form a smooth dough, adding a little water or extra flour if necessary. Cut the dough into four even pieces and wrap until using. To make one house, roll one piece out about 3 mm thick on the floured board. It should be just large enough to cut two each of the three cardboard shapes from it. Re-roll dough scraps if necessary.) Place the shapes on a prepared baking tray. Bake for about seven minutes or until evenly browned. (Do not under cook.) While pieces are warm, carefully lift them onto a cooling rack. Repeat for other houses. To construct and decorate houses, make 'White Icing' for Piping. Whisk two egg whites until foamy. Beat in about one cup of sifted icing sugar at a time, until the icing holds its shape when piped from an icing bag (or a tough plastic bag with a small hole in one corner). This icing sets hard and can be quite brittle if not stuck firmly to (or supported by) the biscuit base. Pipe the icing on the walls and roof making shingles, doors, windows, etc. Leave plain or decorate with sweets if desired. Using more of the icing, "glue" the walls together on a cardboard base. When the walls are firm position the roof on top using more icing, and leave to set. Enjoy.
Preheat overn to 350. Cut bell peppers into large flat pieces, discarding the seeds and membranes. Broil skin side up, until the skin is black. Peel and cut into 1/2 inch squares. Make a small slit in the skin of the tomatoes, and plunge into boiling water. Dip into cold water then peel away the skin. Cut in half lengthways, seed, and cut into 1/2 inch dices. Cut the squash into 1/2 cubes. Coat in honey and put into a shallow roasting dish. Roast for 10-15 minutes until golden, then take out to cool. Peel the grapefruit, making sure to remove all the white pith as well. Cut into 1/2 inch cubes. Combine the bell pepper, tomatoes, squash, and grapefruit in a glass bolw and gnetly mix together. Chop the herbs and add just before serving. Whisk the oil and vinegar with salt and pepper, and drizzle the salsa on the top.
Heat oven to 400. Grease 15 x 10 inch jelly roll pan. Combine oats, brown sugar, butter, corn syrup, vanilla and salt; mix well. Firmly press mixture into prepared pan. Bake about 18 minutes or until mixture is brown and bubbly. Remove from oven. Immediately sprinkle chocolate morsels evenly over toffee. Let stand 10 minutes. Spread chocolate evenly over toffee; sprinkle with nuts. Cool completely. Cut into squares. Store tightly covered in cool, dry place.
Blanch tomatoes to take skin off. Pack peeled tomatoes in hot sterilized jars. Fill 1/2 way add 1/2 cup of sugar to each jar. Fill jar rest of way with tomatoes. Seal and hot water bath for 45 minutes. You start timing when water is at a rolling boil around the jars.
Mix all of the ingredients together and put in an oven-proof bowl. Oven temperature: 350 degrees for 25-30 minutes. Bake until golden brown on top.
Cake:. Mix 1 1/3 cups of the evaporated milk and the vinegar; reserve. (Reserve remaining evaporated milk for frosting.) Heat oven to 350. Grease and flour rectangular pan, 13x9x2 or 2 round pans (8 or 9 x 1 1/2 inches). Beat vinegar mixture and remaining ingredients except frosting in large bowl on low speed, scraping bowl constantly, 30 seconds. Beat on high speed, scraping bowl occasionally, 3 minutes. Pour into pan(s). Bake until toothpick comes out clean, about 45 minutes for rectangular pan, 40-45 minutes for 8-inch rounds, 35-40 minutes for 9-inch rounds. Cool rounds 10 minutes; remove from pans. Cool completely. Frost rectangular cake or fill and frost layers with caramel frosting. Frosting:. Heat brown sugar, margarine and evaporated milk to boiling in 2-quart saucepan over medium heat, stirring constantly. Boil and stir 2 minutes. Remove from heat; cool until slightly thickened, stirring occasionally, about 10 minutes. Gradually stir in powdered sugar with spoon. If necessary, stir in 2-3 teaspoons water until frosting is smooth and of spreading consistency.
Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour. While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well. Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic. Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered. Take a break. This is a very forgiving recipe! For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste. Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2" slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last. Taste, especially for salt. If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans. Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.
Preheat oven to 200°C. Place shallots and potatoes in a roasting pan and toss with 2 tablespools of vegetable oil. Bake until potatoes are crisp and the shallots soft, about 30-40 minutes. Heat remaining oil and fry the curry paste until fragrant, about 5 minutes. Add palm sugar, soy sauce and coconut milk. Bring to boil and adjust seasonings if necessary. Stir in peanuts, tofu and basil, simmer until the basil is wilted, then add roasted shallots and potatoes. Transfer to a serving bowl and garnish with the kaffir lime leaves and chilli.
Mix ranch dip with sour cream. Add bacon bits and cheese. Mix together well. Serve with your favorite chips.
Preheat oven to 350°. Cook rum, sugar and ginger in the microwave for 1 minute. lower to simmer and cook 3 minutes more. Add mangoes and berries in a bowl, top with lemon juice and zest and stir. Top with sugar rum mixture. Spray the 9x9 baking dish with spray and add fruit, top with heated rum mixture and stir to combine. Using a fork combine sugar,butter, cinnamon and flour, mixing well. Top fruit with flour mixture. Top with coconut and macadamias, bake for 45 minutes until done.
In a small bowl or jar combine tarragon vinegar, cider vinegar, salt and pepper. Add olive oil. Stir well. Cover and refrigerate 24 hours before using. Place the crab meat in a chilled serving dish. Make a mound of the crab meat. Stir the dressing well. Ladle over the crab meat. Sprinkle with chives. Serve with melba toast.
Boil water and salt in a pot. Add semolina and stir well. Cook until the water is absorbed. Allow the mixture to cool. Fold in all the other ingredients. Knead well and shape into cutlets(the shape you give is your choice). Shallow fry the cutlets in oil. Drain on clean kitchen paper towels. Serve hot with green chutney or tomato ketchup. Enjoy!