HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place 1 cup cucumber and next 10 ingredients (through tomatoes) in blender or food processor and puree (leave some chunks). Pour into bowl. Stir in tomato juice. Cover and chill. Serve topped with diced cucumber.
Spray crock pot with cooking spray. Cut roast in half. Put roast in crockpot and add all ingredients. Cook for 7-8 hours on low or until beef is cooked to your desire. Remove roast and Shred. Put shredded beef back in broth to blend. With slotted spoon put beef on bun.
Place cranberry juice& sugar in a medium saucepan. Bring to boil, stirring occasionally, reduce heat and simmer for 15 minutes or until syrup thickens. Remove from heat; cool. Stir in passionfruit pulp and gin. Pour mixture into sterilised bottles and seal. To serve, pour syrup into chilled glasses& top up with Champagne, soda or sparking mineral water. Alternatively, serve over a glass of crushed ice. Or, even poured over ice cream. NOTE: To sterilise jars or bottles, place in 150degree over for 30 minutes. Use Immediately. Boil lids or rinse in boiling water.
Take blanched, peeled peaches and roll in the 1/4 cup flour. Combine the remaining flour, sugar, coconut, cracker crumbs, cinnamon, ginger, baking powder and salt in a large bowl. In a smaller bowl combine the egg and 1 cup of milk. Fork into the the flour mixture. If the batter is to thick add a bit of milk. Pour oil into a large, deep saucepan so that its around 3 to 4 inches deep-heat to medium high. Dip peaches in the batter and then into hot oil. Fry for 3 minutes or until golden brown. The pan should hold 3 at a time without touching.
Crab Cakes: Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients. Carefully fold in the crab. Do not over stir. Place in refrigerator for about an hour. Heat oil in skillet on medium high heat. Roll about 2 tablespoons of crab mixture into a ball and flatten. Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional). Saute the crab cakes for about 1 1/2 - 3 minutes per side. Drain crab cakes on paper towel. Remoulade Sauce: Mix all the ingredients, except salt and pepper. Add salt and pepper later according to taste. Put the sauce in a bowl, cover, and refrigerate for about 1 hour. Serve cold with crab cakes.
Slice the bread on the bias about 1/2 an inch thick. Spread the butter over the bread slices. Sprinkle the butter with the Ovaltine Powder. Variations: Toast bread. Use peanut butter instead of butter(this is American,not Swiss).
Cook tenderloin in oil in a large skillet. Add onion and carrots and cook until pork is no longer pink inside. Stir in pineapple, water, barbecue sauce, ground ginger, bell pepper, and rice. Bring to a boil; cover and let stand 5 minutes.
Put the peas into a strainer and rinse until the water coming out of the bottom is clear. Pick over to ensure that there are no twigs or small rocks in there. Heat olive oil in a stock pot or dutch oven. Saute the onion and celery until soft, about 5 minutes. Add the stock and water to the pot and bring to a boil. It's OK if the ratio isn't precise since cartons of stock seem to come in different sizes these days. Just make sure you have 6 cups of liquid in total. Add ham bone, bay leaves, rosemary, and thyme. Partially cover and simmer for 1/2 hour. Add carrots and diced ham (if you are using it). Partially cover and simmer for another 1/2 hour, or until peas are soft. Add salt and pepper to taste.
Boil sugar and water together until a small amount dropped in cold water forms a soft ball (234° F on candy thermometer). Add flavoring,remove pan from heat and beat until mixture begins to thicken. Drop mixture from a spoon onto waxed paper, forming thin patties. Keep candy over hot water while forming patties. ***Youcould substitute orange or lemon oil for the peppermint if you prefer.
Butter an 8 cup baking dish. Preheat oven to 350°F. Cook cabbage in a large pot of boiling salted water until tender, about 2 minutes. Using a slotted spoon, transfer cabbage to a bowl. Return water to a boil and add potatoes. Cook until tender. Drain and return potatoes to the pot. Add butter and mash potatoes. Mix in chives and then cabbage. Season to taste with salt and pepper. Spoon mixture into prepared dish. Sprinkle with cheese. Bake about 35 minutes until cheese bubbles.
Preheat oven to 350 degrees. Sift dry ingredients together into bowl . Stir in cheese and mix well. Stir in sesame seeds. Combine remaining ingredients and add to cheese mixture. Stir to form a ball. Roll out on lightly floured board to 1/8 inch thickness. Cut into strips 1 x3 inches or cut into rounds or diamonds. Place on ungreased cookie sheet. Bake 10- 15 minutes. Let cool.
Preheat oven oven to 350 degrees and grease a 12 hole muffin pan. In a medium mixing bowl stir together flour, baking powder, cinnamon, and salt, set aside. In a large mixing bowl stir together butter, sugar, eggs, and vanilla. Mix in carrot, apple, coconut, pecans, and raisins. Add flour mixture and stir just until blended (do not over mix!). Divide batter between prepared muffin pan. Bake until toothpick inserted into center comes out clean, about 20 to 25 minutes. Let muffins cool in pan for 5 minutes. Transfer muffins to cooling racks to cool completley.
Boil potatoes, or if using mashed potatoes proceed with recipe as follows: In large bowl combine the cooked potatoes, scallions, leek, cilantro and spices. Season with salt and pepper. Mix well but do not overmix. Divide the mixture evenly into the tortillas. Fold tortillas in half. Flatten with a spatula or your hand. *In large frying pan heat oil on medium and fry the turnovers until golden, flattening turnovers slightly with spatula. Flip over and cook turnovers on other side until golden. Drain on paper towel. Transfer turnovers to serving platter. Serve hot. Boulanee make great picnic food as they travel well and don't require refrigeration. *NOTE: Boulanee can also be baked by lightly brushing the turnovers on both sides with oil and baking for about 15-20 at 350 degrees.
Preheat oven to 375°F Place the papayas, cut side up, in a shallow baking dish. Sprinkle with the sugar and add the water. Bake uncovered in the middle of the oven for 11/2 hours, or until the papayas are tender but still keep their shape. Every half hour, pull out the oven rack and baste the papayas with the liquid from the dish. For the last 5 minutes of baking raise the heat to 400°F and bake until the syrup gets thick and becomes the color of caramel. Turn off the heat and pour the coconut milk into the center of the papayas. Leave the papayas in the oven until the milk gets warm, about 5 minutes. Serve immediately, or refrigerate and serve cold, they are good either way.
Sift together dry ingredients. Add shortening and 2/3 cup milk. Beat 2 minutes. Add 1/3 cup milk and the egg. Beat 2 more minutes. Pour into greased 9" square pan. Bake 30-35 minutes at 350.
In large skillet, heat oil, garlic, cumin, oregano, salt& pepper over medium-high heat. Add chicken; saute 4 minutes or until tender. Add red pepper, onion and lime juice; saute 4 minutes. Cut 1/3 off each pita and fill with chicken mixture. If desired, top with salsa and sour cream. Makes 4 sandwiches.
Heat half the oil in a large fry pan and cook beef in batches until browned all over, set to one side and wipe pan clean. Heat the remaining oil in the same pan, cook onion and garlic until onion softens, add ginger, lemon grass and paste cook until fragrant. Return beef to pan with water, stock, sugar and coconut milk. Bring to boil, reduce heat and simmer covered for 1 hour. Uncover and cook for a further 45 Minutes or until beef is tender. Finally add the lime juice, fish sauce, coconut cream and coriander, cook stirring until heated through. Serve with Thai fragrant rice such as Jasmine.
Mix the water and honey together in a medium stainless steel bowl. Sprinkle the yeast on top and set it aside for about 20 minutes to proof, until bubbles form on the surface. Put the flour, semolina, and salt into the bowl of a food processor. Turn the machine on and slowly add the yeast mixture through the feed tube. Process for about a minute, until a dough ball forms, drizzling a little additional water into the feed tube if necessary. Continue to process for another 2 minutes. Rub the surface of a large bowl with the olive oil. Transfer the dough ball to the ball and roll it in the oil to coast. Cover with a towel and set the bowl aside in a warm place until the dough has doubled in size, about 1 hour. Preheat the oven to 400 degrees. Remove the dough to a work surface that has been dusted with cornmeal and roll out evenly to a thickness of about 1/4 inch. Cut out eight 5 1/2 inch circles, using a sharp knife and a saucer of that circumference. Spray a cookie sheet 3 times with the vegetable oil to coat and put the pizza rounds onto the sheet. Bake for 3 to 5 minutes, until golden. Remove the baked crusts from the oven and add the topping variation of your choice.
Heat oven to 350 F Cook and drain pasta as directed on package. While pasta is cooking, melt butter in 3 quart saucepan over low heat. Cook garlic in butter 30 seconds, stirring frequently. Stir in flour and salt. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in mustard and Colby cheese. Cook, stirring occasionally, until cheese is melted. Stir pasta and ham into cheese sauce. Pour into ungreased 2 quart casserole. Sprinkle with Parmesan cheese. Bake uncovered 20 to 25 minutes or until bubbly.
Beat eggs until lemon colored. Add sugar, flour, butter, whipping cream, baking powder, baking soda, lemon juice and zest and Cognac. Mix until stiff dough forms. Let dough stand overnight. Form into roll as big around as your finger. Cut into 3 inch lengths and form circles by over lapping ends. Or roll out 1/4 inch thick and cut with lightly floured doughnut cutter. Deep-fry at 350 degrees, turning frequently until puffed and brown. Sprinkle with sugar and cardamom to taste.
Chop scapes and chard into 2 inch pieces. Chop squash and onion. Spray cooking oil in a large frying pan over medium high heat. Add scapes and chard and cook for about 20-25 minutes over medium heat. Stir frequently to avoid sticking or burning. Add cooking spray when necessary. Add onions and squash cook for another 5 minutes. Crack eggs and blend. Add more cooking spray, add eggs lower the heat add cheese and cook until the eggs set and cheese melts. Remove from pan and enjoy.
Whisk the eggs together with the cream and dill. Slice the green onions thinly, including the green part. Cut the chevre/goat cheese (it will have the texture of cream cheese) into chunks. Coarsely crumble the smoked salmon. In a large non-stick skillet, melt the butter over medium-high heat. If its not non-stick just spray with cooking spray first. When the butter is melted, add the green onions and saute them for a minute or so. Add the egg mixture and cook, stirring frequently, until the eggs are halfway set, about a minute or two. Add the chevre/goat cheese and smoked salmon, continuing to cook until eggs are fully set. Enjoy!
Grease a 9x13 inches baking pan. In sm. bowl, stir together first 3 ingredients. Spread sugar mixture into bottom of pan. Spread pie filling evenly over sugar. Layer bread slices on top of filling, pressing down as you go. In med. bowl, beat egg with milk and vanilla. Slowly pour over bread, making sure it is completely absorbed. Cover pan with foil and refrigerate overnight. In morning, preheat oven to 350 degrees. Place covered pan in oven and bake for 60-75 minutes. When done remove from oven and turn on broiler. Remove foil and drizzle syrup on top of egg mixture; broil 2 min, or until syrup begins to caramelize. Remove from oven and let stand 10 min, then cut into squares. Invert pan onto serving tray so apple filling is on top. Serve hot.
In medium bowl, whisk buttermilk, egg whites and hot sauce until blended; add chicken pieces and turn to coat. Let marinate at room temperature. Preheat oven to 400 degrees Fahrenheit. Meanwhile, line a baking sheet with foil and coat with cooking spray. Combine cornflake crumbs, paprika, thyme, garlic powder and salt in a shallow dish. Lift chicken pieces, one at a time, from buttermilk mixture and coat in seasoned crumb mixture. Place on prepared baking sheet. Lightly spray crumb coating with cooking spray. Bake 16 to 18 minutes, until browned on the outside, chicken is no longer pink in it's thickest part, and crumb coating is crusty.
Boil and mash the potatoes,allow to cool whilst you just bring the vegetables to the boil,(the crunch makes them tasty)then drain the veg and sat aside to cool a little. Mix the cheese and onion into the potato,and add the veg. At this point,you can ask the children to help by dividing the mixture into 2 or three bowls,and mix all the ingredients together thoroughly with your HANDS (kids LOVE THIS)! Now-for the mixture into thin burger shapes,empty the breadcrumbs into a bowl and coat each side of each burger (it should make 10 good size burgers- 2 per person) with the breadcrumbs. Lay in a non stick baking tray or on a sheet of baking paper in the grill pan. Drizzle over a little oil to help brown and crisp if desired (it does help-but only a small amount is required). Bake in a preheated oven on gas mark 6 for 20 minutes a side. Enjoy!
Preheat oven to 200C (180C fan forced). Line a large baking tray with baking paper. To make each potato sit flat, trim and piece from each (to allow it to sit flat) and using a small sharp knife, cut thin slits in top of potatoes at 3mm intervals, being careful not to cut all the way through (I put a wooden spoon either side of the potato to prevent this happening). Place the potatoes, cut side up, on prepared tray and brush with oil and sprinkle with salt, sage and parmesan and bake for 1 hour or until golden and tender.
Combine all ingredients except barley, salt and pepper in slow cooker; cover and cook on low for 6-8 hours, adding barley during the last 20 minutes. Discard bay leaf. Season to taste with salt and pepper.
Heat oil in a large pan over medium to high heat. Add onions, garlic and sea salt and cook, stirring occasionally, for about 10 minutes until soft. Remove onions from the pan, add the chicken and fry, turning pieces to brown evenly. Put the onions back in, add wine and cook until wine reduces to a couple of tablespoons. Add tomatoes with their juice, chicken stock, olives, bay leaf and rosemary. Reduce heat to low, and simmer for 30-40 minutes. The chicken should be cooked but not falling off the bone, and the sauce should have thickened. Check the seasoning, add a good grind of pepper and fold the vinegar through.
In a medium saucepan, cook bacon over medium heat until crisp. Do not drain. Add onions and carrots and stir fry until onions are soft, about 3-5 minutes. Remove pan from heat. Add stuffing and mix well. Add 1/4 cup water and mix until well combined. If stuffing is dry, add more water until sufficiently moist. We like our stuffing a little dry so that it's not mushy, but it's totally up to you.
Toss the fresh mushrooms with the lemon juice. In a large, heavy based pan melt 2 tablespoons of butter, stir in the mushrooms and cook over moderate heat until they begin to brown. Add the parsley and basil (if using) and cook for 30 seconds more, then remove and set aside. Heat another 2 tablespoons of the butter with the olive oil in the same pan in which the mushrooms were cooked. Stir in the sliced leeks and garlic and cook until soft, about 6 to 8 minutes. Add the rice, stirring to coat all the grains until they start to swell and burst - about 2 minutes. Add the sauteed mushrooms and mix well. Pour in the wine and cook over moderate to low heat until it is absorbed. Add half a cup of the hot stock and stir frequently to prevent sticking while the rice absorbs the liquid. Keep adding stock in this way, stirring frequently to prevent sticking. Just as the final liquid is being absorbed and the rice is cooked (about 20 minutes) remove from the heat and stir in the remaining 2 tablespoons of butter, the parmesan cheese and the cashew nuts. Add freshly ground black pepper to taste (and salt, if you must) and serve. Garnish with some freshly grated parmesan, if you like.
Combine all ingredients and pour over steak strips. Marinate at least an hour or two - overnight is better! Drain and broil or grill meat. Note: You can also mix ingredients in a ziploc bag and marinate right in the bag.
Mix dry ingredients in a saucepan. Whisk in milk. Cook over medium heat, whisking constantly, until it thickens and bubbles. Cook and stir 30 seconds more, then remove from the heat. Whip in the margarine and mustard. Add more milk or water if mixture is too thick. Add hot, cooked macaroni, and mix well. Enjoy!
Lightly toast all the ingredients in a dry frying pan and crush into a fine powder. Rub into chosen meat before grilling.
For the cake, preheat oven to 325F and spray a 9x5 inch loaf pan with coconut oil spray. In a medium bowl, whisk together almond flour, shredded coconut, protein powder, baking powder, baking soda and salt. In a large bowl, beat coconut oil and granulated erythritol until well combined. Beat in egg whites and coconut extract. Beat in half the almond flour mixture, then beat in almond milk and then remaining almond flour mixture. Spread batter in prepared loaf pan and bake 50 minutes, or until golden brown and just firm to the touch. Remove and let cool in pan for 15 minutes, then loosen around edges with a sharp knife and turn out on to a wire rack to cool completely. When cake is completely cool, cut horizontally into 3 even layers. Place a metal bowl and beaters into the freezer for 5 minutes. Remove can of coconut milk from fridge and turn upside down. Open with a can opener and pour off the coconut water (reserve for another use). Scoop out the solidified coconut cream left in the can and place into the chilled metal bowl. Beat until whipped and creamy, then add powdered erythritol and vanilla extract and beat until combined. Lay the bottom layer of cake on a serving plate and spread with half of the coconut cream. Add the middle layer and top with remaining coconut cream. Top with the final layer of cake. In the metal bowl, beat whipping cream, powdered sweetener and vanilla or coconut extract until stiff peaks form. Spread over top and sides of cake. (Alternatively, you can use another can of chilled coconut milk to make more coconut cream frosting). Sprinkle top and sides of cake with toasted, shredded coconut. Chill at least two hours to firm up before serving.
Preheat your oven to 200c. Scrub the beetroot well, dry then wrap in aluminum foil. Roast for about 1 hour or until tender. Peel the beetroot (the skin should slip off easily) and place in a food processor along with all the other ingredients bar the oil. Process to a fine mix. With the motor running, add the oil slowly until the mixture forms a thick puree.
Put prawns, broccolini, capsicum, corn, spring onion, garlic, ginger, coriander and eggs in a medium bowl and stir well to combine and season with pepper. Brush the inside of 4 x 2.5cm high, 8cm wide round metal pastry rings or cutters with a little oil. Heat half of the remaining oil in a large non-stick frying pan/skillet on medium-high heat and place rings in the pan. Reduce heat to medium and spoon half of prawn mixture between the 4 rings and cook for 4 minutes or until mixture is almost set and golden brown underneath and then turn over burgers and rings and cook for 4 minutes or until set. Using a small sharp knife, loosen burgers from rings and remove rings. Transfer burgers to a plate and cover with foil and return rings to pan and repeat with remaining oil and prawn mix to make 4 more burgers. Divide salad leaves between each roll base and add 2 burgers to each and drizzle with sweet chilli sauce and top with coriander and add roll tops to serve. HEALTH TIP - for a lower salt option replace the greeen prawns with 250 grams of boneless white fish fellets, finely chopped (this will reduce the sodium/salt content from 706.1 mg to 541.1 mg.
Melt the bacon drippings in a frying pan. When they are hot, add chopped onion and cook, stirring frequently, until onion is lightly browned. Add oats, salt, and pepper and continue cooking, stirring frequently, until oats are brown, about 15 minutes. Spoon Skirlie into a bowl and pass to sprinkle over hot soup. Makes 4 to 6 servings. Soups and Stews The World Over.
In a small bowl, combine the tuna, artichokes, mayonnaise, 1/4 cup cheese, lemon-pepper, and oregano. Spread over English muffin halves. Place on a baking sheet. Broil 4-6 inches from the heat for 3-5 minutes or until heated through. Sprinkle with remaining cheese; broil 1-2 minutes longer or until cheese is melted.
Cut loaf of bread in half lengthwise. Hollow out bottom of loaf, leaving a 1/2 inch shell. Cut removed bread into small cubes; set aside. In a large skillet, over medium-high heat, cook ground beef, onion, and garlic until meat is no longer pink and veggies are translucent. Add soup, celery, Worcestershire sauce, salt and pepper to taste. Cook and stir for 3-4 minutes. Add in reserved bread crumbs; stir to combine. Spread mixture into bread shell. Top with cheese slices. Replace bread top. Place on an ungreased baking sheet. Bake at 350 degrees for 6-8 minutes or until cheese is melted. Slice and serve.
Combine pork, rice, onions, pepper, garlic powder, salt and paprika in large bowl. Steam heads of cabbage until leaves remove easily (about 5 minutes each in microwave along with 1/2 cup water, covered with plastic wrap works well) Take handfuls of meat mixture and roll up in cabbage leaves. Place rolls in roasting pan. After covering the bottom of the pan, top with half of the sauerkraut and half of the tomatoes. Repeat with second layer. Pour tomato juice over top. Cover and bake 2 1/2 hours at 350 degrees.
Preheat oven to 350 degrees F. Spray an oven proof dish with vegetable spray. Toast the bread lightly and butter one side. Place butter side up in prepared casserole. Top each slice of bread with cheese slice then tomato. Season with salt and pepper. Add the tablespoon of melted butter to the egg yolks together with the mustard and salt and pepper. Mix well and set aside. Beat the egg whites with the cream of tartar until stiff. Fold in the yolk mixture and pour over the bread slices. Bake until golden brown and set - about 15 minutes.
Heat your broiler. Pour fennel seeds into a small baggie and crush with a rolling pin. Add parsley, brown sugar, 1/4 tsp, and 1 tsp pepper to the bag, and shake to mix. Using your fingers, press the mixture into the skinless side of the salmon. Wrap in foil or set in lightly sprayed baking dish. Broil, skin side down, until it is no longer red in the center. About 8 minutes.
Split or butterfly the chicken breasts. Layer prosciutto, a teaspoon of pesto, and 1 tablespoon of sun dried tomatoes. Roll up the chicken breasts while tucking in the sides to completely envelop the filling. In a deep skillet, brown the chicken rolls on both sides. In the same skillet, add the wine, the tomato sauce and the basil. Salt and pepper as needed and simmer 30 minutes. Serve with rice or polenta.
Let cream cheese come to room temperature. Drain the canned chicken. Mix cream cheese, green chiles, green onion and chicken until well blended. Cut two sides of the tortillas so you have two straight sides on each side. Spread chicken mixture thinly on 3/4 of the tortilla. Roll tortilla up starting with the end you spread the chicken mixture on. Seal the plain end with water. Heat oil to about 375-400 degrees. Drop burritos into hot oil and fry for about 2 minutes. Keep turning so they fry evenly. When they start to turn golden, they are done. Drain on a paper plate covered with a paper towel. These are so easy and goes great with Salsa, guacamole, or ranch dressing.
Brush pizza crust with olive oil, and spread pizza sauce evenly over crust. Top sauce evenly with ham and pineapple; sprinkle with cheeses. Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned.