HumbleIntelligence/food-ner-1-Million huggingface dataset:
.Cuream butter and sugar. Beat in eggs, one at a time. Sift flour, baking powder, soda and salt together. Add dry ingredients, alternating with sour cream. Beat in vanilla. Stir in chocolate chips. Mix tlast three ingredients together to make topping. Spread 1/2 batter into a greased and floured 10 inch tube pan. Sprinkle withy 1/2 topping. Repeat. Bake at 375 for 35 to 45 minutes.
Heat the oil in a tagine. If you do not have a tagine you can also use a large covered frying pan or casserole pot. Put in the onion, garlic and parsley as well as the paprika, salt and pepper. Stir and cover, leaving to saute over a low heat while you prepare the meatballs. Add the cumin to the meat, which helps it stay together. Mix well and form into either meatballs or flat patties. After about five minutes you can add the tomatoes to the pot and continue to simmer. Stir and add a bit of cold water if necessary as the tomatoes cook down and develop into a nice sauce. This should take at least 10 minutes, don't rush it. When you have a good sauce, put the meat patties on top of the sauce and cover. If you want to add the hot pepper you can lay it on top at this point as well. Cover and let bubble away for another 10 minutes or until the beef is cooked, adding a bit of water if necessary. Once the meat is cooked crack the eggs on top and let cook for another couple minutes, covered, until the eggs are done. Serve hot with lots of bread to soak up the sauce.
put everything together into a pot. simmer until thickened. put on desired food or use as a dip.
Roast husked, rinsed tomatillos in a cast iron skillet over medium heat until browned on all sides and soft (about 8-10 minutes)- use tongs to turn. Transfer tomatillos to food processor and coarsely grind. Wash and dry chicken, season liberally with salt and pepper. Saute onions, scallions and jalapeno in olive oil until soft- approximately 4 minutes. Increase heat to high and add chicken, cooking until lightly seared, approximately 2 minutes. Still in tomatillo, lime juice, and sugar, and simmer until done. Stir in cilantro and cook for one minute. Correct seasoning, adding salt or sugar to taste. Serve with rice or tortillas.
Place chicken in crock pot. Combine the soup, milk, onion, salt, basil and pepper and pour over chicken. Cover and cook on high for 1 hour. Reduce heat to low and continue to cook 5-6 hours longer or until the meat juices run clear. Serve over noodles.
Place onion, garlic and stock in a saucepan and simmer 8 minutes, or until onion is tender. Lay tomato slices in 4 bowls or soup plates. Season with salt and white pepper. Top with sorrel and parsley. Pour soup over tomatoes and herbs.
Stir together well flour, cornmeal, sugar, baking powder, and salt. Beat eggs, buttermilk, oil together until well mixed. Add shredded cheddar and chilies to flour mixture and stir. Add wet ingredients to dry and stir until just mixed. Do not overmix as this will make tough cornbread. I use a 9x9x2 in pan and bake for 27-35 minutes at 400°F, depending on your oven. As another variation I like to add a half cup or so of roasted corn (drained) and cut back on the amount of chilies and cheese.
Preheat oven to 165 C; grease and flour a 1 1/2 litre cake pan. Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Add lemon juice, stir to combine. In another bowl, combine all-purpose flour, potato starch and baking powder; sift the flour mixture onto the butter mixture, stir to combine. Add chopped lemon balm, stir to combine. Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until the cake tests done. Let the cake cool in the pan for a while; after inverting the cake, rinse the cake pan, dry it and place back on the cake. Allow the covered cake to cool completely.
Put chicken in casserole dish. Put jam and ketchup in bowl. Mix well with spoon. Add coca cola,garlic powder,soy sauce, and onion soup mix. Mix well. Pour mixture over chicken. Cover casserole dish. Bake at 350 for 1 1/2 hours. Remove cover and bake chicken uncovered for another 1/2 hour.
Heat the oil in a large saucepan over medium heat. Add the sausage and cook, stirring occasionally, until browned, 4 to 5 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the garlic to the pan and cook, stirring, for 1 minute (do not let it brown). Add the wine and simmer, scraping up any brown bits, for 1 minute. Add the broth and pasta and bring to a boil. Reduce heat and simmer until the pasta is just tender, 8 to 10 minutes. Add the beans, sausage and 1/4 tsp pepper and cook until heated through, about 2 minutes. Remove from heat and add the spinach, stirring gently until it begins to wilt. Serve with the Parmesan.
Combine soya sauce, brown sugar and garlic salt and pour over chicken in a pan. Cook for 30min and then add the green beans to the pan. Cook until chicken and green beans are done, about 40min.
In a food processor or blender, puree the cilantro, garlic, jalapenos and cumin. Stir into mayonnaise. Refrigerate. ** Note ** If you think that this is too spicy for your taste, you can calm it down by removing the seeds from the jalapeno peppers.
Set oven to 350 degrees F. Grease a 13" x 9" baking pan. In the microwave, melt the butterscotch baking chips (watch closely not to scorch the chips). In a mixing bowl, combine cream cheese and milk (or cream if using); stir in melted butterscotch chips; set aside. Combine flour, sugar, baking soda and baking powder. Cut in cold butter, until mixture resembles fine crumbs. In another bowl, combine eggs, buttermilk and vanilla; stir into flour mixture just to moisten. In prepared baking pan, spread the butterscotch/cream cheese mixture evenly in the bottom of the pan. Spoon the buttermilk cake batter over the butterscotch crust; sprinkle with the topping. Bake for 40-45 minutes. To make the topping: combine the flour and sugar; cut in butter until mixture resembles fine crumbs, stir in pecans; sprinkle over top of cake before baking.
In a large bowl, cream the butter and sugar. Beat in the eggs, vanilla and bananas, beat until fairly smooth. In another bowl mix together the flour and baking powder. Beat the dry ingredients into the wet ingredients until well combined (I had to switch from an electric mixer to a spoon near the end of the mixing as the batter got too stiff for my poor little mixer). Stir in the nuts, if desired. Put the batter in a greased 5x9 loaf pan and spread evenly. Bake at 325 degrees for one hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Melt over hot, not boiling, water the white morsels and 1/4 C heavy cream, stirring until smooth; cool completely. In a large mixer bowl, beat cream cheese until fluffy. Stir in melted white morsels mixture. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides in. Arrange half of remaining lady fingers on bottom of pan. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan. Cover with half the cream cheese filling. Cover with 1/2 of the sliced strawberries. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture. Top with the remaining strawberries; arranged attractively on top. Cover; refrigerate until set, 4 hours or overnight. Remove side of pan before serving.
In a bowl add the sugar, oyster sauce, fish sauce and chicken stock. Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic. Slice chicken into 1 inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok. In the empty wok, add the cashew nuts and stir fry, followed by the lemon grass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute. Serve at once, with some steamed rice.
In a medium bowl (I used a measuring cup), combine the WARM water (not too hot or you'll kill the yeast), sugar and yeast until dissolved. Leave for 5 - 10 minutes until the yeast activates and the mixture develops a layer of froth on the surface. In a large bowl, mix the sea salt and flour and make a well in the center. Add the yeast and olive oil. Mix together with a fork or wooden spoon, and then use your hands until the dough comes together. Tip the dough onto a lightly floured surface and knead until the dough is smooth, shiny and elastic (about 5 - 10 minutes) or allow the kitchen aid to do this. If the dough is too sticky or soft, add a little extra flour or if it's too dry and crumbly, add a little water. Shape the dough into a round ball and place in a large, oiled bowl. Cover with a damp cloth for roughly 45 minutes or until the dough doubles in size. Punch down the dough to remove the air and place it on a lightly floured work surface. Divide in 2 and shape each piece into round disks (this step requires common sense, meaning if you want small 6" pizzas or if you scale the recipe for more people you will need to divide the dough into more balls). Place the dough balls on a sheet of parchment. Cover with a light coating of oil and let them rise again, for about 20 minutes. Dough is now ready to add whatever toppings you like bake in a 400°F oven for approximately 15 to 20 minutes (less or more time as required). Keep an eye on it until the cheese browns and the crust looks done to your liking.
Brown ground beef in skillet,stirring until crumbly. Add onion,cooking until tender. Stir in milk, soup, cream cheese until well blended. Add remaining ingredients,mixing well. Cook until heated through.
In a skillet, brown ground beef and onion. Drain and add spaghetti sauce, mushroom and Italian seasoning. Spread 1/3 of the sauce into a greased crock. Cover with 1/2 of the noodles and pepperoni. Sprinkle with 1/3 of cheeses and repeat layers twice. Cover and cook on low 3-4 hours.
Marinate sliced round steak in soy sauce marinade for 1 hour. Clean 4 peppers and 2 onions and slice lengthwise. Fry peppers, onions and 1/2 tsp salt in 2 TBS safflower oil in a large skillet until tender. Remove vegetables. Add 4 TBS safflower oil and 1 TBS water to skillet and fry meat quickly. Add vegetables and stir with spatula or wooden spoon, getting the good brown stuff off bottom of skillet. Serve over cooked rice, on a roll or in a sub sandwich. You can double the marinade ingredients if you want more sauce/goop -. The wine helps the marinade absorb so well into the meat, yet you can't taste it at all.
Place the chili, paprika, cilantro, garlic cumin and lemon juice in a dish and mix well. Pour half over the chicken and the remainder over the fish selection. Cover and marinade for 30 minutes. Heat the oil in a very large, deep sided, frying pan and add the rice. Toss over a low-heat until the rice grains are well coated. Heat the stock and gradually add to the rice, stirring occasionally. In a separate frying pan, sear the chicken until browned and add to the rice. Now fry the fish for 3 minutes and add to the rice. Stir carefully, season and cover with a lid. Cook for 15 minutes and serve garnished with lime wedges.
Preheat oven to 300. Blend crumbs, butter and sugar, and press into a 9 inch springform pan. Set in warm oven 5 minutes. Set crust aside. Blend cream cheese, sugar, vanilla, rind, juice. Drop in egg yolks one at a time, and beat well after each addition. Beat egg whites until stiff in a separate bowl. Fold beaten egg whilte into cream cheese mix. Pour over crumbs and bake 45 minutes. Mix sour cream + sugar + vanilla + lemon juice. Pour over cake, and bake 10 more minutes. Chill thoroughly and enjoy!
Mix beef and eggs together in a bowl. Dissolve 3/4 cup cornstarch in 1/2 cup cold water, the add to the beef/egg mixture; toss to combine with beef. In a small bowl whisk together soy sauce, cooking wine, vinegar, sesame oil and sugar; set aside. Heat about 3-4 tablespoons vegetable oil in a wok to hot but not smoking. Add in the beef mixture to the hot oil adding in batches at a time; separate with a fork, cook stirring frequently until crispy, repeat with remaining beef; set aside and drain oil in the wok. Add in about 1 tablespoon fresh oil to the wok, then add in dried chili flakes, carrots, green onion, fresh chopped ginger and garlic; saute until the carrots are crisp-tender (about 2 minutes). Add in the soy sauce mixture; bring to a boil. Add in the cooked beef strips; mix to combine until coated and heated through. Serve over cooked hot rice.
Preheat an oven to 325°F. Place the garlic cloves in a small baking dish. Drizzle with the olive oil and sprinkle with the rosemary. Cover with aluminum foil and bake until very soft, 35 to 40 minutes. Remove from the oven and, when cool enough to handle, squeeze the garlic from the skins into a small bowl. Mash with a fork. Strain the oil through a fine-mesh sieve held over the garlic and mix well. Meanwhile, place the potatoes in a saucepan and add water to cover by 1 inch. Bring to a boil and cook, uncovered, until tender, about 20 minutes. Just before the potatoes are ready, in a small saucepan over low heat, combine the butter and milk and heat until the butter is melted and the mixture is hot. Drain the potatoes, transfer to a warmed bowl, and mash well with a fork or potato masher. Add the butter mixture to the potatoes and stir until smooth. Mix in the garlic and season with salt and pepper. Stir in the chives and serve immediately.
In large skillet, heat oil over medium-high heat; saute green pepper, garlic, onion, mushrooms, oregano, salt and pepper until onion is golden and no liquid remains, about 5 minutes. Set aside. On lightly floured surface, roll out pizza dough to fit 12-inch (30 cm) pizza pan. Spread with pizza sauce. Arrange half of the cheese over sauce; spoon vegetable mixture over top. Top with roast beef and remaining cheese. Bake in bottom third of 500°F (260°C) oven until crust is golden and cheese is bubbly, about 10 minutes.
Clean and cut up all the ingredients. Place in your soup pot. Add the chicken stock and enough water so there is an inch of fluid above the vegetables. Bring to the boil, then reduce the heat to medium and cook for 20 minutes. Turn the heat down to low and simmer till the green beans are tender. Add a little more broth or water if this gets too dry. Add the cornstarch/water mixture if you want it a little thicker. Serve with cornbread - Yummy! Note: What I mean by ham steak is those one big slice of ham packages. You won't need to add salt - the ham has enough for the dish. This also works in the crockpot. Boil the potatoes, then add everything to the crockpot 6 - 8 hours on low.
Simmer tea and 1 cup water in a 2-qt. saucepan over medium heat for 3 minutes. Squeeze out and discard tea bags. Stir in milk and bring to a boil. Cook, stirring, for 3 minutes. Stir in coffee; pour into glasses.
Preheat the oven to 350 degrees. In a skillet brown the ground beef and onions. Drain the fat from the skillet. Add chopped green chilies with remaining half of liquid from the can. Add hot sauce if desired. Stir to mix. Add about a third to a half of the enchilada sauce to the meat mixture. (Don't add so much though, that the mixture is soupy.) Coat the bottom of a 13x9 inch baking dish with enchilada sauce. It doesn't have to be a lot, just enough so the tortillas don't stick after baking. Lay a tortilla in the baking dish, sprinkle it with cheese, and spoon 1/6th of the meat mixture into the tortilla. Roll the tortilla up and leave it seam side down in the dish. Repeat this step with the remaining meat and tortillas. The six should take up enough room to span the entire baking dish. Toward the end you won't be able to fully lie the tortillas in the dish but you can just lie them on top of the completed ones, roll them and place them in the dish. Spread the refried beans over the enchiladas. Pour the remaining enchilada sauce over the beans. Sprinkle the remaining cheese over the enchiladas. Bake at 350 for about 30 mins or until hot and bubbly. Remove from the oven and let sit for about 5 mins to cool.
Saute onion in hot oil in a 10 inch cast iron skillet over medium heat for 3 to 4 minutes or until tender. Stir in beans and next 8 ingredients. Bring to a boil; reduce heat and simmer uncovered for 15 minutes. Combine baking mix, egg and milk in a medium bowl, stirring until smooth. Fold in 1/2 cup cheese and 1/4 cup cilantro; pour over simmering checken mixture. Bake at 400 degrees for 20 minutes or until a wooden pick inserted in topping comes out clean. Sprinkle with remaining 1/2 cup cilantro. Serve with sour cream.
add a dash of oil to a large cooking pot. and warm up. add the roughly chunky chopped chicken and brown off, about 5 - 10 mins, over a medium heat. add the leaks, stir and cook off for another 5 minutes. add mushrooms, stock, bay leaves, yoghurt, honey,mustard. Let simmer and stir occasionally for an hour add the flour if the sauce needs thickening. Heat up the oven about 160c for puff pastry. Put ingredients in cooking pan add the top, spear with a fork, make a little heart to pop on top to mak your hubby smile, and bake for about 20/25 mins as directed by your pastry. And voila Yumm, serve with broccoli, and wedges. :).
Preheat oven to 350 degrees. Grease a 8-1/2 x 4-1/2-inch bread pan; set aside. Mix together dry ingredients (flour through salt) in a bowl. In a separate bowl, beat together eggs and yogurt. Add dry ingredients and mashed bananas alternately to wet ingredients, stirring until dry ingredients are completely incorporated and moist. Pour into prepared pan. Bake 55-60 minutes, or until golden and tester inserted in center comes out clean. Cool for 15 minutes in pan; remove from pan and cool completely.
In a dutch oven heat oil and brown the meat on all sides, when browned set aside. Add onions to the skillet, saute 5 minutes. Pour off excess fat and return meat to the pot. Sprinkle in the paprika and Majoram. Top with sauerkraut. Bake covered for 1 hour 350F degrees oven. Add salt. When ready to serve stir in the sour cream and caraway seeds. Serve over hot buttered noodles.
To make the sauce, saute the onion and garlic in the oil until they are lightly browned. Add the tomato sauce, broth, and the chipotles in adobo sauce. Heat the mixture to just under boiling and simmer for 20 minutes. Place the sauce in a blender or food processor and puree until smooth. To make the meatballs, combine the beef, pork, onion, cilantro, bread crumbs, egg, and season with salt and pepper. Gently mix, then form into small meatballs. Pour a couple of tablespoons of the oil in a heavy saucepan and brown the meatballs. Remove and drain. Return the sauce to the pan, add the meatballs and simmer for 15 to 20 minutes to finish cooking the meat. To serve: place in a chafing dish, garnish with the cilantro and serve accompanied with toothpicks.
Place roast in large roaster pan. Combine next 6 ingredients; sprinkle over roast. Place onions around roast. Pour water in pan. Bake tightly covered, at 350* for about 3-1/2 hours until roast is almost tender. Add more water if needed. Add carrots and potatoes; bake for 1-1/2 hour more, until vegetables are tender. Baste roast and vegetables with juices. Thicken with flour and water mix if desired.
in saucepan cook flour and butter stir until smooth add slowly vinegar and sugar stir until smooth and thick cook a few minutes then pour over beets cover let stand few minutes before serving.
Preheat oven to 325-350 (depending on oven); grease and flour a bundt pan (or two loaf pans, if you prefer). Mix all ingredients together and pour in bundt pan. Bake for 1 hr and 20 minutes. Let cool for several minutes, then invert on serving platter and enjoy.
Melt butter in heavy saucepan over medium heat. Add sausage. Cook until no longer pink, breaking up with spoon, about 5 minutes. Add sliced ramp bulbs and stems. Saute until almost tender, about 2 minutes. Add rice and stir 1 minute. Add vermouth. Simmer until liquid is absorbed, about 1 minute. Add 3 cups chicken broth, 1 cups at a time, simmering until almost absorbed before next addition and stirring often. Continue cooking until rice is just tender and risotto is creamy, adding more broth if dry and stirring often, about 18 minutes. Mix in green tops and 1/2 cup grated Parmesan cheese. Season risotto to taste with salt and pepper. Serve, passing additional grated cheese separately.
1. To prepare olive relish: Combine parsley, olives, celery, garlic, oregano, lemon juice, oil, salt and pepper in a small bowl. 2. To grill tuna: Preheat grill to medium-high. 3. Rub tuna all over with oil and season with salt and pepper. Grill the tuna until seared on both sides and just cooked through, about 4 minutes per side. Serve with Olive Relish and lemon wedges.
Butter a 18cm / 7in sandwich tin. Melt the butter and syrup in a pan. Stir in the cocoa and raisins, then thoroughly stir in the biscuit crumbs. Spoon into the tin and press down firmly. Melt the chocolate in a bowl over a pan of simmering water and spread over the biscuit base. Chill for about half an hour.
Bring Bloody Mary mix, water, tomatoes and green chilies, vegetable soup mix, and corn to a simmer in a large stockpot. Brown ground beef and onion in a skillet until no pink remains in the beef. Add ground beef to mixture in stockpot and let simmer 1/2 hour to 1 hour. Add pasta in last 10-15 minutes of cooktime.
Preheat oven to 375. Unroll the crescent dough from the can. Separate the dough to form eight triangles. Place two triangles, with the long side at the bottom, and the two short side touching each other in the middle, forming one large triangle on your work surface. Pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side toward the tip. Once in a rope, start at one end of the rope and roll toward the other end forming a cinnamon roll look. Place on a baking sheet. Repeat with remaining six pieces. This will make 4 round crescent rolls. Bake for 11 to 13 minutes. Cool completely. Meanwhile, prepare pudding mix with light cream. Let chill for 15 minutes. To assemble: Cut croissant pastry in half horizontally. Spoon 1/2 cup of cream pudding onto bottom half. Cover with top half and drizzle with 1/4 cup syrup.
Press tofu under heavy weight for approx. 1 hour to remove the liquid-- will make thinly slicing much easier. Reconstitute TVP w/ hot vege broth-- let stand for 3-5 minutes then saute in olive oil in sauce pan to lightly brown. Add jar sauce to TVP and add fennel (for a hint of sausage flavoring). In seperate pan, saute spinach& mushrooms in oil-- add garlic, parsley, Molly McButter& salt/pepper. In a food processor, puree cottage cheese w/ egg substitute. Add sauted vegetables& process just to combine. Slice tofu thinly for use as"lasagna noodles". Start w/ a layer of sauce on the bottom of a 9x13 pan. Layer tofu slices (season each layer of tofu w/ salt, pepper& chipotle), vegetable/cheese mixture, more sauce and then grated mozarella. You should get about three layers-- end w/ mozarella on top Bake, covered at 350 for 45 minutes.
Heat oil in large fry pan. Brown pork chops. Remove from pan. Saute onion until tender. Add sugar and work up all browned stuff in pan. Add sauerkraut and mix well. Put chops on top and cover. Lower heat and simmer until meat is cooked- about 10 minutes.
Melt the butter in a large saucepan and saute the onion and garlic until softened, stirring occasionally. Add the Jerusalem artichokes, coating with the butter/onion mixture. Cover the pan with the lid and cook gently on medium-low for about 10-15 minutes. Next pour in the stock and milk. Cover again and simmer for 10 minutes. Use an immersion blender to puree the soup until smooth. Add half the heavy cream and season soup with salt and pepper. Reheat gently. Lightly whip the remaining heavy cream and the saffron powder together. Ladle the soup into individual bowls and garnish each serving with a spoonful of the saffron cream. Garnish the soup with fresh chives. Serve immediately.