HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixer, or in a food processor, add the flour and rock salt. Begin mixing and add the oil, then slowly add the water until the dough just comes together. Knead the dough with your hands for 10 minutes; it will be quite tough. Wrap the dough in cling film and refrigerate for at least 1 hour. Sweat onion and garlic in a pan with a little olive oil. Add the crushed tomatoes and simmer for 30 minutes. Slice the eggplant into .5 in rounds and slice zucchini lengthwise into 1/4 inch strips. Grill vegetables on a high heat on a barbecue, griddle or in a frying pan. Add sugar and vinegar to the tomato sauce and simmer until thick. Add the anchovies. Take 1/2 of the dough and roll out to a thickness of approximately 0.2mm. The dough will spring back so just keep working it until you get a large circle (approximately 15 inches). Place on greaseproof paper onto a baking tray. Layer the filling in the center of the dough, leaving approximately 2 inches around the edge for sealing. Layer in the order of eggplant, zucchini, prosciutto, tomato sauce, basil leaves, and parmesan. Repeat, and finish with a layer of eggplant. Roll the remaining dough out to a similar size and lay over the filling. Crimp and fold the edges to seal the torta (you can trim the edges a little if you have too much dough), and prick the top a few times with the point of a sharp knife. Brush the torta with egg wash. Bake at 340°F for 30-40 minutes. Cut into wedges and serve with a green salad.
In a mixing bowl, combine cream cheese, onions, 1 1/2 cups Mexican cheese blend, garlic, 1/4 t. cumin and cilantro. Stir in chicken; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper and remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13 x 9 x 2 inch baking dish. Top with 6 tortilla halves, a third of the chicken mixture and a 1/4 of the cheese sauce. Repeat chicken, tortilla and cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10 minutes longer or until heated through. Let stand 5 minutes before cutting.
Crumble macaroon cookies into coarse pieces. spread crumbled macaroons in shallow baking pan and dry in 300-degree oven for 20 minutes, stirring once. Cool. Makes 1 cup crumbs. In a large bowl combine egg yolks, w hole eggs, and sugar; beat on high speed of electric mixer till thick and fluffy, and sugar is dissolved, about 6 minutes. Continue beating, gradually adding liqueur. By hand, fold in whipped cream and 3/4 cup of macaroon crumbs. Prepare six 6-oz. or 8-oz. individual souffle dishes with 1-inch buttered aluminum foil collars or a 1-quart souffle dish with a 2-1/2-inch buttered aluminum foil collar. Gently spoon souffle into dishes and freeze at least 4-6 hours. To serve, top with additional whipped cream and sprinkle with remaining macaroon crumbs. For prolonged storage, wrap frozen souffle in aluminum foil or seal in airtight containers.
In a large soup kettle, cook green pepper, onion and garlic in oil until soft; approximately 10 minutes. Add remaining ingredients and simmer for 45-60 minutes (more flavor the longer it simmers). Serve in bowls. Top each with crushed tortilla chips and your choice of shredded cheese immediately before serving.
Prepare cake mix as directed. Bake in 2 9 inch round cake pans;cool. Meanwhile, stir ice cream to soften; quickly stir in 1/3 c of the concentrate and the food coloring. Spread evenly in foil lined 9 inch cake pan. Freeze for 2-3 hours until firm. Place one cake layer on serving plate. Place ice cream layer on top of first layer. Place second cake layer on top of ice cream layer. Place in freezer. Beat cream with remaining concentrate and sugar until stiff. Remove cake from freezer and frost tops and sides of cake with whipped cream mixture. Return to freezer for at least one hour.
Preheat a grill pan over medium-high heat. Place ham on the tortilla. Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves. Carefully fold the tortilla wrap in half, (fold the untopped half over the cheese so you have a fat half moon). Carefully brush each side with the oil before putting it on the hot grill pan; grill for a minute each side. Transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. Feel free to play with the fillings as you wish.
In a 4-6 cup volume bowl whisk together apple juice, apple cider vinegar and vegetable oil. Next whisk in the honey. It is helpful to use the same measuring cup that you just measured the vegetable oil in, to allow the honey to easily slide out. Continue whisking until combined. Whisk 1 tbsp ginger. Mince 3-4 garlic cloves according to size of cloves and taste. Whisk in garlic. Marinade 4-8 chicken breasts, depending on size, in large lidded bowl or disposable zip top baggie. This makes a lot, over 2 1/2 cups, but with these ingredients on hand, its easy to mix up more if you need it. Marinate chicken at least 8 hours in refrigerator. Grill or bake as desired.
Cut white rough and fat off shoulder. Rinse and dry shoulder. Mix salt, pepper, and cummin. Rub pork with salt, pepper, and cumin. Let sit overnite to marinade. Next morning, put in large slo-cooker on low. Cover with rotel. Cover and cook for 8 to 10 hours. DO NOT DRAIN JUICE. Try to transfer to plate. Remove bones and shred meat. If not able to transfer, while in cooker, pull bones N joints out, and shred meat in cooker. _-_-_-_-_. Assemble tacos. Remove and drain meat as needed (1 at a time) for tacos with slotted spoon. Garnish with sour cream, salsa, and cilantro leaves. *****. Leftovers are great heated with BBQ sauce.
Butter a 9" glass pie plate. Place in blender eggs, milk, bisquick, butter and black pepper and mix well. Pour egg mixture into pie plate and sprinkle with bacon and cheddar cheese. Press lightly into mixture and bake at 350 degrees for 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting.
Draw a bath. Add the peels of 9 oranges to the bath. Eat one orange and use the rest to make fresh juice. Slide in, sit back and relax. Feel your energy being restored as you soak in the revitalising properties of the orange peel. When you've had a good soak, get out of the bath, dry off and slip into the robe. Now top off the cure with the 3 secrets of Reinforcement{this is said to help strengthen the cure}. Put your hands in prayer position{the body secret}, repeat your favourite mantra 9 times{the speech secret}. {Isay the Goddess Green Tara mantra sometimes, sometimes the Gayatri mantra and sometimes Lord Ganesha's mantra and other times the Goddess Lakshmi mantra as these are my favourite mantras} and visualise yourself with renewed energy, vibrant and full of life{the mind secret}. This ritual will renew your energy and give you a sense of calm and well-being.
Rinse chicken and pat dry with paper towels. Combine chicken, onion, celery, garlic, salt, pepper, poultry seasoning and thyme in a 3 1/2 quart slow cooker. Add chicken broth. Cover and cook on low 4 or 5 hours. Or until chicken is tender. Remove chicken from slow cooker. Discard skins and bones; cut chicken into bite-sized pieces and set aside. Turn control to HIGH. Dissolve cornstarch in cold water. Stir into juices in slow cooker. Cover and cook on HIGH 15 to 20 minutes or until slightly thickenend. Stir in chicken. Meanwhile, cook noodles according to package directions and drain. Spoon mixture over cooked noodles. Sprinkle with chopped parsley.
Sieve flour into a large bowl and make a well into the middle. Crumble yeast into the well and add 2 teaspoons of the sugar and 4 tablespoons of the milk to it. Mix gently with a fork, adding just a little from the flour, to build the sponge. Cover and set aside for 15 minutes in a warm place. Add the rest of the sugar and milk, the very soft butter, eggs, salt, cinnamon and nutmeg and mix well. Knead the dough with hands for about 5 to 10 minutes. Use some additional flour, if the dough is too sticky. The dough is ready, if the consistency is elastic and bubbles occur while kneading. Cover and let rise in a warm place for 40-50 minutes or until doubled in volume. Meanwhile wash raisins and pat dry on paper towels. Line out a baking tray with parchment paper. Knead the dough again and mix with the raisins. Divide the dough into 12-14 parts and from round buns. Place the buns on the baking tray, but leave enough space between the buns. Cut the upside crosswise with a knife and brush the buns with melted butter. Let rise for another 10 minutes. Meanwhile preheat oven (430 F, 220 C). Bake Stutchen in the middle of the oven for 15-20 minutes until golden brown.
Preheat the oven to 350 degrees. In a large skillet, saute the onion, garlic, thyme, and basil in the olive oil until the onion is soft and almost golden. Take the skillet off the heat and let the mix cool slightly. Crack the eggs into a large bowl and beat. Add the breadcrumbs, salt, and pepper. Add the ground meats and your cooled onion, garlic, and herbs. Add the worcestershire sauce and ketchup (or tomato paste). Mix everything together and place in a greased loaf pan. Make sure you pack it down tightly. Bake for 60-65 minutes. Let it cool for 5 minutes. Drain the fat and serve!
Preheat oven to 400°. For crust, combine crust ingredients and mix well. Press on bottom of 10-inch springform pan. Bake 10-15 minutes. Reduce oven temperature to 350°. For 1st layer, crumble the cheese in large bowl; add vanilla extract, sugar and eggs. Beat on high speed with electric mixer until well blended and smooth,4 minutes. Pour mixture over crust. Bake at 40 minutes until set (not completely firm). Remove from oven and cool 10 minutes. For next layer, combine sour cream, sugar and vanilla extract. Spread over cake. Bake for 5 minutes and let cool. To make topping, mix cornstarch with cold water forming smooth paste. Stir in the berries and cook until thickened. Let cool and then spread on cheesecake. Cool 1 hour before serving.
Place sliced potatoes into ovenproof dish or pan. Add diced onions over top. Sprinkle grated cheese over top of potato/onion mixture. Pour the can of evaporated milk into the same dish. Place sliced butter or margarine scattered over top. Sprinkle salt and pepper over top. Place a baking sheet on the oven floor in case of overflow. Bake in oven at 350 degrees fahrenheit for aproximately an hour. Potatoes will be done when the top is light golden brown, the cheese is melted, and the potatoes are tender.
PREHEAT oven 180F/350C. Wash chicken and pat dry; cut chicken breasts in half vertically and then horizontally so you have 2 or three smaller pieces. COMBINE pepper, paprika and garlic salt. PLACE chicken in a carresole dish sprayed with oil. RUB spices on BOTH sides of chicken and place in a single layer in the casserole dish. NOTE: I used glass Pyrex 13 x 9 dish. NOTE: I used store bought Kato's peach chutney; can also use Apricot too! COMBINE chutney, lemon juice, curry powder, givger and brown sugar NOTE: adjust tastes to YOUR liking ie if don't like as much curry or garlic then adjust it. POUR above over chicken and bake COVERED for 1 hour; basting every 15 - 20 minutes. UNCOVER and bake UNCOVERED for about 10 - 15 minutes until chicken looks glazed. ENJOY!
Dice onions, and add to 1 TBS minced garlic, salt and pepper and ground sirloin in pan and brown until no pink shows. Add chopped cabbage, rice and meat mixture into a 13 x 9 inch baking dish. In mixing bowl add the rest of the minced garlic, tomato sauce, rustic cut tomatoes, Worcestershire sauce, and the rest of the spices and mix well then pour over the chopped cabbage and beef mixture. Mix well then cover with foil and place in over at 350 for 45 minutes - 1 hour or when rice is done and cabbage is no longer crunchy.
In a large bowl combine cabbage and carrots; mix well. Add chicken; mix well. Add seasonings, mixing well. Taste, adjust seasonings if needed. Add egg, mixing well. To wrap egg rolls--. Lay wrapper on work surface. With wet fingers, damp all edges of wrapper. Place 4 tablespoons of mixture evenly across center of wrapper. Make sure filling is 3/4 inches away from edge. Fold bottom half over to meet top. Roll until tightly wrapped. Make sure that you are folding in sides as you are rolling. In a large 12 inch skillet, heat oil until hot. Fry on both sides until golden brown, about 3 minutes on each side. Drain on paper towels. For Honey-Apricot Dipping Sauce--. In small saucepan combine all sauce ingredients. Over low heat, stir until boiling. Then cool.
Combine brown sugar and butter in a heavy-based saucepan and stir over low heat until well combined and smooth. Remove from heat and pour into a well-greased, round, 20cm cake tin, spreading evenly. Arrange pineapple pieces on top of brown sugar mixture. Sift flour, bicarbonate of soda and cardamom into a mixing bowl. Add caster sugar, stir and make a well in the centre. Melt butter with golden syrup, then pour into the well with eggs and milk. Beat thoroughly with a wooden spoon. Pour mixture over pineapple pieces and bake at 175C for about 1 hour or until a cake skewer inserted in the centre comes out clean. Cover with foil if cake browns before it is cooked through. Stand in tin for 5 minutes before turning out onto a plate.
Preheat oven to 400 degrees Fahrenheit. Lay bacon on pan covered with foil; sprinkle generously with black pepper and brown sugar; twist each strip and lay in rows on foil. Bake 10 minutes; drain fat from pan; bake 5 more minutes if needed or until bacon is as crisp as you like. Place on a paper towel to remove grease. Watch it disappear.
To peaches, add 1/2 cup of the sugar and the lemon juice. Set aside, covered in refrigerator. In a medium saucepan combine milk, eggs, and remaining sugar. Cook over low heat, stirring constantly, until mixture is thick enough to coat a metal spoon, about 15 minutes. Stir in cream and vanilla. Chill. Stir peaches in cream mixture and freeze in ice cream maker according to manufacturer's instructions.
Clean and devein shrimp, leaving the last section and tails intact. With a paring knife, carefully slice each shrimp from tail to tip. Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares. Cut slice of cheese into 12 small pieces. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp. Wrap a half slice of bacon around each shrimp. Place shrimp on a wet skewer. Repeat this process until all shrimp have been placed on skewers. Place in refrigerator for a few minutes while you prepare the rest of the recipe. Mix the paparika, cayenne pepper and black pepper together. In a small skillet, heat butter and white wine until butter is completely melted. Prepare grill. ~note~I use my indoor grill, but these can be made on an outdoor grill too, but I would use a low flame! Remove shrimp from fridge and brush completely with melted butter. Sprinkle with seasonings. Grill on each side until shrimp are done.
Heat olive oil over medium heat in a large enough pot; add onions. Saute the onions until translucent (about 6 minutes). Add garlic; saute for 2 more minutes. Add the can of tomato paste, and saute, constantly stirring for 3 minutes. Add 4 cups water. Stir in the vinegar, salt, black pepper, and cayenne pepper. Slow simmer, stirring occasionally, for 1 hour.
Heat oven to 350 and butter your deep pie pan or your muffin tins. Cook bacon until crisp, drain and coarsely chop. Use one tbsp of drippings to saute onions for 5 minutes until soft but not brown. Combine eggs, cream, spinach, cheese, salt and pepper. Stir in bacon and onion. Pour mixture into prepared pan. Bake 1 hour 15 minutes (takes about 1 hour in muffin tins).
Boil apple juice in a 4-5 quart heavy pot over high heat until syrupy and reduced to 1 1/2 cups, about 50 minutes. Combine apple syrup, tea and Calvados in a 2 quart saucepan and heat over moderate heat until hot (do not boil). Divide toddy among 8 small cups and serve with a cinnamon stick in each. Note: the apple syrup can be made 1 week ahead and cooled completely, uncovered, then chilled, covered.
Peel the potatoes. Slice them very thinly. Heat 1 tablespoon of oil in a non-stick pan (a stainless steel pan will do, too). Lay half of the potatoes in a spiral form in the pan, so that they overlap each other, like the petals of a rose. Make sure that the middle of the spiral is closed. Cook at medium heat for about 8-10 minutes. Do not stir them around. The starch of the potatoes should keep them together. Also check the edges of the potatoes. They shouldn't get brown to fast. (Adjust heat accordingly). Salt and pepper to taste. While the potatoes are browning, slice the ham and the cheese into 1 inch strips. First layer half of the cheese strips across the top of the potato rosette, then layer the ham. Finish off by topping the ham with the rest of the cheese. (The grandmotherly cook said, "the cheese acts as glue and helps hold the rosette together). Cover the potato rosette with the other half of the potatoes. Next, take a flat plate that fits into the pan, place it over the potato rosette so that the bottom of the plate is facing upwards, carefully turn the pan over, holding plate and pan, so that the potato rosette is now on the right side of the plate. (It sounds complicated, but is easy). Be careful and protect your hands with oven mitts, as some hot oil could spill out. The rosette should still be intact. Using a spatula, carefully slide the potato rosette back into the pan. Brown another 10 minutes or until the potatoes are done. Serve hot with a side of green salad.
Pulse all ingredients except tomatoes in food processor until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add tomatoes and pulse until roughly chopped, about two 1-second pulses.
Preheat oven to 400°F. In a small pan filled with water, parboil the garlic cloves, until tender, about 8 minutes. Place cloves and Marsala wine in blender and puree until smooth. Combine with cream and set aside. Lightly grease an oval au gratin dish or rectangular oven-proof dish and arrange 1/3 of each of the potatoes and the pears. Dot potatoes with 1/3 of the cheese and sprinkle with a little salt and pepper. Top with 1/3 cup of pecans and 1 teaspoons of the rosemary. Repeat this layering 2 more times. Pour the garlic cream mixture over the top of the potato layers and bake, covered with foil, for 25 minutes. Remove foil and bake another 20-35 minutes longer or until almost all of the cream mixture is absorbed and the potatoes are tender.
Melt butter in microwave. Add butter to brown sugar, peanut butter, corn syrup, vanilla and mix with a mixer. Add wet ingredients to dry, and stir until completely mixed. Pat mixture into a 8x11 pan. Bake at 325°F for 20 minute Let bars cool completely before cutting.
Preheat oven to 350 F. Combine flour, baking powder, sugar, dill, baking soda, salt and pepper in a bowl. Add buttermilk a little at a time until a soft dough forms. Turn into a greased 9 inch by 5 inch (2 litre) loaf pan. Bake for 50 minutes or until loaf is golden brown. Serve warm; reheat when needed. The Globe and Mail -----
Mix ice cream and milk in blender. Add: the rest of ingredients to blender and blend. May adjust ingredients to taste.
Saute garlic, onions and celery in the butter. Cut up the fillets of fish in 1 1/2" chunks. In a large pot combine the sauted mixture with tomatoes, clam nectar, water, basil, bayleaves and pepper. Bring to a boil, reduce heat and simmer for 10 minutes. Add fish chunks, cook 5 minutes. Add clams, crab and salmon cook final 5 minutes. Add scallops,prawns, cook 5 minutes. Enjoy.
In a large pot sautee onions, celery, and a pinch of salt until browned. Add in garlic and sautee 30 seconds. Add mixture to your blender with 1 cup of water and the tofu. Puree until completely smooth. In the same pot, bring 1.5 cups of water to a boil. Stir in bullion, pepper, and cayenne pepper. Add in broccoli and cover the pot. Steam the broccoli until tender. Mash the peeled baked potato and stir it into the broccoli. Stir in contents of the blender and bring to a simmer. Add about 1/3 of the soup back into the blender and puree for a good 30 seconds. Add it back to the pot and bring back to a simmer. If the soup is too thick, you can add some additional water. Season to taste. Chances are you'll need more salt. It serves 4 large bowls of soup.
With a mixer, mix the cream cheese and sweetened condensed milk until smooth and incorporated. Stir in the pineapple with the juice, and the cherry pie filling. Lightly fold in the cool whip. Chill for at least 2 hours.
Flake the poached fish into a well greased baking dish. In a small saucepan, melt margarine, and add 1/2 cup flour. Gradually add the milk, salt, pepper and the beaten eggs. Beat thoroughly until smooth and lump-free. Pour over fish and top with a layer of buttered bread-crumbs OR grated cheese. Bake at 175°C (350°F) for 45 minutes.
Preheat oven to 375*. Line muffin tins with 12 paper or foil liners. Mix together dry ingredients in a large bowl. Add milk, oil and egg; stir until just moistened. Fold in chocolate chips and spoon into prepared muffin tins. Bake for about 15 minutes until golden brown. Cool slightly and remove from pan.
Chop shallots and garlic to a fine mince. Rinse and quarter canned artichoke hearts. Hydrate and drain sun-dried tomato strips. Juice 2 lemons. Clean and dry shrimp. Season shrimp with dried tarragon and white pepper and kosher salt and set aside. Melt butter over low heat in a large saute pan. Add garlic and shallot and cook for 2 or 3 minutes until starting to clear. Season to taste with salt and crushed red pepper to taste. Add shrimp and cook turning once until turning pink, but not cooked through. Remove shrimp from pan with slotted spoon, set aside. Add the artichoke hearts an sun-dried tomato and cook until heated through, 3 minutes. Add wine, lemon juice and mustard and continue to cook, stirring occasionally. Season with salt pepper and tarragon. Cook until reduced by half. Add shrimp back to the pan and cook until heated through, lastly add prosciutto, Stir everything until all flavors are married, one minute. Serve with crusty bread.
Start boiling water to cook noodles. Once boiling, add noodles and start cooking the rest of the meal. Rinse frozen shrimp under warm water to separate and then pull all tails off of them. Set aside. Add margarine, lemon olive oil and garlic to a warm fry pan and stir until margarine is melted. Add salt, pepper, crushed pepper and continue to cook Add drained shrimp to fry pan and continue to cook until shrimp start to curl up a bit. Add parsley and wine. Continue to cook until it starts to bubble a bit. Add drained, cooked pasta. Bring to a boil to reduce liquid and thicken the sauce a bit. Garnish with grated Manchego Goat Cheese and serve immediately.
In large microwave-safe bowl combine sugar and flour, gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract, blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture, blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions.