HumbleIntelligence/food-ner-1-Million huggingface dataset:
In medium saucepan, bring milk (or soy milk), brown sugar, spices and salt to a gentle boil (watch carefully); stir in oats. Return to a boil; reduce heat to medium. Cook 1 minute for quick oats, 5 minutes for old fashioned oats, or until most of liquid is absorbed, stirring occasionally. Remove oatmeal from heat. Stir in mashed bananas and pecans. Spoon oatmeal into six cereal bowls. Top with yogurt (or soy yogurt), sliced bananas and pecan halves, if desired. Tip: To toast pecans, spread evenly in shallow baking pan. Bake at 350°F 5 to 7 minutes or until light golden brown. Or, spread nuts evenly on microwave-safe plate. Microwave on HIGH 1 minute; stir. Continue to microwave on HIGH, checking every 30 seconds, until nuts are fragrant and brown.
Preheat oven to 350 degrees. Liberally grease a 13x9x2" pan. In a large bowl, cream together softened butter and peanut butter until smooth. Add granulated and light brown sugars and mix well. Add eggs one at a time, mixing well after each addition. Blend in vanilla. In a medium bowl, sift flour, baking powder, and salt. Add to peanut butter mixture; mix well. Spread half of batter into prepared pan. Pour Hershey's syrup over batter. Spread the remaining batter over syrup. Swirl with a knife. Bake for 35-40 minutes. Cool completely before cutting.
Preheat oven to 450. Lightly coat a baking sheet with cooking spray. In a small bowl, combine blueberry preserves, honey and thyme. Set aside. Cut brie into 6 wedges. Place wedges close together on baking sheet. Sprinkle with chopped walnuts. Bake for 4 minutes or until cheese begins to soften in the center. Meanwhile, microwave preserves on high for 20 seconds or until heated. Carefully remove Brie from baking sheet, and place on a serving platter. Spoon melted preserves over Brie and serve hot.
Put olive oil in large frying pan with ground beef,onion and minced garlic. Cover and thoroughly cook on medium heat. Season with salt and pepper to taste. Every now and then take off the cover and get a wiff of that great, meat cooking smell! In a separate large pot put all the remainig ingredients and stir together on low heat. Combine the meat-onion-garlic mixture with the rest in the large pot and cook on low heat for 1 hour - stirring occaissionally. Let chili cool for 20 minutes before serving. Serve with oyster crackers and your favorite beverage.
Roast potatoes in 400 oven for 40-50 minutes, until firm/tender. Cool. Peel potatoes and cut them into 1/4 inch thick slices. Peel, halve and core apples. Cut apples into 1/4 inch thick wedges and toss into a bowl with the lemon juice. Grease a 3-3 1/2 quart casserole with 1 Tbsp of the butter. In a microwave safe bowl, combine honey, remaining butter, apple juice concentrate, allspice and salt. Heat on high for 1 minute or until butter melts. Stir to combine. Heat oven to 375. Cover bottom of casserole with potato slices. Top with a layer of apple slices. Drizzle with half of the honey mixture. Alternately arrange potato and apple slices on top, overlapping to fit. Drizzle with remaining honey mixture. Using a bulb baster, baste with honey mixture in bottom of casserole several times during baking. Bake 40 minutes or until apples are tender. Turn on broiler. Broil 4-6 inches from heat sorce 2 minutes or until edges of apples are golden.
In a mixing bowl, add the first 8 ingredients; stir to combine; set aside. In a large mixing bowl, add the eggs, sugar, oil, sour cream, and preserves; stir to combine. Add in shredded squash; stir to combine. Gradually add in dry ingredients, stir well. Pour mixture into a greased and floured 8 1/2 x 4 1/2-inch loafpan. Bake at 350 degrees for 1 hour, 5 minutes or until pick comes out clean. Cool for 10 minutes in the pan; turn out onto a wire rack and let cool completely.
Melt butter in frying pan over medium heat,add garlic and spinach. Cook,stirring for 30 - 60 seconds until spinach just wilts. Transfer to bowl and cool for 10 minutes. Add the scallions, ricotta, feta, pine nuts and breadcrumbs to the spinach. Season with salt and pepper. Preheat oven to 200°C Lightly grease two large baking trays. Cut pizza dough into four. Roll out to a 25cm oval shape. Spoon filling onto centre of each oval, fold in sides and twist ends (don't totally enclose the filling - the shape should look sort of like boats). Place onto prepared trays, allowing room for spreading. Spray lightly with oil. Bake for 25-30 minutes or until crisp and golden. Serve with lemon wedges.
Heat oven to 160C or 320°F. Whizz up the dates in a food processor until chopped up a little and then add the walnuts or pecans, apple, golden syrup & cognac. Pulse a few times until coarsely chopped & mixed together, but still chunky. Add the butter, eggs & sugar & pulse a few times to combine. Finally, add the flour & bicarbonate of soda & keep pulsing until everything comes together & is mixed well. Butter a 1.5 litre pudding basin & tip in all the mixture. Smooth and level the top & bake in the pre-heated oven for 1 hr 20 mins or 1 hr 30 mins or until a skewer inserted comes out almost clean. While the pudding is baking, make the toffee sauce; tip the sugar into a saucepan and add the butter & the cream. Bring to a rapid boil & then simmer until the sugar is dissolved & the mixture has thickened & is caramel in colour. To serve, turn out the pudding and place the walnuts or pecans over the top of the pudding & pour over the toffee sauce; place pudding under a grill and cook until the sauce is bubbling. Serve with Ice Cream, Creme fraiche or Chantilly Cream. FREEZER: Make the pudding ahead of time and freeze in the pudding container for up to 1 month. To reheat, defrost & cook in the microwave for 8-10 minutes on medium.Make the toffee sauce and serve as before.
Mince pork and marinate for 15 minutes with soy sauces, oil, sugar, and first measures of salt and cornstarch. Beat the eggs. Chop spring onion finely. Bring first measure of water to boil; add peas. When it boils again, add marinated, minced pork, stirring and breaking up lumps. Cover and simmer for 20 minutes. Mix 2nd measures of water and cornstarch and stir into soup. Cook until cornstarch is clear. Take it off heat; Add spring onion and gently stir in beaten eggs. Add MSG, if desired, and second measure of salt.
Place noodles in large heatproof bowl; cover with boiling water. Use fork to seperate noodles; drain. Drain tofu, cut into 12 pieces. Heat half the oil in wok and stir fry tofu in batches until lightly browned. Drain on absorbent paper, cover to keep warm. Heat half the remaining oil in same wok; stir fry eggplant til soft. Add carrot, capsicum and water chestnuts; stir fry until veggies are just tender and remove from wok. Heat remaining oil; stir fry garlic and ginger til fragrant; add broccolini and choy sum; stir fry til just tender. Add noodles, sacues and eggplant mixture, stir fry til heated through. Add tofu; toss gently to combine.
Brown sausage and drain. Cube Velveeta. Add all ingredients to slow cooker. Cook on low for 1-2 hours, stirring occasionally until melted and blended well. If you have a "keep warm" setting on your slow cooker, then set to this temp until ready to serve. Serve with tortilla chips.
Cream together the butter and sugars. Beat in vanilla and eggs. Stir in dry ingredients. Add chocolate chips. Divide into four balls. Roll each into an 8 to 10 inch roll. Wrap in waxed paper, then put in a freezer bags. Freeze. When needed pull out of the freezer, slice and bake at 350 degrees for 10 minutes.
Preheat the oven to 350°F; lightly grease a 13 by 9 by-2-inch baking pan. For the cake: In the bowl of an electric mixer, combine the cake mix, egg, and butter and mix well; pat into the bottom of prepared pan and set aside. For the filling: Still using an electric mixer, beat the cream cheese until smooth; beat in the eggs and vanilla; dump in confectioners' sugar and beat well. Reduce the speed and slowly pour in butter, mix well; Fold in toffee bits. Pour filling onto cake mixture and spread evenly; bake for 40 to 50 minutes; Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary; you want the center to be a little GOOEY, so don't bake it past that point! Remove from oven and allow to cool completely, cut into squares--Enjoy.
Fill cocktail shaker with ice. Pour ingredients into the cocktail shaker and shake it up. Strain mix into cold martini glasses.
Line a lightly greased, deep, 20cm quiche dish., using 1 1/2 sheets of pastry. Skin sausages and cut them into 8mm thick slices. Layer sausage, potato, onion and bacon into the pastry. Beat egg and cream together and strain mixture into pie case, lifting ingredients several times. with a fork to allow egg mixture to flow to the pastry base. Lightly brush to edges of pie with water. Top with remaining shortcrust pastry and trim and crimp edges. Brush top of pie with beaten egg or millk. Cut a vent hole in the centre of pastry and decorate with remaining pastry. Bake at 190C (375F) for about 45 minutes, until pie is golden brown. Serve with green vegetables or salad.
Combine all ingredients besides the chicken in a mixing bowl. Whisk together. After the chicken is trimmed place the chicken in the bowl of mixed ingredients. Mix the marinade over the chicken until well coated. Leave chicken in the mixing bowl. Cover with saran wrap and let marinade for about 1-2 hours. ~Meanwhile soak your skewers in cold water for 30 minutes. Pre heat your oven to 425. Place foil on a baking sheet. Start skewing your chicken pieces and bell pepper pieces, in whichever order you like and place on the baking sheet. Leave in the oven for about 35-40 minutes on a middle shelf. If you like you can pour more of the marinade over the skewers about 5 minutes before they are fully cooked. NOTE: It is best to cut the chicken with kitchen shears I find it so much easier than using a knife (which is what I tried using the first time I made these. Took forever. Trust me shears are the WAY TO GO). *please remember all my recipes are made using a gas stove top and oven. So cooking times may vary.
Mix spareribs, allspice, salt, eggs, MSG and soya sauce together. Marinate for 2 to 4 hours. Mix together flour and crumbs. Put ribs into flour mixture and mix until well covered. Deep fry 2 or 3 minutes if freezing OR 4 to 5 minutes if eating right away.
Drain pears, reserving 1/3 cup pear juice. Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth.
Mix sweet potatoes, 1/3 cup butter and sugar. Beat in eggs and milk. Pour mixture into 1 1/2 to 2-quart casserole. Combine pecans, coconut, brown sugar and flour. Stir in 2 tablespoons melted butter. Sprinkle mixture over sweet potatoes. Bake at 325 degrees 1 hour.
Preheat oven to broil (high or low, depending on your oven intensity). Heat a large pot of water until boiling, add salt to boiling water until it's "salty like the sea". Cook the pasta till al dente, and drain. Melt 4-5 tablespoons of butter over medium low heat until melted and add heavy cream. Warm cream until heated through, do not boil the cream. Add the spices and seasonings to taste, but remember to not over salt as the parmesan cheese is slightly salted. Remove from heat and all of the fontina cheese and 1/2 cup parmesan, stir until combined. Pour the cheese sauce into the pasta and mix until well combined. Melt 1-2 tablespoons of butter and mix with Panko, remaining Parmesan cheese, parsley, and a pinch of garlic salt if you'd like. Transfer pasta and cheese mixture to a baking dish, top with Panko mixture and broil until bubbly and toasty on top. Serve immediately.
Dry beef with paper towels, then season with salt and pepper. Heat 1 T oil in large nonstick skillet over medium-high heat until just smoking. Add half of beef and brown on all sides, about 8 minutes. Transfer to slow cooker inset and repeat with remaining beef (you shouldn't need more oil). Add 1 T oil, onions and 1/4 t salt to empty skillet and cook until golden brown, about 6 minutes. Add tomato paste and cook, stirring well, for 2 minutes. Add broth and soy sauce, bring to a simmer and transfer to slow-cooker inset. Toss carrots, parsnips, potatoes, 1/2 t thyme, and remaining 1 T oil in bowl. Season with salt and pepper. Wrap vegetables in foil packet that will fit in slow cooker. Note: To make the pack, place the vegetables on one side of a large piece of heavy-duty aluminum foil. Fold the foil over, shaping it into a packet that will fit into your slow cooker, then crimp to seal the edges. Stir bay leaves and tapioca into slow-cooker insert; set vegetable packet on top of beef. Set slow cooker to high, cover, and cook for 6-7 hours (or cook on low for 10 hours-11 hours). Transfer vegetable packet to plate. Carefully open packet (watch for steam) and stir vegetables and juices into stew. Add remaining 1 t thyme and peas and let stand until heated through. Season with salt and pepper to taste and serve.
Beat first 6 ingredients together well in large bowl. Add flour, baking powder and salt. Stir until just moistened. Put unwrapped hard candies into resealable plastic bag. Seal. Pound until candies are broken into small pieces. Reserve about 1/4 of candy pieces. Add remaining candy pieces to batter. Stir gently. Turn into greased 9 x 5 x 3 inch loaf pan. Sprinkle reserved candy pieces over top. Bake in 350°F oven for 50 to 55 minutes until wooden pick inserted in centre comes out clean. Let stand in pan for 10 minutes before turning out onto wire rack to cool. Cuts into 18 slices. Company's Coming-- Home for the Holidays.
Preheat oven to 450°. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; saute 2 minutes. Add garlic; saute 30 seconds. Remove rice from bags; add to pan. Saute 30 seconds. Stir in wine; cook 30 seconds or until liquid almost evaporates. Spoon rice mixture in an even layer into a 13 x 9-inch baking dish coated with cooking spray. Arrange chicken thighs in a single layer over rice mixture; sprinkle evenly with thyme and salt. Combine broth and cream, stirring well; pour over chicken and rice mixture. Bake at 450° for 15 minutes. Sprinkle with cheese. Bake an additional 5 minutes or until chicken and rice done.
Mix the tomatoes and onion in a large bowl; stir in olive oil. Add oregano, basil and Lawry's seasoned salt (to taste); gently mix in feta cheese. Pour water into bowl; pick up bowl and move in a shaking swirling motion to mix in water. Cover and chill 1-2 hours. Stir before serving.
Pour 141 oz. of applesauce (3 large containers, leaving 1 for later), apple juice concentrate and spices all into a crockpot, stir. Make a vent by placing two wooden spoons across the top of the crockpot bowl, then put cover on top of wooden spoons. This way the steam can be released and the apples can cook down. (tip- put a towel or cloth around the counter as it might splatter a bit). Stir and turn down to low and let simmer overnight (at least 10 hours). Stir. By now the applesauce should be brown and reduced a bit. Add the remaining jug of applesauce (47 oz), put cover back on wooden spoons and turn the heat up to High. Let it cook another 4-6 hours. Now the apple butter is complete. If you like it silky smooth, you can take an immersion hand blender and run it through the apple butter, churning it and getting the texture very fine. If that's not preferred, it's completely fine to eat as is. Put hot apple butter into sterilized, hot jars (wash and bake them at 225* for 20 minutes) and put lids on. Put in a boiling bath for 10-15 minutes, take out and drain on a rack or thick towel. Test all the tops to make sure they're tightly sealed and don't "pop" when you press down on them. Enjoy!
Stir boiling water into gelatin in large bowl at least 2 minutes, or until completely dissolved. Stir in cold orange juice. Stir in ice cream until nice and smooth. Pour into a 5 cup mold or any glass dish or decorative bowl. Refrigerate 4 hours or until firm. Unmold.
Boil the noodles until just tender, drain and set aside. Heat the oil in a large pot until hot and stir fry the garlic for about 1 minute. Add the chilli peppers and stir fry for a further minute. Sprinkle in the sugar and salt and stir until it is mixed. Add the fish sauce, soy sauce, tomatoes and most of the basil and stir continuously for about 1 minute. Add the rice noodles to the pot, mix well and simmer for a few minutes, adding a little hot water if required. Meanwhile, stir fry the prawns in a little butter for about 2 minutes. Mix the cooked prawns in with the noodles, garnish with the rest of the basil and serve hot.
Clean pork knuckles, scrape and wash thoroughly. Combine with sauerkraut and cover with cold water. Cook slowly until knuckles are tender. Add melted butter to beaten egg and water. Sift dry ingredients together and combine with egg mixture; beat thoroughly. If necessary, add more flour to make a stiff enough batter to drop from a spoon. Twenty minutes before serving, drop the batter by spoonfuls into the hot sauerkraut. Cover tightly and cook for 20 to 25 minutes.
Place all ingredients in blender and puree to a thick sauce. Let it sit overnight before use. Marinate meat overnight.
Dissolve sugar and salt in water. Add milk, egg and flour and blend well. Add the margarine. Knead the dough until smooth and no longer sticky. Divide dough into 70 g pieces. Shape the dough into balls and coat with margarine. Cover the dough and leave for about five hours or overnight. Gently press the dough with palm, stretching it slightly. Hold the dough and stretch to expand the dough piece. Repeat this step for about eight times. (Or you can toss it like a pizza maker, I've seen this done and it's awesome). Finally you should get a piece of thin sheet of dough. Fold up or coil into a lump. Leave the dough for ten minutes. Fry on both sides over medium heat until golden brown. Serve Roti Canai with Curry.
Preheat oven to 325°F Cream the butter and mascarpone cheese for about 3 minutes. Slowly beat in the sugar until light and fluffy. Beat in the egg yolk and vanilla, and then slowly beat in the flour until mixed. Stir in crushed Oreo cookies. Scoop or spoon cookie dough on to a cookie sheet and Bake at 325 degrees for 12-15 minutes.
In a mixing bowl, combine two packages of the cream cheese, shredded cheese, onion, Worcestershire, basil, garlic powder, and Tabasco. Line a 8-inch by 4-inch by 2-inch loaf pan with plastic wrap. Press cream cheese mixture into pan; cover and refrigerate overnight. Remove chilled cheese mixture from pan; cut in half width-wise and stack one on top of the other on a serving plate to make a cube. In a mixing bowl, beat milk and remaining cream cheese until smooth and spread over cube. Cut olives in half and arrange on top and sides to decorate the cubes like dice. Serve with crackers.
For sauce, in a small mixing bowl stir together orange peel, orange juice, soy sauce, water, ginger, and cinnamon; set aside. Stir-fry celery in melted butter or margarine for 1 minute. Add pea pods; stir-fry for 1-2 minutes or until pea pods are crisp-tender. Stir in bean sprouts and water chestnuts. Push vegetables from center of skillet. Stir sauce; add to center of skillet. Cook and stir until boiling. Stir vegetables into sauce until well coated. Reduce heat; add tuna and orange sections. Cover and cook for 1 minute or until heated through. Serve immediately with hot rice.
Preheat oven to 350 degrees F. Trim fat from chops. Cut a 2 inch pocket in each chop. Sprinkle inside of each pocket lightly with salt and pepper. Set aside. Melt butter in a large skillet over medium heat. Add onion and mushrooms; saute until tender. Remove from heat. Stir in sage, salt, pepper, and bread crumbs. Add 1/3 cup sour cream or plain yogurt to mixture. Add enough broth/water to moisten and hold stuffing together. Spoon stuffing into pockets. Secure pockets with kitchen twine or toothpicks. Place chops in baking dish. Add remaining broth/water. Cover and bake for 30 minutes. Remove cover, bake for 20 minutes or until tender.
Bring a large pot of water to a boil for the pasta. When the water is boiling, add some salt and drop the pasta. Cook to al dente, according to package directions. (Heads up: reserve a ladle or two of the cooking water for the sauce right before you drain the pasta.). When the pasta is ready, pour the reserved starchy cooking water in a medium-size bowl. Drain the pasta and toss it in the bowl with the pepper. Add in the cheese in small handfuls, sprinkling it over the hot pasta then tossing it with tongs, until all the cheese is incorporated to make a creamy sauce. Season the pasta to taste with salt if necessary.
Defrost spinach. Add white cheese or yogurt and stir. Add the rest, reserving 1/2 cup matzo meal. Spread in greased 9" x 13" pan. Sprinkle with remaining matzo meal. Cover and bake 35 minutes at 375F degrees. Uncover and bake 10 minutes longer.
Cook kale in large pot of boiling salted water 1 minute. Drain. Transfer to bowl of ice water to cool. Drain. Squeeze out excess water. Coarsely chop kale. Heat olive oil in medium pot over medium heat. Add chopped carrots, celery, shallots, and garlic; cook until soft, stirring, about 15 minutes (do not brown vegetables). Add white wine and simmer until liquid is slightly reduced, about 7 minutes. Add white beans, 4 cups broth, thyme sprigs, and bay leaf and bring to boil. Reduce heat to medium-low and simmer 20 minutes. Add kale and simmer 5 minutes longer. Remove thyme sprigs and bay leaf. Add more broth by 1/2 cupfuls to thin stew, if desired. Mix in Sherry wine vinegar and chopped fresh herbs. Season with salt and pepper.
Pre-heat oven to 400 degrees. Slice un-peeled potatoes vertically into 1/4's or 1/8's. Combine the butter, garlic, paprika and cayenne. Mix well. Dip potatoes in butter mixture. Put panko in a pie plate. Put the butter coated potatoes in the panko. Coating well on all sides. Place on lightly oiled baking sheet. Sprinkle liberally with salt. Bake for 55 minutes or until done. Drizzle with left-over butter while baking. Sprinkle with additional paprika before serving.
Garlic Yoghurt: At least an hour before serving, combine yoghurt and garlic in a small bowl. Stir, cover and refrigerate. When you start cooking, remove from refrigerator and allow yoghurt to come back to room temperature. Iskender Sauce: Melt butter in a small frying pan over a medium heat. Add onion, garlic and chilli and cook until onion is transparent - about 5 minutes. Add tomatoes and tomato paste to the pan and cook, stirring, until the mixture comes to a boil. Boil for 5 minutes, then reduce heat and simmer gently, stirring occasionally, for about 30 minutes until the sauce is rich and very thick. Taste and add salt as required. Kizartma: Preheat oven to 100C (you're going to use this to keep the eggplant warm after you've cooked it). Heat some of the oil in a large frypan and fry the eggplant slices, in batches if necessary, until brown on both sides, adding more oil as required. Line a dinner plate with kitchen paper and transfer eggplant to the plate when cooked. Keep eggplant warm in the oven while you cook the potatoes. Add some more oil to the same pan, and fry the potato slices until golden brown on each side. To assemble: Make 4 stacks, alternating potato, eggplant and a dessertspoon of tomato sauce. Each stack should have 3 slices each of potato and eggplant. Finish each stack with a spoonful of sauce, then drizzle each stack with garlic yoghurt (being careful not to topple it). Sprinkle with chopped parsley and serve.
Mix all ingredients til moistened. Fill muffin cups 3/4 of the way full. Sprinkle a generous amount of cinnamon sugar on top of each muffin. Bake in 400 oven for 12 minutes or until cooked through. Makes 12 muffins.
Peel the onions and potatoes, wash and cut into thick slices. In an ovenproof dish, alternately layer potatoes and onions and season with the oil, rosemary and salt. Bake in the oven at 180°C for thirty minutes or until crispy and golden brown. Remove from the oven and serve warm.