HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a skillet large enough to hold the carrots in a single layer. Add the carrots and cook gently 15 minutes, shaking frequently. Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown. Add the sugar and cook 2 minutes. Stir in lemon rind and juice and season with salt and pepper. Stir in chopped mint and transfer to a serving dish. Garnish with sprigs of mint.
Wash and dry fish well and rub all over with turmeric and salt. Cut each steak into serving pieces. Heat oil in a frying pan and fry the fish until golden brown on both sides. Drain. Put onion, garlic, ginger and tomato in container of electric blender and blend to a smooth paste. Heat oil in a saucepan and fry the blended ingredients for a few minutes, until oil begins to separate from the mixture. Add curry and chilli powders and about a tsp of salt, the coconut milk and bring to the boil, stirring. Simmer for a few minutes. Add the fish and simmer for 10mins. Serve with rice and accompaniments.
Cook the onion and bacon over a low heat until the onion is softened. Allow to cool a little. Mix together with the eggs, cream, cheese, parsley and salt and pepper. Using a cookie cutter or glass, cut 12 circles from each pastry sheet. Use these to line a mini muffin pan. Place about 2 teaspoons of the egg and bacon mix in each pastry base. Bake in a moderate oven for about 12 minutes per tray (or until puffed, golden and set). repeat with remaining pastry sheets and mix.
Sift flour,baking powder and salt together. In another bowl, beat margarine, splenda granular and honey with electric mixer until fluffy. Beat in eggs one at a time, add vanilla. Alternately stir in flour and milk. When blended, fold in berries. Spoon batter into paper lined or greased muffin cups. Bake until golden in a preheated oven at 350f degrees for about 25 to 30 minutes. Cool in pan 10 minutes before removing.
Preheat oven to 350 degrees. Position oven racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper. Place almonds in a single layer on a baking sheet and toast in the 350-degree oven for 10 minutes, or until light golden and aromatic. Remove and set aside. In a large bowl, hand mix toasted almonds, sugars, cinnamon, baking powder and flour. In a small bowl, whisk eggs. Add the vanilla and orange zest and whisk until well-blended. Add to the flour mixture. Work the batter together with lightly floured hands. The mixture will be sticky, but persevere. Keep squeezing the batter with your hands until a dough starts to form. Once the dough is firm, form it into a ball. Divide the ball into four equal pieces. Place one piece of dough on a lightly floured surface. Using your hands, roll it into a log that is approximately 8 inches long, 2 inches wide and 3/4 of an inch high. Repeat with remaining three pieces of dough. Place two logs on each baking sheet. Brush loaves all over with egg wash. Bake for 40 minutes, rotating pans midway through. The tops of the loaves will be shiny and deep golden. Cool on a rack for about 20 minutes. Place a loaf on a cutting board, and using a large serrated knife, slice cookies 3/4 of an inch thick on the diagonal. If the cookie crumbles, let it cool for a few more minutes. Don't let it rest too long, however, or it could become too hard to slice. Place slices on their sides back on the baking sheets. Place in the still-warm oven with the temperature off and the door closed for 30 to 60 minutes. The longer they stay in the oven, the harder they will become. Remove from oven and cool completely before storing in an air-tight container, preferably a metal tin, which helps keep them crisp. Stored properly, biscotti will last up to a month.
Cut ends off lemon; slice into 3-4 sections and place in blender. Pulverize. Then add sugar and eggs. Blend well. Pour into 8-9 inch frozen pie crust and bake at 350F for 35-40 minutes. Top with whipped cream or topping of your choice and garnish with fresh raspberries or other berries.
Fill a 9" pie pan 3/4 full of peeled apple slices. Combine sugar and cinnamon and sprinkle over apples. Combine the rest of the ingredients and pour over apples. Keep topping 2" from edge of pan. Bake at 350 degrees for 1 hour.
Combine first 9 ingredients(parsley through garlic) in a food processor; pulse until minced, scraping the sides occasionally. Place herb mixture in a bowl, cover and refrigerate 1 hour. Stir in the oil before serving. Yield: 8 servings.
Before you start: The secret to this desert is to have your ingredients measured and ready. It makes the process move along quickly. Prepare your favorite baked pastry shell. Cool on wire rack. Separate the egg yolks from the whites. Preheat the oven to 350 degrees. Make custard: In a medium saucepan over medium heat, bring 2-1/2 cup of the milk almost to simmering (watch closely so milk doesn't boil). Meanwhile, in a medium bowl, with a 12-inch or larger balloon whisk, stir remaining 1/2 cup milk into the 3 egg yolks. In a second bowl, combine 1 cup sugar, the flour, cocoa powder and 1/2 teaspoon kosher salt; whisk in egg egg yolk mixture until smooth. Gradually whisk in hot milk; return the mixture to saucepan. Bring to boiling: Over medium-high heat, cook and stir mixture until it comes to a full boil. You want large bubbles from the middle, and while you're whisking, be sure to get the whisk into the corners and weep the bottom so you won't have to worry about scorching -- which would require starting over! Boil for 30 seconds and remove from heat. Fill pie shell: Whisk in chocolate and butter until melted and smooth. Stir in 2 teaspoons vanilla. Strain mixture through a sieve, pushing it through with a spatula as needed. There is a good chance there will be tiny pieces of cooked egg in your custard. Straining them out is a small, easy step that makes a big difference. Prepare egg whites: Wash both bowl and whisk. Dry them with a clean towel. Any grease is going to give you trouble in a big way. Set whites - in bowl - over a bowl of hot (110 degrees F) water. You'll get more volume. Five minutes should do it. Keeping your elbow firmly against your side, whisk rapidly until white begin to mound. Move only your wrist. Whisk in superfine sugar, 2 tablespoons at a time, sprinkling the sugar over the whole bowl. Continue to whisk until whites are moist, glossy and do not slide when bowl is inverted. Plan on 7 or 8 minutes the first few time you try this. Tips of the whites should curl over slightly when whisk is lifted from the bowl. Cover the pie with the meringue: Turn meringue out all at once on top of hot pie filling. With spatula, spread meringue from center to edges, making sure meringue seals to crust all the way around. Bake 15 minutes at 350 degrees or until top is golden. Ovens vary, and if you overbake, the meringue can weep. Cool on wire rack for one hour. Refrigerate at least two hours before serving. Store leftovers (as IF!) in the refrigerator. Note: If you don't want to whip the egg whites by hand, you can use an electric mixer on medium-high speed. :-).
Preheat oven to 180°C/160°C fan forced. Toss the lamb in combined flour, salt & pepper mixture. Shake away excess flour. Heat oil in a 3 litre capacity flameproof casserole or baking dish. Cook lamb shanks in batches until well browned all over. Remove from dish and drain on absorbent paper. Add garlic and wine to the dish, bring to the boil. Add stock, undrained tomatoes, anchovies, chilli and basil and stir to combine. Return lamb to dish and bring to the boil. Remove from stove top. Cover the lamb dish with lid or tightly with foil and place in over. Cook for 2 hours, turning lamb halfway through cooking. Remove lamb from dish and cover to keep warm. Add the olives and vinegar to the tomato mixture in dish, simmer on stove top, uncovered over a medium heat for about 5 minutes or until thickened slightly. Remove basil sprig. Sprinkle extra basil leaves over lamb and sauce. Serve hot.
Preheat oven to 375 degrees. Cream together butter, applesauce and honey. Add eggs, and beat well. Blend in vanilla and lemon extracts. In a separate bowl, sift together the flours, baking powder and salt. Gradually add the dry ingredients to creamed mixture, and mix well. Stir in carrots. Prepare baking sheets with a quick shot of cooking spray. Drop by teaspoon on baking sheets. Bake 15-18 minutes and cool on racks.
Preheat oven to 160-180F. Line 2 baking sheets with parchment paper. In an electric mixer, beat the egg whites until foamy. Add salt, cream of tartar, and sugar. Continue to beat at high speed until stiff and glossy. Divide into three bowls. Make white, orange (using orange food coloring), and yellow (using food coloring). Fill pastry bag with meringue. Pipe yellow disc measuring 1 1/4 inches. Pipe orange on top, make it slightly smaller than the yellow layer. Layer white on top, make it slightly smaller than the orange layer. Bake about 3-4 hours until they become dry.
Cut potatoes into bite size pieces (you can peel them if you would like, I leave the skin for extra nutrients) place in a dutch-oven or soup pot, cover with water, add onions and boil until cooked through and fork tender. When potatoes are done add sauerkraut, evaporated milk and cream cheese; stir until cream cheese is completely blended. At this time if you wish to add the kielbasa do so. Add salt and pepper to taste (don't let the sauerkraut fool you, the potatoes take away most of the tartness so you will need more salt than you think so make sure to taste). Cover and cook at a low simmer for 30 minutes.
Prepare cake mix. Beat cake mix, water, oil, and eggs in a large bowl on LOW speed for 30 seconds, then on MEDIUM speed for 2 minutes, scraping bowl occasionally. Set aside. Spray a 13x9x2-inch baking pan with vegetable spray. Preheat oven to 350°F. Sprinkle marshmallows evenly over the bottom of the pan. Pour batter over marshmallows. Spoon cherry filling evenly over cake batter. Bake in a preheated 350°F oven 30 to 40 minutes. Top of cake will be bubbly and marshmallows will be sticky. Let cool before serving.
Cook tortellini according to package directions. Meanwhile, in a large saucepan, saute onions and garlic in butter until tender. Combine cornstarch and milk until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Stir in mozzarella cheese until melted. Stir in the ricotta cheese, salmon, dill, lemon peel, lemon juice, and salt. Drain tortellini; add to ricotta sauce. Cook and stir until heated through.
In a skillet, spray with cooking spray and scramble fry the ground beef and onion with the worchestershire sauce and 1/2 tsp pepper until no longer pink and put in the slow cooker. Melt butter in pan and add onion wedges, garlic and mushrooms to the pan and saute 8-10 minutes or until browned, then add to slow cooker. Add broth, carrots, salt, thyme and remaining 1/2 teaspoon pepper. Cook on high for 4-6 hours - while it's cooking, prepare egg noodles according to package directions. Combine red wine and corn starch; stir until smooth. Stir into crock pot with red peppers and keep on high for half an hour until sauce thickens. Place prepared egg noodles on a serving platter and top with meat sauce and sprinkle with fresh parsley.
Trim any visible fat from the pork shoulder. Rub the seasoning into the meat and let rest for 20 minutes. Marinate the pork overnight in the apple cider. In the morning, put the pork shoulder in a crock pot and pour in the remaining ingredients. Use enough aple cider to cover the meat, if necessary, otherwise discard the cider. Cook on low heat for 6-8 hours. Remove the shoulder from the crock pot and allow to cool for 20 minutes. Reserve some of the cooking liquid, but avoid the fat on top. Pull the pork apart using forks. Rehydrate with some of the liquid if needed and serve.
In a 9x13-inch pan, start with a layer of lettuce, then hard boiled egg, celery, onion and bacon. Note: We buy the bacon already crumbled and use about 1 lb of that. Drain peas and layer on top of bacon. Spread Miracle Whip salad dressing over peas. Top with shredded cheese. Refrigerate at least 2 hours before serving. Note: Very forgiving recipe. We always add more bacon and sometimes substitute Ranch dressing for the Miracle Whip.
Combine all ingredients in crock pot and stir. Cook on low for 4-12 hours or high for 1-2 hours.
Saute peppers and onions in butter in dutch oven. Add flour and stir constantly until thickened. Add chicken broth and stir until thickens a little. Add chicken, cheese, and spices. Cook on medium heat until cheese is melted. Add half and half and stir 1 or 2 minutes. Serve with crunched up tortilla chips (I use Bite Size Tostitos).
Sprinkle course salt over snoek, and leave for 20 minutes. Add other ingredients in saucepan, and slowly bring up heat until mixture is smooth and runny. Don't allow to boil. Rince off salt from fish, and place skin side down on tinfoil, doubled over. Roll up edges of tinfoil to make an impromptu pan, and transfer to braai. Pour sauce all over fish, and braai for about 20 minutes, or until meat turns white and firm. Serve directly from braai.
Place rice in a bowl with cold water and leave to soak for 20 minutes. Meanwhile, heat the oil and butter in a large heavy saucepan, add the chopped onion and minced meat and fry until golden brown and breaking down any lumps in the mince. Add the broken vermicelli and fry for another 5-10 minutes till slightly brown. Drain and wash the rice till water runs clean. Add the rice into the pan and give it a good stir (but be careful as to not break the rice in the process). Add in all the spices and mix it in well. Add in the boiling-hot stock and give it all one good stir. Cover the pan and simmer over low heat for about 15-20 minutes (till all the water's been absorbed and rice cooked through). Take the pan off the heat, take the lid off and cover the pan with a clean towel and leave to rest for 10 minutes. Gently fluff up the rice with a fork and serve with pine seeds sprinkled on top.
Preheat oven to 300°F. In a small bowl, whisk together oil, sugar, garam masala, curry and cayenne, add peanuts and mix well. Bake on a nonstick cookie sheet 20 minutes, remove and cool on paper towels. Combine cole slaw mix, green onion, tomato and Krab in a large bowl. In a small bowl, whisk together mayo, vinegar and sugar. Pour dressing over cabbage mixture, season with salt and pepper, toss to combine, refrigerate 2 hours or overnight and top with nuts just before serving.
Combine vinegar, wine, shallots, black pepper, and 1 1/2 teaspoons tarragon in a small saucepan. Cook over medium heat until reduced to 1 tablespoon, 5 to 10 minutes. Add egg yolks and 1 tablespoon of water to reduced vinegar mixture. Whisk until thick and pale, about 2 minutes. Set pan over moderately low heat and continue to whisk at reasonable speed reaching all over bottom and insides of pan, where eggs tend to overcook. To moderate heat, frequently move pan off burner for a few seconds, then back on. As they cook, the eggs will become frothy and increase in volume, then thicken. When the bottom of the pan is visible in the streaks left by the whisk and the eggs are thick and smooth, remove from heat. By spoonfuls, add soft butter, whisking constantly to incorporate each addition. As the emulsion forms, add butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until sauce has thickened to consistency desired. Season with salt, remaining 1 1/2 teaspoons chopped tarragon and, if desired, pepper. Add a few droplets of lemon juice if necessary.
Melt chocolate zest and butter in microwave oven for 1 minute, stir till melted. Place parchment paper sprayed with a nonstick spray, on a chilled cookie sheet pan. Flatten the past a little and push into the dried strawberry. Dip the berries into the chocolate holing by the leaves, place on prepared pan. Repeat till all are coated. Dip the segments of the mandarin into chocolate. If any remaining chocolate dip almond into coat and place on prepared pan. Chill to harden.
Mix sugar, vinegar, salt, pepper, and food coloring. Add to the daikon and mix until all daikon slices are coated. At first the mixture will appear dry but after a few hours the moisture will come out from the daikon. Let this mixture set at room temperature for 3 hour and place into the refrigerator for weeks before use.
Preheat oven to 350 degrees F. Blend all ingredients at low speed. Pour into ready-made piecrust. Bake for 40-50 minutes. Chill 2 to 3 hours. Top with raspberries or boysenberries.
Place cubed potatoes in crock pot. In a food processor or blender, puree the cottage cheese and sour cream until smooth. Combine Velveeta, onion, garlic and salt with cottage cheese/sour cream blend, mix well. Pour over potatoes and mix well. Cover and cook on low for 5-6 hours or until potatoes are tender. Stir before serving and garnish with paprika and chives.
Combine the first 3 ingredients in a large bowl and toss. Cut oranges crosswise into 1/4 inch slices; cut slices in half and add to spinach mixture. Sprinkle with salt and pepper and drizzle orange juice over; toss gently.
Mix marinade ingredients in glass bowl or zip-lock bag. Add chicken, mix well and marinate in refrigerator at least 1 hour. (We marinated ours all day). Brush hot grill rack with additional olive oil. Grill breasts 5 to 7 minutes per side or until done. Let chicken rest a few minutes, slice and serve. Garnish with cilantro, if desired.
Rinse the cranberries and remove any stems or leaves. Grind the cranberries and marshmallows together using a meat grinder or chop in a food processor. Turn the cranberry mixture into a bowl and add the sugar. Stir well, then cover and refrigerate overnight. Next day, whip the cream to soft peaks, then gently stir into cranberry mixture. Add the chopped apple (do not peel it), halved grapes and nuts and just mix through.
Whisk cream, cocoa, sugar and salt in a saucepan to a a full roiling boil (should be foamy). Chill. Mix peanut butter and confectioner's sugar together (adjust amount of sugar to taste). Churn chocolate batter in an ice cream maker, per manufacturer's instructions. In a container, layer churned batter with dollops of peanut butter. Freeze.
Heat rice, water, and salt to boiling, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. Remove from heat. Fluff rice lightly with fork, then cover and let steam 5-10 minutes. Stir in butter and powdered sugar. Sprinkle with cinnamon and serve warm.
Combine all in a 3 quart saucepan and bring to a boil. Reduce heat to a gentle simmer and skim. Whole breasts take 15-18 minutes while boneless breasts take 7-10. *Allow to cool in the liquid COMPLETELY. Drain and dice the chicken to use in salads or pot pies. Reserve poaching liquid as a stock.
Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown. add garlic, stir. Beat cream cheese and the cottage cheese until well mixed. Beat in eggs one at a time. Add garlic salt, parsley, tarragon & pepper. Beat to mix well. Add onions and any left over butter drippings. Add artichokes, parmesan & cracker crumbs, stir. Lay out the filo sheets & brush with melted butter, stack 5 sheets (you'll end up with 3 rolls). Put 1/3 mix on one end of each stack & roll up tucking edges of sheets around the filling. Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil & Freeze. Defrost before baking When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet
Bake for 20-30 minutes or until nicely browned Serve warm
In a large bowl, combine ham, Cheeze-Its, egg, and chili sauce and mix well. With hands, shape ham mixture into 6 patties and set aside. In a skillet, saute potatoes in a little oil, turn several times to brown lightly on both sides and place potatoes and bell pepper in bottom of a 6- quart slow cooker. In another large bowl, combine cheese, evaporated milk, and seasoned salt and pour over potatoes. Place ham patties over potatoes. Cover and cook on low for 3-4 hours.
Mix meal, flour, egg, and milk. This should be thick. Add onion and bell pepper. Mix well. Then add jalapeno and hot sauce. Refrigerate until thicker. Drop by spoonfuls off into the hot oil and fry until brown. Very light and fluffy. A hush puppy should not be packy. This sounds hot but the frying makes the jalapeno sweet and the hot sauce only adds flavor. Salt lightly after taking out of oil onto paper towels. This is my own recipe.
Place all ingredients except walnuts in blender. Garnish with chopped walnuts.
Beat eggwhites until stiff. Add sugar and beat again until mixure is very stiff. Add yolks and beat again. Sift in dry ingredients and mix well. Bake at 375 F for 12-15 minutes. Do not open oven for 12 minutes.
Mix beef, onion, worchestershire sauce, 1 cup ketchup and saltines in a large bowl. Form into a loaf. Place loaf in an oven safe pan and pour remaining ketchup over entire loaf. Bake at 350 for 1 hour and 15 minutes. Enjoy.
Cut tomatoes into 1/2 inch thick slices. Sprinkle both sides of each slice with salt and pepper. Dip slices into milk then in flour. Dip into eggs then into breadcrumbs. In a 10-inch skillet cook half of the slices at a time in hot oil over medium heat for 8-10 minutes on each sides or till brown. (If tomatoes begin to brown too quickly, reduce heat to medium-low). Add more oil, if needed. Season to taste with salt and pepper.
Peel and deseed the pumpkin, chop into medium sized pieces. Heat a pan and add the olive oil. Saute onions until translucent. Add the ginger, garlic, carrot and celery. Saute for a minute or two until the aromas of the garlic and ginger are wafting beneath your nose. Add the lentils, pumpkin and stock to cover and simmer for approximately 1 - 1 1/2 hours or until the soup is a thick consistency and the vegetables are soft. Season to taste. Can be blended if preferred or leave chucky. Serve with gluten free bread.
Cut meat into thin slices cutting with the grain running length-wise. It's easier to cut if partially frozen, and easier to hang on the rack as below if you leave the lamb in relatively long strips (say 15cm / 6"). Combine all marinade ingredients in a bowl, mix well and add lamb. Put on a plate or shallow dish, cover and marinate overnight in refrigerator. Turning once or twice to re-coat is a good idea. Place foil on a lower rack in the oven to catch fat / marinade. Put a toothpick through each end on the lamb and use it to hang the meat from the top rack without the meat touching the rack. Cook for 6-8 hours at 60C (140F) with the oven door ajar until dried to desired taste. The door only has to been open a little to let out steam so just pry open a little with a fork or similar.
Remove sausage from casings if applicable. Saute Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, saute bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling. Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving. Delicious!
For dressing, zest lemon to measure 1/2 tsp zest. Juice lemon to measure 2 tbsp juice. Combine zest, juice, vinegar, sugar, oil and poppy seeds in small bowl. Whisk until well blended. Cover; refrigerate until ready to use. Preheat oven to 350°F. For salad, spread almonds in single layer over bottom of small baking pan. Bake 10-12 minutes or until lightly toasted. remove from oven; cool almonds. Hull strawberries; cut strawberries into quarters. Peel cucumber and slice; cut slices in half. Slice onion into thin wedges. Place spinach in large serving bowl; add strawberries, cucumber and onion. Whisk dressing; pour over salad, gently tossing to coat. Sprinkle with almonds.