HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tip couscous into bowl, pour over boiling stock and stir. Cover and leave for 4-5 minutes. Mix dressing ingredients together. Fluff up the couscous with a fork, stir in the chickpeas and half of the dressing. Pile on a large serving dish. Heat oil in a griddle pan or a large frying pan. Fry the courgette slices over high heat for 2-3 mins until dark golden. Drain on kitchen paper and season with salt and pepper. Put the tomatoes, cut sized down, into the pan and cook for 2 minutes until tinged brown underneath. Remove from the pan and season with salt and pepper. Top the couscous with courgettes, then the tomatoes. If the pan is dry, pour in a little more oil, heat it up and add the halloumi. Fry for 2-3 mins, turning until crisp and sizzled brown. Pile on top of the tomatoes and pour over the remaining dressing. Garnish with mint leaves.
Put the cinnamon candies in the bottom of the container/well the tea bags go in Put tea bags on top of them. Fill the water well of the Iced Tea Pot with water. If you don't want to have ice in the pitcher while tea is brewing, you can fill water well a second time. Turn the Iced Tea Pot on. As tea is brewing, make sure candies are melting. You might have to help them along with a fork or spoon. If a sweeter tea is desired, put the sugar in the 1/2 cup water and mix well to dissolve sugar. Pour into pitcher of tea and stir. Pour tea over ice in tall glasses. Can also be poured into a cup and heated in a microwave oven for hot tea.
Preheat oven to 350°F. In a 9x13 glass baking dish, empty two cans of cream of mushroom soup. Add 1/2 cup of water and the Gravy Master. Stir. Place on top of gravy mixture the pork chops. They can be overlapped. Next, season meat with the Worcestershire sauce. Then season with the lemon pepper seasoning, seasoning salt, garlic powder, and parsley flakes. (Amounts can vary, depending on your liking.). Lastly, arrange the green peppers and onion over the meat. Cover with foil and bake for and hour or until done.
Either grill chicken on your Foreman grill and transfer it to a large saute pan, or saute the chicken, cut it into cubes and replace into pan --. in a separate pan, scramble two eggs and set aside. Add COOKED chicken, garlic, scallions, red pepper flakes, peanut butter, and both sauces, siriracha, and squeeze 1/2 of lime into saute pan. Simmer 5-10 minutes. boil a large pot of water and when rapidly boiling, drop in 1/2 package of rice noodles. Remove from heat and stir occasionally- letting sit 10 minutes. When finished, drain and rinse noodles with cold water. Add noodles to sauce and chicken mixture. toss and cook noodles and sauce 3 minute. Add bean sprouts and egg and cook another 2 or 3 minutes. (IF NECESSARY, ADD EXTRA PAD THAI SAUCE OR PEANUT SAUCE TO GET IT TO THE SAUCE CONSISTENCY THAT YOU NEED, I AM GUESSING ON THE MEASUREMENTS- I PRETTY MUCH EYEBALL EVERYTHING). Serve garnished with lime wedge and sprinkle with extra scallions and crushed peanuts.
Heat and stir orange juice and cranberries in small saucepan on medium heat until just boiling. Remove from heat. Let stand for about 30 minuntes until cooled to room temperature. Combine next 4 ingredients in large bowl. Make a well in centre. Beat butter and brown sugar in medium bowl until light and creamy. Add eggs, 1 at a time, beating well after each addition. Add pumpkin and first amount of maple syrup. Beat until smooth. Add to well. Add orange juice mixture. Stir utnil just moistened. Line bottom and sides of lightly greased 9x5x3 inch loaf pan with parchment paper(not waxed), leaving 1 1/2 inch overhang on each side. Spoon batter into pan. Spread evenly. Bake in 350 degree oven for 70 -75 minutes until wooden toothpick inserted comes out clean. Remove pan to wire rack. Run knife around loaf to loosen. Do not remove from pan. Boil second amount of maple syrup in small heavy saucepan on medium for 3-5 min until lightly reduced and thickened. Carefully pour hot syrup evenly over loaf. Immediately sprinkle with toasted pecans. Let stand in pan on wire rack for 30 minute Lift loaf from pan using parchment paper edges and handles. Set on wire rack to cool completely, disgarding parchment paper. Cuts into 16 pieces.
Boil water for pasta. Cook as you are preparing the garlic/asparagus sauce. In a skillet, cook garlic, pepper flakes, and hot sauce in heated oil and butter for 2-3 minutes. Add asparagus, salt and pepper and saute until asparagus is crisp tender, about 8 minutes. If you want to add about a half pound fresh shrimp, now is the time and saute it with the asparagus. Add chicken broth and freshly grated parmesan or romano cheese and mix well. Pour over hot pasta and toss to coat. Serve immediately.
Line a 7 1/2in loose-bottomed cake tin with baking parchment. Melt the butter in a saucepan. Stir in the crushed biscuits, mixing well. Tip the biscuit mixture into the tin, pressing it down well and levelling the surface. Chill for at least 1 hour, or overnight. Mix together the cream cheese and honey, stirring until smooth. Stir in the coconut and lime zest and juice. Add the yoghurt and mix well. Spoon the mixture over the biscuit base. Chill for 45 minutes. Remove the cheesecake from the tin and decorate with lime slices and zest.
Position one baking rack in the middle of the oven & preheat to 400 degrees F. Using a pastry brush & the melted butter or margarine, generously coat the inside of all 12 cups in a standard-size muffin tin. Fit 1 slice of ham into each cup, pressing down to gently line the cup. The ends will stick up over the edges of the cups before cooking. (The ham shrinks during baking resulting in a more cup-like appearance.). Spoon 1/2 teaspoon of maple syrup into the bottom of each ham cup, followed by 1/2 teaspoon of dill or chives. (If using dried herbs, use 1/8 teaspoon.) Crack 1 egg into each ham cup. Bake until whites are cooked and yolks are firm, about 20 minutes If any large bubbles form on the eggs during baking, pierce them with a toothpick or wooden skewer while they cook. Remove the baking pan from the oven and season eggs with salt and pepper. Using 2 teaspoons or small spatulas, carefully lift the full ham cups out and place them on a serving plate. Garnish with fresh herb sprigs if using. Serve immediately.
Place the water in a small pot, sprinkle in the gelatin and let soak for 5 minutes. Lightly butter a 9 x 9 baking pan. After the gelatin has completely soaked, mix in the sugar and heat the mixture over medium low until the gelatin and sugar are completely dissolved into the water. Place the gelatin mixture in a bowl of your stand mixer and add the corn syrup, salt and vanilla. Using the wire whip attachment, whip the mixture until it is white and marshmallow like and very stiff peaks form, about 5 - 6 minutes. Fold the Rice Krispies into the marshmallow mixture and mix. Spread and pack into the buttered baking dish. Cover and chill in the fridge until set. Cut and serve.
In a large serving bowl, mix the fruits together. Sprinkle lemon juice over fruit and stir. Pour orange juice over the fruits and let marinate (in the refrigerator) for 1 hour.
Drain off peppers. Grind peppers in a food processor until consistancy of relish and place in a quart jar. Replace vinegar with sugar. Rotate jar every few hours until all sugar becomes liquid. Store in refrigerator and wait a few days and enjoy. Great on hotdogs. It will last almost forever in the frige, unless you're like me and can't resist.
Heat oven to 350. Generously greas and flour shortcake pan; set aside. In large bowl, combine all ingrediants. Blend at low speed until moistened; beat 2 minutes on medium speed, scraping bowl often. Pour batter into pan, dividing evenly. Bake at 350 for 18-20 minutes. Let cool 10 minutes in pan; invert onto cooling rack and cool completely. Serve with topping of your choice.
In a medium bowl whisk the brown rice flour, arrowroot, cinnamon, baking powder, baking soda and guar gum. Grind almonds, flax and chia in blender or clean coffee grinder until very fine, then whisk into dry ingredients. Mash beans in a food processor or blender to a very smooth consistency. In a large bowl beat eggs, add sugar, oil, vanilla and mashed beans and mix well. Fold dry ingredients into wet ingredients. If you are using the apples chop them into 1/4 inch dice and saute them on medium heat with a little butter and brown sugar and the tablespoon of apple pie spice and a pinch of salt until most of their liquid evaporates, about 5 minutes. Drain raisins and fold them, apples and walnuts into the mixture. Cover with saran wrap and let sit for 30 minutes to allow the gum to work. Bake in a 325 degree oven for 25 to 35 minutes until a toothpick inserted in centre comes out clean.
Preheat oven to 425. Heat the olive oil in a large non stick skillet over moderate heat and stir in the onion. Add the garlic and cook stirring for 1 minute. Raise the heat slightly and add the bell peppers. Cook stirring for 2 minutes. Add the zucchini and yellow squash and cook stirring for 2 minutes. Season with salt and pepper and set aside. Cook the pasta in a large pot of salted water for 4 minutes. Drain and rinse with cold water. Heat the butter in a medium saucepan over moderate heat until it becomes a medium nutty brown. Stir in the flour, rosemary, sage and bay leaf. Cook, stirring constantly for 2 minutes. Slowly add the milk and cook stirring 4-5 minutes or until the sauce is very thick. Strain the sauce and season with salt and pepper. Return the pasta to the same large pot and stir in the sauce. Add the vegetables and 1 cup of the grated fontina cheese and blend completely. Place the mixture in a deep glass baking dish. Sprinkle with the remaining fontina cheese. Bake for 20 minutes, until the pasta is brown and crusty on top.
Set oven to 350 degrees. Butter generously a large cookie sheet. Beat egg whites and salt until stiff, but not dry. Beat in sugar, a little at a time; beat until mixture is thick and glossy (mixture should stand in peaks). Fold in almonds, vanilla and melted chocolate. Drop macaroons by teaspoonfuls, onto a well-greased cookie sheet. Bake for 12-15 minutes. Careful not to overbake, as the cookies will lose their texture.
Brown ground beef and drain. Add taco seasoning. Stir in water, beer, and tomato paste. Simmer, covered for 10 minutes. Put in oven safe casserole dish or small ramekins. Add cheddar cheese to top. Bake at 325 degrees for 5 to 10 minutes. Serve warm with tortilla chips or in taco shells.
In a small saucepan, combine the sugar with 5 tablespoons water and cook over high heat for about 2-3 minutes, or until enough liquid evaporates and a syrup forms. Remove from the heat. Combine the turkey, green onions, 3 tablespoons of fish sauce, syrup, and pepper in a large bowl. Mix very well so all ingredients are incorporated in the meat. Marinate in the refrigerator for at least 2 hours. In a small bowl, make a sauce by combining 2 tablespoons of fish sauce, rice vinegar, brown sugar, water, garlic and serrano pepper. Set aside. When done marinating, shape the turkey meat into 12 meatball patties. Turn on the broiler, place on patties a sprayed pan and broil for 5 minutes. Flip the patties over, and broil for a further 5 minutes (You want a bit of charring on both sides). Spoon the reserved sauce into four bowls, then place the pork patties over the sauce. Place the noodles next to the patties, and finally place the lettuce and cilantro in the bowl. Serve.
Butterfly the chicken breast by slicing a incision and laying it flat. Place bacon bits and sundried tomato tapenade over surface and gently roll it up. Tie with cooking string. Pan sear the roulade until its surface appeared to be cooked. Add white wine and dried berries to pot. And simmer over low fire. Turning the roulade every 5 min until cooked. Serve hot with potatoes or side salad for a simple gourmet meal!
Combine salsa, paste, water, seasoning mix and chilis. Spoon 1/2 the mixture into the bottom of a crock pot. Add the roast and top with the remaining mixture. Cover and cook 8-10 hours on Low.
Rinse steaks well with cold water. Pat dry with paper towels. Season both sides of steak with 1 packet fajita seasoning mix. Slice into strips, set aside. Place peppers and onions in crock pot. Sprinkle second packet of fajita mix on top of vegetables. Place steak strips on top of vegetables. Pour in beer. Cover. Cook on low for 8-10 hours.
For the chicken broth: In 1 gallon of water, boil the chicken in a pot with the carrots, celery, onion, peppercorns, bay leaves, cinnamon sticks, lemon juice, cardamom and salt. Simmer over low heat, uncovered, for 4 hours. Allow the chicken to cool, and then shred. Reserve both the broth and the meat. For the stew: Bring 12 cups of water to a boil, and then drop the mallow leaves in it. Cook for 5 minutes, drain and set aside. Saute the chopped onion in the butter in a saucepan over medium heat. Add the cilantro and garlic and cook until golden brown. Add the mallow leaves to the pan and stir for about 5 minutes. Add the reserved chicken broth, the salt and pepper. Cook on low heat for about 45 minutes. Stir in the reserved chicken meat. Serve with white rice and the diced onion in the lemon juice.
In a bowl combine the potatoes, ham, cheese, mayonnaise, egg, mustard and pepper. Mix well. Add enough of the flour to make a stiff mixture. Chill. Shape into 1-inch balls. Roll in cornflakes. Place on greased baking sheet. Bake at 350 for 25-30 minutes. Serve hot.
Put the raisins in a bowl, cover with warm water and set aside. In another bowl, combine the candied lemon and orange peels and brandy and set aside. In another bowl, dissolve the yeast in 1/2 cup of warm water. Add 1 cup of flour and mix until a sponge dough is formed. Cover the bowl with plastic wrap. Let the sponge dough rise in a warm place for about 20 minutes. In a food processor, combine 4 cups of flour, sugar, salt, and lemon zest. Add the butter, eggs, and milk, then remaining flour. Process to form a stiff dough. Add the risen sponge dough and process until well combined. Turn the dough onto a lightly floured surface and knead a few minutes and smooth. Grease a large bowl, place the dough in and turn it once to coat both sides. Cover with a towel and let rise in a warm place for 1 hour or until doubled in size. Butter a 10 x 3-1/2 inch deep round cake pan. Drain the raisins and candied citrus peels, reserving the brandy. Pat the fruit dry. Punch down the dough. Turn the dough onto a lightly floured surface. Pat the dough into a large rectangle. Sprinkle the raisins, candied peels, almonds and dried bean over the dough. Form the dough into a ball and knead to distribute the fruits and nuts. Place the dough in the cake pan, cover with a towel. Let the dough rise in a warm place for 1 hour, or until doubled in size. Preheat the oven to 350 degrees F. In a small bowl, combine the egg yolk, and reserved brandy. Brush the top of the cake with this mixture and sprinkle with the coarse sugar. Bake 45 minutes until golden brown. Let the cake cool in the pan for 10 minutes. Run a knife around the side of the pan to loosen the cake and turn it onto a rack to cool. To serve, cut in wedges.
MELT 3 tablespoons butter over medium low heat in a large saucepan; STIR in 3 tablespoons all-purpose flour. COOK until bubbly but not browned. WARM 2 cups milk in a microwave oven. WHISK constantly while adding warmed milk to butter/flour roux all at once, until smooth. RAISE heat to medium-high then add 1 level teaspoon chicken bouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire sauce, and 1/8 teaspoon paprika. WHISK constantly until mixture begins to bubble. REDUCE heat to medium. COOK until completely thickened and flavors develop, whisking often; ADJUST seasonings to taste if desired (thin gravy if needed, with a few teaspoons of milk). REDUCE heat to lowest setting; COVER gravy loosely and stir occasionally until served. SERVE with your favorite Southern-style dishes and enjoy!
In a small bowl, whisk all ingredients together; you can also do this in a blender or food processor, but note that this will then puree the mint leaves. Use right away, or refrigerate until needed; if refrigerated, whisk again to combine before using. Use to dress a large salad; goes especially nice on a relatively plain salad (ie, just mixed greens and raw mushrooms is great).
In a large bowl, place shrimp, seasoning with salt and pepper; set aside. In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside. Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp. Once shrimps become opaque and a pink color, add asparagus. Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion. Serve with hot white rice as desired. .
Chop the pineapple into chunks and prepare the tomato, onion, sweet pepper, chilli and avocado (optional ingredient). Place them all into a mixing bowl. Add the remaining ingredients and gently mix to combine. Cover and chill until serving time. Place on top of grilled or barbequed fish or chicken.
Line the base and sides of a 9-inch springform cake pan with parchment paper. For the whipped cream: In a large bowl, whip heavy cream and powdered sugar using a whisk until you get soft peaks. Set aside. For the banana filling: In another large bowl, mix cream cheese, sugar, milk, and banana pudding mix until smooth. Gently fold half of the whipped cream (roughly 2 1/2 cups) into the banana pudding mixture using a spatula until combined. For the vanilla filling: In another large bowl, combine the cream cheese, sugar, milk and vanilla extract until smooth. Gently fold in the remaining whipped cream until combined. Assembly: Spread 1/3 of the banana filling into the base of the cake pan in an even layer. Spread 1/2 of the vanilla filling in an even layer over the banana filling layer. Place the 1/4 cup of milk into a shallow bowl. Dip half of the vanilla wafers in the milk and arrange over the vanilla filling layer. Spread another 1/3 of the banana filling layer over the wafers. Arrange the banana slices over the banana filling layer. Spread the last 1/3 of the banana filling over the sliced bananas. Spread the remaining vanilla filling mixture over the banana filling in an even layer. Place the remaining vanilla wafer cookies into a resealable food bag and crush with a rolling pin until you get fine crumbs. Sprinkle the wafer crumbs over the top of the vanilla layer. Place into the freezer for at least 4 hours until firm. Serve: Remove the cake from the freezer about 20 minutes before you want to serve it. Unclip the side and remove from the pan. Peel away the parchment paper from the sides. Decorate with shell-shaped chocolates and palm tree shaped drink umbrellas. After 20 minutes, use a large, sharp knife that has been dipped in very hot water to cut the cake.
Combine all ingredients, except caviar with a mixer. At this point, the cheese mixture may be frozen for future use. Place in a serving dish and top with caviar. Serve with party crackers!
Prepare gelatin with water according to the directions on the package. Refrigerate until slightly set, but not yet firm. Meanwhile place hulled and sliced strawberries in a small bowl. Add sugar and leave at room temperature while the gelatin sets in the refrigerator. When the gelatin is slightly set, add sliced strawberries, sliced banana, and chopped pecans. Stir gently to mix. Return gelatin to the refrigerator until firm. Can be garnished with a tablespoon of whipped cream per serving, if desired.
Soften yeast in water (can use one packet or 2 1/4 tsp bulk). Sift flour with salt. Cut in butter and shortening. Blend in eggs, sour cream, 1 tsp vanilla, and yeast mixture. Mix well. Cover; chill at least 2 hours. Dough may be stored in refrigerator up to 4 days. Mix sugar and remaining vanilla. Sprinkle board with about 1/2 cup of mixture. Roll out half of dough to a 16x8 inch rectangle; sprinkle with 1 tablespoon more vanilla sugar. Fold one end of dough over center. Fold opposite end over to make 3 layers. Turn 1/4 way around and repeat rolling and folding twice, sprinkling board with vanilla sugar as needed. Roll out about 1/4 inch thick. Cut into 4x1 inch strips; twist each strip 2 or 3 times. Place on ungreased baking sheets. Repeat entire process with remaining dough. Bake at 375 for 14 minutes until light golden brown.
Wash, stem, and cut strawberries in half. Add sugar; toss to mix well. Chill. Beat cream cheese and powdered sugar well. Fold in whipped topping and cake cubes. Spread cake into an ungreased 13x9 dish. Cover and chill for at least 2 hours. Cut cake into squares; top with strawberries.
Preheat oven to 350 degrees and grease a 9x12 baking pan (I used a glass pan--adjust your baking time according to your pan's needs). Combine crumb topping dry ingredients and blend with a spatula. Then cut butter into 1/4 inch pats. Add to dry topping and crumb (use a knife to cut into the butter chunks until they are mixed and the mixture is crumbly throughout.). Blend cake mix with all cake ingredients until smooth. Add 1/4 cup milk (non-dairy substitute is fine) if necessary for smooth batter. Batter should be thick, a little hard to maneuver, and should "glop" off the spatula. "Glop" half the batter onto the greased baking pan and spread over the bottom--this will be tricky, so take your time. It doesn't need to be perfect--just cover the bottom. Sprinkle half of crumb over this layer. Spread the rest of the batter over the crumb. If you have an #epicfail moment, just mix everything together in the bottom gently and accept that ugly is yummy, too. Then add the rest of the crumb mixer to the top of your batter. Bake for 25-35 minutes, or until the center is 180 degrees on a meat thermometer (these work great for baking!) Then try, just TRY, to keep your loved one(s) from consuming all of this cake in one sitting. I dare you -- .
Put in fry pan and cook until the water is gone (about 5 minutes). Put on buttered cookie sheet and salt peanuts. Bake at 300 degrees for 15 minutes. Stir; then bake 15 minutes longer.
Place rice, chicken broth, water, salt and carrots in saucepan and cook for approximately 20 minutes or until rice is done. Lightly stir in peas, melted butter and onion powder.
Put everything except peanuts in your mixer and blend quickly together. Take out of the mixer bowl and blend in peanuts with your hands. Shape into lengths as thick as a finger directly on an oven tray on a parchment paper; chill for 1 hour or so. Slice into bite size pieces with a sharp knife. Bake in 200°C/390°F for about 10 minutes or until they are slightly golden.
Heat oven to 375°F. Grease and flour (2) 8 1/2x4 1/2x2 1/2" loaf pans; set aside. (optionally use 4 mini-loaf pans) In a small bowl, sift together flour, sugar, baking soda, cinnamon and salt. Stir in nuts; set aside. In a large mixer bowl, beat eggs. Blend in baby food carrots, shredded carrots and oil. Stir in flour-nut mixture until well combined. Pour into prepared pans. Bake for 55-60 minutes. Cool 10 minutes; remove from pans and finish cooling on a wire rack.
Grease a 9x15 pyrex dish. Cover bottom with wax paper. Put peanut butter and butter in a large microwavable bowl. Do Not Cover! I used a large glass casserole dish and that seemed to work perfectly. Microwave on high for 2 minutes. Remove from microwave. Stir to combine. Return to microwave for another 2 minutes on high. Remove from microwave. Add the vanilla extract to the mixture and stir to combine. Add the powdered sugar and stir combine. You are done stirring once the mixture appears evenly combined. Pour the mixture into the prepared dish. Use a second sheet of wax paper to cover the fudge and smooth the top. Place in the fridge to cool. Once cool, discard the wax paper cover and cut into pieces and serve.