HumbleIntelligence/food-ner-1-Million huggingface dataset:
Poke wooden skewers through center of saveloys lengthwise, leaving about 8cm protruding at one end for a handle. Dust saveloys lightly with flour. To make batter, place flours, soda, water and egg in a food processor or blender, process for 10 seconds or until smooth, transfre mixture to a bowl. Heat oil to moderately hot in a deep heavy based pan. Holding ends of skewers, dip saveloys one or two at a time into the batter, coating completely. Drain off excess batter. Holding skewer ends, gently lower battered saveloys into the hot oil. Hold for a few seconds until saveloys float unaided. Cook for 1-2 minutes or until golden. Carefully remove from oil with tongs and drain on paper towels. Repeat process with remaining saveloys. Re-dip each cooked saveloy in batter and repeat the process (double batter them). Enjoy with ketchup and mustard.
Heat oil in large frypan. Non stick is best. Cut the potatoes into 1cm cubes and slice the onions and peppers. Add these to the hot oil and cover and cook over a low to moderate heat for about 20 minutes, stirring several times, until the vegetables are tender and lightly browned. Do not try to hurry this step by cooking on a high heat. Add the can of tomatoes and their juice. Cook uncovered for a further 15-30 minutes until the mixture darkens in colour and the liquid has reduced so that there is only a small amount left around the potatoes. Again do not use a high heat. Season to taste and sprinkle with the chopped parsley if using before serving. Serve Hot or warm reheating if neccesary if your meat is not ready at the same time.
In a small skillet over medium heat saute the chopped onion in the olive oil. In a bowl whisk the eggs and add them into the skillet along with the chopped tomato and season to taste. Mix well and cook until the juices evaporate. Transfer to a plate and serve topped with crumbled feta cheese and parsley.
Combine the mashed potatoes with the shrimp, egg whites, green onions and red bell pepper, blending well. Season as desired with salt and black pepper; reserve. To make Spicy Aioli, blend mayonnaise, cocktail sauce, white wine vinegar and garlic; reserve in refrigerator. Heat the oil in a large nonstick skillet over medium heat. Spoon about 1/2 cup of the potato mixture into the skillet to form each cake. (Several may be cooked at once, depending upon the size of the skillet - do not crowd.) Cook for 3-5 minutes, or until golden brown, then turn to brown the other side. Remove to several thicknesses of paper towels, keeping warm in a 250 degree oven. Continue until all cakes are cooked. Serve over baby spinach leaves with Spicy Aioli. Yield: 4 to 5 main dish servings. May also be used as appetizers (I usually make them into smaller cakes for appetizers.) If used as an appetizer, this recipe makes about 8 to 10 appetizer servings. Note - I have also used leftover cooked salmon, flaked and chopped, for the shrimp in this incredible dish - equally tasty.
Combine first 4 ingredients. Pour into 2-9 inch greased and floured layer cake pans. Bake at 350 degrees for 30-35 minutes. Cool. Combine instant pudding and crushed pineapple. Put in refrigerator for an hour. When ready to ice, fold in whipped topping. Frost layers and top and sides of cake.
In a large bowl, toss apples with lemon juice. Add grapes, celery and dates. In a small bowl, combine mayonnaise, honey, sour cream, and salt; mix well. Pour over apple mixture and toss to coat. Stir in the walnuts. Serve immediately.
Wash the cauliflower and break into florets. Boil the florets in salted water until tender. Drain well. In the food processor put the butter, cream cheese, milk and black pepper. Put the hot cauliflower on top. Puree. Check to see if you need more milk. Check for salt. Put the mixture into a serving bowl. The cauliflower will look just like mashed potatoes. You can garnish this with fresh chives if desired to add some color. Variations: Add a little Parmesan cheese with the cream cheese.
Saute onions and celery in fat until onions are tender. Add to broken Matzo's. Combine remaining ingredients and add to matzo mixture. It will be a bit runny. Pour into well greased 1 1/2-quart baking dish and bake at 350°F for 30-35 minutes until firm.
Preheat oven to 375 degrees. Seperate garlic into individual cloves. Place cloves on sheet of tinfoil and drizzle with olive oil. Wrap cloves tightly in foil and bake for 45 minutes. While garlic is roasting, mince fresh herbs. Unwrap tinfoil and let cloves cool. Squeeze cloves out of paper casing into bowl. Mash together with fork or whisk butter, roasted garlic and herbs. Store covered in refrigerator for up to three days, bringing to room temperature before serving.
Preheat oven to 375. Place butter in 9x9" glass pan and place in oven to melt as oven preheats. Once butter is melted, place salmon steaks in dish. Sprinkle seasoning evenly over steaks. Pour Diet Coke over steaks and bake approximately 40 minutes or until salmon is cooked all the way through. Fabulous served with carmelized onions!
Combine spinach, cucumber, onion, parsley, pistachios, and plums in a salad bowl. Combine dressing ingredients. Pour dressing over salad mixture and toss well to blend.
Heat oil in a large skillet. Brown meat, onion, garlic, and green pepper. Add tomato sauce, paste, water and seasonings. Heat until bubbling, lower heat and simmer 30 minutes. Stir occasionally. Its ok to let simmer beyond 30 minutes until ready to serve. Left over portions freeze well, thaw and reheat as needed.
Combine all ingredients except half-and-half in a 4-quart crockpot. Cook on LO heat for 4-5 hours. Stir in half-and-half. To serve: Servings of soup may be topped with a dollop of sour cream.
In saucepan boil sugar and corn syrup together for 2 to 3 minutes; set aside to cool slightly. In large bowl beat eggs lightly and very slowly pour the syrup mixture into the eggs, stirring constantly. At this point I like to strain the mixture to make sure it's smooth and lump free. Stir in butter, vanilla, and pecans and pour into crust. Bake in a 350°F oven for about 45 to 60 minutes or until set.
Peel the cucumber. Then cut it down the middle lengthwise. Next take a spoon and scrape all of the seeds out of the center. Set cucumber aside. In a large bowl combine cream cheese, sour cream, and mayonnaise. Use a beater and beat until smooth. Stir in the onion salt, garlic salt, and garlic powder until mixed thoroughly. Grate the cucumber over the bowl. Stir in the shredded cucumber. Store in an airtight plastic container with a lid and keep chilled in the refrigerator for about three or four days. This makes an excellent dip for your favorite potato chips or it is wonderful on grilled hamburgers. Perfect for picnics as long as you have a way to keep it cool. Note: Do not add additional ingredients if you taste the dip directly after making it. The dip will taste different after it has sat for a little while in the refrigerator and the flavors have had a chance to mix together.
Sauce: Stir all ingredients together and set aside. Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside. Cut crab body into quarters leaving legs and claws whole; set aside. Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute. Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.
Add all ingredients (except the sultanas) to your bread machine in the order your machine recommends. If your machine recommends pre-heated liquids, just heat the skimmed milk till it's lukewarm. Start your machine on the dough setting. 10-15 minutes before your machine stops mixing and starts proving, (some machines beep at this point) add the sultanas. Preheat your oven to 250C and have 3 shelves in it. Grease 3 flat oven trays. When the bread machine has finished, tip out the dough onto a floured board. Tear off a chunk of dough about 1 sixth of the total size and flatten out with the hands to a pear shape about half the size of your tray. Do not use a roller as the bread probably won't rise. Repeat till you have 6 naans on your trays. Bake in the oven for about 7 minutes, or until the bread just begins to colour. The bread can be frozen in bags for later use.
Combine first 9 ingredients. Spread in a lightly greased 3 1/2 quart crock pot (or spread in a lightly greased baking dish which fits in a larger sized crock pot). Combine streusel ingredients with a fork or pastry blender; sprinkle over the batter. Cover and cook on high for about 2 1/2 hours, until a toothpick inserted in the center comes out clean.
In a large plastic Ziploc bag, combine 2 tsp of cilantro, 2 tsp of parsley, 1/4 tsp salt, the garlic and lime juice. Add fish fillets, turn to coat and let sit to marinate for about 20-30 minutes. Heat oil in a large skillet over medium-high heat. Add onion, red pepper and jalapeno and saute until the veggies are soft (about 7 minutes). Add 1 cup of the chopped tomato and cook another 3 mintues. Stir in coconut milk and remaining 1/4 tsp salt. Bring to a boil, reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally. Add fish fillets (with the marinade) to the skillet in a single layer. Spoon some of the sauce over the fish. Return mixture to a simmer and cook - covered - for about 10 minutes or until the fish is cooked through. Stir occasionally. Transfer fish and sauce to a platter and top with remaining 1/4 cup tomatoes, 2 tsp cilantro, 2 tsp parsley. Surround with lime wedges. Serve immediately with cooked rice.
For French Onions: In a 10-inch frying pan, combine onion, butter and sugar. Stir often over medium-high heat until onion is lightly browned, about 12 minutes. Add flour and mix well. Stir in beef broth and milk. Stir over high heat until boiling. Continue to boil, stirring constantly, until liquid is almost evaporated, 4 to 5 minutes. Remove from heat and stir in 1/2 cup shredded Swiss cheese and shredded Parmesan Cheese. Add salt and pepper to taste. (Makes about 1 cup). Rinse steak and pat dry. Pat salt, pepper and garlic flakes evenly onto meat. Preheat oven to 400°F. Pour oil in 10-inch non-stick pan and heat over high heat (tilt to cover bottom of pan with oil). When oil is hot, add steak and brown on both sides, about 4 minutes total. Supporting meat with tongs, tip steak onto its edge and rotate to brown lightly, about 2 minutes total. As fat accumulates in pan, wipe it out with paper towels. Put steak on oven-safe plate and bake in 400°F oven until meat is done to your liking, 8 to 12 minutes for rare or about 20 minutes for well done. Remove plate from oven. Turn oven heat to broil. Remove fat from plate with a paper towel. Mound French onions on meat and sprinkle with 1/2 cup shredded Swiss cheese. Broil in pan about 6 inches from heat until cheese bubbles and begins to brown, 3 to 4 minutes. Remove pan from oven and pour broth around meat, stirring to release browned bits. To serve, cut meat and onions into 4 equal portions. Transfer to individual plates and spoon juices around meat.
Make Pastry. Blend together flour, salt, butter, and shortening with your fingertips, or a pastry blender just until most of the mixture resemble coarse meal with small (roughly pea-sized) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork until incorporated. Squeeze a small handful: if it doesn't hold together, add ore ice eater 1 tablespoon at a time, stirring until just incorporated, then test again. (Do not overwork mixture or pastry will be tough.) Turn out mixture onto a lightly floured surface and divide into 8 portions. With the heel of your hand smear each portion once or twice in a forward motion. Gather dough together with a scraper and divide in half. Form into 2 balls, then flatten into 2 (5 inch disks). Chill, wrapped in plastic wrap until firm, about 1 hour. Roll out 1 disk (keep the other chilled) into an 11 inch round on a lightly floured surface with a floured rolling pin, then fit into pie plate. Trim excess dough, leaving a 1/2 inch overhang, then fold overhang under and crimp decoratively. Chill 30 minutes. Make Filling while Shell Chills. Bring 1 inch of water to a boil in a 5 to 6 quart heavy pot. Stir in spinach and cook, covered over moderate heat until just wilted, approximately 1 minute. Drain in a colander and, when cool enough to handle, squeeze dry. Wash leeks in a bowl of cold water, then lift out and drain. Heat olive oil in a 12 inch heavy skillet over moderately high heat until hot but not smoking, then saute red onion, leeks and carrots, stirring occasionally until onion is golden, about 6 minutes. Add zucchini, garlic, thyme 1/4 teaspoons salt, and 1/8 teaspoons pepper. Saute stirring occasionally, until zucchini is just tender, 3 to 4 minutes. Remove from heat and cool completely. Stir together ricotta, spinach, sauteed vegetables, Gruyere and the remaining 1/2 teaspoons salt and 1/8 teaspoons pepper. Assemble and Bake Pie: Put baking sheet in the middle of oven and preheat to 425°F Roll out remaining disk of dough into an 11 inch round on a lightly floured surface with a floured rolling pin and cut into 10 (3/4 inch wide) strips. Spoon filling into chilled pie shell. Arrange 5 pastry strips, 3/4 inch apart, over filling, trimming ends of strips. Arrange the remaining 5 strips, 3/4 inch apart over the other strips to form a lattice pattern, trimming ends. Press ends of the lattice onto edge of pie shell. Brush egg wash over pastry lattice and edge. Bake on hot baking sheet until the pastry is golden and filling is set, about 25 to 30 minutes. Transfer pie of a rack and cool to warm.
Preheat oven to 200C/400F/ gas mark 6. Cook the pasta in boiling water for 5 minutes, add the broccoli and cook for another 4-5 minutes until just tender. Drain. Flake tuna into an ovenproof dish. Blend margarine, flour and milk, bring to boil, stirring constantly until sauce thickens. Simmer for 2-3 minutes, remove from heat and add half the cheese, mustard powder, and pepper to taste. Spoon pasta and broccoli over the time and cover with the sauce. Mix breadcrumbs with the remaining cheese and sprinkle over the top. Bake for about 25 minutes until golden and crisp.
Combine the jam, water, and vinegar together, slowly add the oil while whisking constantly until well blended. Salt to taste. This will taste best if given time for the flavors to meld, but it is still very good immediately after making! Serving size 2 Tablespoons or 1 ounce.
In a large Dutch oven, cook onions in the 1/3 cup butter over medium heat, till onions turn a dark golden brown, about 15-20 minutes. Add garlic, mustard and sage. Stir in sherry. Add broth. In a medium saucepan, melt 1/3 cup butter; stir in flour. Cook and stir the mixture till light brown. Stir flour mixture into onion mixture. Stir in cream. Bring to boiling. Cook for 1 minute more. Season with salt and pepper. Serve soup topped with croutons, Swiss cheese and Parmesan cheese.
Place all the ingredients in the pan according to the order in the manufacturer's instructions. Set crust on dark and program for the Basic cycle; press start. (This recipe is not suitable for use with delay timer.). When the baking cycle is complete, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing. To cook quinoa: rinse quinoa well to remove the bitter outer coating. Boil quinoa using one part of quinoa and two parts of water. (i.e. 1 cup quinoa plus 2 cups water; yields 3 1/2 cups boiled quinoa). Boiling time is 20 minute for white quinoa, dark quinoa takes a little longer.
Chop bacon. Mince garlic. Crush rosemary and combine with bacon and garlic. Cut pork loin lengthwise almost all the way through middle, leaving 1/4 inch uncut meat along one side. Open and sprinkle with salt and pepper. Spread the bacon mixture over the cut surface of meat; close and tie. Sprinkle outside of pork loin with salt and pepper. Prepare coals for indirect heat with drip pan in center. Sear meat at edge of grill directly over coals. Move to center, over drip pan. Cover the grill. Cook meat until cooked through (160°F) (45-60 minutes). Let stand 5 minutes before slicing. Watch temperature and be sure not to overcook. (Those new remote thermometers for the grill are great for this!) You could also roast in oven, but not as flavorful.
Cut tenderloin into 12 cutlets, place each between sheets of plastic wrap and pound with a mallet until very thin, about 1/8 inch. In a small dish, mix 1 cup of the flour with 1/2 teaspoon of the salt and 1/2 teaspoon of the pepper. Lightly dust each cutlet on both sides, set aside on a plate. Heat a 12-inch cast-iron skillet over medium heat. Add 1 tablespoon of the oil and saute cutlets in batches of 4 at a time. Cook for 1 minute on each side. Repeat with remaining oil and cutlets. In same skillet, cook bacon. Transfer bacon to a paper-lined plate, keeping bacon fat in skillet. Reduce heat, whisk in remaining flour. Simmer and stir continuously until roux becomes light brown, about 10 minutes. Add bell peppers, onion and garlic and cook until tender, about 3 minutes. Carefully whisk in remaining salt and pepper, Creole spice, cumin, paprika and bay leaves. Next, whisk in stock and tomato. Bring sauce to a simmer, and cook on low for 10 minutes, skimming off excess fat. Strain sauce through a sieve and then return to skillet; warm pork cutlets in sauce. Make the Grits: Scald milk (skin forms on top). Whisk in grits and cook over medium-low heat for 10 minutes, whisking again now and then. Whisk in butter, cream, salt and pepper. Cover and remove from heat. It will stay hot for about 15 or 20 minutes, covered.
Puree peach slices, yogurt and orange juice together in blender. Enjoy!
Mix together the ricotta, cocoa powder, vanilla extract and sugar substitute in a dessert bowl. Serve chilled with a dusting of espresso powder and sprinkle with the mini chocolate chips.
Divide coffee into two cups. Top each with whipped cream. Sprinkle with grated peel.
Cream the lard and beat in sugar. Cream again. Beat in the egg and rose. Mix in 4 cups of the flour, adding more until dough is able to be rolled out. Cut in circles or shapes. Pat cinnamon sugar onto cookie tops. Bake on ungreased 325 oven until lightly browned.
Preheat oven to 350°F Lightly grease a 9-inch square pan. In a medium bowl, whisk together flour, baking soda, salt and nutmeg. In the bowl of a food processor, blend bananas until smooth. Add in melted butter, eggs, sugar and vanilla and whizz until smooth and well-combined. Pour banana mixture into flour mixture and stir until just combined. Fold in chocolate chips. Pour batter into prepared pan (it will be a thin layer). Bake at 350F for 20-25 minutes, until a tester comes out dry. Cool completely before slicing.
Boil macaroni according to box direction. Melt 1/2 butter large pot. Add flour and stir until thickened. Slowly add milk and half and half. When it starts to thicken take off heat. Add mustard, garlic, Worcestershire sauce and hot sauce. Stir in 1/2 cheddar cheese until blended. Stir in Parmesan/Romano cheese. Stir in cup cottage cheese. Fold cooked macaroni into mixture. Add 1/2 mixture in buttered casserole dish. Sprinkle on 1/2 the remaining cheddar. Add remaining macaroni mixture. Sprinkle remaining cheddar cheese on top. Melt remaining butter in microwave. Stir butter into breadcrumbs. Add breadcrumbs to top of casserole. Bake at 375°F for 35 minutes.
Preheat oven to 450 degrees. In a large mixing bowl, combine flour, baking powder, baking soda and salt. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (The faster the better, you don't want the fats to melt.) Make a well in the center and pour in the chilled buttermilk. Stir just until the dough comes together. The dough will be very sticky. Turn dough onto floured surface, dust top with flour and gently fold dough over on itself 5 or 6 times. Press into a 1-inch thick round. Cut out biscuits with a 2-inch cutter, being sure to push straight down through the dough. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting. (Biscuits from the second pass will not be quite as light as those from the first, but hey, that's life.) Bake until biscuits are tall and light gold on top, 15 to 20 minutes. If you do not want to use the buttermilk, use regular milk at the same volume, but omit the baking soda. This is the way that I make this recipe most of the time.
Place lemon sliced in the bottom of the dish. Add salt, cumin and thyme. Brown the chicken. Place chicken on the lemons. Sprinkle with star anise. Cover with chopped onions and ginger. Pour chicken stock into tagine, half way up the side. Cook in microwave 10 minutes on medium power (about 500 watts). Serve with couscous, cooked wheat, bulgher wheat or rice. Add pre-cooked peas, beans or chickpeas near then end of cooking time.
Preheat oven to 180°C Grease 2 12-hole mini-muffin pans (30 ml capacity) or one 24-hole pan. Heat oil to medium high and saute onion and garlic for 3-4 minutes, stirring occasionally, till tender. Set aside to cool for 15 minutes. Whisk eggs and sour cream (or ricotta) in a large bowl till well-combined. Add onion mixture, semi-dried tomatoes and feta. Season with salt and freshly ground black pepper to taste. Stir with fork till well combined. Spoon mixture into muffin holes until almost full. Bake for 13 to 15 minutes or until puffed and golden, then cool in pans for 5 minutes.Turn onto wire rack to cool. Top each cooled frittata with 1/2 tsp sour cream (or ricotta/mustard), 1 cherry tomato quarter and a tiny sprinkle of chives. Sprinkle with freshly ground black pepper.
Soak the peas overnight. Next day boil until peas until tender, 2 hours. Mash and put through sieve. Pour over it a good beef stock. Add a pinch of marjoram and a little minced garlic, 2 grated raw potatoes; allow to boil (cooking potatoes; make sure it doesn't stick to bottom and burn). Add salt and pepper. In meantime, blend a tablespoon of butter and a tablespoon of flour; cook until golden brown; add to soup and cook until thickened. Pour into tureen in which you have placed croutons. (I think you could just top your soup bowl with croutons).
Place all dried ingredients into a spice grinder or a muddler and grind into a powder. Sprinkle each side of chop with a pinch of the dried rub. Add both mustards into a separate bowl, and combine remaining dry spice rub until well blended. (it should have a green color and rough texture). Apply mustard rub to both sides of each chop as well as along the sides. There should be enough mixture to coat all chops evenly. Cover chops in a shallow bowl and refrigerate for 30 minutes up to 4 hours. Remove chops from refrigerator 30 minutes prior to cooking. Heat cast iron skillet and add oil. When ready, add chops and cook for 3-4 minutes on each side. (3-4 for medium rare, 4-5 for medium well) Sear sides of each chop to seal in juices and lock in flavor. Remove chops from heat and place on a wire rack for 5 minutes. Serve with veggie of our choiec and enjoy!
Fill a cocktail shaker halfway with ice. Add the vodka, peach schnapps and cranberry juice cocktail. Shake well, then strain into a cocktail glass. Garnish with lime, if desired.
Cream oil until fluffy gradually adding sugars. Add eggs one at a time until each is mixed in well. Add vanilla. Stir in flour and baking powder. Add zucchini, coconut, and nuts. Spread evenly on cookie sheet. Bake at 350 for 40 minutes. Frost while warm. ( while making frosting add milk slowly and only enoug to make a glaze. you may need more than the listed amount.). Just a note: I made these recently and my mom informed me that I forgot the cinnamon. She puts cinnamon in with her glaze. Taste fantastic.