HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak raisins and rum in small bowl until raisins plump, about 10 minutes. In large bowl, whisk together confectioners' sugar, cocoa powder, cinnamon, nutmeg, and salt until combined. Place granulated sugar in shallow dish. Process cornflakes, vanilla wafers, almonds, and coconut in food processor to fine crumbs and add to confectioners' sugar mixture. Mix in corn syrup, plumped raisins, and rum until mixture looks wet. Shape mixture into 1-inch balls, roll in granulated sugar, transfer to large plate, and refrigerate until firm, about 1 hour. Note: Rum balls can be refrigerated in an airtight container for up to 1 week.
Preheat oven to 350°F. Cut up corned beef into small cubes. Set aside. In saute pan, lightly saute onions, celery in the vegetable oil, just until soft. Let cool approximately 10-15 minutes. Stir together corned beef, sauteed vegetables, egg. Set aside. In same saute pan, melt butter. Stir in flour and stir constantly for 1 minute. Add milk to make roux; cook until thickened. Season with ground black pepper. Remove from heat and stir into meat mixture. Place in greased 8x8-inch baking dish. Mix bread crumbs with 3 tablespoons melted butter and sprinkle over the top of corned beef mixture. Bake until bubbly - approximately 30 minutes.
Preheat oven to 350 and line baking sheets with foil, grease with butter. In a large mixing bowl, combine pork, apple, onion, garlic, egg, italian seasoning, breadcrumbs, salt, pepper, cheese and ancho chile pepper. Shape into 16 balls (I use a an ice cream scoop) and place on baking sheet. Bake 15 minutes until done. Meanwhile in a pot of salted water, cook the noodles until al dente. Drain, return to pot and toss with butter and parsley. Season with salt and pepper. Divide noodles onto 4 plates and top each plate with 4 meatballs.
Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance. Preheat oven to 400 degrees. Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form. Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it. Bake crust for 15 minutes. In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?. When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted. Slice and enjoy!
Melt chips. Add nuts and noodles. Drop by spoonfuls onto wax paper-lined cookie sheets. Put in fridge or freezer to cool until set. Store in freezer -- if there's any left! (I always make at LEAST a double recipe!).
Coat both sides of the catfish filets with a generous layer of mustard. Press filets into the seasoned breadcrumbs, and place into a frying pan containing the heated olive oil. Pan fry until brown, flip, and finish cooking. In a separate pan, saute garlic with a touch of butter until brown. Remove the pan from fire, and slowly add the wine and lemon juice. Return to the stove, and let the mixture reduce by half. Next, add the scallions, and cook an additional two minutes. Finally, remove from the flame, and add the whole butter - gently shaking the pan to enrich. Season with salt and pepper to taste. Plate the cooked catfish and spoon some of the sauce over each fillet.
Melt butter in a saucepan over a medium heat. Add marshmallows and rolos and stir until melted. Put rice crispies into a mixing bowl and pour hot mixture over it. Mix thoroughly and pour into a greased loaf tin- this will make enough for 2 tins. Can be eaten immediately.
Heat 1 tablespoon of the olive oil in a saucepan over a medium heat and add the garlic. When the garlic sizzles, quickly add the tomatoes and a generous grinding of pepper. Cook over a high heat for about 4 minutes, until the tomatoes collapse. In a bowl, mix the lamb and herbs together. Add the egg, season, and use your hands to mix together until it forms a paste. Crumble the feta into medium-sized pieces and add half to the mixture. Form into 20 even-sized balls. Heat the remaining olive oil in a large frying pan - large enough to take the meatballs in one layer - until very hot. Add all the balls at once (or cook in 2 batches) and sear on 1 side; shake the pan to turn them all at once. Fry for a total of 6 minutes on high to brown on all sides. Don't worry if some fall apart. Lower the heat to medium, add the tomato and garlic sauce and stir. To serve, scatter the remaining feta over the meatballs and garnish with the lightly toasted pine nuts and extra mint leaves.
Preheat the griddle. Add mustard to one side and mayonnaise to to the other cut side of the rolls. Build each sandwich with the roasted turkey, pork, cheese, and pickles. Spread outside of roll with butter. Place the sandwich on the hot griddle, cover with a cookie sheet, and place heavy iron skillet or sandwich press to flatten. Grill the sandwich for a few minutes on each side. Slice in half diagonally and serve.
Combine first 6 ingredients in a small bowl. Stir well. Cover and chill. Coat a large nonstick skillet with cooking spray or a little olive oil. Add lamb and onion. Cook over medium-high heat, stirring occasionally, 6-7 minutes or until lamb is done. Remove from heat. Stir in Greek seasoning. Divide lamb mixture evenly among 4 tortilla. Topp with cucumber sauce, tomato, and spinach. Roll up tortillas.
Peel and slice potatoes in rounds. Boil until done. Add onion, celery, salt & pepper, caraway seed, mustard, Miracle. Whip, add pickle relish. Blend well. Peel and slice eggs and fold into potato salad. Sprinkle with paprika. Chill several hours. Serve.
Mix all of the ingredients in a hurricane glass filled 1/4 of the way with ice. Find a nice comfortable spot to relax and sip your way to SomeBeach somewhere.
Mix dry ingredients in a Kitchen Aid mixer with a paddle attachment, except the cherries. Add liquid ingredients and mix until incorporated. Scrape bowl in between mixing. Bake at 350 F, until toothpick comes out clean and has a bouncy spring when pressed in the middle of the cake. Tips and Variations: You could layer the cake with Earl Grey Truffle Ganache and Whipped Cream. 1 cup of. Heavy Cream steeped in Earl Grey tea- poured over 2 cups of milk or dark chocolate. Gently. mix the ingredients until smooth and spreadable. Great with whipped Chantilly Cream or Swiss Buttercream. You could make an Earl Grey simple syrup by mixing 1 cup of sugar and 1 cup of hot water. steeped with Earl Grey Tea. Cool down and spritz the cake with the simple syrup for a more moist and flavorful cake.
Preheat oven to 240°C Rinse the chicken and pat dry with paper towels. Mix half the lemongrass stalks, garlic cloves, ginger, salt and pepper (and any other herbs you want to use) in a food processor. Place the chicken in a roasting pan. Rub the lemongrass mixture well all over the chicken. Leave to sit for 30 minutes to an hour. Just before roasting, stuff the rest of the lemongrass stalks into the chicken (like turkey stuffing). Pour the water into the roasting pan (not over the chicken). Cover the chicken and place in the oven. Lower the heat to around 200°C. Slowly roast the chicken for around 1.5 - 2 hours, checking every thirty minutes or so to make sure it doesn't burn. If the pan dries out, add enough water to cover the bottom. While checking on it, use a ladle to pour the juices from the bottom of the pan over the chicken. This gives it more flavour and adds to that nice crispness of the skin. When cooked, remove the chicken from the pan and allow to sit for a few minutes. Serve whole or chopped.
Preheat fryer to 375°F. Cut tortillas into 4ths like a pie. Wrap falafel in tortillas. Deep fry till tortillas are golden (help the tortillas stay wrapped around the balls with a fork). Top with tomato, onion and parsley or cilantro, and serve with sour cream.
Cook pasta shells according to package directions. Drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 2-4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 1 cup of the cheese until blended. Stuff into shells. Place in ungreased 13-inch by 9-inch by 2-inch baking dish. Sprinkle with green onions and remaining cheese. Cover and bake at 350 degrees for 20 minutes. Uncover; bake 10 minutes longer or until heated through.
Mix cream cheese, cheddar cheese, eggs and garlic with a mixer or in a food processor. Blend in half the jelly. Oil a 9 inch springform pan and pour in the mixture. Place on top rack of a preheated 350 oven. Place another pan filled with water on the bottom rack of the oven beneath the springform pan to keep the cheesecake from drying. Bake for 45 minutes or until cake is brown on top and a toothpick comes out clean. Cool on rack. Refrigerate for several hours before serving. Remove ring from springform pan. Spread remaining pepper jelly over the top. Serve with Crackers.
Arrange the apple slices in a small shallow microwave-safe baking dish (a 9-inch micro-safe pie plate works great). In a small bowl, mix caramel, water and lemon juice; spoon evenly over the apples. In another small bowl, mix together the flour, white sugar,(or brown sugar if using) and cinnamon; cut in the butter until consistancy of coarse crumbs. Sprinkle the crumbs evenly over the apples. Cook uncovered on HIGH for 5-7 minutes. Top with chopped nuts before serving. Serve warm with icecream if desired-- yummy!
brown onion in butter. add beef cook till brown ,drain fat ,season with salt and pepper(i salt and pepper to taste). add soup ,oregano ,1/2 cup cheese simmer 10 minute. while simmering split buns and toast on cookie sheet under broiler. add meat mix to each bun .top with cheese put under broiler till cheese melt. (pickles and chips make a good side).
To make Pineapple Salsa: Combine first 8 ingredients (from pineapple to pinch of salt) and mix well. If making ahead, cover, and refrigerate. Serve at room temperature. To make Jamaican Vegetable Patties: Heat 1 Tbs. oil over medium-high heat in large nonstick skillet, add onion, and cook, stirring often, 2 to 3 minutes, until softened. Add garlic, jerk seasoning and salt; cook, stirring often, 30 to 60 seconds, until fragrant. Stir in carrots, cover, reduce heat to medium and cook 5 minutes, or until carrots are tender. Stir in peas, and cook 1 minute more. Transfer mixture to large bowl, and fold in breadcrumbs. Put eggs and milk in bowl, and whisk together. Stir into carrot mixture. Form into 12 3/4-inch-thick patties, using generous 1/3 cup mixture for each. Heat 1 Tbs. oil over medium heat in large nonstick skillet; Add half of patties, and cook about 5 minutes on each side until golden. Transfer patties to plate; keep warm; Repeat, adding more oil to pan if necessary. Serve with salsa.
Preheat oven to 450 degrees Fahrenheit. Prepare chicken breasts by cutting them in half and pounding them out. Whisk the egg whites, cornstarch, and lemon juice in a shallow dish. In another shallow dish mix together pecans, oregano, thyme, paprika, and cayenne. Dip the chicken into the egg white mixture and then into the pecan mixture. While the chicken is resting, heat a nonstick skillet over medium high heat; coat with 1 tablespoon of olive oil. Add chicken and saute until brown on both sides. Place chicken in baking dish and roast until an instant read thermometer inserted into the chicken reads 165 degrees Fahrenheit. Take chicken out and make dressing while it rests. Combine the honey, Dijon mustard, extra virgin olive oil, shallot, apple cider vinegar, lemon juice, salt and pepper until blended. Toss the dressing with the mixed greens (you won't need all the dressing). Toss in goat cheese and red onion. Arrange greens on 4 plates. Slice chicken. Arrange chicken on top of greens, sprinkle with any remaining crumbs from the pan. Serve with extra dressing on the side!
Mix up cake mix and next three ingredients, or use directions on your cake mix for mixing cake. Put into a greased 13X9 pan. Mix Rhubarb and sugar and sprinkle over top of cake mix in pan. Slowly pour cream over allBake 350 degree oven 45-50 minutes.
Heat olive oil in a large saucepan over medium high heat and cook the shallots, fennel, and garlic until the fennel is softened (lower heat if garlic starts to burn). Stir in the sun dried tomatoes, 1/2 cup of the parsley, white wine, and lemon juice. Reduce heat to low and simmer 5 to 10 minutes. Increase heat to medium and add the mussels; cover and cook until the shells open, about 7 to 10 minutes. Transfer mussels, with a slotted spoon, to a serving bowl, discarding any that do not open. Whisk the lemon zest and cream into the saucepan and pour over mussels; garnish with remaining parsley and serve. Serve with baguette slices.
Preheat an oven to 400°F. Using a sharp knife, cut Squash in half length wise, remove seeds, and fibers, sprinkle with oil, salt, pepper place onto a baking sheet and roast until it feels somewhat soft to the touch, and a knife penetrates easily, about 45-1 hour. Remove from the oven and, when cool enough to handle, Scoop out the pulp into a bowl and set aside. While the squash is cooling, reduce the oven temperature to 350°F. Spread the hazelnuts on a baking sheet and toast until fragrant and the skins have loosened, about 10 minutes. Remove from the oven and, while still warm, place the nuts in a kitchen towel. Rub the towel vigorously to remove the skins; do not worry if small bits of skin remain. Chop and set aside. (or use a coffee blender). In a dutch oven over med low heat, melt the butter. Add the onions and garlic cook, stirring occasionally, until the onions are tender and translucent, 8 to 10 minutes. Add the pulp, broth, sugar, cinnamon, nutmeg, salt and pepper. bring to a boil.Reduce the heat to low, and simmer for a few minutes to combine the flavors. Using a hand held blender, blend soup mixture til smooth. If using a regular blender remove pot from heat. Fill the blender with a 1/4 of the soup, cover with a kitchen cloth, make sure to let some air in, so it doesn't explode. Blend until completely smooth about 5-10 seconds, add to a clean pan. Continue to do this until you have used all the soup. Reheat gently over medium-low heat, add heavy cream, let simmer 5-10 mins to let flavors blend. . .Season to taste. Ladle into warmed bowls and top the soup off with toasted chopped Hazelnuts. Serve. Enjoy.
Cream together shortening, butter and sugar until light. Blend in molasses and egg. Dissolve soda in boiling water and add to mixture. Add vanilla. Mix dry ingredients and add gradually, mixing well to make a soft dough. Roll out to 1/4 inch thickness. A little more flour may be added, only enough to make dough easy to handle. Cut and place on greased cookie sheets. Bake 375 8-10 mins.
Preheat the barbecue or griddle to a high heat. Wash the eggplants, dry and cut in thin-slices lengthwise. Cook them for about 2 minutes each side until tender. Fill eggplants with cheese and ham like a sandwich and set aside. Then, in two separate shallow bowls put the breadcrumbs, the flour and put the seasoned eggs with salt and pepper in another bowl.Dip eggplants sandwiches in the flour, then in the eggs and finally press them well in the breadcrumbs before frying them in the hot oil. Heat some seeds oil in a frying pan and cook them for about 3 minutes each side: they should be crunchy outside within a soft, melting cheese. Add a pinch of salt if you like. Enjoy! NB: as an alternative to fry, put on a baking tray and bake in med oven until golden.
Grease 19cm x 29cm rectangle slice pan, line base and two long sides with baking paper, extending paper 2cm above edge of pan. Combine biscuit crumbs, coconut and butter in large bowl, press over base of prepared pan. Cover; refrigerate until firm. Spread hot maple caramel over crumb layer, cover,; refrigerate until firm. Spread combined chocolate and oil over slice; leave to set. Maple caramel: Combine ingredients in medium saucepan; whisk over heat until butter melts. Simmer, whisking constantly, about 8 minutes of until mixture thickens and is dark, golden brown.
Mix and cream all together. Refridgerate at least one hour before serving with crackers or veggies.
Place the chopped peppers in a stainless steel bowl and scald them with boiling water for about one minute. Drain the peppers well and mix in the cucumbers, onions, and parsley. In a separate bowl, whisk the olive oil and all the herbs and spices. Pour the dressing over the vegetables and mix well. Chill for several hours. Arrange the romaine on a platter, mound the salad in the center, and garnish with hard-boiled eggs.
Preheat oven to 400 degrees. Cut squash in half, scoop out seeds, peel and cut into 1-inch cubes. (Received a suggestion from a more experienced chef here on 'zaar, peeling will be easier if squash is cut into smaller chunks first.). Toss with garlic and olive oil and pour mixture into 2 quart baking dish. Bake, uncovered, for 30 minutes, stirring twice. Meanwhile, chop tomatoes. Remove baking dish from oven, add salt and pepper and mash the squash up a bit with the back of a spoon. In the following order, top with tomatoes, mozzarella cheese, parmesan and scallions. Return to oven and bake, uncovered, for 30 more minutes or until hot and bubbly and cheese has melted.
Place all ingredients in a blender, and whip until smooth. Store in a tightly covered container in the fridge.
Cook the chicken until tender. Cool and shred. Add 1 cup of chicken broth to moisten. Add celery, pecans, pineapple, and relish to shredded chicken. Then add mayo to taste. Use your own judgment-the more mayo you use, the more moist it will be. You can also add the seedless grapes if you want to. I like to use fresh croissants to make my sandwiches.
In a large saucepan over medium heat, simmer butter, olive oil, chili sauce, Worcestershire sauce, lemon juice, lemon, garlic, parsley, red pepper flakes, oregano and Tabasco until well blended. Remove from heat and let cool. Place sauce in a zip-lock bag; add shrimp. Refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Place shrimp and sauce in a large shallow baking pan. Bake 10 to 15 minutes or until shrimp are opaque in center. Remove from oven. Serve with a crusty French bread for dipping in sauce.
Preheat oven to 350 degrees. Butter an 8-inch baking dish. Place potatoes and 1 teaspoons salt in a large pot and cover with water; bring to a boil. Cook until potatoes are tender, about 15 minutes. Drain. Place potatoes in a large bowl and whip with an electric mixer until smooth and light. Add sugar, eggs, cinnamon, nutmeg, 1/2 teaspoons salt, evaporated milk and butter; beat until smooth. Pour sweet potato mixture into prepared dish and bake until golden and slightly puffed, 35 to 40 minutes. Let stand 10 minutes, then serve warm.
Pastry dough: Mix flour, oil and salt until particles are pea size/. Sprinkle water in, mixing until all flour is moistened and pastry almost cleans side of bowl. (If pastry seems too dry, add 1 to 2 tablespoons oil - do NOT add extra water). Gather pastry into ball and flatten between 2 sheets of waxed paper. Roll pastry a bit larger than pie plate. Peel off top waxed paper, flip pastry into pie place and gently take off other waxed paper. Trim and complete pastry. Pie: Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, nutmeg, and cinnamon. Stir in apples. Pour whiskey over apple mixture and stir thoroughly. Turn into pastry-lined pie plate. Top with French Apple topping. Topping: Mix all ingredients until crumbly. Put on top of apple filling. Bake 50 minutes. Cover topping with aluminum foil during last 10 minutes of baking. Amazingly perfect served warm or cold.
Pre-heat stove to 350 degrees. Line a cupcake baking pan using liners. Place vegetable oil, the chocolate chips, along with the butter right into a microwave safe dish. Microwave with 30 second amounts, mixing each 30 seconds, till only just melted. Blend the flour, the baking soda and the powder, the cocoa powder, along with the sea salt within a medium sized dish. Stir until mixed. Within a large dish, blend the sugars, the eggs, along with the vanilla. Stir till blended. Add the melted dark chocolate mix, and then stir till blended. Switch adding the flour mix along with the yogurt to the sugar mix. Blend till just mixed ( I simply made use of a whisk). Include the hot water very last, and blend till it's mixed. Make use of a cookie scoop to split the mixture equally between your cupcake liners. I filled up mine around 3/4 of the way full, however I would certainly fill slightly less the next time. Cook for 16 to 18 minutes, or till a tooth-pick comes out clear. For The Frosting. Whip the butter with high using a blender for around 2 minutes. Next add the powdered sugar along with the cocoa powder, gradually.Next add the vanilla. Add the whole milk as needed for preferred thickness. Whip for around 3 minutes making it fluffier. Pipe the actual icing on top of the cupcakes by using a sealed star tip. Top using dark chocolate sprinkles.
Mix first 6 ingredients in medium bowl. Make well in center; add 1 cup milk and eggs and blend until smooth, adding more milk if batter is too thick. Stir in mushrooms. Heat 1/8 inch oil in heavy large skillet over medium-high heat. Ladle batter into skillet using 2 tablespoons for each pancake. Cook until bottom side is golden brown, about 3 minutes. Turn and cook until second side is golden brown and pancake is cooked through, about 3 minutes.
Wash the rice and soaked for about 4 hours and above. Add about 350ml water and bring it to a boil for about 30 minutes Simmer the rice until it is soft like porridge. Wash pumpkin, removed skin and steam about 10mins. Diced the vegetables. After the porridge is cooked, add pork, pumpkin puree and vegetables to the porridge and simmer for another 5 minutes Season to taste.
Bring first 4 ingredients to a boil in 8-quart kettle. Mix Clear Jell with water and add to kettle just before boiling. Stir briskly to boiling point. Remove from heat and add Karo syrup, Jellos, and blueberries. Ladle the mixture into 7 quart hot, sterile jars. Leave 1/2 inch headspace and seal the jars. Process in a boiling water bath for 10 minutes. Remove from water bath and place on kitchen towels on counter top to cool. When you're sure the jar is sealed, tighten the rings. Make sure the rim is clean before putting the lid on and reprocess.
To make strawberry puree, mash 2 cups sliced fresh strawberries (or frozen strawberries thawed) in blender or food processor. Cover, blend until smooth. Puree should measure 1 cup. Move oven rack to lowest position. Sift cocoa over contents of cake flour packet, stir to blend. Proceed with mixing cake as directed on package. Bake and cool as directed for 10-inch tube pan. Carefully run knife along side of pan to loosen cake; remove rom pan. Using a serrated knife, slice cake horizontally into four layers. Prepare whipped toppying mix as directed on package, using 1 cup nonfat milk and 1 teaspoon vanilla. Blend in strawberry puree. Place bottom cake layer on serving plate; spread with 1/4 of topping. Set next cake layer on top; spread with 1/4 of topping. Continue layering cake and topping. Refrigerate until ready to serve. Slice cake with sharp serrated knife, cutting with gentle sawing motions. Serve sliced cake with strawberry garnishes. Cover; refrigerate leftover cake.
In bowl, combine olive oil, tomatoes, garlic, parsley and basil. Spread mixture on un-toasted side of baguette slices. Sprinkle with cheese. Toast under broiler until cheese melts.