HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim kangaroo of sinew and halve lengthwise. Reserve trimmings for later. Season olive oil with salt and pepper. Rub over each fillet, then cover and chill for 1 hour. Start Shiraz Butter sauce and set aside. Preheat oven to 200°C. Heat a non-stick frying pan over high heat and seal fillets on both sides quickly, until browned. Transfer to a oven-proof pan and roast for 8 minutes. Remove from oven, cover with tin foil and let rest about 10 minutes in a warm place. Meanwhile , melt the butter in a frying pan until it starts to foam slightly. Add spinach in all at once. As it starts to wilt add lemon juice and season to taste. Mound spinach onto warm serving plates, top with sliced kangaroo. Spoon sauce around and drizzle a bit over the steak. Shiraz Butter Sauce: Melt butter and oil in a wide suace pan. Add vegetables and meat trimmings. Stir over medium heat for 5 minutes. Add wine, stock, water and simmer for 20 minutes or until only about 1/2 cup liquid remains. Strain and set aside. Once fillets come out of the oven, heat the reserved sauce and add cooking juices from roasting pan. Whisk in the extra butter slowly until emulsified.
.Heat oil in wok or fry pan. Stir fry white parts of bok choy and leeks until almost tender.Add water and noodles. Cook until noodles are almost tender. Add green parts of boy choy and stir fry sauce. Cook until sauce is thicken. If it gets to thick, add a small bit of water to loosen up.
Saute onion and garlic in olive oil for 2 minutes. Add tomato sauce and diced tomatoes. Stir in salt, pepper, basil, oregano, and cheeses. Simmer for 15 minutes. Stir in pasta.
Mix the flour and salt with the water, cover and leave to stand for about 3 hours. pour the oil into a baking tray, or tin,(deep tray or tin) allowing sufficient to cover the bottom of the tin, and heat in the oven. beat the flour mixture and season. when thoroughly hot pour in the flour mixture and bake in a quick oven (reg 8) for about half an hour, or until a golden crust forms on top.
Place the drained beans in the crock pot; set aside. Cut the pork or beef ribs into serving-size pieces, then season with seasoned salt and black pepper. Place the ribs in a broiler pan, then broil in oven for about 20-25 minutes, turning once. Add the browned ribs to the slow cooker and then sprinkle the onion, fresh garlic and green pepper over the ribs. In a saucepan combine the BBQ sauce, jalapeno jelly and Tabasco hot sauce; cook stirring over low heat until melted and combined. Pour the mixture over the ribs and toss to coat with the sauce. Cover and cook on HIGH for about 5-6 hours or on LOW for about 9-10 hours. Remove the ribs and skim off any fat from the sauce. Arrange the ribs over the bean mixture.
Grill chicken until cooked through (12 to 15 minutes for breasts, 25 to 35 minutes for thighs)brushing with sauce the last 5 minutes. For sauce, combine 57 Sauce and remaining ingredients. Divide sauce in half. Brush chicken often with one half of sauce during last 5 minutes of cooking time. Serve chicken with remaining sauce for dipping. Makes about 1 1/2 cups of sauce.
Heat oven to 325 degrees. Combine flour, baking soda and salt in a large bowl. Beat together the butter, peanut butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs and vanilla until blended. Stir in flour mixture until well blended and dough forms. Stir in the chocolate chunks and chopped pecans. Using a 1/4 cup measure, drop dough by slightly rounded mounds onto large un-greased baking sheet, spacing the cookies about 2 inches apart. Bake at 325 degrees 15 to 17 minutes, until golden brown around the edges and lightly colored on top. Remove from baking sheets to a wire rack to cool for about 3 minutes. Remove the cookies with a metal spatula from the baking sheet to a wire rack to cool completely.
Cook rotini noodles, at dente, and set aside to be added to soup at end of cook time. Cook beef and onion in a large Dutch over over medium heat, stirring until meat is no long pink; drain. Return meat to pan. Stir in tomatoes and the next 8 ingredients and bring to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes. Stir in kidney beans and next 3 ingredients. Simmer, stirring occasionally, for 15 minutes. Stir in pasta. Simmer for 5 more minutes. Serve up into individual bowls. Sprinkle each serving with Parmesan Cheese.
Boil macaroni and drain thoroughly. Stir in butter and egg. Mix salt and mustard with 1 tablespoons hot water. Add to milk. Add the cheese, leaving enough to sprinkle on top. Pour into buttered casserole, add milk, sprinkle with cheese. Bake at 350F for about 45 minutes or until custard is set and top is crusty. I like to sprinkle the bread crumbs atop the mac mixture to get a crunchy crust.
In a mixing bowl, combine the sugar, oil and eggs; mix well. Stir in A-to-Z ingredients of your choice and vanilla. Combine flour cinnamon, baking powder, baking soda and salt; stir into liquid ingredients just until moistened. Stir in nuts. Pour into two greased 8-in. x 4-in. x 2-in. loaf pans. Bake at 325 F for 55-65 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack.
In a saucepan, over high heat, combine the honey and milk. Bring to a boil and cook for 1 minute. Set aside. In a blender, food processor, or juicer, process the oatmeal, sesame seeds, nuts and figs until they are finely ground. Add to the honey mixture and stir to combine. Form into balls and dust with the coconut flakes.
Put sugar, water and egg white in the top of a double boiler. Cook over boiling water, stirring the ingredients constantly until frosting is the right consistency to spread. Remove from heat and stir in vanilla. (Just the right amount for a dozen cupcakes). Try different flavorings and maybe colorings for interest.
Preheat oven to 375°F. Cut top of garlic, sprinkle with oil, salt and pepper. Wrap tightly in foil and roast about 45 minute until soft. unwrap and cool. Remove the garlic paste and mash with a fork. (this will be added to the sauce). Cook bacon until crisp. drain and crumble. Reserve 1 Tbs. bacon fat. Topping:. Combine bread crumbs, bacon, Parmesan cheese and 2T melted butter. Set aside. Saute shallots in reserved bacon fat until soft. Add remaining 6 T butter. Add flour and cook for a couple of minutes.( A whisk works best.). Add roasted garlic and slowly stir in the milk. Slowly bring to a boil until thickened. Remove from heat and add salt, pepper, nutmeg, Gruyere and cheddar. stir until cheese is melted. Taste to check for more salt and pepper. Stir in the cooked pasta. Pour into a baking dish and cover top with "The Topping.". Cover baking dish with foil and bake 15 minute at 375°F Uncover and bake until sauce bubbles and topping has browned.
Prepare a grill for medium direct heat. For the rub, put the sugar in a small bowl. Scrape the seeds from the vanilla bean into the sugar using the tip of a sharp paring knife (tuck the bean into a bowl of sugar for vanilla sugar). Mix the vanilla seeds with the sugar, using the tips of your fingers to break up clumps. Stir in the pepper and cinnamon. Cut the peaches in half; remove the pits. Brush the cut sides lightly with oil; sprinkle generously with the spice rub (you will not use all the spice rub -- reserve the remaining for another use). Place the peaches, cut sides up, on a lightly oiled grill; grill until the peaches are starting to soften and the skin side is marked by the grill, about 3 minutes. Turn; grill until the sugar is nicely golden and caramelized, about 2 minutes (move to a cooler part of the grill if they are browning too quickly). Turn the peaches cut-side up again; place 1 tablespoon of the goat cheese in the center of each. Grill peaches until goat cheese is warmed and just beginning to melt, about 1 minute. Transfer to a platter. Sprinkle the goat cheese with a little more of the spice rub. Serve hot.
Melt together margarine, peanut butter and honey. Add vanilla and salt. Add oatmeal and toss to coat completely. Spread on baking sheet. Bake at 375 about 10 minutes. Stir after 5 minutes. Store at room temperature in sealed container. Note.watch it closely while it bakes -- it burns easily, especially around the edges where it's spread thinner on the pan. Also note -- I omit the salt without noticing any change in flavour.
Place oil, chilli, chilli powder and garlic into a bowl and mix into a paste. Add the pumpkin to the bowl and mix until all the chunks are well coated. Spread the pumpkin out on a non-stick baking sheet (or just cover your tray with tin foil). Sprinkle over some salt and pepper and then bake in a preheated 200 C or 400 F oven for 60 minutes or until tender. The pumpkin may be cooked before the hour is up, but keeping it in the oven and turning occasionally will help it to become nice and crispy.
Trim ends and bad spots off Radishes. Boil radishes in water until fork tender. Best served with butter and a little parsley.
Put bread crumbs and milk in large bowl. Stir. Soak 10 minutes. Add onion, eggs, allspice, nutmeg and pepper. Use wooden spoon to combine. Break meats into small bits with your hands. Add to bowl. Use wooden spoon to beat until mixture is well-mixed. Shape into 1 1/4-inch balls; handle gently and rinse hands often in water to keep mixture from sticking. (Easiest way to make them is to use small 1 1/4-inch diameter ice cream scoop, then gently shape with moistened hands. Alternately, use tablespoon and moistened hands to shape mixture into balls.) Arrange meatballs in single layer on lightly oiled baking sheet. Refrigerate until firm, about 2 hours. Heat 1 tablespoon butter and 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat. Add meatballs in batches, without crowding. Cook until browned, shaking pan occasionally, about 5 minutes. Transfer to wide, shallow, oven-to-table casserole. Repeat with remaining meatballs, adding more butter and oil as needed. Reserve hot skillet, unwashed, for making gravy. Add onion to reserved skillet. Cook over medium heat until softened, stirring often, about 4 minutes. Add flour; cook 1 minute. Stir in consomme. Stir until thickened, about 4 minutes. Add cream. Stir until hot. Taste and season with salt and pepper. Strain gravy and pour over meatballs. Cover casserole with lid or foil. Bake at 300 degrees, shaking several times to shift meatballs, until just heated through, about 45 minutes. Cool 20 minutes. Use slotted spoon to set meatballs aside; skim fat from gravy. Put meatballs back in gravy. Reheat at 300 degrees until hot, 10 to 20 minutes. (Can be refrigerated up to 3 days or frozen for 1 month. Let come to room temperature before reheating. Reheat, covered, in 300 degree oven until hot, about 45 minutes to 1 hour.). Serve hot, spooned over dilled noodles. Pass lingonberry preserves separately.
Cook shells as it is directed on pkg. Rinse and drain well. In a large bowl combine mayonnaise,mustard,lemon juice,dill weed and salt. Mix well. Add cumcumbers,carrots, shrimp and shells. Mix well Cover and chill in ref. for 2-4hours or overnight.
Preheat oven to 350 degrees. Carefully press each slice of bread into ungreased muffin cups. Brush bread with butter. Bake for 20 to 25 minutes, or until lightly golden brown. Store in an airtight container for up to two days.
Combine and stir the strawberries, eggs and oil. Sift the dry ingredients together. Add the wet ingredients to the dry and stir to blend. (If the mixture is too dry, Add some of the reserved liquid). Stir in the nuts and raisins. Pour into a large, greased and floured tube pan. Bake in a 350F oven for 1 to 1 1/4 hours or until a tester comes out clean. Cool on a rack. Cut the bread when it is cool-the following day is fine.
Sift together the flour, sugar and salt. Cut in shortening. Add a little bit of milk at a time, and only enough to form into dough. Roll dough (using floured rolling pin) to 1/4 inch thick. Cut into 1/2 inch squares. Bake at 375 degrees for 15-20 minutes or until done.
Begin boiling water and cook pasta while preparing sauce below. Don't overcook pasta! I boil mine for 8 minutes max. Add 3 TBSP of sundried tomatoes (more or less) in oil in large skillet on medium heat. Saute fresh vegetables with the tomatoes and oil until softened. Add shrimp and scallops to the skillet and saute 3-5 minutes, until shrimp turns pink. Don't overcook. Add the blue cheese, parmesan, broth and simmer until blended. Add flour to thicken sauce and simmer further for a couple of minutes. Season with salt and pepper. Prepare individual bowls with desired amount of pasta. Top pasta with sauce and enjoy!
Mix together it together mayo, sour cream, soy and wasabi. Add pineapple juice after it has cooled to room temperature. Refrigerate at least 3 hours. This is best when made the day before in order to let all the flavors marry and have a good chill.
Place in bowl or resealable plastic bag; stir or shake till mixed well. TO MAKE RICE: Combine 1 cup uncooked raw rice, 2 cups water, 3 tablespoons seasoning mix (above), and 1 tablespoon butter. Bring to a boil, cover, reduce heat to low. Cook about 20-25 minutes or until all liquid is absorbed.
mix the vodka, Schnapps, apple juice and ice together in a martini shaker. shake vigorously for 20 seconds. strain into martini glass. sprinkle cinnimon on top.
Preheat oven 375 degrees. Prepare six standard muffin cups with nonstick cooking spray and set aside. In a large bowl, combine green peppers, olives, parmesan and pepperoni. Set aside. Pour pizza sauce into a separate bowl. Dip each piece of pizza dough into sauce, then roll in olive and cheese mixture. Place five pieces of coated pizza dough into each muffin cup. Allow to rest in a warm place for 30-45 min., then bake for 35-40 minutes. Transfer to a wire rack to cool for 5 minutes before removing from pan.
Sift together the flour, baking powder and salt. Set aside. In the bowl of a kitchen aid fitted with paddle attachment, cream together the butter and crystal sugar until light and fluffy. Add brown sugar while mixing. Add the eggs, four mixture and anise seeds. Beat on low just until the dough begins to come together. Add the almonds and mix just until distributed. Do not overwork. On a floured board, shape the dough into a log, flatten, put on a baking sheet and chill for 2 hours to allow the dough to relax. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper. Divide the dough into 2 equal portions on a lightly foured work surface. Using your hands, roll each portion into a log about 3 inches in diameter. Top generously with crystal sugar. Place the logs pm the prepared baking sheet and press down lightly to flatten slightly. Logs should be several inches apart. Bake until firm and light brown, about 1 hour or more. When poked with a finger, the dough should feel firm to the touch and not collapse or cave inches Remove from the oven. Let the logs cool completely.
Heat oven to 350°F Place butter and unsweetened chocolate in medium microwave-safe bowl. Microwave on HIGH (100% power) for 1 minute; stir. Microwave 30 seconds; stir until smooth; set aside. Combine sugar, eggs and vanilla extract in large bowl. Beat at medium speed, until well mixed. Add melted chocolate mixture; continue beating until well mixed. Reduce speed to low; add flour and salt. Beat just until mixed. Spread batter into greased 13x9-inch baking pan. Stir jam until smooth. Drop tablespoonfuls of jam evenly over batter. Swirl jam through batter using knife. Bake for 40 to 45 minutes or until set and brownies begin to pull away from sides of pan. (DO NOT OVERBAKE.) Cool completely. Place whipping cream in 1-quart saucepan. Cook over medium heat just until cream begins to boil (1 to 2 minutes). Add semi-sweet chocolate; remove from heat. Stir with wire whisk until smooth. Spread over brownies. Recipe Tip For easy pan removal and cutting, line baking pan with aluminum foil, leaving 1-inch overhang on ends; lightly grease foil. Once brownies are cooled and frosted, remove brownies by lifting foil at edges. Cut into bars.
Mix all ingredients, drop by the tablespoonful onto cookie sheet, bake at 350 degrees for 15-20 minutes.
Preheat an oven to 400°F. In a bowl, combine the olives, rosemary, orange zest, olive oil, chili flakes and salt and toss to coat. Divide the olive mixture between 2 tapas pans and bake until the olives are warmed through, 7 to 10 minutes. Serve warm or at room temperature.
drain saurkraut. wrap tortillas in damp paper towels and microwave for 1 minute. heat oil in frying pan. in heated tortillas layer meat, saurkraut and cheese. roll like a burrito. fry on both sides in oiled pan until brown and cheese is melted. serve with plenty of dressing on the side for dipping. you can also add a bit of dressing in the tortilla while heating if you'd like.
Combine first 5 ingredients; add meats and water chestnuts. Mix well. Form into 1-inch meatballs and place on baking sheet. Bake at 350°F for 18 to 20 minutes or until done.
Blend the onion, green chiles, garlic, and lime juice together in a food processor until smooth; add the cilantro and pulse until the cilantro is finely chopped into the mixture. Bring the chicken stock to a boil in a saucepan. Stir the cilantro mixture, salt, butter, and rice into the water and return to a boil; After boiling is returned cook for 1 minute. Cover and rest for 5 - 10 minutes. Fluff with a fork.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheet with parchment paper and lightly grease parchment paper In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture until well blended. Finally, fold in the chocolate/peanut butter chips. Drop cookies by spoonful onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.
In medium covered saucepan cook carrots in small amount of boiling water, about 15 min or unti very tender. Drain. Meanwhile, in same skillet cook onion and garlic in hot oil until tender. Stir in curry powder and cumin. Transfer carrots and onion mixture to food processor; add beans and salt. Cover and process until smooth. Cover and refrigerate at least 4 hours, up to 3 days. To serve top with green onions. Serve with wheat crackers, triscuits or with vegetable dippers.
Roast the pine nuts in a dry pan until they turn a creamy butterscotch color. Mix the pine nuts together with the next 6 ingredients and form into 4 patties. Heat the oil and butter together over medium heat in a skillet. Fry the patties in the skillet for about 10 min per side until no longer pink. Remove from skillet and keep warm. In the same skillet, drain all the fat but do not wipe clean, heat 1 tbsp butter and saute the mushrooms until just soft. Mix the gravy mix with water in a measuring cup and add to the mushrooms. Heat according to package directions. Now you are done. All you have to do is plate the Frikadellen and serve with the gravy. The sides are up to you but we like the ones mentioned in the description. Enjoy.
Lightly oil a barbecue plate and heat on high. Peel pineapple and slice into even lengths. Combine sugar, lime rind and cinnamon in a shallow dish. Pour melted butter into a seprarate shallow dish. Dip a slice of pineapple into melted butter, then coat with sugar mixture, shaking off excess. Cook pineapple on barbecue for 2-3 minutes each side, until golden brown.
Heat oven to 350° and grease rectangular pan, 13 x 9 x 2 inches. Put 1/3 cup of the almonds in food processor. Cover and process, using"pulse" button, util almonds are ground; set aside. Chop remaining 1/3 cup almonds; reserve. Melt chocolate and butter in 3-quart saucepan over low heat, stirring frequently; remove from heat. Stir in ground almonds and remaining ingredients in brownie list. Spread in pan. Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool completely. Prepare Amaretto Frosting by mixing all ingredients in frosting list until smooth. Spread frosting on brownies. Sprinkle with reserved chopped almonds. Cut into about 3 x 1-inch bars.
Cook beans in a large pot of salted water until tender, about 8 minutes. Drain and transfer to a bowl. While the beans are boiling, cook bacon in a medium skillet until crisp, about 8 minutes. Drain bacon on paper towels. Add shallot to skillet and saute 30 seconds. Remove from heat and cool slightly. Stir vinegar into shallot mixture. Season with salt and pepper. Pour dressing over green beans and toss until coated. Crumble bacon over.
Preheat oven to 425F; have ready a shallow baking pan that you've lightly sprayed with nonstick cooking spray. Arrange chicken wings in prepared pan; lightly sprinkle both sides of wings with salt and pepper (go easy on the salt). Bake in preheated oven for 15 minutes. While wings are in oven, whisk together the soy sauce, honey, ketchup, garlic powder and ginger; please note that the original recipe called for minced fresh garlic and minced fresh ginger, but I found they had a tendency to burn easily so went with the dried spices instead. Feel free to use two minced garlic cloves and 1 tsp of freshly minced ginger, instead of the dried spices, if you want to give fresh a go. After the wings have baked for 15 mins, remove from oven and drain off any accumulated fat. Pour the sauce over the wings and return to oven. Bake for 20 more minutes, turning wings over in sauce frequently (I do it every 4 or 5 minutes), so that they are thoroughly coated. Wings should be well glazed and sticky when done.
Preheat oven to 350. Spray a 10 inch bundt pan with nonstick cooking spray and dust with flour. Cake: Whisk yogurt, lemon zest, lemon juice and vanilla together in a small bowl. In a large bowl, beat butter, sugar, baking powder, baking soda for 3 minutes or until creamy. Beat in eggs, one at a time, until blended. On low speed, beat in yogurt mixture. Beat in flour until just blended. Pour into prepared pan. Bake 50 minutes or until a toothpick inserted in the the center comes out clean. Cool in pan on a wire rack 12 minutes. Inverting on rack and remove pan. Syrup: While cake is cooling, bring syrup ingredients to a boil in a small saucepan. Reduce heat and simmer, uncovered, 12 minutes or until thickened. Brush over warm cake and let cool. Glaze: Mix confectioner's sugar and just enough milk until smooth. Spoon over cooled cake. Let stand until glaze sets.
In a large skillet, heat the olive oil over medium heat. Add the onion and celery and cook until soft. Stir in the tomatoes, capers, bay leaf, and parsley and simmer, covered, for 3 to 4 minutes. Add the cod, cover, and cook over low heat for about 8 minutes, or until the fish flakes easily with a fork. Add salt to taste and serve. Variation: The fish can also be served as a sauce over spaghetti.
In a meduim saucepan prepare alfredo sauce mix according to directions. Add all other ingredients except for rice, and simmer for 7 minutes. Serve over rice.
Cook the diced apple and pear over medium heat with a little coconut oil or butter until tender, set aside. Combine the dry ingredients in a bowl and mix with a fork. Add the milk, beaten egg, and applesauce, and then stir to combine. Add in 1/2- 3/4 cup of the diced apple/pear mix into the batter. Bake in a muffin tin or in a cornbread pan at 350F for 20 minutes. The fruit will sink to the bottom of the muffins, so make sure to only use 1/2 cup of batter or muffin liners in the cupcake tin.
Combine syrup, soy sauce, water and cherries in small sauce pot over medium heat. Squeeze juice from half lemon in mixture and stir well. Once mixture is heated, begin adding 1/4 cup of sugar and stir until complete dissolved. Taste glaze for sweetness. As different maple syrups will have different levels of sweetness, it might be necessary to add additional sugar. Once glaze is sweet enough, remove from heat and refrigerate. When completely cool, cover and store chilled. Use at room temperature as glaze for grilled fresh fish.