HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat broiler. In skillet, cook bacon, onion, and garlic until bacon is crisp. Drain; put into lg bowl. Add all remaining ingredients; mix well. Shape into 8 patties. Broil, 6 inches from the heat, 7-8 minutes per side, or until done.
Mix the chicken mince, parmesan, breadcrumbs, garlic, egg, parsley, and sage. Season to taste with salt and black pepper. Shape the mixture into small balls, and chill for about 30 minutes. Heat the oil in a shallow pan, and fry the balls until golden brown. Turn them often by gently shaking the pan. Drain on paper towel. To make the sauce, heat the second measurement of oil in a large saucepan. Add the onion and fry for 1-2 minutes. Add the tomato and bay leaves, cover and bring to the boil, stirring occasionally. Reduce the heat to low, partially cover, and cook for 60 minutes. Remove the bay leaves. Add the meatballs to the sauce, along with the basil leaves and freshly ground black pepper, and simmer for 10-15 minutes. While the sauce is simmering, cook the spaghetti in a pot of boiling water until al dente. Add some sauce to the pasta and toss to distribute. Serve the pasta in individual bowls, topped with meatballs and sauce.
Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg. Form a soft dough and divide into 4. Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath. Heat the oven to 425°F Cover the cakes [see note on this] and bake for 35-40 minutes until golden-brown. Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving. NOTE: The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick.
Soften ice cream until stir-able but not melted. Stir in crumbled macaroons and Grand Marnier. Whip cream till thick and shiny; fold into ice cream. Spoon into a mold - an angel food cake pan is just the right size - or use your biggest springform pan. Sprinkle with almonds, dust with sugar, cover with plastic wrap and return to freezer. (needs at least 4 hours to get firm; overnight preferred). Unmold onto a serving platter & store in the freezer until serving time. Make the sauce just before serving: Put berries in a saucepan with the sugar. Simmer until just soft but not mushy. Remove from heat and add Grand Marnier. To serve - slice the souffle and top with hot sauce. Serve immediately!
Brown meat in a medium skillet and set aside. Blend mayo, milk, eggs, and flour until smooth. Stir in meat, cheese, onion, salt and pepper. Put mixture into unbaked pie shell. Bake at 350°F for 35-40 minutes. Leftovers freeze well.
Brown burger with the onion and gr. pepper. Drain off grease. Then add rest of ingredients. Simmer till potatoes are soft. About 30 minutes.
Make the butterscotch, first. Put 1 cup sugar in saucepan, pour 1/4 cup water around sugar, put on stove, do not stir. Leave on stove, but watch, you will see the water boil away, leaving a clear thick substance. Let the substance(sugar), boil hard for 5 minutes. Then stir the sugar, till it turns a golden brown, and remove from heat. Stir in the cold milk, and whipping cream, vanilla extract and salt. The butterscotch will instantly harden. Put back on heat and reheat until the butterscotch softens and whisk till it incorporates with the milk. Let cool slightly. Start up your mixer, with the whisk attachment on medium speed. Slowly, pour in the milk mixture into the eggs, so they don't curdle. Do this until all the milk is in the eggs. Then put on a higher speed for 2 minutes. Strain, pudding through a strainer, into a clean bowl. Pour into 5-4 ounce timbals, 3/4 of the way up the bowl. Place the pudding cups in a tray, with sides, as you will be pouring water in around the bowls, about 1/2 way up the bowls. Bake in oven, preheated to 325F, for 30 minutes. Pudding should be set at sides, but jiggly in centre. Remove from bath, cool slightly, then put in fridge, to set. Just before serving, remove pudding from fridge. Spread 1 tbsp per pudding, evenly on top of pudding. Use baking torch, and caramelize topping. Serve.
Cook chicken with water, onion, whole garlic and salt until chicken is tender. Bone chicken; strain. Save broth. Fry salt pork, ham, bell pepper, crushed garlic, tomato sauce, capers, olives, oregano, vinegar and pepper in Dutch oven. Stir to make a sauce for 5 minutes. Add rice, chicken and 6 cups of saved broth. Let cook until rice is done over low heat. Before serving, stir in peas. Serve garnished with asparagus and pimentos, sprinkled with cheese.
Preheat oven to 400F Place 4 large pieces of foil on a working surface, shiny side down. Spray the inside with vegetable cooking spray. Place a fish filet on each piece of foil. Evenly divide thyme, parsley, garlic, salt, pepper, and wine among the fish. Dot each filet with one teaspoon of butter and then securely fold and seal the edges. Place the packets on a baking sheet and bake for 10-12 minutes. Place packets on plates and open carefully.
Thaw bread according to package directions and allow to rise. Cook beef in a large non-stick skillet until well browned, breaking up with a fork while cooking until crumbly. Add onion and 1/4 cup broth to pan. Cover and cook over medium heat for 5 minutes. Add garlic and cook for 1 minute. Add cabbage and remaining 1/4 cup broth; cover and simmer over low heat until cabbage is tender and pan juices have evaporated, 12-15 minutes. Season with salt and pepper and let cool. Preheat oven to 375 degrees. Cut each loaf into eight pieces. On a lightly floured surface, roll each piece into a 4 x 6 in rectangle. Place 2 heaping tablespoons of filling on dough; fold in half and pinch edges to seal tightly. Place turnovers on greased baking sheets. Brush tops with egg white mixture. Bake 20 minutes until golden brown. Serve warm.
Preheat oven to 350 degrees. Squeeze all of the moisture out of the thawed spinach (I use a potato ricer- it does a great job) and set aside. In heavy saucepan over medium heat, saute garlic and onion in butter until soft, about 15 or 20 minutes. Add flour and cook for 3 minutes. Slowly whisk in cream and stock and bring to a boil, stirring constantly. Once it starts boiling add lemon juice, hot sauce, salt, cayenne pepper and Romano Cheese, stirring until the cheese had melted. Remove from heat and add sour cream and then fold in spinach and artichoke hearts. Transfer to a baking dish and sprinkle cheddar on top. Bake until cheese has melted or if your baking dish is broiler proof broil until cheese had melted and is slightly browned on top.
Pour the water into a large deep skillet and bring to a boil. Add the spinach leaves and cook over high heat, tossing frequently, until wilted, about 2 minutes. Drain the spinach in a colander, pressing hard on the leaves to extract the liquid. Coarsely chop the spinach. Using the flat side of a large knife, mash the garlic to a paste with salt and saffron. Transfer the garlic paste to a small bowl. Add the paprika, cumin, cloves and black pepper and mash until combined. Stir in 1/4 cup of the chickpea liquid. Wipe out the skillet. Add 2 tablespoons of the olive oil to the skillet and heat until shimmering. Add the onion and tomato and cook over moderately high heat, stirring occasionally, until they are softened, about 3 minutes. Add the spiced garlic sauce to the onion and tomato in the skillet and cook for 1 minute. Add the chickpeas and the remaining liquid to the skillet. Add the raisins and bring to a boil over moderately high heat. Add the spinach, reduce the heat to moderate, and simmer for 15 minutes. Transfer the chickpea stew to 4 deep bowls, drizzle the remaining 2 tablespoons of olive oil on top, and serve.
Dissolve gelatin in boiling water; add sugar and spice. Add pumpkin, mixing well. Chill until slightly thickened. Fold in cool Whip and nuts. Pour into mold or bowl and refrigerate until firm.
Mix all ingredients well in a bowl and transfer to a dipping dish. Serve with boiled or grilled shrimps or prawns.
Stir together butter, maple syrup, orange zest and ground red pepper in a small bowl.
Crumble the ramen noodles. Heat butter in skillet over medium high heat until melted. Add the crumbled ramen noodles and stir fry for 2 minutes. Add the seasoning packet and mix well. Set aside and let cool. Mix cabbage and green onions together in large bowl. Whisk dressing ingredients together in small bowl. Pour dressing in the salad 15 minutes before serving. Add the sesame seeds, slivered almonds and crumbled noodles right before serving.
Preheat oven to 200 degrees. Pulse cottage cheese, eggs, flour and butter in a food processor until just combined (batter will be slightly lumpy). Heat a griddle or large heavy skillet over moderate heat until hot enough to make drops of water scatter over its surface, then brush with oil. Working in batches, fill a 1/4 cup measure halfway with batter for each pancake, then pour batter onto griddle and cook, turning over once, until golden, about 2 to 3 minutes per batch. Transfer to a heatproof platter and keep warm in oven until ready to serve.
Melt butter in large saucepan over medium heat. Add onion and mushrooms; cook 2 minutes, until onion is translucent. Add water and broth; stir in rice mix and seasoning packet; ground pepper, parsley, marjoram, thyme, and sage, bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes until rice is tender. Add sherry and boil 1 minute. Add turkey. (See NOTE) Reduce heat to low. Mix cream and egg yolk; stir in a few spoonfuls of soup. Add to soup in a slow steady stream, stirring constantly. Add soy sauce. Cook only until slightly thickened and hot; do not boil. NOTE: After rice cooks and turkey is added, add 3 more ladles of broth. (Note: This is my own personal preference and addition to the recipe to enhance the flavor of the end product).
Combine all salad ingredients in a bowl. Drizzle with half of the cinnamon vinaigrette and serve remaining vinaigrette with salad. To prepare Cinnamon Vinaigrette: Combine all ingredients in a jar with a tight fitting lid. Cover tightly and shake vigorously. Chill 2 hours. Shake before using.
Line up shot glasses on a flat tray, this makes moving them easier. Mix jelly and boiling water in a jug with a spout. Stir until dissolved. Add vodka, stir. Pour into the shot glasses and put in fridge. On the day of serving, sit a freddo head on each jelly shot and place cocktail umbrella next to him. The umbrella can be used to loosen the jelly from the sides, then down it like a shot. Kids can eat it with a spoon, dont want to encourage them to have shots -- .
Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic. Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad. Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon. Pour the dressing over evenly and garnish with the sliced green onions. Serve with some steamed rice.
Combine evaporated milk and stevia. Beat well to make sure stevia is well incorporated into milke.Add whole milk and vanilla extract. Beat well. Add eggs and continue to beat well. Pour into ice cream maker and follow manufacturer's directions.
Separate egg yolks. Beat whites until fluffy, add sugar and beat well. Beat in yolks followed by golden syrup. Sift dry ingredients and fold into mixture. Place mixture in lined tin (20-23cm). Bake approximately 20 minutes(may take a bit longer) in moderate oven. Ice cake with chocolate icing and put a chopped up peppermint crisp (topping of choice) on top. Fill with whipped cream.
Using a zester, remove the rind of 2 oranges. (if you don't have a zester, use a vegetable peeler, then cut into fine strips). Place these in a saucepan and cover with cold water. Bring to the boil, and cook until slightly softened. Drain the peel, and return to the saucepan with the sugar, vanilla bean, and 125ml water. Simmer very gently until the strips become transparent. Peel all the oranges removing ALL the pith, then carefully segment. Place the oranges in a bowl. Remove the vanilla bean from the syrup (which will be rather thick). Add the liqueur and brandy then stir and pour this over the orange pieces. Cover and chill well. This looks good served in glasses with an extra thick cream.
Saute onion, bell pepper, celery, and garlic in a large pot with margarine or butter for 8-10 minute. Add chicken, pork, and sausage to the pot. Season with salt and pepper; cook 10 minutes. Add tomato paste plus 1 can of water and Crystal hot sauce; simmer 5 minutes. Add water, chicken base, bay leaves, parsley, ground thyme, and rice. Bring to a boil; turn heat down to low and simmer 20 minutes, stirring occasionally. Enjoy!
Cream shortening, margarine and sugar. Add eggs, 1 at a time,mixing well after each. Add orange crush, alternately with sifted flour. Add Add flavorings. Put into greased and floured tube pan. Bake at 325 degrees for 1 hour and 10 minutes. FROSTING: Cream margarine and cream cheese Add powdered sugar and flavorings. Spread over warm cake.
Saute onions in oil for a long time, carmelized. Drain green beans. Process nuts until fine. Add green beans and onions to nuts in processor. Add 3 eggs to processor. Finely grate 2 remaining eggs and add by hand. Chill overnight.
Place all ingredients in a Crock Pot, stir well and cover Cook on low heat for 8 to 10 hours Before serving, puree about 2 cups of the soup mixture with a potato masher and add back to the pot to make a thicker soup Servie with fresh cilantro, cheese and sour cream.
Saute the green and red bell peppers, onion, and garlic in olive oil over medium heat until softened, about 6-8 minutes. In a separate sauce pot, bring salted water to a boil and cook the elbow macaroni according to the package directions. Drain, return to pot, and mix with a little olive oil to prevent sticking. Add broth, beans, and Rotel diced tomatoes and chiles to the onion/bell pepper mixture. Season with cumin and simmer for 10-15 minutes. Just before serving, add cooked elbow macaroni to the soup. Garnish individual bowls of soup with shredded cheddar cheese, crushed tortilla chips and a dollop of sour cream.
FOR THE CHUTNEY: In a large saucepan, melt the butter with the olive oil over low heat. Add the sugar and stir to dissolve completely. Add the onions all at once and stir to coat with the butter and sugar mixture. Add the garlic, ginger, thyme, cumin, coriander and cloves, mix together well and cook until onions are quite soft, 15-20 minutes. Add the vinegars, red pepper jelly and wine and work into the onion mixture. Continue to cook at a simmer for another 20 minutes or so, until mixture is thickened. Season with salt and pepper. Let mixture cool before using. FOR THE SAUSAGES: In a mixing bowl combine the cheese, onions, parsley, thyme, dry mustard and salt and pepper. Mix together well then add the fresh breadcrumbs and egg yolks. Blend together, adding a little milk, if necessary, if mixture is too dry. Beat egg whites until light and frothy. Form the cheese mixture into sausage shapes. Dip each in flour, shaking off the excess, then into the beaten egg whites and finally the breadcrumbs. Repeat until all the cheese mixture has been shaped. Heat enough oil to shallow fry the sausages in a large skillet placed over medium high heat. Fry the sausages for 5-7 minutes, turning occasionally, until crisp and golden brown on all sides. Serve with the onion chutney. Serves 4. Serve with Felinfoel Brewery's double Dragon Ale. Felinfoel Brewery: This Welsh brewery is the oldest in the country, famous for its double Dragon, the national ale of Wales.: Although it started out as an in producing its own beer, the popularity of what became known as Felinfoel beer eventually led to the beer being produced for other inns in the area. Because of its connections with the tin plate industry, Felinfoel was the first brewery in the UK to offer beer in conical cons sealed with a standard crown seal in 1935. Double Dragona"sold under the name Welsh ale in North America is a malty bitter with an aroma of apples and a sharp, crisp taste. New Celtic Cooking.
Add salt, pepper and garlic powder to to fish, squeeze the juice of one lemon and set aside to marinade in a foil lined shallow baking pan. Preheat oven to 350. In a pan heat olive oil, add garlic, onion, herbs and the juice of one lemon. Saute until onions are soft. Pour onion mixture including any liquid over fish and bake for 35 minutes.
Preheat the oven to 400°F. Mix the dry ingredients. Stir in the milk, oil, and chillies until just combined. Grease a large ring mould and dust it with cornmeal. Pour the batter into the pan. Bake at 400 F for 20-25 minutes. Cool for 10 minutes. Remove from pan.
Spread Mayo on one side of both slices of bread place basil leaves on Mayo then tomato and cheese on one slice. Season with salt and pepper. Place slice of bread on top and slice in half side to side or corner to corner& enjoy. Hopefully you get the best summer tomatoes that when eating this the juice drips and makes you feel like a kid!
Pound garlic until fine. Add garlic, lime juice, fish sauce,brown sugar in a bowl. Mix well. Add papaya, tomato wedges and chili into a big mixing bowl. Stir in the garlic mixture into papaya bowl (item 3). Adjust seasoning if necessary. It should be mixture of sweet, sour and salty. Toss in dried shrimp, groundnut and cashew nut. Served with long beans, cabbage or other raw vegetables.
Pour off pineapple juice from can but leave pineapple in the can (Save juice for another use). Dissolve jello in boiling water. Cool slightly. Pour into can over the pineapple. Chill until set. To serve, run knife around inside of can and tip out. Slice between the pineapple rings.
Heat oil in pan, add garlic and onions, cook stirring until onions are soft. Add spices, cook stirring until fragrant. Add chickpeas tomatoes, currants and extra olive oil stir until combined and heated through. Add pasta to large pan boiling water, boil, uncovered until just tender, drain. Combine chickpea mixture and pasta in bowl sprinkle with nuts and basil.
Pour enough warm water over the mushrooms ina small bowl to cover them completely. Let soak until softened, about 20 minutes. Drain the mushrooms, discard the stems, and mince the caps. Make the filling: Stir the ground chicken or pork/shrimp mixture, bamboo shoots, egg, green onion, soy sauce, salt, ginger, sugar, cornstarch, sesame oil, pepper, and mushrooms together in a bowl until thoroughly combined and spongy. Make the dumplings: Place a heaping teaspoon of the filling in the center of a siu mai wrapper. (Keep the remaining wrappers covered with a damp kitchen towel to keep them from drying out.) Bring the sides of the wrapper together, bunching them around the filling and smoothing any pleats. (If you like you can spend a little time making nice, even pleats.) Flatten the bottom of the dumpling by tapping it against a firm surface, and squeeze the sides of the dumpling gently so the filling plumps ou of the top. Place a few shreds of the carrot and a pea, if using, in the filling. Set the dumpling on a baking sheet and repeat with the remaining wrappers and filling. Keep the formed dumplings covered with a damp kitchen towel to prevent them from drying out. Pour 3/4 inch water into a wok and bring to a boil (make sure the bottom of the bamboo steamer rests above the boiling water.) Line a steaming basket with the lettuce leaves. Arrange half the dumplings without touching one another, in the prepared basket. Cover and steam over high heat until the filling is cooked through, about 15 minutes. You may need to add additional water to the wok/steamer between batches. Transfer the dumplings to a serving platter and cover with foil, shiny side down, to keep them warm while you steam the remaining dumplings. Serve the dumplings warm with the dipping sauce.
1/4 Cup white vinegar to the last rinse cycle of your wash, or if you have a center cup in your washing machine for fabric softener, add the vinegar to that at the start of your wash. Only use white vinegar,as cider vinegar may stain clothes. I've been making and using my homemade laundry soap and this fabric softener for nearly a year now. I'll never go back to commercial brands again. I have even dried clothes that I had left overnight in the dryer a second time, to remove wrinkles, with no static.
Dissolve 1 package Jello into the boiling water. Once dissolved and the cup of vodka. Pour into individual shot glasses (or disposable condiment cups, or even little plastic cups). After pouring drop a gummy bear into each shot. Let set in the refrigerator.
In a saucepan, bring broth to a simmer over medium. Halve leeks lengthwise; rinse thoroughly. Pat dry; thinly slice. Meanwhile, in a large, straight-sided skillet or Dutch oven, cook bacon over medium, stirring, until lightly browned but not crisp, 5 minutes. Add leeks; cook, stirring, until softened, 2 minutes. Increase heat to medium-high. Add rice and cook, stirring, until translucent around edges, 1 minute. Add wine and stir until evaporated, about 2 minutes. Add 1 cup broth. Reduce heat to medium-low and cook, stirring, until broth is absorbed, about 2 minutes. Repeat process, gradually adding broth, until rice is al dente and risotto is creamy (you may not need all the broth), about 35 minutes. Stir in peas (if using) after the final addition of broth. Remove skillet from heat and stir in Parmesan. Cover and let stand 2 minutes. Season risotto with lemon juice, salt, and pepper.
Preheat oven to 350 degrees. Sift the flour into a large bowl and mix in the next eight ingredients until well combined. The result should have the appearance of coarse meal. In a separate bowl, whisk the egg with the buttermilk and vanilla extract. Mix into dry ingredients with honey. Flour a cutting board or clean countertop and pour out the resulting sticky mixture. Knead, adding more flour until the batter becomes a dough. Roll to desired thickness with a rolling pin and cut out circles of dough using a 3" diameter cookie cutter or the mouth of a Collins glass. Place scones on a cookie sheet lined with foil paper and sprayed with non-stick spray. Repeat process with remaining cutaways until there isn't enough to make another scone. Bake for 20 minutes.
Layer chilies and cheese in 9x13 baking dish. Mix egg yolks, milk flour and salt. Beat egg whites until stiff; fold into yolk mixture. Pour over cheese and chilies. Bake at 325* for 1 hour. Pour tomato sauce over; return to oven for 10 more minutes.
Sift flour with 3/4 cups sugar 4 times; set aside. With a hand-held electric mixer at high speed, beat egg whites with salt and cream of tartar until soft peaks are formed. Gradually beat in remaining 1 cup sugar, about 1/4 cup at a time. Beat well after each addition; continue to beat until stiff peaks form when beaters are raised out of mixture. With a rubber spatula, gently fold almond extract and vanilla into the beaten egg whites. Sprinkle about a quarter of the flour mixture evenly over the egg whites; fold in gently with a spatula, about 15 strokes. Repeat until all of the flour mixture and fold in the sprinkles with about 10 to 12 more strokes. Preheat oven to 375°F Gently spoon batter into an ungreased 10-inch tube pan. Cut through batter in pan with a narrow spatula or knife. With rubber spatula, spread batter to smooth the top and make sure batter is spread to touch the sides of the pan. Bake on a lower oven rack for 35 to 40 minutes, or until cake springs back when lightly touched with fingertip. Invert pan to cool completely, about 2 hours. Use a narrow spatula or knife to gently loosen cake from sides and center of the tube pan. Gently, grasping the center tube, lift cake out of pan. Use a narrow spatula or knife to loosen the cake from the bottom. Remove the cake from tube section and frost with a fluffy white frosting or serve with sweetened strawberries or other fruit.