HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 220°C/425/Gas 7. Line baking sheet with non stick paper. Roll out the pastry to about 14x10 inches. Spread the Marmite on the pastry, leaving a 1cm border. Brush the edges of the pastry with beaten egg and sprinkle cheese over Marmite. Roll up the pastry like a Swiss roll, starting from the long edge. Roll it quite tightly. Brush the outside of the pastry with beaten egg. Cut roll into thick slices and place on baking sheet. Cook for 12-15 minutes until pastry is risen and golden. Serve warm or cold.
Heat oil in a large oven-safe casserole, brown ducks in batches. Season upon removal with salt and pepper, transferring to a bowl or platter, cover loosely with foil, set aside. Remove all but one tablespoon fat, discard or reserve remainder, for another purpose. Cook onions till golden, stirring often. Add garlic and thyme, cooking 1-2 minutes more. Boil in port and wine till reduced to a glaze. Add broth, tomatoes and lemon peel, taste and correct for salt and pepper. Return duck to casserole, cover, and place in the middle of a heated 350 degree oven. Bake until the duck is quite tender, 80-90 minutes. Remove, put duck on a platter and cover to keep warm. Boil juices till reduced to a quart, about 20 minutes. Add chard, cover, simmer gently till tender. Return duck to pan to warm through. Serve immediately, if desired, with potatoes, sauteed in some reserved duck fat.
Brown sausage, remove from pan. Add butter to pan drippings and saute celery and onion till soft. Combine sausage, onion, celery, herbs, and bread cubes in a bowl and add broth till stuffing is moistened. Stuff bird or fill casserole dish (if baking in dish bake covered at 325* for 40-45 minutes). Recipe doubles well, in fact, I usually double it- we love stuffing!
Using a sharp paring knife, peel the tough skin from the broccoli stems and cut away the stem ends. Cut off the florets and cut the peeled stems on the diagonal into 1 1/2-inch thick sections. Separate the larger florets so that all are approximately the same size. If cooking cauliflower, remove any leaves and break or cut into florets, about 1 1/2 inches wide. Arrange the broccoli or cauliflower in a steamer tray, or on a plate set on a rack. Fill a wok or pot with several inches of water and heat to boiling. Place the vegetable over the boiling water and steam 6-8 minutes, or until tender. I like my veggies crisp tender so I steam mine just a few minutes. Steam them till they're the way you like, check after 3-4 minutes. Drain any water from the broccoli or cauliflower. Put the vegetable in a serving bowl, add the dressing, toss lightly and serve.
Rub salt onto pork tenderloin and place in bottom of crock pot. (You may lightly brown it in a small amount of oil, if you wish.). In a medium bowl, place onion, celery, cranberry sauce, orange juice, dry mustard, cinnamon, lemon juice, honey, brown sugar and chili sauce. Stir and pour over pork tenderloin. Turn crock pot on high for first hour and then allow to cook an additional 2 to 3 hours. Lift lid and quickly place orange slices over pork without stirring. Cook an additional hour. In a small bowl mix cornstarch and cold water. Add last 10 minutes of cooking time for thickening purposes. Serve over cooked rice and enjoy!
Do not preheat the oven yet. This cookie dough needs to rest for at least two hours before baking. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and both sugars on medium speed until the mixture is light and fluffy, about 3 minutes. Add the eggs one at a time, scraping down the bowl in between each egg. Beat on medium speed until the mixture is airy, about 2 minutes. Add the vanilla and mix until combined. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, malted milk powder, and salt. Add the dry ingredients to the wet ingredients in three increments, mixing the dough until just combined. In a food processor, process the oatmeal and toasted walnuts until the mixture resembles coarse sand. Add to dough and stir until just combined. Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Overnight is even better. Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicon baking mat. Using a large cookie scoop (about 2 Tablespoon capacity), make individual dough balls and place on the baking sheet two inches apart. Top with Maldon sea salt. Bake for 12-15 minutes or until cookies are golden brown. Let cool on cookie sheets for 5 minutes, then place on cooling racks to cool completely.
Heat oven to 350 degrees. Cook noodles as directed, then drain. Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper. Pour into ungreased 2-quart casserole dish. Mix bread crumbs, parmesan and melted butter; sprinkle over casserole. Bake uncovered 35-40 minutes.
Sift dry ingredients. Add water and mix well. Use to coat fish or chicken filets. Cover the fish completely. Deep fry until a nice golden brown.
in 1-quart saucepan, heat soup over medium heat until hot and bubbly, 3 to 5 minutes. Stir in cheese; cook over low heat, stirring occasionally until cheese is melted. Fold in eggs and pimiento; heat through, about 2 minute. Serve on toast, sprinkle paprika or parsley on top. Variation: Use only 2 eggs and fold in 1 can of tuna.
Line a 25cm (10 inch) deep pie plate with alfoil overlapping around the edges. Crush biscuits into fine crumbs (a food processor is great for this). Mix in melted butter and combine well. Reserve 2 tablespoons of crumbs for decoration if wanted (or if not using nutmeg). Press rest or all of crumbs into pie plate, pressing down firmly. Refrigerate for 30 minutes to help set. Into a mixing bowl put in cream cheese, condensed milk, lemon juice and lemon rind if using and mix thoroughly until well blended (about 5 minutes). Mix water and gelatine until gelatine is dissolved and add to cream cheese mixture. Pour into prepared chilled shell. Decorate with reserved crumbs or nutmeg. Chill for 4 hours to fully set. VARIATION -. For a chocolate version omit lemon juice and rind and add 125 grams of melted chocolate to cheese mix and use plain chocolate biscuits for base and decorate with grated chocolate or curls. To remove from pie plate lift out by edges of alfoil and transfer to serving plate.
preheat oven to 500 degrees. In a small bowl, combine the yogurt and 2 garlic cloves and season with salt and pepper. In a large skillet, heat the olive oil over medium heat. Add the bell pepper and onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining garlic, the chile and cumin and cook for 30 seconds. Add the beef and cook, breaking up with a spoon, until no longer pink, about 5 minutes and season with salt and pepper. Place pitas on a baking sheet and bake for apx 5 minutes until a little brown. Top with ground beef mixture and serve with garlic yogurt.
Preheat oven to 350 degrees. Combine flour, sugar and baking powder; set aside. Combine butter, coconut milk, eggs and vanilla; add to flour mixture and mix well. Pour into greased 9 x 13-inch baking pan. Sprinkle sesame seeds evenly on top. Bake for 1 hour.
Cook Pasta according to directions on box then drain well. Return pasta to pot and add cheese, milk and pepper. Stir constantly over low heat until cheese is melted. Serve and enjoy!
In a heavy saucepan combine half-and-half, 3/4 cup sugar, and vanilla bean and bring just to a boil. Remove pan from heat. In a bowl whisk together egg yolks and remaining 1/4 cup sugar and add hot half-and-half mixture in a stream, whisking. Return custard to pan and cook over moderately low heat, stirring, until 170°F on a candy thermometer. Remove pan from heat. Scrape seeds form vanilla bean into custard and discard pod. Stir sour cream into custard until combined well and strain through a fine sieve into a bowl. Chill custard until cold and freeze in an ice-cream maker. Transfer soft ice cream to freezer-proof container and freeze until hard, approximately 1-2 hours. Makes about 1 quart.
Heat cream in a pan until almost boiling; remove from heat. Beat or whisk egg yolks, sugar and vanilla extract in a medium bowl until thick and pale; gradually add the hot cream, beating constantly; return mixture to pan; stir over low heat 5 minutes or until mixture thickens; do not let boil; pour into a bowl, place a piece of plastic wrap directly on surface to prevent skin from forming, and leave to cool. Peel and chop peaches into pieces; place in a food processor with lemon juice and 2 tblsps sugar and puree; stir into the custard; process in ice cream maker according to manufacturer's instructions.
Saute onion in the butter until almost browned; reduce heat slightly and add garlic, parsley, and turmeric. Saute another 5 minutes then add water and saffron water. Cover and simmer for 5 more minutes. Stir in wine and lemon juice; bring mixture to a boil, then reduce heat and simmer about 5 minutes to cook off some of the alcohol. Add shrimp, salt, black pepper to taste and crushed red peppers. Cook about 5 minutes or until shrimp have just turned pink and are still juicy and tender. This is normally served in small bowls with crusty bread for dipping, or it could be served over rice.
Lightly oil grill and preheat barbecue to medium-high. Grill peppers and tomatoes, turning often, until skins blister. Place in a bowl and cover. When cool, remove skins and seeds. Finely chop half the peppers and half the cucumber; set aside. Place the remaining pepper, cucumber and tomatoes in a food processor along with garlic, vinegar, parsley hot sauce and broth; puree until smooth. Transfer to a large bowl. Stir in reserved chopped pepper and cucumber. Cover and refrigerate until well chilled. Divide between bowls. Garnish each with 1 teaspoons red pepper tapenade.
Mix stuffing mix, water, mayo, salmon, cheese and onions. Heat large nonstick skillet sprayed with cooking spray on medium heat. Shape 1/3 cupfuls of the stuffing mixture into patties; add to skillet in batches. cook 3 minutes on each side or until golden brown on both sides, turning over carefully.
Whip eggs, half and half, salt and pepper to taste. Warm tortilla in skillet and set aside. Melt butter in a 10" non-stick skillet that has been coated with cooking spray and heat until bubbly. Pour in egg mixture and pull eggs toward the center from all sides. Remove from heat when the eggs are still moist, but no longer run. Top with remaining ingredients, being sure to sprinkle over entire omelet. Slide omelet onto the warmed tortilla and roll up bottom edge, then fold in sides about 1" and continue rolling until completely rolled. Lay in plate seam side down. Let rest for a couple of minutes and cut in half. Serve with favorite salsa or relish.
Whisk together mayonnaise, sour cream, horseradish, vinegar, sugar, salt, and pepper in a large bowl until smooth. Add chives and potatoes and stir to coat. Refrigerate until ready to serve. **Cook time does not include boiling the potatoes or cooling them to room temperature.
In large saucepan, melt butter over medium heat. Add onion and garlic; cook and stir until crisp-tender, about 6-7 minutes. Add in sweet red peppers and just warm throughout. Add orzo; cook and stir until pasta is slightly toasted, about 5 minutes. Stir in broth, water, salt, and pepper & bring to a simmer. Reduce heat to low, cover saucepan, and cook until pasta is al dente, about 11-16 minutes. Add peas to saucepan, cover again, and remove from heat. Let stand 5 minutes. Add cheese and parsley; stir in gently with a fork and serve pilaf immediately.
Preheat the oven to 325 degrees F. In a large bowl, mix together all the dry ingredients, except the dried fruit and the nuts. In another bowl, mix together all the wet ingredients. Stir the dry mixture into the wet mixture, then stir in the dried fruit and nuts. Cover a baking sheet with parchment paper, then drop dough by spoonfuls onto it. Bake for 12-14 minutes, until lightly browned on the bottom. Remove to rack to cool.
LINE 8-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Microwave chocolate and milk in large microwavaeble bowl on HIGH 2 to 3 minutes or until chocolate is almost melted; stir until chocolate is completely melted. Add almonds, blueberries and orange peel; stir until well blended. SPREAD chocolate mixture into prepared pan. Refrigerate 2 hours or until firm. LIFT fudge from pan, using foil handles. Cut into 48 pieces. Store in tightly covered container in refrigerator up to 3 weeks. (Do not freeze.). Wrap pieces in cellophane and tie with a bow for a cute gift!
Seed and chop peppers. (I use a food processor to chop the peppers tiny). Mix everything together. Boil for 5 minutes !Stirring Constantly! or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in hot water bath for 10 minutes. Enjoy! (if not selling or giving away you may want to can in quart jars -- this doesn't last long! :).
(Although I give directions as I found it, I think this would make great individual desserts in pretty glasses, decorated with chocolate swirls on top). Spray a tart plate with nonstick spray. Cut the marshmallows into smaller pieces, and put in a heavy-bottomed pot with the orange juice and vanilla. Heat and stir constantly, until the marshmallows start melting. Do not boil! You only want them to melt completely. Add and stir in the vanilla. Remove from heat and cool to lukewarm. Beat the cream until stiff, adding the salt, and then fold into the marshmallow mixture. Scrape into prepared plate, and leave in fridge to set. (I would suggest using only white marshmallows and not add the pink ones. The recipe suggests serving the dessert with custard or ice cream. Seems to me a chocolate sauce might be better).
Place sugar, limes, sweetened condensed milk, and 2 cups of water in a blender. Pulse for 3 seconds, then pass through a strainer and add remaining 4 cups of water. Enjoy!
Peel potatoes and cut into approximately 2-inch chunks. Place in pot with 1/4 teaspoon of the salt, cover with water and bring to a boil. When boiling, cover and reduce heat to simmer for about 15 minutes, or until potatoes are tender. While the potatoes are cooking, in a small bowl combine the wasabl powder and the water to make a paste and set aside. Drain the potatoes and immediately return them to the same pot. While the potatoes are still hot add the butter and mash until completely smooth. Add the cream and mash again until well combined and creamy. Add the remaining 1/4 teaspoon of salt and the wasabi paste and mash once more, until well combined. As mentioned above, these may be potent for some, so you may want to add the wasabi a little at a time, tasting as you go (It's perfect for me with the full amount). If you want creamier potatoes, add more cream by the teaspoon until desired consistency. Serve hot.
Preheat oven to 375 and grease a 8 inch or 9 inch square baking pan with nonstick cooking spray. In a bowl, whisk together the milk, oil and egg or egg substitute. In another bowl, stir together both flours, white sugar, baking powder and salt. Add dry mixture to milk mixture and stir until just combined. Pour into greased pan. Mix together all topping ingredients and sprinkle evenly over cake batter. Bake for 18-28 minutes, depending on size of pan used. Check with knife near center to see if comes out clean. Cool on wire racks and store in airtight container. NOTE: I used a 9 inch flexible baking mold and it was finished in 18 minutes. It will take longer baking time if using 8 inch pan.
Add the sugar, eggs, and cocoa to the container of a food processor; blend until smooth. Add the milk to a heavy medium-size saucepan; bring to a boil. With the food processor running, slowly pour the hot milk into the chocolate mixture through the feed tube; process until well blended. Pour the mixture back into the saucepan and put over low heat. Stir constantly using a whisk or wooden spoon; continue stirring until the custard thickens slightly (do not let the mixture boil or the eggs will scramble). Remove pan from heat and pour the custard mixture through a strainer into a large clean bowl. Allow the custard to cool slightly. Stir in the cream and vanilla. Cover and refrigerate until cold or overnight. Stir the chilled custard; freeze in one or two batches in an ice cream machine according to manufacturer's directions. The ice cream will be soft but ready to eat; if you want a firmer ice cream, freeze in a freezer-safe container for 2 hours.
combine hamburger,garlic powder,salt,eggs,bread crumbs (enough to hold meat together). in crockpot combine chili sauce,onion,dry mustard,white pepperand grape jelly (about 3/4 jar). form 1 inch meatballs add to crockpot uncooked,cook on high till done they will make own sauce it is good for parties.
Pour oil in 9x13 baking pan. Slice each hot dog into 8 pieces and place all in the pan. Cut the onions into thin slices and add to pan. Cut pepper into chunks and add to pan. Add entire bag of potatoes to pan. Add salt and pepper and toss to coat. Bake for 50 minutes at 400 degrees. Can be served with or without Italian rolls!
Preheat oven to 160°C. Brown chops in frying pan. Remove and place in a roasting pan. Season one side of the chops with salt and pepper. Top with sliced garlic and rosemary. Mix 1/2 portion of stock with 1/2 portion of wine. Pour mixture into side of roasting pan (do NOT pour over meat). Seal tightly with foil and place in center of preheated oven. Cook for approximately 1 hour. Remove chops onto serving plates. Good served over roast garlic potato mash.
Heat oven to 400 degrees. Cook and stir chicken, onions and peppers in nonstick skillet sprayed with cooking spray. for 10 minutes or until the chicken is cooked through. Stir in salsa and corn. Arrange 6 tortillas on bottom of a 13x9 inch baking dish, cover with layers of 1/2 each chicken mixture, sour cream and cheese. Repeat layers, cover with foil. Bake 40 minutes or until heated through, removing foil after 30 mintues. Let stand 5 mintues.
Place ricotta in food processor, and process until smooth. Combine ricotta and remaining ingredients in large bowl; stir well. Pour mixture into freezer can of ice cream freezer, and freeze according to manufacturer directions. Spoon the mixture into a freezer safe container; cover and freeze until firm (1 hour).
In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg and whites. In a medium size bowl, combine flour, baking soda, baking powder, cinnamon and nutmeg; add the dry ingredients to the sugar mixture. Stir in oats, and vanilla, then chocolate chips, and cranberries - It will be very thick. Chill dough for 1 hour. Preheat oven 350°F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet lined with parchment paper. Bake 10 minutes. Cool on racks.
preheat oven to 325 f. Combine all ingredients until you form a ball. with your hands roll dough into a log cylinder about 1.5 inches in diameter. slice with a sharp knife about 3-4 a inch. place rolls on parchment paper, leaving enough room to flatten. flatten into 2 inch circles. bake for 14-18 minutes until golden brown makes approimately 24 crackers.
COMBINE onion, bell pepper, celery, wine and garlic in large saucepan. Cook over medium-high heat, stirring occasionally, for 6 to 8 minutes or until vegetables are tender. ADD tomatoes and juice, water, tomato paste, boullion, cilantro, chili powder and cumin; stir well. Stir in beans. Bring to a boil; cover. Reduce heat to low; cook, stirring occasionally, for 45 minutes. Serve with sour cream. FOR FREEZE AHEAD:. PREPARE as above; do not top with sour cream. Cool chili completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator. HEAT in large saucepan over medium heat, stirring occasionally, for 30 to 35 minutes or until heated through. Serve with sour cream.
Mix together brown sugar, ketchup, mustard, teriyaki sauce, worcestershire sauce, and water. Slice liver into strips. Marinate for 1 hour in sauce. Slice onion into thin rings. Saute onions in oil. Add marinated liver. Brown. Simmer for 15 minutes or until done.
Toss salad greens with chicken breast strips, tomatoes and onions in a large salad bowl. Add dressing and mix lightly. Top with cheese. Serve immediately. Enjoy!
De-skin and boil the chicken breasts. You can use 10 cups of water if you want to save the chicken stock for the soup, but I usually drain it and continue the recipe with fresh water. Chop an de-seed bell pepper, onion, and sorranos. Slice corn off of cobb, and mince or chop the garlic. Saute these veggies with the olive oil for 5 minutes. Add veggies to the chicken, water, chili powder, salt, and pepper. Saute the roma tomatos for 5 minutes and add to the soup. Boil the soup for 15 minutes. Add the lime juice and cilantro and serve. On top of each bowl, add 1/2 oz. cheese and a few tortilla chips. If you plan on freezing this soup, do not add the cheese or tortilla chips until just before serving.
In a large bowl, combine all ingredients, except chicken, to make the sauce. Set aside 1/2 cup of this sauce for basting the chicken later while grilling. Add chicken to the bowl of remaining sauce, tossing chicken to coat with sauce mixture. Cover and refrigerate for at least 3 hours. Drain chicken, discarding marinade. Grill chicken, basting often with reserved sauce, until chicken is cooked through (about 20 to 30 minutes depending on the size and cut of chicken pieces).
In a medium bowl, mix cream cheese, bleu cheese, butter, 1 Tablespoon chives and lemon juice until blended. Add prosciutto and walnuts and mix lightly. Using a pastry bag, pipe a rounded tablespoon of mix into each phyllo shell. Garnish with walnuts and reserved chives. Served immediately.
Tear lettuce into bite sized pieces; Toss lettuce, tomato, beans, tuna, and onion in a large bowl. Whisk together dressing ingredients. Toss dressing with salad just until coated; serve immediately. 1 serving (based on 4 servings) = 220 cal, 6g fat, 24g carb, 19g pro, 6g fibre, 22% iron.
Drain clams, saving 3/4 cup of juices. Set aside. In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden. Remove from heat. Stir in saved juices, add parsley, salt and bring to a boil. Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer. Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese. This white sauce will cover about 1/2 pound of pasta.
Cake: Using mixer on med-high to high speed cream together the butter and sugar, until pale cream in color. Add egg yolks, incorporate one at a time. Then add in flavoring extract. Lower mixer speed to low and alternately add milk and flour, ending with flour. Whisk egg whites to stiff peak consistency. Add to cake batter and fold in gently. Do not add all at once. Add egg whites into batter a small amount at a time. Pour into cake pans. Bake for 20 - 30 minutes until toothpick inserted near center comes out clean. Soaking Syrup: Bring water to boil then add sugar until it dissolves and becomes a syrup, Remove from heat until lukewarm. Then add liquor (if you wish) and almond extract. Almond Buttercream Frosting: Sift powdered sugar 2 - 3 times. In a xtra large mixing bowl beat the shortening until creamy . Slowly add powdered sugar . Then add flavorings. Add water as needed to make a stiff spreadable consistency.