HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium saucepan, heat oil over medium. Add scallions, garlic, and oregano; cook, stirring frequently, until scallions begin to soften, about 3 minutes. Stir in broth and beans; cook until heated through, about 4 minutes. Using a wooden spoon or potato masher, lightly mash some of the beans to thicken the soup. Stir in lemon juice; season with salt and pepper. Before serving, sprinkle with Parmesan. To store, refrigerate in an airtight container, up to three days.
Mix all the Ingredients together in a bowl. If the casserole seems dry add 1/2 cup milk or stock. Place into a buttered casserole dish. Bake at 350 for 30 to 45 minutes.
Add all ingredients to bread machine pan in the order suggested by the manufacturer. Add 2-3tbs of water or flour if dough is too wet or dry. I usually use the dough cycle then form loaf, rise until doubled, and bake in the oven at 350 degrees for 25-30 minutes.
Preheat oven to 350 degrees Farenheit and line a 13x9 baking pan with foil, spray the foil with cooking spray. (Cut the foil long enough so that you can fold the ends over the edge of the pan on each end) In a large, microwave-safe bowl, microwave chocolate squares and butter on High until melted (2 minutes) Stir in sugar, blend well. Add the eggs, blend well. Stir in flour, blend well. Spread half of the mixture in the baking pan and bake for 25 minutes or until the brownies are firm. Don't turn the oven off yet! While they are baking, get out another microwave-safe bowl; throw in the caramels and pour in the cream. Microwave on high for about 2 minutes, the caramels should be partially melted. Stir to help them melt completely. Stir in 1 cup of the pecans and carefully spread the mixture over the baked brownies. Sprinkle 1/2 of the chocolate chunks over the caramel and pour the remaining brownie batter on top, evening it out if needed. It's ok if some of the caramel is showing. Sprinkle the rest of the chocolate chunks on top and then the rest of the pecans. Bake for another 30 minutes or until the brownies are firm. Let the brownies cool in the pan on a wire rack and then lift them out with the foil and set them on a cutting board to cut them up. These would make a decadent gift for someone who loves the flavor combination! You could wrap them up in colored plastic wrap and stick a bow on the top or place them in a holiday-decorated plastic container-- you could make someone's day! Or, depending on your mood, you could hide them and eat them all yourself!
Take the skin off the tomatoes - a huge difference. If the skin is tough to come off, I cut the skin slightly and pour hot water over them and keep the tomatoes covered for a couple of minutes. Slice or cut the tomatoes in as big pieces as you like them. Cut the mozarella into small cubes (1/4 inch). Mix the tomatoes, mozarella, basill and season it with salt and pepper. Drizzle with olive oil.
Preheat oven to: Broil, top heat, 500°. Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe. For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion. Tobiko can be found in the freezer section at most asian markets.
The night before the gammon is to be cooked place it in a bowl of cold water and allow to soak. This removes some of the salt and tenderises it a little bit. Place in a large cooking pot, (make sure you have a lid for it), cover with cold water, add the onions and bouquet garni and bring to the boil. Turn the heat right down so the water is barely bubbling and put on the lid. Cook for 20 minutes per pound of meat. Once the cooking time is up leave the meat in the liquour until cooled. This stops it tensing up, and drying out, and makes it lovely and tender.
Preheat oven 350 degrees. In a saucepan heat apricots, chardonnay, lemon juice, brown sugar simmer till sugar is dissolved. Puree in a blender till smooth. Add garlic, ginger, sesame oil and teriyaki sauce stir and set aside. In a gallon size bag mix flour, cornstarch, and spices. Shake a couple pieces of chicken at a time to coat with flour mixture and set aside till all chicken is coated. In a large frying pan heat shortening over medium high heat. Brown a couple pieces of chicken at a time raising the heat if need be to golden brown and crisp on all sides. Drain on brown paper. Coat each piece of chicken with apricot sauce place on a lined a large cookie sheet with foil. Bake for 50 minutes. Turn oven to broiler and crisp chicken watching not to burn.
Mix all but cornstarch and 1/4c water in a sauce pan and begin heating. Mix cornstarch and cold water in a cup and dissolve. After sauce is simmering, add cornstarch and water mixture, whisking well until sauce thickens. Heat until sauce thickens to desired thickness. Add water to thin if you over-thick it :).
Place all ingredients in bread pan, select Light Crust setting and press Start. After the baking cycle ends, remove bread from pan, place on cake rack and allow to cool 1 your before slicing.
Break bar into small pieces and place into saucepan. Stir in milk. Cook on medium heat until chocolate is melted and mixture is well blended, stirring frequently.
Remove the top of the tomatoes and remove seeds, seed and chop the chillis and blend them with the tomato seeds to make a paste. In a dry pan roast the sesme seeds with the almonds. Remove from the heat. Grind the sesme seeds and almonds. In a pan heat the oil, add the garam masala, and onions, cook till onion are just coloured. Add All of the other spices and salt. Add the garlic and ginger pastes, the almond and seseme mixture and the coconut. Cook till the oil seeps from the spice mix. Add the tomato seed and chilli paste. Add the tamarind juice and a little water. Cook till the oil again seeps out of the mixture. Add the tomatoes, open end up. Turn off the heat, Spoon the spice mix into the tomtoes. Garnish with the fresh coriander. Cover the pot and allow it to stand for 5 mins so that the tomatoes cook through in the spices. I sometimes add a prawn to each tomato. Serve and enjoy.
Add olive oil to an oven-safe skillet over medium high heat until just smoking. Add sausage and onions and cook until lightly browned, about 4 minutes. Add garlic and cook until fragrant, about 30 seconds. Add broth, tomatoes, cream, pasta, salt and pepper and stir. Bring to a boil, cover skillet, and reduce heat to medium-low. Simmer until pasta is tender, about 15 minutes. Remove skillet from heat and stir in 1/2 cup cheese. Top with remaining cheese and sprinkle with scallions. Broil until cheese is melted, spotty brown, and bubbly.
Preheat oven to 350°. Grease a 9x9-inch baking pan. Cream butter and sugar together. Add egg and vanilla, beating well. Add flour, baking soda, and cinnamon, and blend well. Add grated apples and beat well by hand. Pour cake batter into prepared baking pan. Combine all topping ingredients and sprinkle evely on top of cake batter. Bake at 350° for 40 minutes. Remove cake from oven, and let cool. Cut 3 rows horizontal and 3 rows vertical (yielding 9 servings).
Preheat oven to 450 degrees. Spray a nonreactive pan with non-stick cooking spray. Add fish filets and sprinkle with salt and pepper. Melt butter over medium heat. Add onions, mushrooms, zucchini, tarragon, and salt and pepper to taste; sautee for five to seven minutes or until vegetables are tender. Top fish with mushroom-zucchini mixture and sprinkle with paprika. Bake, covered, for twelve to twenty minutes, depending on thickness of filets. Fish will flake easily with a fork when cooked through.
In a one-quart microwavable casserole, combine all the ingredients except the cornstarch, sesame oil and vinegar. Stir to coat well, cover and microwave on high heat 4 to 5 minutes; stir once halfway through cooking. In a small bowl, combine the corstarch with 1 tablespoon of water, stirring to dissolve the cornstarch completely. Add it to the vegetable mixture along with the sesame oil and vinegar. Stir well, then cook 1 to 2 minutes more, until the sauce is thickened.
Crumble Mixture. Mix and then rub together the first 6 ingredients. Date Mixture. Cut up the dates and cover with water. Add sugar and salt. Cook until the dates are not lumpy. Add Vanilla. Assemble in Glass Pan. Put in half the crumble mixture in a oblong glass baking pan. Gently spread the date mixture over the crumble mixture. Spread the rest of the crumble mixture over the date mixture. Bake in 350F oven until the top and the bottom are golden brown. Cut into bars and serve warm or cold.
For the Mix 1 put the heavy cream and cream cheese (Do not use the cream cheese fat free version as it's flavorless)in a food processor till they completely mix and the texture thickens. Put it into a bowl and sweetened (4 to 5 packages for my taste) or as sweet as you'll like (Remember to make it a little bit sweeter as the churning process in the ice cream maker machine dulls the flavor) and cover the bowl and put in the fridge till needed. For the Mix 2 beat in a electric mixer egg yolks, sugar and cornstarch until the mix color lightens. In a saucepan heat the milk before the boiling point remove from stove and add a generous amount of cinnamon powder or 3 to 4 cinnamon sticks and peeled ginger root, cover and let infuse for about 10 minutes. After the 10 minutes strain the milk infusion and add it to the eggs mixture, mix well and put in a saucepan on low heat continuously stirring till the mix thickens then remove from the heat and mix it with the pumpkin puree in the electric mixer till everything is completely mixed (puree can be purchased unsweeted a in can or you can boil the peeled pumpkin chunks and then make it puree in a food processor. Leftover can be freeze for later use). Before put the mix in the fridge taste it to verify the flavor and always expect it to be a little bit sweeter than you like. Both mixes have to be very chill before be added in the ice cream maker, usually from 2 or 3 hours in the fridge. Transfer Mix 2 first into ice cream maker and process according to manufacturer's instructions. Usually takes 30 minutes (depending of the machine) for the total time to finish the ice cream, if so 10 minutes before complete the cycle add the Mix 1. If your machine takes more than 30 minutes add the Mix 1 in the last third before the complete process. Remember the Mix 1, contains heavy cream that is the fat that will cream the ice cream, adding it in the last part of the churning process the ice cream will achieve the firm but smooth finish you love in Italian's Gelattos. This recipe is not total sugar free as the pumpkin naturally contains fructose (natural sugar found in all fruits), however, diabetics and persons in low sugar diet can enjoy it.
Clean and trim green beans. Heat 1 teaspoons olive oil in a large saute pan over medium heat. Add green beans and season with 1/8 teaspoons salt and 1/8 tsp pepper. Cook 4 minutes until green beans begin to soften and brown, stirring occasionally. Remove green beans from pan and set aside. Cut tri-tip into 1/4 inch strips. Cut against the grain for a more tender cut. Toss beef with garlic, ginger and remaining salt and pepper. Add 1 teaspoons olive oil to pan, and heat over high heat. Add beef to hot pan and allow to cook for 1 minute. Stir and cook an additional 30 seconds. Continue stirring, add green beans, soy sauce and rice wine vinegar. Toss and cook for an additional minute until heated through. Heat rice according to package instructions. Serve beef over rice and garnish with sesame seeds (optional).
Preheat oven to 350 degrees F. Mix Oreo crumbs and melted butter, press into springform pan. Bake for 13-15 minutes, reduce oven to 300 degrees F, remove pan and cool. Beat cream cheese with 3/4 cup heavy cream until well combined and somewhat whipped/fluffy. Add sugar and cornstarch and mix. Add vanilla and fold in eggs one at a time (folding them into reduces bubbles and the chances of the cheesecake cracking while baking. Pour cream cheese mixture into crust while keeping 1/3 of the entire mixture in the bowl. Mix in 2/3 cup of Nutella and 2 Tbsp. heavy cream. Pour this on top of the cheesecake to create a layer, spreading carefully with a rubber spatula. Bake (at 300 degrees) for 45-55 minutes. Turn off heat (do not open oven door) and let rest for 1 hour. Remove from oven, run knife around inside edge of pan to loosen. Let cool completely to room temperature. For nutella topping: bring 1/3 cup heavy cream to boil, remove from heat, mix in 2/3 cup Nutella, pour and spread over cheesecake. Add 1 oz of chopped hazelnuts if desired, refrigerate overnight in fridge and serve.
Season ribs with salt, pepper and paprika. Heat canner, add oil and brown ribs. Add onions. Combine remaining ingredients and pour over ribs. Close cover securely. Place pressure regulator on vent pipe and cook 15 minutes at 15 pounds pressure. Let pressure drop off of its own accord.
Combine salad ingredients, drizzle with dressing. Chill 2 hours before serving.
Combine paprika, lime juice, 2 tablespoons oil, rum (if using), 2 teaspoons minced garlic, oregano, salt, pepper and cumin in a medium bowl, stirring to make a homogeneous paste. Add pork and stir to coat. Marinate pork 4-24 hours. Heat the remaining 1 tablespoon oil in a Dutch oven over medium-high heat. Add the pork, leaving any excess spice mixture in the bowl to add later. Cook the pork, stirring, until just cooked on the outside and the spices are very fragrant, 2 to 3 minutes. Transfer the pork to a plate. Add onion and the remaining 2 tablespoons garlic to the pan and cook, stirring often, until the onion is softened, 4 to 5 minutes. Add rice and cook, stirring, until well coated with the onion mixture. Stir in broth, tomatoes, capers, saffron and any remaining spice mixture. (If using brown rice, also add 3/4 cup water now.) Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, 15 minutes for arborio, 30 minutes for brown rice. Preheat oven to 350°F. Stir shrimp (if using) and artichokes (or green beans) into the rice. Cover and bake for 20 minutes. Stir in the pork and any accumulated juices from the plate; scatter roasted peppers on top. Cover and continue baking until the rice is tender and the liquid has been absorbed (if you've added shrimp, they should be opaque and pink), 10 to 15 minutes more.
In a 4- or 4 1/2-quart Dutch oven, brown chicken, half at a time, in hot olive oil over medium heat. Remove the chicken and set aside. Add onions and green peppers to drippings in Dutch oven; cook for 5 minutes, stirring occasionally. Spoon off fat. Return chicken to Dutch oven. Add eggplant, undrained tomatoes, sherry, lemon juice, salt, and black pepper. Bring to boiling; reduce heat. Cover and simmer for 45 to 50 minutes or until chicken is tender and no longer pink. Serve in bowls.
Heat oven to 375 degrees. Brown ground beef and onion, drain. Add all remaining ingredients, except the biscuits,; mix well. Bring to a boil, reduce heat to medium-low; cover and cook 10 to 15 minutes or until vegetables are tender, stirring occasionally Spoon into an ungreased 8-inch squres (2 quart) or oval (2 1/2 quart) baking dish Seperate dough into 5 biscuits; cut each in half. Arrange cut side down around outside edge of hot mixture. Bake at 375 degrees for 20 minutes or until casserole is bubbly and biscuits are deep golden brown.
Combine all ingredients in a large bowl and toss gently to mix. Cover and refridgerate for at least 30 minutes to allow flavours to blend. If you prefer a hotter version, add 1/2 to 1 tbsp finely chopped jalapeno peppers.
Melt butter with brown sugar, vanilla, and cinnamon in a 10 inch skillet over low heat until sugar dissolves. Add banana slices and continue cooking over low heat for about 1 minute per side while carefully spooning sauce over bananas as they are cooking. Stir in the rum extract and then remove from heat. Serve alone or with your favorite vanilla ice cream.
Sift flour, sugar, baking powder, salt& baking soda into large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel& juice all at once. Stir just until mixture is evenly moist. Fold in raisins& cranberries. Spoon into a greased 9 x 5 x 3 inch loaf pan. Bake at 350F for 1 hour& 10 minutes. Cool on a wire rack.
in a 10" skillet melt butter until sizzling, stir in bacon and onion. cook over med-high heat, stirring occasionally about 5 minutes. drain. reduce heat to medium, stir in remaining ingredients. continue cooking, stirring occasionally until lima beans are tender about 8 to 10 minute.
Place all ingredients in blender. Blend until you can see no large chunks of ice. Enjoy!
Heat up oil, add prawns and deep-fry for 1 minute Dish and drain. Level 1/2 cup of oil wok, saute butter/margarine and egg yolks till fragrant. Add garlic, chicken stock granules, sugar, curry leaves, chillis, salt and peppeter and continue to fry till fragrant. Add prawns and fry till aromatic. lastly, add Nestum/oatmeal and fry till dry. Dish up and serve hot.
Place the potatoes in a large saucepan of salted water, bring to the boil and cook for 15-20 minutes or until cooked through. Place the beans in a large saucepan, cover with cold water and season with salt. Bring to the boil then reduce the heat and simmer for 5-8 minutes or until just tender. Meanwhile, heat the butter in a frying pan, add the bacon and fry for 5 minutes or until crisp, turning from time to time. Add the wine vinegar to the frying pan and boil rapidly, scraping up any bits of bacon. Continue to boil until reduced by 2/3rds. Drain the cooked potatoes then peel them and cut them into slices. Drain the beans and arrange in a salad bowl. Place the potatoes around the outsides, sprinkle with the chopped parsley and spring onions then pour the diced bacon together with the vinegar over the top. Serve warm.
Preheat the oven to 350F degrees . Melt 1/2 stick butter in a 9 x 13-inch glass baking dish. Cut brioche bread into 2-inch cubes, and press into the buttered dish. In a medium bowl, stir together all other ingredients (except chocolate chips), stirring to combine well, and pour evenly over the cubed Brioche. Sprinkle chocolate chips on top. Bake the pudding for 45 minutes to 1 hour. Warm Vanilla Sauce: Meanwhile, place all vanilla sauce ingredients in sauce pan. Heat gently and stir often. Don't overcook, only about 5 minutes. Remove vanilla pod just before serving. Scoop bread pudding into twelve individual serving dishes, drizzle 2 spoonfuls of warm vanilla sauce over top of each serving. Heaven!
Mix everything together and pour into a glass pie dish. Bake at 350F for 30 minutes or until golden brown. Serve warm or cold.
In a medium bowl, whisk together the flours, baking soda, ground cinnamon, grated lemon peel and sea salt. Set aside. Lightly grease a 23 cm round cake pan with sunflower oil. Sprinkle 3/4 cup of the chopped almonds in the bottom of the pan, reserving 1/4 cup for the batter. In a large mixing bowl, mix together the butter, honey, and eggs. Stir in the reserved flour mixture, then the sour cream or yogurt and reserved almonds. Gently pour the batter over the almonds in the prepared pan. Bake in the oven at 160°C for 50 - 55 minutes, until the edge of the cake pulls back from the edge of the pan. Remove from the oven and cool for 15 minutes. After 15 minutes, take the cake out of the pan onto serving plate and allow it to cool completely. Decorate the top with caramelized pears. Caramelized pears: Heat butter in a large skillet over medium heat. Add sugar and cook for 1 - 2 minutes, stirring, until almost dissolved. Add pears, cook for 12 - 20 minutes, stirring occasionally, until soft and just golden. Pour in honey, cook for 3 - 5 minutes, stirring, until pears are coated and very soft. Cool a little before further use.
Melt the butter in a large pot over medium heat. Add the garlic and the onion and saute until softened, 5 minutes. Add the flour and stir well, cooking for 1 minute more. Add the broth and the half-and-half. Stir in the cream of chicken soup, salsa, chicken, beans, corn, cumin and fajita seasoning. Continue to simmer over low heat for 15 minutes. Crumble the tortilla chips into individual bowls and top with a ladle of soup. Sprinkle each serving with cheese and add a dollop of sour cream.
Quarter squash lengthwise and slice thinly crosswise. Preheat oven 400 degrees. Grease a 9x13 baking dish. Combine squash, onion, chiles, jalapenos, salt and 3/4 cup cheese. Sprinkle with flour and toss to coat. Spread in baking dish and cover with foil. Bake until bubbling and tender, 35-45 minutes. Top with salsa and remaining cheese. Bake uncovered until golden, 20-30 minutes more. Sprinkle with scallions and red onion.
Make a pizza base and top with Cheese,tomato & kebab. Put it in the oven for 20 minutes then take it out and decorate with extra toppings and a stuffed crust.
Bring stock, wine, lemon juice, salt and rice to a boil over med-high heat. Cook according to package directions, stirring frequently. For this recipe, you want the rice to be very tender, with no real "bite" to it, but not mushy either. To achieve this, you may need to add additional stock. When rice is tender, taste and add salt and pepper to taste--keep in mind you will add feta later which will add some saltiness. Remove from heat and stir in dill and zest. In a skillet over medium heat, saute sweet and green onions in oil until translucent. Add garlic and saute until fragrant, about 2 minutes. Stir into rice along with spinach and feta (add as much or as little as you like). Taste and adjust seasoning. You may want to add more lemon juice, dill or salt and pepper. Allow to cool to roughly room temperature Add 2 beaten eggs and heavy cream. Refrigerate for at least 1 hour. Roll rice mixture into 1 inch balls. Dredge in flour, then in eggwash made from 1 egg and 2 T milk, then in breadcrumbs. Deep fry in hot oil until golden. Drain on paper towels and enjoy! Really good with tzatziki sauce.
Combine graham crumbs with butter; press evenly onto parchment paper-lined 13 X 9" (3.5 L) baking pan. Combine condensed milk and bananas; pour evenly over crumb crust. Top with chocolate, coconut and pecans; press down firmly. Bake in preheated 350°F (180°C)* oven 20-25 minutes or until top is lightly browned. Cool thoroughly and cut into bars. Note: 325°F (160°C) for glass dish.
Stir the gelatin into the 1/8 cup of cold water in a small heat resistant dish and allow to sit for 15 minutes. Take the dish and place it into a saucepan with 1" of water and bring the water to a boil. Stir until the gelatin dissolves. In another saucepan heat cream and sugar together, stirring constantly, until sugar dissolves. Remove from heat and stir in gelatin, vanilla, lavender and peppermint extract. Pour into 4 small ramekins, tea cups, or any small dish. Refrigerate for at least 5 hours.