HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chill the milk in the fridge overnight. It is crucial for the milk to be thoroughly chilled. Pour into a large mixing bowl. Whip until fluffy, about 40 seconds. Add the powdered sugar, slowly pouring into the bowl and whip until combined. You can add your vanilla extract ( 2 teaspoons will do ) at this point and whip until combined. Place the bowl in the freezer for an hour. Pull out from the freezer, whip for 1 minute and back to the freezer. Repeat about 4 times. Place in a container with a lid. Store in the freezer.
Heat the oil in a large pot over medium high heat until it's hot. Add the beef; sprinkle with pepper. Cook 1 minute or just until the edges begin to brown. Remove from the pot; place on a plate. In the same large pot, melt butter over medium heat. Add the celery, carrots, onions and garlic; cook 2 minutes. Add flour; cook 3 minutes, stirring to scrape up the brown bits from the bottom of theh pot. Stir in tomatoes, broth, wine and thyme. Bring to a boil. Reduce the heat to medium; simmer 12 to 15 minutes or until the veggies are tender. Stir beef and drippings into soup. Cook 2 minutes for medium rare or until done to your liking. Enjoy!
Arrange 5 quart containers in a row & add ingredients in the following order to each: 2 tablespoons Ranch Dressing. 2 teaspoons Hot Sauce. handful of Cherry Tomatoes. 1 Carrot. 1 Celery Stalk. 3/4 cup Chicken. 1 cup Romaine. Then place lids on containers & refrigerate for up to 5 days.
In a mixing bowl, beat 1 1/3 c. milk and vanilla pudding mix on low speed for 2 minutes Pour into graham cracker crust In another bowl, beat 1 1/3 c. milk and butterscotch pudding mix for 2 minutes Spoon evenly over the vanilla layer Beat chocolate pudding mix and remaining milk for 2 minutes Spread evenly over butterscotch layer Spread with whipped topping Sprinkle with pecans Refrigerate for at least 30 minutes.
Melt butter, saute minced garlic and onion. Add celery and carrot, saute another few minutes. Add broth, rinsed/drained lentils, and potatoes, bring to a boil. Reduce to a simmer, add bacon and spices. Cook 30-40 minutes or until lentils and potatoes are tender.
Cut grapes in half vertically, the long way. Toss grapes with salt, pepper, and 1 teaspoon oil in a bowl, then roast on a foil-lined baking sheet until shriveled, about 25 minutes. Cool to room temperature on sheet on a rack. Toss together grapes with remaining ingredients and remaining 2 tablespoons oil. Spoon relish onto cheese crisps or other crackers and serve.
Heat oven to 400 degrees/. Trim fat from pork. Combine sugar, five-spice, salt and cayenne pepper. Rub pork with spice mixture. Place pork on a rack coated with cooking spray in a foil-lined broiling pan. Bake for 10 minutes. Meanwhile, combine hoisin sauce, orange juice and oil; brush all over tenderloin. Bake 10 to 15 minute or until thermometer registers 155 degrees. Remove from oven; tent with foild and let stand 5 minutes before slicing.
Preheat oven tl 350. Grease bundt cake pan. Put sliced bananas in bottom of bundt cake pan. Make sauce by combining butter, brown sugar, and cinnamon in a skillet on medium heat. Stir constantly until the butter is melted and the sugar is dissolved. Slowly add the rum and heat thoroughly. Stand back and with a long lighter, light the rum. Shake the pan a bit and let the flames die down. Remove from heat. Pour over the bananas in the bundt cake pan. Make the cake mix by combining the cake mix, eggs, water, vegetable oil, and pudding mix. Pour over the bananas and sauce. Bake in a preheated oven for 33 to 36 minutes or until an inserted toothpick comes out clean. Let cool for at least an hour. Flip onto your serving dish. Serve alone or with vanilla ice cream.
Mix ingredients together. Looks nice served in a hollowed out fresh pineapple. Serve with potato chips.
For cake: Preheat oven to 350°F. Spray 3 (8inch) round cake pans with non-stick spray; set aside. In a large bowl, beat cake mix, rum, water, eggs and oil on low speed with an electric mixer for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter evenly between 3 prepared pans. Bake in oven for 18-20 minutes or until tester comes away clean. Cool completely before icing. For icing: Melt butter with brown sugar in medium saucepan over medium-low heat. Bring to a boil, stirring constantly. Add milk and bring to a hard boil, stirring constantly until sugar is completely dissolved. Remove from heat and stir in vanilla extract. Let cool to room temperatureand transfer to a medium bowl. Use an electric mixer on medium speed to beat in powdered sugar until smooth. Spread icing on top of each cake round. Stack and ice the sides and top of the cake.
Preheat oven to 400°F degrees. Lightly spray 12 muffin cups or line with paper cups. Stir flour together with baking powder, baking soda, salt, spices and sugar in a large mixing bowl. Whisk egg in a medium-size bowl with buttermilk, oil and vanilla. Stir in pineapple. Pour into flour mixture and stir until just combined. Stir in carrots and raisins. Spoon batter into muffin cups. Bake 15-17 minutes or until a toothpick comes out clean.
Place onion, ginger, crushed garlic and fresh coriander in blender. Blend as smooth as possible adding a small amount of water if necessary. Heat oil in large pan and fry the blended mixture on low heat for 2-3 minutes. Add turmeric, Garam Masala, salt and chili, fry for a further minute. Stir in yoghurt and tomato; simmer for 5 minutes. Add chicken, turning to coat. Simmer gently for 40 minutes. Thicken if necessary. Serve with rice, and accompaniments.
First butter all four slice of bread. Heat skillet on medium heat, the add the 2 slices of bread butter side down on skillet, add provolone , then turkey. Top with the other pieces of bread butter side up. Cook for about 3 minutes until toasted well but not burnt, flip and cook the other side for another 3 minutes or so. Cut in half and serve.
Combine mascarpone cheese, whipping cream, condensed milk, and 1/2 cup of diced avocados in a large mixing bowl. With an electric mixer, beat all ingredients together until smooth and creamy. Fold in remaining 1/2 cup of diced avocados into avocado cream. Transfer to serving glasses. Cover and refrigerate until ready to serve. Garnish with diced avocado. (Optional).
Heat the chicken, barbecue sauce, and onion together in a small saucepan until warmed through. Meanwhile, have your kids use 2 1/2- or 3-inch cookie cutters to cut the tortillas into pairs of matching shapes (ideally, you'll end up with 12 to 16 pairs). Place one of each pair of shapes on your work surface and sprinkle cheese on them. Add a tablespoon of the chicken mixture and a little more cheese, then top with the matching tortilla shapes. Right before serving, place the assembled tortillas, a few at a time, on a warmed griddle and cook over moderate heat for 2 minutes on each side. As you cook them, transfer the tortillas to a baking sheet kept in a warm oven until the whole batch is done. Serve at once.
Rinse rice vermicelli under cold water; (DO NOT SOAK); place in strainer& drain. In a wok or large skillet fry the chopped red onion in a tbsp of oil until very brown, remove from wok& set aside. Beat the egg and fry it like a pancake, when set remove from wok and slice it into strips, set aside. Add a bit more oil if you need to and saute the large onion& mushrooms until the onion is translucent, add spinach stems; cook 3 minutes. Stir in the chili sauce, chopped chilies, soy sauce, vinegar, salt& pepper when simmering add shrimp, stir fry 2 minutes; add vermicelli, chopped spinach leaves, bean sprouts and half the tomatoes, stir, cook 2-3 minutes. Place the meehoon on a large warm platter and decorate with the fried red onion, egg strips, remaining tomato and green onions.
Fry bacon. Cook bacon in large nonstick skillet over medium-high heat until crisp, about 5 minutes. Transfer bacon to paper towel-lined plate. Pour off fat from pan, reserving 3 tablespoons. Prepare topping: Pulse bread, 1/4 cup cheese, 1/2 teaspoon pepper, one-quarter of crisp bacon, and 2 tablespoons reserved bacon fat in food processor until coarsely ground. Whisk eggs, milk, remaining cheese, and 3/4 cup water in medium bowl. Simmer pasta. Heat remaining bacon fat in empty skillet over medium-high heat until shimmering. Add garlic and 1 teaspoon pepper and cook until fragrant, about 30 seconds. Stir in wine and cook until reduced to 1/4 cup, about 3 minutes. Stir in remaining water, penne, and 3/4 teaspoon salt and bring to boil. Reduce heat to medium and simmer covered, stirring occasionally, until most of the liquid is absorbed and pasta is al dente, 15-20 minutes. Adjust oven rack to upper-middle position and heat broiler. Add sauce. Off heat, add egg mixture and remaining crisp bacon to pan and toss to combine. Top with bread-crumb mixture and broil until golden brown, about 2 minutes. Cool 5 minutes, serve.
Heat the oil in a pan and add the onion and fry over low heat until translucent, about 15 minutes. Add the garlic and fry for 1 minute. Increase the heat and cook the onion and garlic for 5 minutes or until it starts to brown. Add the sugar and cook for 15 minutes until onion is caramelised. Add the capers and vinegar and bring to the boil then reduce and simmer until the liquid is sort of syrupy. Rinse a glass jar with boiling water and dry in a warm oven. Spoon in the capers and liquid and seal. Store for up to 3 months and refrigerate after opening.
FIRST LAYER: Combine first 3 ingredients together. Mix to crumble. Press into ungreased 9 x 9 inch pan. Bake in 325 degrees F. oven for 20 minutes until set and golden. COOL. SECOND LAYER: Put water in saucepan. Sprinkle gelatin over and let stand for 5 minutes. Add granulated sugar and salt. Heat over medium heat stirring to dissolve gelatin and sugar. Remove from heat. Stir in icing sugar. COOL. When cool, beat until foamy. Add baking powder, vanilla and almond. Add food coloring to tint a pretty pink. Beat at high speed until thick enough to stand in peaks. Pour soft pink mixture over shortbread base. COOL until gloss disappears. Additions to be tried if you care to---1/2 cup of chopped cherries or 1/2 cup toasted chopped almonds. Cut into 36 pretty squares. Company's Coming.
First, you need to roast the capsicums (bell peppers). Preheat the oven to 200C (400F) or, alternatively, set grill (broiler) to high temperature. Slice capsicums into quarters lengthwise and remove stem, seeds and membrane. Coat well with olive oil and place into a roasting tin, skin side up. Cook in a hot (200°C) oven or under a hot grill until the skin begins to blacken and bubble. Remove and place capsicum pieces into a plastic bag. Seal bag and set aside until capsicums are cool. When cool, open bag and remove as much peel as possible from capsicums and set aside until needed. *Ifthis sounds like too much trouble, you could substitute a bottle (210g approx) of roasted capsicums (drained). TO PREPARE THE LAMB SHANKS: Preheat oven to moderate 180C (350F). In a large jug, combine beef stock powder, garlic powder, soup mix, red wine, and hot water, mix well. Add entire (undrained) contents of the can of peeled tomatoes to the jug, and set aside until needed. Heat oil in a large frypan (preferably an ovenproof frypan) or in a dutch oven or similar. Add lamb shanks, turn to cover well with oil, then cook on a high heat until brown all over. Remove lamb shanks from the pan and set aside. Reduce heat in pan, pour off all but 1 tablespoon of oil, and add onion, garlic, thyme and tomato paste. Cook for 3-5 minutes, or until fragrant. Now pour the contents of the jug into the pan and stir to mix well. Add lamb shanks to the pan, turning to coat well with the sauce. Increase heat and bring liquid to the boil. When liquid is boiling, cover the pan and transfer it (if ovenproof) to the centre shelf of the pre-heated oven. *Ifyour pan is not ovenproof, simply tip the shanks and their sauce into a suitable dish before transferring to the oven. Cook shanks, covered, in the oven for 2 hours at 180C (350F). After 2 hours, add the capsicums. Cover and cook for a further 30 minutes. Skim any excess fat from the top of the sauce before serving. Before serving, add freshly ground black pepper and salt to taste. Serve with steamed rice, cous cous, or mashed potatoes.
In a small saucepan, combine flour with just enough of the milk to whisk into a thick smooth paste. Gradually add evaporated milk and the remiaing milk, whisking constantly until blened and smooth. Stir in red pepper and cook over medium heat, stirring constantly until thickend, about 10 minutes. Remove from heat, add spinach and season with 1/4 teaspoons of salt and white pepper. Stir to blend. Set aside. Melt butter over medium-high heat in large nonstick skillet. Add scallions, scallops and shripmp and season with the remaining 1/4 teaspoons of salt (if using). Cook 2 minutes or until shrimp begin to turn pink. Add 2 tablespoons of the sherry (if using), cook about 30 seconds and then stir in spinach cream sauce, corn and tomatoes. Simmer 2 minutes to finish cooking scallops and shrimp. Remove from heat, stir in the remaining 1 tablespoon of sherry (if using) and serve immediately. Ladle into big soup bowl or serve over pasta or rice.
Preheat oven to 275°F. Whip butter and add fruit powder sugar.Mix together both flours and spoon into butter mixture. Stir until thoroughly combined. Roll dough out to 1/8-1/4" thickness and cut using favourite cutter. (If using glacee cherries, quarter them and place in the center of each cookie and press gently.). Place cookies on baking sheet and bake for approximately 15 minutes, or until cookies just start to turn light golden around the edges.
Combine pecans, butter, 1 egg and cake mix. Stir until well blended. Press into the bottom of a lightly greased 13X9 inch pan. Set aside. Combine remaining 2 eggs, cream cheese and powdered sugar in a large bowl. Beat at medium speed until smooth. Pour cream cheese mixture over cake mix layer. Bake at 325 for 40 minutes or until cheese mixture is set. Let cool completely in pan on wire rack.
Heat oil. Caramelize onions. Saute mushrooms with balsamic vinegar. Add onions to the mushrooms. Season with salt and pepper. Add garlic . Add chicken. Add chicken stock, Marsala, and white wine. Cook until reduced by half. Add cream and bring to a boil. Turn down heat and simmer to skim away any impurities. Cook rigatoni al dente. Add drained rigatoni to chicken mixture in pan and finish with basil-parsley mix, parmesan cheese, garlic butter, and salt and pepper. Add more Marsala for flavor as needed. Place in pasta bowl and garnish with parmesan shavings and chopped parsley.
use 2 slices of potato bread. fill up one side with balogna. the side you filled with bologna then put the Bread&Butter pickles on top.
In a frying pan, heat butter. Add dried red chilies and turmeric; fry for 15 seconds. Add garlic, ginger, and fresh chilies. Fry for another minute or so. Add chopped onion, red bell pepper and zucchini; cook until lightly brown. Add chicken pieces, sugar, salt and pepper. Stir fry five minutes. Add rice, green peas, yogurt and toasted cumin seeds. Cook until all the liquid is absorbed and rice grains separate. Garnish with chopped scallions. Serve all by itself or with sekuwas (grilled skewers).
In a small bowl, combine the first four ingredients; mix well. Spread 1 tbsp on each slice of bread. Top four slices with roast beef and lettuce; cover with remaining bread.
Wrap each shrimp with a bacon slice and secure with 2 wooden picks. Stir together the melted shortening, cheese, garlic and lemon juice; brush mixture on shrimp. Place shrimp on a baking sheet and broil, about 5 inches from the heat, for 4 minutes per side or until bacon is crisp.
Cream the white sugar, butter, powdered sugar, and crisco. Add in egg and vanilla. Add in flour, baking soda, and cream tartar. Roll into balls. Place on pan and press with glass coated with sugar. Bake 350 to 375 for 10 minutes.
Fry the onion light yellow in a little butter. Soak the breadcrumbs in the liquid. Mix everything well and add spices to taste. Make 1- to 1 1/2-inch meatballs with the help of two wet spoons. Put them on a plate coated with a little flour and fry them slowly on all sides in lots of butter (putting the meatballs in the freezer for a while before frying makes them firmer). Place the meatballs on a hot plate, fry the flour in the remaining fat and pour in the stock and the cream. Boil for a few minutes. Add soy, salt and pepper to taste and pour the hot sauce over the meatballs. Serve hot with mashed potates, pickled cucumber and preserved lingonberry or cranberry.
Bake shoestring fries according to package directions. Melt butter in a frying pan (I prefer cast iron). sprinkle out cooked fries on top of the butter and pour in the beaten eggs. Sea salt and freshly grind black pepper to taste. Fold it over in half moon shape if you know how to do that without breaking! Cook until done to preference. Serve with pita bread as part of breakfast.
Combine flour, milk, eggs, and oil and salt. Heat a small skillet or crepe pan, spray with non-stick oil and removed from heat. Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly. Return to heat; brown on one side. Invert pan over paper towel to remove. Repeat with remaining batter. Fill with marmalade and roll. Sprinkle with powdered sugar.
In a large bowl beat the butter, sugar and vanilla until thick, creamy and pale. Add the yolks and beat until mixed. Sift in the flour and fold in alternatley with the milk. Place into a well greased 20cm ring tin. top with the macroon topping and bake at 180oC for 35-40 minutes. Cool in the tin for a full 10 minutes before removing. Best served warm, but room temp is good too. Traditionally served with hot tea for an afternoon treat. Macroon topping: In a clean bowl (metal, ceramic or glass) beat the egg whites until thick and looks like whipped cream. Add the sugar 1 tablespoon at a time. Beat for 5 minutes. Add the food colouring and mix until well incorporated (it should be a very pale pink). Gently fold in the coconut with a metal spoon.
Cut each potato lengthwise into four wedges. Cut away the white portion, leaving 1/4 inches on the potato skins. Place skins on a microwave-safe plate. Microwave, uncovered, on high for 8-10 minutes or until tender. Combine the butter, rosemary, garlic powder, salt and pepper. Brush over both sides of potato skins. Grill potatoes, skin side up, uncovered, over direct medium heat for 2-3 minutes or until lightly browned. Turn potatoes and position over indirect heat. Grill 2 minutes longer. Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. Sprinkle with bacon and onions. Serve with sour cream.
Heat olive oil and place chicken breasts in skillet. Brown on medium heat turning as needed. As soon as chicken is brown add garlic and saute 1 minute. Pour Coca Cola and lime juice over chicken and simmer uncovered on low heat, approximately 20 minutes. Serve over rice along with your favorite vegetable.
Preheat oven to 350°F. In a large bowl, mix together the pat flakes, sunflower seeds, almonds, sesame seeds, and flax seeds. In a medium sized bowl, whisk together the oil, carob powder, cinnamon, sweetener, and salt. Add this mixture to the large bowl and combine well. In a lasagna pan or two flat cookie sheets, spread mixture evenly and bake for 15-20 minutes, until the top layer is browned (if you use cookie sheets, bake 12-15 minutes). Flip over with spatula and bake for another 8-10 minutes, then remove from oven. The mixture will be moist, but will dry and harden as it cools. Mix in dried fruit ingredients and let cool, stirring every 10 minutes to prevent clumping. Store in air-tight containers. Serve with fresh fruit and soy milk.
Using an egg piercing tool or a needle, poke a hole in each egg shell at the fat/wide bottom of the egg. That is where the air sack is and by poking that hole the air is able to escape as it expands when it gets hot and you will avoid those ugly cracked boiled eggs. Add water and 1 TBL salt to a large pot and bring to a rapid boil. Use enough water so the eggs will be covered when added to the pot. Once boiling, pour approximately 3/4 cup of vinegar to the water. The salt and the vinegar will not effect the taste of the eggs in any way, they are just to facilitate the peeling of the eggs. Immediately start GENTLY dropping the eggs into the pot, being careful not to crack the shells. bring back to a boil and boil for 15 minutes. Drain and dump the eggs into a large pot of ice water. I use a large salad bowl for this. Once rapidly cooled down, crack shells and you should get a perfect peel. In the mean time, in a medium pot, mix together the vinegar, water,& 1 1/2 tsp salt, bay leaf and garlic. Bring to a boil over medium heat, lower temperature, cover& simmer for 5 minutes. Transfer the eggs to sterile containers, fill with hot vinegar mixture& seal. Allow to cool& then refrigerate for at least 2 weeks before serving.
Heat a little oil in a pan over a medium heat and cook onion, garlic, curry and chili powder for 8-10 minutes or until onion is soft. Stir in remaining ingredients and bring to a boil. Reduce to simmering and continue stirring until slightly thickened. Serve with chicken or beef satays and rice. TIP: Peanuts have the ability to absorb liquid. This means that the sauce may require additional water if left to stand for a while.
Cut each brussel sprout in half and steam for approximately 20 minutes. about 10 minutes before brussel sprouts are done, in a medium sautee pan add oil, butter (or margarine), and stock. Sautee large slices of onion over medium heat for approximately 5 minutes. Add brown sugar and balsamic vingar to sautee pan. Lower heat to med-low and cook for 5 minutes. Add steamed brussel sprouts to pan, sprinkle with salt and pepper to taste, cook for 5 minutes until most moisture is absorbed. Serve immediatly.
put water for pasta to boil. chop onion finely. mince garlic cloves. cook ground chuck with the onion and garlic till no longer pink. add paste and cook for 2 min.longer. drain fat. boil pasta. melt butter and add flour stir together to make rue and cook a minute. add milk and crumbled feta cheese to milk/flour mixture. stir till thicken over medium heat(should be thick as pancake batter). layer meat mixture in 4qt.cassarole dish. add pasta pour milk cheese mix over the top. bake at 350 for 45min or till light brown and bubbly. cool slightly slice and enjoy.
Scrub mussels under cold water, remove beards. Add to boiling pot of water cover and cook 5 Minutes or until mussels open Drain, discard any that don't open Cover and set to one side. Heat oil in a wok Add ginger, garlic, onions and chilies, stir fry until fragrant Add sauces, water and sugar. Stir to combine Add mussels, Cover. Stir occasionaly to heat through. Stir in coriander, serve immediately. I served mine with a nice side salad.
In a 12-inch skillet over medium-high heat, in hot olive oil, saute mushrooms, minced tarragon, pepper, and 1/2 teaspoon salt until mushrooms are golden brown, about 10 minutes. Add cubed turkey and 1/3 cup water, stirring to loosen all browned bits from the bottom of the skillet. Keep warm. Meanwhile, in a 3-quart saucepan, place 1/2 teaspoon salt and 1-1/3 cups milk; gradually whisk in cornmeal until smooth. In a 2-quart saucepan, heat remaining 2/3 cup milk and 2 cups water to boiling over high heat; whisk into cornmeal mixture. Heat to boiling over medium-high heat, whisking. Reduce heat to low. Cook while stirring, 5 minutes or until thick. Stir in Parmesan cheese. Serve polenta with turkey/mushroom mixture. Garnish each plate with a sprig of fresh tarragon leaves.