HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pound chillies and garlic together until a paste is formed. Transfer to a bowl, add fish sauce, lime juice and sugar to taste and stir well to mix. Adjust flavours to that sauce is equally salty and sour with a touch of sweetness. Rest the sauce for 15 minutes before using to allow the flavours to merge.
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 to 9 minutes, until al dente. Drain. Preheat the oven to 400 degrees F. In a small saucepan heat the milk with the thyme springs and 2 garlic cloves. Melt the butter in a large, deep skillet over medium-high heat. Whisk in the flour and cook for about 1 minute, stirring constantly, to keep lumps from forming. Strain the solids out of the milk and whisk it into the butter and flour mixture. Continue to whisk vigorously, and cook until the mixture is nice and smooth. Stir in the 4 cups of the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper. Add the cooked macaroni and the parsley and fold that all in to coat the macaroni with the cheese mixture. Scrape into a 3 quart baking dish and sprinkle with the remaining 1 1/2 cups cheese. Bake for 30 minutes or until hot and bubbly. While that bakes, heat a saute pan. Add the bacon, render the fat and cook until crispy. Add onion, garlic and thyme leaves and cook for about 5 minutes to soften the onion. Season with salt and pepper. To serve, scatter the bacon mixture over the mac and cheese.
Preheat oven to 400 degrees. In a shallow dish, combine the muffin mix with the eggs, milk, and melted margarine. Season the mix with chili powder, cumin, hot sauce, and scallions. The batter will be thick like wet dough. Place a hotdog into the bowl of batter, coat it, remove the hotdog and place it on a nonstick cookie sheet, use your fingers to spread batter onto any exposed spots. Bake for 12 minutes or until evenly browned all over.
Heat 1 TBSP oil over medium high heat. Season pork chops with salt and pepper to taste. Brown meat in hot oil, about four minutes per side. Remove meat and set aside. Add the remaining TBSP oil. Add onion, celery, green pepper and garlic. Don't worry about the garlic, it loses its power in the cooking. Cook stiring often for about three minutes or until the onions get translucent. Add mushrooms and cook, stirring often for about 8 minutes. (they should start to brown). Mix flour and Thyme and add to pan. Stir well till it gets thick. Add Milk and Broth and bring to a simmer. Return pork chops and any juices to skillet. Reduce heat to medium low, stirring occasionally, for 30 to 45 minutes. Stir in hot sauce before serving.
Preheat oven to 350°. Spray a 9x13" pan with nonstick cooking spray, set aside. In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes. Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes. Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.
Tie cloves, cardamom pods and seeds, cinnamon, and gingerroot in cheesecloth bag. Heat spice bag, water, almonds, raisins, prunes, and orange to boiling in a 4 quart Dutch oven, reduce heat. Cover and simmer 45 minutes. Remove spice bag, prunes and orange. Stir in remaining ingredients. Cover and heat over medium heat until mixture begins to bubble. Ladle almond half and a few raisins into each cup before filling with hot glogg.
Place all ingredients in a large bowl and mix well. Cover and place in refrigerator to marinate for a minimum of 2 hours. It's best made the day before, but my DH has been know to eat a big bowl full right away.
In a large skillet, saute carrots in butter for 2 minutes. Add the broth, sugar, salt and pepper. Cover and cook for 2-5 minutes or until carrots are crisp-tender. Add peas and cumin. Cook and stir 3-4 minutes longer or until peas are crisp-tender.
In a bowl, combine the pineapple and pudding mix until thickened; fold in the whipped topping. Spoon into crust. Chill at least one hour. Keep refrigerated.
Preheat oven according to cake package directions. In a medium-large bowl, mix all ingredients by hand. (A hand mixer tends to mush up the apple pieces.) Grease a 9" x 13" pan, pour in batter, spreading evenly to corners. OPTIONAL: Before baking, mix some brown sugar with a bit of melted butter and crumble across the top of the cake. Use as much or as little as you like. Bake according to cake package directions. Test with a toothpick for doneness. Best served warm with vanilla ice cream, or with coffee at breakfast!
Mix the angel food cake mix and any flavored cake mix together in a medium bowl. put 3 Tablespoons of the mixture into a mug of your choice. then add 2 tablespoons of water. put in microwave for 1 minute. let sit in microwave for at least 30 seconds. add toppings to your liking.
For streusel: Pulse 1 cup brown sugar, 1/2 cup flour, 1/4 cup butter, and 1/2 teaspoon cinnamon in a food processor until crumbly. For Muffins: Preheat oven to 400°. Combine 1 cup flour, whole wheat flour, baking powder, 1 teaspoon cinnamon and salt in a bowl and mix well. Stir in the 1/4 cup sugar and 1/4 cup brown sugar. Add the milk, 1/2 c butter and egg to the flour mixture and stir until just moistened. Fold in the raspberries being careful not to break up the berries too much. Spoon the batter into paper-lined muffin cups and sprinkle with the streusel. Bake 15 to 20 or until a toothpick inserted in the center of muffin comes out clean.
Heat the oil in a large skillet over medium-high heat. While the oil is heating, pour the tomatoes and juice into a bowl. Squeeze the juice out of the tomatoes and tear into small pieces with your hands. Save 1/2 cup of the juice for later. When the oil is hot, add the mustard seeds and let them heat until they start to pop, shaking the pan to keep them coated in the oil. You'll want to put a lid on the pan to keep them from jumping out. After they've been popping for about a minute, add the onion and saute for about 8 minutes, stirring frequently. The onion will start to brown as it begins to caramelize. Add the garlic and saute for another minute. Add the spices, salt, and 1/2 cup of the tomato juices and stir until well combined. Turn the heat down to medium and add the chopped spinach, one handful at a time, stirring until the leaves wilt and the spinach is mixed in well with the spices. Continue adding handfuls and mixing, until all 10 cups of spinach are used. Add the chickpeas and tomatoes, cover, and simmer on medium heat for about 3 minutes. Stir and turn the heat down a bit to medium-low. Simmer for about 7 more minutes, stirring occasionally. Adjust the spices if needed and serve warm over brown rice.
Mix Alouette(R) Spinach Artichoke Spreadable Cheese and avocado together to create a smooth paste. Evenly spread a layer of paste to cover each tortilla. Cover each tortilla with 4 slices of turkey breast. Place 4 roasted red pepper filets on top of turkey slices. Evenly divide small diced onion over entire length of tortillas. Roll each tortilla jelly-roll style and secure with toothpicks at 3/4 inch intervals and refrigerate for 30 minutes. Remove from refrigerator and slice into 3/4 inch pinwheels. Note: For a colorful touch use Sundried Tomato and Spinach Flour Tortillas.
Separate ground beef into 4 even sections. Place each section between waxed paper about 6 x 6-inch . Roll or pound to 1/4 inch thick. Spread each "burger" with mustard. Add chopped onion, evenly. Add garlic evenly. Add cheese evenly. Add hot sauce. Place one hot dog on one edge of "burger". Roll and seal. Either cook over hot coals or pan fry until done to your liking (about 15 - 20 minutes). Serve on rolls.
The day before; make the dressing. Mix the tomato paste and vinegar in a small bowl. Slowly whisk in the olive oil to form a smooth emulsion and season to taste. Store it in a screw-top jar if you want to get ahead and re-whisk before using on the night. The pine nuts can be dealt with the day before to save time. Heat a small frying pan. tip in the nuts and cook for 2-3 minutes, turning them frequently until they smell nutty and are nicely browned. To serve; put the leaves in a large bowl with the tomatoes and olives. Pour in the dressing and mix well. divide between eight glasses. sprinkle with the toasted pine nuts.
Make dough: Stir together flour, salt, and 2 tablespoons oil in a large bowl. Slowly stir in water until a soft dough forms. If necessary, add more water 1 tablespoon at a time. Turn out dough onto a lightly floured surface and knead, dusting with just enough flour to keep dough from sticking, until smooth and elastic, about 15 minutes. Form dough into a ball and coat with 2 tablespoons oil in a bowl. Cover bowl with plastic wrap and let dough stand at warm room temperature 1 hour. Stir together cumin, paprika, turmeric, and remaining 1/4 cup oil in a small bowl. Form flatbreads: Divide dough into 12 equal pieces and, keeping remaining pieces covered with plastic wrap, flatten 1 piece of dough into a disk. Roll out disk as thinly as possible (into a 9-inch round) on a lightly floured surface with a 6-inch wooden dowel or a rolling pin. Spread 1 teaspoon spiced oil on dough with your fingertips, then roll up tightly into a long cylinder and coil into a tight spiral. Transfer to a large sheet of parchment paper, then loosely cover with plastic wrap. Make 11 more spirals in same manner. Finish and cook flatbreads: Tape another sheet of parchment to a work surface and on it roll out 1 spiral of dough into a round approximately 6 inches in diameter. Heat a dry large cast-iron skillet or griddle over medium heat until hot, then cook flatbread, turning once, until puffed and browned in spots, 3 to 4 minutes total. Transfer to a plate and cover with a kitchen towel. Roll out and cook 11 more flatbreads, stacking them on plate. Cook's notes:  Flatbreads are best when freshly made but can be cooked 1 day ahead, then cooled and kept, wrapped in foil, at room temperature. Reheat (in foil) in a 350°F oven or in a steamer about 10 minutes.  Spirals of dough can be rolled out (but not cooked) 1 day ahead and chilled, layered between sheets of plastic wrap, then tightly wrapped, on a baking sheet. Bring to room temperature before cooking.
Slice the jalapenos length-wise and remove seeds. Fill them with the cream cheese and shrimp. Put the jalapenos back together and wrap with bacon. Hold together with a toothpick. BBQ until the bacon is fully cooked.
Preheat grill (broiler). Toast the bread in a toaster. Place grated apple and onion in a sieve and with the back of a spoon squeeze out excess liquid. Transfer to a bowl and mix with the cheese and walnuts. Season with the pepper and salt if needed. Divide the mixture among the toast and completely cover each piece. Place on a baking sheet and grill until cheese is bubbling. Serve immediately.
Heat oven 375. Spray 6 muffin tins with cooking spray. Combine milk, brown sugar blend, sugar substitute and yogurt. In seperate bowl combine the dry ingredients Add to wet mixture and mix till just combined. Divide into muffin tin. Bake 20-25 minutes. Cool in pan 10 mins and remove to wire rack. Store uncovered.
Mix together bread crumbs, salt, Accent, milk and minced onion. Form into tiny meatballs. Roll in flour and brown in margarine/butter. Combine remaining ingredients and pour over meat. Simmer 10 minutes, stirring several times until meatballs are glazed.
Break off the outside leaves of the lettuces. Lay them on a plate and season with salt. Leave for about 15 minutes to 'bleed' and soften. Heat a large frying pan or wok until very hot. Toss the leaves with the olive oil and stir-fry for just a minute until they begin to wilt. Mix in the rice wine vinegar and drain on paper towel. Tastes better than spinach!
Place chicken breasts in large pot covered with water, bring this to a boil over high and cook for 20 minutes or until the chicken is no longer pink. Drain chicken, and finely chop chicken into small bite size pieces. Place in a large bowl and mix in the sour cream, chicken broth and cream of chicken. Mix until combined. In a second bowl melt the 1/4 cup butter, then mix in the Petridge Farms stuffing until moist. In a 3-5 quart casserole dish layer the two bowls. First a layer of chicken mixture, then a layer of stuffing, repeat and end with stuffing. Bake at 350 for 1-1.5 hours. If the top of the crumb layer is browning you can cover the casserole for the remaining time. Since everything is precooked, the goal of cooking is to have the dish heated through, and let the flavors combine.
In your cauldron or punch bowl add 1 liter of Orange soda and 1/2 can of Hawaiian punch. Add scoops of ice cream all over the top of the drink. Stir just a bit, then serve with a ladle full of punch and a scoop of ice cream in each glass. When the punch bowl gets low, repeat and make more.
Blend dough ingredients with pastry blender. Add milk to soften as needed. Should make into 4 small or 2 large balls. Cover and chill dough overnight. Cook the prunes in water until soft. Drain. Press prunes through wire strainer or pureed in blender. Add the sugar and mix well. Roll out dough into large square in order to cut into 3 inch square Place a mound of filling in the center. Split each corner from the top to within 1/2 inch of the center. Fold one half of each corner to the center-- to form a star or pinwheel. Place on ungreased baking sheet- you may sprinkle croase grain sugar over tart. Let stand 10 minutes before baking. Bake in hot oven 400*F for 7 to 10 minutes- until light golden brown (they should be realitively pale). Remove and cool on rack.
Preheat oven to 350 degrees F. Place uncut pumpkins in large shallow dish and add 1/4 inch of water; cover tightly with foil and bake for 40 minutes, or until tender. Let cool. Reheat oven to 375 degrees F. With a paring knife, remove tops from pumpkins. Remove and discard seeds, then scoop out flesh, leaving 1/4-inch-thick shell. Place four cups of pumpkin flesh in mixing bowl. Separate eggs, stirring yolks into pumpkin flesh and placing whites in separate bowl. Stir flour and baking powder into pumpkin mixture, then stir in cheese. Season with salt and pepper. Whip egg whites into stiff peaks. Fold into pumpkin mixture. Spoon souffle mixture into pumpkin shells. Place on baking sheet and bake for 12-15 minutes, or until puffed and set.
Preheat oven to 325 F, 175 C or Gas mark 3. Grease and line a 2 lb loaf tin or round cake tin. Put all the cake ingredients together into a large bowl & mix thoroughly with a wooden spoon and then a hand held mixer for a maximum of 3 minutes. Pour into the prepared loaf or cake tin & bake for 45 minutes or until a skewer inserted comes out clean. While the cake is baking, make the syrup. Mix the lemon juice and sugar together - no need to heat it up. On removing the cake from the oven, pierce all over the top with a fine skewer or fork - keeping the cake in the tin. Whilst the cake is still hot, pour the syrup over the top of the cake. Leave in the tin to cool. The syrup will leave a crunchy residue of sugar and be sticky to touch too! Keeps well, if you can hide it for long enough! The quantity above can be easily doubled for a larger family cake. The cake can also be split and have lemon curd spread between the two layers - it is then called a Luscious Lemon Drizzle Cake!
Mix all dry ingredients and rub on roast. Place roast in ziplock bag and refrigerate. Allow to cure 5 days per 2 inches of meat, turning bag once a day. Cure at least 5-7 days. Place roast in kettle and boil 3-4 hours or until tender.
Mix all spices for the coffee spice rub in a small bowl. Rub the spice mixture all over the beef roast taking care to really rub it in well! Heat 1/2 Tbsp coconut oil in a large skillet over Medium-High heat. Make sure the oil is hot or you will lose your spices. Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side until a nice crust starts to form. Remove from pan and set aside. Place sliced onions in the bottom of a crock pot. Place seared roast in the slow cooker on top of the onions. Add the water, cover and cook on high for 5-6 hours or on low for 7-8 hours.
Stir in a large pot: sugar, eggs, all evaporated milk, and water. On medium heat, let mixture cook until it steams. Taste for sweetness, add more sugar if needed. Add two teaspoons of corn starch to the 2 tablespoons of cold water and wisk. Add the cornstarch water and vanilla to the milk mixture in the pot, bring to a boil. Take off heat. Crush cracker slightly, leaving some big chunks and add one pack of crackers at a time to milk mixture. Mix well. Add more crushed crackers if too soupy. Once satisfied with the consistency, spoon into a casserole dish and spread even. Store leftovers in fridge for upto a 5 - 7 days. Note: She enjoys this slightly warmed and my husband enjoys it cold. I like condensed milk drizzled on top.
Place turkey in crockpot. Combine remaining ingredients in a bowl and mix well. Brush over turkey. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours in crockpot. You can cook this in the oven if you prefer.
In a large bowl, combine the biscuit crumbs, condensed milk, squeezed out pineapple and 1/2 cup shredded coconut. Mix well. Roll 4 teaspoons (Aussie tablespoon) of mixture in the remaining cup of shredded coconut to form neat balls and place in an airtight container. Repeat until all the mixture is used. Refrigerate for 1 hour before serving.
Dip the rim of the glass in some water and then in the course salt. Combine the syrup, juices, liquors and ice in a shaker. Shake vigorously and strain. Serve immediately.
Heat oven to 350. Rub chops with garlic, salt and pepper. Heat oil in skillet, brown both sides of chops in oil. Line a 3 quart casserole with a layer of apple and onion slices. Arrange pork chops over the onions. Blend flour with the pan juices in the frying pan (over medium heat) and add water, blending until smooth. Add lemon juice, applesauce, and spices and combine. Pour mixture over the pork chops. Cover with foil and bake for 1 hour. Remove cover and bake another 15 minutes.
Cook lasagna noodles per pkg; preheat oven to 350°F.; grease a 13 X 9 baking dish. In a small bowl, combine the tomato sauce, garlic and oregano. In a separate bowl, combine the broccoli, carrot, ricotta cheese and parmesan cheese, mixing well. Drain the noodles. Spread 1/2 cup of the tomato sauce mixture in the bottom of the baking dish; place 3 lasagna noodles on top. Spread 1/2 of the broccoli mixture over the noodles; spread 1/2 cup of the tomato sauce mixture over the broccoli mixture; place 3 lasagna noodles on top. Spread the remaining broccoli mixture on the noodles; top with 1/2 cup of the tomato sauce mixture. Top with the remaining noodles; then the remaining tomato sauce; then all the mozzarella cheese. Bake in the preheated 350°F oven for 45 minutes or until bubbling. Remove from the oven and place on a wire cooling rack; let cool/settle for 15 min before you cut and serve.
Cream together butter, sugar and salt. Add flour, cream of tartar, and baking soda. Bake 5 minutes. Make one dozen one inch cookies. recipe makes 1 dozen.
Turn oven onto warm (approximately 170 degrees). Line a cookie sheet with the pretzels. I used a cookie sheet with sides so that they would not slide off. Unwrap a Hershey Kiss and place it in the center of each pretzel and continue doing that until every pretzel has a Hershey Kiss sitting on top of it. Place cookie sheet in oven. Check them every few minutes until the Hershey Kiss gets glossy. This takes about 5 minutes. In the meantime put the M&M's in a bowl. When the Hershey Kiss is sufficently melted (it will still look like a kiss, but will be shiny) take the cookie sheet out of the oven. Take one M&M and place it on top of the Hershey Kiss and give it a little"squish". This pushes the chocolate into the pretzel and adheres all three pieces together. I used all of the colorful M&M's and ate the brown ones! Do this until each pretzel/kiss is topped with a M&M. I placed the whole cookie sheet in the refrigerator until they firmed up. I've also used the Hershey Hugs instead of the Hershey Kisses. The Hershey Hugs will melt FASTER than the Hershey Kisses, so watch carefully! I've also used plain M&M's instead of the peanut butter ones as well.
In a large skillet, saute the bacon, red pepper and onion until bacon is crisp and vegetables are tender; drain. Cool slightly. In a large bowl, combine the turkey, bacon mixture, 1 cup cheese, salt and pepper. Place 1/2 cup turkey mixture down the center of each tortilla. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. In a small bowl, combine Alfredo sauce and milk; pour over top. Cover and bake at 350A° for 25 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until cheese is melted. Garnish with lettuce and tomatoes.
Coat the chicken and pork well with the flour. Mix the garlic and 2 cups of water with the remaining flour and mix well. Heat a wok or large fry pan and add the oil. Fry the meat in small batches until brown. When finished drain the excess oil and add the flour and water mixture and add all the meat. Turn to a low heat until a gravy mixture is formed. To thicken the gravy add a little more flour and water in a light paste form. In a large saucepan cook the noodles as per instructions on the packet. Mix the soy sauce with the sugar and mix the yellow bean paste with a little hot water then mix into the meat mix. 5 minutes before serving add the Chinese broccoli. Mix in the noodles and serve. NOTE: yellow bean paste isn't necessarily yellow. it is made with yellow soy beans. you can find it in Asian stores.
Combine cream of potatoe soup and half and half in large saucepan, stir until well combined. Add butter and rest of seasonings. Heat slowly and stir often. DO NOT BOIL! Add crab and simmer at least 20 minutes. Enjoy!
Preheat oven to 325 degrees Farenheit. Line two cookie sheets with parchment paper. In large bowl, stir coconut, sugar, egg whites, salt, vanilla, and almond extract until well combined. Refrigerate one half hour. Drop batter by rounded teaspoons (approximately 1 inch apart) on parchment paper-covered cookie sheets. Bake 25 minutes until lightly golden. (Baking Tip: To ensure even doneness -- halfway through cooking time, reverse cookie trays in oven -- move top tray to bottom, flip trays front to back.). Cool 1-3 minutes on cookie trays. Remove with wide, thin spatula. Finish cooling on wire rack.
In a large salad bowl, combine arugula, fennel, red pepper and pinenuts. In a small bowl, whisk remaining ingredients until well blended. Pour over salad and toss well.
heat oil in lge pot, add onion& garlic and stir until soft, about 5 minutes. add all other ingredients except cheese, simmer covered over low heat, until thickened, 20-30 minutes add cheese if desired, also serve with hot sauce.
Combine sour cream and cream cheese. Beat until fluffy. Beat in salad dressing mix and lemon juice. Stir in shrimp and green pepper. Cover and chill several hours. Serve with Melba toasts or vegetables.
Preheat oven to 200C. Cut each pastry sheet in half. Mix together pork mince, coriander, chilli sauce, chilli, ginger, breadcrumbs, egg, soy sauce, spring onions and garlic until combined. Divide the mix into 8 portions and roll each portion into a sausage shape. Place along the centre of each pastry sheet. Roll to enclose, placing the pastry seam underneath. Cut each roll into 4 sausage rolls and place on a greased and lined baking tray. Brush with beaten egg. Bake for 25 minutes or until golden and cooked through. Serve with extra chilli sauce. These can be frozen uncooked and stored for later. Just defrost and cook when needed.
Spray nonstick skillet with vegetable cooking spray and heat 1 minute. Add chicken and cook until browned. Add soup, water, bell pepper, parsley flakes, lemon juice, and paprika. Heat to a boil. Cover and cook over low heat 5 minutes. Garnish with lemon slices.