HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make the crumb topping: Melt the butter in a medium saucepan over medium heat. Add the breadcrumbs and chives, stirring to combine. Cook for 1 to 2 minutes until toasted slightly. Transfer to a small bowl and set aside. Make the pasta and sauce: Preheat the oven to 400°F. Slice the top one-third off the head of garlic. Place the bottom portion on a piece of foil, drizzle it with olive oil, and season it with salt and pepper. Place the top portion back on the head of garlic and crumple the foil to create a sealed packet. Roast the garlic for 30 minutes. Remove the roasted garlic from the oven and squeeze the cloves into a bowl. Using a fork, mashing the cloves into a paste. Set aside. Cook the pasta in a large pot of well-salted water until al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Butter a 13x9-inch shallow baking dish. In a large, heavy saucepot (such as a Dutch oven), melt 1 stick butter over medium-low heat. Stir in the flour and reserved garlic paste. Cook the roux, stirring constantly, for 3 minutes until golden. Whisk in the milk. Bring the sauce to a boil, whisking constantly, then reduce it to a simmer and let it cook for 3 minutes. Stir in the shredded cheddar cheese, Parmesan cheese, mustard powder, salt and pepper until well combined. Add the pasta and the reserved 1/2 cup of pasta water to the pot, stirring to combine. (It will be soupy.) Transfer the macaroni and cheese to the buttered baking dish. Sprinkle it with the reserved crumb topping and place it on a sheet tray (in the event it bubbles over while baking). Bake the macaroni and cheese for 20 to 25 minutes until it's golden brown and bubbling. Additional Notes: The garlic head can be roasted, and the garlic gloves mashed, 1 day in advance. Store the garlic paste, covered, in the fridge. The macaroni and cheese can be baked in a large baking dish or several smaller ramekins for individual servings.
Brown onion in frypan- add meat,curry& brown slightly. Cut cabbage up finely,cut celery into 25cm lenghts,add beans Add to meat& onion, Add soup mix& 2 cups of water- mix well& allow to simmer for about 1 hour. Serve with rice.
Put the chicken in the oven to cook following manufactures guidelines. Make the sweetcorn fritters by sifting the flour into a bowl with the salt and pepper. Add the eggs and a little water to make a thick batter whisking until no lumps remain. Add the sweetcorn and spring onions and mix well. Set aside. Coat the tomato halves and the bananas in seasoned flour. Put a frying pan on a medium heat and spray with oil. In batches, place spoonfuls of the sweetcorn mixture into the pan and fry for a few minutes until little bubbles appear on the surface. Flip over and cook the other side for a few more minutes. Keep warm in the oven whilst you make the rest. When the chicken is almost ready, spray more oil into the pan and cook the tomatoes, cut side down until slightly crispy and browned. Keep warm in the oven. Cook the bananas in the same way until patched with brown but not mushy. Serve everything together and Enjoy! I love this meal.
Mix together 1 1/2 TBS of the oil, the honey, sherry, soy sauce, five-spice powder, garlic and ginger in a bowl. Add the shrimp, making sure to coat them evenly with the marinade; cover and marinate for at least an hour or up to 8 hours in the refrigerator. Remove the shrimp from the marinade, reserving the marinade. Heat a wok over high heat until it smokes, and then add the remaining 1 1/2 TBS oil. Heat the oil for a couple of seconds, then add the shrimp and stir-fry for a minute, or until they have turned pink. Pour in the reserved marinade and the water. Cook briskly, stirring constantly and coating the shrimps with the sauce, for about two minutes. Remove the shrimps from the wok, and continue cooking the sauce until it is well-reduced and syrupy, a matter of just a minute or so. Serve sauce over the shrimps.
Boil broth and pour over rice in greased 9 x 13 " pan. Brown meat with pepper and onion. Drain well. Add sauce and pour over rice. Sprinkle with cheese. Bake at 350 degrees for 45 minutes uncovered.
Mix in order listed. Pour into greased and floured 9x13 cake pan. Bake 25- 30 minutes at 350 degrees.
Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve. Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine. slice scallops crosswise into 1/4" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.
In a large sautee pan bring the half and half to a boil, be careful it will spill over if you don't stop it in time. Remove from heat and sprinkle in the gorgonzola, pepper and lemon zest. Stir once. Add the parmesean a handful at time and whisk until the cheeses are fully melted and the sauce is thickend adding more parmesean if needed. Return to very low heat if the cheeses did not melt all the way, do not bring back to a boil.
Fill steamer or steamer pot with water and bring to a boil. Wash and slice mushrooms and place into colander of steamer. Wash asparagus and snap off end of stalks. Place on top of mushrooms in the colander. Cover and steam until the asparagus is tender yet still a bit crisp. Remove from colander to warm plate and immediately sprinkle cheese over top. Sprinkle sea salt over top using your discretion. Serve hot.
Cook orzo according to package directions; drain. Rinse with cold water; drain. Combine orzo, carrot, and next 5 ingredients; set aside. Combine lemon rind, lemon juice, vinegar, salt, pepper, and minced garlic. Gradually whisk in oil. Pour vinaigrette over orzo salad, tossing gently. Cover and keep chilled.
Scrub potatoes and bake 1 hour at 400°F. Grill bacon pieces until crisp. Drain off bacon fat except 3 tablespoons. Add green onions and saute slowly. Cut potatoes in half lengthwise and scoop out the inside into a skillet, taking care to retain shells intact. Add cheese, sour cream, and salt and pepper to potato, green onions and bacon, mixing and mashing to blend thoroughly. Return the skillet to low heat and heat through. Stuff mixture into potato skins. Drizzle with melted butter, and sprinkle with paprika. Bake 15 to 20 minutes at 350°F.
Mix together the tomatoes, cucumbers, green onions, peppers, and mint together in a salad bowl. Add the lemon peel and lemon juice and toss well; add the oil and season with salt and pepper. Split the toasted pitas, and rub the rough sides with the garlic; tear the pita into small pieces and add to the salad. Remove the seeds from the pomegranate, (being careful not to stain your clothing with the juice) and add to the salad and discard the peel and the pith. Toss the salad well, and serve immediately.
Peel cooled potatoes and chop into bite sized dice; place in a large bowl. Rinse and drain vienna sausages, cut each into 4 rounds; add to potatoes. Add onion and celery to potatoes. Coarsely chop eggs and add to potatoes. Add peas and carrots. Combine mayonnaise and sour cream; stir into potato mixture. Season with salt and pepper; garnish with green onions.
Pat roast dry with paper towel. Mix remaining ingredients together. Slather all over roast I use a silicone brush. Let sit a few (2 -3) hours at room temperature. Roast in a preheated oven set at 500F for 10 minutes. Without opening oven reduce heat to 325F and roast to desired doneness. about 20 minutes per lb. or to a an internal temperature of 125F for rare. When done place roast on a platter and cover with Aluminum foil for about 15 -20min. Meanwhile add 1/2 cup red wine to roaster and deglaze over medium heat. ( scrape up all crusty brown bits). Place this in a saucepan and add 2 cups beef broth, and 1 1/2 Tbsp cornstarch mixed in about 1/4 cup cold water. Bring to the boil and stir till nicely thickened. Check for seasoning.
Set oven to 350°F or Mark 4. First peel, core and slice the apples into a saucepan with just a little water. Bring to a boil and boil until the apples are reduced to a pulp. Melt half the butter in a saucepan, stir in the flour, then gradually add the milk, stirring continually until the mxiture is thick and smooth. Spoon layers of apple and the 'custard' into a buttered 2 to 2 1/2 pint pie dish, finishing with a layer of 'custard'. Dot with remaining butter. Mix the sugar and cinnamon together and sprinkle over the pudding. Bake for 20 minutes, then place under a hot grill for 1 to 2 minutes to brown the top.
For the berbere: Combine the tomato sauce, paprika, 1/4 cup red wine, grated gingerroot, ground ginger, red pepper, cardamom, nutmeg, cloves, cinnamon, and allspice. Set the red pepper sauce aside. For the chicken: In a large skillet cook the onion and garlic in hot oil until the onion is tender but not brown. Stir in the red pepper sauce, turmeric, and 1 tsp salt. Add the chicken pieces to the skillet. Spoon the onion mixture over the chicken pieces. Bring the mixture to boiling; reduce heat. Cover and simmer about 30 minutes. Stir in 1/4 cup dry red wine. Cook, uncovered, about 15 minutes; turn chicken pieces often. Skim off the fat, and serve with Ethiopian Flat Bread.
In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar. Add 1/2 cup milk, egg, and oil. Beat by hand, mixing well. Pour into greased 8-inch round dish. Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly. Sprinkle over batter and sprinkle with nuts. Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.). Cool 15 minutes; drizzle with fine glaze. Serve warm. Glaze: Stir together confectioner's sugar and 1 Tbsp milk. From tip of spoon, drizzle glaze over cake in spoke fashion.
Roast Chiles. Remove husks from fresh tomatillos& rinse tomatillos under warm water to remove stickiness. In saucepan simmer tomatillos, broth, garlic until tomatillos are tender, about 10 minute. Add chiles to mixture. Cool salsa slightly. In blender pulse until coarsely chopped. Salsa may be made up to this point, 2 days ahead& cooled, uncovered, before being chilled, covered. Bring salsa to room temperature or reheat before proceeding. Just before serving, in blender pulse salsa with cilantro until cilantro is finely chopped& season with salt. Makes about 3 cups.
Brown turkey in a skillet. Quarter biscuits and place evenly in a well greased 13x9 pan. Top with pizza sauce. Drain turkey and spread on top of biscuit mixture. Layer both peppers, onions, mushrooms, pepperoni, garlic, oregano. Cover all with the cheeses. Bake uncovered 350°F for about 25-30 minutes Let rest 5-10 minutes before serving. Serves 6.
Preheat oven to 400 degrees. Spread cream cheese over puff pastry, covering it to the edges. Arrange slices of salmon in one layer over cream cheese. Sprinkle evenly with dill and capers. With the long edge of the dough facing you, roll the top and bottom edges toward each other until they meet in the middle. Roll as tightly as possible, working quickly. Wrap in parchment paper and refrigerate for 5 minutes. Using a serrated knife, slice the roll into 18 even pieces. Arrange pieces on a baking sheet lined with parchment paper. Brush with beaten egg. Bake for 15 minutes. Rotate pan in oven and cook an additional 10 minutes or until pastry is golden brown. Serve palmiers (pahlm-YAY) hot from the oven or at room temperature.
Preheat the oven to 375°F. Heat the olive oil in a skillet over medium heat. Toss in the strips of pepper and onion along with the red pepper flakes and stir around to begin cooking them. When the onion begins to soften and the layers break apart, add the chick'n tenders and adobo seasoning. Cook everything until the chick'n just begins to warm up and the onions are beginning to become translucent. Heat the refried beans in a skillet, or you can just microwave them to soften them up. Spoon about one-third of the enchilada sauce onto the bottom of a glass baking dish. I usually end up with two dishes of enchiladas. Put a good "smear" of refried beans down the center of a tortilla. Add about 1/8 of the pepper, onion, and chick'n to the tortilla. Make sure to lay the strips out longways. Add a small handful of cheese on top. Roll the tortilla and tuck into the pan. Keep doing this until the pan is full. Spoon the rest of the enchilada sauce over top of the enchiladas and spread out until they're nice and covered. Toss any leftover cheese on top of the enchiladas. You can even grate some extra on top to make them very cheesy. Bake in the oven about 15-25 minutes, until the ends of the enchiladas begin to crisp up or until you can't stand it any more. Allow to cool for a few minutes, serve and enjoy.
PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside. PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan. BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack. REFRIGERATE several hours or unti chilled. When ready to serve, run a knife along the edge of the pan. Then, invert pan onto serving plate to unmold flan. If some caramel is stuck to the bottom of the pan, you can place the bottom of the pan in a sink full of hot water to heat it, and then spoon it over flan. Store any leftovers in refrigerator.
On 6 cold plates chilled in your refrigerator, arrange the sliced Ontario greenhouse cucumbers in a circle. In a large mixing bowl, combine the remaining ingredients and mix well. Season to taste with salt and pepper. To serve, spoon tuna mixture on top of the cucumbers. Quick tip. Ahi or Yellowfin tuna is widely used in raw dishes, especially in sashimi.This fish is also great for grilling.
Preheat oven to 400 degrees F. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. Set aside. Line a rimmed baking sheet with aluminum foil. Place a wire cooling rack on top. Place the pieces of bacon on top of the rack, overlapping if necessary. Place in oven and cook for 10 minutes. Remove from oven and brush one side of the bacon with the beer syrup. Flip, and coat the other side with the syrup as well. Return to oven and cook for 10 minutes. Remove from oven and repeat process twice more, until bacon is crispy and browned and you've used all the glaze. Cool on wire rack for at least 1 hour before serving.
NOTE: IF YOU USE DICED CHICKEN OTHER THAN CANNED CHICKEN IN BROTH -- YOU WILL NEED TO ADD AT LEAST 1 CUP CHICKEN BROTH OR EXTRA GRAVY! PREHEAT oven to 425°F; SELECT 5-6 ovenproof bowls or ramekins to hold 1 1/2 cups filling, leaving at least 1 inch space free below bowl rims. PLACE 3 cups Bird's Eye Recipe Ready Stew Blend frozen vegetables into a 2 1/2 quart pot (Note: If you like green beans and/or corn in your pot pie you can replace a portion of the stew blend with these); COVER with 2 inches hot water; HEAT to boiling; BOIL 2-3 minutes. QUICKLY drain, then return vegetables to pot; ADD the chicken gravy (scrape cans using a flexible spatula). FOLD in the canned chicken including the liquid, until just blended (don't over-stir to keep the chicken in perfect chunks!). UNROLL pie dough and place one segment on a floured surface; PLACE inverted bakeware bowls or ramekins over dough; TRACE a knife around edge of bowls to cut circles; REPEAT with remaining dough to yield 6 even circular crusts (re-roll dough scraps if necessary). ARRANGE bowls on baking sheets; SPRAY bowl interiors with non-stick cooking spray; POUR 1 1/2 cups filling into bowls, distributing evenly. PLACE then press dough circles over filling to cover, levelly to the edges of baking dish (see photo); SPRAY dough crust tops well with non-stick cooking spray for even browning; CUT slits around the center of each prepared pastry to vent. BAKE 30 minutes on center rack -- or until golden brown (NOTE: For an enhanced golden color, spray crusts again with non-stick cooking spray during the final 10 minutes of baking). ALLOW pies to cool slightly before serving. SERVE and enjoy.
Place the hash browns in a 7-inch pie plate coated with nonstick cooking spray. in a small bowl, combine the cream cheese, 2 tablespoons milk, onion, salt, and pepper. Spread over potatoes. Cut sausage links in half lengthwise; arrange over potatoes in a spoke-like fashion. In a small bowl, whisk the biscuit mix, egg, nutmeg, and remaining milk until smooth; pour between sausages. Sprinkle with paprika. Bake at 400 for 25-30 minutes or until golden brown and filling is bubbly.
Grate the zucchini, place into paper towels and squeeze to release the excess water. Combine all ingredients, except olive oil, in a bowl and mix thoroughly. Using a heaping tablespoon form the mixture into 8 patties. Heat olive oil in a pan over medium heat. Once heated, add patties and cook until golden brown, about 3-4 minutes per side. Serve.
Combine everything in a crock pot. Cover and cook on low 8 hours or high 4 hours. Serve on Italian rolls with Provolone cheese.
Set strainer over 4-cup measuring cup. Line strainer with paper towel. Add yogurt to strainer; chill overnight; (about 1/2 cup liquid will drain from yogurt). Turn yogurt out into medium bowl; discard paper towel and drained liquid. Add cucumber, mint, lemon juice and garlic and stir to blend. Season to taste with salt and pepper. Cover and refrigerate to develop flavors, at least 2 hours and up to 1 day. Place bowl with dip on platter. Surround with vegetables and serve.
Run the pears through a food chopper using fine blades. Combine all ingredients. Cook on low heat, stirring frequently, until the mixture is thick and clear. Pack in hot jars and seal. Process in a water bath for 10 minutes.
Beat together butter and cheese. Add egg yolks, pepper, mustard, salt, and sugar; beat until well blended. Add flour and stir until smoothly blended. Form dough into balls, put into a spritz cookie press and shape crackers on baking sheets. Or chill dough for 1 hour, roll on a floured surface and cut with fancy cookie cutters, then place on baking sheets. Decorate with seeds if desired. Bake uncovered at 375F for 10-12 minutes or until lightly browned. Serve warm or cooled.
Place all ingredients in a mixing bowl and gently toss to mix/coat well. Chill about 1 hour before serving. Garnish with extra cilantro, if desired.
In a bowl, combine the first seven ingredients; mix well. Pour over chicken. Marinade for 15 minutes or overnight. Grill chicken over medium heat for 40-45 minutes or until juices run clear.
Pour the popcorn twists into a large roaster pan. In a 2 quart saucepan, cook tog butter, brown sugar and corn syrup for about 2 minutes. Add the baking soda, which will foam, so this is the reason for the larger saucepan. Allow the foam to cook down slightly, then pour over the popcorn twists, stirring well. Place into a 250 degF oven for 45 minutes, stirring every 10-15 minutes. Remove from oven and pour onto wax paper, allowing to cool slightly, then break apart.
Saute chopped onion and chopped bell pepper in olive oil for a few minutes. Add the pack of Quorn Mince and saute for a further few minutes. Add the kidney beans, chopped tomatoes, salt, pepper and chilli powder to taste. Bring to the boil while stirring regularly, cover and simmer for 20-30 minutes. Serve with a large portion of boiled rice - Basmati is my favourite! Can also be cooked in the slowcooker.
Chop up apricots. Place in about 2/3 cup boiled water and let sit for about 20 minutes till plump and softened; drain all water out and set plumped apricots aside. In a large bowl, combine milk, lemon juice, egg, and orange rind. In a medium bowl combine flour, All-Bran cereal, brown sugar, baking soda, baking powder and cinnamon. Add flour mixture to the wet ingredients and stir until almost mixed; fold in grated carrots, chopped apple and apricots just till mixed. Spray muffin tin with cooking spray; fill muffin tins until almost full and sprinkle chopped apples or white chocolate chips on top of each muffin. Bake at 375°F for 15 to 20 minutes or until toothpick inserted into the centre of the muffin comes out clean; let stand in pan for a couple of minutes before cooling muffins on a wire rack.
In a large bowl toss the cooked penne with the oil and vinegar. Gently toss in salami, pepperoni, mushrooms, onions, olives, provolone, tomatoes and basil. Season with oregano, salt, and pepper. Serve over a bed of lettuce. Alternate arrangement: In a large bowl, toss penne, tomatoes, mushrooms, tomatoes, basil, oil, vinegar, salt, and pepper. Arrange torn lettuce onto plates; top with pasta mixture. Fold the meat and cheeses into rosebuds and arrange decoratively onto the pasta. Place olives into center of rosebuds. Sprinkle all over with oregano and serve.
Add minced garlic, beaten egg and crushed saltines to ground chicken. Preheat oven to 375°F. Form into 1 inch balls and bake in single layer for about 13 minutes. Meanwhile saute mushrooms in oil until tender. Add minced garlic, nutmeg for a minute or two more. Add flour and wine, loosening all particles. Add chicken broth, bring to a boil and simmer for 15 minutes. Stir in cream cheese and parsley. Salt and pepper to taste, add meatballs and simmer about 10 minutes more. Serve atop hot cooked pasta with a green side salad!
Mix the 4 first ingredients in a bowl(flour to butter). With a pastry cutter or 2 knives, add butter until you have a rough texture. In another bowl, mix baking soda and warm water. Add molasses, egg, cinnamon, nutmeg and ginger. Beat well. Spread 1/3 of the rough mixture (step 1) in the crust, then pour the second mixture of molasses (step 2). Put the remaining rough mixture (step 1) on the pie. Cook on the lowest rack of oven, at 350 F from 45 to 50 minutes or until a knife inserted in the middle comes out clean.
Mix the finely chopped and mashed eggs and mayonnaise together and season to taste. Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles. To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.
Mix all and combine well. I like to put it in my food proccesor to combine. Refrigerate overnight to let flavors meld. Serve with chips or crackers and enjoy!
Grate potatoes and mix togehter with green onions. In a small bowl, lightly beat eggs; stir in cornstarch and salt. Pour egg mixture into potatoes, coating potatoes well. Heat 1 tbsp. oil in large skillet over medium-high heat. Drop potato mixture by tablespoonfuls into pan and flatten slightly with spatula; cook 3-4 minutes each side or until golden. Drain. For sauce, toast sesame seeds in dry skillet over medium-high heat until lightly browned, stirring pan often. Mix seeds with other ingredients. Serve sauce with latkes.
Preheat oven to 375F; grease a 13x9 pan and set aside. In a large mixing bowl, combine the flour, oats, sugar and baking soda. Stir in melted butter and mix together until mixture appears crumbly. Firmly pat half the crumb mixture into prepared pan, then cover evenly with mincemeat. Sprinkle remaining crumb mixture over mincemeat and pat lightly. Bake for 20 to 25 minutes or until squares appear golden brown. Cool before cutting into squares.
Whisk together eggs and milk. Heat skillet over medium heat. Add egg mixture. When eggs start to set, push around continually with spatula. When eggs are half set, but still runny, add onion and cheese (and jalapeno if desired). Continue stirring around till eggs are set to desired doneness and cheese is melted. Garnish with Salt and pepper to taste.