HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust oven rack to upper-middle position and heat oven to 500 degrees. Toss Brussels sprouts, 3 tbsp oil, water, 3/4 tsp salt, and 1/4 tsp pepper in a large bowl until sprouts are coated. Transfer sprouts to rimmed baking sheet and arrange so cut sides face down. Cover sheet tightly with aluminum foil and roast for 10 minutes. Heat remaining 3 tbsp of oil in 8-inch skillet over medium heat until shimmering. Add garlic and red pepper flakes; cook until garlic is golden and fragrant, about 1 minute. Remove from heat. Remove foil and continue to cook until Brussels sprouts are well browned and tender, 10 to 12 minutes. Transfer to serving platter, toss with garlic oil, and season with salt and pepper to taste. Sprinkle with Parmesan and serve. Serves 6 to 8 as a side dish.
Use a sharp knife or food processor to mince the beef. Heat up a skillet on medium with a bit of oil. In a bowl, mix the beef, onion, parsley, bread crumbs, egg, and cinnamon. Form into patties and coat both sides lightly with flour. Cook rissoles on one side until browned, then turn to the other side and cook until browned and heated through. Serve topped with ketchup or leftover gravy.
Preheat oven 450 degrees. Combine turnips, onions, carrots, parsnip and barley on a large nonstick baking sheet. Roast on lower oven rack, stirring occasionally until tender and browned,about 30 minutes. On another baking sheet arrange beef in single layer and roast on upper oven rack, turning twice until browned about 20 minutes. Transfer beef and veggies to a 5 or 6 quart slow cooker. Add bay leaves, garlic, salt and pepper. Pour broth and water over beef and veggies. Cover and cook until the beef and veggies are fork tender, about 4-5 hours on high or 8 to 10 hours on low. Discard the bay leaves and garlic. Stir in parsley.
If pine nuts are not toasted, toast them on a cookie sheet in a 350F oven for 5-10 minutes or until golden brown. Boil water in a 6-8 quart pot with optional flavor cubes. Add orzo and cook until tender. Drain orzo in colander and rinse with cold water. Toss orzo in a large bowl with the olive oil, lemon juice, and lemon zest. Then toss in the rest of the ingredients. Season with salt and pepper to taste. You can add more lemon juice if you like it really lemony. Chill salad for 3-4 hours before serving.
Pre-heat the oven to 180oc/fan 160oc, gas4. Grease a deep 24cm (9") springform cake tin and line with parchment paper. Peel and core apples and cut into 1cm pieces and toss in lemon juice. In a bowl, beat sugar, butter and lemon zest until pale and fluffy. Beat in the eggs one at a time, adding a little flour with each addition to keep the mixture smooth. Sift the remaining flour and the baking powder into the bowl and fold in with the ground almonds. stir in the apple pieces into the mixture. Spoon into the tin and level top, sprinkle with the demerara sugar. Bake for one hour. (skewer should come out clean).
Brush olive oil over the chicken breasts, then sprinkle the fajita seasoning onto both sides. Grill over medium-high heat about 6 minutes per side (or you may broil). Allow to cool then slice into strips; set aside. For the dressing; in a blender or food processor combine mayonnaise, 2/3 cup Parmesan cheese, sour cream, cumin, anchovy fillets, green onions, Dijon mustard, chipotle pepper, fresh garlic, Worcestershire sauce and black pepper; process or blend until smooth then season with salt if desired. Place the lettuce in a large glass bowl, add in black beans; toss to mix. Top the salad with croutons and red bell pepper rings and cooked chicken slices, then sprinkle with about 1/3 cup grated Parmesan cheese (or any amount desired). Drizzle the dressing over the salad or serve dressing on the side. Delicious!
beat butter and peanut butter at medium speed with mixer till creamy -- gradually add sugar, beating well.stir in vanilla. combine flour and salt, gradually add to butter mixture -- beating at low speed till blended. roll dough to 1/2" thickness on lightly floured surface.cut with desired cutter.and place 2" apart on ungreased cookie sheet. bake at 275* for 45 minutes -- .
Preheat oven to 350°F. Combine cream cheese and cream, stirring until smooth. Stir in onion, horseradish, Old Bay, Cheddar and chives. Add crabmeat with liquid and fold in gently. Place in a small baking dish, bake 8-10 minutes or until hot.
Bone the lamb, trimming off any skin or excess fat. Cut into thin slices across the grain. Place meat in a heavy pan with the beer and onions. Cover and simmer for an hour. Add the salt, pepper, butter and vinegar (if using) and continue simmering for 30 minutes, or until tender.
Mix all the above ingredients together. Quantity of vinegar may be adjusted to attain desired consistency. Let stand in refrigerator overnight so flavors can blend. Stir before use, and refrigerate when not in use. Especially good marinade for steaks and pork chops.
In a large bowl combine the pork, carrot, onion, water chestnut, bamboo shoots, garlic, ginger, soy sauce, salt and pepper. Stir mixture until thoroughly combined at this point you can cover and stick in the fridge over night. I lay out about 10 wrappers at a time, roll the meat mixture into cigar shapes about finger thickness be reasonable-and the length of the wrapper. Roll and brush ends with beaten egg and finish the roll to seal. Place seam side down on a cookie sheet and repeat until done. Bake in a preheated 450° oven, turning once for around 20 minutes. They should be cooked through and the wrappers are golden brown.
Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers.
1.	Heat oven to 400°F In 10-inch nonstick skillet, cook beef or chicken, stirring occasionally, until thoroughly cooked; drain. Stir in seasoning mix (from dinner kit), water and half of the cheese sauce (from dinner kit). Heat to boiling over high heat, stirring occasionally. Reduce heat to medium-high. Simmer uncovered 4 minutes, stirring occasionally. Stir in kidney beans and remaining cheese sauce; heat until hot. 2.	In ungreased 2-quart casserole, place 1 tortilla (from dinner kit). Layer with 1/4 of the salsa, beef mixture and cheese. Repeat layers, using up ingredients and ending with cheese on top. 3.	Cover; bake 17 to 22 minutes or until cheese is melted. Let stand 5 minutes. High Altitude (3500-6500 ft): Cover; bake 20 to 25 minutes.
Chocolate Layer: Heat oven to 350 degrees. Line an 8 inch baking pan with foil. Grease foil. Whisk together flour, baking powder and salt in a medium bowl. Set both aside. Melt butter and chocoalte in a large microwave bowl on high 1 1/2 to 2 minutes until melted. Transfer to a large mixer bowl and beat in sugar and eggs on medium high speed until well combined, 2 to 3 minutes. Reduce speed to low; beat in flour mixture just until combined. Fold in pecans. Pour batter into prepared pan. Bake until just set in middle and sides just begin to pull away from the pan, 22 to 26 minutes. Cool completely on wire rack. Buttercream Topping: Beat butter, confectioner's sugar, cream and vanilla in a large mixer bowl on medium speed until smooth, about 1 minute. Reduce speed to low and beat until fluffy and smooth, 1 to 2 minutes more. Chocolate Drizzle: Stir chocolate and butter together in small bowl until smooth. Cool slightly and transfer to a heavy duty plastic storage bag. Lift chocolate layer out of pan. Peel off foil. Transfer to a flat surface lined with waxed paper. Spread buttercream evenly over top of cookie. Snip one tiny corner of plastic bag and drizzle chocolate glaze over top as desired. Let stand until chocolate is set, 30 to 60 minutes. Cut into 3 1/2 x 1 inch bars.
Beat well cream cheese and sugar. Add drained pineapple and strawberries and mix Add Cool Whip last and mix together. Pour into a round mold and freeze. Take out an hour or so to soften before serving.
Dissolve gelatin in boiling water. Stir in lime peel and juice. Add ice-cream by spoonfuls, stirring until melted. Chill in the fridge until mixture mounds. Spoon into the baked and cooled pie shell. Chill in the fridge until firm. Decorate with whipped cream and marachino cherries, if desired.
Preheat oven to 350°. Place walnuts in a single layer on a rimmed baking sheet; toast until golden brown and fragrant, about 10 minutes. Remove pan from oven; set aside. Combine maple syrup, corn syrup, and walnuts in a bowl; stir until nuts are well coated. The walnuts can be stored in an airtight container in the refrigerator for up to 1 week.
Combine Eagle Brand and water. Add pudding mix; beat about 2 minutes. Chill until just thickened, about 15 minutes. Fold in whipped topping. Spoon 1/3 of the pudding mixture into 3L: serving bowl; top with half of the cake cubes. Top with half of the pie filling and 1/3 of the pudding mixture. Repeat with remaining cake cubes, pie filling and pudding mixture. Cover and chill overnight.
Heat oil in skillet til hot over med-high heat. In a large mixing bowl pour the warm milk then add all dry ingredients and oil. mix into ball of dough. give about 10 minutes for the dough to rise. shape into discs. fry until golden brown (if too crispy the oil is likely not hot enough; The fry bread should turn golden brown fairly quickly).
In a bowl whisk together the brown sugar, mayonnaise, lime juice and chili paste. Stir in the pineapple and broccoli slaw. Allow to chill at least an hour for the flavors to blend. Top with dry roasted peanuts and enjoy.
Toss popcorn, cranberries, and pecans in large heatproof bowl; sprinkle with salt. Melt butter in large microwave-safe bowl on high for about 40 seconds. Stir in marshmallows; microwave on high for 1 minute and 15 seconds, stopping once halfway through to stir. Stir until mixture is melted and smooth. Pour marshmallow mixture over popcorn mixture, folding with rubber spatula until well-combined. Let cool enough to handle. Oil hands; form mixture into 15 evenly-sized balls, pressing firmly.
Chop one of the onions into rough chunks. Add to the split peas, bay leaves and turmeric in a large saucepan. Add enough water to cover twice the amount of peas. Bring to the simmer, skim off any scum, cover and let simmer for 60 minutes or until the peas are soft. Keep an eye on them and add more water if necessary, they should be loose and sloppy like thick porridge at the end. While the peas are cooking, slice the remaining onions finely and fry in a tablespoon of the oil until they are golden brown. Set aside. When the peas are cooked, remove the bay leaves, blend the peas with the olive oil, garlic cloves and lemon juice until you have a smooth paste. Add water if the mixture is too stiff. Season generously with salt and pepper. Stir in half the fried onion. Serve in a bowl with the rest of the fried onion, capers, chives and add a drizzle of olive oil.
Preheat oven to 425°F. Rinse halibut and pat dry. Arrange halibut side by side in greased 8 X 12-inch baking dish. In small bowl, stir together mayonnaise, sour cream and flour. Stir in lemon juice, onion and pepper. Spoon mixture over fish to coat completely. Bake uncovered for 14 minutes or until fish is opaque in center of thickest piece. Add cheese, bake until melted.
Mix the brown sugar, flour and salt in the top of a double boiler. Stir in the milk, add the butter and cook over simmering water, stirring, until thickened. Let cook 20 minutes, stirring occasionally. Beat 2 egg yolks. Temper them with a little of the hot mixture, then stir them into the pudding. Cook 5 minutes longer. Remove from heat. Add the vanilla, then pour into the prepared pie shell. Beat the egg whites and cream of tartar until stiff, beating in the sugar a little at a time to make a meringue. Spread on top of pudding and brown in a 350*F oven for about 10 minutes or until golden.
In a skillet, melt butter over medium-high heat; cook mushrooms, garlic, onion, rosemary, salt and pepper, stirring for 10 minutes or until liquid is evaporated and mushrooms are browned. Transfer all but 1/2 cup to a bowl for stuffing; cool, cover and refrigerate for up to 1 day. Add wine to skillet; cook, scraping up bits stuck to pan. Pour in 1 cup cream; simmer for about 5 minutes, stirring often, until reduced. Cool, cover and refrigerate for up to 1 day. Preheat oven to 325°F Add remaining 1/4 cup cream and bread crumbs to stuffing; stir to combine. Place turkey breast, skin side down on work surface. Press stuffing on surface, leaving about 1/2" border. Roll up jelly-roll style; secure with kitchen string or toothpicks. Place seam side down in roasting pan. Bake for about 1-1/2 hours, basting occasionally, until meat thermometer reads 170°F Transfer to cutting board; tent with doil and let rest for 15 minutes. Meanwhile, return sauce to saucepan over medium heat; reheat until bubbling. Slice turkey; spoon sauce onto plates and top with turkey slices.
Put a couple of scoops of good quality vanilla ice cream in to a bowl. Drizzle over some very good extra virgin olive oil, and sprinkle with a tiny pinch of sea salt on top. (He sez: I can't explain what it's like, you'll just have to try it! But it was bloody gorgeous!).
Melt chocolate in a small bowl. Pour small amount of melted chocolate onto wax paper to form a base. Blow up a balloon and dip in chocolate, coating heavily. Set chocolate-covered balloon on the chocolate base and place in fridge to harden. Once hardened, fill with desired dessert!
Combine all ingredients into a bowl or small container of your choice. Apply in a thin layer over your face avoiding eyes and mouth Leave on for 10-15 minutes. Rinse off with warm water. Cleanse with your normal cleanser. Apply light moisturizer and enjoy : ).
Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion. Quarter the jalapeno lengthwise, then slice it thinly. Add the jalapeno and garlic to the mix. Next, add the sugar, salt, cumin, lime juice, and cilantro. Pulse several times until it reaches the consistency you like. Serve with chips.
Put 4 oz (1/2C) water in bread pan. Add powdered milk and let it sink down into the water. Mix eggs with remaining water to total 6 oz, so that there is 10 oz (4 oz+6 oz) (1.25C) total of water and egg. Add other ingredients in order given and start the machine; powdered or fresh milk cycle makes no difference, at least with my machine. I use WW bread flour if I can find it and eliminate the gluten; the website didn't allow WW bread flour as an ingredient. And sometimes I use heavier flours such as rye and spelt, substituting up to one cup of the WW flour with them. With those flours and with regular WW flour I add 1T gluten to help the loaf rise.
Cut celery and onion (and bell pepper if used) as fine as you prefer. If you like chunky style sauce make the pieces bigger, I like mine chopped fairly small. In a large skillet, heat 1-2 tblspn of oil, when oil is hot (not smoking) add celery and stirfry. As celery begins to clarify, add onion (and bell pepper, if used) and stirfry until it begins to glaze, add chopped garlic, stir for a short time (don't let anything begin to brown). If using meat, add ground beef or stew beef and brown, stirring regularly, adjust heat to make sure nothing burns. Salt and black pepper to taste. Transfer to a larger pot (if you have a good sized pot that you can brown in, you can just start with that instead of using the skillet.). Stir in tomato paste and cook until the color darkens. Stir in tomatos and tomato sauce. Add spices (Italian seasoning or individual spices) to taste. Add 3 Bay Leaves. Stir in mushrooms and/or black olives and crushed red pepper, if desired. Stir in 1-2 cans of water (I use the tomato paste, tomato and tomato paste cans to get the leavings out of them.). Adjust heat to simmer. Let cook for at least 1 hour, longer if you can, and stir regularly. Check spice to taste and add what you want. You can cook this for a little while or for a longer time. I prefer at least 2 hours to give all the spices a chance to blend well. But it can be cooked for as little as a half hour. If you want it to cook for a long time, monitor the thickness and add water as needed. Don't forget to remove the Bay Leaves before serving. Some people like to add a pinch of sugar to cut the acidity, but I believe that the Bay Leaves accomplish this and have never used sugar. When done, serve over or mix with the cooked pasta of your choice. Add grated parmissan if desired. Also individuals can add crushed red pepper to their own servings, for those who like it a little spicier. If making a baked dish such as Lasagna, Ziti, etc. you may want to make the sauce a little thinner (add water) to start with.
Separate 8 ladyfingers on work area. Using a pastry brush, paint the ladyfingers with the rum as mentioned, I have halved this original qty- her recipe calls for 3 oz. Line small glass dessert cups with the ladyfingers. Top with heaping spoonfuls of prepared vanilla instant pudding (about 1/2 cup) per dish. Sprinkle sliced strawberries with sugar and toss to coat. Top the dessert cups with the strawberries and a dollup of coolwhip/heavy cream and sprinkle with almonds. Serve, or chill until dessert time. Enjoy!
Heat the oven to 400*F. In a roasting pan, combine carrots, oil and butter. Roast carrots 30 minutes, stirring halfway through bakiing time. Meanwhile, in a small bowl, combine parsley, garlic, lemon rind, and salt. Toss carrots with parsley mixture and bake 5 minutes longer. Transfer carrots to a serving dish. Enjoy!
Preheat oven to directed temperature on the box, grease two 9 inch round baking pans (depending on amount of mixture provided, if not enough just use one.) and dust with flour. Mix up the mixes separately as shown on the box. Starting with the chocolate take a 1/4 cup measuring cup and pour one scoop into center of pan letting it spread out by itself. Then have a separate measuring cup and scoop some white mix into the center of the chocolate. Going back and forth rather quickly. If mix is not spreading well pick up the pan and slightly tilt it, however, you do NOT want to mix the two colors. **Warning: throughout the whole process do not touch the batter with anything once in the pan to avoid mixed stripes. Put in oven for directed time or until a fork/toothpick/ knife.etc. can come out clean from the center of the cake. Let cool 10 minutes or longer if needed. Tip pans upside down on cookie sheet, doing that carefully so that the cake doesn't fall right out and break. I normally press my hand against the top while flipping it. Gently take off the pan, if the cake is sticking gently tap on the bottom of the pan. Take bottom layered cake and turn right side up on a plate to frost while flipping the top layer and leaving it on the cookie sheet (this prevents the top from being a "Waffle" pattern). Plop a small amount of frosting on the top of the cake, once it is cooled down enough that the icing won't melt, (it does not have to be perfect and just enough frosting so the top layer will stick) gently take an icing knife or I used an actual butter knife (Not the every day table knives) and glide the frosting starting from the middle spreading towards the outside. **Warning: do not dig into the cake, this will cause crumbs and make the icing and outside not look as appealing. Once frosted the inside, take the top layer and set it gently on top. Take a majority of the the rest of the icing and plop it on top starting from the center and working to the sides then gently go around the sides and smooth frosting out to your liking. Add sprinkles if desired or even crushed Oreos for that fun black and white striped look! Then the candles and you're done and ready to Enjoy! **Tip if the bottom layer is to rounded than I would suggest looking up how to easily cut the rounded spot off, like on youtube or something. However, one downfall to that is it may make more crumbs. **Also for the sprinkles I took some cookie cutters of my desired shape and gently set them on top of the icing and poured the sprinkles inside to make the desired shape! (I also put a few around the edge of the cake).
In a medium bowl, combine flax meal, baking soda and cinnamon. In another medium bowl, add eggs and beat slightly. Add to eggs yacon syrup, sparkling water and vinegar. Mix gently. At this stage you must work quickly so the rising agents do not lose their power. Heat the butter or coconut oil in a medium frying pan. When it is ready, quickly add the egg mixture to the flax meal mixture and combine gently. Now add the almond milk to achieve a slightly runny batter. Feel free to add more almond milk if you think necessary. Pour batter into frying pan to create pancakes about 5 inches in diameter (you should be able to make 4 - if you make the pancakes too big, they may be uncooked in the middle and start to burn before they are done). When pancakes start to bubble on top, it is time to flip. Flip and cook on other side until cooked all the way through (a few minutes). Top with cinnamon, butter and coconut oil if desired. Enjoy!
lace dark chocolate, milk chocolate, copha, and butter into a microwave safe jug. Microwave uncovered on high for 3 minutes or until chocolate has softened. Stir slowly and sift in the cocoa. Stir the chocolate until smooth, then transfer to a large mixing bowl. Add the marshmallows, coconut, sultanas, pecans and 3/4 cup of the chopped nuts. Mix thoroughly. Press the mixture into a slice tin, spreading it out into the corners. Scatter over the remaining nuts, lightly pressing them into the chocolate. Refrigerate 15 minutes or until set. Remove from the slice tin and cut into small chunks to serve. Dust with cocoa if desired.
Spread hummus in a serving dish. Slightly drain giardiniera and spoon evenly over hummus. Note: If giardiniera is too chunky, chop fine. Top with Kalamata olives and feta cheese. Garnish with cilantro or parsley leaves. Serve with pita triangles or bruschetta crisps.
Leaving the skin on, cube the potatoes. Place in a steamer basket and steam until tender, or when a knife goes in easily.Set aside and keep warm. Chop sun-dried tomatoes. To the warm potatoes, add the cooked peas, sun-dried tomatoes, and the cream cheese. Gently mix the ingredients, then add salt and pepper to taste.
In a one-cup glass measuring cup, mix sugar and cornstarch together; then whisk in water, lemon juice, lemon peel and salt. Microwave uncovered on High, stirring every 30 seconds, until sauce is thickened and boiling; it will take 1 to 2 minutes. Add butter and keep stirring until sauce is smooth. Serve sauce warm over gingerbread, bread pudding, or any type of plain cake.
Place black coffee, milk, ice cream, almond extract and crushed ice in blender jar. Add sugar or sugar substitute only if desired,(The taste is quite sweet without it!) With blender lid securely closed, pulse blender until mixture is smooth. If blades get stuck, add a little more milk. Pour 1 Tablespoon of chocolate syrup into the bottom of each glass. (This makes the drink look and taste even more delectable.) Divide the coffee frappe between your glasses and dust with cinnamon. Serve immediately! Variation: Use Vanilla Ice Cream with Vanilla extract. *Milk options: whole milk, skim milk, soy milk, etc. Optional Extras:. Extra scoops of ice cream, for garnish. Whipped cream, for topping. For adults an added Tbls or two of Godiva Liqueur, Amaretto, or Kaluha would be tasty.
Prepare noodles according to the directions on the box. While the noodles are cooking, saute beef, onions and garlic together in a pan sprayed with cooking spray. Drain. Into meat mixture, add chopped green chilies, tomatoes, and red pepper flakes. Mix well. Drain noodles, and in a casserole dish, mix together noodles and meat mixture. Mix cheese into the noodles and meat, until it has melted. Salt and pepper to taste. Goes well with a fresh green salad.