HumbleIntelligence/food-ner-1-Million huggingface dataset:
Using a sharp knife, remove fell (thin membrane) and most of the fat from lamb. Cut about 25 slits all over lamb and insert garlic slivers. Combine oil, lemon juice and rosemary; brush over lamb. Place bacon slices over lamb and secure with wooden picks if necessary. Let stand at room temperature for 30 minutes. Roast lamb in 325 F oven for 1 3/4 to 2 hours or until meat thermometer reaches 140 F for rare or 160 F for medium. Remove lamb to platter; cover loosely with foil and let stand for 15 minutes. Red Wine Reduction: Skim fat from pan. Add onion and cook over medium heat, stirring often, for 4 minutes or until softened. Pour in wine and bring to boil over medium-high heat; boil for 1 minute, stirring to scrape up brown bits. Add stock and return to boil; cook for 2 to 3 minutes or until reduced to about 1 cup. Mix cornstarch with 1 tablespoon cold water; stir into stock mixture and cook, stirring, for 1 minute or until thickened. Blend in tomato paste. Taste and adjust seasoning with salt and pepper. Strain if desired. Pour gravy into sauceboat and serve with meat.
In a large pot bring the water to a boil, then remove from heat. Add cocoa, sugar and coffee to the water and stir until dissolved. Cover container and refrigerate for at least 4 hours or overnight. 30 minutes before serving, pour mixture into a bowl and add ice cream. Stir until ice cream is partially dissolved. Add cool whip and let it sit a few minutes before serving.
Pre heat oven to 375 and grease well cookie sheets. Combine butter, sugar, vanilla, salt and flour. Will be stiff. Stir in chopped cherries. Form into balls and place on sheets 2 inches apart. Bake for 15 minutes, DO NOT LET BROWN.
Remove and discard the husks and silks from the corn cobs. Roughly cut the corn from each cob, and place the kernels and cobs in a large stockpot. Add the milk, onion, thyme and cilantro; simmer for 15 minutes. Add the leek, season with salt and pepper and cook for another five minutes. Remove the cobs and discard. Puree the remaining ingredients, strain and adjust seasoning. Ladle the soup into warmed bowls. Sprinkle chopped chives or your favourite herb on top.
Preheat the oven to 425 degrees. For the crust: Combine flour and salt in a food processor. Slowly add cubes of chilled butter. Slowly add ice water until the dough forms a ball. Roll out the dough for the pie crust bottom and place in a pie pan. There is enough dough to make a lattice or rustic top crust. For the filling: Mix cherries, sugar, water, and flour in a bowl. Pour into pie pan on top of bottom crust. Make lattice or rustic top crust and place on top of filling. Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.
SPECIAL EQUIPMENT: Pastry bags, a 1/4-inch diameter plain pastry tip and small round decorating tip. MAKE THE SHELLS: Preheat oven to 350 degrees F and place the oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper and fit a pastry bag with a 1/4-inch round pastry tip. Sift powdered sugar and almond flour into a large bowl, discarding any large bits of almond flour that won't pass through the fine sieve. Set aside. In a stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. (Pro tip: the egg whites whip up even better if you let them sit for 1 hour at room temperature before use.). With the mixer still running, slowly pour in the sugar. Increase the speed to high and beat until whites just hold stiff, glossy peaks. Add drops of food coloring to reach desired vibrant yellow color and mix on low speed until evenly combined. Off the mixing stand, vigorously fold the almond mixture into meringue mixture until completely incorporated. The meringue will deflate, and the batter will start to loosen. The batter is ready when it has a smooth lava-like appearance, and a ribbon of batter drizzled onto the surface sinks back in after about 20 seconds. Take care to neither over or under mix the batter. Spoon about 1/3 of the batter into the prepared piping bag and cover the rest with plastic wrap. Pipe 1 1/2-inch circles of batter one 1/2-inches apart on prepared baking sheets. Firmly bang pans several times on the work surface to get rid of any air bubbles. Let cookies stand, uncovered, at room temperature for 30 to 40 minutes until the tops are no longer sticky and light skin forms. Bake 10 to 12 minutes until firm and set, switching positions of sheets halfway through baking. Let cool completely on baking sheets. Repeat with remaining batter. MAKE THE GANACHE: Place chocolate in a medium glass bowl. Set aside. Bring cream to a boil over medium heat, then remove from heat and pour directly over chocolate. Whisk until smooth and creamy. Let stand at room temperature until cooled completely and slightly thickened. DECORATE THE COOKIES: In a small bowl, combine meringue powder and powdered sugar. Add warm water and whisk until smooth. Place in a small pastry bag fitted with a small round decorating tip. Carefully peel cookies from parchment and match into pairs. Use black and red food writing pens to draw the black and red emoji face details on one side of each pair. Any detail that should be colored white, blue or pink, first pipe with the white icing. Let stand to dry, about 1 hour. Once the icing is dry, use the blue or pink pen to color on top of the hardened icing. ASSEMBLE COOKIES: Sandwich a thin layer of ganache (about 3/4 to 1 teaspoon) between flat sides of cookies. Store in an airtight container in the fridge 2 to 3 days. Let stand at room temperature 30 minutes before serving.
Preheat oven to 425 degrees. Cook the noodles as directed on package and drain; do not overcook. Stir tuna, onion, celery, mayonnaise and salt into noodles. Mix the soups and milk in a small saucepan. Heat through, stirring constantly. Add the cheese to the soups and stir until it melts. Pour over the noodle mixture and gently mix. Bake uncovered in 2 two-quart buttered casserole dishes for 30 minutes.
Place pinto beans and garlic in crockpot and cover with water. Cook beans until tender, usually 3 hours on high. In a large saucepan, melt the bacon grease on medium heat. Add DRAINED beans to saucepan, do not discard the bean broth though. Mash the beans with a mashed potato masher, you can make the beans as lumpy or as smooth as you wish. Once they are mashed to your liking, add the butter. Add enough bean broth to the mashed beans. You can add more if you like your beans close to the runny side, or less broth if you like your beans nice and thick. Lastly season with salt/pepper to your liking. ENJOY!
Core head of cabbage by cutting around the core and removing as much as possible. Boil large pot of water (fill pot only 1/4 or 1/2 full -- when boiling put cabbage into water and cover with top. Leave cabbage in water and every so often as leaves loosen up remove leaves and place in collander in sink to cool -- when all leaves are removed turn off water and throw away -- (if you have any little pieces of cabbage left at end of core, you can save them to place on top of leaves if you would like. In a large bowl mix cooked rice, ground meat, onion, garlic, raw eggs 1/2 can tomato sauce and oregano and a little pinch of kosher salt. Mix well with your hands --. Spray 9 X 13 inch pans with Pam. Take cabbage leaves and fill with 1/4 to 1/2 cup meat mixture (depending on how big hour leaves are). Place with seam side down in pans -- Turn oven on 350 degrees. Make up sauce (depending on how many rolls you get from your cabbage and how much sauce you want,you can use between 4 to 6 cans of diced or stewed tomatoes for your sauce), if you like cabbage rolls to have more sauce, you can add a little tomato juice to your sauce. Pour sauce over top of rolls. Sprinkle with kosher salt over top of rolls. Bake uncovered to 2 1/2 hours or until browned on top, you may need to add a tomato juice to them once in a while so they do not dry out --. Freezes well.
Whisk together oil, 2 tablespoons of the garli, 2 tablespoons of the thyme, 1 tablespoon of the lemon zest and 1 tablespoon of onion in a large baking dish. Add the chicken and turn to coat in the oil. Cover and let marinade in the refrigerator for at least 2 hours and up to 8 hours. Preheat the grill to medium. Remove the chicken from the marinade and season both sides with salt and pepper. Place the chicken on the grill, skin side down and slowly grill until the fat renders and the skin becomes golden brown and crisp, about 15 minutes. Turn thechicken over, close the cover and continue grilling until just cooked through, about 20 minutes longer. Remove from the grill, loosely tent with foil and let rest 10 minutes before cutting. Mix together the remaining garlic, thyme and 1 tablespoon of lemon zest and sprinkle over the cut chicken.
Bring a large pot of salted water to a boil. Heat oil in a large skillet over medium heat. Add onion; cook until translucent, about 3 minutes. Stir in garlic. Remove from heat; add vodka, if desired. Return to heat; cook until almost evaporated, 1 minute. Stir in tomatoes and oregano; cook until tomatoes are falling apart, 10 to 15 minutes. Add cream; cook until warmed through, about 5 minutes. Season sauce with salt and pepper. Meanwhile, preheat oven to 400°. Cook pasta in the boiling water until al dente, according to package instructions. Add spinach, and cook just until wilted. Drain, and return contents to pot. Add tomato sauce, sausage, and cubed fontina to pot; toss to coat. Season with salt and pepper. Divide evenly between two shallow 1 1/2-quart baking dishes. Top with grated fontina and Parmesan. Bake until browned and edges are crisp, 20 to 30 minutes. Note: If you freeze this dish, do not thaw before baking. Remove plastic wrap, and cover with foil. Cook until heated through, 1 1/2 to 1 3/4 hours. Remove foil, and continue with step 5.
For orange dough, whisk flour, baking soda and salt in small bowl. In large bowl, beat butter with electric mixer on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Beat in orange zest and vanilla. Beat in egg, scraping bowl . Mix in one-third of flour mixture, on low speed. Gradually add, and blend, remaining flour. For mocha dough, whisk flour, cocoa, baking soda and salt in small bowl. In large bowl, beat butter on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Dissolve coffee in vanilla. Beat into dough. Beat in egg. Mix in one-third of flour mixture on low speed. Add remaining flour gradually, until blended. Doughs will be slightly damp but crumbly. Scrape onto large pieces of plastic wrap, shape into flat discs, and wrap. Refrigerate until firm, 2 hours to overnight. Line 2 cookie sheets with parchment paper. For patchwork cookies, choose small cookie cutter that fits inside larger one, and allows a border. Roll doughs to 1/4-inch thickness on floured surface. Cut out large orange shape; place on cookie sheet. Cut out large mocha shape; place 2 inches apart. Cut out small shapes from centre of each. Place small mocha shape inside large orange shape, and vice versa. When pans are full, place in freezer for 15 minutes or refrigerator for 30 minutes. For marbled cookies, knead scraps together. Roll out dough; cut. Bake in 350F oven until edges begin to colour, about 12 minutes for 2-inch cookies. You can use top and middle oven racks, switching trays halfway through baking time - quickly, to maintain temperature. Makes about 50 cookies.
Spray bundt pan with oil. Sprinkle nuts on bottom of pan. Mix all ingredients (except for topping) with electric beater for 2 minutes. Pour over nuts. Bake at 325 for 45 to 50 minutes. Make glaze right before cake comes out of the oven. Put glaze ingredients in small pan on stove until it boils. Boil for two minutes. As soon as cake comes out of oven pour glaze over it. Leave cake in pan for 15 minutes and then take out of pan. Sprinkle with powered sugar if desired.
Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl. Pulse until blended. With the processor running, slowly add the oil. Check the seasonings. Cover and refrigerate until needed.
For the cake: In a bowl beat eggs. Mix in sugar, butter, and vanilla. Then, Sift the baking powder, salt and flour into the batter. Pour the batter into a 13 by 9 inch rectangular greased cake pan or 2 or 3 round 8 inch cake pans. Bake at 355 degrees F. For 25 minutes or until the cake is fully done. For the syrup: On a stovetop at medium heat in a saucepan pour 1 cup of peach syrup, 1 cup of water, and 1 cup of sugar. Stir until dissolved. Stir until dissolved once it leads to a boil remove from the stovetop and reserve until ready to use. For the meringue: Chop the meringue cookies into small chunks and reserve until ready to use. For the whipped cream: If you are making the whipped cream from scratch pour 4 tbsp of sugar and 2 cups of heavy cream. Then whisk until the cream reaches stiff peaks. Set aside and refridgerate. If you are using store bought whipped cream reserve until ready to use. Assembling the cake: Once the cake has fully cooled divide 3 layers. Use the middle layer for the cake base and baste 1/3 cup of the reserved peach syrup. After that spread spread even layer of the dulce de leche onto the cake, sprinkle 1/4 portion the chopped meringue cookies, spread a generous amount of whipped cream, and spread 2/3 cup of peaches. Top with the 2nd cake layer and repeat. For the 3rd layer baste 1/3 cup of the syrup and frost the entire cake with the remainder of whipped cream, sprinkle rest of the chopped meringue cookies all over the entire cake, and garnish the top with the remainder of sliced peaches. Serve and Enjoy!
Combine all ingredients except salt and cayenner in slow cooker; cover and cook on high 4-6 hours. Season to taste with salt and pepper.
In a mixing bowl add all of the ingredients and combine the mixture and form into patties and pan fry in a lightly oil nonstick skillet. Place the patties onto paper towel. Make 16 patties at 3oz each.
Combine all ingredients except crackers and butter. Pour into greased 2 quart casserole. Combine crumbs and butter and sprinkle over casserole. Bake at 350 for 45 minutes.
In a small mixing bowl, beat the cream cheese until smooth. Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg. Spoon onto a lightly greased pie plate. Bake at 350 degrees F for 14-15 minutes or until heated through. Sprinkle with remaining almonds. Serve warm with crackers.
Peel cukes. Slice in half lengthwise. If seeded, remove with teaspoon. Cut cukes across into 1/4 inch slices. Place in colander. Sprinkle with salt and toss. Allow to drain about 20 minutes. Rinse with cold water to remove salt. Spread out on paper towels and pat dry. Place berries and cukes in bowl and chill. Whisk brown sugar, soy, and vinegar together until smooth. Set aside. When ready to serve salad, pour sesame oil and dressing over and toss.
Combine first 4 ingredients, mixing well. Stir in hot sauce to taste. Chill at least 1 hour.
Set aside three strawberries for garnish; slice the remaining strawberries. In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. In a large mixing bowl, beat cream cheese until smooth; gradually beat in 2 tablespoons coffee. Beat in pudding. Fold in whipped topping. Brush remaining coffee over ladyfingers. Line the bottom of a 3-qt. trifle or glass serving bowl with half of the ladyfingers. Top with half of the sliced berries, grated chocolate and pudding mixture; repeat layers. Cut reserved berries in half; place on trifle. Cover and refrigerate for 4 hours or overnight. **Cook time does not include refrigeration time.
Preheat oven to 350. In a skillet over medium high heat crumble and brown the ground beef. As beef begins to cook, add chopped onion. When ground beef is browned stir in tomato paste, taco seasoning and set aside. In a 1 1/2 quart baking dish, spoon in 1/2 cup Simply Potatoes(R) Traditional Mashed Potatoes spread on bottom of dish. Pour hamburger on top of Simply Potatoes(R) Traditional Mashed Potatoes; add 1/2 Mexican cheese on top of hamburger. Drain corn and spread on top cheese. Drain and rinse black beans, and pour on top of corn. Add remaining Mexican cheese on top of black beans. Pour remaining Simply Potatoes(R) Traditional Mashed Potatoes on top of cheese and spread. Bake for 40 minutes, or until heated through, let rest 5 minutes before serving. Garnish with the sliced green onion.
Set oven to 325 degrees. Line a 13 x 9-inch baking dish with foil, leaving 2 inches of overhang at each end, then lightly butter foil (or use an 11 x 7-inch baking pan and adjust the baking time slightly). In a large bowl whisk together brown sugar with butter until well blended. Add in eggs, milk and vanilla; whisk until combined. Add in flour and salt and mix until blended. Stir in 1/2 cup mini chocolate chips. Spread into prepared baking pan. Sprinkle with the remaining 1/2 cup chocolate chips, pecans and toffee bits. Bake for about 222-25 minutes or until the center tests done with a toothpick. Allow to cool completely in the pan on a rack. Using the foil overhang, remove from pan and transfer to a cutting board, then cut into 24 squares.
Slice the squash in half lengthwise and scoop out the seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake at 375° for 20-30 minutes or until easily pierced with a fork. Meanwhile, melt butter in skillet. Add the onion, garlic, mushrooms, herbs and seasonings; saute until onion is transparent. Add the tomatoes; cook until most of the liquid has evaporated. Set aside. Scoop out the squash, separating strands with a fork. Combine squash, tomato mixture and all remaining ingredients except Parmesan cheese. Pour into a greased 2-qt. casserole. Sprinkle with Parmesan cheese. Bake, uncovered at 375° for 40 minutes or until heated through and top is golden brown.
Combine Bisquick(R), milk, and cheddar and beat with a wooden spoon for about 30 seconds. -Spoon onto a lightly greased cookie sheet. -Bake in 450 degree oven for 8 - 10 minutes. -Combine butter and garlic powder and pour over hot biscuits; sprinkle with parsley.
Put onions and celery in water till boiling. Add crabs first then sea shells then calamari then leave to boil for 15 minutes. Add flour and lemon juice. On the other hand, in a sauce pan add oil and stir fry with fish and shrimp for 5 minutes then add to soup. Add salt, pepper, coriander and bay leaves. Add whipping cream then leave to boil for 10 minute. Remove celery, coriander and bay leaves before serving. Season with salt and pepper. N.B after crabs are done, you can divide each into two.
Microwave spinach with a little water to soften, drain well and cool. In a large bowl, mix ingredients from spinach to ground pepper. Add ground turkey, mix lightly with your hands - but don't over mix. Cover and place bowl into refrigerator for about an hour, to blend flavors. Remove and make turkey patties. Heat a griddle or large skillet on medium heat. Spray with a cooking spray. Place turkey patties on griddle and cook for 3-5 minutes on each side. If turkey patties begin to stick, add a little more cooking spray. Be careful not to overcook. When patties are done - serve them on your favorite wheat bun with lettuce, tomato and cucumber yogurt dressing (below). Enjoy! Cucumber and yogurt dressing. - 2/3 cup nonfat plain yogurt (I prefer a Greek yogurt), 1/2 cup English cucumber - peeled and chopped, 2 tablespoons sliced green onion, 2 tablespoons 1% milk, 2 tablespoons fresh lime juice, 1 tablespoons light mayonnaise, 3/4 teaspoons kosher salt, 2 lg. cloves minced garlic, Pinch sugar (splenda). Combine all ingredients and chill 24 hours for flavors to blend.
In a 2-cup measuring cup, whisk together the Bisquick and milk until all clumps are gone. In a skillet or pot, melt the Earth Balance over medium heat. Pour in the milk and Bisquick mixture, and add the nutritional yeast. Whisk well. Reduce heat to low-medium. Add Dijon and garlic salt to taste, and whisk frequently until the sauce thickens up, for about 2-5 minutes. Don't let the sauce burn! If the sauce ends up too thin, you can add more Bisquick. Or if it's too thick, you can add more "milk" as needed. Store in an air-tight container for up to 5-7 days. Reheat in the microwave or on the stove-top (add a splash of milk if it's too thick) and whisk well.
Preheat oven to 350F degrees. Line the inside of a 12-inch cake pan with parchment paper and spray the inside with nonstick spray. Add the brownie mix plus required ingredients to a stand mixer and beat until combined. Add peanut butter chips and fold in with a spatula. Add batter to prepared cake pan and bake 30-35 minutes. Let cool completely before removing from pan. Once cool, frost an even layer of white buttercream all over the top of the cake. Add the remaining white frosting to a bowl and add a couple drops of turquoise gel food coloring. Fold together with a spatula until combined and transfer to a pastry bag fitted with #825 star tip. Set aside. Transfer the blue decorating icing to a small pastry bag fitted with a (#6) round tip. Pipe 7 vertical lines at the top of the brownie, alternating long and short lines. Place 2 silver dragees underneath the shorter icing lines. Pipe the turquoise frosting underneath the blue vertical lines in a horizontal squiggle pattern. Place a horizontal line of purple gum drops directly under the turquoise frosting. Use the green decorating gel to pipe two horizontal lines across the brownie underneath the purple gumdrops. Pipe vertical lines in between the horizontal lines so that it looks like a sideways ladder. Transfer the pink decorating icing to a pastry bag fitted with a #825 star tip. Pipe 6 pink stars underneath the green decorating icing. Mix the sprinkles together and scatter over white frosting underneath the pink frosting stars. Insert the candy cane into the top of the ornament. Use kitchen shears to make a vertical cut halfway into 2 marshmallows. Place those on both sides, opening up the slits, to secure the candy cane inside so that it is not exposed. Add one more marshmallow on each side so there are 4 marshmallows at the top.
Spray 9x13 inch baking dish (glass is best). Layer cooked sausage, cheese, raw onion and mushroom in dish. Mix Bisquick, salt and eggs. Beat well. Add milk and stir until smooth. Pour over mixture in dish. (can be covered and refrigerated at this point). Bake covered at 350 degrees F for 35 minutes (add 5-10 if refrigerated).
In a deep size wok add oil, add vegetables, little by little. Always try to add the hardes cooking vegetables. Add ginger, cilantro and soy sauce. Make sure vegetables are "al dente". Add shrimp, (can be substituted for chicken, beef or pork, your taste). Remove from heat. Add peanuts, season with a little bit of black pepper and salt. (It will ideal with a bed of white rice or the pasta of your choice).
Drain beets, reserving 2/3 cup juice. In a large skillet, combine sugar, flour and salt. Stir in vinegar and reserved beet juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beets; reduce heat. Cook, uncovered, for 5 minutes or until heated through.
brown bacon in frying pan till brown and crisp. Remove and let drain on paper towels. Drain grease from pan. Add ground meat and onion and cook until browned and onion is soft. While this is cooking cut the bacon in small pieces(8ths). Add bacon back into meat and heat all together to blend flavors. Remove from stove and drain as much grease as possible leaving a scant amount for flavor. In a a large bowl combine all the beans. Add the meat mixture and mix well. Add ketchup, brown sugar and mustard. Mix well and pour ingredients into a large casserole dish, bean pot or stoneware baking dish. They seem to taste best cooked in a crock just like in the old days. Cover and bake at 350 degrees for 45 mins to 1 hour bubbling hot. Time varies with the size and shape of the bakeware.