HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients (except water and beef broth) in a large bowl by hand. Roll meatballs to about the size of a golf ball. Add water and beef broth to a large pot and bring to a simmer. Drop in the meatballs. Simmer for about 2 hours. When done, drain meatballs and serve. You may either discard the broth or use it to make a soup. Enjoy!
Mix all ingredients together. To use, spoon out the amount needed to coat meat. Meat/fish can be dipped in milk and beaten egg before dredging for a thicker, crispier coating. Store any unused mix in an airtight container in a cool, dry place, or freeze.
Sift together flour, brown sugar, baking powder, soda and salt. Blend in butter until mixture resembles coarse meal and stir in whole wheat flour, bran, walnuts and raisins. In a small bowl, whisk together lemon rind, egg and buttermilk. Add to flour mixture and stir with a fork until it just forms a sticky but manageable dough. Knead dough lightly on a floured surface for 30 seconds and pat gently into a 3/4 inch thick round. Cut out rounds with a 2 - 2 1/4 inch cutter dipped in flour and arrange on a buttered baking sheet. Form scraps into a ball, reshape and cut more rounds. Brush tops with egg wash and bake in the middle of a preheated 390F oven for 15-17 minutes, or until golden. Serve warm.
Preheat oven to 450*. Mix all ingredients until soft dough forms. If dough is too sticky, stir in up to 1/4 cup more baking mix to make dough easy to handle. Turn dough onto a surface dusted with baking mix. Shape into a ball and knead 10 times. Roll dough 1/2" thick. Cut with a 2" cutter dipped in baking mix. Bake on greased cookie sheet until golden brown, 8-10 minutes. For drop biscuits: After beating, drop dough by rounded spoonfuls onto greased cookie sheet. Bake until golden brown, 10-12 minutges. Carefully loosen from cookie sheet.
Preheat oven to 400 degrees. Coat four 4 1/2 inch pie or tart pans with non-stick cooking spray. Set aside. In a medium bowl, whisk egg, flour, milk, oil, salt, and sugar until smooth. Divide batter between the prepared pans. Bake about 25 minutes or until browned and puffy. Turn off oven and leave pans in the oven an additional 5 minutes. Meanwhile, in a small bowl, stir together the sugar free jelly and orange juice. Add fruit (bananas, berries, and peaches), stirring gently to coat. Immediately after removing the pancakes from the oven, transfer to serving plates. Spoon 1/2 cup of fruit mixture into the center of each pancake.
Heat granulated sugar, butter or margarine, and 1/2 cup cocoa powder in a large saucepan over medium heat until butter or margarine melts, stirring constantly. Remove from heat. Add eggs and 1 teaspoon vanilla; beat lightly just until combined. Stir together flour, baking powder, and baking soda in a bowl; set aside. Stir together milk and 1/4 cup whiskey; stir in coffee crystals. Add flour mixture and milk mixture alternately to the chocolate mixture, beating by hand after each addition. Stir in nuts. Pour into a greased 15x10x1-inch baking pan. Bake in a 350 degree F oven for 15 to 20 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Meanwhile, for the Irish Coffee Glaze, stir together sifted powdered sugar, 2 tablespoons unsweetened cocoa powder, 1 tablespoon Irish whiskey, and 1-1/4 teaspoons vanilla. Stir in 3 to 4 tablespoons brewed coffee until of drizzling consistency. If desired, sprinkle with additional chopped nuts. Makes 36 brownies.
In a small bowl, whisk together the lemon juice, mustard, salt and pepper. Add the olive oil in a slow, steady stream, whisking constantly. Chop or coarsely grate the egg and add it to the dressing. Refrigerate, covered, until needed. Combine the lettuces in a large serving bowl. Add the avocado, bacon and green onion. Pour the dressing over the salad and toss to combine well. Serve immediately.
Place all the ingredients, except shrimp, in a large pot and bring to a boil. Add shrimp and remove from heat. Let stand about 20 minutes. Drain and chill shrimp.
Beat all ingredients in a medium glass bowl with electric mixer on medium speed 2-3 minutes, or until light and fluffy. Cover and refrigerate until serving.
Pour 2 cups of the apricot nectar into a saucepan reserving the rest. Add all the jello to the 2 cups nectar and stir well. Heat the saucepan to boiling, stirring constantly, until all the jello is dissolved. Pour reserved nectar into a large bowl and add the contents of the saucepan. Stir well to blend. Line a large jello mold with the apricot halves, rounded side down. Pour 2 cups of the jello-nectar mixture over the apricot and refrigerate until firm but still a little sticky, about 1 hour. In a bowl, combine the sour cream with 2 more cups of the jello-nectar mixture and beat until fluffy. Pour on top of the first layer already in mold and let chill 2 hours. Pour remaining jello-nectar mixture over the sour cream layer and chill for several hours or overnight. To unmold, dip the mold into hot water for 20 second or so. Loosen around the edges with a knife. Turn out onto serving plate. You may decorate the mold by encircling with fresh fruit or more apricot halves.
Preheat broiler. Line cookie sheet with foil and spray with non-stick cooking spray. Lay split rolls on cookie sheet for 6 pieces of bread. Melt margarine in microwave for 1 minute on HIGH; remove from microwave and stir in garlic powder, cayenne, and Italian seasoning. With pastry brush, brush on seasoned margarine evenly, coating each piece well. Sprinkle with paprika. Broil until well browned and bubbling, approximately 5 minutes, or to you liking. Serve.
Remove the head and shell of each shrimp, leaving only the shell tail intact. Devein by cutting along the top middle part of the shrimp and remove the black veins. Cut the spring onions in 1 inch lengths and separate thick bottom white stalks from the top green portion. Pound the black peppercorns using mortar and pestle till coarse (not powdery). Melt butter in heated wok or large skillet. Add garlic, crushed peppercorns and thick spring onion (white) stalks and stir fry until garlic is lightly browned. Add water, light soy sauce, dark soy sauce and brown sugar. Add shrimp and the rest of the spring onions (green). Stir fry till shrimp are cooked (5-7 minutes).
In a large nonstick skillet, heat 1 T oil over medium heat. Add onion, garlic, and oregano; cook, stirring occasionally, until onion is softened, about 7 minutes. Add beans and cayenne. Simmer, stirring occasionally until beans are warmed through and flavorful, 10-12 minutes. Cover and keep warm. While beans are cooking, warm tortillas according to package instructions. Five minutes before the beans are done, in a medium nonstick skillet, heat remaining oil over medium heat. Add eggs and scramble, just until cooked, 3 to 5 minutes; remove from heat. Divide beans among tortillas and top with eggs and salsa. Roll up to serve.
For the Shells: If using the masa harina mix with the hot water, cover and let stand 25 minutes. Mix the masa with the lard, flour, salt and baking powder, kneading until all ingredients are thoroughly combined. If needed adjust the consistency of the dough with a little water. Divide the dough into 12 equal balls. Place them on a plate and cover with plastic wrap. Heat a cast iron skillet over medium heat. Cut a square of heavy plastic and lay it out in front of you. Flatten one of the balls onto it, then gently pat and press it into a evenly flat disc, about 3/8 inch thick and 2 and 1/2 inches in diameter. With the fat little tortilla still on the plastic, flip it over onto one hand, dough side down and peel off the plastic. Lay the tortilla on the hot skillet and bake for about 2 minutes per side, until lightly browned. It will still be soft and uncooked inside. Pat out and bake the remaining masa balls in the same way. With a thin sharp knife slice each tortilla in half. With the cooked side down pinch up a 1/4 inch high border around each disc, molding the uncooked masa from the center. Cover with plastic and set aside. For the Filling: 1/2 hour before eating heat the beans, you want them the consistency of thick bean soup, so simmer them down if needed. In a small skillet heat 1 T. oil over medium heat. Add the chorizo and cook, breaking up any pieces. When cooked drain off fat and cover with foil-place in oven to keep warm. Frying the shells: Add the oil to a heavy skilled 3/4 of an inch deep. Fry the shells 4 at a time until lightly browned. Drain on paper towels then place in a cast iron skilled and keep warm on the oven-repeat until shells are done. Finishing the Dish: Layer in this order- Shell 2 t's beans 1 heaping t. chorizo 1 T. tomatillo sauce 1 t. cheese a little lettuce 2 radish slices Serve.
HEAT oven to 375°F Cook meat in large oven-proof skillet until browned; drain. Stir in 1 cup French Fried Onions, soup, water and Italian seasoning. Spoon vegetables over beef mixture. Top with mashed potatoes. BAKE 20 minute or until hot. Sprinkle with remaining French Fried Onions. Bake 2 minute until golden.
First, mix the frozen corn and the taco mix - this will coat the corn and give it time to thaw while you get everything else together. Then prepare and add the other ingredients and mix gently. The corn will help keep the salsa cool while you are taking it where ever it needs to go. I try to make 2 or 3 hours ahead so the taco mix can do it's thing.
Peel avocados and remove the pit. Put in a bowl and sprinkle immediately with lemon juice. Add onion, bell pepper and garlic. Add salt and pepper. Mash vigorously with a mash potato or with a fork, until you have a creamy puree. Put in a bowl and garnish with sliced black olives (obtional). Serve with tostitos or veggies.
1. Pre-heat oven to 350°F 2. Warm the tortillas in a microwave to make them pliable. Divide the apple filling between the 4 tortillas. Fold in ends and then roll up each tortilla. 3. Place on an un-greased baking sheet and make slashes to allow stem to vent. Brush tops with milk and sprinkle with sugar. 4. Bake for 20 minutes or until lightly browned.
Preheat oven to 350°. Mash bananas in a large bowl. Stir in the rest of the ingredients and combine well. Drop by teaspoonfuls onto a cooking sheet sprayed with baking spray. Bake for 15 minutes or until lightly browned.
Preheat oven to 375°F. Boil potato slices for 1 minute, drain. Place potatoes into 8x10-inch covered casserole. Sprinkle with pepper and Tabasco. Cover with 1/2 cup cheese. Layer on cooked sausage. Sprinkle on remaining cheese, dill, caraway, and milk. Cover, and bake 45-50 minutes, or until potatoes are fork-tender.
Place cream cheese in a medium bowl; beat with a mixer at medium speed until smooth. Stir in mayonnaise, onion, Worcestershire, salt, paprika and pepper. Add cheddar cheese, pecans, and pimiento; stir well. Cover and chill up to 3 hours. Serve with bread.
Place the bulgar wheat in a large bowl. Then add the boiling water & let soak until all the water is absorbed, around 30 minutes. Stir occasionally with a fork to break up any clumps. While soaking the wheat, broil the red pepper in the oven until softened. Let cool, then peel & remove the seeds. Slice into thin strips to be used later. In a mixing bowl, whisk together the oil, lemon juice, & spices. Pour the oil mixture over the bulgar wheat, add the herbs & mix well. Stir in the red pepper strips, scallions, cucumber, olives, & feta cheese. Cover & chill in the refrigerator until ready to serve. Garnish with lime wedges.
preheat oven to 400 degrees. in large bowl combine all ingrediants. mix all ingrediants. roll about 15 meatballs. place on baking dish. bake uncovered for 20-25 minutes.
Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and place whole crackers on sheet. Melt butter and sugar in saucepan over medium-high heat. Heat to boiling; boil until sugar is completely dissolved. Spread over crackers. Bake for 10 minutes. Remove from oven and immediately sprinkle with chocolate chips; let stand for 3-5 minutes. Using paint brush/barbeque brush/silicone brush or even the back of a spoon, spread melted chocolate over baked crackers. You can sprinkle coloured sugar crystals on top or whatever you want, red & green for Christmas, orange for Halloween, etc. Cool in fridge until hard. Break into chunks or cut into squares.
Prepare the tamarind pulp by first soaking a few pieces of tamarind in 1-1/2 cups of hot water. Squeeze the tamarind pieces as well as you can and allow the tamarind pulp (juice) to mix into the hot water. Once you have squeezed out half a cup, transfer this to a pot. Note that the consistency of the tamarind pulp should be such that you have more tamarind pulp and less water. Add the chopped ladyfinger to the pot. Allow to boil for 5 minutes. This is a neat trick Subru uncle's taught me. By doing this, the sticky fluid that comes out of the ladyfinger will not come out. Remove from heat and keep aside. Now, take a large pot in which you will be preparing the sambar. Heat the pot on medium-high flame. Once its hot, pour 3 cups of water in it. Add the drained toor dal (yellow lentils) and mix well. Add garlic and mix well. Allow it to boil well (for about 15 minutes). Lower flame and add all the chopped and diced vegetables to the boiling lentils (toor dal). Mix in turmeric powder, asafoetida powder, salt and Sambar masala powder. Fold in the chopped tomatoes. Cover with a tight-fitting lid and cook until the tomatoes are softened and the veggies are tender. In the meantime, prepare the seasoning. For this, heat oil in a non-stick frying pan on medium-high flame. Once it's hot, add mustard seeds, methi seeds and cumin seeds. Allow to crackle and splutter. Once this stops, add curry leaves, green chillies and whole red chillies to the pan. Mix well and stir-fry for 2 minutes on medium flame. Remove the pan from heat. Add this seasoning to the sambar. Mix well, cook on simmer for 5 minutes and serve this wonderful curry immediately (hot) with cooked long-grain Basmati white rice and low-fat plain yogurt, if required.
Heat oil in large skillet over medium heat. Saute chicken in oil for 4 minutes, then turn. Add onion, cover, and cook for 3 minutes longer. Stirring occasionally. Add garlic rosemary and broth. Cover and cook 5 minutes longer, stirring occasionally, until onions are tender crisp.
Heat the oil in a skillet, then coat the steak with flour and brown in the oil. Remove the steak from the skillet and drain. Place the potatoes, carrots and onion in the bottom of the Crock-Pot. Place the steak on top of the vegetables and sprinkle with salt and pepper. Pour the tomatoes and tomato sauce over the meat. Cover; cook on Low for 10 hours or on High for 6 hours.
Crumble the yeast in a mixing bowl. In saucepan, melt the butter and then add the milk. Heat to 99M-0F/37M-0C or lukewarm. Dissolve the yeast in a little of the warm milk. Add the rest of the liquid, syrup, salt, aniseed, fennel, and rye flour to the yeast. Stir together and add the all-purpose flour. Work the dough until smooth and shiny. Cover and let rise for 20 - 30 minutes. Turn the dough out onto a floured surface and knead well. Divide into 8 - 10 sections and roll each section into a smooth ball. Cover and let rise under a baking cloth in a warm room for 25 - 30 minutes. Then, with a rolling pin, roll out large rounds of bread, about 10" (27 cm) in diameter. Place bread on greased baking sheet and allow to rise for 5 minutes. Prick surface with a fork. Bake in the center of the oven for about 5 minutes. Cover and let cool.
Using a tube pan (line bottom with two greased layers of greased waxed paper, and grease sides of pan); or using two loaf pans or eight mini-loaf pans (line bottom/sides with two greased layers of waxed paper). Be generous with shortening on the layer next to the cake. Cut pineapple, red and green cherries in half; cut dates in 3 pieces.Using hands, combine pineapple, cherries, dates, and pecans in a large bowl. Add sugar, mix well, and set aside for 10 minutes. Beat eggs& vanilla until light and fluffy; pour over fruit and nut mixture. Using hands, mix well. In a separate bowl, combine flour, baking powder, and salt. Pour on above mixture until"syrupy", again, using hands. Preheat oven to 275°F Add cake mixture evenly to pans and pack down tightly. Bake until a toothpick inserted in the middle of the cake comes out clean, approximately 90 minutes for a tube pan; 1 1/4 hr for 2 loaf pans; and check starting after an hour for mini-loaf pans. Remove cake (s) from oven, cool slightly, and remove waxed paper while still warm.
Combine all ingredient in a jar or cruet. (it's important to shake it well before each pour).
In a large stock pot,cover four chicken breasts with water. Cook over medium heat until tender. Remove chicken from broth; add carrots, onion and celery. Dice chicken into bite-size pieces and return to broth. Cook over medium heat for 45 minutes or until vegetables are tender; add the noodles.
Preheat oven to 350 degrees. On your mixer using the paddle attachment, beat the butter and sugar until light and creamy. Add the egg and the molasses and beat until incorporated. Scrape down the bowl, then add the remaining ingredients and mix on low speed until everything is combined. Do not overmix. Using about 1 tablespoon of dough per cookie, roll into balls and place them 2 inches apart on parchment lined pans. Bake until flat and evenly browned, about 13 minutes. Cool on the pan, the remove to a rack to finish cooling. These cookies are best the day they are baked, but will keep for several days. Note: You can make the dough ahead, roll into logs, freeze, then slice and bake when you need them. That's how I make them. Note #2: You can also dip these in chocolate, just half-way up the cookie, to dress them up.
Place the cranberry juice, grapefruit juice, Bacardi and ice in a jug and stir to combine. Top up with soda water and serve in tall glasses.
Blend all ingredients and mix very well. Pour into greased and floured 9 inch baking pan. Bake for 25- 30 minutes at 350.
Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together. Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don't expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that's 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days. Heat the oven to 375°F Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don't overbake or you'll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container. Make Ahead Tips. The rolled log of dough may be frozen for up to a month and then thawed on the counter for about an hour or in the refrigerator overnight. Or bake the coins ahead, wrap short stacks in plastic, pack the stacks in plastic containers, and stash them in the freezer. Thaw at room temperature (or put the frozen coins right in the oven) and warm them for a few minutes at 325°F to refresh them.
Combine cocoa and coffee, add butter and vanilla, beat until smooth. Add sugar gradually until spreading consistency. With peanut butter and block chocolate, melt chocolate and peanut butter together carefully [30 sec at a time] add vanilla and coffee and mix until smooth. Add sugar gradually until spreading consistency. Makes enough to frost an 11in sheet cake in the pan, double for a layer cake.
Firstly, put on a large pot of salted water and bring to the boil, add pasta to water and cook until'al dente' approximately 8- 10 minutes. While pasta is on the go, finely dice your onion and crush your garlic. In a saucepan, put in the olive oil, when the oil is warm, add your garlic and onion and gently saute these until they are transparent. Add the ricotta to the pan, and stir through the onions and garlic well. At this stage, add your salt and pepper, parmesan, crushed tomatoes and tomato paste. Mix well and let simmer gently for 10 minutes. Drain pasta. Turn the ricotta sauce off from the heat, add your fresh basil leaves, roughly torn, into the sauce. Dish up some pasta into a bowl, put some of the ricotta sauce on top of the pasta, and finish off with some extra shavings of parmesan if desired.
Saute onion in butter until golden. Add meat and cook over medium heat, stirring, until cooked through. Remove from heat and stir in salt, pepper and spices. Mix cornstarch with 1/4 cup water then stir in remaining 3/4 cup w ater. Pour water into meat and mix well. Line 8-inch pie pan with pastry and pour in meat mixture. Add top crust. Pierce in several places to allow steam to escape. Bake on cookie sheet at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until crust is golden.
Pre-heat oven to 375° F. Cook and stir mushrooms and onions in butter 5 minutes. Place in ungreased 1 1/2-quart casserole. Stir in remaining ingredients. Cover and bake at 375° F, stirring once, until barley is tender, about 1 1/4 hours.
Combine ingredients. Place in a spray bottle. Spray surface and wipe. Dry with a clean cloth. UPDATE: I've found you need to shake this every time you use it. WARNING: Do not use on aluminum. It's come to my attention that this will damage aluminum.
Crumble the Stilton cheese into a mixing bowl and add the softened butter and the toasted walnut pieces, mash together well. Cover & set to one side - in a cool place. Press the cracked peppercorns into both sides of the steaks, ensuring they adhere well. Cover and leave to come to room temperature for about 30 minutes. Take 1 ounce of butter from the 2 ounces of butter, and heat it up over a very high heat in a sturdy frying pan/skillet. Add the onion rings and stir well - allow them to char at the edges before turning down the heat and cooking over a slow heat for about 10 minutes more. Set to one side. 5 minutes before you want to start cooking your steaks, start to fry your chips/French fries - unless you are oven baking them, in which case you need them to be in the oven at least 45 minutes before you want to serve the steaks. Heat up the remaining 1 ounce of butter in a large sturdy frying pan/skillet and as soon as the butter starts to smoke but NOT burn, add you steaks. (Here is a rough cooking chart for you: For steaks about 1" thick, Rare is 3 minutes each side; Medium is 5 minutes each side and Well Done is 7 minutes each side - depending in the thickness of your steaks!). As soon as you have cooked your first side, turn the steak over and crumble half of the Stilton and walnut mixture over the top of each steak, continue to cook until the steaks are cooked to your liking. At the same time that you crumbled the Stilton mixture over the top, add the pre-fried onions and scatter them around in the frying pan to finish cooking them. Serve the Stilton and Pepper Steaks immediately with the charred onions and Chips/French Fries.