HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix mayonnaise, lime juice, and zest in small bowl. Toast bread, then spread one side of each slice generously with mayonnaise. Arrange lobster on one slice bread. Cover with half the tomato slices and 1 leaf lettuce. Top with second slice bread, mayonnaise side down, and spread more mayonnaise on top. Arrange bacon on bread, then cover with tomato and lettuce. Top with final slice bread and hold together with gherkins mounted on toothpicks. Cut in half and serve at once.
Set oven to 350 degrees. In the microwave or a small saucepan, melt the chocolate with butter, stirring until smooth. In a bowl, whisk together egg, sugar and salt until yellow and light. Whisk in the melted chocolate batter to combine. Add in the flour until thoroughly combined. Grease or butter 8 cupcake tins. Evenly divide the batter between each tin. At this point you can refrigerate and bake later. Bake for about 12 minutes, just until the tops crack. Remove the cakes from the oven. With a tea towel or oven mitts, place foil on top of the cupcake tins and seal on all sides. Turn over onto a flat surface and bang the bottom of the cupcake tins. Remove the cupcake tins to leave the cakes upside-down on the foil. Carefully turn right-side up and place on a plate. Serve immediately.
Preheat oven to 400 degrees. Put 19 muffin cup liners in regular sized muffin pans. In microwave, for 1 minute, melt the first 3 ingredients- semisweet chocolate, baking chocolate and butter. Stir. Microwave a little more if needed. Add sour cream and brown sugar, stir. Add Karo syrup, egg and vanilla and stir. Add flour, soda and salt and stir. Add chocolate chips. Fill muffin cups 1/2 to 2/3 full. Bake 10-15 minutes. Don't overbake.
Heat the oil in a pan and fry the onions and garlic until softened a little, then add the carrots, and sweet potato (or butternut squash) and fry for a couple of minutes. Then add both tomato sauces, the lentils and herbs. Simmer for around 15-20 minutes until the lentils are tender, adding the spinach after around 10 minutes. If required add a little water / vegetable stock for the lentils to absorb. Once the spinach has wilted, fill your lasagne dish with alternate layers of mixture and lasagne sheets, until the dish is full. Pour on the cheese sauce and sprinkle some grated cheese in between each layer and on top to give the lasagne a golden finish. Place in the oven at 200 C for around 30 minutes, or until golden brown and cooked through. This is easily good enough to eat on its own, but serving with a side salad or some green veg would be especially good!
Preheat oven to 375. Lightly grease a 13 x 9 inch pan with cooking spray; set aside. Cook pasta according to package directions. Drain and set aside. In a skillet, brown sausage; drain fat. Stir in spaghetti sauce and pasta; set aside to cool. Cut biscuits into quarters. Place in medium bowl; toss biscuits with meat sauce and 1/2 cup of cheese. Pour mixture into prepared 13 x 9 inch pan. Top with remaining 2 T Parmesan cheese. Bake for 25-30 minutes, or until biscuits are done.
Preheat oven 450 degrees. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine buttermilk, oil, egg and egg whites; add to dry ingredients, stirring just until moist. Place a 10-inch cast-iron skillet in a 450 degree oven. for 5 minutes or until hot. remove skillet from oven; coat with cooking spray, and immediately pour batter into hot skillet. Bake at 450 degrees for 20 minutes or until lightly browned. Remove cornbread from skillet immediately. Yield 10 servings. Serving Size 1 wedge @ 3 ww pts.
Combine red pepper, green pepper, oil & lemon juice in a re-sealable food storage bag. Add salmon, gently toss to coat & refrigerate for 3-4 hours. Heat grill or grill pan. Cook salmon till just cooked through, season w/salt & pepper as desired & set aside. SALAD ASSEMBLY: Place lettuce wedges on 6 serving plates. Add 2 oz salmon, 2 oz crabmeat, 2 scallops & 2 oz shrimp to ea plate. Garnish w/tomato wedges & serve w/desired dressing or choice of dressings.
Combine all ingredients (except chips) with mixer, beat for 2 minutes on high. Add chocolate chips. Pour into greased and floured bundt pan 10". Bake 45 minutes at 350 degrees to 1 hour until done. Dust with powdered sugar.
Roast and peel peppers. Remove seeds and set aside. Simmer peaches and plums with 2 cups of the vinegar until fruit is tender-about 30 min. Remove from heat. In another large pot combine the remaining 2 cups vinegar, sugars and corn syrup. Bring to a boil. Add the fruit mixture, bell peppers and remaining ingredients. Cover and simmer for about 10 minutes. Remove lid and simmer for 1 hour. Stir occasionally. Remove the cinnamon sticks. Puree mixture in a food processor. Return to pot and bring to a boil. Boil until thick-around 15 min. Ladle into hot sterile jars leaving 1/2 inch head space. Process in a boiling water bath 10 minutes.
Shake the ingredients together in a cocktail shaker with ice. Strain into a cocktail glass. Add slice of strawberry to side of cocktail glass if desired.
Slice the Squash and onion. Add to butter in frying pan. Sprinkle with garlic salt and pepper as desired. Saute until Tender. Serve hot.
Peel off shell, devein prawns and rinse in cold water. Pat dry with paper towels. Cut slit in each prawn about 1/4 inch deep. In a mixing bowl, whisk together eggs and milk until frothy. In a plastic bag, add flour and pepper and shake well to blend. In a separate plastic bag, add Panko crumbs, dried dill weed, seasoning salt, garlic powder and Beau Monde seasoning, shake well to combine. Dip prepared prawns individually into the egg mixture to coat well. Drop each prawn into the flour mixture and shake to coat well. Dip the prawns again in the egg mixture, turn to coat well. Drop each prawn into the Panko crumb mixture and shake until well coated. Place coated prawns on a plate, cover with plastic wrap and refrigerate for about 2 hours to chill. In a medium size saucepan, or a deep frying pan, or a WOK, add oil and heat to 350°F. Carefully drop the prawns two at a time into the hot oil and deep fry for about 1 1/2 minutes, turn over and continue to fry for an additional 1 to 1 1/2 minutes, and the prawns are a light golden brown. (Do not overcook prawns.). Serve immediately with lemon wedges and tartar sauce or a sauce of your choice. Also, see Chicken Strips with Sweet and Sour Sauce for the sauce, recipe #19266.
Preheat oven to 350 degrees F. Grease and flour three 9x5 inch loaf pans. In a medium bowl, mix flour, cinnamon, nutmeg, baking soda and salt. In a large bowl, combine sugar, pumpkin, oil, water and eggs. Beat until smooth. Blend in flour mixture. Fold in chocolate chips. Pour evenly into 3 pans. Bake for one hour, or until toothpick comes out clean. Let cool on wire racks before removing. Note* You can definately use all of the same chocolate chip, I just love the taste of both!
Cut cucumbers 4 to an inch. In sterilized quart jar put in two sprigs of dill and add 2-3 slices of onion. Fill half full of cucumber slices and add small piece of garlic. Add 2-3 slices of onion and cucumber slices to fill. Add another small piece of garlic and 2 sprigs dill. Mix and bring brine to boiling point, simmer until clear, pour over hot and seal.
Cut off the stem of each fig and slice each fig 1/4 inch thick. Lay the slices in a single layer on a plate. Mix the sherry and vinegar together in a small bowl and brush or spoon onto the fig slices, then sprinkle with black pepper. Let figs marinate at room temperature for one hour. To serve, lightly toast the bread. Spread one side of each slice generously with the goat cheese. Divide the fig slices evenly among the bread slices, arranging them on top of the goat cheese. Sprinkle with basil.
Blend first 4 ingredients together. Add steaks to the marinade and marinate in the refrigerator for 3-4 hours. Grill steaks to your desired degree of doneness.
Preheat your oven to 200oC and line 12 muffin tins with muffin cases. In a large bowl, eat the eggs until frothy. Gradually add the sugar while beating and slowly pour in the oil while still beating. Add the extract and beat to incorporate. Add in the yogurt and beat until smooth. (If your yogurt is overly sweet, you might like to reduce the sugar amount). Add in the flour and berries, carefully fold inches Don't over mix as the muffins won't rise very high and will be more stodgy than fluffy. Scoop batter into prepared muffin cups with a large tablespoon. Bake in your preheated oven for 18-22 minutes. Don't eat until slightly cooled - the berries are hot!
I used 4 large whole legs of chicken for this. If using very small pickling onions, use the larger amount. Mine was bigger, and I used about 5 onions. Heat the oil and when hot, add the chicken and brown on all sides. Then add the peeled onions, the sliced lemon, and the 4 teaspoons soy sauce. Turn heat quite low, put lid on, and fry slowly and gently until chicken is cooked through and onions are soft. You'll need to turn chicken a few times. If there's any chance of burning, add a tiny bit of water. (You can do this in the oven as well). In the meantime, mix the wine (use a good cabernet, merlot, or good everyday drinking wine), sugar, water and 3 tablespoons soy sauce in a small pot. Bring to the boil, and keep at a rolling boil until the liquid has reduced by a half or less. It will thicken slightly. (Be careful not to burn yourself!). As soon as the sauce has reduced and thickened, add the rosemary, garlic and ginger. Transfer the chicken to an oven dish, then ladle over the sauce. Cover lightly and keep in a warming oven if necessary -- standing improves the flavour.
Soak your hickory chips overnight. Mix together all ingredients except the Boston Butt. Liberally coat the pork with the dry rub mixture, really rubbing it into the meat. Place your charcoal grates at the lowest setting and your food rack at the highest setting in your grill. Pour charcoal in the grill and light. Once the coals are ready, move all the coals to one side. Place a pan of water on the other side. (An old aluminum pan from a pan of rolls works well -- something disposable). Place the meat on the cold side of the grill, fat side up. Add hickory chips to the charcoal and close the lid. Add more chips every 20 to 30 minutes. Add charcoal as needed, being careful not to let the fire die. Continue to smoke the pork for 9 hours. If you prefer not to have a crispy outside, you can wrap the meat in heavy duty aluminum foil for the last three hours of cooking. Remove from the heat and "pull" the meat. This means to separate the meat from any fat, gristle or bone, pulling the meat into strips suitable for sandwiches. Toss the meat with a vinegar hot sauce. (Optional). Serve with barbecue sauce on a hamburger bun.
Make four little cuts around the edges of each slice of pork roll so it doesn't curl when you cook it. Fry pork roll in skillet over medium heat until brown. (You will have 12 pieces total, so you will have to do this in batches.) Flip over after a minute or two to brown other side. Place a slice of cheese on 6 of the pork roll slices and cover pan until cheese is melted. Place one cheeseless piece of porkroll on each roll and top with a cheesed piece of porkroll. Close up the roll and enjoy!
Cook rice till tender. Drain and rinse under hot water. Drain again. Whisk together the lemon juice, olive oil, oregano, mustard, salt and pepper. Add the tomatoes, bell pepper, olives, feta, cheese, capers and parsley. Stir to coat. Toss along with the rice in a large bowl. Garnish individual servings with feta cheese and diced cucumbers.
preheat oven to 400 degrees. spread a single layer of tortilla chips on a baking sheet drizzle with cheese and barbecue sauce and top with a few spoonfuls of meat. make two more layers the same way. bake about ten minutes until cheese is bubbly and nachos are heated through. top with jalepeno slices.
Chop celery, onion, and bell pepper very fine! In large wok (large pot is okay too) sautee butter and seasonings until soft. Add peeled diced potatoe and raw seafood. Make sure to COMPLETELY shell the shrimp! Sautee 3-5 minutes. Add remaining ingredients and seasonings to taste. Simmer of medium heat for 1/2 hour, stirring occasionally.
Heat water and salt to boiling. Remove from heat. Add remaining items in order. Stir until cool enough to handle. Knead well. Play! Store in airtight container when not in use.
In a bowl, stir together the flour, 1/2 teaspoons salt and 1/4 teaspoons pepper. Toss beef cubes in flour mixture. In a large saucpan or dutch oven, heat oil over medium heat. Cook beef cubes in batches until browned on all sides. Place all beef in saucepan and stir in onion and garlic. Cover and cook for 5 minutes or until onions are soft. Add beer, beef stock, brown sugar, vinegar, bay leaves, thyme, 1/2 tsp salt, nutmeg and 1/4 tsp pepper. Bring to a boil, reduce heat, cover and simmer for 1-1/2 to 2 hours, stirring occasionally, until meat is tender. Discard bay leaves. If freezing:. Cool. Spoon into freezer containers, label, seal and freeze for up to 2 months. To reheat and serve:. Two options:. Reheat on stovetop until bubbly and hot. Serve sprinkled with croutons. OR. Place in a casserole dish and sprinkle croutons on top. Cover and bake at 350 degrees for 45 minutes until heated through. Croutons:. Preheat oven to 350 degrees. Spread bread slices with Dijon mustard and place on a baking sheet. Bake for 15 minutes until toasted. Cut into 1/2 inch cubes.
In medium bowl, blend first 6 ingredients until well blended. Stir in crab meat and parsley. Spread crab mixture evenly on each English muffin half, all the way to the edges. Don't scrimp, you'll have plenty for each muffin. Using a bread knife, cut each muffin half into 4 quarters. Place Crabby Grabbies on cookie sheets, making sure they are not touching each other. Place cookie sheet in freezer overnight. Place frozen Grabbies in freezer safe container or in freezer bags and store in the freezer. To bake: preheat oven to 350 degrees; Place frozen Grabbies on cookie sheet and bake until browned and bubbly, 10-15 minutes.
Sift dry ingredients together. Combine butter, sour cream and eggs; blend together well. Add dry ingredients and mix together. (Makes a soft dough.) Let dough rest at room temperature for 1 hour - it will rise. Knead down and roll out on lightly floured board to about 1/8" thick. Cut into desired shape (3" X 5" strips) and cut center slits (2). Push dough through slits (this creates a twist) and drop into 350 degree hot oil. Watch closely and turn over and fry to lightly browned. Drain on paper towels, shake on powdered sugar and enjoy!
Heat milk and ginger in small saucepan over medium heat until very warm--do not boil--let stand 10-15 minutes off heat. Preheat oven to 325, grease and flour 10 inch tube pan. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar beating 5-7 minutes. Add eggs, one at a time. beating just until yellow disappears; stir in vanilla. Sift together flour and salt; add to butter mixture alternately with milk mixture, beginning and ending with flour, beat at low speed just to blend and spread batter in prepared pan. Bake at 325°F for 1 hour and 20 minutes or until wooden pick inserted in center comes out clean; cool in pan on rack 10 minutes before unmolding and cooling completely on rack.
Directions:. One hour before baking take take butter and place in freezer. Preheat oven to 450°F Mix salt, sugar, flour, and baking powder in a bowl. Sift if desired. Add the super cold milk into dry ingredients and mix. As dough begins to form take each tablespoon of hardened solidified butter and break chunks off and spread evenly over dough. Fold dough, and knead -- repeat until all butter is spread in chunks evenly throughout dough. Move dough to floured cutting board and roll flat to about 1/4 - 1/2 thick (or to desired thickness) and cut approximately 6 BoBerry Biscuits with a biscuit or cookie cutter. If you notice the butter start to melt (hot kitchen) during this process it may be necessary to return the dough to the freezer for 10-15 minutes. Do not exceed 20, as the baking powder's 1st stage may become inactive past that. Place in oven and bake for about 7-12 minutes. Melt 1 tablespoon of low-fat butter in the microwave, and paint finished biscuits with pastry brush. Mix glaze ingredients in a bowl, and drizzle over BoBerry Biscuits with a fork.
Combine all ingredients. Use immediately or cover tightly and refrigerate for up to a week. For chicken, veal, all seafood and shellfish.
Gravy: Stir cornstarch and soy sauce together in a 2-quart saucepan and make a thin, smooth, paste. Whisk in the broth or water and garlic granules. Cook over medium-high heat, stirring constantly until it thickens and comes to a boil. Remove from heat and beat in the tahini and vegan sour cream. Cover the saucepan and set aside. Place oil in a large skillet and heat over medium-high. When the oil is hot, saute the onion and garlic for 10 minutes. Add the mushrooms and cook, stirring often, for 5 to 7 minutes. Stir the seitan strips and the reserved gravy into the onions and mushrooms. Reduce heat to low and stir often, about 5 to 10 minutes, until the seitan is heated through. Season the stroganoff with ground pepper. Serve at once over egg-free noodles.
Preheat oven to 350°; grease 18 regular muffin cups (need two pans). In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. In a medium bowl, whisk together the sugar, eggs, pumpkin and oil until well blended. Stir in pears until combined. Add the egg mixture to the flour mixture and stir until just blended. Divide batter equally among prepared muffin cups. Sprinkle with brown sugar. Bake for 30-35 minutes or until tops are golden and a pick comes out clean. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool.
Cook wild rice until it is fluffy and drain. Cook turkey or chicken and cube (boil until cooked). Mix into a bowl: cooked wild rice, cooked meat, chopped green onions, water chestnuts, and sliced grapes. Mix together dressing ingredients: Miracle Whip, milk, lemon juice, tarragon, salt and pepper. Combine dressing and wild rice mixture and refrigerate until ready to use. Just before serving, sprinkle with salted cashews.
Crush the fennel, aniseed, coriander seeds and cloves a little and chop the angelica stems. Put the seeds and angelica stems into a large preserving jar. Add the sugar. Pour on the vodka and leave by a sunny window for 2 weeks, swirling the mixture daily. Strain through find muslin into a sterilised bottle and seal. Leave in a dark place for at least 4 months. Drink in small quantities with a piece of angelica in each glass.
Preheat broiler. Spray broiler pan with nonstick cooking spray. Cut bacon strips in half. Wrap the little smokies with the halved bacon pieces and secure with toothpicks. Place brown sugar in a shallow bowl or pie plate. Drege smokies in brown sugar. Place smoky/bacon bundles on greased broiler pan. Sprinkle with remaining sugar. Broil until bacon is done and sugar has caramelized. Now, get ready to elbow everyone out of your way :).
Mix all ingredients in a baking pan and place pats of margarine on top. Bake at 350 for 30 minutes.
TO MAKE THE PIE CRUST: Combine the flour and salt in a large mixing bowl or in the work bowl of a food processor. Process or cut in the butter or lard until the fat is in pea-size pieces. If using a food processor, turn the mixture into a large bowl. In a small bowl, whisk the egg, lemon juice, and 3 Tablespoons ice water together. Drizzle the liquids over the crumbly mixture. With a fork, mix until the pastry holds together in a ball, adding more ice water if necessary. Turn out onto a lightly floured surface and knead once or twice, lightly, to shape the dough into a ball. Wrap in plastic wrap and refrigerate at least 30 minutes before rolling out. TO MAKE THE FILLING: Prepare the pie crust. On a floured surface, roll out half of the pastry to fit a 10-inch pie pan. Line the pan with the pastry. Preheat the oven to 425 F. In a large bowl, combine the apples, zucchini, carrots, nuts, raisins, and flour; toss to mix. In another bowl, mix the brown sugar and butter until blended and stir in the cinnamon, nutmeg, cloves, salt, and lemon juice. Mix into the apple mixture. Turn the filling into the pastry-lined pan. On a floured surface, roll out the second half of the pastry and cut into 1/2-inch strips. Arrange on top of the filling in a lattice fashion. Trim and seal the strips to the bottom crust. In a small bowl, make the glaze by beating the egg and water together. Brush the mixture over the top and edges of the pie. Bake for 40 to 50 minutes, or until the pie is set and the pastry is golden brown. Serve warm with whipped cream, if desired. The Great Holiday Baking Book.
Using a rolling pin roll out the bread slices to flatten. Spread each slice with nutella. Sprinkle over the hundreds & thousands. Roll up as you would a swiss roll. Either cut in half to make smaller or for a party piece tie 3 rolls (either halved or whole) together with a ribbon and serve.
Combine all ingredients in large heavy-duty resealable plastic bag. Shake bag to blend ingredients. Refrigerate at least 1 day and up to 3 days, turning bag occasionally. Transfer olives and some marinade to bowl. Let stand 1 hour at room temperature before serving.
Marinate rabbit overnight in a mixture of, wine, vinegar, peppercorns, bay leaves, thyme, rosemary and prunes. Wipe the rabbit joints dry and lightly brown in butter. Transfer to a casserole dish and blend the flour into the remaining butter in the pan. Strain the wine mixture (put the prunes in the casserole and discard the herbs) add slowly to flour and butter, stirring over a low heat until the sauce thickens. Season to taste. Pour sauce over the rabbit and prunes, cover casserole and bake for 2 hours at 180 C. Cheers, Doreen Randal, Wanganui. New Zealand
Heat up sesame oil and fry the shredded ginger over a low fire until fragrant. You can tell when it turns a light golden color. Add in the beaten egg slowly and stir-fry till cooked. Add the bowl of rice and a little salt to the ginger and egg. Stir-fry over high heat till fragrant. Just before serving, add the soy sauce in and stir till all ingredients are well combined.
TO PREPARE:. Place bread crumbs in a shallow dish. In a bowl, combine Dijon mustard and Worecesterhire sauce. Then, using a pastry brush, coat each side of the chops with the Dijon mixture. Coat each side with the bread crumbs. On a cookie sheet, flash freeze in the freezer. When frozen solid, place in a freezer bag. TO SERVE:. Thaw in refrigerator overnight. Preheat broiler. Place desired amount of chops on a foil-covered broiler pan. Broil 3-5 inches from heat source for 10-12 minutes per side.
Place chicken pieces into large frying pan. Add water, chicken broth or white wine to barely cover pieces. Simmer, uncovered, for 20 minutes. Peel the sweet potatoes and cut into 1 inch chunks. Add to the chicken and cook for 10 to 15 minutes, until sweet potato is just about tender. Add the jalapeno after 5 minutes of cooking time. Peel the jicama and cut into julienne pieces, about 1/4 inch thick. Add to the chicken and turn up the heat to full boil. Cook for 5 minutes until jicama is just tender crisp and liquid has reduced a bit. Serve the broth with chicken or reserve for another use.
Fry in a wok the cleaned shrimp (leave the tail on). Put aside the shrimp and fry the garlic in the wok. Add the hot sauce. Add the shrimp. Season with salt and serve.
De-stem and scrape out the caps of domestic mushrooms. Spray with oil. Bake mushroom caps at 350 degrees for 5-7 minutes to soften. Prepare the crabmeat stuffing: Break up and coarsely chop the crabmeat. Place in a bowl and blend with cream cheese. Once thoroughly combined, spoon crab mixture into mushroom caps and sprinkle with shredded cheese. Broil 6 inches from broiler until melted and lightly browned. *Watch carefully*.