HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove the lamb from the bone, trimming off some/most of the fat to your preference. Cube the meat and place in a bowl. Boil up the bones to make ~ 2 pints of stock - leave to simmer for an hour. Once cooled, run through a sieve and refrigerate until required. (Trim off any scraps from the bone and feed to any nearby salivating pets). Whilst the stock is simmering, place the cumin and sesame seeds into a pestle and pound them. Add the remaining marinade ingredients and mix well. Thoroughly mix the marinade into the meat, cover the bowl with cling film (plastic wrap) and refrigerate for 4 hours, or ideally overnight. Allow the lamb to return to room temperature, mix well (to coat evenly with marinade), and sear in a hot frying pan - only adding further oil if required. Place the seared meat into a large casserole. Soften the dates and apricots in the frying pan, then de-glaze the pan with some of the stock. Add to the casserole. Add half the fresh coriander and the ground almonds to the casserole along with the remaining stock. Place in the oven on 140C (284F) for 2 1/2 to 3 hours or until the meat is very tender and the stock has reduced to a thick sauce (check a couple of times during cooking and add a little water if necessary / it too much stock remains, remove lid and simmer on the hobs until thickened). Remove from the oven, transfer to a warmed serving dish and sprinkle with the flaked almonds and coriander. Serve with couscous / Ras el Hanout couscous.
In a small bowl, combine olive oil, chili powder, paprika, garlic, salt, oregano, cumin and pepper. Rub the mixture evenly over the pork chops. Cover and refrigerate for 15 minutes. Heat broiler. Broil pork chops for 5-6 minutes on each side, until browned and cooked through. Or you could also bake the chops at 375 degrees for 20-25 minutes or till done. Serve immediately, with 2 wedges of lime for each chop.
Combine bread crumbs, parmesan cheese, salt and pepper. Dip each cutlet in beaten eggs, and then dip in crumb mixture. Make sure they are evenly coated. Heat oil over medium heat. Add butter and, when melted, increase heat to medium-high. When oil-butter mixture is almost smoking, place cutlets in skillet, and fry until crisp and golden, about 2 to 3 minutes per side. Drain them on paper towels and fry remaining cutlets in same manner. You can keep them warm in the oven as you cook the rest.
Brown ground beef with seasonings for 5 minutes on high in large skillet. Drain off fat and blot well with paper towel. (This is important to final appearance of recipe). Add salsa and raisins and cook 5 minutes on low. Meanwhile, combine cream cheese and sour cream and spread over a serving plate that has an edge. Top with hot beef mixture, well-drained pineapple, chopped green onions and pimiento. Serve immediately (or chill and serve) with rice crackers or sliced pita/flatbread.
For crust, mix walnuts, zwieback, and butter. Press onto the bottom of a 9-inch springform pan. Preheat oven to 325°F. For filling, in a large bowl beat feta and ricotta cheeses with an electric mixer on medium speed until well combined. Add eggs all at once, beating on low speed until just combined. Stir in sun-dried tomatoes, chopped olives, minced garlic, herbs, pepper, and salt with a spoon. Pour filling into the springform pan, and place on a larger shallow baking pan. Bake 45 to 50 minutes or until the center appears nearly set when shaken. Cool for 15 minutes on a wire rack. Run a spatula around inside of the pan. Cool for 30 minutes more. Remove side of pan. Cover and refrigerate at least 3 hours. At serving time, garnish cheesecake with fresh oregano. This can be made up to 3 days ahead of serving. Bring to room temperature (or close to it). Cut into thin slices and serve alongside a leafy, green salad (various baby lettuces would be good) that has been dressed lightly with a vinaigrette.
Preheat the sandwich toaster to its highest setting. Spread the butter over one side of the bread. Slice the banana. Place banana slices on the unbuttered side of one slice of bread. Drizzle the honey over the banana and top with the remaining slice of bread (buttered side up). Place the sandwich in the toaster, close the lid and cook for 3 minutes until crisp and golden.
Preheat oven to 350°F. Place Splenda and butter in a large bowl; cream with an electric mixer until light and fluffy. Add egg and vanilla; beat until thoroughly mixed. In another large bowl, mix together flour, baking powder and baking soda. Add half of flour mixture to butter mixture; beat well with mixer. Add milk and remaining flour mixture; beat until batter is combined and then fold in mashed bananas. Spoon batter into muffin liners about 3/4 full. Bake until muffins start to brown and a tester inserted in center of a muffin comes out clean, about 20 to 30 minutes. Allow muffins to cool in pan for about 2 minutes; remove.
To make filling: combine first 8 ingredients (turkey - thyme) in a bowl. Spoon filling into bell peppers. ***Transfer peppers to freezer container and cover and freeze up to 1 month""". Preheat oven to 350-degrees F. Transfer peppers to 9-inch baking dish and pour tomato puree over peppers, adding enough water so liquid comes at least 1/4 up sides of peppers. Cover with foil and cook for 30-40 minutes, basting occasionally or until peppers are tender and filling is cooked (temp of filling should read 165-degrees F using an instant read thermometer inserted into filling). Let peppers stand for 5 minutes before serving.
Add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl and whip on high speed until soft peaks form. If making the chocolate version, also add the cocoa. 12. Add the mascarpone cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. The mascarpone whipped cream will stay stable in the fridge for several days, even for a week, though it won't remain as fresh. If you are going to use it to frosting something, I would suggest using it right away so that it maintains its texture well. Once it's piped or spread, etc, it'll stay put and nice and fluffy. *I prefer to use the mascarpone cheese when still chilled, but soft, so that it'll in corporate well, without chunks. The warmer mascarpone cheese is, the more likely it is to soften to the point that it won't firm up well again and can make too soft of a frosting. I like to take it out of the fridge about 15 minutes before using so that it softens a bit, but is still cool.
In a large skillet, heat the olive oil and start to brown the meat. When the meat starts to lose it's pink color, push to one side of the pan and add the onions in the fat. Saute the onions until nearly transparent, stir the meat and onions together and pour into a crock pot. Add the rest of the ingredients, except the flour and butter, and cook on the low setting for 8 hours. Or if you are in a hurry, 4 hours will be enough on the crock pot's high setting. Stirring occasionally About an hour prior to serving, melt the butter in a small frying pan, add the flour and stir until a brown paste has formed. Add to the crock pot and stir. Recipe # 85268 is a Vegetarian version of this chili, using rice.
Preheat the oven to 165C or 350F and line a baking tin with a piece of wax or parchment paper. Make the topping by slicing the lemon thinly and put it in a small saucepan with the sugar and water. Bring to a boil and then watch closely for about five minutes or until the water has nearly evaporated and the slices are sticky. Set to one side. Cream together the butter and sugar. Separately, mix together the flour, almonds, baking powder and lemon zest. Beat the eggs with a fork and add them to the butter and sugar mixture, a little at a time. Gently fold in the flour mixture with a big spoon. Scoop the batter into the lined tin, then lay the lemon slices on top, overlapping them down the centre of the cake. Bake for 45 minutes, when the cake should be risen and golden. If a toothpick inserted in the centre comes out clean, it's done. Remove the cake from the oven and set aside. Stir the demerara into the juice from the lemon. Spoon the mixture over the top of the cake. Leave to cool.
In a large glass or metal bowl, beat cold whipping cream until peaks form. Gradually beat in sugar. Combine egg yolks, sweetened condesned milk, and vanilla in separate bowl. Fold into whipping cream along with crushed oreos. Cover and freeze at least 5 hours. Let stand for 5-10 minutes before serving. Serve with additional oreos if desired.
Place brisket on large piece of aluminum foil. Sprinkle generously with 1/4 c of liquid smoke and 1/2 teaspoon each: Celery salt, garlic salt and onion powder. Wrap well and put into Crock-Pot. Cover; cook on Low 8 to 12 hours (High: 4 to 6 hours). Serve warm with juices over each slice.
Preheat oven to 350 degrees F. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder, cumin, paprika and garlic powder. Place 3 tablespoons butter in the chicken cavity. Arrange remaining butter around the outside of the chicken. Place the peppers in the chicken cavity. Add Liquid smoke to beer and 1/2 into the cavity and the other 1/2 over the chicken. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F. Basting with the drippings every 20 minutes. Remove from heat, and baste with melted butter and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Mix all dry ingredients in a zip-lock bag before hitting the trail. Pour boiling water over a bowl of Superstition Surprise and cover. Wait approximately two minutes.
Preheat oven to 350 degrees. Rub oil on chiles and roast over flame on stove until skin is black. Immediately place chiles in a plastic bag and twist shut. Leave chiles for five minutes. Remove chiles from bag and take off the burnt outer skin. Seed and slice chiles. Sautee chicken with butter. In a seperate bowl mix cornmeal, salt, pepper, sugar, cream style corn, milk and half of grated cheese. Spray a 13x9 pan with cooking spray. Spread half of cornmeal mixture on bottom of baking dish. Spread chicken on top of mixture. Spread roasted chiles on top of chicken. Top with remainder of cornmeal mixture. Cover in the other half of the cheese. Cover with foil and bake for thirty minutes. Remove foil and bake an additional 15 minutes. Remove from oven, let cool and enjoy.
In a large skillet, saute corn tortilla strips in oil in batches for 1 minute or until golden brown. Drain on paper towels. In a large bowl, combine the corn tortilla strips, flour tortilla strips, stuffing, onion, red pepper, jalapeno, cilantro, chili powder, sage, coriander, cumin and salt. Stir in egg and broth. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 325° for 35-45 minutes or until a thermometer reads 160°. Yield: 9 cups.
Saute mushrooms in olive oil, covered about 15 minutes. Uncover; add garlic, parsley, salt and pepper. Simmer until liquid evaporates. Dont let the garlic brown.
Combine the first 6 ingredients in a large mixing bowl, and toss well. Add sesame oil, soy sauce, and lime juice, toss gently. Add avocado, using a large fork or potato masher. Coarsely mash avocado to incorporate making sure to leave the guacamole chunky. Add salt and black pepper. Place in an air-tight container and refrigerate until ready to serve. Serve with celery, carrot sticks, broccoli, and asparagus.
In large casserole dish, place a layer of dried beef slices, slightly overlapping each other. Wrap a slice of bacon around each chicken breast and place on top of dried beef. In a saucepan, heat together the cream cheese, sour cream, and undiluted mushroom soup. Heat through until cream cheese is partially melted. Pour sauce over chicken. Sprinkle each breast with paprika. Cover and bake for 2 hours at 350. When serving, spoon soup mixture over each chicken breast and serve extra soup mixture in gravy boat or pitcher.
In a Dutch oven, saute onions, celery, peppers, and green onion in butter on medium heat until yender. Add flour, parsley, and shrimp and cook for 15 minutes. Add relish, cheese, Half and Half, and garlic. Reduce heat and simmer for 15 minutes. Stir often to prevent sticking. Season to taste with Tony's. Make fettuccine according to instructions on box. Mix together and top with parmesan cheese before serving.
Toast 6 slices rye bread, spread each slice with hot mustard. On each slice of toast, arrange 2 slices orange, 1 slice salami, 2 slices beets, 1 slice brick chhese, 2 slices onion and 1 slice Cheddar cheese. Arrange 2 anchovies diagonally on top of cheese. Butter remaining bread slices and sprinkle with Parmesan cheese. Arrange all bread slices on baking sheet; open-faced, and broil until cheese melts slightly; remove and slice in half diagonally. Arrange on serving plates, placing Parmesan slices on each side of anchovy slice. Garnish with gherkins.
CUSTARD. Heat coconut milk and water in double boiler or heavy saucepan over low heat, do not boil. In a bowl, mix sugar into beaten eggs. Slowly stir in about 1/2 cup of the heated milk to the egg-sugar mixture to temper. Slowly stir the egg-sugar mixture into heated milk. Cook on low heat until thickened into a custard, stirring gently and continuously. Add salt to taste. Refrigerate custard. FRUIT. While custard is cooling, peel, seed and chop fruit. Cook the fruit by bringing water and sugar to a boil in a saucepan. Add fruit pieces, reduce heat and cook until tender, 5-10 minutes, stirring occasionally. Mash fruit or press through a sieve. Refrigerate. SERVE. Gently fold together cooled custard and cooled fruit. Spoon into serving bowls and top with whipped cream.
Line a jellyroll pan with wax paper; coat with cooking spray. Put the Cocoa Puffs in a plastic bowl sprayed with non-stick spray. In a pot over low heat, melt the butter. Stir in the marshmallows. Cook, stirring constantly until melted. When almost completely melted, stir in green food coloring to desired color. (Remember, these are monster brains!). When completely melted, remove from heat and stir in the candy melts. Add more food coloring if it becomes too light. Stir until smooth. (You might pre-melt the candy coating a bit in the microwave if it's in big chunks.). Pour the mixture over the cereal until combined. With hands, shape mixture into 12 "brains". Let stand until completely cool, about 45 minutes. Pipe on the red gel for "blood".
Dice onion, green pepper and celery. dice chicken into 1/2 to 1 inch chunks. dice andouille sausage. using a dutch oven melt butter and add olive oil on medium high heat. saute the onion, green pepper and celery until soft. add chicken and saute until no longer pink. add sausage. add the diced tomatoes, tomato paste, chicken broth and 1 cup water. add all spices and bring to a boil then lower to medium high to medium heat and cover with a lid. cook for 20 minutes. add okra and cook for another 15 minutes. If it seems a little too thick just add water until desired consistency. make jasmine rice to package directions. serve gumbo over rice.
Melt butter & saute bacon & onion in pan until tender. Add tomatoes, spaghetti & parsley, heat through. Pour into an ovenproof dish. Combine cheese and corn flakes & sprinkle over spaghetti mixture. Bake at 180.C for approx 10 mins or until cheese melts. Serve on buttered toast.
spray baking pan with pam. bake or grill the turkey london broils and cut turkey into thin slices. cube peppers and onion into small pieces. layer corn tortillas onto pan sprinkle some red enchilada sauce. sprinkle cumin on each layer. layer on turkey, peppers and onions, cheese, green sauce, red sauce and more tortillas ending with cheese on top (like a lasange). bake at 350 degrees for 45 minutes, covered and then uncovered at the end.
Poach egg. Lightly toast English muffin half. Top with ham slice, (tucking square corners under to conform to round muffin). Top ham with poached egg. Cover all with 3 tablespoons Hollandaise Sauce.(See recipe #25113)for (Quicky Hollandaise Sauce). Sprinkle with paprika (if desired). SERVE AT ONCE.
Combine butter with sugar and corn syrup until smooth. Add the vanilla and the egg, mix well. Sift together dry ingredients and add slowly to the sugar/butter mixture. Blend until dough is smooth. Cover with plastic wrap and place in the fridge for at least one hour, or overnight. On a floured surface, roll out dough until 1/4 inch thick, cut with cookie cutters. Bake on a slightly greased cookie sheet in a preheated oven at 375 degrees for 10-15 minutes. Allow to cool before decorating with icing.
Stir together powdered sugar, butter, vanilla, water and flour until the flour disappears. Roll the dough between your fingers and make 12 small balls, 1/2 inch each. Place a few balls at a time on an ungreased sheet or pan with space between them. Press your thumb into the middle of each ball to make a thumb print. Bake 10 to 12 minutes, then remove. Repeat until all the cookies are baked. When the cookies are cool, fill each thumb print with jelly. Makes 12 cookies.
Brown sausage and drain between paper towels. Layer sausage with cheeses and chilies in 9 x 13" glass baking dish. Combine eggs, milk and flour until well blended (can do this in a blender). Pour liquid over layered mixture. Sprinkle with paprika and bake at 350 for 40 to 45 minutes. Slice up and serve.
Heat oven to 350°. Grease and flour a 13x9-inch pan. Combine cake mix, 6 tablespoons butter and 1 cup rolled oats. Reserve 1 cup of this for crumb topping. To remaining mixture, add egg; mix well. Press into pan. Pour cherry filling over crust; spread to cover. In large bowl add remaining 1 cup crumb mixture, 1/4 cup oats, 2 tablespoons butter, nuts, and brown sugar. Mix well. Sprinkle over cherries. Bake 30-40 minutes.
Preheat oven to 350. Arrange chicken, skin side up in a 12 by 8 inch baking dish. Season with salt and pepper. Bake for 45 minutes. In a medium size saucepan, mix cornstarch and sugar. Stir in broth, orange juice, brandy, vinegar, orange zest and tarragon. Cook, stirring, over medium heat until sauce boils and thickens, about 3 minutes. Stir in orange and grapefruit sections. Spoon sauce over chicken. Return to oven for 15 minutes longer, until chicken is fork tender.
In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator.
RICE: Rinse rice thoroughly in a sieve. Drain well. Bring 2 cups water to a boil in a medium saucepan; add rice and salt. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. DRESSING: Combine vinegar and next 6 ingredients (vinegar through wasabi) in a small bowl. Combine cooled rice, dressing, cucumber, onion, and sesame seeds in a large bowl. Sprinkle evenly with nori.
Add the ingredients to your bread pan in the order listed. Set your machine to 1 lb / white bread. Alternatively, set your machine for the dough cycle. When it's finished, take the dough out, shape it into a round loaf, cover, and let rise until doubled. Bake in a preheated 375 degree oven for 30-40 minutes. In both cases, cool on a wire rack before slicing.
Beat the egg and sugar well in a mixer. Add the jam, Sift flour, bicarbonate of soda, baking powder and salt. Melt the butter add the vinegar and milk. Add liquids to egg mixture alternately with the flour. Beat well . Bake in a COVERED dish such as Corel at 350F for 45 minute to 1 hour. It is important to use a covered dish otherwise the sauce won't soak into cake. Melt together the ingredients for the sauce and pour over the pudding as it comes out of the oven. You will not beleive the taste! I never add whipping cream or Cool whip as it is quite rich the way it is. ENJOY!
Preheat oven to 325 degrees. Grease and flour a 10-inch tube pan or a 12-cup bundt pan. In a large bowl combine all cake ingredients; beat on low speed until moistened, then beat for another 3 minutes at medium speed. Pour the batter into prepared pan. Bake for 50-60 minutes or until cake tests done. For the butter sauce; in a saucepan, over low heat combine all sauce ingredients; cook just until the butter melts, stirring occasionally (do not boil). When cake is done remove from oven and pierce all over cake with a large fork or a long thin straw; pour the sauce all over the warm cake. Let stand 5 minutes, or until sauce is absorbed.
In a bowl mix all stuffing ingredients together adjusting hot sauce, salt and pepper to taste. Cover and chill until ready to use if not using right away. Place the mushroom caps on large baking sheet or platter and brush all over with with olive oil. Sprinkle with tops of the caps lightly with salt and pepper. Using a large spoon or spatula divide/spread the stuffing mixture between the mushroom caps. Arrange and spread out the tomato slices in a "spiral-like" fashion on top of the stuffing. Carefully brush the tomatoes with olive oil then season with a pinch of salt and black pepper, then sprinkle with grated Parmesan cheese or mozza cheese. Grill at 250F or medium-low heat for about 7-8 minutes, or until the mushrooms are soft and the topping is hot.
Sieve the flour and salt into a bowl. Work in the butter with your fingertips until the mix looks like fine crumbs. In a liquidizer, puree the parsley with the egg yolk and 2 tbsp cold water. Drop this into the flour mixture and work in, adding enough cold water to make a firm dough. Cover and chill for 30 minutes. Preheat the oven to 350°F Cut the pastry into 4 pieces. Press each into a ball and roll out on a lightly-floured board to make a circle about the size of a dessert plate. Transfer to a non-stick baking tray. Mix the potato with the onion, parsley, cheese and hard-boiled egg. Lightly beat the egg yolk with the cream and stir into the potato mixture. Season. Divide the mix between the dough circles, leaving a rim round the edge. Dampen the edges and fold the dough over the filling. Crimp the edges together. Prick each pasty with a fork and paint with beaten egg if you like. Bake for 45-50 minutes, or until the pastry is gilded and the interior soft (test with the tip of a knife). Serve warm or cold, with English mustard.
Sprinkle fish with salt and pepper. Coat with flour. Heat oil in frying pan over medium heat. Arrange fish in a single layer in pan. Cook, turning once, until fish is brown and flaky, app. 5 minutes per side. Remove fish to a warm platter. To pan, add vinegar, garlic, rosemary, and water. Boil until reduced by half; remove garlic. Spoon sauce over fish.
Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice.
Bring water to a boil in a large pot, and cook pasta. add olive oil, garlic, red pepper, pine-nuts, sun-dried tomatoes and onion to a large saute pan set on high heat. Cook until the onion is soft and the garlic is beginning to brown, about 3 minute. stir in wine and boil until wine is reduced by half, about 1-2 minute. Pour in chicken stock, salt, pepper and bring to a boil. reduce heat to medium and simmer for 7 min., until sauce is slightly thickened. When sauce is done and pasta is drained, pour sauce over the pasta and cook over medium heat for 3 min., stirring constantly. remove from heat and sprinkle with cheese -- SERVE!
Preheat oven to 450°F. Stir together all ingredients until soft dough forms. Place dough on surface dusted with biscut baking mix. Roll dough in baking mix to coat. Shape into a ball. Knead 3-4 times. Roll 1/2 inch thick. Cut with 2 1/2-inch cutter dipped in baking mix. Place with edges touching on ungreased cookie sheet. Bake 10-12 minutes or until golden brown.