HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a food processor or bowl, combine flour and butter. Whirl or rub with your fingers until fine crumbs form. Add egg and whirl or stir with a fork until dough holds together. Pat dough into a ball, then press evenly over bottom and sides of a 10-inch tart pan with removable rim. Bake in a 325° oven until crust is pale gold, about 30 minutes (about 25 minutes in a convection oven). Meanwhile, cut tomatoes in half and gently squeeze out seeds. Cut tomatoes crosswise into 1-inch-thick slices, and lay on towels to drain. Save ends. Remove baked crust from oven and turn oven to 400°. Spread mustard over bottom of crust, then sprinkle evenly with 1 1/2 cups cheese. Fit largest tomato slices snugly in a single layer on cheese. Cut remaining tomato slices into pieces to fill the gaps; reserve extra tomato pieces for other uses. In a small bowl, mix oil to blend with tomato paste, shallots, garlic, thyme, marjoram, and oregano. Spread over tomatoes. Sprinkle with remaining cheese. Arrange anchovies and olives on tomatoes. Bake in a 400° oven until cheese is lightly browned, about 25 minutes (about 18 minutes in a convection oven). Remove pan rim. Cut the tart into wedges and serve hot or warm. Add salt and pepper to taste.
Preheat oven to 350 degrees. In a well-buttered 2 quart casserole, pour cooked and drained noodles. Mix soup, milk, beef broth and onion powder together until smooth, add to noodles and stir. Add roast beef with gravy, and mix thoroughly. Salt and pepper to taste. Sprinkle dried parsley flakes evenly on top. Sprinkle the top with the bread crumbs. Bake, uncovered, in a 350 degree oven for 30 minutes.
Whisk the rice vinegar, canola oil, lime juice, orange juice, ancho chile powder, paprika, cinnamon, allspice, chile de arbol, ground cloves and garlic in a bowl. Place the chicken pieces on a large baking dish. Pour the vinegar mixture over the chicken and rub it into each piece of chicken. Cover the chicken and refrigerate for at least 4 hours and up to 8 hours. Remove the chicken from the refrigerator 30 minutes before grilling. Remove the chicken from vinegar mixture and place on a baking sheet. Heat a grill for indirect grilling. Add the wood chips to the coals or to a wood chip box and place on the gas briquettes. Close the grill cover and heat the grates about 10 minutes. Place the chicken over the direct heat, skin-side down. Grill the chicken until golden brown and slightly charred - about 5 minutes. Flip the chicken and cook 5 minutes longer. Move the chicken to the cooler part of the grill, close the grill cover and continue grilling until an instant-read thermometer inserted into the chicken registers 160 degrees F for white meat and 165 degrees F for dark meat, about 15 minutes. Transfer the chicken to a platter and loosely tent with foil. Serve with Relish: Bring 1 cup of water to a boil in a small pot over medium heat. Add 1 teaspoons salt and 1/4 teaspoons pepper and stir in the quinoa. Cover the pot and cook until the quinoa is tender and the water is absorbed, about 15 minutes. Remove the pot from the heat and let sit covered. Fluff the quinoa with a fork and transfer to a large bowl. Heat the grill to high for direct grilling. Grill corn (no directions given) - your preference. Brush the green onions with the canola oil and sprinkle with salt and pepper. Grill the onions until soft and slightly charred, about 2 minutes each side. Remove the onions from the grill and coarsely chop. Stir the corn, beans, olive oil, and lime juice in a bowl. Add the quinoa and chopped green onions. Sprinkle with salt and pepper. Keep the relish at room temperature for at least 30 minutes before serving to allow the flavors to meld. Stir in the cilantro and oregano and serve along with grilled chicken.
Preheat oven to 350°F. Grease baking dish with margarine. Place rest of margarine in mixing bowl and add all ingredients except berries. Mix well and pour in 8x8" baking dish. Pour berries on top. Bake 45-60 minutes until dough rises and is golden brown.
Spray muffin tins with oil. Unroll Pilsburry crescent rolls. Use dough to line 8 cups of the muffin tin. Mix the tuna, diced celery, diced onion, Miracle Whip, yogurt, egg and cheese together. Separate evenly into each of the 8 cups. Back at 350'F until dough is golden brown. Serve hot.
Patties:. In a large bowl beat eggs slightly with a fork. Add salmon, crumbs, celery, green onions and red pepper (and optional parsley) and mix well (wear gloves use your hands). With your hands, shape mixture into 6 firm patties. In a skillet over medium heat, heat the oil. Fry patties approximately 10 minutes per side or until lightly browned. Sauce:. In a small bowl, mix the mayo and mustard in a 5-to-1 ratio (i.e. 5 Tbsp of mayo to 1 Tbsp of mustard) or to taste. Mix together until blended. If you want, on low power slowly warm the mixture in the microwave. Serve on the side. Optional: use an envelope of hollandaise sauce mix instead.
Melt butter in saute pan. Add garlic to melted butter. Add chicken broth, worcestershire sauce, sun-dried tomatoes & capers. Cook until reduced. Spoon over meat of your choice.
Defrost Scallops in fridge. once defrosted, rinse scallops well under cool water. Then sit out each scallop on paper towels to absorb excess water. Turn each scallop over so each side is dried off. Next, Take one slice of bacon that is halved and one scallop and wrap around the circumfrence of the scallop. Secure with one tooth pick. Continue until each scallop has been wrapped. Place scallops on broiler pan with enough room between each one so they do not bump into each other. Set Oven on Broil with oven rack placed on top of oven in broiling position. Next with a basting brush paint Tamari sauce on top of each scallop, once over each is enough. Then sprinkle the tops of each scallop evenly and lightly with McCormick's Montreal steak seasoning, Wasabi powder, salt and pepper. Place broiler pan in oven on top rack for 4 minutes. Then pull out broiler pan, Using tongs, turn each scallop over and contiune to cook another 4 minutes. Serve while still hot.
Preheat oven to 325 degrees. Brush the 1 tbsp melted butter into a square baking dish (8x8 or 9x9). Beat the eggs, sour cream, milk and mustard together until well blended. Stir in the scallions, swiss cheese, salt and paprika. Pour into the buttered baking dish. Bake at 325 for about 30-35 minutes or until eggs are set but still moist.
Chop fish coarsely and cover with ginger, salt and pepper. Set aside. Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste. Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil. Add fish and cook for 4 minutes. Add noodles and serve in individual bowls with chopped spring onions.
Drop fresh asparagus into boiling water. As soon as they turn"bright" green, remove and plunge them into ice water to stop the cooking process. Drain. Mix soup and milk together. Place asparagus in 9x13x2-inch casserole. Top with sliced eggs. Sprinkle with crackers; sprinkle with cheese. Pour soup mixture over casserole. Bake at 350 degrees until hot, just bubbling and cheese is melted. NOTE: For a spicier version my family really, really likes, I use Cheez-its (Hot and Spicy) crackers instead of the butter-flavored crackers mentioned above. I usually add a few more crackers than the original recipe calls for.
Finely chop Bittersweet Chocolate. Whisk together Cornstarch, Granulated Sugar & Cocoa Powder. In a medium saucepan combine Whole Milk, Cornstarch mix & Bittersweet Chocolate. Heat over medium, whisking gently & constantly until mixture comes to a boil. Whisk in vanilla. Pour into ramekins or bowl. Chill until set, at least 4 hours.
Heat the oil in a pan. Add the onion and saute until tender, about 6-10 minutes. Add the garlic and chili pepper flakes and saute until fragrant, about a minute. Add the white wine and simmer for 5 minutes. Add the tomatoes and oregano and simmer until the sauce just starts to thicken, about 15 minutes. Meanwhile, cook the pasta as directed. Season the tomato sauce with salt and pepper to taste. Add the shrimp to the tomato sauce and simmer until cooked, about 2-3 minutes per side. Remove the tomato sauce from the heat and mix in the parsley and basil. Drain the pasta, toss in the tomato sauce and serve garnished with feta.
Spread the halved sponge cakes with apricot jam and arrange in the bottom of a deep serving bowl or glass dish. Sprinkle with the macaroons. Put the gealtin into a heatproof bowl or pan, add the juice from the mandarins and dissolve in a pan of hot water or in the microwave. Stir until the liquid clears. Add up to 2 1/2 cups ice cold water, stir well and let cool for up to 30 minutes.Scatter the mandarin oranges over the cakes and macaroons. Pour the gelatin over the mandarins, cake and macaroons and chill for 1 hour. When the gelatin has set, pour the custard smoothly over the top and chill again. When ready to serve, pipe the whipped cream over the custard. Wash the orange rind shreds, sprinkle them with superfine sugar and use to decorate trifle.
Melt butter, add in peanut butter, powdered sugar and cracker crumbs. Mix well. Shape into walnut size balls. Chill. If you are using paraffin, melt it in a double boiler first. Melt in chocolate chips and stir until smooth. With a tooth pick, tongs or long wooden skewer, dip balls into chocolate. Place on wax paper to cool. Note: It is optional to melt in 1/2 piece of paraffin with the chocolate. I don't do this and mine always turn out fine. The paraffin makes them shine and the chocolate will harden faster and not melt in your hands.
Bread: Preheat the oven to 350 degrees. Grease and flour two 8x4 inch loaf pans. Line with parchment paper and set aside. (I use the baking spray with flour in it.). Place zucchini in a large kitchen towel. Bring up the four corners and twist. Squeeze the towel to extract all the liquid from the zucchini, or as much as you can. Set aside. In a large bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, cloves, and nutmeg together. Set aside. In a separate large bowl, whisk together the butter and sugar. Add eggs, orange juice, and vanilla and whisk until combined. Fold dry ingredients into wet ingredients along with the shredded carrots, shredded zucchini, apples, and pecans. Pour into prepared pans. Bake until golden brown, 55 to 60 minutes, or until loaves spring back when gently pressed with fingers. Let cool completely before icing. Cream Cheese Glaze/Frosting: Cream together cream cheese and butter with a hand mixer. Add in 2 cups of powdered sugar and continue mixing. Drizzle in orange juice until desired consistency is achieved. Frost bread and enjoy.
Combine in a stainless steel pot the water and sugar. Zest 4 of the lemons into the water and bring to a boil. Reduce to a simmer for 5 minutes. Turn off heat and strain the lemon zest out. Add to the ice to chill. While water is coming to a boil, squeeze the juice from all 8 lemons in a blender. Add in basil and watermelon. Puree until smooth. Once the lemon syrup is cold, combine with the basil-watermelon puree. Stir well and let sit in the cooler for 1 hour before drinking to allow time for the flavors to meld.
Place all sauce ingredients in a saucepan. Bring to a full boil; reduce heat to simmer and cook for 5 to 10 minutes, stirring occasionally. TO COOK RAW CHICKEN WINGS: Pour sauce over raw wings. Bake for 1 or 2 hours at 350 degrees Fahrenheit until done, basting occasionally.
combine lemon juice, 1 tsp salt, and fish:allow to marinate outside refrigerator for about 10 minutes. Seed, core, and chop the tomatoes into cubes, slice onion, mince jalepenos. Puree garlic, ginger, coconut milk, coriander, cumin, sugar, pepper, cayenne, and turmeric in a blender. Heat oil and cook onion until golden: add tomato and cook 5 minute. Add puree, jalepenos, water, and remaining 3/4 tsp salt and bring to a simmer. Add fish and 1 tbsp of the marinade and simmer until fish is cooked.
Preheat the oven to 325°F. Lightly spray cookie sheet with oil. Mix together the brown sugar and butter, and beat until they are creamy. Stir in the egg, vanilla extract, and lemon juice. Add flour, baking powder, salt, and sesame seeds. Drop by rounded teaspoons onto the cookie sheet 2 inches apart. Bake for 15 minutes or until the edges are browned. Enjoy!
Mix together. Roll out thinly on floured surface. Cut into desired shapes. Bake on cookie sheets at 375 degrees for about 30 minutes.
Squash spinach flat in paper towels to ensure it is completely dry. Blend cheeses, sour cream, onion, and seasonings till smooth. Add in Large eggs, chicken, and spinach. Pour into 9x9 casserole dish. Bake at 375 degrees for 35 to 40 minute Allow to cool 15 minutes.
Mix all but the chicken wings together in a large bowl. Add the chicken wings and turn to coat. Cover and marinate in the fridge for 15 minutes. Heat a char-grill pan or frypan over medium-high heat. Cook chicken, meatier side down, for 10 minutes. Turn the wings and cook a further 5 minutes, or until cooked through. For presentation, sprinkle with fresh coriander and flat-leaf parsley leaves (optional) . Serve with a vege or couscous/grain side.
Put all ingredients in a bowl and mix thoroughly. Store in an airtight container. For an individual cup, put 1/4 cup of the mix in a 10-12 oz mug with hot water. Stir and enjoy!
Cook meat and onion and drain. Stir in seasoning, water, and corn. Simmer 5 minutes. Using crescent rolls, form a pie crust in a 9 inch pie pan, pressing seams to form shell. Sprinkle 1 cup of crushed corn chips over dough. Spoon meat mixture over chips, spread with sour cream and cover with cheese. Sprinkle with remaining chips. Bake approximately 25 minutes at 375 degrees or until crust is golden.
Pre-heat broiler to 500°F. In a large bowl add all the burger ingredients together (except the buns). Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing). Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally). Shape each of the 4 pieces of meat into burger pates. Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked. If you are going to grill the burgers it helps if they are frozen first so they don't crumble. Place the pates on a baking sheet lined with foil (to help with cleaning). Place the baking sheet under the broiler for 16 minutes turning half way threw. In a skillet add a little oil (which ever kind you like cooking with). Once the oil is hot add the mushrooms. Add the minced garlic, salt and Italian seasoning to the mushrooms. Stir the mushrooms often, so they are cooked evenly. Once the mushrooms are cooked and browned remove them from the skillet. One the bottom buns of the burgers spread some mayo. Once the burger is cooked add the burger to the bottom bun. Then add a zigzag of ketchup to each burger. Layer the mushrooms on top of that then the top bun. Serve with a side of coleslaw, pickle and backed potato or fries.
Heat oven to 350°F. Grease and four a 13x9 inch baking pan. In a large bowl, combine cake mix, water, oil, vanilla, and eggs. Beat on low for 30 seconds then on medium for 2 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 33 to 38 minutes or until edges are golden brown and tooth pick inserted in the center comes out clean. Let stand 5 minutes then poke the hot cake every 1/2 inch with a long-tined fork. Wipe the fork occasionally to reduce sticking and tearing. In a large bowl combine milks and cream. Carefully pour the mixture evenly over the top of the cake. Cover and refrigerate about 1 hour or until all liquid is absorbed. Frost cake as desired. Garnish with strawberry slices.
In a slow cooker, combine onion, bell pepper, garlic, chili, and raisins. Rinse turkey, pat dry and arrange on onion mixture. Pour in sherry and soy sauce. Cover and cook on low for 8 hours until turkey pulls away from bones. Lift turkey to a warm serving dish, and keep warm. Blend in cornstarch mixture. Increase heat to high for 10 minutes, stirring 2 or 3 times until sauce is thickened. Pour sauce over turkey.
Beat together the eggs and sugar for 10 minutes. Add the flour and baking powder and mix in well. Bring to boiling the 200 ml milk and the 1/3 cup butter, then add to the above mixture and blend in well. Preheat oven to 375 F and pour batter into a rectangular baking dish. Bake for 20-25 minutes, or until a toothpick inserted in the center of the cake comes out clean. While the cake is baking melt the 3/4 cup butter in a saucepan and add the brown sugar, coconut, and 2 Tbs milk. When the cake is done spread the topping over, return to the oven and bake for about 5-7 minutes until topping is bubbly. Cool before slicing in the pan and enjoying!
Grease and flour a 13" X 9" pan. Preheat oven to 325°F Beat together the dry cake mix, dry Jello powder, oil, and eggs. Pour into the prepared pan. Bake at 325F for 25 to 30 minutes or until done. Remove from oven. Immediately punch lots of holes all over the cake with a toothpick. Combine icing sugar and lemon juice with a wire whisk until smooth. Spoon all over the cake. Cool and cut into squares.
Mix the Tumeric, Salt, Pepper, and Yogurt. Place in refrigerator till needed. Saute the Chopped Onion till golden. Then add the Parsley, Spinach, Beans, and enough Water to cover. Simmer for 1 hour*. In the mean while, mixed the Ground Beef, Eggs, dash of Salt & Pepper, and Grated Onion in a large bowl. Form into small bite-sized Meatballs. * When the hour of simmering is over, add the Meatballs and the Uncooked Rice. Simmer again until done, about 30 minutes. Once the Meatballs and Rice are cooked remove the soup from heat and let cool down for 10 to 15 minutes. Temper the Yogurt by adding a little broth to the Yogurt Mixture. Then add the remaining Yogurt.
In a blender, combine all ingredients & blend til white smooth & creamy. Use immediately or store in container for 1 week in fridge. Shake well before serving.
CAKE: Save the last 4 ingredients for the frosting. Stir together flour, baking soda, salt, nutmeg. cloves,and cinnamon. Beat butter and sugar together until fluffy. Beat in eggs, one at a time. Combine buttermilk and applesauce. Add alternately with the flour mixture, mixing well after each addition. Pour into 2 greased and floured 9 inch round cake pans. Bake at 350* for 35-40 minute Remove from pans. Cool thoroghly on cake racks. Frost cooled cake with Creamy Vanilla Frosting. ***********************************************. FROSTING: In a small bowl, Combine butter, milk, vanilla and sugar.(Last 4 ingredients of list). Mix until frosting is smooth and shiny. If Consistency is too thick. Add a few drops of milk. Frost cooled Applesauce Layer Cake.
Preheat oven to 350 degrees. Place almonds in a single layer on a rimmed baking sheet and toast until fragrant, about 10 minutes, shaking the pan halfway through. Line a rimmed baking sheets with parchment paper and place a cooling rack on top; set aside. In a medium saucepan, combine the sugar, water, toasted almonds, and cinnamon. Cook over medium-high heat, stirring constantly, until sugar becomes golden, then starts to crystallize, and almonds are completely coated, about 8 minutes. (As the sugar cooks it seems really dry and you think it can't be right, keep stirring) Pour the almond mixture onto the parchment-lined baking sheet. Transfer to the freezer or refrigerator to chill for 15 minutes - or just let cool. Place the chocolate in a heatproof bowl and set over a pan of simmering water. Stir until melted. Add the chilled almond mixture, stirring until nuts are thoroughly coated. Spoon onto cooling rack-lined baking sheet. Separate almonds with a fork. Place baking sheets in refrigerator until chocolate is set, 3 to 4 minutes. Place cocoa powder in a large bowl and add the almond mixture. Toss to coat, shaking off excess cocoa powder. Store in an airtight container for up to 1 month.
Blend potatoes, chicken, ham, herbs and 1 egg. Add cheese and/or corn if desired. Blend well and season with salt and pepper. Shape into small balls or flat pancakes. Add small amount of milk to second egg. Place crumbs on a plate. Dip balls into the egg and milk. Roll in bread crumbs to coat throughly. Heat oil in large skillet. Cook fritters until golden brown.
Combine first 9 ingredients in a large zip-top plastic frezzer bag. Seal bag, and chill for 24 hours. Drain. Spoon into a serving bowl and top with sour cream. Serve with tortilla chips.
Add 1 tablespoon butter to a small frypan and heat to a medium temperature. Fry bacon for 1 minute. Add capsicum and fry for 1 minute. Add mushrooms and fry for 1 minute. Set aside. In a small bowl add the eggs, baking powder, cream, green onions, salt & pepper and beat until light and fluffy. Use the same frypan and add 1 tablespoon of butter. Heat to a medium temperature. Add half the egg mixture ensuring that you cover the bottom of the pan. Cook for 1 - 2 minutes. Add half the bacon, tomato, capsicum and mushroom mixture to one side of the omelette. Spread half the cheese on top and flip the other side over so it covers the mixture. Cook a further minute and slide off onto a serving plate. ENJOY!
Preheat oven to 350 degrees. Drain and flake salmon. Add remaining ingredients and blend well. Bake in greased 1 1/2 quart shallow casserole for 25-30 minutes, or until lightly browned.
Place 1 1/2 tbl of chocolate syrup in the bottom of a large parfait glass. Layer 2 tbl. pudding, then cake cubes, then mango, then 1 tbl. pineapple. Layer remaining pudding and top with remaining chocolate syrup. Garnish with whipped cream and remaining pineapple.
In a large soup pot over medium heat, warm the olive oil. Add the leeks and saute, stirring constantly, until tender, about 5 minutes. Add the cauliflower and saute for about 5 minutes. Add the stock, cream, bay leaf and coriander, bring to a simmer and reduce the heat to medium-low. Simmer, stirring occasionally, until the cauliflower is very tender, about 45 minutes. Remove the bay leaf. Using a stick blender, puree the soup directly in the pot until it is very smooth and creamy. Alternatively puree in blender in batches. Season with salt and white pepper. Keep the soup warm over low heat until ready to serve. Ladle the soup into warmed individual bowls and garnish with a pinch of chives. Serve immediately. For Vegetarian option use Vegetable Broth.
Move oven rack to top insert and broil poblano 4-5 minutes on each side until skin is blistered and mostly black. Remove and place in an airtight container for 20 minutes. Gently remove blistered skin and dice poblano. Dice onions, green pepper and jalapeno. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely. Dice black olives and green onions. In a large bowl, combine the ground beef, 1/2 onion/jalapeno/green pepper mixture, 1/2 of the poblano, 1/2 green onions, and 1/2 cup Black olives, 1/2 cup Crushed Doritos, finely diced white bread slice, 2 tablespoons of taco sauce, whole packet of taco seasoning, 1/4 cup Half and half, and 1 egg and egg white. Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees. Cut Velveeta into small cubes and add can of Rotel. Add in the remaining poblano, onions/jalepeno,and 4 tablespoons of salsa and cook over medium heat in saucepan until combined and melted stirring frequently. Serve over meatloaf. Sprinkle remaining green onions over loaves.