HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinade:Mix tequila, juice, salad dressing mix and oil in a bowl, stirring well. Place shrimp and vegetables in marinade; cover. Refrigerate 1 hour; drain and discard dressing. Arrange shrimp and vegetables on skewers. Place kabobs on greased grill over hot coals. Grill 10-15 minutes or until shrimp turn pink and vegetables are crisp-tender, turning once. Serve with rice, if desired.
Sift flour and salt into mixing bowl,. Rub butter in lightly with fingertips, Beat egg and mix with herbs and milk, add egg mixture to flour and mix to soft dough, scoop dough into bubbling stew, Cover and cook 15 minutes. Serve with stew.
Sprinkle yeast with sugar over milk and water in a small bowl and proof until foamy, about 10-15 minutes. Combine flour and salt in a large bowl, make a well in the center and add yeast mixture. Blend flour into yeast mixture and knead about 15 minutes, until dough is smooth and elastic. Oil large bowl. Add dough, turning to coat. Cover and let rise in warm, draft-free area until double in size. Preheat oven to 450 degrees F. Oil 15 inch pizza pan. Roll dough out on lightly-floured surface to 13-14 inch round, 1/2 inch thick. Fit dough into pan. Spread with onion, leaving 1/2 inch border at edges. Cover onion with cheese and sprinkle with oregano, crumbling oregano between fingers. Bake until golden-brown, about 15-20 minutes.
In a large bowl, combine soup, sour cream and onion. Add the bacon and Tater Tots; stir until combined. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 50 minutes. Uncover and bake 8-10 minutes longer or until golden brown.
Combine cream and milk in medium saucepan over low heat. Add the contents of the panna cotta sachets. Cook and stir for 2-3 minutes or until mixture comes to the boil. Remove from heat. Cover surface of custard directly with baking paper. Let cool for 30 minutes. Meanwhile, process the biscuits to make fine crumbs. Using an electric mixer, beat cream cheese in a medium bowl until creamy. Gradually beat in cooled custard until combined. Spoon biscuit crumbs into base of 4 x 1 1/2-cup serving glasses. Place on tray. Cover with plastic food wrap. Chill 3 hours or until set. To serve, top with berries and drizzle with berry sauce from sachets.
Heat oil in a stockpot over medium-high heat. Sprinkle beef with 1/2 teaspoon salt and pepper. Add beef to pan; saute 10 minutes or until browned. Remove from pan. Add onion, bay leaves, and thyme sprigs to pan. Cover, reduce heat, and cook 10 minutes, stirring occasionally. Uncover; stir in tomato paste. Increase heat to medium-high. Add carrot, turnips, barley, 4 garlic cloves, and mushrooms; saute 3 minutes. Add beef, 1/2 teaspoon salt, water, broth, Worcestershire, and beer; bring to a boil. Reduce heat; simmer, covered, for 1 1/2 hours. Discard bay leaves and thyme sprigs. While stew is simmering, trim beets, leaving root and 1 inch stem on each; scrub with a brush. Place in a medium saucepan, and cover with water; bring to a boil. Cover, reduce heat, and simmer 35 minutes or until tender. Drain; rinse with cold water. Drain; cool. Leave root and 1 inch stem on each beet; rub off skins. Cut each beet into 6 wedges. Combine parsley, thyme leaves, and 1 garlic clove. Ladle about 2 cups stew into each of 6 bowls. Top each serving with 3 beet wedges, about 1 1/2 teaspoons parsley mixture, and 1 teaspoon horseradish.
Make the bechamel sauce--melt the butter in a medium saucepan; add flour, stir over low heat until smooth and golden, about 3 minutes. Stir in milk; whisk over medium heat until smooth, about 5 minutes; add chicken broth; cook, whisking, until mixture boils and is thick and smooth, about 10 minutes. Add 1/2 teaspoon salt, or to taste, and 1/8 teaspoon nutmeg; let stand, off heat, until ready to use. Cook lasagna noodles in plenty of boiling salted water until al dente, or firm to the bite, about 12 minutes; drain. Let noodles sit in a bowl of cool water until ready to use. Heat oven to 350°; spoon about 1/2 cup bechamel sauce into the bottom of a 13 x 9 inch pan. Lift the noodles from the water individually and blot dry on paper towels; arrange a slightly overlapping layer of 4 noodles on the bottom of the dish. In a bowl, stir the ricotta, parsley, 2 tablespoons of the parmesan cheese, 1/2 teaspoon salt (or to taste), the black pepper, and 1/8 teaspoon of the remaining nutmeg until blended. Spread in a layer over the noodles. Arrange 4 more noodles in an overlapping layer over the ricotta. Sprinkle with the crumbled Gorgonzola and the shredded mozzarella. Top with remaining 4 lasagna noodles arranged in a slightly overlapping single layer. Arrange a single layer of smoked mozzarella slices over the noodles; sprinkle with the shredded fontina cheese. Pour the remaining bechamel sauce over the top; sprinkle with the remaining 3 tablespoons of parmesan. Bake until the top is browned and bubbly, about 50 minutes; let stand at least 15 minutes before serving.
Keep popcorn in shallow pan in oven to keep warm. Stir sugar, Kahlua, and vinegar in a pan on stove. Bring to a boil. Add butter. Bring to hard crack stage (300 degrees on a candy thermometer). Pour over warm popcorn and nuts, stirring to coat. Let cool. Store in airtight container. Allegedly will last several weeks. No one has shown enough self-restraint in my house to test this.
Cook bacon in large nonstick saucepan over medium heat until browned. Remove bacon from saucepan with slotted spoon; drain on paper towels. Set aside. Add onion to bacon drippings; cook and stir over medium heat for 1 to 2 minutes or until tender. Add water, tomatoes and clam juice. Bring to a boil. Add orzo and basil; mix well. Reduce heat; simmer 10 to 15 minutes or until orzo is tender, stirring occasionally. Stir in clams. Cook about 3 minutes or until thoroughly heated, stirring occasionally. Sprinkle each serving with bacon.
Boil the chopped giblets in salted water until very tender. Reserve this liquid for cooking rice (adding more water if necessary). In heavy, deep skillet start pork sausage on low heat and as soon as fat begins to cook out, add onion, bell pepper, celery and garlic. Continue cooking on low heat, stirring occasionally, until all vegetables are soft. Add cooked rice, giblets, green onion tops, parsley, salt and pepper, cajun seasoning and stir all together thoroughly, but lightly. If possible add some drippings from the fowl or meat which you are serving. Do not let parsley and green onion tops scorch. Best when made a day ahead. Freezes.
Melt margarine/butter in pan. Crack eggs and scramble, stirring. Add pesto sauce and continue stirring until cooked through, about 2-3 minutes.
Combine the first 5 ingredients until well blended and smooth and place in fridge until firm. Meanwhile spread out the drained cherries on a cookie sheet and freeze for at least 1 hours. Scoop out about 1-2 teaspoon of filling and form into a ball around a cherry. Place on a wax paper lined cookie sheet and freeze for 1 hr after you have formed them all. Melt dipping chocolate and using your hands dip each cherry placing it on a wax paper lined cookie sheet and chill in fridge until chocolate is solid. Remove cherries carefully as not to break them open and loose the center. Place in an airtight plastic container and keep in a cool dry place for up to 1 month.
Brown the ground beef and drain off the grease and allow to room temperature. Make sure you drain the grease off well or it will sift to the bottom of your salad bowl. Chop the lettuce to bite sized pieces. In a large salad bowl place in the lettuce, cheese, ground beef and onion. Crush the tortilla chips lightly onto them and mix it up. Add enough catalina to cover your salad. I used about half of a bottle for this. You want a nice coating though. Serve.
Preheat oven to 350°F. Grease a 9 x 13 pan and an 8 x 8 pan. Or, you can line them with foil and spray the foil with cooking spray. In a saucepan over low heat, melt the butter and chocolate until smooth. Set aside to cool slightly. Whisk in sugar gradually. Add eggs, one at a time, stirring after each addition. Stir in vanilla just until blended. Slowly add in the flour and the salt. Mix until fully incorporated. Stir in the chocolate chips. Spread batter evenly in the pans. Bake for 30 minutes, or until toothpick inserted in center comes out clean. Place pans on rack to cool. Then, cut into squares.
In a medium sauce pan over medium low heat, add chicken, beans, corn, spinach, onion flakes, and spices. Heat stirring occasionally for about 10 minutes. Add chees, turn off heat and stir until all is combined well and warm. Place 1/4 heaping cup of the mixture down the middle of a tortilla and roll like a burrito. Place seem side down in a 9x12 baking dish that has been coated with non-stick cooking spray. Repeat process until all 12 tortillas are rolled up in the dish ready for baking. Spray top of tortillas in baking dish with non-stick cooking spray. Bake at 425 degrees for about 25 minutes or until tortialls are a little golden brown. Serve with salsa, sour cream and avocado ranch dip. To make the avocado ranch dip, mix mashed avocado, low fat sour cream and 1-2 tsps of ranch dressing mix. Add a tabelsppon of milk to thin out a tad and chill until ready to use. Best if made a couple of hours ahead of time.
Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough. Lightly grease a 23 cm tart tin with a removable base. Press the pastry onto the bottom and sides of tin and prick with a fork. Chill the base for 30 minutes. Preheat oven to 180°C. Line the pastry case with non-stick baking paper and fill with baking beans. Bake blind for 10 minutes. Remove beans and bake for a further 5-7 minutes until golden. Prepare the custard filling. In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside. Combine the cornflour, plain flour and sugar in a medium sauce pan. Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened. Beat the egg yolks in a small bowl. Slowly add about 1 cup hot milk mixture stirring constantly. Return the yolk mixture to the rest of the sauce in the pan and stirring constantly. Bring the custard filling to a gentle boil and stir constantly until thickened. Stir in white chocolate until well blended. Cool to room temperature. To prevent a skin forming cover with plastic wrap. Beat whipping cream until soft speaks form. Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry. Arrange slices of mango on top of the custard. Spoon remaining flavoured cream into a large piping bag fitted with a star tip. Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart. Carefully sprinkle the toasted flaked almonds between the rows. Serve tart chilled.
Measure the ingredients, add salt to the flour and mix well, mix the milk, sugar, and yeast and stir until the sugar is dissolved . Add this mixture to the flour and knead to form a dough, initially it will be sticky but after kneading it for 5 minutes, it will turn soft. Now add butter and knead it for another 3-4 minutes. (Do the window test to know if your dough is done.). Take a small piece of dough, stretch it with your fingers and hold it against the window, the dough should not tear and it should stretch thin. Once the dough is ready, divide it into two parts, one slightly larger than the other to be precise. One dough should weigh 320 gms. Place the dough weighing 320 gms covered in a warm place until it doubles in size. To the second part of the dough add the ingredients mentioned under 'BROWN PATCH'. Knead it to form a soft dough that is brown in color. Now divide it into two halves, one slightly larger than the other. (To be precise, one half should weigh 205 grams.) Place the dough weighing 205 grams in a bowl covered to rise in a warm place. To the remaining dough add the ingredients listed under 'GREEN PATCHES' and knead into a uniform soft dough. Cover it and allow to rise until it doubles in size. (It took 1 and 1/2 hour for me.). Now divide the three dough into 7 parts each, a.Brown balls: 5 small, 2 slightly bigger, b.Green balls: 5 small, 2 slightly bigger, Celsius White balls: 5 small, 2 slightly bigger. Take the brown ball and roll it in the shape of oblong and cylindrical shape along it's length. Then take the green ball, roll it in the same manner, place the brown roll in the green oblong and close it. The brown part should be visible ( make sure you are rolling it the size of the loaf tin you are using.). Now take the white ball and roll it in the same manner, then place the coloured log in it and seal the dough. Roll it the size that is double of the tin. Continue this pattern the similar way for all the balls, make sure that large balls are rolled with large colored balls and the small one with small colored balls. Cut the log into 2 halves and place it in the tin randomly. Cover and leave in a warm place until it doubles in size. Brush it with milk and bake it in a preheated oven at 325F for 35 minutes or until it's done. Tap the tin and check if it's hollow, this means that it is done. Allow it to cool at room temperature on a wire rack before slicing it.
Dressing: Dice the onion. In Blender: add oil, sugar, vinegar, worcestershire sauce, and onion. Blend well. Chill. Salad: Slice bacon crosswise. Fry and drain. Wash, stem and drain spinach. Drain water chestnuts and bean sprouts. Dice eggs. Layer salad by placing spinach in large bowl. Then top with bean sprouts, water chestnuts, bacon, and then eggs. Serve with dressing.
Pierce the eggplant all over with a fork and place on cookie sheet. Bake at 400 - 450-degrees F. until soft. Cool the eggplant. Scoop it out and set aside. Do not use the peel. In a frying pan saute the onion and the 4 cloves of garlic, chopped. When soft, add the scooped out eggplant and stir it around until the eggplant is mushy and the mixture is beginning to dry out. Add the chopped tomatoes to the mixture in the frying pan. When that is all fairly hot and dry add 1 raw, slightly beaten egg. Nudge this around until the egg is stirred in and set. Remove from the frying pan. Add salt and pepper and season with Tabasco Sauce. Refrigerate until cold. (This can also be eaten hot.) Serve on romaine lettuce leaves and eat with either lettuce leaves, corn chips or pita bread. Note: This recipe lends itself to all sorts of additions.
Thoroughly rinse the mushrooms under cold water. Soak the mushrooms in the 6 cups of water for at least one hour (Ideally four to eight hours). Don't drain the water. Reserve the mushroom water (it will be dark in color). Uniformly chop the mushrooms and return to the water. Add the mushrooms, water, and chicken stock into a large cooking pot (7.5 qt or so). Bring to boil. Add the barley and cook until the barley is tender. This will be about 10 minutes with 'quick' barley or about 35 minutes with regular. While the barley is cooking, peel and cube the potatoes to about 3/4 inch cubes. Cut up the onions and saute them in a skillet until golden. Finely chop the cooked onions. Chop the carrots. Once the barley is tender, put the potatoes, carrots, onions, salt, and pepper into the pot. On low-med heat cook until the potatoes are done. When serving, add two tablespoons of sour cream and finely chopped parsley to each bowl of soup as garnish.
Preheat oven to 350°F. Cut one orange into pieces, remove all pits. Grind orange pieces, rind and all, in a blender or food processor. Remove ground orange pulp to a small bowl. Grind nuts and raisins. Add nut and raisin mixture to ground orange pulp and mix. Combine dry ingredients in a large bowl. Add milk and margarine, and beat for 2 minutes. Add eggs, beat another 2 minutes. Add orange, nut and raisin mixture, and mix well with a large spoon. Pour into a greased and floured 13 x 9" pan. Bake 40-50 minutes. While cake is baking, combine remaining nuts, sugar and cinnamon for the topping. Turn cake onto a serving plate and drizzle with orange juice. Sprinkle with topping mixture. Serve, and enjoy! NOTE: To make this cake in a bundt pan, increase baking time by about 10 minutes.
Mix peanut butter, garlic, chili, herbs and water in a small bowl. It should be about the same consistency as pancake batter so you might need to adjust the amount of water a little depending on the thickness of the peanut butter. Heat oil in wok over medium temperature and stir-fry onions until soft. Add sliced kangaroo and cook until surface is brown, this will only take a minute or two. If using chicken or pork you will probably want a few minutes more to ensure it's cooked through. Add sauce and bring to a boil. Serve over fried rice or a salad.
Preheat oven to 300 degrees. Arrange ribs in 9x13 baking dish and top with sliced onions. Whisk together BBQ sauce and Orange juice and pour sauce over ribs and onions. Cover dish tightly with heavy duty aluminum foil and bake for three hours. uncover, increase oven temp to 350 degrees and bake for one hour longer, turning once after 30 minutes. Remove ribs to a warm platter, cover and let stand for 15 minutes. Spoon fat off the sauce and serve with the ribs. Enjoy!
Cook pasta according to package directions, omitting salt and fat. While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add asparagus and next 4 ingredients (asparagus through salt). Cover and cook 5 minutes or until tender, stirring occasionally. Stir in prosciutto; cook, uncovered, for 1 minute. Combine asparagus mixture, pasta, and cheese in a large bowl, tossing to coat.
Heat and coat saucepan with olive oil, approx 1-2 tablespoons. Add beef to pan and brown, breaking up it but into small bits. Then, stir in spices. Make a well in the center of the beef and add butter. As butter starts to melt, start mixing with beef. Slowly stir in the hot sauce, before covering the pan with a lid. Next, lower the flame to allow the beef to simmer for about 5-10 minutes. Be sure to keep an eye on it. You don't want to see the sauce burn off. Serve when ready.
Preheat oven to 425 degrees. Treat 12 muffin tins with a light coating of cooking spray. Combine dry ingredients (flour through salt) in a large bowl. Mix to insure a good blend. Mix wet ingredients (milk through egg) together in separate bowl. Pour the wet ingredients into the flour mix until just blended. Fold berries and ginger into the muffin batter. Place heaping tablespoons of batter into the ttreated muffin tin. About 1/3 cup batter per mufin. Bake 12-15 minutes until the muffins are golden brown and a toothpick inserted into the center of a muffin comes out clean.
Slash fat around chops at intervals. In a bowl, combine soy sauce, orange juice, oil, garlic, green onions, allspice, thyme, salt, pepper, ginger and cayenne. Rub mixture on both sides of chops. In small roasting pan, roast chops in oven preheated to 375AA°F(190AA°C) turning halfway through, until browned and juices run clear when pierced with a fork, about 20 minutes.
Preheat oven to 350'. Slice stick of butter into thin pieces. Distribute evenly in bottom of 9" by 12" pan. Sprinkle walnuts over butter. Mix white & brown sugars with cranberries, then spread evenly over walnuts. Follow directions on cake box to prepare cake mixture, then pour mixture over cranberries. Bake 40-50 minutes, or when toothpick inserted comes out clean. Let cool 10 minutes, then loosen edges from pan with a knife, & turn over onto pie plate. Serve with whipped cream or vanilla ice cream.
Scramble eggs. Set aside. In large frying pan, heat 2 tablespoons oil on medium high heat. Add garlic to heated oil and stir. Add vegetables, onion and beef. Mix until blended and cook, stirring constantly, 2-3 minutes. Add rice and cook, stirring constantly until rice is hot. Stir in soy sauce and eggs.
Clean mushrooms and slice. Melt 2 T of butter in a large skillet. Place half the mushrooms and all of onion in skillet and saute until tender. Place in crock pot. Repeat with remaining mushrooms and butter. Place these in crock pot. Add broth (remember to reserve 3/4c.), ketchup, garlic and salt to crock pot. Cook on high 4 hours, or low for 8 hours. Blend reserved broth and flour. Take mushroom mixture out of crock pot and heat on stove top until boiling. Stir in flour mixture until broth is thickened. Remove from heat: stir in sour cream. Serve over buttered noodles or rice.
In a 2-quart saucepan over medium heat, cook bacon until lightly brown but not crisp. When bacon has browned, add green beans. Add salt, sugar and pepper and mix well. Place onion on top of green beans. Cover saucepan with a lid and bring to a light boil. Turn heat down to low and simmer beans for 45 minutes.
Mix together ingredients for egg wash, whip, set aside. Mix ingredients for seasoned dip in shallow dish. Slice pickles 1/8 inch thickness. Dip into seasoned egg wash then into seasoned dip. Place in foil lined pan, bake at 350 for 20minutes. Enjoy.
Preheat oven to 350 degrees Fahrenheit. Grease and flour a 9 x 9-inch pan. In a bowl, beat together the butter and sugar. Add eggs and vanilla. Mix well. Combine the cocoa, salt, and flour together; stir into the sugar mixture. Stir in the walnuts. Spread evenly into prepared pan. Bake for 25 to 30 minutes or until firm.
Add ingredients in blender. Blend until smooth. Taste (!) I usually adjust the flavor at this point, adding either more half and half, more chocolate or leaving it as is.
In a medium size saucepan saute margarine, onions, celery and dash of salt for 5 minutes. Add sausage and continue to cook until the sausage is fully cooked. Turn heat down and simmer another 10 minutes. Stir in flour and cook for 5 minutes, stirring constantly. The bottom of the pan will be brown with bits of stuck on meat and flour. The darker the crumbs stuck to the bottom, the more golden brown the gravy will be. Remove pan from heat and stir in milk, cream and cheese slices. Stir until you can not feel anything stuck to the bottom of the pan. Place back on low heat and bring to a simmer. The gravy will thicken as it cooks and may need a little extra milk if it is thicker than you like it. Simmer for 10 minutes or longer, being sure to stir often. Taste for seasonings, add salt and pepper if desired. Normally I don't add any as the sausage flavors the gravy just right. Instructions for Biscuits:Mix milk and lemon juice. Mix cheese with Bisquick, sugar and garlic salt. With a fork, stir in milk just until mixed. Biscuits can be rolled out and cut or just dropped by spoonfuls onto baking sheet. Bake at 350° for 10-12 minutes or until golden brown. After removing them from the oven, brush with melted margarine/butter if desired.
Preheat oven to 350 degrees. Grease Bundt pan and flour generously. Prepare cake according to directions, but reduce water to 1 cup and add marmalade and orange peel. Mix well. Bake 45-50 minutes. Cool 10 minutes in pan. Make glaze by mixing sugar and orange peel and add orange juice a teaspoon at a time until pourable consistency. Pour over cooled cake.
Steam or poach chicken until tender (I like to poach it in chicken stock); dry and keep cool until time to fry (it is convenient to do thes the day before if a large quantity is needed). Just before frying, make a batter of the remaining ingredients. Preheat fat or oil to 380°F. Dip each piece of steamed chicken in batter and fry until a beautiful golden brown.