HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend cream cheese until smooth with sour cream, garlic, dill, and pepper. Chop beef finely and add to cream cheese along with other cheeses. Put won ton wraps in mini cup cake tins sprayed with pam. Put 1/2 to 3/4 teaspoon of mixture in each won ton, then dip fingers in water and pinch won ton together at top and twist to form a little package. Bake at 350* about 15 minutes until lightly browned; serve warm.
Lightly flour a work surface; roll out each puff pastry sheet to a 12-inch square; cover with plastic wrap and chill 20 minutes. Preheat oven to 375°. In a bowl, stir together the preserves, cornstarch, brown sugar, and lemon zest. Fold in blueberries and vanilla; put mixture in refrigerator. Using a sharp knife, cut each puff pastry sheet into four 6-inch squares. Whisk egg and water in a small cup. Lay a pastry square on a work surface and brush the edges with egg wash. In the center of the square, place 2 heaping tablespoons of blueberry filling. Brush the edges of the pastry square with egg wash and fold it in half to create a triangle. Carefully press the edges together to seal them well with fork tines. Transfer turnovers to baking sheet lined with parchment paper. Brush the turnovers with the egg wash and sprinkle with the 2 tablespoons sugar. Bake 20-25 minutes until golden brown. Serve warm or let cool to room temperature.
Mix all ingredients together in a large mixing bowl. Salt and pepper to taste. Place mixture in 9x13 baking dish and bake at 375 degrees for 1 hour.
Prepare Steam N' Mash cut russet potatoes according to package directions. In medium bowl, mash cooked potatoes, buttermilk, and butter. Stir in parsley, mustard, and garlic powder until well combined then shape into 8 patties. Dip patties in flour; pat off excess. In large nonstick skillet, heat oil over medium-high heat until hot. Place 4 patties in pan and fry for 3 minutes without turning, or until nicely browned. Gently turn cakes over and cook 3 minutes more. Drain on a paper towel, season with salt, and repeat with remaining 4 patties.
Heat half the oil in a large pan; cook breadcrumbs, garlic and thyme, stirring, 5 minutes or until golden and crisp. Place breadcrumbs in a large bowl. Heat remaining oil in same pan; cook chops, in batches, until browned both sides and cooked as desired. Cover and keep warm. Add mushrooms to the same pan, cook, stirring, until just soft. Add combined wine, water, stock, mustard and paste. Brng to boil; simmer uncovered, about 10 minutes or until reduced by half, stirring occasionally. Meanwhile cook noodles in large pan of boiling water, uncovered until just tender; drain. Gently toss noodles with toasted breadcrumbs in bowl. Divide noodles among four serving plates; top each plate with three chops, spoon sauce over top.
Preheat oven to 350°F (180°C). Line an 8x8-inch (2 L) baking pan with parchment paper. Place apricots and water in a large saucepan. Bring to a simmer, cover, stirring occasionally until apricots have absorbed water, about 7 minutes. Stir in jam. Remove from heat, then puree in a food processor. It doesn't need to be perfectly smooth. Meanwhile, in a large bowl, stir oats with flour, brown sugar, baking powder and salt. Stir in peanut butter. Mixture should be clumpy and will not be smooth. Using your fingers, work in butter until mixture is crumbly. Place slightly more than half the mixture, about 1 3/4 cups (425 mL), onto the parchment paper in the pan. Press firmly to form a single layer. Top with apricot mixture then gently spread to cover. Toss peanuts into remaining oat mixture, keeping the crumble as best you can. Crumble evenly over apricot mixture. Bake in centre of preheated oven 30 to 35 minutes, or until golden. Cool completely before cutting into bars.
Combine 2 tablespoons olive oil and the vinegar. Add the sliced tomatoes and toss gently to coat them. Set aside. Slice the avocadoes and sprinkle with the lemon juice to keep them from turning brown. Set aside. Heat a griddle or cast iron skillet over medium heat or preheat the broiler to high. Combine the remaining olive oil with the garlic. Season with salt and pepper. Cut the foccacia in half horizontally and brush with the garlic oil mixture. Griddle or broil, oiled sided facing down, until toasted, about 4 minutes. Spread the mayonnaise on the toasted foccacia and then layer the sandwich filling on top of the bread: lettuce leaves, sliced tomatoes, bacon, and finally, sliced avocado. Close the sandwich and serve at once.
Saute prawns quickly in the butter and garlic until they turn opaque. Do not overcook. Add the lemon juice and gorgonzola and stir until creamy. Garnish with the parsley and serve immedietly.
For the syrup: In a medium sauce pan, combine two ingredients and stir over medium heat until sugar has dissolved. Bring tea mixture to a light boil. Simmer, stirring occasionally, until reduced to a half of the original amount to create a syrup. This will take 15 minutes or more, depending how thick you want your syrup. Let cool. For the drink: In a cocktail shaker, combine rum, simple syrup, bitters, and a sprig of mint. Shake well. Pour into your glass (with or without ice cubes) and top with sparkling water. Garnish with a sprig of mint and enjoy.
cook chicken until juices run clear and no pink is left. shred the chicken and add to the chicken stock. add bean sprouts, basil and cook noodles until tender. Strain noodles and add to chicken stock and continue cooking until al dente. spoon soup into individual bowls and serve with hoisin sauce and lime wedges.
Butter 2 quart casserole dish. Cook macaroni, drain, rinse under cold water, and drain again. Add macaroni to casserole dish. Saute onions in butter, over medium heat, until translucent and tender. Stir in flour and salt, stirring constantly. Slowly add milk stirring constantly to blend. Remove from heat. Add Fontina cheese, and 1/4 cup of the Parmesan cheese. Mix together gently, and pour into casserole dish, and mix with macaroni. Top with remaining 1/4 cup Parmesan cheese. Bake at 350° F 30-35 minutes, or until heated through and golden on the top.
Rinse and drain kidney beans. Heat the oil on medium to medium high. Add cumin seeds, ginger, and chilies. Sautee until cumin seeds darken, about one minute, or how you like. Add tomatoes with the water from the can. Simmer uncovered until the liquid has reduced quite a bit, again to your preference. The longer you simmer, the tastier it will be! Add the rest of the spices and mix well. Add the kidney beans and mix well. Add the water. Simmer uncovered until the liquid has evaporated to the consistency you like. Feel free to add more water, or add less to begin with. About 15 minutes before you expect it to finished, add the chopped cilantro and stir. Garnish with the rest of the cilantro when you are ready to eat it!
Heat a 12-inch skillet (preferably cast-iron) over medium-high heat. Add butter, and cook until melted and foamy. Add garlic, rosemary, and lemon juice and rinds. Stir in Worcestershire and hot sauces, and bring to a simmer. Season shrimp with salt and pepper; add to skillet. Cook until pink and firm to the touch, 3 to 4 minutes. Season with pepper. Serve in a shallow serving bowl with bread.
Combine broth, water, broccoli and onion (carrots if using) and bring to a boil in a large saucepan. Reduce heat to simmer for 15 minute. (if you choose you can puree 1/2 or all of soup mixture at this point in a blender) I do 1/2 as I like the chunks of broccoli in my sup. Slowly add evaporated milk to soup mixture or med.-low heat stirring as you add. Add pepper and cheese. Let cool a few minutes then serve. add additional pepper to taste. this is good as a left over as well.
Preheat oven to 400°F. Place Italian bread shell on an ungreased baking sheet. Stir together the cream cheese, goat cheese or feta, garlic and black pepper in a small mixing bow. Spread mixture over the bread shell. Place the tomato slices and sweet pepper strips over the cheese mixture. bake in the preheated oven about 12 minutes or till heated through. Sprinkle with fresh basil.
Mix the bread cubes, chopped onion, chopped celery, the 1/4 teaspoons of salt, the 1/4 teaspoon pepper, and the thyme together in a small bowl with the beaten egg. Take each piece of meat and lay about 1/6 of the bread mixture in a small log shape along the edge nearest you and roll towards the other side fastening with a toothpick if needed. Continue until all the rolls have been made. On a plate place the cup of flour with half the 1 teaspoon of salt and half the 1 teaspoon of pepper. Roll each meat roll in the flour mixture setting aside any leftover flour for later. Place the oil in a medium hot skillet. Brown the meat rolls on each side. Pour in the beef or chicken stock over the meat and add the bay leaves. Cook for about an hour or until the meat is tender. Remove meat to a clean plate. Remove the bay leaves from the pan and discard. Mix the leftover seasoned flour with 1-2 cups of cold water. Add the flour/water to the juices which are left in the fry pan, add more stock or flour if needed. Cook until thickened, stirring continually. Add additional salt and pepper if needed to taste. Pour some of gravy over the meat rolls (rouladen) and serve the remainder on the side.
Place cut up chicken in a large bowl. Season with garlic powder, salt, and black pepper. Toss to coat. Add buttermilk, again tossing to coat. Set aside (you can cover and refrigerate overnight). Place lard and bacon grease into a large deep cast-iron skillet or dutch oven (you only need about an inch of melted oil). Set on stovetop over medium-high heat and get oil temperature to 350°F. Place flour into a plastic grocery bag. Shake excess buttermilk from a piece of chicken and place into bag of flour. Coat chicken with flour. (A simple method is to hold sides of bag and steadily and gently roll back and forth like cleaning a bowling ball.). Dip an edge of the floured piece into the lard; if it sizzles, it's ready. Begin to flour remaining pieces and carefully place them into the pan/dutch oven. Repeat until the pan is full or all pieces are used. (A whole chicken generally requires two batches and you may need to add just a small amount more of lard for second batch). Cover pot with lid and simmer for 5-7 minutes. Turn chicken over, cover and simmer again for 5-7 minutes. Remove lid and continue cooking until cooked through, or internal temperature of chicken reaches 175°F. Transfer cooked pieces to a plate lined with paper towels or a baking rack with a towel underneath to catch the drippings. If desired, immediately give a light sprinkling of salt.
Combine sauce ingredients and bring to a boil. Cook till thickened. Keep warm. Heat skillet or wok with 1 1/2 T oil over high heat. Add garlic and stir for 10 seconds. Add carrot, bamboo shoots and mushrooms and stir for 1 minute. Add remaining vegetables and continue stirring for another minute. Add sugar, sesame oil, salt and stock. Cover and cook 1 minute. Add cornstarch and stir to thicken. Mound on a platter. Combine eggs, salt and pepper. Heat a large, non-stick skillet with 1 t oil, pour eggs in pan and make a thin omelet. To serve, lay omelet over vegetables on platter and cover with sauce. Cut into wedges like a pie. I served this over cooked rice.
Put oil in a skillet until it is halfway up or you can use a deep fryer, a deep fryer is actually best for these. Heat until hot or if using skillet use medium high heat. In a large bowl beat egg with a fork, add buttermilk to it. Beat again to incorporate. In another big bowl put cornmeal and seasonings to taste. Rinse nuggets and dip into milk mixture, depending on how many you have you could probably fit them all in at one time. Take a few out of the milk and dip in to the cornmeal, roll around to get it coated good, then put into oil. If using skillet put them in until skillet is full. fry 3 minutes, turn and fry another 2-3 minutes. If using a deep fryer fry 5 minutes, about halfway through stir them around to break up any that might have clumped together. They are done when golden brown and flake easily with a fork.
Melt butter over medium heat in a small pan. Stir in brown sugar, whipping cream and vanilla. Cook and stir until it reaches a full boil then reduce heat and boil gently for three minutes stirring occasionally. Remove from heat and stir in chopped pecans (and shot of rum if serving the adult version). Serve warm.
Break apart and cook sausage over low-medium heat in a stock pot until no longer pink. Drain fat, if any. Add the garlic and stir for about 30 seconds. (You want the garlic to get nice and not, but not to burn.). Add chicken stock, sliced potatoes and chicken base and bring soup to a boil. Lower heat to a brisk simmer and cook just until potatoes are starting to get tender. Add the sliced bok choy (the pieces that are mostly stems) and continue cooking for about five minutes. Add the rest of the bok choy (the pieces that are mostly leafy) and cook for another two to three minutes. Add the half and half, stir and continue cooking until the soup begins to steam, but don't let it boil. Taste for seasoning and add freshly ground black pepper to taste. (It usually doesn't need salt.).
Place a large nonstick skillet coated with cooking spray over medium-high heat. Add onion and garlic; saute for 6 minutes or until tender. Add bell peppers and the next 5 ingredients (bell peppers through tomatoes); bring to a boil. Reduce heat, and simmer for 20 minutes, stirring occasionally. Remove from heat; stir in oil. Serve over pasta.
Combine first 9 ingredients in a large pot. Bring to a boil, then turn heat down and simmer for 30 minutes. While soup is simmering, boil pasta according to package directions. While pasta is cooking, brown ground beef in skillet until done. Drain any grease. Add pasta and ground beef to soup. Enjoy!
Preheat oven to 350. Line muffin tins with liners or spray with cooking spray. In a large bowl, combine flour, bran, baking powder and baking soda until well mixed. In a medium size bowl, whisk the egg whites, and molasses until frothy. Whisk in the applesauce and milk. Pour the liquid mixture in with the dry ingredients and stir until just combined, but do not over stir. (if desired, this can be left in the refrigerator over night, covered.) The fruit should not be added until just before baking. Very gently fold in the raspberries, (try to prevent the fruit from breaking.) Spoon an heaping 1/4 cup of the batter into each muffin cup, filling each completely. Bake for 25 minutes until golden brown. Remove the muffins from the tins and transfer to a wire rack to cool.
Beat eggs. Add dry ingredients, cottage cheese, ham and shredded cheese. Add melted butter and chilies. Pour into well greased 13x9 inch baking dish. Bake at 350° for 35 to 45 minutes or until center is firm. Reheats nicely.
Rinse oysters, and cut any that are too large in half. Mix well the flour, egg, salt and pepper. Should be like pancake batter. Add more milk if necessary. Heat oil to very hot, (375) in a large skillet. Dip oysters in batter, let drain a few seconds. Carefully drop oysters in hot oil. Fry for about 4 minutes, until golden brown.
Preheat oven to 400°F. Grate or finely mince the onions and drain, reserving 1/4 cup juice. Combine the onions, juice, sugar, oil and 2 eggs in a large bowl. In another bowl, combine the flour, baking powder, salt and poppy seeds. Stir to mix. Add the flour mixture to the onion mixture, stirring just enough to blend thoroughly. On a floured surface, roll dough out to a thickness of 1/4"-1/2". Cut into 2"x2" squares, or use a cookie cutter to make diamond or round shapes. Place on a greased baking sheet. Beat the remaining egg together with the water. Brush over tops. Bake until lightly browned around the edges, 15-20 minutes. Place baking sheet on wire rack and let cool. These are best the day they are made, but keep well if stored in a tightly closed container.
Preheat oven to 350 degrees and grease an 8x8 pan. Sift together flour, baking powder, salt, 1 1/2 tbsp cocoa, 3/4 c sugar. Mix into dry mixture, milk, vanilla, melted margarine and nuts. Pour into prepared pan. Mix 1 c sugar, 3 tbsp cocoa and 1 c boiling water. Pour over the top of the cake. Bake for about 35 minutes. Test for doneness by pressing top of cake with your finger to get a "bounce". Cool completely before cutting. My grandma always served it with a little cream poured over the top or with a scoop of vanilla ice cream.
To toast almonds, spread out evenly on a baking sheet. Bake at 350 degrees for 8 - 10 minutes, stirring occasionally. You should be able to smell a nutty aroma when they are done. Add peanut butter, honey and vanilla in a large saucepan and heat until the peanut butter melts. Remove from heat and stir in the remaining ingredients. Press into an 8x8 dish and let sit until firm. Cut into bars and wrap in plastic wrap.
Method. In a small bowl, stir together the yeast and 1/4 cup warm water. Set for about 10 minutes to let the yeastproof. In a large bowl, beat together the egg, honey, spices and salt until smooth. Stir in the milk and melted butter. Stir in the flour, 1/2 cup at a time, mixing to form a soft, smooth dough. Do not add all of the flour if the dough gets too stiff. Add more flour if the dough is too sticky. Remove the dough to a lightly floured work surface and knead for about 10 minutes to form a smooth, elastic dough. Place the dough in a large, lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours. Remove the dough again to a lightly floured work surface and punch down the dough and knead for about 1 minute. Form the dough into a round and place on an oiled baking sheet. Allow to rise again another 30-45 minutes. Preheat oven to 325°F Place bread on baking sheet in the oven and bake 45 minutes to 1 hour till bread is lightly browned and sounds hollow when you tap on it. Remove and cool somewhat before slicing.
In a sauce pan, heat soybean oil until hot. Add garlic, turmeric, and lemongrass & saute for 30 seconds. Add salt, red curry, and massaman curry then saute for 1 minute, cooking the curry paste. Add palm sugar, chicken stock, and coconut milk then turn heat on medium to bring to a simmer. Add fish sauce, lime leaves, and whole Thai basil bunch. Let simmer on low for 5 minutes. Add chicken and shrimp & cook on low until chicken is just done. Use tongs to remove lime leaves & Thai basil. Add lime juice, turn off heat & reserve. Divide cooked noodles into 4 bowls. Divide broth, chicken & shrimp into 4 bowls. Garnish with bright chiles and a sprig of cilantro.
In a dry pan over medium heat, toast the mustard seeds until fragrant, about 2 minutes. Set aside. Add the cucumbers to a medium bowl. Season with three large pinches of salt and set aside for 10 minutes. In the meantime, combine the red onion, yogurt, lemon juice, garlic, dill and mustard seeds in a large bowl and stir to combine. Pour off any excess liquid that has accumulated in the cucumber bowl and pat the cucumbers dry. Add the cucumbers to the yogurt mixture, mix well, and season to taste with salt and pepper.
Set large, flameproof casserole or stockpot over medium heat; add oil. A minute later, add garlic and chopped onion. Cook, stirring occasionally, until softened, about 5 minutes. Meanwhile, combine pork and minced onion with a large pinch of salt; form into about 20 small meatballs. When onion is cooked, remove with slotted spoon. Add meatballs to pan. Turn heat to high; brown quickly, about 5 minutes. Return onion to the pan along with the stock, anise, pepper, cloves, cinnamon, ginger, nam pla and sugar. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes, until the meatballs are cooked through and the seasonings have married. Meanwhile, cook the rice noodles in boiling salted water until tender, just a few minutes. Strain, rinse in cold water, and set aside. When meatballs are cooked, add noodles to the broth and reheat them. Divide noodles and meatballs among 6 - 8 serving bowls and pour in the broth. Garnish with bean sprouts, cilantro, basil, chiles and scallions. Serve, squeezing lime juice over all.
Preheat oven to 350 degrees F. Heat oil in a large skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese and roll up the filled tortillas burrito style, and place on a lightly greased baking sheet. Bake for 12 minutes in the preheated oven, and serve. Serve with sour cream, chopped green onions and salsa.
Place coconut milk, chicken stock, lemon or lime juice, ginger, lemongrass (if using), carrot, and Thai curry paste or other hot seasoning into a 2-4 quart sauce pan and bring to a simmer over medium-high heat. When carrots are about halfway cooked, add cauliflower florets and lower heat to medium, until the vegetables are all nearly cooked through, about 5-8 minutes. Add chicken meat and simmer a few more minutes. Stir in chopped basil leaves and season with salt and more hot spice to taste. Remove lemongrass stalks, and serve in a bowl garnished with thinly sliced fresh basil leaves.
Preheat the oven to 350°F Season the chicken on all sides with salt and pepper. Heat the oil in a large skillet over high heat until hot; reduce the heat to medium-high and add the chicken to the skillet skin-side down. Saute until nicely browned, about 10 minutes. Place the chicken, skin-side up, on a rimmed baking sheet; place in the center of the oven and bake 25 minutes or until just cooked through. Meanwhile, add the sausage to the skillet in which you cooked the chicken. Cook over medium-high heat until lightly browned, about 8 minutes. Add the peppers and garlic; cook for 1 minute. Add the wine and cook until reduced by half, about 5 minutes. Add the broth and artichoke hearts and cook 5 minutes. Whisk together 2 tablespoons of water and the flour; whisk into the sausage mixture and cook until thickened. Transfer the chicken to a serving platter; cover loosely with aluminum foil, and let rest 5 minutes. Stir any juices that have collected on the baking sheet into the sauce. Return the sauce to a boil and spoon over the chicken.
Combine water and sugar in a small saucepan with a whisk. Bring to a boil and boil until the sugar dissolves and the syrup turns clear. Make this glaze before you begin making cookies, and allow it to cool to slightly above room temperature while you make and bake your cookies. When the cookies and the syrup are cool, brush each cookie with a very thin coat of glaze and sprinkle on decorations or large-crystal sugar. Allow glaze to dry for at least an hour before stacking cookies. Thin glaze will dry faster than a thick coat of glaze.
Preheat the oven to 200 degrees Celsius or 375 degrees Fahrenheit. Soak the bread in the milk for 1 minute; squeeze dry. Combine the bread, sausage meat, raw egg, parsley, nutmeg, salt and pepper. Mix well. Lightly oil a 12 cup muffin tray; line each cup with a slice of bacon. Cover with a layer of sausage mixture; add a hard boiled egg, pointy end up. Enclose the egg completely with more sausage meat mixture. Bake uncovered for 20 minutes or until cooked through.
Cook the spinach, covered, in boiling salted water until tender, about 4 minutes. Rinse under cold running water; drain, pressing out all liquid with the back of a spoon. Chop fine. In a medium saucepan over low heat, melt 2-1/2 T. of the butter. Stir in flour. Cook, stirring constantly, 2 minutes. Whisk in hot milk. Cook until thick, about 2 minutes. Add gruyere cheese, the 2 T. finely grated parmesan, salt, pepper, nutmeg, and hot pepper sauce. Stir in spinach; remove from heat. Stir in lemon zest; mix thoroughly. Transfer to a shallow, buttered, 4-cup baking dish. In a small skillet over medium heat, melt remaining 2 T. butter. Stir in bread crumbs. Cook, stirring constantly, until golden. Spoon crumbs evenly over spinach mixture. Sprinkle with 1/4 cup of roughly grated parmesan. Bake in a preheated 425-degree oven for 14 minutes.