HumbleIntelligence/food-ner-1-Million huggingface dataset:
CRAB CAKES: Combine first seven ingredients and gently add in the crab meat followed by 3/4 cup of the panko. Cover and chill 30 minutes. Divide crab mixture into 8 equal portions of about 1/2 cup each. Form 3.4 in thick patties and dredge in remaining 3/4 cup panko. Heat 1 1/2 tsp oil in a non-stick skillet over medium heat. Coat both sides of cakes with cooking spray and fry four at a time for 7 minutes, turning over and frying for another 7 minutes. Repeat with the four remaining cakes. Preheat oven to 450°. VEGETABLES:. Scrub carrots and leave root end intact and 1 inch of the stem on. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray and sprinkle with salt. Toss to mix well. Bake at 450° for 20 minutes, turning once. Coat the French haricots verts or the American green beans with cooking spray and add to roasting pan and toss well. Bake an additional 10 minutes or until vegetables are tender. SAUCE:. Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup (about five minutes). Remove from heat and stir in butter. Serve with crab cakes and vegetables. Serving size: 2 crab cakes,1 cup vegetables, and 1 1/2 tbsp sauce.
Heat oil in a heavy-bottomed saucepan over medium-high heat. Add celery, onion and thyme; saute until vegetables are soft, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Add zucchini, green beans, salt and pepper; saute until slightly soft, about 2 minutes Add stock and tomato; increase heat to high and bring to a boil. Reduce heat to low, cover and simmer 10 minutes. Stir in parsley. Serve hot.
In medium bowl stir together Flour, cocoa powder and baking soda; set aside. Mix butter, granulated sugar, brown sugar, and 1/4 Cup of the peanut butter; beat this with mixer until well blended. Add egg, milk and vanilla and beat well. Beat in flour mixture. Shape this dough into 32 balls. For filling combine powdered sugar and remaining 1/2 Cup peanut butter with a mixer until its smooth; you might have to knead it a couple of times if it crumbles. Shape this dough into 32 balls (these will be smaller). Flatten each chocolate dough ball. Top with peanut butter dough ball. Shape chocolate ball around peanut butter ball and roll it all into one big ball. flatten with bottom of glass. Drop the flattened cookie into granulated sugar to coat just the one side. Bake in preheated 350 for 8 minutes.
Mix cake, water, oil and eggs and bake as directed on box. Place cooled cake or scraps into a bowl in large pieces. Using a fork, crumble the cake into a nice crumb. Crumbled cake will be soft and fluffy. Pour in liquid coffee creamer judging by eye, until a medium sized puddle forms. Put on decorator's/food safe gloves and begin mixing the crumb liquid mixture. The cake central site says to use gloved hands because it's easier to get the feel of the mixture for consistency reasons rather then using a fork or spoon but you can use a fork or spoon if you'd prefer. Mix until a soft mushy dough forms. Once you get the mixture to the consistency you would like it, roll a small amount into a ball using the palms of your hands, or a cookie scoop, or a melon baller; anything will work for this. Place each ball on a platter. Place platter into the freezer for about 30-90 minutes. Meanwhile, place chocolate to be melted in a microwave safe bowl, microwave following melting directions. After removing platter from freezer, take one ball at a time, and roll it around in the melted chocolate with the help of a spoon. Place dipped balls back onto the parchment paper lined tray for drying. TIP: Store frozen - un-dipped - cake balls in an air tight container sealed with both lid and plastic wrap. Remove just before dipping to help the chocolate coating set. They are best served cold.
In a large bowl, combine the mayo, lemon juice, salt and tabasco sauce; blend well. Add macaroni, tuna or chicken, celery, onion and green pepper, mix well; over and chill 2 hours; toss the salad before serving. Suggestions: Use a different pasta, such as rotini or penne rigate. NOTE: prep time covers the chopping of veggies and cooking of pasta only; cooking time covers the assembly of the salad and chilling.
Heat oven to 300°F Beat egg whites and cream of tartar in large bowl with mixer on high speed 3 to 5 minute or until soft peaks form. Beat in granulated sugar, 1 tablespoons at a time, until stiff peaks form. Mix chocolate and flour; gently stir into egg whites. Drop tablespoonfuls of egg white mixture, 1 inch apart, onto 2 parchment paper-covered baking sheets. Bake in top and bottom thirds of oven 24 to 26 minute or until light golden brown, rotating baking sheets after 12 minute Transfer to wire racks; cool completely. Sprinkle with icing sugar.
Heat oven to 350 degrees. Grease an 8 inch pie plate. In a small mixer bowl, beat eggs. Blend in sugar and butter. In a separate bowl stir together flour, cocoa, and salt. Add to egg mixture, blending well. Stir in chocolate chips, nuts and vanilla. Spread batter into prepared pie plate. Bake 35 minutes or until set. Pie will not test done in center. Cool completely. Cut into wedges and serve with ice cream and chocolate sauce!
Preheat oven to 350 degrees. Grease and flour 10" tube pan or bundt pan. Combine cream cheese, butter, and lemon extract in large mixer bowl. Beat 2 minutes at medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add cake mixes, flour, baking powder and water; mix just until blended. Turn out into prepared pan. Bake for 1 hour, or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack before removing from pan. Combine glaze ingredients and whisk until slightly thickened. Drizzle over cake.
Cream butter and sugar. Add flour, mix well. Roll out and cut into desired shapes, place on a parchment lined baking sheet. Bake at 350°F for 10 to 12 minutes until pale golden.
Rinse and drain the garbanzo beans. Place into a bowl add the garlic and mash well yet still retaining some texture. Mix in the sour cream, olive oil, and lemon juice. Add cumin, salt & pepper to taste. Serve with baby carrots other veggies or pita chips.
Brown meat in skillet just until pink is gone. Drain fat. Add onions, bell pepper, garlic and continue cooking for 4 - 5 minutes only. Transfer to crockpot. Add tomato, tomato sauce, 1 c water, olives, capers, peperoncini. You may also add a little brine from olivers or peperoncini. Add spices. Stir well. Cook on low for 6 - 7 hours. Do not lift lid. When done, taste for seasoning. Remove bay leaves. Chop cilantro and sprinkle over each bowl. Serve.
Peel, devein and rinse shrimp. Place shrimp in medium-sized deep bowl. For marinade, combine Lemon juice, chopped dill, oil, garlic, salt and black pepper in small bowl. Pour over shrimp. Marinate at room temperature 30 minutes or in refrigerator 1 to 2 hours. Meanwhile, cook zucchini in small amount of boiling water in small covered saucepan 2 minutes. Drain. Drain shrimp, reserving marinade. Thread shrimp, zucchini and bell pepper on 8 metal skewers. Grill kabobs on rack of uncovered grill directly over medium coals 10 to 12 minutes or until shrimp turn pink and vegetables are tender, turning once and brushing occasionally with some marinade during first half of cooking. Or, broil on unheated rack of broiler pan 3 to 4 inches from heat 10 to 12 minutes, turning once and brushing occasionally with some marinade during the first half of cooking. Discard any remaining marinade. Garnish with fresh dill sprigs if desired.
Melt sugar and butter and add flour to slightly brown. Add wine (plus some water if necessary). Boil it and add cranberries, lemon zest cinnamon and clove. Cook about 10 minutes. Serve cooled.
Heat a small non-stick frying pan until hot. Add the coconut and cook, stirring constantly, for about 1 minute until lightly colored. Remove from the pan and allow to cool. Heat the butter in a large frying pan until it melts. Add the ginger and orange zest and mix well. Peel and slice the bananas lengthways. Place the bananas cut-side down in the butter mixture and cook for 1-2 minutes or until the sauce mixture starts to become sticky. Turn to coat in the sauce. Remove the bananas from the pan and place on heated serving plates. Keep warm. Return the pan to the heat and add the orange liqueur, stirring well to blend. Ignite with a taper, allow the flames to die down, then pour over the bananas. Sprinkle with the coconut and sesame seeds and serve at once, garnished with slices of lime.
Combine all ingredients in a large dutch oven except for soup mix and hot sauce -- Bring to boil for 5 min, Reduce heat to simmer for 1 hour or use a slow cooker for about 7 hours. Add soup mix and hot sauce to taste. Simmer 10 more minutes. If you are not dieting some Parmesan or Mozza on top is lovely.
Boil potatoes in skins. Cool and chop in small chunks. Chop boiled eggs and add to potatoes. Add pickles, onion and pimentos next. Take about 1/4 cup buttermilk, or make your own by adding about a teaspoon of vinegar to the fresh milk. Once the vinegar is added, the milk will sour very quickly, set it aside. I put about a 1/2 cup (maybe a little more) mayo in a shaker or glass jar. Add the sour milk to your mayo and shake it well. You can add your salt and pepper to this mayo dressing. Then pour it over the potatoes. If you need more or less mayo adjust it so the potatoes are well coated. Stir the potatoes gently, so they stay in chunks. Garnish with paprika or sliced eggs. Chill about an hour before serving, we like it warm, too.
In a large dutch oven or other large vessel with sides put the olive oil and the garlic. Heat over medium heat until the garlic has started to brown on the edges. Add the broth, increase heat to high, and bring the liquid to a boil. Add the pasta. Cook, reduce heat to medium high, stirring occasionally, until the pasta is half cooked. Add the broccoli and carrots, reduce heat to medium. I usually cover the dutch oven with a plate at this time. Let everything cook for 2-3 minutes. Add the cream cheese and stir frequently until the cream cheese has melted. Generously sprinkle the pasta with salt and black pepper. Remove from heat and stir in the tomato and basil. Serve garnished with the parmesan cheese and the chicken breast pieces(optional).
Mix cola, chili sauce and onion soup. Place brisket fat side up in a Dutch oven or 13 x 9 x 2 inch baking dish pour liquid mixture over brisket and cover tightly with lid or aluminum foil. Bake at 325 degrees for 30 minutes per pound, about 3 1/2 hours or until tender or u can cook the brisket 8-10 hours at 220 degrees. Trim off fat after cooking Pour barbecue sauce over top and warm in oven. Makes 8 to 10 servings.
Spread blueberries in the bottom of a 8X12 inch pan and sprinkle with lemon juice. Mix flour with baking powder. Cream butter and 3/4 cup sugar. Add flour and milk alternately to creamed mixture, beating well after each addition. Pour this mixture over the blueberries. Mix remaining sugar, cornstarch and salt in bowl and sprinkle over batter. Pour boiling water over all. Bake at 375 degrees for one hour.
Preheat oven to 350 degrees. Line baking sheets with nonstick baking mats or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars. Beat in eggs, one at a time, until well blended. Stir in vanilla. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. With the mixer on low, gradually add to the butter mixture; continue mixing until well combined. Add the oats, coconut, toffee, chocolate, cherries, pecans, and pretzels and mix on low until just combined. Using a 2-inch ice-cream scoop, drop batter onto prepared baking sheets about 2 inches apart. Press tops down with the bottom of a glass, sprayed with nonstick cookie spray, to flatten cookies evenly. Transfer baking sheets to oven and bake until golden, 12 to 14 minutes. Let cookies cool on baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Preheat the oven to 350°F Spray a 9-inch square baking pan with vegetable spray. Make cake: in small microwavable bowl, combine the chocolate chips and water. Cook on high for 30 seconds or just until the chips beging to melt. Stir the mixture until it is smooth. In a large bowl and using a whisk or electrical mixer, beat sugar, cocoa, egg, egg whites, sour cream, corn syrup, oil, vanilla and melted cholate. In another bowl, stir together the flour and baking powder. With a wooden spoon, stir the dry ingredients into the sour cream mixture just until everything is combined. Pour the mixture into a prepared pan. Place the pan in the centre of the oven and bake for 30 to 35 minutes or until a tester comes out dry. Let the pan cool on a wire rack. Make icing: in a bowl and using a whisk or electric mixer, beat icing sugar, cocoa and water until the mixture is smooth. Spread it over the cake.
In a medium pan over medium heat lightly poach the scallops in wine for 4 minutes-you do not want them fully cooked. Remove with a slotted spoon and set aside. Add Brie to wine and simmer-you want the cheese melted. Reduce sauce by half. Add cream to the wine/cheese sauce and simmer until the sauce begins to thicken. Return scallops to pan. Cook for 2-3 minutes more, but no longer or you will have rubber scallops. When Sauce is thick and creamy pour over pasta or spinach leaves, divide scallops between the two plates. Serve.
Halve both acorn squash and remove and discard seeds. Place upside down on microwaveable dish and cook on high for 8-10 minutes until softened. Scoop out squash leaving approximately 1/4 inch on shells to retain their shapes. Set aside. Cook sausages, cool and cut into 1/2 inch size bites. Saute thinly sliced garlic, shredded carrots and chopped peppers in olive oil for 3-4 minutes until softened. Stir in spinach, mushrooms and seasonings and cook 3-4 minutes more. Remove from heat, combine with cooked rice, sausage and squash. Fill each half of the acorn shells with equal amounts of the filling. Bake in 350 degree oven for 20 minutes. Cool five minutes before serving. Enjoy.
1. In small saucepan, heat milk until bubbles form around edge of pan. Remove from heat; set aside. 2. Preheat oven to 350°F Sift flour with baking powder and salt; set aside. 3. In small bowl of electric mixer, at high speed, beat eggs until thick and lemon colored. Gradually add sugar, beating until mixture is smooth and well blended, about 5 minutes. 4. At low speed, blend in flour mixture just until smooth. Add warm milk and peel, beating just until combined. 5. Immediately pour batter into ungreased 9 inch angel food pan. Bake 30 minutes, or until cake tester inserted in center comes out clean. Invert pan over neck of bottle; let cool completely. Serve plain. Makes 10 servings; 90 calories each.
Combine first 5 ingredients or use your favorate greek seasoning. Separate the steaks, pat dry, and season liberally with greek seasoning. Restack and let sit in refrigerator for 20-30 minutes. Combine the stuff for the veggies in a bowl and let sit until ready to serve. In a non-stick pan, with a tiny bit of oil, fry the steaks in small stacks of 4-6 steaks per stack until brown. Remove and set aside. When all meat is cooked, slice the stacks into 1" segments. Brush the pita with olive oil and warm on a griddle or fry pan. Fold pita and pile on some meat, then veggies, and top with tzaziki sauce.
Cookies: Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, cream of tarter, and cinnamon. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in ground almonds. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Shape dough into 1-inch balls, or scoop dough with a 1-inch cookie scoop. Place balls 2 inches apart on an ungreased cookie sheet. Bake about 13 minutes or until cookies are light brown. Transfer cookies to a wire rack; cool. Drizzle cookies with Browned Butter Drizzle. DRIZZLE: In a small saucepan, heat butter over medium heat until butter turns the color of light brown sugar, stirring frequently. Remove from heat. Slowly stir in powdered sugar, vanilla, and enough milk to make of drizzling consistency.
In a large pot on medium high, heat up the oil and then saute the onions and bell pepper. Add the beans, add about 3 cups water (atleast double the height of the beans, there should be enough room for eggs to generously fit on top of the beans and still have water above them). Add the jalapeno, chicken bullion, pepper and any more salt if needed. Add Tabasco to your taste if you desire. Bring to a rapid boil then lower heat to medium. Before going to the next step, make sure that there will be enough water in the pot, above the beans, to cover eggs when they are dropped inches If the water level looks too low, add a little more water. Gently crack eggs and DROP into the pot, starting at the edge first and then cracking/dropping the rest of the eggs around the edge until you reach the center. The eggs should not touch each other. Cover and let simmer for about 10 mins or until the yolk is set. Sprinkle the cilantro leaves on top of the soup the last couple of minutes of cookin. To serve, put about 1/2 cup rice on the bottom of a soup bowl and laddle soup on top of rice (carefully placing the 2 eggs on top). Serv with warm corn tortillas.
Mix all ingredients except lamb together. Spread marinade over top & bottom of lamb and allow to marinade for at least 30 minutes. Cook at 180 C for approx 1 hour or to preferred. taste. Serve cut into thick slices.
Combine everything but nuts in food processor and process 1 minute. Spoon into a small bowl, cover and refrigerate for atleast 2 hours. Shape cold cheese mixture into a ball, roll in toasted nuts, refrigerate until serving time. Serve with assorted crackers and pear and apple wedges.
Marinate the salmon and cod in orange and lemon juice, salt and pepper, basil, parsley and olive oil. Boil potatoes until cooked, drain them and then bake them in the oven (at low heat) for 10 minutes. Mash the potatoes and (while potato is still hot) mix in the fish and the marinade. Set the mixture aside to cool down. When the mixture is cold, add the beaten eggs and mix in. Take handfuls of the mixture and shape into large egg-sized balls, flatten to about 1-inch-thick rounds. Bake under a hot broiler for 2 minutes.
Pour some tomato sauce into bottom of 9x13 inch casserole (just enough to keep the bottom wet). Place a layer of frozen ravioli (no need to thaw or pre-cook) in the sauce. Sprinkle with spinach, Parmesan, and mozzarella. Place another layer of ravioli. Pour the rest of sauce over the ravioli. Sprinkle rest of cheeses over the sauce. Season with black pepper to taste. Bake covered with foil for 30 minutes at 350 degrees. Uncover and bake for another 30 minutes or until cheese melts and sauce bubbles.
Peel tarot Cut into thin slices and place in the bottom of a large saucepan. Cut the chicken into serving portions and place on top of the tarot Add the chopped onions, green leaves and tomatoes. Sprinkle lemon juice. Add the coconut cream and water and cook over a gentle heat for about 1-11/2 hours, or until the chicken is cooked. Serve hot. This dish can be varied by adding curry powder (about 2 teaspoons) mixed with the coconut cream and water.
Cook pasta according to package directions. Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add Italian sausage, onion and garlic salt; cook 5 to 6 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Remove and discard all but 1 tablespoon drippings from skillet. Add mushrooms and tomato paste. Cook 2 to 3 minutes or until mushrooms are tender. Add undrained tomatoes; reduce heat and simmer 5 minutes. Stir in cooked pasta; simmer 2 minutes more or until hot. You can find more helpful information from Hunt's at www.hunts.com.
Sprinkle carrot, celery cabbage and cauliflowerets with 2 teaspoons salt; toss. Let stand 20 minutes; rinse with cold water and drain. Toss drained vegetables with remaining ingredients. Cover tightly and refrigerate at least 48 hours but no longer than 4 days.
Tie celery leaves and pickling spices in cheesecloth or white cloth bag, making a spice bag that can be removed as needed. Place spice bag in boiling water and simmer for 10-15 minutes. Add peeled shrimp (butterflied if desired) and cook about 3-5 minutes until shrimp just turn pink. Drain well. Discard spice bag. This can be done 1 day in advance. In large bowl, place sliced alternating layers of shrimp and onions, ending with shrimp. Top with bay leaves. Combine oil, vinegar, capers, celery seed, salt, and hot sauce. Pour over shrimp. Cover and chill 6 hours or overnight. With slotted spoon, remove shrimp and onions from marinate and place in serving bowl. Provide toothpicks for serving.
Cream shortening and sugar together. Add hot coffee to molasses. Add to creamed mixture. sift dry ingredients together. Add gradually to liquid mixture. Chill dough throughly. roll out on a pastry cloth or wax paper. 1/8 inch thick and cut out with cookie cutters. Bake 350 degrees for 15 to 17 minutes on a cookie sheet pan depending on how big cookies are. Less time for smaller cookies. Enjoy! good with a glass of milk or coffee and hot tea.
Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Preheat oven to 275°F. Wrap pita breads in foil. Place in warm oven and heat until dinner is served. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter. Grill tenders 4 to 5 minutes on each side. Transfer hot tenders to the salad lined serving platter. Remove pitas from oven and unwrap. Cut pitas in half and arrange around the edge of platter. To serve, each person can pile grilled chicken and veggies into pita halves, wrap up on either side and enjoy!
Preheat oven to 390F and put rack in middle of oven. Cook onion and peppers in butter over moderate heat, stirring occasionally, for 5 minutes, or until soft. Transfer to a bowl, add breadcrumbs, mustard, Worcestershire Sauce and Tabasco. Stir in cream, crab meat and season to taste. Divide shrimp among 4 individual, buttered gratin dishes; spoon crab mixture over. Bake on a baking sheet for 12-15 minutes, or until mixture is bubbling and tops are golden-brown. Serve with lots of crusty bread and chilled, white wine.
Cut off some of the parsley leaves and chop enough to make 2 tablespoons; reserve. Cut off some parsley stems, and tie them into a bundle with rosemary,thyme surrounding the star anise and the bay leaf; reserve. Toss the meat with salt and flour, and brown the meat in a little oil. Remove and reserve, shaking off excess. Add the pearl onion, and brown. Once brown, add brown sugar and caramelize, scraping up meaty bits. Add the garlic, carrots, parsnips and celery to the pan and saute, tossing to coat with the fat. Add the Guinness and deglaze, scraping up any caramelized meat juices. Addthe barley if you're using it. Add enough stock to barely cover, cook over medium heat until just boiling, then reduce heat to very low and simmer 2 - 3 hours, until the meat is tender, stirring occasionally. If you like, you can put into oven at 325 for 1.5 hours. Check seasonings, add salt and pepper to taste, then remove from heat, stir in parsley. Serve with plenty of Irish brown or white soda bread, and more Guinness if you like.