HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 190°C/Gas 5. Roughly chop 5 slices of the Parma ham and mix with the butter, sage and apricots; set aside. Put the pork steaks, one at a time, into a thick plastic food bag and bash with a rolling pin until their thickness is reduced by half. Take two slices of the Parma ham and place on a board, overlapping slightly. Cover with one of the pork steaks and spoon some of the apricot mixture into the middle. Roll up with the ham then cover tightly in a piece of oiled foil. Put on a sturdy baking tray. Repeat with the remaining pork steaks, stuffing mixture and ham. Bake the pork in the centre of the oven for 20 minutes, then remove and carefully snip away the foil. Return to the oven for a further 8-10 minutes until the pork is thoroughly cooked. To make the sauce, pour the cider and stock into a saucepan and bring to the boil. Leave to boil for 5-8 minutes or until the liquid has reduced by half. Stir in the cream and continue simmering for a few minutes more or until the sauce is thick enough to coat the back of the spoon. Season to taste. Serve the pork rolls with mustard mashed potatoes, the cider sauce and plenty of seasonal vegetables.
Prepare your recipe as directed, but combine the baking soda with the dry ingredients and the lemon juice with the wet. Do not mix the two sets of ingredients together until the end, at which point the chemical reaction will occur as you're stirring. You do not need to wait for the dough to rise, as it won't anyway. Just continue with the recipe as directed.
For Cake: Over a double boiler or in microwave, melt chocolate and butter. Allow to cool 15 minutes. Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch baking pan. Combine flour, salt, powder and soda and set aside. In a large mixing bowl, combine eggs, sugar, applesauce and vanilla and beat well. Stir in chocolate mixture. Gradually add dry ingredients, mixing well after each addition. Pour into prepared pan and bake for 25-30 minutes. Measure 1/2 cup marshmallows and set aside for drizzled glaze. Sprinkle the remaining marshmallows evenly over cake. Bake for 2 more minutes or until marshmallows start to soften. Drizzled Glaze: Combine milk, butter and sugar in a saucepan and bring to a boil. Boil for 1 1/2 to 2 minutes. Remove from heat and stir in 1/2 cup marshmallows and chocolate chips until completely melted. Drizzle over cake quickly and fancily. Allow to cool completely.
Mix creme de cacao, creme de noyaux and ice cream in a blender until smooth; pour into drink glass or parfait glass and top with 1-2 fresh strawberries.
Preheat oven to 275°F. Place the meat in a roasting pan. Pour the peppers and juice over the roast. Put it in the oven. Go watch the football game or something. Every now and then, check to make sure the meat isn't drying out. If it looks dry, add some beer. When the meat can be pulled apart with a fork, it's done.
Drain the pineapple juice and mandarin orange juice into a large bowl. Mix the pudding mix into the juices. Add pineapple, oranges, drained fruit cocktail, and strawberries. Mix well. Slice peeled bananas into salad right before serving.
Alternate layers of potatoes, onion, and cheese in baking dish. Season each layer with salt and pepper. Mix soup and milk; pour over potatoes. Bake covered for 1 1/2 to 2 hours at 350 degrees or until done. Note: I sometimes add canned chopped green chilies in addition to, or instead of the jalapeno peppers.
In food processor, puree the water and onion until smooth. Pour into large mixing bowl. Add all the remaining ingredients, mixing well until mixture holds together. Coat hands with nonstick cooking spray. Shape mixture into 1-inch balls. Place on a baking sheet and bake for 30 minutes at 375 degrees. Remove from oven and place meatballs on a platter. Garnish with fresh parsley. Serve hot with a variety of dipping sauces, such as Sweet and Sour, Marinara, or your favorite.
Place the sliced eggplant in a bowl and coat with table salt to drain off fluids. at room temp for 30 minutes. MIX: The diced tomatoes, the tomato sauce, the 7oz of Parmesan Romano & Asiago Cheese, the 8oz of cottage cheese, the 3 tablespoons of garlic then set aside. Rinse off eggplant and mix with baby bellas and onion. Butter sides and bottom of casserole dish then layer in eggplant mixture with sliced butter, sauce mixture, and bread crumbs and top with the shredded Parmesan. Bake at 325 deg for 1 hr and 15 mins or until the Parmesan is golden brown and the internal temp is 145 deg. Let cool about 10 - 15 mins before serving.
Preheat oven to 350 degrees F. In a large bowl, beat 2 cups butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Add eggs and 2 teaspoons vanilla; beat until combined. Beat in pumpkin. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Drop dough by heaping teaspoons 2 inches apart on an ungreased cookie sheet. Bake in the preheated oven for 10 to 12 minutes or until tops are set. Transfer cookies to a wire rack; let cool. In a small saucepan, heat 1/2 cup butter and brown sugar until melted and smooth. Transfer to a medium bowl. Stir in milk and 1 teaspoon vanilla. Beat in powdered sugar until smooth. Spread frosting on cookies. If desired, sprinkle with additional cinnamon.
Using a fork first four ingredients in medium bowl to blend. Mix in celery, onion, and chopped parsley. Stir in tuna. Season salad with salt and pepper. Cover and refrigerate; chill for a minimum of 30 minutes to let the flavors blend. Can be prepared up to 6 hours ahead.
Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.
Preheat the oven to 300 degrees Fahrenheit. Combine all ingredients into a smooth paste. Lightly coat a LOAF pan with baking spray and flour. Bake for a full hour. When fully baked, open the oven door a crack, and allow loaf to cool in the turned off oven for 1/2 hour before removing from oven and cooling completely. Then remove from pan. Cool completely and store in plastic bag.Keep covered or bread will dry out.
In large bowl combine 1 1/2 cups of flour, sugar, salt, and yeast, stir until blended. In a small sauce pan heat milk and oil until very warm, 120°F to 130°F Add warm liquid and egg to flour mixture, stir until moist and beat for 3 minutes on medium speed. By hand stir in additional 1 1/4 to 1 1/2 cups of flour until dough pulls cleanly away from sides of bowl. On a floured surface knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, 2 to 4 minutes. Place dough in greased bowl covered loosely with plastic wrap and towel, let rise in warm place (85°F) until doubled in size, 45 to 60 minutes. Punch down dough several times to remove all air bubbles. Divide dough into 16 equal pieces and shape into balls. Dip each ball into the melted butter and place half the balls into an ungreased 12 cup bundt pan forming 1 layer. Combine topping ingredients and sprinkle half over the layer of balls. Dip and place other half of balls to form a second layer. Pour any remaining butter over balls and sprinkle with remaining topping. Cover and let rise in a warm place until light and doubled in size (30 to 45 minutes). Heat oven to 375°F. Uncover dough and bake 25 to 30 minutes or until golden brown and sounds hollow when tapped. Cool 5 minutes remove from pan. Prep time does not include for rising of dough. This bread is best served warm out of the oven, if you wanted you could also sprinkle 1/2 teaspoon or so of dried minced onion along with the topping on the FIRST layer, if there are any bread lovers with you be careful or you will know what I mean by "Pack of mad hungry dogs".
Preheat oven to 400°F. Heat oil over high heat and cook steak 2-3 minutes or until browned. Remove steak with a slotted spoon and set aside. In same skillet, reduce heat to medium high and add mushrooms, onion, and garlic. Cook 3-4 minutes or until onion is transparent. Stir in gravy, vegetables and thyme. Bring to a boil, stir in steak, remove from heat and pour into a 9x9 inch baking pan or casserole. Cut biscuits in half, arrange in a ring on top of the steak mixture and sprinkle with pepper. Bake 12-14 minutes or until biscuit topping is golden brown.
Mix ingredients until well blended. Serve with cut-up fresh vegetables. **Dip can be stored in refrigerator up to 2 days before serving.**.
Mix oil, preserves, vinegar, mustard, curry powder and garlic in shallow glass or plastic dish. Add shrimp, turning to coat with glaze. cover and refrigerate 15 to 20 minutes. heat grill. Remove shrimp from glaze; reserve glaze. Thread shrimp on six skewers, leaving space between each. Grill kabobs uncovered 6 to 8 minutes, brushing several times with glaze and turning once, until shrimp are pink and firm. Discard any remaining glaze.
Heat oven to 3753F. Beat sugar, butter, sour cream, egg, and pineapple in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, vanilla and salt. Stir in almonds. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to work rack. Cool Completely. Mix together the glaze ingredients. Spread with vanilla glaze.
In a blender combine ice cream, milk, instant coffee and ice cubes; blend until smooth. Add in sugar if desired and blend again for a few seconds. Pour into tall chilled frosted glasses or mugs and top with whipped cream.
chop up bacon, mushrooms and onions. and put a frying pan on high heat and add the bacon, mushrooms and onions and cook till the bacons crispy add the pasta to salted boiling water while everything else is cooking. once cooked add the pasta to the frying with the bacon mixture in toss together add the cream cheese and parmesan and smoked cheese and mix till melted and add the truffle oil the serve straight away. serve in bowls.
Melt the butter or margarine in a large saucepan. and fry the onion until golden. Add the beef and fry until evenly browned, then add the garlic, spices, tomatoes, tomato puree and water. Season with salt and pepper. Bring to the boil, then simmer over low heat for about 30 minutes. Add the French beans and continue cooking for a further 15 minutes until the meat is tender and most of the meat juices have evaporated. Meanwhile, prepare the rice. Drain, then boil it in salted water for about 5 minutes. Reduce the heat and simmer gently for 10 minutes or until it is half-cooked. Drain, and rinse the rice in warm water. Wash and dry the saucepan. Heat 1 tbsp of the melted butter in the pan and stir in about a third of the rice. Spoon half of hte meat mixture over the rice, add a layer of rice, then the remaining meat and finish with another layer of rice. Pour the remaining melted butter over the rice and cover the pan with a clean dish towel. Secure with the lid and then steam the rice for 30-40 minutes over low heat. Take 3 tbsp of cooked rice from the pan and mix with the saffrom water. Serve the cooked rice and beef on a large dish and sprinkle the saffron rice on top.
Preheat oven to 425 degrees. Butter six 6-ounce custard cups, souffle dishes or other moulds. Mix the 2 Tbsp sugar and cocoa powder together and dust the inside of each mould. Set aside. Melt chocolate and 2/3 cup butter together over low heat. Cool slightly. Beat together 1/3 cup sugar and egg yolks with electric mixer or hand beater until thick and creamy (about 4 minutes). Pour into chocolate mixture and beat together for about 4 minutes until smooth and creamy. In a separate bowl, beat egg whites on medium to high speed until they form stiff peaks (about 3 minutes). Fold egg whites into chocolate mixture along with flour. Pour into moulds. Bake for 7 minutes until edges are set, but centre is still jiggly. Cool for 5 minutes and carefully remove to serving dishes. Serve with whipped cream or good quality French Vanilla or Coffee ice cream.
Preheat the oven to 350 degrees. Spray an 8x8 baking pan with cooking spray and set aside. Melt the butter. Lightly beat the egg whites. Mix the butter, the molasses, the sugar, the egg whites, and the vanilla together. Stir it together well. Add all the milk powder, the baking powder, the salt, and the wheat germ. Stir until combined, but try to stir as little as possible. Add the chocolate chips and stir just to blend. Spread the batter into the prepared pan. Bake for 30 minutes. Cool. Cut into small pieces as this is very rich.
Heat oven to 350*. Grease and flour two 9" round (or square!) pans. Mix the Splenda through the salt ingredients together in a large bowl. Add in the egg and egg whites, vanilla, soymilk, 1/2 cup water, and applesauce; mix well until all ingredients are well blended. Pour in boiling water and stir. Pour batter into pans. Bake for about 30 minutes, checking five minutes before done, just in case :) Make sure a fork comes out clean when inserted into cake. Cool 10 minutes in the pans, then remove to cool completely. Frost if desired, but I find this nice enough just by itself! Hope you enjoy :).
Cook macaroni in boiling salted water until tender (approx. 10 minutes), drain. Add butter and saute bacon, onion and green capsicum for few minutes or until the bacon is cooked. Add flour, stir for a minute then add the soup and milk/water, stirring until mixture boils and thickens. Add 3/4 of the cheese and stir until it melts. Season to taste. Combine with the macaroni and pour into a buttered casserole dish. Top with remaining cheese and bake in a moderate oven about 20 minutes or until heated through.
Combine elk and 2 cups onion in a Dutch oven; cook over medium-high heat until lightly browned, stirring to crumble. Add wine; bring to a boil. Cook 3 minutes. Stir in 1 1/2 cups water, chile powder, and next 6 ingredients (through beans); bring to a boil. Partially cover, reduce heat, and simmer 2 hours (add more water if mixture becomes too thick). Ladle about 1 cup chili into each of 6 bowls; spoon 2 teaspoons sour cream over each. Sprinkle each with 2 teaspoons cheese and 1 teaspoon green onions.
Fry the peanuts, pepper flakes pinch salt in 1 teaspoon peanut oil for about 1 minute. Set aside. Slice the stems off of 1 bunch of bok choi, and cut them into 1/2 inch pieces. Leave the leaves whole, or if they are very large cut in half crosswise. Heat the other tablespoon oil until very hot then add the onion and ginger and stir-fry for about 1 minute. Add the bok choi stems and leaves and stir-fry until wilted and glossy. Then add the soy sauce and cornstarch mixture and cilantro and stir-fry for another minute. Add the peanut mixture and serve warm.
Place butter in 10 inch hot skillet. Beat 2 eggs in bowl using whisk. Add 1/2 cup flour and 1/2 cup milk and whisk till mixed. Batter will be lumpy (more lumps, the fluffier the pancake). Add nutmeg to taste. Pour batter into melted butter. Bake at 425 degrees for 15-20 minutes. Top with whatever and serve. Top with your Favorite: Powdered sugar, Marmalade or Preserves, Fruit. Cool Whip, Cinnamon Sugar. It was even good cold with cinnamon sugar.
In cocktail shaker, combine the lime pieces and sugar and press with a muddler, to release the juice. Add the kiwifruit and and press with muddler to crush. Fill the shaker with ice. Measure in the cachaca. Cap and shake vigorously. Pour into and old-fashioned glass. Garnish with a slice of kiwifruit.
Blend the eggs, milk and salt. Add the flour, baking powder and beat thoroughly. Bring 3 quarts of water to a boil with 2 tablespoons salt. With a teaspoon drop small portions of batter into boiling water, dipping spoon into water frequently to prevent sticking. Cook just till tender, about 10 minutes. Pour into collander and rinse lightly with cool water. Drizzle with melted butter, toss lightly and serve hot.
Brown beef with onions seasoned with salt and pepper until no longer pink. Drain. Mix in 2 cans of beans (undrained), sugar, vinegar and ketchup. Put in an ovenware dish, cover and bake for 1 hour at 350. I usually make this the day before and reheat to serve.
Set oven to broiler heat. Melt 1/4 cup butter in a large skillet over medium heat. Add in mushrooms; saute for about 7-8 minutes. Add in the garlic (if using) and saute for another 2 minutes. Add in brandy or Cognac; simmer until the liquid reduces to a glaze. Reduce heat to medium and add in the tomatoes, whipping cream and thyme; simmer until the sauce thickens, stirring occasionally (about 10 minutes). Season the sauce with salt and pepper. In another skillet melt 1/4 cup butter over medium heat. Season the fish fillets with salt and pepper. Add the fish to the skillet and saute for about 3 minutes on each side, or until JUST cooked through. Transfer the fish to a broiler-proof baking dish. Spoon the sauce over the fillets. Sprinkle with Gruyere cheese over the top. Broil until the cheese melts (about 2 minutes). Delicious!
Saute Chicken, Onion, & Peppers as directed on the Fajita seasoning pack. When done, drain mixture and set aside. Place Tortilla Chips in a circle on a large plate or platter that is Oven proof or Microwaveable. Layer Chicken, Onions, & Peppers on top of the Tortilla Chips. Next, Layer Shredded Cheeses on top of the chicken, and top with Jalepenos. Place plate in oven (350° just until Cheeses are melted) or microwave on medium. When Nachos are ready, add the shredded Lettuce (in the middle of the plate or platter). Top the Lettuce with the Salsa & the Sour Cream (and if you like, add Guacamole). Grab a cold one and Enjoy!
Brown meat. Add next 5 ingredients. Simmer uncovered 30 minutes. Cook noodles according to package directions. Drain and spread noodles out to cool on wax paper. Combine remaining ingredients, except Mozzarella and oil. Spread olive oil on bottom of 13 x 9 baking pan. Place half noodles in bottom, overlapping slightly. Spread 1/2 Ricotta on noodles, using fingers. Sprinkle scant half of Mozzarella over all. Spread 1/2 meat sauce over all. Repeat layers, saving a little Mozzarella for the top. Bake 30 minutes at 375°F. Let stand 10 minutes, then cut. May assemble early, refrigerate; then allow 15 minutes longer in oven.
Heat a nonstick frying pan over medium heat until hot. Add the oil and when it is warm, add the onion. Stir-fry for 5 minutes. Add the jalapeno peppers and cook for another 2 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes, stirring occasionally. Turn off heat and stir in the chili powder, ground cumin and oregano. Remove from heat and set aside to cool. Meanwhile, rinse and drain (several times) the black beans and then put them into a large mixing bowl. Roughly mash the black beans with a potato masher or a fork. Add the uncooked oats and stir to combine. Add the cooked onions and stir to combine. Add the eggs,cilantro (more or less depending on how much you like cilantro), salt and pepper. You can add a bit more pepper if desired. Mix well and form into patties. They are easier to fry if you make a smaller size pattie and use a smaller hamburger bun. Heat a frying pan over medium-high heat and cook 4-5 minutes on the first side, or until well browned. Carefully flip over the burgers and cook about 3 minutes on the second side. Like most vegetarian burgers, they can crumble, so extra care needs to be taken when frying them. Serve with your favorite garnishes.
Combine first 3 ingredients in a Dutch oven; bring to a boil. Cover, reduce heat to low and simmer 12 minutes. Break noodles into 1-inch pieces. Add noodles, contents of flavouring packet and green onions to pan. Cook 3 minutes; serve immediately.
Preheat oven to 350 degrees F. Have ready an ungreased 8-inch square cake pan. Sift flour, baking soda and powder, sugar and salt into a bowl. Make 3 holes in the dry ingredients. Into one hole pour the vanilla, in second hole pour vinegar and into last hole pour melted butter. Quickly pour LUKEWARM water over all. Beat well. Pour batter into reserved cake pan. Bake in preheated oven for 30 minutes or till a cake tester comes out cleanly. Cake may be served with fresh strawberries and creme fraiche. To make a layer cake, make a double recipe and bake in two 9-inch round ungreased cake pans that have been lined with parchment paper for easier removal. Frost with your favorite icing.
Rice -- There are so many different kinds of rice. So I won't tell you what kind to or not to buy. I prefer a Jasmine rice, but depending on what brand you buy, just cook according to directions. Serve 1/2 cup salsa over 1 cup per rice per person. And since I have approximately 3 cups of salsa, you will need 6 cups of rice. But feel free to make what you like best. Salsa -- Just mix everything all together - it is that simple. Refrigerate for at least 30 minutes covered well with plastic wrap. Serve -- I like to serve individual servings, but you can easily just serve this family style in one large bowl. Just ENJOY! It is just really really good.
Heat the oil over medium high heat in a medium-sized sauce pan that has a lid. Add the rosemary, garlic, and red pepper. Then cook the green onions and parsley until soft- 2-3 minutes. Add rice, and salt, and cook, stirring constantly for 30 seconds. Pour in the chicken broth and let rice cook on low heat until liquid is absorbed- 15-17 minutes. Add one cup of HOT water, add the gumbo file [or sassafras leaves] and continue to cook until rice is done. Remove from heat and let sit for 5 minutes. Stir in vinegar and serve hot.
In a large skillet over medium heat cook the scallions in the butter until softened (3-5 minutes). Add jalapeno, cream and 1/4 teaspoon salt and bring to a simmer. Pat fish dry then sprinkle with pepper and remaining salt (1/4 teaspoon). Fold each filet in half crosswise and place in sauce and cook at a simmer until fish is cooked through (5-10 minutes). Transfer fish to a platter and keep warm. Add tomatoes and cilantro to sauce in skillet and cook over medium low heat until heated through (1 minute). Spoon sauce over fish and serve.
Turn oven to 350°F Soak raisins in rum, or apple juice while preparing rest of batter. Grease a Bundt cake pan. Set aside. Using a mixer, beat the eggs, sugar and oil until frothy. Blend in pumpkin puree until smooth. Set aside. In a bowl, sift together the flour, baking powder, spices and salt. Stir the dry ingredients into the pumpkin mixture until just combined. Strain the soaked raisins, reserving the liquid. Mix the raisins and pecans into the cake batter. Spread the batter into the prepared pan. Bake in the center of oven until a skewer inserted in the center of the cake comes out clean, about 55 minutes. Allow the cake to cool on a wire rack for 10 minutes, then gently remove it from the pan and cool to room temperature. Meanwhile in a small mixing bowl, combine 3 tablespoons reserved raisin-soaking liquid and vanilla; add icing sugar and blend into a smooth glaze. If needed smooth glaze with more raisin liquid, adding 1/4 teaspoons at a time. Pour or brush the glaze over the cake two or three times,allowing each layer to set before adding the next.
Preheat oven to 425°F Drain fruit reserving 1 cup syrup. Dissolve cornstarch in fruit syrup in saucepan on your stovetop. Add cinnamon, nutmeg and sugar, to taste. Cook, stirring constantly, until thickened and translucent. Stir in fruit. Prepare piecrusts. Place bottom crust in pie plate and spoon in fruit mixture. Place top crust over fruit; seal and flute edges. Make slits in top crust for venting. Bake on lower oven rack, 25 minutes or until golden brown. Serve with vanilla ice cream or whipped cream, if desired.