HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine corn, peppers, onion, celery, cheese and mayonnaise. Cover and refrigerate 30 minutes or until chilled. Stir in crushed chips, diced tomatoes and avocado just prior to serving.
Heat the butter in a pan large enough to hold the onions. Cook the onions in the butter for a few minutes while stirring. Sprinkle on the sugar, the vinegar and enough water to barely cover the onions and bring to a boil. Simmer until the liquid is completely gone, stirring occasionally, 15-20 minutes, watching carefully to avoid scorching. (The onions will become glazed & caramelized). Sprinkle with lemon juice & serve.
Soften butter at room temperature. Preheat oven to 400 degrees F. Shred pineapple chunks into smaller bits. Cream butter and sugar until smooth. Add eggs 1 at a time until mixture is fluffy. Beat in coconut extract. Add water. Add the pineapple and coconut. In a separate bowl sift together the flour, baking soda and salt. Stir the flour mixture into the butter mixture. Form cookie dough into a ball and wrap in plastic. Chill for 2 hours. Roll dough into by the 1/4 into balls. Lightly flatten top. Lay balls an inch apart and bake for 7 minutes.
Mix first 5 ingredients together. Spread 1/2 cup of cheese mixture on 1 side of 4 slices of the Pumpernickel. Top each with 2-3 slices of tomato. Top with remaining bread slices. In non-stick skillet over medium-high heat, brown both sides of each sandwich in a small amount of butter.
Preheat oven to 350°F; grease and flour a bundt pan. Beat sugar, egg, almond extract, milk and softened butter together. Gradually add flour, baking powder and cinnamon. In bottom of greased bundt pan, sprinkle almonds and raw sugar to make a nice crunchy topping. Pour cake batter over almonds/sugar. Bake for 50 minutes or until toothpick comes out clean from center of cake. Cool for 15-20 minutes, then remove from pan. Cool on wire rack. Serve warm or cooled - your preference.
To make the bananas brulee, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly. Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.). Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.
Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes. Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper. Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough. Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
In a large bowl whisk eggs, heavy cream, salt and pepper until combined. In a large non-stick skillet melt 2-tablespoons butter. Add Irish Bangers and cook 5 minutes or until done. Remove Bangers place on a paper towels and remove excess grease. Hold Bangers warm for service. In the same skillet add mushrooms, 1-teaspoon Cajun Seasoning and saute 3-4 minutes. Remove mushrooms and hold warm for service. Add 1-tablespoon butter, Cajun seasoning, bell peppers, Serrano peppers, green onions and saute 4-5 minutes. Season with salt and pepper to taste. Stir in fresh parsley. Add remaining butter and melt. Fold in eggs and scramble until almost done. Fold in Irish Farmhouse Cheese and finish scrambling eggs. Divide scrambled eggs, Irish Bangers, mushrooms on warm plates and serve. Garnish plates with Fresh Strawberries and Fresh Parsley sprigs.
In small bowl stir together water and green food coloring. Add coconut. Stir until coconut is tinted. Spread on baking sheet to dry. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal. Stir until well coated. Divide warm mixture into sixteen 2 1/2-inch muffin-pan cups coated with cooking spray. Shape mixture into individual cups. Cool. Remove from pans. Fill cooled nests with coconut, marshmallows, jelly beans or chocolate eggs. Best if served the same day. MICROWAVE DIRECTIONS: Follow step 1 above. In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 3 thru 5 above. Microwave cooking times may vary. Note: For best results, use fresh marshmallows. Store no more than two days at room temperature in airtight container. To freeze unfilled cups, place in single layer on wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before filling.
place noodles in a bowl, add enough boiling water to cover. let them stand 5 minutes, drain, set aside. combine stock, soy or fish sauce, ginger, garlic in a large pot. bring to boil, lower heat and simmer 15 minutes. remove ginger, discard. add turkey and noodles. add scallions, stir to heat through. ladle into bowls, serve with sprouts, chiles, mint, and lime wedges.
Place 1/2 cup of the water, sugar and yeast in a large bowl of a stand mixer with the paddle attachment. Let stand for 2-3 min or until yeast is dissolved. Add remaining 1/2 cup water, 1 Tbs of the oil and 1 cup of the flour. Beat at low speed until combined. Add the salt. With the mixer running, slowly add enough of the remaining flour to form a soft dough. Beat at medium low speed for 5 min or until smooth and elastic. Place in a greased medium sized bowl, turn over to grease both sides. Cover and let rise in a warm place for 30 min or until doubled in size. Gently punch down the dough to deflate. Place on a lightly floured surface. Divide the dough into 6 pieces. Form each piece inot a ball and place on a parchment lined baking sheet. Cover with a towel and let stand for 3 minute. Flatten into 3 3/4-inch rounds. Cover again with a towel and let rest for 15 minute. Place another lightweight baking sheet or pan on top of the towel covering the buns. This will act as a weight, making the buns flatter and more even. Let the buns rise again for 25 min or until doubled in size. The dough should hold slight indentation when gently pressed. Meanwhile, heat the oven to 375°F. With the side of a knife, mash the garlic with a dash of salt until a fine paste forms, or you can use a mini food processor. Place in a small cup and stir in the remaining 1 Tbs of olive oil. Brush the tops of the buns with the garlic mixture. Bake for 20 min or until golden brown and bottoms sound hollow when gently tapped. Cool completely on a wire rack.
Place all ingredients in heavy saucepan and bring to a boil. Cook until candy reaches soft ball stage (it's best to use a candy thermometer) Cool slightly and beat until stiff. Allow to cool completely. Roll into rolls. Roll ropes in cinnamon.
Cut squash in half lengthwise; remove seeds. Place cut side down in 13 x 9 x 2 inch baking dish. Bake in a 350 degree oven for 35 minutes. Turn cut side up. Combine remaining ingredients; fill squash with fruit mixture. Continue baking for 25 minutes, or until squash is tender.
In a bowl, combine the flour, seasoning salt, cayenne pepper and garlic powder. Coat the pork cubes in the flour mixture. Heat olive oil in a large heavy pot over medium-high heat. Shake any excess flour off the pork. Brown on both sides in hot oil; remove to a bowl or large plate. Add in more olive oil if desired, then add in the onions, crushed chili flakes, thyme, bay leaves and oregano; saute for 5-6 minutes (adding the minced garlic the last 2 minutes). Add in the tomato paste; stir using a wooden spoon for about 3 minutes. Add in the wine; bring to a boil; simmer for 2 minutes. Add in beef broth or consomme, water, Worcestershire sauce, diced tomatoes with juice and button mushrooms, and return the pork back to the pot, stir with a wooden spoon; bring to a boil, then reduce heat and simmer COVERED for 1 hour on low heat, stirring occasionally. After about 1 hour of cooking, uncover and let simmer over low heat (UNCOVERED) for about 1 more hour or until the pork is tender, stirring occasionally, and seasoning with salt to taste. Skim any fat that has accumulated on top of the juice in the pot. Ladle the pork and juices over cooked rigatoni or penne pasta in bowls, then sprinkle with Parmesan cheese. Delicious!
Easy method: Put ingredients into breadmaker as recommended by manufacturer and let it do the work, then remove dough and shape as desired. Or:. Soften yeast in warm water and set aside. Blend scalded milk, sugar, butter and salt; cool until lukewarm. Stir in 2 cups flour and beat well. Mix in eggs and stir in softened yeast. Add orange juice and orange peel. Stir in remaining flour to make a soft dough. Let stand for 10 minutes. Knead dough for 5-10 minutes on lightly floured surface, until smooth and elastic. Place dough in lightly greased bowl, turning once to grease surface. Cover, let rise until double in size, then punch down, cover and let rest for 10 minutes. To make bunny shapes, roll dough into 1/2 inch thick rectangle on lightly floured surface and cut into strips about 1/2 inch wide. Roll strips between hands to smooth. Place strip of dough on lightly greased cookie sheet and form small loop. Twist ends loosely together to form ears. Place small ball of dough in bottom of loop for the tail. Cover bunnies and let rise in warm place until nearly double in size. (about 45-60 minutes) Bake at 375 for 12-15 minutes. Mix glaze ingredients and brush on warm bunnies.
Combine first 11 ingredients in a pot; bring to boil and lower heat. Simmer for 1 hour covered. Combine ground beef, chicken, and sausage in a pan; cook until done. Add tomato mixture; simmer for another 20 minutes. Layer bottom of a 13x9x2 pan with sauce. Then add a layer of angel hair pasta; pinch cream cheese over pasta, place a single layer of swiss cheese, then 1/2 cheddar and jack cheeses, repeating layers ending with sauce. Bake in a 350 degree oven for 30 minutes. Top with remaining cheese, return to oven and continue to cook until cheese is melted.
Cut the halloumi into 18 cubes rinse in cold water and drain. Next prepare the marinade, heat the oil in a small stainless steel saucepan and warm all the spices together, stirring constantly - DO NOT let burn. Put this spice mix into a bowl and stir in the garlic puree, mint, lime, yogurt and water. Mix well. Add the halloumi to the marinade and make sure every piece is fully coated. Cover and refrigerate for 24 hours. Segment the onions by cutting in half crossways, put halves flat side down and cut each half into 4 chunks. Take each chunk and separate out the onion layers into individual pieces. Bring a pan of salted water to the boil and put in the onion pieces, boil for about 5 mins until soft. Remove from heat, drain and, while still hot, toss in the seasoned lemon juice - made by mixing the lemon juice, salt and sugar in a bowl. Leave to marinate for 15 mins then drain. Drain the marinated halloumi and tread onto skewer (you will need 6) then thread 3 pieces of onion and another halloumi till you have 3 pieces of halloumi on each skewer finish off with a tomato. Griddle when ready for no more than 30-40 seconds on each side. Serve on the remaining onions and plenty of green crispy salad.
Grease and flour 2 9 inch cake pans. Preheat oven to 350. Combine all cake ingredients in mixing bowl and beat at low speed for about a minute, scraping bowl constantly, until well combined. Increase mixer speed to medium and beat for about 2 minutes more. Pour batter into pans and bake for 28-32 minutes, or until they test done. Remove from oven and let cool in pans for about 10 minutes, then remove from pans and let cool completely. Frosting:. Melt butter over low heat or in the microwave and pour into mixing bowl. Add cocoa and whisk until smooth. With an electric mixer on low, alternately beat in sugar and sour cream until well mixed. Add vanilla and beat at medium speed until light and fluffy. Assemble cake in layers. Can store in refrigerator, tightly covered for up to a week (if it makes it that long!), or can be frozen, tightly covered for up to 6 months. Thaw in refrigerator overnight before serving.
Combine all th ingredients in a saucepan in the order listed, mixing and stirring after each addition. Place over medium heat and stir until the mixture comes to a boil. Reduce the heat until the mixture is slowly simmering. Cook the sauce for 35 to 45 minutes, until thick and bubbling.
In small bowl, beat sauce ingredients with whisk, adding enough water for desired consistency. Cover; refrigerate until serving time. Fill 3-quart saucepan two-thirds with water; heat to boiling. Add rice stick noodles; boil gently 3 minutes or just until noodles are tender. Rinse with cold water; drain. Transfer to large bowl. With scissors, cut rice noodles into about 3-inch lengths. Stir in carrot, basil, cilantro, chile and 1/4 cup teriyaki sauce. Fill 9-inch round shallow pan with hot water (110°F); place clean, damp paper towel on work surface. Dip 1 rice paper wrapper in water about 5 seconds or just until pliable; place on towel. Place lettuce leaf on lower third of wrapper. Spoon scant 1/3 cup noodle mixture on lettuce. Sprinkle with about 1 tablespoon peanuts and heaping tablespoon edamame. Starting with edge covered with fillings, roll up wrapper over fillings, stopping after first turn to tuck in sides. Continue to roll up, tucking in sides. Place seam side down on serving platter. Repeat with remaining wrappers and fillings, placing on platter without sides touching. Serve immediately, or cover with moist paper towels and refrigerate up to 2 hours. To serve, cut each roll in half diagonally. Stir sauce; serve with spring rolls.
Preheat oven to 350°F; grease and flour two loaf pans. Combine dry ingredients. Beat eggs. Add oil and butter and beat for approximately 2 minutes. Add dry ingredients. Fold in mangoes and nuts. Bake 45-55 minutes.
Heat the oven to 350 degrees. Grease a 9x5-inch loaf pan. In mixing bowl, beat together the butter and sugar. Beat in the remaining ingredients in the order listed. Pour the mix into the pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaf cool for 15 minutes, then transfer it to a cooling rack. Meanwhile, mix together the glaze ingredients. Prick the loaf with a fork, and pour the glaze over the top (place a plate beneath the cooling rack to catch drips). As a note, remember to keep your poppy seeds in the refrigerator. They will go rancid- i learned the hard way.
Bring stock to the boil. Add mustards, simmer gently for 4 minutes. Carefully whisk in cream, simmer 3 more minutes until thickened. Serve over chicken.
Make filling: in medium bowl, combine peaches, all filling ingredients except butter. Turn into an 8 in x 8 in dish. Dot with butter. Preheat oven to 375°F. Make batter: in medium bowl, combine all batter ingredients and beat with a wooden spoon until smooth. Drop in 9 portions over filling, spacing evenly (batter will spread during baking.). Bake 35 to 40 minutes or until peaches are tender and crust is golden. Serve warm with cream or vanilla ice cream.
Cook the spaghetti according to package directions. Drain. Combine oil, red wine vinegar, minced garlic, basil, salt and pepper. In another bowl combine the spaghetti, chopped artichoke hearts and sliced mushrooms. Toss with the dressing and chill in the fridge. When you serve add the chopped tomatoes, walnuts and parsley to spaghetti mix. Line a glass serving bowl with lettuce to serve.
place egg yolks and sugar in stainless steel bowl. beat 2 minutes with electric beater. pour in hot milk and continue beating until frothy-about 30 seconds. place bowl over saucepan half filled with boiling water over medium heat. whisk cream constantly until it beccomes thick enough to coat the back of a spoon-about 5 minutes. during cooking, cream will stick to sides of bowl. when this happens, remove bowl from heat and whisk vigorously to incorporate fully. return bowl over saucepan and resume cooking. when cream is cooked, remove bowl from heat and add liqueur. continue whisking until cool. cover with plastic wrap touching the surface and refrigerate until cold. serve with fresh berries in season.
Melt 3 tablespoons butter in large deep nonstick skillet over medium-high heat. Add shallots and saute until tender and golden, about 6 minutes. Add garlic and stir 30 seconds. Add remaining 3 tablespoons butter and stir until melted. Add mushrooms; sprinkle with salt and pepper. Saute until tender and brown, about 10 minutes. Add thyme and stir 1 minute. Add Madeira and simmer until almost evaporated, about 1 minute. Add chestnuts and whipping cream and simmer until cream thickens and coats mushroom mixture, about 1 minute. Season generously with salt and pepper. Transfer to bowl; sprinkle with chives.
Peel and trim the vegetables. Fry the chicken pieces in half the olive oil until lightly browned. Add the sliced onion and the chopped garlic, the tomato puree and enough water just to cover the chicken. Season generously and simmer for 10 minutes. Add the cooked chick peas, the carrots, cut into batons (lengthwise into quarters), and the tomatoes, cut into 8 pieces each. Mix the couscous with its own volume of water and the remaining olive oil. Stir it and leave it to swell up for about 15 minutes. To cook: place it in a colander or sieve over a pan of boiling water (traditionally its done over the stew but this can be hazardous), steam for 20-25 minutes until swollen and cooked through. To serve: stir a knob of butter into the couscous and pile in a ring around a large dish. Spoon the chicken and vegetables into the centre of the dish and pass the sauce separately. It can have a little chili added to give it extra pungency.
Wash cucumbers and cut in half lengthwise. With a large spoon, scrape the inside of the cucumber into a bowl, being careful not to get any of the peel. You want thin, short shreds. Stir in the sugar (to your tastes) and several ice cubes. Serve after the ice has melted some. The cucumber should be cold and juicy.
MAKE THE ROASTED GARLIC DIP: Preheat the oven to 400°. Place the garlic cloves in an ovenproof dish, then pour in the olive oil and toss to coat. Spread out in a single layer and roast in the preheated oven of 25 min or until tender. Remove from the oven and let stand until cool enough to handle. Peel the garlic cloves, then place on a heavy cutting board and sprinkle with a little salt. Mash well with a fork until smooth. Scrape into a bowl and stir in the sour cream and mayonnaise. Season to taste with salt and paprika. Cover the bowl with plastic wrap and let chill until ready to serve. MAKE THE POTATOES: To cook the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic, and salt and toss well. Transfer to a roasting pan, then arrange in a single layer and roast in the preheated oven for 1-1 1/4, or until crisp and golden. Remove from the oven and transfer to serving bowls. Serve immediately, handing round the roasted garlic dip separately.
Preheat the oven to 375°F In a bowl, mix together half the balsamic vinegar, half the garlic flavoured oil, sugar, oregano and seasoning. Place the onion wedges and garlic in a roasting tin, and spoon the balsamic mixture over. Turn the onions in the vinegar mixture until they are thoroughly coated. Bake in the oven for 15 minutes. Turn the onions over, sprinkle with the sesame seeds and cook for a further 15 minutes or until the onions are soft and sticky and the seeds are golden. If the balsamic marinade begins to burn while the onions are roasting, add 1-2 tbsp hot water to the tin. Whisk the remaining balsamic vinegar and oil to make a dressing. Tip the arugula into a large serving dish and drizzle with the dressing. Add the onions and garlic, and serve with warmed crusty bread.
Brown sausage in a large skillet over medium heat. Stir in margarine until well blended; add flour and stir until mixture is thick. Reduce heat to medium heat and slowly add milk, stirring constantly, until mixture is thick and bubbly. Sprinkle with salt and pepper. Serve over warm biscuits.
In a shallow bowl soak oats in boiling water for 20 minutes. Meanwhile proceed by measuring butter and sugars into beater bowl and beating until light. Beat in eggs and vanilla. Sift and measure flour, sifting again with the soda and spices. By this time the oats will be soaked and cool. Remove beaters from creamed mixture and fold in soaked oats. Sift flour mixture over and fold in. Turn in a buttered 9x9" pan and bake at 350°F for 40-50 minutes . Mix all the topping ingredients. Do not remove cake from pan but while still hot spread topping over and put under the broiler until bubbly and tinged with gold. Watch carefully.
Heat oil in a heavy pot. Add pork, salt and pepper, stirring until well browned and most of the liquid is evaporated. Add garlic and saute 1 minute more. Add flour, stirring until thoroughly coated. Add water all at once. Add cumin and chili powder. Stir thoroughly until gravy is dark and velvety smooth. Add more chili powder to taste. Bring to boil, reduce heat, cover and simmer 20 minutes, or until pork is tender. Serve with rice and tortillas.
Put Broth and spinach into a 4 quart pot. Bring to a simmer, breaking up the spinach until thawed. In a small bowl, beat eggs, cheese and nutmeg with a fork. Bring soup up to a rapid boil and SLOWLY stir in the egg mixture unil the eggs are fully cooked and looks shredded.
Heat oil in saucepan over medium heat. Add onions and saute until onions are clear. Stir in the garlic (powder) and mix well. If using garlic, cook until garlic starts to brown. Pour the soup plus 1 can water over the onions. Add the shrimp, water chestnuts, green onions and pepper. Heat throroughly then add the frozen peas and heat through. Season to taste with the salt if needed. Ladle into soup bowl and garnish with chopped cilantro.
Prepare lemon pie filling, as directed on package& place in fridge to cool slightly (about 45 mins). Slice angel food cake in half horizontally and place bottom half on a good sized cake platter. Spoon some lemon pie filling on this and then add the top half of the angel food cake. Cover the whole cake with the rest of the lemon pie filling. Refrigerate for about an hour. Prepare Dream Whip, as directed on the package& spread over the cake.
In a wide, heavy-bottomed saute pan with a lid, or a soup pot, heat 1 tsp olive oil over medium heat. Add sausage and lightly brown, 3-4 minutes. Remove sausage and set aside. Add remailing oil to same pot and saute onion, celery, and red pepper over medium heat for 4 minutes. Add garlic and cook and additional minute. Stir in rice to coat with oil. Add water, tomatoes, thyme, and salt. Place kaleon top without mixing in, cover, and boil for 2 minutes. turn heat to low, cover, and simmer for 20 minutes until rice is done (35-45 minutes for brown rice). Stir in reserved sausage and cheese (if using). Cover again for a minute to let cheese melt. Add your favorite hot sauce (I use Cayenne concoction).
Preparation: Preheat oven to 400°. In a heavy saucepan melt 3 1/2 tablespoons of butter over moderately low heat. Add flour and cook, whisking for 3 minutes. Add broth, bring mixture to a boil, and simmer it, whisking occasionally for 15 minutes. While sauce is simmering, in a skillet cook shallots and mushrooms in the remaining 1 tablespoon of butter over moderate heat, stirring occasionally, until most of the liquid is evaporated. Add mushroom mixture to sauce and stir in cream, nutmeg, lemon juice, chicken, cranberries or cherries, rice, and salt and pepper to taste. Transfer mixture to a 13 x 9-inch baking dish and bake casserole covered, in the middle of preheated oven for 20 minutes. Uncover, bake casserole for 15- 25 additional minutes, or until most of the liquid has been absorbed. Garnish casserole with additional cherries or cranberries.