HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450°. Coat 9 muffin cups with cooking spray, and dust with 2 tablespoons cocoa. Set aside. Melt butter in a small saucepan over low heat. Add 1/4 cup preserves and the half-and-half, stirring with a whisk until preserves melt. Remove from heat; add 1/2 cup cocoa, stirring until smooth. Combine granulated sugar and egg substitute in medium bowl; beat with a mixer at high speed until mixture ribbons; about 5 minutes. Gradually add chocolate mixture to egg mixture, beating until smooth. Add flour, beating until blended. Stir in vanilla. Divide batter evenly among prepared muffin cups. Spoon 1 teaspoon fudge topping into center of each torte. Bake at 450° for 8 to 10 minutes or until edges are set and center is soft. Cool 2 minutes. Run a thin, flexible knife around edge of each muffin cup. Carefully invert onto a baking sheet; transfer to dessert plates. Combine 2-1/2 tablespoons preserves and 1-1/2 teaspoons water in a small microwave-safe bowl. Microwave at HIGH 20 seconds or until preserves melt; stir until smooth. Drizzle 1 teaspoon raspberry sauce over each cupcake; dust each with 1/2 teaspoon powdered sugar.
Microwave sweet potato for 4 minutes or until tender. Set aside to cool. While potato is cooking, saute pancetta until cooked crisp; drain off fat. Saute mushrooms in butter until soft and cooked to your liking. Cut sweet potato in half and scrap out potato pulp; place pulp in medium size bowl. Add pancetta, mushrooms, chicken, and cheese to the potato pulp and mix well (you might have to get your hands dirty for this one). Lay one wonton wrapper on a plate, place approximately 1 tbsp of mixture into the middle of the wrapper, then dip your finger in water and run it around the outside of the wrapper and place another wrapper on the top. Push the top wrapper down around the sides so that it sticks to the bottom wrapper. Repeat until all the wrappers are used up. If you are going to freeze these for later, this is the time to freeze them! Otherwise, place raviolis on waxed paper and put in the fridge to keep cold while you make your sauce. Put on a big pot of water so it can come to a boil as you make the sauce. Melt 1 tbsp of butter in a frying pan over medium heat, add sage and saute for 1 minute. Add cherries, then stock and wine. Increase heat to a boil, then turn down to a simmer and cook for 3 minutes. Add cornstarch to cold water, mix well and stir into the sauce. Increase heat once again to a boil, then reduce to a simmer for another 2-3 minutes. Remove from heat and stir in butter. Place lid on sauce to keep warm. Your water should be boiling by now. Drop 5-6 raviolis into pot, one at a time. Boil raviolis for 2-3 minutes until they all float to the top and remove immediately. Repeat with the remaining raviolis until they are all cooked. Serve 4 raviolis per person as a main dish or 2 per person for a side dish. Place raviolis on plate and cover with cherry sage sauce.
Slice 1 lime thinly to use as garnish on glass rims. Put any remaining, unused lime pieces, along with all other ingredients, into a blender. Add 4 cups water and blend, using the pulse function, until the limes are chopped, but not pureed. Be careful not to overblend as the pith from the lime rind will cause bitterness. Pour through a strainer into a pitcher or individual glasses. Add additional water to taste, if needed. Add ice cubes to pitcher or glasses and serve immediately.
Separate eggs and reserve the egg yolks. Beat the egg whites until soft peaks form. Then gradually add the sugar and beat for a further minute. Add the egg yolks and beat until creamy. Pour into 4 dessert bowls or glasses and freeze for at least 3 hours. Serve frozen decorated with either grated chocolate or chocolate sauce.
Boil the leeks for 5-10 minutes, strain and combine with the mashed potato. Season well and beat in half the butter until the mixture is fluffy. Arrange on a greased ovenproof dish. To make the cheese sauce, melt 1 ounce of butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly. Remove from the heat and gradually add the hot milk, mixing vigorously. When smooth, return to the heat and bring to the boil, stirring all the while. Allow to simmer gently until thick. Add nutmeg, most of the grated cheese and season to taste. Slice the hard-boiled eggs in half, lengthwise, and arrange on the bed of leek and potatoes. Cover with the cheese sauce, sprinkle with the remaining grated cheese and dot with the remaining butter. Bake at 200°C/ 400°F/ Gas Mark 6 until brown.
Put spareribs, chicken nones and water into a deep stockpot. Bring to a boil and simmer for 1-11/2 hours. Halfway through, add belly pork and cook until meat is just cooked through. Remove and slice the meat thinly then put aside for use as garnishing. Boil crabs and prawn shells in 500ml water then simmer for 10-15 minutes. Strain stock and add to main stock. Add rock sugar and salt and bring to a boil to dissolve sugar. Marinate shelled prawns with curry powder. Heat 4-5 tablespoons of oil and fry pounded shallots, garlic and chilli paste until aromatic. Dish out and set aside for use as chilli oil and paste. Add 2 tablespoons oil to remaining chilli oil in wok and stir-fry marinated prawns until just cooked. Remove and set aside. To serve, put noodles, bean sprouts into a noodle strainer. Scald in a pot of boiling hot water for a minute then drain off excess water. Place into soup bowls. Top up with the main stock and with a quarter slice of hard-boiled eggs, sliced belly pork, cooked prawns, chilli oil, chilli paste and shallot crisps.
Boil potatoes with skin until wel cooked. Preheat oven to 425 deg. While potatoes are cooking prepare a large cookie sheet by spreading a generous amount of olive oil, followed by sprinkling salt and pepper over the oil and garlic powder. Remove potato from the water and cut in half. Place each piece of potato flat face down o the oiled cookie sheet. Leave some space between each piece. Smoosh down each piece of potato (i use a clean cloth over the potato to avoid burning myself on the hot potato). Throw in the oven for about 15-20 minutes, i just cook it until the bottom of potato gets really nicely browned and crispy. Once nicely browned, gently flip the potato over. Add some grated cheddar cheese over eac piece. Put in oven until cheese is melted an potato is completely crispy. Serve wih sour cream.
Preheat oven to 350°F Coat a 9x5 loaf pan with cooking spray. Combine flour and baking powder. In a separate bowl, beat together egg, egg white, banana, sugar, oil, milk, and lemon zest. Gradually add flour mixture and mix until just combined. Fold in blueberries. Pour into greased pan. Bake 50-60 minutes until a toothpick inserted in the center comes out clean. Allow to cool before cutting.
In a 10 inch skillet, over medium heat, heat the first 2 tablespoons of olive oil and saute the onions and mushrooms until tender --. With a slotted spoon, remove the onion and mushroom mixture to a bowl --. In the same skillet, over medium high heat, heat the remaining 2 tablespoon olive oil and saute the chicken livers about 4 minutes, stirring often --. Return the onions/mushrooms to the skillet of chicken livers --. Stir in the flour, paprika and salt; cook 1 minute --. Add Water, stirring to deglaze the skillet; then cook over medium heat until thick (5 minutes? I've never timed it) --. Once thickened, remove from heat and stir in the sour cream until well blended --. Serve over your choice of pasta or rice --. NOTE:prep time only covers the time to slice the onions and mushrooms.
Put all ingredients in food processor or blender to combine. Pour Chimichurri into 1 gallon ziplock bag, add meat, squeeze as much air as you can out of the bag, seal and refrigerate for 6-7 hours, turning occasionally. Remove the meat from the marinade (discard marinade). Bring meat to room temperature 20-30 minutes and then grill to your desired doneness. ENJOY!
Beat eggs in sep bowl. mix all ingredients. bake at 375 for about and hour.
Bring water, coconut milk, carrots, and onion to a boil in a medium skillet. Add shrimp, noodles, and snow peas; bring to a simmer. Stir to break up the noodles and simmer 2-3 minutes or until the shrimp are cooked. Remove from heat; stir in one packet of ramen seasoning, cilantro, and lime juice. Serve hot.
Preheat oven to 350°F. Place frozen potatoes in a microwave safe bowl, add about 1/4 cup of water. Cover and cook on high for about 7 minutes or until potatoes are soft. Remove and set aside for a few minutes to cool. Place chopped onion in microwave safe bowl, but do not add additional water. Cover and cook on high for about 2 minutes or until onions are soft. Add onions, jalapenos, 1/2 tablespoon garlic salt, cilantro, 1/2 package of taco seasoning and 1/2 of the can of chili to the potatoes, and stir until evenly mixed. In another bowl, mix remaining chili, rest of taco seasoning, rest of garlic salt, cheddar cheese, and enough water to make about 2 cups of sauce. Warm tortillas in the microwave between two plates, approximate 1-2 minutes on high. Place about 1/3 of a cup of the potato mixture onto each tortilla, roll up them up tightly, and arrange in a greased 9"x9" baking dish in two layers. Pour chili-cheese mixture over burritos and put in oven. Bake 15-30 minutes, until burritos are warmed through and cheese is melted.
Combine Cool Whip and peanut butter. Melt Chocolate slowly,on low heat stirring constantly until melted. Be careful not to burn. Coat cupcake liners with 2/3 of chocolate and place in cupcake tin. Freeze for two minutes so chocolate is hardened. Spoon in peanut butter mixture. Top cups with remaining chocolate. Freeze. Optional: Remove chocolate from recipe and serve without chocolate coating.
Place half the meat in crock pot. Top with half the onion. Repeat layers. Mix all the other ingredients and pour over meat. Cover, cook on low 8-9 hours.
Mince, or finely chop, the first 4 ingredients together and then add salt and pepper flakes. Add the oil, vinegar and water to the above mixture. Blend with a whisk and marinate meat and/or veggies overnight in this sauce. Grill meat/veggies over medium heat.
To prepare the salsa, mix the vinegar, soy sauce, garlic, sugar, kiwis, cilantro, and strawberries. Set aside. Grill the tuna steaks to your liking. Top each steak with a few tablespoons of the salsa, and enjoy.
For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet. Each strip should be about 3" wide and the length of the cookie sheet. Bring to a boil: 1 cup water and 1/2 cup butter. Pull mixture off stove and quickly add 3 eggs, beating after each addition. Add 1 TB almond extract and one cup flour. Divide mixture in half and spread over bottom layer. Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds. Slice into1-1 1/2 inch slices.
Combine all ingredients. Store in an airtight container in a dark, cool place for up to 2 months.
Combine oats, Red River and milk in large bowl, let stand 40 minutes. Combine remaining dry ingredients. Add butter and egg to cereal mixture. Add dry ingredients& mix well. Stir in dates. Spoon into 12 greased muffin tins. Bake at 375 degrees for 20-25 minutes or until set. Turn out to cool and store in airtight container, if there are any to store. Prep time includes letting cereal soak for 40 minutes.
Mix pepper gravy mix and water in a small bowl and set aside. In a large saucepan, mix hash browns, broth and broccoli. Bring to a full boil and boil for 10 minutes. Mix in gravy mixture, stir until combined. Add cheese and bacon. Remove from heat. Serve. After boiling, you can place in a crock pot to keep warm all day. If gets too thick, dilute with milk.
Heat oven to 425°F. Mix flour, sugar, baking powder, salt. Stir in milk and oil until dough leaves side of bowl and rounds up into a ball. Knead lightly 10 times. Roll into a rectangle(13" x 9")on a floured surface. Spread with mincemeat and roll up tightly beginning at the 13" side. Pinch edge of dough into roll to seal. With sealed edge down, shape into ring on greased or parchment lined cookie sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1" intervals. Turn each section on its side. Bake until golden brown, 20-25 minutes. In the meantime, beat together powdered sugar and lemon juice until smooth. Drizzle coffee ring with lemon glaze while it is warm.
Heat the oil and saute the onion and garlic until soft. Add spices and saute one minute, to release flavours. Add tomato paste, pureed tomatoes and 1 cup of water. Stir well. Add the chickpeas and pumpkin and bring to the boil. Reduce the heat and simmer for around 15 minutes, or until the pumpkin is tender. Add the coriander and baby spinach leaves and simmer for a few minutes until leaves just start to wilt. Serve with basmati rice, pappadums, and yoghurt or raita.
Make the pastry dough: Add the flour, salt and sugar to the bowl of a food processor and pulse briefly. Add the butter, cut into 1 tablespoon pieces and the cream cheese (also cut into pieces) to the bowl and pulse several times, just until mixture starts to come together. Add the vanilla and pulse twice more briefly. Turn dough mixture out onto a piece of plastic wrap. Bring dough together into a disk, wrap with plastic, and chill for at least 2 hours or overnight. Make the filling: Peel and core the apples, then cut them into small cubes. Add apples to a saucepan with the butter, sugar, brown sugar, salt, and cinnamon. Stir apples over medium heat, cooking them until they are just tender. In a small bowl, mix a tablespoon or two of water into the corn starch until smooth. Add cornstarch mixture to the apples and cook, stirring, until mixture starts to thicken. Remove apples from heat and stir in the optional dulce de leche until well mixed. Chill apple mixture for at least an hour, stirring occasionally. Shape empanadas: Roll out dough (in 2 or 3 batches)on floured surface to about 1/4-1/8 inch thickness. Cut circles of dough about 5-6 inches in diameter. Wet the edge of a dough circle slightly, all around the perimeter. Place 1 scant tablespoon of filling in the middle of the dough. Fold the circle in half, enclosing the filling, and pinch the edges together firmly to seal, flattening and extending them slightly as you pinch them. Fold and crimp the flattened edge over itself decoratively. (see how to fill and shape empanadas. Repeat with remaining empanadas. Chill empanadas for about an hour for best results (or 15 minutes in the freezer). Preheat oven to 350 degrees. Mix egg yolk with a little bit of water and brush over empanadas. Sprinkle empanadas with sugar. Bake empanadas until puffed and golden brown, about 20 minutes. These are best eaten warm, and can be reheated in a low oven. Note: Prep time includes 2+ hour chilling.
Mix first 2 ingredients together to form a dough. Roll out and cut 12 circles with a round cookie cutter or glass. Put 1 circle of dough into each section of a muffin tin. Mix remaining ingredients together, reserving 1/2 cup of the cheese. Fill cups evenly with mixture and top with remaining cheese. Bake at 350 degrees for 15 minuts or until cheese melts.
Caramelized Onions: heat the olive oil in a large skillet and add the onion. Cook for 10 minutes or until tender. Add the vinegar and sugar. Cook for 3 minutes or until sugar is dissolved and the mixture is light brown. Remove from the heat. Place 3 tortillas on a baking sheet. Cover each tortilla with fontina cheese, caramelized onion and goat cheese. Top each with a second tortilla. Brush the tops with olive oil. Bake at 350°F for 8-10 minutes or until the tops are golden brown and the cheese is melted. Repeat until all ingredients are used. Cut each quesadilla into 4 wedges. Serve hot.
Heat coconut milk, water and salt to boiling in a medium pan. Add rice and mango and return to boil. Cover and lower heat to simmer. Simmer 5 minutes. Stir, replace cover and place pot off-heat for 5-8 minutes to steam. Rice is ready when the liquid is mostly absorbed and the grains have lost their bite.
Preheat oven to 375°F. Combine brown sugar, crumbs, cinnamon, nutmeg and butter. Mix until crumbly. Place apples in a greased 11"x7" baking dish. Sprinkle with lemon juice. Spread sugar mixture over top. Bake 25-30 minutes, or until apples are tender. Serve warm, with whipped cream or ice cream.
Preheat oven to 400F Streusel mixture: Cut the cold butter into the dry ingredients until uniformly crumbly, add nuts. Cake: Sift and combine dry ingredients in mixing bowl. Add blueberries. In another bowl, beat eggs, milk and melted butter. Combine milk mixture with the dry ingredients. Stir until blended. Put half of the batter in a greased and floured 9" square pan. Sprinkle streusel mixture over batter. Spread remaining batter over streusel and top with 2 tablespoons sugar. Bake at 400 for 35 minutes. Test with knife tip in center. Cool before cutting. Serve w/ a dollop of fresh whipped cream if you like.
Hard boil eggs and let sit in cold water for 5 minutes before peeling and cutting into 6-8 slices. Cook noodles for 2 minutes in boiling water then drain liquid and add in flavour satchets from 2 of the packets (ie one will be left-over). Gently mix cheese, ham and sliced egg into the noodles and serve immediately.
METHOD. 1. Grease a deep 22cm-round cake pan; line base and side with baking paper. 2. Heat butter, hot water and sugar in a large pan. Stir over a low heat until sugar is dissolved. Transfer mixture to a large bowl; cool to warm. 3. Beat mixture with an electric mixer on low speed for 30 seconds. Beat in eggs, one at a time, until combined. Stir in sifted flours. Divide mixture in half. Stir white chocolate into one portion and dark chocolate into remaining portion. 4. Pour white portion into prepared pan, then dark portion. Use a skewer to drag through mixtures to create a marbled effect. 5. Cook in a slow oven, 150C, for one and a half hours or until cooked when tested. Cool cake in pan. 6. Ganache. Heat chocolate and cream in a small pan over low heat; stir until melted. Cool until a spreadable consistency. 7. Spread ganache over top and side of cake; decorate with chocolate shapes; serve with double thick cream.
Preheat grill to medium. Combine garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small dish; mash into a paste using back side of a large spoon. Add lime peel. Wash hands. Loosen skin of chicken by slipping your hand between the meat and skin. Spread a quarter of the garlic mixture and tuck 2 cilantro sprigs under the skin of each breast. Wash hands. Combine chopped cilantro, butter or margarine, oil and lime juice in a small bowl. Brush chicken skin lightly with mixture. Sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Place chicken on grill, skin side down. Brush with cilantro-butter mixture. Cover and grill 15 minutes. Turn chicken; brush with half of remaining cilantro butter. Cover and grill 10 minutes. Without turning, brush chicken with remaining cilantro butter. Cover and grill 5 minutes or until done (internal temperature 180° F). Serving suggestion: Serve with Spanish Rice and Chilled Fresh Fruit. Refrigerate leftovers.
Heat the oil, first of all, in a heavy 18cm frying-pan then over a medium heat fry the chipolatas and onion rings togrether for about 10 minutes. Meanwhile preheat the grill and make up the batter. To do this you sieve the flour into a bowl, make a well in the centre and break the egg into it. Now whisk the egg gradually incorporating the flour and finally whisk in the milk, until you have a smooth lump-free batter (you may need to stir round the edge of the bowl and have another whisk to make sure it's all blended). Then season with salt and pepper, and whisk in the herbs. By this time the chipolatas will be ready, so increase the heat to its hightest setting, and when it is very hot pour in the batter all round the chipolatas. Then leave it, without stirring or anything, for 1 or 2 minutes or until it looks on the point of bubbling up slightly here and there. It will look a total disaster at this stage, but all is well. Just transfer the pan to sit under the grill (allowing room for the batter to rise) and let it finish cooking for about 6-10 minutes, or until it has become beautifully puffy and very crisp and brown. Now serve immediately-it will shrink somewhat but remain light and crisp.
Whisk mayonnaise, broth, shoyu, lemon juice, chipotles, salt and brown sugar in medium bowl to blend. Taste dressing and adjust seasoning, adding salt and pepper if desired. Dressing can be prepared one day ahead of time. Mix lettuce, tomatoes and corn in a large bowl. Add dressing and 2 tablespoons cheese. Toss to coat well. Sprinkle with remaining cheese and chopped cilantro and serve.
Heat oven to 350°F. Mix Bisquick and granulated sugar in medium bowl. Stir in milk until blended. Pour into ungreased square pan, 9x9x2 inches. Top with apples; sprinkle with lemon juice. Mix brown sugar and cinnamon; sprinkle over apples. Pour boiling water over apples. (DO NOT STIR) Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Serve warm with whipped cream.
Drain the peaches reserving about 1/4 of the juice. In a blender or food processor puree the peaches and reserved 1/4 cup juice and sugar until smooth. Using on/off turns add in the yogurt. Divide the the mixture between popsicle molds or cups. Freeze for about 1 hour or until partially set. Insert one stick in the center of each pop. Pour and divide the cranberry juice on top of each pop. Cover the mold lightly with plastic wrap and freeze until completely firm (about 6 hours).
Heat the oil in a large frying pan over a medium-high heat. Fry the pork in batches, until just browned. Remove with a slotted spoon and put in a casserole. Add the onions to the frying pan and fry for 5 minutes, stirring, until just transparent. Place in the casserole with the pork. Add the vegetables to the casserole, then pour over the cider and add the bay leaves. Put over a high heat and bring to the boil. Cover and simmer for 1 hour, or until the pork is tender. Allow to cool, then freeze in portions for up to 3 months. Thaw for 24 hours in the fridge. To reheat, put into a large pan over a medium heat and heat until piping hot. Stir the mustard and cornstarch into the creme fraiche, then stir into the casserole. Core and cut the apples into wedges. Add to the casserole and simmer for 5-8 minutes, or until the apples are tender and the sauce has thickened. Season and serve.
Moisten the rim of a cocktail glass with lime juice and dip in salt. Shake ingredients together, and pour into a glass filled with crushed ice. Optional: Mix above ingredients with one cup of ice in a blender for a smooth, "granita" type drink. Serve in a cocktail glass.
Make the Dressing: Whisk vinegar with agave nectar and lime juice in a bowl. Slowly whisk in oil; add salt and pepper to taste. Set aside. Prepare Salad: Steam or boil beets until cooked through, about 30 minutes. Let cool; peel and cut into a medium dice. While beets are cooking prepare the rest of the ingredients. Heat a grill or grill pan over medium-low heat. Rub zucchini, corn, scallions and salmon with oil; sprinkle with salt. Grill vegetables and fish until browned and cooked through [flip once], about 20 minutes. Cut zucchini and scallions into a medium dice. Cut corn off the cob. Break salmon into large pieces. Toss grilled vegetables with lettuce, tomatoes, cilantro and basil; place on a large platter and top with salmon. Drizzle with vinaigrette; serve with lime quarters.
In a large container, combine cucumbers and onions. In a large bowl, combine the remaining ingredients, stirring, until sugar is dissolved. Pour over cucumber mixture; mix well. Cover and chill overnight. May be refrigerated for up to 2 weeks.