HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F and put a cast iron skillet (if using) into the oven to heat up. After about 15 - 20 minutes (or longer if your oven is slow), the skillet should be hot. Add the butter to the skillet and return it to the oven. If you're using a cake pan, add the butter to the cake pan and put it into the oven. Add 3 eggs and the sugar to blender and blend on low speed for 1 minute. The eggs should be light colored and bubbly. Then add the flour and milk and blend for 10 seconds, until evenly mixed. Take the skillet or cake pan out of the oven and make sure the butter has completely melted, with a baster spread the butter over the entire surface of the pan. Pour the batter into the hot skillet or pan and scatter the fruit on top of the batter if using. Bake at 425 degrees F for 18 - 22 minutes, or until the sides and middle have puffed up and browned. Serve with fresh fruit and a lemon slice and powdered sugar or maple syrup.
Cream butter and sugar in a mixing bowl, add cheese and combine well. Add flour and mix well-batter will be stiff. Place apples in a buttered baking dish - about 1 1/2 quart size. Spread the cheese/flour mixture over the apples covering the apples well. Bake 325: for about 30-45 minutes. Serves 4-6 Jan
In a blender or food processor, combine water, watermelon, sugar, and lime juice until smooth. Pour mixture through a strainer into a pitcher, forcing through most of the pulp. Chill at least 30 minutes before serving. Serve with or without ice cubes. As a decorative touch, add slices or chunks of watermelon.
Mix all the ingredients (without the peanuts for the topping) with the food processor. Use as dressing and top with the crushed peanuts left.
Preheat oven to 500 degrees Add flour, baking powder, salt, cayenne pepper and thyme together in bowl. Add 2/3 cup shredded cheese to flour mixture. In separate bowl add beaten eggs, cream and milk together. Add the egg mixture and jalapeno pepper to flour mixture. Mix lightly, dough will be very moist. Knead the dough lightly and roll out 3/4" thick on a well floured board and cut with 2" cookie cutter. Sprinkle the remaining shredded cheese over the tops of the scones. Place the scones on a greased sheet and bake in a 500 degree oven for 10 minutes. *Make sure to bake the scones in the center of the oven.
In a food processor, mix all ingredients, except the wontons and the egg. Preheat the oven to 375 degrees F. Place approximately 1 teaspoon of the cream cheese mixture in the center of wonton wrappers. Moisten wrapper edges with a small amount of egg, fold over the mixture and pinch to seal. Bake the wontons for about 15 minutes, or until golden brown. Serve with plum sauce or sweet and sour sauce for dipping. Notes: I have found wonton wrappers at both Safeway and Walmart, but I prefer the ones from Safeway. They are about the same price, and the Safeway ones are thinner and taste better (in my opinion). You can also make these ahead and freeze them: Make the filling and seal the wontons. Place them (unbaked) on a baking sheet and stick the sheet in the freezer, until the wontons are frozen. Take the wontons off the baking sheet and put them in a Ziploc freezer bag (this way they won't stick together). When ready to bake, take as many as you need from the freezer, lightly grease a baking sheet, and bake as directed.
Boil raccoon with salt and 1 onion chopped until the raccoon is falling off the bones. Turn off heat and let cool enough to handle. When cooled, remove meat from the bones. In a large skillet, heat oil put in coon,onion,salt and pepper. Sprinkle in red pepper flakes. If coon becomes too dry, add more oil to continue frying. Cook until coon is hashed and browned with some crispy bits.
Place sprouts in a vegetable basket set over a saucepan of boiling water, cover tightly, and steam for 10 minutes, or until just tender. Meanwhile, saute the bacon in a nonstick pan over medium heat for 5 minutes, until just crispy; drain the bacon on paper towels and set aside. Place the sprouts in a baking dish, sprinkle with bacon, and cover with the grated cheese and bread crumbs. Broil the sprouts for about 5 minutes, or until the topping is browned.
Pick over the red lentils and discard any misshapen lentils or stones. Rinse lentils and drain. In a saucepan over medium heat, melt the butter. Add the onion and saute, stirring occasionally, until tender and translucent (8 to 10 minutes). Add the coriander, cumin, ginger, turmeric, and cayenne and stir to mix well. Reduce the heat to low and cook, stirring occasionally, to release the flavors of the spices (2 to 3 minutes). Add the lentils and then gradually add the water or stock, stirring constantly. Bring to a boil over high heat, reduce the heat to low, cover partially, and simmer until the lentils are very soft (30 to 40 minutes). Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender or food processor. Return the soup to a clean saucepan and place over medium heat. Stir in the tomatoes and lemon juice and cook until heated through. Season with salt and black pepper.
Heat 2 tablespoons olive oil in a large, heavy based pan. Add the onion and red and green capsicums, cooking until soft, without browning (approx 4 minutes). Add the tomatoes, heat through, transfer to oven dish and keep warm in preheated oven on low setting. Add another tablespoon of oil to pan. Add chopped chorizo and cook for 5 minutes to release flavours. Add the sausage to onion and capsicum mixture. Add butter to pan and melt. Season the eggs with salt and black pepper. Lightly beat,add to pan and scramble until cooked to desired firmness (not too firm though as they will continue to cook). Return vegetables and sausage to pan and stir through with basil. Serve with hot toast.
Stir the dry ingredients in a bowl. Mix the lemon juice into the milk. Let it sit for a few minutes to curdle. Stir in the liquid ingredients into the dry ingredients. Mix until the batter is smooth. Heat a lightly greased griddle. Pour about 1/4 cup batter onto the griddle. Cook until bubbles form on the surface. Flip pancakes over and cook until golden brown.
Tie small spices in a small cheesecloth and drop into the cider; allow cinnamon to just go on its own. Heat mixture on the stove and simmer for at least 30 minutes before serving, stirring occasionally to agitate the spices. Float orange slices on top of the cider. Pour into mugs and serve, with a cinnamon stick, if desired. Makes 1 gallon.
Preheat oven to 350. In a small bowl, combine yogurt and all the spices. Meanwhile, melt butter in skillet and saute salmon fillets so that they're brown on each side, about 3 minutes per side. Transfer salmon to small baking dish and spoon yogurt sauce over top. Bake in oven until fish flakes easily with a fork (15 minutes or so).
Puree red peppers in food processor or blender. Add remaining ingredients; mix until blended and refrigerate. Serve with assorted cut vegetables or pita wedges.
Heat oven to 350°F. In medium bowl, thoroughly combine crust ingredients. Press firmly on bottom of lightly buttered 10" springform pan. In large mixer bowl, beat cream cheese until smooth. Add remaining filling ingredients, beat thoroughly. Spoon over crust. Place pan on cookie sheet to catch any butter that might drip out. Bake 40-45 minutes. (Cheesecake may rise slightly and crack in several areas; it will settle again, cracks will minimize and topping will cover it.) Remove from oven and let stand at room temperature for 15 minutes. Keep oven on at 350°F. In medium bowl, combine topping ingredients until well blended. Spoon topping over cheesecake, starting at center and extending to within 1/2 inch of edge. Return to oven and bake 5 minutes longer. Cool. Refrigerate cheesecake for at least 24 hours, preferably 2-3 days. Several hours before serving, wash, hull and completely dry strawberries on paper towels. In small saucepan, combine a little jelly with cornstarch; mix well. Add remaining jelly, liqueur and water. Cook and stir over medium heat until mixture thickens and is clear (about 5 minutes). Cool to lukewarm, stirring occasionally. Using knife, loosen cheesecake from pan; remove springform. Arrange berries, pointed sides up, over top of cake. Spoon glaze over berries, allowing some to drip down sides of cake. Refrigerate until glaze is set.
Preheat oven to 400°. Place chicken legs breasts onto a full half size baking pan and coat with the salt, pepper and seasoning blend. And let it stand for 30 minutes. Place into the oven for 40 minutes. Remove and let the chicken rest for 15 minutes before serving. In a wok add in the chicken dipping, water and chicken base and bring to a boil. Add in the Chinese sausages and simmer for 3 minutes. Add in the onion, garlic and mushrooms bring to a rolling boil. Thicken with some cornstarch roux and whisking at all time until the mixture turn into a light sauce. Top with minced green onions.
Preheat oven to 350. Brown ground beef and onion, drain. Cook and drain egg noodles. Combine beef mixture and egg noodles in a pot and add tomato sauce, cream of mushroom soup, and 3/4 of the cheese. Stir until cheese is melted. Pour mixture into casserole dish. Top with remaining cheese. Bake for 25-30 minutes, until cheese is melted and bubbly.
In a large bowl, mix Eagle Brand milk, sugar, and butter by hand (it's too thick for a mixer). Add nuts, vanilla, and coconut and mix well. Shape into 1 in. balls and place on a wax paper lined cookie sheet. Chill balls until firm. Melt parafin in a double boiler. Add chips and stir until melted. Be careful not to get any water in the chocolate or it will seize. Dip balls with the help of a toothpick into the chocolate/parafin mixture. Put back on the cookie sheet and using the toothpick, cover the hole on the top of the ball with a drop of chocolate. After all the balls are dipped, put back in the refrigerator to chill. Store in a cool dry place in an air tight container.
Preheat the oven to 300F°. In a large roasting pan add the pretzels, and spread the pretzels out evenly in the pan. In a small bowl add the oil, sugar, and cinnamon; stir thoroughly to blend ingredients together. Pour the oil-cinnamon-sugar mixture over the pretzels; toss well to coat the pretzels with the mixture. Place roasting pan in oven, bake uncovered for 30 minutes, and stirring twice during baking time (every 10 minutes). Place baked pretzels onto a baking sheet that has been lined with wax paper. Spread pretzels out as evenly as you can, to allow them to cool before serving. Store pretzels in an airtight container.
Combine crabmeat, cream cheese, A1 sauce and garlic powder and blend to a paste. Place one teaspoon of mixture on each wonton skin. Gather the 4 corners together (moisten fingers with egg yolk) and mash until it seals. Deep fry until brown, which only takes about 30 seconds to one minute. Serve with Plum Sauce. Plum Sauce: Combine ingredients and bring to a boil in a small saucepan. Add 1 or 2 teaspoons of cornstarch to thicken, dissolved in a little water. Stir constantly until thickened. Serve hot or cold with Crab Rangoon.
Making the Pesto: Combine the basil and Parmigiano-Reggiano cheese in a blender or food processor and blend until the basil is finely chopped, but not pureed. Add the olive oil, and garlic and blend until almost smooth. Season with salt and pepper and set aside. Cooking the Beans: Pour about 2 inches of water into a 6 quart pot. Place a collapsible steamer in the pot, cover, and bring to a full boil. Place beans in the steamer, cover the pot, and steam 6 minutes, or until tender crisp. Mix 4 tablespoons balsamic vinegar with 1/2 teaspoon dark brown sugar. Remove the beans to a shallow serving bowl. Add the pesto to the beans, stirring in the vinegar/sugar mixture. Toss to thoroughly coat the beans. Taste for seasoning and serve hot or at room temperature. Note: Refrigeration will alter the flavors so best served right after the pesto and beans are combined.
Mix all ingredients together, then roll into balls and press w/ fork. Bake at 350 for 10 minutes.
Dissolve the 3 tablespoons salt in the water. Cut the cabbage into cut into 2-inch squares. Put the cabbage into a large bowl, a crock, or a nonreactive pot, and pour the brine over it. Weight the cabbage down with a plate. Let the cabbage stand for 12 hours. Drain the cabbage, reserving the brine. Mix the cabbage with the remaining ingredients, including the 1 teaspoon salt. Pack the mixture into a 2-quart jar. Pour enough of the reserved brine over the cabbage to cover it. Push a freezer bag into the mouth of the jar, and pour the remaining brine into the bag. Seal the bag. Let the kimchi ferment in a cool place, at a temperature no higher than 68° F, for 3 to 6 days, until the kimchi is as sour as you like. Remove the brine bag, and cap the jar tightly. Store the kimchi in the refrigerator, where it will keep for months.
Cream butter and sugar in a large bowl. Add the eggs and vanilla and beat again. Sift in the flour and fold through. Grease a 1 litre microwave safe bowl. Add the syrup to the bowl and gently spoon the cake mixture over the top. Cover bowl with cling wrap. Place bowl on an upside down microwave safe plate and cook at 60% heat for 7 minutes. Serve hot with ice-cream and cream.
Pour condensed milk in a 1 quart electric slow cooker. Cover and cook 6 to 7 hours or until mixture is the color of peanut butter, stirring mixture with a wire whisk every 30 minutes. Pour into graham cracker crust; cool. Spread whipped topping over top, and sprinkle with chopped candy bar. Cover and chill.
Place chocolate, peanut butter, sweetened condensed milk and 2% milk together in pot on medium heat stirring constantly until melted. Remove the pan from heat and add the vanilla. Blend well, cool slightly -- best served warm. Store any remaining sauce in the fridge.
Combine all ingredients in a large mixing bowl. Refrigerate at least 30 minutes. This salad can be made a day ahead of time.
Place 1 1/2 cups (625ml) stock in a saucepan over high heat and bring to the boil, stir in the rice, cover reduce heat to low and cook for 12 to 15 minutes or until rice is tender and stock has been absorbed. Meanwhile heat oil in a large frying pan and add chicken and cook, in batches and cook for 5 minutes or until golden, remove and set aside. Add mushrooms, onion, thyme and 1/2 cup (125ml) stock and cook for 5 minutes, stirring until vegetable soften, remove and set to one side. In a bowl or jug, combine cornflour with remaining stock until evenly mixed and pour into the frying pan and stir the mushrooms and beans back in and bring to the boil, stirring constrantly and then reduce heat and cook for 5 minutes, stirring occassionally until beans are tender and then return chicken to the frying pan and stir in the sour cream and cook until heated through. Serve over the rice.
In a large bowl mix the soy, sesame seeds honey and sesame oil. Toss the tofu and leave to marinate for as long as desired. As a general rule new tofu eaters a minimum of 30 minutes up to overnight, for those used to tofu 10 minutes. Heat 2 tbsp of the veg oil and when hot add the drained tofu. Stir fry for 5 minutes until crispy on the outside, remove and keep warm. Add the remaining ingredients and stir fry for two minutes. Return the tofu to the pan along with any leftover marinade and heat for 1 minute. Serve with rice or noodles.
In a food processor or blender, blend the tomatoes, basil and garlic. Add the grated cheese, nuts and 1/4 cup olive oil; blend well. Add the remaining 1/4 cup olive oil, salt and pepper; blend well. Store in the fridge, or separate evenly in icecube containers and freeze. Use in pasta dishes.
Preheat oven to 350°F. Heat the oil in a large nonstick skillet over medium-high heat. Add pear slices, and cook, without stirring, 2 minutes or until golden brown. Carefully turn pear slices; cook for 2 minutes or until golden brown. Add onion, celery, and garlic; saute 3 minutes or until lightly browned. Add sherry and brandy, and cook until liquid almost evaporates. Remove from heat; cool. Combine all ingredients, including pears, in a large bowl, tossing gently. Spoon the bread mixture into a 2-quart casserole. Cover and bake at 350°F for 45 minutes or until thoroughly heated.
Preheat the oven to 400°F On a floured surface, roll out the pastry a little, then trim into a rough 10in circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings. Melt half the butter in a 9in heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside. Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelized. Remove the pan from the heat, scatter the thyme over the caramel, then top with the endive halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese, then spoon over the onions. Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese just before serving.
Chop up the onions. Put them in a large wok with a couple tablespoons olive oil. Cook on high for a few minutes until the onions are hot and starting to become translucent, then turn down the heat to medium low. As the rest of the steps progress, you'll need to remember to stir the onions every 8 minutes to keep them from burning. The onions will take a long time to reach the desired golden-brown color. Peel the outer, papery skin off two heads of garlic, but leave the skin that covers the cloves. Slice the tips of the cloves off the top, exposing each clove and leaving a flat top. Save the tips, which you'll toss into the onions when they're almost finished cooking. Drizzle the heads with olive oil, wrap them in foil, and place them in a 400 degree Fahrenheit oven for 40 minutes. Quarter the button mushrooms from top to bottom. Each mushroom piece should have part of the head and part of the stem. When the onions are approaching done (not the rich brown of fully caramelized onions, but getting there) add the mushrooms and leftover garlic clove tips to the cooking onions. Stir everything together and cook until the mushrooms are looking sauteed. With the onions, mushrooms, and garlic still in the pan, turn the heat up to high and add the wines. Scrape the bottom of the pan to make sure the sugars from the onions are released and integrated into the liquid. Add the chicken base. You can add a bit more to taste if you want. We're looking for a nice strong chicken flavor, but be careful of over-salting. At this point the sauce should taste pretty good. Cut up the raw chicken into scallop-sized pieces and put them in the pan with everything else. There's also no harm in using some leftover cooked chicken as well, as long as it doesn't have any incompatible flavorings. Let the chicken cook through. The next step is to add the pasta into the same pan. Before you do, make sure the amount of liquid is right. It takes some experience to eyeball it, but the idea is to just barely (or not quite) cover the noodles once they're in the pan. It's better to start with too little liquid than too much because you can always add some boiling water from a teapot after you've added the pasta, but you don't want to be reducing after the pasta is cooked, because the pasta will overcook and get mushy. As it cooks, the pasta takes on the flavor of the sauce and releases starches that thicken the sauce at the same time. Monitor the pasta as it cooks. When it's just reaching the perfect al dente, turn off the heat and stir in the heavy cream and grated Parmesan cheese. Cut up the butter into pieces and stir them into the sauce. Squeeze out the roasted garlic (don't burn yourself!), mash it up, and stir it in as well. Add freshly cracked black pepper to taste and serve.
Preheat oven to 180°C. Sautee onion in heated oil until translucent. Add mince and bay leaves and stir-fry until brown. Mix curry powder, turmeric, sugar, salt, vinegar, water and beef stock and add to mince mix. Bring to boil. Add breadcrumbs, grated apple, chutney and raisins and stirr continuously until cooked, approximately 5 minute. Beat eggs and milk together. Add half of egg/milk custard to mince mix and stir through. Spoon mince mix into buttered ovenproof dish and smooth top. Pour remaining egg/milk custard over top of mince mix and bake in preheated oven at 180C until custard has set and golden brown, approximately 30 minute. Serve with yellow rice and chutney.
Wash potatoes well in lots of cold water. Cut in half or, if potatoes are larger than egg size, in quarters. Let potatoes soak in cold water for 15 to 30 minutes. Drain potatoes and put them in glass baking dish. Drizzle olive oil over the potatoes. Distribute parsley over potatoes. Bake at 325 degrees for 1 1/2 hours. Scrape potatoes from bottom of dish and turn about every 20 minutes. Season with salt and pepper.
In blender process milk, eggs, melted butter or margarine, sugar and vanilla until blended. Add flour and process until smooth. In omlet pan or 8" skillet sprayed with cooking spray, pour 1/4 cup batter and tilt pan to allow batter to coat bottom. Cook over medium heat 1 minute or until cooked. Loosen edges and turn onto plate; keep warm. Repeat with remaining batter. Evenly spread cream cheese down center of each crepe; sprinkle with toasted almonds, roll up and set aside. In same skillet, bring remaining butter or margarine, preserves and liqueur to a boil. Reduce heat to low and add crepes. Cook spooning sauce over crepes, 1 minute or until crepes are heated through. Sprinkle with toasted almonds. Carefully slide crepes onto serving platter and serve immediately.
Preheat oven to 375 degrees. Grease a 13 x 9 inch baking dish or coat with cooking spray. In a large skillet, heat the oil over med-high heat. Lightly season the chicken all over with salt and black pepper. In batches, place the chicken in the hot oil and cook, turning once, until golden brown, about 8 minutes. Transfer the chicken to a paper towel-lined plate to drain. In a small bowl, toss together the pineapple and hot sauce. Spread evenly on the bottom of the prepared baking dish. Place the chicken on top of the pineapple. In a small bowl, combine the crackers, butter, and Cheddar. Scatter the mixture over the top of the chicken and pineapple. Bake until the topping is melted and golden and the chicken is just cooked through, about 45 minutes. Bring straight to the table in the baking dish.
Add all ingredients except fish and shrimp to a saucepan. Simmer sauce until slightly thickened. Add shrimp to sauce. Cook 3 to 4 minutes. Place fish in a baking dish. Cover with sauce. Bake at 350°F for 15 minutes.
Pre-heat oven to 400 degrees. Saute the chicken in oil till browned. Place in a 9 X 13 baking pan. Add the other ingredients, except for the feta cheese if using. Toss together well. Place in oven for 35-40 minutes or till chicken is cooked through and potatoes are tender.
Drain the strawberries (thawed), reserving syrup. Set aside. Cream butter and sugar until light and fluffy. Add eggs; beat well. Blend in sour cream. Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture. Spread 1/2 of the batter in a greased 13x9 inch baking pan. Spoon drained strawberries on top of batter. Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries. Spread remaining batter ofver all; sprinkle remaining nut mixture. Bake in a 350 degree oven for about 35 minutes. In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool. Serve over warm or cool cake.