HumbleIntelligence/food-ner-1-Million huggingface dataset:
Sauce-In a saucepan, or crock pot, combine all ingredients. Heat until boiling. Cover, reduce heat and simmer at least 30 minutes, until flavours are well blended. Noodles- Mix together. Knead for 10 minutes or until dough is elastic. Add more water or flour accordingly. Filling- Mix all ingredients together. Roll out dough, cut into small rectangles, or circles. (I use a hunky bill's perogy maker and fill the pouches as directed.) Fill pockets with filling. Seal the edges with a little bit of water and pinch closed. (Or add a second layer of dough on to your perogy maker and use rolling pin to seal edges.) Cook in boiling water for 15 minutes. Serve with prepared sauce. Especially good with garlic bread and sprinkled with parmesan cheese.
Heat oven to 450 degrees. Scrub and halve the potatoes; set aside. Clean the garlic. Cut 4 to 5 cloves in half and roughly chop the rest. With a sharp knife, trim all fat from the leg of lamb. Wash with lemon juice and place in large roasting pan. Make scores, about 1/4" deep, over entire top of lamb. Insert halved garlic cloves with a sharp knife at various intervals into leg. Spread chopped garlic over top of lamb and season with oregano, rosemary and pepper. Arrange halved potatoes around lamb, cut side up. Roast at 450 degrees for about 20 minutes to sear. Lower heat to 325 degrees and roast for an additional 1 1/4 hours or until meat thermometer registers 160 degrees for medium. Turn potatoes halfway through roasting time. Serves 6 to 8.
Cream sugar and margarine; add egg and flavorings and mix well. Stir dry ingredients; mix into sugar and margarine mixture. Refrigerate 2 to 3 hours. Heat oven to 375°F. Roll out 3/16-inch thick. Bake 7-8 minutes until delicately brown. Let cool. Icing for Roll Out Sugar Cookies: 2 cups powdered sugar, milk and 1/2 tsp vanilla Icing for Roll Out Sugar Cookies: In a mixing bowl, sift powdered sugar. Gradually add milk, stirring continuously until mixture is the consistency of a thin glaze. Add vanilla. Blend well. Food coloring may be added, if desired.
Blend first 8 ingredients in a food processor. Place fish fillets on a heavy duty foil, and create a rim by rolling up sides of foil. Pour mixture over fish. Place foil and fish on the grill, uncovered. Grill for 15 minutes or until fish flakes.
In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce. Season to taste with salt and black pepper. In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, onion and cheese. Add the dressing and toss well. Season with salt and pepper, to taste and serve.
Preheat the oven to 200°C (375°F). Slice your peppers in half, cutting straight down through the stem. In other words, the peppers will then lay on their sides, not on their bottoms. Scoop out the seeds and any white bits inside the pepper so that you have a nice open dish to add the filling. Before starting the filling, it's a good time to start boiling water and let the rice cook while you are doing the next step. In a deep frying pan, saute the pine nuts, onion and garlic on medium heat until semi-soft (the pine nuts should brown slightly). While they are sauteing, you can toast your cumin seeds. This is not a strictly necessary step but it adds a warm smoky taste to the dish that is unbeatable and it's very simple to do. Place a small saucepan or frying pan on a very hot burner. Pour the seeds in and shake the pan around as they toast. This needs less than a minute if your burner is hot. They will quickly darken and pop. As soon as this starts to happen, remove them from the heat. Now add the chopped mushrooms and tofu (if using) along with your spices, including the cumin seeds. If you're using ground beef, you might cook it separately and add it to the sauce at the end. Once the mushrooms are fairly soft (about 5 minutes), add in the tomatoes, corn, cooked rice, cumin seeds, and other spices. Stir this mixture together until well combined and let it cook a few minutes more. Pour a small coating of water into the bottom of your baking dish (a dish large enough to hold 6 pepper halves). Place the peppers inside the dish and pour the filling into each of them, rounding it off a bit at the top. Cover the dish with foil and place it in the oven for 15 minutes. After 15 minutes, remove the foil, raise the heat slightly, and return to the oven for another 15 minutes or until the tops start to brown and the peppers start to wither. You can place shredded cheese on in the last 5 minutes.
Combine fruit and mint in a large bowl. Combine the dressing, honey and cinnamon in another bowl. Pour over fruit salad and gently combine to coat. Serve immediately.
Bring a large saucepan of water to the boil. Pasta can be cooked before hand and then warmed up in the microwave. Preheat the oven to 180C to roast the almonds. This won't take long so keep an eye on them. Remove from oven when ready. About 5 minutes or until golden brown. In a bowl place the avocado chopped with a squeeze of the lemon juice over the cut avocado. In a large bowl place the warmed pasta with the oil and minced ginger, toss. Add some salt and 3/4 of the roasted almonds, toss. Then add the coriander and then the rest of the roasted almonds and toss. Add the avocado last, serve with some freshly ground black pepper and salt to taste, and some lemon juice then add the shaved parmigiano (just a handful). Serve.
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk. Add the remaining ingredients and beat on medium speed for 2 minutes. Pour into greased and floured cake pans, filling each pan a little over half full. Lightly tap cake pans on counter to bring air bubbles to top. Bake in preheated 325° F oven until cake tests done. Baking time varies according to the size and depth of pans being used. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans. In 2" deep pans, this recipe makes: One 14" round and one 6" round. or One 16" round. or One 12" round and one 10" round. or One 12 X 18" sheet cake. or One 12" round and one 8" round and one 6" round. or Two 9" squares. or 5 dozen cupcakes. Half the recipe makes: Two 7" rounds. or Two 6" rounds and 6 cupcakes. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
In a medium bowl, combine the squash, onion, salt, sugar, oil and beaten egg. Stir to blend. Combine the baking powder with the flour. Add to squash mixture and blend together until you do not see any flour. In a heavy skillet, over medium high, melt the butter. Drop spoonfuls of the squash batter into the hot butter. Watch carefully as you do when making pancakes. After a couple of minutes, carefully turn to lightly brown the other side. As you continue to fry the fritters, you may find that you need to add more butter to the pan and melt it before adding more spoonfuls of the squash batter. Cooking time denotes making the whole batch. Note: Add more sugar and flour if you desire.
Toast bread under the broiler on one side only. Place toasted sidedown on cookie sheet. Combine crab meat, celery, scallions, mushrooms, caraway seeds, mayonnaise and sour cream. Spread mixture on untoasted side of bread; top with 2 slices bacon and a slice of cheese. Broil until cheese melts and bubbles.
Preheat oven to 425 degrees. Melt butter in heavy small skillet over medium heat. Add anchovies and stir until they dissolve, about 3 minutes. Stir in herbs, garlic, lemon zest, and red pepper. Arrange bread slices on a large baking sheet. Brush with anchovy mixture. Sprinkle with cheese. Bake until cheese melts and bread is golden, about 10 minutes. Cut bread slices in halves and serve.
Melt chocolate squares in a double boiler. When melted, remove from heat and add condensed milk and graham cracker crumbs. Form into 1 inch balls and roll in fine coconut. Enjoy!
Set oven to 350°F. Cut the loaf in half lengthwise; tear out the soft center of bread in chunks, don't throw away the chunks of bread, (leaving the crust intact). Lay the crust SHELLS on a lightly greased cookie sheet. In a large skillet, melt butter, stir in the garlic and sesame seeds; cook for 1-2 minutes. Stir in the torn bread chunks, and cook until golden brown, and the butter has been absorbed; remove from heat. In a very large bowl, combine the sour cream, Jack cheese, Parmesan cheese, parsley and the lemon pepper (if using). Stir in the steamed broccoli, and the buttered toasted bread chunks (add in the garlic bits in the frypan too!). Toss all together well, and spoon into bread shells. Cover loosely with foil, bake for 20 minutes. Remove the foil, and continue to bake for another 10 minutes. Serve warm-- delicious!
Saute onions and garlic until browned in non-stick pan or with spray. Deglaze with sherry and then combine all ingredients and bring to boil. Simmer on low heat for 30 minutes or until onions are very tender :).
Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve. The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.
Cook fettuccine as directed on package. While fettuccine is cooking, cook pepperoni in 2-quart saucepan over medium heat, stirring occasionally, until light brown; drain and reserve. Melt butter in same saucepan. Cook mushrooms in butter, stirring occasionally, until mushrooms are light brown. Stir in half-and-half and cheese; heat just until hot. Stir in pepperoni and parsley. Drain fettuccine; toss with pepperoni mixture.
In a large bowl thouroughly mix 1 cup flour, salt, sugar and undissolved yeast. Add margarine. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto well floured board. Divide dough into 16 equal pieces. Roll each piece of dough into a rope, 18 inches long. Cut each rope into three 6-inch ropes. Place on greased baking sheets, rolling to grease all sides of dough. Cover with plastic wrap. Freeze until firm. Transfer to plastic bags. Freeze up to 4 weeks. Remove from freezer, place on ungreased baking sheets. Cover; let stand at room temperature until fully thawed, about 30 minutes. Let rise in warm place, free from draft, until doubled in bulk, about 15 minutes. Brush with combined egg white and cold water, sprinkle with seeds. Bake at 375 20 to 25 minutes, or until done. Remove from baking sheets and cool on wire racks.
Whip the butter with an electric mixer until fluffy. Slowly drizzle-in the maple syrup. Soak gelatin in cold water. Then add a few drops of hot water to dissolve. Cool slightly and add to butter. Beat well. Store in the refrigerator in a container with a tight-fitting lid.
To prepare the potato balls, first of all, you got to boil the potatoes. Next, mash the potatoes. Add the ginger, garlic, green chilli, chopped corriander leaves and salt. Mix well, using your hand. Out of this mixture, prepare 20-22 balls. Keep aside. Heat oil in a wok. Meanwhile, while the oil is being heated, put cornflour in a plate. Roll the balls in the cornflour. Dust the balls. Once the oil is hot, drop the potato balls gently into the hot oil. Fry till they turn golden brown. Keep aside. Now proceed with preparing the manchurian gravy. For this, heat a pan. Add soya sauce, ginger, garlic, hot chilli sauce, tomato ketchup, spring onions and chilli and garlic sauce to the pan. Stir for 2 minutes. Put half a cup of cold water in a bowl. Add cornflour to it and pour it into the pan. Stir for some time. Add a cup of water to the pan. If the gravy is very thick, you can add a little more water. Once the gravy is ready, pour it into the potato balls. Garnish with chopped spring onions. Serve with hot fried rice or noodles. Note: Depending on your taste, you may add more sweet or hot sauce in the manchurian.
Preheat oven to 375 degrees F. In a small bowl combine the mascarpone, egg yolk, sugar, flour and vanilla. Stir until just combined and then set aside. Dust the puff pastry with flour and roll with a rolling pin to flatten and smooth. Place the puff pastry on a sheet tray lined with parchment paper. Schmear the mascarpone down the middle of the puff pastry lengthwise into a 3-inch wide strip. Spoon the fruit preserves on top of the mascarpone. Using sharp kitchen shears cut the long sides of the pastry into 1-inch wide strips. Cut towards the cheese filling but stop about 1-inch before you get to the filling. This result will look like fringy pastry. Alternating sides, fold 1 piece of the fringe over the cheese and jelly mixture. The result will look like a braided pastry with fruit preserve peeking through. Brush the dough with the beaten egg yolk mixture. Bake for 25 to 30 minutes until golden brown. Let cool on a rack for at least 15-20 minutes before serving. Cut into strips to serve.
Layer ham, cheese, and bread in a buttered 3 quart casserole. Sprinkle with flour and dry mustard mixed together. Sprinkle with Tabasco sauce as desired. Mix milk with beaten eggs and pour over all. Chill at least 2 hours or overnight. Bake at 350° for about 1 hour or until puffy and golden on top. Serve immediately.
In a large stockpot, saute onions and celery in olive oil until softened, about 10 minutes, stir in garlic granules. Combine chicken broth and flour and stir until smooth. Add to celery mixture and bring to a boil. Reduce heat and simmer until thickened, about 30 minutes. Add lemon juice, cayenne and Tabasco sauce. Add shrimp and cook about 5 minutes. Add crabmeat, green onions and parsley and cook for an additional 5 minutes. Serve over rice.
Prepare quinoa according to package instructions. When cooked, stir in lemon juice and fresh cilantro.
Peel the horseradish root and cut it into several pieces. Turn on a food processor and drop the pieces through the food tube, a few at a time, and process until evenly ground. Combine the olive and vegetable oils, and with the machine running, pour through the feed tube in a steady stream. Add the lemon juice and salt. Pour the horseradish oil into a jar, cover tightly, and refrigerate for 8 hours, or overnight. Line as strainer with dampened cheesecloth. Place the strainer over a bowl and pour the oil into the strainer for about 4 hours to allow the all the oil to drain into the bowl. Discard the contents of the strainer. Refrigerate the oil, tightly covered, for up to 2 weeks. Return to room temperature before using.
In small bowl stir together the Soy Sauce, Garlic, Pineapple Juice and Ginger. Place the Tune Steaks in a shallow dish and pour half the marinade over them. Flip to coat both sides. Place the Peppers and Pineapple in another dish and cover with remaining marinade. Toss lightly to coat. Cover both dishes and marinate in refrigerator for at least an hour. Coat broiler pan with non-stick cooking spray. Place the Tuna Steaks, Pineapple and Peppers on pan and broil for approximately 4-5 minutes per side. You may use the marinade from the Pineapple and Peppers to baste while cooking. DO NOT use the marinade from the tuna.
Spoon 2-4 tablespoons of marinara sauce on bottom of pan. Dip matzah boards in milk on both sides and lay on sauce. Pour some sauce over matzah. Spoon cottage cheese mixed with eggs over sauce. Layer american cheese over cottage cheese. Place chopped vegetables over cheese. Place second layer of dipped matzah boards over vegetables. Cover with another layer of sauce. Bake in a 400 oven for 30 minutes covered. Remove from oven, add shredded cheese to top and return to oven until nicely melted.
Bring all ingredients to room temperature. Preheat oven to 325 degrees F. Coat a 9-inch spring form pan with cooking spray. In a food processor, make crumbs out of wafer cookies. Add sugar and pulse to combine. Stream in melted butter and pulse until crumbs are moist. Pour crumb mixture into the bottom of the spring form pan and press firmly into an even layer going all the way to the edges. Bake 10 minutes. Set aside to cool. To make the filling, add the ricotta cheese to the food processor and blend until very smooth. Add ricotta and cream cheese to a stand mixer fitted with a paddle attachment and beat until fluffy. And sugar and beat for five minutes. Add eggs and egg whites one at a time, beating to combine after each addition, then add vanilla. Add flour and salt and mix on low speed until combined. Stir in lemon zest, if using. With the mixer on low speed, drizzle in melted white chocolate to combine. Pour half of the filling over the cooled crust. Scatter fresh, halved raspberries evenly over the surface, and then top with remaining filling. Bake for at least 1 hour, until top looks set and cheesecake barely jiggles when shaken. Turn off the oven, crack the door and let cool gradually to prevent cracking. Decorate with fresh whipped cream and raspberry sauce.
Preheat oven to 400*. Combine flour, sugar and baking powder. Cut peanut butter and margarine into dry mixture until coarse crumbs appear. In a small bowl combine eggs and milk. Add to flour mixture and stir until mixture is lumpy. Fold in chocolate chips. Spray muffin tins with cooking spay or use paper liners. Fill cups to 2/3 full,. Bake 12-15 minutes until lightly browned.
Heat applesauce (she suggested using the microwave). Stir in the Jello till dissolved. Stir in the orange juice. Carefully pour in the 7-UP. Chill until slightly gelled (consistency of an egg white). Pour into a mold or an 8-inch by 8-inch pan. Refrigerate until set.
Sprinkle in pie shell cheese, salmon, and onion. Beat eggs. Add remaining ingredients. Pour into pie shell. Sprinkle with paprika. Bake at 400 for 30-35 minute. Let stand 10-15 min before serving.
Cut the cauliflower into small florets. Peel and dice the potato. Bring the water or stock to the boil, salt it well and cook the potato and cauliflower for 15 minutes. Trim the leeks and finely slice them. Melt the butter in a frying pan and gently cook the leeks until softened. Tip the leeks into the cauliflower and potato mixture and simmer for 5 minutes. Use a potato masher to crush the vegetables in the pan, or puree half the soup in a blender and return to the pan. Simmer gently for 5 minutes. Add the parmesan and nutmeg, stirring gently. Taste for salt and pepper, scatter with parsley and chives, and serve.
Prepare and open the liver at the ambient temperature on a plastic tablet with your hand. With the peak of a sharp knife follow the blood vessels and through it away; The trick is to put the peak of your knife just under the vessel. No needs to pull it strongly just open it delicately. One the most important vessels are away, put salt, peppers and brandy on the liver. Let it marinate for 12 hours at least. The day after, put your oven at around 150°C--it's important to follow carefully the temperature of the liver. Put it in a small size clay form (20 cm diameter max) with large boards, for 20 minutes; your oven should stay at a regular temperature for 30 minutes. Leave it for 3 hours in your freezer. Cut in 1-inch slice. Put it on a roasted bread and enjoy it with a not dry white wine.
Preheat oven to 350 degrees. Mix cream cheese, sour cream and salad dressing mix with electric mixer on medium speed until well blended. Stir in broccoli and 1 1/2 cups of the cheddar cheese. Spoon into 9 inch pie plate or ovenproof crock. Bake 20 minutes. Sprinkle with remaining cheddar cheese. Bake an additional 5 minutes or until cheddar cheese is melted. Serve with crackers.
Preheat oven to 350°. Spray a 9 x 13" pan with cooking spray and set aside. Prepare pudding according to directions on box. Let pudding set up. After pudding is set stir in dry lemon Jello. Mix dry angel food cake mix into above ingredients and stir together. Pour into prepared pan and bake for about 35 minutes. Check with toothpick test. Cool and sprinkle with powdered sugar through a sieve.
Wash rice several times (until the water is clear). Let soak for a few minutes in colander. Put rice in pan with tight fitting lid and add the water. Cover and bring to a boil. Simmer over low heat for 15 minutes. Remove pan from heat and quickly stretch clean tea towel over the pot, cover with lid. Let sit off heat for another 15 minutes.
Cook chicken in a large saucepan of boiling water 30 to 40 minutes. Remove, let cool. Remove bones. Shred chicken with a cleaver. Combine with water chestnuts. Mix ingredients for seasoning sauce in a small bowl. Pour over chicken and mix well. Refrigerate until ready to serve. To serve, peel and halve cucumber; scoop out seeds. Cut cucumber halves in diagonal slices. Arrange on a platter with chicken mixture. Serve with Tossed Noodles.
Place the avocado, tomatoes, tofu, lime, garlic, onion, jalapeno, herbs into food processor with metal blade and blend till pureed. Combine the water to processor while machine is still running, follow with the oil salt and pepper.
Preheat oven to 350 degrees. Combine biscuit mix and water into dough. Spread in the bottom of a 9X13 pan sprayed with cooking spray (make sure to press the edges up like a pizza crust) Brown and drain the ground beef. Chop onion and fry in hamburger pan until clear. Mix cream of mushroom soup, onion soup mix, onion and ground beef and spread over unbaked crust Top with sliced mushrooms (or shredded cheese or any special seasonings your family likes.) Bake for 15-17 minutes, or unil raised edges of crust are golden brown.
Peel lemon rind in long strips and place in glass with end hooked over rim. Squeeze juice from peeled lemon. Shake lemon juice, grape juice and sugar with crushed ice. Pour into glass and fill with ginger ale. Stir gently.
Chop Garlic& Onion in a"Handy Chooper" if you have one or use a Food Processor. Add olive oil, balsamic vinegar, pepper, oregano, parsley, basil, parmesan, and mix well. (If using the red wine, add it at this time.) Serve over a nice spring salad mix or some baby spinach greens with sliced tomato and parmesan.
For each mug, pour 1 ounce coffee liqueur into saucer. Put cocoa powder on another saucer. Dip rim of old-fashioned or Irish coffee mug in coffee liqueur, then in cocoa. Add remaining coffee and almond liqueurs to mug. Fill mug with hot coffee, then top with whipped cream. Dust with additional cocoa powder and, if desired, garnish with chocolate curls. Makes 1 mug.
Wash strawberries and pat dry. Place on paper towels until they reach room temperature. Melt chocolate chips, corn syrup and butter in a double boiler, stirring occasionally. Remove from heat and dip each strawberry into chocolate, coating 2/3 of strawberry. Allow excess chocolate to drip off into pan. Place stem side down on waxed paper covered baking pan or cookie sheet. Refrigerate until set, about 15-20 minutes.