HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove rind from top of Brie, cutting to within 1/2 inch of outside edges. Place on serving plate. Remove 4 tomatoes and 1 Tbsp. oil, reserving remaining tomatoes and oil for other uses. Combine tomatoes, oil, parsley, Parmesan cheese, and garlic; stir well. Spoon tomato mixture over top of Brie; let stand at room temperature 1 hour. Garnish with sprigs of parsley, if desired. Serve with assorted crackers.
In a large skillet over medium heat, melt butter. When it starts to sizzle, add green onions and red peppers; saute until soft, about 2 minutes. Add bechamel sauce and stir well. Add turkey and frozen peas; season with ground black pepper and salt. Cook for 10 minutes or until heat through. Meantime, toast bread or buns. Place 2 slices of bread per plate and two slices of hard boiled eggs. Spoon generously the bechamel mixture over and top with more sliced boiled eggs; serve immediately. 2 servings.
In medium bowl, combine all dressing ingredients; mix well. Set aside. Cook pasta as directed on package. Drain cooked pasta; rinse with cold water until cool. In large bowl, combine beans, corn, salsa, tomatoes and cilantro. Add cooked pasta and dressing to bean mixture; toss until well coated. Stir in half each of the cheese and tortilla chips. Place salad on large serving platter or in large serving bowl. Top with remaining half of cheese; garnish with remaining chips and avocado.
Combine the cream cheese filling and spread between salami slices. Stack to 4 slices then chill for up to an hour (or before serving time) Cut into 4 wedges. Dip sides into parsley.
Brown ground beef and onions, drain off excess fat. Add in remaining ingredients except potatoes and cheese. Mix thoroughly and pour into 1 1/2 quart casserole dish. Spread mashed potatoes on top of meat mixture. Bake at 350°F for 15 minutes. Sprinkle cheese over top and cook for another 15 minutes. To make and freeze: Freeze with cheese attached in separate bag. When thawed, bake as instructed above.
Preheat the Oven to 375&deg;F Grease and line 2 10'x14" jelly roll pans with baking parchment. Break the eggs into a large bowl and add the sugar. Whisk on a high speed until the mixture is pale a nd thick and falls off the whisk in long strands. Lightly sieve in the flour and baking powder, in small amounts, folding gently between each addition, making sure that the flour is completely mixed inches. Divide between the tins and bake for 15 minutes until golden and firm to the touch. Leave to stand for a couple of minutes. Sprinkle a tablespoon of caster sugar over each tea towel and invert the sponge onto it. Peel off the baking parchment. Trim the sides of the sponge and then roll up along the longer side with the tea towel. Leave on a wire rack to cool completely. When cool unroll the sponges. Cut them in half along the shorter side. Divide the dulce de leche between them and sprinkle over the coconut. Roll up one and then place it onto the other sponge and roll up again. Repeat with the rest of the sponge. Trim to neaten, cover in plastic wrap and place in the fridge for 1-2 hours. When you are ready to assemble the cake, place the butter into a large bowl. Whisk on high until the butter is light and fluffy. Gradually add the powdered sugar, beating well each time. Finally beat in the vanilla and cream. Spoon the buttercream into a piping bag fitted with a large "grass" nozzle. Take the sponge out of the fridge and remove the plastic wrap. Place it on its end onto a serving plate. Crumb coat the sponge with a little of the buttercream - a thin layer all over. Roll out the white fondant and cut out a face using a template. Roll out the pink fondant and cut out 2 small circles. Melt the black candy in the microwave, pour them into the small piping bag and pipe on the llama's eyes and nose. Leave for few minutes to set in the fridge. Make two ears out of some more of the pink and white fondant and secure them onto cocktail sticks, leaving half of the stick poking out of the end so that you can attach them to the cake. Stick the face onto the cake near the top. Pipe "fur" all of the llama. Add the macaroon pompoms around the top of the head and base of the neck. Finally, stick on the ears.
For the masala:. Roast for about 1 minute all the spices separately. One after the other in same pan is ok.Its just to dry them out fully and bring out their flavours. Cool these completely. Grind them together. This may make more quantity of masala than needed for this recipe. (Use 2-3 tbsp for this recipe). Store in air tight, dry containers. For the gravy (Bhaji):. Just blanch together peas, cauliflower,carrots. Mash the potatoes. Finely chop and de-seed tomatoes. Finely chop capsicum. Make a paste of ginger and garlic. In a large thick bottomed deep pan heat oil. Add cumin seeds. Let them pop a little. Add the ginger garlic paste, sautee for a minute. Add chopped onions. Add turmeric, asefoteda and chilli powder. Also add half of the pav bhaji masala (1 -1 1/5 tbsp). Sautee till the onion turns translucent. Stir continuously to avoid sticking and burning it. Drop in the blanched vegetables, tomatoes and potatoes and capsicum. With a hand masher or the back of a big ladle, mash up all the vegetables inside the pan. Add 1 cup water from the blanching. Mash well. Add some more water if needed to create a thick gravy consistency. Mash to bring it all together. Add salt and remaining masala. Also add a dash of black pepper powder if you want more heat. Check for seasoning. Let it cook for 10 minutes approximately Stir occasionally. Put chopped coriander leaves and some butter. Cover to keep its flavours. Heat a flat pan. Slit the buns horizontally. But not completely keeping the two sides hinged to each other. Generously butter the buns ( on all sides if you wish!). Place them on the hot pan till slightly golden changing to toast all the surfaces in turn. It is a must to do this just before serving the dish as these do not taste as good if re-heated. To serve:. Put some bhaji, garnish it with some more coriander if you like, butter, and squeeze some lemon juice on top, place 2 pavs with it and some chopped onion to go with.
WHICH GAMMON or HAM?. I used a cooked boneless ham joint throughout this recipe. If you use an uncooked ham, you will need to cook it (see instructions below) which will leave you with homemade stock for the soup. Sometimes ham or gammon can be very salty, especially gammon from supermarkets. To remove most of the salt, soak the gammon in water for two hours before cooking and pour away the water. Then simmer it for 15 minutes, pour away the water and add new water for the remaining cooking time. If the ham or gammon joint you buy is too large, put what is left in the fridge and use it for sandwiches,or as a main meal another time. As a very easy alternative, use pre-cooked ham which saves all the bother of cooking your own ham / gammon joint. If you decide to use pre-cooked ham, just ignore the first step of the recipe, OR you might have cooked my Celebration Spiced Ham with Orange and Marmalade glaze already - so the stock base and ham will be done! Whatever ham or gammon is used, it's fine if it is smoked or un-smoked - I used un-smoked. Cooking the Ham or Gammon: Pour 3 pints of water into a largish pan and bring to the boil. Turn the heat down until the water is simmering (barely boiling). Place the uncooked gammon in the pan. If the gammon is covered half way to all the way by the water you're OK. Chop the gammon into smaller pieces if it's not at least half covered. The cooking method is the same whatever ham or gammon joint you use. Cook for around 50 minutes. Turn the ham over about half way through cooking. Immediately after the ham is put on to cook, start on the vegetables. Cooking the Soup: Chop up the onions and carrots into small cubes, and place all the vegetables, split peas and chopped parsley into a pan, pour in the stock and bring to the boil. Then lower the heat so that the mixture is just simmering (just below boiling). This will need to be cooked for around one hour, maybe one and a quarter hours if you want your vegetables soft. The ham or gammon should be cooked after about 50 minutes, just enough time to prepare it before the vegetables are cooked. Remove the ham from the pan, and chop it into small cubes. Chop up the smoked sausage to the same size. The final step is to add the ham and smoked sausage to the soup and heat gently for about 5 to 10 minutes. Stir well and have a quick taste. More salt and pepper can added if the soup needs more seasoning. Serve the soup into bowls and add some extra chopped parsley if you have any available. Serve with crusty bread rolls or French bread/baguette. This soup freezes well and will keep in the freezer for a month.
Pre heat the oven to 180'c / 350'f / gas 4. Deseed the peppers and cut into quarters and half again, place on a baking sheet. Slice the courgette length ways and cut the onions into small wedges place on the baking sheet. Season and drizzle with the olive oil - roast for 25 to 30 mins or until tender. Heat a griddle pan or skillet. Season the chicken and cook for 20 to 25mins or until cooked through. Spread 1 tsp of red pesto over each wrap, place some of the roasted vegetables and chicken on each wrap and a few basil leaves, Roll the wrap up and cut in half.
Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.
Melt 1 teaspoon butter in a small skillet. Spread cream cheese on one slice of bread. If adding extras-do so now. Cover with second slice of bread and butter the top slice with the other teaspoon of butter. Place in hot buttered skillet on unbuttered side. Grill until lightly browned. Flip it and lightly brown the other side. Serve!
Cut the flour, butter, and salt together as for pastry. Have the sour cream and egg yolks at room temperature. Dissolve the yeast in the sour cream and add to the flour-butter mixture along with the egg yolks. Stir all together and knead with the hands until mixture is smooth. Brush the dough with butter and chill for 8 hours, or overnight. When ready to use, place the dough on a lightly floured board, pat it down, and then turn it over so that both sides are floured. Using a rolling pin, roll the dough as thin as possible. It will make a long, very thin sheet of dough which may be cut in two to make two Strudels. Spread dough with filling, keeping filling short of the edges. Fold sides of dough over the filling, then roll the dough carefully and seal the edges so that the filling does not seep out. Lift the roll carefully and place in a buttered shallow baking pan. Bake at 350 degrees for 50 to 60 minutes, or until browned and done.
In a bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, butter and honey; stir into dry ingredients just until moistened. Fill greased or paper lined muffin cups three-fourts full. Bake at 400 for 15-18 minutes or until a toothpick comes out clean. Remove from pan to wire rack. Serve warm.
Cook ground beef and drain. Cook soup by recipe on bag then add the ground beef and all other ingredients until cheese is melted.
Preheat oven to 350°F. In a medium bowl, combine pumpkin pie filling, brown sugar, maple syrup and pumpkin pie spice. Then stir in oats until thoroughly combined. Onto a greased cookie sheet, drop cookie dough by heaping teaspoonfuls. Gently flatten cookie mounds to 1/2 inch thickness. Bake for 14-16 minutes or until cookie bottoms are light brown, and tops are no longer shiny.
Cook pasta according to package directions. Don't forget to salt the water. Drain well. While pasta is cooking, place olive oil and garlic in a small fry pan. Bring to moderate heat, stirring garlic frequently to prevent browning. Add pinenuts and saute stirring frequently until nuts are firm but tender. Toss cooked pasta with pinenut/garlic mixture. Gently stir in basil pesto until pasta is lightly coated. Add tomatoes, grated parmesan and feta cheese. Toss lightly and serve warm or at room temperature. There are no measurements for these ingredients because it is all a matter of individual taste.
Mix together the white sauce and set aside. Wash cod fillets by dipping in cold water and lemon juice. Drain on paper towels and pat dry (note: must be dry before dipping into beer batter). Mix together beer batter ingredients. Put canola oil in deep skillet (teflon coated preferred) and get oil really hot (approx 375 degrees). Dip both sides of cod fillets into beer batter and place in the skillet in a single layer (pieces shouldn't touch each other). Cook fish until batter is crispy and golden brown. Take out and place on paper towels and blot off the excess oil. Cut fillets into smaller pieces to fit in tortilla. I use scissors - it's easier. Heat corn tortillas lightly in a heavy skillet until soft and hot. Or if preferred, deep fry in hot oil in skillet (20 seconds each side). On each tortilla, layer fish fillet, add white sauce, squeeze a lime wedge across the top, add your favorite salsa, and top with shredded cabbage.
Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water. Peel the peaches; halve them and remove the pits. Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl. In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat. Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes. Strain the syrup into the peach puree and blend well. Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well. Refrigerate until chilled. Transfer to an ice cream maker and freeze according to the manufacturer's instructions.
Slice Tomato to your preferred thickness ( 1/2"). Beat 2 Eggs and Milk in a small flat bowl or pie plate Dredge bread slices in mixture. Heat skillet with Olive Oil. Grill until brown. Place Tomato slices on cooked french toast. Seasoned with pepper to taste.
Put oven racks in upper and lower thirds of oven and preheat oven to 400°F Lightly oil 2 large (17- by 13-inch) baking sheets. Divide dough in half. Keep half of dough covered with a clean kitchen towel (not terry cloth). Gently roll out other half into a 10-inch square on a lightly floured surface with a lightly floured rolling pin. (Use your hands to pull corners. If dough is very elastic, cover with a clean kitchen towel and let rest about 3 minutes.). Cut square in half with a pizza wheel or a sharp heavy knife, then cut each half crosswise into 15 strips (about 2/3 inch wide). Cover strips with a clean kitchen towel. Keeping remaining strips covered, gently tie each strip into a knot, pulling ends slightly to secure (if dough is sticky, dust lightly with flour) and arranging knots 1 inch apart in staggered rows on 1 baking sheet. Keep knots covered with clean kitchen towels. Roll out and cut remaining dough, then form into knots, arranging 1 inch apart in staggered rows on second baking sheet. Bake, switching position of sheets halfway through baking, until golden, 20 to 25 minutes total. While knots bake, mince garlic and mash to a paste with salt, then stir together with oil in a very large bowl. Immediately after baking, toss knots in garlic oil, then sprinkle with parsley and cheese and toss to coat. Serve warm or at room temperature.
Note: I used an ovenproof grill pan to prepare this side dish. Place the baby squash in the grill pan. Add all the ingredients except for the fresh mint. Toss gently to coat the vegetables with the olive oil. Roast at 425 degrees for 15 minutes. Stir the vegetables at the halfway mark. Remove from oven and garnish with the fresh mint. Serve hot. Servings are estimated.
Begin by creaming the powdered and granulated sugars with the butter and vanilla. Add eggs one at a time and then oil until incorporated. Gradually beat in dry ingredients. Mix well. Use a large scoop to drop on a parchment lined cookie sheet. Bake at 350 degrees F for 8-10 minutes.
Preheat oven to 425°. Wash potatoes in cool water, pat dry, and brush with olive oil. Place potatoes in a glass baking dish. Sprinkle with salt and pepper and bake in center of oven for 20 minutes or until golden brown and tender. (Mine took longer.) Remove from oven, and with a knife cut an X on the top of each potato. Gently squeeze sides of potatoes until centers spread out to form a small well. Stuff a small amount of blue cheese, bacon and green onion into the well of each potato. Serve immediately.
Build the sandwich by first spreading pesto on both sides of the bread. Layer turkey, lettuce, tomatoes, cranberries, and cheese on to the bottom piece of bread. Add the top. Slice into 6-8 little sandwiches. Serve and enjoy with your favorite sparkling wine cocktail at a luncheon. You can also Bake for a few minutes until the cheese melts and serve hot with some warm apple cider in the winter time. Note1: I like to prepare fresh pesto straight from my garden the traditional way using lots of fresh basil, lemon juice, toasted pine nuts, garlic, Olive Oil, and salt/pepper. Note2: When preparing the turkey, tomatoes, lettuce, and cheese, ensure the sizes fit the size of your bread. For a small baguette, they need to be fairly small. Note3: Place the Cranberries directly on the Pesto. They will stick into the sandwich better this way. Note 4: It is important to use good quality turkey. I prefer to roast my own after soaking in a basic brine for 24-48 hours. If you don't have the time to do this, use your favorite good quality deli cut.
Preheat oven to 350F. Mix together the cheeses, basil, parsley, rosemary, panko and egg and set aside. Butterfly the shrimp, leaving the shell on. Spread the cheese mixture approximately 1/4 inch thick over the top of each shrimp. Bake for 8-10 minutes.
Combine broth, soy sauce, cornstarch and sugar in a small bowl, stirring until items are disolved making a broth. Heat oil, in a non-stick skillet, then add the asparagus pieces, cooking and stirring constantly, until bright green (about 2 minutes). Add the broth mixture and carrots, cooking and stirring constantly until sauce is thickened and asparagus tender (about 3 more minutes).
Place all ingredients except extra milk in a pan and bring to the boil on a medium heat. Cook for 5 minutes. Serve with extra milk.
Prepare the mashed potato or make up the instant potato as instructed on the packet. Peel, core and slice the apple. Peel and chop the onion. Slice the fresh tomatoes, or drain and slice the tinned tomatoes. Place the apple slices in the base of a greased, ovenproof dish. Sprinkle with the sugar. If using sausages, slit the sausage skins to remove the sausage meat and dispose of the skins. Mix the chopped onion with the sausage meat or skinned sausages and spread the sausage mixture over the apples. Spoon the mashed potato round the dish to make a border or nest for the sausage. Cover the sausage with the tomatoes. Dot the potato with the butter, and bake in an oven (400F/200C/Gas Mark 6) for 30 minutes, until the sausage is cooked and the potato is crisp and golden brown on top.
Preheat oven to 375°F Place a rack over a foil lined baking sheet. Combine first 4 ingredients in a small bowl. Sprinkle pork loin with salt and pepper. Reserve half of the glaze and spread the remaining over pork loin. Bake in preheated oven 50-60 minutes, or until the pork reaches an internal temperature of 160°F Remove from oven and cover with foil for 10 minutes. Slice and serve with reserved glaze.
Directions: Preheat oven to 325 degrees. Make Crust: Run butter stick along bottom and sides of springform pan. Melt the rest. Grind cookies in food processor then add melted butter and press mixture into pan. Bake for 15-20 min until slightly brown. Make Filling: Boil water for water bath. Beat cream cheese until smooth. add sugar, mix. add sour cream, mix. add pumpkin, mix. add beaten eggs, vanilla, spices and cornstarch & mix. Pour into crust. When crust is cooled wrap pan with foil and fill baking pan with boiling water to half the height of the springform contents. Place cake into water bath. Bake approx 1 hr till outside is set but inside is still a tiny bit loose. Then turn oven off and leave door slightly open and leave cake in oven for another 30 minute (my water had leaked into foil so I took my cake out of the water bath for this time. The water did not get into the cake though.). Allow to cool on rack. Run a knife around the edges and refrigerate for 6-8hrs or overnight until firm. *note: we ate it after cooling 6hrs same day and it was good but it was much better the next day after sitting overnight and allowing the flavors to settle and meld. Enjoy!
Heat 2 tablespoons oil in Dutch oven over medium-high heat until shimmering. Add onion, garlic, red pepper flakes, and bay leaf. Cook, stirring frequently, until onion is translucent, 3 to 5 minutes. Stir in tomatoes and their juice. Using a potato masher, mash until no pieces bigger than 2 inches remain. Stir in sugar and bread; bring soup to a boil. Reduce heat to medium and cook, stirring occasionally, until bread is completely saturated and starts to break down, about 5 minutes. Remove bay leaf and discard. Transfer half of soup to a blender, add 1tablespoon olive oil and process until soup is smooth and creamy, 2 to 3 minutes. Be extra careful when putting hot liquids in the blender. Never fill past 2/3 of the way full, and put a dish towel over the top just in case to protect your hands from getting burned by any hot liquid splashing up. Transfer to a large bowl and repeat with remaining soup and oil. Rinse out Dutch oven and return soup to pot. Stir in chicken broth and brandy. Return soup to a boil and season to taste with salt and pepper. Sprinkle each portion with pepper and chives and drizzle with olive oil. Serve (of course) with grilled cheese sandwiches.
Marinate chicken in wine, salt, pepper and garlic overnight. Fry chicken in frying pan until cooked. Pat off excess grease and place breasts on a cookie sheet. Place two slices of bacon on each breast and then top with two slices of cheese on each. Place finished breasts in oven at 350 until cheese melts. YUMM!
Have cooked black-eyed peas and rice ready. In 2 quart saucepan melt butter. Stir in spinach and bacon. Cook over medium heat, stirring occasionally, until spinach is tender (4 to 6 minutes). Stir in black-eyed peas, rice and remaining ingredients except Cheddar cheese. Continue cooking, stirring occasionally, until heated through (7 to 10 minutes). Just before serving, stir in Cheddar cheese. Serve with hot corn bread!
In medium bowl, beat cream cheese and butter on high speed until smooth. Gradually add powdered sugar and continue beating until spreadable. Stir in vanilla. Add pecans, coconut and red food coloring (if desired for Red Velvet Cake).