HumbleIntelligence/food-ner-1-Million huggingface dataset:
.Spray cooking spray on large frying pan, cook peppers over a medium heat for 5 minutes Remove from pan and set aside. In same pan add more cooking spray and cook the onions until softened not coloured, stir in garlic and rice and cook for 1 min, add the stock a ladleful at a time and cook for 18 minutes, stirring constantly until all stock has been absorbed and rice is tender. Add prawns, peas and cooked peppers, cook for a further 2 minutes and then stir in half of the remaining cheese. Sprinkle with remaining cheese and parsley to serve.
Combine yeast, sugar and 3/4 cup boiled water in a bowl, let sit until foamy, about 5-7 minutes. Combine flour and salt separately, fold in the yeast mixture, and knead until soft, smooth dough ball forms. Cover the dough in a bowl with plastic wrap and let it rise for about an hour. Punch down dough, divide into 4 portions, and form them into a ball. Transfer dough balls to a floured baking sheet. Cover with a damp tea towel and let rest for another 45 minutes, or refrigerate until needed. In a large bowl, combine oil and tomato paste with the Baharat blend packet. Add in lamb, garlic, tomato, onion, and season with salt (optional). Preheat oven to 475°, use a pizza stone in bottom third of oven. Roll out each dough ball fairly thin, into a 10" disk. Transfer dough to a parchment paper, spoon about 4 tablespoons of topping onto dough, spread evenly with your fingers. Bake until the crust is golden brown and topping is cooked, between 6-10 minutes, depending on the thickness of your crust and topping layer. Repeat with remaining dough and toppings.
Place potatoes in a Dutch oven and cover with water. Cover and bring to a boil. Reduce heat and simmer 20-25 minutes until potatoes are very tender. Drain well. In a large mixing bowl, mash potatoes. Add sour cream, cream cheese, 3 tablespoons butter, onion salt and pepper; beat until nice and fluffy. Transfer to a greased 2-qt. baking dish. Dot with remaining butter and bake uncovered in a 350 degree oven for 15 minutes. Remove from oven; sprinkle with the Frenches fried onion then return to oven. Bake an additional 5 minutes.
Chop vegetables fine and saute in butter 15 to 30 minutes. Add shrimp and saute until pink. Stir in flour and continue stirring for 3 minutes. Add chicken broth and bouillon cubes; simmer 10 to 15 minutes. Add salt, pepper, and Tabasco to taste. Add parsley. Serve over linguini.
Put the flour, tarragon, salt& pepper in a zip lock bag and mix well. Add the rabbit piece by piece, shake well to lightly coat each piece. Melt butter in a large skillet, add oil. Saute the rabbit pieces until golden. Remove apprx 1/2 of the butter/oil so your sauce will not have too much grease. Add chicken broth. Simmer rabbit apprx 60 minutes. Cover for half the time uncover the last 30 minutes. If you wish you may thicken the sauce with a little flour.
Preheat oven to 400 degrees. Mix cake mix according to directions, being careful not to beat air into mixture. Mix the rest of the ingredients and gently fold in cake batter. Pour into two greased 8 inch pie pans or a 13-by-9-by2-inch baking pan. Bake until lightly browned, estimated to be about 25-35 minutes.
In a deep fry pan (I use non-stick) sear/brown the pork chops. This step keeps the chops from drying out and adds a lot of flavor to the final sauce. Add in the apple juice. Cook on a medium high heat for around 6 minutes each side (this depends on thte thickness of your pork). Once cooked remove thge pork chops Mix the flour and water together and add to the remaining juice. Once thickened serve with the pork chops.
Mix mayonnaise and cheese together. Then add the remaining ingredients and mix well. Heat oven to 350°F. Bake covered for 25-30 minutes. Bake uncovered for 5 minutes. Serve with wheat crackers, tortillas, or rye bread.
Cheesecake: Preheat oven to 150c. & prepare (grease/line) 9" round cake pan. Process malt biscuits & butter until finely crumbled (or crush biscuits & mix in butter) & line base of pan. Using a cake mixer or blender beat cream cheese, condensed milk, lemon juice & egg until completely smooth (about 5mins should do). Pour into cake pan. Bake at 160c for approximately 35mins (I usually check it from 30mins onwards). The top should be just set, if it is browning too soon reduce heat, if it is splitting on top you should probably take it out! Cool then refrigerate for no less than 3hrs - it's one of those things that tastes better with age --. Note: Don't panic if it's cracked or a little brown on top, you can either level it off if you think it'll taint the flavour or cheat like me & pour over the following topping to disguise the slight overdoneness --. Topping: Place juice/water mixture in a saucepan & bring to the boil. Reduce heat & simmer for approximately 5minutes. Add cornflour mixture to slightly thicken. Mix in lemon juice then add berries & stir gently so as not to break up the berries too much. You can use this mixture now or continue to reduce down if you wish. The last time I made this it was quite jammy (because I'd of course started on the dishes & forgotten that something was on the stove -- ) but it was just as devine as any other time so no worries if you think it's too sloppy! When you have reached the required consistency pour topping over cheese cake & return to the refrigerator to continue to chill & set. I usually make this about an hour after the cheesecake has been in the fridge so it has plenty of time to soak through the slightly brownish bits! If you manage to bake the perfect cream coloured cheesecake (big ups!) you could omit this topping or serve it separately for your adoring fans to pour over their dessert themselves --. I transport this cheesecake in the baking pan & only remove just prior to serving - it's much cleaner/easier that way & then someone else usually ends up getting stuck with cleaning the pan, mwah haha ha haaa! Enjoy! Note: Raspberries can be substituted with any available berry, mixture or pulpy fruit as desired. Note 2: I made this again on the weekend but had no berries so substituted one of the tablespoons of lemon juice with three tablespoons of lime juice & once I had poured mixture into pan I drizzled some passionfruit & mango dessert topping through it & sprinkled some dessicated coconut over the top of it before baking. I also reduced the cooking temperature to 150c & it turned out perfectly. It was sooo delicious, light & fruity! I really am the cheesecake master mmm -- .
Throw together vegetables. Top with chopped nuts and berries. For the dressing: in a separate bowl mix 3 tablespoons of Baba Ganouj or Hummus, 1 tablespoon goat cheese, 1 tablespoon olive oil, and a dash of black pepper. mix together and add to the salad.
Mix all ingredients with mixer until all blended. Pour into greased 9x13 pan. Bake at 325F for 1.5 hours.
In a resealable plastic bag toss the cubed sweet potatoes with melted butter or oil; add the rest of ingredients; toss well to coat. Transfer to a greased baking dish (large enough to hold the potatoes in one layer). Bake uncovered at 400 degrees for about 22-25 minutes, or until sweet potatoes are tender but not too soft (tossing with a wooden spoon or spatula about every 15-20 minutes, baking time will vary depending on the size you cut the potatoes). *NOTE* careful not to over bake as the potatoes will become mushy. Delicious!
Rice: Bring water to boil, add remaining ingredients and cook on medium low for 20 minutes. Beans: Melt butter, lightly brown sausage. Add remaining ingredients. Simmer on medium low while cooking rice.
1. Place chicken breasts in the crockpot. 2. Mix together the salsa, queso dip, chicken stock, taco seasoning, garlic powder and uncooked rice. 3. Pour the mixture over the chicken. 4. Cook on low for 4-5 hours Adjust cooking time depending on the size of the chicken breasts. 5. Garnish with sour cream if desired.
Preheat oven to 275 F. Combine Oats, Almonds, Pecans, Brown Sugar, Pepitas and Sunflower Seeds in a large bowl. Combine Syrup, water and coconut oil in a medium bowl. Pour Syrup mixture over the Oat mixture. Stir until well combined. Spread the mixture into a large roasting pan. Bake for about 1 1/2 hours, stirring twice during baking. Remove from the oven, stir in the Cranberries and the Raisins. Let cool completely before storing.
Heat oven to 375°F. Unroll breadstick dough; separate at perforations to form 12 strips and set aside. Mix Alfredo sauce, milk, vegetables and chicken in 3-quart saucepan. Heat to boiling, stirring occasionally. Spoon into ungreased rectangular pan, 13x9x2 inches. Twist each dough strip; arrange crosswise over hot chicken mixture, gently stretching strips if necessary to fit. Sprinkle with Parmesan cheese and Italian seasoning. Bake uncovered 20 to 30 minutes or until breadsticks are deep golden brown.
Start by heating up you pan with the oil. Once heated add the garlic. Once the garlic has turned golden brown, add the 1lb beef. Cut the ginger in small slices. Using only an inch and a half long ginger cut to small slices. Once the red is almost gone from the beef. Add the sliced up 1/2 Onion and stir for 20 seconds. Add your Oyster Sauce and water and stir for 10 seconds. Add the sugar and fish sauce stir and taste If the taste is to preference add the cut green onions. If it needs more taste slowly add fish sauce and taste. Add steam rice in a bowl and serve with easy stir fry OR eat with sticky rice. You can also add in vegetables if you prefer in STEP 3.
Put half the peanuts in lightly greased 11x7 pan. Melt butter and chips on low. Remove from heat. Add milk and marshmallows. Stir well. Pour over peanuts. Sprinkle with remaining peanuts. Chill and cut into bars.
If using plain yogurt, place it in a strainer lined with a paper towel and place the strainer over a bowl. Let the yogurt drain and thicken for 20 minutes. In a medium bowl, combine the strained or Greek-style yogurt and the rest of the ingredients. Add salt, to taste.
Place pork chops in slow cooker. Combine remaining ingredients and pour over pork chops. Cook in low 8-10 hours, or high 4 1/2 -5 hours.
Beat eggs in a small bowl, set aside. In a saucepan, combine sugar, cornstarch and salt. Gradually stir in milk until smooth. Bring to a boil over medium heat, stirring constantly. Stir a small amount into eggs; return all to pan, stirring constantly. Cook and stir for 2 1/2 minutes or until mixture reaches 160 degrees. Remove from the heat; stir in sour cream and vanilla. Set saucepan in ice and stir mixture for 5 minutes. Cover and refrigerate until serving. Serve over berries -- strawberries, blueberries, raspberries (whatever mix of berries you prefer). Yield: About 2 cups of sauce. Recipe did not state how much berries to use, so I but an estimated amount in the recipe. I think it would be really good with angel food cake or shortcake.
Prepare the cake mix with the egg and milk or water according to directions on package. Pour into a greased 2 to 2 1/2 qt pudding mold and cover with a lid, foil or greased double wax paper. Place the mold in a sauce pan of boiling water and the level of the water half way up mold during cooking. Steam for 1 1/2 hours. Unmold the pudding while hot and serve with cream, ice cream, or custard. NOTE: When cooking for smaller numbers, make up the whole cake mix as directed, put pour only half the cake batter into a 1 1/2 qt mold and steam for 1 hour. Alternately, fill individual molds and steam for 20-25 minutes. Bake remaining cake batter.
Preheat the oven to 400°F. Brown and Cook Sausage Patty Breaking up in to small pieces in Pan Drain on paper towels. Spread your sauce on Naan Bread. Sprinkle 1/4cup of mozzarella cheese. Sprinkle Sausage pieces. Spread sliced Mushrooms Top with rest of mozzarella cheese. Lay buffalo mozzarella with Basil leaf on top of each slice If you want (4 thin slices.). Bake 8 to 12 minutes or to desired crispiness.
Combine first three ingredients in large bowl. Slice pickling cucumbers into small rounds. Stir together ingredients in First Brine, making sure salt is dissolved, then pour over vegetables to cover. Make more brine if necessary. Let stand for three days, stirring well each day. I use a covered pail for this step rather than the large bowl. Drain well. Cover drained vegetables with the "Second Brine Step"--cold water to cover. Let stand 3 days, stirring each day. Drain well. Third Brine Step--Bring all 4 ingredients to a boil, stirring frequently. Add vegetables. Return to just the boiling point. Using a sieve and slotted spoon, pack the vegetables into hot sterilized jars to within 1 inch of top. Fill with brine to within 1/4 inch of top. Process 10 minutes in a boiling water bath. Cooking time is standing time.
Mix dry ingredients in a bowl. Add melted margerine, eggs, and milk. Mix only till smooth. Use about 1/4 of a cup of pancake batter per hot cake. Have the temperature on your stove top set to 5 or 6. Flip hot cakes when they start to bubble a bit.
Preheat oven to 450 degrees Plavee flout in large bowl. Cut butter with fork until crumbly. Cover and place in fridge 10 minutes. Slowly pour in buttermilk and stir hust until moistened. Turn dough unto floured surface and knead 3-4 times with your hands, adding flour as needed to prevent sticking. With well-floured hands pat dough out into the center as if folding letter. Repeat 2-3 more times, beginning with patting the dough out. Pat the dough out a final time until it is 1/2" thick. Cut with biscuit cutter dipped in flour and place the biscuits on the baking sheet with the sides touching. Bake 12-15 minutes, until lightly browned. Remove biscuits from the oven and brush the tops with melted butter.
About 1 hour before roasting, remove the prime rib from the refrigerator and let come to room temperature. Preheat oven to 500 degrees. Place rib roast, fat side up, on rack in 14x10-inch roasting pan. Make small slits all over the prime rib and insert a slice of garlic in each slit. Using a fork, poke holes in roast and then rub roast with Worcestershire sauce. Mix together cracked peppercorns, kosher salt, garlic powder, and thyme and then rub all over roast. Cut top third off head of garlic, keeping top and bottom intact. Drizzle oil over cut sides and place garlic top back on bottom. Wrap tightly in foil. Place rib roast in oven and immediately turn oven down to 350 degrees. Place garlic on oven rack next to rib roast. Remove garlic after about an hour, then remove from oven, unwrap, and let cool. Roast beef until meat thermometer inserted into thickest part of meat (not touching bone) reaches 135 degrees (this is about 18-20 minutes per pound). Internal temperature of meat will rise to 145 degrees (medium-rare) upon standing. Or, roast until desired doneness. Transfer to large serving platter; cover loosely with foil and let roast stand 15 minutes for easier slicing. Meanwhile, in medium bowl, with wire whisk, whisk sour cream and heavy cream until soft peaks form. Into small bowl, press soft roasted garlic from each clove; discard skin. Add horseradish to garlic and mash together with fork. Fold into cream mixture. Stir in 1/4 t. table salt and 1/4 t. freshly ground black pepper. Spoon into small serving bowl. To serve, garnish platter with fresh herbs. Serve sauce alongside beef.
Note: To prevent the corn syrup from sticking to the measuring cup or spoons, spray with Pam or grease with vegetable oil before measuring. Melt the chocolate in a double boiler or metal bowl set over a pan of simmering water. Stir the chocolate until melted and smooth. Remove from heat and stir until smooth and cooled a bit. Stir in the corn syrup. The chocolate will stiffen almost immediately. Stir until completely combined. Transfer the chocolate to a sturdy plastic freezer bag and refrigerate until firm (about 2 hours). When the dough is firm, remove from the refrigerator, and knead it until it is soft enough to work with. If it is too hard, cut off small pieces and knead until pliable. Grease the counter where you are working with oil or spray with Pam so the chocolate won't stick. At this point you can make the chocolate into whatever shape you want. Some ideas: It can be formed into a long rope or braid and wrapped around the base of a cake. It can also be placed around the outside top edge of the cake. This dough can also be used to make ribbons to cover a cake. To do this pat your dough into a disk shape and roll dough out to desired thickness using a rolling pin or else use a manual pasta machine. This dough can also be used to make flowers, leaves or any other decorations. Well wrapped it will keep for months. If it gets hard to work with, knead in a little more corn syrup until it is pliable again.
Heat oven to 350. Cook noodles according to package directions. Drain and reserve. Meanwhile, cook ground beef, onion, and garlic over medium high heat for 6 minutes or until beef is no longer pink. Drain off excess liquid. Stir in oregano, salt, soup, 1/3 c water, and noodles. Remove from heat and add half the cheese. Spoon into 11x7 baking dish and sprinkle the remaining cheese over the top. Bake for 25-30 minutes until bubbly. Allow to cool for 5-10 minutes before serving. Note: since making this more often I tend to use Penzey's Pizza Seasoning instead of the spices, use extra cheese, and double all but the meat to freeze casseroles that are less "meaty.".
First, you want to mix the first four ingredients together until they are really well combined. Seriously, you will not see any little shreds of cheese and it will have the texture of stiff play dough (this is important). Preheat your oven to 350 and grab a pan. I used an 11x7 inch oval baking dish, but you can also use an 8inch square. Pour about 1/4 of the enchilada sauce into the bottom of the pan and swirl the pan until the bottom is coated. Reach in with your clean hands and grab about 2 tablespoons of cheese mixture in your hands and shape into a log. Roll a tortilla around this log and place in the pan. Repeat for the rest of the cheese and tortillas. Pour the rest of the sauce on top, spreading it to cover. Sprinkle the last 1/2 cup of cheese on top, and place in the oven. Bake 20-30 minutes or until hot and bubbly. For OAMC: Freeze before cooking, thaw in refrigerator and bake according to directions.
Melt butter in a large saucepan. Add onion and cook, stirring occasionally, 6 minutes or until tender. Add mushrooms and cook 5 minutes or until tender. Pour 1 can broth into a medium bowl and whisk in flour until blended. Stir into mushroom mixture in pot. Stir in other can of broth and the thyme; bring to a boil over medium-high heat, stirring frequently. Reduce heat and simmer 7 minutes, stirring occasionally, until slightly thickened. Stir in pan drippings from turkey if desired and heat through.
Wash and hull strawberries and keep to one side. ---------Sauce-----------. Heat sugar and syrup over a low heat, stirring occasionally, until the sugar has dissolved. Cook a further 5 minutes. Remove from heat and stir in cream and essence. Beat for 2 minutes until the sauce is smooth and glossy. Serve the strawberries with the sauce, hot or cold.
Preheat oven to 425 degrees F. In a skillet, melt butter and saute onion, garlic, celery and peppers until tender. Then add the rice and the spices and toss. Coat inside of fish with a light coating of mayonnaise and then stuff the cavity of the fish but don't pack the stuffing in. Sew it up with a needle and thread. Spread a little butter or a lot of mayonnaise over fish and top with 3 or 4 lemon slices. Wrap loosely in tin foil. Put it in a broiling pan and cook for 10 minutes per inch of thickness or until cooked and flakes easily with a fork. This can be served with additional lemon wedges or you can mix equal portions of melted butter and dry white wine for a delicious sauce.
Coat inside of slow cooker with vegetable oil spray. Mix sugar, garlic powder, onion powder, dry mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together; rub mixture evenly over chicken; transfer to slow cooker. Mix dijon and honey in a bowl. Pour 1/2 cup mixture over chicken and toss to coat; reserve remaining dijon mixture separately. Cover and cook until chicken is tender, 4-6 hours. Adjust oven rack to middle position and preheat oven to 450°. Place wire rack in foil-lined rimmed baking sheet and coat with vegetable oil spray. Transfer chicken to prepared baking sheet; discard braising liquid. Brush chicken with half of reserved Dijon mixture and broil until lightly charred and crisp, 10-15 minutes. Flip chicken over, brush with remaining Dijon mixture, and continue to broil until lightly charred and crisp on second side, 10-15 minutes longer.
Remove the giblets from chicken and discard. Wash chicken inside and out, drying with paper towels. Rub chicken with a little olive oil. Tie wings and legs with cooking twine. Mix all the spices together well. Rub all over chicken. Place on plate and wrap with saran. Put in fridge 4-24 hrs., the longer the better. Put chicken onto rotisserie bar. Set timer for 1 1/2 hours. Chicken is done at 160 and no longer pink.
Preheat oven to 375°. Cook noodles according to package directions and drain. While noodles are cooking, brown ground beef and drain. Stir in spaghetti sauce and set aside. Mix cooked noodles with ricotta/cottage, mozzarella and Parmesan cheeses. In a 2 quart casserole, spread 1 cup of sauce on bottom of pan to cover. Spread half the noodle mixture in the dish, covered with half the sauce. Layer the remaining half of the noodle mixture, covered with the remaining half of the sauce. Bake 25 to 30 minutes until bubbling.
Make this recipe one to two days in advance to knock your guests out with ecstasy. If you are short on time, at least prepare it in the AM and grill it in the PM-but no less time than that, as the spices won't get into the meat and veggies. You can mix up all the spices and the ginger and garlic in one batch (because they are the same for the veggies and the meats) and then put red wine in the lamb Zip-lock bag and the white wine in the veggie one. Marinate the lamb chunks, the spices, and the wine and oil (listed under Meat Preparation) in one large Zip-lock freezer bag. Keep refrigerated for one to two days, turning the bag each time you open the refrigerator to distribute the marinade. If the marinade is not sufficient to coat all the pieces luxuriously (if lamb leg is too big), then double the marinade quantities. In the same way, marinate the veggies in the spices and wine and oil (listed under Vegetable Preparation) in a large freezer bad and turn every time you open the refrigerator door. When you are ready to grill, use wooden skewers and alternately skewer meat chunk, veggie chunk, meat chunk, veggie chunk, etc., leaving at least an inch at the bottom and the top of the skewer. Grill, turning occasionally, until you see some charring on the edges of the onions and the meat looks cooked through. Enjoy with rice and a salad for a terrific and simple summer meal.
Mix salad dressing and chili sauce, then mix with the rest of the ingredients. Fill buns; wrap each in foil; and bake at 400 degrees for 20-30 minutes.
Preheat oven to 350 degrees. Mix together sugar, eggs, pumpkin, cinnamon, ginger, cloves, salt, and milk. Grease a 9x13 inch pan and pour the above mixture inches. Sprinkle the DRY cake mix on top. Pour melted butter evenly over the cake. Pour the butter slowly and carefully because it sometimes likes to go all in one spot! Bake at 350 for 50-60 minutes. Serve warm!