HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 220C/425°F. Heat the oil in a large pan and saute the onion, garlic, gammon, sweetcorn and beans for three to four minutes. Add the flour, dill, and mustard to the pan and heat for a further one to two minutes. Pour in the wine, cream, milk, and cheese stirring continuously. Crumble in the stock cube and simmer gently for eight to ten minutes. Roll the puff pastry out to one to two centimeters thick, to line a serving plate. Use the plate as a template to cut around the pastry. Dot the pastry with a knife and place on a baking sheet. Brush the pastry with the egg yolk to glaze. Bake in the oven for five to six minutes, or until crisp and golden. Transfer the gammon mixture to a plate or bowl. Remove the pastry from the oven and use to top the gammon, to form a pie. Serve.
Place lettuce in large bowl. Cut cucumber in half crosswise and remove seeds. Slice cucumber and onion. Then cut cucumber slices in half. Cut avocado in half lengthwise; remove seed and cut flesh away from skin. Dice avocado and tomatoes. Arrange cucumber, onion, avocado, tomatoes and cheese in diagonal rows, leaving a row open down center. Cover; refrigerate salad until ready to serve. Prepare grill for direct cooking over medium coals. Cut chicken into 1-inch cubes. Thread onto four 12-inch skewers and season with salt and black pepper. Place kebabs on grid of grill. Grill, covered, 10-12 minutes or until chicken is no longer pink in the center, turning occasionally and brushing with barbecue sauce. Discard any remaining barbecue sauce. Remove chicken from grill; cool slightly and remove from skewers. Arrange chicken down center of salad; sprinkle with bacon, if desired. Drizzle dressing over salad; toss gently and serve immediately.
Bring a pot of salted water to the boil. Tip in the farfalle and cook according to packet instructions until the pasta is al dente. Heat the oil in another pan and add the bacon. Fry over high heat for 3 - 4 minutes until the bacon is golden brown. Add the garlic and fry for a minute. Pour in the cream and bring to the boil. Let simmer for 5 minutes until reduced and thickened slightly. Tip in the peas, bring back to a simmer and cook for another 3- 4 minutes. Stir the grated parmesan into the sauce, then taste and adjust the seasoning. When the pasta is ready, drain it in a colander and immediately tip into the sauce. Add the herbs, then toss the pasta until well coated with the creamy sauce. Divide among warm plates and sprinkle over a little more parmesan to serve.
In large bowl, combine all ingredients and mix well. Spoon into individual serving dishes or large serving bowl. Chill 30 minutes. Garnish as desired. Store leftovers covered in refrigerator.
Toss chicken wings with cornstarch. In a saucepan, heat oil to 375 degrees Fahrenheit. Add chicken; cook until crisp. Mix together the raspberry preserves, chipotle puree, and melted butter. Add cilantro. Toss fried chicken in raspberry preserves mixture. Serve chicken with bleu cheese dressing.
First, mix all the sauce ingredients and let simmer while you work on the ravioli. Salt a pot of water and then turn to high so it can boil. While you are wating for it to boil, mix all the meatloaf ingredients other than wonton wrappers. Take a sheet of wonton a put about a tablespoon or less of the mixture in it. Wet the edges around the wonton with water and then fold into a triangle. Using a fork seal the edges of the ravioli and it also adds a design. Repeat with all. Once the water begins to boil, add the wontons and cook till the wonton shell is done and so is the beef. Then in a small pan with butter or oil, fry them to give them a crispy outside but make sure they dont stick! Plate the raviolis and then put some sauce on top. Serve with a salad if desired.
Preheat oven to 425 degrees F. On a round pizza stone or pan or on a rectangular baking sheet, using flour or cornmeal to dust the dough, spread out the dough to form your crust. If you are using a baking sheet, drizzle pan with extra-virgin olive oil then set crust in place. Poke the pizza dough in several areas with the tines of a fork. Drizzle the dough with extra-virgin olive oil then season it with finely chopped rosemary and a little salt. Place in oven 10 minutes. Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, then the meat. Brown and crumble meat a couple of minutes, then add onions and garlic. Season the meat with salt and pepper then work in the tomato paste using the back of a wooden spoon to combine. Stir in the parmesan cheese, parsley and oregano. Remove pizza crust from oven and top with meat. Arrange mozzarella cheese over the pizza, working to edges. Return the pizza to the oven and bake until cheese is golden, another 10 to 12 minutes.
Cream butter and sugar together. Add egg, lemon extract and lime rind. Mix in milk and salt, then add 1 cup of flour at a time, mixing well. Let stand for 5 minutes. Roll dough into 10 inch long ropes. Fold rope in two and twist to make a braid like cookie. Bake 10-12 minutes. Mix icing sugar with lemon juice. Brush over cookies while still warm.
Mix Rice Krispies, sugar, peanut butter and butter thoroughly, and roll into small balls. Place balls on bread pan covered with wax paper and put in the freezer until firm. Melt chocolate or candy coats in a double boiler on low heat. Dip balls in candy melts and place on a bread sheet covered with wax paper. Set back in the freezer until they harden.
Stir sugar, corn syrup, vanilla and the milk together. Stir in food coloring a few drops at a time until you reach the color desired. This glaze must be stirred each time you use it or dries with a mottled look. Yield: 1/2 c glaze.
In a medium sized bowl, combine all sauce ingredients mixing well. Set aside. In a large skillet, over medium heat add water and veggies. Cook until crisp tender, about 8 to 10 minutes. Remove. Add oil and beef cook until lightly browned. Add sauce, bring to a rolling boil. Cover and reduce heat; simmer for 25 minutes. If sauce needs to be thickened just add 2 teaspoons cornstarch that has been mixed with 2 tablespoons water. Return veggies back to skillet. Heat for about 8 to 10 minutes or until veggies are hot.
Combine the vegetables. Whisk together dressing ingredients. Combine vegetables and dressing well, and chill in refrigerator for at least 30 minutes before serving.
Wrap the cardamom pods and cloves in a piece of cheesecloth or muslin. Mix the rest of the ingredients, apart from the cognac, together in a large saucepan. Add the bag of spices. Bring the mixture to a gentle simmer over a low heat. Do not allow the wine to boil. The mulled wine is hot enough when the sugar has dissolved. Add the Cognac to the saucepan when the sugar has dissolved and ladle the mulled wine through a tea strainer (or colander) into punch cups, mugs or glasses.
Heat oven to 375 degrees. In bowl, mix all ingredients except for 1/4 cup of the BBQ sauce. I use Sweet Baby Ray's. Line glass cake pan with tin foil. Put meat mixture into pan and shape into a loaf. Cover loaf with rest of BBQ sauce. Bake for 1.5 hours or until there's an internal temperature of 160 degrees. I usually make this and freeze it for members of my church who are sick and need help with cooking, so if it is frozen, it will need to be put in the oven (about the same temp.) for around 30-40 minute.
Fry chopped onion, carrot, celery and garlic in ev olive oil until soft but not coloured. Add white wine and allow to completely cook away. Add tomatoes and simmer for at least an hour. Season with herbs of your choice and salt and pepper. Boil angel hair pasta in salted boiling water until done to your liking. Drain pasta. Now I combine the sauce, pasta and pink salmon in the following manner. I use this method because I want to produce a pasta that is only 'coated' in sauce, not 'swimming' in it. I place a saucepan over low heat and add alternate quantities of pasta and the tomato sauce and toss together until well combined. I only add enough sauce to the pasta to colour and lightly coat the pasta. When I am happy with the balance, I add the flaked salmon, tossing it through the pasta until it is all combined. Serve topped with parmesan or romano cheese and torn fresh basil leaves, and hot chilli (pepper) flakes if you like. Delicious! Enjoy.
soften cream cheese. cream the cream cheese until fluffy. add brown sugar and cream until well blended. carefully stir in the cool whip and snickers until combined. Thats it! Place in covered container overnight, so flavors blend. Garnish with chopped peanuts, shaved chocolate, or even a carmel drizzle if you feel the need to dress it up! serve with mini pretzels. *Important -- shhhh -- reserve some for later, because it will disappear!
Preheat oven 180 degrees C. WHISK flour,baking powder, baking soda, salt in bowl. BEAT in 1 cup sugar, butter lemon zest in until light and fluffy. BEAT in ricotta. BEAT in egg, lemon juice and almond extract. Divide batter into lined muffin tins. Sprinkle with slivered almonds and extra sugar over all muffins. Bake about 15 - 20 minutes util lightly golden brown. ENJOY!
Cut bread in half lengthwise. Place cut sides up on a foil-covered baking sheet. In a bowl, mix together the beans, chili, spaghetti sauce, garlic, salt and pepper; spread mixture evenly over the bread. Top with tomatoes and green onions. Sprinkle evenly with mozzarella and parmesan cheese. Bake at 350°F for 10-12 minutes or until cheese is melted. Slice and serve.
In a large pot over medium-high heat, add water and salt; bring to a boil. Add soba noodles and boil 4 to 6 minutes until al dente. Remove from heat, drain, and rinse under warm, running water. In a large pot over medium-high heat, add chicken broth and ginger; bring just to a boil. Reduce heat to low. Add soy sauce and your favorite toppings; simmer for 5 minutes longer or until toppings are cooked. Remove from heat. Place cooked soba noodles in a large soup bowl; spoon broth mixture (with toppings) over the top and serve.
In a small jar or cruet, combine dressing ingredients. Cover. Shake well. Set aside. Boil couscous in water for 5 to 7 minutes until just tender. Drain. Rinse with cold water. In serving bowl, mix couscous with corn, pepper and onion. Pour dressing over couscous mixture. Mix well.
In small dry skillet, toast almonds over medium heat, stirring often, until golden, about 5 minutes. Set aside. Bring large pot of salted water to boil. Add lentils and garlic; reduce heat and simmer, uncovered, until tender, about 20 minutes. Drain and rinse in cold water; drain again. Discard garlic. In large bowl, whisk together oil, vinegar, oregano, salt and pepper. Add lentils, cucumber, tomatoes, onion and parsley; toss to coat. (Make-ahead: Cover and refrigerate for up to 2 days.). Stir in almonds and all but 1/4 cup (50 mL) of the feta; sprinkle with remaining feta.
Arrange graham crackers in a single layer in a greased 9x13 pan; set aside. Prepare brownie mix according to package directions. Spread carefully over graham crackers. Bake at 350°F for 25-30 minutes. Sprinkle with chocolate chips and marshmallows. Bake an additional 5 minutes. Until golden brown. Let cool.
chop jalapenos and onion. saute jalapeno and onion til onion is clear. Do not brown. separately fry in skillet the liver to medium. cut liver in small pieces. put all ingredients together with tomato sauce in pan and cook for 10 minutes. salt to taste. serve on either corn or flour tortillas not taco shells.
You will need a large roaster, sprayed with Pam. Pop the corn, transfer into roaster with your hands, shaking out the unpopped kernels. Stir in the nuts. Place the butter in a large heavy pot over medium high heat. When it is almost melted, add the sugar and syrup. Stir constantly to dissolve the sugar, then often to avoid scorching. When it reaches a boil, set timer for 5 minutes. When it has finished boiling, stir in the vanilla. Pour over the popcorn/nut mixture in the roast pan. Mix well, then stir about every 10 minutes til cool. Optional: You can substiture mixed nuts or walnuts if you desire. Makes a nice hostess gift.
Place the beef in a skillet over medium heat. Mix in green bell pepper. Cook and stir until beef is brown and peppers are tender. Drain grease, and transfer to a slow cooker. Mix crushed tomatoes and mixed vegetables into the slow cooker. Pour in beef broth, soy sauce, and Worcestershire sauce. Season with salt and pepper. Cover and cook 7 hours on low. Mix pasta into the slow cooker during the last 15 minutes of cook time.
1.Preheat oven to 180 degrees Celsius. 2.Mix cocoa powder, butter, sugar, and milk in a pan. Bring it to a boil, stirring continuously. Remove it from flame. 3.Add oats, flour, and honey. Mix well. 4.With the help of a spoon pour one spoonful of the mixture on a waxed paper or greased cookie sheet. 5.Bake for 10-12 minutes till cooked. Take out of oven, let it cool for few minutes on the tray before transferring it to a wire rack. 6.Let them cool on the wire rack before serving. 7. Store in an air-tight container.
Scoop 1/2 cup of pineapple sorbet into each of 4 tall glasses. Add 1/2 cup of pineapple juice to each glass. Pour 1/2 bottle of ginger beer into each glass. Top each drink with 1/4 can of crushed pineapple. Serve immediately with long straws.
Gently heat the dried rosemary (or thyme) in the olive oil for a few minutes on low heat. Set aside and allow to cool for a few minutes. If using rosemary, pour the oil through a strainer and reserve (not necessary if using thyme). Mix the flours together with the salt and pepper. Add the water and beat with a whisk until the batter is smooth. Beat in the rosemary/thyme oil and allow to sit for 20 minutes. Heat a small cast-iron skillet or crepe pan over medium heat. Oil lightly. Pour about 1/4 cup batter into the pan, tipping so that the batter thins out to about a 6" circle. Cook for about 30 seconds until the crepe is golden-brown on the botton. With a spatula, flip the crepe over and cook another 10-15 seconds. Remove the crepe onto a plate and continue until all of the batter is used up. You should have enough batter to make one dozen crepes. Cover the crepes with a cloth until ready to use.
Combine first 4 ingredients in a large bowl. Mix together mayo, lemon juice, and sugar. Pour over chicken. Toss with mixed salad greens.
Mix together all ingredients and refrigerate for at least 2 hours prior to serving. (It is best if left 24 hours for flavors to truly come together).
Season chicken with salt and black pepper. Fry in oil until golden brown and remove from fire. Leave to cool. In the same oil, saute the chopped garlic, onion, bell peppers and cilantro. You can also use really red hot firebird peppers if you like it spicy. Add the chicken and stir for 2 - 3 minutes. Add beer and simmer for about 10 minutes until chicken is cooked. Add the rice and mixed peas. Mix well for a couple of minutes. Add chicken stock (salt if needed) and simmer for another 20 minutes or until rice is cooked and slightly burnt at the bottom.
Lightly grease a 9x5x3-inch loaf pan or coat with vegetable spray. Beat sugar, margarine and applesauce until creamy and light (about 5 minutes). Add eggs one at a time and continue to beat. Add pumpkin and mix until smooth. Combine flour, salt, baking powder, baking soda and cinnamon. Stir into pumpkin mixture and mix until smooth. Add raisins, orange rind, orange juice and nuts. Stir well and pour into loaf pan. Bake at 350° for 60-65 minutes. Test for doneness by inserting wooden pick into loaf; if it comes out clean the bread is done. YIELD: 12 slices.
Preheat oven to 400°. To prepare biscuits place them on cookie sheet. Separate the egg white from the york (reserve the york for later). Whip the egg white with 1 teaspoons of Sriracha chili sauce. Brush mixture over each biscuit. Sprinkle with some dried basil. Cook biscuits per package direction. Set aside when done. In a large mixing bowl add in the Italian sausage and ground beef. Add in the chopped onion, half and half, egg york, corn flakes, salt, pepper. Mix well. Make 10 patties by dividing the mixture in half and forming 5 patties from each half of the mixture. They should make 2-2 1/2 inch patties. Spray a 10 inch skillet with cooking spray. Heat over a med-high heat. Add mini meat patties to pan. Cook about 5 minutes, flip and continue to cook another 5 minutes or until done. Meanwhile mix mayonnaise with 1/2-1 tablespoon of Sriracha chili sauce (based on your heat level tolerant) and set aside. To assemble the sliders take a biscuit, slice it in half (you should have two circles) spread the bottom half with about 2 teaspoons of the mayo mixture top with the meat patty and a small slice of Swiss cheese, finish it with the top piece of the biscuit. Serve and enjoy.
Add cinnamon, lemon juice and rind to boiling water and let stand over low heat until ready to use. Soften gelatin in colde water for five minutes; add to hot mixture and stir well. Add sherry wine and sugar; strain through cheesecloth. Pour into a mold (or individual molds) and chill until firm.
Dissolve yeast and warm water in a very large mixing bowl for about 5 minutes. Add sugar and stir. Stir in lightly beaten eggs and oil. Gradually mix in flour and salt to liquid mixture. You might not need entire amount of flour. Add enough until dough begins to move away from sides of bowl and is soft but manageable. Cover dough and let rise until doubled. Punch dough down and divide in half. Roll out one half into a rectangle. Combine filling ingredients except raisins. Spread evenly over rectangle with rubber spatula. Sprinkle evenly with raisins if desired. Roll up dough, beginning at long end. Pinch ends to seal. Using thread or dental floss, slice into rolls, about 14. Place cut side down in a greased pan. Repeat with remaining half of dough and filling. Cover and let rise until doubled. Bake at 350 for 15-20 minutes. Time varies from oven to oven. Check at earliest time to prevent over browning. For frosting, beat together softened cream cheese and butter. Beat in milk and vanilla. Gradually beat in powdered sugar; beating until smooth. Generously frost warm rolls, about 5 minutes after removing from oven.
Spray skillet with non stick spray. brown chops on both sides, then add the water and all the spices. cover and simmer for 20 - 30 minutes until the chops are cooked thoroughly. take the chops out of the pan, set aside and keep warm. Combine milk and corn starch, cook in skillet until thick, stirring constantly. Place the chops on plates and pour the gravy over them.
Mix above ingrdients until sugar dissolves (Do not heat). Wash and dry cucumbers. Slice cucumbers and pack in gallon jug. Pour liquid over sliced cucumbers. Ready to eat in 2 or 3 days. Makes 1 gallon pickles.
Preheat the oven to 400 degrees. Prepare a 12-cup muffin pan with nonstick spray. Mix the two ingredients together. Don't add anything else that may be mentioned on the box, like eggs, oil or water. The mixture will be very thick, so you might be tempted to add in other things to make the batter smoother. Do NOT do this! Place batter into the prepared muffin cups and place in the oven and bake for 20 minutes.
Heat oil on medium heat. Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step). Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat. Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil. Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice. Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.
Preheat oven to 200 C. Lightly spray a mini muffin pan with oil. Slightly soften ice cream. Stir through flour until well combined. Divide mixture between cups. Bake 12 - 15 minutes until cooked and golden brown. Serve warm with jam and cream.
In the bowl of a food processor, mince the garlic. Add the pine nuts, arugula, parsley and olive oil to the bowl and puree for about 30 seconds or until well minced. Add the mayonnaise and lemon juice and puree just until combined. Season with salt and pepper. Makes 1 cup (250 mL) of sauce, enough to coat 1 lb (500 g) of pasta.
Boil water in your hot pot or a real pot if you have actual cooking facilities. Break up and drop in the ramens. Add the peas. Bring to a boil again. Drain and tip into a large bowl. Add butter, parmesan, and 1/3 of the ramen's seasoning packet. Feeds one active, hungry teen or can be used as a side dish for 2.
Mix seasoning together and store in airtight container for up to 6 months. In medium bowl, beat eggs with water. Add enough hot sauce so mixture is bright orange. In another bowl, combine flour and pepper. Season chicken with house seasoning. You can let the chicken sit in hot sauce for up to 1 hour. It will not make the chicken spicy. Dip Chicken in egg and coat well with flour mix. Heat oil to 300 degrees in deep pot. Don't fill pot more than half full of oil. Fry chicken in oil until brown and crispy. Dark meat goes in first and takes 13-14 minutes. White meat takes 8-10 minutes. Preparation depends on how long you let the chicken soak in hot sauce.
Grease 9"x13" pan. Layer ingredients in above order. Bake for one hour at 350 degrees covered. Uncover and bake an additional 15-20 minutes with cornflake crumbs on top.
Heat oil in heavy skillet over medium heat. Add beef, bell pepper and garlic. Cook until beef loses its pink color and vegetables begin to soften, about 6 minutes. Add raisins and next 6 ingredients and cook until mixture is thick, about 5 minutes. Season to taste with salt and pepper. Mix in cheese and cilantro. Preheat oven to 375°. Roll out one biscuit on lightly floured surface to 4-inch circle. Brush half the dough with egg wash. Place 1 rounded tablespoon filling on dough. Fold over to crate half circle; press edges to seal. Using fork, crimp edges. Place on large baking sheet. Brush with egg wash. Bake until golden brown, about 12 minutes.
In a large skillet, heat the olive oil then add the chicken breasts. Cover and cook on medium heat until the chicken is golden brown, about 5 minutes per side. Add the onions, stirring often. When the onions are soft, add the remaining ingredients. Let simmer, covered, until eggplant is soft and tender. Serve alone or over a bed of rice.
Sterilize jars, lids and rings. In a non-reactive pot place first 11 ingredients bring to a boil and reduce to simmer, simmering for 15 minutes uncovered. Add figs, 1 cup blueberries and cranberries bring to a boil then reduce to simmer for 20 minutes uncovered. Stirring occasionally. Add remaining blueberries return to boil and then reduce to simmer for 20 more minutes. Till the consistency you like. Ladle into hot sterilized jars leaving 1/2 inch head space. Wipe rims and place lids and tighten rings. Process for 10 minutes in a hot water bath. Shut off flame and let sit uncovered for 5 minutes. Remove to a draft free spot to cool. Or freeze in containers for 3 months or refrigerate for 3 months.
first soak the burghul in water for 20 minutes. then drain and let dry for about 30 minutes filling:. heat a pan and add the ghee and the onion until it's golden brown , then add the ground meat and stir it until it's color starts to turn almost white , add the water and turn the heat down and let it cook for about 15 minutes then add the pinuts , raisins , salt ,pepper , cinnamon and nut meg , and cook it for another 10 minutes and set it aside . outer shell:. meanwhile put the ground meat in a food processor and work it until it's soft. you can use a mortar and pestol if you have one around. then add the burghul and minced onion to the meat. and mix it with your hands. divid it into equal size balls , wet your hands with water and try to shape each ball into an egg then make a hole in the middle and add some of the filling, and shape it again into an egg then deep fry into vegtable oil until it's brown in color.