HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse the beef under cold water to remove the brine and put it into a large but snugly fitting pan that is also large enough to hold all the vegetables. Stud the onions with the cloves and add them to the pan with the bay leaves, peppercorns and enough water to cover. Bring to the boil over a high heat, skimming off any scum as it rises to the surface. Then reduce the heat, cover and leave to simmer for 2-21/2 hours, until the beef is tender, skimming the surface and topping up the water now and then if necessary. Add the carrots and bring back to the boil. Then add the potatoes and simmer for 15 minutes. Meanwhile, wash the cabbage, cut it into 6 or 8 wedges and remove the thickest part of the core, but leave a little to help hold the leaves together. Add to the pan and simmer for 5 minutes, by which time all the vegetables should be tender. Lift the beef on to a carving board and carve the meat across the grain into slices. Arrange the beef and vegetables on a large, warmed serving platter and moisten with a little of the stock. Serve with some hot mustard, if you wish.
Prepare a 9-inch round springform pan. Set oven to 350 degrees (second-bottom oven rack). To make the crust: finely grind the wafers in a food processor, then blend in butter. Press the crumbs onto the bottom and about 1-inch up the sides, then wrap foil around the bottom and sides of the pan. For the filling: with an electric mixer, beat the cream cheese in a large bowl until fluffy. Gradually add in the sugar and beat until smooth. Beat in eggs and vanilla. In a small heavy saucepan bring the cream to a simmer; reduce heat to low and add in the chocolate; stir until mixture is melted and smooth, then remove from heat. Pour HALF of the cream cheese mixture into the crust. Spoon HALF of the chocolate mixture over the cream cheese by tablespoons, spacing evenly. Using the tip of a knife swirl the chocolate mixture into the filling. Spoon the remaining cream cheese mixture over. Spoon the remaining chocolate mixture over by tablespoons, then swirl into the filling. Bake until sides are set and center moves slighty when the pan is shaken (about 1 hour and 5-10 minutes, it might take longer to bake) the cake may crack on top. Cool in the pan on a rack then place in the refrigerator overnight. The following day: using a small knife, cut around pan sides to loosen the cake. Release pan sides, then drizzle about 1/4 cup (or more) caramel sauce over the top of the cake. Evenly space the whole toasted pecans on top of the cheesecake (or if using chopped, just sprinkle on top). Slice the drizzle more sauce on each slice.
For the base, cream the butter and sugar. Add flour, baking powder and zest and mix well. Press into base of lined slice tray (30cmx20cm). Bake in 180C oven until base is slightly browned. (about 15-20 minutes). Meanwhile beat the eggs, sugar, rind and flour together. Add the juice and cream, beating together well. Pour over base and bake in 160C oven until set. Maybe another 15-20 minutes. Leave to cool then dust with icing sugar and cut into fingers or squares.
Add water, vinegar, garlic, oregano, sugar, pepper, and salt ; whisk to combine. Whisking constantly, drizzle in oil in slow steady stream until combined. (Make-ahead: Refrigerate in airtight container for up to 1 week.
Combine salad ingredients in medium size bowl. (except the salsa). Combine dressing ingredients in small bowl and wisk. Adjust to suit personal taste. Mix dressing with rice and bean mixture. When serving top with 1 tablespoon salsa and a bit more cilantro. Eat healthy!
Bake your pie shells according to package directions and let them cool completely. While your pie shells are baking, melt the butter in a skillet over medium and add the pecans and coconut. Toast your coconut and pecans in the butter until they become golden brown (roughly 10 minutes). Keep stirring constantly -- these can scorch easily. Set them aside to let them cool. In a large mixing bowl, beat the cream cheese and sweetened condensed milk together until creamy. Fold in your whipped topping by hand -- be careful not to "break it down" too much, but still get it incorporated nicely (it's such a fine line, isn't it?). Have your baked and cooled pie shells ready to fill -- it's time to start layering! Start by using 1/2 of your cream cheese mixture and divide that evenly between the two pie shells (so, technically, each pie will get 1/4 of the mixture). Drizzle 1/4 of your caramel sauce over the cream cheese mixture on each pie, use 1/4 per pie and 1/2 the jar total for this layer. Sprinkle 1/4 of the pecan/coconut mixture over the caramel on each pie. Again, use 1/2 of the mixture total. Repeat the layers, using the remaining ingredients. Place pies in the freezer overnight. You'll pull them out about about 20-30 minutes before serving to let them thaw a bit. You can store them in your freezer for about a month. I double wrap mine in Press-N-Seal and then add an additional layer of foil on top of that, to prevent any freezer burn.
Heat 1 tablespoon of the oil in a medium saucepan on medium and add the carrat, celery, zucchini, cauliflower and garlic and cook stirring occasionally for 4 to5 minutes or until the vegetables soften slightly and then add curry powder and cook stirring for 1 minut and then stir int he lentils. Add the milk and stock to the pan and cover and bring to a simmer and then reduce heat to low and cook covered stirring occasionally for 15 minutes. Remove lid and cook stirring often for 10 minutes or until the lentils are soft and the mixture has thickened. Transfer to a large bowl and set aside for 30 minutes to cool and then add the breadcrumbs and egg to the lentil mix and mix until well combined. Shape mixture into 8 patties and put on a large plate and cover and put in the fridge for 1 hour to chill. Heat the remaining oil in a large non stick frying pan on medium high and add the patties and cook in batches for 3 to 4 minutes on each side or until cooked through and light golden. Divide the salad leaves and tomato between plates and add patties and top with the yoghurt and chutney to serve.
Preheat oven to 450°F Toss cauliflower with 2 tablespoons oil, reserving remainder. Place cauliflower on a baking sheet and bake for 15 to 20 minutes tossing occasionally or until browned and tender. Reduce oven heat to 350°F. Heat remaining oil in skillet over medium-high heat and add onions. Sprinkle with salt to help the juices come out. Saute for about 2 to 3 minutes or until onions have softened. Turn heat to medium-low and continue to cook, stirring occasionally, for 18 to 20 minutes or until onions are a thick tangled golden mass. Stir in honey. Pulse cauliflower in a food processor until finely chopped. Transfer to a mixing bowl and stir in onions, eggs, matzo meal, dill and parsley. Season well with salt and pepper and place in oiled baking dish. Bake for 45 minutes or until mixture is browned and set.
Mix marinade ingredients. Pour marinade in a heavy-duty seal-able plastic bag or a glass dish. Select dishes in which the foods will fit snugly but lie flat. Turn food occasionally during marinating so that all sides are equally exposed to the marinade. Marinate at least 30 minute but remember the longer time marinading the more tender and favorable the meat. Grill or cook food.
Cook pasta shells, gently until al dente. Remove with a slotted spoon to drain. While still hot mix carefully with 1 tablespoon olive oil, 2. tablespoons lemon juice and 1 tablespoon parsley. Drain any juice from crabmeat, discard juice. Mix the crab with remaining olive oil, lemon juice, capers, nuts, parsley, salt and cayenne pepper. Stuff shells and refrigerate until shortly before serving. Arrange lettuce on salad places, add 2 shells per plate. Drizzle lightly with vinaigrette dressing. Garnish with watercress and lemon wedges. Cooking time is fridge time.
Place in order of your manufacturers instructions for your bread machine (makes 1 1/2 pound loaf). Place on sweet bread setting, light crust. Checking as mixing that it forms a smooth slight tacky ball of dough. If dough is sloppy, add a tsp, flour at a time. If dough is too hard like, add a tsp milk, at a time. Although at this time I did not have to adjust my dough upon mixing. Remove when completed baking, to a wire rack. Cool thoroughly before cutting with a serrated bread knife, or before storing.
Wash the duck in cold water and discard any loose fat or skin. (Save the fat for another use). Place the duck in a roasting pan. Bring 2 quarts of water to a boil and pour the water over the duck, making sure entire bird is covered. Drain completely. Place the duck on a rack in a roasting pan. Generously sprinkle all sides of the duck with salt. Refrigerate, uncovered, for 24 hours. Move oven rack to lower third of the oven and preheat to 450°F. Rinse the duck well with cold water to remove the salt. With a small, sharp implement, carefully prick the fatty sections of the duck's skin (take care to pierce only the fatty layer, not the flesh underneath). Bring 2 quarts of water to a boil and pour over the duck, covering completely. Drain completely. Wipe out your roasting pan and spray with cooking spray. Set the duck on a rack in prepared roasting pan, breast side up, and cook 30 minutes. Reduce the temperature to 375F and roast until a leg moves easily in its socket and the juices from the cavity run almost clear, about an hour or until an instant-read thermometer registers 180F when inserted into the thickest part of the thigh. Let the duck rest, loosely covered with foil, at least 15 minutes before carving. While the duck is resting, make the sauce: combine the first three ingredients in a small pan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the liquid has reduced by half, about 10 minutes; set to the side. Combine the next six ingredients together in another small pan and bring to a simmer over medium-high heat. Cook until the mixture turns syrupy and begins to caramelize, stirring occasionally, about 5 minutes. Add the orange juice and jam or jelly, and cook until the mixture bubbles. Strain the contents of the small pan into the wine and cherry mixture, discarding any solids. Add the orange zest and return sauce to a simmer over low heat. Mix the cornstarch with 1 tablespoon of water in a small jar and shake until smooth. Add the cornstarch mixture to the sauce and cook, stirring frequently, until it thickens, about 5 minutes. Slice duck and serve with sauce.
Combine all ingredients and freeze in a baked graham cracker crust or Oreo cookie crust. May be topped with chocolate sauce.
Combine flours, baking powder and salt in a bowl. Cut in margarine with a pastry blender or 2 knives. Add milk, mix quickly. Turn out onto a floured board. Knead 6 to 8 times. Roll 1/4 inch thick. Cut into 12, 2 inch round biscuits or into wedges or squares. Place on a lightly greased baking sheet. Bake in a 425°F oven 12 to 15 minutes until lightly browned. For herb biscuits, add basil, thyme and parsley to dry ingredients. (These make great dumplings).
Put butter in a mixing bowl. Add sugar and cream well. Add eggs, one at a time, beating until light and fluffy and mix well. Add lemon juice, essence and caramel. Mix well. Keep aside. Put flour in a separate bowl. Add tuti fruti and raisins. Mix well. Add baking powder and grated peel. Mix well. Add dry ingredient mixture into wet ingredients mixture. Mix well. Pour into a greased (with white butter) cake tin. Bake for 40-45 minutes or until a wooden toothpick inserted in the center comes out clean. Remove from tin. Allow to cool completely on a wire rack. Slice and serve.
Tear lettuce leaves into bite-size pieces to make about 4 cups and add green onions slices. In a small bowl, whisk the dressing ingredients and refrigerate. Just before serving, pour dressing over lettuce and toss, or serve on the side if you prefer. Refrigerate leftovers. FOR VARIATION: you can also make the dressing for this salad, mixing 1/4 cup buttermilk, 1 or 2 tablespoons salad dressing or mayo and 1 or 2 tablespoons sugar, (according to your taste), 2 tablespoons apple cider vinegar, salt and pepper, and serve with 6 cups torn leaf lettuce washed and dried. Refrigerate leftovers.
Cut rolls into 24 slices, about 3/8 inch thick. Toast slices lightly. Mix shrimp, cheese and mayonnaise. Spread on bread slices and broil until cheese is melted and bubbly.
Mix the starter the night before in a large plastic bowl, and cover with saran wrap. The next morning add all other ingredients and mix well. Fry on griddle till golden on both sides. One of our favorite ways to serve these is with real butter, a sprinkling of powdered sugar, whipped cream, and a handful of blueberries. We also put blueberries in each pancake as they cook.
Preheat oven to 350°. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 Tbs flour. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts; set aside. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour through salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; beat in cocoa mixture. Pour cake batter into prepared pans and sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans; cool completely on wire racks. Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting (below), and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator. FROSTING: Melt butter in a medium saucepan over medium-high heat. Add chopped pecans, and saute until the pecans are browned (about 21/2 minutes). Remove mixture from heat, and stir in sugar, cornstarch, and salt. Add milk, syrup, and egg yolks, and stir well. Cook 2 minutes over medium-high heat or until thick, stirring constantly. Remove from heat, and stir in flaked coconut and extracts. Pour mixture into a bowl; cover and chill until slightly stiff (about 15 minutes).
Remove casing from chorizo. Heat large skillet over high heat until hot. Reduce heat to medium. Brown chorizo 6 to 8 minute. Add beef. brown 6 to 8 minute Add onion, garlic, and cumin. Cook 4 minute or until onion is soft. Discard fat. Stir in tomato sauce. Reduce heat to low, cover and simmer 15 minute. Uncover, increase heat to med. Cook until liquid has evaporated. Warm tortillas. Place 1/4 cup meat mixture on bottom half of 1 tortilla. Sprinkle with 1 tbs. cheese. Roll up folding the sides inches Repeat with remaining tortillas. Heat 1 inches oil in skillet over medium high heat. Fry 2 or 3 chimichangas at a time for 2 or 3 minute until golden brown on all sides.
Preheat oven to 350 degrees. Cream together eggs, oil and applesauce. Add sugar and vanilla. Add dry ingredients and mix well. Stir in zucchini. Grease and flour loaf pans. Large loaf pans bake for 50 minutes or until a toothpick comes out clean. Small loaf pans bake approx. 25-30 minutes or until a toothpick comes out clean. Remove from oven to cooling racks and let cool until slightly warm before removing. Because this is a moist bread it freezes very well.
Place sugar and Meringue powder in a bowl and stir at low speed. Add water and mix on low to medium for 7-10 minutes, until icing loses its sheen. To prevent drying out, keep the bowl and icing tips covered with a damp towel. Will keep for two weeks stored in the fridge. Whip again before using.
In a large bowl, combine soup, miracle whip and lemon juice. Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well. Add noodles and toss to coat. Transfer to a greased 2 qt. baking dish. Bake uncovered at 350 degrees for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted.
Fold together all ingredients in a bowl. Chill til ready to serve. I often make a faux Gyro with Pitas, tomatoes and sweet red onion. I buy thin sliced pastrami or spicy or peppered roast beef from the deli and microwave it for 20 or 30 seconds. Put it all together and-- yum.
Place flour in a shallow bowl. Rub salt and pepper into both sides of fish; dredge in flour to coat both sides. Coat a large skillet with cooking spray and set over medium-low heat; melt butter in oil. Add fish; cook for 2 to 3 minutes on one side. Flip fish; cook about 2 to 3 minutes more depending on thickness of fish. Remove fish to a serving plate; sprinkle with herbs. Yields about 3 1/2 ounces per serving.
Preheat oven to 325 degrees and lightly grease bread pan. In a medium bowl, mash bananas and add margarine, vanilla, sugars and mix. Add flour, baking soda, salt and cinnamon and mix until combined. Stir in chocolate chips. pour into bread pan. Bake for 45 min at 325 and then raise oven temp to 350 for 15-25 more min depending on how hard you want the outside to be.
In a casserole dish, mix the beans, corn, salsa, veggies and garlic powder. Top with mashed potatoes and sprinkle with cheese if using. Bake in oven at 350°F about 30 minutes or until hot.
In a large pot, cook pasta by box instructions, adding frozen broccoli to cook in the water. Drizzle chicken with olive oil and sprinkle italian seasoning and salt and pepper. Grill til done. Let rest. **The George Forman or a stop top grill work really well!**. Once pasta if finished cooking, drain and return to pot. Cut chicken into strips or bit size. Add to pasta and stir. Serve with alfredo sauce.
In a large non- stick frying pan on medium high heat add 1 tablespoon olive oil, spinach, onion and salt & pepper. Saute until onions are tender and spinach is wilted. Set aside. To a large mixing bowl add ground turkey, garlic, ginger paste, 2 tablespoons A.1. original sauce and the sauteed spinach mix all until well incorporated. On a clean surface lay out wonton wrappers a dozen at a time place 1/2 teaspoon ground turkey mixture in the middle of each wonton. Wet your finger fingers with water and brush a little water on the edge of wonton wrappers fold over the filling and with a back of a fork press wonton together to seal the pot stickers well repeat until you run out of wonton wrappers and filing. In two large nonstick frying pan add to each pan 1 tablespoons oil on medium high heat when oil is hot add pot stickers to the pans fry 2 minutes turn and fry additional 2 minutes. Add 1/4 cup of water in each pan cover with lids lower heat to low and let wontons steam for 5 to 7 minutes. While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce. While pot stickers are cooking to a mini food processer add soya sauce, red chili pepper, remaining table spoon A.1. Original sauce, pineapple brown sugar, 1/3 cup water, cilantro and green onions pulse until well combine into a sauce. Serve pot stickers warm with side of dipping sauce. You may garnish with chopped chives.
Add Captain Morgan's to blender. Add equal parts vanilla ice-cream and orange sherbet to taste.
Heat oil in skillet. Saute garlic and onions until tender. Add pork and saute until browned. Add coleslaw blend and stir-fry on high heat about 5 minutes. Remove from heat and add seasonings, and salt and pepper to taste. To assemble, place 2 tbs filling near corner towards you. Then fold over left and right sides. Dampen edges of the corner that is away from you, and finish rolling. Deep fry at 350°F (or just use a fry daddy), until golden brown. Drain on paper towels and enjoy! These can also be frozen and fried later. Some people like a dipping sauce for egg rolls. But these are so tasty, they really don't need one.
1. Melt butter in a large saute pan over medium low heat. 2. Saute onions & peppers, stirring occasionally. 3. Add mushrooms once the onions & peppers have softened up a bit. 4. Season with salt & pepper to taste. 5. Continue to cook until the vegetables are cooked through and soft, stirring occasionally. 6. When veggies are almost done spray a 2nd saute pan and place over med heat. 7. Add roast beef, separated into 4 portions in the pan. 8. Place 1 slice of mozzarella & 1 slice of provolone over each potion of beef. 9. Chop up & combine the meat & cheese together using a wooden spoon or spatula sprayed with non-stick spray. 10. Season with salt & pepper. 11. Spread mayo on grinder rolls (optional). 12. Place beef & cheese into rolls. 13. Top with veggies (optional). 14. Serve immediately.
Optional: Soak cranberries in the orange juice to plump them while you make the dough, for a few minutes, a few hours, or overnight before starting the recipe. Mix dry ingredients together, then cut in butter until mixture resembles coarse crumbs. Stir in orange juice and cranberries. Mix lightly until dough comes together. If it seems too dry, add more orange juice, but just one spoonful at a time. Texture should be like biscuit dough. Don't overmix. Dump the dough out on an oiled or floured surface. Oil or flour your hands, pat the dough together, then divide into four balls. Place each ball on an ungreased cookie sheet (or use a little cooking spray, just on the spots where you place the dough), then smooth and flatten each one to a 6-inch round about 1 inch thick. Sprinkle rounds with sugar if desired (it makes the tops sparkly--I use demerara sugar if I have it). Using an oiled knife, cut each round into 6 wedges. Bake at 425 degrees for about 20-25 minutes, or until lightly browned. Let cool on pan for a few minutes, then use a small serrated knife to separate the scones and transfer them to a rack or cloth-lined basket. You can also make drop scones by dropping spoonfuls of dough onto a cookie sheet. (I like to use an ice cream scoop--the kind that will push the dough out. It makes them round and consistently sized.) These don't bake so long (maybe 15 minutes), so watch them closely. I have normally made these in a heavy-duty mixer (Bosch), and when I had to make them by hand, it was much more challenging to avoid over-mixing while getting enough liquid incorporated. The finished texture was quite different. I had to bake them longer because they were doughy in the middle, and then they got too brown. So perhaps if you don't have a mixer, you should pat them thinner (maybe 3/4 inch) and add a little more baking powder to help the rise.
Adjust an oven rack to the lower middle position and heat oven to 325 degrees. Pat beef dry with paper towels and sprinkle with salt and pepper. Heat 1 tablespoon oil in large skillet over medium-high heat until just smoking. Cook half of beef until browned on all sides, about 8 minutes. Transfer to a bowl and repeat with 1 more tablespoon oil and remaining beef. Transfer the beef to the bowl. Add remaining tablespoon of oil, onions, and 1/4 teaspoon salt to skillet and cook until onions are lightly browned, about 5 minutes. Add tomato paste and garlic and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute. Stir in broth and 1 1/4 cups of the beer, scraping up any browned bits. Stir in thyme, bay leaves, brown sugar, and browned beef with any accumulated juices. Bring to a simmer, cover, and transfer to oven for 1 hour. Stir in potatoes and carrots and cook in oven, covered, until beef and vegetables are tender, about 1 hour. Discard bay leaves, stir in remaining 1/4 cup beer, and season with salt and pepper to taste. Stir in parsley before serving.