HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash the ramps under running water, pull off any translucent outer skins that are clinging to the root end. Then trim the roots off. Toss the ramps in olive oil to coat along with salt and pepper. Put them on a hot, well oiled grill with the higher heat hitting the stems, lower heat on the leaves (what configuration this ends up being depends on your grill design). Grill ramps for about 2 minutes a side. The greens can be somewhat charred and the root end should have nice grill marks. If you don't have access to a grill, you can also use an oiled cast-iron grill pan or skillet on a kitchen stove. Just turn your stove's heat up to high and make sure the pan is very hot before adding the ramps.
Preheat the oven to 180°C Peel the kumara and cut into 3cm chunks. Cut the capsicums into large flat pieces, discarding the seeds and membranes. Halve the zucchini lengthways and cut into 3cm lengths. Peel the onions and cut into 8 wedges. Arrange all the veggies on 2 lightly oiled baking trays and spray with olive oil. Bake for 45 minutes until tender and golden brown, turning and moving them around a few times. Set aside to cool, then peel the capsicums and cut into smaller pieces. Use a saucer as a guide to cut 6 x 15cm rounds form the pastry sheets. Line 6 lightly greased 9.5cm (base measurement) 1 cup capacity pie dishes with the pastry. Place a sheet of baking paper over the pastry in each dish and fill with dry rice or beans. Blind bake for 15 minutes then remove the paper and beans and bake a further 5 minutes. Cool before filling with veggies and feta. Divide the vegetables and feta between the prepared pastry cases. Stand the pie dishes on a large oven try. Whist the eggs and cream together with a fork or whisk, and pour over the filling. Bake for 35 minutes until set. These can be made 1 day in advance. Can be served warm or at room temperature. Try a nice fresh salad and some crusty bread to go with it!
Slice tomatoes in half and place in bowl. Add onion and mint to tomatoes and mix. Drizzle with olive oil and lemon juice. Sprinkle the lemon zest on top. Salt and pepper to taste. Let salad marinate for 20 minutes before serving.
Preheat the grill to high. Place the eggplants, cut side up, in the grill pan and brush with a little of the olive oil. Grill for 10 minutes, until slightly blackened, turning them over half way through cooking. To make the marinade: Put the remaining olive oil, the lemon juice, vinegar, garlic, pine nuts, raisins, sugar and bay leaf in a clean, screw-top jar. Add the red pepper flakes and salt and pepper and mix well. Place the hot eggplants in an earthenware or glass bowl, and pour over the marinade. Leave to cool, turning the eggplants once or twice. Serve at room temperature.
Melt butter in a medium saucepan over medium heat. Add celery, carrot, and pistachios; saute 5 minutes or until tender. Add water and salt; bring to a boil. Add rice and thyme; return to a boil. Cover, reduce heat, and simmer 20 minutes or until most of liquid is absorbed. Let stand, covered, 15 minutes or until liquid is absorbed.
Turn the oven on to 220 degrees Celsius. Line an oven tray with baking paper (or lightly dust with flour). Put the flour, baking soda & baking powder into a mixing bowl. Rub the butter through until the mixture resembles breadcrumbs (I use my cake mixer on a low speed cos I am lazy). Gently stir through the yoghurt until the mixture is combined. If the dough seems too firm, add milk 1 tablespoon at a time until the dough is soft. Lightly press the scone dough out into a square (approx 1 inch high), then cut into 12 equal pieces. Separate & put onto prepared oven tray. Bake in the middle of the oven at 220 degrees C for 10 mins or until golden.
In a large saucepan cook leeks or onion, sweet pepper, and garlic in olive oil till tender. Stir in broth, water, lentils, basil, oregano, rosemary , and 1/4 teaspoon pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes. Stir in the chicken carrots, and uncooked barley. Cover and simmer about 20 minutes more or just till the carrots are tender. Add the undrained tomatoes; heat through.
Crush the lentils with a coffee mill or in a mortar until they are the size of ground coffee. In a skillet cook the onions and garlic in the olive oil over medium heat until they are transparent. Add water, lentils, yeast and seasoning. Mix thoroughly with a wooden spoon. Reduce heat to low and cook for 15 to 20 minutes. If the lentils are coarsely ground, the time can be up to 30 minutes. Take a cake baking dish and cover the bottom with transparent film (You can also use food plastic containers). Pour the lentils in the baking dish and let cool in the refrigerator. When cold, remove from the baking dish, cut in blocks and wrap in film for conservation. To serve, spread on an open pita bread with dijon-mayo or mayonnaise.
Roll out pastry; fit into a 9 1/2 inch deep dish pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes, then partially prebake (tear off about 16 inches foil; tuck the foil into the pie shell, let the excess foil on the ends just flare out like wings; pour in enough dried beans to reach the top of the pan; preheat oven to 400°; bake pie shell on center oven rack for 15 minutes; slowly lift out foil with beans; prick pastry all over the bottom with a fork) and let cool. Decrease oven temperature to 350°. Melt butter in a small, preferably nonstick saucepan over very low heat. Chop the chocolate; add it to the saucepan when the butter is almost melted. When the butter is completely melted, turn off the heat but leave pan in place for another minute or so, tilting and swirling it once or twice so the hot butter runs over the chocolate. Remove pan from the heat; wait 3-4 minutes, then whisk the chocolate until smooth. Set aside to cool. Add walnuts to a food processor with 1/4 cup sugar, the cocoa, flour, and salt; pulse repeatedly until the nuts are very finely chopped; set aside. Using an electric mixer, beat the eggs and remaining 3/4 cup sugar in a big mixing bowl until quite light and airy, about 4 minutes. Add in Kahlua, vanilla, and nut mixture; beat again until smooth. Add in chocolate mixture and beat briefly until the filling is uniformly mixed; pour filling into the cooled pie shell. Place pie on the center oven rack and bake for 35 minutes; expect the pie to puff up and don't be surprised if the top develops a crack or two; also expect the filling to seem relatively loose under the crusted. Transfer pie to a wire rack; let cool thoroughly; the pie can be sliced once it has cooled, but the texture will be better for slicing if you refrigerate it for at least 1 hour. Serve with whipped cream.
Rinse wings and dip in egg mixture, then dredge in flour. Heat 2 Tbsp oil in large frying pan and fry wings until browned. Mix sauce ingredients together until sugar dissolves. Lay wings (not overlapping) in a 9X13 casserole dish. Pour sauce over and bake 350F 1 hour (turn wings over after first 1/2 hour). Continue to cook until sauce is thickened a nicely gooey.
Heat a small amount of oil in a large heavy based pot and add the chicken. When cooked, remove from the pot and set aside. On a high heat, warm a little more oil to the pot and add the garlic and onion. Saute until the onion is translucent. Add the rice to the pot and stir to coat the grains with the oil and onion. Add wine and saffron. Stir to combine. Add one cup of the stock and continually stir whilst bringing to the boil. Turn down to a medium heat. When the liquid has almost all been absorbed add another cup of stock and keep stirring continuously. Keep repeating step 5 until the rice is cooked. I find that I need to use six cups of stock, but quantities can vary from person to person. The best technique (I find) is to taste the rice after four cups, and keep checking after each cup you add after that. When the rice is cooked and almost all liquid has been absorbed stir in the chicken and mushrooms. Remove from heat when the mushrooms are starting to look cooked. Slowly add in the spinach and stir until the spinach has wilted. Add pepper to taste. Serve warm. If desired, a large handful of parmesan can be added with the chicken and mushrooms, or sprinkled over the top when served.
Bring water to boil, add sugar and lemon zest. Stir until sugar has dissolved then cool. Strain out zest and add lemon juice. Freeze over night.
Preheat oven to 350 degrees. In a large bowl, mix shortening, brown sugar, granulated sugar, egg, milk, and vanilla until smooth. Add the flour, salt, and baking soda and mix well. Stir in the mashed banana, apricots, and walnuts. Stir in oats,. Drop by heaping tablespoons onto a cookie sheet. For a softer chewy cookie, bake for 12 minutes; for a crunchy cookies bake for 14-15 minutes. Cool on the cookie sheet for a minute before placing on a wire rack to cool.
Preheat oven to 375 degrees. Spray non-stick loaf pan with cooking spray. Mix sugars and cinnamon together until well blended. Cut each biscuit into thirds. Dip biscuits into melted butter, then roll in sugar mixture. Place one layer of biscuits in pan. Sprinkle samll aprt of berries on top. Repeat until loaf pan is 3/4 full. Pour any remaining sugar on top. Bake 30-35 minutes until golen brown.
Preheat oven 190°C. Make the pastry: put flour and salt in a bowl, add butter and rub until resembling breadcrumbs, add water and mix until the dough forms a ball, wrap in plastic and put in the fridge for 30 minutes. Butter an ovenproof 20 cm dish, layer sliced cooked chicken and tomatoes almost to the top. Mix sour cream and pesto, season with a little salt and pepper, puor over chicken and tomatoes. Roll pastry in a circle slightly larger than the dish, place the pastry lid on top of the dish, brush with the egg and cook in the oven for 25-30 minutes, until golden and crisp.
Peel, core and slice apples. (You should have about 6 cups.) Mix together the next 3 ingredients and toss in with the apples. Place into prepared pastry. In a separate bowl, mix remaining flour and brown sugar well. Cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle over apples. Bake at 375°F for 35-45 minutes. Crust will be lightly brown. Remove from oven and place on a wire rack. Drizzle caramel topping over the top and cool completely. Serve with your favorite vanilla ice cream or whip cream. Yum!
In a skillet over medium heat, heat oil. Add the onion and saute for 4 minutes. Add the tomatoes, garlic, parsley, and basil. Cook for 3 minutes Add the zucchini and cook for 5 minutes. Season with salt and pepper and sprinkle with Parmesan cheese.
Mix the salmon, bell peppers, garlic, jalapeno peppers, cilantro, and mayonnaise. Add the Old Bay seasoning, 2 tablespoons of bread crumbs, salt and pepper. Mix well and refrigerate 20 minute Form patties in the size you prefer from the salmon mixture. The smaller they are the less likely they will fall apart when frying. Press the patties in the remaining Panko bread crumbs to coat evenly. Refrigerate for at least an hour in order to prevent the cakes from falling apart. Heat the oil in a saute pan over med heat. Cook on both sides until golden brown. If you patties are on the thicker side, or if you are concerned about the fish being undercooked, you can place the patties in a 350-375 degree oven for five to ten minutes. Be sure to make the Cilantro-Lime Tartar Sauce Recipe #131931.
Combine first 8 ingredients in small bowl, add water if thinner consistency is desired. Cook noodles in boiling water until tender but still firm, checking frequently to avoid overcooking. Drain and transfer to serving bowl. Add spinach/watercress and sauce; toss lightly and serve.
Cook the rice in a rice cooker or on the stove-top according to the package instructions. In a 10-Inch skillet, heat the olive oil and add the chicken. Season with Salt, Pepper, Garlic Powder, Lemon Pepper, and Dried Parsley. Cook the chicken for about 5 minutes. Add the chopped vegetables and cook along with the chicken for about 10 minutes and the vegetables start to soften. Add the cream soup, milk, half of the can of pineapple and about 1/4 cup of the juice in the canned pineapple. and stir to combine. Cook for about 10 minutes and the mixture is heated and thickened. Slice the reserved pineapple in half for garnish. To Assemble and serve, scoop some rice into a cereal or soup bowl, add the chicken sauce mixture to the rice, top with the reserved pineapple and the crispy Chow-Mein noodles!
Mix marinade ingriendients together in a bowl. Cut steak into thin slices. Combine steak with marinade in a bowl, set aside. Fill saucepan with 1 1/2 cups water; add rice and bring to a boil. Reduce to low heat and cover with lid for 20 mins. Heat oil in a non-stick fry pan, add marinated steak and fry until cooked through. Remove from pan and add vegetables. Stir fry for 3 mins then add steak back into pan. If ingredients look dry, add one tbsp at a time until not dry. Once mixed through- remove from heat. Prepare plate for presentation with rice, steak and vegetables. Enjoy.
Cream butter and sugar together. Add egg; beat until light and fluffy. Sift together flour, spices, and baking powder and soda. Add to creamed mixture alternately with buttermilk, beating well after each addition. Stir in remaining ingredients. Turn into greased 8 inch square pan. Bake@ 350 degrees for 35 minutes. Cool in pan 5 minutes, then turn onto rack to cool thoroughly. Cut into 3 strips. Spread cream cheese frosting between layers and on top of cake. CREAM CHEESE FROSTING------------------------ Beat cream cheese with lemon peel, lemon juice, vanilla, salt until light and fluffy. Beat in enough powdered sugar to make spreading consistency about 2 cups. Spanish Bar Cake#2--------------. Preheat oven to 350 degrees F (175degrees C). Lightly grease one 13x9 inch cake pan. Cook raisins and water for 10 minutes over medium heat. Stir in the shortening. Remove from heat and let mixture cool. Combine flour, salt, baking soda,ground cloves, ground nutmeg, ground cinnamon, ground allspice, and salt. Add flour mixture to the cooled raisin mixture and blend well. Stir in the beaten eggs. Add the chopped nuts (if desired). Pour batter into prepared pan. Bake at 350 degrees F (175degrees C) for 35 minutes. Makes 1-9x13 inch cake.
In a small bowl, stir together oil, lemon juice, soy sauce, honey and garlic. Wonderful for basting pork roasts of chops or marinate the chops for a couple of hours, then brush the chops with it at the end of grilling.
Preheat oven to 375*. In a food processor, finely chop the oreo cookies.add melted butter to cookie crubs. and continue processing until well blended. Transfer mixture to a 9" pie plate and press evenly over bottom and sup sides of pan. Bake for 10 minutes.(Mixture may rise during baking) flatten with glass bottom. Cool before filling. FILLING: in double boiler, over medium heat, warm unsweetened chocolate till melted. Stir till smooth, remove from heat and seperate double boiler. Cool chocolate for 5 minutes.coarsely chop 1 cup whoppers and set aside. In large bowl, beat butter and sugar for 2 minutes. Add melted chocolate and 1 egg.mix 1 minute and add second egg and mix for 1 more minute. Fold in chopped whoppers. Transfer filling into cooled crust and spread evenly over the bottom. Cover in plastic wrap and refrigerate. TOPPING: In large bowl, combine whipping cream, powdered sugar and vanilla.Beat will stiff peaks form. Fold in 1/2 cup coarsely chopped whoppers.using spoon, spread whipped cream evenly over filling. garnish with whole whoppers.
In a large food storage bag, combine buttermilk, 1 teaspoon salt, and 2 teaspoons Creole seasoning. Add chicken; seal and refrigerate for about 2 hours. Combine flour and remaining 1 teaspoon Creole seasoning in a food storage bag. Add the chicken and toss to coat thoroughly. Heat oil in a deep heavy skillet to about 350 degrees F. Fry several chicken pieces at a time. Fry, turning several times with tongs, until deep golden brown, about 6 to 8 minutes for each batch. To make it just like the restaurant, serve 6 chicken tenderloins and any three Country Vegetables plus buttermilk biscuits or corn muffins.
In bowl of heavy-duty mixer combine warm water, sugar and yeast. Let it sit for about 5 minutes until foamy. Melt butter in glass bowl in microwave. Add milk and heat to lukewarm (no hotter than 110°). Add milk mixture to yeast mixture. Put on dough hook. Add bread flour and salt and combine well. Add all-purpose flour slowly until dough forms a slightly sticky ball. Continue to knead dough for 5 to 10 minutes longer, adding in more all-purpose flour if dough gets too sticky. Place ball in a greased or buttered bowl. Turn to coat with butter. Cover with plastic wrap and let rise for about an hour or until doubled. Butter a 13- x 9-inch baking pan. Divide dough into about 20 pieces. Form into smooth balls and place in 5 rows in pan. Cover loosely and let rise until doubled again (about 45 minutes). Make a deep crease down center of each roll using a spatula. Let rise, covered, another 15 minutes. Preheat oven to 375°. Melt 2 tablespoons butter. Brush tops of rolls. Bake in center of oven for 20 to 25 minutes until golden.
Dissolve the yeast and 1 teaspoons of the sugar in 1 cup of the water in a large bowl or the bowl of an electric mixer. Stir, and let sit for 10 minutes. Stir into the yeast mixture 3 of the eggs, oil, salt, and the remaining water and sugar. Slowly knead in enough flour to make a soft, tacky dough. Using your hands or a dough hook on the mixer, knead for 10 minutes or until smooth. Turn the dough out onto a floured board, place in a greased bowl, and let rise, covered, for 1 hour. Punch down the dough and divide into 9 rounds about the size of tennis balls. Place 3 rounds together on a greased cookie sheet, touching, to form a triangle. Repeat with remaining dough. Let rise, uncovered, for about 30 minutes. Preheat the oven to 375 degrees. Beat the remaining egg with a little water and brush the dough. Bake for about 20 minutes or until golden and loaves sound hollow.
Combine all ingredients except bay leaf in medium saucepan. Heat on low heat for about 6 minutes,3 minutes into cooking stir in bay leaf. Remove from heat and refrigerate for a few hours or overnight.
Preheat oven to 350°F Coat muffin tin with nonstick cooking spray. In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each. In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla. Beat just until smooth. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended. Spoon the batter into the prepared pan, 3/4-full. Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing to cool completely. I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
In blender combine all ingredients, but pork; blend until smooth. Place pork in large, heavy plastic bag; pour half of peach sauce over roast and refrigerate overnight. Refrigerate the remaining sauce. The next day, prepare grill by arranging a drip pan surrounded by medium-hot coals; if using a gas grill, heat to medium temperature. Add hickory chips, dampened with water to heat source. Place pork on grill over drip pan; baste often with remaining sauce until internal temperature reaches 155-160 degrees, about 60 minutes. Let meat stand 10 minutes; slice thin and serve with heated reserved peach sauce.
Combine all ingredients in a large ziploc bag and marinate for at least and hour or up to 24 hours. Transfer to baking dish and bake uncovered at 350 degrees for about 30-40 minutes or until chicken is cooked through. Spoon remaining sauce over chicken and serve. For OAMC: freeze after step one. Defrost overnight in fridge and then bake as directed in step 2.
Whisk the chili sauce with the butter and orange juice in a saucepan set over medium heat. Bring to a boil. Stir in the rum, half of each the chives, and the coriander, mustard, vanilla and garlic. Remove from the heat and cool completely. Slice lengthwise through the top of each shrimp shell and almost all the way through the meat of each shrimp so that they can lie flat. Toss the shrimp with half the sauce mixture. Set aside. Preheat the grill to medium-high and grease lightly. Grill shrimp for 3-5 minutes per side or until cooked through. Baste shrimp often with the reserved sauce. Gently toss hot, cooked shrimp, with any remaining sauce mixture. Sprinkle with remaining chives and coriander. TWISTS:. TWIST 1: For a delicious surf and turf meal, serve the shrimp alongside grilled steaks brushed eith BBQ sauce. TWIST 2: For another tropical taste experience, use pineapple juice instead of orange juice. TWIST 3: For a flavorful alcohol-free version, omit the rum and substitute for more chili sauce.
Place the water, yeast, oil, salt and oregano into the Thermomix bowl. Mix for 5 seconds/speed 3. Add the flour Mix 6 seconds/speed 8. Set dial to closed lid position. Knead the dough for 2 minutes/interval speed. Transfer dough to an oiled bowl and allow to rise until double - 45 minutes. Punch down and allow to double again - 45 minutes. Divide the dough into four balls and let rest for 15 minutes. Form the pizzas and add favorite toppings. Bake at 400 degrees F for about 12 minutes, or until browned.
Brown the meat in a large saucepan. Drain the fat from the meat. Add the chopped onion, green pepper, and garlic to the pot and cook until tender. Pour in the mushrooms, tomatoes, sauce, and seasoning and stir everything together. Simmer for at least 30 minutes. Serve 1/2 c sauce over 1 c spaghetti.
HEAT sweetened condensed milk, chocolate hazelnut spread and white baking chocolate in medium saucepan over low heat, stirring occasionally, until smooth. Remove from heat. POUR into medium bowl. Cover and chill 2 to 3 hours or until firm. SHAPE into 36 1-inch balls. Combine cinnamon sugar and chili powder in small bowl. Roll 1 dozen truffles in cinnamon mixture. Roll 1 dozen in toasted coconut. To toast coconut: Spread on a microwave-safe pan. Microwave on HIGH 1 to 2 minutes, tossing the coconut with a fork after each 30-second interval. Remove from pan immediately to avoid over-browning. Roll remaining 1 dozen in chopped hazelnuts. Chill 1 hour or until firm.
Spread the butter on each slice of bread. *Note: due to salad burnet's delicate nature, it is not necessary or really possible to mince the leaves. Add them whole to the cream cheese. In a small bowl combine the salad burnet and cream cheese. Add salt and pepper, to taste. Mix well. Spread the cream cheese mixture on two slices of bread. Place other slices on top and cut sandwiches in half or quarters.
Brown the ground beef and finely dice the tomato. Add the V-8 or tomato juice and seasoning until all ingredients are warm then remove from heat. Roll the bread slices in your hands over the meat sauce one at a time and mix with the sauce. ( you want enough bread to soak up the liquid to make the final product moist but not soupy). Remove the tops and all seeds from the peppers. Spoon enough of the meat mixture into each pepper to fill to the top. Sprinkle the breadcrumbs and then the cheese on top of each filled pepper so that the meat mixture is covered. Place the peppers in a casserole dish with approx 1/4 inch water and cook in a 350 d egree oven until each pepper is soft to the touch (approx 45-60 minutes). This recipe can also be used for stuffed tomatoes but the cooking time will be shorter. Enjoy !
Preheat oven to 350 degrees F. Drain off any crab juices and flake the crab meat in a bowl-the crab meat should be broken up into fine pieces. Add sour cream,mayo, and cheese to the crab and mix together well. Pour into an ovenproof round deep baking dish (approx 1 quart size), lid off, and bake until bubbly and very lightly browned on top, approximately 30 minutes. Serve warm with potato chips.