HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the filling: Fill a large stockpot halfway with water and bring to a boil. While water is boiling, take a paring knife and cut a 1/2-inch X on the bottom of each plum. Set aside. Fill a large bowl with ice and water and set aside. When water is boiling, gently drop plums into water for 30 to 45 seconds. Remove with a slotted spoon and immediately submerge in ice water for 2 to 3 minutes. Remove and dry plums gently with a paper towel. Over a medium-sized bowl, remove skins from plums - they should slip off fairly easily. Slice plums in half and remove pits. Toss with sugar, cinnamon, and lemon juice and set aside. For the crust: Preheat oven to 375 degree F. Grind the almonds in a food processor until they are a fine crumb. Add the pastry flour, salt, cinnamon, nutmeg and sugar to the almond in the processor and pulse 5 times to incorporate. Add butter and oil and pulse for about 20 seconds, until mixture forms small clumps. Add the egg white and pulse an additional 20 to 30 times, until mixture forms a ball, being sure not to over-process. Dough will hold together, but be slightly sticky. Evenly press dough into the bottom and sides a 9-inch tart pan with a detachable bottom. Bake for 8 to10 minutes, or until surface of tart is no longer shiny. Remove from oven and let cool. Place tart shell on a cookie sheet. Toss plum halves in their own juices in bowl. Arrange plums, cut-side down, in the tart shell, crowding as many plums as you can into tart. Bake for 15 to 20 minutes, or until fruit is slightly tender but still firm. Remove from the oven and let cool. For the glaze: Heat preserves over a low flame or in microwave until melted. Combine with water and brush surface of tart.
Preheat the oven (or toaster oven) to 400. Line a shallow pan with foil. Use enough foil so that you can double it back over the top of the dish when it is ready to cook. Pour olive oil in a fish-size line on the foil. Place fish on top of oil, flipping it over to coat all of the fish in the oil. Spritz fish with lemon juice (use more or less, to your taste). Rub garlic across the top of the filet so it is evenly distributed. Sprinkle feta over the fish evenly. Salt and pepper to taste. Fold the foil (loosely) over the fish. This isn't critical, but it does help keep the fish moist if you should happen to overcook it. Bake for 6-7 minutes. Test fish for doneness by flaking with a fork. Flakes should fall apart effortlessly; you shouldn't have to "cut" the fish at all, but rather just separate the flakes. Some people might prefer to leave the foil off the top if they want the garlic to brown up a bit. I haven't tried this, so I can't say how it would work. You might try removing the foil in the last 2 minutes of cooking or so if you want to give it a shot.
Beat eggs with the seasoning in a large enough dish to place filled sandwiches. Heat a little oil in a frying pan. Make up your favourite sandwiches; e.g. ham and cheese, cheese and onion, cheese and tomato (you choose). Dip both sides of sandwich in the egg. Fry on both sides until crisp and golden. Try what you like; a little chili in the egg mix would heat this recipe up. Sweet sandwiches also work; peanut butter, jam, chocolate spread.
In a large bowl, dissolve bouillon in water. Add the next six ingredients; mix well. Stir in cottage cheese, sour cream and noodles and mix well. Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese and paprika. Cover and bake at 350° for 45 minutes or until heated through. Yield: 8-10 servings. Note: Casserole may be covered and refrigerated overnight. Allow to stand at room temperature for 30 minutes before baking.
In 2-quart pan, put apple juice and warm (do not boil). Add apple pie spice, and honey, mix well. Add everclear and divide into bottles, cap and let age 1 month. Serve cold or hot.
For crust: mix graham crackers crumbs, melted margarine and 1/4 cup sugar in a 9x13 glass pan. Press into the bottom of the pan to make a crust. Chill in the refrigerator while making the topping. (Note: You may need to add a little more melted margarine if the crumbs appear to be too dry, however, you don't want the crust to be greasy.). In a deep bowl, mix cream cheese, Dream Whip, milk and 1/2 cup sugar with a hand mixer until smooth. Pour cream cheese mixture over crust. Slice bananas in 1/4 inch slices and cover cream cheese mixture. (You may need more than 3 bananas if they are small.). Pour blueberry pie filling over bananas and spread evenly. Chill until ready to serve.
Combine flour and 1/4 teaspoon of salt on a plate; dredge pork in flour and turn to coat. Coat a very large nonstick skillet with cooking spray; heat over medium heat for 30 seconds. Add pork chops in a single layer; cook, flipping once, until browned, about 2 minutes per side. Remove pork and set aside. (If necessary, cook pork chops in two batches.) Remove skillet from heat and coat with more cooking spray; add onion and garlic. Cook over medium heat until onion is translucent, stirring occasionally, about 5 minutes. Add 1/2 cup of broth to skillet; scrape up any browned bits of food with a wooden spoon. Stir in thyme, pepper and remaining 1/2 teaspoon of salt. Return pork to skillet; sprinkle cabbage on top. Pour remaining 1/2 cup of broth into skillet, cover and reduce heat to low; simmer, turning pork over and stirring cabbage halfway through cooking, about 45 minutes.
Dice the chicken fillets into very small pieces. Heat 1 tablespoon of oile in a preheated wok or frypan/skillet and and stir-fry the chicken over high heat for 3 minutes or until golden. Remove from wok and set aside. Add the finely diced onion and celery to the wok and stir0fry for 1-2 minutes, until softened. Place the cooked onion, celery and chicken into a food processor and process until finely minced. Add soy sauce and enough egg to make a firm mixture. Season with salt and pepper. Using damp hands, shape the chicken mixture into about 30 balls. Refrigerate. To make the dipping suace: mix all the sauce ingredients in a small bowl and set aside. Heat the remaining oil in a wok or pan and stir-fry the chicken balls until golden. Brown a few at a time- 6 was suggested inthe original recipe. Drain the chicken balls on paper towel and keep warm. Serve the chicken balls on toothpicks with the dipping suace.
Add milk, salt, pepper, chopped onion, beaten egg yolks and flour to mashed potatoes. Chill and then shape using an ice cream scoop. Dip in the beaten egg, then roll through bread crumbs. Fry each croquette in shallow oil until brown on all sides. Cook's Note: Cook in small batches, giving each croquette at least 2 inches of space around it to not overcrowd the pan. This prevents the croquettes from crumbling while frying.
Peel the artichokes Have a pot of lightly salted water boiling. Drop artichokes in the water, return to boil and boil for 2-3 minutes (depending on the size, 1 1/2" would be only 3 minutes). Dash into cold water and leave in cold water until you are ready to broil them. Turn on Broiler. Roll Artichokes in the oil and drizzle with the Parmesan cheese and salt& pepper. Broil for apprx 5 minutes or until the cheese is golden and the chokes are heated through. They should still be crisp.
Heat oven to 350°F. Grease square baking dish, 8x8x2 inches. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Make sure the mixture is cool, or the mustard will curdle. Stir in mustard. Whip with fork until smooth. Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. Bake uncovered about 20 minutes or until cheese is golden brown.
Sprinkle salmon fillets on both sides with lemon pepper. In a large skillet, melt butter over medium high heat; watch carefully not to burn. Stir in garlic. Place salmon in pan. Cook for 10 minutes per inch of thickness, or until fish flakes when tested with a fork. Flip fillets halfway through cooking to brown on both sides. Sprinkle with lemon juice before serving. Serve with lemon wedges and a sprig of parsley. Serves 2. **If you do not have lemon pepper available, use a little fresh lemon zest mixed with freshly ground black pepper as an alternative.
Put the pistachios into a blender and chop until they're all about half size. Add the lamb and thyme, along with most of the cumin, chili and sumac (or lemon zest) (reserve a little for sprinkling on the made-up kebab). Add salt and pepper to season. Pulse until it's mixed and looks like a chunky mince. If you don't pulse, you'll end up with a puree). Shape onto four metal skewers, so you have four sausage shapes. Dimple the kebabs with your fingers to improve the cooked texture. Place in the fridge for a couple of hours to "set" the meat a little. Put kebabs onto a very hot barbecue and cook until nicely golden. Meanwhile, in a bowl, mix the sliced onion with a good pinch of salt and pepper, and a squeeze of lemon juice, which will take the edge off the onion. Just before the kebabs are ready, add the salad leaves, mint and parsley to the bowl and mix together. Add another pinch of salt and pepper, drizzle with olive oil and another squeeze of lemon. Warm your tortillas on the griddle (or in the microwave for a few seconds). Place a spoonful of the salad mix in the middle, top with a kebab and a dollop of creme fraiche, and sprinkle with a little of the left over spices. Drizzle with a little olive oil, wrap up and eat, delish!
Combine first 5 and freeze for 24 hours. At serving time combine with soda.
Cut six double layers of cheesecloth in 6-inch squares. Cut six 5-inch pieces of string. Place basil, oregano, rosemary, savory, thyme, tarragon, celery seeds, if using, and garlic flakes in small bowl. Toss together until well combined. Place 1 bay leaf (3 pieces) in the center of each cheesecloth square. Divide the herb mixture evenly among each bundle. Bring edges of one piece of cheesecloth together in center. Tie securey with one piece of string. Repeat with remaining bundles.
Put the lamb into a bowl and add the scallions. Sprinkle over the spices, salt, and semolina. Beat the egg and add to the bowl. Work everything together thoroughly with your hands; cover with plastic wrap and leave in the refrigerator for half an hour. Line a baking sheet with plastic wrap. Scoop out a scant teaspoon of the mixture. Roll in your hands to form the meatball and place on the lined baking sheet. Have a bowl of cold water beside you to dampen your hands with; this helps them not get too sticky for rolling the meatballs. When you are ready to cook them, heat about 1/2-inch of oil in a frying pan. Line another baking sheet with kitchen towel. When the oil is hot, fry the meatballs in batches without overcrowding the pan. Cook them for about a minute a side, or until golden brown all over.
Cook the couscous in the vegetable broth but *do not* add any salt or butter. Drain. Set aside to cool. Vinaigrette: Whisk the vinaigrette ingredients together. Taste and adjust seasoning if necessary. In a large bowl combine the vinaigrette with the cooked and cooled couscous, garbanzo beans, green onions, red onions and prunes. Toss well to combine. Line a platter or individual salad plates with the baby spinach. Arrange the couscous mixture on the spinach. Peel one orange,remove the pith and slice. Peel the other orange, remove the pitch and cut into small bite-size chunks. Arrange the orange slices around the edges and the chunks around and on top of the couscous. Garnish with the almonds and fresh parsley.
Preheat oven to 425°. Prepare the fish: place fillets, skin sides down, in a 9-inch pie plate coated with cooking spray. Sprinkle with wine, salt, and pepper; top with shallots. Cover with foil; bake for 30 minutes or until fish flakes easily with a fork. Prepare sauce: combine mayonnaise and broth in a small skillet, stirring well with a whisk. Cook over medium-low heat until well heated (about 2 minutes). Remove from heat, stir in chives, parsley, mustard, juice, and pepper. Serve fillets and sauce over rice.
Preheat oven to 425°F. Sift together flours, sugar, baking powder, baking soda, and salt. Using your fingers, rub cubes of cold butter into the flour until it resembles coarse crumbs. Add buttermilk and stir until moistened, then knead a few times, just enough to make the dough come together. Drop about 1/4 cup dough onto parchment paper and flatten slightly, or you may choose to roll about half inch thick and cut them, placing them on a parchment paper lined baking sheet. Bake for about 12 minutes, or until tops are golden brown and a toothpick comes out clean.
Saute onion in oil until soft. Add garlic and carrot, cook for 3 minutes. Stir in rice, cook until light golden, sprinkle with chili powder and cumin. Cook for 5 minutes. Add remaining ingredients and bring to a boil. Cover, reduce heat, simmer over low for 20 minutes or until rice is tender.
Fry the bacon until browned and crisp, about 5 minutes. Set bacon aside, spoon off and discard all but 2 tablespoons of the drippings. Add the green onions, thyme leaves, salt, and pepper. Cook til softened. Sprinkle flour over and stir to make a roux. Add the half and half, broth, and potatoes. Simmer gently until the potatoes are tender, about 15 minutes. (They help thicken the chowder.). Add the corn and cook for 5 minutes. Stir in the reserved bacon.
Mix together Cake mix, Butter, Eggs,until well blend. Add chocolate chips and nuts. Bake in 350F oven.
Heat one side of gas grill only to medium hot. Combine all seasonings and stir. Spread spice rub evenly over tenderloins. Place pork loins on the cool side of the grill. Cover and cook for 30 minutes or until meat reaches an internal temperature of 155°.
Heat broth to boiling on stove; transfer to fondue or other tabletop cooking unit; keep flame high enough to continue boiling. Let each guest cook the pieces of beef, chicken, fish, liver and mushrooms to their liking, dipping each piece into shabu sauce or sesame seed sauce before eating. When meat is almost gone, place the spinach, Chinese cabbage and onions into broth; stir for three minutes. Guests help themselves to the vegetables. When the vegetables are finished, add the noodles to broth; cook for five minutes and ladle into individual bowls.
Heat oven to 350°F Grease 12 cup bundt cake pan with shorting and lightly flour. Beat cake mix, oil, water, and eggs in large bowl with electric mixer on low speed for 30 seconds, then beat on medium speed for 2 minutes, scraping bowl occasionally. Stir the poppy seeds into batter and pour into pan. Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes, and then turn upside down on wire rack. Remove from pan and cool 2 hours. Meanwhile, make lemon glaze. Mix sugar, 1 tablespoon lemon juice and lemon peel; mix and add the rest of lemon juice 1 teaspoon at a time until smooth and the consistency of thick syrup. Spread lemon glaze over the top of the cooled cake, allowing some to drizzle down the sides. Store loosely covered at room temperature.
Combine first 5 ingredients in a small saucepan over medium heat. Cover and cook 15 minutes. Remove from heat; stir in tea leaves and steep 2 minutes. Strain mixture through a sieve into a large bowl; discard solids. Stir in buttermilk; cool to room temperature. Add butter, vanilla and eggs; stir well with a whisk. Combine flour, sugar, baking soda, baking powder and salt. Add flour mixture to milk mixture; stir until combined. Stir in oats. Cover and let stand 15 minutes. Pour about 1/4 cup per pancake. Cook until lightly browned.
Place potatoes, broth, paprikas, celery seeds, and salt in 4-quart or larger slow cooker. Stir to combine. Heat oil in medium skillet over medium-high heat. Add onion and saute until translucent, about 5 minutes. Transfer to cooker. Cover. Cook on low 4 to 6 hours, or until potatoes are tender. Stir to break up potatoes into broth for a slightly chunky consistency. Add dill, nutmeg, and freshly ground black pepper to taste. Stir in milk. Cover. Cook 20 to 30 more minutes, or until heated through.
Place eggplant on oven tray. Bake, uncovered, in moderate oven 180°C about 40 minutes or until soft. Remove eggplant and place eggplant in paper bag for 10 minutes. Remove and discard eggplant skin, chop flesh. Blend or process eggplant with remaining ingredients until smooth. You may need to add more yoghurt depending how smooth or thick you prefer your dip. Cover, refrigerate until cold.
Brown onion flakes briefly in olive oil; add beef broth, bay leaves, thyme, red pepper flakes, salt, Worcestershire sauce, and lima beans. Bring to a boil and cook gently for 10 minutes; add stewed tomatoes and chopped potatoes. Cook about 10-15 minutes til potatoes are tender, but not falling apart. Add Tilapia fillets, corn and peppers; Bring back to heat, and cook gently about 5 minutes, just until fish flakes.
Place potatoes in a large pot, cover with water, and add 1 tablespoon salt. Bring to a boil; reduce heat and simmer until potatoes are easily pierced with a knife, 20 to 25 minutes. Drain and return to pot. Add buttermilk, sour cream, and butter; mash with a potato masher until creamy. Season generously with salt and pepper; serve immediately.
Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes. Serve with rice or noodles.
Shrimp: Heat 3" of oil in a large deep skillet or heavy pot to 325°F. In a small bowl, mix the cornstarch, egg whites, salt and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture; shake off any excess. Press the shrimp into the coconut flakes, then turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is golden brown, about 2-3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. Arrange the shrimp on a platter, serve immediately with Red Curry Sauce, and garnish with green onion and mint. Red Curry Sauce: Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan, and fry until aromatic. Slowly pour in the coconut milk, and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5-10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp. Makes 1 cup.
Combine the warm water and yeast in a large bowl. Let the mixture stand until yeast is foamy, about 5 minutes. Stir in butter, sugar, eggs and salt. Beat in flour, 1 cup at a time, until dough is too stiff to mix with a spoon (some flour may not be needed). At this point, use dough hook or knead on floured surface for 10 minutes until dough is smooth. Place in a greased bowl and cover. Let rise until doubled, or at this point it can be refrigerated for up to 4 days. Grease one 16.5x12-inch or two 12x9-inch baking pans. Turn the chilled dough out onto a lightly floured board. Divide dough into 24 equal-size pieces (about 50 grams each). Roll each piece into a smooth round ball; place balls in even rows in the prepared pan. Cover and let dough balls rise until double in volume, about 1 hour. (Remember if you are using dough that has been refrigerated and is cold this step will take longer). Preheat oven to 375°F Bake until rolls are golden brown, 15-20 minutes. Brush warm rolls with melted butter, if desired. Break rolls apart to serve.
Season the pork generously with salt and pepper. Sprinkle with the thyme, patting firmly so it adheres to the meat. In a large frying pan over med-high heat, melt 2 T butter. Add the pork and cook, turning once, until browned on both sides and barely pink in the center, about 8 minutes total. Transfer to a plate. Add the onion to the pan and saute over medium heat until softened, about 4 minutes. Add the orange juice and bourbon to the pan and cook, stirring to scrape up the browned bits on the pan bottom, about 1 minute. Return the meat and any juices from the plate to the pan, cover, and cook until heated through, about 1 minute. Transfer to a carving board and let rest briefly, about 2 minutes. Arrange the pork and onion mixture on a platter or divide among dinner plates, spoon the sauce over the top, and serve.
Heat oven to 425°F. Spray jelly roll pan, 15 1/2x10 1/2x1 inch, with cooking spray. Mix parsley, marjoram, thyme, garlic salt and pepper. Spray both sides of pork chops with cooking spray. Sprinkle with 1 to 1 1/2 teaspoons herb mixture. Place in corners of pan. Mix potatoes, mushrooms, bell pepper and onion in large bowl. Spray vegetables 2 or 3 times with cooking spray; stir. Sprinkle with remaining herb mixture; toss to coat. Spread evenly in center of pan between pork chops. Bake uncovered 45 minutes. Turn pork; stir vegetables. Place tomato wedges over vegetables. Bake uncovered 10 to 15 minutes or until pork is slightly pink when cut near bone and vegetables are tender.
Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan. Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan. Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors. Finely chop onion and cook with bacon for a few minutes in the microwave. Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture. Spread the mixture into tray & cook for 20-25 mins or until golden & just set. Stand for 20 mins to set & serve with mixed salad leaves. (If using).
Make 4 or 5 loose balls of aluminum foil and place in bottom of crock pot. Clean chicken inside and out. Spray with olive oil spray. Sprinkle generously inside and out with seasoned salt. Put chicken back-side down in crock pot (on top of foil balls). Cook on high 4-6 hours.
Thaw strawberries. In a bowl, soften gelatin in 2 tablespoons cold water. If your strawberries are whole, crush them, or chop into small pieces. Place strawberries into a heavy sauce pan, along with any any juices. If they don't have much juice from thawing, add 1-2 tablespoons water. Bring to a boil, reduce heat and simmer until strawberry pieces are softened. Stir in softened gelatin until completely dissoved. Remove from heat and stir in Splenda. Chill well before serving. Note: do not add too much water along with the strawberries, they will probably release enough moisture while heating.
Beat oil and sugar, then add eggs. Add and mix the rest of the cake ingredients in the order given Beat for 1 minute. Pour into 3 9-inch cake pans. Bake at 350°F for 35 minutes. Icing: Mix butter and cream cheese together until smooth, then add sugar a little at a time. Beat until smooth.
In large skillet, cook sausage, onion and garlic over medium heat until meat is no longer pink; drain. Add tomatoes, tomato paste, parsley, sugar, basil, oregano and pepper. Cover and simmer for 30 minutes, stirring occasionally. In another large skillet, cook zucchini in butter until tender. In bowl, combine egg, ricotta, cheese and 3/4 cup Parmesan cheese; set aside. Spread 1 1/2 cups meat sauce in an ungreased 13 x 9 x 2 inch baking dish. Layer with three noodles, half of the zucchini, half of the ricotta mixture, 2 cups mozzarella cheese and 2 cups meat sauce. Bake, uncovered, at 350°F for 45-55 minutes or until bubbly. Sprinkle with remaining mozzarella and Parmesan, then bake 5 minutes longer or until the cheese is melted. Let stand for 15 minutes before cutting. Serve with remaining meat sauce or save for another use.
Layer sweet potatoes, carrots, onion, pork, and apple in a 3 1/2-quart or larger slow-cooker. Stir flour, salt, sage, thyme and pepper in a small bowl to combine. Add apple cider; stir until smooth. Pour over meat and vegetables. Cover and cook on low 7-9 hours until pork and sweet potatoes are tender when pierced.