HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the bacon or ham in a skillet coated with cooking spray over medium heat, until thoroughly heated, turning once. (For large groups, cook in oven on a large baking sheet.). Drain on paper towels. Lightly braise the spinach in some butter, oil and garlic just until wilted. Set aside. To assemble, spread some teleme cheese on a toasted half of an English muffin. Next put 2 bacon or ham slices on each muffin half. Place a mound of braised spinach on top of the bacon/ham. Top each with a poached egg, and drizzle evenly with the pesto cream sauce. Sprinkle with fresh pepper and serve immediately. **Poached eggs: Add water to a depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain a light simmer. Add 1/2 tsp vinegar to simmering water. Break eggs one at a time into a small dish, and slip into the simmering water, as close to the surface of the water as possible. Simmer 3-5 min or to desired doneness and remove eggs with a slotted spoon.
Put onion, garlic, rosemary, lemon zest, apple cider vinegar, and olive oil into a food processor and pulse to combine. (If you don't have a food processor, just chop the onions, garlic, and rosemary very well and combine with the rest.). Sprinkle a generous amount of salt and pepper over the lamb. Place marinade and lamb into a 1-gallon freezer bag. Spread marinade over all sides of the meat. Seal the bag and refrigerate for 1- 2 hours. Remove lamb from refrigerator, and let come to room temperature (about 20 minutes). When ready to put on grill, remove from marinade bag. To help make the lamb easier to turn on the grill you can insert a couple of skewers through the lamb, crosswise. Prepare grill: If you are using a charcoal grill, prepare the coals so that they are double layered on one side of the grill, and sparsely single layered on the other side of the grill (this is called "banked" grilling). If you are using a gas grill, heat the grill on high on all burners to start. After the initial browning you will reduce the heat. Place the lamb, fat side down, on the grill on the hot side (double layer charcoals). You will likely get flareups, so be prepared with a squirt bottle of water or a couple of cups of water (if using a charcoal grill) to control the flames if needed. Sear one side for 4 minutes, then flip the lamb over to sear the other side for another 4 minutes. If you are using a charcoal grill, move the roast to the less hot side of the grill. If you are using a gas grill, lower the heat to low. You will want to maintain a temperature of 300-350°F Cover the grill and let cook for an additional 35-45 minutes (depending on how thick, and how many pounds the roast is), until a meat thermometer inserted into the thickest part of the roast registers 130°F (for medium rare). Transfer to a cutting board with a well to catch the juices. Cover with aluminum foil and let rest for 5-10 minutes. Remove the skewers if you are using any. Cut across the grain, 1/4 -1/2" thick slices. Serve slices on a warm platter; pour meat juices over the slices. Serve with mint jelly or horseradish.
In 3-quart saucepan, combine the sugar, water and orange juice. Put over medium heat. Cook, stirring until sugar is dissolved. Using a candy thermometer, cook syrup without stirring until temperature reaches 234 degrees or the soft ball stage. Remove from heat and whisk in chocolate until well blended. Stir in orange peel and walnuts. Spread in a foil-lined baking pan. Chill until set. Turn out of pan, peel off foil, cut candy in squares or bars. Store covered, in cool dry place.
Heat the oil in a large sauce pan. Add the onions and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the chicken stock, milk, potato and cauliflower and bring to a boil. Cover and simmer until the cauliflower is tender, about 30 minutes. Remove from the heat and use an immersion blender to puree the soup. Add the cheddar cheese and stir until melted. Add the dill and stir.
Preheat oven at 325 degrees Fahrenheit. Sift together salt, flour and cocoa. Cream together butter, both sugars, and eggs. (See Note* ). Add optional instant coffee granules for a mocha pound cake! Add vanilla. Combine sour cream and baking soda. Combine creamed mixture with dry ingredients and alternate with sour cream mixture. *Note: For a lighter, even more tender cake, separate the eggs; cream in the yolks with the butter and sugars; fold the stiffly beaten whites into the batter after the sour cream is added. Pour into a greased and floured 10 inch tube pan. Bake 1 hour and 20 minutes. I cover the cake with foil paper for the last 20 minutes of baking.
Fry beef and onion in a medium saucepan until meat is brown. Drain extra fat. Add tomato paste, cubed tomatoes, bouillon cube, Italian seasoning, and first amounts of salt and pepper to the frying pan. Cover the pot and simmer for approximately 20 minutes, stirring occasionally. Meanwhile, melt butter in a medium saucepan. Stir in flour and the second amounts of salt and pepper. Gradually add milk. Stir continuously with a whisk. Bring the milk to a boil. Reduce heat and cook for 1 minute. Remove from heat and stir in half the cheese. Set aside. Pour 1/2 the meat sauce into a 13"x9"x2" baking dish. Cover with 1/2 the noodles. Cover with remaining meat sauce. Cover with remaining noodles. Pour the white sauce over the noodles. Sprinkle with remaining cheese. Cover and bake for 40 minutes at 400F or until noodles are cooked.
Deshell, devein, wash and drain prawns thoroughly. Add half the chilli powder and 1/2 tsp of salt to the prawns, mix well and set aside for 15 minutes. In a wok (or any round based utensil) on medium flame add oil and heat a little. Add mustard seeds and let it spatter. Add onions, ginger and garlic paste, turmeric powder and fry till onions are golden brown. Add the marinated prawns and stir. Add the remaining chilli powder and salt, stir and place the lid on utensil. Reduce flame to the minimum and let it cook, approximately 15 minutes. Open lid and stir the prawns add the water and coriander leaves and stir again. Check salt content. Let it simmer for another 10 minutes. Open lid and check if prawns is cooked thoroughly. If yes, then increase flame to medium and stir till all the water is gone. Serve with rice or chappati.
Combine the first 5 ingredients and put into a sprayed baking dish. Top with the remaining ingredients and bake at 350 degrees until hot; approximately 20-30 minute.
Wash chicken well & pat dry. Rub each piece with limes/lemons and sprinkle with salt. Heat oil in heavy ovenproof pan. Preheat oven to 375°F. Fry chicken pieces in hot oil. Meanwhile, in a bowl, combine garlic, sugar, tomato sauce and salt; mix well. After 5 minutes of frying the chicken, add sliced onions and chopped pepper, for 5-7 minutes. Remove pan from heat and drain excess oil and add the tomato mixture, stirring well. Place the pan in oven & bake uncovered for 20 minutes or until chicken is cooked completely. Transfer chicken to serving platter lined with lettuce and onion rounds and with a pile of "Picklese" #148276 vegetables. Served with diri blanc (plain white rice) - pour sauce over rice.
In a large skillet, brown the beef cubes in hot oil over medium heat; drain fat. Stir in broth, tomatoes, green pepper, onion, garlic, Worcestershire sauce and seasonings. Bring to a boil; reduce heat and simmer for about 1 hour, or until meat is tender. Discard bay leaf. In a small bowl, combine cornstarch and water until smooth. Stir into simmering sauce, and cook for about 2 minutes, or until thickened. Serve with rice or noodles.
Combine all ingredients in a blender and process until smooth. Run lime wedge around the rim of margarita glass, and holding glass inverted, sprinkle sugar around the outside, to frost the rim. Pour drink into margarita glasses and serve.
Mix cream cheese and butter on low speed using either a stand or hand mixer until well mixed and smooth. Sift sugar. This is very important to avoid small sugar lumps and achieve a very smooth frosting. Add sugar, one cup at a time, mixing well in between each addition. Stop when you get the consistency you desire. . At this point, you can use as is or add flavorings 1 tsp at a time until you get the desired taste. Any kind will work well with this frosting. Cocoa mixes well into this for chocolate cream cheese frosting. Start with two tablespoons and go up from there, a tablespoon at a time, until you get the level of chocolate-ness you want. Or color it: Since this frosting is almost snow white, you can add any color you like. And if it's too sweet for you, add a bit of salt to counteract that. You can really do whatever you like with this one.
Preheat oven to 350 degrees F. Rinse fish, pat dry and season with salt and pepper. Place fish in pan and pour wine, lemon juice, and melted butter over the fish. Sprinkle on the shallots. Cover the pan with foil and bake for 25 minutes. Pour drippings from fish into saucepan and reduce slightly. Add half and half. Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork. Add the flour/butter mixture to the fish drippings and stir until it thickens. Remove saucepan from heat and add peeled grapes. Pour sauce with the grapes over fish.
Place oil and garlic in a large skillet; cook over medium-high heat 30 seconds or until garlic begins to sizzle. Add tomato and salt; cook 15 minutes or until liquid has evaporated. Add the eggplant; cover, reduce heat, and cook 15 minutes or until eggplant is tender. Stir in basil; set aside. Cook pasta in boiling water 9 minutes; drain. Toss with sauce and cheese. Serve immediately.
Combine the wet ingredients (all at room temperature) in a large bowl. Combine the dry ingredients very thoroughly. Mix together in a large bowl with a wire whist or in a gallon-sized plastic food storage bag. For bread machine: Pour the wet ingredients into the baking pan. Add dry ingredients on top. Set machine to a basic cycle and start the machine. Once the mixing action has gone on for a few minutes, use a spatula to make sure that all the dry ingredients are fully incorporated. When the baking cycle ends, let the bread stand in the pan for 10 minutes, then invert onto a rack to cool before slicing. For mixer: The wet ingredients can be mixed in the mixing bowl. With the mixer on a low speed, gradually add the dry ingredients until completely combined. Beat about 10 minutes. Pour batter into a greased 9x5 loaf pan and allow to rise in a warm place for about an hour. Bake at 375 deg F for 60 minutes, testing for doneness with a toothpick. Remove from oven and allow to stand for 10 minutes, then invert onto a rack to cool before slicing.:
FOR THE FLATBREAD DOUGH: In a measuring cup, combine the water, sugar and yeast. Set aside until yeast is bubbly, about 5 minutes. Stir in olive oil. In a medium bowl, combine the all-purpose and whole- wheat flours, salt and pepper. Make a well in the center and pour in the yeast mixture. Stir with a wooden spoon to combine. Dump the mixture onto a lightly floured board or other work surface. With lightly floured hands, knead the dough for 8 to 10 minutes, adding more flour just when the dough sticks to your hands or work surface. until the dough is smooth. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap or a damp towel and let set in a warm, draft-free place until it's doubled in size, 1 to 2 hours. Once the dough has doubled, punch it down and then divide it into 4 equal pieces. Knead each dough piece on a lightly floured work surface for 1 minute into a tight ball. Set dough balls on an oiled tray and refrigerate, covered, for 20 minutes or longer. (Dough can be made up to 1 day in advance. Wrap each ball in plastic wrap and store in the refrigerator.) FOR THE ROASTED EGGPLANT SLICES: Preheat oven to 375 degrees. Soak the eggplant slices in cold water for 5 minutes. Drain and pat dry with paper towels. Spritz 2 baking sheets with olive oil. Arrange slices in a single layer on the sheets and then spritz them with more oil. Season with salt and pepper. Roast for 10 minutes until lightly browned. Cool and reserve for use. TO ASSEMBLE THE FLATBREADS: Place a pizza stone on the lowest rack of the oven and preheat oven to 500 degrees. On a lightly floured surface, press a ball of Flatbread Dough into a disc, then roll it in a thin circle about 1/8 inch thick. Transfer the dough to a lightly floured wooden pizza paddle. Spritz the dough with extra-virgin olive oil and sprinkle with some cooked minced garlic (or roasted garlic paste). Sprinkle with 2 tablespoons Parmesan cheese. Add 3 to 4 eggplant slices, then 6 or 7 torn fresh basil leaves. Add 2 to 3 tomato slices. Top with 2 tablespoons crumbled blue cheese and a few twists of black pepper. Spritz with a little more olive oil, then gently slide the dough off the wooden paddle and onto the pizza stone. Bake 4 to 6 minutes, until the crust is crisp and golden brown. Remove flatbread with the paddle onto a cutting surface and slice. Repeat the process with the remaining three flatbread discs. TIP 1: If you prepare the dough and eggplant in advance and arrange all your other ingredients before starting, you can assemble each of these flatbreads in about 2 minutes, plus 4 to 6 minutes baking time. TIP 2: When it comes to toppings, less is more --- don't lay them on too thick. And get yourself a pizza stone and a wooden pizza paddle in order to handle and cook the thin crust properly.
Stir together biscuit mix, oats, sugar, salt and baking powder. Add butterscotch pieces, raisins, and cuts. Combine egg and milk; stir. Add applesauce; beat mixture vigorously by hand for 30 seconds. Spoon into large greased and floured loaf pan. Bake at 350°F for 50 to 60 minutes. Cool before slicing.
In a medium bowl, smash cream cheese with a fork. Combine the rest of the ingredients (except the vanilla wafers) together with the cream cheese. Mix well. Let chill in the refridgerator for at least 30 minutes. On the flat side of the wafer, spread 2 tsp of mixture. Then top with another wafer to make a sandwich. Sprinkle with powdered sugar. Serve immediately.
Wash the bulgur thoroughly, drain, add the water and let stand until the water is absorbed by the bulgur [about an hour]. On a large platter arrange the romaine lettuce. Each leaf should be separated and lined around the outside of the platter. Add the rest of the ingredients in a bowl and mix well (the amount of peppers to your own taste). Add the bulgur when the water has been absorbed. Mix. Mound mixture in the center of the platter and eat by scooping up the tabooleh with the romaine leaves.
Saute onion in mixture of butter and olive oil. Add carrot, bacon and celery and saute it shortly. Cut the meat to walnut size. Saute meat until gets colour and starts to release liquid. Than add wine and cook until liquid partly evaporates. Add water to cover meat and cook until it is soft (about 90 min; add water if necessary). Before it is done add nutmeg powder, salt, pepper. Cook for more 10 min and add before mixed yolk, cheese and lemon in "brodet". Cut the fire, and wait 10 minute before serving. Serve with noodles or flour gnocchi.
Cook pancetta in saucepan over medium high heat until fat is rendered and pancetta is done to your liking. Pour off all but 1 T grease. Add olive oil into the same pan. Cut each breast half in half. You will have 4 pieces of chicken. Season chicken with salt and pepper and place in hot pan. Sear 5 minutes on both sides. Remove chicken from pan. Add white wine to pan to deglaze. Scrape up bits off the bottom off pan. Stir in chicken broth. Add apricot and chicken with any juices. Cover and simmer until liquid is reduced by half, apricots are plump and chicken is done, about 10 minutes. Place chicken on plate, top with pancetta and apricots, pour sauce over all.
In a large skillet, brown, cook sausage and ground beef for 15 minutes and drain. Place in a 4-5 quart slow cooker sprayed with vegetable cooking spray. Add salsa, mushroom soup, tomatoes, green chilies, garlic powder, and oregeno and stir well. Fold into cheese. Cover and cook on low for 1 hour or until cheese melts. Stir once during cooking. Serve from cooker.
Preheat oven to 325 degrees spray 2 qt Bundt pan with non stick spray. Using mixer at low speed, blend the cake mix, pudding mix, rum, oil & water. Add the eggs one at a time mixing well after each. Sprinkle pecans in the bottom of bundt pan & pour the batter on top of pecans. Bake for 50 to 55 minutes, until knife inserted an inch from the center comes out clean do not remove cake from the pan! Make rum syrup: In a small saucepan bring sugar, butter, rum and water to a boil and cook for 3 minutes. With a fork or wooden skewer, make holes in the top of cake. Pour the syrup over the cake and let it sit for 30 minutes while the syrup is absorbed. Invert cake pan onto a serving plate. Allow it to sit for several minutes and the cake will loosen from the pan.
To prepare casings: Let casings soak in cool water about five minutes to remove salt on outer surface (no longer, or they will become too tender to stuff) and flush salt from the inside by placing one end on faucet nozzle and turn on cold tap water (if you see holes or water leaking, cut and discard). Remove casing from faucet and gently squeeze out water; cover rinsed casings and refrigerate until ready to use. Boil the cabbage until tender. Drain and cool. Grind cooked cabbage with the onion and meat. Add remaining ingredients Fill the casings and make links by twisting the sausage where you wish the links to be. Four inches is a good size for a regular serving, smaller links may be made for appetizer servings. Place the sausage in large saucepan or dutch oven in a single layer with a little water; cover and heat over high heat to a low simmer. Reduce heat to maintain low simmer (sausages may burst if cooked at too high a heat) until the sausage is heated through and meat is thoroughly cooked, approximately 15 minutes. Drain and let rest for about 15 minutes before slicing; serve while warm.
In a saucepan, combine cornstarch, sugar, and salt. Slowly add coconut milk, stirring until blended and cornstarch dissolves. Using a heat diffuser to prevent mixture from over-cooking, cook until thick and smooth. Pour into pie shell and chill until set. Blend sugar, cornstarch, juice concentrate, and water. Cook until thick, stirring constantly. Cool slightly and pour over chilled haupia filling; chill until set again.
Wash the meat & chop roughly into convenient pieces about 1 1/2 " square. Put into a large heavy saucepan. Cover with some of the water & bring very slowly to the boil. When just beginning to boil, add salt & continue to simmer over a low heat for at least 1 1/2 hours. Skim the scum from the surface. Add a little more cold water, skim again, & repeat the process 3 times. Add all the vegetables & seasonings except the peas. Simmer for a further hour, skimming from time to time if more scum arises. Stir in the peas, cook for a further 5 minutes, and serve very hot with plenty of pepper added. NOTE: split peas can be used instead of pigeon peas.
SCONES: Preheat oven to 400°F. In a large mixing bowl, mix flour, sugar and baking powder. Add the butter. Either mix with a pastry blender or rub butter in with fingertips until mixture looks like fine crumbs. Gradually add 1 cup cream, mixing just until dough comes together (dough will appear somewhat shaggy). Turn dough out onto foil and pat it to 1/2" thick. With a 3" round or heart-shaped cookie cutter, cut out scones. Gather scraps and reshape to 1/2" thickness. Cut rest of scones, using as much of the dough as possible without re-shaping it. With a floured knife, cut scones horizontally to make a pocket for the jam (if you used a heart cutter, start at the bottom point of the heart to cut). Fill each cut scone with a generous teaspoon of raspberry jam (jam will be visible around the edges). Transfer filled scones to a baking sheet. Bake until golden brown (about 18 minutes). Transfer baked scones to a wire rack to cool just until slightly warm. GLAZE: While scones are cooling, mix powdered sugar, rosewater and remaining 3 tbs of cream until smooth. Spread glaze over slightly warm scones. Serve immediately, or at room temperature.
Slice beef across the grain into thin slices (best done when partially frozen). Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch. Pour this mixture over beef and allow beef to rest for 30 minutes. In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water. Heat wok or deep skillet on high heat. Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt. Wait a few seconds, then add the broccoli, and stir-fry for one minute. Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates. Remove broccoli from wok or skillet. Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil. Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan. When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch). Add broccoli back to wok or skillet and stir to mix. When sauce has thickened and stir-fry is hot, serve.
Preheat oven to 350 degrees, spray an 8 inch square baking pan with cooking spray and line with parchment paper. Spray again and set aside. Place the oats, wheat bran, walnuts and sunflower seeds on a cooking sheet. Bake for about 10 to 12 minutes or until lightly toasted. Then set aside. Place the honey in the microwave for about 15 seconds. Just to loosen up a little. . In a medium mixing bowl, add the honey, oil and vanilla along with the salt and SweetLeaf. Add the toasted dry ingredients and mix gently to combine. Add in the dried cranberries. Pour into baking pan and with wax paper, press the mixture to make sure you level out and covers the pan. Bake for about 15 to 17 minutes. You will see the top will be lightly browned. Try not to over bake. Place on a cooling rack. Let cool down at least 1 hour. Cut into 16 squares and enjoy!
Cut the vegetables into large chunks (2") and place into a very large mixing bowl. Pour the olive oil, and then the herb seasoning over the vegetables and use your hands to coat them all over. Pour the vegetables on to a large baking sheet (I use an aluminum half-sheet) and cover with aluminum foil. Bake in a pre-heated 375-degree F. oven for 90 minutes. Remove the aluminum foil and BROIL on high (middle rack) for about 12 minutes, just until you get some brown tips. Serve.
In a medium sauce pans heat the juice, brown sugar and soy sauce. Remove from heat just before it boils. Let it cool a 5-10 minutes. Place chicken in a bowl or baggie and cover with marinade and refrigerate for at least 30 minutes. Remove chicken for marinade and cook. Do not rinse. We have grilled, baked and used our "Set it & forget it.".
Heat oven to 350*F. Line 16 cups of two 12-cup mini-muffin pans with mini-muffin papers. In a bowl, combine flours and baking soda. In another bowl, cream together sugar and butter with an electric mixer on medium. Add egg white, sweet potato and vanilla; beat on low until well combined. Add flour mixture and milk; beat on low until just combined. Do not overmix. Fill muffin cups 2/3 full. Bake until a toothpick comes out clean, 15 to 18 minutes. * see my note below. Cool 10 minutes in pans; remove from pans and cool completely. In a third bowl, beat confectioners' sugar, cream cheese and spices until smooth. Frost cupcakes; garnish with cranberries. My Notes: My grantgrandkids will eat them unfrosted, but they are good enough to serve with frosting to the grown ups. I made my own oat flour with a food processor. I plan to make a second batch to throw in the freezer. * I used 1/2 whole wheat, 1/2 white flour. I would test the mini-muffin tin times yourself. I found 15:00 was too long and overcooked them. Probably start testing at 11-12 minutes for doneness.