HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together the yogurt and cream with the rum; whisk until slightly thickened. Slice the banana and divide the slices between four 1/2 cup ramekins to form a layer at the bottom of each one. Spoon in the thickened yogurt and cream mixture, filling the ramekins equally. Sprinkle about 1 1/2 teaspoon of sugar over each ramekin, and then wrap them in plastic wrap and place in the refrigerator overnight or for the day. Uncover and serve cold from the refrigerator.
Preheat oven to 400 degrees. Peel potatoes and cut into cubes, set aside. Lightly spray baking dish with spray cooking oil. Place melted butter in baking dish. Add potatoes, stir until evenly coated. Sprinkle Parmesan cheese, garlic, seasoned salt, pepper and parsley over top of potatoes. Cover and bake 35 - 45 minutes or until potatoes are crusty and browned.
The skin will stick to the pan, so if it comes off easily, trim the skin off the salmon filets before cooking. Otherwise, just wait for it to come off during the cooking process. Heat enough oil to coat the pan, and then add the salmon fillets. Pour approximately 1/3 the mango juice over the filets, then after a few minutes (3-5 depending on how thick the fillet is), flip over and add another 1/3 of the mango juice to the pan. Cook the fillet until no longer pink, then remove from the pan. Sprinkle with chives and serve with rice.
Fry bacon in a heavy pot. Remove and reserve bacon. Brown the meat and garlic in the bacon fat. For best results, move to a cast iron skillet. Saute onions in stock pot until soft. Add the meat, bacon, chilis, spices, sauces, jalapenos, beer, tomatoes and paste. Simmer for two hours. Add remaining ingredients during cooking, as you check and stir. Make sure last ingredients are added with at least one hour of cooking time remaining. For best results, allow chili to sit in the refrigerator for 24 hours to give the spices a chance to intensify. It is ok to serve off the stove (suggest a bread bowl!), but it is almost always better as leftovers. Caution: freezing and reheating will effect the quality. It will still be good, but not the same.
Preheat oven to 350 degrees Fahrenheit. Combine graham cracker crumbs, powdered sugar and melted butter in a bowl. Use a mini muffin pan and place a small scoop of crumb mixture into each cup. Press the mixture to form a cup. Bake 4 to 5 minutes or until edges bubble and remove from oven. Break candy bar into rectangles and cut marshmallows in half. Place one piece of chocolate into each cup and top with a marshmallow. Bake for another minute or two or until the marshmallow is soft. Remove and cool. Melt the remaining candy bars and dip each s'more into the chocolate mixture. Let stand until set and enjoy.
Discard or trim any tough outer leaves. Tear into bite sized pieces, wash and spin dry. Soak the raisins in 2 tbsp warm water until soft, about 20 minutes. Chop the anchovies into a paste. Heat the olive oil and saute the garlic until it turns pale brown, about 2 minutes. Add in beans, It's OK if they get mashed while stirring. Stir in the escarole until it wilts. Stir in all of the other ingredients and saute for about a minute. Serve hot topped with grated cheese.
Combine filling ingredients and mix well. Cut butter& cream cheese into flour until the size of small peas. Add cream stirring until dough forms. Shape into a ball. Roll to 1/8" thickness. Cut into rounds with a 2" cookie cutter. Place tsp of filling in center of each round, and fold in half. Seal and brush with egg yolk mixture. Place on an ungreased sheet; Bake at 350 for 20 minutes.
Heat oven to 375°F. Heat oil in skillet and saute onion, carrots and garlic until tender. Set aside to cool slightly. In a large bowl, combine turkey and mashed potatoes, add eggs, bread crumbs and seasonings. Stir in cooked vegetables and mix thoroughly. Form mixture into a 9x5-inch oval in a lightly oiled baking dish. Bake for 90 minutes or until a meat thermometer registers 170°F.
Steam or boil carrots until crisp tender, or to your liking. Drain. Melt butter in saucepan over medium heat, stir in brown sugar, rum and nutmeg. Heat about 2 minutes, stirring occasionally. Stir in carrots and cook until coated with sauce and just heated through. Serve hot.
heat oven to 350. cut bacon into thirds and wrap around weiners; hold in place with toothpick. pack bottom of a cookie sheet with brown sugar and place weiners on top. bake for 30 minutes turning once.
Note: do not use cold ingredients in this recipe. Place ingredients into your bread machine in the order suggested by your manufacturer. Operate machine on the regular, normal, or medium cycle (whichever your machine has). To prepare chile honey, heat honey, chili powder, cayenne and salt in a small saucepan. Stir for several minutes or until honey just starts to foam, then remove from heat. Stored cooled honey in an airtight container. Serve honey spread on slices of buckwheat potato bread, if desired.
Bring the water to a boil in a medium pan. Add salt reduce heat to medium low. As soon as the water begins to simmer, start pouring in the cornmeal in a thin stream, very slowly while stirring constantly with a wooden spoon to prevent lumps. Once all the cornmeal has been added, keep the water at a simmer, and stir frequently. should take between 25-30 minutes to fully cook Once it is cooked, it should pull away from the sides of the pot easily. Variations: Soft Polenta: Use polenta directly out of the pot, topped with sauce or vegetables as desired. scoop a good portion on a plate, let it sit for a minute or two. Next top the polenta with a scoop of your favorite sauce. add grated Parmesan cheese to the polenta and sauce. Firm Polenta: After it is completely cooked, place on wooden board or a greased baking sheet 2 inches thick and allow to set. Cut into squares. Baked Polenta: Cut firm polenta into slices, place in a buttered baking dish. Add favorite topping, bake at 375°F till golden. Grilled Polenta: Cut firm polenta into squares, brush with oil and grill lightly on both sides. Fried Polenta: Cut the firm polenta into slices and fry in a few inches of hot oil till golden brown and crispy.
Combine chicken, celery, onion, apple, and nuts in a mixing bowl, place in the refrigerator while preparing the dressing. Blend mayo, sour cream, dijon mustard, lemon juice, salt, white pepper, and sugar until creamy. Add dressing to salad mixture, stir until salad is evenly coated and refrigerate while preparing bacon. If your bacon is precooked, let chicken salad chill for 15 to 20 minutes. Prepare bacon so that is crispy, but not charred. Drain well. Toast bread lightly, preferably on a griddle with a small bit of butter. Place a small bed of lettuce on one half of sandwich and heap chicken salad on top. Lightly press the heap to slightly flatten and lay 2 or 3 strips of bacon on top. Serve open-faced.
Cut the slices of cheddar cheese; not too thick, but not skimpy, either; cut one slice in half. Take the two slices of bread and generously butter each of them on one side. Heat up a cast iron skillet over medium heat. Get yourself the cover from a Revereware saucepan, or another cover of about the same size. Place one of the slices of bread, butter side down, in the hot skillet. Spread 2 and a half slices of cheese on the bread, then cover it butter-side-up with the other slice of bread; eat the extra, unused half of the cheese slice. Push the bread down a little with the metal spatula, then cover the whole thing up with the saucepan lid (the idea is to heat the air up underneath the lid and melt the cheese faster as you're also browning the bread). Uncover every minute and check the cooking bread color- you want it golden, not burnt (no matter what Mom says - she likes 'em black for some reason). When it's to the color you like, carefully flip the sandwich over, press down on it with the spatula to squish the bread and cheese together, and re-cover with the saucepan to continue melting the cheese. After about 3-5 minutes of slow cooking, you'll have a wonderfully golden, melty, gooey grilled cheese sandwich!
In a bowl whisk together the poppy seed dressing with the mayonnaise until blended add in sugar if desired. Chill dressing for a minimum of 1 hour. In a large glass bowl toss together chicken, celery, sliced strawberries, avocado, red onion slices, almonds and mixed greens. Pour the dressing over and toss to combine. Garnish the inside edges of the bowl with avocado slices and strawberries if desired. Serve immediately. Delicious!
Preheat oven on 180. Cream butter & sugar together. Add egg & milo. Mix well. Add self-rising flour in slowly while blending to prevent clumps forming. Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled. Allow cookies to cool on rack for 10mins before removing & Serve!
Preheat oven to 350 degrees. Mix ketchup and brown sugar together to make glaze, set aside. Mix remaining ingredients together. Form into loaf in baking dish or meatloaf pan. Pour glaze over loaf. Bake for 1 hour or until juices are clear.
Put all ingredients in a bowl; mix it all together and cook in a non-stick pan for 15 minutes. Turn over the hamburger after 7 minutes or depending on your stove heat. Keep on eye on your hamburger to make sure it is not under or over cooked. Cook your favorite vegetable on the side with a complimentary bed of iceberg lettuce with light Italian Dressing. Another time I tried a drizzle of light, 50 percent less calories maple syrup (table blend) on top of the hamburger which I thought the kids would love. It's a good way to get them to eat meat and it tastes really good. Not too much maple syrup as that is all you will taste. Makes 1 large hamburger. Note: When it comes to spicing up this hamburger the list is endless. Add your favorite spice and you can even split to recipe and make 2 smaller hamburgers with different spices in each as maybe a family member would prefer it spicy. Just remember to split the measurements in half.
Marinate chicken: In medium bowl, stir together marinade ingredients until cornstarch dissolves. Add chicken; stir to coat. Let stand at room temperature for 10 to 15 minutes. Prepare the sauce: In a small bowl, mix together soy sauce, rice wine, oyster sauce, sesame oil and chili sauce (if using). Set aside. Heat a work or large skillet over medium-high heat until a bead of water sizzles and evaporates. Add oil; swirl to coat base. Add garlic and stir-fry until just aromatic, about 20 seconds. Add chicken and stir-fry for about 2 minutes, until no longer pink on the outside but not yet cooked through. Add onions and bell peppers and stir-fry untill fragrant and the onions start to become translucent, 1 to 2 minutes. Pour in the sauce and stir to coat the chicken. Let the sauce simmer for 2 minutes to thicken and allow the chicken to cook through, then stir in the cashews. Transfer to a plate and serve.
Heat olive oil or butter in large pot at medium high heat. Stir in chopped onion, celery, and peppers and saute till onions are translucent. Add oregano, parsley, sun-dried tomatoes, salt and pepper. Fold in bread cubes, tossing till other ingredients are evenly dispersed among the bread cubes. Slowly add beef broth as you toss the bread cubes, adding only enough broth to moisten the cubes to your taste (you don't want them to get soggy, just moist enough to clump together). Dump all ingredients into a 1 and 1/2 quart casserole dish and bake at 350 degrees F. for 40 minutes. Serve as side dish for roast beef, pot roast, etc.
Prepare the rice according to the package directions. Uncover, add the ice cream and cinnamon, and stir. Divide the pudding among individual bowls and top with additional cinnamon, if desired. Serve warm or at room temperature.
Trim fat from meat and cut into 1-inch pieces. In a plastic bag combine flour, thyme, basil, salt and pepper. Add meat pieces a few at a time, shaking to coat. Place meat in a 3 1/2-4 quart slow cooker. Add carrots, onions, garlic and rosemary. Stir in water, broth and wine. Cover and cook for 8-10 hours on low, or 4-5 hours on high. Stir in fresh rosemary, parsley and tomato paste. Serve with a spoonful of polenta in each bowl. Just prior to serving prepare polenta by bringing milk to simmer. In a bowl combine, cornmeal, water and salt. Slowly add to the warm milk, stirring constantly. Cook and stir until the mixture comes to a boiling. Reduce heat to low and cook 10-15 minutes until thick, stirring occasionally. (I sometimes add 1/4 cup of parmesan cheese and a tablespoon of butter at this point.).
Soften butter. Add all 3 ingredients to blender or food processor. Process until smooth (will be a bit thin). Pour into covered bowl and refrigerate. Spreads straight from the fridge! (you can also add cinnamon, garlic, dill or you favorite spice to make an herb spread).
Trim and wash Brussels sprouts. Cook until tender in salted water. Press Brussels sprouts through a sieve or whirl in a blender. Or place in food processor and pulse till coarsely chopped if you would like some texture. Add 1 teaspoons. salt and the nutmeg. Stir in cream. Reheat if necessary, and serve with chicken or fish. Makes 4 servings.
Cut meat into small pieces and brown in oil. Remove meat and saute onion until golden. Stir in flour, soup, water, lemon juice and seasonings. Return meat to skillet and simmer covered until meat is tender, about 1 hour. Cook noodles; drain and mix with cheese. Put noodles on a heated platter and spread the meat mixture over the top.
Saute bacon, celery, and onion together. Add garlic. Add water. Add potato and chicken bouillon cube. Add white beans and turnip greens. Season with pepper.
Preheat your oven to 350*F. Separate the rolls into rectangles(2 together) and press the perforations together with fingers. Spread butter over. Combine sugar, cinnamon and raisins in a bowl. Sprinkle mixture over rectangles. Roll up each rectangle from the short end. Cut each roll into 5 slices. Place slices cut side down in an ungreased shallow baking dish. Bake 20-25 minutes or until the top is golden brown. Mix the glaze together and drizzle on top of the rolls. Enjoy!
Wash dill size pickles; slice lengthwise about 1/8 inch thick. Pack in quart jars. Add three or 4 slices onion per jar; place dill on top. SYRUP: Bring sugar, vinegar, pickling salt, and alum to a boil. Pour over pickles in jar; seal with Mason lids. Cold pack until water in canner comes to a boil. Take out and invert to cool. This makes 4 quarts.
Carefully clean leeks; cut off the stemmy bottoms and the dark green leaves, so you end up with with white and light green parts only (dirt can get in between the leaves, so wash them out well). Cut leeks lengthwise in quarters, then into about 1-inch squares. Heat oil in heavy wide saucepan or saute pan; add leeks, salt, pepper, and stir over low heat for 5 minutes. Add broth and bring to boil, cover and simmer over medium-low heat, stirring often, for about 10 to 15 minutes or until leeks are tender. Raise heat to medium, uncover and let juices reduce to about half. Be careful not to let burn. Taste and adjust seasoning, serve hot. Makes about 2-4 servings, depending on what you're using them for.
Cut the bananas in half (long side). Melt the butter on a frying pan then fry the halves of the bananas one side at a time. When both sides looks dark brown, arrange the two halves of the bananas on plate. Cover them with mozzarella cheese slices, put the remaining halves on top. Sprinkle sugar, cinnamon and nutmeg. Serve while it's hot!
Preheat oven to 300 degrees. Sift and measure flour. Then sift four times. Wash currants and raisins and dry on clean cloth. Blanch almonds, peel, dry on clean cloth and chop. Slightly chop all other fruits and nuts, then pour all these ingredients onto a well-floured boare and sprinkle the spices over them. Wash your hands, roll them around on floured board until all are evenly coated in flour. Cream sugar and butter, then add beaten eggs and beat until mixture is smooth. Dissolve baking soda in coffee and blend with molasses; add to creamed mixture and beat well. Add fruits, salt, lemon and orange juice and rind. Cut in flour, pour into large oilpaper-lined (parchment paper) pan. Bake in a 300 degree oven for 3 hours.
Brown beef and pork in skillet. drain for at least 15 minutes to rid of all the grease. place back in pan and over med heat add everything except- tequila, beer and beans. bring just to a boil then reduce heat. add beer and tequila. simmer for about 2 to 3 hours. add beans during the last half hour.
Mix all meatloaf ingredients together and place in a loaf pan. Bake at 350° for 1 hour, cool slightly. Make sauce by melting butter and sauteing the vegetables until tender. Add mushrooms with liquid and tomato juice. Remove from heat. Mix cornstarch, salt, thyme and water and add to onion mixture. Return pan to heat source and bring to a boil, stirring until sauce thickens. Spoon Creole Sauce over meatloaf slices and garnish with parsley. Good with mashed potatoes and a butter lettuce salad.
Stamp 12 x 2" rounds out of the sliced bread - the spare bread can be kept for fresh breadcrumbs. Pre-heat the oven to 230C/475F and line a baking tray with greasproof paper. Lay the bread rounds on the lined tray and bake for about 3 to 5 minutes or until a pale golden brown. Remove from the oven. Mix the grated cheese, chopped olives, chopped sun-dried tomatoes, mustard powder and mayonnaise together - season with salt and pepper to taste, remembering the olives are already quite salty! Spread the mixture over the top of the pre-toasted bread rounds and bake in the pre-heated oven for about 5 to 8 minutes, or until the mixture has melted and is bubbling. Take the mini rarebits out and place half a cherry tomato into the toppping of each round - put them back into the oven for about 1 to 2 minutes to soften the tomato, make sure they do not brown too much. Take them out of the oven and finish off by placing half an olive in the middle of each cherry tomato as a final garnish. Serve warm or at room temperature with cocktails, wine and other Hors D'oeuvres for festive feasts, frolics, parties or buffets! The toasted bread rounds can be stored for up to a week in an airtight tin, and the cheese rarebit mixture can be made ahead and stored for up to 3 days in the fridge.
In mixing bowl, combine flour, sugar, baking soda, and salt. Set aside. In medium saucepan, combine 1 cup butter, 1 cup water, and 1/3 cup unsweetened cocoa. Bring mixture just to boiling, stirring constantly. Remove from heat. Add chocolate mixture to dry ingredients and beat until thoroughly combined. Add eggs, the 1/2 cup buttermilk, and 1 1/2 teaspoons vanilla. Beat for 1 minute (batter will be thin). Pour batter into greased and floured 15x10x1 baking pan. Bake at 350F for about 25 minutes or until toothpick inserted into the center comes out clean. FROSTING:. In medium saucepan, combine 1/4 cup butter, 3 tablespoons unsweetened cocoa powder, and 3 tablespoons buttermilk. Bring to boiling; remove from heat. Add powdered sugar and 1/2 teaspoon vanilla. Beat til smooth. Pour warm frosting over warm brownies, spreading evenly. Cool in pan on wire rack, then cut into bars.
Saute onion, celery and carrots with a small amount of oil over medium heat. Cook until onions are slightly transparent. Remove main and axial ribs and cut kale into 1 inch strips. Stir in coating entirely and saute until kale begins to relax. Add sugar and tomatoes and cook until all liquid is gone stirring constantly. Add vegetable broth and bay leaf and bring to a low boil. Add orzo and remaining spices and cook over medium low heat for 15 minutes.
Shred or cut roast into thin slices (I shred). Mix enough bar-b-que sauce to make moist. Put into bowl with a lid. Refrigerate overnight or freeze. When ready to use, thaw, if frozen and microwave until hot, usually 2 minutes at a time until hot. Serve on buns with sliced onion and pickles.
Trim lamb of excess fat. Mis all other ingredients to make marinade, including mint leaves, and marinate chops for 1 hour. Spray grill with vegetable oil or nonstick cooking spray. Remove chops from marinade and place on preheated grill. Grill chops without moving them for 4 minutes for medium rare. baste chops with marinade and turn over to grill for another 4 minutes on other side. Remove to serving plate. Season with additional salt and garnish with additional mint leaves and mint jelly.
In a heavy saucepan on low heat, melt chocolates, cream, and butter, stirring occasionally. After the mixture has melted, stir in the Drambuie. Pour into a small bowl; cool. Refrigerate 2 hours, until mixture hardens. Using a melon baller, quickly form chocolate mixture into 3/4" balls. Refrigerate until cold and then roll balls in cocoa powder. Store in an airtight container.
line a pie pan with pie dough or use a ready-made crust. Mix the sugar, flour, lemon rind, allspice and salt together. Sprinkle just a little of this at the bottom of the pie shell. Arrange the tomato slices, a layer at a time as you cover each layer with the sugar mixture, lemon juice and a dot of butter on each slice. Keep layering until you reach the top of the pie tin. Cover with latticed top and bake at 350 degrees for 45 minutes.
In a blender, combine vinegar, honey, garlic, salt, and pepper. Place lid on blender and blend on high. While blender is running, add oil in a steady stream. Store in refrigerator for about 2-3 weeks. Shake well before serving.
Cube potatoes, and boil along with carrot until they are very tender. Remove potatoes and carrot from water and mash with a fork. A few lumps are okay-- they do not have to be mashed potato consistency. Chop cucumber, onion, eggs, apple and deli ham into small pieces (remove seeds from apple). Add to potato-carrot mixture. Slowly stir in mayo, and mix well. Continue adding mayo until desired consistency is reached (salad should be creamy and soft). Add salt and pepper, to taste. Chill well before serving.
In a large skillet heated over medium heat brown beef until almost all of the pink is gone. Season to taste with salt, pepper and onion powder. Cube the Velveeta cheese into small chunks and put them in a small sauce pan heated over medium low heat. Stirring constantly, add in garlic, Worcestershire sauce, milk, onion powder, salt and pepper to taste. Cook until creamy and smooth. In a large pot boil water and cook noodles to directions on packaging. Once meat is almost fully cooked add in Velveeta sauce. Drain the pasta and add to skillet. Stir and serve. I like to serve this with green beans or carrots. Sometimes I add on a salad for myself. Very quick and uncomplicated. Hope you enjoy!
Slice bacon into 1cm slices. Slice zucchini into thin rounds. Slice onion and capsicum into lengths (about .5 cm wide). Warm the olive oil in a non stick pan and saute the bacon, zucchini, onion and capsicum until soft. Add in the garlic and herbs and saute for 1 - 2 minutes. Add in the tomatoes and puree and simmer for 10 minutes. Taste and add salt and pepper if desired. Use this on your favourite pasta.
Preheat oven to 350 degrees. Melt butter. Stir in cocoa. Add the sugar. Slowly mix in the eggs and vanilla. Incorporate the flour. Mix until well combined. Add chocolate chips and marshmallows. Bake for 25 minutes.
In a small mixing bowl mix chicken broth, soy sauce and white wine vinegar, set aside. In a wok or large saute pan heat canola and sesame seed oil over medium high heat. Saute garlic, ginger and almonds until golden. Add Broccoli and saute for 3-4 minutes. Add soy sauce, chicken broth, and vinegar mixture, toss broccoli and garlic nut mixture. Then continue to to stir broccoli until crisp tender for @ 3-5 more minutes.
Drain chicken. Combine cream cheese, sour cream, pepper, worcestershire, onion, and garlic powder. Mix well. Add drained chicken and mix well. Allow to refrigerate for a couple hours to let the flavors develop and the onions soften. Serve with crackers or make a sandwich!