HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375. Cream butter and sugar with mixer on low until mixture is fluffy. Add eggs 1 at a time, and mix until well blended. Sift together dry ingredients in medium bowl, and in seperate bowl mix together milk and vanilla. Alternating between the two add to buuter mixture. Mash 1/2 cup of blueberries and stir in with wooden spoon. Add rest of blueberries whole stirring in with wooden spoon. Grease muffin tins with butter, greasing the top surface of pan as well. Pile mix high in every muffin cup, then sprinkle sugar over tops. Bake for 30 minutes, then take out and cool in pan for additional 30 minutes.
Combine all the ingredients and slowly bring to a simmer until sugar is dissolved. Stir frequently. Let cool.
Preheat oven to 200°C. Place the chicken in a ceramic dish in a single layer. In a seperate bowl, combine sauces, honey, garlic and 5 spice powder. Pour over the chicken, turning to coat. Cover and refrigerate for at 30-60 minutes. Heat a frying pan over a high heat, and spray with olive oil. Cook the chicken in batches until golden. Transfer to a baking tray, lined with baking paper, and brush with marinade. Bake for 6-8 minutes until just cooked through. Cover on a plate with foil and stand for 2 minutes. Slice about an inch thick, and serve.
Also required: 1 iced large martini glass Pour your Vermouth& Gin into a cruet and place it in the freezer, do not shake or stir just pour them together, I do this early in the day but your cruet must have a stopper in the top- see picture. When you are ready to serve place 2 ice cubes in the glass and the Olive. Pour in the martini, and enjoy. I recommend that your serve an appetizer with the mart mart and don't get greedy- one is really enough. Repeat for as many servings as you want to make.
***1st Method. Cook yams in microwave, cool, peel, slice. Melt butter in a bowl in microwave. Mix in all ingredients except the yams and marshmallows, including a very small amount of the yam liquid. Place cut yams in an ungreased 9 x 12 Broiler safe baking dish. Drop the mixed ingredients on top by the spoonful. *Important-Do not stir in the ingredients, or smash up the Yams slices. Bake in hot oven at 350 degrees for 45 minutes. Remove from oven and top with the Mini Marshmallows. Place under low heat broiler just long enough for the Marshmallows to turn a golden brown. ***2nd Method: This method is very quick, and saves time and oven space on holidays. Microwave the prepared yams (see above) until bubbling hot on high for approximately 6-8 minutes. Top the hot yams with the marshmallows and set aside long enough for the marshmallows to melt some. Place under broiler set fairly low until the marshmallows are golden brown. Note: Watch carefully, the Marshmallows brown very quickly under the broiler. Enjoy!
Set a 6-quart pot of water (fill 3/4 full, adding 1 tablespoon salt) to boil, covered. Add pasta. Cook according to pkg. directions(usually about 10 mins.). Put all the herbs, zest,garlic and onion together on a cutting board. Chop all together until garlic is about 1/4 inch. Heat 2 tbls. extra-virgin olive oil in 12-inch skillet over medium high heat. Add herb/garlic/onion mixture to pan, lower heat to medium, and saute with salt and freshly ground black pepper, taking care not to burn garlic-it should go about 5 minutes and be light blonde. Set sauce aside while cooking pasta. Just before draining, stir 2/3 cup pasta water into pan. Drain pasta, bring herb sauce to boil, and then add pasta to pan. Toss over medium low heat about 2 minutes. Season to taste and then toss with cheese. Turn into a bowl and serve. Enjoy!
In soup pot add water, frozen chicken breasts, salt, pepper, garlic powder, parsley, onion powder, bouillon, red pepper flakes. Bring to boil; cover turn heat low and simmer 2.5 hours until chicken is tender. Remove chicken. Keep 5 cups broth in soup pot. Shred chicken and place in soup pot. Saute onions and garlic in oil. Add to pot. Add all remaining ingredients and simmer for 30 minutes. Serve with crushed tortilla chips and shredded cheddar cheese for garnish. Can be eaten without added calories if you prefer.
Warm meat of your choice in oven or microwave and keep warm. Combine beaten eggs, 1/4 cup milk and salt and pepper to taste. Scramble this mixture in a large skillet; keep warm. Melt butter in medium saucepan. Stir in flour and cook until smooth, about 1 minute. Add milk and a dash of salt and pepper; cook and stir until thick and smooth. Add cheese and remove from heat. Stir until cheese is melted and blended. Place one slice of meat of your choice on each muffin half and top with scrambled eggs and cheese sauce.
Put all the dry ingredients in a processor. If not using a processor, put in a mixing bowl, and mix well. Add the eggs, and process well until a thick batter forms -- or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon. If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn't happen!). Heat oil in a pan, using medium to high heat to start with. Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won't have huge fritters as some of the batter will stay clinging to the spoon. Fry until firm and golden on the underside, then flip over and fry on other side. (You could use a non-stick pan and not use oil or butter, but a little oil is preferable). The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides. Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar. NOTE 1: The pumpkin MUST be dry. We do not have canned pumpkin in South Africa, and would use home-cooked pumpkin. Whatever: drain very well, or cook the pumpkin in a pot without a lid until all water has evaporated. NOTE 2: I do not know if your canned pumpkin is sweetened. If so, don't add sugar -- it's your choice. NOTE 3: I specified yellow sugar, which Zaar's format does not recognise. Use brown or white if no yellow granulated sugar available.
FOR THE BALSAMIC BBQ SAUCE: Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. FOR THE CHICKEN: Sprinkle salt and pepper on both sides of the chicken pieces. Lightly coat both sides with some of the BBQ sauce using a pastry brush. Preheat the oven to 375 degrees F. Place the remaining BBQ sauce, still in the small saucepan, over low heat, and allow to gently simmer while the meat cooks. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken without turning the chicken. Return the baking dish to the oven and bake for another 15 minutes. NOTE: This sauce can also be used on ribs.
Season your pork or chicken with the pepper. Brown pork or chicken. Add cream of chicken soup, chicken broth, and garlic powder and stir. Add mushrooms. Cover with lid and cook for about an hour. I usually cook the pork for an hour but the chicken for 40-45 minutes.
Cook the cranberry sauce and sugar until it makes a jell. Add the horseradish and salt. Cooks until it starts to boil. Cool and refrigerate - this keeps well in the fridge.
Before you start, you need to know that, you can speed up the preparation time if you use a food processor to grate the cheese and zucchini, and chop the onion. Preheat oven to 350 degrees. In a large bowl, combine all ingredients -- in the order listed. Mix well after each addition. Put everything in an 11" x 7" pan. A 9" x 13" pan works, too. Bake for 40-45 minutes, or until golden brown. Check the bottom. It sometimes browns faster.
Put graham wafers in a bag and crush with a rolling pin until fine. Melt butter in a saucepan. Add sugar, cocoa and beaten egg. Stir and boil for 1 minute. Add vanilla, nuts and wafer crumbs. Press into an 8 x 8 greased pan. Optional: cover with your favourite icing.
Chop up the red cabbage and apple into small pieces. Place these ingredients into a juicer. Squeeze the juice of half of a lemon into the juicer. Blend together and enjoy.
Peel and seed cukes and finely chop. Finely chop onions and peppers. Place in a colander and drain for 1 hour-squeeze and toss into a large pot. Add vinegar, mustard, horseradish, salt, celery seed and ginger. Add pectin and mix WELL. bring to a full rolling boil and all the sugar. Bring to a hard boil again and boil for 1 minute-your doing a lot of stirring also. Remove from heat, skim and ladle into hot sterilized jars leaving 1/8 inch head space. Process for 10 minutes at altitudes up to 1000 feet.
Stir all ingredients together. Chill. Ladle into bowls & pass the toppings! Here are some different ones to choose from: Sliced black olives. shredded sharp cheddar cheese. chopped green onions. avocado slices. croutons. sweet corn kernels. toasted pumpkin seeds.
Mix sweetened condensed milk and evaporated milk with a fork/whisk/mixer bowl. Add lemon zest, then lemon juice, one spoonful at a time. Mix well, mixture will thicken into a pudding consistency. In a loaf pan (or square Tupperware container), alternate layers of cookies and filling, starting with cookies. Put plenty of filling between cookies. Cover and refrigerate at least 12 hours.
Combine the first nine ingredients; mix well. Spoon into eight greased muffin cups, using 1/4 cup in each. Bake at 350 for 45 minutes or until browned. Meanwhile, melt butter in a saucepan; stir in the flour to form a smooth paste. Gradually stir in milk; bring to a boil over medium heat, stirring constantly. Cook for 2 minutes or until thickened. Remove from the heat; stir in lemon juice, salt and cayenne. Serve over patties.
Set oven to 350 degrees. Grease and flour a 12-cup Bundt pan. In a large bowl cream butter and sugar until fluffy (about 3 minutes). Add in the vanilla and lemon zest; mix to combine. Add in the eggs; beat until light and fully incorporated (about 5 minutes, there should be no sugar granules remaining in the batter). In a separate bowl sift 2 cups all purpose flour, pastry flour, baking powder and salt. Add the flour mixture into the creamed mixture alternately with the buttermilk. In another bowl toss the frozen berries with 2 tablespoons all purpose flour, then fold gently into the batter. Bake for about 60-70 minutes or until the cake tests done. Meanwhile for the syrup, stir lemon juice and sugar in a small saucepan over medium heat until the sugar is dissolved. As soon as the cake comes out of the oven, pierce holes in the cake with a large skewer (I use a thin long straw) and then brush the glaze with HALF of the syrup. Allow the cake to cool 20 minutes, then invert to a large serving plate. Poke holes on top of the cake and then drizzle with syrup. Allow to cool before slicing.
Chop garlic, onion and cilantro finely. Combine avocados & mash. Add in lime, sea salt and mix well. Top with cheese and pepitas!
In a large skillet cook sausage 4-6 minutes, drain excess fat. Add green peppers and onions, cook until crisp. Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice. Cover and let stand 6-8 minutes or until liquid is absorbed. Sprinkle with cheese; cover and let stand until cheese is melted.
Preheat oven to 160°C Heat a large flameproof casserole dish over high heat. Add the pancetta and cook, stirring, for 2-3 minutes or until golden. Transfer to a heatproof bowl. Add 60ml (1/4 cup) of the oil to the casserole dish. Add one-quarter of the beef and cook, turning, for 5 minutes or until brown. Transfer to the bowl with the pancetta. Repeat, in 3 more batches, with the remaining beef, reheating the dish between batches. Add the vinegar to the dish and cook, stirring to dislodge any bits that have cooked on to the base, for 1-2 minutes. Pour over the beef mixture. Heat the remaining oil in the dish over medium heat. Add the onion and garlic and cook, stirring, for 10 minutes or until soft. Add the beef mixture, stock, wine, tomato paste, cinnamon, thyme, orange peel and chocolate. Cover with foil and a tight-fitting lid. Bring to the boil. Bake in oven for 2 hours or until the beef is tender. Set aside for 15 minutes to cool. Place in the fridge for 6 hours to chill. Preheat oven to 160°C Use a spoon to remove any fat from the surface of the stew. Cook the stew, stirring, over low heat for 5 minutes or until heated through. Bake in oven for 45-50 minutes or until the meat is tender and the sauce thickens. Sprinkle the stew with parsley to serve.
For Guacamole: Combine all of the ingredients into food processor and blend until smooth. For Rice: In a 2-quart heavy saucepan, heat oil or butter over low heat, stirring occasionally until melted. Add rice, bay leaf, cilantro, and lime juice, stir for 1 minute. Add water and salt, bring to a full rolling boil. At boiling, cover, turn down to simmer over low heat until rice is tender and the water is absorbed, about 40-45 minutes. Fluff rice with a fork. For Pico Salsa: Add all ingredients to food processor and pulse until chopped and well-mixed. For Vegetables: Heat oil in oven-proof skillet, and preheat broiler. Saute onions and peppers with salt, pepper, and lemon/lime juice for 10 minutes, or until soft. Place skillet in the broiler for 3-5 minutes, or until vegetables begin to form blackened edges. Final Assembly: Put desired amount of rice in a bowl, add ingredients in order, then top each with 1/2 cup black beans, 2 tablespoons sour cream, and 1/4 cup cheese. Warm in the microwave for 1 minute.
Make coconut milk: In a medium-sized pot, place dessicated coconut and water. Mix and allow to soak for 1/2 an hour. After 1/2 an hour, turn heat onto low and bring to a gentle simmer. Simmer, covered, for 10 minutes. Turn off heat and leave pot on element for 1/2 an hour. After 1/2 an hour, transfer coconut mixture to blender or processor and process for 45 seconds. Put a large sieve over a bowl and empty coconut mixture into it. Press down hard on coconut solids with the back of a spoon to remove as much coconut milk as possible. This method produced 2 cups of coconut milk. Can be made up to 2 days before recipe and refrigerated, covered. The milk will separate in the fridge, forming a creamy 'fat' layer on top, and a thinner 'liquid' layer underneath. Not to worry, the fat layer will melt into the curry along with the liquid and form a lovely milk. For curry: In a food processor, pulse onion, peppers, ginger and garlic to make a smooth paste. Heat oil in a large skillet over medium heat. Add onion paste and cook for 2-3 minutes. Add pumpkin puree and curry paste and mash into onion paste. Cook until aromatic, another 2-3 minutes. Add sugar, salt and coconut milk, stirring, and bring just to boil. Simmer until slightly thicker, about 4-5 minutes. Add chicken and cook another 10 minutes. Stir in 3 tblsps sour cream so that it is completely incorporated into the sauce and simmer 2 more minutes. Remove from heat. Serve with your favourite rice pilaf and enjoy!
In a 4 quart stainless or enamel pot crush the basil leaves. Add the cider vinegar. Bring to a boil over high heat. Remove from heat and add the cloves of garlic. Cover or place in a sterile container-again covered. Let stand two weeks. Strain vinegar into another sterile container and add the 1 cup basil. Let stand another week. Strain and add the red wine vinegar and water. Sterilize 3 1-quart jars-or as many pint jar/half pint jar combo's as you wish. Chop remaining basil and divide between choosen bottles. Add the vinegar and cap or seal.
Heat a large skillet coated with cooking spray over medium heat. Add the onion and bell pepper and cook for 2 minutes. Add the eggplant, cauliflower, zucchini, and mushrooms and cook for 3 minutes. Stir in the salsa, vinegar, oregano, basil, and red pepper. Stir in the broccoli and cover. Cook for 12 minutes, or until the vegetables are tender. Season with additional oregano and basil, if desired.
Place the wheat berries in a large bowl. Cover with at least 6 cups cold water. Set aside to soak for at least 4 hours. Drain and place in a large non stick saucepan. Add the water or stock to the pan. Cover and bring to a boil. Reduce heat to medium and simmer for 1 hour. Add all the rest of the ingredients. Cover and simmer, stirring occasionally, for 30 to 45 minutes or till the berries are tender. Season to taste with salt and pepper.
Preheat oven to 375°. Grease a 13x9-inch baking pan. Combine all ingredients EXCEPT applesauce and nuts; mix until crumbly. Reserve 1 cup mixture. Press remaining mixture onto bottom of pan. Bake 15 minutes; let cool. Spread applesauce over partially baked crust; sprinkle with nuts. Top with reserved 1 cup oat mixture. Bake 13-15 minutes or until golden brown. Let cool in the pan on a wire rack, then cut into bars/squares.
Whisk water, soup, cornstarch, mustard, and pepper in a medium-sized bowl until the consistency is smooth. Set the chicken in the slow cooker and pour the mustard sauce in, covering the chicken. Cover, and cook approximately 4 hours on LOW or 2 hours on HIGH.
Preheat oven to 400°. In a medium bowl, combine the egg and cream and beat well. In a pie plate or flat bowl, combine cracker crumbs, cheese, basil, garlic powder and salt and pepper to taste. Rinse chicken and pat dry. Dip each piece into the egg mixture and then dredge in the crumb mixture. Heat olive oil in a large skillet over medium-high heat and fry chicken for 5 minutes per side or until crusty and golden brown. Place chicken in a 9x13 baking pan and cover with foil. Bake covered for 15 minutes, then remove foil and bake for 15 more minutes or until juices of chicken run clear.
In a heavy saucepan, bring vinegar, water, sugar, salt, and corn starch to a rolling boil, reduce heat and simmer for about 30 minutes, or until mixture thickens. When mixture is thick, stir in relish, bring up to rolling boil, and boil until mixture reaches 230°F about 2 minutes. Stir sauce and pour into hot sterilized jar. Jar will seal. Refrigerate after opening. Keeps well for at least a year.
Slice pork into thin strips. Heat oil in a heavy frying pan and brown pork well. Add onion, garlic and ginger and cook until the onion has softened. Add cubed tofu and broth and cook 10 minutes. Season with sugar and soy sauce. Cook covered, 5 minutes. Add cornstarch which has been mixed with a little water and stir gently until thickened. Let steam for a minute. Add sliced green onion and steam for a minute or so. May garnish with chopped green onions just before serving if desired.
Preheat oven to 350°F Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing. Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and saute until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and saute until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes. Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper. Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; saute until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.
In a medium bowl combine wine and saffron; set aside for 10 minutes. In a medium pot over medium-low heat warm chicken broth, keeping it warm during the entire process. In another medium saucepan over medium heat, add oil and butter. When it's hot and butter has melted, add orzo, stirring to coat and starts to soften slightly. Add wine mixture and stir until liquid is absorbed. Ladle 1/2 cup at a time of warm broth until liquid is absorbed between each addition. Season with salt and pepper and add cheese; stir once again before serving immediately.
In a blender container, combine the red wine vinegar, oregano, dry mustard, salt and pepper. Stir in the onion and garlic. Blend together while slowly adding the olive oil. Allow to sit at room temperature for 30 minutes before serving. Note: Do not make this a day in advance or put in refrigerator, as flavors will not be at their best.
Lightly cover the bottom of a 10-inch non-stick skillet with butter. Heat butter over medium-low heat until hot. Add one package Simply Potatoes Diced Potatoes with Onion to skillet. Cover with lid. Cook for 10 minutes, turning every 3 to 4 minutes. Add 3 cups of chopped bell peppers. Cover with lid. Cook for 3-4 minutes, turning every 2 minutes. Add 2 cups of grated sharp cheddar cheese and 4 cups of spinach. Cook for 2 minutes, turning constantly until cheese is melted and spinach is wilted.
Stir tomatoes, onions, chilies, cilantro, oil, lime juice and salt together in a large serving bowl. Add hot pasta and toss to mix and coat with sauce. Serve hot or allow to chill in refrigerator.
Combine all ingredients, mix well& stuff into sheep casings, or make into patties To cook, fry.
Put banana and pineapple juice in a blender and blend until smooth. Add Coconut milk, rum and ice. Blend until it is the consistency of a slush. Sprinkle with coconut and drink.
Prepare pecans: Preheat oven to 350 degrees. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or unitl lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. sprinkle with pecans. Serve salad with any remaining vinaigrette. Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
Using fondu pot, slowly melt chocolate. Arrange fruits cut up in bit size pieces (use your imagination on choices) on a tray or nice serving platter. Set melted chocolate on burner and let your guests help themselves, using fondu forks. Also put out some lady fingers or other nice simple cookies to dip.
Flake salmon in a mixing bowl. Add all other ingredients except butter& lemon. Shape into 1" balls, then flatten slightly. Heat butter or margarine in a non stick frying pan& swirl to cover bottom of pan. Add nuggets and cook over medium high heat, cooking about 1 1/2 minutes on each side or until lightly browned.
Preheat oven to 350°F. Beat all of the ingredients together except for the two flours. When well beaten, add all of the flour and mix well until blended. Dough should be firm enough to hold its shape when pressed. (Adjust firmness by adding either milk or flour, a little at a time). Using a cookie press with a star tip, pipe a rope of dough onto an ungreased cookie sheet. Cut the rope into 5 to 6" lengths, and then shape into an S. (Alternatively, you can make simple drop cookies). Bake at 350 F until done, about 15 - 17 minutes and cookies have light colour. Once all of the cookies are baked, pile the cookies on one cookie sheet and return to a 200 F oven for 30-45 minutes to add crispiness and colour. Remove from oven and allow to cool completely before storing them in an air tight container.