HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove lamb from refrigerator 1 hour before roasting. Preheat oven to 400°F/200°C/Gas 6. Make small slits just large enough for garlic slivers evenly in the leg of lamb, and insert the garlic slivers. Rub all over with lemon juice, then pat the rosemary and black pepper evenly over the surface. Sprinkle with salt to taste. If you're using fresh rosemary, just insert the sprigs with the garlic slivers into the cuts you made. Place lamb, fat side up on a rack in an uncovered pan. Roast 30 minutes to a pound or until the internal temperature reaches 175-180°F, for meat well done. If you prefer slightly rare lamb, roast until 160-165°F. When done, remove from oven, cover the roast in foil and allow it to rest for 20 minutes before carving. If you also want delicious rich gravy, place a 1 1/2 cups of lamb or beef stock in the bottom of the pan before you put the lamb in the oven, making sure that the rack sits above the liquid and the meat doesn't touch it. You can also add a sprig or two of rosemary to it and if you want baste the lamb a couple of times while it's roasting. Just before serving bring the liquid to a simmer on the stove top, making sure you whisk it well and scrape all the bits from the sides and the bottom of the pan. If you want more gravy you can add some extra stock or some of the water you have cooked your vegetables inches Mix 1tbsp of cornflour with 2tbsp of water and whisk it into the stock. Simmer until thickened and you have a wonderful gravy.
Over low heat melt together the 7-up, marshmellows,lime jello, cream cheese, and pineapple with juice. When completely melted to gether remove from heat. Chill until it mounds. Add the miracle whip to the cream cheese mixture and stir together. Gently fold in the whipped cream.
Mix together the Heinz 57 and the honey. Grill the chicken over medium heat for 4-6 minutes. Brush both sides with sauce mixture, turn over and grill for an additional 4-6 minutes or until the chicken is no longer pink. Use any extra sauce for dipping.
Place garlic, onion, bell pepper, olive oil and butter in a 3 qt saucepan, cook over medium heat until onion is translucent and pepper is soft, about five minutes, stirring frequently so it doesn't scorch. Add wine, stir, let simmer about three minutes to eliminate the alcohol. Add basil, oregano, rosemary and tomato, simmer for five minutes. Add broth and pepper, then salt to taste. Return to boil and then simmer for three minutes. Add chicken, return to boil and simmer for five minutes to allow flavors to meld. Add cream, stir well. Add cooked pasta and parsley, stir to combine. Adjust salt to taste and serve immediately in pasta bowls. The sauce will be thin, so serve this with spoons and a good loaf of crusty french bread to mop it up.
Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes. Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper. When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked. Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.
Cook jam in a small saucepan over medium heat 1 to 2 minutes or until it is melted and smooth, stirring once. Place half of the bread cubes in the bottom of a lightly greased 13x9 inch baking dish. Top with cream cheese cubes, and drizzle with melted jam. Top with remaining bread cubes. Whisk together eggs and next 3 ingredients. Pour over bread in the baking dish. Sprinkle the casserole with brown sugar. Chill for 8 to 24 hours. The next morning, preheat the oven to 325 degrees. Bake covered for 20 minutes. Uncover and bake 10 to 15 minutes more or until bread is golden brown and mixture is set. Serve with desired toppings.
Cut out 12 squares of aluminium foil, about 20cm square a piece. Divide into four piles of three squares each to give you plenty of layers of foil between the food and the grill. Oil and butter the top half of one square on each pile. Divide the mushrooms equally over the greased foil. Scatter over the garlic, chives, salt and pepper and dot with butter. Fold the foil around the mushrooms into a sealed packet. Cook for 10 minutes over a medium-hot BBQ, turning after 5 minutes. Serve straight from the foil.
In a Dutch oven, heat the oil over medium heat. Add in onion and garlic; stir/saute for about 5 minutes or until tender. Add tomatoes, wine, seasonings, and orzo. Simmer, uncovered, for 10 minutes. Fold in halibut and shrimp; bake, covered, in a 400° oven for 15 minutes or until halibut is white and shrimp is pink. Stir in parsley and cheese; bake, uncovered, for about 10 minutes or until bubbly.
Steam 1 1/2 cups vegetables in a small amount of water until cooked. Place steamed vegetables in blender and blend until smooth. Place blended vegetables in a small bowl. Pour olive oil in the bottom of a 2-quart saucepan and saute onion, celery, and carrot. Add 3 cups of water to saucepan and bring to a slow boil. Add blended vegetables and 2/3 cup of chopped fresh vegetables. Simmer for 5 minutes. Place cashews, 1 cup of water and seasonings in blender and blend until smooth and creamy. Slowly add to soup and bring to a boil. Serve.
Preheat oven to 325*F. Sift together flour, baking soda, baking powder, and salt into a small bowl. In a large bowl, cream crisco, sugars, and vanilla. Add eggs one at a time, beating well after each addition. Beat in flour mixture one cup at a time. Stir in morsles. Using a spoon to measure, roll dough into1 inch balls in palms and drop 2 inches apart onto ungreased cookie sheet. Bake at 325* F for 11-12 minutes. Allow to rest on cooling rack 10 minutes. Enjoy!
Boil and peel eggs. Slice, chop, or mash up the eggs- however you like it. Mix all ingredients together and chill in the fridge until you're ready to eat. Serve on lightly toasted bread with the usual sandwich accoutrements (lettuce, tomato).
Rise scallops and score diagonally. In a wok, heat oil, garlic and lime leaves on high heat until oil bubbles. Add scallops, mushrooms, bamboo shoots and oyster sauce. Stir-fry for 3-5 minutes or until scallops are cooked. Mix in basil and serve on a bed of steamed cabbage.
Remove skin from chicken. Brown chicken in olive oil in a large skillet on medium heat, then remove & set aside. Add onion & garlic to skillet adding curry powder & red pepper flakes & lightly saute' until onion begins to soften. Add flour & stir constantly for 3 - 4 minutes to make a light roux. Lower heat to medium low (about 2 on the dial), then add chicken broth, stirring thoroughly to remove lumps (can use a wisk). Add chicken back to skillet, & cover. Cook for appx. 30 minutes, stirring occassionally & flipping chicken, until chicken is nearly done. Add peanut butter. Mix together & cook for another 10 minutes on low - med. low, stirring occasionally, until chicken is cooked through (no red juices when pierced). Serve over Egg Noodles. Notes:. Can debone chicken after it's cooked & add back to sauce before serving. If the sauce gets too thick during cooking, add a little more chicken stock or broth. (No measurements were used in the making of this dish so I had to approximate how much I used. Add all to your own tastes.).
Cook chicken and tomatoes over medium heat 10-15 minutes. Set aside. Fill each tortilla with chicken mixture and some cheese; fold in half. Cook in skillet over medium heat 3 minutes per side or until crisp. Cut and serve.
1. Brown ground beef and onion, preheat oven to 350 degrees F. 2. Cook egg noodles til they are soft. 3. Cube velveeta cheese, and add into a casserole dish, along with alfredo sauce. 4. Strain egg noodles when they are done. 5. Add egg noodles and browned ground beef and onion into casserole dish and stir, til everything is covered in alfredo sauce. 6. As soon as done stirring, place crescent rolls ontop of the mixture. 7. Place in the oven to bake for 30 mins, or until crescent rolls are golden brown on top. 8. Serve warm.
In a large container, combine the Cognac with the. lemons and pineapple. Place in the refrigerator and let. steep for 3 to 4 hours or overnight. In a 2-gallon punch bowl, add the sherry and Sauternes;. add the sugar and let it dissolve. Once the sugar has. dissolved, add the Cognac-fruit mixture, the Champagne. and enough ice to chill. Ladle into glasses and serve.
Cook the bacon and drain. Crumble and toss with the cheese in a small bowl. Combine vegetable oil, lemon juice, garlic, salt, mustard and pepper in a small jar. Place spinach in a large bowl and toss with mushrooms, green onion and bacon cheese mixture. Toss with salad dressing.
Thaw out the spinach in hot water and squeeze dry using a towel. Finely chop the spinach, or better, put it in a blender or Magic Bullet or whatever you have with the eggs and salt. Blend well. Pour flour on the counter and make a large well in the center. Pour spinach/egg mixture in the well. Start mixing with your fingers bit by bit, until all flour is worked inches. After all flour is incorporated, knead NO SHORTER THAN 10 minutes to elastic and smooth. Use LOTS of flour if necessary to prevent dough from sticking. It should be dry but not crumbly in any way. Sort of vaguely moist. Cut dough in half, wrap one half in plastic wrap and set aside. Roll out dough to 1/16" thick, turning and stretching. It needs to be thin, because it doubles in thickness when cooked. Use a cookie cutter to cut fettucini, or use a 4" round cutter to make ravioli, or whatever you want. Separate and lay on racks to dry for one hour, or use fresh. If doing ravioli, mix up the stuff and put 1/2t filling in and press closed, then dry. You can freeze these too, put wire rack in freezer and freeze one hour, then put in a bag to finish freezing. *They WILL stick together unless you do this*. When you go to cook these, cook in LARGE pot FULL of super boiling water with a lid on for 3 minutes if fresh (until they rise to the surface) or 7-8 minutes (they will rise) if frozen. YUM! Eat them! Make great gifts!
Mix all ingredients together in a small bowl with electric mixer until well blended. Serve with chips & crackers.
Heat butter and oil in large kettle, and saute chopped onion, jalapeno, garlic, carrots, celery and chicken; simmer 5 minutes. Add cumin, chili powder, salt, lemon pepper, Tabasco sauce and flour. Add tomatoes and chicken stock. Simmer one hour. Drop tortilla strips into oil or melted shortening heated to 375* and fry until crisp; drain on paper towels. To serve, put a few tortilla strips in the bottom of 6-8 soup cups, ladle soup on top and add a spoon of each of sour cream, avocado, cheese and cilantro.
Preheat oven to 350 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2 minutes. Stir in wine and lemon juice; season with salt and pepper, to taste. Bring to a simmer; remove from heat and stir in cream cheese, sour cream, mayonnaise, parsley, 1/4 cup mozzarella and Parmesan. Spread mixture into the prepared baking dish; sprinkle with remaining 1/4 cup mozzarella. Place into oven and bake until bubbly and golden, about 10-12 minutes. Serve immediately.
Cream shortening and sugar; add eggs and beat. Add vanilla. Sift flour, baking powder, salt and cocoa together and add alternately with milk. Fold in chocolate chips. Bake at 375 for approximately 12 minutes.
Mix first four ingredients and pour into a 9x13 baking dish, or dutch oven, or roaster -- Anything really. Place chicken on top and nestle into the rice. Place in oven and bake for an hour and a half. Cooking time will vary based on temperature.
Brown the ground beef or ground turkey over medium heat; drain off fat, and rinse in warm water. In a large pot, combine the meat and all remaining ingredients, bring to a simmer over low heat. Cook, stirring every 15 minutes for 2 1/2 hours. *Notes-Top chili with cheese, onions and sour cream. For less heat omit jalapeno peppers. All ingredients can be put in a crock pot and cooked throughout the day.
Preheat broiler. Arrange the eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned. Preheat oven to 375°. Heat a large nonstick skillet coated with cooking spray over medium heat; add onion and next 4 ingredients (onion through mushrooms). Cover and cook 7 minutes or until tender, stirring mixture occasionally. Increase heat to medium-high; uncover and cook for 2 minutes or until liquid evaporates. Spread half of mushroom mixture in bottom of a 1 1/2-quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushroom mixture; sprinkle with 1/8 teaspoon pepper. Top with 1/2 cup tomato sauce and 1/3 cup mozzarella. Spread remaining mushroom mixture over mozzarella; top with remaining eggplant slices. Sprinkle with 1/8 teaspoon pepper; top with remaining tomato sauce. Cover and bake at 375° for 1 hour. Sprinkle with 1/3 cup mozzarella and Parmesan. Bake, uncovered, 5 minutes or until cheese melts. Let stand 10 minutes.
brown the meat in a dutch oven and drain. add onions, celery cabbage and cook until wilted. add water worcestershire sauce, chili powder, salt and sugar. add tomatoes and beans. Cover and cook 30 minutes.
Place ground beef, tomatoes, potatoes, carrot, bell pepper, onion, celery and garlic in your slow cooker and pour chicken stock over the top. Season with chili powder, salt and pepper, then stir everything together. Cover slow cooker, turn on HIGH and cook for 3-4 hours, or until vegetables are softened. Stir flour into heavy cream until smooth, then pour mixture, along with cheddar cheese, into slow cooker. Stir to combine, then cover and cook for another 20-30 minutes, till soup thickens slightly. Ladle into soup bowls, top with cheese and crumbled bacon, if using, and serve hot!
Place ingredients in bottom of crock with cucumbers. Pour mixture (water, vinegar, salt) over cucumbers. Throw in a few more pieces of dill. Submerge pickles under water by placing a plate on top weighed down by a jar of water. When a film appears, just skim it off. Try tasting smaller pickles after 5 days.
Preheat the oven to 200C and place the capsicums on a baking tray and cook for 15 minutes, or until the skin has blistered and turned slightly black. Place the capsicums in a plastic bag until cool. Peel the skin off the capsicums, trim any pith and remove all the seeds. Place the capsicum flesh into hot sterilised jars. Pour in the olive oil to cover. Seal immediately and store in the fridge for up to 3 weeks.
Wash, tip and cut up fresh beans. Place in pan with water to cover beans. Simmer uncovered until beans are just tender, stirring a few times. Meanwhile, combine undrained tomatoes with water, onions, parsley, garlic, mint, oregano, salt and pepper in a saucepan. Cover; bring just to a boil, reduce heat and let simmer 10 minutes, stirring frequently. When tomato sauce is thick, drain green beans and top with sauce; serve promptly.
Place the quinoa in a sieve and wash it well under cold running water. Drain and place in a pot with 2 cups cold water. Bring to a boil, cover, lower heat, and boil gently until all the water is absorbed, and quinoa is tender, about 15 minutes. Measure 2 cups cooked quinoa and to it add the apple juice, raisins, nuts, lemon juice, and pinches of cinnamon and salt to taste. Simmer, covered, for 15 minutes. Remove from heat and stir in the vanilla extract. Chill. Serve plain, or with berries or sliced banana or a little maple syrup if you want it sweeter.
Pleace a 16-oz. glass in the freezer for 1 hour to chill. Pour half & half into glass; add seltzer water and stir with a long-handled spoon until a thick foam forms. Pour chocolate syrup into glass an dstir just at the bottom of the glass to incorporate chocolate.
Preheat oven to 350. Mix all ingredients together. Put in greased or Pam'd 13 inch square pan. Bake about 1 hour or until set.
Preheat oven to 350 F, Warm four individual baking dishes, (Twelve to fourteen ounce dishes work best). Heat olive oil in frying pan and fry bacon/pancetta and chorizo over medium high heat until most of the oil is rendered out of the chorizo, remove about 3/4 fo the oil. Add onion and garlic, cook, stirring, until the onion is softened and translucent. Reduce heat, and add the bell peppers, sherry, and spices. Cook until softened. Correct the seasoning if necessary. Using a slotted spoon, divide amongst the baking dishes evenly, and divide the chopped parsley on top of them. In a small dish, break one of the eggs, swirl with a fork, (Do not beat the egg, just slightly mix the white and the yolk.) Pour egg over top of one serving dish. Repeat with the other three eggs and serving dishes. Bake the dishes 8 to 12 minutes, or until the eggs are set. Remove from oven carefully (It will be hot), garnish with the Migas, and serve.
Carefully peel off the skin of the brie along the top and side (bottom optional). Mix orange marmalade and honey dijon mustard. Warm this sauce in microwave or over stove-top, low heat. Place generous amount of almond slivers on top of the brie, then place in broiler (on the lowest rack) for a few minutes, until the almonds are toasted. The brie should be warmed, but retain its shape. Pour sauce over the brie, allowing extra to drizzle onto the plate. Serve with crackers and apple slices on the side, to dip into the brie.
For vinaigrette, in a screw-top jar combine oil, vinegar, dill weed, garlic, pepper, and oregano. Cover and shake well; let stand 1 hour. Meanwhile, sprinkle chicken breast halves to taste with steak seasoning. Grill chicken on rack of an uncovered grill directly over medium coals for 12 -15 minutes or until tender and no longer pink (170F.), turning once. Cool slightly. Arrange salad greens on 4 plates; top with grapes, goat cheese, and pine nuts. Slice each chicken breast and arrange one sliced breast on each salad. Shake dressing and drizzle over salads.
In a medium saucepan, heat the oil until a deep-frying thermometer reads 350°. In a saucepan, bring 1 cup water to a boil; stir in the brown sugar until dissolved. Place the rice flour in a medium bowl and, using a fork, stir in the sugar syrup until a sticky dough forms. Place the sesame seeds in a bowl. Using your hands, roll about 2 tablespoons dough into a ball. Roll the ball in the sesame seeds; repeat with the remaining dough. When the oil is hot, working in batches, fry the sesame balls until golden brown, about 4 minutes per batch. Transfer the sesame balls to a paper-towel-lined plate. Serve with the warm honey.
Put all dry ingredients in mixing bowl. Blend well with wire whip. Add remaining ingredients and mix well. Add more buttermilk if needed.
Combine the dry ingredients in a large mixing bowl. Add all the remaining ingredients and mix well. Pour the batter into a greased and floured 13x9 pan and bake at 350 degrees for 50 minutes. While the cake is baking, combine all the glaze ingredients in a small saucepan and cook slowly over medium heat until thickened slightly. When the cake is done, remove it from the oven; prick holes over the surface of the hot cake with a fork, and pour the glaze over the top. Cover and allow to cool slightly before serving (this allows the glaze to soak down into the cake).
Mix together the garlic, lime zest, jerk seasoning, thyme, ginger, and oil. Smear over the salmon and leave to marinade for 30 minutes. Place the fish in a lightly oiled fish rack. Barbecue for 3 minutes or so on each side - aim for them to be charred on the outside, but still slightly pink in the centre. Alternatively, grill or griddle for around 5 minutes, or until cooked to your liking. Chargrill the zested lime halves on the cut side until griddle lines appear - it should take 2-3 minutes. Serve the salmon with green beans and rice mixed with corn, chopped cherry tomatoes and coriander. Garnish with the grilled limes and a little extra thyme.
Preheat oven to 375°F (C.190°). Lightly coat a 2-qt. casserole with cooking spray. Peel and grate the potato into a bowl. Stir in 1/4 cup of the cheese. Spread evenly over the bottom of the prepared casserole. Bake for 15 to 20 minutes, until the potato is browned and crispy. Meanwhile, brown the ground sirloin, onion, and garlic in a large non-stick skillet, breaking up the beef with a wooden spoon as it browns. Discard any excess fat. Stir in tomatoes with their juice, chili powder, and the cabbage. Season with pepper to taste. Saute, stirring, for a minute or two. If mixture seems too dry, add a tablespoon of the bottled taco sauce, adding up to 2 tablespoons more. When potatoes are done, spoon beef mixture on top of potatos. Top with remaining cheese and jalapeno slices(if using). Bake for 25 to 30 minutes, until cssserole is hot and bubbly. Serve at once.
chop up the shallot and garlic and saute it in olive oil over medium low heat. add the green onions and sun dried tomatoes and after they are heated, mix in your diced tomatoes and basil. after everything is all hot, mixed up, awesome smelling, and most of the liquid has evaporated, then take it off the heat, add the balsamic vinegar and stir. now, put your fresh mozzerella on your bread and put it under the broiler until its all melted and delicious looking, and top it with some of the tomato filling and of course another piece of bread because its a sandwich.
Heat the olive oil in a large flame proof pan with a lid. Saute onion, bacon, capsicum and garlic for 5 minutes or until soft. Stir in thyme, cayenne pepper, spice mix. Cook for 2 minutes then add the rice. Add the tomato paste, tomatoes, chicken stock and wine and bring to the boil. Reduce heat, cover and simmer for 10-15 minutes or until rice is just tender and liquid has been absorbed. Add the shrimps, mussels, fish and cook covered for further 3 minutes until seafood is cooked through and mussels have opened. (Discard any that have not opened). Stir in the coriander, season to taste and serve immediately.
Combine all ingredients (except cheese) in a bowl, and toss to combine. Cook pasta, toss with sauce, sprinkle with cheese.
Preheat oven to 350°F Spray a 10-inch tube pan (angel food pan) or nonstick bundt pan with cooking spray. Set aside. Sift the cake flour, baking powder, and soda into a medium-sized mixing bowl. In a large mixing bowl, cream the butter with an electric mixer. Add SPLENDA(R) Granular and egg. Beat until smooth. Add the egg substitute and vanilla. Beat briefly to incorporate. Add applesauce and half of the sour cream. Beat until smooth. Add the sifted flour mixture and beat at medium speed just until smooth. Add remaining sour cream and blend just until incorporated and batter is uniform. Set aside. Make Filling: Place 1/4 of cake batter in a small bowl. Add brown sugar and cinnamon. Stir well. Place 1/2 of the remaining cake batter into prepared pan. Top with filling. Swirl with knife. Top with remaining batter. Bake in preheated 350° F oven 50-60 minutes or until a toothpick inserted near the center comes out clean.
Break up chocolate bar and place into a medium bowl. Add cream and puree (or juice). Microwave on High for 1 1/2 minutes, stir, Microwave about 1 minute longer or until chocolate is completely melted and mixture is smooth. Stir in Chambord. Transfer chocolate to 6-8 individual ramekins, such as small souffle dishes. Arrange on plates with dippers. Serve with toothpicks or small forks. (Or set up in a fondue kit if you have one).
Preheat the over to 350. Cream together the syrup, oil, and egg replacer. Add lecithin and bananas. Combine flour, baking soda, and salt. Add carob or chocolate chips, then fold dry ingredients into creamed mixture, stirring just to moisten and combine. Don't overmix. Pour batter into an ungreased 8-inch cake or Bundt pan. Bake approximately 40 minutes, or until cake tests done with a wooden toothpick. Cool on wire rack.