HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a non-reactive saucepan, combine vinegars and simmer. Reduce by 60 to 70 percent until a syrupy consistency is achieved. Keep in mind that the syrup will thicken as it cools. In a bowl, mix julienned pears with lime juice and season with pepper. Using a sushi mat lay out one or two slices of prosciutto. Lay the pear pieces across the bottom of the prosciutto. Roll very tightly. Drizzle some vinegar syrup on a plate in a zigzag pattern. Slice rolls like sushi and garnish with chives and cracked peppercorns.
In a bowl, combine salt, pepper, chili powder, cayenne, ginger, garlic, sugar, and mango powder or orange zest; rub all over drumsticks. Add Worcestershire sauce, vinegar, and cream and toss to coat; let marinate 30 minutes. Heat grill (one with a lid) to a moderate heat (350 degrees F); the coals will be evenly gray. Grill drumsticks, with the lid closed, turning every 6 or 7 minutes until done, about 15 to 30 minutes.
Cook the pasta in a saucepan of boiling salted water. Drain well. Meanwhile, heat the oil in a large saucepan and saute the garlic and onion for 1 minute. Add the sliced mushrooms and cook for 2 more minutes. Add the spinach and cook for 4-5 minutes, or until the spinach has wilted. Stir in the pine nuts and wine, season with salt and pepper. Cook for 1 more minute. Transfer the pasta to a serving bowl and toss with the sauce. Garnish with shavings of Parmesan cheese and serve.
Slice each baked potato in half lengthwise. Cube each baked potato widthwise and place each one on individual oven proof plates. Cook chicken cubes in 2 tbsp oil until no longer pink and juices run clear. Prepare chicken with taco seasoning according to package directions. Divide chicken among the 4 potatoes. Stir fry broccoli, onion and mushrooms in 2 tbsp oil, until tender-crisp. Divide among the 4 potatoes. Sprinkle each dish with cheese. Bake 350 F for 5 - 10 minutes or until cheese is melted. Serve topped with sour cream or ranch dressing.
In a large Dutch oven or high-sided skillet, heat olive oil over medium high heat. Add potatoes, squash, onions, and carrots. Stir frequently for about 10 minutes until onions are golden brown. Add beans, raisins, tomatoes, cumin, cinnamon, salt, 1 cup of broth, and red pepper flakes. Bring to a boil; reduce to simmer and continue cooking for 30 minutes or until vegetables are tender when pierced with fork. Meanwhile prepare couscous as directed on package, using broth instead of water. Stir cilantro into stew and adjust seasoning with salt if desired. Serve over warm couscous.
In a small pan, heat broth; turn off heat. Add saffron; let sit. In a large nonstick skillet, heat oil over medium heat. Cook onion and bell peppers, covered, stirring occasionally, 5 minutes. Add tomatoes, garlic, thyme, salt and pepper; cook, stirring, until liquid has almost completely reduced, 3 minutes. Stir in rice; cook, stirring, 1 minute. Add broth; bring to a boil. Reduce heat; simmer, covered, 15 minutes. Add edamame, shrimp and scallops; simmer, covered, until seafood is fully cooked, about 10 minutes. Let rest 5 minutes. Garnish with cilantro.
Slice chicken breasts lengthways into long strips about 4"or 5" (10cm-13cm) long and 1/2-3/4" (1-1 1/2 cm) wide. This is easier if you cut your chicken when it's still partly frozen. Don't worry if you end up with some smaller bits of chicken, these will work just as well. Place breadcrumbs into a food processor together with the garlic powder, celery seeds, paprika, fennel, salt, pepper and lemon zest and process until the breadcrumbs are nice and fine. Place the breadcrumbs into a large zip-lock bag together with the fully defrosted chicken strips. Shake until the strips are well coated with the breadcrumbs. Arrange breaded strips in a single layer on a large plate and refrigerate for at least 20 minutes. Preheat your oven to 190C (375F). Lightly oil a baking dish or tray with the olive oil (I line mine with silicone paper first to make cleaning up easier). Place chicken in a single layer into the baking dish. Bake for 15-20 minutes until golden brown. Serve warm or cold, drizzled generously with the dressing of your choice.
Put all salad ingredients in a bowl and toss lightly. Mix dressing ingredients well in separate bowl and pour over salad. Toss well.
Mix first two ingredients until uniform. Add remaining ingredients and mix. You can add additional red pepper to add some heat. Store in airtight container.
Preheat oven to 350 degrees. Mix apples and sugar. Add oil, eggs and vanilla. Stir. Add flour, soda, cinnamon and salt and stir. Bake in a greased 9x13 pan at 350 for 50-60 minutes.
Wet bread with water until moist, but not soggy. I add it by spoonfuls. Add ground beef and mix. Add sugar, spices, egg, onion and mix well. Form mixture into balls. I make them a bit bigger than a walnut. It's a good 2-bite size. I can usually get about 48 meatballs. In batches, brown meatballs on all sides over medium-low heat. Set aside meatballs, leaving pan on stove (you'll need it for gravy). I usually put them in a crock pot or chafing dish at this point. Make Gravy! Mix flour (or cornstarch) with 1/2 cup water. Mix well, so there are no lumps. Over low heat, add 1 cup water to pan used to brown meatballs. Stir well, scraping up brown bits from pan. Add flour/water mixture. Continue to stir, adding water if needed until thickened. Should be just thick enough to glaze the meatballs. Can also add 1 teaspoon of Gravy Master (or other browning agent) and/or 1 teaspoon beef bullion powder with flour mixture. I usually do. When gravy is done, pour over meatballs and enjoy!
In a large bowl, combine all of the ingredients. Transfer to a greased 3-qt. baking dish. Cover and bake at 325° for 1 hour. Uncover; bake 15-20 minutes longer or until rice is tender.
Cream butterand sugar in a large bowl on medium speed of electric mixer until light and fluffy. Add molasses and egg and mix well. Combine flour, baking soda, spices, and salt and add to creamed mixture. Mix well, and then stir in raisins. Cover and chill for 1 hour for easy shaping. Preheat oven at 350 degrees F. Shape dough into 1" balls then roll in sugar to coat well. Place on a greased cookie sheet and bake for 8 to 10 minutes or until set.
Place gelatin in a large bowl. Add boiling water, stirring until gelatin is completely dissolved. Whisk in yogurt and sucralose. Pour into eight 1/2 cup containers and chill.
In a large mixing bowl, combine the cake mix, pumpkin, sugar, eggs, water, applesauce, 1 tsp cinnamon and nutmeg. Pour into a 10-in. fluted tube pan (or whatever) coated with nonstick cooking spray. Bake at 350°F for 65-75 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners' sugar, vanilla, remaining cinnamon and enough milk to achieve desired drizzling consistency. Drizzle over cake.
To make the spread: Clean the mushrooms, remove stems and cut into quarters. Place the mushrooms and onions in a food processor and finely chop ~ I just chopped finely by hand. Heat a skillet over medium heat and melt the butter. Add the mushroom/onion mix, salt and thyme and saute for 5 minutes. Reduce heat to low and saute for 5 minutes longer or until most of the moisture has evaporated and the mixture is like a paste in texture. Spoon into a small bowl and let it stand until cool then add lemon juice, mayo and Worcestershire sauce and mix well. This filling may be made 1 day ahead and refrigerated until needed. For the tart: Preheat the oven to 450°. If using a refrigerated pie crust like I do, let pie crust stand at room temperature according to package directions. Unroll the pastry on a parchment paper lined baking sheet. Spread the mushroom filling evenly to within 1 1/2 inches from the edge. Sprinkle with cheese and thyme. Fold in one edge of the pastry toward the center covering part of the filling. Work around the edge, pleating as you go. Bake for 10 minutes. Then reduce heat to 350° and bake 20 to 25 minutes or until pastry is golden brown. Remove from oven and cool pan on wire rack for 10 minutes before serving.
Preheat the oven to 325 degrees F, with a rack in the middle of the oven. Grease a 12-cup Bundt pan. In a bowl, sift together the flour, salt, baking soda, and cinnamon. Stir in the dates, nuts, and sugar. In a large mixer bowl, beat the eggs, oil, applesauce, and vanilla until well blended. Peel, core and chop the apples into 1/8" dice, sprinkling with lemon juice as you cut them to prevent discolouration. Stir the flour mixture into the eggs. The batter will be extremely thick. Stir in the apples. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the centre of the cake comes out with no moist crumbs on it. Cool on a rack for 20 minutes and then invert.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook for a few seconds, until fragrant. Add the zucchini and season with salt and pepper. Cover, lower the heat to medium, add cook for 6 minutes, until slightly softened. Remove the lid and cook for another 5 to 6 minutes, stirring gently from time to time, until the rounds are tender but still retain their shape, and most of the juices have evaporated. While the zucchini is cooking, combine the breadcrumbs, butter, Parmesan, and thyme in a medium mixing bowl. Rub with the tips of your fingers until the mixture resembles coarse meal. (The zucchini and the crumble mixture can be prepared up to a day ahead and refrigerated in separate airtight containers). Preheat the oven to 400°F Arrange the zucchini over the bottom of a large baking dish. Thinly slice the mozzarella and pat dry with paper towels. Arrange the cheese and figs over the zucchini. Sprinkle the crumble mixture over the dish and bake for 20 minutes, until heated through and golden. Serve warm or at room temperature.
Sift the flours, baking powder and salt. Set them aside. Cream the butter. Beat in the brown sugar and then the egg. Mix the dry ingredients in alternately with the milk to make a soft biscuit-like dough. Pat it out to about 1 inch thick on a floured board, and form it into a neat circle. Cut it into 8 or 12 wedges, and bake them at 350°F on a lightly greased cookie sheet, until golden brown, about 12 to 15 minutes. Less traditional but speedier is to scoop them out with an ice-cream scoop from the mixing bowl onto the cookie sheet. Flatten them slightly, and bake as above. Using this method, you will probably get 8 scones.
Melt butter in vegetable oil in a large skillet. Brown chicken on all sides. Add 1 tsp salt, pepper, oregano, thyme, broth and wine. Cover and cook 30 min or until chicken is tender. Remove chicken and set aside. Bring to a boil. Mix flour with 2 tbsp cold water until smooth; stir into boiling sauce and cook 1 minute, stirring constantly. Cook egg noodles in 4 qt boiling salted water. When cooked, drain and pour noodles into a serving dish. Top with chicken and sauce. Garnish with parsley.
Prepare grill. Combine first 7 ingredients in small bowl; set aside. Pull husks back from corn and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.
Beat together eggs and sugar. Add oil, beets, cocoa and pudding, mix well. Blend in vanilla, flour, soda and salt. Bake in greased and floured 11 x 15 x 1" sheet cake pan for 30 minutes at 375. Top with chocolate icing or glaze such as Nana Lee's #155392.
Combine all ingredients. Cover and chill at least 2 hours for flavors to blend. Serve topped with croutons.
Peel tomatoes and onions, slice and place in a large bowl. Mix in salt, cover, and stand for 12 hours. Before cooking drain off the liquid. Empty tomatoes, onions and salt into a large saucepan and bring to a boil. Mix mustard and curry powder together with about 1/2 cup water to make a thin paste. Stir into pan with sugar and Ezy Sauce. Boil for about 2 1/4 hours. Mix about 1/2 water into flour until smooth. Stir into pan contents and cook further 15 minutes. Fill, using a small jug or ladle into hot sterilized bottles or jars. Cover loosely, cool, then seal.
Parboil and thinly slice zucchini. Place rice in a well-buttered casserole. Cover with chiles and half the cheese. Layer zucchini and top with sliced tomato. Mix sour cream with garlic salt, oregano, green pepper and onions and spread over vegetables. Sprinkle remaining cheese on top and top with parsley. Bake at 350 degrees F for 40 minutes. It says on the recipe, "Diced ham, cooked sausage, etc. may be added to give more substance to this dish. This is good hot or at room temperature, and it travels very well.".
Heat Butter in medium pan, cook finely chopped onion and seeds, stirring until onion is browned lightly. Add rice, cook stirring, 1 minute. Stir in stock, simmer, covered for about 15 minutes or until rice is just tender. Remove from heat, fluff rice with a fork, stand, covered for 5 minutes.
Make manty as in the "Manty" recipe, but make them half the size, and do not cook them. Place peas, rice, salt, and pepper in a pot. Boil, and simmer 30 minutes. Fry onions until golden. Add tomato, tomato paste, manty, potato cubes, cover with water, and simmer 45 minutes or until potato is tender. Add this to the bean and rice mixture. Then add 2 cups water, dill and yogurt. Stir until hot but not boiling. Check for seasonings and serve. Technically, Uzbek manty would omit the bay leaves.
Shake vodka, Midori, lime juice, and ice cubes vigorously in a cocktail shaker. Pour into a serving glass. Gently stir in Squirt soda and serve.
Heat apple cider. (either microwave for 1, stove top for a couple or when I did them for a crowd I kept it hot in a crockpot). Drizzle caramel syrup in cup; stir to combine. Top with whipped cream.
Preheat oven to 325 degrees F. Crumble mincemeat & put in saucepan. Add water & stir until mincemeat is moistened completely. Add brandy, salt, ginger & tapioca. Bring to boil, stirring constantly. Remove bone from meat. Tie string around boned roast to hold it together & to make carving easier. Put meat in pan with tight-fitting lid [or Dutch oven]. Pour mincemeat mixture over chuck roast. Cover pan & bake 3 hours. Don't remove lid during cooking.
Preheat oven to 400°F Lightly coat 6 muffin tin cups with cooking spray. In a small bowl, mix together the milk, egg white, honey, butter or margarine and applesauce. In a medium bowl, combine crumbled cereal, flours, baking powder, cinnamon and nutmeg. Add the liquid ingredients, stirring just until moistened. Add the raisins & stir gently. Spoon into muffin cups, 3/4 full or more. Bake for 15-20 minutes or until they test done. Don't overbake.
Sprinkle a good amount of flour onto a work surface Preheat oven to 500 degrees (unless it's for use at a later time. Place the Meal Mixer onto the Base and insert the Flat Blade. Combine 1 envelope of dry yeast, 1/4 teaspoon of sugar and 3/4 cups of lukewarm water in the Meal Mixer and Pulse 2 or 3 times and let sit in the for 6-8 minutes. Add the flour and salt into the Meal Mixer. Pulse the Bullet Express about 15-20 times (each pulse is a one-one thousand) until the ingredients are mixed together. The consistency should be slightly firm, if it's really sticky, add an additional 1/8 cup of flour and pulse a few times. Carefully remove the dough, keeping an eye on the blade (its sharp!) and place it on the flour-covered surface. Knead the dough mixture for around 2-3 minutes. Lightly cover your fingertips with flour if the mixture is a little sticky. Roll the dough out by hand for a 12'' base and place on a lightly oiled pan. Add your favorite sauce and toppings and cook in a pre-heated oven (500F) for 8-12 minutes (times vary per oven, so keep your eye on it!).
1. Sauce: Combine first 6 ingredients in a bowl. Reserve. In a separate bowl combine beef with 1/4 cup (50 mL) reserved sauce.2. Combine cornstarch and water. Reserve.3. Heat large non-stick skillet over medium-high heat. Add oil. When pan is hot, add beef. Cook until outside of beef is cooked, about 2 minutes. Add frozen vegetables and sauce. Bring sauce to a boil, cook, stirring constantly for 2-3 minutes until vegetables and beef are cooked through. Add cornstarch mixture. Cook, stirring constantly until thickened, about 1 minute. Serve immediately. Tips.  Replace beef with shrimp or thinly sliced chicken.  Serve with rice or noodles. For more family friendly recipes, visit www.beemaid.com.
Combine lamb, chopped onion, garlic and eggs. Make small balls. Heat oil in a pan and saute the sliced onions. Add the tomatoes and ginger and saute till liquid evaporates. Add turmeric powder, coriander powder, cinnamon powder, pepper powder and chili powder and saute. Add the vinegar and water and bring to boil. Gently put the lamb balls into this. Cover and simmer for 20 minutes. Then stir in curd, milk and peas and cook for 10 more mins.
Brown sausage in a large saucepan over medium-high heat. Add onions and carrots; saute 3 minutes. Stir in mushrooms and garlic, and saute another 3 minutes. Add broth, stewed tomatoes, and tomato sauce, and bring to a boil. Drop in pasta and simmer until cooked, about 10 minutes, or according to package directions. Stir in spinach and cook until wilted. Place 1/4 cup cheese into serving bowls and pour soup on top. Garnish with Parmesan and basil.
Cake: Set oven to 350°F. Combine flour, baking powder & baking soda, salt & set aside. Place milk over medium heat to about 150F (hot but drinkable temp). Cream butter, sugar & vanilla until creamy, add egg & beat until combined & light. With a ladle or pouring in a thin stream while mixing or whisking, SLOWLY add the milk to butter mix so you don't cook & scramble the egg. Add the flour mixture & mix gently until just combined. Pour batter into buttered & floured cake pan & bake for 25 to 30 minutes (check with toothpick at 25). Cool for 10 minutes then turn out onto a rack to cool completely. When cool, cut cake in half horizontally with serrated knife or bread knife & gently remove the top layer for icing. You can also leave the cake whole & just use icing on top. Icing: Combine all ingredients & beat or whisk until well combined, if icing seems too thick & difficult to work with, add half to one teaspoon of milk. Spread half on the bottom layer of cake, replace top of cake then spread remainder of icing on top of cake. Switch out the Cream Cheese for 5 tablespoons of butter to make a Buttercream Icing.
To make dressing: mix olive oil and lemon juice together. Add salt, pepper and sugar. Place whole garlic clove in the dressing mixture and allow to sit in the fidge overnight. Place eggs in a pot and cover with water. Bring to a boil, then reduce to medium heat and simmer for about 7 minutes. While water is boiling, fry bacon in a pan over med-low heat. Heat a medium sized fry pan over medium heat with a splash of olive oil. Add mushrooms and saute for 5-7 minutes Remove and set aside. Rinse eggs under cold water to cool the shell. Peel eggs and place in a small bowl. Mash with the back of a fork until crumbly. Set aside. Remove bacon from pan, and pat off excess oil on a paper towol. Break into bite sized pieces. set aside. Slice and chop red onion. Place spinach in a salad bowl and add red onion, bacon, egg and mushroom. Remove garlic clove from dressing and pour over salad. Toss and enjoy!
In a large skillet, brown and crumble the ground sirloin with the chopped onion until no longer pink; drain excess fat, if desired (there shouldn't be that much if you've used the extra lean ground sirloin). Return cooked beef/onions to skillet. Add the tomato sauce, water, diced tomatoes, dry macaroni and seasonings. Stir well and bring to a boil. Reduce heat to medium-low. Cover tightly and simmer for 12-15 minutes (stirring once or twice) or until macaroni is tender. Add milk and cheese and stir well, until cheese is smooth and melted. Serve.
Preheat oven to 350 degree F. Lightly coat the bottom and 1/2 inch up sides of a 9x5x3-inch loaf pan with nonstick cooking spray; set aside. In a large bowl, stir together all-purpose flour, sugar, baking powder, and baking soda. Make a well in center of flour mixture; set aside. In a medium bowl, combine sour cream, milk, egg, and oil. Stir in mashed banana and vanilla. Add sour cream mixture all at once to flour mixture; stir just until moistened (batter should be lumpy). Fold in chopped cherries, walnuts, and chocolate chips. Spoon batter into prepared pan. Bake for 35 to 40 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove bread from pan. Cool completely on wire rack. Makes 16 slices.
Mix all the above ingredients and store in tightly closed jars. Instructions for the tea preparetion: Prepare your black tea as usual (I like it very strong!). Remove the black tea bag. Add two teaspoons of the spiced mixture per serving cup. This tea will be better if you boil all together again (for example in the microwave). Add sugar other sweetener as desired. If you want add more milk; This depends only on your taste! Enjoy (time does not include tea preparation). Note: You can add 1-2 sugar cups directly in the mixture. Add 3 or more teaspoons mixture per cup.
Preheat oven to 350°F. Lightly butter 13x9-inch pan and spray with cooking spray. Unroll 1 can of dough into 1 large rectangle; place in buttered pan. Press in bottom and 3/4-inch up sides of pan to form crust, firmly pressing perforations to seal. Layer all meats and cheese in order listed over dough. In a small bowl, beat 2 eggs, the garlic powder & freshly ground pepper with wire whisk until well blended. Pour over meat and cheese layers. Layer roasted peppers and olives over top. Unroll second can of dough into 1 large rectangle; press into 13x9-inch rectangle, firmly pressing perforations to seal. Place over top of layered ingredients. Pinch edges to seal. Brush beaten egg yolk over dough. Cover with foil. Bake for 30 minutes. Remove foil; bake an additional 15-20 minutes or until deep golden brown. Cool 15 mintes before serving. Cut into squares. Serve warm.
First boil the sausages and remove the skins. Slice them up into chunks. Place them in a saucepan with sufficient water to cover,. Add onion, vegies and bring to the boil. In a small cup put flour, curry powder and enough cold water to make a paste. Remove saucepan from the heat and stir in thickening and replace on element. Bring saucepan back to a simmer and cook until vegies are done.
Fry chorizos till crisp. In another pan melt butter saute onions and pepper till translucent. Scramble the eggs with water and add to pan with onions scramble till desired doneness. Season with salt and pepper. Warm tortillas in micro for a couple seconds. Place 1/4 cup cheese on each tortillas then place cooked chorizos evenly on cheese and place egg mixture on cheese. Roll up and serve with salsa and cilantro garnish.
Put all ingredients in the blender and turn the switch to high speed. Blend it till the racket stops. Pour into small containers and chill three hours before serving.
Combine first 9 ingredients in slow cooker. Add 1/4 cup broth. Cover and cook on LOW for 7 hours. Combine remaining 1/4 cup broh and flour in small bowl, stir with a whisk until smooth. Add broth mixture to slow cooker. Cover and cook on LOW for 30 minutes. Cut turkey into slices and serve with pan sauce.