HumbleIntelligence/food-ner-1-Million huggingface dataset:
NOTE OF CAUTION: As one reviewer stated, she had an issue with blue flames erupting when she opened her oven door due to backdraft. When cooking with alcohol, one must always be cautious ~ please use EXTREME CARE when opening your oven door. As no other reviewers (or me for that matter) have had this problem, I'm hoping it was a fluke occurance, but wanted to post a warning with this recipe. Preheat oven to 450°F Place brown sugar, orange juice, nutmeg, cinnamon, and 1/2 cup rum in a small saucepan over medium heat. Heat until sugar is melted. Remove from heat. Meanwhile, peel bananas and cut them in half crosswise, then lengthwise, forming 4 pieces from each banana. Place bananas in a single layer in a baking dish. Pour hot rum mixture over bananas. Dot bananas with tiny bits of butter, about 3 dots per banana slice. (You can make dessert up to this point just before dinner, cover, and keep at room temperature until entree course is finished.). Bake bananas 10 minutes, uncovered, basting with rum mixture occasionally. Sprinkle remaining 1/8 cup rum over bananas and bake 5 minutes more. TO SERVE: Divide bananas among 4 dinner plates or shallow dessert bowls. Top with a scoop of vanilla ice cream. NOTE: If you can find baby finger bananas in your local supermarket, use them instead of ordinary bananas. They are much more flavorful. Cut each finger banana in half lengthwise. Allow 2 finger bananas per person.
Prepare pasta according to directions on pkg. Drain. Heat butter in skillet over med heat. Add chicken and cook until browned, stirring often (Chicken could also be grilled). Stir in soup, cheese, pepper and pasta. Cook until mixture is hot and bubbling.
Combine dry spices and set aside. Brown onions in olive oil, remove. Brown meat, remove. Add dry spices to pan and cook 1 to 2 minutes. Add broth, tomato sauce, beer, meat, onions, and tomatoes with green chiles. Stir and cook slowly for 2 hours or more until meat is nice and tender. Taste before adding salt. Serve with shredded cheddar, crackers, or diced green onions on top.
Cut round steak into 3 x 1 inch strips. Heat oil. Brown strips in it. Add onion, salt and pepper. (Note you can probably omit the salt if your tomato juice has salt in it.) Cook long enough to soften onion. Blend in flour, then tomato juice and mushrooms. Cover and cook over low heat one hour or until meat is tender. Mix together evaporated milk and lemon juice and then stir it into the meat. Warm, but do not boil. Serve over cooked noodles. Do not freeze leftovers.
Heat oil in heavy large pot over high heat. Add meat and onions and saute until brown and season with salt and pepper. Reduce heat to medium and add cinnamon, cayenne and cloves and saute 5 minutes. Add wine, tomatoes and tomato sauce and simmer until thick. Better if it sits overnight and is rewarmed. Serve over cooked pasta.
Cream together margarine, shortening, sugars, eggs, and vanilla. Stir in flour, salt, soda and oatmeal. Mix well and add in sunflower seeds and chips. Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.
See how to prepare dish at: http://www.youtube.com/watch?v=1z7ARxw835A If using fresh artichokes, squeeze a lemon (or two) in a bowl of water to keep the artichokes from browning once you've trimmed and cut them. Prepare all the vegetables and pancetta as described in the list of ingredients above. Heat the broth and bring to a boil. Preheat the oven to 430°F Saute the spring onions in the oil over medium heat. Let the onions sweat and become translucent (about 5 minutes). Add the pancetta. Let the fat from the pancetta melt. Turn up heat and add the veal. Let veal cook as you stir. When it is no longer pink you can start adding the vegetables. Drain the artichokes from the lemon water they'd been soaking in and add to pot. Stir them in and let them cook for about a minute. Add all the other vegetables and stir them inches Salt. Pour the meat broth into the pot and let soup simmer for about 7-10 minutes or until vegetables are just cooked. In the meantime prepare the croutons. Cut the bread as instructed in the ingredients and place them in an oven tray. Dress them with the leaves stripped off 7 sprigs of thyme, black pepper (10 turns of pepper mill), 3 Tbs olive oil drizzled over them, 1 tsp salt and garlic and toss. Put in a preheated 430°F oven till croutons get toasted (less than 10 minutes). When soup is ready strip the leaves off the rest of the fresh thyme over the pot of soup and black pepper (20 turns of pepper mill). Stir. To serve the soup ladle it into a bowl, top with the croutons, 1-2 Tbs grated Parmesan cheese and a drizzle of extra-virgin olive oil.
Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained. While the chicken is boiling, gently saute the onion in several tablespoons of palm oil until the onion is tender. Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.). Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth. Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened.
Preheat oven to 425 and put clean dutch oven or cast iron pan into the oven to preheat with the coconut oil in it. You can also use an oven-proof pie tin or Pyrex container, if you want. Mix flour, splenda and salt in a food processor and add the almond milk. Remove lid and use a rubber spatula to push all ingredients toward the mixer blade. Replace cover and turn on, gradually adding the egg whites and spice(s). Blend for a couple minutes to whip some air into the mixture. Open the now preheated oven and slowly pour the mixture into the hot pan with the melted oil in it. Cook for 25 minutes. Serve with whatever you want! You can eliminate the spice and splenda for a classic cake you will add the traditional greek yogurt and huckleberries, cinnamon sugar or honey to. I've enjoyed adding black beans, corn and chili powder and serving with sour cream and grated cheese.
In baked pie crust add sliced strawberries. In small saucepan, mix water, sugar, and cornstarch and bring to boil. Boil until mixture is clear and thick, approximately 2 minutes. Remove saucepan from heat and add the strawberry gelatin, stirring until dissolved. Pour this over the strawberries in pie shell. Chill and serve.
Cook macaroni until tender. Drain and rinse with cold water. In a large bowl, mix broccoli, carrots, diced tomato, and black olives. Add rest of ingredients and stir. Cover and Chill before serving.
1. in a pan with medium fire add butter, onion and celery and sautee until onions are translucent . 2. add garlic, chayote, serrano pepper and cumin seeds stir well. 3. cover the pan with a lid and let cook for 5 minutes. 4. add two cups of water and salt and let cook for more 10 minutes or until the chayote is soft. 5. remove from stove and carefully blend all the mix adding the mint leaves and avocado. serve in bowl and garnish it with a little ghee, pumkin seeds and one or two mint leaves. note : remove the ceanter cap of the blender and put a cloth on top to prevent accidents, pur the mix back in to the pan and mix awell making sure the mix has a good consistency you can add more water if need it.
Trim off root end of leeks. Cut off all but 1" of the dark green leaves and discard. Cut leeks in quarters lengthwise, then cut in 1 1/2" pieces. Put leeks in a large bowl of water to wash off grit. Change water and rinse again until clean. Drain and pat dry. Melt butter in a skillet. When foam subsides and butter is just beginning to brown, add leeks. Season with salt and pepper, and saute 2 minutes until tender. Transfer to a sheet pan and refrigerate 10 minutes until cool. Crack 8 eggs into a bowl and beat lightly. Add milk, cream and goat cheese, and whisk together. Add worcestershire and tabasco. Grease a pie dish with butter. Place leeks in bottom of dish. Pour custard base over leeks. Place pie dish on a baking sheet. Place in preheated 400°F oven for 15 minutes. Lay sliced brie over top of dish. Return to oven for another 10 minutes. Cool 3 minutes before slicing and serving.
Line a cake tin with clingfilm/greaseproof paper. I vary the tin depending on the event - a loaf-style cake is better for home use, cookie trays are easier for slicing up for a pot luck, or a regular round cake tin is fine if you're using the cake for a birthday. Melt the chocolate and butter in a large heatproof bowl (either over a pan of simmering water, or you can nuke it in the microwave in 10-second bursts). Pour the condensed milk into the chocolate and butter mixture and beat together until creamy. Add the broken biscuits and mix well. Pour the mixture into the cake tin and press it well into the corners. Leave to cool a little then refrigerate until set (it usually takes at least 2 hours depending on how cold your fridge is).
Cook bacon. Leave in strips or crumble as you prefer. Mix flour and spices. In each breast, stuff bacon and cheese and roll up; secure with toothpicks or kitchen string. Dredge each stuffed breast in flour mixture. In a large pan, heat about an inch of oil with garlic and onion. When hot, place the chicken in the oil. Fry about 20 minutes each side. Be sure to turn so that all sides are cooked.
In small bowl whisk together your beaten egg, ricotta, 2 cups mozzarella, parmesan cheese and 2 tsp garlic powder. Meanwhile cook macaroni according to package for 8-11mins. Brown sausage and drain; add 1 jar spaghetti sauce. In 13x9-inch baking dish layer noodles, ricotta mixture, meat sauce, mushrooms. Repeat layers. Heat other jar of sauce adding oregano, and 1tsp garlic powder, and pour over top of dish -- careful not to overfill, but fully saturate. Cover with foil and cook 40 minutes. Remove foil and top with 1.5-2 cups mozzarella and continue to cook for 5-7 minutes or until cheese is melted and bubbling. **Serve with garlic bread and watch it disappear!**. Also a gr8 dish to make ahead -- freezes great!
Put the water on to boil. In a large skillet, heat the oil over medium high heat. Peel the garlic cloves and smash lightly with the side of a knife to release some of the oils. Add the garlic to the oil. Wash and dry the zucchini. Cut off the ends and use a peeler to make zebra stripes down the length of the zucchini (leaving some of the skin adds flavor to the pan). Cut the zucchini crosswise into rounds a little less than 1/4-inch in thickness. When the garlic has browned lightly remove it from the pan and carefully add in the zucchini slices in one layer. Fry until a nice dark brown on one side. Use tongs or two forks to turn them over. When they are brown on the second side remove them to your serving bowl. Continue frying the zucchini in batches. By now the water should be boiling. Add the salt and then stir in the pasta. Once the water comes back to the boil the pasta will be done in a minute or so. Do not overcook; drain the pasta. Empty the oil from the skillet and pour in the drained pasta. Stir the pasta to coat with the oil and to pick up flavors from the bottom of the pan. Put the zucchini slices on top and then slide the whole thing back into your serving bowl. Serve with lots of grated Romano cheese.
Preheat oven to 375 degrees. Place thawed chicken in greased 9" x 13" baking dish and lightly salt/pepper, if desired. Bake chicken for 30 minutes and remove. Place sour cream on chicken and spread over breast (be sure to not place spoon back into container after touching chicken). Spread salsa over chicken. Bake another 10-15 minutes. After baking is complete, sprinkle mozzarella over each breast and place back in oven for 1 minute. (I found that the cheese browns nicely if you run it under the broiler for a short time.).
In a heavy bottom sauce pan, add peeled, cored and chopped apples, butter, sugar, lemon rind and water. Cook over low heat stirring frequently, until apples are soft and pulpy. Mash with a potato masher. Sprinkle in a little cinnamon if you like and stir. (careful ~ a little goes a long way). Serve warm or chill in refrigerator to serve later.
Spray a non-stick 9 or 10 inch omelet pan with cooking spray. Place over medium high heat, add butter. When butter is melted add the prepared vegetables and basil. Cook stirring often just until spinach is wilted. Whisk together the eggs and ricotta cheese. Pour egg mixture over cooked vegetables, cook until almost set, lifting edges frequently to allow uncooked portions to run to bottom of pan. When almost set, reduce heat, cover and allow to cook covered for 1 to 2 minutes. Invert onto a large plate and slip back into pan to finish cooking, top with grated parmesan cheese. Cut in half and serve on warmed plates.
Preheat the oven to 350 degrees. Place the cheese in bottom of the pie shell. In a bowl, mix the cans of seafood. Then spinkle on top of the cheese in the shell. Add the onions on top of the seafood. Mix together the remaining ingredients and then pour in the pie shell. Bake for 40-45 minutes.
Preheat oven to 180 C. Place flours, baking powder and salt in large bowl. Make a well in the centre. Gradually add fluids and mix till soft dough forms. Turn dough onto floured surface, knead till smooth and elastic. Press dough out till 2 inches thick, cut into 6 rounds. Place on greased baking tray, srinkle fennel on top. Bake 15 minutes or till golden.
Preheat the oven to gas mark 6, 200°C, 400°F. Defrost the spinach and squeeze as much liquid out of it as possible. Boil the rice in salted water until 'al dente'. Fry the onion in the olive oil until soft and golden. Break the eggs into a cup and beat lightly. Put the rice in a large bowl and add the Parmesan, nutmeg, salt and pepper. Mix well. Add the spinach, onion and butter, followed by the eggs. Mix everything together thoroughly. Grease an ovenproof dish. Make sure it's not too big - the mixture should be three inches or so deep. Bake for about 25 minutes, until firm and golden brown.
Preheat the oven to 375°. Using a food processor, coarsely grind the oats; transfer to a large bowl. Add the onion to the processor and finely chop. In a medium skillet, heat the olive oil over medium heat. Add the onion and cook, stirring, until softened, about 5 minutes. Remove from the heat and let cool. Puree the roasted peppers in the food processor; set aside 1/3 cup. Whisk the remaining roasted pepper puree into the oats along with the cooked onion, 6 tablespoons parmesan, the parsley, egg and egg white, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Crumble the ground beef into the bowl and stir to combine. Transfer the meat mixture to a 5-by-9-inch loaf pan; spread the reserved roasted pepper puree on top. Bake for 50 minutes, sprinkle with the remaining 2 tablespoons parmesan and bake for 5 minutes more. Let stand for 10 minutes before slicing.
Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve. Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside. Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned. Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes. Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes. Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.
Cut steak into about 6 portions. Spread mustard over each piece, and sprinkle the onion soup mix on top. Lay the strips of bacon on each one of the steaks, and roll up jelly roll fashion. Use toothpicks to secure. Place the steaks in a foil lined baking pan, and spoon the soup over the top. Cover tightly with more foil, sealing well so the juices won't leak out. Bake for 3 hours in a 325 degree oven. The juices will thicken for a delicious gravy.
In a medium saucepan, melt butter over medium heat. Add the carrots and onion and saute in the butter until softened, about 3-5 minutes. Add the stock and bring to a boil over high heat, then add the spinach. Reduce heat to medium and let simmer for about 8-10 minutes, or until spinach is done. Whisk in the milk or cream and the seasonings and heat through briefly (about five minutes more), stirring occasionally. Remove from heat. Serve piping hot.
Beat butter with electric mixer until creamy. Gradually add 1/2 c sugar and beat 2 to 3 minutes. Add eggs and next 3 ingredients and beat until smooth. Combine flour, baking powder and salt and gradually add to butter mixture, beating until well blended. Pour batter into a lightly greased 9-inch springform pan. Combine blueberries, chopped pecans, sugar, and cinnamon and sprinkle over batter. Bake at 350° for 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes, remove from pan and cool on wire rack for 10 more minutes. Whisk together powdered sugar and milk until smooth and drizzle over cake.
Heat 12" nonstick skillet over medium-high heat for 1-2 minutes. Add 2 tablespoons olive oil and heat until quite hot. Pat scallops dry one more time and put them in the pan in a single, uncrowded layer. Season with salt and pepper and let sear undisturbed until one side is browned and crisp, 2-4 minutes. Using tongs, turn the scallops and sear until the second side is well browned and the scallops are almost firm to the touch, 2-4 minutes. Take the pan off the heat, transfer the scallops to a plate, and set them in a warm spot. Let the pan cool for a minutes before you make the sauce. When pan has cooled somewhat, return it to medium heat. Add a piece of the butter and the shallots and saute until shallots begin to soften, about 1 minutes. Add wine and simmer until reduced by half, another 1-2 minutes. Add the herbs and lemon zest. Reduce heat to low, add the remaining butter, and whisk constantly until the butter melts into the sauce. Return the scallops and any accumulated juices to the pan. Gently roll the scallops in the sauce to warm them through. Taste for salt and pepper and serve immediately with lemon wedges on the side to squeeze over the scallops.
Line piecrust with parchment paper; fill with pie weights or dried beans. Bake at 400 degrees for 10 minutes or until crust is lightly browned. Remove paper and weights. Combine sugar and flour in a large bowl; stir in eggs, blending well. Stir in coconut and next 3 ingredients, blending well. Pour filling into prepared piecrust. Bake at 325° for 35 to 40 minutes or until pie is set.
Heat olive oil in bottom of large sauce pot. Add onion and cook until they are translucent. Reduce heat and add garlic (careful as it burns easily). Add tomato juice, soup, paste, strained tomatoes, pepper, basil and sugar. Add baking soda carefully. It will foam up, be prepared to stir to dissipate the foam. Simmer on low heat. Brown meat in separate pan. Add to sauce when browned. Simmer sauce about 2 hours. Serve over good quality pasta. Some say it needs to rest overnight in the fridge, but who has the patience for that?
For Buttermilk Glaze: In small saucepan over high heat, combine sugar, baking soda, buttermilk, butter, and corn syrup. Bring to a boil. Cook 5 minutes, stirring occasionally. Remove from heat and stir in vanilla. Set aside until cake is baked. For cake: Preheat oven to 350. Generously grease a 9x13 baking dish or 2 9" cake pans. Sift flour, baking soda, cinnamon and salt together. Set aside. In large bowl, beat eggs. Add oil, buttermilk, sugar and vanilla and mix well. Add flour mixture, pineapple, carrots, coconut, raisins and walnuts and stir well. Pour into prepared pan. Bake for 45-55 minutes or until toothpick inserted in the center comes out clean. Remove cake from oven and slowly pour over buttermilk glaze over hot cake. Cool cake in pan until buttermilk glaze is totally absorbed, about 15 minutes. For Frosting: In large bowl, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar, orange juice and orange peel. Mix until smooth. Frost cake and refrigerate until frosting is set. Serve cake chilled.
Heat oil in a heavy-bottomed stock pot over medium-high heat. Add ground beef and cook until browned thoroughly about 8 minutes. Drain off excess fat. Add sirloin, garlic, onions, shallots, green and red bell peppers and continue to cook for an additional 12 minutes, making sure to thoroughly brown the sirloin and get a good carmelization on the vegetables. Add the tomato paste, espresso, dried seasonings, and sugar. Saute and thoroughly mix over medium heat for 10 minutes. Add beans, stock, tomatoes, beer, and hot peppers and let simmer for one hour over medium-low heat, stirring the mixture every 10 minutes. Reduce heat to low and continue to simmer for additional one hour, using the reserved drained tomato juice to thin if needed. Serve hot with the garnish of your choice: cheddar cheese, sour cream, green onions, etc.
Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl. Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally. Prepare grill. Remove the shrimp from marinade, reserving it to baste the shrimp while cooking. Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto. Thread the shrimp on 4 metal skewers, 4 to a skewer. Grill shrimp, basting with marinade for several minutes on each side. Serve immediately.
Pour 1/2 cup of water into crock pot and preheat the slow cooker/crock pot on High with the lid on. Dissolve the yeast in 1/2 cup of the lukewarm water or milk with the sugar and set in a warm - not hot - place. Put the flour in a large bowl and sprinkle with the salt. Make a well in the centre. When the yeast is bubbly, pour the rest of the water or milk, the yeast mixture, and the oil into the well. Stir with your fingers (I use a soup spoon) until all the flour has been absorbed. Grease a 2 quart mold and place the bread in it. (You can use a coffee can, a casserole dish or a loaf pan, whatever will fit inside your crockpot). Brush milk with a pastry brush over the top of the bread. Cover loosely with a plate and let stand for 5 minutes in a warm place. Place on a trivet in the slow cooker, cover the cooker, and bake on High for 2 to 3 hours.
To prepare spinach: Cut tough stalks from spinach. Wash leaves well. Drop leaves into boiling water. Cook for 30 seconds or until leaves are just softened. Drain and refresh in cold water. Pat dry with paper towel and set aside. If using frozen spinach, thaw. Squeeze out excess water before placing on pastry. Heat butter in large pan. Add filet of beef. Brown well on all sides. Cool. Retain pan juices. Preheat oven to 400°F. Place pastry on a flat surface. Overlap edges by a 1/2 inch. Press together well to seal. Arrange spinach over pastry leaving a 2 1/2 inch border. Spread or crumble cheese over spinach. Place beef in centre of pastry and season - be sparing with the salt as the cheese will impart its own saltiness. Fold in narrow end of pastry. Fold remaining pastry over to enclose beef. Turn seam to underside and place on a lightly greased baking pan. Brush top with egg. Bake for 25-30 minutes or until puff pastry is golden. Rest, tented with foil, for 10 minutes before slicing.
Cook onion and mustard in margarine till tender. Stir in bratwurst, beer, mushrooms, beef broth, sugar and 1/4 teaspoons pepper. Simmer 5 minutes. Stir flour into sour cream. Stir some pan juices into sour cream mixture to thin. Stir into bratwurst mixture. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve over noodles. Sprinkle with parsley.
Mix together tea, soymilk, simple syrup and vanilla extract. Serve over ice. Garnish with blackberries.