HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325. In a bowl, mix the ingredients together one at a time IN ORDER. See my explination in the description. When you are finished you should have a workable dough. Roll the dough into lengths about an inch thick. Cut 1/4" sections and set them out on a greased baking sheet. Grease the bottom of a cup and smush them just a little bit so they will smooth out. They can be placed as close together as needed, as long as they aren't touching. Bake for 20-25 minutes. I eat them right off the baking sheet, the longer they go out of the oven the more bland they become.
Preheat oven to a moderately slow 160 degree C (or 140 for fan forced). Grease a 25cm x 30cm Swiss roll pan. Cut a sheet of baking paper so that overhangs the baking pan at both ends and place the paper on the baking sheet. Beat the egg whites in a small bowl with electric mixer until soft peaks form. The bowl and beaters must be absolutely clean and free of any grease or egg yolk or this won't work. Gradually add the sugar, beating to dissolve between additions. Fold in the vanilla, vinegar and cornflour. Spread the mixture onto the prepared pan and sprinkle on the coconut. Bake on a lower shelf for about 20 minutes or until the meringue is lightly browned. Cover a wire rack with another sheet of baking paper. Invert the meringue carefully onto the paper, then remove the lining paper. Allow to cool, coconut side down. Whip the cream until soft peak stage. Spread onto the cooled meringue. Top with the passionfruit and mango slices. Roll the meringue firmly from the long side, using the baking paper to guide the meringue. Serve in slices. This may not stay completely neat but it is delicious!
Mix together the flour, salt, oregano, and pepper. Pound the chicken breasts gently (with the flat side of your meat mallet). Roll the chicken in this until well coated. On medium-high, heat up the olive oil in a frying pan and brown the chicken on both sides, then set aside chicken on a plate. Carefully pour wine into the oil and warm, then mix in the mushrooms, chicken stock and juice of the lemon. Add chicken, turning the chicken over to get it well coated with the sauce. Simmer for 20 minutes.
Chop salami, ham, pepperoni, capicola, provolone, tomatoes, lettuce and onion into bite size pieces and place in large serving bowl. (don't use a food processor, pieces will be too small) Add both dressings, mayonnaise, garlic powder, oregano and stir together. If you are making this more than a few hours in advance do not add until closer to when you will be eating the dip (will be too soggy). Slice hoagie rolls as if you were slicing a loaf of bread and serve with dip.
In a medium saucepan, combine 2 cups of the blueberries with the sugars, flour, butter, lemon juice spices and salt. Cook over low heat until the mixture comes to a boil. Reduce heat and simmer five minutes, stirring constantly. Stir in the remaining blueberries. Turn into the pie shell. Chill thoroughly. Serve with whipped cream.
Using a vegetable peeler, cut a strip of peel from around middle of each potato Place potatoes in a large pot. Add cold water to cover and 1 teaspoon salt. Bring to a simmer over medium heat; cook potatoes until tender when pierced with a knife, about 15 minutes. Drain in a colander, then return the potatoes to the pot. Add butter, parsley, lemon zest, garlic, pepper and remaining salt to the potatoes. Toss gently until they are coated with the parsley mixture. Serve immediately.
1. To prepare salad, alternate tomato and onion slices on a platter. Sprinkle with salt. Top with mint and chives. To prepare vinaigrette, combine oil, vinegar, mustard, and garlic in a jar. Cover tightly, shake vigorously. Drizzle vinaigrette over sald and serve at room temperature.
Mix all dry ingredients (including candied ginger) together and set aside. Stir molasses into 1/2 cup of boiling water mixture and set aside. Mix butter and 1/4 cup brown sugar until fluffy, then beat in egg until smooth. Add half the reserved flour mixture to the butter mixture and stir until just mixed. Stir in molasses/water mixture. Add remaining flour mixture and stir until all dry ingredients are incorporated. Pour into greased baking dish (8-9") and sprinkle remaining brown sugar over top. Finally, whisk remaining 3/4 cup boiling water with reserved 2 tablespoons butter. Pour over batter in pan, but do not stir! Bake for 30-35 minutes at 350 degrees until the top is cracked, set, and slightly spongy feeling when pressed lightly. Cool and serve warm with your choice of topping!
Mix eggnog with chocolate syrup. Chill. Whip the cream with sugar and cocoa. Fold into eggnog mixture. Serve.
Melt 1/2 stick butter in medium size bowl. Add olive oil. Squeeze lemon juice into mix. Add grey poupon mustard, add minced fresh basil. Add minced cloves of garlic, add salt and pepper. Whip mixture and marinate cleaned shrimp for 1 hour. Place marinated shrimp on skewers and BBQ until shrimp is pink and done.
Cook the pasta following package directions. Meanwhile, make a dressing by combining the olive oil, lemon zest and juice, mustard and garlic. Once cooked, drain the pasta and put back in the warm pot. Mix in the crumbled feta, tomatoes, spring onions and dressing. Heat gently til feta melts a little. This dish can be served warm or refrigerated as a packed lunch.
Combine all the ingredients except the broccoli in the top of a double boiler, Cook over simmering water 5 minutes or until heated through, stirring constantly. Serve over hot cooked broccoli. This is also very good over hot cooked green beans.
A. Pastry: Combine flour, cornstarch, sugar, and salt by pulsing in a food processor or stirring in a large bowl. Add cubed butter and process or use a pastry blender to cut in until crumbly. With the motor running add ice water and process just until it comes together. Alternately, drizzle flour mixture with water and stir with a fork until it becomes a ragged dough. Bring together and shape into a disk. Wrap dough in plastic wrap and refrigerate for 15 minutes. Press into a 9-inch (23 cm) flan pan, and refrigerate for 15 minutes. Prick all over with a fork, line with foil, then fill with dried beans or pie weights. Bake for 20 minutes at 400 degrees, remove paper and beans, prick if puffed and bake 5 minutes longer or until lightly golden. Do not overbake. Remove from oven. Reduce oven to 350F (180C). B. Filling: Whisk eggs until creamy. Add sugar and flour and whisk until smooth. Gradually whisk in lemon and lime juices, then lemon peel. Pour into baked pie shell, place pan on a shallow rimmed baking sheet and bake for 20 minutes or until filling is slightly puffed and barely set (may still wobble slightly in centre). Cool completely.
UP TO A DAY AHEAD: Melt the butter in a medium pan, add the cardomom and coconut and stir non-stop for 2-3 minutes until the coconut starts to toast. Stir in the chilli, ginger, garlic, ground coriander and turmeric. Cook for another minute then leave to cool. Arrange the salmon in a single layer, spaced slightly apart, in 1 large or two smaller buttered ovenproof dishes. Scatter on the coriander and spread the coconut mixture on top. Cover in cling film and chill (for up to one day) UNTIL ONE HOUR BEFORE COOKING. TO SERVE: Turn the oven to conventional 200°C (390°F)/gas 6/fan 180°C (390°F). Roast the salmon for 13-15 minutes until cooked, but still moist. If this is for a buffet, bring to the table in the dish(es).
Preheat oven to 400. Spray a cupcake tin with cooking spray. Cut 12 circles into your bread slices, two per slice. (I would like to try this with mini bagels or English muffins for ease of preparation.) You can use a cookie cutter or a glass for the circles. Put one circle in each cupcake tin. Brown bacon, but do not cook all the way. Wrap the bacon slices around the inside of the baking cups. Bake for 5-10 minutes till bread is toasted. Sprinkle a Tbsp of cheese on top of each piece of bread. Crack an egg into each cup without breaking the yolk. Sprinkle with salt and pepper. If you don't like sunny side up eggs, you can always beat them before pouring them in so they're more scrambled -- it just doesn't look as cute! Bake for about 12 minutes, till the egg is set.
In a medium saucepan, mix the apple juice, sugar and allspice (or cloves). Bring to a boil. Add the cranberries and return to a boil. Reduce heat and simmer for 12 -15 minutes, stirring occasionally. Allow to come to room temp and chill.
Preheat oven to 350*. Combine ricotta and egg. Stir till smooth& set aside. Spray 2 quart casserole dish with Pam. Spread 1/2 c. salsa to cover bottom. Layer 3 tortillas on top, then spread half the ricotta mixture on tortillas. Spread half of the beans onto the cheese layer. Top with 1/2 cup salsa. Add remaining 3 tortillas on top of this, then layer ricotta mixture, kidney beans, remaining salsa, with the last layer being the mozarella cheese. Sprinkle with Parmesan cheese Cover, bake 35 to 40 minutes or until bubbly.
Preheat oven to 400 degrees. Mix taco seasoning, cilantro, cumin, chili powder, cayenne pepper and 1/2 tsp salt in a large plastic baggie. Place tilapia fillets in baggie and shake to coat evenly. Let tilapia marinate in baggie for at least 10 minutes. Place egg whites in shallow bowl. Mix hash browns, green onions and 1 tsp salt in a dish. Dredge tilapia fillets in egg whites and place in a single layer on a cookie sheet that is liberally coated with cooking spray. Top each fillet evenly with hash brown mixture and press into fish to set. Spray tops of fish with cooking spray. Cook in pre-heated oven for 16 minutes or until fish flakes easily with a fork. Turn oven to broil and continue cooking for 4 minutes. Serve with lemon wedges and squeeze onto fillets before eating if desired. (optional).
Preheat to 350. Cook pasta al dente. Cook ground sausage. Mix pizza sauce, tomato paste and noodles in a 9/13. Add sausage and top with cheese. Bake 20-30 minutes uncovered.
Preheat oven to 325°F. Grease an 8x8 inch baking pan. In a small saucepan melt chocolate and 1/2 cup butter over low heat, stirring constantly. Remove from heat. In a large bowl, beat eggs using an electric mixer set on high until they thicken slightly. Slowly add the 1 1/2 cups white sugar. Add vanilla and mix well. Add the chocolate-butter mixture and beat on medium until uniform. Add the flour and mix on low speed until just combined. Do not overmix. Pour 1/2 of the brownie batter into the prepared pan. Smooth top. Bake 15-20 minutes or until the top is firm. Heat 1/4 cup butter, 1/3 cup brown sugar, and corn syrup in a heavy pan over medium heat, stirring constantly until the sugar dissolves. Increase the heat to high and boil 1 1/2 minutes. Remove from heat and stir in cream. Keep warm. Spread warm caramel evenly over top of baked brownie layer. Pour remaining half of brownie mixture over caramel, smoothing the top. Bake an additional 25-30 minutes or until brownies test done (note: some caramel may stick to the toothpick). Cool brownies in pan, then cut into squares. I think these are best served chilled.
Put the butter in a warmed bowl and cream it, either with a wooden spoon or an electric beater or handheld mixer. Tip in the sugar and rum and mix everything together. Grate in nutmeg to taste, (or mixed spice) and mix again. Place in a bowl, an earthenware bowl is traditional, then chill until required. Serve with mince pies, Christmas pudding, sweet tarts and pies, sweet biscuits, oatcakes, scones, crumpets, muffins or on toast.
Place the syrup, butter and brown sugar into a saucepan and stir over low heat until the butter has melted. Remove from the heat and add the sifted flour and ginger; mix well. Drop teaspoonfuls of mixture onto lightly greased trays; three brandy snaps only to a tray to allow for spreading (which they will). To make life easy, only bake 1 tray at a time; bake for 5 minutes, remove from oven, allow to sit on tray a further minute. Have ready 3 wooden spoons. Using a spatual or knife, lift brandy snaps from tray. Working quickly, roll immediately around the handle of a wooden spoon; allow to firm and cool on the spoon handle. Repeat on cold trays with remaining mixture. Pipe whipped cream into each end of the brady snap to serve, but this must be done just before serving or they will go soft. Alternatively, you can shape the warm biscuit (cookie) over a glass and fill it with fruit, mousse or ice cream etc.
Cut figs into little pieces. In a blender, add the 1/2 peeled and seeded avocado, figs, milk and sugar. Blend until smooth. Serve in a glass decorated with a fig.
Sprinkle chicken with seasoned salt. In a nonstick skillet, cook chicken in butter over medium heat for 5-6 minutes on each side or until juices run clear; drain. Remove and keep warm. In the same skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Saute onion and mushrooms in drippings. Return chicken to the pan. Top with bacon, onion, mushrooms and pepper jack cheese. Cover and let stand for 2-3 minutes or until cheese is melted. Sprinkle with Parmesan cheese.
Cook the potatoes in a saucepan of boiling salted water for 20 minutes. Drain thoroughly. Return the potatoes to the clean pan and mash them. Preheat a frying pan over low heat. Tip the hot mashed potatoes into a bowl. Add the flour, olive oil and chives. Season to taste with salt and pepper. Blend to make a soft dough. Roll out the dough on a well floured surface to 1/4 inch thick. Cut into 2-inch circles, re-rolling and cutting the trimmings. Cook the scones, in batches, on the frying pan for about 10 minutes until they are golden brown.
Lightly salt and pepper the beef then place it in a covered skillet, add water to just cover the meat. Bring to a boil over medium heat, lower the heat and simmer for about an hour. Remove the beef from the heat, reserve 1 cup of the broth, discard the rest. Roughly chop the tomatoes and the garlic then whirl them in a food processor with the reserved broth until you have fairly smooth sauce. Add the sauce, the beans, the cumin and coriander to the pot with the meat and simmer for about another hour, until the beef is tender. Adjust salt and pepper to taste.
In an extra-large skillet cook beans in boiling lightly salted water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking. Drain again; set aside. Meanwhile, in a small bowl pour the 1 cup boiling water over the dried mushrooms. Cover and let stand for 15 minutes. In the same extra-large skillet cook bacon until crisp. Using a slotted spoon, transfer bacon to a small bowl lined with a paper towel; crumble bacon. Reserve about 1 tablespoon of the bacon drippings in skillet; discard the remaining drippings. Cook cremini mushrooms in the reserved drippings over medium-high heat until lightly browned, stirring occasionally. Stir in garlic. Cook and stir for 1 minute more. Remove from heat. Stir in green beans. Meanwhile, use a fork to remove the dried mushrooms from the water (do not discard liquid). Chop the mushrooms; add to green bean mixture. For sauce, in a medium saucepan melt butter over medium heat. Stir in flour. Cook and stir for 1 minute. Stir in all but about 2 tablespoons of the mushroom liquid (discard the liquid at the bottom of the bowl, which may be gritty). Stir in half-and-half. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Remove from heat. Stir in rosemary, salt, and pepper. (To serve today, omit Step 5 and continue as directed in Step 6.). Transfer crumbled bacon, green bean mixture, and sauce to separate airtight containers. Cover; chill for up to 24 hours. Preheat oven to 375 degrees F. Stir the sauce into the bean mixture. Spoon into a 2-quart square baking dish. Bake for 25 to 30 minutes or until bubbly. Top with bacon. Bake for 5 minutes more.
Chill 2 martini glasses. Shake all ingredients with lots of ice very well. Strain into chilled glasses. Serve with ice if you desire. Garnish with an orange slice.
Heat jam in asaucepan but do not boil, add chilli sauce to taste and add cream to soften strength of chilli if desired.
Cook bacon in a deep heavy skilled until crisp. Drain on paper towels, reserving bacon grease in skillet. Pat chicken dry and season with salt and pepper. Brown chicken in bacon grease, in 2 batches, over medium high heat, turning, about 8 minutes. Transfer chicken to plate. Pour off all but 2 tablespoons fat. Lower heat, add onions to skillet and cook, covered, stirring occasionally, until soft and lightly brown, about 10 minutes. Remove lid and continuing cooking until deep golden, about 10 minutes more. Add garlic and 1 cup water to skillet and bring to a boil, stirring 1 minute. Return chicken to skillet, turning pieces to coat, then arrange them skin side up and gently simmer, covered, until cooked through, about 30 minutes. Transfer chicken to serving dish. Add balsamic vinegar to sauce and boil, uncovered, mashing garlic, until slightly thickened. Season with salt and pepper and pour over chicken, then sprinkle with bacon.
- preheat oven to Gas mark 2/150C. - pour water and stout into a bowl and soak prunes overnight - mix mustard powder into flour and coat the beef in it. - heat 1 tbsp of oil and cook the onions for about 5 minutes Stir in carrots and cook for another 5 mins. - place the vegetables in a casserole and stir in the prunes with their liquid. Add a pinch or two of salt. - Add remaining oil to frying pan and brown the meat, then add to casserole. - cover and cook in oven for 2.5 - 3 hours.
Cover and cook potatoes in boiling salted water for 15 to 20 minutes, until potatoes are fork tender. Drain potatoes. Mash potatoes in a large mixing bowl until no lumps remain. Add butter and cream, salt, and pepper mashing in to blend together. Mix in herbs and garlic. Garnish with herbs.
Preheat oven to 350. In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon. In a separate bowl, sift together flour, almond meal, baking powder, and salt. Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter. Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins. Makes 24-36 mini muffins or 12-18 standard. Enjoy!
Peel the eggs and rinse them off, drying on paper towels. Shred them with the medium shredding disk of your food processor. Mix remaining ingredients together well and stir into the eggs, chill and serve on different breads, stuffed into celery, etc. OPTIONAL add ins:. 1/4 cup finely shredded scallions. 1 teaspoon celery seeds. 1/4 cup finely minced celery. serve in a hollowed out bread bowl or on a lettuce leaf or tortilla.
Preheat oven to 160°C. Spray a large slice tin (would suggest a 9" x 13") with oil and then line with parchment/baking paper and spray again. Melt the butter and allow to cool,. Stir in the sugar and cocoa until combined. Fold through the chocolate chips and pecan nuts. Stir in the flour and baking powder until combined. Add the eggs one by one and stir until combined. Pour the mixture into prepared tin and place in the oven and bake for 40 to 45 minutes, should be firm to the touch.
Preheat oven to 350 degree. Grease 8" by 8" pyrex pan. Combine first 4 ingredients (dry ingredients) in a large bowl. Create a well in the centre and add condensed milk, vanilla extract, melted butter, orange juice and vinegar. Mix thoroughly. Toss rhubarb with remaining flour and sugar and add to the mixture. Mix well and pour into baking pan. Combine brown sugar and cinnamon and sprinkle on top. Bake for 40 - 60 minutes until a toothpick inserted comes our clean.
In a bowl mix ricotta, parsley, garlic powder, 2 large handfuls pecorino and 3 beaten eggs. Layer in pan: sauce, pasta (alternate direction of noodles in pan for each layer), mozzarella, spoonfuls of ricotta mixture, broken up meatballs, and more sauce. Do 2 more layers and finish with a layer of sauce (have some for serving, too). Put pan on a cookie sheet (to catch spills), cover pan with foil and bake at 350 for 45 minutes. Check to see if bubby. If needs more time, put back in oven for 10 minute increments until done. Remove foil and cool 5-8 minutes before cutting.
Combine first 9 ingredients in a medium saucepan. Cook over medium heat, stirring constantly, 8 minutes or until cranberries pop. Set aside, and let cool. Remove rind from top of Brie, cutting to within 1/2-inch of outside edges. Place cheese on a baking sheet; spoon cranberry mixture over top. Bake at 300°F for 20 minutes, or until cheese is softened, but not melted. Transfer cheese to a serving platter; garnish, if desired. Serve with assorted crackers.
Cook sausage and drain grease. Caramelize onions. Add to food processor with spices and cheeses,tomatoes. Process to consistency desired. Cool filling. Put 1-1 1/2 tsp filling on half the potsticker wet edges with water and fold over and seal.Be sure to seal well to avoid filling leaking out during cooking process. When all the potstickers are filled let them set out to dry to touch -- About 30 minutes. Bring a large pot of water to a boil. Drop a few mezzaluna into water.When they surface they are done -- Remove,drain place on plate,top with your favorite pasta sauce,pesto or olive oil -- Note: these can be frozen after cooking,cool and place on cookie sheet,slide into freezer when they harden place in ziploc bag -- Store to use for future meal -- .
In a small mixing bowl, beat the cream cheese and mayonnaise until blended. Beat in cheeses and onions. Stir in pecans. Spread into a plastic wrap-lined 9 inch round dish. Refrigerate until set. About an hour. Invert onto a serving plate; spread with preserves and serve with crackers.
Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Mix flour and salt together. Mix eggs and oil together. Add dry to wet and then add milk. Beat dough at high speed for 2-3 minutes with electric mixer. Pour onto greased cookie sheet. Bake at 450F for 15 - 20 minutes. *The bigger the pan, the thinner the bread so keep an eye on it*. When done baking, remove from oven and slice into sandwich slices. Can be used immediately or stored in refrigerator for up to a week.
Soak the black beans for several hours or overnight. Saute red onion, garlic, celery, and red pepper in olive oil until tender. Add ham, cumin, coriander, thyme, and oregano to vegetables and cook for 1 minute. Add drained black beans, chicken bouillon powder, water, and salsa and simmer until beans are tender. Add more water if necessary. Serve immediately or add 1/2 c water and refrigerate overnight, and reheat. Makes 4 servings of 1-1/4 cups. Garnish with 1/4 oz of cheddar shreds and 2 T of sour cream.
Preheat oven to 400°F. Remove stems from mushrooms and set aside for another use. Set mushroom caps on baking sheet and curl one shrimp in each cap. Blend butter, garlic and parsley together in a small bowl; with a rubber spatula, place the butter blend into a pastry bag or use a plastic baggie and clip off a small corner; you could also just use your clean fingers & a small spoon to fill the caps. Pipe 2/3 t into each cap. Bake for 15-20 minutes, until shrimp are pink. Serve atop a slice of baguette.
In skillet or roasting pan, add flour to drippings; blend well. Cook over medium heat 2 to 3 minutes until smooth and light brown, stirring constantly. Add broth; cook until mixture boils and thickens, stirring constantly. Stir in salt and pepper.