HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 150 degree C (300 degree F). Peel and dice vegetables. Mix curry powder, mustard powder and sugar together. Trim and dice meats into large bit size pieces. Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used). In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid. Wipe pot clean (to get rid of burnt flour). Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low. Remove potatoes with slotted spoon onto a plate and put to one side. Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low. Remove with slotted spoon and add to potatoes. Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute). Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat. Now add the meat and mix well with the vegetables. Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together. If meat and vegetables are not covered in liquid, top up with water and stir. Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally. Just before serving add extra tablespoon of fresh herbs (chop just before using). Serve with rice.
Preheat oven to 350°F (180°C). Line two 9-inch round cake pans with parchment paper. Butter pans well and dust with cocoa powder, shaking out excess. Combine coffee and chopped chocolate in a large glass bowl and microwave at high for 1 to 2 minutes or until piping hot and chocolate is melted. Whisk in rum until smooth. Let cool to room temperature. Place sour cream in a bowl and stir in baking soda and salt. Cream butter and sugar in a large bowl using an electric mixer until fluffy. Beat in eggs, one at a time, until incorporated. Beat in chocolate mixture until smooth. Beat in half the flour alternately with half the sour cream mixture, beat in remaining flour and sour cream mixture to make a smooth batter. Spread evenly in prepared pans. Bake on rack in middle of oven for 35 to 40 minutes or until cake feels firm in the centre and edges begin to pull away from sides. Leave in pans for 5 minutes, then turn out onto wire racks to cool. Cake layers can be wrapped well in plastic wrap, then foil and frozen for up to 1 month. For frosting, sift icing sugar and cocoa powder together through a fine sieve into a large bowl. Beat in butter and rum using an electric mixer, starting at a slow speed, until smooth. Beat in enough sour cream to make a smooth spreadable frosting. Arrange one cake layer on a large plate and spread with some of the frosting. Top with second cake and spread tops and sides with remaining frosting.
boil udon noodles according to package directions, drain and return to pot. mix in 1 tbsp oil and sesame oil and set aside. mix cornstarch with sherry until blended. stir in next 5 ingredients, set aside. heat 2 tbsp oil in skillet over high heat. add ginger, garlic, scallions, and chiles, cook for 1-2 minutes. add cabbage, lamb and peppers, cook for 2-3 minutes until lamb is cooked through. stir in the sherry mixture and cook until sauce thickens, 2-3 minutes. add lamb sauce to the noodles in the pot. toss over high heat until the noodles are coated with the sauce. mix in 2 tbsp cilantro. transfer to a large bowl, sprinkle with remaining cilantro, serve.
Line an 8-inch (20-cm) square pan with plastic wrap and lightly oil. In a saucepan, combine the brown sugar, cream, sugar, maple syrup, butter and salt and bring to a boil, stirring with a wooden spoon to dissolve the sugar. Attach a candy thermometer in the center of the pan and simmer over medium heat without stirring until the thermometer reads 237 degrees F (114 degrees C). Add the vanilla extract without stirring. Place the pan in a cold water bath. Cool, without stirring, until the thermometer reads 113 degrees F (45 degrees C), about 20 minutes. Remove the pan from the water bath. Using an electric mixer or a wooden spoon, stir vigorously until the mixture begins to lighten in color and become creamy, 2 to 3 minutes. Please note that if you whip too much, the sugar and cream mixture will harden before you have time to pour it into the pan. Pour immediately into the prepared pan and smooth with a spatula. Garnish with crushed toasted pecans and Maldon salt. Cover with plastic wrap. Let cool for about 1 hour at room temperature or 30 minutes in the refrigerator. Remove from the pan and remove from the plastic wrap. Cut into squares. Store in an airtight container.
Slather cut side of each croissant half with 1 T dijon mustard. Layer croissant as follows, starting with the bottom piece and working up: lettuce, tomato, onion, avocado, bacon and croissant top. Viola!
Season chicken with salt and pepper. Heat oil in skillet. Saute' chicken in oil over medium heat until white. Remove and drain on paper towels. Cook asparagus accordind to directions, drain well. In 1 1/2 quart, place spears on bottom, then top with chicken. Make a sauce with soup, mayonaise, curry and lemon juice. Cover chicken topped asparagus with sauce. Sprinkle with cheese. Bake 375 for 30 minutes.
In a large mixing bowl beat cream cheese until smooth. In another bowl mix together chopped eggs, green olives, green onion and celery until blended then add to the cream cheese; mix very well to blend, then add in ketchup; mix to combine. Season with salt and pepper. Cover and chill overnight. Lightly butter each slice of bread. Spread egg mixture onto one side of buttered bread slice, top with crust. Slice into 4 small triangles. Place on a platter then cover with plastic wrap. These can be prepared hours in advance and refrigerated.
Put 2 scoops ice cream in a glass. Pour over apple juice. Add a splash of orange juice and then a splash of club soda. Serve with a straw and/or a spoon. Enjoy!
Heat a large pan of water to boiling. When the water boils, add the pierogies. Cook the frozen pierogies for approximately 10 - 15 minutes. They will float to the top when ready. Drain and set aside. While the water is heating, cook 3 slices of bacon until crisp. Drain on a paper towel then cut up finely. Reserve the oil from the bacon. Fry the sausages in the oil until done - about 10 - 15 minutes on medium heat. Remove the sausages and set aside but keep warm. Add the pierogies to the oil and fry for approximately 10 minutes. Add the onion and bacon 1/2 way through. Turn the pierogies frequently, they should start to get a bit crisp from the oil. Serve pierogies and sausages with bits of fried onion, bacon and top with sour cream. Yum !
Rinse beans. Add cans together, I use Habitant soups. Optional: garlic powder, parsley or hot sauce. Enjoy! 1 bowl = 1 pt.
Parsley and peppers for garnish. Heat oil and saute onion and garlic till soft. Add tomatoes with their juice and all other ingredients except pasta. Simmer gently for 30 minutes. When sauce is nearly ready, cook pasta and drain. Place in serving bowl. Season. Pour sauce over cooked pasta and toss lightly. Garnish with parsley and peppers. Accompany with parmesan cheese.
Melt 3 Tablespoons butter in a soup kettle. Add carrots, leeks, cabbage and celery. Saute over low heat, stirring occasionally, about 20 minutes. Add salt, sugar, water and beef broth; bring to a boil. Add beans and potatoes. Cover, reduce heat and simmer 45 minutes or until vegetables are tender. Strain vegetables, reserving the liquid. With a food mill, blender or food processor, puree vegetables. Return cooking liquid and puree to the soup kettle, stir to combine and reheat. Season with salt and pepper if desired. Meanwhile, melt 2 Tablespoons butter in a skillet. Saute bread slices in butter, turning to saute both sides, until golden. Place one slice of bread into each of 6 soup bowls; cover with soup. Sprinkle with grated cheese.
Cream butter and sugar in a medium bowl. Beat in condensed milk. Cream until the mixture is light and fluffy. Sift flour and baking powder. Stir into butter mixture, along with the choc bits. Roll tablespoons of mixture into balls. Place on a lined oven tray. Press the biscuits down to flatten. Bake at 190C for 15 minutes, or until golden brown. Allow to cool, then drizzle with melted chocolate buttons.
Trim fat from chops. One at a time, place chops between waxed paper and pound with a mallet to about 1/4 inch thick, (or buy thin, fast fry chops). On plate, mix together cheese, bread crumbs, Cajun seasoning and lemon rind. Spread flour on another plate. In shallow bowl, lightly beat eggs. Coat each chop in flour, shaking off excess. Dip into egg, then into crumb mixture to coat both sides. In a large frypan, heat oil over medium high heat; fry chops, in 2 batches and turning once, until golden brown, and crispy, about 6 minutes. Garnish with lemon wedges.
Combine all ingredients except pasta in a large bowl and let sit at room temperature for 2 hours. Cook pasta, drain, and mix with sauce. Serve with fresh parmesan if desired.
Prepare pesto mix according to package directions. Do this first so the pesto will cool while the pasta is cooking. Prepare frozen tortellini according to package directions. Mix prepared pesto and tortellini together. Chill for 1/2 hour. Add mayonnaise, parmesan and pine nuts. Mix well and chill at least 2 hours or overnight. It's really best when made a day ahead.
Preheat the oven to 375 degrees. Combine the butter, paprika, and pepper and rub on the chicken. Combine the hoisin sauce and Italian dressing and set aside. Rig a wire cooling rack on top of a 9x13 pan if you don't have a rack that comes with your roasting pan. Roast until the meat registers 180 degrees, about 1 hr., depending on the chicken. Baste generously with the sauce twice with the hoisin mix twice during the last 20 minutes of roasting. Let stand 10 minutes before serving.
Preheat the oven to 350°F Spray a 2-quart shallow baking dish with the cooking spray. In a large bowl beat the eggs, soup, milk, 1 cup cheese, 1 and 1/2 teaspoons thyme, and pepper. Add the bread cubes and turkey. Stir and gently press the bread cubes into the milk mixture to coat. Pour the bread mixture into the prepared baking dish. Sprinkle top of casserole with the remaining cheese and thyme. Let stand for 15 minutes. Bake for 45 minutes or until a knife inserted in the center comes out clean.
In a mixing bowl, combine brownie mix, flour, egg, water, an oil and mix well. Stir in chocolate chips. Place confectioners' sugar in a shallow dish and drop dough by tablespoonfuls into sugar and roll to coat. Place 2 inches apart on greased baking sheets. Bake at 350 for 8 to 10 minutes or until set. Remove to wire racks.
Dough--------------. Mix dough ingredients together. You may have to add more liquid or flour to make the dough soft and somewhat sticky. Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle. The dough will be slightly sticky. Do not over-knead. Place dough in an oiled bowl. Cover and let rest for 30 minuets. Filling-----------. Cook onion in butter. Mix with potatoes, and add cheese while the mixture is still hot. You may substitute Cheez Whiz for the cheddar. Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together. Manufacturing--------. Set a large pot of water to boil. Form walnut-sized balls of the filling. Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch). You will probably need to add flour as you roll. Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball. Place filling ball in center of dough circle. If the dough has a less-floury side, keep that side up. Fold dough over ball, and pinch edges to form a half circle. To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark. You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth. Place several perogies in boiling water. Stir once, gently with a slotted spoon. Perogies are done when they float for a minute (this will take 2-3 minutes). Melt about 1/2 cup of butter or margarine in microwave. Rescue and drain the perogies with the slotted spoon. Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter. Cook, drain, and drizzle the other perogies in the same manner. *Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before. Add minimal flour, and handle dough as little as possible. Try to keep edges even. Cut dough with a knife into strips about 8 cm (3 inches) wide. Cut each strip into several triangles and/or squares. Cook strips in water until they float. Repeat draining and drizzling treatment as with perogies.
Preheat oven to 375°F. Butter a 13 X 9 inch baking pan generously and flour lightly. Beat eggs with milk and some salt and pepper. Add feta, flour, olives and oregano and beat in well. Pour batter into prepared pan and bake for about 45-55 minutes, or until tester inserted in centre comes out clean.
Blend cottage cheese, cream cheese, and sour cream until smooth. Add mixture to remaining ingredients, except corn chips. Pour into a shallow 2 quart baking dish. Sprinkle with corn chips. Bake at 350 degrees for 25-30 minutes.
Heat up the lard for about 10 minutes in a large stock pot. Put in the meat. Make sure each piece of meat is cut open and simmer for one hour. Pour on the lime juice and leave for 30 minutes. Put the sugar in a pot and heat until caramelized. Stir and pour on top of the meat.
Preheat oven to 500°. Bring 5 quarts of water to a boil in a big pot. Halve the peppers, remove the seeds, and puree them in a blender; you should have about 1 cup puree. In a big bowl, combine all the ingredients except the pasta and butter. Parboil the pasta for 4 minutes; drain and add to the ingredients in the bowl; tossing to combine. Divide the pasta mixture among 6-8 individual, shallow, ceramic gratin dishes (1 1/2 to 2 cups capacity). Dot with butter and bake until bubbly and brown on top, about 7-10 minutes.
Preheat oven to 400°F, and grease 12 standard size muffin cups with cooking spray. Roll 3-4 ounces cream cheese into little balls (as big as you perfer, and you can roll them in fine sugar if you like, too), and place single layer on wax paper in freezer while preparing rest of recipe. Mix cereal and milk in a large bowl and set aside for a few minutes to soften. While softening, whisk flour, sugar, baking powder, and salt in large bowl. Whisk pumpkin, egg, pumpkin spice, cinnamon, and vanilla together, then stir in cereal and milk. Fold wet mixture into dry and add in the cream cheese balls **dont over mix**. Fill up each muffin cup, sprinkling the tops with additional cinnamon+sugar, and walnuts. Bake 28-38 minutes and cool on cooling rack. Tastes delish warm, but they also refrigerate and freeze well. SUGGESTION: Would taste delish with cream cheese icing on top :).
Bring water to a boil in a small covered saucepan. Add barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Set aside. While the barley is cooking, prepare artichokes. Rinse artichokes. Cut off stems at base and remove small bottom leaves. Stand artichokes upside down in deep saucepan, just large enough to hold them snugly in place. Add salt and 2 to 3 inches boiling water to artichokes. Cover and boil gently for 35 to 45 minutes or until artichoke bases can be pierced easily with fork (adding more boiling water if necessary to prevent scorching). Remove artichokes from saucepan; turn upside down to drain and cool. When cool, gently spread artichoke leaves to reveal center cone of leaves. Pull out center cone and scrape out any purple-tipped leaves and fuzz from each artichoke center; discard. Combine cooked barley, cucumber, bell pepper, almonds and green onion in medium bowl. Mix dressing ingredients together; toss with barley mixture. Refrigerate barley for 30 minutes. Spoon equal amounts of chilled barley mixture into centers of artichokes and serve.
Heat oven to 350 degrees. Mix meat, rice, 1/2 cup water, the onion, salts, garlic powder and pepper. Shape mixture by rounded tablespoonfuls into balls. Place meatballs in ungreased baking dish, 9x13 inches. Stir together remaining ingredients; pour over meatballs. Cover with aluminum foil and bake 1 hour.
Preheat oven to 325*. In large kettle or Dutch oven, bring 3 quarts water to a boil, add broccoli. Return to a boil, until tender, 3-5 minutes. Drain and immediately plunge in icy water to halt cooking,until cold, then drain well. Reserve 8 small florets for garnish. In small skillet, melt butter over medium heat. Saute shallots until transparent, around 5 minutes, cool slightly. In food processor bowl, puree broccoli and shallot and butter mixture. Add remaining ingredients and process until smooth and creamy. Can refrigerate this mixture until you are ready to bake. Butter 8 (6 oz) ramekins or custard cups, or disposable foil cupcake size cups. Divide pureed mixture evenly among ramekins. Arrange ramekins in 9 X 13 baking pan, filling pan with boiling water to reach halfway up ramekins. Cover loosely with foil. Bake in 325* preheated oven until knife in center comes out clean, about 35-40 minutes. To serve, run knife around edge of cups, invert on dinner plate. Garnish each with a cooked broccoli floret.
in a 4 cup (1quart) microwaveable container combine first 3 ingredients. heat on high for 1 1/2 -2 minutes until butter is melted and preserves are bubbling. stir well. fold in berries. heat, uncoveredfor 2-3 minutes or until just heated. spoon sauce over icecream or sherbert immediately.
Fill a highball glass with ice. Add vodka, gin, rum, Triple Sec or Cointreau and the sweet and sour mix, in that order. Add enough cola to almost reach the top of the glass. Garnish with a slice of lime or lemon.
Melt butter. Add flour; cook 3 minute Stir constantly. Add paprika, salt and peppers. Cook 3 minute Add onion, green pepper and garlic. (finely chopped). Cook 5 minute Remove from fire. Add lemon juice. Heat oysters quickly in own juice. Cover bottom of casserole with ham. Place oysters next. Cover with sauce. Sprinkle cracker crumbs on top. Bake at 400F, 30 minute.
Melt butter in a large saute pan, and add the beets. Toss to coat. Add the mustard and honey. Continue cooking until beets are heated through.
Preheat oven to 350A°. Stir (by hand) dry cake mix, oil and eggs in a large bowl until dough forms. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks. *My Notes*: I have tried these with several different cake mix brands. They all come out good, but the Betty Crocker does come out the best. I was having a problem with my cookies flattening while baking. This usually happens with the generic cake mix brands. You can play with your oven temp and try them on 375 to keep them from spreading. Adding more oil than called for will also cause the cookies to spread -- I wouldn't suggest it, they really don't need extra oil. Another way to keep them nice and thick and to get the most "crinkled" or "crackled" look is to make them bigger. When I roll them at about 1.5 inches they look prettier. And my best tip: My confectioners' sugar was consistently being absorbed by the dough. The last time I baked them, I rolled them into balls without rolling in the sugar and let them "dry" for a few minutes. Then I rolled them in sugar and baked. These came out with a nice coating of sugar that didn't disappear.
In a 5.5 quart crockpot: Place 1/2 the onion slices on the bottom of the dry crockpot. Season roast on all sides with 1 tsp salt and 1 tsp pepper and lay on top of the bed of onions. Lay remaining onions and sliced garlic on top of the roast. In a large bowl, combine wine, tomatoes, broth, Worcestershire, all herbs and 1 tsp salt and 1 tsp pepper. Pour over the roast. Cover the crockpot and let cook on low heat for 8-10 hours until tender. OR - Cook on high heat for 2 hours, then turn to low and cook 6 more hours or until tender. Taste the sauce and adjust salt and pepper, if necessary. Sauce can be thickened at the end by making a slurry of 2 TB cornstarch in 1/2 cup cold water and adding it to the crockpot. Stir the slurry in slowly and let cook an additional 10 minutes on high heat, covered. Serve over rice or egg noodles.
Pastry shell. Combine first 3 ingredients. Blend together next 2 ingredients and stir into flour mixture. Mix well. Pat into 9" pie pan. Filling. Combine first 4 ingredients, toss with apples. pour into unbaked pastry shell. Streusel. Mix streusel ingredients with fingers until crumbly sprinkle over top of pie. Bake at 350 for 1 hour.
Combine soy sauce, water, vinegar, ginger, garlic, and brown sugar. Bring to a boil, stirring constantly. Add the dissolved cornstarch. Stir constantly over medium heat until thickened. When the sauce becomes glossy remove from the heat immediately, so the thickening doesn't break down. Continue your stir-fry.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8x8 (or larger) baking dish. Place each breast in a 1 gallon storage bag on a solid, flat surface. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4" to 3/8". Sprinkle each side with salt and pepper. Wrap 4-6 asparagus spears with Prosciutto, then carefully wrap that with Provolone. Wrap the chicken breast around the asparagus, provolone, prosciutto roll to make a compact roll. Place the rolls, seam side down, in the prepared baking dish. Sprinkle each with a generous amount of the bread crumbs. Cover asparagus tips with a small piece of tin foil. Bake in the preheated oven until the juices run clear (about 50 minutes). Place one additional piece of prosciutto and 2-3 pieces of provolone on top of the chicken. Continue to bake for 10 additional minutes. You now have a beautifully presented piece of gorgeously tasting art. This completed work will serve 2-4, depending on your appetite. Serve with cannellini bean, tomato side dish (1 can cannellini, 1 can petite diced tomatoes, 1 tsp sage, 1 tsp oregano, and 1/2 onion) slow cooked for 30 minutes. Delicious - I hope you enjoy.