HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oven hot hot hot aka 200°C. Blend the nutmeg, cloves, sweet paprika & garlic salt together in a small bowl, then give your fish a swedish massage with the spices using your hands. Thinly slice the lemon and place in the bottom of a greased rectangular pan, then place the fish, skin side down on top of the lemon in the pan. Glaze with a bit of olive oil. Put the fish in the oven and let it bake uncovered for 15 to 20 minutes or until fish flakes easily with fork or until you feel it's right. Rinse the quinoa well under cold water and drain. Put in a saucepan and add cold water. (Use 2 cups of water for every cup of quinoa.) Toss in a dash of salt. Cover and bring to boil. As soon as it starts to boil, turn the heat down to a simmer, and set the lid just ajar, to prevent boiling over. Simmer for 15-20 minutes. When done turn off the heat, put the lid on and let it chill out for about 5 minutes. It's been through alot! Meanwhile, have a glass of wine, put on some tunes & blend sliced rainbow olives, quartered cherry tomatoes, roughly chopped fresh parsley, pepper & virgin olive oil. You are now ready to make some art on a plate. Place a bed of quinoa on a funky looking plate, then the barramundi & last but not least, sprinkle your olive & tomato medley on top and finish with a dash of olive oil. And there you go. Dinner served on a floating restaurant, on a dark shimmering ocean, only lit up by the stars above you.
Stem and devein the ajies (keep some veins if you want a very spicy paste). Toast in dry skillet over high heat for a few minutes, then blanche. Blanche 1, 2, or 3 times (in a change of water each time) for more or less spiciness. Spiciness reduces with each blanching. Process ajies in a blender or food processor with a steel blade, with just enough water and oil to make a thick paste. Push the mixture through a fine sieve. Discard any remaining skin and veins. Prep and cooking time is estimated. Recipe from The Art of Peruvian Cuisine by Tony Custer.
To Prepare the Dressing: Mix together ranch dressing, bacon, green onion and parsley; set aside. For The Base: Chop romaine and radicchio then toss with spinach leaves. Place across large serving platter or in serving bowl. To Assemble: Take the already prepared salad base and drizzling over the top the reserved salad dressing. Over the dressing sprinkle the cheese and sunflower seeds. Around the edge of the container (bowl or platter) alternate between a wedge of egg, small pile of chicken and small piles of diced tomatoes.
Preheat oven to 350 degrees. Line 12 cup mini-muffin pan with mini cupcake liners. Whisk Nutella and egg together in medium bowl until smooth. Add flour and blend well. Fill prepared cupcake liners 3/4 full with batter and sprinkle chopped nuts on top. Bake 11-12 minutes. Cupcakes will appear underdone. Cool completely on rack. Store at room temperature for up to 3 days.
Preheat oven to 400 degrees. Cream together the butter and the brown sugar. Add the eggs one at a time, then the vanilla. Add the dry ingredients until just combines. Using a spoon, mix in the chocolate chips. This is an optional step -- I usually make the cookie dough a day ahead of time, and leave it in the fridge overnight. I think it helps make the cookies more chewy, which is how I like them! Then when I take them out the next day to bake, sometimes I'll form the balls of dough, and roll them in chopped pecans before putting them in the oven. But these are both totally optional! The cookies are amazing either way! Drop spoonfuls of the cookie dough on a greased cookie sheet and bake at 400 for 7-9 minutes. BUT WATCH THEM! A lot of ovens will cook them too fast on the outside, and not enough on the inside. At my boyfriend's house I will bake them at 400 for about 4-5 minutes, then lower the temp to 350 for 4-5 more minutes. Let sit on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!
Drain pineapple, saving 2 tablespoons juice. In a bowl, combine pineapple cabbage, carrots, and sunflower seeds. In separate bowl mix fat-free mayonnaise, orange juice, pineapple juice and salt. Pour over salad mixture, toss, and chill.
Allow cream cheese, eggs and sour cream to come to room temperature. Preheat oven to 325 degrees. In medium bowl, combine butter and cookie crumbs. Press evenly into the bottom of a greased 10" springform pan to form the bottom crust; set aside. In a large bowl, beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and eggs. Stir in sour cream, flour, vanilla, and salt. Fold in 5 chopped cookies. Pour mixture into springform pan; top with remaining chopped cookies. Bake on the top rack of a 325 degree oven for 1 hour and 15 minutes. Turn off the oven, prop the door open several inches, and allow cake rest in oven for 1 hour. Remove cheesecake from oven and allow to cool completely. Remove the outer rim (sides) of the springform pan, leaving the cheesecake sitting on the bottom of the pan. Wrap the cheesecake (with the bottom of the pan) with several layers of plastic wrap and then a layer over the outside with aluminum foil. Freeze completely. Allow cheesecake to defrost overnight in the refrigerator. When partially thawed, unwrap and transfer it from the springform pan bottom onto the serving plate.
Prepare fettuccini according to package instructions. Keep warm. Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp. In a large bowl, toss sausage mixture with cooked pasta.
Cut up potatoes. Boil up the vegetable broth and add potatoes, corn, bell pepper, garlic, leek. Cook for 30 minutes, then puree the soup. Add sour cream. season with salt and pepper, sprinkle with chili flakes.
Preheat oven to 350°. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, ground cloves, and salt. In a shallow bowl, place 1/2 cup sugar; set aside. With an electric mixer, beat butter and remaining 1 cup of sugar until combined. Beat in egg and then molasses until incorporated. Reduce speed to low; gradually mix in dry ingredients, *just* until a dough forms. Pinch off and roll dough into 1" balls. Roll balls in the reserved sugar to coat. Arrange balls on parchment lined baking sheets, about 3 inches apart. Bake, one sheet at a time, until edges are just firm and top of cookies have a "crackle" effect, 10 to 15 minutes. Cool cookies 1 minute on baking sheets; transfer to racks to cool completely.
In a 5- to 6-quart pan, bring 3 quarts of salted water to a boil over high heat. Add noodles; cook according to package directions. Add peas to pasta and cook until peas are bright green and tender to bite, about 1 minute. Drain noodles and peas; then return to pan. Blend in tuna. While noodles cook, in a 12- to 14-inch frying pan, melt butter over medium-high heat. Add flour and whisk vigorously until a smooth paste forms; stir mixture until it simmers, about 1 minute. In a bowl, mix together broth and milk. Very gradually, add this mixture in small batches to frying pan, whisking vigorously after each addition until smooth. Add wine and cook until sauce simmers and thickens, about 2 minutes. Pour sauce over tuna-noodle mixture and gently stir to mix well. Serve immediately.
Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven for 30 to 40 minutes or until a toothpick inserted in the center comes out with moist crumbs (not batter).
Preheat oven to 300 degrees F. Heat refried beans in a pan over medium heat until hot (add a little water, but not too much, if you think it's necessary). Spread chips out evenly on large oval oven-proof dish. Spread beans on top of chips, sprinkle cheeses over beans, and scatter jalapenos over cheese. Bake until cheese is completely melted, about 5 minutes. Garnish with dollops of sour cream then scatter pimentos over nachos. Serve immediately.
Heat oil in a dutch oven and cook red pepper. Add mushrooms and garlic and saute until done 3 to 4 minutes;you might need to increase the heat up a little higher. Stir in bouillion concentrate and water and bring to a boil. Add chicken and simmer 5 minutes or until done. Stir in soya sauce,onions,chili powder and sesame seeds. Serve immediately.
Preheat oven to 350°F In a large pot, cover the sweet potatoes with water and bring to a boil. Boil until tender. Drain and peel the potatoes and place in a large mixing bowl. Mash well. Add the butter, milk, sherry, brown sugar, orange juice, nutmeg, cloves, cinnamon and salt. Beat well with a mixer. Spoon mixture into a buttered, ovenproof gratin dish. Bake until the potatoes are hot, about 25 minutes. While the souffle is cooking, make the meringue. In a clean bowl, whip egg whites until almost stiff. Gradually add the sugar and continue to beat until soft peaks form. During the last five minutes of cooking the souffle, top with the meringue mixture making fancy peaks. Return to oven and remove when the meringue is lightly browned. Garnish with the sliced oranges.
in a heavy pot with a lid heat olive oil. add onions, saffron, salt, stirring occasionally until onions are softened, 5-10 minutes. add wine and bring to a boil. stir in cream, pepper and mussels. cook, covered, until mussels start to open, 6-8 minutes. discard any unopened mussels, then stir parsley into finished dish.
Peel and cup up apples. Place in pot with 1/2 cup water. Cook over medium heat until tender and all liquid has evaporated - about 20 minutes. Wash and cut rhubarb into 1 inch lengths. Wash and half strawberries. Add rhubarb, strawberries and one cup of white sugar with the apples. Turn into a glass casserole dish. Blend brown sugar, flour, oats, margarine and spices together until crumbly. Spread mixture over top of the fruit. Bake at 350 degrees for 30 - 40 minutes.
Heat oil in a soup pot over medium heat. Add onion and garlic; cook, stirring often for 5 minutes. Add pumpkin and cook, stirring often, for 5 minutes. Add wine and simmer until reduced by half. Add vegetable and chicken broth; cook until reduced by half. (At this point, pumpkin should be soft - if not, continue cooking until soft.). Puree soup in a food processor or blender. Return soup to pot. Season with cinnamon, nutmeg, salt and pepper. Stir in cream and maple syrup. Reheat, if necessary, and serve.
Heat oven to 225 degrees F. Place pretzels on baking sheet. top each pretzel with a rolo. place in oven for about 5 minutes. remove from oven and top with candy corn, pressing down slightly. I have also topped with another pretzel to make a *sandwich*.
Beat sugar and eggs until fluffy; add pumpkin and mix well. In another bowl, combine flour, salt, cinnamon, baking powder, baking soda and nutmeg together. Stir dry ingredients into sugar mixture alternating with oil and water; add vanilla, mixing well. Beat for 3 minutes; fold in nuts. Divide and pour into 3 greased loaf pans. Bake at 350° for one hour. Mix glaze ingredients together in a saucepan boil for 3 minutes. Brush hot glaze over tops of warm loaves.
In large pot, saute diced veggies in oil over low heat until golden. Add ground beef and cook, breaking into 1/2 inch chunks. Add Goya Adobo and garlic and saute 3 minutes. Add reserved tomato liquid, water and bouillon. Bring to boil. Add tomatoes, frozen veggies and elbow noodles. Return to boil and simmer 7 minutes. Add Goya beans, stir, and cook 3 minutes.
In a small mixing bowl, beat the cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with nonstick cooking spray. Refrigerate for 4 hours or until set. Drain raspberries, reserving juice: set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly. Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.
Place all ingredients into food processor and mix until smooth. Add more half and half until of smooth consistency.
Using the metal blade, chop ginger in food processor. Add remaining dressing ingredients except for oil and process. Slowly pour oil through feed tube and emulisfy. Set dressing aside and clean bown. Using the shredding blade, shred radishes and carrots. Replace blade with slicing blade and process cabbage. Mix all vegetables with peas and toss with dressing.
Mix Marinade Mix, oil, orange peel and juice in small bowl. Reserve 2 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken over medium-high heat 6 to 7 minutes per side or until cooked through, turning occasionally and brushing with reserved marinade. If desired, grill orange slices 30 seconds per side. Serve chicken with grilled orange slices.
Combine olive oil and margarine in a non-reactive pan; heat through (can adjust oil/margarine ratio to personal preference, just have 3 Tbsp total). Add tomato juice or sauce, green beans, parsley and enough water to almost cover. Tuck the potato slices in between, partially cover pan with lid, and simmer for 25 minutes. Stir and season with salt, pepper, and 2 Tbsp chopped mint. Cook uncovered until green beans and potatoes are fork tender, about 10 more minutes. If the sauce has not thickened, pour it into a small pan, and reduce to one cup, then combine with the beans and potatoes in a warm serving bowl. Sprinkle with a little additional fresh mint and serve warm.
In a large bowl sift together first three ingredients. With your electric mixture and the paddle attachment, cream the softened butter and sugar. Add the spices, then the eggs and molasses. Slowly add flour mixture; combine at a low speed. Divide the dough in to thirds; wrap in plastic wrap. Chill in the refrigerator for at least 1 hour. Preheat oven to 350°. Flour your work surface, roll dough to about 1/8 inch thick. Cut with your favorite cookie cutters into desired shapes. Transfer to ungreased baking sheets; refrigerate until firm, approximately 15 minutes. Bake until crisp but not darkened, usually 8 to 10 minutes. Let cookies cool on wire racks, decorate if you desire, we like ours plain. Eat and enjoy!
Place the meat, garlic, cinnamon, bay leaves and wine into a bowl, cover, and leave to marinate in the fridge overnight if possible, but if not then for at least 2 hours. Preheat oven to 150 C or Gas 2. Drain the meat, cinnamon & bay keeping all the marinade liquid to one side. Dry the meat on paper towels. Fry pancetta in a casserole over a medium heat until it starts to colour. Next add half the butter, the shallots, carrots, prunes and the cinnamon and bay. Fry gently until the carrots and shallots start to brown. In a separate pan, melt the remaining butter, brown the meat in batches, and add to the casserole. Add the flour and mix it in well, then add the saved marinade liquid and bring to the boil. Add the beef stock and bring back to the boil, cover and put in the oven for about 1.5 hours or until the meat is tender and the sauce has thickened. Remove from the oven and let it stand covered for 20 minutes, then serve with creamy mashed potato.
Cream the butter and peanut butter together. Beat in the vanilla and sugar. Chill for 1/2 hour. Roll into small balls, chill on wax paper for another 1/2 hour. In a microwave, melt the white dipping chocolate. Using two spoons dip the eyeballs into the white chocolate. Let cool on waxed paper until firm. Chilling will speed up the process. Pour a drop or two of blue food coloring into the remaining melted chocolate. Make a round iris on the eyeball, and immediately press a miniature chocolate chip in the center for a pupil, doing 5 at at time. For the bloodshot effect, dip the tiny end of a toothpick in red food colouring and squiggle the lines from the pupil outward, but not quite to the edges of the ball. These are quite tasty--considering how creepy they are. Note: White dipping chocolate is also known as white bark.
Preheat oven to 325. Spray 2 pizza pans, pie pans, or cookie sheets with cooking spray. Beat butter, sugars, milk, egg, and vanilla until smooth. In another bowl, stir together flour, cinnamon, baking soda, and salt. Gradually add to butter mixture and mix well. Stir in oatmeal and raisins. Divide dough in half and spread into desired dishes. Pat dough into 9-inch"pizzas". Bake 30-40 minutes, or until firm to touch. Once cooled, top with yogurt or white chocolate and decorate with dried fruit.
Dissolve yeast in warm water in a large mixing bowl. Heat milk and butter in small saucepan until warm (100° to 110°F). Butter does not need to melt completely. Add to yeast mixture. Beat in sugar, salt, eggs and 3 cups flour. Mix well, adding additional flour until mixture forms a soft dough. Knead on lightly floured surface until dough is smooth and elastic, about 6 to 8 minutes. OR knead with electric mixer using dough hook. Place in greased bowl, turning once to coat top. Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour. Filling:. Mix sugar and cinnamon in small bowl. Set aside. Caramel Topping:. Combine brown sugar, butter, corn syrup, water and salt in heavy saucepan. Bring just to boiling point over medium heat to dissolve sugar. Remove from heat. Grease one 13 x 9-inch pan and one 8-inch square pan. Pour two thirds of the caramel topping into the 13 x 9-inch pan and the remainder into the 8-inch pan. Place pecans on top of the caramel, dividing nuts proportionally between the two pans. Punch dough down. Roll into 18 x 10-inch rectangle on lightly floured surface. Spread with butter and top with cinnamon-sugar filling, pressing gently into dough. Roll up tightly, sealing edges. Cut into 12 equal slices. Place atop caramel topping (8 in 13 x 9-inch pan and 4 in 8-inch square pan). Cover rolls and let rise until nearly doubled, about 1 hour. Bake in a preheated 350°F oven for 25 to 30 minutes. Cover with foil during last 10 minutes if rolls are browning too quickly. Cool for 5 minutes before inverting on serving plate. **To toast pecans, spread on a shallow baking sheet and bake in 350°F oven for 7 to 8 minutes, stirring once. Remove from oven.
In a small, dry pot, toast cardamom over medium heat until fragrant. Remove the pot from the heat. Add ginger, sugar, water, and lime zest. Place back on heat and simmer until sugar is dissolved, about 5 minutes. Cool syrup; strain and discard solids. In a cocktail shaker(or a jar with lid), add 1 oz. syrup (or to taste) and lime juice. Add ice and shake to blend. Divide between two tall glasses, filled with ice. Top with sparkling water, club soda, or sparkling cider. Stir gently and serve immediately. Enjoy!
Pour enough oil into a deep fryer to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat oil to 325°F. Cut the potatoes into sticks 1/2 inch wide and 2-1/2 to 3 inches long. Dry all the the pieces thoroughly in a clean dish towel. This will keep the oil from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time. When the oil has reached the desired temperature, fry the potatoes for 4 or 5 minutes per batch. They should be lightly colored but not browned. If fryer has a basket, simply lift it out to remove the fried potatoes. Otherwise, use a long-handled skimmer to lift out the potatoes. Be sure to bring the temperature of the oil back to 325°F in between the batches. At this point the frites can rest for several hours at room temperature until you are almost ready to serve them. Just prior to eating, heat the oil to 375°F Fry the potatoes in 1-cup batches until they are nicely browned and crisp, 1 to 2 minutes per batch. Drain on fresh paper towels or brown paper bags and place in a warmed serving bowl lined with more paper towels. Sprinkle with salt and serve. Never cover the potatoes to keep them hot as they will immediately turn soft and limp. If you are inclined to perfectionism, leave some potatoes to fry halfway through the meal so you can serve them crisp and hot.
Brown beef with onions and garlic. Drain off excess fat. Add tomatoes, chili powder, sugar, salt and Worcestershire sauce. Cover and simmer 1 hour. Add beans, juice and all. Simmer uncovered for 15 minutes or until thick. Serve over Frito corn chips, rice or use for chili dogs. Top with grated cheddar cheese for a special treat.
Strips the green leaves off the rosemary sprigs and add them to the rest of the ingredients, except the pepper, on a chopping board and chop very fine. Place the mixture in a bowl, add pepper to taste and mix well. If storing, make sure the container is tightly covered. This can be made with dried herbs, but it really isn't the same. You can leave out the juniper berries, but they give a lovely layer of flavor.
Clean all the fruit and wash well in cold water. Put the fruit in the blender and mix well, add a little liquid (water, pine apple juice) if you think that is necessary. Put the mixture in ice cream moulds for kids or in small cups and freeze.
Place lamb in a shallow non-metal bowl. Combine oil, lemon rind and juice, vinegar and italian herbs in a bowl and season to taste. Pour over lamb and turn to coat. Cover and chill for 1 hour. Heat a barbecue plate on medium-high. Cook lamb on barbecue, frequently basting with marinade, 4 minutes each side for medium, or to desired done-ness. Transfer to a platter, cover, and let rest 5 minutes before slicing. For Feta and Parsley Pesto, place parsley, capers, oil, garlic, and lemon juice in a food processor and pulse until roughly chopped. Remove, stir through feta and season to taste. Serve lamb topped with Pesto.
Over medium heat melt 3 tablespoons of the butter, and the olive oil in a large heavy stockpot. Add sliced onions, cover and cook, stirring occasionally, until the onions are soft and translucent. Increase heat to high, remove lid, add sugar, and salt. Saute, stirring often until onions are very soft, and a deep golden brown. Reduce heat to medium, sprinkle in flour, and cook stirring constantly for 2 to 3 minutes. Add about 2 cups of stock and stir to blend, and then add the remaining beef stock and wine. Season to taste with salt and pepper, and simmer for 30 minutes. Preheat oven to 425 degrees. Brush hamburger buns with remaining butter,and place bread in oven, and let this brown. When the bread as browned remove it from the oven. Gather 8 small oven proof bowls, and spoon in soup, add one bun half, and then fill bowl with soup. Add one slice of provolone, and place soup bowls in a baking dish, and place into oven. When the cheese has toasted remove. You may also wish to use a baguette if you have it on hand. You do not need to place the soup back into the oven. You can simply top with cheese and serve.
Heat chicken and hot sauce in skillet over medium heat until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese. Pour into a crockpot. Top with remaining cheese. cover and cook on low until hot and bubbly. Serve with celery sticks and crackers.
Lay frozen meatballs in a long. microwave safe dish and microwave on high for 4 minutes. Meanwhile, in a large mixing bowl, combine all other ingredients. Place meatballs in slow cooker. Cover with soup mixture. Cover and cook on high 45 minutes (sauce should no boil). Turn to low. Keep warm until servin time.