HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven to 350 degrees. Grease a 13 x 9-inch baking pan. Finely grate the peel from ONE lemon, and squeeze out the juice from ONE lemon; set aside. With an electric mixer beat the butter, 1-1/2 cups sugar, and the lemon extract (if using) until light and fluffy for about 4-5 minutes (no less than 4 minutes, no sugar granules should remain in the creamed mixture!). Crack eggs open in a dish, making certain that there are no shells. Add in a couple at a time to the creamed mixture, beating well after each addition(beat until fluffy, about 3 minutes). In a small bowl, mix the flour with baking powder. Add in 1 cup at a time to the creamed mixture; beat until well combined. Stir in chopped walnuts. Transfer the batter to prepared cake pan. Bake for 40 minutes, or until cake tests done. While the cake is baking, prepare the syrup. Combine remaining 2 cups sugar with 2 cups water. Slice remaining lemon into wedges. Squeeze out the juice into sugar/water, the drop in a couple wedges. Bring to a boil; boil 5 minutes. Remove lemon wedges. When cake has finished baking, pour the hot lemon syrup over warm cake. Cool cake and serve with vanilla ice cream. Delicious!
Mix cooked macaroni, bacon, onion, celery, cucumber and tomato. Toss with mayonnaise. Add balsamic vinegar. Toss to coat. You could mix the mayo and vinegar first, then put it on , it would ensure even distribution of the vinegar I guess! :).
To prepare vinaigrette, puree or mash kiwi and press through a fine mesh strainer. Add to a blender with vinegar and blend to combine. With the blender running, drizzle in olive oil very slowly to emulsify. Season with salt and set aside. To prepare salad, brush tuna with olive oil and season with salt. Grill or sear for 1 to 2 minutes on each side. Slice tuna and arrange slices on 4 serving plates. Toss micro greens with a small amount of vinaigrette and place greens on top of tuna. Place kiwi slices on plate and serve with any remaining vinaigrette. Makes 4 servings.
Cream together margarine and sugar in a bowl, then mix in vanilla. Add flour and salt, mix well. Mix together baking soda and water, and then add to the batter. Stir in the oats and chocolate chips. Drop by spoonfuls onto a cookie sheet (no need to grease it), and bake at 350° for 10 minutes.
Chop 1/4 cup artichoke hearts and set aside for garnish. Combine lemon juice and water in small bowl or measuring cup. Whisk together tahini and 2 tablespoons olive oil in second small bowl or measuring cup. Process chickpeas, remaining 3/4 cup artichokes, garlic, salt, cumin, cayenne, and lemon zest (1/4 teaspoon) in food processor until almost fully ground, about 15 seconds. Scrape down bowl with rubber spatula. With machine running, add lemon juice-water mixture in steady stream through feed tube. Scrape down bowl and continue to process for 1 minute. With machine running, add oil-tahini mixture in steady stream through feed tube; continue to process until hummus is smooth and creamy, about 15 seconds, scraping down bowl as needed. Transfer hummus to serving bowl. Sprinkle reserved artichokes and parsely or mint over surface, cover with plastic wrap, and let stand until flavors meld, at least 30 minutes. Drizzle with olive oil and serve.
Preheat oven to 350. Spray two 8 1/2" x 4 1/2" loaf pans. Mix dry ingredients together (flour, soda, salt, nutmeg, cloves and cinnamon.). Stir chocolate chips into dry mixture. In separate bowl, stir eggs, oil, sugar and pumpkin together. Add pumpkin mixture to dry mixture and stir until well combined. Scrape batter into loaf pans and smooth top. Bake for 45-60 minutes, or until toothpick comes out clean.
Preheat oven to 350°F. In a medium bowl, combine ground beef, spinach, egg, onion powder, garlic powder, bread crumbs, salt & pepper. Mix all ingredients well and form into small meatballs. Place meatballs on jelly roll pan and place into preheated oven; bake for 40-50 minutes (depending on size of meatballs). While meatballs are cooking, prepare pasta according to package directions, drain and keep warm. In a large skillet or sauce pan, pour jar of prepared spaghetti sauce. When meatballs are fully cooked, remove from oven and place in sauce. Simmer on medium heat 6-8 minutes. Serve meatballs and sauce over cooked pasta. Top with grated Parmesan cheese.
Rinse the halibut steaks in cold water and pat dry with paper towels. In a medium saucepan, heat the vegetable oil. Add the onion and cook over moderately-high heat until the onions are soft and very lightly browned, about 5 minutes. Add the cranberries, pear, sugar and water and stir to mix. Heat the berries over moderate heat, cover and cook, stirring occasionally, until soft, about 15 minutes; do not boil or the berries will cook to a puree. Stir in the cloves, salt and pepper and taste the compote for seasoning, adding more sugar if the cranberries are especially tart. Preheat the broiler, set the oven rack about 4 inches from the heat and lightly oil the broiler pan rack. Season each side of the halibut steaks with salt and pepper and set the steaks on the broiler rack. Broil the halibut for 3 to 4 minutes, turn the steaks and broil on the other side until the fish is just opaque through, 4 to 5 minutes longer. Meanwhile, reheat the compote and stir in the walnut pieces. Transfer the halibut steaks to individual dinner plates, spoon the cranberry compote partly over and alongside the halibut and serve immediately. Garnish with pear wedges or chopped walnuts if you like.
Rinse and drain the can of white kidney beans, or if you prefer to use dried beans, cook 2/3 dry cup of them ahead of time. Use 1 whole egg, or separate two eggs, discarding the yolks. Put everything on the list into your food processor and chop until you reach the desired consistency-- a total puree, or a rougher chop that still has some whole pieces of beans in there. Scoop the mixture into a bowl and refridgerate for 20-30 minutes, it's okay if it stays in longer. Form patties with your hands, you'll get 4 large ones or 6 smaller ones (which I prefer because I eat them on English muffins.). Heat some olive oil on a frying pan, adding more as needed (mine tends to evaporate after a few minutes) to cook each patty for about 6-7 minutes on each side until golden brown. Serve on your favorite buns/breads with the fixings you like. I particularly like these with ketchup or marinara sauce.
Preheat oven to 325 degrees. Important: grease and flour two loaf pans. Cream butter and sugar. Add eggs and beat until smooth. Add buttermilk. Mix dry ingredients together and add to buttermilk mixture. Blend well. Mix in lemon juice and zest. Gently fold in blueberries and only mix until incorporated. Pour batter into loaf pans. Bake loaves on the middle rack of the oven for 60 to 65 minutes. Cool bread 10 minutes, remove from pan and place on a large cookie sheet, top side up. For icing: Combind icing ingredients in a bowl. Beat icing with an electric mixer until smooth. Drizzle icing over the warm loaves. The icing will harden when the bread cools to room temperature. I thought I should mention, if you make this bread without the addition of the blueberries, the baking time is closer to 50 minutes and I recommend increasing the amount of buttermilk from 2/3 cup to 1 cup.
Preheat oven to 350 degrees F. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts, cereal and onion. Spoon into a muffin tin. Bake for 15 to 20 minutes. Let rest for 5 minutes.
Boil chicken for 1 & 1/2 hrs or until done add salt & pepper. When the chicken is done,place the chicken on a plate. Make up the dough,roll it out,cut into slices,then tear apart & drop the pieces into the chicken broth,while thats boiling,shred the chicken & add to the dumplings,cook another 15 minutes. Enjoy.
In a large Dutch oven or soup pot, combine water, kosher salt, sugar, bay leaves, garlic, shallots, allspice and hot pepper sauce; bring to boil over high heat. Turn off heat and cool completely. Submerge pork loin in the brine, cover and refrigerate a minimum of 16 hours, and a maximum of 24 hours. Preheat oven to 400 degrees F. Remove pork loin from the brine, rinse under cold water, and pat dry. Place pork in a roasting pan and roast at 400 degrees F for about 30 minutes; reduce heat to 350 degrees and roast for about 2 hours more, or until a meat thermometer reads 165 to 170 degrees F.
Place the washed basmati in a heavy-based medium saucepan. Add the juice of 3 limes, the chopped coriander stalks, 400ml coconut milk and salt to taste. Add just enough water to make the liquid in the pan come level with the rice. Bring the rice to the boil and simmer for 5 minutes. Cover tightly, remove from direct heat and set aside for 15 minutes by which time the liquid will be absorbed and the rice cooked through. Toss the prawns with the remaining lime juice and set aside to marinate briefly. Heat the oil in a heavy-based saucepan. Add the lemon grass, ginger, garlic, shallot, chillies, garam masala and turmeric and fry, stirring often, until the shallot has softened. Add the remaining coconut milk and the plum tomatoes. Season with salt and freshly ground pepper. Simmer for 5 minutes. Increase the heat and add the king prawns. Cook for a further 2 minutes, turning the prawns to ensure even cooking. Serve the prawns with the coriander rice, garnished with the coriander leaves.
Mix all together in a large bowl. Shape into balls and place on. ungreased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. (You may add a little more flour if desired.).
String your beans. Really do a good job, runner beans have really tough strings. I use as as many will fit my slow cooker half way. (At least a pound.). Put the (country style smoked)ham hock in the cooker followed by the beans. Cover with water. Cook on Low 8-10 hours.
This is probably the most important part of making this dish-the size of the hole. You want the hole big enough to hold the egg and fry it in the bread but not SO big that it doesn't fill the hole. Making the hole too small has the opposite affect, and the egg overruns. Add the butter to your frying pan and melt it over a medium-high heat. I add in the bread and toast both sides before adding the egg, but this isn't required. It is just a preference. If you do this, you might need a bit more butter for frying the egg itself. Crack the egg into the "basket" and let it cook until the white are set. Or you can flip it. Place the asparagus in a steamer and steam 3-5 minutes. You want it crisp tender. Take your slice of bread, pile on the 5 spears of asparagus and the 1/3 cup of Gruyere. Place it on a parchment-lined baking sheet and put it in the broiler until the cheese fully melts. This should take about 2 minutes or so. When the cheese is melted and the Egg in the Basket is made, transfer the bottom half of the sandwich to the frying pan, melting the butter in the pan first. Fry it all up, carefully flipping it to melt the cheese into the Egg in a Basket. Enjoy!
In a large pan, heat the oil over medium heat. Add the garlic, onion, and red pepper flakes and saute for 2-3 minutes on medium until slightly soft. Add the beans, parsley, rosemary, salt, and pepper. Increase heat to medium high and cook for about 4-5 minutes. While they are cooking, mash about half of the beans with a fork until they reach the consistency that you prefer. If you would like, you can garnish with some additional olive oil and ground pepper.
Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg, cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley.
Preheat oven to 400°F. Place chops in 8-inch square baking dish. Combine sauce, marmalade, ginger and. garlic powder; spoon evenly over chops. Bake 45 minutes or until chops are cooked through.
Mix sugar and margarine till creamy. Then add eggs and mix well. Add all other ingredients. Bake at 350° for 1 hour . Also makes beautiful muffins (12).
In a deep dutch oven, heat the olive oil and saute the onions and sugar until caramelized. Add the garlic and ground toasted caraway seed. Cook another minute. Add the sweet and spicy paprika, marjoram, thyme and bay leaf. Saute another minute, until fragrant. Add the tomato paste. Deglaze with the vinegar and the stock and add the pieces of beef, salt and pepper. Bring to a boil, then lower to a simmer. Cover and cook until very tender, about 1 1/2 hours, stirring occasionally. Taste and adjust seasoning with salt and pepper. To prepare the dumplings: Sift together the cake flour, baking powder and salt. Combine with the milk and melted butter, mixing lightly. After the stew has cooked until tender, the last 15 mins, drop the dumpling batter by (heaping) teaspoonfuls into the simmering stew. Cover and cook for 15 minutes, then test the dumpling with a toothpick - if comes out clean, dumplings are ready. Once you have covered the pan, DO NOT UNCOVER while the dumplings are cooking! In order for them to be light and fluffy, they must steam. If you uncover the pan, the steam will escape and the dumplings will boil instead. Enjoy!
Heat a large skillet over medium high heat. Add 1 teaspoon oil and onions, cook until onions begin to brown around the edges, about 7 minutes. Add eggs and cook until set, about 2 minutes; set aside. Add 1 tablespoon oil, add chicken and cook until lightly browned, stirring occasionally, about 5 or 6 minutes; set aside with eggs. Add remaining oil to the skillet and cook the ginger, garlic, and red pepper until softened, about 2 minutes. Add rice and peas, cook an additional 2 minutes. Stir in eggs, chicken, soy sauce and sesame oil. Cook until heated through, about 3 to 5 minutes. Sprinkle with green onions and serve.
Put fillets in glass dish and set aside. Combine remaining ingredients and whisk together. Pour marinade over fish. Cover and marinate in refrigerator 4-6 hours. Remove from marinade. Place on well oiled grill about 5 inches from coals/burner. Cook about 10 minutes (flipping halfway through) per inch or until fish flakes with a fork. Remove and serve with parsley sprinkled on top.
Whisk the egg, and then thoroughly mix all the ingredients together. The coconut flour will dry up the meat a bit, so it's easier to form balls. Roll balls that are slightly smaller than a golfball, that should get you about 12 of them. Heat the oven to 180C (350F) and place the balls in an ovendish with a bit of oil. Cook them for about 25 mins, until they get crispy on the outside. To make sure they brown evenly, turn them every now and then.
Heat oven to 350 degrees. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add flour, flax, soda, cinnamon, salt and mix well. stir in oats and raisins; mix well. Drop by rounded tablespoonfulls onto ungreased cookie sheet. Bake 10-12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to a wire rack.
In bowl add all ingredients except fruit. Mix until sugar is dissolved. Put in ice cream machine, add fruit. Fill with milk to fill line. Process in ice cream machine.
Start by making the dressing, in a shaker (such as a jar) dissolve the sugar, salt, pepper and English mustard in vinegar. Add in oils, lemon juice, Worcestershire, garlic, Tabasco and white pepper. Cover and shake jar vigorously. Set the jar aside or chill until needed. For the salad, remove stems and wash spinach leaves in several changes of water until there is no trace of sand, dry well. Clean mushrooms and cut off stems, thinly slice mushrooms. Combine the red wine vinegar and Worcestershire sauce with the French dressing in a cup. Place the spinach in a large bowl, tear the large leaves into smaller pieces. Add the mushrooms, dressing and bacon. Toss to mix, sprinkle with freshly ground pepper. Serve on chilled plates. Serve with Chasen's cheese toast.
In a small saucepan, combine the brown sugar, cornstarch and salt. Add milk and egg yolks; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1-2 minutes longer or until thickened. Remove from the heat; stir in butter and vanilla. Cool to room temperature, stirring several times. Pour into four individual dessert dishes. Cover and refrigerate for 1-2 hours or until chilled.
Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn. Mix up tartar sauce, or use what you have in fridge. Sliced cheese should be at room temperature. Toast bun in a non stick skillet until lightly grilled. After toasted, place cheese on bottom of bun. Let fish fillets cool a bit as they get crunchy-ier. Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun. Bubble bubble -- .
spray a medium saucepan with cooking spray. heat over medium-low heat. add onions and thyme, cook 3 minutes. stir in radishes, cook 2 minutes, stirring. add wine. bring to a boil. cover, lower heat and simmer 5 minutes until radishes are tender. remove radishes with a slotted spoon. cook the wine mixture a few minutes more until reduced and thickened. remove from heat. stir in butter and salt to taste. pour over radishes, sprinkle with parsley.
In a bowl, combine tomato juice, egg, bread crumbs, dried tomato, Worcestershire sauce, celery salt, hot sauce, and garlic if desired. Add ground beef and gently mix with a fork just until ingredients are evenly blended. Divide meat mixture into 4 equal portions. With your hands, shape burgers into 3/4/-inch-thick patties. If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours. Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds; click here for details). For charcoal grill: Before you put the grill over the hot coals, brush it with a generous coat of oil. For gas grill: When hot, brush grill with a generous coat of oil. In a small bowl, with a fork, mix mayonnaise and horseradish to blend. Lay patties on well-oiled grill (close lid if using gas) and cook 5 minutes. Turn burgers with a wide spatula and continue cooking until meat is no longer pink in center (cut to test), about 5 minutes longer. Spread hamburger buns with horseradish mayonnaise. Transfer burgers to buns and garnish to taste.
Heat butter or oil in pan and add chops and cook gently until meat is well browned on both sides and cooked to your liking, remove and keep warm. Combine grated ginger, dry sherry, soy sauce, lemon juice, sugar, cornflour and water. Drain excess butter or oil from pan and add the combined sauce ingredients and stir until sauce boils and thickens and then add the spring onions, stir to combine and then add the chops covering with the sauce and heat through and then serve.
Reconstitute the mushrooms in boiling water for 20 minutes until tender, drain and coarsely chop. Puree the mushrooms, pancetta, onion, celery stalks, carrots, garlic, together in a blender. In a heavy-bottomed pot add olive oil, bay leaves, herbs and cook gently until fragrant, then add vegetable puree and continue to cook for a further 5 to 10 minutes. Raise the heat a bit and add the ground pork and beef; brown until the meat is no longer pink, breaking up the clumps with a wooden spoon. Add the milk and simmer until the liquid is evaporated, about 10 minutes. Carefully pour in the tomatoes, and wine and season with salt and pepper. Bring the sauce to a boil, then lower the heat and cover. Slowly simmer for 1 1/2 to 2 hours, stirring now and then, until the sauce is very thick. Taste again for salt and pepper. When you are ready to serve, bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente"). Drain the pasta well and toss with the Bolognese sauce. Serve with a good scoop of fresh ricotta cheese and garnish with some shredded basil, grated Parmigiano and a drizzle of olive oil.
Preheat oven to 180 degrees Celsius. Place the bread, orange rind, half the parsley and half the parmesan in a food processor and process until finely chopped. Cook the pasta and drain. Meanwhile, cook the white sauce by heating the oil in a saucepan. Add the flour and cook, stirring for about a minute. Gradually add the milk, whisking until combined. Cook over medium heat, stirring constantly, until the sauce boils and thickens. Remove from the heat. Stir in yoghurt and cheddar. Place cornflour in a jug with stock, wine and orange juice. Stir to combine. Heat the olive oil in a large frying pan over medium heat. Add the leek and cook, stirring occasionally, for 4 minutes. Add the cornflour mixture. Cook, stirring, for 3 minutes until the sauce thickens. Add the pasta, white sauce, tuna and remaining parsley. Season with salt and pepper. Transfer to a 1.5L ovenproof dish. Top with the breadcrumb mixture and remaining parmesan cheese. Bake for 30 minutes or until golden.
Heat teh oil in a large, heavy-based pan with a lid. Gently cook the onion and bacon until the onion and bacon is tender and the bacon fat has run out. Stir in the rice and garlic and cook over a high heat for 2-3 minutes, until the rice is well coated. Add the dried mushrooms and their liquid, the fresh mushrooms, half the stock, the oregano or thyme and seasoning. Bring to a boil, then reduce the heat to low. Cover tightly and leave to cool. Check the liquid and if dry, add more liquid as required until the rice is cooked, but not mushy. Just before serving, stir in the butter, white wine, tomatoes and olives and check the seasoning. Serve hot, garnished with thyme sprigs.