HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot of boiling, salted water, cook the orzo until al dente. Drain and return to the pot. Stir in the pine nuts, parsley, lemon juice, lemon peel and 2 tablespoons extra-virgin olive oil. Season with salt and pepper. In a skillet, heat 1/4 cup olive oil oven high heat until rippling. Add the mushrooms and cook, stirring occasionally, until browned, about 7 minutes. Divide the orzo among 4 plates and top with the mushrooms.
Preheat oven to 160°C. Place flour, icing sugar and butter in a food processor, mix until a ball is formed around the blade (don't use hard butter as it won't form into a ball). Lined the tin with baking paper to come up a bit over two sides, (this will make removal a lot easier). Place into a slice tin and press flat. Bake for 20 minutes. In same food processor bowl (not need to wash) add eggs, lemon juice, zest, castor sugar and self-raising flour, process until well combined. Once base has cooked for 20 mins take out and pour in filling and place back in oven and cook for a further 15 - 20 minutes or until it feels sets in middle.
Drain tuna and mix with onion, parsley, mayo and horseradish sauce. Adjust mayo and horseradish to personal taste. Spread on bread or in a pita, top with leafy greens and enjoy!
Heat oven to 375°F. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in 1/4 cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.
Combine all ingredients except bacon fat and spam in a pot and bring to a simmer and allow to simmer for 2 hours. (or use a crockpot set on high before you leave for work in the morning). After cooking use a hand, or counter top blender until the pea soup is smooth. Cook spam cubes in bacon fat until golden brown on all sides and then add spam and bacon fat to soup. Salt and pepper to taste and enjoy.
PREPARING THE CREAM: Scrape 5 fresh coconuts into the baking tin. Bake in oven until brown. Add 1 cup of warm water. Squeeze with a thin cloth or tauaga to get cream. Add salt and onion to personal taste. PREPARING THE LUAU PALUSAMI: Get taro leaves. (You will need 4 leaves for one luau.Use 1 big leaf and 3 or 4 smaller leaves. You can break a bigger leaf to make a smaller leaf.) Lay the 4 pieces flat with the big one on the bottom and the 3 smaller ones on top. Place leaves in hand and close hand slightly to make leaves in a bowl-like shape, into which you pour the cream. Pour ~ a small cup of coconut cream inside the leaf structure and close outside edges of the leaves to enclose the cream, making the leaves like a ball-like structure. Wrap total package in aluminum foil, twisting the top to conceal and hold the package tight. Put in oven and cook for about an hour at 475 degrees F. (quite high).
Combine 1/2 cup broth and porcini in bowl and microwave until steamy and mushrooms have softened, about 1 minute. Line fine-mesh strainer with one paper towel and strain porcini, reserving liquid. Chop porcini fine and set aside. Heat oil in large skillet over medium-high heat until shimmering. Cook onions and tomato paste, stirring frequently, until lightly browned, 7 to 10 minutes. Stir in wine, soy sauce, remaining broth, chopped porcini, and reserved porcini liquid, scraping up any browned bits . Bring broth mixture to a boil, then transfer to slow cooker. Add beef and white mushrooms to slow cooker, cover, and cook on high, until meat is tender, 6 to 7 hours ( or cook on low for 9 to 10 hours.). Set slow cooker to high, if necessary. and skim fat from surface. Transfer 2 cups sauce from slow cooker to large bowl and whisk in flour. Stir flour mixture into slow cookere and cook covered, until sauce thickens, about 15 minutes. Stir in sour cream and dill and season with salt and pepper. Serve.
Mix together the vegetables (Cabbage & Carrots), egg, flour, garlic and ginger paste, ajino moto and enough water so as to have a thickish batter. Leave standing for 5-10 minutes. Heat the oil and keeping the heat high, drop heaped teaspoonfuls of batter and fry to a golden brown. Drain on absorbent paper till required. For the gravy: Heat 2 tbsp oil, and stir-fry the garlic and onion in it over high heat, till the onions look glossy. Add the capsicum and turn around a few times. Add the sauce mixture, and simmer till the sauce thickens and becomes translucent. Add the fried balls, turn around a few times and serve.
Mix cornstarch in brother and set aside. In skillet, heat oil. Saute garlic just a minute. Add shrimp and red pepper. Saute until shrimp are pink. Set aside. Add parsley and lemon juice to pain. Add cornstarch/broth mixture. Cook until mixture boils and thickens. Return shrimp and heat through. Toss with pasta in the pain until coated, and serve.
Bring broth to a steady simmer in a saucepan. In a heavy 4-quart dutch oven, heat the butter and oil (from the containers of anchovies) over moderate heat. Add the onion, garlic, and six anchovy fillets. Using a wooden spoon, mash the anchovies. Saute for 1-2 minutes, until onion begins to soften it. Add the rice to the pan; stir for one minute, making sure grains are well coated. Add the wine and stir until it is completely absorbed. Add a half-cup of the broth and stir until broth is absorbed. Continue adding broth, a half-cup at a time, and continue stirring continuously. Wait until each addition of broth is absorbed before adding the next half-cup. After the rice has become tender (18-25 minutes), add the final broth and stir until absorbed. Turn off the heat and add the minced anchovies, butter, Parmesan, and parsley, and stir until combined (1-2 minutes). Serve immediately.
crush the biscuits into small pieces,. melt the butter in a pan then add the crushed biscuits,mixing well. press the biscuit mix into a flan dish and leave in fridge for 30 minutes. whisk together the milk and cream adding the juice and rind of both lemons until mixed well. pour over the cooled base and leave in fridge for 4 hours. (although good after 4 hours even better if left for 24 hours).
Boil the chicken in water with the next 4 ingredients. Remove the chicken from the broth; strain out the vegetables and set aside. Cool the chicken. Skin and bone chicken and chop it into chunks making sure there is no skin or gristle in the meat. Mix in the reserved cooked vegetables and all the other ingredients. Serve on individual lettuce leaves and garnish with a dab of mayo and olive slices. This can also be used as a great sandwich spread.
Marinate the fish fillets with 1 tsp lemon juice and salt to taste. Set aside. Cut spring onion into round slices. Separate onion rings. Mix ginger, garlic, peppercorns, celery, spring onion roundels, bay leaves, lemon slices, salt and half a cup of water. Soak fish slices in this marinade. Refrigerate for 30 minutes. Transfer fish slices into an oven-proof dish. Pour the marinade over this. Cover with a tight-fitting lid or aluminium foil. Cook in a pre-heated oven at 220C for 12-15 minutes until the fish slices are just cooked. If you don't have an oven, cook the fish in a steam pot for 10-12 minutes. Serve hot, garnished with shredded cabbage, tomato and bell pepper!
Blanch asparagus & cool. Toss the spinach, asparagus, onion, pecans and strawberries together in a bowl. In a small bowl, combine the dressing ingredients and mix well. Pour dressing over salad and toss. Chill before serving.
For the cashews: Heat the oven to 350°F Place the cashews on a baking sheet and roast for 5 minutes. (Or buy roasted, unsalted cashews and skip this step.). While the cashews are roasting, in a medium bowl, combine the maple syrup, curry powder and salt. Toss the cashews with the spiced maple syrup, then spread again on the baking sheet. Roast the cashews for 15 more minutes, tossing every 5 minutes, until toasted and aromatic. Remove from heat and cool well. This makes more cashews than are needed for the remainder of the recipe; the cashews can be stored at room temperature in an airtight container. For the cauliflower: Heat the oven to 400°F In a large bowl, whisk together the olive oil, curry powder, salt, cumin, coriander, mustard and ginger. Add the cauliflower florets and toss to combine and evenly coat. Spread the florets in a single layer on a baking sheet and roast until golden-brown and aromatic, about 20 minutes, tossing every few minutes for even cooking. Remove from heat and cool completely. For the salad: In a small bowl, whisk together the agave syrup, lemon juice and olive oil to form finishing syrup. Add a little water to thin it out if you want. Set aside. In a large bowl, toss together the cauliflower, peas, bell pepper and apricots( or golden raisins). Pour over half of the finishing syrup and toss to combine. Stir in the cashews, cilantro and salt. Taste, adding additional finishing syrup if desired and adjusting the seasoning as needed. Cover and refrigerate a couple of hours to give the flavors time to marry before serving. This makes about 8 cups salad.
Remove stems from mushrooms and chop fine. Put bacon, stems, onion, and garlic in a frying pan and saute in small amount butter or olive oil. Cook until onion is soft, then drain. Stir in remaining ingredients. Stuff mushroom caps with this mixture. Bake on a cookie sheet at 375F degrees for 10 minutes.
Prepare noodles according to the package directions; drain and set aside. Meanwhile, in a large bowl combine the ground chicken, ginger, cilantro, and salt. Form into 16 meatballs. In a large skillet, heat 1 tblsp of the coconut oil over medium heat. Add the meatballs. Cook, turning occasionally, until browned and cooked through, about 10 minutes. Transfer the meatballs to a plate. Turn off the heat. Add the remaining 2 tblsp coconut oil and chili pepper to the still warm pan. Stir in vinegar, honey, and lime juice. Divide lettuce, noodles, and carrots among bowls. Top with meatballs, and drizzle with pan sauce.
Put pork, onion, allspice. cloves, salt, pepper, and 3/4 cup water into a wide, heavy pot. Break up meat with a spoon, then cook over high heat until water starts to boil. Cover and simmer on low heat for 1 hour. If mixture becomes dry, add a few tablespoons of water as needed. Make pie crust while filling is cooking. Stir together flour and salt. Cut butter into flour mixture using a pastry cutter, or pulse butter and flour mixture in a food processor, until butter is the size of small peas. Stir in 1/2 cup ice water. Dough should look shaggy and come together when pressed into a ball. If it's too crumbly, add water by the tablespoon until dough just holds together but is not wet or sticky. Divide dough in half. Flatten each half into a disk, wrap in plastic, and refrigerate. After filling has cooked for 1 hour, peel and cut potatoes into 1/2-inch pieces. Stir potatoes into meat mixture. If mixture is dry, add 1/4 cup water. Cover and simmer over low heat for 30 to 35 minutes, until potatoes are tender. Uncover and cook off any excess moisture. Remove from heat. With potato masher, mash potatoes into meat. Set aside to cool to room temperature, 20 to 30 minutes. While filling is cooling, preheat oven to 425 degrees. Roll out both disks of dough. Line a 9-inch pie plate with one crust. Trim excess dough from edge. Refrigerate both crusts until ready to fill. Prepare egg wash. In a small bowl, mix egg yolk with the water. Spoon cooled filling into bottom crust, pressing firmly. Brush crust edge with egg wash, then top with remaining crust, crimping edges to seal. Brush top of pie with remaining egg wash. Cut four 1-1/2-inch slashes onto top of crust. Bake in lower third of oven until crust is golden, 30 to 40 minutes. Serve hot or at room temperature.
Clean the beans and snap into bite size length. Put beans into a Dutch oven type pot. Add enough water to just cover. Bring to a boil. Peel potatoes and dice. Add potatoes and savory. Cook till beans and potatoes are cooked. Melt butter in frying pan. Add flour to butter and make roux about the color of chocolate milk. Add roux to soup. Season with salt and white pepper to taste. Add heated polish sausage, if you like.
Let butter and cream cheese soften in a bowl. When very soft mix together. Add salt and sugar. Add flour last and mix by hand. To get dough to the consistency of pie dough. Put the dough in wax paper in the refrigerator overnight. If you want to bake it today leave the dough in the refrigerator at least for 3 hours. Then take it out and divide it into 3 parts. Take 1 part of the dough and put it on a floured table. Flatten the dough to a 1/8 of inch thick. Then take a small juice glass and cut round circle in the dough. (Put some flour on the rim of the glass if the dough starts to stick). Take your thumb and make a dent in the middle of the dough. Fill it with apricot or any jam. Bake at 350 for about 15-20 minutes or until lightly brown.
For the cupcakes: Preheat oven to 350 degrees. Line a cupcake pan with 12 paper baking cups. In a medium mixing bowl stir together flour, baking soda, and salt, set aside. In a small saucepan heat butter and milk over low heat just until mixture is hot and butter is melted. Remove from heat. Meanwhile, in a large mixing bowl with an electric mixer on medium speed beat eggs, egg yolk, sugar, and vanilla until lightened in color and thickened. On low speed gradually add flour mixture and beat until blended. Slowley add hot milk mixture and beat until combined. Stir in coconut. Divide batter evenly between baking cups. Bake until toothpick inseted into center comes out clean, about 20 minutes. Cool cupcakes in pan for 10 minutes. Transfer cupcakes to a cooling rack to cool completley. For the frosting: In a medium mixing bowl on medium speed cream butter and cream cheese until smooth. On low speed gradually add powdered sugar. Add vanilla and lemon zest and beat until smooth and creamy. Spread frosting on cupcakes and top with coconut.
Cook pasta in boiling water 5 minutes. Add edamame; cook 6 minutes or until tender. Drain and rinse with cold water. Drain and place in a large bowl. Heat a nonstick skillet coated with cooking spray over medium-high heat. Add salmon; cook 7 minutes or until fish flakes easily when tested with a fork, turning once. Coarsely chop salmon. Add to pasta mixture; toss gently to combine. Heat oil in pan over medium-high heat. Add onion; saute 4 minutes or until tender. Add spinach; cook 2 minutes or just until wilted, stirring frequently. Add spinach mixture and dill to pasta mixture; toss gently to combine. Add mustard, salt, and pepper; toss gently to coat.
Brown meat, onion, and green pepper (and mushrooms if desired), adding garlic salt. Drain fat. Add tomato sauce and bring to a simmer, cover and cook for at least 1 hour. Meanwhile, cook the lasagna noodles in salted water (reserve the cooking liquid) until barely al dente (about 7 minutes) and combine the cottage cheese and mayonnaise in a bowl. Preheat oven to 350°F. Grease a 13X9 pan with butter. Evaluate the sauce, if it has cooked for a long time and lost a lot of liquid, thin it by adding 1/4 cup at a time of cooking liquid from the noodles. Add as much as desired to get the right consistency: thick but spreadable. This will also make your sauce "sticky" so it will coat the noodles. Spoon a thin layer of sauce into the bottom of the dish. Layer noodles (overlapping if necessary), 1/2 meat mixture and 1/2 the cheese mixture. Cover with the rest of noodles, meat and cheese mixture. Top with shredded mozzarella. You can store this in the refrigerator or freezer at this point until ready to heat. Allow extra time for reheating from cold or frozen state. Spray a sheet of foil with cooking spray and cover the lasagna with it. Bake for 1 hour. Uncover and continue baking until the cheese is bubbly and browning.
Preheat oven to 225 degrees F. Grease a large baking sheet. Place popped popcorn in a large greased bowl. Combine sugar, corn syrup, and butter in a saucepan; bring to a boil until sugar dissolves, about 3 minutes. Combine Kool-aid and baking soda in a small bowl; pour over sugar mixture, stirring carefully. Sugar mixture will bubble. Pour mixture over popcorn; toss to evenly coat. Transfer coated popcorn to baking sheet. Bake in the preheated oven, stirring every 15 minutes, until coating has hardened, about 30 minutes. Cool and break popcorn into pieces.
In a heavy gauge pot - heat oil, add beef until brown, add onions and water and bring to a boil. Reduce to a simmer and add tomato paste and all other ingredients and let simmer 1 1/2 - 2 hours. Adjust with salt & pepper to taste. Remove Bay Leaves before serving.
Generously butter apples inside and out. Stuff with crumbled halvah. Place in a small, shallow baking dish and pour wine around the apples. Add cinnamon stick. Bake at 375F for about 40-45 minutes, or until apples are tender when pierced with a fork. Serve warm, with juices, and a dollop of lightly sweetened whipped cream or some vanilla ice cream to gild the lily.
Cook black beans (or just used drained canned beans). Mince tomatoes, pepper, onion and cilantro. Combine all of the above in a bowl and mix well. Chop banana into small but substantial square pieces. Fold banana pieces into the mixture gently so as not to bruise the bananas. Add salt/pepper to taste and lemon and orange juices folding them gently into the mixture. Chill and serve cold.
Preheat your oven to 425 degrees with a rack in the middle of your oven. In an oven dish (I use a glass pie plate for sticking purposes) place the oil and allow it to coat the entire bottom. If you have not already done so, remove the skin from the drumsticks. If you find it difficult to pull the skin off the chicken, use a paper-towel to grip the skin to pull it off. On one plate, crack both eggs and whisk them into one uniformed egg wash. On a second plate, place the two cups of breadcrumbs; spread them out evenly. Begin by rolling one piece of chicken in the egg mixture. Make sure the chicken is covered completely and evenly. Take the chicken and roll it in the breadcrumbs. With drumsticks, I find it beneficial to dip the top of the drumstick chicken into the mixture as well as drizzle breadcrumbs in the area of the chicken near the bone since those two areas often do not touch the breadcrumb plate. Place chicken into dish, meaty side down. Repeat coating process for all the chicken. Place dish in oven and allow to cook for about 45 minutes. Rotate each piece of chicken at this point to allow it crisp throughout. About 50 minutes to an hour in, the chicken will appear to fall off the bone. The chicken should be done at this point but make sure to check it with a meat thermometer to confirm. In the meaty section of the chicken (should be up at this point) the temperature should reach at least 165 degrees F. Chicken's done!
Preheat oven to 400°F (200°C). In a large bowl combine all ingredients. Place 2 tablespoonfuls of parmesan mixture onto a parchment lined cookie pan, spacing approximately 2" apart. Bake 5-7 minutes or until light and golden, being careful not to burn. Remove from oven and let sit for 2 minutes. Using a small spatula carefully remove from pan and place on a rack to cool. Alternatively place on a rolling pin or cup to cool for an interesting curved shape (after sitting for the 2 minutes).
In large saucepan, bring sugar, orange rind and orange juice to a simmer. Add rhubarb; simmer gently until tender, about 15 minutes. Stir in strawberries.
Grease and preheat waffle iron. Combine flour, baking powder, salt, sugar, chocolate chips, cocoa, and walnuts in a large mixing bowl. In a small mixing bowl, combine egg yolks, milk, and cooking oil. Add the liquid mixture to the dry mixture. Stir until combined, but still lumpy. In a small bowl, beat the egg whites until stiff peaks form. GENTLY, fold the egg whites into the lumpy batter. Pour the batter onto the iron and bake until done. For an even more sinful treat, top with whipped cream, fresh strawberries or raspberries, chocolate sauce and chopped nuts.
Trim portabella stems and thinly slice lengthwise. Scrape away gills on portabella caps with a spoon, then cut caps into 1/8-inch-thick slices. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute white mushrooms with lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper, stirring occasionally, until liquid mushrooms give off is evaporated, about 5 minutes. Transfer cooked mushrooms with a slotted spoon to a large bowl and keep warm, covered. Saute shiitakes, oyster mushrooms, and portabellas (caps and stems) in separate batches in same manner, using 2 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper for each batch, and transferring to bowl with white mushrooms. Return all cooked mushrooms to skillet and saute with parsley and garlic over moderately high heat, stirring, 1 minute.
Peel eggplant and cut into half-inch dice. (If you wish, salt cubes with 1/2 t salt, let drain for 20 minutes, then dry in a towel--optional). Film large (preferably nonstick) skillet with the olive oil. Saute eggplant cubes over medium-high heat for 4-5 minutes, until tender. Add minced garlic and toss for a couple of minutes. Add parsley only at the last minute and toss before serving. Fine alone (hot or cold) as a side dish, or serve over prepared spaghetti squash. May toss with optional parmesan cheese.
Preheat oven to 350 degrees F. Grease 2 round cake pans (or your choice of pan; cupcakes works great too). Beat all ingredients for 4 minutes (makes it fluffy). Pour into prepared pans. Follow baking instruction on box for your choice of pan, elevation, etc. Use toothpick to check for doneness.
Mix marinade ingredients in glass bowl or pie plate and then add fish. Marinate for no more than 2 hours, you don't want ceviche! When ready to make fish put skillet on medium heat with oil and butter. In one bowl beat egg. In another bowl put in bread crumbs. Dip fillets, one at a time, in egg mixture, then roll in bread crumbs. Discard marinade. Then saute in skillet. Don't overcrowd them! I usually only have room for 2 fillets at a time. Fry 5 minute one side then flip. Fry 5 minute on other side. Fillets are done when flake easily with a fork. flip one more time and cook each side 2 more min if unsure. If butter runs low add more, maybe 2 more TB. Add a splash of wine to the skillet if u want. Repeat with other fillets. Enjoy!
Position rack in center of oven and preheat oven to 350 degrees F. Wrap outside of 9-inch diameter springform pan with 3-inch-high sides with heavy-duty foil. Combine flour, pecans, butter, sugar, brown sugar and vanilla in large bowl. Mix well. Press mixture onto bottom of prepared pan. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sugar. Beat in cornstarch. Add eggs, one at a time, beating until just blended after each addition. Add pureed banana,sour cream, lemon juice, vanilla, cinnamon and salt. Beat just until combined. Transfer filling to crust-lined pan. Place pan in large roasting pan. Add enough hot water to roasting pan to come one inch up sides of springform pan. Bake until center of cake is just set, about 1 hour 15 minutes. Remove cake from oven. Maintain oven temperature. Meanwhile, prepare topping. Mix together sour cream, sugar and vanilla in small bowl until well blended. Spread topping over cheesecake. Bake until topping is set, about 10 minutes. Turn off oven. Let cake stand in oven until cooled to room temperature, about 2 hours. Refrigerate cake until well chilled. Cover and refrigerate overnight. Cutaround cake to loosen; remove pan sides. Transfer cake to platter. Warm caramel sauce in small saucepan over low heat, stirring often. Mix in rum. Drizzle some sauce decoratively over cake. Arrange bananas atop cake. Cut cake into wedges and serve with sauce.