HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the flour and salt together and cut in butter with a pastry cutter or 2 knives until the mixture resembles bread crumbs. Stir in the currants and the nutmeg, then form a well in the middle. Beat together the eggs and milk and pour into the well. Using a wooden spoon, mix the egg mixture into the flour, stirring from the center and drawing the flour in from the sides to form a smooth thick batter. Heat a heavy based frying pan or griddle to med heat and grease with oil. Drop tablespoonfuls of batter onto pan and cook 2-3 mins or until the bases are set and have turned golden brown. Turn scones over and cook the other side in the same way.
Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker/Crock Pot so it looks like a triangle Layer the rest on top. Mix soup with the milk, then pour over top of chicken. Cover and cook on low for about 4 hours or until chicken is no longer pink. Serve over pasta. Sauce can be used over the pasta.
In a large non-reactive container, mix the cider vinegar, mustard, garlic, lime juice, lemon juice, brown sugar, salt, and pepper. Whisk in the olive oil. Place chicken in the mixture. Cover, and marinate 8 hours or overnight. (A large zip-top bag works great; just turn the bag over once or twice during marinating.). Preheat an outdoor grill for high heat, or preheat your broiler. Lightly oil the grill grate. Discard marinade. Place chicken on the prepared grill or under broiler, and cook 6 to 8 minutes per side, until juices run clear.
For the marinade: Combine first 8 ingredients. Cut lamb up into 1/2" thick, 1" wide, 3" long strips. Pour marinade over lamb and chill overnight. Turning occasionally. For the veggies: Combine the next 10 ingredients and let chill over night. Skewer meat. If using wooden skewers, soak for an hour in water first. About 8 slices per stick. Prepare grill. Add wood chips. Any type will do. Grill until meat is done, brushing often with marinade. Meat should be brown around the edges, but still a little pink in the center. Don't dry the meat out. Serve with warm pita. Guests should wrap a warm pita round the meat and pull the skewer our, then top their "taco" with marinated veggies, feta, and tzaziki. For the tzaziki: Place the yogurt in cheese cloth. Twist to bind and squeeze the yogurt. Place in colander over a bowl to drain for an hour or so. Peel and slice a cucumber down the middle, and spoon out the seeds. Grate the cucumber. Squeeze out as much juice as you can. In a bowl, mix the yogurt, cucumber, garlic, oil, salt, mint, and lemon juice. Let chill a few hours (over night is best). For the pita: Buy pita flat bread (whole breads without the pocket). Mix olive oil with paprika. Brush each piece on both sides with a little of the olive oil. Place on hot griddle and warm thoroughly (about a minute or so on each side). Serve warm.
Preheat oven to 375°F. Coat a 13x9x2-inch baking pan with vegetable spray. Combine all ingredients and beat well. Pour into prepared pan and bake for 30 to 40 minutes. Cool on a wire rack; cut into bars.
Put the lychees in a blender or food processor together with the ginger and water. Process to a fine puree. Pour the mixture into a 23cm square baking tin and put into the freezer for 3 hours. Break the iced mixture into chunks and process again until slushy. Return to the baking tin and freeze once more until solid. Allow the mixture to soften lightly (about 5 minutes) and scoop into 4 champagne glasses or rice bowls. Garnish with mint leaves and lychees.
In a large bowl, combined first five ingredients. Add light Italian dressing and mix until evenly coated. Serve on top of chopped lettuce.
Pre -heat the oven to 190C/Gas 5. Halve the butternut squash, remove the seeds and put on a baking tray cut side up. Dot the flesh with half the butter, cover loosely with foil and bake for 45 minutes. Meanwhile, fry the onion and bacon in the oil and remaining butter until the onion is soft and the bacon crisp. Put in a bowl and stir in the mustard, thyme, walnuts, breadcrumbs and cheese. Season and pile onto the squash. Bake, uncovered, for 20 minutes more, or until squash is completely tender and the cheese has melted. Cut in half to give 4 portions, and serve.
Add all the ingredients up to and including the salt into a blender or food processor and blend thoroughly. Dilute, using as much of the remaining 2 1/2 cups water as needed, to reach the consistency of thick milk. Taste and season, adjusting as needed (vinegar, sugar, more salt, etc.). Chill for at least 1 hour. Pour into a small glass; float a small grape as a garnish and (optionally) put a small bunch next to the glass to contrast with the heat of the garlic; also optionally, add some ice, either as cubes or crushed. Remember to warn your guests about the "strong garlic surprise".
Drain and flake tuna. Cook pasta according to package directions; drain. Heat butter and oil, add garlic and mushrooms; saute until mushrooms are browned. Blend in sour cream, milk, and cheese. Fold in tuna and heat through. Place pasta on plate, spoon sauce over. Sprinkle with parsley.
Mix butter and sugar to a cream, add flour, coconut and Wheaties, this is a very thick mixture. Press into slab tin and bake 20 mins at 200degC (400degF). Mix icing ingredients and ice whilst hot and cut into squares.
Combine all ingredients with ice in a cocktail shaker and shake vigorously. "Paint" a large martini / wide rimmed glass with cold, thick fudge from a squeeze bottle. Start at the bottom of a very dry glass and spin the stem while moving the stream of fudge up to the top rim. Strain contents of shaker into painted glass. Then float a swirl of fudge on the top of this, and serve.
Grease a 10" tube pan. Cake: Combine 3/4 cups flour, yeast, sugar and salt. Combine warm milk and melted butter, gradually add to flour mixture, mixing for 2 minutes. Add eggs, remaining 1 1/2 cups flour, and zest. Beat vigorously for 2 minutes. Spread dough evenly into pan. over, let rise for 1 hour. Towards the end of the cake's rising time, preheat oven to 375°F. Syrup: Combine sugar and water in saucepan and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the syrup thickens. Add lemon juice and remove from heat. Bake cake for 22-25 minutes, until tester inserted into center comes out clean. Remove from oven. Brush half syrup over cake and allow to cool for 5 minutes. Turn out onto a rack set over parchment or a pan. Brush remaining syrup over newly exposed bottom crust. Turn cake right side up onto plate and cool completely. Serve with whipped cream and berries.
Toss together the lettuce, artichoke hearts, onion, and pimentos in a large salad bowl. Combine dressing ingredients in a container with a tight lid. Shake the dressing until well mixed. Pour dressing on salad and refrigerate salad 30 minutes prior to serving.
Place rolls on a bread board. Top with cheese, jalapenos & cilantro. Sprinkle with garlic salt. Chop everything together, with a knife and knead with hands until ingredients are well mixed into dough. Shape into a large round loaf. Place loaf on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350°F 25-30 minutes.
Preheat oven to 350 degrees. Meanwhile, heat oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken. Add pepper and onion and cook until tender. Return chicken to skillet and heat through. Spoon chicken mixture on bottom bread half. Then cover with tomato sauce. Finally top each half with mozz. cheese. Place in the oven and bake for about 10 minutes or until cheese is melted. Top with remaining bread half if desired. Cut into quarters. Makes 4 sandwiches.
Combine, sugar corn syrup, and goat milk in a large saucepan. Cook over medium high heat, stirring often. Gently boil mixture until it reaches the softball stage. Remove from heat. Add butter extract, Toffee bits, and butter. Beat by hand until mixture is thick. Pour into a generously buttered 8x8 inch pan.
Put chickpeas in a bowl. Add enough cold water to cover and soak overnight. To cook, drain chickpeas. Place chickpeas, water, turmeric, cumin, coriander, and cayenne in a heavy saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover pan, and simmer for about 1 hour. In a large saucepan, melt margarine over medium heat. Add cumin seed and cook for 1 minute. Add the onion, garlic, and ginger and cook for about 5 minutes, stirring frequently, or until onion turns golden brown. Add chickpeas and cooking liquid to onion mixture. Turn heat to high and bring to a boil, stirring constantly. Cover pan, reduce heat to low, and simmer 30 minutes, or until chickpeas are tender but not mushy. Mix well. Place chickpeas in a serving dish and sprinkle with cilantro leaves.
Toss shrimp with 1/2 tsp marjoram, 1/2 tsp salt and 1/8 tsp of pepper. Heat oil over medium high heat. Add shrimp, cook 3-4 minutes, stirring frequently. Remove shrimp from pan and set aside. Add mushrooms to pan and cook 4-5 minutes until browned. Remove mushrooms from pan and set aside. Add butter, onion, garlic, remaining marjoram, salt and pepper to pan and cook till tender 3-4 minutes. Add rice, and stir for 2-3 minutes. In a small pot bring broth and turmeric to boil, remove from heat and cover with lid to keep hot. Add wine to rice mixture, stirring constantly until wine is absorbed 2-3 minutes. Add 1 cup of hot broth at a time, until almost all liquid is absorbed. Rice should be tender, 25-30 minutes. Add peas, shrimp and mushrooms to last 5 minutes of cooking. Remove from heat and sir in cheese, sprinkle with parsley and lemon zest-- Serve immediately.
Heat oven to 400 degrees F. Grease twelve 3-inch muffin cups or line with paper liners. In large bowl, combine both flours, cinnamon, baking powder, baking soda, and salt. In medium bowl, beat buttermilk, oat bran, brown sugar, oil, applesauce and egg until blended. Stir buttermilk mixture into flour mixture just until combined. Fold in apples. Divide batter among muffin cups. Bake 18 to 20 minutes or until wooden pick inserted in centers comes out clean. Cool muffins in pan 5 minutes; remove from pan and cool on wire rack.
Preheat oven to 350 degrees F. Place flour in shallow bowl. Whisk eggs in small bowl to blend. Finely grind nuts in processor. Transfer nuts to another bowl. Season fish with salt and pepper. Coat fish with flour. Dip fish into eggs, then macadamia nuts, coating completely. Heat 2 tablespoons oil in each of 2 heavy large skillets over medium heat. Place 3 fillets in each skillet; cook until golden brown, about 2 minutes per side. Transfer fillets to large baking sheet. Bake fish until just opaque in center, about 7 minutes. White Chocolate Beurre Blanc:. Cook shallots in olive oil in a heavy saucepan over medium high heat, stirring, until softened, about 3 minutes, adding garlic in the last minute. Deglaze with wine and reduce by half. Add cream and coconut milk and reduce by half once more. Remove sauce from heat and mount with white chocolate until sauce thickens. Season with salt and pepper Top with fish with White Chocolate Beurre Blanc and serve.
*Note: My husband however insists on using homemade mayonnaise when he prepares guacamole. I felt obligated to point that out. In serving bowl, juice the lime. Scoop the avocado into the bowl with the lime and lightly mash the ingredients together to stop the avocados from turning brown. Next add the salt, a few dashes of pepper and the sour cream, mashing the avocado mixture with fork until very smooth. Adjust seasoning and add more lime juice if necessary. Cover bowl well and refrigerate at least one hour. Guacamole is best eaten within a day. Leftover guacamole doesn't exist in our household. Yield: approximately 1 cup.
Brown ground meat half way then add in onions and bell pepper. Cook till done. Add in tomato paste and beef base. Blend well. It may be helpful to add a little water at this step. Add black pepper and garlic (adjust both to your liking). Add in eggplant, use enough water to have eggplant blend well into the meat mixture. (This is a thick dish so be stingy). Reduce heat, cover, and simmer till eggplant reaches desired tenderness.
In a skillet, heat olive oil over medium-high heat. Season chicken with salt and pepper and brown on both sides. Scatter potatoes, onion, garlic, thyme, and lemon slices in crock pot. Season with salt and pepper. Lay browned chicken over this layer, and drizzle with honey. Add stock/water, cover and cook, undisturbed for 4 hours on high, or 6-8 hours on low.
Heat oven to 375 degrees. Mix chicken, corn, soup, and cheese in an 9 x 13 baking dish. Mix Bisquick and milk into soft dough. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2" thick. Cut with 2 1/2" cutter. Place biscuits on chicken mixture. Bake 20-25 minutes until biscuits are golden.
Crush peppercorns with the bottom of a heavy skillet or saucepan, to produce a very coarse "grind." Press crushed peppercorns into both sides of each steak. Sprinkle with lemon pepper and salt. Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for 1 minute. Add wine and cook 1 minute more. Arrange steaks in pan, and cook for 5 to 10 minutes per side, or until desired doneness. Reduce heat to low. Pour brandy onto steaks, and carefully light with a match. Let the flames burn off. Sprinkle green onion and shallot around the steaks, and pour cream around the steaks, swirling pan to combine. Cook, stirring sauce, until hot. Transfer steaks to plates and tent with foil. Stir sugar into sauce (if using). Keep sauce warm over very low heat. When steaks have rested 10 minutes, slice and top with sauce.
Mix all meatball ingredients and gently shape into 1 1/2 inch balls. Melt shortening in large skillet and brown meatballs. Remove meatballs from skillet and pour off fat. Heat chili sauce and jelly in skillet, stirring constantly until jelly is melted. Add meatballs and stir until thoroughly coated. Simmer, uncovered, 30 minutes. Serve in chafing dish.
Preheat the oven to 400°F. Halve 4 of the peppers lengthways, de-seed and place on a large baking tray. Cook the rice in boiling water according to pack instructions then drain. Meanwhile, fry the onion in 1 tbsp oil for 5 minutes Finely dice the remaining pepper and add to the onions with the zucchini and cook for 2-3 minutes Stir in the tomatoes, season well and cook for a further 5 minutes. Stir the rice into the vegetable mixture and spoon into the halved peppers. Top with the breadcrumbs and bake for 15-20 mins until browned. Serve with a fresh green salad.
Preheat oven to 375 degrees. Grease baking sheet. Combine all ingredients in large mixing bowl; mix well. Using hands, shape dough into small balls. Place balls on baking sheet about 1 1/2 inches apart, flatten using palm of hand or the bottom of a drinking glass. Bake at 375 degrees for 8 to 10 minutes. Cool slightly on wire racks before serving.
Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal.
Preheat oven 350°F. Coat 9 inches square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 inches squares.
Pre-heat the oven to 350°F. Saute green peppers and onions in margarine. Combine the all ingrediants EXCEPT for the cheese and mix well. Pour into a greased two quart casserole dish. sprinkle with cheese and bake for 45-55 minutes. let sit for 5 minutes before serving.
Slice strawberries and mix with the sugar. Set aside until sugar dissolves. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set. Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).
Set your oven to 425°F and then add the tbsp of oil to your skillet. Place the skillet in the oven while it comes to temperature. In the meantime, mix the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl. In a separate bowl beat the eggs and then add the milk and the melted butter. Add this into the dry ingredients and mix until blended, if needed you could add a touch more milk, but batter should be thick. Go back to your stove wearing your oven mitts and take out the skillet, careful its HOT, then swirl it around a little to coat the bottom of the entire pan with the oil. Place on top of your stove and quickly pour your mixture into the skillet, you will hear it sizzle a little. Place back into your oven and bake for about 20 minutes or until cornbread is nicely browned on top. You can do the cake test if you want with a toothpick also. Serve right away with butter and honey, or jam. FYI - I use a 12 inch skillet for this recipe.
In a large bowl add the flours, salt and 1 tbsp of oil. Mix and add the water a little at a time until you have a soft dough (you might not need all of the water) Knead the dough for a few minutes until it becomes smooth and soft. Cover and let it rest for 15 minutes. In a seperate bowl mix the paneer, yogurt and seasonings until smooth. Divide the dough into 6 equal portions and roll each into a 3 inch circle. Put 1/6 of the filling mixture into the center of each circe of dough and gather the edges of the dough up to the center to seal the filling inside a ball. Allow the balls of dough to set for 3-4 minutes and then press the ball of dough and dust it with whole wheat flour and lightly roll it into a 6 inch circle. Dust with more flour if it becomes sticky when you are rolling it. Heat a skillet on medium heat and put the parantha in the hot skillet. When it starts to puff after about 30 seconds, turn it over and spread with about a teaspoon of oil. Flip it again and lightly press with a spatula to make sure it is evenly browned on both sides. Repeat with each ball of dough and serve hot. Great with chutney!
BATTER: Preheat the oven to 350F Grease a 15 1/2 x 10 1/2 x 1" jellyroll pan and set aside. Cream together the butter and sugar until light and fluffy. Beat in the eggs and vanilla, blend well. Stir in chocolate syrup. Sift together flour, baking powder and salt. Stir into the chocolate mixture. Fold in the walnuts. Pour into the prepared pan. Bake for 18 to 22 minutes or until done. Cool in pan on a rack. ICING: Combine the butter, milk and sugar in a saucepan. Bring to a boil; boil 30 seconds. Remove from heat. Stir in the chocolate chips and vanilla until mixture thickens slightly. Spread over brownies, then immediately cut into 2-1/2 x 1-1/2 inch bars.
Preheat oven to 350 degrees F. Grease and flour a 9 x 5 x 3 inch loaf pan. Sift flour, cinnamon, soda, baking powder, and salt. Beat sugar, oil, eggs, and vanilla extract in a large bowl. Mix in the grated vegetables. Combine the dry ingredients and nuts. Pour into prepared pan. Bake 70 minutes, or until tester comes away clean. Cool in the pan 20 minutes. Then invert onto cooling rack. When completely cooled wrap in foil, store at room temp. Nice moist loaf. Can be prepared the day before serving.
Roughly chop the spinach, discarding stalks. Stuff it into a large saucepan with 250 ml of water and jam on the lid. Bring to the boil and cook gently for 5 minutes until it wilts to a glossy green mass. Remove, drain and cool. When cool, squeeze the spinach in your hands to wring out excess water. Chop finely and set aside. Slice the cheese finely and set aside. Heat a non-stick frying pan for 1 minute over a moderate heat. Lay out 4 tortillas and spread each one with a quarter of the spinach, right to the edges. Arrange slices of cheese over the top and scatter with salt and pepper. Top with another tortilla. Place one tortilla sandwich in the hot pan and dry-fry for 2 - 3 minutes until the cheese just starts to soften. Turn carefully and fry on the other side. Slide out of the pan onto a plate and keep warm while you make the remaining sandwiches. Cut each one into six wedges and serve.
Place English muffins on a baking dish. Place pizza sauce, cheese, and your favoirte toppings on the English muffins. Cook at 350 degrees for about 15-20 minutes or until brown. Note: You can use spaghetti sauce if your in a crunch, usually the kids can't tell the difference. You can also cook in a toaster oven. My kids only like the pepperoni but my husband and I we put it all on- pepperoni, black and green olives, green peppers, pineapple, tomatoes, just whatever. Enjoy.
Pre-heat oven to 220°C/ 425°F/ Gas 7. Mix the flour and sugar together, and then stir in the cream, egg and enough milk to make stiff dough (If the dough feels at all sticky, cover and place in the refrigerator to firm up.) Roll the dough out on a lightly floured surface until about one-third inch thick, and then cut into 3-inch rounds using a cutter. Put onto greased baking sheets and bake for 8-10 minutes until a light golden brown. Carefully transfer to wire racks to cool. Store in a cookie tin or an airtight container at room temperature.
In medium bowl, stir together flour, oats, cinnamon, baking powder, and salt. Add milk, raisins, and apples. Stir gently till just mixed. Portion batter onto hot non-stick pan and cover. Let sit on medium heat until center starts to bubble and becomes sturdy. Flip and cook other side till golden brown. Repeat with remaining batter. Makes 2 large or 4 small pancakes.
Combine 1 cup of club soda, sugar, cherry powder and the cherry juice in a blender until completely mixed. Add the crushed ice and process until blended smooth. Pour cherry mixture into a pitcher and add the remaining club soda. Stir just to mix then pour into glasses.
Lightly grease a baking sheet.Pre-heat oven to 175C/350F/Gas Mark 5. Put the figs in a saucepan with 300 ml (1/2 pint) water. Simmer for about 20 minutes, stirring occasionally, until the figs are tender and the liquid is well reduced. Set aside to cool, then puree in a blender or food processor. Put the remaining ingredients for the pastry in a blender or food processor with 30 ml (2 tbsp) water and mix to a dough. Knead the dough on a lightly floured surface, then roll out to an oblong about 40 x 12 cm (16 x 5 inches). Spread the fig puree down the centre of the dough rectangle and carefully fold in the sides so that they overlap over the filling. Trim the ends of the roll and cut into 3 cm (1 1/4 inch) wide slices. Turn the rolls over and place on the prepared baking sheet. Mark the top of each roll with a wet fork and bake for 25-30 minutes, until lightly browned. Cool on a rack.
Cut cheese cloth into 8 6 inch square pieces. Mix together top 5 ingredients. Divide the mixture evenly amongst the square cheese cloth squares. Tie with twine. Use sachet to season in a mug or pot of warm cider.
Butter outside of bread; stuff into muffin tins forming a cup. Start to build; if using ham put in cup. Place eggs in cups; if you want plain stop here and bake. Add toppings ending with cheese on top. The sausage goes on side sticking up. You can use whatever cheese you like. You can mix up the toppings to have a completely different flavor and you can microwave later. Bake for 10 mininues for softer eggs 15 minutes for yolk done at 375 degrees Fahrenheit until eggs are done.