HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-cook the potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut vegetables into bite size pieces. In heavy sauce pan on medium heat, heat vegetables, oil, red curry paste, and 1/3 of the coconut milk. Heat 5 - 10 minutes, stirring, until it forms a thin gravy. (I used cut mushrooms and yellow onion). Turn the heat to high, add the chicken and cook until the chicken is half cooked, maybe 5 minutes. Add fish sauce, sugar, salt, and the rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired add bay leaf. Let it simmer 1 or 2 minutes. Add frozen peas (I put in spinach instead) and let it simmer until all vegetables and chicken are cooked. About 5 - 7 more minutes. Serve with rice (Basmati or Jasmine is best). **you can find most of the groceries at your local Asian grocery store, or the international isle of a major supermarket.
Preheat oven to 300. Combine graham crackers crumbs, sugar and butter. Press into springform pan. Beat cheese until fluffy. Gradually beat in milk. Add eggs and almond extract. Mix well. Pour into prepared pan. Bake 45- 50 minutes. Cool and chill. Serve plain or with your favorite topping. This can be done very quickly and simply by putting crackers, sugar and butter into a food processor. Blend for a minute. Prepare pan. Put cheese and milk in processor, blend. Add eggs and flavoring and process until thoroughly blended. Pour in pan. This whole process takes less than 5 minutes to prepare.
Toast the avocado leaf by holding them over a hot burner with tongs and turning until toasty. Puree beans and avocado leaf with enough liquid from the beans to make a smooth puree. Add puree to the masa and add salt to taste.Mix well.It should be thick enough to form in you hand but still wet and pliable. Form the dough into 24 balls.Using a tortilla press lined with wax paper or plastic press the balls into disks about 1/8 inch thick and 4 inches diameter. Pour oil 1/2 inch deep in a deep frying pan and heat over medium high(oil should be about 375 f). Carefully fry one gordita into the hot oil and using a spoon,bathe the top of the gordita with hot oil.The gordita should begin to puff.After 30 seconds,flip the gordita and fry for 15-20 seconds more.remove to a paper towel lined plate and keep warm. Repeat with the remaining dough.Do not fry too many gorditas at once about 2 or 3 at a time is enough. Serve topped with salsa negra,thinly sliced radishes,crumbled cheese,and pickled red onions.
Mix all the ingredients (except the steaks!) in a bowl. Turn the mixture out onto a sheet of greaseproof paper and roll into a sausage shape. (You could use cling film if you wish instead.) Chill the butter mixture for at least one hour. Remove just before serving on top of the steak, and cut into rounds. Cook the steaks to your liking and leave to rest for 2-3 minutes to allow the juices to run back into the meat. Just before serving, place a couple of rounds/discs of mustard butter on top of the steaks and serve with chips (fries) and grilled tomatoes or fresh salad leaves. Sacre Bleu!
In jar with tight fitting lid, shake together all spices and seasonings. Store tightly covered at room temperature.
In a bowl, combine all ingredients, except the nuts and crackers. Beat till well combined. Cover and chill for 3 to 4 hours. Shape mixture into a ball or log. Roll in pecans to coat. Store, covered, in the refrigerator. Serve with crackers.
Stir the cornflour into the water. Combine all ingredients in a small saucepan over a medium heat. Stir the mixture constantly and bring it to the boil. Continue to stir until the sauce thickens. Use immediately or store in an airtight container in the refrigerator. NOTE: For a thicker sauce add more cornflour eg to use as a dipping sauce.
In large skillet, brown bacon pieces til crisp. Remove and drain well. Brown sausage and ground beef with onions over medium heat. Drain and add to crockpot. Add bacon and remaining ingredients and stir well. Cover and cook on LOW 8-14 hours.
Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife. Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets. Use a small skewer if necessary to hold the edges closed. Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.
Cook spaghetti according to package directions. Meanwhile, in a large skillet cook beef,green pepper and onion over medium heat until meat is no longer pink. Drain. Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne. Drain spaghetti;add to the beef mixture. Transfer to a greased 13x9 baking dish. Cover and bake at 350°F for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.
Important: do NOT pre-boil the noodles! Brown chopped onion, sausage and ground beef in small amount of olive oil. When almost browned, add minced garlic so it won't burn. Drain, put in large bowl, mix in with spaghetti sauce, salt & red pepper flakes. Set aside. Get another large bowl; mix in ricotta cheese, egg, 1/2 C each mozerella, parmesean and romano cheeses, parsley, basil. In 13x9 pan, put 1C of the red sauce in the bottom. Add approximately 3 1/2 of the noodles, arrange 3 lengthwise, leaving space between them to allow them to absorb liquid and expand, and add a piece at the end of the pan since they are not long enough to cover the entire length. Take approximately 1/2 of the white cheese mix, drop by spoonfuls over the noodles and spread around a little. (doesn't need to cover everything or be perfect!) Then add 1C mozzarella cheese. Repeat this entire layer, using approximately 1/2 of the remaining red sauce, same amount of noodles and white mix, and another Cup of the mozzarella. Add the remaining red sauce, then 1C of parmesean cheese to top it off. Take the sauce can, fill it halfway with water, then slowly pour over the dish all over, so the liquid will rise up to about half full in the pan. This will all get absorbed by the noodles, because you didn't pre-boil them. Tightly cover with foil. Bake at 325 F for 2 hours. Then uncover, raise the temp to 350 F and bake another 15-30 minutes until the cheese is golden on top and the edges are pulling away from the pan. Remove from the oven, and let it sit for 10-15 minutes or until all the liquid has set up and the dish is firm.
In a bowl, mash chickpeas with a potato masher or fork. Leave some chunks in for texture. Stir in remaining ingredients until well-combined. This keeps in the refrigerator for several days.
Slice the loaf of bread in half lengthwise,. Spread both sides with mayo or salad dressing. Layer the bottom half of bread starting with sliced tomatoes, then prosciutto, then salami, then cheddar slices, then ham, then provolone cheese slices, then sliced dill pickles. Top with shredded lettuce then sprinkle with black pepper. Top with the pickled peppers. Spoon the Italian vinaigrette over the filling. Cover with the other top half of bread. Press down firmly with your hand. Slice as desired.
Cut a slit from the top to the bottom of 12 jumbo olives; set aside. In a mixing bowl, combine the next six ingredients; mix well. Fill a small heavy-duty plastic bag with cream cheese mixture. Cut a small hole in the corner of the plastic bag; carefully pipe mixture into jumbo olives. Set aside. Cut a small triangle out of each carrot slice; press triangles into small olives for a beak. On each notched carrot slice, position a jumbo olive so the white chest is lined up with the notch for the feet. Place the small olive, hole side down, over the jumbo olive so the beak, chest and feet are aligned. Carefully insert a toothpick through the top of the head into the body and carrot base. Wrap a pimento around the neck for a scarf.
Preheat oven to 350 degrees. In large bowl, cream butter and sugar until well blended. Add eggs and vanilla; beat well. In a separate bowl, stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in a greased 9x13 pan. (reserve remaining dough). Bake 15 minutes. Remove from oven. Arrange a single layer of chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows forming top layer. Return to oven and bake 15 minutes more or until lightly browned. Cool completely in pan on wire rack. Cut into bars.
Set oven to 350°. In a bowl, cream together the Crisco shortening, butter, peanut butter and sugars until well mixed and creamy. Add in the eggs; beat well. In a seperate bowl, stir together the flour, baking powder, baking soda and salt; stir into batter; mix well until well combine. Add in chocolate chips (or chopped peanuts) if using. Roll into 1-inch balls, and place on a greased baking sheet. Flatten each ball with a fork in a criss-cross pattern. Bake for 10-12 minutes, or until the cookies begin to brown (don't overbake!).
Place sauerkraut in a 3-1/2 to 4 quart crock pot. Trim fat from meat. If need be, trim the meat to fit in crock pot. Lightly sprinkle meat with salt and pepper. Spread mustard over meat and place the meat on top of the sauerkraut. Pour beer over the meat. Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours. Transfer meat to cutting board. Cool slightly. Slice meat, discarding fat, and serve.
Toss the cabbage and carrot in a bowl. Mix salad dressing, sugar, horseradish, dry mustard, white pepper, salt, garlic power and celery seeds in a bowl. Add to the cabbage mixture and mix well. Chill, covered, until serving time.
First chop pork meat (neck and chops) into schnitzels and marinate at least 4 hours in: salt, pepper, sliced garlic and oil. Just mix all these ingredients with meat, cover and keep in cool place. This is also nice marinade for normal pork meat on grill; we use it a lot in Croatia. Grill meat and sausages on cauldron flat bottom part, and when done place them on the sides of the cauldron. Slice all potatoes into 1/8 parts. Slice onion into rounds or half-rounds. Put onion into oil where meat was grilling and saute it until translucent. Add all paprika, sweet and hot, stir, add all wine and stir removing possible lumps from paprika. Add all sliced potato and if necessary some water to cover potato. Fire must be strong. Cook potato about 20 to 30 minutes or until soft. Try it and if necessary salt it more. At the end or last 10 minutes add meat into potato. Serve hot with lot of wine to drink (or beer).
Preheat oven to 350 degrees. Spread 3/4 cup of the spaghetti sauce on bottom of 13x9-inch baking dish. Mix egg, cheeses, and pesto sauce until well blended. Spoon cheese mixture into large resealable plastic bag. Using scissors, cut off small hole from one of the bottom corners of bag. Cook manicotti shells for half of the time on the box. This will keep them firm enough to handle and not fall apart when stuffing. The additional cook time in the oven will cook them the rest of the way. After you remove the partially cooked manicotti from the stove, transfer them into a container of cold water. This will prevent them from continuing to cook Fill manicotti shells, 1 at a time, squeezing cheese mixture into both sides of each shell. Place manicotti over sauce in dish; pour remaining 1 1/4 cups spaghetti sauce over manicotti. Cover with foil. Bake 40 minutes or until heat through.
Mix the bread crumbs and grated cheese in a bowl. Dip the cheese slices into the eggs, and then into the breadcrumb mixture. Refrigerate for 1 hour. Deep fry for about two minutes, or until the outside is golden. Enjoy!
Cream butter and sugar; add eggs, mix well. Mix bananas and buttermilk. Mix flour, baking powder, baking soda,and salt; add to creamed mixture alternately with banana mixture. Stir in bran, apricots, and nuts. Pour in greased 9in loaf pan. Bake at 350* for 55-60 minutes, until bread tests done. Cool 10 minutes before removing from pan.
In a large resealable bag, combine the oil, Worcestershire sauce and seasonings. Make a lengthwise slit about 3/4 of the way through the tenderloin. Place in bag; seal and turn to coat. Refrigerate for 4 hours or overnight. In a skillet, saute mushrooms, onion, and water chestnuts in butter until onion is tender. Remove from heat. Add the remaining stuffing ingredients; mix well. Drain and discard marinade. Open tenderloin; spoon stuffing on one side. Close and tie with a kitchen string. Place in a greased shallow roasting pan. Bake, uncovered, at 350°F for about 60 to 90 minutes or until meat reaches desired doneness (for rare, a meat thermometer should read 140°F; medium, 160°F; well-done, 170°F). Let stand for 10 to 15 minutes before removing string and slicing.
Combine flour and baking soda. Add Fizzy Lizzy and oil and stir. Heat cast iron skillet and brush with oil. Ladle batter into skillet to form 2-3 inch pancakes. Turn quckly so as not to brown too darkly. They will be slightly crumbly, but are yummy with jam.
Preheat oven to 350 degrees. Line 2 mini-cupcake pans with paper liners. In large bowl, combine cake mix with 1 cup of milk and 3 eggs. Using electric mixer, beat 1 minute on medium speed. Add melted butter, and beat for an additional 1 minute until well mixed. Combine 1/2 cup brown sugar, 2 teaspoons cinnamon, and 2 tablespoons melted butter in small bowl. Stir until mixed and crumbly. Using small ice cream scoop, fill muffin pan with 1 scoop of batter in each liner. Sprinkle brown sugar mixture over batter, topping each with additional 2 scoops of batter. Bake cupcakes for 15 minutes, or until toothpick inserted in center of muffin comes out clean. Cool completely. Using pre-packaged decorator icing tubes in Mardi Gras colors of purple, green, and gold (yellow), dollop each color on top of cooled cupcakes. Sprinkle sparkling white decorator's sugar over each cake.
Drop garlic cloves into boiling water for about 5 minutes until tender; peel cloves and chop, then soak in maple syrup for 20 to 30 minutes. While cloves are soaking, cream together the butter, sugars, eggs, and vanilla until light and fluffy. Combine the flour, cinnamon, baking soda, and salt, then add to cream mixture; stir the chocolate chips into the mixture (you can add a 1/2 cup of chopped nuts at this time, if you like). Pour the garlic and syrup through a strainer, draining the syrup, and add the chopped cloves to cookie batter; stir well. Drop the cookie batter by tablespoons onto an ungreased cookie sheet, spacing about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes until lightly browned (careful not to overcook!). Remove from oven and cool on racks. Makes about 4 dozen cookies.
mix together meat, oatmeal, 1/4 c bbq sauce, eggs, onions and 1/2 can diced tomatoes (drained). form into a meatloaf spread remaining bbq sauce on top/sides. dump rest of tomatoes on top of the loaf. cook for 1 hour, 15 min (or until no longer pink in center) at 375.
Soak the mushrooms in hot water for 20 minutes. Drain and finely chop, discardint the hard stem. Heat half the oil in a wok and stir-fry the pork, chicken, garlic and ginger until the meat changes color, breaking up the lumps. Add the cerlery, beans, red pepper and cook for 3 minutes. Add the water chestnuts, oyster, soy sauce, sugar, and salt and pepper. To serve, tear the lettuce into cups and place heaped tablespoon of the filling into each cup. Roll up and eat with your fingers.
Brown the pork with garlic and onions. The add 1 can tomato paste then the tomato sauce then the frozen peas. Salt meat when frying .
In a dutch oven saute the onion and celery in butter until tender. Add the chicken and top with the noodles. In a bowl combine the soup, broth, lemon juice, and pepper. Pour over the noodles, moistening all. Scatter the mushrooms on top. Cover and bring to a boil. Reduce the heat to simmer and cook for 15-20 minutes, stirring occasionally.
Preheat oven to 325°F - have a roasting pan, with rack, ready. Split tenderloins lengthwise, but do not cut completely through the meat (this is easily accomplished if the tenderloins are very cold). Spread the tenderloins open and pound them gently to make them a bit thinner. Melt butter in a heavy skillet. Add celery, onion, sweet peppers and cook gently for about five minutes, stirring occasionally. Add breadcrumbs and continue cooking and stirring until the crumbs are lightly browned. Remove from heat and add apple, raisins and spices. Cover one of the tenderloins with the stuffing. Lay the other tenderloin on top and wrap the strips of bacon around them, either securing with toothpicks or tying. Put on rack in roasting pan in preheated oven for about 1-1/2 hours or until meat is very tender and cooked through. Do not overcook. Nice served with baked or roasted potatoes and a baby spinach salad.
In a medium bowl, mix the 2 cups of sugar and oil. Add the eggs one at a time mixing after each. Stir in the molasses. In a small bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Slowly add t the wet mixture and stir well. Shape the dough into 3/4 inch balls and roll them in the 1/2 cup of sugar. Place the balls 2 inches apart on ungreased cookie sheets. Bake at 350°F for 10-12 minutes, or until the cookie springs back when lightly touched. Cool completely on wire racks. Melt the white chocolate chips with the shortening in a small pan over low heat. Dip half of each cookie into the mixture, shaking off the extra drops. Place on waxed paper to harden.
Heat oven to 350 degrees. Lightly spray 16 (2-inch wide) muffin tins with nonstick cooking spray. In a medium bowl combine flour, brown sugar and cinnamon. Using a pastry blended cut the cold butter until it resembles coarse crumbs; stir in nuts. Separate the dough into 8 biscuits. Split each biscuit in half to make 16 rounds. Using floured fingers flatten each to form a 4-inch round. Press each round into muffin cup. Spoon about 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour/cinnamon mix (cups will be full). Bake for 15-22 minutes or until golden brown. Cool 5 minutes, then remove from muffin tins. Place on a wire rack to cool. In a small bowl mix the 3 tablespoons sugar with 1/2 teaspoon cinnamon. Just before serving top each with whipped cream then sprinkle the cinnamon/sugar on top of the whipped cream.
Place 2 of the flour tortillas on a work surface; evenly spread 1/4 cup of the cheese on top of each tortilla. Divide the steak evenly between the 2 tortillas. Sprinkle with jalapeno to taste. Spoon 1/4 cup of the salsa over each; top with the remaining cheese. Place another tortilla on top of each quesadilla; press down firmly with your hands to seal. Heat a large skillet over high heat; add 1 1/2 teaspoon of the oil. Lower heat to medium; transfer one of the quesadillas to the pan. Cook until bottom tortilla is golden brown, about 2 minutes. Slide quesadilla to a dinner plate; invert another plate over it. Hold them together; flip plates to leave the quesadilla browned side up. Slide tortilla back into the hot pan to cook the other side until golden brown, about 2-3 minutes. Repeat with remaining quesadilla.
Bring apple juice to a boil. Add 1 tablespoon of cinnamon syrup to the bottom of a 12 ounce mug. Add boiled apple juice. Top with whipped cream, pour caramel syrup generously; let caramel run into juice. Add more whipped cream and caramel, if desired. Sprinkle with nutmeg and cinnamon. Cinnamon Syrup: Mix all but butter. Boil until thickened. Add butter.
Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper. Set aside. In the bowl of a food processor, combine pepperoni, sausage, parmesan, scallions, pizza seasoning, red pepper flakes, and salt and pepper to taste. Pulse until mixture is finely chopped and well combined. Transfer to a medium bowl. Add pizza sauce and mix to combine. On a lightly floured work surface, roll pizza dough to a dimension of 12" x 9". Spread pepperoni mixture over dough, leaving a 1/2-inch border around the edges. Sprinkle with mozzarella cheese. Starting with the long end, roll dough into a log. As you spread filling and roll log, dough may stretch to a length of up to 16". Cut into 12 pieces and place on prepared baking sheet, spacing rolls 2 inches apart. Transfer to oven and bake until golden and bubbling, about 20 minutes. Serve.
Boil water, coffee, sugar. Simmer for 3 hours (stirring frequently). Let cool and add vanilla and vodka. Bottle and cap tightly.
This recipe can be halved to make one loaf. Combine yeast and warm water in a small bowl without stirring, set aside. Sir together hot water, sugar and salt in a mixing bowl until dissolved. Add first 3 cups of flour and mix. Pour oil and yeast into bowl. Add remaining 3 cups of flour and mix well. Cover the bowl with towel and set aside to rise for at least 45 minutes. On a lightly floured surface, divide the dough into half. Shape into loaf and place on ungreased cookie sheet. Cover the dough with a towel and set aside to rise again for at least 45 minutes. Bake in a 375 degree oven for 23 minutes.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Cook garlic briefly, while stirring. Add tomatoes and cook about 1 minute. Add wine, salt and pepper. Add basil and oregano. Cook over moderate heat about 10 minutes. Meanwhile, peel and devein shrimp, leaving the tail on. Season shrimp with salt and pepper. In another skillet, heat the remaining 3 tablespoons oil. Cook shrimp about 1 minute, until shrimp turn pink, stirring to ensure even cooking. Sprinkle with red pepper flakes. Preheat oven to 400 degrees F. Place the shrimp (and any juices) in a baking dish. Sprinkle with feta cheese and spoon tomato sauce over top. Bake 10 minutes, until hot. Meanwhile, cook rigatoni according to package directions. Drain. Serve shrimp spooned over rigatoni.
Preheat the oven to 350 degrees Fahrenheit. In a large bowl, sift together the flour, sugar, baking soda, salt and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, Texas Pete(R) Hot Sauce and vanilla. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed. Carefully spoon the batter into the ice cream cones filling them 2/3 of the way up to give them room for rising in the oven. Arrange the cones on a parchment-lined sheet tray standing up and place them into the oven to bake at 350 degrees for approximately 15-20 minutes or until they have fully risen and a tooth pick inserted into the center of the cake comes out clean. Remove the cakes from the oven and let cool completely. While the cakes are in the oven, prepare the spicy cream cheese frosting. Place the softened cream cheese and the softened butter into a medium size mixing bowl and whisk together until smooth. Add the powdered sugar and continue to whisk until the mixture is smooth. Add the vanilla extract and the Texas Pete(R) Hotter Hot Sauce and whisk one more minute. You may add more powdered sugar or Texas Pete(R) Hotter Hot Sauce so that the icing is to your liking. Place the spicy cream cheese frosting into a piping bag with a small decorative tip. Using the tip of a piping bag, carefully puncture a small hole into the center of the top of the red velvet cake and pipe approximately 2-3 tablespoons of the spice cream cheese into the center of the cake allowing some of the cream cheese to come out of the top for decoration. Continue until all the red velvet cake cones are filled. Use any extra cream cheese icing to frost the tops of the cones. Sprinkle with powdered sugar and serve.