HumbleIntelligence/food-ner-1-Million huggingface dataset:
TO MAKE THE CREPES: Combine the flour, oil, salt and half the milk. Mix well. Beat in the remaining milk, a little at a time. Add the eggs and continue to beat until the batter is very smooth. Add freshly ground white pepper, parsley, chives and nutmeg and stir to blend thoroughly. Allow the batter to stand for ONE HOUR. Heat the butter in a pan and make 4 crepes, as required. TO PREPARE THE STEAK: Season the steaks with the crushed peppercorns. Fry in half the quantity of butter: length of time depending on personal preference. When ready, remove the steaks and keep warm. Pour off all the excess fat from the pan and add the red wine. Allow to boil until almost completely reduced. Lower heat, add the cream and continue to reduce by half. Add the remaining butter and the green peppercorns. Stir well, but do not allow the sauce to return to boil. When serving, wrap each steak in a crepe. Pour the sauce over the the"pouch" at the very last moment. Serve immediately.
FOR THE MEATLOAF: Adjust oven rack to upper-middle position and heat oven to 350 degrees. Line a wire rack with aluminum foil and set in rimmed baking sheet. Melt butter in 10-inch skillet over low heat. Stir baking soda into melted butter. Add onion and 1/4 teaspoon salt, increase heat to medium, and cook, stirring frequently, until onion is softened and beginning to brown, 3 to 4 minutes. Add garlic and thyme and cook until fragrant, about 1 minute. Stir in Worcestershire and continue to cook until slightly reduced, about 1 minute longer. Transfer onion mixture to large bowl; set aside. Combine oats, cornstarch, 3/4 teaspoon salt and 1/2 teaspoon pepper in second bowl; set aside. FOR THE GLAZE: Whisk all ingredients in saucepan until sugar dissolves. Bring mixture to simmer over medium heat and cook until slightly thickened, about 5 minutes; set aside. BACK TO THE MEATLOAF: Stir egg yolks and mustard into COOLED onion mixture until well combined. Add turkey, Parmesan, parsley and oat mixture; using your hands, mix until well combined. Transfer turkey mixture to center of prepared rack. Using your wet hands, shape into 9 by 5-inch loaf. Using pastry brush, spread half of glaze evenly over top and sides of meatloaf. Bake meatloaf for 40 minutes. Brush remaining glaze onto top and sides of meatloaf and continue to bake until meatloaf registers 160 degrees, 35 to 40 minutes longer. Let meatloaf cool for 20 minutes before slicing and serving. . Serving Suggestions for Leftovers: Meatloaf Sandwiches.
Cut onion into thick slices. Separate rings. Mix all other ingredients together in a bowl, to make the batter. "Dust" onion rings in flour. Dip rings into batter. Fry rings in deep fryer or in 2 inches vegetable oil until golden brown, in batches, so rings aren't touching or too close together while frying. Drain on paper towels or brown paper bags. Serve with hamburgers and cole slaw or cucumber salad. (See Zaar recipe 211355, "Creamy Cucumber Salad.").
Turn on broiler. bring salsa to a simmer in sauce pan. I then sprinkle this with corn starch and stir in to thicken. take off heat. lightly poach or fry 2 eggs per person so the whites are stil a bit l runny. Heat one side of tortilla in fry pan. Place tortilla on sheet pan, spoon on some of the salsa, place 2 eggs on top, sprinkle cheese and put under broiler. Heat until cheese melts. Garnish and serve. Add re-fried beans or plantains on side if you like.
Dissolve the yeast in a little lukewarm water, mix flour and salt in a bowl and slowly add yeast mixture being sure to mix well. Slowly add more warm water until you have a medium paste. Cover the bowel with a clean cloth and stand in warm water for about 1 hour. The batter should have doubled in size and formed "bubbles". Heat oll and add teaspoonfuls of the batter to the oil, cook until they turn golden brown. Remove from the oil and drain on kitchen paper while making the syrup. Syrup: boil the honey, sugar, water and cinamom for 10 minutes. Pour the syrup over the honey puffs/ loukoumades and garnish with a sprinkle of cinnamon powder. Serve hot.
Blend peanut butter, marshmallow cream and cream cheese in bowl. Blend well. Add sugar and whipping cream slowly as blending. Stir in milk. Blend well. Pour mixture into pie crust. Freeze until pie is thickened. After pie has set for about 5-10 minutes, serve and enjoy!
Preheat the oven to 350F. Rub the butter into the flour, by hand or in a food processor, until the mixture looks like fine breadcrumbs. Stir in the parmesan, seasoning and cayenne pepper. Work the mixture together into a ball and then knead briefly on a work surface lightly dusted with flour until smooth. Cut the dough in half, flatten each piece slightly, then roll out thinly between 2 large sheets of Saran. Lift off the top piece of Saran and cut into 2in biscuits. Carefully lift them onto a lightly buttered baking sheet, then knead together and re-roll the trimmings to make more biscuits. You should make about 30 biscuits in total. Bake the biscuits for 8-10 minutes until crisp and golden. Leave to cool on the baking sheets. Store in an airtight container.
Whisk eggs, milk and herbs together. add salt, pepper and garlic powder to taste. scatter zucchini and cheese in a greased pie plate and pour egg mixture over it. top with sliced tomato (and grated parmesan if you want!). bake at 375 for 40 minutes until gold and puffy. cool 15 minutes before slicing.
Put cranberry sauce, chili sauce and water in slow-cooker and stir to combine. Add meatballs and stir to coat them with the sauce. Cover and cook on low 3-4 hours, until bubbly and meatballs are heated through. Stir; serve warm from the cooker. Tip: Add 2 packed tablspoons brown sugar and t teaspoon of lemon juice to the sauce for a sweet-sour variatin.
Pound the chicken breasts to an even thickness (about 1/2 in.) and place in a shallow baking pan. In a small bowl, mix lime juice, cilantro, garlic, honey, olive oil, salt, and pepper. Pour over chicken and turn pieces to coat evenly. Cover and chill at least 30 minutes or overnight. Lay chicken on a grill over medium heat (you can hold you hand over the surface only 4 to 5 seconds) and cook, turning once, until no longer pink in the center, 4 to 6 minutes per side.
Preheat oven to 450 degrees. Heat creamed corn over medium heat until boiling. Stir in 1 cup of the cornmeal. Mix sour cream & milk until well blended. Stir sour cream mixture into creamed corn mixture, then add eggs and melted butter. Mix cornmeal, flour, salt baking powder, soda and cayenne pepper into a medium bowl. Stir into wet ingredients. Place cupcake papers into muffin tin and fill 1/2 full with batter. Bake 15 minutes or until golden brown. Let cool on a wire rack.
Preheat oven to 375. Remove excess fat from chicken and season with salt. Combine rice, fruit, onion, 2 teaspoons of curry powder, sugar and water. Spread in bottom of 12x8 pan. Arrange chicken over rice/fruit mixture. Combine meled butter, 2 teaspoons curry and paprika. Brush mixture on chicken. Cover pan tightly with aluminum foil. Bake for 1 hour or until chicken is tender and most of liquid is absorbed.
In a large skillet or Dutch oven, brown sausage until well done, some brown crispiness is good. Remove sausage and drain on a paper towel lined plate, leaving some grease and drippngs in skillet. Saute onions in skillet with drippings, adding brown sugar, garlic salt and red wine vinegar. Add sausage to skillet, bring to simmer. Cover and simmer slowly about 15 minutes. Meanwhile, combine all beans and barbeque sauce in a 2.5 quart bean pot (or add to Dutch oven) then add the sausage and onion mixture and stir gently to combine. Bake in 350° oven for 30 minutes or so until bubbly. You can adjust your oven time depending on how moist you prefer your pot of beans. Remove from oven, stir and serve.
In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender. Stir in Alfredo sauce; return to heat and warm through. If desired, serve with oyster crackers.
Combine cormeal, salt, pepper, and cayenne pepper. Set aside. Combine egg and water. Beat well. Dip tomatoes in egg mixture, then in cornmeal mixture, coating well. Lightly spray a 15x10x1-inch baking pan with cooking spray. Place tomatoes in a single layer in pan. Bake at 450 degrees for 30-40 minutes or until golden brown, turning once.
Make simple syrup: Bring granulated sugar and 1/4 cup water to a boil, stirring to dissolve sugar. When boiling, add thyme and stir for 1 minute. Let cool. In a blender, put 3 cups watermelon, 1 cup of water and the ice, and blend for 2 minutes until finely pureed. Add syrup and blend for 1 more minute. Serve. MAKE TEQUILA-SPIKED WATERMELON ICE CUBES AT LEAST 2 HOURS AHEAD (See below):. To add tequila-spiked watermelon ice cubes: Place 3 cups watermelon cubes on a large baking sheet. Bring tequila, 1/2 cup water, orange liqueur and regular sugar to a boil, stirring constantly. Let cool to room temperature. Brush watermelon with mixture and freeze for 2 hours.
Preheat oven to Broil. Combine all ingredients and place on the Party Rye bread. Broil until brown and bubbly.
Brown and break up the beef in a large skillet. Add sauce to taste. Continue cooking until meat has no pink color. Drain grease, return meat to skillet, and then add the ketchup. Simmer for 15 minutes. Add a little water, if needed, till the mixture is moist but, not soupy. Serve on hamburger buns (or on bread as a sandwich). You can also sprinkle a little chopped raw onion over the top, if desired.
In a medium saucepan combine water and spinach. Cook till tender; do not drain. In a large saucepan melt the butter on medium low heat. Stir in flour until smooth. Whisk in hot milk and bouillon. Cook until beginning to thicken, then add spinach mixture. Season to taste. I sometimes add allspice instead of the garlic in the winter months.
Combine eggs, sugar and oil in large mixing bowl. Mix well. Add dry ingredients and flavorings to same bowl. Then, fold in zucchini,cranberries, and cereal. Add vanilla last. Pour batter into prepared pans and bake in 350 degree oven for about 55 minutes. Take from pans and place on racks. While still warm, poke several holes into each loaf with a cake tester. Then, glaze with a combination of fresh lemon juice, powdered sugar and warm water. Glaze should be thin.
Shake up flour, salt, pepper, and beef in a plastic bag. Brown beef with olive oil. Dissolve bouillon cubes into water Add beef, onions, potatoes, garlic, and broth to crock pot. Simmer on low for 3 hours. Add carrots, celery and spices (to taste). Simmer another hour. Turn off crock pot, remove half the broth to another pan. Mix 2 tbsp corn starch with 1/4 cup cold water, add to broth and boil 1 minute, stirring constantly. Repeat until as thick as you like, stir back into stew. When stew is the right consistency, simmer until dinner time. The longer it simmers the better, but check the veggies every hour so they don't get too soft.
Dry roast the whole spices (coriander - mustard seeds) on a hot frying pan for a few minutes. Let the spices cool off and grind them with a pestle and mortar or in a spice mill. Heat the canola oil and fry the chopped onion together with the cinnamon stick until the onion is translucent. Add chopped garlic, ginger and bay leaves and fry them for a few minutes. Add the ground spices, turmeric, paprika, cayenne pepper, crushed tomatoes, water and salt and bring the sauce to a boil. Let the sauce simmer for at least 15 minutes. Add the lemon zest and lemon juice. Remove the cinnamon stick and the bay leaves. Blend the sauce with an immersion blender. Heat the 1 tbsp canola oil in another saucepan and roast the red onion and garlic for a few minutes. Add the aubergine and mushrooms and cook them for 5 minutes at medium heat while stiring frequently. The liquid from the mushrooms helps preventing the vegetables from sticking to the saucepan - in this way you can use less oil. (If you prefer your aubergines very soft and mushy try slicing the aubergine lengthwise (1 cm slices) and spray/brush the slices with olive oil and give them a sprinkling of ground black pepper. Then bake the aubergine slices in the oven for 20-30 minute at 360 degree F. When the aubergine slices are cold enough to handle cut them into cubes and add them to the curry). Add the sauce and let the curry simmer for 10 minutes. Add the chickpeas and let the curry simmer for 5 more minutes. Add the spinach and bring the curry back to boiling and simmer for 5 minutes. Serve the curry on a bed of basmati rice.
Place 2 tablespoons of the milk in a small bowl. Whisk in the cornstarch to make a slurry and set aside. In a pot, add the remaining milk and bring to a boil over medium heat. Whisk in the slurry, corn syrup, sugar and salt. Return the mixture to a boil and whisk in the chocolate until completely smooth. Transfer into a bowl and let cool to room temperature. Once cooled, stir in the vanilla extract. Cover and refrigerate for at least 3 hours or preferably overnight to make sure it is completely chilled. Whisk the base and then pour it into your ice cream maker and churn. The gelato should be the consistency of soft-serve ice cream. You don't need to churn it as long as you do ice cream - you want it to just be a custard sort of consistency, not completely frozen. Store in a chilled container in the freezer, with plastic wrap pressed onto the top. (After the gelato has been in the freezer for a day, take it out about 10 minutes before ready to serve to let it soften up).
Heat 1 tablespoons olive oil in a large pot over medium heat. Add onion and garlic; cook until transparent, about 5 minutes. Add carrots and celery and cook, stirring often, 5 minutes. Stir in broth and beans, then bring to a boil. Reduce heat, cover, and simmer about 15 minutes. Add tomatoes and chard, along with dried herbs, and simmer another 15 minutes, covered. Just before serving, add basil and cilantro and season to taste with salt and pepper. Divide soup among serving bowls and top each with cheese.
In a heavy saucepan combine the milk, rice, sugar, nutmeg, lemon zest and salt. Bring to a boil, stirring occasionally. Reduce heat to low and simmer , uncovered, until rice is tender and mixture begins to thicken, about 20 - 25 minutes, skimming any foam that may come to the surface. Stir in the egg and cook 2 minutes longer. Remove from heat and stir in bourbon and vanilla extract. Chill before serving. Sprinkle with Cinnamon Sugar before serving. CINNAMON SUGAR: Combine cinnamon and sugar and store in a tightly covered bowl.
Preheat oven to 350. Spray a 9X13 pan with non-stick spray. In large bowl, mix together all ingredients, except chicken and cheese. Pour into prepared pan. Top with chicken pieces and then sprinkle with cheese. Cover pan with foil and bake at 350 for 30 minutes. Remove cover and push macaroni down into sauce if needed. Bake an additional 15-20 minutes or until macaroni is tender.
Preheat oven to 400 degrees. Pour condensed milk into a bowl. Fill condensed milk can with corn syrup and add to bowl with condensed milk. Mix well. Place pie pan on cookie sheet. Pour milk/syrup mix into pie crust. Bake for 10 minutes at 400 degrees. Lower temperature to 350 degrees and continue baking for about 30 minutes or until crust is golden. Filling will thicken as it cools.
Grease 1.5 litre heatproof bowl with a small amount of butter. Spoon the syrup into the basin. Cream the remaining butter with the sugar until light and fluffy. Gradually add the eggs, beating well between each addition. Sift the flour and baking powder together, then fold into the creamed mixture using a large metal spoon. Add enough warm water to give a soft, dropping consistency. spoon into the bowl and level. Cover with microwave-safe plastic wrap, leaving a small gap to allow air to escape. Microwave on high power for 4 minutes, then remove and let stand for 5 minutes, while it continues to cook. Turn the sponge out on to a warm serving plate. Serve with custard.
Mix well cake mix, eggs, vegetable oil, water, sour cream. In a separate bowl combine sugar, cinnamon (and pecans if used). Spray 13x9 pan with Pam spray. Pour 1/2 of batter into pan. Sprinkle sugar mixture on the batter already in pan. Pour rest of batter on top of batter and sugar that are in pan. Swirl a knife thru the batter. Bake at 350 degrees for 30-35 minutes. While cake is warm top with a glaze (mixture of powdered sugar, milk and vanilla). Serve and enjoy!
Combine ingredients in large,heavy saucepan. Bring to boil over medium heat,stirring constantly. Continue stirring and cook until mixture reaches soft crack stage (270 degrees on candy thermometer). Pour mixture onto cool,buttered surface (a large cookie sheet works). Allow to cool slightly,until it can be handled comfortably. Here is the fun part,butter your hands,find a partner,pull and twist taffy into ropes, until it lightens in color. Break ropes into pieces about 2 inches long. wrap pieces in waxed paper and twist ends.
Cut spareribs into 1 1/2 inch pieces. Combine ribs, garlic, ginger, and salt in a large pot with lid. Add water to cover ribs, bring to a boil, lower heat to minimum, cover and simmer until ribs are tender (approx 1 to 1 1/2 hours). Drain. Mix the remaining ingredients and coat ribs well. Marinate overnight in the refrigerator. Broil ribs 3 inches from element for 7-10 minutes, basting with remaining sauce. Turn and broil for 5-7 more minutes. If preferred the barbeque can be used instead of the broiler.
Place beef into pot. Set to STOVETOP HIGH. Cook uncovered 10 minute or until beef is browned, stirring often. Arrange noodle pieces over beef. Pour sauce and water over noodles. Set to STOVETOP MED. Cover and cook 15-20 minutes or until noodles are tender. Turn off pot. Stir in spinach. Stir cheese in bowl. Spoon cheese mixture over noodle mixture. Cover and let stand.
Separate the eggs; beat egg whites until stiff and set aside. Make the light part and then the dark part: Light Part: Cream butter and sugar until light and fluffy. Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat. Stir in the lemon rind and vanilla. Fold in beaten egg whites, then set light portion aside. Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla. In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately. Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time). If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.
Cream together shortening, sugar until light and fluffy. Add molasses and egg, mixing well, then add both vanilla and lemon extracts. Sift together dry ingredients and then add in two or three batches to molasses mixture. Mix until combined then chill dough for at least 4 hours. Shape dough into 1 " balls and dip tops into granulated sugar. Place on an ungreased cookie sheet and do not flatten. Make sure cookies are at least 2" apart on the pans. Bake at 350F for 12-15 minutes. allow to sit cool on the pan for at least 5 minutes before removing to wire racks to cool.
Dice the mozzarella into 1/4'' cubes. Peel the onion and finely chop the onion. Put butter and olive oil in saucepan. Heat on moderate heat and tilt the pan so olive oil and butter coat the pan. Add the onion and saute until tender. Add the rice and saute it briefly. Add the white wine and simmer to cook off the alcohol. Add half of the water to the pan and bring to a boil. Reduce heat when it is boiling. When the water has evaporated add the three fifths of the remaining water and continue to simmer. Stir while simmering. When the liquid has evaporated add the rest of the water. Simmer until it has evaporated stirring occasionally. Add the tomato sauce, parmesan cheese, and salt and pepper to taste. Then turn the heat off. Transfer risotto to a dish and let it cool. Once the risotto has cooled cover it with plastic wrap and put it in the fridge to chill. Drizzle some olive oil over the chilled risotto and divide it into 20 equal portions. Roll each piece into a ball. Make a hollow in each ball and fill with mozzarella. Roll them back so the cheese is in the middle. Put the flour, beaten egg, and bread crumbs in a ball. Make sure it is enough to coat all of the risotto balls. Dip in flour and remove excess flour, then dip in egg and press each ball in the bread crumbs. Get a plate and line it with paper towels. Pour enough oil into a pan so it will cover the risotto balls. Heat the oil to 350°F. Put the risotto balls in the hot oil. When the coating is slightly crispy stir them so they roll in the oil. Fry until they're crispy. Transfer the risotto balls to the plate and Enjoy!
Combine cake mix with pie filling. Put in sprayed 9x13 pan. Top with almonds and coconut. Bake at 350F for 30 minutes. (Lemon pie filling can also be substituted with pumpkin pie filling. Add 1 teaspoons cinnamon sprinkled over top before baking along with the other toppings.).
Boil water for the pasta. Melt the butter and olive oil in a non-stick frying pan. Stir in the flour until smooth and then add the milk, stirring constantly. Season with pepper. Add the linguine to the boiling water and cook for 10 minutes or to your own taste. Stir the Parmesan cheese into the cream sauce. Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick. Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through. Serve over hot linguine.
In lg bowl, beat eggs. Add all remaining ingredients; mix well. Shape into 1-1/2 inch balls. Place on 2 13x9 baking pans. Bake, uncovered, at 375* for 30 minutes. Drain; place all meatballs on one pan. In saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Bake, uncovered for another 20 minutes.
Preheat your oven to 180C/350F/Gas 4 and line a 12x18 in baking tin with non-stick baking parchment. Melt the low-fat spread in a pan,remove from the heat and stir in the drinking chocolate, splenda granulated and sugar. Add the eggs and whisk until well blended. Sift in the flour and baking powder and sir. Chop the apricots, add to the mixture along with the vanilla essence and mix. Pour into the tin and bake for 18-20 minutes or until just set (it will firm up as it cools) While it is still warm, turn the mixture out onto a board and cut into 24 brownies.
Preheat oven to 350°. Combine graham cracker crumbs, sugar, and butter in a mixing bowl. Set aside about 1/2 cup. Press remaining mixture into a 9x13 pan. Bake 6 minutes. Cool on wire rack. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk and lemon juice. Add eggs, beat unil combined. Spoon mixture atop crust in pan. Sprinkle with reserved crumbs. Bake 30 minutes, or until knife comes out clean. Cool on wire rack 1 hour. Chill in refrigerator. Store in refrigerator.
Dissolve yeast in water; add oil. Combine wheat flour, sugar and salt. Add to yeast mixture until smooth. Stir in enough all purpose flour to form a soft dough. Turn into a floured surface and knead until smooth. Place in a greased bowl, and turn once. Cover and let rise in a warm place for 20 minutes. Press dough into a pizza pan (this dough will make one thick crust or two thin crust pizzas). Bake at 350 degrees for 10 minutes. While baking combine alfredo sauce, garlic and green onions. Spread on pizza crust. Top with chicken, spinach and roma tomatoes, then top with cheese. Bake 10-15 additional minutes or until cheese is bubbly.