HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook pasta according to package instructions and drain. While pasta cooks, heat one tablespoon of the olive oil in a large skillet over medium-high heat. Add the garlic, shrimp (if using uncooked shrimp), and 1/2 tsp each of salt and pepper. Saute two minutes or until shrimp are barely pink and/or garlic is soft. Add broth and crushed red pepper. Increase heat to high. Add cooked shrimp (if not using uncooked shrimp in step 2). Cook on high heat for 2-3 minutes (just one minute if you used uncooked shrimp earlier), until shrimp are warmed through. Stir in lemon peel and juice. Put the pasta in a serving bowl, add the remaining tablespoon olive oil and 1/2 teaspoon each salt and pepper. Toss to coat. Add the shrimp mixture, parsley, and cheese (gradually so as not to clump up the cheese). Toss to mix and serve immediately.
Combine melted butter and dry cake mix. Reserve 1 1/2 cups of this topping for top crust. Put remaining crumb mixture into an ungreased 9x13 cake pan. Top that layer with combined peanut butter and marshmallow cream and spread evenly. Crumble remaining mixture over that and gently press into filling. Bake 20 minutes at 350°F. Cool.
Heat sun-dried tomato oil over medium-high heat. Saute chicken in oil 8 minutes, turning once, until browned and cooked though. Transfer to a plate. To skillet, melt butter over medium-high heat. Add mushrooms and saute until they are lightly browned and have released most of their liquid. Add garlic and cook 30 seconds. Stir in flour and cook 1 minute. Stir in broth, cream, tomatoes, thyme, salt, pepper flakes and mushrooms. Bring to boil and cook 1 minute. Add chicken just to heat through. Note: Two TBSP of sun-dried tomato slivers is equal to about 4 sun-dried tomato halves. Buy sun-dried tomatoes packed in oil. They come pre-seasoned. They cut into slivers easily with a kitchen scissors. I also like to flatten chicken breasts with a mallet or rolling pin to help cook more evenly.
Preheat oven to 350 degrees. Mix flour, polenta, salt, sugar, and baking powder. Add dillweed if using. Mix capers, parsley, skimmed milk, olive oil, and egg. Gently combine mixtures. Don't overmix. Fold in smoked salmon. GENTLY. Spoon mixture into the mini muffin pans, and bake for 20 minutes or until golden brown and well risen. Allow to cool. Serve with sour cream. You can make cute appetizers by dolloping a little sour cream on top of each muffin and garnishing with bits of additional smoked salmon and/or fresh parsley sprigs.
Microwave chocolate squares in large microwavable bowl on high 2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla with wooden spoon until well blended. Stir in flour and baking powder. Stir in chopped chocolate and nuts. Drop by scant 1/4 cupfuls onto ungreased cookie sheets. Bake at 350° for 13-14 minutes or until cookies are puffed and feel set to the touch. Cool 1 minute, remove from cookie sheet. Cool completely on wire racks. Makes about 18 large cookies. Note: if omitting nuts increase flour to 3/4 cup to prevent spreading.
1. Preheat oven to 300 degrees. Line 2 large cookie sheets with foil. Using 8 inch round cake pan as a guide, with toothpick, outline 2 circles on foil on each sheet. In food processor with knife blade attached or in blender, blend hazelnuts, cornstarch, and 3/4 cup confectioners sugar until nuts are ground. 2. Use a large bowl and beat egg whites and cream of tartar at high speed until they form soft peaks. Sprinkle 3/4 cup confectioners sugar, 2 tablespoons at a time, into egg whites, beating well after each addition. Beat until sugar dissolves and whites stands in stiff, glossy peaks. 3. With rubber spatula, fold hazelnut mixture into egg whites. With metal spatula, spread one fourth of meringue mixture inside each circle on cookie sheets. Bake meringues 45 minutes. Turn oven off and leave in oven 1 hour to dry. 4. Transfer meringues with foil to wire racks and cool completely. With metal spatula, carefully loosen and remove meringues from foil. 5. Prepare chocolate cream: In small bowl, with mixer at medium speed, beat 1 1/2 cups heavy cream, 1 tablespoon confectioners sugar and 1/2 teaspoon vanilla just to soft peaks. With rubber spatula, fold half of whipped cream into slightly warm melted chocolate just until combined. Fold in remaining whipped cream. Reserve 1/4 cup chocolate cream. 6. Prepare coffee cream: In cup, dissolve espresso in 2 tablespoons heavy cream. In small bowl, beat remaining heavy cream and 3 tablespoons confectioners sugar until soft peaks form. Add espresso mixture; beat until stiff peaks form. 7. On cake stand or plate, place 1 meringue layer; spread with half of the chocolate cream. Top with another meringue layer and half of the coffee cream. Repeat layering, ending with coffee cream. Spoon reserved 1/4 cup chocolate cream on top. Refrigerate dacquoise at least 5 hours, or overnight, for easier cutting. Prepare chocolate curls or strawberry slices just before serving!
Melt condensed milk and butter together,. add biscuits and lollies,. mix well. Form into a log. Roll in coconut and refirdgerate until hard then cut and serve.
Place the mint leaves and simple syrup in a glass and muddle the mint until the leaves are crushed and the flavor is released. Add the rum, lime juice and bitters and stir to combine. Top with club soda and stir lightly. Garnish with a sprig of mint and lime wedge.
For the salmon en papillote: Preheat the oven to 375°F Cut 2 pieces of greaseproof paper, measuring about 9in square. Drizzle with olive oil. Sprinkle over the garlic, chili and shallot and arrange the vegetables and salmon fillets on top. Season with salt and pepper. Wrap up the paper to form parcels, folding the edges to seal. Place on a baking sheet and bake for 10-15 minutes. Meanwhile cook the potatoes. For the crushed new potatoes: Boil the potatoes until they are just cooked (but not soft). Mash roughly with the back of a fork and place on a lightly oiled baking tray. Sprinkle with the crushed fennel seeds. Turn up the oven to its highest setting and roast the potatoes until crisp and golden. Sprinkle with dill and serve with the parcels of salmon.
Preheat oven to 350 degrees. Cream the shortening, butter and sugar together. Add the eggs and vanilla. Mix together well. Add flour, baking soda, spices and oatmeal. Mix in dates and chocolate chips. Scoop out a tbsp of dough onto a parchement paper lined cookie sheet. Get 2 plates one with a bit of water on it and one with sugar in the raw. Dip the bottom of a glass in the water then in the sugar in the raw. Press this on top of the cookie just to flatten, repeat with each cookie. Bake for 8-10 minutes. Option: Instead of using milk chocolate chips get a chocolate bar break along the individual lines and lay on a cookie as it comes out of the oven. Top with another hot cookie and move to rack to cool.
Pre-heat oven to 350°F. In stockpot, brown ground beef over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Add coleslaw mix. Cover pan and cook, stirring often, until cabbage softens, about 10 minutes. Mix in potatoes. Stir in soup. Cover and reduce heat to low to keep warm. Unroll 1 can of dough. Press in 13x9-inch glass baking dish to form bottom crust. Spread cabbage mixture evenly over crust. Unroll second can of dough on wax paper. Press seams together to make one sheet. Place over top to form top crust. Press and tuck edges to seal. Bake 25 minutes or until golden brown. Let stand 5 minutes. Cut into 8 squares.
Combine all ingredients in bowl, except for the frosting. Add 3/4ths of the frosting and mix until blended. Pour into a greased and floured Bundt pan. Bake at 350 degrees for 55-60 minutes. Cool on wire rack for 15-20 minutes and then unmold. While baking, mix 2 tsp.milk with remaining frosting, and then drizzle over cooled cake or it is good topped with powdered sugar or just plain.
Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper. Heat the olive oil and 1 Tbs. of the butter in a large saute pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork. Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and saute for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.
Crust: In a medium bowl, stir together flour, sugar and cocoa. Add egg, butter and vanilla. Beat with mixer till well combined. With well buttered fingers, press dough into the bottom of greased 9-inch springform pan. Bake crust at 350° for 12 to 15 minutes or until lightly brown. Set crust aside to cool (in pan) while mixing filling. Filling: In large bowl, combine cream cheese, sugar& sour cream. Beat with mixer till smooth. Add eggs and yolk one at a time. Beat well after each addition. Beat in vanilla. Stir in chocolate. Pour filling over crust. Bake at 350° for 15 minutes, lower temp to 200° and bake for 1 hour 10 minutes, or until center is no longer shiny or wet looking. Remove cake from oven, and run a knife around the inside edge of pan. Chill cake uncovered overnight! Coconut Pecan Topping: Melt butter in small saucepan. Stir in sugar, evap milk and egg yolk. Cook and stir over low heat about 10 minutes or till thickened. Stir in 2/3 cup coconut, chopped pecans and vanilla. Spread topping over cake. Garnish: (optional) Garnish with 1/3 cup coconut, pecan halves and chocolate curls. Keep cake in refrigerator till time to serve.
In a large pot, add butter, onions, and garlic. Sautee over medium heat for 1-2 minutes. Whisk in flour and cook for 1 minute, stirring constantly. Slowly add beef broth and then the cream. Cook for 2 minutes, whisking constantly. Slowly whisk in milk, then add in the broccoli, celery, carrots, and nutmeg. Reduce heat to medium-low and cook until broccoli is tender. Remove from the heat and allow to sit for approximately 1 minute. When making cheese soups and sauces, adding the cheese to a mixture that is too hot can result in gritty texture. Add cheese, salt, and pepper, then stir until smooth.
Preheat oven to 400 degrees. Spray a baking sheet with nonstick cooking spray. In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips (or whatever you choose). Mix in the orange juice to form a dough. Turn out the dough on a floured surface. Pat or roll into a 9" circle about 1/2" thick. With a 2 1/2" fluted biscuit cutter, cut out 12 scones, pushing the scraps together for the last few. Transfer the scones to the baking sheet. Bake until golden brown, about 12 minutes. Cool on racks. Note: I have used white chocolate chips and dried cranberries and I prefer either or both to milk chocolate in these.
Soak top and bottom of 3 1/4 quart clay cooker in water about 15 minutes; drain. Line bottom with parchment paper. Wipe salmon steaks with damp toweling. Coat with mixture of flour, salt, curry and paprika. Place in cooker. Arrange the potatoes, standing on edge around the salmon. Mix butter, lemon juice and mustard seeds and drizzle over salmon and potatoes. Place covered cooker in cold oven. Set temperature to 450°F Bake until salmon is firm and potatoes are tender, about 35 minutes. Remove cover and bake until salmon is brown, about 10 minutes. Drizzle salmon and potatoes with cooking liquid; sprinkle with green onions. Serve with chutney if you would like.
Slice potatoes into 1 1/2 quart dish. Add onions and water. Cover with a lid and microwave on high for 12-14 minutes, stirring halfway through cooking time. Except bacon, combine remaining ingredients. Add to potatoes and mix lightly. Sprinkle bacon on top and microwave on high for 1 1/2 to 2 minutes to heat thoroughly.
Boil or (preferably) steam Cauliflower until barely done- still slightly crunchy. In a separate pan fry finely chopped onion on medium heat for 4 or 5 minutes adding minced or finely chopped Garlic halfway through. When soft but not brown add tomato (do not break up too much)& other ingredients. simmer gently for 3 or 4 minutes. Adjust seasoning. Mix Cauliflower and sauce and serve.
over medium heat heat the evaporated milk till small bubbles form. add the butter and chocolate to the evaporated milk. pour the mixture into a shallow bowl. add the raspberry extract and vanilla. cool the mixture until it is hard usually 3 to 4 hours. roll in the chocolate powder or powdered sugar.
Mix together all ingredients EXCEPT 3/4 cup of the shredded cheese. (Pizza Toppings can be left as big or cut as small as you like). Spread into a casserole or baking or oven proof dish. The thinner the dip is spread the quicker it will cook. Sprinkle the remaining shredded cheese on top. Bake @ 350 until cheese on top is melted (about 20 minutes) and then turn on the broiler for a few seconds (or minutes depending on the broiler) to brown the top a little. Serve with the tortilla chips. You should wait a few minutes for it to cool down before you eat it but we usually dig right in and burn our mouths because we just can't wait!
Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour two - 8 inch (20 cm) cake pans. Set aside. In the bowl of your electric mixer (or with a hand mixer), cream the butter and honey until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, mixing well after each addition. Add the pumpkin puree and vanilla, and beat until incorporated. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Add the flour mixture and buttermilk alternately to the pumpkin batter, in three additions, beginning and ending with the flour mixture. Divide the batter in half and then pour the batter into the prepared pans. Bake for approximately 25 - 30 minutes, or until a toothpick inserted in the middle comes out clean. Cool on a wire rack for 10 minutes and then invert and remove the cakes from their pans. * If you decide to use less honey, remember to increase the buttermilk slightly to compensate (honey is about 20% water). ** To make the pumpkin puree, first cut the pumpkin in half lengthwise, remove seeds and stringy fibers, and then place cut-side down on a greased baking sheet. Bake at 350 degrees F (177 degrees C) for approximately 45 minutes to 1 1/4 hours (depending on size) or until easily pierced with a knife. Scoop out the pulp and puree in a food processor until smooth. To extract all the liquid, strain through a cheesecloth lined strainer. Cool the puree before using. ** To make your own buttermilk combine 1/4 cup (120 ml) of milk with 1/2 tablespoon vinegar or lemon juice. Stir and let stand for 10 minutes before using. These make great muffins/cupcakes too -- fill greased muffin tins 2/3 full and bake them for 15-20 minutes (be sure to fill empty muffin cups with water so that the heat is evenly distributed).
Preheat your oven to 450 degrees. Coat the cauliflower florets in the oil and 1 tsp salt, then spread on a baking sheet. Roast cauliflower until it turns brown, about 25 minutes. Melt butter and add onions to medium size sauce pan. Cook onions until soft. Add curry powder, cauliflower, water and broth to pan. Cover and bring to a boil. Uncover, reduce heat and simmer for 5 minutes. Remove 3 cups of cauliflower from the pot. Using a stick blender, CAREFULLY blend the remaining soup, adding 1 tsp salt, until smooth. Add the 3 cups of cauliflower back inches Top with parsley. Enjoy.
Place meat in a medium sized bowl. Add spices to water and blend well. Pour spice blend over meat and mix well. Make into patties of desired shape. Cook until center is no longer pink.
Mix the first list of ingredients in a medium size bowl. I drained the pineapple and pressed as much juice from it as I could. Saved the juice to use some in dressing. Then make the dressing and add to the chicken and fruit mixture. I had the bakery dept slice a loaf of bread horizontally, then I cut the ends off. Spread the chicken mixture on each slice and then roll. I used an electric knife to slice the pinwheels. Amount of pinwheels will vary according to the type of bread you use and thickness of slices. I got 5 1/4-inch pinwheels out of one slice of bread using 1/3 cup of mixture.
Blend all ingredients together in a bowl. * If possible use room temperature mayo - if not, let mixture warm up to room temperature*. **If you are in a rush and just can't wait - microwave the mayo for 15 seconds - but be careful - if you nuke it too long it begins to separate**. Apply thoroughly through your hair adding extra at the ends. Pile on top of your head and cover with a plastic shower cap and then cover with a towel to keep in the heat from your head. Leave on for at least 10-20 minutes and then rinse out. Should make 1 to 2 hair treatments depending on the length of your hair. If you don't want to save the left over for another treatment use whatever is left over as a moisturizing face mask. Also can be used on dry elbow and knees (for best results, this should be used immediately after making and not saved. It will still work, but won't be as effective as when it's fresh). Do NOT shampoo afterwards, just rinse it really well. Do this on a day when you are not going to go out. Any oil that clings to your hair after you rinse it out, will continue to condition your hair until the next time you shampoo it out. *** for best hair conditioning purposes, use immediately after making without refrigerating first. The reason is, the fats and oil will penetrate your hair follicles better if it is not cold. Tip to remember for all hair care: Warm/Hot opens the hair follicles so that conditioner can penetrate deeper. And cold water closes the hair follicles. So after you shower your hair, after you rinse every thing out, rinse again with a blast of very cold water. The coldest you can possibly stand. This cold water blast will also make your hair super shiny!***.
Pick over the stewing beef and cut it into smallish cubes. Sear in the oil, browning it well. Chop the onion and smash the garlic. Turn down the heat and cook the onion and garlic gently with the meat. Check the oil (there should still be some). Stir in the flour and mix to a paste, then add the beer, stir rapidly as it thickens and adjust the liquid with water so that the meat is covered. Season with salt and grounf black pepper and add the bouquet garni. Cover with the lid and simmer gently for at least one hour (more for tougher cuts of beef), stirring and checking the liquid level occasionally so that it does not dry out and stick. Serve with filling vegetables such as potatoes.
Combine all ingredients in a large sauce pan; cook down to desired constancy. Let it cool and strain into a container. Refrigerate any unused sauce.
Combine all ingredients. Roll into balls. Flatten in a criss cross shape with a fork. Bake @ 350 for 8-10 minutes.
Preheat oven to 400. Combine first 3 ingredients in a small saucepan. Place over low heat, and cook until smooth, stirring constantly. Remove from heat; set aside. Core apples, cutting to, but not through, the bottom of each apple. Spoon caramel mixture evenly into centers of apples. Place apples in a small baking dish; cover and bake at 400 for 35 minutes or just until apples are tender. Remove apples from dish, and let cool. Place 1 sheet of phyllo on a damp towel (keeping remaining phyllo covered). Coat phyllo sheet with cooking spray. Fold phyllo in half crosswise. Place 1 apple on phyllo rectangle. Coat edges of phyllo with Pam; bring corners to center, pinching phyllo to seal. Coat dumpling with cooking spray Repeat with remaining apple and phyllo sheets. Place dumplings on a baking sheet coated with cooking spray. Bake at 400 for 5 minutes or until golden.
Heat butter and olive oil over medium heat in saucepan. When butter is melted, add onions and garlic; cook until onions are soft. Add beef and brown, drain if desired. Add all remaining ingredients and simmer for 30-45 minutes, stirring occasionally. Serve over cooked pasta of your choice.
Heat gas or charcoal grill. In large bowl, place mushrooms, beef, onions and 1/2 cup of the vinaigrette; toss to coat. Let stand 10 minutes; drain. Place mixture in grill basket (or grill wok). Place basket on grill. Cover grill; cook over medium-high heat 7 to 9 minutes, shaking basket or stirring beef mixture twice, until vegetables are tender and beef is desired doneness. Stir in tomatoes. Spoon beef mixture into serving dish. Stir in remaining 2 tablespoons vinaigrette. Serve with toothpicks.
Place the sliced vegetables in a non-reactive container that has a tight-fitting lid. Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes. Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid. When cool, cover and refrigerate the pickles for at least 3 hours.
In small saucepan bring oats, milk, water, and salt to a simmer. Set timer for 4 minutes and continue simmering, stirring occasionally. After 4 minutes, stir in brown sugar and butter. Simmer 2 more minutes. Perfect.
In a bowl whisk together the cream of chicken soup and milk until combined. Pour half of the soup & milk mixture in the bottom of a 6-7 quart oval crock-pot. Arrange chicken breasts on top of the soup mixture. Lay slices of ham and then slices of Swiss cheese over the top of the chicken breasts. Pour remaining soup & milk mixture over everything. Cover top of chicken, ham & Swiss cheese with the dry stuffing mix. Pour melted butter and water over the top of the dry stuffing mix. Cover crock-pot and cook on low for 4-6 hours or on high for for 2-3 hours.
Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside. In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet. Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.
Set oven to 350 degrees. In a plastic bag, combine flour, salt and pepper and coat the chicken pieces (shake off any excess flour). In a frypan heat the olive oil with butter. Brown the coated chicken pieces on all sides. Place into prepared 2-quart shallow baking dish. In the same frypan, saute the onion and garlic in the same drippings until tender. Stir in mushrooms, pasta sauce and olives; bring to a simmer for 5-6 minutes, stirring with a wooden spoon occasionally. Pour the sauce mixture over the chicken pieces. Top with mozza cheese. Bake for about 30 minutes, or until chicken is done.
-Mix together in medium dish; syrup, oil, apple cider vinegar, salt pepper and Dijon. -Spray bottom of pie dish with cooking spray. -toss Brussels sprouts in syrup mixture to coat and put into pie plate. -sprinkle cranberries over top. -bake at 375 for 30 minutes, stir around after 15 minutes.