HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all the dry ingredients together, then add wet ingredients, stir well and put in greased muffin pans. SPRINKLE WITH CINNAMON AND BAKE AT 400 FOR FIFTEEN MINUTES.
Preheat oven to 350°F. Beat butter, sugars, eggs, molasses and vanilla together until well combined. Sift together dry ingredients. Add to butter mixture and combine thoroughly. Stir in oats, raisins and dates. Drop onto well greased cookie sheets. Bake for 12-15 minutes, until edges are browned and centers are somewhat firm. Cool a few minutes on the cookie sheet before removing. These firm up a bit as they cool. This can be a bit tricky. Remove them too soon and they mush together, too late and the edges may stick to the cookie sheet.
Heat oven to 375 degrees F. Coat shallow 3-quart casserole with nonstick cooking spray. Cook pasta according to package directions until al dente, firm but tender. Drain. While pasta is cooking, heat large skillet over high heat. Add oil, onions, green peppers and garlic. Stir for 3-4 minutes. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes; drain off any excess fat from skillet. Add tomatoes, cinnamon, salt, and pepper; cook, uncovered, 5 minutes, until liquid has evaporated. Remove from heat. Spread half the pasta over bottom of prepared casserole. Spoon meat mixture evenly over the pasta. Cover the meat with the remaining pasta. Beat eggs in a medium-size bowl until blended. Stir in Alfredo sauce and nutmeg until well blended. Slowly pour mixture evenly over the pasta in the casserole. Sprinkle the top evenly with the grated Parmesan cheese. Bake the casserole in the 375 degrees F oven for 30 minutes or until the mixture is bubbly and the top is golden brown. Let casserole stand 15 minutes.
Precook the green beans preferably by steaming. Boiling works as well, just be absolutely sure to DRAIN THEM WELL since you will be adding them to HOT peanut oil, and you don't want any eruptions! In a heavy wok, pour enough peanut oil to cover the bottom by about 1/8 inch deep. Heat until hot; test by breaking off a little piece of green bean and dropping it into the oil. Instant frying means it's hot enough. You can use your hands to drop the beans into the oil, I prefer tongs just to be safe. Only add enough beans to sit comfortably in the hot oil without overcrowding. Move them around a bit; flip them and cook until they are shriveled and a few are slightly browned. Remove from wok with tongs; drain oil from wok; return the beans to the wok; reduce the heat but keep it hot. Shake on as much oyster sauce as you like, adding a couple large pinches of sesame seeds or more also as you like. Toss beans around to coat; heat the sauce and get the sesame seeds fragrant. Done! Eat 'em up!
Pour your sambuca into a shot glass. Add the 3 coffee beans. Light the sambuka so that it flambe's, and leave lit for a minute or a minute and a half. (not more or the glass will get too hot). Extinguish the flame by resting a drinking glass on the shot glass so that there is no oxygen and the flame goes out (takes 3 seconds or less) Wait until the glass has cooled a little to handle and crunch a coffee bean as you drink the sambuca to blend the flavours.
To make the sauce put sugar, butter and water in pan and bring to boil. Put aside. Cream butter and sugar. Add egg and vanilla essence and beat well. Sift in dry ingrediants and add sultanas. If dry may need a little milk. Put the hot sauce into pudding dish, spoon cake mixture on top. Bake at 350 deg F for approx 45 mins. Serve with cream or ice cream.
In small bowl, combine 3/4 cup reserved pineapple liquid and cornstarch; blend well. Melt butter in medium saucepan. Add cornstarch/pineapple juice mixture and brown sugar; blend well. Bring to a boil over medium-high heat, stirring constantly. Boil 1 minute. Stir in pineapple and cherries. Cook for another 1 1/2 minutes. Serve warm over ice cream, or along side custard tart.
Drain and squeeze the mushrooms and thinly slice them discarding the hard stalk. Thinly slice the bamboo shoots, tofu and chicken or pork. Mix the cornflour with 1 1/2 tbsp water to make a paste. Set asaide. Bring the stock to a rolling boil and add the mushrooms, tofu bamboo shoots and chicken. Bring back to a boil and simmer for 1 minute. Add the soy sauce, wine and vinegar. Bring back to a boil and add the paste add the peppe and season with salt. Serve hot and sprinle the spring onions.
In large bowl, combine butter and sugar. Add almond extract and vanilla. Add flour and mix until incorporated. Drop by tablespoons on prepared baking sheets. Make an indent with your thumb in the center of each cookie. Fill with jam and three chocolate chips. Bake at 350 for 15 minutes or until lightly firm. Cookies should still be pale in color.
Combine pineapple, green onion, ginger, jalapeno pepper, salt and pepper, if desired, in a bowl and serve as a table condiment with chicken. Nutrition Information Per Serving: Calories 360; Total fat 8g; Saturated fat 2g; Cholesterol 160mg; Sodium 480mg; Total carbohydrate 21g; Fiber 2g; Protein 49g; Vitamin A 8%DV*; Vitamin C 28%DV; Calcium 6%DV; Iron 15%DV. *Daily Value.
Toss asparagus with 1 tbs of the oil in a baking dish. Roast in the oven at 200°C/400°F for about 10 minutes. Let cool slightly, then cut asparagus into pieces (the lenth of half a finger should be just fine). Combine flour, baking powder, salt and pepper in a big bowl. Make a well in the centre. In a second bowl beat eggs lightly. Add sour cream and remaining oil. Pour into the well and mix until dry ingredients are just moistened (make sure not to overmix). Fold in asparagus. Fill dough into prepared muffin tins (well greased or paper-lined). If you like sprinkle with grated cheese. Bake in the preheated oven at 200°C/400°F for 20 minutes or until slightly browned and tester comes out clean.
Preheat oven to 325 degrees F. Mix all the ingredients together except the butter and the crackers, and pour into a casserole pan. Crush the crackers, either in the unopened roll, or in a plastic bag. Melt the butter in a frying pan, and saute crackers until all the butter has been absorbed. Sprinkle the crackers on top of the broccoli mixture and bake for 45 minutes.
Peel and quarter the plantains. Boil until they break with the fork. As the platains are cooking, In a small sauce pan start pickling the onions with the oil and vinegar. Once they are transparent remove from flame. Drain the plaintains leaving a tablespoon or 2 of water, mash, add butter. Finally add onion mix into mashed plantains, folding them in. Enjoy! If you did it correctly it should stay soft all day.
Clean Kabocha squash and carerfull cut in two. Scrape out and discard seeds and pulp. Use a vegetable peeler and peel the skin. Save the Kabocha skin and fry it up for a really great alternative to potato chips if you wish. Dice the squash into bite-sized cubes. Toss the cubed squash in a large bowl along with olive oil, salt, and a sprinkling of garam masala powder. Pre-heat oven to 350 degrees F. Spread squash cubes out on a baking sheet and bake for 1 hour. When done, remove from oven and set aside for later use. Dice one medium onion into medium-sized pieces. Finely grate one thumb of ginger, or be lazy and use 2 teaspoons of ginger powder. Finely dice up three cloves of garlic, or use minced garlic or even garlic powder if you wish. Carefully dice up at least two Thai chilies (the fiery small green ones) or more, according to how much of a whallop you want this curry to pack. Heat up a splash of olive oil in a wok or large pot, to a medium or so heat suitable for frying. Add in onions, ginger, chilies, and garlic. Keep stirring and allow to lightly brown, and add 1 tablespoon of Madras curry powder. Continue to stir so that the curry powder gets heated up, and add in the cooked Kabocha squash cubes. Keep stirring so the cubes get coated with the curry powder. Turn down the heat on the oven and fold in 16 ounces of plain curry. This will not be a "wet" curry, so if you want more sauce, you'll have to tinker with the recipe. Stir that goodness up but don't let it overheat. Add in 1/4 cup of flaked coconut, preferably unsweetened. Cook the whole mess for a couple of minutes, and dinner is ready. Serve over rice and enjoy.
Simmer onion in oil until golden. Add all remaining ingredients, except wieners; simmer 15 minutes. Split wieners; place cut side down in shallow baking dish. Pour barbecue sauce over wieners. Bake in preheated oven at 350 degrees for 30 minutes, basting several times.
Combine all the ingredients, except the wheat germ, in a mixing bowl. Stir to blend. Spoon into lightly oiled muffin tins (or paper baking cups sprayed with non-stick spray, my choice.) Sprinkle on the wheat germ. Bake in a 400 degree oven for 10 to 15 minutes or until lightly browned.
Preheat oven to 350 degrees. Grind oats in a food processor or blender until ground fine. Combine ground oats with flour, baking soda, salt and cinnamon in a medium bowl. In a separate bowl combine the butter, sugars, vanilla and lemon juice and mix with mixer until combined. Add the eggs and mix until smooth and creamy. Stir the dry ingredients into the wet ingredients and blend well. Add the chocolate chips and macadamia nuts to the dough and mix by hand until ingredients are well mixed. Spoon rounded 1/4 cups full (yes, 1/4 cups!) onto ungreased, nonstick cookie sheet. Place scoops of dough 2" apart (you don't need to press dough flat). Bake 16-18 minutes or until cookies are light brown and soft in the middle. Let cool. Store in sealed container to keep soft. (for best results chill dough overnight).
Heat 2 tbsp oil in a large, high walled saute pan or dutch oven over medium heat. Saute onions until deep golden. Add garlic and all spices. Stir 1 minute. Remove from pan and cool to lukewarm. Puree tomatoes and yogurt in processor or blender until almost smooth. Add onion mixture and puree until almost smooth. Season masala to taste with salt and pepper. Heat remaining 2 tbsp oil in same pan and and saute chicken until halfway done, about 10 minutes. Stir in coconut milk, cillantro, green onions, lemon juice and prepared masala. Bring to a simmer and cook until chicken is done, about 10 minutes more. Season to taste with salt and pepper.
In crock pot, combine the first 10 ingredients. Cover and cook on low for 5-1/2 to 6-1/2 hours or until meat is tender. Serve over noodles.
Preheat oven to 375 deg. Beat together softened Crisco, butter and sugars in large bowl. Beat in milk, vanilla and egg. Stir in sifted flour, salt and baking soda. Stir in chips, nuts and oats. Drop dough onto parchment lined cookie sheet. (I use two sheets and six drops per sheet). Bake 10 to 12 minutes or until lightly browned. Cool 2-3 minutes then transfer to cooling rack or paper towel.
For the burgers, mix the turkey, onion powder, sour cream & italian seasoning. Shape into four thin patties. Top two of the patties evenly with feta cheese. Top with remaining two patties & press edges to seal. Grill burgers until meat is done. (I use my George Foreman; it takes about 4 minutes). Mix herb sauce ingredients & spread generously on bottom & top of toasted buns. Slide on the burgers & enjoy!
Mix all ingredients in the pan in which meat is to be marinated. Marinate flank steak, turning occasionally, for 2 to 12 hours in the refrigerator. Broil meat over hot coals for 5 minutes per side for rare meat. Slice meat on the diagonal across the grain and serve.
Pastry. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with the fingers to create a crumb texture. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. Pat into a disk, wrap in plastic, and refrigerate 15 minutes. Preheat the oven to 450°F/230°C. Roll the pastry into a round and lay on a baking sheet. Filling. Roll the pastry into a round and lay on a baking sheet. Stir together the sugar, flour, and cinnamon in a bowl. Toss in the apples to coat, and dump onto the pastry. Dot with the butter. Bring the edges of the pastry up over so they lay in, rough-edged, on the apples. They won't cover the apples completely. Bake until the crust is crisp and golden and the apples soft to a fork and caramelized, 40 to 45 minutes.
Heat the oil in a pan and saute minced onions until transparent. Stir in the flour and cook it briefly, then whisk the milk. Cook stirring until the sauce thickens. Season with salt pepper and paprika. Stir in the ham and spread the mixture into a dish. Refrigerate the mixture until solid. Shape the croquetas and dip them into the bread crumbs, and egg, respectively. Fry about 3 min each. Serve hot.
Put noodles in a medium heatproof bowl and cover with boiling water and set aside for 2 minutes and then drain and separate the noodles and set aside. Put the sweet chilli sauce, lime juice and soy sauce in a small bowl, stir to combine and set aside. Brush a little oil over a large wok and heat on high until the wok is hot and then add half of the beef and stir fry for 2 minutes or until beef is almost cooked and then transfer to a plate. Brush the wok with a little more oil and reheat wok on high and repeat with remaining beef and then remove beef from wok and add to the first batch of beef. Brush the wok with remaining oil and heat on medium-high and add the capsicum, zucchini, mushroom, garlic, ginger and choy sum stalks and stir fry for 2 minutes and then add the water and choy sum leaves and cook covered tossing twice for 2 minutes or until the vegetables are just tender. Add noodles, beef and spring onion to the wok and toss to combine and then add the sauce and toss once more to combine and heat through. Top with coriander leaves to serve and accompany with lime wedges.
Firstly bring a pan of salted water to the boil. Adding the asparagus and cook for 3-4 minutes. Then drain well and refresh in cold water. Add one tablespoon of the butter and season, to taste, with salt and freshly ground black pepper. Heating the oil in a frying pan over a medium heat and add the quails' eggs and fry for 1-2 minutes. Heating the remaining butter in a separate frying pan on a medium heat. Season the scallops, to taste, with salt and freshly ground black pepper. When the butter is foaming, add the scallops and fry for 1-2 minutes on each side, or until golden-brown on both sides and just cooked through.
In a serving bowl, combine lettuce, red peppers, and capers. Whisk together red wine vinaigrette ingredients OR place them in a lidded glass jar and give them a good shake. Drizzle 4 tablespoons of the vinaigrette over the salad and toss well. Top with shaved cheese.
* Wash, season and bring all meats to boil. Season with 1 tablespoon of salt, 2 cubes of maggi, 1 tablespoon of dry pepper and boil till meat is tender. *Blend tomatoes and scotch bonnet peppers and boil till water dries. *If using raw spinach, wash and blanch your spinach to get rid of excess water and shred. *Separate meats and stock into different bowls. Heat up groundnut oil and fry meats till brown. *Heat up palm oil and pour in chopped onions and fry. *Pour in blended tomatoes and pepper and fry. *Add stock, salt, maggi, crayfish powder, locust beans and leave to simmer for 5 minutes. *Add fried meats and stir inches. *Add chopped spinach and stir inches Leave to simmer for 2 minutes. Serve with Pounded yam or with any accompaniment of your choice.
Preheat oven to 350°F and line 2 muffin pans with paper baking cups. In a large bowl, combine cake mix, sour cream, eggs and water. Stir with a spoon and/or whisk until well blended. Fill paper-lined muffin cups 1/2 full with batter. Using a spoon, make a slight indentation in the center of each cup; fill with a heaping 1/2 teaspoonful of strawberry preserves. Spoon remaining batter evenly over each filled cup; covering preserves. (Muffin cups should be about 3/4 full). Bake for 20-30 minutes or until a toothpick comes out clean. If toothpick goes through preserves, it will not come out clean. Cool for 1 minute and remove from pan. Cool completely before adding icing and toppings as desired. Store in the refrigerator. Topping Options: Add your favorite icing: Cream cheese icing, strawberry frosting or white confetti icing are all perfect for your cupcakes and festive for the holiday. For a special touch, try one of these topping suggestions: White chocolate shavings. Use a vegetable peeler to create white chocolate shavings using a thick, room-temperature bar of white chocolate. White icing is your canvas. With red or pink decorative icing, write fun messages or draw hearts on the white icing. Candy toppings. Top your icing with red cinnamon candies, mini chocolate chips, conversation hearts or even try sticking strawberry flavored licorice or hard candies in the top.
Cook peas in simmering water with mint sprigs till tender. Drain. Return to pan and toss in fresh mint.
Line a strainer with cheesecloth, (a j-cloth will also do, but I used the cheesecloth), and put it over a bowl. Pour all of the yogurt into the strainer. Be careful there is enough cheesecloth to cover the strainer or you might lose some of the yogurt. Put it in the fridge, and let it sit for 12-24 hours. Depending on how quickly the liquid drains (the liquid is called whey) it might be as short as 12 hours or as long as 24. For me it took about 14 hours. Put the yogurt in a smaller bowl or container. It should have the texture of cream cheese. Add the honey, cinnamon and nutmeg. Mix well.
Mix salt with water and stir to dissolve salt. Cut up Chicken, brine for 8-12 hours. Whole chicken for roasting, brine 8-24 hours (after 24 hours the chicken can become too salty). Whole turkey, brine 24-48 hours. Pork Chops or Pork Steaks, brine for 2 hours. Pork Loin, brine for 8 to 24 hour. Pork Butt or Shoulder, brine for 24 hours. Mix enough brine to cover the meat completely. To brine use plastic bag or non-reactive bowl or pot. Store in refrigerator for the specified time.
Melt butter in a saucepan over medium heat; add onions and peppers and increase heat to medium high and cook until onions begin to turn brown around the edges, about 10 minutes. Stir in orzo and bulgur and cook about a minute, while stirring. Add broth and tomato juice. Season with salt, pepper, cumin, and basil. Bring to a boil, cover, reduce heat to a simmer and cook until bulgur is tender and most of the liquid is absorbed, about 20 minutes. Stir in water if bulgur becomes too dry or cook a few minutes, with the cover off, if bulgur is too wet.
If using fresh pumpkin, cut in half, take out seeds, and roast until tender. Once cooled, puree roasted pumpkin until smooth and then add six cups to large pan over medium/high heat. Next add apple cider, lemon, vanilla, and spices. Mix well. Bring mixture to light boil and reduce heat to medium temperature Stirring often so the bottom doesn't burn. Place dry pectin in the 2 cups of sugar and mix. Add sugar/pectin to pumpkin mixture and let cook for about an hour. Remove from heat and fill jars to 1/4" of top. Recipe makes approximately 9 half-pint 8 oz. jars. Wipe rims clean and screw on 2-piece lids. Submerge sealed jars into hot water at 200 degrees (or boiling) for 10 minutes. You will hear a "pop" sound once jars are removed from water - that is when the lids are sealed. Let cool on your kitchen counter.
Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside. While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.). When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes. When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.
Combine sugar, water, salt, and cream of tartar in a heavy duty 2 quart saucepan; cook over medium heat, stirring constantly, until the sugar dissolves. Cover and cook 2 to 3 minutes to wash down sugar crystals from the sides of the pan. Remove cover, and cook without stirring, to a soft crack stage.(270 degrees or just a bit more) Watch carefully for it to turn light amber. If it turns dark amber, it is burnt. Add the butter and whisk it in quickly. Remove from heat; add cream and whisk it inches. Serve warm over ice cream, fresh fruit, cake, or apple crisp.
Mix all ingredients and refrigerate, covered, for 1/2 hour. Serve with raw vegetables cut into decorative pieces. Use carrots, broccoli, cauliflower, celery etc. along with unusual vegetables such as fennel, endive and various colored peppers.
Slice each eggplant in half lengthwise. With a spoon remove the flesh from the center of the eggplant halves, leaving a 1/4 inch rim around each. Reserve 100 g of the scooped out flesh. Place the scooped out aubergine halves on a large baking sheet lined with silicone or parchment paper. Set aside. In a food processor chop 100 g of the scooped out eggplant flesh and set aside. Saute onion and garlic, stirring occasionally, for 3-4 minutes in 1 tablespoon olive oil. Add the sausage and saute for 5 minutes over medium heat until thoroughly browned. Add the chopped eggplant flesh and continue to saute for 5 minutes until the eggplant pieces are soft. Remove from the heat. Add the tomato puree and spices, stir and combine. Stuff evenly the scooped out eggplant halves with the sausage mixture. Sprinkle with 1 tablespoon of olive oil and bake in the oven at 200°C for about 30 minutes. Take out of the oven and top each eggplant with mozzarella slices. Return to the oven and bake for 10 minutes until the cheese has melted. Serve hot or at room temperature with few tablespoons of tomato sauce. *For the tomato sauce, briefly saute garlic in olive oil. Add tomato paste, and stir. Stir in water, red wine, sugar (if needed) and dried basil.
In a large bowl combine the soups, milk,3/4 cup parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables and mix well. Pour into a greased 9x13 pan. Sprinkle with remaining parmesan cheese. Cover with foil and bake at 350°F for 45-50 minutes.
Mix the apple juice/cider concentrate according to package directions, and pour in slow cooker. Add tea powder, honey and cinnamon, and stir well. Heat on low for 1-2 hours. Stir well before serving so cinnamon does not settle on bottom.
Preheat oven to 350. Coat a baking dish with non stick spray. Brown ground beef and onion. Drain. Add tomatoes and green chilies, tomato sauce, cumin,salt and pepper. Simmer 15 minutes. In a small bowl combine sour cream and cream cheese. Spread cream cheese mixture on top of the 3 tortillas. Layer in the baking dish tortilla, meat mixture then cheese. Repeat 2 more times. Bake 30 minutes. This can be garnished with diced tomato,chopped green onions, shredded lettuce, black olives or guacamole. I didn't use any garnishes and it was very good.
Preheat oven to 400°F. Rinse chicken and place in a shallow casserole dish or 9X13 pan. Sprinkle chicken with salt. Drain pineapple, reserving juice. Mix pineapple juice, garlic, cornstarch, Worcestershire sauce, Dijon mustard and rosemary until cornstarch is smooth. Pour sauce over chicken. Arrange pineapple slices over the chicken and place a cherry inside of each pineapple center. Cover the pan and bake for 30 minutes. Remove the cover and bake for 5 minutes longer. Spoon sauce over the chicken (and rice) when serving.
Combine flour, sugar and baking powder. Add butter and mix. Add milk and mix. Add Gruyere cheese and mix. Bake in preheated oven to 400F (205C) for 20 minutes until golden brown.