HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425° F. Grease generously a 10-inch cast iron skillet, or a 9-inch square baking pan. In a large bowl, whisk together milk, buttermilk, eggs and oil until blended. Add cornmeal, flour, sugar, baking powder and salt. Mix just until dry ingredients are moistened. Pour into greased pan and bake 20 to 25 minutes or until golden brown and a wooden toothpick inserted into center comes out clean. Cool and cut in 3 inch - 9 squares.
In a medium skillet, warm the oil and brown lamb chops on all sides; drain excess fat. Combine the orange juice, teriyaki sauce, orange peel, curry and garlic; pour over lamb. Cover and simmer for 15 to 20 minutes or until meat is tender. Remove the chops and keep warm while preparing the sauce. Combine the cornstarch and water until smooth; stir into pan drippings. Bring to a boil and cook, stirring constantly for 2 minutes or until thickened. Serve chops on top of cooked rice or couscous and pour gravy over.
Top and tail leek so that you have the white stalk only. Slice leek lengthwise and then chop into 1 inch segments. Chop carrot into bite size segments. Chop onion. Place flour and seasoning into a bag. Place beef into the bag and shake so that beef is coated with flour and seasoning. In a heavy base frypan, place 1 or 2 tablespoons of oil. On low heat brown beef, remove and place into a casserole. Add a little more oil and stir fry leek, onion and carrot for 2 minutes. Remove and add to casserole. Place the red wine and the stock cube in the frypan and simmer until wine is reduced to half. Add to casserole. Add thyme and 2 bayleaf. Place in a moderate oven and cook slowly for about 90 minutes. Place a lid on the casserole to obtain best results. Serve with mashed potato,steamed french beans with an oil and garlic dressing and steamed button squash or baby zucchini.
Slice the focaccia lenghtwise through the center to split the loaf into halves. Pull out most of the soft insides of both halves of the focaccia and discard or reserve for another use. Spread half of the soft spreadable cheese over the insides of both bread halves, then top that with a thin spread of tapenade. Arrange the red peppers on top of the tapenade on only one of the bread halves. Top the peppers with the prosciutto, then the artichoke hearts, half of the provolone cheese, the sun-dried tomatoes, salami, basil, then the remaining provolone cheese. Top the sandwich with the other half of the bread, then wrap sandwich tightly in plastic wrap. Set the sandwich on a large baking sheet, then carefully set 1 or 2 bricks on top. Refrigerate for at least 2 hours, preferably overnight. When ready to serve, unwrap the sandwich and cut crosswise into slices. **If your bricks are too dirty for you to feel comfortable placing them in your refrigerator, cover them in foil.
Mix butter, sugar, brown sugar, eggs, baking soda, flour and oatmeal. Press 2/3 of batter into bottom of 9 x13 pan and set remaining batter aside. Melt chocolate chips, sweetened condensed milk and butter in a saucepan. Pour over the top of batter and sprinkle remaining batter over the top. Bake 350°F for 18-20 minutes. It will still look soft until the "fudge" cools.
Add ginger, onions and garlic into food processor and grind till really fine. Heat oil in a wok and stir fry the ingredients till fragrant. Add curry paste and stir fry for 4-5 minutes over MEDIUM heat till oil exudes and mixture is fragrant. Add the lamb chops and stir fry well. Add potato wedges after stir frying the chops for 5 minutes. Add lime juice, tomato puree, water, salt, sugar and soya sauce and cook for 15 minutes. Add carrots in and allow all this to cook covered for 10 minutes, stirring occasionally. Add chillies and yoghurt/coconut milk (to thicken gravy), simmer gently for 5-10 minutes before serving. NOTE: Potatoes and carrots need to be cooked in the curry for 40 minutes for it to be nice and soft.
Heat oil and butter in a large Dutch oven over medium heat. Add in 2 steaks at a time and brown on each side, remove to a plate. Continue with remaining steak/s and remove to a plate. Add more oil into the pot if needed,. Add in onions, celery, bell pepper, chili flakes (if using) and dried oregano; saute stirring with a wooden spoon for about 3 minutes scraping up any browned bits on bottom of the pot. Add in garlic and bay leaves and saute for 2 minutes. Add in mushrooms, stewed tomatoes with juice, Worcestershire sauce and beef bouillon powder (if using) bring to a simmer over medium-high heat. Add the browned steaks back to the pot. Season with salt and black pepper to taste. Reduce heat to medium-low and cook covered for about 1-1/2 hours. If you wish to thicken the juice, remove the beef to a bowl or plate. Mix the water or beef broth with cornstarch until smooth and add into the simmering liquid, stir until thickened (about 2 minutes) then add in the steaks back to the pot.
Melt the butter and sugar in a heavy saucepan. Remove from heat & add the eggs. Return to heat. Cook and stir over "medium" until mixture is thick and bubbly (should take about 2 minutes). Remove from heat and let stand for 25 minutes at room temperature, stirring once or twice. If you are adding peanut butter, do so at this point. Stir in the vanilla, then the graham cracker crumbs. Blend in the marshmallows, nuts and coconut. Drop rounded teaspoons onto waxed paper lined cookie sheet. Store in refrigerator.
Combine the lemonade and orange juice concentrate with triple sec, and mix well. In a large bowl, gently stir together all the fruit. Pour the juice mixture over the fruit, and carefully stir. Cover and refrigerate several hours before serving.
Place cabbage in a very large bowl and set aside. In medium bowl, stir together mayo, sugar and celery seeds. Add to cabbage mixture and toss to coat. Cover and chill at least 4 hours. Tip: I use both bags of coleslaw, total 32oz. I just add a little more mayo, sugar and seeds. I also make mine the night before, and mix it every so often to blend.
In a small saucepan, heat sauce until heated through. Meanwhile, remove bones from chicken; cut meat into bite-size strips. Finely chop dried tomatoes. Toss together the chicken, tomatoes, 1/2 cup of the cheese, and green onion. To assemble enchiladas, coat a 2-quart rectangular baking dish with nonstick cooking spray. Spread 2 tablespoons pasta sauce over bottom of dish. Spoon about 1/4 cup of chicken mixture just below center of each tortilla. Roll up. Place seam-side down in dish. Repeat with remaining chicken mixture and tortillas. Pour remaining pasta sauce over enchiladas. Sprinkle with remaining cheese. Bake in a 400°F oven for 20-25 minutes or until heated through and cheese is melted. If desired, garnish sliced green onions.
1. Beat first 4 ingredients at medium speed with an electric mixer until creamy. 2. Gradually add powdered sugar alternately with Key lime juice, 1 tablespoons at a time, and 1 tablespoons milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 tablespoons additional milk for desired consistency.
In a bowl, combine sweetened condensed milk, passion fruit juice, vanilla and salt. Stir until well mixed and set aside. In a bowl of a stand mixer with the whisk attachment, pour cold heavy cream and process on low speed until stiff peaks form, about 4 minutes. Scoop half the whipped cream into the condensed milk mixture and gently fold. Add condensed milk/whipped cream mixture to the remaining whipped cream. Fold again and pour the mixture into an ice cream tub. Level it out with a spatula, cover and transfer to the freezer for 5-6 hours or until frozen.
Preheat oven to 375F (190C). Pierce eggplant in several places with tines of fork, place on a baking sheet and bake until soft, turning once, about 1 hour. Cool slightly. Peel, remove seeds and chop pulp coarsely. Place in large bowl (may be prepared up to 1 day ahead) Mix flour and baking powder into eggplant. Add remaining ingredients, season to taste. Combine well. Heat 1/4 inch light olive oil (or vegetable oil - but olive oil is tastier) in large skillet over medium heat until hot. Drop in eggplant mixture by rounded tablespoonfuls. Cook fritters until deep golden-brown, about 1 1/2 minutes per side. Transfer to paper towels to drain. Repeat using up all of eggplant. Serve immediately with tzatziki.
Mix together the chicken, minced onion, sour cream, 1/2 cup salsa, and salt and pepper. Spread mixture in tortillas and roll up. Place in a 9 x 13-inch baking dish. Combine 1 cup salsa and 1 can cream of chicken soup; pour over tortillas. Bake at 350 degrees for 30 minutes. Top with shredded lettuce, cheese and chopped tomatoes.
Prepare tapioca according to package directions, set aside. Process other ingredients in food processor. In a chilled glass, put the tapioca at the bottom and pour the blended tea over it. Drink through a wide straw.
Cut broccoli and cauliflower into bite sized pieces. Peel and slice broccoli stalks and cut into 1/4 inch thick coins. Steam or boil for 3 minutes. Drain and set aside. in large saute pan, saute onion and garlic in butter and oil for 2 minutes. Add 2 tablespoons of water, snow peas, broccoli and cauliflower to pan. Sprinkle with seasoning blend, toss to distribute seasonings, cover and saute an additional 5 to 7 minutes. When vegetables are heated through and still tender crisp add 1/4 cup grated parmesan cheese. Season to taste with salt & pepper. Toss and serve hot.
Put sugar, butter, egg yolks, and half & half into a heavy 2-qt. saucepan. Place over medium heat. Stir constantly until it comes to a slow rolling boil. Let boil 2 minutes, still stirring constantly. Remove from heat. Strain into a bowl and put that bowl into a larger bowl containing ice. Continue stirring until mixture is cool. Add extract, Amaretto, and lemon juice. Mix well and set aside. Whip cream, then fold into mixture. Whip egg whites until stiff (not dry), then fold into mixture. Fill wine or champagne glasses with mixture. Cover with plastic wrap & chill. When serving, top with a little whipped cream & a sprinkle of almonds.
Soak chickpeas overnight in 8 cups of cold water. Drain the peas, rinse, and transfer to a large pot. Add the other 8 cups of water, baking powder and bring to a boil. Reduce to low and cook uncovered for 1 1/2 hours or until peas are soft. Drain and place in a large bowl. Preheat the oven to 300 degrees. Slice the fennel lengthwise into thin strips and lay in a deep pan. Add wine, oil, garlic, salt and white pepper, and mix well with a wooden spoon. Spread the mixture evenly in the pan and bake for 45 minutes, or until the fennel is soft and has absorbed most of the liquid. As this bakes, separate the oranges into sections, and remove the membrane from each section using a paring knife. Transfer the roasted fennel to the bowl with the chickpeas and mix well. Add orange sections, lemon juice, and more salt and white pepper to taste.
Combine all ingredients, minus the chicken wings. Marinate chicken wings overnight. Bake at 350 degrees for 45 minutes.
Take your flowers and place them in the glass jar, and fill the jar to the top with your grain alcohol. Screw on the top and let it seep for 2-4 weeks. Shaking twice a day. After it has had time to seep 2 to 4 weeks later. Strain the tincture through a coffee filter or cheese cloth. Then pour carefully the tincture into a dark bottle. Make sure that the bottle is clean and air dried. Now to use topical: Dilute 12 part tincture to 10 parts witch hazel, apply this natural remedy to affected skin area. You can also put the mixture in a spray bottle to be used in a few days. Because there is no preservatives of any kind, having it in a spray bottle will not last as long as in the dark bottle. Keeping it in the refrigerator will prolong it and feel nice when sprayed. Internal use: A cleansing and detoxifying herb, Calendula works great for stimulating and purifying the liver. It is also a great tonic for stomach ulcers and digestive disorders, and a gargle for canker sores in the mouth and throat. Using a funnel pour the tincture into medicine dropper bottles. Dosage: taken orally is 5-15 drops for children and 10-25 drops for adults.
Cream together the butter and sugar in a large bowl with a mixer on high speed. Add the coconut, egg, milk, and vanilla; mix well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add the dry mixture to the wet mixture and mix until dough forms. Mix in the white chocolate and macadamia nuts. Preheat the oven to 300 F while you let the dough rest for 30-60 minutes in the refrigerator. Measure out about 2 1/2 tablespoons of the dough and form a ball. Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12-14 minutes. Do not overbake! Cookies should come out of the oven appearing slightly browned, yet undercooked. When cooled, the cookies will be soft and chewy.
Preheat the oven to 500 degrees Fahrenheit. Arrange the broccoli florets in a single layer on a baking sheet. Toss florets with olive oil and salt. Roast just until cooked through and slightly brown and crispy at the edges, just a few minutes. Remove the broccoli to a bowl. Toss with balsamic vinegar to taste. Serve immediately.
Bring a large pan of salted water to the boil. Add pasta and cook for 10-12 minutes, adding the spinach to the pan for the last 3 minutes of cooking time. Drain well then tip the pasta and spinach into a shallow baking dish along with the crumbled blue cheese,pinch of chili flakes if using and seasoning to taste. Put spoonfuls of the mascarpone cheese all over the top of the pasta. Sprinkle with the parmesan then grill for 5 minutes until the mascarpone melts and the top turns a golden brown. Serve with grilled tomatoes and a green salad.
Preheat oven to 250 degrees F. In a large bowl, combine the oats, almonds, coconut, and brown sugar. In a separate bowl, combine cocoa powder, honey, oil, cinnamon and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
In a mixing bowl stir together sugar, banana and butter. Stir in oats followed by all of the dry ingredients. Finally, add chocolate chips. Spoon golf ball sized rounds on a greased baking sheet and bake in a 350 degree oven for 10 minutes.
1. heat the sugar and water in a pan. 2. cut the Plain chocolate into small pellets about the size of a finger nail. 3. when the sugar reaches 130 degrees celsius / 266 fahrenheit. note: if you haven't got thermometer wait until all sugar dissolved and starting to change medium brown colour. 4. then take off the heat. 5. get a whisk, add the chocolate bits and stir with the whisk. 6. make sure all the sugar coats the chocolate and stir for about 2 minutes. 7.the mix sticks to the side of the pan don't worry. 8. empty out the mixture to a container. 9. pour hot water into the pan with the whisk and boil until the mixture starts to dissolve. it makes it easier to clean. 10. you can add different chocolate flavours if you like and spices.
In a bowl combine ground beef, chopped onion, worcestershire sauce, garlic powder, salt, & pepper. Form into patties & brown in skillet turning once. Stir soup into skillet, cover & let simmer on low heat for 30 minutes turning patties & stirring occasionally. Serve over rice.
Steam the potatoes in their skins for 30 minutes. Peel them using a knife and fork. Chop with a knife before mashing. Mash thoroughly to remove all the lumps. Add 1 stick of butter in pieces. Gradually add hot milk, stirring all the time. Season with a few grinds of black pepper. Boil the cabbage in unsalted water until it turns a darker color. Add 2 tablespoons butter to tenderize it. Cover with lid for 2 minutes. Drain thoroughly before returning it to the pan. Chop into small pieces. Put the ham in a large saucepan and cover with water. Bring to the boil and simmer for 45 minutes until tender. Drain. Remove any fat and chop into small pieces. Add cabbage, scallions, and ham to mashed potatoes, stirring them in gently. Serve in individual soup plates. Make an indentation on the top by swirling a wooden spoon. Put 1 tablespoon of butter into each indentation. Sprinkle with parsley.
Place potatoes in a large sauce pan. Cover with boiling water. Cover pot. Simmer for 30 minutes or until potatoes are tender. Remove from pan. Cool slightly. Peel and cut into 1 inch cubes. Set aside. Heat vegetable oil in a large skillet. Add mustard seeds. Cook over low heat until they start to pop. Add chilies, coriander, ginger, tumeric, curry powder and salt. Cook over low heat stirring for 1 minute. Add potatoes and toss well to coat. Sprinkle with lemon juice and cilantro. Stir yogurt into potatoes.
Brown the ground beef and onion together until the meat is no longer pink. Drain well. Add the shredded cabbage and carrot; steam until they are tender. Combine the beef and cabbage mixture, soups and seasonings together and keep warm. Lightly spray a 9"x13" pan or casserole with cooking spray. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust. Sprinkle with cheese. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).
In a large bowl combine sugar, oil, vanilla and egg. Stir well and set aside. In separate bowl, combine flour, cinnamon, baking powder, baking soda; add to sugar mixture stirring well. Stir in carrots, pineapple, raisins and milk. Pat mixture into 13 x 9 inch baking dish lightly coated with cooking spray. Bake in 350 degree F. oven for 25 minutes or until top is golden brown. Let cool before cutting into bars. Store in refrigerator, loosely covered.
Dissolve sugar in lukewarm water in a small bowl. Sprinkle with yeast and let stand. Combine milk, water, salt, sugar, baking powder, and raisins in a large bowl or in the bowl of a stand mixer. Beat in egg yolks and yeast. Stir in flour to make a heavy (rather stiff) batter. Fold in egg whites. Cover and set in a warm place until well risen (at least double in bulk). This should take about 2 hours. The end result is a fairly sticky dough. Drop by tablespoonfuls into hot oil (375F) and fry until golden brown.
Turn the tuna out onto a plate; do not flake or stir. Sprinkle with 2 teaspoons lemon juice and 2 teaspoons olive oil. Sprinkle with the pepper and let stand. In a bowl, combine the celery, red and green peppers, onion, and garlic; add in the remaining lemon juice and oil; toss to blend. Add the tuna to the vegetable mixture; toss. Arrange the lettuce leaves on a large serving platter or on individual plates. Spoon the tuna mixture into the center; garnish with cucmber, carrot, and eggs.
Preheat oven to 350°; line a baking sheet with parchment paper. Measure the flour, sugar, baking powder, salt, and cinnamon into a bowl with high sides or the bowl of a stand mixer; whisk to combine. Dice the butter into 1/2-inch cubes. Use your hands or the paddle attachment of the stand mixer on low speed to blend the butter into the dry ingredients until the pieces of butter are the size of almonds. Add the dried fruit and nuts. Whisk the eggs and buttermilk together, then add two-thirds of the mixture to the dry ingredients. Gently mix the dough just until it comes together, then add the remaining buttermilk mixture; the dough will look rough. Scrape the dough from the sides and bottom of the bowl and mix again to incorporate any floury scraps. The majority of the dough will have come together, on the paddle if using a stand mixer. Stop mixing while there are still visible chunks of butter and floury patches. The dough should come out of the bowl in one piece, leaving only some small scraps and flour on the sides. Turn the dough out onto a lightly floured surface. Gather it and pat it just a few times to get it to come together. The top won't be smooth, but the rough surface creates a crunch that is part of the scone's charm. Gently form dough into a 7-to 8-inch disk. Make egg wash-whisk all ingredients together; brush dough disk with egg wash, sprinkle with turbinado sugar. Cut the disk into 6 wedges, like a pie. Place the scones on the prepared pan; bake for 30-35 minutes, rotating the pan halfway through the baking time. The scones will be golden brown.
Preheat oven to 350°F. Melt 1 tbsp butter in 1 tsp olive oil in medium sized, oven proof sauce pan over medium/medium high heat. Add red onion. Let cook, stirring constantly for 20 minutes. While onions cook, mix 1 1/2 tsp lemon juice, 1 tsp brown sugar, 1 tsp minced garlic, the 2 tbsp chicken broth and 1 tbsp olive oil in a small bowl. Add 2 tbsp of chicken broth to onions at a time, letting sizzle and cook away. Repeat until no broth remains. Butterfly pork chops and sprinkle inside and out with salt and pepper. Spread goat cheese evenly inside each pork chop, leaving room around edges. Once onions are brown and caramelized, add a spoonful of onions to top of goat cheese in each pork chop. There will be onions remaining in the pan. Add lemon mixture to pan with onions and simmer, scraping down the sides of the pan. Close pork chops and dust with flour. If you are having trouble keeping them together, use toothpicks or mini skewers. However it is better if you can work without, as the escaped goat cheese comes in handy in the sauce later! Melt 1 tbsp butter in skillet over medium heat and cook pork chops for 2-3 minutes on each side, until seared and brown. Put pork chops and any drippings into the pan with the simmering onion/lemon mixture and place in oven. Cook for 20-25 minutes, depending on the thickness, or until cooked through but still tender. Remove pan from oven and place back on medium low heat. Remove pork chops and whisk in heavy cream and let come to a bubble. Add parsley. Spoon over pork chops and enjoy!
Preheat oven to 375*F. Toss green beans and bell pepper strips with oil, salt, and pepper in a large bowl. Spread in a single layer on a baking sheet and roast 20-25 minutes or until vegetables are crisp tender and beginning to brown, stirring occasionally. Bring the balsamic vinegar to a boil in a small saucepan over medium high heat. Simmer 5-7 minutes, or until vinegar is thick and syrupy, stirring occasionally. Toss green bean mixutre with orange juice, lemon jucie, and orange zest in a large bowl. Season with salt and pepper, if desired. Transfer to a serving dish, and drizzle with the balsamic vinegar syrup. Enjoy!
Combine margarine and cocoa in a small saucepan; cook over low heat, stirring frequently until margarine melts. Remove from heat and cool slightly. Combine sugar, flour and salt in a mixing bowl. Add chocolate mixture and beat at medium speed with electric mixer until blended. Add eggs and vanilla, mixing well. Spread into well-greased 9" square baking pan. Bake at 350 degrees for 15 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes on a wire rack. Invert on rack; cool completely. Cut into 8 (2 1/2-3") hearts, using a heart shaped cutter. Spoon 2 Tbsp chocolate sauce onto each of 4 plates; place a heart brownie on each plate. Arrange strawberries over the hearts; top with remaining heart brownies. Sprinkle with powdered sugar.