HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Mix diced tomatoes, chopped basil, and cheeses in a bowl with olive oil. In a separate bowl, combine bread crumbs, oregano, garlic powder, salt, and pepper. Place chicken breasts, one at a time, into a zip-top bag. Pound with a tenderizing mallet or a rolling pin until uniformly about 1/4" thick. Distribute tomato mix evenly on top of the chicken breasts. Roll each breast up, starting from one of the narrow ends. Moisten with water and roll in bread crumb mixture. Bake for approximately 30 minutes. Optional: about 5 minutes before cooking time is up, top each breast with a little of the reserved tomato mix. Continue baking until cheese is melted.
Preheat oven to 375 degrees. Toss cauliflower, leeks and potatoes with 1-1/2 tablespoons olive oil and salt and pepper to taste. Spread mixture on 2 large foil lined rimmed baking sheets that have been lightly coated with non-stick spray. Roast 20 - 25 minutes until tender and lightly browned. Cut the top off the head of garlic place on a square of foil and drizzle with the remaining olive oil. Roast 25 - 30 minutes,until the bundle feels soft. While the vegetables are roasting. cook the bacon in a large soup pot until it is crisp. remove from pan and drain on paper towels. Discard all but a scant tablespoon of the bacon drippings. Squeeze the roasted garlic out of the skins and mash them with in a small bowl with 1/2 cup chicken stock until well incorporated. Set aside. Add the cauliflower, potatoes and leeks to the pot along with any browned bits. Toss the vegetables to coat with the drippings in the pot. Add 1/2 cup chicken stock and stir to loosen the brown bits in the pot. Add the remaining stock to the pan. Cover and bring to a boil. Reduce the heat and cook covered for 25 minutes. Add the garlic/stock mixture and cook another 10 minutes. the vegetables should be very soft at this point. remove the pot from the heat and blend until smooth using an immersion blender. Return the mixture to the stove. Over low heat, add the cream and herbs. Cook until heated through. Serve garnished with the reserved bacon and the grated cheese.
Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices.
Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool. Combine eggs, milk, cheese, salt, baking powder and flour. Stir zucchini into egg mixture. Place in buttered casserole. Sprinkle with bread crumbs and dot with butter. Bake at 350 for 35 to 40 minutes.
Cook the pasta in a large pot of boiling salted water until al dente; drain and place in a large bowl. In a saucepan over medium-low heat cook the Velveeta cheese with sour cream and milk until smooth and the cheese has melted. Season with black pepper if desired. Pour over the cooked pasta. Stir in the chicken; mix well to combine. Ladle the mixture into bowl and top with Parmesan cheese if desired.
Wash and stem the tomatoes. Immerse in boiling water for 30 seconds to 1 minute Remove from boiling water and immerse in ice water. This will help separate the skin from the tomato. Pierce tomato with knife and peel off skin. Cut in half and use spoon to remove seeds. Chop into small 1/2" pieces and put in pot with stock, butter, sugar, and garlic salt. Bring to boil, then simmer for 60 minutes Remove from heat and add pinch of baking soda (my favorite part), this will fizz and help lower the acidity of the tomatoes. Pour soup in blender or food processor and blend until soup is smooth. Serve with grilled cheese.
Put the ingredients into your bread machine according to manufacturer's directions doing a quickbread cycle. Kick back and let it do its work!
Dissolve yeast in a cup of warm milk, add half of flour and blend carefully. Sprinkle with a pinch of flour and leave in a warm place for 2-3 hours. When the leaven doubles the size, add eggs beaten with salt, sugar and milk and stir in the rest of flour thoroughly. Then pour in melted butter. Knead carefully. Place dough in a greased bowl, turning to grease top. Cover with clean towel and let rise in warm place until dough has doubled in bulk. Punch dough down and let double in bulk again. Knead the dough and divide into parts 300-400 g. Shape small oblong balls and decorate with leaves and flowers. Bake in a well preheated oven on average heat (325) until temp reads 190°F.
preheat oven to 200*c mix all dry ingredients in abowl. blend curd ,oil n water together in a seperate bowl. mix dry ingredients in this bowl n blend well bring mixture to a dripping consistency add more water if required pour into a greased pan n bake for 1 hour.
Mash and strain raspberries, reserving juice and discarding the seeds. Add enough water to juice to measure 2 cups and pour into a large saucepan. Add grape juice, sugar and lemon peel. Bring to a boil and then reduce heat and simmer, uncovered for 10 minutes. Remove lemon peel. Add tapioca. Cover and chill for 4 hours or until set. In another mixing bowl, beat cream and confectioner's sugar until soft peaks form and top pudding before serving.
Place the chopped vegetables in a large pot. Add the sugar, vinegar, salt and spices. Stir well. Heat the mixture, stirring, until the sugar has just about melted, then bring to the boil. Stir well, reduce heat a little, and simmer, uncovered, until the mixture is thick. This will take about an hour. Towards the end of cooking, add the chilli. NOTE: the original recipe uses habanero chillis. This might be far to hot for Western tastes! Please use any chilli you like, and as much or as little as you want. If your chutney doesn't thicken as it should, drain off the extra liquid. (This could all depend on the type of tomato). Cool, then refrigerate. The chutney will thicken as it cools. Presumably it will freeze okay. I would pour the mixture into hot, sterilised bottles and seal them.
Drain oranges, reserving 1/2 tbsp per serving of the liquid. Mix well: the reserved liquid, vinegar, oil, mustard, cilantro, cumin, and pepper in a large bowl. Add oranges, cheese, onions, garlic and beans and toss well.
Preheat oven to 425°; butter a shallow baking dish or gratin. Bring the sliced potatoes, milk, wine, salt, and pepper to a boil in a large pan, stirring occasionally; leave at a simmer while you get on with the mushrooms. Melt the butter and garlic oil in a skillet over med-high heat; add in mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Pour the mushrooms and their garlicky juices into the pan of potatoes, stir to mix. Transfer to the gratin dish; bake for 45 minutes or until piping hot, and crisp on top.
Preheat oven to 325 degrees. Pastry:. Stir together sugar and flour, cut in butter in small pieces and rub with your fingers until evenly mixed, with a fork stir in egg yolk then compress mixture with your hands until it holds together. Use the pastry to line a 9" springform pan, pressing dough up sides about 1" Filling. Break almond paste into small pieces, put in mixer bowl, mix in sugar and flour until combined, add the eggs and egg white one at a time blending smoothly, then mix in the almond extract. Pour the filling into your pastry lined pan, bake for 70 minutes (check at 60) or until top is golden brown ,. Let cool 5 minutes while you make the glaze. Glaze Blend powdered sugar smoothly with milk, spread over top of the tart. When tart is cool remove the rim and serve. Tart can be store for 2 days in an airtight container or freeze for longer storage. Note s. For a little less sweetness, you can skip the glaze. If making individual tarts bake for 30 minutes until richly browned on top.
Puree onions until they have the consistency of a thick paste. A blender gives the best results. Put oil in a deep pot. Add the onions and saute for about 1 minute. Add all the other ingredients into the pot, (except the chicken pieces, basil and fried shallots), and simmer for about 30 minutes on medium heat. Stir occasionally to prevent burning on bottom of the pot. When sauce is cooked and slightly thickened, reduce heat slightly and add chicken. Cook for further 30 minutes or until meat is virtually falling off bones. [If using breast fillets, reduce the cooking time and cook until the chicken is cooked through but still tender]. Remove chicken from bones [a bit messy, but as stated, I find cooking on the bone gives the best flavour!]. Stir through the basil leaves. Top with fried shallots. Serve with steamed rice.
In saucepan. place raisins, brown sugar, hot water, shortening, salt, cinnamon, nutmeg, and cloves. Bring mixture to boiling point, cover and let simmer for 6 minutes. Cool to lukewarm and add vanilla. Add soda to flour and mix. Combine flour and raisin mixture well. Bake in buttered 9X5" loaf pan in 325° oven for 1-1 1/4 hours. Cool in pan. This cake improves with keeping. -------------------------------------. NOTE--It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix your own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose.
Wash and stem the berries. In a bowl crush the berries and sugar together. Let stand for 1 hour. Transfer mixture to a clean 2 qt container. Add vodka, water, lemon juice, and zests. Cover and let stand in a cool dark place for 2 days, shaking several times each day. Press the mixture through a fine mesh sieve, discard solids. Transfer the liqueur to a clean container. Cover and let stand for 1 week. Filter into a decorative bottle with a tight fitting lid. Age for at least 1 month before serving.
Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked. After chicken is done remove it from the broth and let cool. Strain chicken broth, add canned broth and bring back to a boil. Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out. Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately. While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking. Add salt and pepper to taste.
Preheat oven to 200 degrees. Mix the above 3 ingredients until combined thoroughly. I will add that the recipe calls for 4 cups of flour, but I probably had to add another 1/2 to 3/4 cups of flour to get a consistency that was pliable enough to roll with the rolling pin without being sticky. Roll out with rolling pin until it is about 1/4 in or less thick. FYI-depending on the size of the cookie cutter you may get more or less ornaments. Use cookie cutters to make individual ornaments. Place on cookie sheet, make a hole at the top for the ribbon to go through and bake for 2 hours at 200 degrees. Do not turn the ornaments over. However I do turn over once they are out of the oven so that the it dries completely. Once dried, paint and design as desired, place ribbon and hang on tree!
Combine all ingredients except tortillas, mix well. Divide and spread mixture evenly among tortillas. Roll up tightly, wrap in plastic and refrigerate at least one hour. To serve cut into 12 slices. A nice variation is to add thin slices of ham on top of the spread before rolling.
Combine milk, sugar and chocolate in saucepan and scald over low heat. Add a part of this mixture to the beaten egg yolks and stir. Return the sauce to the pan. Stir in the custard over low heat until it thickens. Strain it. Cool by placing the pan in cold water. In a separate bowl, whip the cream until stiff. Add vanilla and brandy. Fold the cold custard into the whipped cream mixture until it is well blended. Fill custard cups/ramekins with the pudding. Chill thoroughly before serving.
Mix gelatin according to package directions, substituting curacao for water in the ratio that you wish. Place the jelly beans in the bowl. When gelatin is cool, BUT NOT SET, pour it slowly into the Fish bowl. Be careful not to move the candies around, because the coloring may run. Allow to cool for just a little while (you dont want stiff gelatin when trying to place fish and foliage in bowl). When gelatin is just starting to set (ie: its not watery... set just enough to hold something in place) add your"foliage" and fishies, placing them where you want them with strands of spaghetti (helpful when moving things around.. so your gelatin isnt destroyed hehe). Refrigerate your fish bowl until you wish to serve it. We had a few of these at a beach party and people loved them! You can also make this with colored gelatin, minus the curacao for kids. Without the alcohol-- it is a HIT with the kids be careful though. they like to"dive" in to get the candy hahaha!
1. Cut flour tortilla into 8 triangles. 2. Fry in oil until bubbly and brown about 1-2 minute. 3. Dust with powdered sugar. *These are also good with chocolate drizzled over them or dusted with cinnamon and sugar, be creative.
Blend the fruit, yogurt (or substitute), and banana together. Gradually add the club soda until you reach the desired consistency. NOTES: If you don't have a blender, you can use a food processor for the berries and banana, then stir in the rest of the ingredients. This is also great to freeze and unthaw later.
Place the couscous, haloumi, lemon zest and parsley in a food processor and process for 1 minute or until the mixture resembles fine breadcrumbs; then shape 1/4 cups of the couscous mixture into round cakes. Heat a non-stick pan over a medium heat; add the oil; cook the cakes in batches for 2-3 minutes each side or until golden; transfer the finished cakes onto a plate lined with absorbent paper towelling, and keep warm while you cook the remaining cakes. SERVING SUGGESTION: Serve the haloumi and couscous cakes with baby spinach leaves and slices of smoked salmon with lemon slices. If you like a dressing on your salad, Donna Hay combines 2 tablespoons of white wine vinegar with 1 tablespoon of olive oil and tosses the smoked salmon slices and baby spinach leaves in the dressing to combine, and serves it with lemon wedges. NOTES: Suggested quantities - in the original recipe - for the side salad: 7 ounces (200g) smoked salmon slices, 21/2 (70g) ounces baby spinach leaves. On Donna Hay's website - http://www.donnahay.com.au/ - is a conversion table and a list of commonly used ingredients - and what they are generally called in Australia and America. In many cases, I think we actually use what she has said is the American name and in some cases, the recipes on Zaar use what she has said is the Australian name! Curious! But some of these "translations" of terms and names could well be useful!
Mix the vegetables together, put 1/4 cup down the center of each tortilla, top with 1/4 cup of the cheese. Fold the tortilla into thirds. Heat the butter in a 10" skillet. Place the rolls into the pan, three at a time, and cook for 3 minutes, turn over, cook for another 3 minutes until golden brown. Enjoy with salsa, guacamole, sour cream, whatever floats your boat!
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken to 1/4-inch thickness. Dust chicken with salt and pepper. Melt 1 tablespoon butter and mix with 1.5 tablespoons flour in small bowl until smooth, set aside. Place flour on a plate and dip chicken into to coat; shake off excess. Heat 2 tablespoon oil in each of 2 heavy large skillets. Add 2 chicken breasts to each skillet and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm. Bring wine, lemon juice and broth to boil in 1 skillet over medium-high heat. Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes. Stir in capers, parsley and remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Pour sauce over chicken and serve with either buttered noodles or risotto.
In a small pot, combine sugar and water. Bring to a boil and cook until sugar is dissolved. Let cool for a few minutes. In a blender, combine syrup, tofu, melted chocolate, vanilla, cinnamon and chili powder. Puree until completely smooth (scrape down sides of container with a rubber spatula if necessary). Divide into 4-6 serving bowls and refrigerate at least 30 minutes. Garnish with chocolate shavings if desired.
Clean and devein shrimp, slice open along the back. Thinly slice jalapeno, place inside shrimp. Wrap each shrimp with 1/2 slice bacon. Use a toothpick to hold. Grill and serve with a spicy bbq sauce.
Preheat oven to 375°F In a large mixing bowl, combine sugars, margarine, shortening, peanut butter, and egg. Beat till creamy. Stir in the remaining ingredients. Once thoroughly mixed, roll into 1 1/2" balls. Roll balls in a bowl of sugar, coating on all sides. Place on a cookie sheet. Bake 9-10 minutes until golden brown. Remove from oven and press a Hershey's Kiss into the center of each cookie while still warm.
Place ingredients in a large saucepan and simmer until onions are soft, about 30 to 45 minutes.
Dissolve sweetener in the juice to insure no clumps. Mix all ingredients together. I place it in a jar, tighten the lid and shake well. Chill. This is a great dressing to cover salads. I use it two or three times a day on my salads. The cooking time indicated is actually the chilling time.
Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm. Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties. Grill over medium-hot heat until beef is no longer pink. Serve on buns with caramelized onions, tomato slices and lettuce.
Preheat oven to 350. Grease and flour 8" square pan. Sift together flour and baking soda (set aside). In food processor grind orange and raisins (her recipe says grind the orange and raisins). In separate bowl cream butter and sugar. Beat in eggs. Stir in Sour Milk. Add orange/raisin mixture. Stir in flour mixture. (Depending on the amount of juice in the orange you may have to adjust the flour slightly to get the right batter consistency). Pour into pan and bake for 30 minutes or until done (suggest checking after 25 minutes as grandma did not specify boking time). While cake bakes dissolve 1/4 cup orange juice with 1/2 cup sugar (either on stove or in microwave). Pour juice mixture over cake while hot (you may want to poke small holes in the cake).
Place ingredients in bread machine as per manufacturer's instructions. Settings: Dough cycle only.When dough cycle is completed; remove to lightly floured surface and knead about 5 minutes. Let rest for about 5 minutes. Spray 2 pie pans or 8" baking dishes with oil. Break out about "a golf ball-sized" piece of dough. Roll into round and place in pans, turning to lightly coat with oil. Repeat with remaining dough. Cover with clean tea towels and place in draft-free place. (I use a closed oven after placing a 8" square metal pan filled with hot water on the bottom rack and the rolls on the rack above. Let rise until doubled; remove all from oven. Brush tops with melted butter and sprinkle with more cheese, if desired. Preheat to 400 degrees F.; bake for 15-18 minutes, until golden brown. Remove pans to wire rack to cool.
Heat oven to 350 degrees. Beat butter, sugar, baking soda and salt in a large bowl with mixer on medium speed or until fluffy. Beat in eggs, banana and vanilla until well blended and banana is mashed. On low speed, gradually beat in flour in three additions until just blended. Stir in chocolate and nuts. Drop rounded tablespoons of dough 2 inches apart onto ungreased baking sheets(I used parchment paper). Bake 10 - 12 minutes until golden brown. Remove to rack to cool completely. Store in airtight container. (Recipe states cookies keep in airtight container at room temperature for up to two weeks. Or frozen up to 2 months.).
In large skillet, heat oil over medium heat; cook red pepper until slightly softened, about 3 minutes. Whisk together eggs, milk, salt and pepper; pour into pan and cook, drawing spatula across bottom of pan to form large soft curds, until eggs are thickened and moist but no liquid remains, about 4 minutes. Sprinkle cheese down centre of each tortilla; spoon 1/3 cup (75 mL) of the egg mixture over cheese. Fold top and bottom of tortilla over filling; fold in sides to form rectangle. Place, seam side down, in skillet; fry, turning once, until tortillas are crisp and golden, about 4 minutes.
In a bowl, combine the flour, brown sugar, baking soda, spices and salt; cut in shortening until mixture resembles coarse crumbs. Remove and set aside 1 cup for topping. In another bowl, beat the eggs, buttermilk and molasses. Add to the remaining flour mixture; mix well. Pour into a greased 13-in. x 9-in. baking pan. Sprinkle with reserved topping. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 18 servings.
Pre-heat oven to 180°C/350°F. Grease and line a 20cm round cake tin. Place pistachios and cardamom in a food processor and pulse until the pistachios are just chopped. Add butter, flour and 3/4 cup of the caster sugar and pulse for 20 seconds or until the mixture is crumbly. Combine yoghurt and eggs and add to the above, and pulse for 10 seconds or until just combined. Spoon into the tin and bake for 45-50 minutes or until skewer when inserted comes out clean. Cool for 10 minutes and invert cake onto a plate. Peel the zest of the lime. Place the remaining sugar and 100ml water in a saucepan and heat until sugar is dissolved. Bring to a boil and add the lime zest and cook for 5 minutes. Strain and cool slightly. Pierce the cake with a few skewer holes and pour hot syrup on the cake.
In a shaker jar combine the oil, sugar,vinegar, sour cream and mustard. Shake well. Divide spinach among four salad plates. Drizzle with dressing. Sprinkle with the walnuts and cranberries.
Combine the yoghurt and curry paste in a large glass or ceramic bowl (I ended up using stainless steel as it was the only bowl that was big enough) and then add the chicken to coat and cover with plastic wrap and place into the fridge for 30 minutes to marines (mine was in for nearly 1 1/2 hours). Heat oil in the pressure cooker (though I did it in a separate frypan as I was making ahead but use the pressure cooker if you are going to be cooking the chicken straight away) and add onion and cook until golden, this took me about 10 minutes but I had wedges of onion, if thinly sliced would take about 3 to 5 minutes. Add the cooked onion and diced tomatoes (see intro) to your marinated chicken mix and place in the pressure cooker, (at this point I used an electric pressure cooker), I sealed in the pressure cooker and set the timer for high pressure for 15 minutes, it took 18 minutes to come up to pressure and then cooked for 15 minutes and then did fast release and then served over rice and with steamed vegetables and naan bread on the side (original recipe recommended pappadums).