HumbleIntelligence/food-ner-1-Million huggingface dataset:
mix everything in a bowl thoroughly. put beef mixture in refrigerator. for the 1st, 2nd, and 3rd day, mix and cover. on 4th day make into 5, 3 inch rolls. place on rack of a broiler pan put on lowest rack of oven. bake at 150 degrees for 8 hours. Turn every 2 hours.
Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender. Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes. Place 1/2 of the spaghetti in a 10x15 inch dish. Top with half the meat sauce mixture. Sprinkle with 2 cups of Mexican blend cheese. Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the parmesan cheese. Mix soups with milk and water and pour evenly over casserole. Sprinkle with paprika to garnish. Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top. Enjoy with a salad and garlic french bread.
Heat olive oil in a 12-inch nonstick skillet over medium heat until shimmering. (Be sure to use at least a 12-inch size skillet to hold all ingredients.) Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes. Stir in the sausage and cook, breaking it up with a wooden spoon, until no longer pink, about 4 minutes. Stir in the garlic and cook until fragrant, about 15 seconds. Sprinkle the sun-dried tomatoes and penne evenly over the sausage. Pour the broth and milk over the pasta. Cover and bring to a simmer. Reduce heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 10 minutes. Stir in the spinach a handful at a time and cook until wilted, about 2 minutes. (It may seem like a lot of spinach, but it will wilt considerably.) Stir in the Parmesan and season with salt and pepper to taste. Note: You can use Italian pork sausage, but you may have to spoon some of the fat off before adding the pasta.
Melt butter and oil in a large skillet or saute pan. Saute garlic, ginger, onion and celery until tender (5-10 minutes). Add the shrimp and snow peas, STIRRING FREQUENTLY to avoid over cooking and ensure even cooking. Cook until shrimp are pink (10-15 minutes). Add lemon and pepper to taste, stir and enjoy. This dish is great served warm over a bed (or with a side) of rice or bread.
Put all ingredients into a shaker with ice. Shake well. Strain into a chilled martini glass. Float 3 coffee beans on top, if desired.
Preheat your oven to full whack, it needs to be at least 220°C/425°F/gas mark 7. Place your pork on a clean work surface, skin-side upwards. Get yourself a small sharp knife and make scores about a centimeter apart through the skin into the fat, but not so deep that you cut into the meat. Rub salt right into all the scores you've just made, pulling the skin apart a little if you have to. Brush any excess salt off the surface of the skin and turn it over. Season the underside of the meat with a little more salt and a little black pepper. Place your pork, skin side-up, in a roasting tray big enough to hold the pork and the vegetables, and place in the hot oven. Roast for about half an hour until the skin of the pork has started to puff up and you can see it turning into crackling. Turn the heat down to 180°C/350°F/gas mark 4 and roast for another hour. Take out of the oven and baste with the fat in the bottom of the tray. Carefully lift the pork up and transfer to a chopping board. Add all the veg, garlic and thyme to the tray and stir them into the fat. Place the pork on top of everything and pop the tray back in the oven. Roast for another hour. By this time the meat should be meltingly soft and tender. Carefully move the meat to a serving dish, cover with tin foil and leave to rest while you make your gravy. Spoon away any fat in the tray, then add the water or stock and place the tray on the hob. Bring to the boil and simmer for a few minutes, stirring constantly with a wooden spoon to scrape up all those lovely sticky tasty bits on the bottom of the tray. When you've got a nice, dark gravy, pour it through a sieve into a bowl or gravy boat, using your spoon to really push all the goodness of the veg through the sieve. Add a little more salt and pepper if it needs it. Serve the pork with the crackling, gravy, some creamy mashed potato, nice fresh greens and a dollop of English mustard.
Cook edamame in large pot of boiling salted water until tender, about 6 minutes. Drain. Transfer to processor. Add both cheeses; process until smooth. Transfer to strainer set over large bowl. Press mixture through strainer with spatula (solids may remain in strainer). Season filling with salt. Cover and chill until firm, about 4 hours. Line baking sheet with waxed paper. Place 1 goyza wrapper on work surface. Place 1 tablespoon filling on wrapper. Brush edges with glaze; fold over and seal. Transfer to sheet. Repeat with remaining wrappers, filling, and glaze. Melt butter in large skillet over medium heat. Cook until brown, stirring often, about 5 minutes. Add mushrooms and saute until soft, about 3 minutes. Season with salt and pepper. Meanwhile, working in batches, cook ravioli in large pot of boiling salted water until ravioli rise to surface, about 3 minutes. Cook 1 minute longer. Using slotted spoon, drain ravioli well and transfer to skillet with sauce. Toss ravioli gently over medium heat to coat and rewarm sauce. Divide ravioli and sauce among 6 shallow bowls, top with shaved parmesan cheese; serve.
Preheat oven to 375 degrees. Spray a shallow, small baking dish with non-stick spray. Coat chicken lightly with taco seasoning, on both sides; spoon salsa over top of breast. Bake, uncovered, about 45 minutes. Sprinkle cheese on both breasts evenly; bake for another 5 minutes or until cheese is melted through.
Drain clams, saving juice. Add bottled clam juice to the drained juice to make 5 cups of liquid (add water if short). Heat oil over medium and cook onion until it has softened, about 5 minutes. Meanwhile, scrub the potatoes and cut them into 1/2-inch pieces. Stir the garlic into the oil-onion mixture. Cook about 30 seconds. Stir in flour to coat vegetables. Gradually whisk in the liquid. Stir in the potatoes, bay leaves and thyme. Bring to a simmer. Cook about 15-20 minutes or until potatoes are tender. Stir in clams, cream and parsley. Turn to a simmer briefly--just to heat everything, not to boil. Remove from heat. Throw out bay leaves. Season with pepper if desired.
Combine all marinade ingredients in a non-reactive bowl. Pour marinade over halibut fillets. Cover and marinate halibut fillets for at least 1 hour. In the meantime, prepare the grill. Grill until the halibut flakes when tested with a fork.
Cut butter into flour using 2 knives. In separate bowl, beat egg yolk and sour cream. Mix well and then add flour mixture. Once again, mix well. Divide dough into 3 parts, cover with plastic wrap and refrig. at least 3 hours. Prepare filling by combining sugar, cinnamon, and walnuts. Preheat oven to 375. Working with one portion of dough at a time, roll into a circle approximately 1/8 inch thick. Brush with melted butter and spread 1/3 of the filling mixture on each portion. Cut each circle into 16 wedges (like a pizza). Roll, starting at large end. Place on greased cookie sheets. Bake 15 minutes or until lightly browned. Cool. Sprinkle with powdered sugar.
Over a pot filled with 2-inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add white chocolate chips. Stir until just melted and remove from heat (don't worry if it separates); set aside. Whip eggs with sugar and vanilla with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in semisweet chocolate chips. Cover batter with plastic and chill for at least 4 hours before baking. Preheat oven to 325°F Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball and place on a parchment-lined or greased cookie sheet, leaving 2-inches between cookies. Bake for 18-20 minutes. To test doneness, lift a cookie off the tray - if it comes off cleanly, then cookies are done. For reverse double chocolate chip cookies: Prepare the same recipe as above, except replace 8 ounces of white chocolate with 10 ounces of bittersweet chocolate and increase sugar to 1 1/2 cups. Prepare remaining recipe as above and enjoy!
Heat oil in a big pan. Cook onion until soft. Add curry powder and cook for a minute or two. Add potatoes and stock;. cover and simmer for 10 minutes Add peas and lentils. Return to boil and simmer for another 5 minutes Puree the soup or blend until not quite smooth Season to taste.
Dredge with flour seasoned with salt and pepper. Saute onions, garlic in oil until clear. Remove and deglaze with Chablis. Pour over the onions and garlic. Brown the Chicken then remove to warm plate. Add onions and garlic and deglaze with Marsala and reduce it a bit. Pour over Chicken.
Using a sharp knife, trim any fat from chicken, then cut into 3" strips. For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight. Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers. Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through. Meanwhile, make sauce. Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes. Season to taste with salt and pepper. Transfer sauce to serving bowl and serve with cooked satays.
Pulverize the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, chile powder and cumin in a food processor. Place both the chicken and the marinade in a freezer bag and massage to coat. Marinate at least 4 hours or overnight. Heat he grill to medium-high, brush it with oil. Season the chicken pieces with salt and pepper. Grill the chicken until cooked, about 5-7 minutes per side. Assemble the sandwich on a toasted bun with the mayonnaise, lettuce, tomato, bacon, guacamole and queso.
Preheat oven to 170C or 150C fan forced. Grease and line a 11cm x 23cm pan. Sift together flour and baking poowder. Place eggs and caster sugar into a food processor and process until pale and then add butter and process until thick and creamy. Add buttermilk and rind and pulse until combined and then add flour mixture and pulse until a batter forms. Fill prepared pan and bake for 40-45 minutes or until a skewer inserted comes ouit clean. Cool in pan for 10 minutes. Meanwhile make Vanilla Glaze. Combine all ingredients in a bowl until smooth. Remove cake from pan and brush glaze over the cake. Cool cake completely on a wire rack before serving.
Put potatoes in a large saucepan and cover with cold water and bring to a boil. Reduce heat to med and cook until potatoes are very tender when stabbed with a fork, about 15 minutes. Drain well. Return to the saucepan and add the cream and butter. With a hand mixer, blend until just smooth (do not over whip). Add the olives and thyme. Garnish with fresh thyme. Season generously with salt and pepper. According to Oprah this serves 12 to 15.
Coat a 4 quart slow cooking with cooking spray. Toss bread cubes, chocolate, cherries in large bowl. Whisk together eggs, milk, cream, sugar, and dash of salt. Pour over bread, etc. Stir together and pour into slow cooker. Dot with butter. Sprinkle with cinnamon. Cover, cook on low heat for 3 to 4 hours. Butter to dot the top of the pudding once it's in the crock pot. I used approx 6tsps of sweet cream butter. Ground cinnamon to cover the top-as per above. Serve warm. Topping of choice-chocolate syrup, Chambord, Godiva liqueur. Dash of salt.
Dissolve yeast in warm water in a bowl. Stir in oil, sugar, salt and FOUR cups of the flour. Beat until smooth. Turn dough onto a floured surface. Knead in enough flour to make dough easy to handle. Knead til smooth 3 to 5 minutes. Place in a greased bowl. Cover and let rise in a warm place til double in size (about 45 minutes). Add your favorite toppings of tomato sauce, seasonings like oregano, sweet basil, chili powder, and toppings like bacon, ham, pineapple, pepperoni, mushrooms, green pepper or cooked hamburger and top with mozzarella cheese. Bake pizzas 425°F for 25-30 minutes.
Pour Kahlua, Peach schnapps and cream over ice. Stir and enjoy!
Rinse sauerkraut and squeeze dry; mince by hand or in food processor. Mix in Thousand Island dressing; set aside. Separate each can of crescent rolls into 4 rectangles; roll out on a lightly floured board and cut each evenly into 4 rectangles (16 per tube of crescent rolls). The rectangles should be wide enough to lay a cocktail sausage across the short end and leave a slight overlap, so you might need to pat each one a little with your fingers to make wider. On each rectangle, place about 1 scant teaspoon of the sauerkraut mixture then sprinkle with a little cheese. Top with a cocktail sausage. Roll up, tucking ends in; pinch ends to seal. Place on an ungreased baking sheet and bake at 350° for about 10 to 15 minutes, until golden brown. Makes 32 bite-sized appetizers.
In a small bowl or cup, combine 1/4 cup lukewarm water with the yeast. Let stand for five minutes, while you do the following step. In a large bowl, sift or stir together 2 cups of the flour, the salt and the sugar. Add the shortenning with a pastry blender or two knives, until the mixture resembles coarse meal. In a microwave safe bowl or in a small saucepan, combine milk and 1/3 cup water and heat until warm, but not hot. Add the yeast mixture. Add milk and yeast mixture to the dry ingrediants in the large bowl, mixing well. Add the remaining flour, little by little, until mixture forms a shaggy dough. You may not need the full amount of flour. Using an electric mixer with dough hooks, mix the dough until it is smooth and elastic, adding more flour if necessary. (If you prefer, you can knead the dough by hand on a well floured surface - it takes 5-10 minutes). Grease a large clean bowl with a bit of oil, butter or shortenning, and transfer the dough to this bowl, turning it so that the grease coats the dough. Cover with a towel, or with plastic wrap, and leave dough to rise in a warm place for two hours. Punch down the dough, and transfer it to a well-floured surface. Using your hands or a rolling pin, flatten dough to just over a 1/2 inch thickness. Using a knife, divide dough into pieces roughly 2 1/2 by 2 1/2 inches - the exact shape is not particularly important. On the floured surface or in the palm of your hand, flatten the dough slightly around the edges. Place a rounded teaspoon of black bean paste in the center, then gather up the edges of the dough and pinch them firmly together, making certain that the filling is sealed inches. Place the bun on a baking sheet that is well greased or lined with parchment paper, pinched side down. Repeat for remaining pieces of dough. Place buns about 2 inches apart, to give them room to rise. Cover them with a clean towel and let rise for half an hour. Preheat the oven to 350 degrees. With a pastry brush, or your fingers, brush the tops of the buns with the beaten egg. Put buns in preheated oven and bake 20-25 minutes, until buns are golden brown. The bread should look airy and cooked if a bun is torn open. If you want to mark the tops of the buns with a red dot, mix the red food colouring and 2 tsp water in a small bowl and use the end of a chop stick to put a drop of the red water on the top of each hot bun. Transfer the buns to a wire rack and let cool a little. Buns can be served warm, refrigerated and reheated (either for 10 seconds in the microwave or a few minutes in the oven) or frozen for later.
Put sprouts on serving dish. Top w/shrimp & green onions. Mix remaining ingredients in sml bowl & drizzle over top or toss like a salad.
In blender, combine pineapple, red wine vinegar, oil, sugar, pepper and salt. Blend until pineapple is smooth and ingredients are incorporated. In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut.
Cook pasta according to package directions. Stir in remaining ingredients. Cook over low heat, stirring occasionally, until cheese is melted.
Pour hot water over dates and baking soda; leave aside. Cream butter/margarine and sugar, add beaten egg. Stir in date mixture and add vanilla, salt and coconut, Stir in sifted flout and baking powder. Bake in 2 prepared cake pans at 375 degrees F for 20 - 30 minutes. Filling: Cook sugar, cocoa, water, dates and butter/margarine until thick. Add coconut. To be spread between the two cake layers. Decorate top of cake with chocolate icing.
Make the Chipotle Ranch Dipping Sauce: Chop 2 tbs. shallots and 1 clove garlic in a small food processor for a few seconds. Add a chipotle pepper and 1 tbs. of the adobo sauce and process for about 30 seconds. Add Hidden Valley Original Ranch Dressing, Greek Yogurt and the zest and juice of a lime. Process until smooth. Remove to a bowl and stir in 2 tbs fresh chives. A quick garnish of chives before serving looks great! Bring a small pot of water to the boil and cook diced potatoes until tender, about 5 to 8 minutes. Drain. Brown ground pork in a pan over medium high heat. Drain the meat and toss in a bowl with the Hidden Valley Original Ranch Seasoning Mix. Heat the Olive Oil in the same pan, add 2 tbs shallots and 2 tbs chopped garlic and saute for a minute. Puree a chipotle pepper with 1 tbs. adobo sauce (add a little water if needed) in a small food processor and add to the shallot mixture in the pan along with the tomato paste, corn kernels, potatoes, oregano, cooked pork and water. Cook until all ingredients are well mixed and liquid is almost evaporated. Stir in 2 tbs fresh chives and season with salt and pepper. Roll out pizza dough and cut into 5-inch rounds. Place 2 heaping tablespoons of meat mixture in the center of each dough round and fold over into a half moon shape. Seal edges by crimping with a fork. Bake in a preheated 425-degree oven for about 20 minutes, until golden and delicious. Enjoy with the Chipotle Ranch Dipping Sauce.
In a saucepan, on high heat, mix eggs into the rice. Keep stirring until the eggs have been absorbed (or cooked). Turn off the heat. Add the butter, then cheese, and everything else. Serve. Enjoy ! =D.
Place egg yolks and lime juice in a food processor. Process until combined. With motor running, gradually add about 150ml of the oil 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken. Add remaining oil in a thin steady stream until incorporated and mayonnaise is thick and glossy. Transfer to a bowl and add the chilli and coriander. Season to taste and combine.
In a small saucepan combine ricotta, milk, parsley, salt and pepper. Cook and stir about 3 minutes or until heated through. Toss ricotta mixture and parmesan with pasta until coated. Serve immediately.
In a skillet melt the 1/4 cup of butter. Saute the onion and garlic until soft. Add the Worcestershire, brown sugar, mustard, salt, ketchup. Reduce the heat and simmer slowly for 10 minutes. Add the meat and simmer until hot. Spread the inside of the buns with soft butter. Spoon some of the beef evenly onto each bun.
Combine all but the oatmeal in saucepan. Bring to a boil. Stir in oats and cook 1 minute. Cover and let stand several minutes, then serve.
Combine the first four ingredients, bring to a boil (to soft ball stage). Stir constantly because the mixture burns easily. Remove from heat. Add: marshmallow cream, vanilla and powdered sugar (sifted) and apple pie spice, Blend well; pour into greased pan. Use an 8 or 9 inch square pan for a thick fudge or a 13x9 inch pan if you like it a little thinner. Add nuts if desired. Cool, cut into squares.
Boil egg for 12 minutes. Remove egg and keep water boiling for the noodles. Mix chicken broth and dashi stock powder. Mix soy sauce, red chili, fat, chopped pork belly and soup base. Add ramen noodle, egg and scallions.
Combine all ingredients. Chill all day or overnight. Serve on lettuce cups with croissants and fresh fruit. Enjoy!
Peel plantains and slice into 1 inch thick sections. Place water, salt and garlic in a large baking pan. Soak the plantain slices in the garlic mixture for 20 minutes. Pour oil in a pan set at 365 degrees. Fry plantains until they are golden brown on all sides. Flatten each plantain between sheets of wax paper with a plate or the palm of your hand. Dip flattened plantains into garlic mixture and place on a paper towl. Place plantains into the oil once again and fry until crispy and golden brown. Sprinkle with salt to taste. Serve promptly after frying for best taste.
Boil raw shrimp about 5 minutes until red. Cut into pieces (optional) and place in glass bowl in the refrigerator. Dice green pepper and place in large glass bowl. Slice celery ribs and place in the bowl. Add diced onion to the bowl. Next, grab the Hellmans and add pepper and seafood seasoning then mix. Break up remaining meats into the bowl, along with shrimp from the fridge. Taste and add season to suit!
Whisk together the mayonnaise, oil, vinegar, ginger, salt and pepper. Stir in the carrots, mixing well. Sandwich the chicken (or corned beef, or fish) slaw and lettuce between the slices of bread or rolls.
Warm the soy milk slightly - too hot will kill the yeast, too cool won't activate it -- just about lukewarm is right. In a small bowl stir together the soy milk, the yeast and the teaspoon of sugar. Set aside to let the yeast do it's thing. Add the next 7 ingredients (yogurt to 1/4 cup margarine) to a larger bowl and then add in the yeast mixture. Knead for about 10 minutes until a nice soft dough has formed. Cover and let rise in a warm place for about half an hour, until doubled in size. Mix the 2 tbsp margarine, 2 tbsp sugar and cinnamon together in another small bowl and set aside. Place 12 muffin liners on a baking sheet. Roll the dough into about a 10" x 12" rectangle - as close to square as you can get it. Spread the cinnamon sugar mixture evenly over the dough and then roll it up (roll from the longest side). Cut into 1" slices and place each slice in a muffin liner. Cover again and let rise for another hour, should be doubled in size. Preheat oven to 425 degrees. Brush the tops of the rolls with soy milk and sprinkle with a touch of sugar. Bake for 10 minutes until golden brown.
Preheat oven to 425°F Spray six jumbo muffin cups with non-stick cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour and nuts. Divide the batter amongst the cups. Bake 13 to 14 minutes or until sides are firm but centers are soft. Let stand 1 minute Carefully run small knife around cakes to loosen (if necessary). Invert cakes onto dessert dishes. Serve immediately, topped with cool whip or powdered sugar. TO MAKE BATTER A DAY AHEAD: Prepare the batter as directed and pour into greased jumbo muffin cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed.
Heat oil and add onion and fry till golden. Add cumin seeds and dry red chilies. When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato. Saute foe a moment.Add methi and 1 cup water and cook on a medium flame.till done and till water is fully absorbed. Now add potatoes and 1/2cup water and mix well. Cook till potatoes are done.