HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour about 2T of olive oil in a deep frypan or wok, and on a very low heat, fry the first 5 ingredients (up to basil) for about 30 seconds until it becomes fragrant. Garlic burns very easily so the next step has to be ready to go. Before garlic burns, pour in tomatoes and stir in, turning up the heat to medium. Add next 5 ingredients (up to red wine), stir thoroughly, then bring to the boil. Check to see that the flavour is balanced between the salt, sugar and vinegar. it should have a bit of a kick - but if you can taste the sugar or vinegar quite strongly, adjust taste, very carefully. eg. if it tastes like vinegar, add another 1/4 t sugar. Reduce to medium heat, cover and simmer for 15 minutes until reduced. In the meantime, grate parmesan cheese, boil large saucepan of generously salted water (you don't need oil). Boil pasta according to instructions - try not to touch it too much, and not to overcook it - bite-test it every 30 seconds when it gets close to the finish time. Pasta should be juicy and springy, not sticky and limp. Drain pasta, toss with olive oil, then serve onto plates. Top with sauce, parmesan, and cracked pepper. Bon apetit!
Top each pork chop with a slice of onion. Mix catsup, Worcestershire sauce and soup together. Pour mixture over chops. Cover dish with foil. Bake in 350 degrees oven for one hour NOTE: May use Cream of Chicken Soup instead of the Cream of Celery.
For chicken: Whisk first 7 ingredients in a shallow dish; remove and reserve 2 tablespoons marinade for Watermelon-Feta Salad. Add chicken to dish; cover and chill 30 minutes. Grill over medium heat (300-350 degrees) 6 minutes on each side or until done. Serve with Watermelon-Feta Salad. For salad: Place first 5 ingredients in a large bowl. Gently toss. Sprinkle with feta cheese.
Place mango puree in stainless steel bowl. Add red onions. Mix in lime juice, orange juice, ginger and sugar. Lightly simmer garlic in olive oil for 5-6 minutes. Add to mango mixture and blend well. Add minced cilantro. Season to taste.
Melt butter in frying pan. Add onions and potatoes. Add salt and pepper. Let brown and then toss. Repeat until nicely browned. If you are making the other recipes just place in oven to keep warm until everything is done.
BASE- whisk flour and icing sugar in bowl, cut in butter or margarine and press into a greased 9x9 pan. Bake base in a 300 degree oven for 10 minutes. TOPPING- Beat eggs, blend in sugar and beat together. Add the vanilla and the dry ingredients. Add the coconut, cherries and the walnuts. Spread filling on the prepared base and bake at 325 degrees for 30 minutes or until top nicely golden brown. Cool until set before cutting.
Mix the first 5 ingredients together. Next, mix in the shredded zucchini. Drop by spoonful into butter or cooking oil. Fry until golden brown on both sides.
Mix dry ingredients very well in mug. Add egg and mix well or you will have bits of egg white in your cake. Add liquids and mix well. Make sure you have no pockets of dry ingredients remaining. Microwave on high about 2 minutes. Cake is done 15 - 30 seconds after rising.
Preheat the oven to 350°F. In a pot, cover garlic and bay leaves with 2 cups cold water. Bring to a boil, then drain. Repeat process 3 times. In a large dutch oven, over medium heat, fry bacon until crisp. Remove bacon from pan and set aside; discard all but 1 tablespoon grease (if there isn't a full tablespoon make up the difference with butter). Add the onions and leeks and season with salt and pepper; cook, covered, over medium-low heat, stirring occasionally, until onions are tender (10-15 minutes). Add garlic, broth, cream, bacon, and thyme to onion/leek mixture and simmer, uncovered, for 8-10 minutes. On a baking sheet, bake the bread slices until crisp but not golden (6 minutes). Remove bay leaves from soup; discard. In a food processor or blender, puree the soup until smooth (working in batches if necessary). Pour soup into serving bowls. Rub each slice of toast on both sides with the cut sides of a garlic clove. Top each bowl with toast and sprinkle with cheese. Heat under broiler until golden brown. Sprinkle with chives. Serve hot.
Remove giblets and neck, if present, from chicken; rinse chicken inside and out; pat dry with paper towels. Place onion and garlic in cavity; squeeze juice from lemon and set aside; add lemon to cavity. Tie legs together with kitchen string; tuck wings under back; brush all over with oil; sprinkle with thyme, rosemary, salt and pepper; place, breast side up, on rack in roasting pan; roast, uncovered; in 325F (160C) oven for 1 1/2 hours. Roast, basting occasionally with pan juices, until juices run clear when thigh is pierced and meat thermometer inserted in thigh registers 185F (85C), about 1 1/2 hours; transfer chicken to platter and tent with foil; let stand for 10 minutes before carving. Skim fat from pan juices; sprinkle flour over juices; cook over medium-high heat, whisking, for 1 minute; gradually pour in chicken stock and reserved lemon juice, whisking until smooth and thickened, about 3 minutes; pour into warmed gravy boat. Cut string holding legs together; discard onion, lemon and garlic; using kitchen scissors, cut chicken into 2 breast and 2 leg portions; cut each breast in half diagonally; cut through each leg at joint to separate into drumsticks and thighs; serve with gravy.
Preheat oven to 350 degrees (oven rack set to second-lowest position). Grease a 13 x 9-inch (or an 11 x 7-inch, baking time will need to be increased slightly). Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream; beat well (about another 3 minutes). In a bowl, sift together flour, baking powder and salt. Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan. In another bowl, cream together all filling ingredients, then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture (it doesn't have to cover the cake batter completely, I just dot tablespoonfuls over the batter). For the topping (I most always double the ingredients) mix all ingredients, and sprinkle over cake. Bake for about 50-55 minutes or until middle feels set and not jiggly.
Melt margarine in large pot. Add onions; cook until limp, about 20 minutes. Add broth, wine, water, and pepper. Bring to boil; reduce heat, simmer, uncovered for 15 minutes. To serve, put French bread slice in bowl. Top with shredded cheese. Ladle hot soup over bread and cheese.
Combine sugar and butter. Beat in eggs and pulp, then flour, finally other ingredients in order given. Drop by teaspoon onto greased cookie sheet. Bake 10-12 min in 350 degree oven. Cool and ice with Cream Cheese Icing. Refridgerate any left overs.
Preheat the oven to 168C/350F/Gas 4 and grease and line a 900g loaf tin. Mix together the flour, ginger, baking powder, bicarbonate of soda and salt into a bowl. Warm the sugar, butter, treacle and golden syrup together in a pan. Beat the egg into the milk, then mix in all the ingredients in the bowl. Pour the mixture into the prepared tin and spread it out evenly. Simply bake in the oven for 1 1/4 hours. Remove from the tin and leave to stand for a few minutes before serving warm or just leave to cool.
First mix the milk and eggs in a medium sized bowl. Next add the flour, salt and baking powder and form a dough. Put your dough onto a floured surface and roll very thin. (I use a pasta roller - #3 setting). Cut into long (long equals longevity according to the Chinese ) noodles of your liking. We like a wider noodle, like a fettuccini.
Melt butter with olive oil in a large skillet over medium heat. Add the garlic and cook, stirring often, until it is fragrant, one to two minutes Stir in the shrimp, Worcestershire sauce, Tabasco, oregano, and some salt and pepper and let the mixture simmer until the shrimp are partially cooked through and beginning to curl, about 2 minutes Stir in ketchup and simmer until the shrimp are opaque and just cooked through, two more minutes Add the brandy and parsley. Stir to combine, remove from heat and serve.
In a shaker with ice, add Meukow VS Vanilla (Cognac), pineapple juice or puree, grenadine. Shake until it's very cold. Strain into a long drink glass. Garnish with fruit.
Spread garlic herb cheese on bread. Layer tomato, avocado, provolone and gouda. Butter outside of bread. Grill as you would a normal grilled cheese.
Melt oleo and pour over stuffing mix, reserving 1 cup for topping. In a buttered 2-quart casserole, layer carrots, stuffing mix, onion, and cheese. Repeat layers; cover with reserved stuffing. Pour soup and milk, well mixed over all. Bake at 350°F for 25 minutes.
For the marinade,mix red chilli powder, ginger garlic paste, salt and yogurt together. Marinade is ready. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight. Then roast the marinated chicken in a an oven at 400 F for about 5-10 minutes till it is three fourth done. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well. Now add the prepared chicken, fresh cream, sliced green chillies and crushed fenugreek leaves. Cook till chicken is done. Butter Chicken is ready to eat. Serve hot with rice or naan. (a type of Indian bread avaialable at Trader Joe's).
Preheat oven to 450 degrees. Place potatoes into a 9 x 13 inch baking pan. Cover potatoes with the oil, garlic and pepper; mix to coat. Bake for 60-70 minutes, turning occasionally, until golden brown.
Pour the panko bread crumbs in a shallow dish and add the seasoned salt, garlic powder, onion powder and white pepper. Using fork mix very well. Crack both eggs into another shallow dish and add Crystal sauce and whisk well. Set off to the side. Butterfly each breast then cut each half in half again. With each piece, place in egg and turn over 3 times to coat extremely well with the egg mixture. Then place in panko bread crumbs turn over a couple times pressing panko into chicken. Sit on a cookie rack and cover. Place in the refrigerator 5 minutes. Melt shortening (or add oil of your choice) over high heat. Heat until extremely hot or until when you drop a piece of panko in the oil and it bubbles. You will need to cook the chicken in 2 batches to keep the oil at a steady temperature. Add the first batch then turn to medium heat and cover. Check often to make sure they don't burn but don't turn for 6-7 minutes. Turn and cook an additional 5 minutes. Place a quarter of each piece of cheese on chicken. Place the bottom half of the dinner bun or slider bun bread side down (not crust side). Add top half of bun bread side down until of the bottom sides crust. Cover and cook an additional 2 minutes. Remove the lid and take off the top bun. Using a spatula pick up the chicken breast and the bottom half of the bun in one motion. Place bun side down on plate. Add toppings of your choice (we prefer mayo, lettuce and tomato) and replace the top bun and serve. We like to add a simple side dish of tater tots or french fries made in the oven.
Preheat the oven to 350°. Butter and flour a 10-inch springform pan. MAKE THE CRUMB TOPPING: In a food processor, pulse the flour with the brown sugar, cinnamon, lemon zest and salt. Add the butter and process until the mixture resembles moist sand. Add the walnuts and pulse 3 times. Transfer the mixture to a bowl and press into large crumbs. MAKE THE BATTER: In a medium bowl, whisk the flour with the baking powder, ginger and salt. In a large bowl, using a handheld electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Beat in the honey. Add the lemon zest, vanilla and eggs and beat until smooth. Add the dry ingredients in 2 batches, alternating with the half-and-half and beat at low speed until smooth. Fold in the apples. Scrape the batter into the prepared pan and smooth the top. Sprinkle with the crumb topping. Bake the buckle in the center of the oven for 1 hour and 15 minutes, or until the topping is golden and a toothpick inserted in the center comes out clean. Let cool for at least 1 hour before unhinging the springform and removing the ring. Cut the buckle into wedges and serve with sweetened whipped cream. MAKE AHEAD: The buckle can be refrigerated for up to 2 days. Bring to room temperature before serving.
Preheat oven to 200 degrees. Line large baking sheet with parchment paper In a large grease-free mixing bowl beat the egg whites at a slow steady speed. When they are foamy add the cream of tartar. Gradually add the sugar. When the meringue begins to form soft peaks, increase to a moderate beating speed. Beat another 5-8 minutes, until the meringue is thick, but still glossy, and forms firm peaks when the beaters are lifted. Adhear the parchment paper to the cookie sheet with dots of meringue. Spoon the meringue into a piping bag fitted with desired tip. Keep designs simple as these pieces are delicate and will shatter easily. Bake small pieces about 15 minutes and thicker pieces 15-20 minutes.
Preheat oven to 250 degrees. Prepare the crust: Tear the bread slices into small pieces, place in a large bowl. Add remaining crust ingredients and knead to form a soft dough. Dump dough into a greased pie dish. Pressing with your fingers, line dish with dough. Set aside. Prepare the filling: Place all ingredients in a blender and blend together. Pour into pie crust.Cover evenly with the pecans and dates. Bake for 20-25 minutes. Let cool and serve.
Whisk the Nutella and milk together (You can warm the milk if easier to combine.). Pour the mixture in the popsicle molds and freeze.
Place 6 or 7 green beans together in a bundle, and wrap with 1/2 strip of uncooked bacon, and secure it with a toothpick. Continue this until all green beans are used up. Place green bundles in large baking dish, make sure bundles do not touch each other. Place under broiler in oven until bacon is cooked on both sides. Turn bacon once while cooking. Spoon off bacon drippings, and place potatoes around bundles. Ina large saucepan, combine nacho cheese soup, and milk and heat just enough to mix well. Heat on low. Do not overcook. This usually takes about 1-2 minutes. Do not make it bubble. Pour over green beans, and potatoes. Cover and bake at 350 degrees for 15-20 minutes, or just until sauce starts to bubble.
Heat the oil in a large pan or wok, preferably non-stick; add the garlic and onion and stir-fry for 1 minute. Stir in the frozen vegetables, eggplant, chick peas and Moroccan spice mix and stir-fry for 6-7 minutes. Meanwhile in a small bowl combine the yoghurt, mint, honey and cumin. Toss the spinach leaves through vegetables, spoon onto a serving plate and drizzle with the dressing. Serve immediately. Notes: Moroccan spice mix is available in the herb and spice section at the super market.
Coat stewing beef in flour, I use a colander so that the excess easily goes through. Heat a large pot, add oil and then beef and onion. Cook, stirring occasionally until the outside is browned (you are not cooking it; just giving it a crust). Add water, Worcestershire sauce, or wine and spices (except salt and pepper). Add one 14 oz can of tomato soup, depending on your taste you may or may not want to add some or all of the second can. Start with one. Simmer for approximately 2 hours (it really depends on the size of the pieces of stewing beef and if you want them firm or more towards the shredded stage. After the beef is close to your desired texture add vegetable, another partial or full can of soup, and pepper. Salt is optional, as the tomato soup contains salt. Cook for 20 min or until vegetables are cooked to your liking. Stir occasionally through the cooking process so that it does not stick. * this feeds four in my family but it should feed six (they just like it a lot so eat more than they normally would. * dumpling are a perfect companion to this recipe.
In a bowl combine the cottage cheese, yogurt, pudding mix & cinnamon. Mix well until fairly smooth and consistant. Add grape-nuts and diced strawberries to the mixture. Blend all ingredients together and enjoy. Delicious! note- if using grapenuts, let sit for about 5 minutes to soften the cereal unless you like it extra crunchy. Sometimes I can't wait! You can leave the cinnamon out too and it will be alittle different but still great!
Melt the chocolate in the top of a double boiler. Or in microwave stirring every 15 to 30 seconds depending on your microwaves power. Add coconut flakes to chocolate and mix together. take Aluminum loaf pan and add just enough of the coconut chocolate mixture, to coat the bottom and sides of the pan. To the remaining chocolate add the cashews and mix together. Fill the pan with 12 marshmallows and then pour chocolate mixture over marshmallows covering them and filling the pan to about half way. Add the remaining 12 marshmallows to the tin and pour the chocolate mixture over them, filling the tin. Chill, when firm cut into small pieces.
Set cream cheese at room temperature to soften. Cut anchovies into tiny bits. Cut pimientos into tiny bits. In a bowl blend all ingredients well Serve with unsalted crackers!
Preheat the oven to 350F degrees. Grease an 8 1/2 by 4 1/2 inch loaf pan. Mix sugar and butter in a medium mixing bowl until completely blended. Add banana, milk and eggs, mixing well. Add dry ingredients, mixing just until moist. Stir in nuts and cranberries. Spread batter evenly in the loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the centre of the bread comes out clean. Remove from pan, cool on rack.
In a 10-inch skillet over high heat, combine water, soy sauce, ginger, pepper, garlic, and HALF of ONE soup seasoning packet (reserve remaining 1-1/2 packets for other use). Heat to boiling. Add noodles, shrimp and green onion pieces. Return to boiling. Reduce heat to low and cook 5 minutes, or until shrimp are pink and opaque and noodles are tender. Stir occasionally to separate noodles. To serve, arrange mixture on platter. Sprinkle with parsley and garnish with green onion brush, orange peel and lemon slice, if desired.
To make dumps: Preheat oven to 350. Mix together Bisquick, cheese, and ground beef. Shape into various size/shape dumps. Place so they don't touch each other in an ungreased baking pan. Bake 20 minutes or until brown, firm, and slightly crusty. Mix water, butter, salt, and rice in saucepan. Bring to boil; stir and cover. Simmer for 14 minutes. Fluff up rice and put in another baking dish. Place dumps in rice; leave some sticking out.
Preheat oven to 350. Line a baking sheet with parchment paper. In small bowl, combine Parmesan, garlic and pepper, stirring well. Spread evenly onto baking sheet. Bake 10 minutes or until golden. Let cool.
In a medium sauce pan over medium-low heat, combine the corn syrup, peanut butter and sugar. Melt together stirring repeatedly until the sugar is dissolved and the mixture is smooth and creamy. If the sugar does not completely dissolve but you feel the mixture is smooth enough you can take off of the heat.This may take 5-10 minutes. In a large mixing bowl combine the peanut butter mixture and the Rice Crispies. Work quickly to coat the cereal completely. Turn out the mixture onto a large greased cookie sheet or onto a silicone baking sheet liner ( SILPAT -you can google it ). At this point you can place the mixture into a 9x13 casserole dish and later cover it with the chocolate icing or you can proceed as follows for some cute swirls! Work fast to spread out the mixture into a 1/2 flat rectangle -- following the contours of the cookie sheet as much as possible. Cool off the mixture in the fridge or freezer for 5 mins or so ( you don't want to over cool it because you still have to roll it ). While the mixture is cooling you can quickly assemble the chocolate glaze. In a small mixing bowl combine the butter and the milk. Heat up in the microwave for 1-2 mins, melting the butter. Now add the cocoa powder and mix well with a whisk to get out all the lumps. Add the powdered sugar *you may need more than the recipe calls for to obtain a nice thick glaze, add more by the tablespoon. I followed the recipe and was fine. Take out the cooled off cereal mixture from the fridge and drizzle your chocolate glaze. I only needed 1/4 of the chocolate glaze and we loved the result -- but to each his own so add as much or as little as you want. But remember the more you add the more chance you have of it leaking out the sides. Using your greased hands ( if you don't have a SILPAT you might want to grease your hands ) or the edges of your SILPAT, roll the cereal mixture into a log. You can compress the mixture and seal up any cracks along the way -- it is very easy to work with. Refrigerate for 30 mins to an hour before slicing into swirls.
Once you have cleaned and soaked and rinsed the Irish Moss for 3 days blend it with the 1 cup of water until it's a smooth puree. Add all the other ingredients except the lecithin and coconut butter. Blend well, then add the lecithin and coconut butter slowly making sure it's well combined and totally smooth. Pour into individual dessert dishes and set in the freezer for an hour or until the middle of the mousse is slightly firm to the touch in the middle. Top with your favourite berries or other toppings. Bon Appetit!
Preheat oven to 400* F. On the stovetop, heat a small pot over medium heat. Add butter and shallot and cook for 2 minutes, until shallot begins to soften. Add peaches, whiskey, lemon juice, thyme, and brown sugar substitute and mix well. Bring to a boil, reduce heat, and simmer for about 5-7 minutes, until it starts to thicken. Salt and pepper to taste. Place pork chops in a baking dish, salt and pepper to taste. Top with peach sauce. Cover casserole dish, and bake for 25-30 minutes, until chops are cooked through and peach sauce is bubbly. NOTE: Depending on how juicy your peaches are, you may want to thicken the sauce with some cornstarch after baking the chops.
Put chopped chocolates and butter (first three ingredients) into a sauce pan over low heat and melt. Once melted, remove from heat and set aside to cool slightly. Mix eggs, sugar, espresso powder, and vanilla. Add the melted chocolate to the egg/sugar batter. Mix well. Next add the flour, baking powder, and salt to the batter. Mix well. Lastly, add chocolate chips and pecans. Chill dough for approximately 60 minutes or until it can hold a shape. Line a baking sheet with parchment paper and scoop dough in small balls on paper - space about 1 inch apart from each other. Press dough to flatten. Bake at 350 for 10 minutes. No not overbake! When cookies are cool, drizzle melted chocolate over top of cookies if you wish!
Shake the vodka, Calvados, apple sauce and sugar together in a cocktail shaker with ice. Double strain into a martini glass and sprinkle over a small pinch of cinnamon.
Grease and lightly flour 12 large muffin cups. To make the topping: in a mixing bowl, combine the brown sugar and cinnamon. Using a pastry blender, cut the butter into the brown sugar mixture until mixture resembles coarse crumbs. Add in the walnuts; using your hands, toss until the ingredients are well combined; set aside. To make the buns: in a small mixing bowl, combine the flour, baking soda, and salt; set aside. In a larger mixing bowl, cream the butter, using an electric mixer, until smooth. Add in the sugar gradually and beat about 3 minutes or until fluffy. Add in the eggs, one at a time, beating well after each addition. Add in the dry ingredients in two parts, alternating with the milk and vanilla, beating after each addition until well incorporated. Stir in the pears. Spoon batter into the muffin cups. Sprinkle the streusel topping over the top of the buns, being sure to keep the crumbs within the muffin cups (or the buns will be difficult to remove from the pan). Bake in a 350° oven for 20-25 minutes or until pick comes out clean.