HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400°C Heat the oil in a large frying pan over medium-high heat. Add the onion and garlic and cook, stirring, for 5 minutes or until onion softens. Add the lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the meat changes colour. Add the flour and cook, stirring for 2 minutes or until well combined. Add the beef stock, tomato paste and Worcestershire sauce and cook, stirring occasionally, for 5 minutes or until sauce thickens slightly. Remove from heat and set aside to cool slightly. Add mint and stir to combine. Taste and season with salt and pepper. Meanwhile, use a 3 inch round pastry cutter to cut discs from the pastry sheets. Line the base and sides of 48 (1 1/2 tbs capacity) mini muffin pans. Use a fork to lightly prick the bases of pastry cases. Place in the fridge for 15 minutes to rest. Bake in oven for 15 minutes or until golden brown and crisp. Place the potatoes in a large saucepan and cover with cold water. Place over high heat and bring to the boil. Cook for 15 minutes or until tender. Drain well. Use a potato masher or fork to mash until smooth. Add the cream and stir to combine. Taste and season with salt and pepper. Spoon the lamb mixture among the pastry cases. Spoon the mashed potato over the lamb mixture. Drizzle with the melted butter. Bake in oven for 10 minutes or until heated through and golden brown. Place on a serving platter to serve.
Heat oven to 350°F In small bowl, mix brown sugar, margarine and cinnamon until crumbly; set aside. Cut squash into 1/2-inch rings. Cut rings in half; remove seeds. Cut apple into chunks. 2. In shallow dish, stir together Bisquick(R) mix, seasoned salt, pepper and cracker crumbs. In another shallow dish, mix egg white and water. Dip pork into egg mixture, then coat with Bisquick mixture. 3. Spray 10-inch skillet with Pam cooking spray; heat over medium-high heat. Cook pork in skillet 6 to 8 minutes, turning once, until coating is brown. 4. Place pork in ungreased 8-inch square or 11x7-inch (2-quart) glass baking dish. Arrange squash and apples around pork. Sprinkle with brown sugar mixture. Bake uncovered 40 to 45 minutes or until squash is tender and until pork is no longer pink in center.
Preheat oven to 350-degrees F. Grease or prepare muffin pans with paper liners. Beat sugar and oil in bowl. Add eggs to bowl and blend well. In seperate bowl, sift dry ingredients (flour- salt). Stir dry ingredients into batter, blending well. Fold in carrots, nuts and raisins. Spoon batter into muffin tins, filling 2/3 full. Bake for 35-40 minutes or until tooth pick tests clean.
In a large frying pan pour the oil and set to medium high heat. I like to add a few popcorn kernels to tell me when the oil is ready. Once the oil is hot add the tortilla squares and fry till almost crisp. Turn off the stove and with a slotted spoon remove the squares onto a paper towel lined plate or bowl. While the oil cools shred the chicken and cheese. Empty out the oil from the pan and return the tortillas to the pan, spread the shredded chicken over the tortillas. Then pour the enchilada sauce over the chicken and tortillas and gently fold into each other till the chicken and tortillas are well coated with enchilada sauce. Sprinkle the cheese over the mixture. Over medium-low heat allow the chilla quillas to heat through and the cheese to melt. Once the sauce is bubbling and cheese is completely melted your meal is ready to serve.
In a Dutch oven, combine the sherry, sugar, soy sauce, water, crushed fennel seeds, ginger, orange rind strips, and cinnamon sticks, and bring to a boil; reduce the temperature and simmer, uncovered, for 10 minutes. Add the chicken thighs, cover the Dutch oven partially with the lid, and simmer for 45 minutes, turning the thighs occasionally. Remove the cinnamon sticks and rind; discard. In a bowl, pour the boiling water over the bean threads and let stand for about 5 minutes or until threads are soft; drain. Serve the thighs over the threads/noodles. Cooking Light, June 1998. Note: you can also use drumsticks instead of thighs, but do take the skin off to make sure the meat gets all the flavor! :).
Line a 13x9x2 inch pan with foil and grease the foil with 11/2 teaspoons of butter; set aside. In a large heavy saucepan, melt the remaining butter over low heat. Add the next five ingredients. Cook and stir constantly until smooth. Remove from the heat; stir in the butterscotch chips, marshmallow creme and extracts until well blended. Stir in nuts. Spread into prepared pan. Refrigerate until set. Lift out of pan and remove foil; cut into squares. Store in the refrigerator. Yield: about 41/2 pounds.
Seed Peppers if you like, I didn't. Finely Chop Peppers (I used a food processor to chop the peppers tiny) Example of Mixture of Peppers I used: Jalapeno, Banana Pepper (Sweet & Hot), Cherry Bombs,Cubanelle & Chili Peppers. Mix mustards, vinegars, honey, coconut sugar, coconut oil, flour, water and kosher salt in the pan. Whisk mixture together well to dissolve the flour and then stir in the finely chopped peppers. Once combined place on the stove and stir frequently to avoid sticking to your pan. Once mixture comes to a boil continue to boil and stir for five minutes or until desired thickness. Ladle into hot, sterilized jars. Cap with hot lid and of course the ring and process in a hot water bath for ten minutes.
Heat oven to 400 degrees. Place frozen fish in ungreased baking dish, 9x9x2 inches. Sprinkle with salt and oregano. Mix onions, bread crumbs, cheese and butter; spread on fish. Pour sauterne into baking dish. Bake uncovered until fish flakes easily with fork, about 30 minutes.
In a small saucepan scald the milk remove from heat. Add the butter and the 1/4 cup sugar. Stir until butter is melted then set aside to cool. In a large bowl of an electric mixer combine the yeast and water let stand for 5 minutes. Mix in the cooled milk mixture. Mix flour with salt the 1/2 teaspoon cinnamon and lemon peel. Add half of the flour mixture to liquid mixture beating until well blended. Add eggs one at a time beating well after each addition. Stir in the apple, raisins and currents. Cover bowl put in a warm place to rise until double in size about 1 1/4 hour. Bring 2 inches of vegetable oil to a nice rolling simmer 1 tablespoon of dough at a time until golden brown. "Do not stir down dough". Use a 1 teaspoon of cinnamon in bowl to roll doughnuts in to coat a very light touch is recommended.
Meatballs: Mix all the ingredients until well blended. Form into small meatballs or use a Melon Baller place in Pam sprayed 9X13 Baking Dish. Sauce: Mix all the ingredients in a small saucepan bring to a boil. Pour Over Meatballs Bake covered in Foil for 45 minutes.
Take one asparagus spear, hold at both ends, and bend it until it breaks. Use the broken spear as a guide and cut the remaining spears to approximately the same length, discarding the large ends. Slice asparagus spears in 1 inch lengths. You should have about 2 cups of asparagus pieces. Cook the asparagus pieces in a small amount of boiling water for 10 minutes or until tender. Drain well. While asparagus cooks, place (unmelted) butter, flour, and garlic into a blender container. Top with cooked asparagus, then add all remaining ingredients and blend until smooth. Pour into saucepan and heat gently until soup thickens. I like to use thinly sliced green onion tops, low-fat sour cream and a couple of croutons for a garnish.
Cut your Moon Pies into pieces, and place 4 pies worth of pieces into the bottom of a large oblong serving dish. Add a layer of two of the sliced bananas over that. Mix sugar and eggs together, blending well, in a large heavy saucepan. Add cornstarch and milk. Bring to a boil over medium-high heat stirring constantly. Cook until thickened. Remove pan from heat and add vanilla, mixing well. Allow to cool slightly. Pour half of the pudding mixture over the Moon Pies and bananas. Add your final 4 chopped Moon Pies and the 2 remaining sliced bananas on top of the pudding, then top with the rest of the pudding. Cover the top of the pudding with plastic wrap, laying it down on the pudding to prevent a "skin" from forming. Once the pudding is completely cooled, top with Cool Whip and refrigerate until ready to serve.
FOR THE CAKE: Preheat oven to 350°F Measure ingredients into mixing bowl in order given. Mix together well. Spread in greased 9 x 13 inch pan. Bake in oven for 30 minutes until an inserted wooden pick comes out clean. FOR THE FROSTING: Whisk milk into flour in small saucepan until smooth. Heat and stir until it boils and thickens. Cool thoroughly. I strain this mixture through a sieve just to make sure it is very smooth. Cream butter, sugar and vanilla in bowl until light, white and fluffy. Add cooled thickened milk. Beat until mixture resembles whipped cream. Makes enough to fill and frost 2 layer cake, about 3 1/2 cups.
Cut beef into 2 to 2 1/2 inch pieces; pat with paper towels to absorb excess moisture. Combine 3 tablespoons flour, 1 teaspoon salt, paprika and pepper in a bowl; toss beef with flour mixture. Cook beef in batches, in hot oil in a Dutch oven over medium-high heat, stirring often, 4-6 minutes until brown. Remove beef from Dutch oven. Add red wine, stirring to loosen particles from bottom of Dutch oven. Return beef to Dutch oven; add broth, thyme, bay leaf, and 1/2 teaspoon salt. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 1 hour. Meanwhile, peel turnip, and cut into 1 inch cubes. Halve mushrooms. Add turnip, mushrooms, and carrots to stew. Cover and cook, stirring occasionally, 1 to 1 1/2 hours or until meat is fork tender. Whisk together remaining 1 tablespoon flour and 1/4 teaspoon salt until blended; whisk 1/2 cup hot broth into flour mixture until smooth. Whisk flour mixture into stew until smooth. Cook stirring often, 20 minutes or until thickened.
Spoon mincemeat into baked pie shell. Combine cream cheese, eggs, 1/2 cup sugar, lemon juice and rind, beat until smooth. Pour cream cheese mixture over mincemeat. Bake at 375 degrees for 20 minutes. Blend sour cream with 2 tablespoons sugar and vanilla. Spoon over filling. Return to oven; continue to bake for 10 more minutes. Refrigerate at least 5 hours before serving.
Sprinkle one side of the pork chops with salt and pepper. Repeatedly stab each pork chop 15-20 times with a fork (I was told that this tenderizes the meat and forces in the seasonings-- take it for what it is worth). Flip pork chops and repeat seasoning and stabbing. Grill pork chops over hot coals or medium heat on a gas grill, flipping at least once halfway through, until they reach an internal temperature of 155-160 (yes, I know about 165, etc, but they come out too dry at 165). If you prefer, you can use a wet mop while grilling but it is not necessary (When I do use a mop, it is 1 c cider vinegar, 4 oz commercial bbq sauce, 3 oz beer, salt, pepper, and tabasco to taste). Serve each chop between two slices of plain white bread.
Directions. Combine ground beef, bread crumbs, eggs and 1/2 cup Sauce in medium bowl; shape into 18 meatballs. Bring remaining Sauce to a boil over medium-high heat in 12-inch skillet. Gently stir in uncooked meatballs. Reduce heat to low and simmer covered, stirring occasionally, 20 minutes or until meatballs are done. Serve over hot spaghetti.
Cut pasta in half before cooking. Cook pasta according to package directions, omitting salt and fat. Add broccoli to pasta during last 3 minutes of cooking time. Drain well; place in large bowl. While pasta cooks, combine dressing and next 4 ingredients; stir well. Pour dressing mixture over pasta mixture. Add chicken, and toss gently. Sprinkle with pepper.
Preheat oven to 350 degrees F. Mix berries, apple pie filling, sugar, cinnamon and nutmeg. Transfer mixture to an 8 x 8 x 2 baking dish. Crumble the cookie dough over the fruit mixture, covering it completely. Place baking dish on a cookie sheet and put both in oven. Bake, uncovered, until cookie crust is golden and crisp and juices bubble thickly, about 45 minutes. Serve with vanilla ice cream.
After you bone your chicken thighs and cut them into smaller pieces (I halved them), season them with salt and pepper and brown them in olive oil. Reserve in the roasting pan. Boil your potatoes in salted water until cooked and then slightly squish each potato and add to the pan with the chicken. Prick one end of your tomatoes and drop them in boiling water for about 45 seconds. Remove the tomatoes from the water and place in another pot with ice and cold water. Now gently pinch each tomato and the skins will easily come off. Discard the skins and add the tomatoes into the roasting pan. Drizzle with oilve oil, add the garlic, lemon juice, oregano and rosemary and some additional salt and pepper. Give the ingredients a gentle toss and place in a pre-heated 375F oven for 40 minutes.
Preheat oven to 350°F. Spray a 9x13 baking dish with cooking spray. In a mixing bowl, cream 1/2 cup (1 stick) butter and 1/2 cup sugar until light and fluffy. Add one egg and 1/2 teaspoons vanilla and beat well. Gradually add 1 cup flour, cocoa, and 1/8 teaspoons salt, mixing well after each addition. Spread mixture into 9x13 dish. In a mixing bowl cream remaining 1/2 cup (1 stick) butter and remaining 1/2 cup sugar until light and fluffy. Add remaining egg and remaining 1/2 teaspoons vanilla and beat well. Gradually add remaining 1 1/4 cups flour and remaining 1/8 teaspoons salt, mixing well after each addition. Gently spread over chocolate layer and bake until golden brown, about 15 minutes. Remove from oven and sprinkle chopped Andes mints over the top. Bake until chocolate begins to melt, about 1 additional minute. Spread melted chocolate over the top of the bars. Cool completely. Cut into 24 squares, and then cut squares into triangles.
Proof the yeast in warm milk, water, and honey. Add butter, sugar, and vanilla. Add wheat flour, wheat bran, and salt. Let rise 2 hours or until doubled in bulk; stir down each time it doubles in bulk. Just before putting in waffle iron, beat in egg yolks; fold in stiffly beaten egg whites. spray the heck out of your waffle iron with pam these puppies stick.
Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake). Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes. Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans). Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan. Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.
Take the garlic powder, lemon pepper, salt and cayenne and mix them together in a small bowl. Lay the fish flat on a cuttin board or plate and season the fish evenly on both sides with the mix. You may need more or less seasoning depending on the size of the fillets. Next take the italian salad dressing and slowly pour it over the fish so the seasonings wont run off. do this to both sides. let the fish marinade for 10-15 minutes. Then in a non-stick skillet or wok, sautee the butter, garlic, garlic wine vinegar and mushrooms on medium heat [#4 or #5] covered with a lid for about 3-5 minutes or until the aroma of the wine vinegar and garlic are strong in fragrance. Next place the fillets in the skillet with the garlic and mushrooms. Do not change the heat setting. Cook on one side for about 8 minutes covered. Check for firmness. Then turn over the fillets and cook for about 2 more minutes covered. Once finished, remove from heat and serve immediately. The sauce leftover with the sauteed garlic and mushrooms can be served on top of the fillets.
Remove pan from bread machine and place on electronic scales and zero them. Weigh in the water (243ml water weighs 243g) and the rest of the loaf ingredients and replace pan in the bread machine. Select Speciality White / Raisin or similar programme depending on your machine and crust type if required (I use a normal crust setting) and start the machine. Into a small bowl weigh the raisins, cocoa powder and oat bran and chocolate chips and mix well with a teaspoon. I can't get bitter chocolate chips and used the remains of a bar of bitter (70% Cocoa) chocolate which I chipped up to about 1/4 inch 'cubes' with a small sharp knife. I used 22g total in the bowl putting only the bigger bits into the bowl and retained the tiny bits to sprinkle on my next Cafe latte (I guess you could just sprinkle them on top of the hot fresh-baked loaf). For greater indulgence 30g or so of chocolate would be nice but I'd run out for some reason :). The original Panasonic recipe called for 40g. I recommend staying with bitter or bittersweet chocolate (known as 'Plain Chocolate' in the UK) and avoiding milk chocolate. You could just use bitter or bittersweet chocolate chips if you can get them. Add the raisins and chocolate chip mix at the beep or at 4 to 5 minutes before final keading ends. (My machine beeps 9 mins before end of kneading which is too long as it always completely pulverises the fruit. Five minutes of mixing-in time is plenty. I glaze after baking with a very thin glaze of icing sugar (1 small Tsp) and 1/2 Tsp dried milk powder mixed with a little warm water. It keeps it a bit moister if you prefer it that way. You may need to add a teaspoon-ish of water if the raisins are very dried. Bakes approx 1 1/2lb Loaf. (Some chopped hazelnuts would really go great in this loaf but I seldom have them as they don't keep. You could perhaps swap all the raisins for about 50g-60g Glace cherries (but do drop the water down to 240ml) and then even perhaps substitute a bit of the water for Kirschwasser (cherry brandy) but haven't tried that combination, yet!). This is wonderful topped or sandwiched with Dulce De Leche or squishy banana (or both I imagine). It tastes very much like a dark chocolate Brownie.
Preheat oven to 350 degrees. Clean peppers thoroughly inside and out. Mix by hand all ingredients except for the pasta sauce and the mozzarella cheese. If, after adding can of tomatoes mixture still feels too "wet", add more rice until the consistency is a little more solid. More Parmesan cheese may be added if wanted. Boil peppers in a large pot of water for about five minutes or until soft. place inside your baking/casserole dish when each is finished. Open jar of pasta sauce and add one full tablespoon inside each pepper. I like to use Prego. Using a clean tablespoon, add stuffing mix by spoonful until each pepper is completely full, be careful not to break them. Dump the rest of the pasta sauce into the baking/casserole dish to cover the bottom of the peppers. Add a small amount of water to the jar, swish around and add to pan. After about 2 1/2 hours, remove peppers from oven and top with mozzarella cheese. Return to oven for another half hour or until cheese melts.
Add flour, egg, salt, and pepper to cooled mashed potatoes. Divide into 6 portions and flatten into round patties. If making your own croutons, in a skillet melt butter over medium heat. Add bread cubes and toss until lightly browned and crisp. Place several browned bread cubes or croutons in the center of each patty and bring potato up around the filling to create a ball. Lightly roll in more flour. Cook in a generous amount of boiling salted water for 10 minutes. Drain and sprinkle with buttered browned breadcrumbs and serve with gravy. Serve immediately, 3 to a soup bowl.
Cook pasta in plenty of boiling salted water until al dente, 7-10 minutes; drain. Meanwhile, melt butter in a large skillet over low heat, stirring until creamy. Stir in lemon zest and juice. Toss lemon sauce with hot pasta; serve. *Spaghetti with Lemon Butter and Tuna: add 1 (6 oz.) can chunk light tuna, well drained, and 2 tablespoons coarsely chopped flat leaf parsley to the lemon sauce; heat gently 1 minute before tossing with hot pasta. *Spaghetti with Lemon Butter and Peas: add 1 cup frozen peas to the butter; heat, stirring, over low heat until peas are tender, about 3 minutes; add the zest and lemon juice; toss with hot pasta. *Spaghetti with Lemon Butter and Shredded Zucchini: shred 2 small zucchini (about 6 ounces); add to butter; heat, stirring, until crisp-tender, about 3 minutes; add the lemon zest and juice; toss with the hot pasta.
Mix dressing ingredients first so that flavors can blend. In a small skillet melt butter over medium heat. Add pecans, sprinkle with sugar and pepper. Stir until well coated, spread onto a baking sheet. Bake for 5-7 minutes. Cool on a wire rack. In a large bowl combine the remaining ingredients. Drizzle dressing over salad, add pecans and toss salad right before serving.
Par boil the potatoes for around 3 minutes. Drain and allow to cool. Heat the oil in a wok and stir fry the kalonji seeds and sliced chilies for a minute. Sprinkle over the turmeric. Add the potatoes and cauliflower and sir fry for 3 minutes. Turn the heat to low, cover and cook for 20 minutes. Remove the lid, add the salt and stir fry until the potatoes are fully cooked.
Put oven rack in middle position and preheat oven to 450°F. Whisk together flour, baking powder and salt. Blend in butter with your fingertips until mixture resembles coarse meal. Add scallions and 3/4 cup milk and stir with a fork just until a dough forms. Turn out dough onto a lightly floured surface and knead 6-8 times, then pat into an 8-inch square (1/2"-thick). Cut into 16 (2-inch) squares and transfer to a buttered baking sheet, (or baking stone with a little cornmeal sprinkled on it) about 1 1/2 inches apart. Brush with remaining tablespoon milk, then bake until golden, 12 to 15 minutes. (13 worked in my oven).
Pat fish dry and put in foil lined casserole (for easy cleanup. Or, I also sometimes use baking paper for ease of microwaving either to heat up before serving, or when you find it not cooked in the center while eating.). Spread plum, garlic slices and chopped herbs on top and drizzle with sticky soy sauce and sesame oil. Cover and bake in oven of 180C or 350F for 20min (fillets)-40min (whole cuts).
Line an ungreased 9x13 pan with the unsalted soda crackers. Mix together the pudding mixes with the 4 cups of milk. (You don't need to wait for the pudding to 'set' before you use it). Spread 1/3 of the pudding on top of the crackers. Then top with 1/3 Cool Whip topping. Top with a layer of the crackers, then repeat the layering of pudding, and cool whip. Repeat the layering once more. (You should have 3 layers of each). Refrigerate at least 24 hours before serving. Serve with pie filling spooned over each slice or use the fresh-fruit mix: Fresh Fruit Mix: Place water, fruit, and sugar/cornstarch mixture into a sauce pan. Heat til thickened. Cool completely, and serve with your Almost French Pastry.
Combine the pineapple juice, marmalade and spices in a saucepan. Boil for 2-3 minutes. Reduce the heat and add the margarine and fruit. Simmer for 20 minutes. Remove the cinnamon stick before serving.
Mix flour, baking powder, baking soda, and salt. Cut in shortening. Add buttermilk; mix well. As told in recipe, look for a texture like "velvet". If sticky, dust with flour and work till smooth as velvet and either roll out by hand or on a floured surface 1/2-inch thick and cut. Bake at 450°F for 15-25 minutes on a lightly sprayed pan. Depending on oven, just make it golden brown. (Brush tops of biscuits with butter when you take them out of oven for a nice finish and taste).
mix together the ricotta cheese, mozzarella (reserving 1/2), olives, and the herbs. place the pieces of chicken on a lined cookie sheet (with foil) flat. scoop a table spoon of the cheese mixture onto each of the chicken pieces and roll them. cover the chicken with tomato sauce and mozzarella cheese once rolled. bake for 35-40 minutes at 350 degrees.