HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet over medium-high heat, brown ground beef and onions. Drain. Stir in olives, pizza sauce, pepperoni, seasoning, and mushrooms. Bring to a boil. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Meanwhile, in a small bowl, combine milk, oil and eggs; beat 1 minute at medium speed. Add flour and salt; beat 2 minutes at medium speed or until smooth. Spoon meat mixture evenly into ungreased 9 x 13 inch dish. Place cheese slices over hot meat mixture. Pour topping evenly over cheese, covering completely; sprinkle with Parmesan. Bake at 400 for 20-30 minutes or until puffed and golden.
Mix marinade ingredients together. Pour over chicken and stir to coat. Cover and refrigerate for 1 to 2 hours. Put the chicken pieces on a metal skewer and light your broiler (you may also grill them on your barbecue) and cook until the juices run clear and the meat is blackened in places, turning occasionally. Remove from the skewers and set aside. Heat the oil over medium heat and saute the onions and jalapeno until soft. Add the ginger and garlic and cook for 30 seconds, stirring constantly. Add the tomatoes, tomato paste and spices and cook on medium low heat. Add water if necessary to prevent sticking. When the ingredients are well blended and the sauce is fragrant, add the chicken and the cream. Heat through but do not boil. Garnish with chopped fresh cilantro and serve over basmati rice.
Cook tortellini according to package directions. Melt butter in skillet and cook garlic for 1 minute. Add Prosciutto and cook for 2 minutes. Add heavy cream and bring to a simmer. Add nutmeg and simmer until cream is thickened and reduced by half. Stir in 1/4 cup Parmesan and peas. Stir in reserved cooking liquid and tortellini and toss to coat. Season to taste with salt and freshly ground black pepper. Serve and enjoy!
Place 1/2 lb of the filo on a flat work surface, covering unused sheets with slightly dampened paper towels to prevent drying out. Take one sheet at a time of filo, brush with butter or spray with olive oil spray, and stack sheets one on top of another until all of the 1/2 lb is used. Cut into 9 even squares of about 4 1/2 inches per side. Repeat with second 1/2 lb of filo. You should have 18 squares when done. Combine feta, parmesan, eggs, a small amount of oregano, and about 1 teaspoon of olive oil. Grind in a fair amount of black pepper (no salt is needed, because feta is very salty). Mix well. Coat 1-2 baking sheets with nonstick spray or line with parchment paper. Preheat oven to 350* F. Place a spoonful of cheese filling into the middle of each square of filo, moisten edges of square with a little water, and fold edges over to form a triangle. Press edges very firmly together to seal well. Repeat with remaining filo squares. Place turnovers on baking sheets. Brush turnovers with more butter or spray with olive oil spray. Place in hot oven and bake for about 30 minutes or until golden brown and very hot. Serve immediately.
Place the saffron in a small pot with 1 cup cold water. Bring to a boil, reduce to a simmer and let it steep while pasta water comes to a boil, about 6 to 8 minutes. Bring a large pot of water to a boil, salt the water and cook pasta to al dente. (Heads up! Reserve a half cup of starchy cooking water just before you drain spaghetti). While the water comes to a boil, heat olive oil, 3 turns of the pan, over medium heat. Add pancetta and cook until just about crisp, 4 to 5 minutes. Add in the garlic after 2 to 3 minutes and stir another 2 to 3 minutes until fragrant. Stir in wine and turmeric. Beat eggs with starchy cooking water. Drain pasta and add to the skillet. Pour saffron water over the pasta and toss to combine, season with pepper. Add in half the cheese and all of the parsley, pour in tempered eggs and turn off heat. Toss the spaghetti to coat evenly in golden sauce. Top with additional cheese and parsley. Serve immediately.
Melt butter, sugar and honey in a large pot. Bring to the boil. Boil for 1 to 2 minutes stirring constantly to prevent burning. The longer you cook your toffee for, the crunchier your cakes will be. Remove from the heat and working quickly, add rice bubbles and press into a greased tin. Mark into squares while still warm.
Lightly coat crock with nonstick cooking spray and set on low. In a large bowl combine all the ingredients. Pour mixture into crockpot and cook for approximately 6-8 hours on low depending how large your crock pot is.
In A large Bowl of an electric mixer, beat eggs about three minutes. Add sugar, vanilla, nutmeg, Cinnamon, and butter beating for 2 minutes. Beat in milk and add pecans while beating another three minutes. Place bread cubes in a greased loaf pan. Add Raspberries to the bread cubes and gently toss together.Keeping the raspberries intact as much as possible. Pour the egg mixture over them and toss until bread is soaked. Let sit until you see only a narrow bead of liquid around the pans edges; about 45 minutes. Pat the bread down into the liquid. Place in a preheated 350 degree oven and bake for 45 minutes or until lightly browned and puffy.( the pudding will fall as it cools slightly). Sauce: In a sauce pan combine the butter, sugar and half and half. Bring to a rapid boil. reduce heat and cook at a slow boil for 3 minutes. Remove from stove top and cool for 5 minutes. Add White Godiva Chocolate Liqueur to the sauce and stir. TO serve, put a 4 OZ ice cream scoop portion of bread pudding into a martini glass and top with 1/4 cup of sauce. Top with a dollop of whipping cream, fresh mint and a raspberry.
Beat butter, sugar, cocoa powder, vanilla and milk until smooth. Hint: If using for piping decorations, use a little less milk.
Combine chopped spinach with melted butter, seasonings, one egg, bread crumbs, onion, cheese, and allspice; mix thoroughly and let stand for ten minutes. Shape into balls. Combine remaining egg with water and beat together until well blended. Roll spinach balls in bread crumbs, dip in egg, and again in bread crumbs. Preheat oil to 375F and fry balls until golden.
Cook the potatoes in a large pot of boiling salted water for 15 to 20 minutes, until very tender. Meanwhile, heat the butter and half-and-half in a small saucepan. Drain the potatoes. While still hot, place the potatoes in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, slowly add the hot half-and-half mixture, the sour cream, 2 teaspoons salt, and the pepper. Mix until the potatoes are mashed but not completely smooth. Serve hot.
Cut pound cake in half horizontally (or in 3 even horizontal slices and make it even more fanciful. Just half the filling for each layer). Using an electric mixer, beat cream cheese and powdered sugar together until light and fluffy. Spread cream cheese on bottom piece of cake. Sprinkle with toffee bits (if using) and gently press the pieces into the cream cheese. Spread the other half of the pound cake with Nutella. Place Nutella cake over top of cream cheese side (like a sandwich). Immidiately wrap cake tightly in foil, place back into loaf pan, and refrigerate 2 hrs or overnight. When ready to serve, cut into 6 wide slices then cut the slices in half (making 12 pieces total).
Mix all the wafer ingredients together together, knead, and then make little balls. Put the little balls in a wafer iron (you'll need to experiment with the balls to find the right amount to put into the wafer iron) The temperature of the wafer iron also needs a bit of experimentation as the vary from one to another. Put all the syrup ingredients together in a saucepan and mix on a low temperature until smooth and liquid. Spread the syrup mixture between two wafers and your stroopwafels are ready.
Preheat Oven to 350 degrees. Mix meatloaf ingredients in a large bowl. Flatten meatloaf mix on a piece of wax paper, mix should be in a rectangle shape about 1/2 thick in wax paper. Cut cheese in thin slices and place on top of meatloaf mix (being sure to leave about a 1/2 inch without cheese around perimeter). Microwave frozen spinach according to package information, then drain. Place spinach on top of cheese making sure to leave perimeter empty. Take on side of wax paper and roll meatloaf carefully, being sure not to let meatloaf crack while rolling. After you have rolled the meatloaf pinch the edges to ensure that the cheese/spinach does not leak out while cooking. Cover entire meatloaf with the can of tomato paste. (You may want to add some italian seasoning to the tomato paste as it is slightly bland). Bake covered for about 35 - 45 minutes or until desired temperature.
Measure coffee and anise seeds into a filter-lined coffeemaker basket. Pour water into water compartment. Place pot on heating element; let water drip through basket into pot. Meanwhile, carefully cut ice cream from package and cut into 8 long pieces. Place ice cream into cups. Pour about 1/4 cup of coffee around ice cream. Serve immediately.
Heat oven to 350°F Grease an 8" x 8" baking dish; set aside. Put 2 cups of the milk and 2 cups hot water into a medium pot and bring just to a boil. Slowly pour in cornmeal while whisking constantly. Reduce heat to medium and cook, whisking constantly, until very thick, 12-14 minutes. Remove from heat and whisk in remaining butter. Set cornmeal mixture aside. Whisk together molasses, flour, cinnamon, ginger, salt, and egg in a large bowl. Pour molasses mixture into cornmeal mixture while whisking constantly. Transfer batter to prepared baking dish; pour remaining milk evenly over batter. Bake, rotating once, until pudding is set but still soft and a skin has formed over the top, about 1 hour. (If pudding gets too dark while baking, tent with foil.). Set pudding aside to let cool to room temperature. Spoon pudding into bowls and top with scoops of vanilla ice cream.
Generously grease an 8x11 or 9x13 inch baking pan with butter. Cream 1/3 cup butter or margarine with the brown sugar and cinnamon. In a large bowl, combine flour, sugar, baking powder, and salt. Cut in 1/4 cup butter or margarine until crumbly. Make a well in center of dry ingredients. Add cold milk all at once. Stir to form a soft dough. Turn dough out onto a lightly floured board. Knead 8 times- do NOT overknead! (This will make the biscuit dough tough.) Roll dough into rectangle about 12 inches long and 6 inches wide. Spread the cinnamon, sugar and butter mixture over the entire surface of the dough. Roll up as you would a jelly roll. Mark, and then cut 12 slices with a serrated knife. Place in greased pan. Rolls will touch slightly. Bake at 400 degrees for 20-25 minutes or until golden brown and bubbling. Turn out onto a wire rack to cool. (Line underneath the rack with paper towels to catch the gooey drippings). Combine the confectioners' sugar with the vanilla, and then add enough milk to make a thin glaze. Drizzle this over the rolls while still warm. Eat with a cup of tea or coffee and expect rave reviews from friends and family!
Mix mayonnaise, chili sauce, sriracha and honey for sauce. Heat vegetable or peanut oil to 350 degrees. Whisk eggs in a pie plate. Whisk Flour, cornstarch, 1 t salt and 1 t pepper in another pie plate. Working in batches, dredge shrimp in flour mixture, shake off excess, dip in beaten eggs, then return to flour mixture. Fry shrimp in hot oil until golden. Transfer to paper towel lined plate with slotted spoon. Toss shrimp with prepared sauce. Top with sliced scallions.
Mix cream cheese and sugar until smooth. Fold in cool whip. Blend well. Pour mixture evenly into pie crust. Spread the cherries on top. Refrigerate until served.
Preheat oven to 350 degrees. In a blender, combine all ingredients and mix well. Spray 8 mini-loaf tins with non-stick spray, and distribute batter evenly. Bake for about 25-30 minutes. When the bars are done, flip them out of the pan onto a sheet of foil, chill and store in the fridge.
Preheat oven to 350 degrees. Line the bottom of a 9-inch square baking pan, lightly coated with cooking spray, with a single layer of pickled jalapeno slices. Beat eggs in a medium bowl. Add both cheeses and mix well. Spread egg mixture over the top of the jalapeno slices. Bake about one hour. Cool 5-10 minutes before slicing into 2-inch squares.
In a skillet cook sausage, ground beef, onion, and garlic until meat is brown. Drain off fat. In a medium bowl, combine the rest of the ingredients and stir in cooked meat mixture. Place in 4 quart crock pot and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Discard bay leaf before serving. Serve over your favorite pasta.
Preheat oven to 300 and adjust oven rack to middle position. Thoroughly pat roast dry with paper towels. Sprinkle generously with salt and pepper. Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking. Brown roast on all sides, reducing heat if fat begins to smoke. (8- 10 minutes) Transfer roast to large plate. Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes). Add garlic and sugar; cook until fragrant, about 30 seconds. Add chicken broth, beef broth, wine, tomatoes and herbs. Return roast to Dutch oven. The liquid should come up to at least 1/2 of the depth of the roast. If not, add water until it does. Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours. Transfer roast to carving board, tent with foil to keep warm. Allow liquid in Dutch oven to settle about 5 minutes. Use wide spoon to skim off any fat that rises to the surface. Discard thyme and rosemary sprigs. Add tomato paste and bring to a boil on the stove. Boil about 8 minutes or until slightly thickened. Taste and season with additional salt and pepper if necessary. Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks. Place warm cooked pasta on a large serving platter. Place meat slices in center and ladle sauce over all. Serve hot.
Preheat oven to 325 degrees. Lightly spray a 1-1/2 quart shallow baking dish with non-stick cooking spray. Bring 1/2 cup sugar, cream and whole milk to a simmer, stir until sugar dissolves. Remove from heat and add 1 cup of the chocolate chips whisking until melted and smooth. In a large bowl, lightly beat egg and vanilla just till blended. Slowly whisk the hot chocolate mixture into the egg mixture. Allow custard to cool for 10 minutes, stirring often. Add bread cubes and remaining chocolate chips to the custard mixture. Toss lightly to coat. Pour mixture into prepared baking dish, sprinkle with 2 Tbsp of sugar. Bake until the custard thickens and center is just set, about 50 minutes. Serve warm.
Cut chicken breast into bite-size pieces and sprinkle with paprika, garlic powder, salt and pepper. Saute chicken until cooked. Add hot sauce to your liking. Remove chicken from skillet. Saute vegetables. Combine mayo, dressing and milk. Add to skillet. Add chicken and heat through. Serve with pasta of your choice.
Mix cooked noodles, cream cheese, sour cream, butter, eggs, sugar & vanilla together pour into greased pan. Mix sugar, crushed corn flakes, butter & lots of cinnamon well. Sprinkle on top of noodle mixture. Bake 350 degree oven for 45 to 60 minute until dry!
To segment the crabs, lift the flap under the body with your thumb and pull off the top part of the shell with one hand while holding the body firmly with the other and discard the top shell. Remove and discard the spongy white gills on either side of the body and rinse out the brown/yellow much and then use a sharp knife to cut each body in half and then that half in half again and crack the claws with a nutcracker. Put a rack into a electric fry pan (skillet - ours are square) and put water into bottom of the frypan (in the original recipe they used a bamboo steamer in a wok and used a heat proof dish in the steamer), bring the water to the boil. Meanwhile, place lemon grass on a heatproof plate and place crab on the lemon grass (try to do one layer) and sprinkle with sugar and drizzle with soy sauce and half of the sliced ginger. Place the plate in the steamer and cook covered for 3 minutes or until crab is just cooked through (the meat will be white rather than transparent when cooked - we found the crabs in Cowell cooked quicker than we were used to in Perth). Sprinkle with spring onions and remaining ginger and cook a further minute or 2 until spring onion wilts and then remove from heat (to be honest I put all the ginger and spring onions together in the previous step and missed this one cooking the crab for 5 minutes which actually overcooked it). We just put the plate (or in our case it was 2 plates) in the centre of the table with finger bowls and napkins and everyone helps themselves or put into individual serving bowls and garnish with coriander leaves.
Work area and utensils should be clean and sanitary. Cut butterflied chicken breasts into half, yielding a total of four chicken breast medllions. Place on sheet pan and bake for 10 minutes at 350 degrees F. Chicken medallions should be fully cooked, set aside. To a heated saute pan, add melted butter. Dredge chicken medallions in flour, shake off excess flour and add to saute pan. Add mushrooms, salt and pepper. Saute chicken and mushrooms until thoroughy heated and golden brown. Add marsala wine and broth/demi-glace. Reduce by 50% and then add room temperature butter, let butter reduce into the wine/broth reduction until a thickened sauce forms. To prepare Wilted Spinach: Add olive oil and garlic to a heated saute pan. Once oil is hot and garlic starts to turn golden brown, turn off heat and add spinach salt and pepper. Toss with olive oil until it becomes warm and starts to wilt. Place wilted spinach on the side of a plate. Using tongs, remove the chicken medallions from saute pan and place next to spinach. Pour marsala sauce and mushrooms over chicken. Serve and enjoy!
Saute mushrooms and shallots in margarine in large skillet until tender; stir in wine, artichoke hearts, chives, and pimiento. Stir in shrimp and simmer, covered, until shrimp are tender and pink, 3 to 5 minutes. Season to taste with salt and pepper. Sprinkle with parsley.
Combine milk, cardamom pods and 6 Tbsp of the sugar in a saucepan. Bring to boil, turn to low and stir in rice. Continure stirring until sugar dissolves. Cover and cook over a very low heat for 1 hour. Remove from heat. Put egg yolk in a cup and beat lightly. Add 2 Tbsp hot pudding to the cup and mix slowly. Pour mixture back into the pan and stir through. Stir in remaining sugar. Bring to a simmer and cook, stirring every so often until pudding is thickened, about 5 to 7 minutes. Remove and discard cardamom pods. Add sultanas and half the slivered almonds. Mix well and let cool completely. Whip cream until stiff. Reserve 3 Tbsp and fold in rest into cooled rice pudding. Transfer to a 1/5 litre gratin dish. Sprinkle remaining almonds on top. Preheat grill (broiler) to maximum and place pudding under it briefly until lightly browned. Leave to cool and refrigerate until ready to serve.
Cut radishes and zucchini into tiny matchsticks with a mandoline. If you don't have a mandoline, you can use a peeler to peel thick ribbons down the long side of the zucchini. Stack the ribbons and cut them crosswise into thin matchsticks. Cut the radishes into a similar shape by hand. Toss radishes and zucchini together. Squeeze the juice of half a lime over the radish and season with salt to taste. Add more lime juice if desired. Set aside. Over a hot grill or an open gas-stove flame char the ears of corn until well-blackened but not completely burnt. If you're using the burner method, you'll probably, quickly, notice that corn likes to pop and snap, occasionally spraying you with splats of corn. It's a little scary, which is I why I suggest you remove anyone small and easily harmed before you begin. However, I found the charred corn flavor to be completely worth the scare and hope you do too. Remove cobs from heat, and when cool enough to handle, shave off kernels using a large knife and reserve. Heat a large saute pan over medium heat. Melt the butter and oil together and once hot, add the onion. Cook the onion for about 5 minutes, until softened. Add the garlic and cook another minute. Add the beans and saute until hot, about three to five minutes. Turn heat to high, add the charred kernels of corn to the mixture, and toss to combine until heated through. Squeeze the juice of one lime over the corn mixture, and use the juice to scrape up any stuck bits. Season the corn mixture with salt and chili powder. Stir in chopped herbs. Heat your tortillas by placing them one at a time directly on a gas stove burner, using tongs to flip them after a minute or starting to brown and blister. Fill each taco with a few small spoonfuls of the corn mixture and slaw. Top with a spoonful of crumbled cheese. Serve with an extra lime wedge on the side, and whatever fixings you like (sour cream, avocado wedges, etc. See above).
Fry bacon (or cook in microwave) until bacon is crisp. Cool. Blot with paper towel to absorb excess grease. Crumble and store in ziploc bag in freezer for whenever you need bacon bits! I don't add the bacon grease; however, I need two ingredients for the recipe! This is not so much a correction as it is an addition we have recently discovered.We will now leave the bacon whole in the plastic ziploc. If we want bacon and eggs we just take what we want and heat in microwave. If we want some for salads we just crumble and use.
Preheat oven to 350 degrees. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. In a medium bowl, combine the flour, baking soda and salt. Blend into creamed mixture. Stir in chocolate and peanut butter chips, peanuts and pretzels. Drop by heaping tablespoons about 2 inches apart onto ungreased baking sheet. Bake 10 - 13 minutes, or until edges are lightly browned and centers are still soft. Do not over bake. Cool one minute on baking sheet. Cool completely on wire racks. Store in tightly covered container.
Warm the milk in a small saucepan. At the same time, toast the bread. When the milk gets warm, mix in the chocolate syrup. Place the toasted bread onto a plate and spread on the butter. Pour the warm chocolate milk over the toast. Enjoy the familiarity of Milk Toast with a slight yet apparent difference! (Negligible Preparation Time).
Place chicken, onions, capsicum, carrots, potatoes, tomatoes, sultanas and all seasonings. Add enough water or stock to just cover ingredients. Bring to the boil, reduce heat and simmer 40 mins. Add chickpeas and zucchini and cook a further 20 minutes. Stir in green peas then turn off heat. Cook couscous by boiling 2 cups water, then add couscous, cover and let stand 5 minutes. Use a fork to separate grains and fluff up.
Beat the egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed for 3 minutes, or until very thick. Reduce to low speed, and add the cornstarch. With the mixer still on low, slowly pour the hot milk into the eggs. Pour the custard mixture into a saucepan and cook over low heat, stirring constantly with a wooden spoon, until thickened. The custard will coat the spoon like heavy cream. Don't cook it above 180 degrees or the eggs will scramble! Pour the sauce through a fine strainer, add the vanilla extract, Cognac, and vanilla seeds, if using. Freeze the mixture in an ice cream freezer according to the manufacturer's directions. Transfer to a plastic container and store in the freezer until ready to serve.
In a medium bowl, mix the milk and sugar until the sugar is dissolved (about 1 to 2 minutes on low speed). Stir in the yogurt, berry puree and extract. Freeze according to manufacturers instructions. NOTE: the ice cream gets really hard if its put into a container in the freezer. I put it in a plastic bowl. I had to defrost it in the microwave for a little while before I could dig into it. Anyone know a better container I could put it in? I was thinking an empty ice cream container that I'd already used all the ice cream from?