HumbleIntelligence/food-ner-1-Million huggingface dataset:
MAKE MEATBALLS:. Prepare meatballs by combining all ingredients (except the butter) and mixing well. Form into small meatballs. Fry the meatballs in butter a few at a time until browned and cooked through. Drain well, set aside. MAKE SAUCE:. Prepare sauce by heating oil in a skillet. Add salt, onion and red or green pepper and cook until tender but not browned. Drain oil. Combine catsup and vinegar and stir into the onion & pepper mixture. Make a paste with the cornstarch and reserved pineapple syrup. Add to the vegetable mixture and cook, stirring, 5 minutes or until thickened. Stir in pineapple chunks and sherry. Simmer 3 minutes then add the meatballs. Heat through. Transfer to serving bowl. Garnish with chopped green onion and serve.
Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang. Place a slice of salmon in each ramekin. Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste. Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!
Saute onions, green pepper and garlic in olive oil until soft. Add ground meat and brown. Combine spices together into a mixture, then add to ground meat. Add red wine vinegar. Add tomatoes and let simmer, until tomatoes cook down. Add kidney beans and cook for a few more minutes. Serve over white or brown rice. Garnish with grated cheddar cheese, onions and sour cream.
Blend cream cheese, peanuts, celery, onion, salt, pepper and Tabasco sauce. Scoop out centers of tomatoes and fill with the cheese mixture. Chill until cold. Serve on lettuce leaves.
Place all ingredients in an airtight container or Ziploc bag and shake. If a more uniform mixture is desired, run through blender or food processor in batches. To serve, dissolve 2 tablespoons in 1 cup hot or cold water. Attach serving instructions if giving as a gift.
Saute onion and garlic in the sesame and chili oils over medium heat in a small skillet until onions are soft. Add chickpeas and stir mixture until heated through, about 3-5 minutes. Reduce heat to low and add lime juice. Cook, stirring frequently for 1 minute. Season with salt, pepper and cilantro.
Place unpeeled potatoes in cold salt water and bring to a boil. Boil gently until potatoes are tender, but still firm. Do not overcook. Pour off the boiling water and allow potatoes to cool until easy to handle. (The drained, unpeeled Potatoes can also be placed in a refrigerator overnight). Peel cooled potatoes, slice, then place in a large bowl. Slowly saute the bacon in a skillet until the bacon pieces are crisp and golden brown. Do not burn the bacon and do not drain the fat in the skillet. Remove the skillet from the heat and add the oil, vinegar, sugar, salt and pepper. Pour this mixture over the sliced potatoes in the bowl. Add the green onions and the chives. Gently toss the potatoes so all ingredients are evenly blended. Taste and adjust seasonings, if necessary.
In bowl, mix throughly beef, bread crumbs, egg, 1/4 tsp caraway and salt. Shape into 16 meatballs. In skillet, brown meatballs in the shortening, pour off fat. Blend soup, water, cream cheese and remaining caraway, add to skillet. Add celery and carrot to skillet. Cover and cook over low heat 5 minute. Add cabbage and green pepper, cook 15 minutes or until cabbage is tender. Stir occasionally.
Coat chicken tenders with 1/3 of the taco seasoning. Brown tenders thoroughly in hot oil, remove from pan to a baking dish prayed with non-stick spray. Pour salsa into skillet, add remaining taco seasoning and stir to warm. Pour salsa over chicken, cover and bake for 30 minutes at 350 degrees. Let chicken sit for 5 minutes then stir in sour cream. You can break the chicken up into bite size pieces or shred it if you like. Serve over hot rice, regular or Spanish style, garnished with shredded cheese, black olives, chopped green onion, etc.
Add all the ingredients to a large pot and bring to a boil over medium heat. Reduce heat to medium-low and simmer for 20 minutes, stirring frequently. Remove the pineapple and cinnamon sticks and pour the remaining liquid through a strainer, pressing down on the solids to extract all the liquid. Discard the solids and serve hot or cold. Variations. Instead of passing the cuaker through a strainer, you can puree it in a blender if you prefer. Leave the pineapple unpeeled to give your cuaker even more flavor. Add a little pineapple juice after simmering if you would like your cuaker a little thinner.
Heat oven to 425. Mix flour, sugar, baking powder and salt. Cut in butter with pastry blender. Cut until size of peas. Stir in currants or cranberries and rind. Stir together egg,and cream and dump into dry mix. Stir til a ball then gently knead five times. Pat into a round 8" wide,about 3/4" thick. Cut into 8 or 12 wedges and place on ungreased cookie sheet. Brush tops with cream and sugar and cinnamon if desired. Bake 12- 15 minutes. Oh my, then enjoy.
Blend eggs with Nature Sweet, beat in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust. Dust with cinnamon. Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling slightly puffs, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired. Remove from the oven and let cool on a rack. Serve at room temperature or chilled.
Pour ingredients into a cocktail shaker with ice and shake well. Serve in a red wine glass and sprinkle powdered cinnamon on top.
Heat oven to 350°F Line a 13x9x2 inch baking pan with foil, grease foil. Set aside. Melt butter and chocolate in a large saucepan over LOW heat till smooth. Do NOT COOK, you are only melting the chocolate and butter together, this is very very important. Remove from heat. Stir in eggs, granulated sugar, and vanilla. Stir in flour and the 3/4 cup cocoa powder. Spread batter in prepared pan. Bake for 22 to 25 minutes or till a wooden toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Lift brownies from pan with foil. Cut into bars, wiping knife between cuts. Roll in powdered sugar or, in a mixture of equal parts powdered sugar and cocoa powder. I usually serve them plain, and I think they are just fine, but my husband like them rolled in the cocoa sugar the best. Makes 64. To store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze up to 3 months.
Put steak (whole) in a large bowl. Add lime, pepper, and garlic salt to taste. Let chill for about 1 hour. Heat vegetable oil in a medium temperature in a medium skillet. Cook until both sides of steak are browned and cooked through (about 5 mins) leave aside. Cook tortillas on a flat pan until browned and flexible. Cut up steak into small squares and put on tortillas. Toppings: mix tomatoes,onions, and cilantro in a bowl. Add lime, salt to taste. Pour sour cream, guacamole, lime wedges, and refired beans on separate bowls and set on table. Serve tacos and let guests put on different toppings.
Heat ghee. Add ingredient 2-6 and fry for few seconds tilla romatic. Add tomatoes and pepper and cook on medium-high for 10 minutes or so, till thick. Lower heat and stir in salt, sugar, cream, herbs and feta and cook for 2 or 3 minutes more. Serve hot with baked potato for Ekadasi; Basmati rice for any other day.
Make coffee, then pour into a pot and add sugar, cook till thicken, then add whiskey. Remove from heat, and let cool. Drissle the cake bottoms with the coffe mix, top with whipping cream. Add a layer, drissle, top and so on, on every layer throughout the cake. Decorate with piped whipping cream, shaved chocolate and instant coffee over cake. Let sit one day.
Melt butter. Whisk eggs, icing sugar, caster sugar and orange zest until pale and fluffy (takes about 5 minutes with an electric hand whisk). Fold in melted butter with a large metal spoon. Sieve flour and baking powder together and gently fold into egg mixture. Bake at 180°C in a greased and lined 20cm tin for 30-35 minutes. Cool for 5-10 minutes in the tine before turning out to cool completely. To make icing mix icing sugar with orange juice until fairly runny and drizzle all over the cooled cake.
Mix half the lime juice with the ginger and lemon grass. Add the mayonnaise and mix well. Spread 1 tablespoon mayonnaise over each slice of bread. Halve the avocado and remove the pit. Peel and slice the flesh thinly, then arrange the slices on the bread. Sprinkle with lime juice. Spoon the crab meat over the avocado, then add any remaining juice. Spoon over the remaining mayonnaise, top with a cilantro spring. Serve immediately. *** To make lime-and ginger-flavored mayonnaise, place 2 egg yolks, 1 tablespoon lime juice, and 1/2 teaspoon grated ginger in a blender. With the motor running, gradually add 1 1/4 cups olive oil, drop by drop, until the mixture is thick and smooth. Season with salt and pepper.***.
Preheat the oven to 350 degrees F. Mix ricotta, egg, garlic powder, oregano, onion flakes, 4oz feta and mozzarella in a large bowl. In a separate bowl, mix beef, tomatoes, olives, 1.5 cups marinara sauce and pasta. Grease the largest casserole dish you've got. . LOL. . .you can do a 9x13 and a pie plate or two 8x8s, whatever you choose. In each casserole dish, layer pasta mixture, then top with some of the cheese mixture, then more pasta mixture and more cheese mixture. Top with 1/2 cup (or more) marinara sauce and bake for 30-35 min, or until hot& bubbly.
Cut jalapeno peppers in half lengthwise; remove seeds. Place peppers in boiling water for 5 minutes. Drain well. Combine cream cheese, cheddar cheese and Worcestershire sauce; stir well. Place one heaping teaspoon cheese mixture on each pepper half. Sprinkle with bacon; Place on a baking sheet. Bake at 400°F for 5 minutes or until cheese is melted.
In a covered 6- to 7-inch nonstick skillet with flared sides, cook potatoes and onion in a small amount of boiling water for 7 minutes. Add sweet pepper. Cook, covered, for 3 to 5 minutes more or until vegetables are tender. Drain in a colander. Meanwhile, in a small bowl, whisk together egg, 1/2 teaspoon rosemary, salt, and pepper. Set aside. Wipe out skillet; lightly coat with cooking spray. Return vegetables to skillet. Pour egg mixture over vegetables. Cook over medium heat, without stirring, about 1 minute or until egg mixture begins to set. Run a spatula around the edge, lifting mixture so uncooked portion flows underneath. Continue cooking and lifting edges until egg is almost set but still glossy and moist. Remove skillet from heat. Sprinkle with cheese. Let stand, covered, for 3 to 4 minutes or until top is set and cheese is melted. To serve, cut frittata into wedges. If desired, top each servings with fresh rosemary.
Heat oven to 400°F Sprinkle flour evenly over cookie sheet. Unroll dough; place on floured cookie sheet. Starting at center, press into 14x10-inch rectangle. Sprinkle roasted peppers, artichokes and olives evenly over dough. Top with salami, provolone cheese and feta cheese. Sprinkle with Italian seasoning. Bake at 400°F for 15 to 20 minutes or until provolone cheese is melted and edge of crust is golden brown. Cut into squares. Serve warm.
Preheat oven to 350 degrees. Put crushed pretzels in pie pan. Add in melted butter and sugar; stir to coat. Bake 5 minutes; take out & stir. Bake 3 more minutes. Stir to break into pieces if stuck together; Set aside to cool. In medium to large bowl, mix cream cheese and sugar until creamy. Add in undrained pineapple and vanilla pudding. Stir until combined. Fold in cool whip. Place mixture in desired serving dish. Top with the pretzel mixture just before serving.
Heat olive oil in a large skillet and add the sofrito (garlic, onions, green pepper, jalapeno, cilantro, capers, olives, bay leaves and cumin seeds). Cook the sofrito until it is fragrant and the onions are translucent; remove from pan and set aside. Brown ground beef in pan and drain fat. Add sofrito to the beef along with the tomatoes, vinegar, and cayenne pepper. Simmer for 45 minutes on low heat. Serve over rice, with a fried egg on top, garnished with pimiento, if desired. Another option to serve is to spoon it into corn tortillas, with lettuce, tomato, green onions, jalapenos, cheese, and hot sauce, like a taco.
NOTE: IF USING SALTED BUTTER, USE TWO 14.5 OUNCE CANS CHICKEN BROTH PLUS TWO CUPS WATER. (STEP ONE): Chop deboned skinless chicken into bite-sized pieces; set aside. MELT 1/2 cup (1 stick) unsalted butter in a large saucepan over medium-low heat. Add 1/2 cup all-purpose flour and cook until bubbly and light golden, stirring often for 2 minutes. Stir in the broth and seasonings. Bring mixture to boiling then reduce heat to medium. Add chunked or diced chicken; stir. COMBINE the dumpling dough ingredients, stirring only until soft dough forms (do not overmix). Drop dough quickly by teaspoons in a single layer over surface of bubbling gravy on one half of large saucepan (do not roll or press dough, or submerge beneath the gravy). Simmer mixture UNCOVERED for 10 minutes. GARNISH tops of dumplings with parsley or chives. COVER then reduce heat to medium-low. SIMMER covered for 10 additional minutes; UNCOVER and remove from heat. LIFT out dumplings individually using a small slotted spoon, placing them onto a plate, leaving dumplings garnished side-up. STIR chicken and gravy using a wooden spoon (gently scraping bottom of saucepan while stirring). LADLE the chicken/gravy mixture into bowls, then arrange dumplings over the top. SERVE and enjoy.
In a soup pot, combine soups, water,& 2 Tbs of the chopped onion. Heat, stirring occasionally, until bubbly. Combine chicken, celery, remaining 2 Tbs of onion, parsley& pepper in a medium bowl. Separate biscuit dough into 10 biscuits. Roll out into 4" circles. Place 1/4 cup of the chicken mixture on each dough circle and wrap dough around mixture to form dumpling. Firmly press edges to seal. Place dumplings, sealed edge down, into hot soup mixture. Spoon soup over dumplings, cover& cook over medium heat 20 minutes. Serve hot with soup mixture as sauce.
Cook ground beef with onion and pepper. Mix all ingredients together, except wraps and oil. Heat oil. Fill wraps with meat, cheese and rice mixture. Deep fry until golden brown.
In a large saucepan, combined the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are crisp-tender. Add the pasta and tomatoes; heat through. Discard bay leaf before serving.
Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes. Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm. Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic, saute 5 minutes or until translucent. Add the rice and stir to coat. Add the stock, salt, and pepper and bring to a boil. Lower the heat and simmer, covered, for 45 minutes or until all liquid is absorbed. Remove from heat and let pan stand, covered, for 5 to 10 minutes. Using a fork, fluff the rice and toss in the feta, mint, and orange zest just to combine. Serve hot or at room temperature.
Brown the chicken pieces in the oil. Remove the pieces. Stir the flour into the drippings and cook until brown. Add the celery, pepper and onion and cook until tender. Add the soup powder, water, salt and paprika, bring to a boil. Cook for 5 minutes. Place the chicken in a baking dish. Pour the sauce over the chicken, bake uncovered for 45 minutes, basting often and skimming fat.
Heat oven to 325F (160C). Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, salt and cloves. In a large bowl using a hand mixer or in the bowl of a stand mixer, cream together butter and sugar until light and fluffy; about 2 minutes. Add egg and molasses, mixing until fully combined. In 2 equal parts, add flour mixture, mixing until just combined. Roll dough into 1 tablespoons (15 mL) balls and place on prepared baking sheets 1 1/2 inches apart, pressing down lightly with palm. Place two pretzels next to one another 1/4 inch (0.5 cm) inside the edge of each cookie to resemble antlers; press pretzels lightly to adhere to cookie dough. Bake in batches until just set; about 12 minutes. Let cool 4 minutes on sheets before cooling completely on racks. Once cooled, use cookie icing to adhere candy eyeballs to cookies and draw noses. Allow to set completely.
First, wash your grapes and shake them gently to get some of the water off. Second, put them in a plastic bag with the sugar on top of them. (You may need more or less sugar, depending on how sweet your grapes are). Roll around the plastic bag, coating all the grapes with the sugar or Splenda. Now stick them in the freezer for at least an hour or two, and there you go! These keep for a very long time and you can make the recipe bigger or smaller.
In a large bowl combine the flour, baking powder, sugar and salt. Mix well. Add the remaining ingredients and stir well. In a deep pot heat 3 inch of oil to 375 degrees. Drop batter in by the teaspoonfull. Cook for 3-4 minutes on each side or until golden brown. Drain and serve hot. Sprinkle with pepper and Old Bay Seasoning.
Aubergines. Fry the aubergine slices in olive oil until golden brown, then set aside. OR, brush them lightly with olive oil and spread the slices on a baking (cookie) sheet and place in a pre-heated oven (200C/400F/Gas 5) for about 15 minutes or until golden brown and slightly crispy. Tomato sauce. Heat the olive oil in a heavy-based saucepan. Add the onion and garlic and fry until softened, around 5 minutes. Add the chopped tomatoes and fry for a further 3-5 minutes, mixing well. Add the capers, tomato puree, olives and red wine. Season with salt and freshly ground pepper. Bring to the boil. Reduce heat and simmer for 10-15 minutes. Mix the breadcrumbs and parmesan cheese together, then beat together the eggs with the water. Dip the chicken in the egg mixture, then coat thoroughly in the breadcrumbs and parmesan cheese. Heat the olive oil in a heavy-based frying pan. Add the coated chicken and fry until golden on both sides - about 5 minutes. Set aside. Preheat the oven to 180°C/350F/Gas 4. Oil a shallow ovenproof dish and rub with garlic. Place the aubergines in a layer over the base of the dish and then add the fried chicken breasts and pour half of the tomato sauce in and around the chicken. Layer the sliced mozzarella over the chicken, then spoon the remaining tomato sauce over the chicken breasts. Sprinkle with a little more grated parmesan. Tuck a few fresh oregano leaves in and around the chicken and sauce. Bake the chicken for 40 to 45 minutes until cooked through. Serve the chicken on a bed of mixed salad leaves, flavoured with a squeeze of lemon and garnish with basil or oregano and more Parmesan shavings.
Preheat oven to 350 degrees. Combine all ingredients together in a large bowl. Shape meat mixture into a loaf on a cookie sheet or 13 x 9 pan. Bake uncover 1 hour (when center feels firm when pressed). Let stand 10 minutes before serving.
Heat oven to 350. Mix first 4 ingredients in a large bowl. Remove skin from chicken thighs and toss in bowl coating chicken well with mixture. Place chicken in a glass baking pan and cover with aluminum foil. Bake 40 minutes covered and remove foil for last 5 minutes.
Preheat oven to 325 degrees F. In a large, heavy casserole, heat the oil until almost smoking over medium-high heat. Add the lamb shanks and brown on all sides, about 15 minutes. If you cannot fit the shanks without crowding, just do 2 at a time. Stir in the onion, adjust the heat down to medium, and cook until the onion is wilted and pale, about 4-5 minutes. Blend in the lemon and orange slices, tomatoes, stock, wine, honey, cinnamon stick, salt and pepper. Bring the liquid to a boil, stir to combine the ingredients, cover the casserole and transfer to the preheated oven. Bake the lamb shanks until they are very tender, about 1 hour and 45 minutes. Remove the cover and skim off the fat, return the pot to the oven, partially covered, for another 15 minutes, turning the shanks a couple of times during this time. Serve over cooked pasta or bulgur.
Boil the chicken until done. Pull apart. Keep the broth. Mix soups, salsa, and chilies together. Set aside. In 13x9 pan, layer half of the doritos, half of the chicken, half of the sauce, and then half of the cheese. Pour about 1/4 cup of the broth on top. Repeat ending with cheese and broth. Add on sliced jalapenos or black olive slices for presentation, if you wish. Bake at 350 for 30 minutes.
In a large saucepan, combine butter, water and white chocolate; cook and stir over low heat until melted. Remove from the heat; stir in the buttermilk, eggs and extracts. In a small bowl, combine 1/2 cup flour and pecans. In a large mixing bowl, combine the sugar, baking soda and remaining flour. Gradually beat in the butter mixture. Stir in the flour mixture. Pour into three greased and floured 9-in round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely. For frosting, in a small saucepan, melt white chocolate over very low heat. Cool for 10 minutes, stirring occasionaly. In a large mixing bowl, beat cream cheese and butter. Gradually beat in melted chocolate and extracts. Gradually beat in confectioners' sugar until smooth. To assemble, spread 2 tablespoons of jam over one cake layer; spread with 1/2 cup frosting. Repeat layers twice. Spread remaining frosting over top and sides of torte. Warm remaining jam; drizzle over dessert plates. Top with a slice of torte.
Bake and cool pie crust according to package directions. Whisk milk, syrup and yolks in a large bowl to blend. Whisk flour and cornstarch in medium bowl. Gradually whisk 1 cup milk mixture into flour mixture. Gradually whisk in remaining milk mixture. Transfer to a large saucepan. Whisk over medium heat until custard thickens and boils, about 8 minutes. Whisk in 2 teaspoons vanilla. Pour into prepared pie crust. Chill until cold, about 3 hours. (You can make up to this point a day ahead--just cover and keep chilled.). Beat cream, sugar and remaining 1/2 teaspoon vanilla in medium bowl until peaks form. Spread whipped cream over pie adn sprinkle with walnuts.
Melt butter in a saucepan over medium heat. Add shrimp, onion and garlic. Saute for 5 minutes or until shrimp is almost tender. Stir in mushrooms, lemon juice and worcestershire sauce. Stir constantly for 5 minutes. Remove from heat. Stir in flour, seasoned salt and pepper. Add sour cream, stirring until well blended. Cook over low heat stirring occasionally until heated (do not boil). Sprinkle with parsley and serve immediately over cooked rice or pasta.
In a large saucepan, bring water, sugar and rosemary to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Cool. Strain, discarding rosemary. Stir in orange juice and lemon juice. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. Allow to ripen in ice cream freezer or firm up in the refrigerate freezer for 2-4 hours before serving.
Cream sugar and shortening. Add eggs one at a time and then add the mashed bananas and vanilla. Add dry ingredients alternately with the buttermilk and chopped nuts. Put batter in 2 greased and floured 9x5 inch loaf pans and bake at 350 degrees for 45 - 50 min., or until a wooden toothpick comes out clean when inserted. Cool for 10 min., then remove from pans. Slice when cold. Keeps moist when tightly wrapped. Freezes well. Delicious toasted!