HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine first 9 ingredients, mix well; form into 18 - 2 in diameter meatballs. Place in lightly greased shallow baking pan. Bake at 450 for 20 minute. In a separate pan, blend broth, tomato sauce, wine & cornstarch. Stirring constantly until thickened over medium heat. Pour over meatballs, stir into pan juices. Reduce heat to 350 & continue baking for 30 min longer. Serve over beds of rice.
Preheat oven to 350 degrees. In a large bowl, mix together the butter, vanilla and confectioners' sugar until smooth. Sift together the flour and corn starch. Add the flour mixture to the bowl and stir by hand until a dough forms. Roll dough into 1 inch balls and press into miniature muffin cups. Mold dough into the shape of the cup. (it's much easier if you use a tart shaper. If you do use this, make sure to flour it every 1-2 tarts, otherwise it will stick.). In each cup, put 1 teaspoon of pineapple preserves. In a small bowl, Mix sugar and egg until well blended. Stir in the flaked coconut and put 1 teaspoonful of the coconut mixture onto each of the pineapple filled tarts. Bake in the preheated oven for 25 to 30 minutes. Cookie crusts should be slightly golden. Cool tarts in the pan for at least 15 minutes before attempting to remove. (They may be very diffucult to remove from the pan. If they are, it's easiest to cut off the top and take the bottom out, then put them back together and no one will notice!) Lightly tap mini muffin pans on the counter to loosen tarts. Dust lightly with confectioners' sugar before serving.
Sift the first 4 ingredients together. Cream butter and extracts together until butter is softened. Add sugar gradually, creaming until fluffy after each addition. Add yolks one at a time, beating well after each addition. Add dry ingredients in 4ths, beating until just blended. Make balls (1-inch), about 2-inches apart on ungreased sheets. Bake at 350° for 10 minutes or until golden brown.
Wash and blanch pork for 10 minutes. Rub meat with dark soya sauce. Deep fry in moderate heat till brown and skin turns crispy Slice into 1/2" thick pieces (thicker or thinner up to you). Mix pork with minced garlic, sugar, 5 spice powder, salt, soya sauce, vinegar Place in bowl with skin facing downwards Add warm/hot water till 1/2" before the pork is covered. Steam for 20 minutes (until pork is cooked and tender, but not falling apart). Remove from heat and cool- leave overnight in fridge Scoop out excess fat and re-steam again before serving Turn it upside down and serve-- something like serving pineapple upside down cake? Serve with chinese parsley, lettuce and steam buns.
In a medium bowl empty the can of Tomato Paste and the water (simply use the small empty can).*Add less or more water, until you get your desired consistency. With a small wisk to minimize splater start to slowly incorporate the water and paste. Add the salt to taste. Place in a sealable container like an old jam jar and keep in your fridge. Lasts about a week in the fridge and much much longer if frozen, and kept, into small individual servings in the freezer.
Cut the beef into 1 inch cubes and brown in hot oil on all sides. Lift out and set aside. Saute the onions and garlic in the pan until soft, add tomatoes, tomato paste, wine, bay lead, cloves, sugar, saly and pepper, return the beef to the pan and cover. Simmer for 1 1/2 hours. Serve with the boiled spaghetti and sprinkle with grated cheese.
In a large bowl, soak bread in milk until absorbed. Using your hands, break up bread; mix in beef and pork. Stir in egg, minced onion, thyme, oregano and salt. Form into 3/4 inch (2 cm) balls. This is often a smaller size than you think! Set aside. In a pressure cooker, melt butter over medium-high heat; stir in flour until moistened. Gradually whisk in beef broth and water. Bring to a simmer. Carefully transfer meatballs to sauce. Lock the lid in place and bring cooker up to full pressure over medium -high heat. Reduce to medium-low, just to maintain even pressure, and cook for 10 minutes. Remove from heat and release pressure quickly. Stir in cream and simmer until sauce is creamy and thick. Season to taste with salt and pepper. Serve over cooked egg noodles, sprinkled with garnish of choice.
Using a sharp knife, peel the oranges, removing the bitter white pith; slice crosswise 1/4 inch thick. In a bowl, whisk the oil and vinegar and season with salt and pepper. Add the fennel, scallions and arugula and toss. Add the oranges. Season with salt and pepper and serve.
Preheat oven to 180 Celsius/ 350 Fahrenheit. In a bowl with lukewarm water dissolve sugar then add yeast and leave for 5 minutes. Melt the butter. In a different bowl mix together milk, butter, egg, vanilla and egg and add the yeast mixture. Slowly add flour and mix with your hands to create a dough. Once the dough is homogenized, put it in a bowl and coat with a little bit of oil. Leave in the fridge for 1 hour. After 1 hour roll out the dough into a square. Spread dough with butter-cinnamon-sugar filling. Roll up dough and cut the tips. Cut into 12 equal size rolls and place them in a baking pan. Bake for 20 minutes or until golden. Combine together butter, cream cheese, powdered sugar and vanilla, mix well and put in the fridge. Once the rolls are baked leave them to cool and spread with frosting.
Place the artichokes in a food processor and process until completely minced. In a small sauce pan, add the cream cheese, garlic, heavy cream and minced artichoke hearts. Cook on medium heat stirring constantly until the cream cheese is melted and creamy. Remove the mixture from the heat and add in the shredded cheese, salt and pepper to taste. Stir in the french fried onion crumbs. Butter a foil lined baking dish. Put a tbsp of the filling in each mushroom and place them on a baking dish. Bake on 400degrees F. for 15 minutes or until the cheese is bubbly and golden brown on top.
Preheat oven to 180°C. Bring a large pot of salted water to the boil and cook pasta according to packet instructions. Drain and set aside. In a frying pan heat the 2 tablespoons oil and stir in the onion and garlic. Cook for 3 minutes and stir in the remaining vegetables, chilli and seasoning. Cook for 3- 5 minutes until just softening. Add the tomato sauce (pour 1 cup water into the empty jar and then add to the pan- this will help remove any remaining sauce) and the basil and stir through the pasta along with 1/2 a cup of the mozzarella cheese and lemon zest, if using. Place in a large baking dish and top with the remaining mozzarella and the Parmesan. Bake for 25 minutes or until cheese is golden. In a small bowl combine the parsley, olives and capers and scatter over the lasagne. Serve hot.
In a small sauce pan, heat vinegar, mustard, olive oil and salt. Let cool. In a large bowl, mix coleslaw mix, pecans and craisins. When dressing is cool, pour over coleslaw, add Whey Crisps and stir well. Let sit 1 hour and stir again.
Pick the crab meat over to remove excess shells and cartilage. Combine the mayo, Old Bay, parsley, mustard and water until smooth. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat. With your hands, break up the saltines into crumbs and mix into the crab mixture. Form into four patties and pan-fry, or broil the cakes until golden brown.
Rinse quinoa well then proceed with recipe. Cook the 1 cup of quinoa in the 2 cups of water 10 to 15 minutes or until water is absorbed, cool to room temperature. Cook the oatmeal in the water and milk and let cool to room temperature. Place the 3/4 cup of warm water and honey in large bowl (or in bowl of stand mixer) and mix in the dry yeast, let proof 10 to 15 minutes. Stir in oil, powdered milk and sourdough starter (if using) into yeast mixture with wooden spoon (or dough hook on low speed if using). Add 1 cup of bread flour and salt and mix well. Add cooled quinoa and oatmeal and stir. Add whole wheat flour and another cup of bread flour and mix well. When dough starts to get stiff turn out onto floured surface and continue to knead adding flour as needed to achieve a smooth elastic slightly tacky dough. Follow same directions if using dough hook on stand mixer to achieve same end results. Form dough into a ball and place into a large oiled bowl, cover with plastic wrap and place in warm place and let rise until doubled, 1 or 2 hours depending on the warmth of your kitchen. Punch dough down, form into desired shape and let rise second time until almost doubled again. Brush top with water or egg wash and sprinkle top with raw quinoa. Place in preheated 400 degree oven for 25-30 minutes or until load is golden brown and sounds hollow when tapped on bottom. Cover with foil if browning to fast.
Combine the chili powder, 2 tbsp balsamic vinegar, and 2 tbsp olive oil; stir well. Brush the chili mixture on both sides of the chicken breasts. Place in a shallow dish; cover and marinate in the refrigerator for 1 hour. Grill the chicken over hot coals (400 to 500 degrees) for 5-6 minutes on each side or until the chicken is done. Arrange the chicken on a serving platter; set aside, and keep warm. Brush the skin of the red bell peppers with 1 tbsp olive oil. Grill the peppers, cut side up, over medium coals (300 to 350 degrees) for 6 to 8 minutes or until charred. Cut the peppers into thin strips; set aside. Saute onion, jalapeno pepper, and garlic in the remaining 1 1/2 tsp olive oil in a large skillet until the onion is tender. Add the reserved sweet red pepper strips; stir well. Add the cilantro and the remaining 1 tbsp balsamic vinegar; stir well. Remove from heat. Spoon the pepper mixture over the hot chicken. Enjoy!
In a large nonstick skillet, heat olive oil over medium heat. Add red onion, fennel, garlic and hot pepper. Cook and stir until vegetables are soft, 3-4 minutes. Add escarole, cover, and cook over medium-low heat until escarole is wilted, 5-6 minutes. Add garbanzo beans and salt; stir to combine. Cook, covered, until garbanzos are heated through, about 2 minutes. Serve with lemon wedges.
In a blender, combine the cheese, mayo, and vinegar. Then with the blender running slowly add the cream and season with peppers.
Simmer the beans in water until tender, about an hour, and drain. Fry the bread in 2 T of oil until golden brown, set aside. Saute the onion in 2 T of oil until soft, add tomatoes and continue cooking over low heat. Add the paprika and spinach and cook until the spinach has wilted. Stir in the cannellini beans and season with salt and pepper. Using a food processor (or a regular old knife and cutting board), mince up the garlic and fried bread. Add to the spinach mixture, along with the water. Cover and simmer gently for 20-30 minutes (adding more water if needed). Serve with chunks of crusty bread.
In soup pot, heat butter over low heat. Add leeks, cover and cook 10 minutes until tender. Add potatoes and 3 cups water. Cover pot and simmer 15 minutes, until tender. Add nettles & cook 5 minutes until tender & wilted (push under liquid). Blend in food processor until as smooth. Return nettles to pot and stir in half & half. Season to taste with salt and pepper. Bring soup back to high heat just short of boiling (do not boil). Stir in most of onions or chives. Transfer to individual bowls, sprinkle with remaining onions or chives & serve.
Add all ingredients in the order suggested by your bread machine. Process on the basic bread cycle according to the manufacturer's directions. I use the "dark crust" setting. Remove from bread machine immediately after cooking. Let loaf cool for 15 minutes before slicing.
Preheat oven according package instructions. Prepare the cake mix as per package instructions. Divide the mix, putting roughly 1/3rd of the mix in another bowl. Into the smaller amount, add pink food dye and mix in until desired color. Divide the white batter into two greased and parchment bottomed 8-inch cake pans. Drop the pink batter into the white batter in small spoonfuls and then marble the pink into the white using a skewer or butter knife. Bake cakes, cooking until a toothpick comes out clean. Cool. Remove the cakes from the pan, leaving the parchment round on the bottom of one of the cakes, and level off the tops of both cakes. Place the parchment bottomed cake back into the pan and spread the softened ice cream into an even layer. Invert the second cake, so that the bottom is the top of the cake, and place on top. Place in freezer for 4-6 hours, until ice cream is frozen. In a large bowl, beat the butter until light and fluffy. Gradually add the sugar, and then add the cream and vanilla. Beat until completely smooth. Remove the cake from the freezer gently run a knife or spatula around the ice cream and remove to a cake round. On a lazy susan, if you have one, lightly frost the cake with a crumb coat. Place back in the freezer for 15 minutes. Remove from freezer and frost normally. Do not worry if the frosting is not perfect. Place the cake in the freezer while you prepare the drip. Transfer the remaining frosting to a piping bag. In a small bowl, melt the candy melts in 15 second intervals in the microwave until completely smooth. Thin the candy melts with 1 tablespoon vegetable oil. The candy melts need to be thin enough to drip but thick enough to give control over the process. Transfer to a squeeze bottle and test on a plate held sideways, thinning with additional vegetable oil if necessary. Remove the cake from the freezer and slowly pipe the circumference of the cake, stopping and applying extra as to drip down edges. Remove top from bottle and pour the remaining mixture over the top and spread out to edges. While soft, stand animal crackers into top and sprinkle with rainbow sprinkles and 1/2 of the crushed animal crackers. Pipe remaining buttercream frosting around bottom edge and decorate with additional sprinkles and animal cracker crumbs. Keep in freezer until ready to serve.
Melt margarine in a nonstick skillet over medium-high heat. Add sugar and onions. Saute 8 minutes or until golden brown; stir frequently. Stir in bell pepper and remaining ingredients; Saute 2 minutes.
Preheat oven to 375°F. Cut 12 2" rounds from the thawed puff pastry sheet. Bake on ungreased cookied sheet for 20-25 minutes until puffy and brown. Cool slightly. While still warm, split each pastry into 2 layers. Cool completely. Meanwhile, mix chopped turkey, mayonnaise, sour cream, cranberry sauce, and ginger in a small bowl. Spoon turkey mixture onto the split side of each baked and cooled puff pastry round, and serve.
Combine all ingredients in a nonreactive pot. Bring mixture to a simmer, and simmer until it is thick, about 30 minutes. Ladle the relish into sterile pint or half-pint jars, leaving 1/4 inch headspace. Close the jars with hot 2-piece caps, and process the jars for 10 minutes in a boiling water bath. Store the cooled jars in a cool, dry place.
Prheat oven to 400°F. Drain thawed potatoes and make sure there is no excess water on them. Spray the inside of an 8 ounce casserole dish or ramekin with non-stick cooking spray. Press potatoes into the bottom of the ramekin. Place ramekin on a baking sheet and bake for 20 minutes, or until potatoes are lightly browned around the edges. Remove from oven and allow to cool for 10-12 minutes. Right after removing from oven, reduce oven temp to 350°F. In a small saucepan, saute the peppers, onion, and jalapeno until tender, 5-7 minutes. In a small bowl, mix together the egg and the cream, add the minced garlic and season to taste with salt and pepper. Spray the top of the potatoes and sides of the ramekin again with a little more cooking spray (I like butter-flavored). Place half the cheese on top of the potatoes in the ramekin. Cover this cheese with the sauteed peppers and onion. Pour egg mixture over that. Top with remaining cheese. Carefully place ramekin on a baking sheet in the oven and bake for 25-35 minutes or until set, puffy, and golden. Allow to rest 5-10 minutes after cooking. Then run a knife around the edges of the ramekin, and invert onto a serving plate. Tap lightly, and carefully lift ramekin away from casserole. Serve warm.
Put the butter in a large pot and melted add the onion cut in stripes cook for 5 minutes add the green chile stripes and cook 5 minutes more, add the water, the milk, the bouilon granules , salt and pepper, when is boling add the potatoes peeled and cut in cubes , cook for 10 minutes until the potatoes are cook add the queso freso , turn off the heat and add the jack chesse .
Preheat oven to 400 degrees. Grease a loaf pan 12x8x2 inch baking pan. Saute onions in 3 tablespoons butter. When onions cool add sour cream. Set aside. Combine salt, eggs, and milk. Add to biscuit mix and stir until moistened. Lightly fold in sauteed onion and sour cream mixture. Turn into pan and bake for 30-45 minutes, with the time depending on the choice of pan. Serves 8.
Combine the shallots, garlic, anchovy fillets, capers, and parsley in a mixing bowl and stir until they are well mixed. Add the lemon juice and oil, and mix again. Taste and season with a few grindings of black pepper and a little salt, if necessary. The sauce should be very tart. Add more lemon juice, if needed.
Preheat oven to 400°F. Line 15 1/2" by 10 1/2" jelly-roll pan with parchment paper or foil. In medium bowl, with fingertips, mix turkey, bread crumbs, parsley, garlic, egg, and 1/4 cup Romano just until blended; do not overmix. Shape turkey mixture into thirty-six 1-inch meatballs; place in prepared pan. Bake meatballs 20 minutes. Meanwhile, heat large covered saucepot of water to boiling over high heat. Add pasta and cook 2 minutes less than label directs. Drain pasta; return to saucepot. In 2-cup liquid measuring cup, whisk cornstarch into milk. Add milk mixture and broth to pasta in saucepot; heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly. Remove saucepot from heat; stir in spinach, 1/2 cup grated Romano, and 1/4 teaspoon pepper. Add meatballs and gently toss to combine. Transfer pasta mixture to 3-quart glass or ceramic baking dish; sprinkle with remaining 1/4 cup grated Romano. Bake 20 minutes or until hot in the center and golden brown on top.
Peel and cube potatoes. Boil until done. Set aside. Cook macaroni according to package directions. Combine all ingredients. Refrigerate.
Heat 1 tablespoon of the oil over medium-high heat in a large, heavy nonstick skillet or wok, and stir-fry the tofu until lightly colored. Remove from the heat, and drain on paper towels. (See description for flavoring ideas). Add the remaining oil to the pan, then add the red pepper. Stir fry for three minutes, and add the garlic, ginger and the light part of the scallions. Stir-fry for about 15 seconds, then add the bok choy or baby broccoli. Stir-fry for about one minute, until coated with oil and beginning to wilt, and add the water. Cook, stirring, until the water evaporates, about two to three minutes, and stir in the tofu, the soy sauce and chili paste. (I had a hard time evaporating the water and ended up pouring it out of the pan before adding the soy, chili paste, and tofu.). Stir-fry for a couple of minutes, until the ingredients are well seasoned. Remove from the heat, sprinkle on the green part of the scallions (and maybe sesame seeds) and serve.
With the rack in the middle position, preheat the oven to 200 °C (400 °F). In a large pot of salted boiling water, cook the pasta until al dente. Drain and oil lightly. Set aside. Coarsely chop the pork and place in a large saucepan with the braising liquid. Add the cream and bring to a boil. Let reduce for about 5 minutes. Add the pasta and parmesan and stir to combine. Season with salt and pepper. It is normal that the preparation seems liquid. Pour into a 33 X 23-cm (13 x 9-inch) or a 3 liters (12 cups) baking dish. Cover with the mozzarella cheese. Bake for about 30 minutes or until the cheese begins to brown. Let rest for 10 minutes.
1. Prepare macaroni according to instructions on box. Afterwards, rinse with cold water and drain again. Let cool for about 10-15 minutes. The pasta: Cook 1 pound elbow macaroni (for really local Hawaiian style, cook until soft and fat, but you can go al dente if you prefer). 2. Add finely chopped Carrot and mix well. Add finely chopped onions and mix well. The flavoring: Stir in 1/4 cup very finely grated onion. Not minced, chopped or sliced-grated. It should be liquidy (this is how they do it at Diner's, a local eatery in Kalihi). 3. Combine mayonnaise and milk. mix well, then add to macaroni. Add salt, pepper and paprika to taste. The mayo: At least 21/2 cups for real local style. But there are no rules, so use less if you like. Or more. 4. Taste test the mayo and milk combo. Add more mayo or milk to suit your tastes. Salt and pepper, to taste. Stir well; refrigerate. 5. Chill before serving.
Combine hashbrowns, soup, sour cream, 1 3/4 cups of cheddar cheese, and parmesan cheese. Spread into a greased casserole dish. Sprinkle the remaining cheddar cheese on top. Bake at 350° for 40-45 minutes. Let stand 5 minutes before serving.
Preheat the oven at 220°C (425°F). Brush pork with salt, pepper and the minced garlic. Heat the lard and add the pork fillet and cook for 40 minutes. Wash the mussels well. Heat olive oil in a large pot and saute the onions until golden. Add the tomatoes and pepper, stirring well and cooking until the tomatoes are well cooked and soft. Add the wine to the tomato mixture and and simmer for a further 10 minutes. Add the mussels and cook for another 10 minutes, covered. Once the mussels are open taken them out and remove them from the shells, reserving the sauce in which they were cooked. Add flour to the sauce and stir on low heat to thicken. Add parsley and basil and extra salt to taste. Take cooked fillet and cut into slices, top the slices with mussels and sauce and cook in the oven at 240°C (475°F) for a further 10 minutes. Delicious served hot with bread.
Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally. Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions). Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces. Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies). Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.
Chop the cabbage and onion and place in a large bowl. In a small pot add the remaining ingredients and stir together and bring to a boil. Let the mixture reduce by 1/2 and then remove from heat and pour over the cabbage mixture and toss well. Let sit for 2 hours or overnight.
Preheat oven to 325 degrees F. Spread 1 cup fruity pebbles on a baking sheet and toast for 8-10 minutes. Remove from oven, let cool and then stir into 2 cups milk. Let sit 10 minutes, strain to reserve milk and discard cereal. Spray a donut pan with nonstick cooking spray; set aside. Using a hand mixer or stand mixer fitted with the whisk attachment, combine 1 box cake mix, 1 cup reserved cereal milk, eggs and vegetable oil and mix on medium spread until well combined and fluffy, about 2-3 minutes. Spoon or pipe batter into prepared pan, filling only about 1/2 way up the sides. Use an offset spatula or spoon to spread evenly, then bake for 12 minutes until donut cakes are set. Let cool 5 minutes on a wire rack, then invert cakes on rack to cool completely. In a large bowl, whisk to combine confectioners sugar and 1/4 cup reserved cereal milk, adding more if needed 1 tablespoon at a time to make a thick glaze. Dip the donuts into the glaze, place icing side up on a wire rack over a baking sheet, and top with cereals, pressing gently to help adhere.