HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line 2 x 23cm springform cake tins with baking paper, and lightly grease them. Melt the butter and caster sugar by placing in a microwave-safe bowl, then microwaving on high for 2 minutes. Set aside. Peel, core and slice apples, then place in a microwave safe bowl, add water and cover with clingwrap. Pierce several holes in the clingwrap then microwave on high for 12 minutes. Carefully remove the clingwrap and tip the apples into a colander to drain excess moisture. Set aside. Put the butter mixture into the bowl of a mixer and aerate for 1 minute on medium speed. Add the eggs one at a time and mix on low speed. Add vanilla essence and mix through. Sift the flour into the bowl and gently fold through until the batter is smooth. Divide the batter between the 2 cake tins and smooth it out with a spatula. Top each cake with half the apple, half the slivered almonds, and sprinkle each with half the extra caster sugar. Bake in a preheated 160C oven for 20 minutes, then increase the temperature to 185C and cook for a further 10 minutes, or until the cakes are brown on top. The cakes are cooked when a skewer comes out clean. Serve warm or at room temperature.
Combine bread crumbs and milk; let stand 10 minutes. Regarding the milk, 1 cup turned out meatballs that were very loose, but I'm not sure how much would be right. (Please give feedback so that we can finetune this recipe.). Add eggs, seasonings and flour. Beat 2 minutes at medium speed of mixer. Add beef and pork; mix just until combined. Make meatballs about 2 inches wide, using about 3 T. of meat mixture for each one. (A small ice cream scoop works great.). Melt butter over medium heat. Place meatballs in it. Flatten slightly. Cook 8-10 minutes until they're browned on both sides and no longer pink inside. You'll probably have to make in batches. Placed cooked ones on a platter and keep them warm while preparing others.
Place whole kernels sweet corn and cream-style corn in a glass. Add crushed ice. Pour milk into the glass. Top with a small scoop of your favorite vanilla ice cream. Mix all ingredients with a spoon. Enjoy! Suggestions: You can use 2% or skim milk.
In a large skillet over medium heat, heat oil and butter. When butter is melted, add potatoes, onion and white mushrooms; season with salt and pepper. Saute until onions are translucent, add broth, cheese and chipotle; stir to combine and allow to simmer until potatoes are very soft, stirring frequently- do not worry if cheese seems to clump. Puree soup in a blender or food processor, strain through a sieve back into a saucepan (press on solids to remove all liquid) and add cream and portabellas. Heat gently until just simmering. Serve hot.
Preheat oven to 350 degrees. Cook pasta according to package directions, drain. Melt the butter in a large skillet, add chicken and onion, and cook until chicken is done, about 7-9 minutes. Stir in breadcrumbs, and remove from heat. In a bowl, combine egg, ricotta, half the mozzarella and half the cheddar, spices, salt and pepper. Add the chicken mixture. Fill shells and place in a 11x7 inch pan. Combine tomato sauce, mushrooms, mozzarella and cheddar; pour mixture over shells. Sprinkle with parmesan if using. I like to sprinkle with more mozzarella as well. Cover and bake for 45 minutes to 1 hour.
Peel & slice cucumbers in 1/2 in thick slices. Then half ea slice & transfer all slices to a lrg mixing bowl (See note). Roughly dice red onion & add to the bowl. Quarter tomatoes, remove seeds, rough dice the tomato "meat" & add to the bowl. Thinly slice 1/2 green pepper, cut slices in 1 in strips & add to the bowl. Toss prepared "veggies" to achieve a good distributional mix. Add last 6 ingredients to bowl, mix well & refrigerate at least 2 hrs (stirring at least once to redistribute ingredients). Notes: The cucumber cut is esp important. If thinly sliced, most cucumbers wilt & do not retain their crunch. -- When all ingredients have been combined, the mixture will appear dry & lack a creamy texture or appearance. DO NOT PANIC - that will begin to change almost immediately. Note added 7/24/06: In response to reviewer comments, the amt of salt has been reduced by half. If you reduce further, you will likely lose any salt component in the mix.
Preheat broiler to hot. Put walnuts in a bowl and cover with boiling water. Let stand 1 minute, drain and shake dry. Toast under broiler 3-4 minutes until golden (watch carefully so they don't burn). Sprinkle with sea salt, toss and cool. Put the baguette slices under broiler and toast one side until lightly golden. Remove and rub toasted side with cut garlic. Allow to cool a few minutes and turn over and place chevre slices on untoasted side. Broil 2 minutes, or until chevre browns slightly. For the dressing, mix oils, vinegar and garlic together and season with salt and pepper. Toss the mesclun, onion, and toasted walnuts together. Place on a large platter and top with chevre croutons. Drizzle with the dressing. Serve while croutons are still warm.
Combine vinegar, water, sugar, salt and turmeric in a sauce pan and bring to a boil. Cut a thin slice from the ends of each cucumber. Cut cucumbers lengthwise into quarters. Place 1 clove garlic, 1 tsp dill seeds (or one head of fresh) and a pinch of celery seed into each jar. Pack in cucumbers. Pour boiling vinegar mixture over cucumbers to within 1/2 inch of rim (head space). Process 10 minutes for 500 ml jars and 15 minutes for 1 litre jars as directed in the canning section. Allow to age for at least a year in a dark place.
Combine first 5 ingredients in a small bowl, stir well. Heat a large nonstick frypan coated with cooking spray over medium high heat. Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally. Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently. Spoon mixture into a large bowl, cool. Wipe frypan clean with a paper towel. Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well. Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty. Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs. Melt 2 teaspoons butter in pan over medium heat. Add 8 patties and cook 2 minutes on each side or until browned. Remove the crab cakes from pan, and keep warm. Repeat procedure with remaining butter and patties. Garnish with parsley sprigs.
Cook pasta to al dente; drain. Heat olive oil; cook chicken and garlic (you can use my Greek seasoning mix on the chicken). Add to pasta. Add red onions, artichoke hearts with the liquid, tomato, feta cheese, parsley, lemon juice, oregano, button mushrooms, oil and vinegar dressing, olives, and cucumber. Season to taste; you may need additional vinaigrette dressing.
Preheat oven to 350°F. Cream butter and sugar. Add beaten eggs, flour, salt, and Kentucky Bourbon (or vanilla). Add chocolate chips and nuts. Stir well. Pour into partially baked pie shell and bake for 30 minutes, or until center is set. Serve with whipped cream or vanilla ice cream.
Preheat oven to 350 degrees. spray a 9x13" glass or ceramic baking dish with nonstick cooking spray. In a large pot, melt the margarine over medium-high heat. Add the flour, stirring constantly. Add the onions, mayonnaise, salt and chicken stock. Stir until smooth. cook until sauce thickens. With a ladle, place a layer of the sauce into the bottom of the prepared pan. Spread a layer of overlapping potatoes. Layer sauce. Layer potatoes. Layer sauce. Sprinkle top with pepper and paprika. Bake uncovered for 1 1/2 hours or until golden.
Mix thoroughly and form into small balls. Roll in powdered sugar and verious coatings and wrap in wax paper. The rum balls can be rolled in a variety of coatings, i.e sliced almonds, chocolate sprinkles, or coconut.
Use some cooking spray in a non-stick skillet, and brown chicken pieces until brown on both sides - about 6 - 8 minutes. Transfer chicken to a 13 X 9 baking pan. Place onion and garlic in the same skillet and cook, stirring, until onion is translucent - about 2 minutes. Add mushrooms, and cook another minute. Stir in the remaining ingredients, and cook another minute. Pour vegetable mixture evenly over the chicken. Cover with foil and bake at 350 F for 25 minutes. Remove foil and bake an additional 15 minutes, or until the chicken is thoroughly cooked.
In a large saucepan, melt a tablespoon of the butter in a tablespoon of the olive oil. Add the sliced onion and smashed garlic and cook over moderate heat, stirring occasionally, until softened about 5 minutes. Add the tomatoes and their juice, the water, heavy cream, sugar, crushed red pepper, celery seed, and oregano and season with salt and pepper. Bring the soup to a boil over high heat, breaking up the tomatoes with the back of a spoon. Reduce the heat to moderate and simmer for 10 minutes. Meanwhile, in a small skillet, cook the remaining tablespoon of butter over moderately high heat until it begins to brown, about 1 minute. Scrape the browned butter into a medium bowl. Add the olive oil to the skillet. Add the diced bread and cook over moderately high heat, stirring occasionally, until it is slightly browned, about 6 minutes. Transfer the bread to the browned butter and toss well. Working in batches, transfer the tomato soup to a blender and puree until smooth. Return the soup to a clean pot and rewarm the soup if necessary. Season the soup with salt and pepper. Ladle the soup into bowls and serve with the croutons.
Combine beef with 1/2 of the garlic, 1/2 of the scallions, the chestnuts, and the zest. Form into 4 patties and grill or broil. Saute remaining garlic and scallions with concentrate, soy sauce, honey, tomato paste, and pepper. Combine the broth with the cornstarch. Bring the concentrate mixture to a boil, add the broth, and stir until sauce thickens. Serve the sauce over the hamburgers.
On high heat brown veal in 1 T each oil and butter; set aside. To hot pan add remaining oil and butter. On med heat cook onion, mushrooms and thyme for 4 minutes. Add Marsala. Stir in soup, water, paprika, salt and pepper. Return veal and juices accumulated to pan. Reduce heat to low, cover and simmer for 1 hour,, stirring occasionally. Uncover and simmer for 20 minutes more, until veal is very tender and sauce has thickened to desired consistency.
PLACE potatoes in 2-qt. microwaveable dish. Add water; cover with lid. Microwave on HIGH 12 to 15 minute or just until potatoes are tender; drain. Place in large bowl. REFRIGERATE 1 hour or until completely cooled. mix dressings and add to potatoes. add remaining ingriedients.
Mix the cheese,softened butter and spice. You may need to adjust the amount of butter depending on how dry the cheese is. Beat thoroughly. Add the sherry and mix through. Press the mixture into small pots or ramekins and smooth down the top. Pour a layer of melted butter over the top to seal, and refrigerate. Give time for flavours to blend. Remove from refrigerator one hour before serving.
In large bowl, mix 1 1/4 C flour, sugar, yeast, oregano, thyme and salt. In another bowl, combine water, butter and milk. Microwave until 130 degrees f. Gradually add to dry ingredients. Beat 2 minutes at medium, then 2 minutes on high. With spoon, stir in enough flour to make soft elastic dough. Knead in adequate flour so that the dough is not sticky. (About 4 minutes.) Divide dough into thirds and roll each into a 24" rope. Braid three ropes and tuck ends under. Brush with beaten egg and sprinkle with sesame seeds. Place on greased baking sheet over a shallow pan half full of boiling water. Cover and let rise 25 minutes. Bake at 400 for 25 minutes. Cool on rack.
Mix crab meat, cream cheese, salad dressing, onions, shredded cheese and spices with a mixer. Chill mixture 1 hour. Mixture should be thick enough to shape into 2 balls or logs. Roll in the crushed pecans. Serve with crackers. I stated that it only feeds 10 because it's gone very quickly! Enjoy!
Place the chicken in a bowl, add the crushed garlic and about 2 teaspoons of the peanut oil, then season with salt and plenty of freshly ground black pepper. Heat a wok over high heat and add 1 tablespoon oil swirling to coat the sides of the wok. Stir-fry the chicken in two batches for about 2 minutes per batch or until the meat changes colour. Transfer the meat to a plate. Add the remaining oil to the wok and stir-fry the pumpkin for about 4 minutes, or until tender but not falling apart. Add the capsicum strips during the pumpkins last minute of stir-frying. Remove the vegetables to the plate with the chicken. Put the sugar, fish sauce, vinegar and 125ml water in the wok, stir thoroughly, then bring to the boil and boil for about 10 minutes or until syrupy. Add the baby corn to the wok and heat for a couple of minutes, then return the chicken and vegetables to the wok as well. Stir for 1 minute, or until well coated with the syrup and heated through. Sir in the coriander and serve immediately over steamed rice.
Unroll crescent rolls, and separate each dough portion along center perforation to form 4 rectangles; press diagonal perforations to seal. Stir together butter and next 4 ingredients; spread evenly over 1 side of each rectangle. Roll up jellyroll fashion, starting at long end. Gently cut each log into 6 (1-inch-thick) slices, using a serrated knife. Place rolls, 1/4 inch apart, into 2 (8-inch) greased cakepans. Bake at 375° for 15 to 18 minutes or until golden. Cool 5 to 10 minutes. Stir together powdered sugar and remaining ingredients. Drizzle over warm rolls. Note: To make slicing easier, place unbaked rolls on baking sheet, and freeze for 10 minutes.
In a large skillet melt the 3 tablespoons butter over medium heat. Cook and stir leeks in hot butter for 2 to 3 minutes or until tender. Add the flour to the skillet; cook and stir about 1 minute. Stir in the milk; cook and stir until mixture begins to boil. Stir in the crabmeat, peas, dry sherry (if desired), Cajun seasoning, and, if desired, the ground red pepper. Spoon the crab mixture into a 2-quart square baking dish. In a small bowl stir together the 2 tablespoons melted butter and, if desired, the Dijon-style mustard. Brush one sheet of phyllo dough with butter mixture; fold in half crosswise. Repeat with other sheet. Stack the two sheets. Using a sharp knife, trim phyllo to about a 9-inch square. Place phyllo stack over crab mixture; tuck edges under. Brush any remaining butter mixture over top. Bake in a 375 degree F oven for 25 to 30 minutes or until heated through. Serve immediately.
Preheat grill to medium high heat. Brush grill rack with oil. Combine the olive oil, lime juice, garlic, oregano, lime peel, onion powder, brown sugar, allspice, cinnamon, and cayenne in a bowl. mix well and set aside half of the mixture. Thread chicken, sausage, and pepper onto skewers. Grill skewers, covered, over direct heat until chicken is no longer pink, about 8 minutes. Turn skewers and brush with glaze every 2 minutes during grilling, using all but the reservd glaze. Brush with reserved glaze just before serving. Enjoy :).
In a large bowl, combine honey, water, vinegar, figs and cloves. Let mixture stand for 25 minutes. Meanwhile, in a large saucepan over moderately low heat, add oil and saute shallots, stirring occasionaly until they are softened. Add honey-fig mixture. Bring to a simmer and add rosemary; cook, stirring occasionally, for 5 minutes. Season with salt and pepper. If desired, puree in a blender or food processor until smooth. As a glaze or basting sauce, brush or spoon warmed glaze over a rack of pork ribs, veal chops, lamb roast or turkey breast. During the last 30-40 minutes or roasting, baste every 20 minutes or so. Remaining glaze can be simmered to thicken and served as a side sauce. Makes about 1 cup of glaze.
Chop all vegetables and add to slow cooker. Add minced turkey, beans and tinned tomatoes. Mix all flour and spices together, crush stock cube, mix well and add to the pot. Stir all ingredients thoroughly, put on lid. Cook for 5 hours on high / 10 on low.
Take the fried onions and 1 tablespoon of oil and fry them on medium heat for about 30 seconds. Add the turmeric and Chicken marsala seasoning. Stir for another minute. Add tomato to taste and stir for another minute. Add 1 cup of water and cook until onions are tender, about 3 to 5 minutes. Add chicken, stir on medium for several minutes. Add another 2 cups of water and let simmer (lowest heat) for 30 minutes. This will serve 4 people. I always double this recipe so that the kids have extra for lunch the next day. Also, I make my Lebanese rice to go with this. The kids LOVE it!
In a small bowl, whisk together soy sauce, sesame oil, cornstarch and ginger until smooth; set aside. Heat wok or large skillet over medium-high until a drop of water sizzles in pan. Add 1 tsp canola oil; swirl to coat. Add steak and stir-fry 3 minutes or until browned. Transfer to plate. Microwave spinach on 100 percent power for 2-3 minutes or until wilted. Heat remaining oil in same skillet over medium-high and swirl to coat. Add peppers, onions and garlic; stir-fry 3 minutes or until vegetables soften. Return steak to skillet. Stir soy sauce mixture and add to skillet. Stir-fry until sauce bubbles and thickens, about 1 more minute. Divide spinach among 4 plates; top with steak mixture and serve.
Remove the stems from the mushrooms, chop the stems and add to the spaghetti sauce. Hollow out the mushroom caps and fill with a little of the sauce. Top each cap with the mozzarella cheese and then sprinkle with Parmesan. Heat the olive oil and rosemary on the stovetop in an ovenproof skillet. Place the mushroom caps in the hot rosemary-infused oil. Immediately place the skillet under the oven broiler and cook until the cheese is brown and bubbly and the mushrooms are done.
Starter: Dissolve yeast in 1 cup of the warm water. Stir in remaining warm water, flour and sugar, beat until smooth. Place in a glass bowl on the countertop and do not refrigerate. Cover with plastic wrap. After the starter has fermented for 10 days, you're ready to begin the next 10 days. Make sure you don't miss a day! Mixture might become bubbly, and that's okay. Day 1: Begin or receive starter. Day 2: Stir. Day 3: Stir. Day 4: Stir. Day 5: Add 1 cup sugar, 1 cup flour, 1 cup milk. Day 6: Stir. Day 7: Stir. Day 8: Do nothing. Day 9: Do nothing. Day 10: Add 1 cup sugar, 1 cup flour, 1 cup milk. Bread: After all 10 days are completed, put 1 cup of the starter in four separate containers. Give three to your friends and keep one for yourself to bake with later. You can give the starters in Ziplock bags, but make sure your friends "burp" the bag each day to keep excess air out. When you give the starter to them, they're ready to begin the Day 1 instructions immediately. Next, when you're ready to bake the bread, add the Bread ingredients to 1 cup of the starter. Add and beat the bread ingredients by hand until well blended. If desired, add one cup raisins, nuts or chocolate chips. Grease two loaf pans and sprinkle with sugar. Bake at 325 degrees for one hour or until a toothpick in the center comes out clean. Variations: If you'd like to try a different recipe, replace the cinnamon and vanilla pudding with one of the following: poppy seeds and lemon pudding, chocolate pudding and mini chocolate chips or banana pudding and chopped walnuts. Enjoy! Johnski.
Cut chicken breasts into strips. Combine flour, chili powder, salt and pepper in a large ziplock bag. Add chicken and shake to coat. Beat egg and water together. Coat chicken strips in egg-wash. Dredge chicken through cornflakes. Place on a lightly greased baking sheet. Bake at 425F for 30 - 40 minutes.
The NIGHT BEFORE: In large skillet, cook bacon until crisp. Drain off excess bacon fat, but keep a little in skillet in order to cook onion. Add onion, ham and chopped bacon to skillet and cook until onion is tender and transparent. Butter a large baking dish - I used a glass lasagna dish. Layer the bread to cover bottom of dish - will use probably 5-6 slices or half the amount of bread cubed. Add half of potatoes and cheese. Top with bacon, onion and ham mixture. Add remaining pieces of bread, potatoes and cheese. In large bowl, beat eggs, milk, Worcestershire sauce, mustard, salt and pepper. Pour this mixture evenly over the ingredients in baking dish. Cover and chill OVERNIGHT in the refrigerator. The NEXT MORNING: Remove strata from the refrigerator and bring to room temp (about 30 minutes prior to baking). Preheat oven to 325°F. Bake uncovered for 1 hour or when knife is inserted near center and comes out clean.
In blender or food processor puree bananas; add milk, then eggs and sugar. Sift together flour and spices and add to banana mixture. In skillet, or electric fry pan, heat 1/2 inch oil to 375 degrees. Cover the small opening of a funnel with finger and pour 1/4 cup batter into funnel. Hold funnel over hot oil and drizzle batter in swirls and crisscross in a lace=like pattern. Fry about 1 minute or until brown. Turn and brown second side. Drain on paper towels, sprinkle with powdered sugar. Serve warm.
Cook rice according to package directions, omitting oil and salt. Heat a large skillet or wok over medium heat. Add oil and garlic. Stir until garlic is light golden brown, about 2 minutes. Add raisins and cook for 1 minute. Add spinach 1/3 at a time, tossing quickly just until each addition begins to wilt. Add cooked rice, red bell pepper, feta cheese, and pepper. Stir briefly to combine and season with salt to taste.
Preheat oven to 425°F. Grease cookie sheet. Mix flour, baking powder, salt, sugar and poppy seed in a large bowl. Cut in butter until mixture is fine crumbs. Mix lemon juice and milk, stir into flour mixture until dough forms a ball. Turn dough onto lightly floured surface, gently roll in flour to coat. Knead lightly 10 times. Roll or pat into a 9in circle. Sprinkle with sugar. Cut into 8 wedges. Place on cookie sheet. Bake 12-15 mins or until golden brown. Immediately remove from cookie sheet.
Preheat oven to 350 degrees F. Lightly coat baking sheets with cooking spray or line with parchment. In a large mixing bowl, combine all ingredients with a wooden spoon. Drop by heaping tablespoons onto prepared baking sheets. Bake until set, about 17 to 20 minutes. Remove from oven and cool on baking sheet for 5 minutes before transferring to cooling racks.
Chop pumpkin into chunks and place on baking tray. Sprinkle Pumkin with olive oil and honey. Shred sage leaves and place on pumlin. Roast pumpkin until brown around edges. Meanwhile sweat chopped onion and chilli in olive oil and white wine vinegar with thyme and bay leaf added. Remove pumpkin from oven and allow to cool before removing skin and adding to onions. Add stock and salt and pepper. Simmer for forty minutes over a very low heat. Blend soup and pass through a sieve.
Combine meatball ingredients and then form into small 1-inch meatballs. Place on baking sheet covered with wax paper and bake at 350 for 12-15 minutes or until done. In the meantime, combine the sauce ingredients in large pot and heat over medium-low heat. Add meatballs to sauce once they come out of the oven. Continue to cook on low for 30 minutes. Put four meatballs inside each sub bun and sprinkle with shredded cheese.
Place pinto beans in large pot, cover with water, bring to rapid boil, cover and set aside. In another large pot, add olive oil and sautee onion, garlic, carrots, celery, and pepper. Add spices and simmer an additional 2 minutes. Drain and rinse pinto beans and add to vegetable mixture, along with ham hocks. Add chicken broth to cover contents. Cover and simmer, adding more chicken broth if needed, until beans are tender and liquid is absorbed, about 2 hours. Re-season with spices, as needed. Cut and flake meat from hocks into bean mixture. Serve as a side dish, or in tortilla shells with salsa and sour cream or with your favorite red or green sauce.