HumbleIntelligence/food-ner-1-Million huggingface dataset:
While cherries are still frozen, cut them into halves, then set aside to thaw and drain in a mesh colander over a bowl. Cream butter and sugar using an electric mixer. Add eggs, almond extract, and vanilla and beat well. Crush 1/2 cup of the thawed cherries with a fork; add the mashed cherries to the batter. Mix flour, baking powder, and salt in a separate bowl. Fold half of the flour mixture into the butter mixture using a spatula; do not overmix. Add half of the cream or milk, mixing just enough to combine. Add remaining flour, then remaining milk; again avoid overmixing. Fold in the remaining cherry halves. Fill 12 paper-lined muffin tins with batter. If desired, you may sprinkle the muffins with some extra sugar. Bake in a preheated 375 F oven until golden brown, about 20-30 minutes.
In a small bowl, sprinkle gelatin over cold water; set aside. In a small heavy saucepan, combine milk, rice, sugar and salt; bring to a boil, stirring occasionally. Reduce heat; simmer, covered, 15-20 minutes until rice is tender. Remove from heat; stir in gelatin mixture until completely dissolved. Refrigerate, covered, until partially set. In a bowl, beat cream until stiff peaks form. Fold into chilled rice mixture. Spoon into a 6-cup ring mold coated with cooking spray; refrigerate until firm, about 3 hours. Unmold onto a serving platter. Serve with strawberries.
Cook pasta according to directions. You can add frozen beans (rinsed in tap water) to the cooking pasta. While pasta is cooking, stirfry Spring onions and garlic gently in a little oil. Drain. While warm, stir through cream cheese, yoghurt, onions and chicken. You can add chopped celery and carrot when permitted (moderate in salicylates) for color.
Preheat oven to 325. Spray a 9x9 inches baking dish with non stick spray. In a bowl mix, oats,brown sugar, oil and applesauce. Beat egg whites until frothy, add to oat mixture. Stir in salt,almond extract and cranberries. Bake 30 minutesd. Remove from oven; when cool cut into 24 bars.
In a small bowl, combine mayonnaise, tomatoes, parsley, capers, lemon juice and tabasco. Set aside. (This can be prepared in advance and cover it. It will be good up to 6 hours in the fridge). Put salmon fillet, skin side down, on a cutting board. Beginning by the tight side, with a knife, do a light incision between the skin and the flesh, to be able to hold the skin. Holding the skin firmly and putting the knife down and inclined, pull on the skin from the exterior in a movement of backwards and forwards. Cut the salmons in pieces. In food processor, mix salmon, 1/4 cup of the reserved tartar mayonnaise, onion, breadcrumbs, salt and pepper until salmon is finely chopped. Shape the mixture in 4 burgers of 3/4 inch thickness. (You can prepare the burgers in advance and put in an hermetic container, separating them with wax paper between each. They will be good up to the next day in the fridge). Set the barbecue to medium heat. Put the salmon burgers on an oiled grill and close the cover. Cook for about 10 minutes or until golden (flip them at mid-cooking). Meanwhile, put the slices of bread on the grill of the barbecue and cook 3 minutes or until lightly crispy (flip at mid-cooking). Put 4 slices of bread on a work surface. Garnish each one with a lettuce leaf, then with the salmon burger and remaining of tartar mayonnaise (divided in the 4). Cover with the other slices of bread.
Line a 9X9 inch pan with wax paper. 	Melt the candy corn in medium bowl, stirring every 30 seconds, until smooth, stir in peanut butter until well mixed, may be lumpy, not completely smooth. 	Pour into wax paper lined pan. 	Place in freezer for 10-20 minutes or until firm. 	Take the candy bars out of pan, cut into bite size pieces. 	Melt the chocolate in microwave, stirring every 30 seconds until smooth. 	Use a fork to dip bar into chocolate coat all sides, tap to remove excess chocolate and place on a wax paper lined sheet. 	When you have covered all bars in the chocolate mix, place back in freezer until firm about 10 minutes. Tips: I found I did not have enough chocolate chips to completely cover all bars, so I just poured the rest on top of the bars I had left over. They were just as good. Enjoy!
Season round steak with salt, black pepper and garlic powder. Brown steak in oil until very brown on both sides, be patient, this step is very important to the success of your gravy. When very brown, take steak out and put onion in to brown. Add steak back to the pot, add mushrooms and cover with water. Cook on medium heat until steak is very very tender, you may need to add water as you go. If you want to thicken the gravy, sprinkle some wondra at the end and boil.
Place soup, salad dressing, garlic, and Worcestershire sauce in a saucepan, and heat to a simmer. When sauce just starts to thicken, add prawns and scallops, stir through, and continue heating to cook the seafood. Grill steaks to personal prference (I think medium, to medium rare works best with this sauce). Stir cream through the sauce, remove from heat. Place steaks on plates, and top with sauce, dividing seafood between the steaks. Serve with hot chips & salad!
Preheat oven to 425 degrees Fahrenheit. Arange shrimp in a single layer in a 13 x 9 inch baking dish coated with cooking spray. Combine lemon juice with butter, garlic, Worcestershire sauce, lemon pepper, and red pepper. Pour mixture over shrimp. Bake at 425 degrees Fahrenheit for 8 to 10 minutes or until shrimp are done. Sprinkle parsley over shrimp; serve immediately. Serving size is 3 ounces shrimp with 2 Tablespoons sauce with 3 points per serving.
Cut each potato into three pieces lengthwise and then into thick strips. Pat dry with paper towels and place in a bowl. Add thyme and pepper and toss well. Drizzle olive oil over potatoes, tossing well to coat. Arrange on baking sheet and bake at 450° for 30 minutes. Sprinkle Parmesan cheese and salt evenly over potatoes and bake an additional 10 minutes or until tender and browned.
Season roast liberally with salt and pepper. Heat 2 teaspoons oil in 12-inch skillet over medium-high heat until shimmering but not smoking. Brown roast thoroughly on all sides, 8 to 10 minutes. Transfer browned roast to slow-cooker insert. Reduce heat to medium. Add remaining 2 teaspoons oil to empty skillet, along with onions, celery, carrots, and garlic. Cook, stirring occasionally, until lightly browned, about 4 minutes. Transfer to slow-cooker insert. Increase heat to high. Add red wine to empty skillet, scraping up any browned bits with wooden spoon, and simmer for 5 minutes. Add tomatoes and broth and bring to boil. Add pepper flakes, bay leaves, and thyme and transfer to slow-cooker insert. Set slow cooker to high, cover, and cook until tender, 6 to 7 hours. (Alternatively, cook on low for 9 to 10 hours.) Transfer roast to carving board; loosely tent with foil to keep warm. Discard bay leaves. Allow liquid in pot to settle, about 5 minutes, then use wide spoon to skim fat off surface. Puree liquid and solids in batches in blender or food processor. (Alternatively, use immersion blender and process until smooth.) Stir in parsley and season to taste with salt and pepper. Remove strings from roast and cut into 1/2-inch-thick slices. Transfer meat to warmed serving platter. Pour about 1 cup gravy over meat. Serve, passing more gravy separately.
Heat a gill pan or outdoor grill to high heat. Bring large pot of water to boil and cook pasta according to package directions until al dente. In a small bowl, combine garlic, grill seasoning, hot sauce, Worcestershire sauce, and 2 tablespoons of th vinegar and mix. Whisk in 1/4 cup olive oil and divide the mixture into 2 bowls. Add the sliced onion to one and the chicken to the other. Toss to coat both thoroughly and marinate for a few minutes. In a salad bowl, combine mustard and remaining 2 tablespoons vinegar with a little salt and pepper. Whisk in the remaining olive oil and then add the grated cheese. Once pasta is cooked and drained, add it to the salad bowl and toss to coat. Grill the onion slices until well marked, about 2-3 minutes. Grill the chicken for 3 to 4 minutes on each side. Remove both onion and chicken from grill to cutting board and allow to cool for a few minutes. Coarsely chop the onions and cut the chicken into slices. Add them to the pasta. Add the arugula, radicchio, basil, parsley, celery, mozzarella and tomato; toss thoroughly. Season with salt and pepper to taste. ** We aren't big fans of arugula and radicchio, so we use romaine and iceberg lettuce. we've also kept the chicken, pasta and onion separate from the salad and had as 2 dishes - Ijust make a little extra dressing.
1. Heat oven to 350. Place parchment paper on 4 baking sheets and set aside. 2. In small bowl, blend flour, baking soda, baking powder and salt with a whisk; set aside. 3. In large bowl, beat shortening and both sugards on medium-high speed about 3 minutes or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. 4. On low speed, gradually add flour mixture and beat until just combined. Stir in oats, Rice Krispies, coconut and chocolate chips. 5. Form balls with 2 tablespoons of dough and place 2 inches apart on prepared sheets. Bake at 350 for 10 minutes. Cool on sheets for 5 minutes then transfer to cooling rack to cool completely.
Lightly salt and pepper both sides of the pork chops and place them into the crock pot. Top with sliced onion, then brown sugar and thyme. Pour the undrained stewed tomatoes over top. Cover and cook on low for 6-8 hours.
Peel ginger and slice into rounds about 1/8 inch thick. Mix sugar and water in a large sauce pan and bring to boil. When sugar is disolved, add ginger and boil for 45 minutes. Ginger should be sweet and tender. Drain ginger and reserve liquid. Place ginger on rack to dry for 30 minutes. Toss with sugar to coat. Let dry on wax paper. Store in airtight container. Boil reserved liquid until reduced to a syrup with consistency between maple syrup and honey. (mine was that way after the 45 minutes with the ginger in it. Sugar will crystallize so just add a little water and boil. Store in airtight container in refrigerator. Syrup can be used for waffles, icecream, tea, Or whereever you use syrup.
Set oven to 350°F. Butter a 3-quart casserole dish. In a large bowl combine the cooked rice, mushrooms and bell pepper; set aside. In a saucepan heat butter over medium heat; add in onion and saute for about 3 minutes or until softened. Add in garlic, cayenne and thyme; cook stirring for 2 minutes. Add in flour and stir for about 2 minutes. Slowly add in cream and chicken broth; bring to a boil stirring constantly until thickened and bubbly. Add in mushroom soup and 1/3 cup Parmesan cheese; mix until completely combined. Season with black pepper and salt. Pour over the rice and toss to coat. Transfer the mixture to prepared casserole dish. Sprinkle top with about 1/2 cup grated Parmesan cheese. Bake uncovered for about 30 minutes or until bubbly and hot.
For this recipe you will need an instant read thermometer, a strainer and a blender or food processor, but it will be worth the trouble. Bring a few inches of water to a simmer in a pan. Place the sugar and zest in a heat-proof bowl that will fit over the pan. Prior to placing it over the pan, rub the zest and sugar together with your fingers until the sugar is moist and very aromatic. Whisk in eggs, followed by the lemon juice. Set the bowl over the pan with simmering water and start stirring with a whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream, stirring and whisking constantly, until it reaches 180 degrees Fahrenheit. The cream will start out bubbly but as it gets closer to 180 degrees Fahrenheit, it will start to thicken and leave tracks. This means the cream is almost ready. Getting the cream to this temperature can take up to 10 minutes. As soon as it reaches 180 degrees Fahrenheit, take it off the heat and strain it into a blender or food processor, discard the zest. Let the cream cool to 140 degrees Fahrenheit (about 10 mins) and then blend on high, adding in the butter 5 pieces at a time with the machine running. Scrape down the sides of the processor as you go. Once the butter is all in, continue to blend for another 3 minutes to get the perfect light, airy texture. Pour into a container, press a piece of plastic wrap against the surface and refrigerate for at least 4 hours or overnight. (The cream will keep well in the refrigerator for 4 days, or tightly sealed in the freezer for up to 2 months).
Heat oven to 400. On a fimmed baking sheet, toss carrots with olive oil, 1/4 tsp salt and pepper. Roast for 15 minutes. Stir in chestnuts, raisins and honey. Roast another 10 to 15 mins, until fork-tender. Gently toss carrots with remaining 1/4 tsp salf.
Clean scallops, remove sinew and pat dry. Saute onion and garlic in butter. Add bacon and mushrooms, and cook for 2 - 3 minutes. Transfer to a separate bowl. Heat pan again, and add scallops cooking 2 minutes on 1 side then turn and add vegetables and bacon back into pan. De glaze pan by add Pernod and allow to flame. Add cream and cook for 2 minutes and serve.
In a large pot, cook beef, sausage, and onion. Stir in tomatoes, tomato paste, water, pepperoni, cheese, and seasonings. Bring to a boil, reduce heat, and simmer for 30 minutes. Serve desired amount over spaghetti. Cool remaining sauce, transfer to freeze containers {may be frozen up to 3 months}. TO USE FROZEN SAUCE: Thaw in fridge overnight, place in saucepan and heat through.
Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces. Heat large wok . Add oil and swirl around. Add onion & leek and stir-fry 3 minutes. Add garlic, bell peppers & carrot. Continue stir-frying until onions are tender and peppers are beginning to soften but still crisp. Add the broccoli and pepper flakes, if using.and stir. Add the kale, cover and reduce heat to medium. Simmer for 5 minutes or until kale is tender, but still crisp, not too soft. Remove lid and let any excess liquid evaporates. Use two forks to mix the bean sprouts through the other ingredients. Add salt & pepper to taste. Transfer to serving plate and scatter nuts over the top, and serve with lemon wedges.
Spray a large skillet with nonstick spray and place over med-high heat. Add onion, carrots, celery, and garlic and cook until tender, about 7 minutes. Rise chicken, pat dry, and cut into bite-sized pieces. Add chicken to skillet and cook & stir until tender, about 3 minutes. Stir in remaining ingredients and reduce heat to med-low. Cook five minutes, stirring occasionally.
Mix all Fruits and Veggies together in medium size serving bowl. Mix the rest of the ingredients and pour them over the veggie/fruit mix. Toss to coat and refrigerate at least 2 hours to get the flavors to blend properly.
Brown ground beef, chopped onion and diced green peppers. Add chili powder, dried mustard, corn, tomatoes, tomato sauce and water, but don't add the rice quite yet! Bring this mixture to a boil and then add your rice. Reduce heat to low, cover and let it simmer for about 20 minutes. The rice should be cooked tender and it will have absorbed the water and sauce -- if not, recover and give it a few more minutes on low. Lightly stir everything together and then sprinkle the shredded cheddar over the top.
Whip 1 1/2 c of cream add sugar to taste (1/4- 1/2 cup). Put a teaspoonful of sweetened whipped cream on a cookie, top with another cookie. Add another teaspoonful and another cookie. Repeat. Place on one end of a flat rectanglar serving dish (or plate), with the cookies vertical. Put a teaspoonful of cream on a cookie and add it to the end. Repeat until all the cookies and cream are used in a log shape. Coat with remaining cream and cover lightly in plastic wrap. Refrigerate at least overnight. When ready to serve, whip remaining cream and sweeten. Recoat the log with the whipped cream and decorate with chocolate shavings. To serve, cut on the diagonal. For darker frosting color, add 1/3 cup unsweetened peanut butter to whipped cream mixture.
Mix champagne with schnapps and raspberry liqueur; pour into 6-oz. glasses. Garnish with fresh raspberries.
Heat oven to 350 degrees. Heat 1 tablespoon of the oil in a Dutch oven over medium-high heat. Working in batches, cook the meat until browned on all sides, 5-7 minutes. Transfer to a plate. Add the onions to pan and cook for 7 minutes. Add the Marsala or sherry and cook, stirring for 1 minute. Return meat to pan, along with the broth, tomato paste, salt and pepper. Cover and transfer to oven. Heat the remaining oil and the butter in a large skillet over medium-high heat. Add the mushrooms and cook until browned, about 5 minutes. Add the thyme and cook for 1 minute. After the stew has been in the oven for 1 hour, 15 minutes, add the mushrooms. Cover and return to oven for 45 minutes more. Meanwhile, prepare the biscuit mix according to the package directions, adding the chopped fresh herbs. Drop the biscuit dough in heaping tablespoons on top of the stew. Return pan to oven and cook, uncovered, for 15 minutes. Let stand for 10 minutes before serving. To make in advance: Remove the stew from oven aftere 1 hour, 15 minutes and let cool. Do not cook the mushrooms or add them to the casserole. Cover and refrigerate overnight. To finish cooking, brown the mushrooms and continue as directed.
Combine all ingredients except oil in the bowl of a food processor. Process until smooth. Gradually add oil and continue processing until thoroughly mixed. Serve with grilled chicken or mix with pasta or rice.
Wash and pat squid rings dry. Pour flour into zip lock bag along with salt, pepper, cayenne, and garlic powder: shake to mix. In a shallow bowl, mix the eggs, milk, and hot sauce (I use Texas Pete). Pour remaining flour in another zip lock bag. Working with a few rings at a time, shake in unseasoned flour, dip into egg/milk mixture, shake off excess, then shake in seasoned flour. Fry in hot oil (350 degrees) until a light golden brown. I recommend doing just a couple of rings at first as a taste test. Add seasoning to flour if required. After frying, place on paper towel to drain, and re-season with Tony's (optional). Just a little salt is fine as well. Note: I don't recommend using Tony's as the seasoning for the flour--it comes out too salty.
In a heavy bottomed pot, saute the onion and garlic in the vegetable oil until golden brown. Add the beef to the onions and cook until it is about medium rare. Do not stir the beef around too much-you want to have large clumps of beef in the finished chili. Add the rest of the ingredients and stir until just blended. (It may seem like a lot of chili powder but that's why they call it chili!). Cook the chili over medium heat for about 10 minutes, just until the meat is fully cooked. Don't overcook it! Serve with ice cold beer and condiments like sharp cheddar cheese, sour cream, and minced onions.
Cover a baking sheet with non-stick baking paper. Break up the chocolate and place in a small metal bowl. Place over a saucepan of hot water and heat until melted. Remove from the heat and stir. Do not remove the leaves from the strawberries. Dip into the chocolate, leaving part of the fruit uncovered. Place on the non-stick baking paper and leave until the chocolate is dry and set.
Preheat the oven to 170 degrees Celsius. Grease and flour a 23 cm round pan. Cream the butter and sugar. Add the honey and beat until light and fluffy. Add the vanilla and eggs and beat well to combine. Add half the flour and mix well. Add the milk, mixing thoroughly, followed by the remaining flour. Mix until smooth. Place in the prepared pan and bake 15 minutes. Reduce the temperature to 160 degrees and bake until golden brown. The sides of the cake will pull away from the pan when ready. If the cake browns too much before the sides pull away, reduce the temperature to 150 and continue baking. Serve with honey frosting or whipped cream.
Preheat oven to 400°F. Heat 1 tsp oil in a large non stick skillet over medium-high heat. Add mushrooms and shallot; cook 6 minutes. Add spinach and parsley; cook 1 minute. Transfer to a bowl. Stir in bread crumbs, egg white, 1/4 tsp salt, and 1/4 tsp pepper. Sprinkle chicken with 1/4 tsp each salt and pepper. Insert a clean, sharp knife into the thickest side of each chicken breast. Make a 2 inch slit. Cut to, but not through the opposite side. Holding the knife blade parallel to the cutting board, guide the blade around the inside, creating a pocket. Be careful not to cut through the sides. Divide the mushroom mixture between the 4 breasts. Stuff into the pockets. Wipe the pan clean with paper towels. Heat 2 tsp oil in pan over medium heat; add chicken. Cook 5 minutes, turning frequently, until browned. Transfer chicken to a baking sheet lined with foil. Bake for 13 minutes or until done at 400°F. Add wine to pan; cook 2 minutes over medium heat, scraping pan to loosen bits. Whisk together cream sauce mix, broth, and milk; add to pan. Bring to a boil; reduce heat, and simmer 1 minute. Stir in lemon juice. Spoon sauce onto serving plates; arrange chicken over sauce. Yields 4 servings: 1 breast and about 1/4 cup sauce).
Mix together garlic, vinegar, soy sauce, brown sugar, Worcestershire sauce, sesame oil and water. Pour over venison steaks and marinade at least 4-6 hours or overnight. Venison is not very fatty so the longer you marinade the better. Preheat barbecue to 500°F making sure to season the grill well with oil of your choice. Remove steaks from marinade and reserve sauce for gravy. Sear each side of the steak, approximately 3 min each side. Turn down grill to low and allow to cook for another 10-15min depending on your preference. I prefer mine medium rare. Meanwhile take the reserved marinade and pour into small sauce pan. Bring to a boil. Add enough beef gravy granules( I use Bistro) to thicken sauce. Add a bit at a time so as not to over thicken. (If you do just add a bit of water to thin). Remove steaks from grill, serve with prepared gravy.
Sift together flour, baking powder and salt. Cut in the shortening and add milk slowly, stirring constantly to form a soft dough. Turn dough out onto a lightly floured surface and knead lightly. Roll out to 1/4 inch thick and cut into 4 inch circles. Place circles on a plate and cover with a damp cloth. In a medium bowl mix tomato sauce, pepperoni, onions and mushrooms. Mix well. Stir in cheese and oregano until well combined. Place 2 T filling in the center of each circle, fold dough over to make a half circle. Press the edges tog with fingers. Pinch edges with a fork to completely seal. Deep fry in hot oil or bake at 400 degF for 15 minutes on well greased cookie sheet.
Mix all ingredients together, and store in an airtight container. Makes approximately 3/4 cup.
Add chili pepper to 2 cups boiling water. Cook until liquid is reduced to 1 cup. Remove chili pepper; strain for stray seeds, and set aside. In a medium-size saucepan, combine cream or milk, vanilla bean and cinnamon stick. Heat over medium flame until bubbles appear around the edge. Reduce heat to low. Add chocolate and sugar or honey. Whisk occasionally until chocolate is melted and sugar dissolves. Turn off heat. Remove vanilla bean and cinnamon stick, stir in ground almonds or hazelnuts. Carefully add the chili pepper infusion, a little at a time, making sure the flavour isn't too strong. If chocolate is too thick, thin with a little more milk.