HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a flat tray with foil. Cut all of the cheese into bite sized cubes. Wash and drain well,the bell peppers, mint and tomatoes and carrot. Slice the peppers into small strips and place each colour together in a pile. Roughly slice the mint leaves. Peel the carrot and cut into matchsticks. Place a few pieces of cubed cheese in the centre bottom of the tray (this is the "trunk" of your "tree"). In order to achieve the Christmas Tree effect ,the broadest row will be at the bottom of the try and each successive row will be shorter on each end so that the whole three is more or less the shape of a triangle with a very narrow top. Place a full row of cheese cubes directly above this and then a row of mint, a row of tomatoes, a row of carrots, a row of white cheese, a little mint, a row of yellow pepper, a row of tomatoes, a row of cheese, a row of green pepper, a row of tomato, a row of mint carrot, and finially a tiny row of red pepper. NOTE: it's possible to carefully pile each row upwards evenly so that they are more or less the same height and the layers are not too thin. To finish, cut a round marshmellow in half, and just using one half, and with a sharp knife, cut small wedges all the way around it so that it resembles a star. Place the the top of the "tree" on top of the red bell pepper strips. before serving drizzle a few drops of olive oil (and lemon juice if prefered) over the vegetable sections of the tree, or serve with the dip of your choice.
MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce, Worcestershire sauce, steak sauce and dry mustard (and seasoning salt to taste, if using). Mix well. Make slits into roast and rub sauce well into and over the roast (a basting syringe works well to place sauce into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste (thinned with 1/4 cup water or chicken broth), parsley, and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degrees. Brush with Tomato Sauce when done and serve. An adopted recipe.
Shred lettuce. Peel and cut avocado in fan like shapes. Mix ketchup, mayonnaise, Tabasco and brandy together until an even pink colour. Mix prawns into sauce, approx a handful per person. Serve on top of lettuce with avocado on side of plate.
Place first 4 ingredients in a pan,bring to a boil and boil 5 minutes. Slice squash in 1/2 lengthwise and then slice thinly widthwise. Add ravioli and squash and cook till ravioli is done. Garnish with Parmesan.
Preheat oven to 425°F. Split bread lengthwise and hollow it out. Cut in half across to make 4 shells. Brown sausage in a skillet over medium-high, breaking up large pieces with a spoon. Add bell pepper, onion, and garlic; cook 3-5 minutes. Add spinach. Remove from heat and season to taste with salt and pepper. Transfer mixture to a bowl. Add ricotta and parmesan and combine well. Fill bread shells and top with mounded mozzarella and provolone. Bake in hot oven until cheese melts and bubbles and bread is super crisp, about 10-12 minutes. Top with oregano and crushed red pepper and serve with marinara.
Preheat oven to 180°C Fry onion and garlic in half the olive oil until softened. Stir in tomatoes and sugar. Remove from heat. Pour into a lightly greased lasagne pan and spread evenly over the base. Wash and drain spinach. Remove stalks and chop finely in the food processor. Cook the spinach in the remaining oil for 2 minutes (this can be done in the same pan as the tomatoes - no need to wash it). Transfer spinach to a mixing bowl to cool slightly. Stir in the ricotta cheese, nutmeg, white pepper and half the parmesan cheese. Working in batches place spinach mixture into plastic ziplock bags (don't close) to about half full. Cut off a small bit of one corner. Pipe the mixture into the canneloni tubes. Place the filled tubes on the tomato sauce in the lasagne pan. Do as many as you can fit in one layer. In the same pan (again, no need to wash), melt the butter. Add the flour and cook, stirring for 1 minute over low heat. Slowly add the milk and cook, stirring constantly, until sauce thickens. Add the chopped parsley and season to taste. Cover cannelloni with the parsley bechamel sauce and sprinkle with the rest of the parmesan. Cover with foil and bake for 25 minutes, remove foil and bake for 20 minutes longer.
Brown ground meat with onion and pepper, drain fat. Add all the rest of the ingredients. You can always double this, or just add a extra tomato soup and tomato sauce. I like to cook very low for about 2 or 3 hours. Do not boil, just simmer. Serve over spaghetti. After we eat it once I mix the sauce with the left over spaghetti and it's better the next day.
Preheat oven to 400°F. In a medium pot, add sea salt to water, then potatoes; bring to a boil and cook for 10 to 12 minutes. Remove from heat and transfer to a colander to drain for a few minutes. Slice potatoes to 1/2-inch thick and transfer them to a baking dish lined with a large lightly greased foil. Add onions, peppers and garlic; toss to mix. Add BBQ seasoning, ground black pepper, hot sauce and pieces of butter evenly distributed. Fold foil tightly and transfer to preheated oven; bake for 35 to 40 minutes. Half way through cooking, stir ingredients. Remove from heat and transfer potatoes to a serving bowl. Makes 6 servings.
In a bowl, combine mayonnaise and Worcestershire sauce; stir in cheese, onion, almonds and bacon. Cut bread into 1/2 inch slices; spread with cheese mixture. Cut slices in half; place on a greased baking sheet. Bake at 400 for 8-10 minutes or until bubbly.
Combine cheeses, egg and pepper in a medium bowl. Stuff each shell with cheese mixture. Place in ungreased baking dish. Pour sacue over shells. Bake 2-25 minutes at 350. Top with Mozzerella and bake 5 more minutes.
Place sugar, golden syrup, vinegar and butter in a heavy-based saucepan and cook over a medium heat, stirring, until sugar dissolves. Increase heat and boil, without stirring, until mixture reaches the hard crack stage (When the syrup is dropped into iced water it separates into threads which become hard and brittle)or 150 degrees C on a sugar thermometer. Remove pan from heat, stir in bicarbonate of soda and continue stirring until mixture swells. Pour into a lightly oiled 23 cm square cake tin and when almost set, cut into squares.
In a small bowl, mix together yogurt, garlic, herbs, salt, pepper and lemon juice. Set aside. In a large skillet, over med-high heat, saute the peppers and onion in the oil for about 3 to 5 minutes. Add the mushrooms, and cook and stir until mushrooms are soft. Add some water if necessary to prevent sticking. Add chickpeas and spinach, and cook just until spinach begins to wilt. Pour into a serving bowl and pour reserved yogurt sauce over top. Serve warm.
Heat the oil over moderate heat in a wide saucepan. Add the onion, olives and garlic and saute until the onion is soft. Add the potatoes, tomato paste, wine, tomatoes and stock, and mix well.Bring to the boil, simmer 5 minutes, taste and season with salt and pepper. Add the fish, mix carefully, and simmer 4 minutes until the fish is cooked through. Serve with some crusty bread or toast. Serves 4-6.
Combine all ingredients except pork chops. Place chops in a shallow dish and pour marinade over. Let marinate 30 minute. Prepare med-hot coals in grill bed. Remove pork from marinade, discarding marinade and grill chops for 7-8 mins, turning once -- or broil chops 3-4 inches from heat sourcg, 7-8 min, turning once.
Boil kielbasa link in 3 quarts of water, occasionally piercing it to release juices, for 30-45 minutes. While kielbasa is cooking, peel and dice potatoes and boil eggs to hard-boiled stage. Keep potatoes in cold water in bowl after rinsing them well. Cool eggs in cold water before peeling. Remove kielbasa from water. Drain and add cut up potatoes to the water in which you cooked the kielbasa. Add salt and cook. When potatoes are done, add pepper and vinegar to taste. *Don't use balsamic vinegar. To thicken soup, add flour to cold water in a jar with lid or shaker. Shake vigorously to combine. Add to simmering soup through a fine strainer to remove any lumps. Stir to incorporate. Simmer a few minutes to slightly thicken soup. Adjust seasonings at this point. More vinegar? More thickening?. When ready to serve, slice kielbasa, approx 1/4-inch slices. Add some to each soup bowl with one chopped egg. Ladle in broth with potatoes. Serve with a good thick-crusted bread like Polish sisel bread. At Easter when there is baked ham we add pieces of chopped ham, and, of course, a dollop of horseradish(white)!
Preheat oven to 350 degrees. Combine eggs, sugar, sour cream, milk, cinnamon and salt. Stir in raisins, apple and rice; spoon mixture into greased baking dish. Combine brown sugar, flour, cinnamon and butter, sprinkle over rice mixture. Bake uncovered 45 minutes. Serves 8.
Preheat oven to 375. In mixer bowl on medium speed, blend butter, brown sugar and orange rind until well mixed. Add egg, pumpkin and vanilla and mix some more until nicely incorporated. In separate bowl, sift together flour and spices. Add to mixer bowl and mix until a very loose dough forms. Turn dough onto a sheet of plastic wrap, form a ball, covered with wrap. Chill 1 hour. On surface lightly dusted with confectioner's sugar, roll dough out about 1/4" thick. Use cutters to shape cookies. Place on ungreased baking sheets and bake 10-12 minutes, until golden brown on bottoms (like a scone). Cool cookies on rack. While still warm I spread a scone glaze on top: mix confectioners sugar, a little orange juice, cinnamon, and vanilla extract until a thin glaze forms. Spread over warm cookies. I also add raisins as decorations, adhered to the glaze, at this point.
AVOCADO-CHILI RELISH: In a bowl whisk together olive oil, cilantro, jalapenos, shallots, and lime juice. Gently fold in tomatoes and avocados. Sprinkle lightly with salt and pepper; set aside. Prepare frankfurters as desired.- (We chose to grill them) over medium heat. In a small bowl, mix the butter and garlic. Spread butter mixture on the sub rolls. In a large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden. TO SERVE: Tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately. Makes 4 to 6 servings. *When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.
Cut off the nerves of the chicken. Cut the chicken in cubes, into pieces of the same size. Put the chicken pieces in a bowl. Mix the soy sauce, mirin and the piece of ginger in a jar, spread this mix over the chicken; make sure the chicken cubes are well covered with the marinade. Let it stand for 15 minutes, and slip of the excess of marinade. Mix the nori with the cornstarch, and with your fingertips, coat lightly each chicken cube with the mix. Heat the oil in a heavy skillet at medium heat. Fry 6 or 7 chicken pieces at the same time until they are golden, turning them from time to time. Put the chicken pieces on absorbent paper. Serve with cooked steamed rice, pickled ginger (gari) and cucumber slices. Decorate with more nori laminates, if you like.
Remove the label from the condensed milk can, place the sealed can in a pressure cooker, cover it with enough water to cover the can at least 1" over the rim. Seal the preassure cooker and "bake" can for at least 1h30min. ~~If you don't have access to a pressure cooker, you can follow the instructions above, but "bake" the can for at least 3hrs. Add a few drops of vinegar to the water before beginning the baking process; this will help you to avoid getting the pots all dark. When the time is up, take the can out of the water and let it cool in a bowl filled with cold water (maybe 20-30 min). You don't have to let it cool completely, but you want to be sure it's cool enough so that you don't burn yourself. Once it's cool enough, open the can and place the condensed milk into a medium bowl and set aside. ~~The condensed milk should be a caramel color; it tastes pretty much like caramel too -- and the darker the color and more intense flavor it has, the better the dessert becomes. Now, separate the yolks from the whites. Add the egg yolks to the condensed milk; beat well until it starts forming air bubbles and set aside. Beat the egg whites until they form stiff peaks, and fold carefully into the condensed milk. Place into a glass bowl, or into smaller ones if you like, and cool until it is ready to serve! Enjoy!
Preheat oven to 375°F. Wash, peel, pit, and slice peaches into a 9" round pie pan. Rinse blueberries, remove any stems and add to pie pan. Add almond extract to fruit mixture. Cut lemon in half and squeeze juice from half of the lemon over through a strainer (to catch seeds) over fruit, and then mix the lemon juice and almond extract throughout the fruit. Put the other half of the lemon in refrigerator for another purpose. To either a blender or food processor, add half of the oats (1/2 cup) and the almonds. Grind it to flour. Remove flour from blender or food processor and put it into a separate bowl. To the bowl, add the remaining 1/2 cup of rolled oats, the brown sugar, butter, and water. Mix together and sprinkle over top of fruit. Bake for 30 minutes. Remove from oven and cool on a wire rack for 30 minutes, and serve with vanilla ice cream or eat by itself. Enjoy.
Slice beef into thin strips. Mix together the marinade ingredients; add the beef slices and marinate for 30 minutes. Mix the oil, sake, water, sugar and remaining cornstarch in a saucepan. Heat until very hot, then add the beef and cook for about 3 minutes. Add the sliced radishes and cook only until the radishes are heated through. serve immediately.
Warm the oil in a large soup pot over medium heat. Add in the onion, celery, carrot, and bell pepper; stir/saute 3 minutes. Add in the mushrooms and garlic; stir/saute about 5 minutes or until vegetables are tender. Stir in rice; add in stock, salt, poultry seasoning, marjoram, and pepper; bring to a boil. Lower heat to medium-low, cover, and simmer for about 20 minutes or until the rice is tender. Add in turkey; simmer, uncovered, for about 10 minutes or until flavors are blended.
Parboil cabbage in water to cover for 10 minutes drain. Cook and drain noodles according to package directions; add the drained noodles and onion to cabbage. Cook until cabbage is tender. Season to taste with salt and pepper. Stir in cottage cheese and heat until the cheese melts and mixture is creamy. Serve. This is a meatless main dish or side dish.
Put the Oreos in a food processor and pulse until coarsely chopped. Add the vanilla, chocolate and sugar and pulse until a sand-like consistency is reached. Pour into a large mixing bowl. Using your hands, mold the Oreo mixture into golf ball sized balls. If the mixture isn't sticky enough, add water until it is. Serve immediately or refrigerate.
Place powdered milk in a large heavy sauce pan, add about 1 cup of milk and whisk to form a slurry. Add remaining milk and continue to whisk. Place the milk mixture over medium high heat adding cinnamon sticks or vanilla bean, rice and salt. (If you are using the bean, use a knife to cut a lengthwise slit across the bean so that it releases the seeds into the milk.) Bring just to a boil, do not let the milk scald, and reduce heat to a low simmer. Cook for 60-70 minutes, stirring occasionally. At the end of the hour the milk should be almost fully absorbed, about three quarters gone. Stir in the sugar, vanilla (if using cinnamon sticks), nutmeg and three quarters of the fruit continuing to cook another 15 minutes. The rice pudding mixture will continue to thicken which is good. Remove the pudding from the heat and fetch out the cinnamon sticks. Stir in the yogurt. Transfer the warm pudding to a serving bowl or individual serving dishes. Garnish with remaining diced fruit and sprinkle with cinnamon.
Add whole egg and egg yolks to the blender and pulse for a few seconds. Add lemon juice, vinegar, salt, sugar, mustard and paprika. Pulse for 30 seconds (mixture should be pale yellow and runny). Keeping the lid on, with the middle plug removed, blend ingredients, adding the oil SLOWLY (and I mean slowly!) , only a few drops at at time at first, and then in a sloooooow steady stream. Mayo will lighten and thicken before your eyes! Add salt, pepper, etc to taste, refrigerate and enjoy! Use within a few days, though -- it won't keep like a store brand.
Combine the dressing ingredients in a covered jar and shake vigorously to mix. For the salad, combine the hearts of palm, peppers, artichoke hearts, and olives in a bowl. Pour the dressing over and mix well; refrigerate for at least 1 hour. When ready to serve, place the mixed greens on chilled salad plates, divide the heart of palm mixture evenly over the plates and arrange the hard-boiled egg slices and tomatoes over the top.
Spoon ice cream into crust, mounding it higher in the center. Melt chocolate chips and stir until smooth. Drizzle over the ice cream. Freeze for at least 6 hours or up to 2 months. Remove from freezer 15 minutes before serving. Slice and enjoy!
Slice Angel Food Bar long way into 3 equal slices put in dish large enough to hold. Add almond extract to can of Cherry Pie Filling stir Spoon out 1/3 of pie filling on bottom layer of Angel Food Bar, sprinkle 1/2 c almonds. Place next layer Angel Bar spread with cherry pie filling (no almonds). Repeat final top with cherry pie filling and almonds. Refrigerate. WAIT TILL RIGHT BEFORE SERVING TO USE THE REDI WHIP AROUND TOP OF CAKE sprinkle with other 1/2 C almonds.
Sift the flour, cocoa and baking powder into a bowl and then add the sugar and nuts. Melt the butter in another pan or bowl then add milk and vanilla. Stir the wet ingredients into the dry ingredients. Spread into a small pudding dish. Sprinkle the sauce ingredients[brown sugar and cocoa] over the top and carefully pour the boiling water over the top of everything. Bake at 180 deg C for 45 minutes.
Preheat oven to 350 degrees. Grease and flour 3 9-inch round cake pans. Prepare cake-In large bowl combine sugar, flour, cocoa, baking powder and soda, and salt. Add eggs, milk, oil and vanilla-Beat 2 minutes. Stir in boiling Water. Divide batter in pans. Bake for 20 minutes, and cool completely. To prepare mousse-Combine all ingredients and whip on high till soft peaks form. Chill under ready to spread over cake layers. To prepare chocolate ganache-combine chips and half and half in double boiler and cook until combined. Remove from heat and let cool Once cake layers are cooled, spread mousse between layers. Spread Chocolate ganache over entire cake-best to do when ganach is a BIT warm or room temperature. Allow cake to cool and set.
Preheat oven 350 fan on low. Boil rum and sugar for 3 minutes. Cool rum sugar and add molasses. Baste salmon with rum sauce. press coconut on salman and dust with paprika. Bake for 8 minutes basting halfway. Serve with unused sauce on top.
Melt syrup and peanut butter together. Once smooth add cereal inches. Press into an 8x8 pan and cool. (you may want to refrigerate it to get it to harden).
Pre-heat the oven to highest setting. Need a solid baking sheet 16x12 inches. First scrub the carrots & parsnips, dry them well & place in a large bowl with all the other prepared veg. Now add the crushed garlic, olive oil & mixed herbs, then mix to make sure they are covered well with oil. Arrange on baking sheet, sprinkle with salt & pepper & cook in pre-heated oven on a high shelf for 35-40 mins or until they are cooked through.
Throw the blueberries and gin in a mason jar, and let this sit for about a week (it actually only takes two to three days for the blueberries to dissolve, so it just depends on how blue you want it). Boil the vanilla bean and sugar in a cup of water for about 1/2 hour or so, and stick in the fridge to cool (or not, it can be hot if it your pouring it on ice). Squeeze 1/2 a lemon in a glass of ice, pour in vanilla syrup to taste, pour in gin. Shake (I like to shake mine in a martini shaker), garnish with a couple blueberries, and drink!
Place 1 patty in crock pot or 2 patties side by side if they fit -- depending on your crock pot. Put 1 tsp of Worcester sauce on the patty, sprinkle onion, salt and pepper and a little tomatoes w/ chillies. Put another patty on top and repeat step two. Layer over and over finishing with the tomatoes. (It will look like a tower of beef patties!). Cook on high for 4-5 hours. I usually serve with ketchup.
Preheat oven to 375°. Combine first 6 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. flour, brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or in food processor until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.
Heat the oil in a pan and fry the cumin seeds till they start to pop. Add the onions, ginger, garlic and red chillies, fry till onions are soft, do not brown them. Add the cinnamon, cloves, cardamoms and allspice stir and fry for 1 minute. Add the turmeric and paprika, stir and add the chicken. Fry for 5 mins over medium heat. Add water and salt, bring to boil, cover the pan and cook on low heat for 20 minutes. Add the tomatoes, green chilli and the ground almonds stir and cook a further 6 minutes. Stir in the coriander leaves and serve.
Combine flour and sugars. Mix in margarine until thoroughly blended. Add egg yolks and vanilla. Mix until smooth OR blend in food processor until mixture comes together. Press with floured fingers in 10 by 15 by 1/2-inch cookie sheet with sides. Bake at 350 degrees for 13 to 18 minutes or until light golden. Cool slightly, about 20 minutes. Spread melted chocolate over base; sprinkle nuts on top. Press in lightly. Cool until chocolate sets. Cut into squares or triangles.
Cook pasta as directed on package. Cook chicken in dressing in large non-stick skillet on medium-high heat 5--7 minutes or until chicken is cooked through; stirring occasionally. Add veggies; stir. Reduce heat to medium and cover pan. Cook 5 minutes or until veggies are crisp tender; stirring occasionally. Place Velveeta in a small microwavable bowl. Add milk to cheese. Microwave on HIGH 2-3 minutes or until cheese is melted and mixture is well blended; stirring after 1-1/2 minutes. Add cheese to chicken mixture; mix lightly. Serve over the pasta.
Mix all ingredients until well blended. Put batter in a greased 8x8 or 9x9 baking dish. Bake at 350 degrees for 45-60 minutes (should be fairly moist).
Place the Wheatberries and 3 cups of boiling salted water in a saucepan and cook, uncovered, over low heat for approximately 45 minutes, or until they are soft. Drain. Saute the red onion in 2 tablespoons of olive oil over medium-low heat until translucent, approximately 5 minutes. Turn off the heat and add the remaining 4 tablespoons (1/4 cup) of olive oil and the balsamic vinegar. In a large bowl, combine the warm Wheatberries, sauteed onions, scallions, red bell pepper, carrot, 1/2 teaspoon salt, and the pepper. Allow the salad to sit for at least 30 minutes for the wheatberries to absorb the sauce. Season, to taste, and serve at room temperature.
Melt 2-4 tablespoons of butter in a large pan (that has a lid). Then add the onions, mushrooms and garlic, and saute for a few minutes. Then cover pan, lower heat and simmer until tender (another 5-10 minutes). Remove this mixture from the pan, including all juices, and set aside. Melt the remaining butter in the same pan. Then add the beef strips, and saute until browned. This takes 5-10 minutes. Add the water, stock cubes, salt and pepper, and bring to a boil. Once this boils, cover the pan again, lower heat and simmer 10-15 minutes. Remove lid and add onion-mushroom mixture. Bring to a boil, then reduce heat and stir in sour cream and mustard. Heat until everything is warmed through, but do not boil. Garnish with parsley.