HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 170°-180°C. Heat the oil in a pan and gently saute the leeks and garlic until tender. Season to taste (if adding salt, remember that the ham will add some saltiness). Cut the ham into rounds and place in deep muffin trays. Top with the leek and garlic mixture, gently pressing down, and carefully break an egg into each muffin recess. Top each pie with a small dollop of cream and the cheeses. Then cook the pies in the oven for about 12 minutes or until the eggs are just set. Leave the pies in the muffin tray for about 5 minutes before unmoulding and serving hot or cold.
Cut tofu into 1cm cubes. Cut onion in half then into fine slices. Cut carrot and pepper into fine strips. Combine tofu, onion, carrot, pepper and dressing in bowl, mix well. Cover and refrigerate for at least 3 hours. Serve salad sprinkled with peanuts. DRESSING: Combine chillies, juice, sugar and lemon grass in jar and shake well.
Preheat oven to 400 degrees and prepare 8 regular muffin cups by spraying with cooking spray. Mix cornmeal, flour, salt, vegetable oil, milk, pepper, dry mustard, baking powder, and sugar together in a bowl. Divide among muffin cups and press into the bottom and up the sides of the cups. Bake 10-13 minutes until crust is set. Mix hot dogs, ketchup, mustard, Worcestershire sauce, and brown sugar in a bowl, then divide among cups. Bake for 10 minutes until hot dogs are hot.
In small mixer bowl beat cream cheese at med. speed, scraping bowl often, until light and fluffy (2-3 min) Add salt, lemon juice, onion, and liquid smoke. Continue beating until well mixed (1-2 min). By hand, stir in salmon. Spoon into serving bowl and serve with crackers. Store refrigerated. Garnish with chives, green onions, olives, pimiento, etc. to taste.
Make the dressing by whisking together the last 3 ingredients listed above (oil, garlic and vinegar) and season with salt and pepper to taste. Combine the onions with the olive oil and balsamic. Set to one side. Cook the green beans in a large saucepan of boiling water until they're just tender - about 2 minutes. Drain the beans and refresh in a bowl of cold water, then drain again. Drain and rinse the cannelloni beans. Heat a char-grill pan or barbecue until very hot, then add the onions and sear for 1-2 minutes on each side until lightly charred and tender. Add both lots of beans to the pan, and cook a further minute. Place the beans and onions in a bowl, add half the balsamic dressing and half the feta and toss gently to combine all ingredients. Drizzle the remaining balsamic dressing over the top and sprinkle the remaining feta. Serve immediately.
Put all the above ingredients in food processor (except carrots) and pulse until they resemble caviar. Serve w/crackers.
Preheat the oven to 375. Place the thighs in a baking dish and put the vegetables around and under. Season the turkey with the herbs, salt and pepper. Cover and bake for 2 hours. Turn oven up to 450,Uncover the turkey and brush on some maple syrup, bake for 15 minutes and then brush on some more maple syrup. Continue baking until the skin is golden and the juices run clear. Strain the vegetables out of the drippings and make gravy, if desired.
Peel avocados and place them in a blender. In a medium saucepan, boil tomates, tomatillos, garlic, and jalapenos for 15 minutes. Remove from saucepan and place all ingredients in a blender with avocados. Add sour cream and blend until smooth.
In a large bowl, combine all ingredients until well mixed. Roll into 2 inch, walnut-sized balls. Chill in the refrigerator for 2 hours. Place on an ungreased cookie sheet and bake at 350°F for 20 minutes.
*NOTE: Two separate seasoning suggestions are given. Make a choice and proceed with recipe. Depending on size of squash, cut into half or fourths. Remove seeds. For spicy squash, drizzle (roughly 1/2 teaspoon) olive oil or melted butter over each cut squash piece. Season with Mexican Seasoning Mix II. For sweet squash, drizzle (roughly 1/2 teaspoon) melted honey, butter, grated piloncillo (or any combination of) over each cut squash piece. Season with Sweet Mexican Spice Mix. Bake at 350 degrees, again depending on size, for 40 minutes up to an hour, until a fork can easily pierce the skin. Be careful not to burn the squash especially if you opt to use sugar or butter. If you feel more comfortable, cover the squash with aluminum foil the first half hour, give or take, of baking. If desired, season with salt. Note for Vegan use piloncillo.
Preheat oven to 375 degrees F. Cream butter and sugar together in a large bowl. Add eggs and vanilla and mix well. In another bowl, mix together flour, baking soda, and salt. Add flour mix, little by little, to butter mix until all is blended together. Stir in the oats and the kumquats. Stir in the chocolate chips. Drop by large teaspoon onto an ungreased cookie sheet. Bake for 10-12 minutes or until golden brown.
Preheat oven to 350°F Line muffin pan with paper liners. In a medium bowl, combine flour, baking powder and salt. In a bowl, using electric mixer, beat butter and sugar until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating well after each addition. Add sour cream and beat until smooth. Add flour mixture and beat just until combined. Topping: In a medium bowl, combine sugar, walnuts, chocolate chips and cinnamon. Spoon batter into prepared muffin cups, filling halfway. Sprinkle evenly with half of the topping. Spoon in remianing batter and sprinkle with remaining topping. Bake in preheated oven for 24 minutes or until puffed, golden and a tester inserted into center comes out clean. Let cool in pan on rack for 5 minutes. Remove from pan and let cool completely on rack.
Trim the green beans, and cook in boiling salted water for 5 -6 minutes until tender. Drain the beans and refresh under cold running water, place in a serving bowl. Make the salad dressing by blending the oils, vinegar, garlic, mustard, sugar and salt, thoroughly together. Pour over the beans and toss to mix. Heat the oil and butter in a frying pan, and fry the garlic for one minute. Stir in the breadcrumbs, and fry over a moderate heat for about 3 - 4 minutes, until golden-brown, stirring frequently. Remove the pan from the heat, and stir in the parsley, and then the egg. Sprinkle the breadcrumb mixture over the green beans. Serve warm, or at room temperature.
Cream margarine, 1 cup granulated sugar and brown sugar in large bowl. Add eggs, 1 at a time, beating well after each addition. Add vanilla. Beat. Combine next 4 ingredients in small bowl. Add to margarine mixture. Stir until just moistened. Add rolled oats and chocolate bar pieces. Stir well. Roll into 2 inch balls. Arrange 4 to 6 balls, about 4 inches apart, on greased cookie sheet. Dip flat bottomed glass into second amount of granulated sugar. Flatten cookies to 1/2 inch thickness, dipping glass in sugar as necessary. Baked in 375°F oven for about 11 minutes until golden. Let stand on cookie sheet for 5 minutes before removing to wire rack to cool. Repeat with remaining dough. Makes about 3 dozen cookies. VARIATION: For smaller cookies, roll dough into 1 1/2 inch balls. Arrange balls, about 2 inches apart, on greased cookie sheets. Flatten cookies slightly with flat bottomed glass dipped in second amount of granulated sugar. Bake in 375°F oven for 8 to 10 minutes until golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool. Makes about 5 dozen cookies. Company's Coming most loved treats.
Place oil, onions, paprika, coriander, chilli, salt and pepper into medium saucepan. Cook over medium heat for 5 minutes or till onions are soft. Add tomatoes, simmer on low for 15 minutes. Add beans and balsamic vinegar. Cook 5 more minutes till beans are warmed through. Serve with toast.
Prepare the leeks by cutting off the roots, the coarse green leaves and the damaged outer layer. Run under the tap to get rid of the dirt and grit. Slice them into a colander and rinse again. Cook them gently in the butter till soft. Line a shallow pie dish with a layer of pastry, and turn the leeks and the ham (chopped small) on to it. Mix cream and eggs well together. Season with salt and plenty of pepper and strain into pie dish. Cover with a pasrty lid, and brush with milk. Bake for about 30 minutes in a 350F oven. This pie tastes better warm than hot. If you prefer a flan, just cook without the pastry lid.
Preheat oven to 425. Place chicken in roasting pan and sprinkle with 1/2 tsp salt and 1/2 tsp Italian seasoning. In a separate bowl toss mushrooms, red peppers and onion with remaining salt and Italian Seasoning. Arrange vegetables around chicken in roasting pan. Pour Marsala wine into the pan. Roast chicken approximately 50 minutes until no longer pink inside. Remove chicken and vegetables from pan. In a bowl mix flour with 1/4 cup of water. Place pan juices into pot and cook over medium high heat. Whisk in flour mixture and cook until thickened. Pour over chicken and serve.
Whisk olive oil, vinegar, and garlic in small bowl to blend; season dressing to taste with salt and pepper. Layer prosciutto, mozzarella, tomatoes, and basil over bottom of bread. Drizzle lightly with dressing, then sprinkle with salt and pepper. Press top of bread over. Cut bread equally into 4 sandwiches. Prepare barbecue (medium heat). Grill sandwiches until bread is golden brown and cheese melts, pressing occasionally to compact with large spatula, about 5 minutes per side.
Set oven to 325 degrees F. Grease a 13 x 9-inch baking dish. Season both sides of the pork steaks or chops with a small amount of black pepper, then place in the baking dish. In a bowl stir together brown sugar with cornstarch and ginger, ketchup, chili sauce, garlic and soy sauce. Pour the mixture over the pork; toss with hands to make certain that the pork is coated with sauce. Cover with foil and bake for 1-1/2 hours or until pork is tender (pork chops may need a little less time to bake). Serve with cooked rice.
Sift the flour with salt. Rub in fat. Add mashed potato. Mix thoroughly then add a little water to bind. Roll out on a floured board and use as ordinary shortcrush pastry. It can be baked in a hot oven.
Spray large pan and heat. Saute parsnips and onion for 5 minutes, stirring frequently. Add the stock and bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes. Meanwhile, trim broccoli and cut into small florets. Add to pan and cook for 5 to 8 minutes, until veggies are tender. Let cool slightly and puree with food processor. Season with pepper to taste, add the corn and bleu cheese. Heat gently for about 5 minutes until corn is tender and cheese has melted.
Boil the ribs for 5 minutes in water flavored with garlic salt. Drain and cut the rib racks into four sections and cover with the rub. Place the ribs in a foil-lined shallow dish and pour the vinegar into the bottom of the pan. Cover the pan securely with foil and bake, sealed in the foil, at 275 degrees for 2-3 hours (you may adjust the temperature and baking time to suit your needs - if you need more time just lower the temperature). When ribs are tender and bones start to loosen, grill them over medium-low flame. We like them without sauce - this is a terrific rub for ribs and needs nothing else.
Preheat oven to 250°F. Using a clean and perfectly dry bowl, beat egg whites. When soft peaks form, add sugar gradually. Beat until very stiff, continue beating and add salt, then vinegar, and finally vanilla a few drops at a time. Beat in the cornstarch and keep beating until the mixture is really glossy and will stand when cut with a knife. Cover a baking pan with a sheet of parchment paper, tip the pavlova mix into the center of the pan and spread it into around about 8 - 9 inches across, leave the center slightly caved inches Place on rack in center of oven and cook for one hour, then turn oven off and leave until oven is cold. Do not open the oven at all until it is cold. If you are unsure, it's better to leave in too long than open early. This pavlova has a slightly crisp outside and is like marshmallow on the inside. You may dress it several ways, spread with a layer of thick whipped cream that has had 1/4 teaspoon of vanilla and 1 teaspoon of sugar added or pastry cream. This is covered with sliced fruit, whatever is in season - strawberries, raspberries, sliced (peeled) kiwifruit the choice is yours.
Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside. Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, add rind if using. In a separate bowl combine the flour and baking powder and stir with a fork or whisk. At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary. Pour the batter into the pan and bake for approximately 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). If you like a crust on the top of the cake, sprinkle the 1 tablespoon of sugar on top of the batter prior to baking. Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.
In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender. Drain. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes. In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used. Cover and cook on low 5-7 hours. Serve with sour cream, lettuce, tomatoes and olives.
preheat a skillet over medium heat. Coat with oil or cooking spray Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl. Blend ingredients together. Combine remaining ingredients in a small bowl. Mix in the dry ingredients with the wet ingredients and blend until smooth. Pour the batter into the skillet to form 5-inch circles (1/4 cup portions). When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be dark brown. This will take about 1 to 2 minutes. Flip the pancakes and cook the other side for the same amount of time, until dark brown.
Preheat oven to 350 degrees. Melt butter in medium saucepan over medium heat. Stir in curry powder, and cook until toasted, about 1 minute. Stir in sugar, water, honey, and 1 1/4 teaspoons salt. (Mixture will resemble wet sand.) Add cashews, and toss to coat using a heat-proof rubber spatula. Transfer cashew mixture to a parchment-lined baking sheet, and spread into a single layer using rubber spatula. Bake for 15 minutes. Remove from oven, stir, and sprinkle with coconut. Bake until cashews and coconut are golden, 6 to 7 minutes more. Transfer sheet to a wire rack. Stir nuts, and let stand until cool and hardened, about 30 minutes.
Heat the oil in a saucepan over medium-low heat. Add the onions and garlic and cook until soft. Pour the canned tomatoes into a large bowl, reserving the juice. Crush the tomatoes by hand and put them in a pot. Add the onions,garlic and 1/2 cup of the juice and season with salt and pepper, stir. Cook until the sauce is thick, about 15 minutes, taste and adjust the seasoning. Bring to a boil stirring with a wooden spoon to further break up the tomatoes. Reduce heat and let simmer 20-30 minutes. Stir in fresh basil and check seasoning.
Beat egg whites till frothy. Add vinegar and beat till soft peaks form. Increase the mixer to high and gradually add in the sugar until glossy peaks form. Beat in vanilla. Add cocoa and mix by hand. Line two cookie sheets with foil and (lightly) spray with Pam. Drop mixture by tablespoon fulls about 1 in apart on pans. Should make 44 cookies. Bake at 200 degrees F for 3 hours. Let cool completely on cookie sheet for about 1 hours. Remove and store leftovers in an air proof container.
The rub mix will make 2/3 of a cup. Scrub the ribs under cold water. Damp dry with paper towel.Sprinkle the rub on both sides of the ribs.Cook on low for 6-8 hours or until the tenderness you desire.If you want BBQ sauce on them add 1 hour before they are almost done.All crock pots are different as far as heating temperature Mine is very hot on low and it only takes 6 hours.
Prep your ingredients. You will need a frying pan, a pot to cook gnocchi and a sharpe knife! Hit play on the video cooking guide that was recorded live -- https://www.facebook.com/livecookinguk/videos/1845386199023424/. Follow the instructions and hey presto your gnocchi is ready! Enjoy!
In a medium saucepan, melt butter. Once the butter is almost melted, add the package of cream cheese. (Cut into 4 pieces to help it melt quicker). Once the butter and cream cheese are mixed together add the cup of half and half and parmesan cheese. Shake black pepper on top. Stir all ingredients together until well mixed. Take saucepan off of the burner and set aside until it thickens. Stir frequently. Pour over your favorite pasta. I prefer Spinach Fettucine.
Preheat the oven to 350 degrees if cooking at once. (Casserole can be assembled a day ahead and refrigerated). Lightly grease a 3-quart baking dish with melted butter and set aside. Place the water and salt in a large saucepan and bring to a boil over medium-high heat. Slowly stir in the grits, reduce the heat to low and cover the pan. Simmer for 5 minutes, or until cooked, stirring occasionally. Remove the pan from the heat. Stir 1 cup of the cheese and butter into grits until melted. Add eggs, milk and sausage. Pour grits mixture into the prepared pan and sprinkle with remaining cheese and pecans. Place the pan in the oven and bake 1 hour, or until casserole bubbles and pecans have browned. Remove the pan to a rack to cool for 15 minutes before serving. To make the day ahead, cover with plastic wrap and refrigerate after topping casserole with shredded cheese and pecans. Bake as directed the next morning.
Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and margarine; beat on low speed until well blended. Beat in 1 egg and 1/4 tsp almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch springform pan. Sprinkle with raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern. In medium bowl, dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp almond extract, yogurt and 1 beaten egg; blend well. Pour over apples. Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes, remove sides of pan. Brush preserves over apples. Refrigerate any remaining tart.
Muddle the mint, lime, ginger, and sugar in a shaker. Add the Lillet and ice, give a very good shaker till your hands can`t hold the shakers from being so cold. Pour into a ice filled glass and top up with club soda. Garnish with a sprig of mint.
Preheat oven to 375 degrees. Boil potatoes in salted water in large pot over high heat until tender, 12 minutes. Drain, return potatoes to the pot, and dry over medium heat for 1 minute. Turn off heat, add milk, sour cream, and butter; mash until smooth, cover, and set aside. Saute bacon in a skillet over medium-high heat until crisp. Drain on a paper-towel lined plate, then stir into mashed potatoes; season with salt. Assemble casserole, spreading half the potatoes in a 2 quart casserole dish. Top with 1 cup of gouda, spread with remaining potatoes, then top with remaining cheese. Bake until golden, 30 minutes. Garnish with chives.
Let butter soften in a mixing bowl-add sugar and almond extract. Cream thoroughly. Add yolk and beat well. Add flour and blend (add a bit more if necessary, dough shouldn't be sticky). Shape into 1 inch balls. Roll balls in egg white and into chopped pecans. Place on a cookie sheet. Press thumb into each ball-making a wide imprint in each cookie. Fill imprints with jam. Bake at 350 degrees for 18 minutes. Makes 2 dozen small or 1 dozen large cookies.
Fill a small saucepan 1/3 full with hot water. Place all the above in a pottery creamer. Use a creamer because it's easy to pour. Set the creamer in the saucepan and heat the water until all the ingredients are melted. Pour hot mixture into small (purse size?) jars. Close tightly. Store in fridge.
Mix a 2 quart lemonade powder mix with less than 2 quarts of water (strong lemonade). Add beer and vodka and mix. Serve with ice and enjoy!
In a large mixing bowl, beat the egg whites at low speed for about 1 minute, until the whites are loose and have begun to foam. Increase speed of mixer to high; gradually add the sugar and continue beating for at least 5 minutes. Add the yoks and lemon juice, continue beating. Sift the cake meal with the potato starch; add to the mixing bowl. Beat until thoroughly blended. Turn the batter into an ungreased 10-inch tube pan and bake in a preheated 350 degree oven for 1 hour and 10 minutes. Invert to cool for at least 1 hour. Serving suggestions: This may be served plain, frosted, with a sauce, or topped with whipped cream and fruit. If this or any sponge cake should get stale, use it for Passover French Toast or cut it into1 inch slices and toast until golden and serve hot with chocolate sauce or ice cream. You can sandwich ice cream between slices and serve with a heated sauce.
Heat the water to 110°F. Mix about one cup of the flour, the yeast, and the heated water until smooth. Add brown sugar, cocoa, butter, salt, egg and mix. Add enough of the remaining bread flour to make a soft dough. Knead about four minutes with a mixer at medium speed or by hand (may take a little longer) until dough is elastic and smooth. Set the dough in a greased bowl, cover, and let it stand in a warm place until doubled, about one hour. Filling: Beat the cream cheese until soft and smooth Add the melted chocolate while it is still hot and mix until smooth. Add the sugar, flour, egg yolk and vanilla. Mix until smooth. Once the dough has risen, punch out the air and knead it for a couple of minutes until smooth. Use a knife to divide the dough into three equal pieces. Roll the dough pieces with a rolling pin to rectangles 15 inches by 5 inches. Spread 1/3 of the filling down the center of each, leaving a one-inch border with no filling. Roll the rectangle into fifteen-inch long ropes with the filling inside. Pinch any seams together and roll the ropes with your hands until smooth. Braid the three ropes. When you get to the ends, wet them, pinch them together, and tuck them under. Prepare a large baking sheet by greasing and sprinkling with cornmeal. Place the loaf on the pan, cover the loaf, and let it rise until doubled, about one hour Preheat the oven to 350°F. Bake the bread for 20 minutes then cover the bread with a large sheet of aluminum foil and bake for another ten to fifteen minutes or until done. While the bread is cooling, make the glaze. With a mixer, beat cream cheese with vanilla. Add powdered sugar and cocoa with enough warm water to make a glaze of drizzling consistency. Drizzle the chocolate glaze generously over the bread.
First, mix cream-cheese and powder-sugar in bowl. Then, evenly distribute cream-cheese onto graham-crackers. To top it off, try slices of strawberries, pears, etc. (Optional).
Grate 1 piece of ginger into a large zip top bag. Add the garlic, salt, pepper, cilantro, lemon zest, lemon juice, 1 tbsp yogurt and 1 tbsp oil. Add the chicken, press out as much air as possible and seal. Set aside (at room temperature) to marinate while proceeding. Heat the remaining oil in a large skillet over low heat. Roughly chop the remaining piece of ginger and add it to the oil, with the onion. Cook gently 10-15 minutes until well caramelized and almost mushy. Add chili powder, garam masala and turmeric; stir well. Cook 2-3 minutes to bloom and blend the flavors. Season with a generous pinch of salt and scrape mixture into a bowl; set aside. Increase heat to medium-high; empty the zip top bag into the skillet. Cook, turning occasionally, until golden brown and cooked through but still tender. Return spice mix to pan. If using cream, add it at this point. If not, add flour then yogurt. Stir in tomato paste. Simmer 5 minutes. Adjust seasoning with salt, pepper or lemon juice if needed. Serve with basmati rice or naan.