HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a non-reactive Dutch oven over medium-high heat. Add the scallions, garlic and chili pepper. Cook, stirring often, 4 minutes until wilted. Add tomatoes, roasted peppers, vinegar, and pepper. Heat to a boil over high heat; reduce heat to low. Cook, stirring occasionally, for 15 minutes. Add the shrimp & scallops; cook 6 minutes until done; set aside. Meanwhile, cook pasta in boiling salted water until al dente, drain, reserving 1 cup cooking liquid. Stir olives, capers, feta and sage into the sauce; toss sauce with the pasta. Add reserved cooking liquid to reach desired consistency.
Cook and shred chicken. Set aside. Heat oil over medium high heat in a large pot or dutch oven. Ingredients 3-8: add 1 red onion and 1 white onion, saute until golden. Add garlic and saute 1-2 minutes. Stir in tomatillos, 3 jalapenos and broth. Bring to a boil. Reduce heat, cover and simmer for about 15 minutes until the tomatillos start to burst. Puree in pot with an immersion blender. Stir in garlic salt, black pepper and cayenne pepper to taste. Add reserved shredded chicken and the rest of the ingredients up to the chopped spinach and cook until heated through. Stir in lemon juice and sugar if desired and remove from heat. Serve in bowls topped with sour cream and cilantro to taste. Tortilla chips are also good with this.
Make the filling: in a small bowl, combine bacon, cheese, and green onion. Make the omelet: in a bowl, whisk the eggs, water, salt, nutmeg, and cayenne together. Heat an 8-inch omelet pan over medium heat. Add butter; swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds. With a spatula, gently lift edges of mixture and tip skillet to let the uncooked egg mixture flow underneath. Continue to do this until the top is almost dry, 3-4 minutes. Spoon filling over 1/2 of the omelet; fold the other side over to cover. Let stand for a few seconds to let cheese melt. Turn out onto a warmed plate; garnish with parsley and serve.
Preheat oven to 350. Cook carrots until tender and drain. Process carrot in food processor until nice and smooth. Add sugar and next 7 ingredients (sugar through eggs) and pulse to combine. Coat a 2-quart baking dish with cooking spray and spoon in mixture. Bake for 40 minutes or until puffed and set. Sprinkle with powdered sugar, and serve immediately.
Mix brown sugar, half & half and Karo Syrup in mirowave safe bowl. (Microwave 12 or 13 minutes). Add 2 Tablespoons of Butter. Stir and Stir and Stir and Stir...... until it starts thickening. Add 2 cups chopped pecans and stir. Drop in spoonfuls onto wax paper. Allow to cool.
In a Dutch oven brown beef and drain off fat. Add the peppers to the browned meat and saute for 3-5 minutes. Cook rice following instructions on box. Stir in the rest of the ingredients accept the rice. Reduce heat to low, cover and simmer for 30 to 45 minutes. Stir in rice and heat through. Pour into bowls and top with mozzarella cheese if desired.
Chop onion and peppers into tiny pieces. In a blender pour tomato sauce, chopped onion, chopped peppers about 1/2 cup of water into a blender. Blend together until relatively smooth. Add more water if necessary. Set aside. In a very large saucepan, pour oil. Heat oil. In another bowl, wash rice. Pour tomato mixture into saucepan, then pour rice. Add the thyme, curry powder, salt and bullion cubes. Mix rice. Let cook for 20 minutes. Mix again. Cook for another 20 minutes. Mix again. *Remember to add more water while it's cooking. Continue to cook until the rice has absorbed the tomato and has turned and orange-red color. Turn heat off. Enjoy. It's good with anything! Hope it's not too spicy!
Mix equal parts and chill in fridge. You can take this by the spoonful cold as a cough syrup or for your sore throat. Or you can add a big spoonful to a cup of hot tea. Or you can heat up a big spoonful and take right before bed time, I call that a"Hot Shot". Guarenteed to cure what ails you!
Remove tips from chicken wings (can save them to make chicken stock). Cut wings apart at joint. Combine the 2 tbs rice wine, 1 tbs soy sauce, and white pepper in a bowl or ziplock bag. Mix well then add chicken wings to coat. Let marinate for at least 15 minutes. Meanwhile, combine broth, dark soy sauce, remaining rice wine, and brown sugar in a small bowl to make sauce. Place wok over high heat until hot. Add oil and chilies, swirling to coat sides of wok. Add chicken and cook until browned on all sides, about 3-4 minutes. Add ginger, green onions, cinnamon stick, and peppercorns. Stir-fry for 1 minute. Add the sauce, bring to a boil then reduce heat to a simmer. Cook until wings are tender when pierced, about 12 minutes. Remove and discard chilies, ginger, green onions and cinnamon stick. Add cornstarch solution. Cook, stirring, until sauce boils and thickens and wings are glazed. Serve hot.
Cook pasta according to package directions. Meanwhile, saute onion in the olive oil, along with the dried basil. Saute over medium heat and stir frequently so the basil does not burn. Cook until onions are tender and translucent. Add salt to taste. When pasta is done, drain and add onion basil mixture. Add cheese and toss to coat. Serve warm. Add salt to taste if needed.
Start by preparing 3 buttered jelly roll pans, 15 1/2" X 10 1/2 " and spraying 2 or more forks with non-stick vegetable spray; set aside until ready to pour the candy mixture. Combine sugar, water and corn syrup in a large kettle; and bring to a boil while stirring constantly. Add peanuts and cook stirring, until mixture reaches 280 degrees F on a candy thermometer (soft crack stage) and peanuts turn light tan; add butter, stirring until melted; continue cooking until mixture registers 300 degrees on candy thermometer (hard crack stage). Remove mixture from heat; combine baking soda and salt and stir into candy; pour candy onto 3 warm, buttered jelly roll pans. Use forks, coated with non-stick vegetable spray, to quickly spread mixture as thinly as possible (having two cooks makes pouring and spreading the brittle easier); also note that the mixture is extremely hot and should be handled with care. Cool thoroughly, then break into pieces; store in a tightly covered container(s).
Preheat oven to 350 degrees. Grease 9-inch square baking dish. Cook grits according to package directions; remove from heat. Add cheese and butter and stir until melted. Blend in eggs and seasonings; transfer to prepared dish. Bake until set, 25 to 30 minutes.
Line a 15-in. x 10-in. x 1-in. baking pan with ungreased parchment paper. Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake at 350° for 24-26 minutes or until top is lightly browned. Sprinkle sugar over a waxed paper-lined baking sheet. Immediately invert cake onto baking sheet. Gently peel off parchment paper; cool completely. Dissolve gelatin in boiling water. Stir in jam until melted. With a fork, poke cake at 1/2-in. intervals. Brush with gelatin mixture; chill for 10 minutes. In a bowl, beat cream cheese, milk and lemon juice. Add whipped topping and pudding mix; whisk well. Reserve 1 cup. Place remaining pudding mixture in a pastry bag with a large star tip. Trim edges of cake. Cut widthwise into three equal rectangles; place one on serving plate. Spread 1/2 cup reserved pudding mixture in center. Pipe pudding mixture around top edge of cake. Repeat with second cake layer. Top with remaining cake layer. Pipe pudding mixture along top edges. Fill center with fruit. Sprinkle with lemon peel. Store in refrigerator.
Melt butter in a large skillet and lightly saute the ham and garlic. Cook spaghetti, drain and add to skillet. Reduce heat to low, stir in cheese, half the parsley, eggs and olives. Remove from heat and toss with salt and pepper to taste. Sprinkle with remaining parsley before serving.
FOR CAKE:. Position rack in center of oven and preheat to 350°F Butter and flour three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients. Divide batter among prepared pans. Bake until tester inserted into center of cakes comes out clean, about 30 minutes. Transfer pans to racks and cool 15 minutes. Turn out cakes onto racks and cool completely. (Can be prepared 1 day ahead. Wrap tightly in plastic and store at room temperature.) Boil sliced sweetened strawberries with juices in heavy small saucepan over medium-high heat until mixture is reduced to 2/3 cup and begins to thicken, stirring frequently, about 20 minutes. Cool to room temperature. FOR FROSTING:. Beat cream cheese and butter in large bowl until light and fluffy. Gradually add powdered sugar and beat until smooth. Beat in lemonade concentrate and lemon peel. Divide strawberry mixture between 2 cake layers and spread over tops, leaving 1/2-inch border around edges. Let stand until slightly set, about 5 minutes. Place 1 strawberry-topped layer on platter. Drop 3/4 cup frosting atop cake by spoonfuls; gently spread over top. Top with remaining strawberry-topped layer. Drop 3/4 cup frosting by spoonfuls atop cake; gently spread over top. Top with remaining cake layer. Using spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared 1 day ahead. Cover with cake dome and chill. Let cake stand at room temperature 1 hour before continuing.) Decoratively arrange strawberries, pointed side up, atop cake. Cut into wedges and serve.
Preheat oven to 350. Put oats in a microwaveable bowl and cook for two minutes, stirring after one. (This warms the oats helping to melt all the ingredients together). Add remaining ingredients, except the dried fruit, and stir until very well blended. Pour mixture into two large oven safe dishes and bake for 20 minutes, stirring every five. Add dried fruit. Spread on wax paper to cool.
Preheat the oven to 350 degrees. Mix the oats, sugar, and brown sugar in a large bowl. Melt the butter, pour into the bowl, and mix the ingredients well. Press the mixture into a greased 13x9 pan. Bake for 20 minutes; then let cool for 20 minutes. Melt the chocolate chips and peanut butter in a saucepan over medium heat, stirring to blend. Spread over cooked base. Refrigerate for 1 hour. Cut into rectangular bars.
Mix 10 cups water, sugar and salt in a large roasting pan or stock pot. Place chicken skin side down in the water mixture (add more water if necessary to cover chicken.). Cover and refrigerate overnight. Preheat oven to 300 degrees. Drain chicken and pat dry. Place chicken halves skin side down in a single layer on heavy large baking sheet with rim, that has been lined with aluminum foil, preferably Release foil. Brush each half with 2 tablespoons barbecue sauce. Sprinkle with 1-1/4 teaspoon of Rub. Turn halves over and repeat. Bake chicken skin sides up, basting every 20 minutes (VERY IMPORTANT) with pan juices, for about 2 hours. THIS IS WORTH THE EFFORT! If you use chicken parts, like breast, thigh or drumsticks, reduce the cooking time to 1 hour, 30 minutes-ish. And reduce cooking time even more if using a convection oven.
Your best and principal bread is Manchet, which you shall bake in this manner. First your meal being ground upon the black stones, if be possible, which makes the whitest flower, and boulted through the finest boulting cloth, you shall put it into a clean Kimnel. Opening the flower hollow in the midst, put into it of the best ale-barm, the quantity of three pints to a bushell of meale and some salt to season it with. Then put in your liquor reasonable warme, and kneade it very well together, with both your hands, and through the brake, or for want thereof, fould it in a cloth, and with your feete treade it a good space together. Then letting it lie an houre or thereabouts to swel. Take it foorth and mould it into Manchets, round, and flat, scorcht them about the wast to give it leave to rise, and prick it with your knife in the top, and so put into the oven, and bake with gentle heat.
Cake: Preheat oven to 350 degrees. Prepare cake batter according to instructions on package. Do not bake, set aside. Flan: In a blender, mix eggs, condensed milk, cream cheese and vanilla til smooth. On a small pan over the stove top pour the 1/2 cup of brown sugar til it melts to make the caramel topping. On a greased Bundt pan pour the caramel to cover the bottom of the pan following pour prepared cake batter then on top of cake batter add flan mixture. It might seem everything is mixing together but once baked both will cook separately and it'll look beautiful. Bake 45 minutes or until toothpick comes out clean. Remove and cool. Place on a serving dish best when served cold.
Preheat oven to 350 degrees. Spray casserole with nonstick cooking spray, set aside. Combine milk, egg whites, sugar, butter, vanilla and cinnamon in large bowl, mix well. Add bread, raisins and dried apples. Allow to stand 5 minutes. Pour mixture into prepared casserole dish. Bake 35 minutes or until well browned. Cool in dish on wire rack.
Set oven to 300 degrees. Prepare pot with boiling water and cook pasta until just done. Combine lemon zest, parsley, anchovy if using, garlic. Set aside. Put flour in one dish and beaten eggs in another. Dredge seasoned chicken in flour and then in egg. Heat a large pan to medium high heat and add 3 tablespoons oil and 2 tablespoons butter. Fry the meat in mixture until just done. Place on a platter in warm oven. In pan with remaining oil/butter, add wine/stock/lemon juice. Reduce while pasta is cooking. Add half of the parsley mixture. Melt the remaining 2 tablespoons butter in sauce. When pasta is done, drain and add to the sauce in the pan, along with the spinach and basil. Warm until vegetables are wilted. Place chicken on warmed dinner plates. Top each with some of the reserved parsley mixture and serve with the pasta on the side.
In a deep fryer or skillet with 1-2 inches of oil, fry potatoes until golden brown; drain and set aside. Saute onions and bell peppers in butter. Mix in potatoes. Add parsley, garlic powder, seasoned salt and black pepper. Serve.
Preheat oven to 375 degrees F. Arrange the bread slices on a large baking sheet. Brush olive oil over the bread slices. Bake until pale golden and crisp, about 15 minutes. Blend goat cheese and cream cheese in a food processor until smooth and creamy. Add parsley, thyme and lemon peel; pulsing to blend. Season with salt and pepper to taste. Place in a serving dish along side the toast and brushetta mix. Have guests spread cheese mixture on the toast and top with brushetta. Awesome flavor - Enjoy!
To make the Cider Vinaigrette: Combine vinegar, mustard, honey, salt and pepper in small bowl. Whisk in oil and 2 T water. Stir in shallots. To make Salad: Place sunflower seeds in medium-sized skillet. Toast over medium heat 5 to 6 minutes, or until browned and fragrant, shaking pan often. Transfer to small bowl and cool. Just before serving, toss spinach, sliced apple, crumbled cheese and cooled sunflower seeds with vinaigrette.
Prepare Cake: Preheat oven to 325°F Spray two 6-cake mini Bundt pans with baking spray. Blend flour, sugar, baking powder, salt, milk, butter, the 2 tablespoons lemon peel, the 1/3 cup lemon juice, the eggs and the 1-1/2 tablespoons poppy seed in large bowl with electric mixer on low speed until combined. Increase speed to medium; beat 3 minutes. Pour batter evenly into prepared pans. Bake 45 minutes or until wooden pick inserted near centre comes out clean. Let cool 10 minutes. Remove from pans to wire rack; cool completely. Prepare Glaze: Whisk together confectioners' sugar, the 1 tablespoon lemon peel, the 3 tablespoons lemon juice and the 1 teaspoon poppy seeds until smooth. Add water by the half teaspoon to desired consistency. Spoon over cooled cakes. Cook's Tips: If you have only one 6-cake mini Bundt pan, bake the first six mini cakes. After removing cakes from pan, make sure pan is cooled and washed before using again with remaining batter. To make one large cake, use a 12-cup Bundt pan. Bake in a preheated 350°F oven for 45 minutes or until a wooden pick inserted in centre comes out clean. Additional recipe ideas and more information about Pam Baking can be found online at www.pam.ca.
In medium bowl, whisk together eggs and milk until just combined. You should see large bubbles as you whisk. Set aside. In a large nonstick pan, cook chorizo for 5 minutes over medium heat. Add eggs and continue cooking, stirring constantly to make sure they cook evenly. Just before eggs are fully cooked, scatter cilantro and cream cheese over top. Gently stir until done.
Boil pasta until al dente. While pasta is boiling heat cream until just warm. Drain pasta and toss with melted butter. Add eggs to cream mixture and stir to combine, then toss with pasta. Add proscuitto, parsley, and parmesan cheese to pasta and toss to combine. Serve immediately.
Melt butter in heavy large Dutch oven over medium heat. Add shrimp and saute until just cooked through, about 4 minutes. Using slotted spoon, transfer shrimp to bowl. Add celery, onion, carrot, tarragon and lemon peel to Dutch oven. Saute until vegetables are soft, about 8 minutes. Add white wine and brandy and boil 2 minutes. Add shrimp stock, whipping cream, rice and tomato paste. Cover pot and simmer until rice is very tender, stirring occasionally, about 20 minutes. Puree soup in batches in blender. Return to Dutch oven. Place all but 6 shrimp in blender. Add 3 cups soup and blend until shrimp are coarsely chopped. Add to soup. Bring soup to simmer, stirring frequently. season with salt and pepper. Ladle into 6 bowls; garnish each with 1 shrimp.
Add all ingredients except tomatoes to slow cooker. Cook on low 8-10 hours or on high 4-5 hours. Add tomatoes and cook another 30 minutes.
Cut chicken into bite sized pieces. Salt and pepper to taste. Dredge in flour, shaking excess flour from the meat. Cook chicken in a nonstick skillet or wok on medium heat approximately 15 minutes. Remove chicken from skillet. Mix broth, cornstarch and preserves in skillet over medium heat. Stir in vinegar. Add chicken. Cook approximately 10 minutes, turning after 5.
In a cup dissolve 1 pack of yeast in 4 tablespoons of warm (but not hot) water. Allow to proof (sit) for 10 minutes. In another cup, mix together 12 tablespoons of cold water, 1 tablespoon of olive oil, 1 teaspoon of salt and 1 tablespoon of honey. Add the wet ingredients (cold stuff first) to 3 cups of flour and mix (I sometimes use a food processor, but you can use your hands.) Allow the dough to rise. Personally, I make the dough the night before I need it, put it in the refrigerator overnight, and let it rise the next day (all day.) But as long as you let it rise at least 2 hours, it should be OK.
Prepare Croquetas: Peel potatoes and cut into 1-inch pieces. Cover with salted cold water by 1 inch in a 2-quart saucepan, then boil until tender, about 8 minutes. Drain in a colander. Mash or force potatoes through a ricer into a medium bowl and cool. Lightly beat 1 egg in a small bowl with a fork. Add to cooled potatoes along with herbs, butter, salt, and pepper and stir until just combined. Spoon tablespoons of potato mixture onto a tray, then lightly roll each into a ball between palms of your hands and return to tray. Lightly beat remaining 2 eggs in a small bowl and set aside. Spread flour in a shallow bowl, then spread bread crumbs in another shallow bowl. Working in batches, roll balls in flour to coat, gently shaking off excess. Dip balls in egg, turning to coat and letting excess drip off, then roll in bread crumbs and return to tray. Chill, covered, for 30 minutes. Preheat oven to 200°F. Heat 1 1/2 inches oil in a pot. Working in batches, fry croquetas, turning if necessary, until browned, about 1 1/2 minutes per batch. Transfer with a slotted spoon to paper towels to drain, then transfer to a baking pan and keep warm in the oven while frying remaining croquetas. **Croquetas can be fried up to 3 hours ahead and kept at room temperature. Reheat in a preheated 400°F oven for 8 minutes. Prepare Saffron Aioli: Put saffron threads in a small cup, then add hot water and let stand 5 minutes. Puree saffron mixture with remaining ingredients in a mini food processor or a blender until smooth. **Aioli can be made 2 days ahead and chilled, covered. Bring to room temperature before serving (this will take about 1 hour).
Combine sugar and water in a pitcher and stir until dissolved. Add fruit juices. Mix in liquors and stir well. Keep refrigerated until ready to serve.
Preheat the oven to 200C/400F/Gas Mark 7. Take a large earthenware ovenproof dish and pour in half the olive oil, swill it around to cover the base. Gently remove the stalks from the mushrooms and set aside. If using sausages, take the sausage casings off them and break them up into a large bowl. Heat up the remaining olive oil and add the garlic, onion and red pepper. Cook over a medium heat for about 10-15 minutes or until they are soft. Add the onion, garlic & red pepper mixture to the sausagemeat & give it all a good mix. Add the sun-dried tomatoes, parmesan cheese, a good twist or two of salt & mixed peppercorns and mix thoroughly again. Stuff each mushroom with the sausage mixture and place into the oiled ovenproof dish. Place a tomato slice on each of the mushrooms, making a hole in the middle of each slice. Sprinkle on the cheddar cheese and push a mushroom stalk into each of the stuffed mushrooms, through the hole in the tomato slice. Optional: If you have any of the sun-dried tomato oil available, drizzle a little over the top of the mushrooms. Bake in a preheated oven for 50-60 minutes; it depends on the size of the mushrooms. Garnish with chopped parsley & serve warm with chunky home-made bread and/or salad. Allow one mushrom per person as a starter and two per person for lunch or a lght meal.
Mix flour to salt ingredients well. Cream butter and sugar together and add to dry ingredients. Fold in crystallized ginger. Mixture will be crumbly. Place in a buttered 9x9 inch pan and bake at 350* for 45 minutes. Cut while still warm.
Mix peanut butter and powdered sugar together(it will be like crumbs), put 2/3 of mixture on top of the baked pie crust. Cover this with small instant pudding, made according to package directions. Spread with layer of whipped toping. Sprinkle the rest of peanut butter mixture on top. Chill.
Spray a baking sheet with cooking spray. Arrange potato wedges on sheet and drizzle with olive oil Sprinkle with salt, pepper, and garlic powder. Bake at 375° for 30 minutes until tender. Remove pan from oven. Combine the hot sauce and butter in a microwave safe bowl and microwave on HIGH until melted. Stir to combine. Drizzle mixture over potato wedges and return to oven for an additional 15 minutes. Serve with salad dressing for dipping.
For Agar Agar:. Put Agar Agar, water and sugar in a pot. Mix well and bring to a boil. Once it reaches boiling point, lower heat and simmer for about 15 minutes till the mixture is somewhat clear. Add colouring and stir well. Put into a moil and set in the fridge. When it is set, grate it finely. For Syrup:. Put sugar, pandan leaves or pandan essence and water into a pot. Bring to a boil and lower heat. Simmer for another 15 minutes until sugar has melted and the syrup has thickened slightly. Put into a tall glass some grated Agar Agar, Syrup, lime juice and top up with ice cubes and ice water.