HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease and 8 inch springform pan. Melt butter and mix with crumbs. Press into the pan. Set aside. Beat cream cheese, yogurt and whipping cream until smooth. Beat in the zest, juice and Campari. Combine the gelatin with water and simmer until dissolved. Cool slightly. Stir into the whipped mixture. Beat eggs with sugar until thick and holds a ribbon. Fold into mixture. Spoon into prepared crust. Refrigerate 4 hours. Garnish with grapefruit segments, sliced kiwi and cherries.
In a heavy large saucepan,combine apple chunks and unsweetened apple juice. Bring to a boil, stirring occasionally. Cover, reduce the heat to low and simmer until apples are very tender, stirring occasionally, about 15 minutes. Remove from heat. Mix in the cherry preserves. Using a potato masher or fork, smoosh the mixture to chunky puree. This sauce can be prepared up to 2 days ahead. Cover and refrigerate. Serve hot or cold, garnished with ginger, if desired. Enjoy!
Cut the melon into half, then half again. Cut each quarter into three "boats". Remove the rind. Wrap a piece of prosciutto on each boat. Serve immediately.
Remove yolks from egg halves & mash in a bowl w/the mayo & cream. Stir in 1st measures of pimento & basil + the prosciutto. Spoon mixture into egg halves & top w/2nd measures of chopped pimento & basil. NOTE: Can be made up to 3 hrs ahead of need & stored in refrigerator (covered).
Cut the chicken into 2 cm pieces (I sliced the tenderloins in half length ways) and place in a bowl. Add the olive oil, tomato puree, garlic, aioli, salt, pepper and lemon juice. Mix well to coat the chicken and leave to marinate in the fridge for at least an hour or over night. Thread the chicken onto the skewers and grill for about 10 minutes on the BBQ or under a preheated grill, turning from time to time until cooked.
Boil shrimp in water just until shrimp turns pink. Remove from boiling water and allow shrimp to cool. Chop half of the shrimp into small pieces. In a medium sized bowl combine tomatoes, red onions, yellow onions, chili sauce, cilantro, lime juice, jalapeno pepper, avocado and salt. Stir to combine. Add half of the shrimp to the vegetable mixture. If desired you can place the remaining shrimp on top for decoration or you can simply stir all of the shrimp into the salsa. Serve with chips. Heinz chili sauce is sold in most grocery stores. It is sold near the cocktail sauce. Personally I like to add extra cooked shrimp and avocado to this salsa.
Bring the rice, chicken stock, 1 tablespoon of the butter and the salt to a boil in a large saucepan. Reduce heat to medium-low and cover. Set timer for 18 minutes. Meanwhile saute the remainder of butter, the pine nuts, mace and pistachios in a large skillet until they are golden brown. After rice is cooked, set it aside with the lid on for 10 minutes. Fluff with a fork and scoop into the skillet, tossing with the pistachios and pine nuts.
Preheat oven to 350 degrees F. Combine first 14 ingredients(ground beef-onion) in large bowl. Stuff meat mixture into green pepper halves; mounding to use all. Top with 1 tablespoons ketchup per pepper. Place peppers in baking dish. Combine sauce mixture in small bowl and pour around peppers. Cover with foil and bake for about 30 minutes until meat is completely cooked. Uncover; spoon sauce over peppers, if desired, and bake an additional 5-8 minutes.
In crock pot combine the following. Chicken breast, can of black beans, jar of salsa, can of corn. Cook on high for approximately 4 to 4.5 hours or until chicken is almost cooked through. (if using thawed chicken cook time will drop significantly and will probably need to be checked around 2 hours). Once chicken is almost cooked through removed chicken pieces and shred. Put shredded chicken back into crock pot and mix well. After mixing if you notice excess liquid on top skim off excess with spoon. (you dont want it runny its better a bit firm). Add cream cheese - cut up bar as your put it in, It helps to melt it. Stir occasionally to help mix cream cheese evenly and cook for about 30-40 more minutes. Cook Rice while the Chicken is finishing. When chicken is finished spoon over rice and enjoy!
Pound the chicken breasts with a meat mallet or a rolling pin, to tenderize the meat and ensure uniform thickness. Sprinkle salt and pepper on both sides of the chicken and let sit for 15 minutes or so. Heat a skillet over med-high heat, and add olive oil. When pan is sufficiently heated, sear chicken breasts over high heat. Allow about 2 minutes (until lightly browned) before turning to other side. Optional: Before serving, sprinkle grated cheese on chicken and broil for approx 5-10 mins (until cheese is melted). Serving suggestions: Serve this over pasta, or as chicken sandwich with fresh tomatoes, lettuce and mustard/mayo. Personally I love this with fried rice too.
Chill the club soda, gingerale and grape juice overnight. Combine all ingredients together in a pitcher. Serve with or without ice.
Preheat oven to 375°F. Using a wooden spoon, in medium mixing bowl combine oats, sugar and baking soda; stir in butter and egg substitute. Drop mixture by teaspoonfuls onto 2 nonstick cookie sheets, leaving about 1-inch between each mound and forming 12 equal cookies per sheet. Bake until edges of cookies are lightly browned, 8-10 minutes. Remove cookie sheets from oven; let stand 2 minutes. Transfer cookies to wire rack to cool (cookies will become firmer as they cool). 2 per serving = 3 points.
Saute the onion and bell pepper in the bacon fat in a large pot. Combine all ingredients except for the clams and the garnishes. Cook, until the potatoes are tender, but not too soft. Add in the minced clams and the undrained clams with their juice, the onion tops, parsley and the lemon juice; cook about 5-10 minutes.
Sift brown rice flour, potato flour, baking powder, bi-carb, xanthan gum, egg replacer powder and cinnamon into a bowl. Add brown sugar. Using a whisk, mix well. In a separate bowl beat together bananas, vegetable oil, soy milk, silken tofu and vanilla until smooth. Add to dry ingredients. Mix until combined. Stir in choc chips. Spoon into greased muffin pans. Bake for 30-35 minutes at 180°C (350°F).
1. In medium sauce pan heat heavy whipping cream over medium low heat stirring occationally. (Do NOT let it boil.) Depending on your stove 5-15 minutes. 2. Add pressed garlic and mix well, slowly add parmesan cheese while constantly stirring. 3. Slowly mix in white wine while stirring, then add salt and pepper to taste. Reduce heat a little let sit stirring occassionally for 6-8 minutes. 4. Let cool slightly and serve over fettucini or linguini. **I like to add 1 lb. grilled chicken and 2 cups steamed broccoli to the sauce before I serve it. Also I top with extra parmesan cheese. But it's of course optional!
Mix in order given and bake at 350 degrees for 20-25 minutes. You can use paper lined muffin cups, if you wish.
Preheat oven to 400°F. Slice the dried apricots in half and rinse them with water. Place them in a sauce pan with the water, bring to a boil and cook for 5 minutes. Combine the cornstarch with the orange liqueur and about 1 tablespoon of the apricots' cooking liquid. Mix until smooth then stir into the cooked apricots. Add the white sugar and combine. Pour mixture into the unbaked pie shell and seal with the top crust. Brush milk over top crust for color, if desired. Bake at 400°F for about 1 hour. **PLEASE NOTE: If your dried apricots are sweet, you may want to cut the amount of sugar from the 1 3/4 cups called for in the recipe to about 2/3 to 3/4 cup of sugar (or to your taste) to prevent the pie from being overly sweet. The dried apricots I use are quite tart/sour, so the 1 3/4 cups of sugar does not produce an overly sweet pie.
Cut the lime into 4 pieces and put in a food processor or blender with the pineapple juice, rum and sugar. Blend until smooth. I suggest to strain the drink into the hurricane glass (read description above). Pour into a hurricane glass or large goblet and top up with dry ginger ale. Decorate with a lime slice.
Place toasted nori (shiny side down) on rolling mat. Cover center of nori with sushi rice. Mix together mayo with wasabi powder to make wasabi mayo. Spread wasabi mayo over rice. Place a row of tuna, cucumber and avocado over rice. Roll up nori using mat, and moisten the farthest edge of exposed nori to form a seal. Slice into serving pieces. Serve garnished with pickled ginger, daikon radish, wasabi, and soy sauce, if desired.
Prepare rice according to package instructions. Let cool to room temperature. Stir corn, cucumber, carrots, green onions and parsley into rice. Combine oil, lemon juice, garlic, dill weed, mustard and pepper in small bowl; mix well. Stir into rice mixture. Cover and chill several hours or overnight. Stir in sunflower seeds. Serve on lettuce-lined plates and sprinkle with almonds.
Make jelly as per packet. refrigerate. when its nearly set, slowly add the evaporated milk in and beat till frothy with electric beaters. chill till set.
Mix together sugar, baking power, baking soda, flour and salt in one bowl. In another bowl, mix together lemon juice, milk, eggs, oil, and bananas until well blended and bananas are mashed well. Then, mix together the contents of both bowls using a fork or large spoon. Your mixture should be similar to a runny cake batter. If adding walnuts, stir them in now. Pour mixture into bread pans and cook at 350 for 35-45 minutes or until a knife comes out clean when poked in the middle. Notes: When mixing the milk and lemon juice, pour lemon juice in a cup and and add the milk until 2/3 cup is reached. I normally have to cook my bread for up to an hour even though my very old recipe states 35 minutes.
Dissolve gelatin in boiling water. Add reserved pineapple juice and cool to room temperature. Whip cranberry sauce with beater and add to the cooled gelatin mixture along with the pineapple and toasted pecans. Pour into gelatin mold or 9"x 11" serving dish. Chill until set. NOTE: Cooking time refers to"chilling until set" time.
Place milk, rum, creme de cacao, banana liqueur & bananas in a blender & process until smooth. Add yogurt & continue to process until mixture is again smooth. Pour into cocktail glasses & ENJOY!
Crack egg whites into small bowl. Mix flour, paprika, salt, and pepper into pie dish or onto plate. Dip cut tenders into egg white. Roll tenders with egg into flour, coating on both sides. Heat olive oil in shallow frying pan. Place tenders in frying pan, cooking 10-15 minutes, turning occasionally, until chicken is cooked through. Transfer tenders to plate and dump oil out of pan. Return tenders to pan and add Italian dressing. Cook for another 5 minutes until some of the dressing has carmelized. Remove tenders from pan and serve immediately.
In large saucepan, beat 1/4 cup of the milk, cornstarch and bouillon until smooth. Stir in remaining milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat to low; simmer 3 minutes, stirring occasionally. Meanwhile, cook egg noodles according to package directions. Drain. In large serving bowl, toss cream sauce, noodles, Parmesan cheese and pepper. Sprinkle with chopped parsley, if desired.
In a large skillet, heat oil over medium heat. Add zucchini, onion, garlic, and a pinch of salt and pepper. Cook, stirring occasionally, 10 minutes. Stir in tomatoes and peppers and simmer over medium heat 10 minutes longer. Nestle fish fillets into the sauce, spooning some of the mixture on top of the fillets. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes. Sprinkle with parsley and serve warm.
Combine sherbert and pineapple juice in a punch bowl; stir well. Add soda; stir until sherbert is almost dissolved. Decorate bowl with gummy worms (and add a worm to each cup) and serve immediately.
Brown the pork in the oil and set aside. Add the onion, garlic and cumin. Cook until the onions are transparent. Return the meat to the pan. Add peppers. Stir in the tomatillos,broth, peppers, tomato, cumin and oregano. Bring to a boil, simmer covered about 1 1/2 hours. Uncover and simmer about a 1/2 hour more or until the sauce has decreased and thickened. Stir in the lime juice. Serve over cooked rice, sprinkle with the toasted almonds.
In the bowl of a stand mixer fitted with a dough hook, combine flour, 2 teaspoons salt, and yeast. Mix until combined. Add water and olive oil. Dough will be tacky and should stick to the sides of the bowl. Continue mixing until well incorporated and smooth, adding 1-2 tablespoons of water if necessary, to make dough cohesive and smooth. Scrape dough into a large, oiled bowl and cover with plastic wrap. Let stand at room temperature for 8 hours and up to 24. Grease two 10-inch cast iron skillets and/or round cake pans with 1 tablespoon olive oil. Flour a work surface and scrape dough out of bowl. Divide dough into 2 pieces. Using lightly floured hands, form each into a ball, place into the skillets, and turn to coat in oil. (Alternatively, keep one dough wrapped while the other rises; repeat with remaining dough after first pizza bakes.) Using fingers, press the dough to the edges of the pan. (Don't worry about stretching the dough to fill the entire pan; dough will do so naturally during the next rise.) Cover with plastic wrap and let rise in a warm place for 1 hour, until dough looks puffed and begins to fill the skillet. Preheat oven to 550 degrees F with racks in the upper and lower thirds. Remove plastic wrap. Lightly oil the top of dough and use your fingertips to gently press dough to fill the pan evenly. Do not disturb any air pockets that have formed in the dough. Divide pizza sauce, mozzarella, basil, and red pepper flakes between both dough rounds. Drizzle with olive oil and season with salt and pepper. Transfer to oven and bake until pizza crusts are deeply golden and cheese is bubbling about 15 minutes. Sprinkle with Parmigiano-reggiano and top with additional basil leaves. Cut into slices and serve.
in a gallon jar mix: 1 1/2 cup starter juice to be obtained from a friend. Mix together and stir daily for 10 days. After the first 10 days add 1 large can pineapple chunks, including juice, and 2 1/2 cups sugar. Stir daily for another 10 days, then add 16 ounce jar of maraschino cherries, including juice. On the 30th day, drain juice from fruid. Reserve this juice to use for the starter of the next batch of fruit. In large bowl, mix fruit, 3 boxes yellow cake mix ( without pudding)but, add 3 boxes instant vanilla pudding Mix, 1 dozen eggs, 2 cups oil and 3 cups chopped pecans. after mixing well bake in 3 tube or bundt pans at 350 degrees for 1 hour.
Pour warm water into a bowl. The water should be about 85°-115°F. Test it with your hand. It should feel very warm, but comfortable. Add the honey and salt. Mix on low until well blended. Add the yeast and mix. Let this mixture sit for about 5 minutes. Add 1 cup of flour and the olive oil and mix until well blended. Add the rest of the flour and mix well. The dough should turn into a ball. If the dough does not ball up because it's too dry, add water one tablespoon at a time until it does. If your mixture is more like a batter, add flour one tablespoon at a time. Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts. Once the dough is balled up, place the ball on a floured board and knead for about a minute. This builds the gluten which helps the dough to rise and become fluffy when cooked. Place the dough in a covered bowl and store in a warm, dry area to rise. After about 45 minutes the dough should have about doubled in size. Punch it down so it deflates. Let it rise for another hour to an hour and a half. The dough is now ready to be rolled out. You can punch the dough down one more time if you want and wait another hour or two before rolling out. The choice is yours. This dough can also be made in advance and refrigerated for a day or so, or even frozen. Be sure to let it come to room temperature before using. Form the dough into a flat ball about six to eight inches wide. Using both hands, one on top of the other, press from the center outwards on it to start stretching it out, turning the dough a bit on each push. You can also pick up the dough and squeeze the edges of it while turning it like a steering wheel. This allows the weight of the dough to stretch it. Once the dough is about 1/2" thick all the way around, use a rolling pin to flatten it out to about 1/4" thick. I usually run the pin over once or twice, flip the dough over and give it a quarter turn and roll it again to make it even. Take a fork and put puncture holes all over the dough. This keeps it from bubbling up while cooking and it also helps to hold the sauce on as well. Transfer dough to pizza peel sprinkled corn meal or place it on a lightly greased cookie sheet. Top with sauce, cheese and/or toppings and bake in a 400° F oven until the crust is light brown. Bake on either baking stones, a cookie sheet, or a pizza pan.
Soak the mushrooms in 1/2-3/4 cup of boiling water. Soak the noodles in 2 cups of boiling water for 2-5 minutes (depending on package instructions). Drain (reserving soaking water), rinse with cold water to stop cooking, drain well and split between two large eating bowls. Put noodle-soaking water in pot and add tom yam stock, medium heat. Once cube/stock is dissolved, add oyster sauce and fish sauce. Keep on low heat. Gently squeeze excess liquid out from mushrooms, reserving liquid. Slice thinly. Add mushroom liquid to broth. In a small wok over high heat, add vegetable oil. Add chili paste and shrimp. Saute until half-done, then add sliced celery and mushrooms. Saute for another minute and add tomato and snow peas. Saute until peas just barely cooked. Remove from heat and split veggies between bowls, over noodles. Pour hot broth over noodles &amp; veggies. Add a splash of coconut milk. Sprinkle green onions and cilantro liberally. Enjoy! :o).
Combine all ingredients except bacon. Place a dollop of mixture on baked potato halves, sprinkle with bacon.
Dice up the candy bars. Melt the candy bar pieces on medium-low heat until it forms a gooey mess. Pour in 1 cup of milk and whisk until smooth. And one cup of marshmallows. Stir until melted. Whisk in two more cups of milk, and heat until warmed through. Serve.
To prepare Sofrito Sauce, heat oil in a medium saucepan. Add onion, pepper and garlic. Saute until vegetables are tender, about 10 minutes. Transfer to a blender or food processor. Add tomatoes, water and cilantro. Blend or process until smooth. Add salt and pepper. To prepare meatballs, combine beef, olives, egg, breadcrumbs, garlic, oregano, salt and pepper. Mix well. Form mixture into 30 (1-inch) meatballs. Heat oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides. Drain off fat. Add sofrito sauce to skillet. Bring to a boil; reduce heat. Cover and simmer until meatballs are thoroughly cooked, about 15 minutes; uncover the last 5 minutes of cooking, if necessary, to thicken sauce. Transfer meatballs and sauce to a serving dish or individual shot glasses. To prepare Gremolata, combine lime rind, cilantro and garlic; mix well. Sprinkle over meatballs and serve.
Mix together beans, corn, sour cream, and cheese and put in an oven-safe dish. Mix the crackers and melted butter and sprinkle over as a topping. Bake at 350f for 40-45 minutes.
Place 6 shrimp on each bamboo skewer, leaving room on either end. Make certain to cover the end of the skewer with foil so it doesn't burn. Wrap one piece of bacon around each scallop and place six scallops on each two-pronged skewer so they don't turn. Brush both sldes of the shrimp and scallops with olive oil and season with salt and pepper. Place the shrimp and scallop skewers on a medium hot grill. Keep an eye on them because they will cook quickly and you don't want to allow burning. Grill for approximately 2-3 minutes per side. Take them off when they are ~80 percent done. Brush on the Peach Bourbon BBQ sauce during the last moments of cooking or when cooking is complete for added flavor. Peach Bourbon BBQ Sauce Preparation: Combine all ingredients in a small sauce pan. Bring to a simmer while stirring for 8-10 minutes. Cool and place in blender or food processor until smooth.
This dessert should be prepared the night before it is to be served. Let egg whites stand at room temperature. Preheat oven to 450 degrees. Add cream of tartar and salt to egg whites. Beat until quite foamy. Add sugar gradually, about 2 tablespoons at a time, beating well after each addition. Add extract and beat until meringue is quite stiff. Butter just the bottom of a 2 pice tube pan. Spread meringue in pan. Place in oven and TURN OFF HEAT. Let stand in oven overnight or for at least 6 hours. Turn onto a serving place and place in the refrigerator until it is well chilled. Make whipped cream and spread it on the top and sides of the torte. Spoon raspberries onto each serving.
In skillet, saute onion in butter 5 minutes. Combine veal through raisins with 1 tsp salt and pepper, mixing with hands, and roll into 30-32 1-inch balls. Fill the cavity of each prune with a ball of stuffing and place in a baking dish. Combine tomato sauce through sugar with 1 tsp salt and pepper to taste; pour over prunes. Bake 45 min at 350°F.
In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards. In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley. Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately. Serves 2 as a first course.
Bring seasoning ingredients to a boil in a small saucepan and let cool. Bring sauce to a boil in a small saucepan and let cool. Grill eggplants whole on a wire rack on grill until they are soft and feel tender. Test with your finger or a toothpick to see how soft it is. Place in cold water to cool; then peel and pat dry. Put eggplant in seasoning liquid; allow to sit for at least 10 minutes. Remove eggplant and cut into bite-size pieces. Place eggplant into serving dish; top with some sauce and a few bonito flakes; serve at room temperature or chilled.
Preheat oven to 350°F Lingtly grease and line 8x8-inch baking dish with parchment paper, letting paper hang slightly over two sides of pan to use as handles for easy removal of squares. BASE: Cream butter and brown sugar until combined. Add flour and beat until mixture is a soft dough. Press dough evenly into bottom of prepared pan. Bake in preheated oven for 20 minutes, or until lightly browned. FILLING: Cream butter and brown sugar until light and fluffy. Beat in corn syrup, eggs and vanilla. Stir in flour and baking powder. Sprinkle raisins over baked pastry base. Pour filling over raisins. Bake 25 minutes or until filling is set. Cool. Loosen edges of pastry and remove from pan. Cut into squares.
Line bottom of 1 1/2-2 quart casserole dish with the chopped peaches, and cover them with bread crumbs. Beat the egg, add melted butter, flour and sugar, mix well and pour evenly over bread crumbs. Bake in preheated 350 degree (Fahrenheit) oven 20-30 minutes or until bread topping is golden brown.
Saute onions in butter, over medium heat, for about 10 minutes, or until onions are soft. Add vermouth, artichokes, broth and thyme and simmer until the artichokes fall apart, about 10 minutes or so. Stir in cream and bleu cheese and simmer until melted. Carefully puree in a blender, or whir with your stick blender (if you do not own a stick blender, run, I said RUN out and get one! You will love it). Garnish with chives.
In a slow cooker, combine the first 12 ingredients. Cover and cook on high for 6 hours. Add vegetables, cover and cook for 2 hours longer or until meat and vegetables are tender.