HumbleIntelligence/food-ner-1-Million huggingface dataset:
Leaving tails intact on 4-6 shrimp, peel and devein shrimp; butterfly tail-on shrimp and chop the remaining shrimp. In a large saucepan, melt butter. Add butterflied shrimp and saute just until bright pink and cooked through. Remove with slotted spoon and set aside. Add onion,chilies( if using ), and celery to pan; saute until onion is tender, but not browned. Stir in chopped shrimp and saute until just pink. Add all but 1/4 cup corn and saute 30 seconds longer. Sprinkle flour over vegetables and shrimp then cook and stir 1 minute more. Add broth and half and half. Cook, stirring constantly, until smooth, heated through and slightly thickened, about 4 minutes. Serve in bowls, garnished with remaining corn kernels, butterflied shrimp, and cilantro sprigs.
The cream used to prepare the ice cream should be very thick. Leave the cream in a tray in the freezer until it is frozen. Ice-cream should not be very hard. Cut frozen cream into small pieces and mix with ice-cream. Add rose-water and mix well. Place the mix in the freezer for at least one hour.
In a mixing bowl or Tupperware, dissolve chicken bouillon in hot water. Allow broth to cool to at least room temperature, then mix in cornstarch until well blended. Stir in sesame oil(opt), garlic powder, ginger, sugar, soy sauce, sherry, vinegar and red pepper flakes. Set aside in fridge. Heat oil or spray oil in wok or large skillet, brown chicken on each side. Remove from pan and set aside. Add more oil, if necessary, stir fry green onions until softened. Remove sauce mixture from fridge, give it a stir if any ingredients have settled to the bottom. Pour into pan with green onions, stirring frequently to prevent burning. Cook to desired thickness. I like mine nicely thickened and with a dark amber color. Fold in cooked chicken, evenly coating. Serve with steamed or fried rice. Enjoy! (Note: You can beef this up a little bit by adding your favorite stir fried vegetable when cooking the green onions, I often use broccoli and stir fry to tender crisp.).
In a bowl, whisk together the milk, only half of the salt and half of the pepper, and the two eggs. Do not whisk until it becomes frothy; just until it comes together without any dark bands of egg yolk. It should look even in its color. In a non-stick skillet, melt the butter over medium-high heat. Add the ground beef, the remaining half of the salt and the remaining half of the pepper, the ground cumin, and the chili powder to the hot butter. When the meat is mostly brown, add the minced garlic clove and diced bell pepper. Saute until the meat is fully brown and the spices are fully incorporated on the meat. Add the diced tomato, stir through the meat and peppers, and remove from the skillet. Reduce the heat to medium. Making sure that there is still a thin sheen of butter in the skillet, remove any stuck on bits with a spatula or wooden spoon. Add the extra-virgin olive oil to the skillet. Add the whisked eggs to the skillet and spread the liquid out in the pan by tilting it from side to side. When most of the egg has set (only a few, tiny patches of liquid remain), add the meat and tomato mixture onto the flat disk of mostly-cooked egg. Add this towards one edge. Sprinkle bits of the goat cheese over the meat. With a spatula, fold the eggs over on themselves, starting with the edge closest to the meat. Fold again and -if there is still space left- again. Fold until you've rolled up the eggs into an omelet. Serve.
Mix caramels and water,. Melt over low heat, stirring constantly. Place apples in 4 small dishes. Top each with warm caramel and sprinkle with nuts.
Note: To make the yogurt cheese, spoon about 4 cups nonfat yogurt into a sieve lined with a triple thickness of cheesecloth. Place over a bowl, cover, and refrigerate for 4 hours, or until very thick. In a food processor, puree the cottage cheese, honey and vanilla for about 3 minutes, or until smooth. Transfer to a medium bowl. Fold in the yogurt cheese. Cover and refrigerate. To keep the dough from drying as you work, unroll it onto a counter and cover with a barely damp towel. Drape 1 sheet of the phyllo dough aacross a 9 or 10 inch pie plate. Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit. Coat the top with no-stick spray. Repeat with the remaining 3 sheets, spraying each. Bake at 375*F. for 5 to 7 minutes, or until golden brown. Let cool. Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula. Arrange the star fruit, mangoes and papaya on the surface. Melt the preserves in a smanll saucepan. Brush over the fruits to glaze them. Enjoy!
Stir together all dry ingredients. In another bowl, beat butter (softend) and sugars. Add egg, milk and vanilla. Stir in flour, oats, nuts, chocolate chips and cranberries; mixing well. Drop by spoonfuls on greased cookie sheet; bake at 350 for about 12-14 minutes.
Place chilies, ginger and garlic into the bowl and chop finely. Add remaining ingredients and blend until mostly smooth. Transfer to a microwave safe bowl and heat on HI for 3-4 minutes, until almost boiling. Ladle into jars and can in a waterbath for 10 minutes.
In a large saucepan (or Dutch oven) cook tofu until browned. Add undrained tomatoes, onion, carrot, celery, parsley, tomato paste, bullion granules, nutmeg, 1 teaspoon salt, 1 teaspoon pepper to tofu. Stir. Stir in wine and 1/4 cup water. Bring to a boil; reduce heat. Boil gently, uncovered, for 45 to 60 minutes or until desired consistency, stirring occasionally. Remove from heat. Cook pasta in boiling water just until tender; drain. Rinse with cool water. Combine cheeses. For the sauce melt butter in saucepan. Stir in flour, pepper, nutmeg, and 1/2 teaspoon salt. Add milk; cook and stir until thick and bubbly (don't let burn!). Arrange a single layer of the pasta in the bottom of a greased 13"x9"x2" baking dish. Spread 1/3 white sauce over noodles. Spread 1/3 Tofu "meat" filling over white sauce. Spread 1/3 cheese over tofu. Repeat layers of pasta, sauce, tofu mix and cheese 2 more times. Cover with foil and bake at 350degrees for 40 to 50 minutes. Remove from over. Let stand 10 minutes. Serve.
In a large mixing bowl, combine the all-purpose and barley flours, sugar, baking powder, baking soda and salt. Mix well. In a separate bowl, whisk together the buttermilk and egg. Add the melted butter and vanilla, mixing well. Add the liquid ingredients to the dry ingredients and mix well. Divide the dough into two balls. On a floured surface, knead each ball 10 to 20 times and roll out into a 9 x 9 inch square that is 1/8 inch thick. Cut the big square into 12 smaller squares. Pour oil into cast-iron Dutch oven or other deep, heavy bottomed pot until it reaches a depth of 3 to 4 inches. Heat oil over medium-high heat to 375 degrees. Fry 3 or 4 beignets at a time, turning once shortly after dropping them into the hot oil, for about 2 minutes or until lightly browned on both sides. Remove with a slotted spoon and drain on paper. Sprinkle with powdered sugar.
Melt butter in a large heavy Dutch oven or skillet over medium heat. Add/stir in flour to blend. Add in mushrooms, wine, broth, onion, garlic and Worcestershire sauce; cook until the mushrooms are tender and the sauce thickens, stirring occasionally (about 40 minutes). Season with salt and pepper. Transfer to a bowl. Sprinkle with chopped fresh parsley.
Preheat the oven to 350 degrees F. In a large bowl, beat the eggs and sugar until frothy. Add the lemon zest, oil, whiskey and cinnamon. Beat until well combined. Add the baking soda and then the flour, 1 cup at a time until the batter becomes easy to roll. Form the dough into round balls and place 2 inches apart on a greased cookie sheet. Cook until they turn golden brown. Release one cookie to check the bottom to be sure they aren't overcooked. Remove the baking sheets and leave to cool.
Preheat oven to 375 degrees. In a 13 X 9 inches baking dish, combine soup, water, rice, mushrooms, 2/3 cup french fried onions and 2 teaspoons worcestershire sauce. Arrange chicken on top of rice mixture. Brush chicken with remaining worcestershire sauce; sprinkle with paprika and thyme. Bake at 375 degrees, uncovered, for 1 hour or until chicken is no longer pink in center. Top with remaining onions and bake additional 3 minutes or until onions are golden.
Pour the ingredients into a cocktail shaker filled with ice. Shake well. Strain into a shot glass and serve immediately.
Cut cucumbers in 1/2, and then into 1/4's. Cut into chunks about 2" long. Put in jar. Add water to the vinegar. (If you want pickles in a hurry, add hot vinegar to hot water). Pour over pickles in jar. Add dry mustard, sugar, and salt. Put on cover. You can process these if you want to, but we always eat these so fast that we don't. Let sit for a couple of weeks and eat.
Heat water in a medium saucepan over medium heat. Add onion and cook, stirring and adding water as necessary, for 10 minutes. Stir in leek and garlic and cook 2-3 minutes longer. Add wine and stir vigorously to dislodge the browned bits from the pot, then add broth, honey and thyme. Cover and cook 25 minutes. Remove thyme stem, stir in fresh parsley and serve.
Mix the cake mix, eggs, oil or applesauce, and mandarin oranges together. Grease and flour two 9 inch cake pans. Pour batter into prepared cake pans. Bake at 325 degrees Fahrenheit for 30 minutes. Cool completely. For the frosting, mix the Cool Whip, crushed pineapple and instant vanilla pudding together. Let set for 5 minutes. Place a thin layer of frosting on one cake. Place the second cake on top of the first. Frost the top and side of both layers. Frosted cake maybe decorated with whipped topping using decorative bag and tips. Garnish with mandarin orange segments and mint leaves.
Preheat oven to 350 degrees Farenheit. Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust. Place quiche on cookie sheet and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out clean. Serve with a crisp green salad or maybe some fresh fruit on the side.
Preheat ridged grill pan. For vinaigrette: In medium bowl, combine lime juice, cilantro, cumin and pinch of cayenne pepper. Slowly whisk in oil until emulsified. Add salt and adjust seasonings to taste. In shallow dish, place chicken and cover evenly with 1/3 of vinaigrette. In grill pan over medium-high heat, grill chicken until just done, about 6 minutes per side. Transfer to cutting board and let cool 5 minutes. Meanwhile, in large serving bowl, toss lettuce with small amount of vinaigrette. In another bowl, combine jicama, radishes, onion, avocado and mango. Gently toss with more vinaigrette. Place vegetable and fruit mixture on top of lettuce. Diagonally cut chicken into 1/2-inch-thick slices and arrange on top of salad. Top chicken with remaining vinaigrette and pepitas.
Combine the salad ingredients in a large mixing bowl. In a small bowl, mix together the dressing ingredients well. Add the dressing to the salad and toss to evenly coat salad.
Preheat oven to 350°F Lightly grease a baking dish. Blend mustard with honey. Brush the chicken breast halves on all sides with the honey mustard. Stir the bread crumbs, parmesan and garlic powder together in a shallow dish. Press the chicken into the bread crumbs to evenly coat. Arrange the chicken breasts in the prepared baking dish. In a bowl, mix the butter, lemon juice, and water. Drizzle about 1 tablespoon of the mixture over each chicken breast. Pour the remaining mixture around the breasts in the dish. Cover, and bake 45 minutes in the preheated oven. Uncover, season with paprika, and continue baking 15 minutes.
Preheat oven to 400°F. Butter a shallow 8 or 9-inch baking dish. Slice potatoes thinly and boil in salted water for 10 minutes or until tender. Drain and set aside. Heat oil and butter in a medium frying pan. Add onion and cook for 5 minutes. Add chicken and fry over a high heat until nicely browned. Lower heat and stir in tarragon and half of the cream and season with salt and pepper. Spread half of the potatoes in the greased baking dish and pour chicken mixture over top. Cover with remaining potatoes. Pour remaining cream over top of potatoes and sprinkle with gruyere. Bake for 20-25 minutes or until top of casserole is golden.
In a food processor, blender, Ninja or bullet puree watermelon in batches. Transfer watermelon puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine. Using a thermometer heat to 190 degrees Fahrenheit, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat. Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes. To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your taste.
Set oven to 350 degrees F. Grease a 13 x 9-inch baking dish. In a mixing bowl using an electric mixer beat the cake mix with the mayo, water, eggs and cinnamon for 30 seconds on low speed. Increase speed to medium and beat for 2 minutes. Pour the batter into prepared baking pan. In a medium bowl combine the two packages of pudding mix with 2 cups water, 2 cups milk and 1/3 cup sugar; beat on low speed until blended. Pour on top of the cake batter. Bake for about 50-60 minutes, or until a toothpick inserted along edge comes out clean. Serve warm.
Sort through the beans to make sure there are no little stones and then put them in a large bowl or pot. Add enough cold water to cover the beans by 2 inches and let soak overnight. Drain the beans well, tilting the colander instead of shaking it to gently extract the water and protect the beans' skins. Position a rack in the center of the oven and heat the oven to 300°F Melt the butter in a 5- to 6-quart Dutch oven over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, 5 to 7 minutes. Add the chile powders, cumin, allspice, and 1/2 teaspoons pepper. Cook, stirring, until aromatic, about 30 seconds. Add the broth and ham hock. Stir to combine. Add the beans and bring just to a simmer. Cover and bake until the beans are easy to bite into but still a little mealy in texture, 45 to 60 minutes. Stir in the coffee, molasses, ketchup, Worcestershire, and oregano. Bake, uncovered, until the beans are fully tender, 30 to 60 minutes more. Cool to room temperature. Discard the oregano stems and the skin from the ham hock. Cut the meat off the bone and chop. Add the meat to the beans and discard the bone. Cover and refrigerate overnight. To finish, bring to a simmer, uncovered, over medium heat. Reduce the heat to low and continue to simmer until the sauce is reduced to the consistency of thin gravy, stirring occasionally so the bottom doesn't burn, 40 to 60 minutes. Stir in the bourbon (if using) and season the beans to taste with salt and pepper.
Preheat oven to 375 degrees Fahrenheit. Stuffing: In hot butter in skillet, cook onions and celery until tender, about 5 minutes. Add bread cubes and brown slightly. Remove from heat. Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine. Rinse chops with cold water and pat dry with paper towels. Place some stuffing between two boneless chops and then tie them together with kitchen string. Repeat until all chops are stuffed and tied (four bundles). Sprinkle chops with seasoned salt on both sides. Place chops on a rack in a roasting pan. Pour water to 1/2-inch depth in roasting pan (water should not touch rack). Cover roasting pan tightly with foil paper. Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops. Meanwhile, make glaze: Combine all glaze ingredients in a small saucepan, mixing well. Bring to a boil, stirring constantly. Reduce heat to simmer. Simmer gently, uncovered, for a few minutes, stirring frequently. Remove foil from chops and pour off water. Brush chops on both sides with some of the glaze. Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.
Place the fruit, stout and treacle in a bowl, stir and refrigerate, covered, overnight. Drain. Combine the biscuit crumbs, cinnamon and butter and press into the base of a greased 20cm (8") springform pan & chill. Beat the cream chesse, sugar and extra cinnamon using an electric mixer until smooth. Add gelatine mixture and lemon juice and beat until well combined. Fold in the drained fruit and whipped cream. Pur the mixture into prepared base and smooth over with a spatula. Chill for 4 hours or until set. Serve cheesecake slices topped with extra cream and a sprinkle of cinnamon.
Combine first seven ingredients in a large crock pot; cover and cook on HIGH for 4 hours or LOW for 8 hours (potato should be tender). Mash mixture until potatoes are coarsely chopped and soup is slightly thickened. Stir in cream, cheese and chives. Top with sour cream (if used), sprinkle with bacon and more cheese.
Sauce: In sauce pan melt butter, then add thyme and garlic, whisk for 2 minutes. Remove from heat and add flour, stir to a paste. Add milk and bring to slow boil while stirring until thickened. Add parmesan cheese, salt and pepper and stir to melt cheese. Rice: Bring chicken broth and water to boil then add rice and simmer 20 - 25 minutes until all liquid absorbed and rice is tender. Chicken: Heat oil in skillet. Slice chicken breast into 1" chunks and add to heated oil. Add garlic powder, onion powder and cumin. Saute until chicken cooked. Once chicken cooked drain excess oil and add to finished sauce. Serve over rice.
Roll out both pizza doughs on top of each other. Use a plate as a stencil to cut them into 2 circles. Take the top one off and put pizza sauce and mozzarella cheese on top of the bottom one. Place the other pizza dough on top. Place a smaller round object in the middle and cut from that object to the outside in 11 slices. Twist each slice and brush olive oil on top of the whole thing. Bake in the oven at 400 for 20-25 minutes.
Cook whole potatoes in a large saucepan of salted boiling water for 10 minutes; drain and let cool. When potatoes are cool enough to handle, grate them with a coarse grater. In a large non-stick skillet, heat oil and butter together and cook hash browns over medium-low heat for about 10 minutes on each side, or until crisp and well-browned. Resist the temptation to stir them around; just lift up an edge periodically to check on browning. Serve immediately.
Place the water, vinegar, sliced garlic and coriander seeds into a small saucepan and bring to the boil, simmer for 10 minutes and leave to cool. Slice the Cucumbers to about 1/3rd inches thick (I used a slicer to make sure they were all the same thickness) place in a plastic bowl and sprinkle the salt in layers over the cucumber. cover and leave for at least 4 hours stirring every so often - this dehydrates the slices (and forces the water out of the cucumber)) this is d one so that the vinegar will penetrate easily. Rinse the cucumber 3 times, changing the water completely every time. Leave to drain and dry off. Pack into sterile glass jars carefully and pour in the liquid, spooning in the garlic and coriander seeds. Seal and leave in a cupboard for one to two weeks. Serve and enjoy.
Preheat oven to 200°C Line a baking tray with baking paper. Place 1 sheet of puff pastry on workbench. Cut sheet into 3 even strips. Repeat with other sheets. Cut each strip into 3 to create mini squares. Lightly brush edges of pastry with milk. Combine apple, almond meal, sugar, sultanas, cinnamon and nutmeg in a bowl. Spread one-quarter of the apple mixture over 1 pastry square, allowing a 3cm border at the edges. Place a square of pastry on top and crimp edges with a fork. Slash tops of pastry and brush with milk and sprinkle with sugar Repeat with remaining pastry and apple mixture. Bake for 15 to 20 minutes or until pastry is crisp and golden.
Boil and peel cooled eggs. Cut eggs length ways, and remove yolks, place yolks in bowl. Add all ingredients. Mash yolks and ingredients together until well blended. Fill egg white halves with filling with a teaspoon. Sprinkle with paprika.
Place all ingredients, except cheese and bacon, in a large bowl. Beat with electric mixer on medium to high speed until potatoes are smooth and creamy. Spoon mixute into a lightly greased 13 x 9 baking dishe. Sprinkle with cheese and bacon. cover and bake in 350 degree oven for 30 minutes or until heated through.
In a small bowl, soak the gelatin in 1/2 cup of the cooked applesauce. Put the remaining applesauce in a saucepan, add the granulated sugar and bring the sauce to a boil. After it is boiling, add the applesauce-gelatin mixture and bring the sauce back to a slow boil for 15 minutes, stirring frequently, to prevent burning. Stir in the walnuts, lemon and vanilla. Pour the mixture into a buttered 9x12-inch nonstick baking pan. The mixture should be about 3/4-inch thick. Let the mixture stand at room temperature at least 24 hours to set and to dry. When firmly set, cut into squares. In a bowl combine the confectioners' sugar and cornstarch. Roll the candy pieces in the mixture to thoroughly coat the pieces on all sides. Store the candy in the refrigerator in a covered container between sheets of waxed paper with more confectioners' sugar and cornstarch between each layer to prevent them sticking together.
In a large, deep-sided skillet, heat two tablespoons of olive oil over a medium to medium-high heat. When the oil begins to shimmer, place diced carrots, frozen peas, and diced red onion into the pan. When carrots and onions are about halfway done, place bell pepper into the pan. Once everything is well cooked, remove the ingredients from the skillet to plate. If the skillet seems a bit dry to you, add 1/2 tablespoon of butter to coat the bottom of the skillet. Add two eggs to the skillet. Scramble the eggs until cooked thoroughly. Add the vegetables back to the skillet along with the cooked quinoa. Scramble all ingredients together until veggies and quinoa are heated through. Serve warm and enjoy!
Preheat oven to 350 degrees F. Combine ingredients and stir only until smooth. Pour into a greased loaf pan. Bake in oven for about 1 hour or until firmly set. Cool, remove from pan, and cut into sticks. Spread sticks out on a cookie sheet and bake at 150 degrees F for 1 hour or longer until the sticks are hard and crunchy. Store in a tightly covered container.
If using dried berries, place in a bowl and pour boiling water over them. Let them sit for once minute, drain and set aside. If using frozen berries, thaw out and drain off moisture. In a large mixing bowl, beat cream cheese and blue cheese until nearly smooth. Stir in berries, garlic and green onions, until just combined. Transfer to a serving bowl, cover and refrigerate for up to 4 hours. To serve, sprinkle with pecans and serve with crackers.
Heat oven to 350 degrees. Grease and flour a 9-nch round cake pan. Beat all ingredients except for the pie filling in a medium bowl. Pour into pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely. Split the layer horizontally in half. Fill and top cake with pie filling. Serve with whipped topping and chocolate chips, if desired.
In a small bowl, mix the chopped tomato, grated cabbage, carrot, cheese and tomato ketchup together, along with salt. Cover one slice of bread with this vegetable mixture and season it with pepper. Now put the other slice of bread on top of the vegetable-covered one, and your sandwich is ready to eat! You can also grill this sandwich if you like, or top it with some more grated cheese and pop it in the oven for about 5-10 minutes at 350 C.