HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove seeds from hot chili peppers (wear rubber gloves to do this) and finely chop peppers. Combine peppers and remaining marinade ingredients in a small bowl. Cover and refrigerate for 2 days to allow the flavours to blend. Makes enough marinade for 8 boneless skinless chicken breasts.(~2 lbs). Put chicken breasts in a closable plastic bag and pour in the marinade. Seal bag and marinate overnight in the refrigerator. Remove chicken from marinade and discard leftover marinade. Grill chicken over medium heat for 5-7 minutes per side. Makes 8 servings.
In a food processor, combine all the ingredients except cilantro sprigs. Add 2 tbsps. water and process until smooth. Transfer the dip to a serving bowl, garnish with cilantro sprigs, and serve with your favorite fat-free tortilla chips.
Cruch crackers and mix with oleo. Press in a large cake pan. Bake 350 for 5 minutes. Mix cream cheese, powered sugar and 2/3 cup cool whip. Spread over graham cracker crust. Prepare pudding using 3 cups milk. Place over cream cheese mixture. Put rest of cool whip over pudding garnish with nuts. Chill.
Preheat oven to 350 degrees F (175 degrees C). Fry sausage with garlic, breaking it up as it cooks so its in small pea size chunks. Add onions and bell peppers and cook until veggies are soft and flavors are blended. Drain well! I put it in a metal colander over a bowl and left it to sit to get rid of as much of the grease as possible. In a large bowl, combine ricotta, and egg. Season with parsley, pepper, and Italian seasoning. Mix in 1 1/2 cups mozzarella and 1/2 cup Parmesan. Stir in the well drained sausage mixture. In a separate bowl, stir together spaghetti sauce and water. Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture (fill a sturdy sealable storage bag and cut a corner off, works fabulous). Arrange shells in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan. Bake in preheated oven for 45 to 55 minutes, or until noodles are soft. Note: The amounts of filling is more than needed for one box of shells, you can either buy more or use the extra filling for other things.
Bring 5 quarts of water to boil, add salt and bowties or farfalline or any other small pasta. Cook until al dente, about 6 minutes. Drain and place in large bowl. Toss with 1 tablespoon of olive oil, stir in artichoke hearts, olives, tomatoes, and string beans. Toss well. Add tuna crumbled with a fork. Season with salt, freshly ground pepper, onion & garlic powder, Italian seasoning and remaining olive oil. Toss and garnish with fresh parsley. Serve and enjoy!
Add To make DIJON MAYO: 1 1/2 tbsp Dijon mustard and 2 tbsp chopped fresh dill. Add to make CHIVE MAYO: 1/3 cup fresh snipped chives, 2 small minced garlic cloves and ground black pepper, to taste. Add to make HORSERADISH MAYO: 3 tbsp prepared horseradish,1/2 tsp dried thyme and Salt and pepper, to taste. Add to make HERB MAYO: 2 1/2 tbsp chopped herbs(try parsley, chives, dill, tarragon, oregano, thyme, basil). Add to make DILL MAYO: 1/4 cup fresh chopped dill, 1 tbsp lemon juice, 1 tsp garlic, minced and Salt and pepper, to taste. Add to make BLACK PEPPER MAYO: 1 tsp freshly ground black pepper and 1 tsp lemon juice. Add to make HONEY MUSTARD MAYO: 1 tbsp lime juice, 1 tbsp honey and 1 tbsp Dijon mustard. Add to make SUN DRIED TOMATO MAYO: 1 small clove garlic, 1/4 cup chopped and well drained sun-dried tomatoes packed in oil. Process ingredients in food processor until smooth before adding to mayo.
Bring 2 cups milk, rice and 3 1/2 ounces sugar to a soft boil, cover and let simmer for about 30 minutes. Mix yeast with 1 tablespoon of the 1/4 cup milk and 1 tablespoon sugar until smooth. Sift flour and salt into a bowl, make a well in the middle. Mix rest of the 1/4 cup milk with oil and egg. Pour yeast mixture into the well and cut butter into the flour. Add milk-oil-egg mixture and knead so you get a soft dough. Let rest 30 minutes. Remove cooked rice pudding from heat. Divide egg, beat white until soft peaks form. In a bain-marie, stir rice pudding until slightly cooled, stir in vanilla, then fold in the stiff egg white, incorporate it and then fold in half of the egg yolk. The other half of it will be necessary to baste the rim of the tarte. Preheat oven to 480 degrees (430 when fan assisted) and grease a 8-9 inch tart or spring form. Knead dough, then spread into tart or spring form. Pour rice pudding onto dough, baste rim with remaining egg yolk. Bake for 25 to 30 minutes. If tart starts to get dark too quickly, cover with aluminum foil. Remove from oven and let cool. Serve plain, with hot cherries or cherry pie filling or whatever topping you like.
Saute the first 4 ingredients in oil and butter in a large skillet for 1 minute. Add the bread cubes, and toss gently until the liquid is absorbed. Spread the bread cubes in a single layer on a baking sheet. Bake at 350 degrees for 15 minutes or until crisp and golden, stirring occasionally. Store the croutons in an airtight container once they are completely cooled. Serve over tossed green salads. (Or, if you are like me, sneak guiltily into the kitchen and have some for a midnight snack!).
Preheat oven to 350°F. To prepare cake: Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Combine flour, baking powder, salt and baking soda; stir will with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with four mixture; beat well after each addition. Cut a circle of parchment paper for bottom of 2 (9-inch) round cake pans and spray sides with cooking spray. Divide batter between pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350°F for 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack. To prepare frosting: Place 2 tablespoons butter and the next 4 ingredients in a large bowl; beat with a mixer at high speed until fluffy. Add powdered sugar and beat at low speed just until blended (do not over beat). Chill 1 hour. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in the refrigerator.
Cut hamburger rolls in half and butter both sides. Toast both halves on the grill. Fry or grill the meat patties, the bacon and the onion slices. Flip the patties over and place cheese on top. Fry the eggs. On bottom half of each bun, add ketchup to taste. Assemble the hamburger from the bottom up: lettuce, tomato, beets, onions, pineapple and meat patty. Top with bacon, egg, cheese and bun top.
In a 1 quart casserole combine boiling broth and butter; stir until butter is melted. Stir in rice, onions, celery & carrot. Bake, covered, in a 350 degree F. oven about 35 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.
With 2 forks or pastry blender, mix first four ingredients to the consistency of cornmeal. Beat egg yolks and add water and vinegar. Sprinkle over dry mixture and work until it is well mixed and forms a ball. Divide into 2 balls and let rest in refrigerator. Combine sugars and spices and set aside. In another bowl, soak apple slices in lemon juice. Take one ball of dough and roll out to fit the bottom and up sides of a large cookie sheet or jellyroll pan, 11 x 15" or 11 x 17". Trim off edges. Place half the apples on dough and sprinkle with half the sugar mixture. Repeat with remaining apples and sugar mixture. Dot with 1/2 stick butter pieces. Roll remaining dough for top and cover pie, making a slit in the middle. Crimp edges of pie, brush with milk and sprinkle with a little white sugar. Bake at 450 dg. for 15 minutes, reduce heat to 350 dg. for 25 to 30 minutes until golden brown. Cool 20 minutes, then drizzle glaze of powdered sugar and water over top of pie.
Yogurt Cake. 1. Heat the oven to 350°F/180°C. Beat the yogurt and the sugar together in a bowl. Beat in the eggs and lemon zest. Sift the flour with the baking powder and beat inches Finally, add the melted butter (or oil, although it doesn't taste quite as nice) and beat the whole mixture well. Pour into non-stick muffin tins or a greased and floured loaf pan. Bake until a toothpick comes out clean, approximately 25 minutes. 2. Note: recipe makes 12 muffin-sized cakes, or 1 loaf.
Heat oven to 400 degrees; lightly grease cookie sheet; in large bowl, combine flour, sugar, baking powder, orange peel and salt; mix well. Add apricots and white baking chips; mix well. Add whipping cream all at once; stir just until dry ingredients are moistened. On lightly floured surface, knead dough 6 or 7 times until smooth; divide dough in half. Pat each half into a 6 inch round; cut each round into four wedges. PLace two inches apart on the cookie sheet. Bake at 400 for 10 to 13 minutes or until light golden brown; cool five minutes. Meanwhile, in small bowl, blend powdered sugar and enough orange juice for desired drizzling consistency. Drizzle icing over warm scones; serve warm.
Thaw out sausage and brown and drain. Add 1/2 stick of butter and let it melts. Add 1/4 cup flour and mix together, making sure that the sausage is coated well. Slowly at milk and let it get thick. Add more if necessary. Add salt and pepper to taste. Bake biscuits separately and cover biscuits with the sausage gravy.
1. In a medium bowl whisk together the ingredients in the order they are listed. 2. I enjoy using a mortar and pestle to grind the black pepper and cumin fresh but you can use pre-ground pepper and cumin. 3. Simmer over low heat for 10 minutes (optional).
Bring reserved shrimp shells and 4 1/2 cups wter to boil in stockpot or large saucepan over medium-high heat. Reduce heat to medium-low; simmer 20 minutes. Strain stock and add clam juice and ice water (you should have about 2 quarts of tepid stock, 100 to 110 degrees); discard shells. Set stock mixture aside. Heat oil in Dutch oven or large, heavy-bottomed sauce-pan over medium-high heat until it registers 200 degrees on an instant-read thermometer, 1 1/2 to 2 minutes. Reduce heat to medium and stir in flour gradually with wooden spatula or spoon, working out any small lumps. Continue stirring constantly, reaching into corners of pan, until mixture has a toasty aroma and is deep reddish brown, about the color of an old copper penny or between the colors of milk chocolate and dark chocolate, about 20 minutes. (The roux will thin as it cooks; if it begins to smoke, remove from heat and stir constantly to cool slightly.). Add onion, bell pepper, clelery, okra, garlic, thyme, salt, and cayenne; cook, stirring frequently, until vegetables soften, 8 to 10 minutes (or 10 to 15 minutes if using fresh okra.) Add 1 quart reserved stock mixture in slow, steady stream, stirring vigorously. Stir in remaining quart stock mixture. Increase heat to high; bring to boil. Reduce heat to medium-low, skim off foam on surface, about 30 minutes. Stir in sausage; continue simmering to blend flavors, about 30 minutes longer. Stir in shrimp; simmer until cooked through, about 5 minutes longer. Off heat, stir in parsley and scallions, adjust seasonings to taste with salt, ground black pepper, and cayenne; serve (traditionally gumbo is served over white rice.). Roux Making Tip: Luke warm stock and constant stirring are keys to the right consistency.
Rinse the basmati rice several times in cold water and drain in a colander - leave to dry. Heat half of the oil (1 tablespoon) in a large pan and add half of the onion (1 onion), the garlic, ginger and cumin seeds. Fry them over a gentle heat for about 5 minutes. Add the chicken pieces and brown them - turning them regularly to achieve a good colour all over. Add the saffron, boiling water, cardamom pods, mint, garam masala and cinnamon stick. Bring it all to the boil and then cover, reduce the heat and simmer for 25 to 30 minutes, until the chicken is tender. Transfer all the contents to a bowl and rinse out the pan. Add the remaining oil and onion to the pan and fry until the onion is lightly coloured. Add the rice and stir it well, cook for about 2 to 3 minutes until the rice is opaque. Add the chicken mixture, tomatoes and sultanas - then season to taste with salt and pepper. Stir gently, then shake the pan to level the ingredients. Add sufficient boiling water to come about 3/4" above the rice mixture. Cover with a tight fitting lid and cook gently over a low heat for 20 to 25 minutes, until the rice is tender and the liquid has all been absorbed. Discard the cinnamon stick and transfer to a warm serving dish, sprinkle with the toasted almonds and serve immediately.
In a large pan, combine peanut butter, soy, broth, ginger, garlic and water. Mix well and heat through. Add the cornstarch to thicken slightly.
Sponge: Preheat your oven to 180 degrees Celsius. Crack the eggs into a nice big bowl and beat them until nice and fluffy and pale. Slowly add in the caster sugar while still beating until thick and shiny. Add the vanilla now. Into the same bowl, sift the flour, baking powder, cocoa and melted butter. Gently fold this into the egg mixture, taking care not to knocked out all that air. Pour the mixture into a greased and lined baking tray, approximately 18cmx28cm. Bake for around 8-10 minutes. The sponge should be just pulling away from the edges. Cool before flipping out onto baking paper, or put onto a cooling rack presentation side up. Moose: Heat up 3/4 cup of the cream until it is just about to boil. Pour this over the chocolate and butter and mix till it's all combined and glossy. Set aside and wait till it's cool. Set aside 1/2 cup of the chocolate mixture to make little chocolate easter eggs to pop on top, and another 1/4 cup for a sauce to drizzle on top when finished. Once the mixture is cooled, whip up the left over 3/4 cup of cream and fold in the chocolate. Now, the recipe said to then 'whisk until firm', but I almost turned mine to butter. I would say just fold it in and leave it at that. Generously spread the moose over your lovely sponge and roll it up firmly. But not too firmly, just until the ends over lap. You can now chill it until you are ready to serve. To decorate, drizzle your reserved chocolate over the top, make some eggs by rolling up the cold chocolate and dusting with cocoa powder and make some chocolate leaves - Either paint some clean glossy leaves with melted chocolate or simply cut some basic shapes from grease proof paper and dip one side in the chocolate. Chill before using. Enjoy :).
Sprinkle salmon with salt and pepper. Place fillets, skin side down, in a lightly greased baking sheet. Combine Dijon mustard, butter, and honey. Brush on salmon fillets. Combine breadcrumbs, pecans and parsley. Spoon mixture evenly on top of each fillet. Bake at 450°F for 10 minutes or until fish flakes easily.
Preheat to medium heat a large non-stick griddle. We use a double burner griddle. In a large mixing bowl, mix together the dry ingredients. In another bowl, beat the egg and then mix together the remaining moist ingredients. Dump the wet ingredient mixture to the dry mixture. Stir until everything is just blended. You will still have some lumps. (O.K. to break up any very large lumps). Put a very light coat of oil onto the pan. I do this by putting a small amount of oil onto the pan and spread out using part of a paper towel and a spatula. Put about 1/6 of the batter onto the hot skillet (I can cook 3 at a time). Cook until the edges appear dry and top of pancake bubbly. The bottom should be golden brown before turning. Turn and cook until golden on the other side. Serve with real maple syrup and butter. Makes 6 large pancakes.
In a wok or deep-sided, heavy saucepan, pre-heat the oil for deep-frying to 350 degrees F. Make sure that there is at least 3 inches of oil in the wok. Spread the sesame seeds over a piece of wax or parchment paper. Place a small bowl of water beside the sesame seeds. Dissolve the brown sugar in 1 cup of the boiling water. Place the rice flour in a large bowl. Make a "well" in the middle of the bowl and add the dissolved sugar and water mixture. Stir until you have a sticky, caramel-colored dough, adding as much of the remaining 1/3 cup of boiling water as needed (don't add the water if not needed). Pinch off a piece of dough roughly the size of an average golf ball (about 1 tablespoon). Push your thumb into the dough to make an indentation. Roll 1 level teaspoon of sweet red bean paste into a ball. Place the red bean paste in the hole, and shape the dough over the top to seal. Make sure the red bean paste is completely covered. Continue with the remainder of the dough. Dip a ball into the small bowl of water (this will help the sesame seeds stick to the ball). Roll the ball over the sesame seeds. Repeat the process with the remainder of the balls. Deep-fry the sesame seed balls, a few at a time, in the hot oil. Once the sesame seeds turn light brown (about 2 minutes), use the back of a spatula or a large ladle to gently press the balls against the side of the wok or saucepan. Continue applying pressure as the balls turn golden brown and expand to approximately 3 times their normal size. Drain the deep-fried sesame seed balls on paper towels. Serve warm. If preparing ahead, refrigerate and then re-heat the balls until they puff up again.
Spray insert of 6 qt slow cooker with nonstick spray such as PAM. Combine stir-fry sauce, water, honey and orange juice in slow cooker. Stir in meatballs, cover and cook on HIGH setting for 2 to 2 1/2 hours or on LOW setting for 4 to 5 hours. Serve meatballs on platter garnished with green onion and sesame seeds or over a bed of rice, pasta or mashed potatoes.
Drain and cut the tofu into cubes and paper towel dry the tofu. In a zip loc bag add in the dry ingredients and snake well to blend. In small batch of tofu cube place into the bag and snake well to coat the tofu cubes. In a bowl combine the eggs with the water, oil and salt and set aside. Cut the tomatoes into quarters and then into eighths. With the flat of a cleaver crush the scallions and then finely shred them. Heat a wok until it is hot. Add the peanut oil and beaten eggs and saute until the egg is half done. Pour into a warm bowl and set aside. Without cleaning the wok place over a high heat add oil to coat the wok and when it start to smoke add the tofu cubes and saute to a golden brown and pour into a dish and repeat this step with the tomatoes, salt and sugar and saute for 3 minutes and add scallion and continue to cook, stirring continually, until eggs are set, about 2 minutes. Quickly place on a platter and serve at once.
Toast the Quinoa in a frying pan for about 5 minutes or until it begins to pop. Bring 2 cups water to a boil in a saucepan and add toasted quinoa. Cover and simmer over a medium heat for about 15 - 20 minutes or until water is absorbed. Put quinoa in a large bowl and let cool. Heat 1 tbsp oil in a frying pan and add onion, fry onion over a medium heat until the onion begins to soften, add curry powder and cook for another 2 minutes. Remove from heat and set aside. Whisk together in a bowl the remaining oil, lemon juice, mustard, salt and pepper and pour over quinoa. Stir in reserved onion mixture, carrot, red pepper, apricots, cashews, green onion, and parsley. Serve.
Preheat oven to 400°F. Cook macaroni according to package directions until al dente; drain. Melt 2 tbsp butter in sauce pan over medium heat. Stir in flour and cook 1 minute. Add milk; cook 6 minutes or until thickened, stirring constantly. Remove from heat; stir in 1 1/2 cups cheeses. Season with salt and pepper. Pour over noodles and combine. Transfer to a 9x13-inch baking dish. Sprinkle with remaining 3/4 cup cheese. Bake 45 minutes or until top is crisp and beginning to brown. Let stand 10 minutes before serving.
Preheat Oven to 325°F. In a VERY large mixing bowl or largest bowl of your Stand Mixer, add brown sugar, white sugar, and shortening. Cream together very well. In another large bowl, sift together flour, baking powder, and salt. Set Aside. Add flour mixture and eggs alternately to the creamed mixture, mix well, scraping down sides of bowl as needed. Dissolve baking soda in the 4 tbs of HOT water. Add baking soda mixture and vanilla to dough and mix well. Stir in nuts and chocolate chunks. Drop by heaping tablespoonful onto an ungreased cookie sheet and bake at 325° for 15-17 minutes. I get 12 cookies to a standard sized cookie sheet. VARIATIONS/TIPS: Nuts: Can use walnuts, pecans, macadamia nuts, etc. so long as you have a total of 2 lbs. I measure each type of nut used into it's own bowl, see reason below. Chocolate Chunks: I seldom use just the chocolate chunks called for in the original recipe. Instead I use a combination of 3 lbs of a variety of baking pieces, and put in separate bowls. Try chocolate chunks, semisweet chocolate chips, butterscotch chips, mini M&M's, vanilla baking chips, chocolate/caramel swirled chips, etc. so long as you have a total of about 3 lbs (about 4 - 12 ounce packages) I have already used a little less than 3 lbs when I just didn't have enough available. FUN TIP: Before adding the nuts and chocolate to your dough, divide the dough into 2 bowls. Since you have measured out the nuts and chocolate (or variety of baking pieces)into separate bowls, you can now create a variety of cookie dough flavors. Add whatever combination you would like so long as you add approximately equal amounts to each bowl. FOR EXAMPLE: Divide cookie dough into 2 bowls. To first bowl add 1 pound chopped pecans, 1 pound chocolate chunks, and 1/2 pound butterscotch chips. To second bowl add 1 pound chopped walnuts, 1 pound caramel/chocolate swirled chips, and 1/2 pound vanilla baking chips. The possibilities are endless. Have fun with this! When I freeze the dough, I do use my food saver machine. I fill the food saver bag with desired amount of dough and flatten out slightly before vacuum sealing. This way the dough lays flat in the freezer to save space, and thaws more quickly. I take the dough out of the freezer and put in the fridge the day before I plan on baking.
Oven@ 400 Combine meatloaf ingredients in a large mixing bowl. Shape meatloaf mixture into a loaf. Place in a baking dish which has been sprayed with non-stick spray. Drape the bacon slices over the meatloaf length-wise. Bake for 30 minutes. Reduce oven temperature to 350. Bake for an additional 40 minutes. *I use a meat thermometer. The meat should reach at least 160 degrees.* Combine Southern Glaze ingredients. Remove the meatloaf from the oven. Using a pastry or a bbq brush, brush the glaze over and around the sides of the meatloaf. Return meatloaf to the oven for an additional 5 minutes. In a small sauce pan, combine Rosemary Gravy ingredients. Heat on medium heat until hot.