HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together the coconut milk, lime juice, and zest in a large bowl until well mixed. Add the melon and toss well. Chill for at least one hour, and up to three hours. Garnish with the toasted coconut and lime zest and serve chilled.
Start with completely defrosted chicken breasts. Pound your chicken breasts to an even thickness by placing your chicken breast smooth-side up between two layers of plastic wrap or in a large disposable plastic bag and go to town. Start with the thickest part of the meat and strike it, working outward until the breast is the same thickness all over. Marinate or sprinkle both sides of your chicken with salt, pepper, and/or your preferred spices before it goes on the heat. Heat pan over medium to medium-high heat, grease with cooking spray or a drizzle of oil, and add your chicken to the pan. Cook for 5-8 minutes per side. Turn heat down if chicken begins to burn. Use a meat thermometer to check the temperature of your meat. Pull the chicken breast when it reaches 160 degrees and allow to rest for at least 5 minutes. Deglaze the pan with 2 tablespoons of white wine, chicken broth, or water and pour back over chicken.
Preheat oven to 350F; have ready a greased 8-inch square cake pan. Place the butter and chocolate in a small pan and place over low heat; stir frequently until melted and smooth. Remove from heat and set aside until cool. Next, combine the flour, baking powder, and salt in a mixing bowl until well mixed. In a separate mixing bowl, beat the eggs and sugar together until light. Now mix the cooled chocolate mixture, the Kahlua, and the flour mixture into the eggs; don't overmix when adding the flour or the brownies could be too tough after baking. Spread batter in prepared cake pan and bake in preheated oven for approximately 40 minutes, or until a tester comes out clean. Let brownies cool only slightly, then brush the top with the Kahlua (you can use less than the 2 tbsp if desired).
Preheat oven to 425. Line a baking sheet with foil or parchment paper. Roll 1 dough portion into a 12 inch circle and place on foil. Cmombine peaches, blueberries and 1/4 sugar. Arrange half of peach mixture in center of dough, leaving a 3-inch border. Fold edges of dough toward center, pressing gently to seal. (Dough will only partially cover peach mixture). Bursh half of melted preserves over peach mixture and deges of dough. Repeat with second dough portion. Bake at 425 for 10 minutes. Reduce oven temp to 350 and bake an additional 20 minutes or until lightly browned. Sprinkle with 1 tablespoon of sugar. Serve warm or at woom temperature. each galette makes 8 servings.
cream butter and sugar with mixer. add dry milk a little at a time. add vanilla. mix on high until smooth, adding water as needed a tablespoons. at a time. Spread between cereal/granola bars or use as icing.
Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside. Mix together olive oil, garlic, sea salt, pepper, basil, and ground chipotle chile. Pour over vegetables in the zip-lock bag. Seal bag and shake well to thoroughly coat all the vegetables. (Feel free to increase or decrease any of the seasonings to suit your individual taste buds.). Add coated vegetables to a 9x13-inch baking dish. Roast at 450° for 30 minutes, or until potatoes are tender. Sprinkle Swiss cheese on top and return to oven for another 3-5 minutes, or just until cheese begins to melt. Serve while still hot.
Preheat oven to 180C or 160C fan forced. Line 2 large baking trays with non-stick baking paper. Using electric beaters, beat butter and sugar until light and creamy and then add golden syrup and egg yolk and beat until combined. Add sifted flour, ginger and bicarbonate of soda, using a knife to mix until evenly combined. Gather dough together and turn out onto a sheet of non-stick baking paper. Divide the dough into 2 even portions, wrap one portion in cling wrap and set aside. Roll the other portion out to a rectangle about 26cm x 18cm and trim the sides to give straight lines, but don't make it any small than 24cm x 16cm. Cut dough into 12 pieces (four rows of three). Transfer pieces to one of the prepared trays, leaving a little room between them for spreading. Place trays in the fridge and chill while you roll out and cut the other piece of dough as you did the first. Bake first tray for 10 minutes, while chilling the second tray, then bake that tray for 10 minutes. Leave on the trays for 5 minutes before transferring to a wire rack to cool completely. Whisk egg white until frothy, then gradually add sifted icing sugar to make a stiff paste. Place paste into a small plastic piping bag and snip off the end and pipe this icing on the outside of joins of the square to cover any gaps and then decorate with cachous. Pipe a cross onto the box tops and decorate and ;leave to set. Fill with chosen sweets.
Combine all marinade ingredients in a non-reactive bowl (like glass or Pyrex). Add chicken and toss to coat. Marinate at room temperature for 1 hour or in the refrigerator for several hours or up to overnight. Remove the chicken from the refrigerator 30 minutes before cooking. Preheat oven to 400 degrees or a heat grill to medium heat. Note: At this point, I season with additional kosher or sea salt. Grill until cooked through, about 7 minutes on each side, or bake on a parchment-lined baking sheet for 35 minutes until cooked through. If chicken was baked, you may slice it thinly and saute the slices a warm pan with coconut oil or olive oil to get some crispy edges. You don't have to do this step since the chicken is already cooked, but the crispy edges somewhat mimic traditional shawarma shaved off the spit. I also like to sprinkle with a pinch of sea salt, too. Slice thinly and serve with desired accompaniments. White Sauce: Mix ingredients all together in a bowl. Refrigerate until ready to serve. Can be made 1 day in advance. Stir before serving.
In mixing bowl, cream together the cream cheese and peanut butter with an electric mixer. Add Splenda and mix until completely combined. Fold in the whipped topping. Pour filling into crust. Chop the peanut butter cups, if using, and sprinkle over the top of the pie. Refrigerate at least 4 hours.
Make orange butter: Stir together all orange butter ingredients in a small bowl until combined well. Make pancakes: Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk together buttermilk, 2 tablespoons melted butter, eggs, and vanilla in a large bowl until smooth. Add flour mixture and whisk until just combined. Cut banana into bits and fold into batter along with nuts. (Batter will be very thick.). Brush a 12-inch nonstick skillet with some of remaining tablespoon melted butter and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with butter for each batch. Serve with orange butter.
In a chilled pint size glass pour beer add food coloring and mix inches Enjoy! "Slainte!" (pronounced "slawn-cha"),. As the Irish would say. The traditional toast is the Irish equivalent of cheers and means "good health" in Gaelic.
Dissolve coffee in hot water and add milk or cream, beaten egg and oil. Stir flour, baking powder, salt and sugar together and stir in the nuts. Pour the liquid ingredients into the dry and mix only to moisten. Spoon into greased muffin tin and bake 375F degrees for 15-20 minutes.
Prepare rice by rinsing under cold water for a few seconds. Put rice in small pot with water and bring to boil uncovered, at medium heat. When rice begins to boil, lower heat to medium low and place lid on pot tilted to allow steam to escape. Cover tightly when craters appear in rice, lower heat and simmer approx 15 minutes. Let sit for 5 minutes, fluff with fork and let cool. Prepare green peppers by slicing off tops approximately 1/4" down and remove seeds and membrane. Wash peppers and allow to drain upside down on paper towel. Prepare filling by placing ground meat in large bowl. Saute diced onions in vegetable oil in small saute pan until onion is transparent. Add to meat bowl. Add salt and pepper. Add 1/2 can tomato sauce (reserving remaining 1/2 can) Add rice to bowl and combine ingredients with hands until blended together. Add lightly beaten egg and continue to blend mixture. Loosly pack each pepper with meat mixture forming small dome on top. If you have extra filling, form into individual meat balls. In large stock pot, pour remaining 1/2 can tomato sauce and 1/2 can water, swishing around until blended. Place stuffed peppers into stockpot, along with extra meatballs (if you made any). Add 1 can tomato soup, 1/2 can water to pot. Add catsup to pot. Add remaining 3 cans tomato sauce, and add about 1/2 can of water to each can to clean up remaining sauce in can. Add this to pot also. Bring stockpot to boil, lower heat, cover with lid slightly tilted. Cook over low heat for about 1 hour. Blend flour into sour cream in bowl. Slowly blend in about 1/2 cup (or more) hot gravy from pot. Add sour cream mixture SLOWLY into pot, stirring constantly until gravy slightly thickens and becomes a deep orangy color, rather than the bright red color of tomatoes. Serve peppers in bowls, split open, and generously covered with gravy. Have crusty bread available for soaking up the rich gravy.
Rinse lentils. Place all ingredients into a large pot. Bring to a boil. Reduce heat, cover, and cook until rice is done, about 20 minutes.
Blend all ingredients except 2/3 c pineapple in a blender or food processor until smooth and creamy. (Unless you have a humongous blender, you might have to do this a little at a time, placing blended portions in a bowl and adding to them as you go). Stir in 2/3 c pineapple manually. Pour into ice cream maker and freeze according to manufacturer's instructions. Remember that if you make it without oil, it will still be tasty but will become harder than normal ice cream and will need some seconds in the microwave to soften enough to scoop.
Combine the first 8 ingredients. Stir until smooth. Stir in tomato and chilies. Cover and refrigerate at least 30 minutes before serving.
Brown ground beef. Put everything in crockpot and melt together, stirring occasionally. Once the cheese is melted, turn crockpot on low. Keep an eye on the mixture, if you leave it to cook all day long it may burn- it all depends on your crockpot.
Slice the radishes finely. Add all the other ingredients, leaving some coriander (cilantro) leaves for a garnish and mix thoroughly. Put the radish pickle into an attractive serving dish and just before serving scatter the remaining coriander (cilantro) leaves over the top as a garnish. Serve with all types of Chinese and Oriental food. Keeps for up to 24 hours in the fridge.
Preheat oven to 375°F. Lightly butter the base and sides of a shallow ovenproof dish. Stone the cherries and place in the dish. Sift the flour and salt into a bowl. Add the eggs, egg yolks, sugar and a little of the milk and whish to a smooth batter. Gradually whisk in the rest of the milk and butter (add 3 tblsp kirsch to batter now if desired), then strain (with a tight mesh strainer) the batter over the cherries. Bake for 40-50 minutes until golden and just set. Serve warm, dusted with sugar, if you like.
Brown sausage, onion, barley, and garlic together in skillet. Remove and place in bottom of slow cooker or stock pot. Add the chicken stock, lentils, uncooked chicken breast, and parsley. Simmer for as long as you desire or until lentils are tender. Remove chicken breast, discarding bone and cartilage. Shred meat and return to cooker or pot. Add garbanzo beans, spinach, and salsa to soup mixture and heat through. Serve with hot buttered crusty bread, biscuits, or muffins.
Preheat oven to 300°F. In a suitable casserole dish, sweat the diced vegetables in some of the olive oil without browning until tender. Add the thyme, bay leaves, garlic, tomato, wine and lamb stock or water, along with most of the orange zest and juice (retain a few pinches of zest and 1 tbsp of juice). Bring to the boil and lower to a gentle simmer. Heat a little more olive oil in a separate pan and brown the lamb shanks on all sides, seasoning with a little salt and pepper as you go. Transfer to the casserole dish and cover with its lid. Transfer to the oven and cook for approx 2hours or until the meat is completely tender and coming off the bone. Remove the shanks from the pan and keep warm while you finish the sauce. Skim off some of the fat that is floating on it. Taste for seasoning and to assess its intensity, boil to reduce if you think it needs it. Stir in the reserved juice to refresh the citrus flavour. Serve one lamb shank on each warmed plate with a generous amount of sauce spooned over. Sprinkle each shank with a little parsley and a pinch of the reserved zest.
Mix the above and marinate in 1/8 cup wine vinegar and 1/2 cup vegetable oil. Chill thoroughly. Better if made the day or two days ahead of time.
Combine the marinade ingredients in a bowl and set aside. Slice the sausage and vegetables. Alternating ingredients, place on skewers. Lay skewers in large, glass dish. Pour marinade. Chill for 1-2 hours. Grill (or place under broiler) 5-6 minutes each side, until vegetables are tender. Brush marinade on meat and vegetables while grilling. Serve over rice.
Preheat oven to 350 degrees. Scrub the potatoes well and pierce with a fork. Rub the potatoes with oil. Bake 1 hour or until tender. Allow to cool enough to handle. Cut the top 1/4 off the potato and scoop out some of the potato. Heat the broiler. Combine the Italian seasoning and pizza sauce and divide among potatoes. Top with desired toppings. Sprinkle each potato with 1/4 cup of cheese. Place the potatoes under the broiler and melt the cheese.
How To Measure Precisely: To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife. CERTO Remake Directions for Cooked Jam or Jelly:. PREPARE JARS:. Boil a jar on rack in large pot filled with water 10 minutes. Place a flat lid in saucepan with water. Bring to boil. Remove from heat. Let jar and lid stand in hot water until ready to fill with Trial Batch. Drain well before filling. Repeat this procedure with jars needed for remainder of batch. PREPARE TRIAL BATCH:. 1 cup your jam or jelly 3 tablespoons sugar. 1 1/2 teaspoons fresh lemon juice. 1 1/2 teaspoons CERTO Fruit Pectin Measure jam or jelly into small (1-quart) saucepan. Bring mixture to full rolling boil(a boil that doesn't stop bubbling when stirred). Prepare remainder of batch. Do not try to remake more than 8 cups of jam or jelly at one time. If Trial Batch sets satisfactorily, follow recipe above, using the listed measures of sugar, lemon juice and CERTO Fruit Pectin for EACH 1 cup of jam or jelly. MEASURING:. For convenience in measuring larger amounts of sugar, lemon juice and CERTO:. 3 teaspoons = 1 tablespoon. 8 tablespoons = 1/2 cup. 16 tablespoons = 1 cup. REMEMBER: If your jam or jelly still doesn't set, you can always use it as a garnish or sauce.
Grease the rice cooker pot. Combine pancake mix and required ingredients in the rice cooker inner pot. Be careful not to prepare more than the above listed amounts since you don't want the pancake to rise to the lid and seal your pot shut. Press the on button on your rice cooker and let the machine do its magic. Wait until the rice cooker has finished cooking and make sure top of pancake is completely cooked through. Check by inserting a toothpick or clean knife into the center. If clean when removed, your pancake is done. If batter remains on toothpick or knife, turn rice cooker on for a few additional minutes. Remove the rice pot and invert upside down onto a serving plate. Garnish with your favorite pancake toppings, cut and serve. If this is for one person, food coma may occur and the recommended action is to get your butt out of the bean-bag chair and move it.
Melt buter in a saucepan and saute onion until tender. Add brussels sprouts and stock and bring to boil. Reduce heat and simmer for 15-20 minutes or until sprouts are cooked. Puree in a food processor or put the soup mixture through a sieve. Reheat and serve with swirls of cream.
Combine ingrediesnts, whisking with a fork, and use as a dipping sauce!
Saute the mushrooms with enough olive oil to coat the bottom of the skillet. Once the mushrooms are sauteed, set aside. In a 4-quart saucepan, melt the butter on medium-low to medium heat. After butter is melted, pour the cream (or half-half) and stir. Add the cooking wine, the cornstarch, and the cheeses. Continue to stir. While stirring the sauce, add the Italian seasoning and garlic powder. Let sauce cook for 5-10 minutes. When sauce is almost ready, add the sauteed mushrooms. Reduce heat to low/simmer for a couple of minutes. Make sure to stir so there is no sticking. After stirring, enjoy!
Grease casserole then combine half of the french fried onions with all of the ingredients and stir well. Bake at 350F for 15-20 minutes or until bubbly. Sprinkle the remaining french fried onions over the top of the casserole and bake an additional 5 minutes or until onions are crisp and golden brown. Creamy Onion Gravy: Saute onions in canola oil until lightly browned, about 5 minutes. Add garlic and saute an additional 2 minutes. Add 5 Cups of the vegetable stock, tamari, sage, thyme, salt, and pepper, and simmer for 7 minutes or until onions are tender. In a bowl, whisk together remaining 3 Cups vegetable stock and the browned flour. Remove saucepan with simmering broth from the heat. Quickly whisk flour mixture into the broth to avoid lumps. [And if you have lumps that is why they invented Gravy strainers or pop it into the blender and pulse once]. Return to heat, whisking constantly, and cook until thickened. Whisk in parsley. Taste and add more salt and pepper if needed. Yield: 6 1/2 cups. brown flour: put flour in pan over low heat and stir until it becomes a golden brown. Set aside to cool. Make ahead and store for months. Use the left over gravy for something like the herb roast or Ricker's Tofu roast.
Preheat oven to 350 degrees. In large bowl, combine the butter and cheese spread and blend well. Crumble the sausage into a large skillet and cook over medium heat together with the onion until sausage is cooked and onion is tender. Drain well on paper towels. Mix the cooked sausage mixture with the cheese mixture. Spread mixture generously on split side of muffin halves. Place on an ungreased cookie sheet and bake at 350 degrees for 10-15 minutes. Eat right away, if you like. Cool the ones you want to freeze and freeze individually on trays. Wrap well and place in heavy duty ziplock freezer bags. To prepare, microwave each pizza for one to two minutes on high power until pizzas are hot and the cheese is melted. 24 pizzas.
Preheat oven to 375° F and grease 13 x 9 casserole dish. Cook macaroni according to package directions BUT reduce cooking time so the pasta is still quite a bit firm. Drain macaroni and set aside. Melt butter in medium saucepan. Stir in seasoned salt and pepper; remove from heat and set aside. In a large mixing bowl, whisk corn starch into milk until smooth. Stir milk into butter mixture and whisk until well-blended. Stirring constantly, cook over medium heat until thickened (about 5 minutes or so) and remove from heat. Stir three cups of shredded cheese into sauce until melted; reserve one cup of cheese for topping. Combine cheese mixture with macaroni and spoon into prepared pan. Top with crunchy topping (recipe below) and reserved shredded cheese. Bake uncovered for 25-30 minutes or until crunchy topping is nice and toasty. CRUNCHY TOPPING: Pulse in a food processor until it becomes coarse crumbs: 2 slices toasted gluten-free bread; 1 tsp butter, softened; 1/2 teaspoons paprika.
Boil the spaghetti for 1 minute Add the broccoli and cook for 4 more minutes. Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chili and sage to the pan and cook gently for 2 minutes. Drain the pasta, mix with the shallot mixture in the pan, then scatter over the parmesan. Serve.
In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes. Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely. When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny. Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds. When completely set, store covered for 3 to 4 days. Please note that standing time is not reflected in either the prep time or cooking time.
Heat oil spray in large non-stick skillet over medium heat. Add onion and saute until softened and golden brown, about 7 minutes. Add small amounts of water as needed to keep onions from burning. Add cumin, coriander and cayenne to skillet and stir to coat onion with spices. Cook for one minute then add diced tomatoes, with their juice, water, sugar, red pepper flakes and tamarind concentrate. Stir to mix well. Add chickpeas and bring mixture to a gentle boil. Reduce heat and simmer over medium-low heat, uncovered, for 10 minutes. Stir in spinach until wilted. Season with salt and pepper to taste.
Preheat oven according to package directions and arrange biscuits on cookie sheet. You will have 4 extra biscuits. Save them for ham and cheese or egg and cheese breakfast sandwiches the next morning. Sprinkle biscuits with a little paprika and bake for 10 to 12 minutes. In a medium pot over medium to medium high heat, cook chicken in butter 2 minutes then add veggies and season with salt and pepper and poultry seasoning. Cook 5 minutes more, add flour cook another minute. Add potatoes, then whisk in half-and-half or cream and chicken stock. Add nutmeg. Bring soup to a boil by raising heat, then turn heat back to simmer and cook soup another 10 minutes. Adjust seasonings. Add peas. Stir in to warm them through a minute. Serve mugs of soup with biscuits on top to cap the mug: chicken mug pies!
Use a 4-quart slow cooker; put 2 pieces of bacon into the bottom of your stoneware. Layer in the beans, jalapeno, onion, apples, and garlic; sprinkle the mustard, salt, and sugar on top. Add in ketchup, molasses, and juice; stir gently to combine. Add 2 more pieces of bacon; cover and cook on LOW for 6-8 hours, or on HIGH for 4 hours. Cook the remaining bacon on the stovetop and crumble over the top before serving.