HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat egg white until soft peaks form, add in honey. Stir in coconut. Drop by teaspoonfuls onto a greased cookie sheet. Bake at 325 degrees for 12 minutes. Cool, eat, and enjoy. Note: you could also dip these into chocolate for an extra yummy treat!
Heat oil in a non stick frying pan over medium heat. Add garlic, chili and leek. Cook, stirring for 3 to 4 minutes or until soft. Add flour and cook for 1 minute. Increase heat to high and add mushrooms. Cook, stirring for 3 minutes or until tender. Add evaporated milk gradually, stirring. Bring to the boil. Reduce heat to medium and simmer for 4 minutes or until thickened. Stir in parsley. Season with salt and pepper. Enjoy!
Blanch whole scallion in a 4-quart pot of boiling water until softened, about 1 minute. Transfer scallion to a work surface and return pot of water to a boil. Add ribs to boiling water and return to a boil, then immediately drain ribs in a colander. Transfer ribs to a wide 2 1/2- to 3-quart heavy pot. Carefully tie blanched scallion into a knot and add to pot with ribs. Add wine, soy sauces, 3 cups water, ginger, star anise, cinnamon, rock sugar, and pepper to pot with ribs and simmer, covered, until meat is just tender, about 1 hour. Remove lid and boil over moderately high heat, stirring occasionally, until sauce is reduced by three fourths and meat is very tender, about 20 minutes more. Whisk together cornstarch and remaining tablespoon water in a cup. Reduce heat to moderate and add cornstarch mixture to ribs, then cook, stirring, until sauce is thickened, about 1 minute. Remove from heat and stir in sesame oil. Serve sprinkled with chopped scallion and cilantro.
Preheat oven to 375 degrees. Lay out crescent rolls on ungreased pan. Melt butter, then brush onto dough. Place one spoonful of pizza sauce onto each slice of dough. Then place on top of the sauce half a slice of cheese. Then place either 2 pepperonis or half a slice of canadian bacon on each roll. Carefully roll up and cook in oven. (it is okay if can see the ingredients they still taste the same :)). Cook for about 13 min or until crescent rolls are golden brown.
.Cook couscous according to package directions, but omit butter called for on box. With margarine in saucepan, saute pepper, squash, broccoli, and celery and cook about 10 minutes or till vegetables are almost tender. Combine couscous, vegetables, and seasonings and serve.
Cook chicken breast (uncut) on skillet with enough water to keep it moist through the cooking time. Add garlic, paprika and a pinch of salt to the top. (I like mine with extra seasonings so add to taste.). Cover and let simmer about 5 minutes then repeat on other side. While the chicken is cooking, place pasta to cook and steam broccoli and carrots in the microwave for about 5 minutes. When the water steams away, add corn to the pan at low heat. You may dice the chicken at this step so it won't lose it's moisture. Add veggies and pasta to chicken and corn. Stir and add pepper to taste. Serve with a sprinkle of romano or parmesan cheese. (I used shredded italian blend from the store.).
in a bowl mix together all ingredients. spoon sauce over pork and let rest at room temperature for 1 hour. preheat oven to 400*F. put tenderloin on a rack in a roasting pan and roast 15 to 20 minutes until juices run clear and outside is golden.
Boil water in the microwave and add sugar. Stir until dissolved. Add vinegar and dishwashing liquid. Stir gently. Whenever we bring home fruit or fresh produce, I make a trap and place it right next to it. As they start to evaporate, I add a bit of water and a drop of dishwashing liquid to each trap once a week or so. I replace each trap every two weeks with a fresh one during peak fruit season. FYI: I have found placing this solution in a see through bright colored bowl (such as the disposable children's travel bowls) works best. I also place it on a small plate to catch any spills, as this gets sticky. Fruit flies are also attracted to light -- so placing in your window sill is a good choice. In addition to the obvious fruit they are also attracted to trash, dirty dishes, and diapers.
Cook macaroni according to package directions; drain and rinse w/ cold water until cooled. Drain again. Place cooled drain macaroni in a large mixing bowl and add all remaining ingredients. Stir well to evenly mix. Chill about 2 hours before serving.
Put all ingredients in a medium sized freezer bag. Shake well. Let sit in the refrigerator at least 1/2 hour. Preheat a pan on the stove (I recommend cast-iron) on medium heat. Remove the pan from the heat to set the steaks in the pan. Pour the marinade over top of the steaks. Return the pan to the heat, flipping the steaks several times (every 3 minutes or so)until the marinade has cooked off and the steaks have browned (about 10-15 minutes). Serve and enjoy! Can be doubled in a large enough pan.
all ingredients at room temp. Add ingredients in order that manufacture suggests for the sweet bread cycle. Choose the medium crust.
Using sharp knife, cut halfway down between each rib to separate slightly. Score undersides of ribs with knife. Transfer to large baking pan. MIx next 9 ingredients (honey through liquid smoke) in bowl. Blend next 5 ingredients (white pepper to garlic powder) in another bowl. Gradually whisk spices into honey mixture to blend. Pour over ribs, turning to coat. Cover and refrigerate overnight , turning over occasionally. Preheat oven to 375°F. Drain ribs, reserving marinade. Set rack in large roasting pan and arrange ribs on rack. Bake until well browned, turning ribs twice and basting with some of marinade every 10 minutes, about 45 minutes;remove from oven. Increase oven temperature to 500°F. Remove rack with ribs from pan. Combine tea leaves, brown sugar and five-spice powder and sprinkle over bottom of roasting pan. Set rack with ribs over tea mixture. Continue baking until ribs are crisp, about 5 minutes. Cut into individual ribs, brush with remaining marinade and transfer to platter.
Grease loaf pan (8 1/2" or 9"). Mix boiling water, oats, butter, molasses, and salt in a large bowl; cool to lukewarm. Dissolve yeast in warm water. Add yeast mixture, egg, and 1 1/2 cups flour to the oat mixture. Beat for 2 minutes with an electric mixer on medium speed, scraping bowl frequently. Stir in remaining flour until completely mixed. Spread batter evenly in pan (batter will be sticky - smooth and pat into shape with floured hands). Cover and let rise in warm place about 1 1/2 hours or until batter is 1 inch from top of 9-inch pan or reaches top of 8 1/2-inch pan. Heat oven to 375-degrees. Bake 50 to 55 minutes or until loaf is brown and sounds hollow when tapped. (If loaf browns too quickly, cover loosely with aluminum foil during last 15 minutes of baking.) Remove from pan to wire rack; cool. For a soft, shiny crust, brush top with butter if desired.
For the cake-----------. Preheat oven to 325F degrees. Butter and flour 9" diameter cake pan with 2" high sides. Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend. Add yolks, extract and salt and beat 1 minute. On low speed, beat in flour alternately with milk in 3 additions each. Mix in coconut. Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks. Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry. Fold whites into batter. Pour batter into prepared pan. Bake until tester inserted into center comes out clean, about 1 hour. Cool cake in pan on rack 20 minutes. Run small sharp knife around sides to loosen cake. Turn out cake onto rack; cool completely. For Filling-----------. Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat. Add white chocolate; stir until melted. Pour into bowl and cool. Add cream cheese and beat until smooth. Mix in coconut. Chill until spreadable, about 30 minutes. For Glaze-----------. Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan. Add chocolate and stir until melted and smooth. Cool until just pourable, about 15 minutes. Using serrated knife, cut cake horizontally in half. Place 1 cake layer cut side up on plate. Spread filling over. Top with second cake layer cut side down. Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce). Press almonds around sides and in 1" border around top edge of cake. Refridgerate cake until glaze sets, about 1 hour. (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan. Stir over low heat until sauce is heated through. Slice cake; serve with sauce.
Wash and dry turnips. Cut off ends and leave unpeeled. Grate turnips. A julienne hand grater or food processor are ideal. Place in medium bowl. Combine rest of ingredients. Mix into turnips. Chill well.
In a heavy skillet or Dutch oven, brown venison in oil. Lower heat and add onions, garlic, tomato paste and red bell pepper. Continue cooking for 1 minute. Stir in paprika, pepper, cumin, coriander, wine, and water. Cover and simmer on top of stove or in a moderately low overn (325 for 1 1/2 hours). Add more water if necessary to prevent sticking. Add cream, oregano and lemon juice; cook for 5 minutes.
Place 1/4 cup of walnuts in small bowl and set aside. Place remaining walnuts in another small bowl and add the butter and sugar, mix well with fork and press the walnut mixture firmly into the bottom of an 8" springform pan. In a large bowl, with an electric mixer on med. speed, beat the cream cheese and sugar sub. until smooth. Remove half of the cream cheese mixture to a med. bowl and whisk in the raspberry yogurt--spread evenly over the walnut crust. Place in the freezer for 1 hour, or until firm. Add the peach yogurt and food coloring to the remaining cream cheese, cover and refrigerate. When the rasp. layer has firmed, spoon the peach mixture over it. Freeze for 2 1/2 hours, or until firm. When ready to serve, arrange the peach slices around the edge and place raspberries and reserved walnuts decoratively on top.
Slice the meat when it is lightly frozen. The cuts should be long, thin and with the grain. Cut across the grain if you want more tender, but more brittle jerky. Trim off all of the fat. Marinate strips in a glass container overnight. You may substitute 2 cups of red wine for the corn whiskey and water. Pat dry and arrange pieces side by side on an oven roasting rack, with- out overlap. Cook at minimum heat (150F) for 6 hours. Leave oven door ajar to allow moisture to escape. Meat should be dark, dry and store jerky in a cool, airtight container.
Line a 2lb loaf tin with clingfilm. Cover the base & sides of the tin (but not the ends) with the smoked salmon so that the pieces just about overlap. In a food processor, mix the roast salmon slices, tomato ketchup, dill & half of each of the following: butter, soft cheese, cayenne, lemon zest & lemon juice. Spoon into the tin, level the top & chill. (don't wash out the processor just yet!). Skin the smoked mackerel & carefully remove any bones with tweezers or your fingers. Whizz in the food processor with the horseradish & the other half of the butter, cream cheese, cayenne, lemon zest & lemon juice. Spoon over the top of the salmon pate & level the top. Fold over the overlapping salmon. Cover with clingfil & chill for at least 2 hours (but preferably overnight). To serve, carefully invert the tin onto a suitable plate & using a sharp knife (clean knife between each slice to get perfect neat slices) cut the pate into 10 slices. Serve each slice on a plate with a few salad leaves & a slice of toast cut into triangles along with a wedge or two of lemon.
Preheat oven to 425 degrees. In a large pot, heat oil over medium. Add onion and garlic; cook until lightly browned, 5 to 8 minutes. Add spinach in two additions, letting the first batch wilt before adding the next; cook until completely wilted, 5 to 8 minutes. Transfer to a colander; drain, pressing to release all excess liquid. In the same pot, warm milk over high heat. Whisk in cream cheese until melted, about 3 minutes. Add spinach, Worcestershire sauce, hot sauce, and 1/2 cup mozzarella; stir to combine. Season with salt and pepper to taste (I use a generous amount!). Pour into a lightly oiled 1 1/2-quart shallow baking dish; sprinkle with remaining 1/2 cup mozzarella. Bake until bubbly and golden brown, 20 to 25 minutes. Serve hot with bread.
Preheat oven to 180°C Butter around 20cm cake tin well. Make the topping first. Combine sugar and the 60mls (1/4 cup) water in a small saucepan and stir over medium heat until sugar dissolves. Bring to the boil, without stirring, until the syrup turns a golden brown. It is a good idea to occasionally brush down the sides of the saucepan with a pastry brush dipped in water to prevent the syrup from crystallising. Remove from heat immediately and carefully add the 60mls (1/4 cup) boiling water (the syrup will spit a little when the water is added). Stir until the toffee is smooth (you may have to return it to the heat to help it dissolve). Pour into the base of the buttered cake tin. Set aside. Now for the cake. Beat butter and sugar together using an electric beater until pale and creamy. Add eggs and beat until well combined. Mix in the sour cream. Sift together flour, baking powder, ginger and cinnamon and then fold into the sour cream mixture. Core, peel and halve the pears and arrange, flat side down, over the toffee in the cake tin. Spoon the cake mixture over the pears and spread evenly. Bake in pre-heated oven for 50-55 minutes or until cooked through and a skewer inserted into the centre comes out clean. Stand in tin for 5-10 minutes and then turn onto a serving plate. Serve warm with clotted cream.
Put 2 cups of miniature marshmallows in a bowl. Lay frozen strawberries on top of marshmallows. Cover and set in the refrigerator overnight. Just before serving, stir in cool-whip. Place a serving of topping over a slice of angel food cake or if you prefer, pound cake.
Preheat oven to 450°F. Place prepared tart shells on cookie sheet. In a small bowl, add egg, heavy cream, melted butter, maple syrup, raisins, chopped pecans, salt, and coffee liqueur; stir well. Pour mixture into prepared mini tart shells. Place one whole pecan in the middle top of each tart. Bake at 450°F degrees, on middle oven rack for 10 minutes; turn heat to 350°F degrees and bake a further 7 or 8 minutes.
Heat oven to 350 and grease a large 2 to 3 quart baking dish. In a large pot of salted water cook macaroni until still firm, about 4 minutes and drain. Beat the egg in a bowl and set aside. In a large saucepan melt butter over medium-low heat and whisk in flour, stirring constantly, for 5 minutes. Whisk in the milk and mustard until smooth. Cook until very thick, stirring constantly for 5 minutes. Reduce heat to low. Slowly pour 1/4 cup of the sauce into the beaten egg, whisking constantly, to temper the egg. Pour egg mixture back into the sauce. Reserve 1/2 cup of the cheddar and stir in the rest into the sauce until melted. Add the pepper and salts. Stir in the macaroni and pour into the baking dish and top with the reserved cheese. Bake until bubbly or golden, 20 to 25 minutes.
1. Preheat oven to 375 degrees. 2. Cut mango in to halves (watch for the pit) and peel off the skin. Julienne the mango in to long strips. 3. As sizes and amounts will vary, take aprox. 1/4 of the mango strips and place them in to a food processor or blender and puree them until a thick liquid is formed. Set the remaining 3/4 of the mango strips aside. 4. Mix together the mango puree, soy sauce, ginger, garlic, lemon juice, and brown sugar in a small bowl to form the sauce for the salmon. 5. Place the salmon filets in a shallow baking pan lined with foil. Heavily baste the salmon filets with the sauce, and pour remaining sauce around filets. 6. Mix together remaining mango strips, cinnamon, and sugar. Make sure that all mango strips are evenly coated. 7. Place mango strips around the salmon filets. 8. Sprinkle the filets and mango strips wit hthe crushed red pepper. 9. Fold up the sides of foil so that all ingrediants remain touching throughout the baking process. 10. Bake for 12-15 minutes, or until salmon flakes with a fork. *larger filets may need longer cooking time.
Wash all vegetables, Peel onion. Seed bell peppers and cut into strips. Chop onion and cucumber. Throw all ingredients into a large bowl and mix. Top with your favorite dressing and enjoy!
Combine milk and water. Heat on stovetop until just below boiling. Add sugar and butter; stir to melt butter. Place in a large mixing bowl and let cool. Gradually mix in flour and egg yolks, then add yeast/sugar mixture. Mix well. Dough will be soft and sticky. Form into a ball and place in a clean, greased bowl. Cover and let rise 30-45 minutes, until doubled in bulk. Cover 2 large baking sheets with parchment paper. Spread butter on work surface. Rub some butter on hands to prevent sticking. Divide dough into 2 parts. Throw dough onto work surface about 10 times to firm it up. Divide each portion of dough into 6 balls. Form each ball into a rope, rolling and stretching until about 12" long. Coil each rope onto baking sheet, making a snail-shell shape. Leaving 2-3" between rolls. Let rise 40 minutes. Preheat oven to 350 degrees. Bake buns 10-15 minutes until light brown. Cool slightly then spread with butter and dust with sugar. SPECIAL NOTE: This batter is extremely sticky and hard to handle. Do not add flour to make the dough more firm, as this will cause you to have hockey pucks instead of light, airy buns!
Heat oven to 400°F. Grease bottom and side of round pan, 9x1 1/2 inches, or square pan, 8x8x2 inches. Beat milk, butter and egg in large bowl. Stir in remaining ingredients all at once just until flour is moistened (batter will be lumpy). Pour batter into pan. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean.
Drain Cherries, reserving 1 cup juice; set cherries aside. Combine 3/4 cup sugar, cornstarch, and cinnamon in a medium saucepan; stir mixture to remove lumps. Stir cherry juice into sugar mixture. Cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat; stir in cherries, 1/2 cup sugar, butter, and almond extract. Stir in food coloring, if desired. Line a 9" pieplate with half of pastry. Pour cherry mixture into the pastry shell. Cover with top crust. Trim edges of pastry; seal and crimp edges. Cut slits in top of crust for steam to escape. Bake at 425° for 45-55 minutes or until golden. Yield: one 9" pie.
Rinse brown rinse and drain. In a small sauce pan heat the olive oil over medium heat. Saute the rice for a few minutes in the oil. Add the cumin and Sazon Goya and mix well. Add the chicken stock and tomatoes. Bring to a boil. Reduce to a slow simmer and cover for about 1 hour. Check after 50 minutes due to stove differences. There should be a small amount of liquid left. Remove from heat, uncover and let stand for a few minutes to absorb the rest of the liquid.
Preheat oven to 350°F. In large mixing bowl, cream butter and sugars. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Add flour and baking powder to creamed mixture, stir until well incorporated. Add in toffee bits and nuts, and stir well. Drop dough onto greased baking sheet at least 2 inches apart, tablespoon amounts. Bake for 10-12 minutes or until cookies is brown. Remove from oven and let sit for 2 minutes, and transfer to a wire rack to cool completely.
Preheat oven to 300 degrees F. Dry tenderloins with paper towels and sprinkle generously with salt and pepper. In a saute pan large enough to hold both tenderloins, heat 2 tablespoons oil over medium-high heat until hot but not smoking. Add tenderloins, and brown well on both sides, about 10 minutes total. Transfer meat to a small roasting pan, and place in the preheated oven. Roast to an internal temperature of 150 degrees F., about 15-20 minutes. Remove from pan and cover loosely with foil, allowing to rest 10 minutes before slicing. For the sauce, return the saute pan to medium-high and add the remaining tablespoons of oil and heat until hot but not smoking. Add onion and saute 7-9 minutes, stirring occasionally until transparent. Add wine and chicken stock, stirring for several minutes. Remove sauce from heat and skim any film off surface, then stir in blue cheese, parsley, salt and pepper; set aside, covering to keep warm. Slice pork at an angle about 1 inch thick and drizzle generously with sauce.
Preheat the oven to 350 degrees F. Toast the pecans in a shallow pan until they begin to release fragrance, about 5 to 7 minutes. Let cool completely. Combine the lettuce, mesclun, and onion in a salad bowl. Just before serving, pour on the dressing and toss well. Check to see if you need to add more dressing; you don't want to make the greens too wet. Serve on individual salad plates with the pecans and the cranberries sprinkled on each portion. To make Lemon-Soy Dressing: Place all the ingredients in a jar with a tight-fitting lid and shake vigorously. Yield: 3/4 cup.
Prepare piecrusts according to package directions, fit 1 piecrust into 9 inch pie plate. Stir together Splenda, flour, cinnamon mixture. Stir and coat apples with flour sugar mixture, pour into pie plate, dot with pieces of butter. Place remaining pie crust on top, crimp edges and make slits in top crust or pierce evenly with a fork to allow steam to escape during baking. Bake at 350 degrees for 50-55 minutes. Makes 8 servings. Great with Sugar Free ice cream or Lite Frozen whipped topping on it.
In a small bowl combine soya sauce, hoisin sauce, peanut butter and pepper flakes, set a side. In a small skillet saute shallot, ginger, in oil, over med. heat for 2 minutes. Add beans, cook for 3 mins or until tender crisp. Add reserved sauce, toss to coat. Garnish with chopped peanuts.
Cook fettuccini according to package directions. Meanwhile, in a large skillet, saute the peas, red pepper, carrots, and garlic in 2 tablespoons of the oil until tender. Remove from skillet. Add remaining oil to skillet and saute shrimp until pink in color. Return vegetables to skillet; mix well. Drain pasta. Place pasta on serving dishes, drizzle with Aflredo sauce, and top with shrimp mixture.
In a medium bowl, combine all ingredients and stir to blend. Put into butter dishes and serve or refrigerate. Bring to room temperature before serving. Serve with biscuits or store-bought clover or crescent rolls.
Mix all ingredients except onions and Butter into pot. (Place on low heat)for approx 25 minute. Cut onions into 1/8 inch strips. Sautee onions in Butter ontil golden brown. Mix Onions and left over melted butter into pot with soup. Top with Paprika, Salt and Pepper to task. Bacon bits are a great addtion.
In a bowl, combine the wafer crumbs, almonds and sugar; stir in butter. Press onto the bottom and 1 3/4 inches up the sides of a greased 9 inch springform pan. Cover and refrigerate for 1 hour. In a small saucepan, soften gelatin in milk; let stand for 5 minutes. Cook and stir over medium heat until gelatin is dissolved. Cool to room temperature, about 6 minutes. In a large mixing bowl, beat the cream cheese, sour cream and almonds extract until smooth. Beat in melted chocolate and gelatin mixture. Fold in whipped cream. Spoon into crust. Cover and chill for 6 hours or overnight. Just before serving, run a knife around edge of pan to loosen. Remove sides of pan. Garnish with chocolate kisses, almonds and additional whipped cream. Refrigerate leftovers.