HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wash potato and slice very thin. Place directly in a heated frypan with oil. Season with garlic (or garlic salt) and turmeric. Cook on medium heat for 10 minutes. Add sliced onion and cook for another 4 minutes.
Drain pineapple, reserving 2/3 cup syrup. Pat pineapple chunks dry. Mix brown sugar, cinnamon, walnuts and butter. Beat reserved juice with the egg, Bisquick and white sugar for 30 seconds. Spread Bisquick mixture in a greased and floured 9-inch round baking pan. Top with half of the walnut mixture, next all the pineapple, and then remaining walnut mixture. Bake at preheated 400 degrees oven for 25 minutes or until done. Cool and serve.
Preheat oven to 400°; Line shallow roasting pan with aluminum foil, spray with non-stick pan spray. Toss onions and garlic together and season with salt and pepper; place on foil. Roast for 5 minutes and then toss. Meanwhile:. Season salmon with salt and pepper, paprika, turmeric, cumin and cayenne pepper. Place salmon fillets on onions. Drizzle with olive oil. Bake salmon 10-12 minutes in preheated oven, or until it flakes easily with a fork. Lay slamon on a serving dish of lentils and top with the onions.
Preheat oven to 325 degrees. Beat egg whites until stiff. In another, lg. bowl, beat egg yolks with sugar until thick and creamy. Sift together remaining dry ingredients. Stir into yolks until just moistened. Add juice and wine and mix well. Fold in egg whites. Pour into 9" or 10", shallow tube pan. Bake 50 minutes. SOURCE: The Complete Passover Cookbook, Frances R. AvRutick; @ 1981.
In a large bowl, combine broccoli, cauliflower, red onion, and olives. Toss to combine. Add cherry tomatoes. In a separate bowl, mix together dressing and cheese. Pour over salad and gently toss to mix. Refrigerate 3-24 hours before serving.
The marinade- In a shallow, non-metallic dish, mix together all the ingredients except for the honey. (If you are using a vinegar that is not thick, first boil double the amount in a shallow pan for 3-5 minutes until syrupy and reduced, then cool.) Season the mixture and add the meat or fish. Rub well all over and cover. For meat, marinate for 2 hours in the fridge or overnight. Fish should be marinated for up to 30 minutes in the fridge; any longer and the acidic vinegar will start 'cooking' the fish. To cook Once the fish or meat has been placed on the grill or barbecue, mix the honey in with the excess marinade. Baste the food while cooking; the sugars in the honey will start to caramelise and allow the marinade to adhere to the food like a glaze.
Combine the coriander seeds, black peppercorns, shallots, garlic, rock salt and sugar in a mortar and pound until a smooth paste is formed. Set aside. In a bowl, lightly pound corn, then add in spice paste mixing until well combined. Add in Chinese leeks, then add in the rice flour and toss to coat evenly. Add in beaten egg and stir until well blended. Drop by the spoonful into hot oil and fry until golden brown, about 2-3 minutes. Remove and drain well.
Saute first 3 ingredients in hot oil in a Dutch oven 4 to 5 minutes or until sausage is browned. Stir in chicken and next 6 ingredients. Bake, covered, at 350° for 40 minutes, stirring after 30 minutes. Garnish, if desired. serves 8-10.
Heat large skillet over med-high heat and brown ground meat. When fully cooked, add potatoes, chilies and spices. Cook 10 minutes or until potatoes are tender, stirring occasionally. Add spinach and cook 1-2 minutes or until spinach is wilted. Remove from skillet. Add olive oil to skillet and once it is hot, add eggs. Fry until whites are set. Top the hash with cheese, tomato and green onion, and top each serving with a fried egg.
Brown hamburger and onion in dutch oven or large pot. Add all other ingredients and stir well. Cover and cook over medium-low heat, partially covered (allow steam to escape) for about 3 hours, stirring frequently. About 1/2 hour before serving time, cook the spaghetti noodles according to package directions. Remove the bay leaves from the meat sauce and combine with pasta. Add cheeses just before serving.
Chop onion, celery, carrots, mushrooms and garlic and set aside. Rinse split peas. In a large soup pot (at least 7 quarts), combine peas, broth, bay leaf, thyme and cumin. Bring to boiling, stirring frequently and watching carefully so it doesn't boil over. Reduce heat, cover and simmer for 1 hour, stirring occasionally. When peas have cooked for 1 hour, stir in chopped vegetables. Return soup to boiling, then reduce heat, cover and simmer for 30 minutes more or until vegetables are tender. Discard bay leaf. Stir in Sherry.
Into a blender, combine the vodka, pineapple juice, cream of coconut, sugar, and ice. Blend on high speed until frothy and well combined, about 30 seconds. Pour into 2 chilled Collins glasses, and garnish with the pineapple slices and umbrellas. Serve immediately.
Preheat oven to 425°F. PIE CRUST: Make your favorite pie crust, roll dough as you normally would but into a rectangular shape, cut six 3 1/2" - 4" squares and at least 18 - 1 1/3" squares (sizes are approximate they are prettier if you have a crimped cutter for the small squares I have a cookie cutter this size). Place squares on baking sheet, sprinkle the small squares with a little cinnamon sugar, bake about 10 minutes or until golden on the bottom. PASTRY CREAM: Make filling according to the directions on the box for pie filling, using half and half in place of milk, add vanilla; stir, chill until ready to serve. TOPPING: Whip cream with powdered sugar and vanilla, adjust amounts to your taste,chill. PUTTING IT TOGETHER: Place a large pastry square on each dessert plate, spoon on some pudding mix - if using all six at once divide evenly. Place about 6 banana slices on top of each square, top with whipping cream. Place 3 small pastry squares into the whipping cream, on point. TA DAH! Fast and beautiful! BANANAS FOSTER VARIATION: Make pie crust, filling, and whipping cream as above. Chop some pecans. Prepare the bananas from Recipe #191028, use 3 Bananas and cut each banana in half length wise first, then each half into 3 pieces. And make Recipe #165874. PUTTING IT TOGETHER: As before - pastry square, then pastry cream, then spoon bananas with some of their sauce on top of the filling, then whipping cream, sprinkle with chopped pecans and drizzle the whole thing with Praline Sauce. Serve with coffee.
Combine all dressing ingredients except oil in a blender. With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator. Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.
Fry ground beef and add taco seasoning. Mix ground beef and ALL ingredients, except Doritos (unless you don't mind soggy), in a large bowl. Refrigerate. Mix in Doritos and enjoy! Note: I enjoy this nice and cold from the fridge, but you may prefer it warm or room temperature.
Mix brown sugar walnuts and cinnamon together and set aside. Muffin: Mix butter, sugar and eggs. Add sour cream and vanilla. Add dry ingredients. Marble the brown sugar mixture through the batter using a table knife. Reserve a few tablespoons for sprinkling on top. Fill 12 greased muffin cups. Sprinkle remaining brown sugar mix on top of each. Bake at 375 degrees for 22 minutes. Remove from pan and cool.
Combine all ingredients in blender. Blend at slow speed to break up ice. Blend at highest speed for 1 minute.
In a medium saucepan, combine water, rice, and kosher salt, and bring to a boil. Stir once, reduce heat to low, cover and simmer until water is absorbed and the rice is tender, 18 minutes. Before removing the rice from heat, sprinkle it with tomaotes and parmesan. Remove from heat and let stand, covered, for 5 minutes. Fluff with fork. Fold in the basil before serving.
Preheat oven to 350°. Blot cooked sausage with paper towels to remove grease and combine with cheeses, olives, peppers and salad dressing. Slightly grease mini or regular muffin tins with vegetable oil spray. Press wrappers in tins and spray wrappers with oil. Bake 5 minutes or until golden. Remove from tins and place on cookie sheets. Fill with sausage mixture. Bake for another 5 to 10 minutes until the cheeses are bubbly.
Bring a 6- to 8-quart pot of salted water to a boil. Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then saute langoustine tails, turning over once, until just cooked through, about 4 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, sherry, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, then stir in tomatoes, capers and langoustines. Saute for a minute or two. Remove skillet from heat. Cook pasta in boiling water until just tender, about 3 minutes. Reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.
Mix yeast, warm water, honey and sugar in small bowl and set aside. Mix both flours, salt and spices (use a few shakes of whatever spices you like). Add olive oil to dry ingredients and then add the rest of the wet ingredients and mix together. Knead for several minutes until you have a ball. Spread a thin layer of honey over the dough and place in a bowl to rise. Let rise for about an hour (or less if you like, but I like it better when it has longer to rise). Roll out dough on floured surface and place on two greased pizza pans. Let rise again (about half hour, or until it's at your desired puffiness). Put on your favorite toppings and bake at 500 F for 10-15 minutes.
In a large bowl, combine cabbage, noodles & almonds. In a small bowl, mix oil, water, splenda & vinegar, stir until combined. Pour over cabbage mixture and serve immediately.
Warm up the oven to 375°F. Roll puff pastry on to a pie dish. Sprinkle ham on the bottom of pie; add a layer of sliced hard boiled eggs and a layer of the mozzarella cheese. Dissolve the beef bouillon in the warm milk and mix with parley, beaten eggs and Parmesan cheese. Pour over ham, eggs and cheese. Cover the pie with the second puff pastry. Bake for 45 minutes or until golden brown. Let it sit for 5 to 10 minutes before cutting and serving.
Hull all fruit and chop large strawberries into smaller pieces. Wash the strawberries thoroughly. Fast running cold water works well if the strawberries are in a colander. Weigh prepared strawberries and mix together in a large bowl with an equal weight of sugar. Leave covered by a cloth for 24 hours with an occasional stirring until all the sugar is saturated with juice. If you wait another 24 hours or so the fruit will continue to shrink as more juice is sucked out of it by the sugar. Strain the fruit out of the mix and into the saucepan in which you are going to cook it using a wire sieve or chinoise. The usual technique of straining through muslin will not work because the syrup is already too thick. Scrape all the saturated sugar into the cooking saucepan (see Note 1 below). Add lemon juice strained through a sieve to strawberry syrup. Using the manufacturer's instructions add the commercial pectin to the mix for the approximate weight of the prepared strawberries - not the combined weight of strawberries and sugar. . Stir the mix over medium heat until all the sugar is dissolved. Once the sugar is dissolved increase temperature to high and stop stirring. Once the mix is at a rolling boil which should be about 10-15 minutes start testing for set. Set will be slightly below the set temperatures of 220F/106C for ordinary jam if you are using a sugar thermometer. See note 2 alternate for testing method which I use in this case. Once set has been achieved take saucepan and immerse base only in quite hot water in the sink. This is to prevent mixture from continuing to cook which it will do as the water in the sink will be a lot cooler than the hot jelly. Allow to cool and fill sterilised jars with the jelly.It will make about 3 cups. Notes. 1	Make sure the saucepan is quite deep as at some point the boiling syrup is likely to bubble up like boiling milk. 2	Test for set by placing 3 tea saucers in the freezer. Put a teaspoon of the hot mix into a saucer and put it back in the freezer for a minute. Take it out and run your finger through the cooled mix. If it wrinkles up a bit and does not flow back it is set, if it is not wipe saucer clean, replace saucer in freezer and keep testing until set has been achieved. Do not take too long between tests as set can come about within 2 or 3 minutes. If you stop cooking too early and the jelly turns out to be too runny that is OK because re-boiling can fix that; the pectin manufacturer's instructions probably has tips on what to do. Over-cooked jelly is not very nice and there is very little you can do about it except learn.
Cream together molasses, brown sugar, egg, and shortening. Sift cinnamon, cloves, baking powder, salt, and flour and set aside. Add coffee, anise oil and vinegar to creamed brown sugar mixture and mix thoroughly. Add dry ingredients and baking soda solution to mixture (mix well). Add ground walnuts and mix. Refrigerate for at least 3 days. Dough will be tough. keep unused dough in fridge. Keep flouring rolling pin. On a floured surface and with a floured rolling pin roll out dough (Roll out a pound at a time) to 1/4 of an inch. cut cookies with cookie cutters. grease cookie sheet slightly. Bake at 350 degrees for about 8 minutes. Ice with confectioner sugar, butter, milk icing (I don't have exact measurements for her icing because she says she wings it).
cream butter, add sugar and fresh lemon juice. cream until light and fluffy -- add eggs, one at a time, mixing well after each addition. combine baking soda to sour cream; sift flour twice with salt. turn mixer onto low speed and alternately add sour cream and flour to batter. add flavorings -- pour batter into a greased and floured bundt or tube pan.and bake at 325* for 1 1/2 hours. to prepare icing:. in a heavy saucepan, mix 2 cups sugar, beaten egg, butter and milk -- put on low fire and let come to a slow boil -- in a small black iron skillet, melt remaining 1/2 cup sugar and let cook until brown and runny. add this to sugar mixture and continue to cook until the temperature reaches the soft ball stage.238*. you must cook this slowly to prevent the milk from scorching. remove from fire and let cool slightly.; then add salt and flavorings. beat until icing reaches a spreading consistency. ice on cooled cake. sprinkle top with chopped pecans.
COMBINE in a large bowl beef, crackers, 2 tbsp barbecue sauce, egg and seasonings. MELT margarine in skillet; Saute onion until tender; Add onion to beef mixture and mix well. SHAPE beef mixture into 1 1/2 inch meatballs and place on a non-stick cookie sheet. BAKE at 350°F for 20 minutes or until just browned. POUR remaining sauce in crock pot; Add meatballs and stir gently to cover in sauce. COVER and cook on high-heat for 4 hours stirring occasionally.
Whisk all ingredients together. Chill for at LEAST 4 hours to combine flavors.
In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently. In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.
With the rack in the middle position, preheat the oven to 180 °C (350 °F). In a large ovenproof pan, brown the meat in 30 ml (2 tablespoons) of oil. Season with salt and pepper. Set aside on a plate. In the same pan, gently brown the onions in the remaining oil until well caramelized. Season with salt and pepper. Sprinkle with the flour and stir to combine. Add the wine and bring to a boil. Return the meat to the pan and add the remaining ingredients. Bring to a boil. Cover and braise in the oven for 2 hours. Remove the lid and continue cooking for about 1 hour or until the meat falls easily with a fork. Serve with a green vegetable and mashed potatoes. Reserve half of the meat and sauce to the Braised Pork Macaroni Casserole.
To make the marinade, in a bowl, combine the apple juice, brandy, brown sugar, mustard, oil, 1 teaspoon of the salt, 12 teaspoon of the pepper, the cinnamon, allspice, and cayenne and whisk well to combine and dissolve the sugar. Place the loin in a large re-sealable plastic bag and add the marinade. Seal and place in a large baking dish. Let marinate in the refrigerator for 8 hours or overnight, turning occasionally. Preheat a grill to medium-low heat (230 degrees to 250 degrees F). Remove the pork from the marinade and pat dry, discarding the marinade, and season on all sides with 1 teaspoon of the Essence (see recipe below) and the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Grill the pork with the grill lid closed, turning several times, until an instant-read thermometer registers an internal temperature of 145 degrees F when inserted into the thickest portion of the meat, about 45 minutes, depending upon the thickness of the meat. Remove the pork from the grill, cover loosely with aluminum foil, and let rest for 10 minutes before carving. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast): 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme; Combine all ingredients thoroughly (Yield: 2/3 cup).
Pre-heat oven to 220 C or 450°F. Wash and scrub your potatoes well - no need to peel them! Cut them into chunky wedges. Place in a ziplock bag or plastic container and add the olive oil & black pepper. Do NOT add the salt now as it encourages water! Shake the container or bag well - making sure every potato wedge has been covered in oil. Place peppered potatoes in a large and sturdy oven proof roasting tin - shake around to ensure they are in a single layer, more or less! Sprinkle on the sea salt and any herbs & spices you may be using. Give another good twist of ground black pepper over the potato wedges and roast in the oven for about 45 - 60 minutes or until crispy and brown! Sprinkle over any fresh herbs, if you are using them for a garnish or just serve "au natural" as a vegetable accompaniment. I often serve these in paper cornets for a light lunch or supper time snack with vinegar & sometimes, very naughty I KNOW, mayonnaise!
Preheat oven to 350°F. Mix sugars and applesauce. Add egg, vanilla, pumpkin and pineapple and beat well. In a separate bowl, blend flour, oatmeal, baking soda, salt and cinnamon. Add to above ingredients and blend. Add chocolate chips and blend well. Drop heaping tablespoons onto lightly greased cookie sheets and bake 20-25 minutes.
Melt butter in heavy, large skillet over medium-high heat. Add onion, apple, and garlic; saute' until onion is soft, about 6 minutes. Stir in curry powder. Add Marsala. Boil until liquid is slightly reduced, about 2 minutes. Add stock, fish sauce, and curry paste. Simmer until liquid is slightly reduced, about 5 minutes. Add coconut milk; simmer until slightly thickened, about 3 minutes. Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until tender but still firm to bite. Drain well. Return pasta to pot. Pour sauce over pasta. Stir in crabmeat. Season to taste with salt and pepper. Transfer pasta to large bowl. Sprinkle with basil. Serve with chutney.
Peel potatoes and dice into 1/2 inch pieces. Boil some water, add potatoes, and boil for about 15-20 minutes. (until potatoes are soft) Meanwhile heat heavy cream over low heat and add cheddar until combined and smooth. Drain potatoes and return to pot. Mash potatoes with potato masher. Add all ingredients to potatoes except chiles and salt. Mix until smooth. Add chiles to desired spiciness and salt to taste. You can also add finished potatoes to casserole dish and melt additional cheese over top.
Position rack in upper third of oven; heat to 425°F Lightly grease 1 large roasting pan or 2 baking dishes with oil. Open chickens and put them, skin-side up, into pan. In a small bowl, mix together mustard, black pepper, marjoram or oregano or sage, rosemary and red pepper flakes. Spread mustard mixture over chickens, distributing mixture evenly; season with salt. Drizzle each chicken with 1 teaspoon oil. Bake chickens for 20 minutes. Sprinkle olives over chicken, add wine to pan and continue baking until skin is golden and chicken is cooked through, about 30 to 35 minutes more. Transfer pan to a wire rack, tent with tin foil and let chickens rest for 5 minutes, spooning juices over the top. Serve with juices.
Preheat oven to 350°F Stir (by hand) dry cake mix, oil and eggs, toffee bits, pecans in a large bowl until dough forms. I really don't measure the toffee and pecans, just judge what I feel is the right amount. Dust hands with confectioners' sugar and shape dough into 1" balls. Roll balls in confectioners' sugar and place 2 inches apart on ungreased cookie sheets. Bake for 8-10 minutes or until center is JUST SET. Remove from pans after a minute or so and cool on wire racks.
THE CAKES. Mix in a large bowl, the flour, baking powder and the salt; separate the spinach as much as possible and add to the flour mix with the shredded cheese, mix well and make a well in the centre, set aside. In another bowl mix together the eggs, milk, sun dried tomatoes with their oil, mix well and pour into the well in the flour mix; Mix only until well moistened. Dough will be lumpy. On a grill or a large fry pan drop 1/4 cup of dough, spread lightly, do not crowd. Grill 'til bubbles appear on the edges and the cake raises; about 3 to 4 minutes flip and brown the other side; remove to oven proof platter, keep warm in a 200°F degree oven. Repeat until all batter is used. SMOKED GOUDA CHEESE SAUCE. Heat butter in saucepan; mix together flour, cayenne and dry mustard; add to butter, stirring constantly until thickened, about 1 minutes. Slowly add milk while constantly stirring with a whisk. Bring to boil while whisking, when thickened remove from heat. Immediately add shredded smoked Gouda cheese, stirring until melted; keep warm. PUT TOGETHER. Arrange cakes in a pile on platter; pour cheese sauce over and let drip down sides. Or serve cheese sauce separately and pour over cakes on separate plates.
NOTE: This step is important as it removes the starch from the rice so it will not stick. --- Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1-2 minutes, stirring with your (clean) fingers or shaking rice around in the strainer. Shake afterwards also to remove excess water/moisture. Set aside. In a large measuring cup or bowl, whisk the broth and tomato paste (and hot sauce if using) to incorporate. Set aside. Heat grease/oil over medium high heat in a Dutch oven (or heavy pot). Add rice and stir until rice is translucent, about 3-5 minutes. Add the onion, jalapeno, and garlic. Saute' for 1-2 minutes until onion is translucent. Stir the broth/paste mixture into the rice. Increase heat to medium high, and bring to a boil. Once it begins to boil, give a final stir and reduce heat to low, cover pot and simmer 20 minutes.DO NOT REMOVE LID. Remove from heat and let sit for an additional 5 minutes STILL covered. Remove lid and stir, fluffing rice. NOTE: If you have little browned crispy rice at the bottom of the pan (not burnt), this is considered a delicacy in Mexico, so don't fight over it!
Mash potatoes with butter and salt. Heat oil in skillet, add onion, beef and pepper. Saute for 5 minutes. Drain beef mixture. Butter a 1 quart casserole. Put half of the potatoes in the bottom of the dish. Add the meat mixture and cover with the remaining mashed potatoes. Smooth the surface. Cover with the beaten egg and sprinkle with cheese. Bake in 350 degree oven until the surface is golden about 30 minutes.