HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare acini de pepe as directed on box. In saucepan beat eggs with wire whisk until foamy. Stir in flour, salt, sugar and pineapple liquid. Cook over low heat until thick and bubbly. In large bowl combine acini de pepe with egg mixture and chill. Stir in pineapple, oranges and fruit cocktail (I like the kind with extra cherries). Fold in Cool Whip. Cover and Chill thoroughly.
Preheat oven to 350 degrees. Oil, spray, or butter a casserole dish (I used a round glass dish.). Thaw or cook the frozen broccoli. Drain well. Combine remaining ingredients, except for 2 oz. of the goat cheese. Add the broccoli and mix gently. Pour into prepared dish and bake for 50-55 minutes. Bump up heat to Low Broil for 5 minutes. Let it set for 5-10 minutes, then serve.
Put Bugles and pecans in shallow roasting pan. (A disposable 9x13 pan is recommended.) Turn oven to 250 degrees. Put in oven while making sauce. In saucepan, put brown sugar, corn syrup, butter and salt. Stir constantly until boiling. Boil for 5 minutes without stirring. Remove from heat. Add vanilla and baking soda. Pour over Bugles and nuts. Stir to coat. Bake for 1 hour at 250 degrees stirring every 15 minutes. Cool and break apart as soon as it cools just enough to touch. Store in airtight container.
Mix water with yeast and sugar and let sit until foamy (about 10 minutes). In the meanwhile, put the 3 eggs (in the shell) in a bowl of hot water (to bring the eggs to room temperature). Put flour, salt, and gluten in bowl. Pour in yeast mixture and stir until combined. Add in honey, eggs, and crisco until combined, scraping sides. (I usually use an egg beater for this). Add more wheat flour and knead until smooth. Let set in warm place for about an hour until double in size. Divide into 3 loaves. Let rise again in warm place until doubled (about 1-1/2 hours). Bake as regular bread (I bake about 35 minutes at 375 or until the interior of the bread is 190 degrees using electric thermometer if you have one). Enjoy!
Heat 1 tablespoon oil in a large, heavy-based saucepan over medium-high heat. Add sausages. Cook, turning often, for 5 minutes or until browned. Remove sausages to a board. Thickly slice. Reduce heat to medium. Add remaining oil, onions and capsicum to pan. Cook, stirring occasionally, for 3 to 4 minutes or until soft. Add rice, tomatoes, stock and sausages. Stir to combine. Bring to the boil. Cover pan and reduce heat to medium-low. Simmer for 10 minutes. Remove pan from heat. Set aside, covered, for 15 minutes (this allows rice to complete cooking). Season with salt and pepper. Spoon hotpot into serving bowls. Serve. To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes.
For the Chicken:. Heat grill to medium. Whisk together the honey and balsamic vinegar in a small bowl. Brush the breasts on both sides with oil, if desired, and season with salt and pepper. Grill the breasts for 7 to 10 minutes per side or until golden brown and cooked through. Brush with the honey glaze during the last few minutes of cooking. Serve on a bed of sauce or with sauce drizzled over. For the Sauce:. Place peas, vinegar, mint, cilantro, jalapeno, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and taste for seasoning. Add the honey and blend again. If the mixture if too thick, blend in a few tablespoons of cold water.
Mix 1 1/2 cups flour, salt, sugar and yeast in a large bowl. Combine yogurt, 1/2 cup water and butter in a saucepan; heat over low heat until warm. Gradually add to dry ingredients and beat for two minutes at medium speed, scraping bowl occasionally. Reserve 1 tablespoon beaten egg for topping; add remaining eggs, 1 cup flour and 1 1/2 cups cheese. Beat on high for two minutes. Stir in enough additional flour to make a stiff dough. Turn out on lightly floured board and knead until smooth and elastic, about ten minutes. Put in a greased bowl, turning to grease top of dough; cover and let rise in a warm place until doubled (about an hour). Punch down; divide dough in half. Divide each half into three pieces and shape each piece into a 12" rope. Braid the three ropes together and pinch ends together to seal; repeat with the second loaf. Place loaves into a greased 9 x 5" loaf pan, cover and let rise until doubled. Combine reserved egg and milk; brush over loaves. Sprinkle with remaining cheese. Bake in a preheated 375F oven 30 minutes or until done. Remove from pans and cool on racks.
In a Dutch oven or deep sided skillet, heat 1 tablespoon of the butter over medium high heat. Add shallots, celery, thyme, and season with 1/2 teaspoon of salt. Cook, stirring occasionally, until onions begin to brown, less than 5 minutes. Stir in the vinegar, 1/4 cup of water, and the sugar and continue to cook until almost all the liquid has evaporated, about 5 minutes more. Stir in the tomatoes and increase the heat to high; cook another 3 minutes. Stir in the lentils and another cup of water. Bring to a simmer, then reduce heat to medium and cook to soften the lentils, about 10 minutes. Stir in the mustard; cook 5 minutes. Season with salt and pepper and stir in half the parsley. Remove from heat and cover to keep warm. Melt the remaining 2 tablespoons of butter in a large skillet over medium heat. Break each egg, individually, into a small bowl, then slide into the skillet to fry until the whites are set, 3 to 5 minutes. Meanwhile, divide lentils among serving plates, top with a fried egg, then garnish with remaining parsley. Serve with pita bread if desired.
1. In a small fry pan on medium low heat add the sesame oil and garlic. Saute for several minutes until a golden brown, do not burn. Remove pan from heat and cool. 2. In a medium bowl mix together the sauteed garlic, chili paste, mayonnaise and soy sauce. 3. Steam edamame in a microwave safe bowl for 2 minutes. Add the warmed edamame to the garlic chili sauceand toss to coat. Season with sea salt and serve warm.
Heat oil in a large saucepan over high heat. Add chicken and sausage; cook until browned, about 8 minutes. Add vegetables, tomatoes and water; bring to boil. Cover and reduce heat to medium; cook 3 minutes. Serve over hot cooked rice. Note: If you wish, peeled, cleaned shrimp could be added for the last few minutes of cooking. You may want to add a bay leaf with the vegetables.
Put all the ingredients into a large mixing bowl, except for the cheese. Mix thoroughly using your hands, ensuring the ingredients are well distributed. Cut cheese into disks, 3/4" thick. You can use any cheese of your choice, my favourites are Camembert, Brie and Monterey Jack. Divide mixture into 4 portions. Shape each portion into a burger patty, approximately 2" thick. Using a spoon, scoop out approximately 1 tbsp meat from the middle of the patty for the pocket, being careful not to scoop all the way through to the bottom (leave 1/2" of meat for the base of the pocket). Reserve the scooped meat. Place cheese in the pocket and cover with the reserved meat, pinching the sides to close and smooth to flatten. Cook on a grill for approximately 7 minutes on each side to allow the cheese to melt, or to desired doneness. Serve as you would a regular burger, or on its own with side dishes.
Combine mango, papaya, & guava nectars in large jug. Add in about 1.5 cans of the Coco Lopez (don't add full 2nd can just yet). Stir in the Sailor Jerry's Rum - the whole bottle. Add 1/2 can of the pineapple juice. Use one of the empty nectar cans and add Sunny D to fill one can. Add in that can (11.5 oz.) of Sunny D. Stir well & taste to see if you need to add another can of Sunny D. It's up to you how strong you like it. Also, you may or may not want to add last bit of Coco Lopez. 1.5 cans may be enough. Stir ice into jug as desired and serve individually over ice. ** If you're having a big party & want to make more, just use 3-4 cans of each of the nectars and the gallon size Sailor Jerry's Rum and titrate rest of ingredients to taste. Sis-in-Law says she always buys 3 of each of the cans anyway in case you need to make up more as people drink it.
Preheat oven to 350F degrees. Make a hot water bath for flan by setting a 9-inch pie pan (1-1/4 " deep) in a slightly larger pan. While holding pie pan down so it won't float, fill outer pan with just enough hot water to come up around pie pan. Remove pie pan and put outer pan with water in preheated oven. Place 3/4 cup of the sugar in a small heavy pan over medium heat. As sugar begins to melt, tip and swirl pan until sugar is completely melted and syrup is a clear, medium-amber color. Pour syrup into pie pan and, using hot pads to protect hands, tilt pan quickly to let syrup coat bottom and sides. Set on a wire rack; caramel will harden rapidly. In a large bowl or blender, combine remaining 1/4 cup sugar, orange juice, lemon juice, orange peel, and eggs; beat or whirl until well blended. Set caramel-lined pan in hot water bath in oven; pour in egg mixture. Bake, uncovered, for about 25 minutes or until the back of a spoon pushed gently into center forms a crevice about 3/8 inch deep. Remove pie pan from hot water and let cool slightly; then cover and refrigerate until cold. As flan cools, caramel liquefies. To unmold, loosen custard edge with a knife, then cover with a rimmed serving plate. Holding plate in place, quickly invert, turning out custard with caramel on top. Garnish with orange slices.
Combine the ingredients and pour over steaks. Marinate for at least, 2 hours or overnight in refrigerator, turning steaks occasionally. Remove the steaks from the marinade and reserve marinade. BBQ your meat over a medium heat for desired time, basting occasionally with the reserved marinade until cooked to your liking. Serve immdeiately.
Preheat grill for indirect cooking over medium heat. Prepare brisket by placing it in a large pan and poking about 40 holes in each side with a fork. Season with garlic salt and black pepper. Pour juice from peppers on each side of the brisket. Cover pan with foil and cook indirectly for 1 1/2 to 2 hours. Prepare BBQ sauce by bringing all ingredients to a boil in a medium saucepan over medium-low heat. Reduce heat and simmer 15-20 minutes. On a large double layer of foil, place 1/2 the onions and 1/2 the jar of peppers. Remove brisket from grill and lay it on top of the onions and peppers. Brush brisket with 1/3 cup BBQ sauce. Top with remaining onions and peppers, wrap tightly with the foil and grill indirectly for another 1 1/2 to 2 hours. Remove from grill and unwrap. To serve, cut into thin slices against the grain. Serve with remaining sauce.
In a medium bowl, shred the drained chicken. Add and mix the mayo or yogurt, paprika, cranberries, celery, bell pepper, onions and nuts. Add pepper to taste. Serve as a sandwich or with crackers.
Combine plums with 1/4 cup sugar. Mash. Let sit in refrigerator for 1 hour. You can then puree them or not. I liked them better pureed. Beat eggs with 3/4 cup sugar until foamy. Beat in cream and milk. If you're using mashed plums strain the juice into the cream mix and add the pulp when the ice cream is almost done. If using pureed plums add it all to the cream mix. Freeze in ice cream maker.
Coat meat with well mixed spice mixture. melt butter in skillet, cook onion, garlic and shallots until soft and transparent. take half of onion mixure and half of meat and brown until edges are crispy over med high. repeat with remaining meat and onion mixture. place in crock pot while cooking the other half of meat and onion mixture. place meat, tomatoes, cinnamon, apricots and pho in crock pot and cook on high until the meat is fork tender and falling off the bone. after the meat is tender remove the cover, add the pre-cooked brown rice and cook for one half hour more to thicken. top the stew with roasted squash and greens.
Beat eggs; add cream, then beat again. Wash the spinach under water, and remove all the stems, piling the wet spinach into a large pot, adding no water. Cook over medium heat, turning and stirring, for 5 minutes; then drain thoroughly in a colander, squeezing the spinach dry. Take a pair of kitchen scissors and snip the drained spinach into tiny pieces. Season the spinach to taste with salt and pepper. Line pie pan with pastry or crust; place spinach in crust, top with grated cheese, add cream, sprinkle with mace, then dot with small bits of butter. Place pie pan on a cookie sheet and bake in a preheated 350 degree F oven for 40 minutes or until domed and light brown. Cool 30 minutes before slicing and serving.
Prebake the store-bought crust according to package directions and let cool; refrigerate until ready to use. Add the white chocolate chips to the top of a double boiler set over, not in, hot water. When the chips are shiny, 7-10 minutes, stir well until smooth; remove the insert from the double boiler and set aside to cool. In a bowl, beat the cream cheese using an electric mixer on high speed, until light and fluffy (about 4 minutes). Gradually add the sugar and continue to beat. When the white chocolate has cooled to body temperature, add it to the cream cheese and blend until evenly mixed; add in the yogurt and blend until smooth. Spoon the cream cheese mixture into the chilled pie crust; smooth it with a spoon. Cover with loosely tented foil and refrigerate at least 2 hours or overnight. Choose as many perfect same-size berries as you can find; hull them and take a very thin slice off the stem end. Arrange the berries in a single, neat, compact layer on top of the filling, cut sides facing down; refrigerate. To make the garnish, melt the white chocolate chips as you did in step 2; let cool, then spoon into a pastry bag fitted with a fine tip. Pipe a thin drizzle of white chocolate over the pie in any appealing pattern you choose. Slice the pie with a sharp serrated knife to cut cleanly through the berries and serve.
**One 14-oz package of dried peeled split yellow mung beans makes 35 hopia. Dough recipe is for 18 hopia. It is best to cook the entire package and freeze the unused portion**. MUNG BEAN PASTE FILLING. In medium glass bowl, soak beans in water for 4 hours at room temperature. You can soak overnight, but place bowl in fridge to prevent bean sprouting. After soaking, drain yellow water and rinse beans well. Transfer beans to medium saucepan, add fresh water about 1/8-inch above beans, and bring to boil. When beans start to soften, scoop out foamy water on top and reduce heat to medium. Continue cooking into a paste, stirring often to prevent burning. Use a wooden spoon to mash down the beans in the saucepan. When only a few intact beans remain, remove from heat and transfer paste into a microwave-proof dish or bowl. Use a potato masher to mash down the paste until very smooth. A food processor might be easier, but I haven't tried that yet. Sprinkle the salt over the paste and mix well. Then add the sugar gradually, adjusting to taste. When sweet enough for you, spread paste into an even layer in the same dish and microwave on high for 5 minutes to "dry" it out. The goal is for the paste to dry out enough to shape it into a ball, but not too dried out that it crumbles or burns. Set aside to cool and proceed with the doughs. DOUGH #1. In a small bowl, make a well in center of flour and add oil. Combine with fork until LOOSE, coarse crumbs form; set aside. DOUGH #2. In a separate medium bowl, make a well in center of flour. In separate small cup, first whisk oil and water together, then pour into center of flour. Combine with fork until dough takes shape. Divide into 4 parts. Flatten each part into a square about 1/8-inch thick. Do NOT flour work surface, as there is enough oil in the dough to prevent it from sticking. ASSEMBLE HOPIA. For each of the flattened squares, do the following: Crumble 1/4 of Dough #1 on top of Dough #2; spread crumbs evenly but leave space about 1/2-inch from the perimeter of Dough #2 so Dough #1 does not fall off the edges. Gently roll up square with your fingers like a jelly roll. Pinch the ends a tiny bit so none of Dough #1 falls out. Repeat process with remainder of flattened squares. Gently roll each jelly roll back and forth under your palms, stretching into a cylinder about 1-inch in diameter. Then place cylinders on top of paper towel and chill and rest in fridge for 30 minutes, to absorb excess oil. (Do not chill overnight; dough will harden.). After chilled rest time is up, preheat oven to 375°F. Take the chilled cylinders and cut each into 5 pieces. Flatten each piece into a very thin square a bit less than 1/8-inch thick. Place a small scoop of mung bean paste in center of square. Fold edges and pinch into a ball. Place ball pinched side down onto an UN-greased cookie sheet and flatten just slightly, but not so much that the pastry skin cracks open. Brush tops with beaten egg, and bake at 375°F for 20 minutes, or until BOTTOMS are slightly brown. Recommended: Store leftover hopia in Tupperware with piece of bread to keep the pastry soft. But if pastry hardens, microwave hopia for 30 seconds on High.
Combine all ingredients except the oil in a large bowl and mix well. Heat oil in a deep skillet to about 2 inches deep to 375 degrees. Drop potato batter by tablespoons into the oil, about 4-5 at a time, do not crowd. Fry 3-4 minutes until golden in color. Serve immediately.
In a large saucepan cover sliced sweet potatoes with lightly salted water. Bring to a boil, reducing to a simmer. Cook for 7 minutes or until tender but still firm. Drain reserving 2 cups of the cooking liquid. In a medium saucepan over medium heat stir together the 2 cups reserved liquid, sugar, flour, cinnamon, nutmeg and cloves. Keep stirring until the sugar is disolved. Add butter and melt. Pour the syrup over the sweet potatoes and cook over medium high heat until syrup bubbles up and over the potatoes. Remove from heat. Layer the sweet potato slices in a 8x10 inch glass dish. Pour syrup over the potatoes. Cut pastry lattice style and top cobbler. Brush with milk, sprinkle with sugar, nuts and bake in a 400 degree oven for 20-25 minutes.
Prepare herb marinade first; then prepare vegetables and keep warm. To prepare the herb marinade:Combine all ingredients in blender and briefly blend until smooth. This can be made in smaller batch, but it will be difficult to puree. Note: Leftover marinade can be used on steaks, fish and chicken. Brush on before grilling or saute meat in it. To prepare vegetables:Preheat oven to 375 degrees. In very large oven-proof saute pan, heat oil over medium-high heat. Add vegetables and saute until browned, turning frequently. Season with salt and pepper. Transfer to preheated oven and cook uncovered 1 hour or until all vegetables are tender. Set aside and keep warm. Vegetables will have to be reheated briefly before they are served. To prepare roast:When ready to prepare meat, season roast with herb marinade, salt and pepper. Brown on all sides on olive oil in heavy, oven-safe braising pan. Remove meat from pan and set aside. To pan, add onion, carrots and celery and saute over medium-high flame until browned. Add tomato paste, mix well and cook 1 to 2 minutes. Add wine, bring to boil, then cook to reduce by half. Return meat to pan. Add chicken stock, herbs and bacon and return to boil. Transfer to 325-degree oven and cook, uncovered, until meat is tender, 3 to 31/2 hours. When meat is done, remove from oven and let rest at least 20 minutes. Remove meat from pan and set aside. Strain liquid into saucepan. Skim grease off top, removing as much fat as possible from braising liquid. Add veal stock. Bring to boil. Remove from heat and set aside. To serve:Place half the vegetables in center of serving plate as a base for the meat. Place sliced meat on top and garnish with remaining vegetables on and around beef. Top with sauce and beans if desired.
Combine orange juice, coconut, peanut butter, curry powder water and cayenne in blender or food processor. Blend until fairly smooth consistency is achieved (usually about 15-30 seconds). Lightly spray bottom of 9x13 pan with cooking spray and arrange chicken pieces and bell pepper slices. Pour sauce blend over all. Bake at 375 degrees for 40-50 minute Be sure chicken is cooked thoroughly as ovens may vary. Serve over steamed rice. Special note: the sauce blend can be used with other dishes as well!
Heat grill to medium direct heat. In a snall bowl, combine melted butter, oil, cinnamon, salt, pepper, and cloves. Mix and set aside. Place apple and onion slices on the hot grill. Brush tops with half of butter/oil mixture. Cover and grill for 5 minutes. Turn apple and onion slices CAREFULLY with a meatal spatula so that onion rings do not seperate. Brush with remaining butter/oil mixture. Cover and grill for 5-7 more minutes. Remove from grill CAREFULLY so that onion rings do not seperate. Layer apple and onion slices on a serving platter.
Mix together warm water, yeast,sugar in bowl. Sift together flour. baking powder, & salt into another bowl. Stir to mix & make a well in centre. Add yeast mixture & enough water to make a smooth , malleable but firm dough. dough must not be too sticky or too stiff. Cover dough with cloth and allow to stand for 1 hour allowing dough to rise. when risen, pinch off golf size portions of the dough Form into balls in your hands. Roll out balls (1 by one )on a floured board into thin flat circles. Brush or spray griddle with oil & heat until hot. Cook the roti one at a time until brown on both sides for about 1 1/2 - 2 mins per side. As you cook the roti, make sure the griddle stays coated with oil. Keep warm until ready to serve. To serve fill centre of roti with curry of choice, fold over, wrap, eat & enjoy.
NOTE: IF USING CABBAGE OMIT WATER OR USE SPARINGLY SO POT DOES NOT BURN AS CABBAGE DRAWS A LOT OF WATER. Heat oil in heavy casserole or soup pot. Add cloves, peppercorns, and allspice. Once it starts sizzling add onions. Brown your onions nicely (my mom always said that if you brown the onions to a nice golden colour you will have a better tasting and looking bredie; not browning the onions nicely will give you a grey colour bredie which we don't want). Add meat and simmer slowly till meat is done and well browned. Add salt, chillies, ginger and garlic paste and sugar and half cup water. Bring to a boil and simmer for about 10 minutes until flavours are well blended. Add your cabbage/ cauliflower and potatoes and cook until vegetables are soft about 20 minutes. Use the remaining water only if you find that it is necessary, (the pot is becoming dry). Sprinkle with nutmeg before serving. Serve with white rice and sambals and atjar. Cucumber and onion sambal goes well with this dish. Peel cucumber grate it then put 5ml salt and let it sit for 10-15 minutes. Squeeze moisture out. Add some slice onion, 1 green chilie chopped, 5ml sugar and 30 ml vinegar. Good with hot curries.
Combine all ingredients in a large microwave-safe bowl. Stir. Microwave on high for 3 minutes. Allow to sit 2 minutes to thicken. Stir and enjoy.
Assemble the dinner on a yellow frosted cookie. Place cookie on top of cupcakes.
Preheat oven to 375 degrees. Heat oil in large skillet over med-hi heat add chicken and saute 5-7 minutes or until done. Add beans, corn, tomato sauce and seasonings to skillet. Bring to a boil over med heat. Remove from heat and stir in 1 cup shredded cheese. Pour into a 2 1/2qt casserole. Top with remaining cheese. Prepare corn muffin mix batter as directed on package. Spoon dollops of the batter over chicken mixture. Bake 25-30minutes or until corn bread is golden brown. You may serve with warm flour tortillas w/butter and a salad if desired.
In large skillet over medium heat, saute prosciutto in butter 1 minute. Add peas and red pepper strips; saute 1 minute longer. Stir in cream and pepper; cook over low heat, stirring constantly, until slightly thickened. Meanwhile in a large pot, in rapidly boiling water, cook fettuccine as directed; drain well. Place in large serving bowl. Add sauce and parmesan; toss to coat. Serve immediately.