HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine pineapple, coconut milk, banana, cinnamon and nutmeg in a food processor. Process until smooth, about 5 minutes. Season with salt to taste. Transfer mixture to a piping bag, fitted with a large, plain round tip. Pipe swirls of the mixture into serving dishes. Decorate with mini chocolate chip eyes.
Cook pasta according to the package directions; drain well. Set aside, and keep warm. Combine soy sauce and the next seven ingredients in a small bowl; stir well with a wire whisk. Pour over the pasta; toss gently. Add toppings, if desired.
Preheat oven to 350. Toasted coconut:. Spread coconut in 9x13 pan. Bake stirring occasionally until golden brown about 5-8 minutes. Remove and let cool. Crust:. mix all crumbs and sugar together. Stir in melted butter and press mix into pie plate. Bake 8 minutes. Remove from oven and cool. Pie: Increase heat to 425. In large bowl beat eggs until fluffy. Beat in remaining ingredients until well combined. Pour into cooled cookie crust. Cover crust edges with tinfoil strips. Bake 15 minutes. Reduce heat to 350. Bake until knife inserted into center comes out clean, about 35-45 minutes. Remove tinfoil for last 15 minutes of baking. Cool completely. Whipped cream:. Whip cream with electric mixer until stiff peaks form. Add sugar and continue whipping to desired stiffness. Fold in 3/4 cup of toasted coconut. Spread on top of cooled pie. Top with remaining toasted coconut.
Preheat oven to 375 degrees. Slice the top 1/3 off 5 - 6 cloves of garlic, place sliced side up in a pie pan lined w/ aluminum foil and drizzle them w/ a little olive oil. Bake the cloves, covered, for 45 min, then uncovered for 15 more. Cool the garlic, then squeeze the cloves out of their wrappers into a small mixing bowl. Thoroughly mash the garlic into a paste w/ a fork. Stir in the mayonnaise, mustard, Worcestershire, salt and pepper together until smooth. Let sauce sit in the fridge for a couple hours before using it, to allow flavors to blend. I wouldn't keep this past a week or 10 days.
Mix all ingredients in a small bowl with the salmon fillet. Preheat oven to 375 Fahrenheit. Place fillet with other ingredients into a piece of aluminum foil and seal the aluminum to make a sort of pocket. Bake the fillet at 375 for 45 minutes or until it flakes! *NOTE: The cooking time may be off if you are using fresh salmon, I use frozen fillets, so beware!*.
Chop beef into 1" cubes. Place some flour in a plastic bag shaking several cubes at a time until coated. Heat olive oil in a large, heavy-bottomed Dutch oven until almost smoking; then add beef and pepper and brown all over. Add onion, garlic, thyme, celery seed, savory and cook until the onion is translucent. Add the wine or beer and cook for 5 minute Then add water and bring to a boil, scraping up browned flour from the bottom of the pan. Reduce heat, then cover and simmer for an hour. Peel carrots, potato and rutabaga. Cut the carrots and celery into 1/2" slices, and the potato and rutabaga into 1 1/2" cubes. Add to meat (adding extra water if needed), also adding bay leaves, bouillon and Worcestershire sauce. Bring to a boil, then simmer for 30 minutes. (If making the dumplings, add them with 15-20 minutes of cook time remaining.). Add peas and salt 5 minutes before serving. DUMPLINGS: Sift together the flour, baking powder, salt and cayenne. Add Italian seasoning and mix. Using a pastry cutter, chop in the shortening until the mixture resembles coarse cornmeal. Add enough milk to make a thick batter that can be mounded up in a spoon and dropped. Drop the dough onto the stew (ensuring there is plenty of liquid in it), letting the dumpling rest on top. Cover tightly and cook without raising the cover for 15-20 minutes.
Pound chicken breasts to 1/4 inch thick. Saute with green pepper in butter. Remove chicken from skillet. Add bouillon, pureed mango, orange juice, water, sherry and ginger. Stir and simmer 5-10 minutes until sauce thickens. Return chicken to skillet with cubed mango. Heat through. Serve with rice.
Place the fillets in a greased baking dish. Drizzle with the butter. In a small bowl, combine the remaining ingredients; sprinkle over fillets. Cover and bake at 425 degrees for 15 minutes. Uncover and bake 5-8 minutes longer or until fish flakes easily with a fork.
Place noodles in a bowl and cover with boiling water. Stand for 3 minutes or until noodles seperate. Drain. Heat half the peanut oil in a wok over heat. Add half the pork and stir fry for 1-2 minutes till light brown. Transfer to plate and cover with foil. Repeat with remaining pork. Reduce heat to medium, add sesame oil to wok and cook ginger and capsicum for 1 minute. Add noodles, soy, hoisin, rice wine, shallots and corriander. Cook for 2 minutes stirring constantly. Add pork and bok choy for 2 minutes. Serve with sesame seeds.
Combine marinade ingredient and mix in a large bowl. Add wing halves, cover, and refrigerate for at least four hours, preferably overnight. Grill over medium high heat for 20-25 minutes, turning occasionally until crispy and cooked through. If grilling ahead and reheating, place in 350 over for 15 minutes to reheat and crisp up again.
Marinate the flank steak in a plastic bag and refrigerate for 2 hours. Prepare the dressing in a blender and refrigerate it. Toast the sesame seeds in a small skillet until light brown. Grill the flank steak on a high heat 3-4 minutes each side, discarding the marinade. The flank steak will be medium rare, but the dressing will finish "cooking" it. Place the steak on a plate and let it rest for 10 minutes. Boil the vermicelli in salted water according to package directions. Rinse the pasta in cold water and drain. Thinly slice the flank steak against the grain. In a large salad bowl toss all the ingredients together and refrigerate for an hour or more, then serve it.
In a clean 1 quart jar, layer and pack the ingredients in the order shown above. If there is any more space at the top of the jar, add more white chocolate chunks. To prepare: Pour mix into a medium mixing bowl, add 1/2 cup melted butter, one large egg, and 1 tsp vanilla extract -- mix well. Shape dough into 1" balls.arrange on greased baking sheet. Bake at 375* till golden about 10-12 minutes.
For the pork: Orl a large rimmed baking sheet. Whisk the Dijon, olive oil and Thyme in a small bowl. Sprikle the tenderloins with salt and pepper. Heat a large nonstick skillet over high heat. Add pork and sear until brown all over, about 10 minutes. Transfer seared pork to prepared baking sheet. Spread Dijon mixture all over the pork. (Can do this a couple of hours ahead and refrigerate until your ready to cook). Preheat the oven to 425°F Roast pork until internal temp is 150, about 30 minutes. Remove from the oven and stand for 5 minutes. Meanwhile prepare the sauce. Melt 1 tbsp butter in a heavy small saucepan over medium heat. Add 1 Tbsp flour and whisk for 1 minute. Gradually whisk in the cream, white wine and chicken broth. Boil until the mixture is thick enough to coat the back of the spoon, whisking frequently, about 1 minute. Add Gorgonzola and whisk until the cheese is melted and smooth, about 5 minutes. Slice pork onto plates. Ladle over the sauce. Pass additional sauce seperately.
Preheat oven to 450F degrees. Sift together first 6 ingredients into large bowl. Add butter and rub in with fingertips until mixture resembles coarse meal. Add buttermilk and stir until dough forms. Turn dough out onto floured surface; knead until smooth, about 8 turns. Roll out the dough to 1 inch thickness. Using 2 inch diameter biscuit cutter, cut out biscuits. Gather scraps and roll out to 1 inch thickness and cut out additional biscuits. Transfer biscuits to large ungreased baking sheet. Bake until golden, about 12 minutes. Serve warm.
In bowl of electric mixer, combine yeast, warm water, WARM milk, sugar and pinch of salt. Stir to dissolve and let rest for 5 minutes until frothy. Add in vegetable oil, remaining salt and about 2 cups flour. Using the dough hook attachment, mix at medium speed until the dough comes together. Add remaining flour a tablespoon or two at a time until the dough pulls away from the sides of the bowl. Turn out onto a lightly floured surface and knead for about 5 minutes, until smooth and elastic. Place in a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise in warm place for 1 hour until doubled in size. Once dough has risen, turn out again onto floured surface and divide into 6 equal portions. Shape each into a bowl and place on a parchment lined baking sheet. Let rise for 15 minutes while you prepare topping. For topping, combine all ingredients and mix to combine and let rest for 15 minutes til slightly frothy. Once the rolls have risen a bit and the topping is frothy, spread a generous layer on the rolls, trying to use all the topping in a thick coat on top and sides of rolls. Let rise for another 20 minutes. Bake at 375F for 25-30 minutes, until well browned. Let cool completely before serving. *** YOU CAN USE YOUR MIXER OR HAND MIX THIS.
Preheat the oven to 375. Mix the ricotta, feta, hot peppers and spices together. Split the mixture into two bowls. Add the egg to one bowl and mix well. Spray a glass baking dish with Pam (big enough to hold the chicken and at least 2 inches deep). Use the egg mixture to stuff the chicken breasts, placing 1/4 of the mixture on each breast and then bringing the sides together and securing at the top with 1 or two toothpicks (don't worry if this is a bit messy). Brush some olive oil onto the top of the breasts so they brown better. Place the chicken in the oven for 25 minutes. Make the 2 cups of rice (follow directions on box). Fry the onions in 1 tbsp of olive oil until soft (medium heat). Add the chopped garlic and fry for 3 more minutes. Add the 2 cups sauce and simmer so that it is hot and ready when you need it (if you want to spice up your meal add some peppers to this sauce, too). Mix 1/2 cup of the sauce into the rice (keep simmering the rest). Remove the chicken from the glass dish and place the rice at the bottom. Spread the remaining cheese mixture across the rice. Place the breasts on top and put it back in to the oven until: the chicken is done and the rest of the contents are hot. Scoop a chicken breast and rice onto a plate and add tomato sauce (see picture).
In a food processor mix all ingredients except nuts until smooth. Remove from processor and roll in to bite-size balls. Coat the balls with nuts. Place on wax paper and chill 1 hour before serving.
Flour chicken lightly and brown in a heavy skillet or dutch oven. Combine all the other ingredients and pour over the chicken. Cover and simmer for about an hour, or until tender.
Mix the chopped chilli and olive oil in a small bowl or cup and leave the flavours to deepen while you cook the cheese. Put the slices in a non-stick frying pan for this, without any oil, and just give the cheese slices about 2 minutes a side until they're golden-brown in parts. When all the slices of halloumi are cooked, transfer them to a couple of small plates. Give the chilli oil a stir, spoon it over the cheese, then give a spritz of lemon.
Rinse peeled and quartered potatoes. Arrange potatoes in medium glass bowl. Cover with plastic wrap. Cook at HIGH for 9 to 10-1/2 minutes; stir once. You can set your kitchen timer for a reminder to stir. Potatoes should be tender. Let stand, covered, for 5 minutes. During this 5 minute standing time, combine milk, butter, salt and pepper in a large glass bowl or 8-cup glass pyrex measuring cup. Cook milk mixture at MEDIUM for 2 to 3 minutes or until hot. Drain potatoes. Add potatoes to the hot milk mixture; mash until smooth.
Cut squash in half lengthwise, and remove seeds. Place cut side down in a shallow baking dish and add 1/2 inch boiling water. Bake at 375 degrees for 35 minutes. Turn cut side up and sprinke with salt; set aside. Cook sausage and onion in a skillet until browned, stirring to crumble meat; drain. Stir in breadcrumbs; spoon into squash cavities. Bake at 375 degrees for 20 minutes.
Place tea bags in large heatproof mug or pitcher and add boiling water. Steep for 5 minutes. Remove and discard bags then refrigerate until cold. Combine tea, sugar, lemon juice and pomegranate juice in a tall pitcher. Stir well. (can be done several hours in advance and kept chilled). Just before serving pour in club soda and stir once or twice to mix. Pour into 4 sugar-rimmed, ice-filled glasses. Garnish with lemon wedges.
Preheat oven to 350°F. Mix all except sugar together in large bowl until dough forms. Roll dough into 1-inch balls. Place balls 2 inches apart on greased cookie sheets. Dip flat-bottom glass into sugar. Press glass onto dough ball and flatten into 1/4-inch-thick cookie. Repeat with remaining cookies. Bake until just golden brown on edges, about 10. minutes. Transfer to racks and cool completely. Store cookies in airtight container.
Chop squash and apple. Place in a buttered dish and drizzle with yogurt, breast milk or soy milk. Bake, covered for 40 minutes at 325F. Puree in baby food grinder or blender. *Note:Youcan make this in quantity and freeze in ice cube trays. After it's frozen, transfer the cubes to small bags to thaw and warm as needed.
Mix ricotta cheese, 2/3 of pkg of mozzarella cheese, 1/4 cup of parmesano cheese, eggs, seasonings and salt and pepper together in large bowl until well blended. Spray lasagna pan with olive oil spray (I use a 2.2 quart pan). Spread 1/2 cup of vodka pasta sauce in bottom of pan. Layer ravioli evenly in pan. Spread cheese mixture over ravioli until covered. Spread vodka pasta sauce and creamy tomato basis sauce over cheese until covered. Continue layering ravioli, cheese mixture and sauce, ending with ravioli. Spread remaining mozzarella cheese and parmesano cheese over last layer of ravioli. Spread pasta sauce evenly over top. Let rest for 30 minutes. Bake in 350 degree oven for 30-40 minutes, til bubbly and knife inserts easily into center. Remove from oven and let set for 5 minutes before serving. Be sure to put an aluminum foil covered cookie sheet on the oven rack under the lasagna to catch any bubble overs. Preparation time includes lasagna resting time before baking.
Pour chicken broth into a saucepan. Add the chili peppers and bring to a boil. Stir in the bell pepper and onion and return to a boil. Reduce heat to low, cover, and let simmer until peppers and onion are tender (about 10 minutes or so). Reduce the heat to very low, add the peanut butter, and cook, stirring constantly, until the peanut butter is melted and the mixture is well blended. Serve hot.
Brown meat half at a time in hot oil. Stir flour into drippings left in the pan. Stir in undrained tomatoes, garlic, bay leaf, sugar, bouillon, thyme, oregano, hot sauce, water and salt. Cook and stir until thick and bubbly. Combine meat, sweet potatoes, onion, and green pepper in a 3 qt casserole dish. Stir in tomato mixture. Bake, covered in a 350°F oven for about 1 1/2 hours or until meat and veggies are tender, stirring occasionally. Remove bay leaf. Stir in peas. Bake 5 to 10 minutes more.
In a blender, blend the chutney, soy sauce, honey, ginger, lemon zest, lemon juice and Tabasco until smooth. In a pan large enough to hold chicken pieces, pour marinade over chicken, cover and chill, for at least 6 hours or overnight. Arrange the chicken, skin side up, on a well-buttered rack over a roasting pan (or on bbq grill), reserving the marinade, and roast, in a preheated 400F (190C) oven, basting it 4 times with the reserved marinade, for 45 minutes to 1 hour, or until cooked through.
Combine berries with lemon juice and sugar. Let stand at room temperature for 30 minutes. This will allow a syrup to develop. Mix ricotta ingredients together. This may be done in a food processor, if a finer texture is desired. Serve berries over a scoop of the ricotta. Serving it in a martini or other decorative glass makes for a nice presentation.
Cover beans with water by 3 inches. Soak overnight in fridge, Wash and drain. Place all ingredients EXCEPT pepper and salt in a large pot. Cover with water by 1/2 inch. Mix well. Bring to a boil, reduce heat to simmer for 90 minute Add water if needed as needed. Remove ham shanks, split their skins, remove meat. Discard the skins, fat, and bones. Chop the meat, return it to the pot. Season to taste. Simmer 10 minute more. May be served at this time but it's much better reheated the next day.
Line bottom and sides of 9 inch springform pan with ladyfingers. Soften gelatine in lemon juice. On top of double boiler use an electric mixer to beat egg yolks together with 1/2 cup of sugar and 1/4 teaspoon salt. Gradually beat in gelatine mixture. Cook over boiling water, stirring constantly, until mixture starts to thicken, about 10 minutes. Pour into large bowl and add lemon peel. Refrigerate until mixture begins to thicken, about 30 minutes, stirring occasionally. In the clean top of a double boiler stir together egg whites and remaining 1/2 cup of sugar. Beat egg whites over simmering water until soft peaks form. Remove from heat and let cool. Fold beaten egg whites and whipped cream into lemon-gelatine mixture. Spoon into ladyfinger-lined pan. Chill for 3 hours or overnight. Carefully remove sides of springform pan. Garnish as desired (thin lemon slices work very well).
Place butter in a small saucepan. Add water, salt, 2 tablespoons sugar, and orange rind. Bring to a boil. Add all the flour at once. Stir until smooth. Cook, stirring until the mixture leaves sides of pan and forms a ball that does not separate. Remove from heat and cool until lukewarm. Add eggs, one at a time, beating after each addition till smooth. Drop dough from a teaspoon into plenty of hot olive oil. Cook over a moderately slow heat only as many doughnuts at a time as will float easily in the oil. As soon as doughnuts rise to surface, turn with a long handled fork or slotted spoon. Turn often until golden colored. Remove with a slotted spoon to drain oil and place on paper towels to absorb excess oil. Prepare syrup: Boil 2 cups sugar, 1 cup water and 1 tablespoon lemon juice for 10 minutes. Pour the syrup over doughnuts and sprinkle with cinnamon. Best served warm but room temperature is OK.
Dissolve bouillon cubes in water; set aside. Cook bacon in a large Dutch oven until crisp; remove bacon, reserving 2 tbs. drippings in Dutch oven. Drain bacon on paper towels. Add onion and celery to drippings, and saute until transparent, stirring frequently; drain. Add bouillon, tomatoes, and next 6 ingredients; bring to a boil. Reduce heat, and simmer, uncovered, 20-25 min. Add lettuce, and cook 2 min or until lettuce wilts. Top with bacon and croutons. Serve immediately. Yield: 5 cups.
Boil split peas and carrots in 6 cups of water. I add a frozen roll of turkey breakfast sausage to the boiling peas, and scrape off the cooked meat every five minutes or so as the peas are cooking. You could just cook the sausage in the pot, and then add the water and peas to it if you prefer. After 45 minutes, turn heat to low, add coconut milk, curry powder and chicken base. Simmer over low heat for 30 minutes to an hour (or toss in a crock pot until needed.) Enjoy over warm rice.
1. Place chicken, soup, and a soup can full of water in a pan on stovetop. 2. Cook at a medium high temperature for approximately 20 minutes or until done.
Preheat oven to 350. Layer ingredients in a 13x9 casserole as listed above. Cover casserole tightly with foil. Bake for 1 1/2 hours, removing foil during last 15 minutes to brown chicken.
Place papaya balls in cocktail glasses. Garnish with a sprig of mint. Serve with dressing.
Place 250g of the sugar in a pan and add 1 tbsp water. Heat until the sugar dissolves and is a golden brown colour. Pour a thin layer into 4 ramekin dishes and leave to cool. Put the soya milk and cream into a pan. Scrape in the seeds from the pod and add the pod too. Add the sugar and vanilla essence. Sprinkle over the vege gel while whisking. Bring to the boil, constantly whisking. Strain into a jug and divide the mix between the four ramekins. Chill for 2 hours. Remove by running a knife round the ramekin and turning out onto a plate. Serve with any remaining caramel and the berries.
Mix all ingredient in a bowl. Stuff chicken and cook as per usual. This is quite a moist firm mix so you could also roll into a firm pattie and cook to one side.
Directions. Preheat an oven to 350 degrees and lightly spray an 8x8 metal square pan or 6-inch diameter pyrex glass with nonstick spray. Toss all ingredients into a Nutri-Bullet or some other blender. Spread batter in dish. Bake 30-35 minutes. You'll know it's done when brownie is puffy and the top forms a firm crust. Let cool for 20 minutes. Keep any leftovers in a tupperware in your fridge to keep them fresh.
Trim the winged edges from the carambola fruit and place in a saucepan. Add water and boil until tender[approx 15 minutes]. Add the sugar, lemon juice and salt and boil until the jam sets. Pour into sterilsed jars and seal.
Dough. Bring water and margarine to boil in 2 qt sauce pan. Add one slightly heaping cup of flour, salt, pepper, nutmeg all at once. Stir vigorously in the pan until mixture no longer adheres to the bottom or sides of the pan. Let dough cool to luke warm. Then beat in the eggs, one at a time until the dough absorbs the egg and is no longer glossy. Do this with each egg. PLEASE NOTE: you can possibly eliminate the back breaking nature of incorporating each of the eggs into the luke warm dough ball which would be the case if you do this all by hand. The process of incorporating the egg into the dough is very labor intesnsive since it takes a lot to beat until the egg(s) no longer make the dough glossy after beaten in long enough. So, you can take a shortcut by using the dough blade in your food processor and putting the WARM dough (do while dough ball from pan is still luke warm but not hot), place dough ball into the processor bowl and using your dough blade beat each egg into the dough in your food processor until the dough loses its glossiness from the egg. But if you don't have a food processor you can do the egg incorporation by hand, however it is pretty labor intensive. Once the eggs are beaten into the dough, you now have completed the dumpling dough for this recipe. Preparing the Dumplings and Peas. Place 2 standard 12oz pkgs frozen peas into a large skillet and add WATER just to cover. Add the 1/4 teaspoon of salt and the sugar and a two tablespoons of margarine. Bring peas to a simmer. Place one tablespoon of dough for each dumpling over the already simmering peas. Cover the peas and dumplings closely and keep covered while dumplings are rising). Keep on simmer low enough so mixture boils only lightly, not hard and rapidly. Simmer all, covered, for 12 to 14 minutes. To serve: Plate the peas and dumplings for each person, accompanied by generous slices of just baked ham. Each person can garnish with jelly sauce (below) to taste. SWEET/SOUR JELLY SAUCE FOR HAM. (Jelly sauce garnish that goes over the sliced, baked ham which accompanies this dish). INSTRUCTIONS TO MAKE SAUCE: Mix together either currant or plum jelly, vinegar and mustard into sauce pan and blend over low heat until jelly melts. Blend and adjust ingredients to taste and keep warm until served. Serve on table in a gravy bowl or similar serving container and each can spoon it over their baked Ham slices. Garnish portions of sliced (already baked) ham and the peas and dumplings with the sweet/sour jelly sauce (to taste). Enjoy.
Mix ingredients and pour into unbaked pie shell. Bake until filling is set, pecans look toasted, and pie crust is nicely browned. Serve pie either cold or slightly warm.
Crush the slices of orange in the bottom of a highball glass, mixing them with the almond syrup. Fill the glass with crushed ice and pour the gin. Stir. Complete with the grapefruit juice and Angostura. Garnish with slices of orange. Serve with a straw.