HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a pan and add the oil, brown off the chicken quickly and reserve to 1 side. Now fry the onions and peppers over a medium heat in the remaining oil until just starting to brown. Add the curry paste and fry off for at least 2 minutes before adding the garlic and ginger and frying for a further 1-2 minutes. Add the chopped tomatoes to the pan stirring well along with the cinnamon cumin, cardamom, bay and garam marsala. Boil down for around 3-5 minutes. Mix the stock cube with 1/2 pt boiling water and add to the pan along with the coconut cream and the milk, bring to the boil and add the reserved chicken and the grated apple. Cook for 30 minutes over a low/medium heat. Taste and adjust seasonings adding salt and plenty of black pepper, take off the heat and throw in the coriander, allow to sit for 15 minutes before serving.
Mix the flank steak, baking soda, and 3 tablespoons of water in a medium bowl. Cover, and refrigerate for 4 hours or overnight. (The baking soda will tenderize the steak.). Using a vegetable peeler, remove the colored zest from the orange. Cut the zest into thin strips about 1 inch long, and set them aside. Save the orange flesh for another use. To begin the sauce, mix the sugar, vinegar, rice wine, soy sauce, and cornstarch in a small bowl. Set it aside. Heat a large wok over high heat. Add enough vegetable oil to come about 11/2 inches up the sides of the wok, and heat it to 375 degrees. Meanwhile, add the cornstarch and egg white to the steak, and mix well to coat the steak with the batter. Add the flank steak to the oil, one piece at a time so it doesn't splash or stick together, and stir gently until it begins to look crispy, about 1 minute. Using a wide-mesh wire strainer, transfer the steak to a colander to drain. Using a fine-mesh wire strainer, remove any bits of fried batter from the wok. Reheat the oil to 375 degrees, return the flank steak to the wok, and fry again until the beef is crispy all over, about 2 minutes. Transfer to a strainer to drain. Discard all but 1 tablespoon of the oil from the wok. Return the wok with the oil to high heat. Add the scallions, flank steak, sugar-vinegar mixture, orange zest, sesame oil, Grand Marnier, and hot chile paste. Stir-fry until all of the ingredients are well blended, about 30 seconds. Serve immediately.
Place brocco slaw and apple in a bowl. Whisk together mayonnaise, vinegar, honey and salt and pepper. Pour over brocco slaw and apple. Mix well, with your hands. Serve.
Drain pineapple, reserving 1/4 cup juice in a small bowl, set aside. Heat oil in a wok or skillet over medium heat. Add both chilies, onion, green pepper and mushrooms. Stir lightly until onion is soft, 3-4 minutes. Add pork and stir-fry until hot. Stir in curry and lemon peel, then add pineapple, bananas, anchovy paste and broth. Bring to a boil, stirring gently. Combine cornstarch and 1/4 cup reserved pineapple juice. Mix into pork mixture until sauce thickens. Remove the serrano chilies and discard. Stir in almonds, pimientos and add salt and pepper, if desired. Serve over hot rice.
Brown ground beef and drain off fat. Add onion, pepper, and BBQ sauce. Stir till combined, and simmer over medium heat until hot and bubbly (about 10-15 minutes or so.) Serve on buns. recipe.
Remove the piecrust from the refrigerator 20 minutes prior to beginning. Preheat oven to 425 degrees F. In a medium size bowl toss together the pears, sugar, ginger, cinnamon, nutmeg, lemon juice, lemon zest and corn starch. Set aside. In a small mixing bowl mix together the topping ingredients and set aside. Line a baking sheet with Reynolds Wrap Non-Stick foil. Unroll the piecrust on the Non-Stick foil. Stir the pear mixture, then, using a slotted spoon pile the mixture in the center of the piecrust, leaving approximately 2 inches around the edge. Leave the juice in the bowl for now. Carefully fold the edges of the piecrust onto the pears, pinching the seams to ensure that they are sealed. The crust will not completely cover the pears, the center will be open. Carefully pour the reserved pear juice onto the exposed pears, make sure there is no juice on the outside of the crust. Distribute the topping on the exposed pears. Bake at 425 degrees until crust is golden brown, 25 to 30 minutes. While the tart is bakes, pour the cream into a large mixing bowl and whip until peaks start to form. Add vanilla and confections sugar and beat until stiff peaks form. Do not over beat, otherwise you'll have sweet butter ;=). Once done, remove tart from the oven and brush the pastry with the honey and water mixture. Cool at least 20 minutes. Slice and top each dish with whipped cream before serving. ENJOY!
Mix pudding mix with milk and put half in the bottom of your serving dish. Tear half of cake into bite size pieces and push into pudding layer. Drizzle chocolate syrup over cake pieces. Repeat layers once. Top with cool whip and garnish with a drizzle of chocolate syrup. Refrigerate until serving.
Heat the oil in a large lidded saucepan, add the onion, cover and sweat for 10 mins, shaking the pan occasionally. stir in the paste and cook for 1 min. add the coconut milk, stock and potato, bring to the boil, stir in the cauliflower, cover and simmer for 15 mins. add the beans and simmer for a further 2-3 mins. cool soup slightly and puree about 1/2 the florets with 1/3 of the liquid. Return to the pan, stir in and heat through. Garnish with coriander leaves.
heat 2 cups of heavy cream. add one stick of butter mix until melted. add 1 (8 ounce) pkg of cream cheese please cut into cubes and put in one at a time. please use a whisk to mix this keeps the sauce smooth and avoids lumps. add 3/4 cup of grated parmesan cheese. add a pinch of salt add a dash of course black pepper. keep whisking until sauce thickens. serve with your favorite pasta. could serve with shrimp, grilled chicken strips, etc.
Preheat oven to 425°F. To "blind bake" pie crusts, place parchment paper in the bottom of pie crusts. Place pie weights or dried beans on top of paper. Place in oven and bake 10 to 15 minutes, until firm. Remove from oven; remove weights and paper. Return crusts to oven and bake 5 minutes longer, until light golden. Let cool 5 minutes before adding filling. Combine all topping ingredients in a small bowl; mix with a fork until crumbly. Set aside. Combine all filling ingredients in a large bowl. Whisk well. Pour into pie crusts. Bake pies 15 minutes. Reduce oven temperature to 350F and continue baking 30 minutes. Remove from oven and sprinkle on topping. Return to oven and bake 15 minutes or until a knife inserted into the center comes out clean. If fluted edges of crusts begin to brown too much, place foil rings or metal pie crust shields over edges during last 15 minutes of baking.
Chop garlic, peppers and onion; set aside. Drain and rinse all beans. Place olive oil, garlic, peppers and onion in the bottom of a crock pot. Add black beans, red beans, sausage, hot links and seasonings. To finish, add the chicken stock and stir thoroughly. Cook on HIGH for at least 4 hours.
Remove excess fat from chicken cavity. Rinse the chicken inside and out. Place 1 bay leaf, 2 sprigs parsley, and 1/4 teaspoon thyme in cavity. Season with salt and pepper. Melt butter in heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until onions are translucent (but not browned); about 5 minutes. Place the chicken, breast side up, in the Dutch oven, on top of the onions. Add chicken broth (and water, if necessary) to mostly cover the chicken (by about two-thirds). Cover and simmer gently over low heat for 30 minutes. Skim the suface to remove any foam and fat. Add the carrots, leeks, and celery. Add the remaining parsley sprigs, thyme and bay leaf. Cover, and adjust heat to maintain a slow simmer for another 30 minutes. Add the potatoes and continue to simmer until potatoes are done and chicken is very tender, about 20 or 30 minutes. Remove from heat. Remove chicken and transfer to a large plate. Use a slotted spoon or similar tool to remove parsley and bay leaves from broth. Let the chicken rest until it is cool enough to handle, then just use your fingers to remove the skin and peel meat from the bones. Discard skin and bones. Continue to use your fingers to shred the meat into bite-sized pieces. Place Dutch oven with broth (which has cooled a little) over medium heat. While that's heating up, beat the cream and the egg yolks together in a bowl. Now, take a ladleful of hot broth and slowly add to the egg yolk mixture, while stirring. This tempers the yolks. Then, slowly stir the tempered egg yolk mixture into the larger pot of broth and vegetables. Do not boil or the egg yolks might curdle. Add the chicken. Garnish with fresh chopped parsley. Serve in bowls, making sure everyone gets equal amounts of chicken, vegetable and broth. I serve a with a hearty loaf of hand-sliced bread. Note: Waterzooi can be prepare almost entirely in advance, and the flavors are actually enhanced by sitting overnight in the refrigerator. The day before you plan to serve the dish, prepare the recipe through Step 5. Let cool completely and refrigerate the broth and vegetable separately from the chcken. The following day, before serving, reheat the chicken in the broth. Prepare the egg yolk and cream mixture and proceed with the last steps of the recipe. (The chicken may remain in the broth.).
In a large punch bowl, empty the Fresca and Pineapple juice. Stir to mix the two. Drop dollops of Lime sherbert all over the top and serve. You may add ice cubes and recipe can be doubled.
Melt margarine in nonstick frying pan. Add chicken to pan, cover, cook for 15 minutes over low heat. Combine whipping cream with curry powder in small bowl, set aside. Turn chicken over, pour curry mix over chicken. Cover and cook an additional 20 minutes. Serve over cooked brown rice.
nuke for 15 seconds or until cheese melts. the ingred. are estimates. We use what looks and tastes right for us lol. quick EZ ! no messing with dough, english muffins or anything. one note. eat them fast they can get soggy. not in my house -- .
Preheat oven to 350. In a small bowl, mix together sour cream, lemon juice, Worcestershire sauce, paprika, celery salt, garlic, and pepper. Place stuffing mix in food processor or blender. Process until it resembles fine crumbs. Coat the chicken pieces with the sour cream mixture; then roll in the crumbs. Place in a greased 13 x 9 x 2 baking dish. Drizzle with melted butter and bake 1 hour.
Preheat oven to 425EsF. Arrange tomatoes on a cooling rack set over baking sheet and roast 20 minutes. Combine balsamic, oil, garlic, rosemary, oregano in large plastic food storage bag or shallow dish. Set chicken into marinade and let stand 20 minutes. Heat grill pan or griddle to medium-high. Shake excess marinade off chicken and place on grill. Season with grill seasoning blend. Grill chicken 3-4 minutes on each side, or until done. Combine arugula and basil, and pile onto roll bottoms. Top greens with a piece of chicken, 2 pieces of cheese and a couple of oven-roasted tomatoes.
Roast the poblano chile under a hot broiler, on a grill or on a hot comal. After the chiles skin has began to char, remove it from the heat and let it cool. Remove the stems, scrape out the seeds and peel off as much of the charred outer skin as possible. Discard the charred parts, seeds and stem. Chop up the poblano flesh and set it aside. Heat a skillet over medium heat and begin to brown the sausage. As you brown it, break it up well, so there are no large chunks. While the sausage is browning, peel the onion, discard the peel and cut off the stem portion and discard those as well. When the sausage is done, drain off any excess liquid. Chop up the onion and then add the onion and chopped poblano to the cooking sausage and continue to cook the mixture until the onions and chiles soften. Turn the heat off briefly and pour in the tequila if you are using it. Continue to cook until most of the liquid has evaporated. You want it to be a very dry texture. Cut the queso quesadilla into small chunks. In the bottom of the slow-cooker, add in a layer of cheese, top with the chorizo mixture and cover with remaining cheese. Mix it up a little and let it cook for about an hour or until the cheese is melted. You can either transfer it to a serving dish and drizzle salsa verde over it, or just serve it out of the slow-cooker if it needs to stay warmed, and have the salsa on the side.
Preheat oven to 220°C, gas mark 7. Place almonds on a baking tray and roast for 8 minutes until just golden. Allow to cool slightly then whiz in a blender until fine. Drain the peppers reserving 2 tbsp of oil. Add the peppers, garlic and vinegar to the blender and whiz until coarse. With the machine running pour in the oil. Season and serve with any raw vegetables you like to use for dipping.
mix everything together in a big bowl add all to a casserole dish bake 40 min at 350.
Wash tomatoes, cut into chunks. Place tomatoes, sugar, onion, peppers,vinegar and salt into large cooking pot. Mix well and simmer over medium heat, stirring until tomatoes turn from green to brownish and steam begins to form. Do not over cook. Do not Boil. Pack into hot canning jar and seal, in a hot water canner. Bath in hot water bath for about 20 minutes. Take out and allow to cool for about 8-10 hours. Check for proper sealing, if some have not sealed put in fridge and enjoy when cold.
Preheat oven to 450'. Bake the potatoes as you would regular for a hour or til done. Take out of oven and cool 15 minutes. While potatoes are baking, Cut red peppers in half and clean insides out. Blanch red peppers in hot water for 5 minutes, drain and cool. Slice potatoes in half and scoop out inside of potatoes in a large bowl. Discard the shell. In the large bowl with potatoes add sour cream,butter, Gouda cheese, green onions, parsley flakes, salt and black pepper and Greek seasoning salt. Blend well. Place red pepper halves in a baking dish or a foil pan and spoon potato mixture inside the pepper shell. Sprinkle paprika over top of potatoes. Heat grill or oven. Place red peppers in the foil pan on the rack of the grill and close lid and grill for 15 minutes. (if using oven bake 15 minutes with foil over top of dish). Remove from grill or oven and enjoy.
In a small saute pan place onions and bell peppers with two tea spoons of olive oil. Saute' until golden brown then place in a small bowl and set aside. Next take 6 rice cakes two at a time and place on a microwave safe plate and top with; sauce, cheese, bell pepper, olives, onions, turkey pepperoni, and parmesan cheese. Bake in the microwave for 3 to 4 minutes then serve with salad!
Using a sharp knife and protecting your hands with a kitchen towel, remove the pits from the avocados. Peel, then and chop avocados. In a large bowl, combine chopped avocados and lime juice. Toss until evenly coated. Add salt and mash avocado with two forks until the texture of lumpy mashed potatoes. Stir in onion, cilantro, and peppers. Taste, and add more salt if desired. Serve with tortilla chips. Serve immediately. Or to refrigerate, place in a bowl and press plastic wrap directly on top of the entire surface of the guacamole so no part is exposed to air. Serve within one day of making.
Mix everything together well, except the avocado. Then fold in the avocado gently. Enjoy this right away or cover and refrigerate. This is great with tortilla chips (try bite-sized Tostitos!).
In a bowl, whisk egg white until foamy. Add garlic powder, celery salt, salt and liquid smoke; stir until blended. Add almonds and stir until well coated. Evenly spread almonds in a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 300 degrees F for 30 minutes, stirring every 10 minutes. Cool. Store in an airtight container.
Place flour in a snap-log bag, add lamb and shake to coat. Heat the oil in a heavy-based pan, preferably non-stick, over a medium heat, and add the onion and garlic and saute for 2 minutes; increase the heat to medium high and add the lamb and cook, stirring, for 5-6 minutes or until browned. Add the stock and the wine and bring to the boil; reduce the heat to low; cover with a tight-fitting lid and simmer for one hour. Add zucchini and cook uncovered for 10-15 minutes or until the lamb is tender and the gravy has thickened; season to taste with pepper and salt. Combine the mint, olives and feta and sprinkle over the stew. Serve with the pasta.
Mix all ingredients together except for the orange zest in a small glass bowl. Put in freezer and stir every 20 minutes. Freeze for about 2 to 3 hours. Serve in martini glasses garnished with zest.
In a large saucepan, cook the bacon and chorizo over medium head until well-browned. Drain the excess fat/grease, then add the onion and garlic and cook until the onion is translucent. Add the chickpeas, water, chicken broth, and bay leaf. Bring to a boil, then reduce the heat, cover, and simmer, for about 20 minutes. Remove the bay leaf. Add the adobo seasoning, to taste, and serve (preferrably over rice!).
In crock pot combine all ingredients except for the mushrooms. Cover and cook on low for 6 hours. After about 6 hrs add all mushrooms. stir together then cover and cook for 2 more hours. Serve over mashed potatoes. make it a complete meal by adding a side salad and some bread or rolls.
Preheat oven to 300 degrees F. Lightly grease a 12-inch cast iron skillet (a 9x13-inch baking dish works too, but you won't get the same crust). In a large bowl, beat butter and sugar together. Add eggs one at a time, beating after each addition. Mix in corn, chilies and cheese. In a separate bowl, mix flour, cornmeal, baking powder, and salt. Add flour mixture to cheese mixture, taking care not to overmix (overmixing makes for tougher cornbread). The batter doesn't have to be totally smooth. Pour batter into greased pan, and bake in preheated oven for about 1 hour, or until toothpick inserted in center comes out clean. Serve warm for best crust.
Place chocolate chips in a metal bowl. Heat cream to a simmer. Pour over chocolate chips and whisk until smooth. Add butter and whisk until incorporated. Pour chocolate into one 16-oz zipper-lock bag and refrigerate until firm to the touch. Using wooden dowel or chopstick, punch a 1/2 inch hole in the underside of each brownie. When chocolate is firm, snip off one of the bottom corners of the bag. Pipe 2 tablespoons of filling into each brownie hole. Place up to 5 brownies, with the hole facing up, on a plate; heat on high in the microwave for approximately 10 seconds. 6. Remove to clean plates and split the brownies in half, allowing the chocolate to flow. Garnish with fresh fruit and confectioner's sugar. **For smaller serving sizes, adjust recipe accordingly.
Preheat oven to 400 degrees. Add cane sugar to chopped cranberries ( I find chopping frozen cranberries much easier). Mix first 6 dry ingredients together. In a separate bowl whisk remaining wet ingredients (yogurt, milk, egg, vanilla and oil) together. Fold wet ingredients into dry until just combined. Do not overmix. Fold in sugared cranberries and pumpkin seeds Line muffin tins with parchment cups or grease with oil of choice. I used parchment. Use regular size ice cream scoop to fill muffin cups. Bake for 30 -40 minutes until tops are brown and toothpick comes out clean. Toothpick will come out clean after 20 minutes but its worth waiting until muffins actually brown on top for better texture. Notes: Batter is fairly dense. Adjust with milk to your liking. Muffins are minimally sweet so adjust sugar as well. I love a just slightly sweet muffin and you can't beat fresh cranberries. Enjoy! As with all healthier muffins these stay/store best in freezer in a ziploc freezer bag once they've completely cooled. Perfect defrosted in microwave at power level 3 for 1 min (flipping it at 30 seconds).
Cut chicken apart at both joints; reserve tips for another use, if desired. In a large bowl, combine milk and coconut extract; add winglets and stir well; cover and refrigerate for at least 2 hours or until the next day. In a medium bowl, combine potato mix, curry powder, and coconut; stir chicken to moisten; then lift out one winglet, drain briefly and roll in potato mixture to coat completely. Repeat with remaining winglets. Place winglets slightly apart on 2 well-greased 10x15 rimmed baking pans and one well-greased 7x11 baking pan. Combine butter and garlic; drizzle over chicken. Bake uncovered, at 375° until well browned and crisp, about 45 minutes, switching position of pans in oven halfway through baking. Serve hot; this makes 10-12 appetizer servings or 5-6 main-dish servings.
Mix broth with 1 cup of water in saucepan. add potatoes and bring to a boil over high heat; reduce heat to low, cover and simmer 10 to 15 minutes or until potatoes are fork tender. Remove the cooked potatoes from broth, reserving the liquid. Puree cooked potatoes with 1/4 cup of broth. Add tuna, vegetables, seasonings, and pureed potatoes. Cover and heat to simmer for 8 to 10 minutes, until the fish flakes easily when tested with a fork. Stir in the milk; heat to serving temperature (do NOT boil). Sprinkle with parsley just before serving.
Separate the 4 eggs, adding the yolks to the sugar and setting the whites aside for later use. Add the flour and butter to the yolk and sugar mixture, first by stirring and then by working the mixture into a uniform dough with your hands. Beat the egg whites until they are fluffy: when you lift the beater from the whites, soft peaks should form and then fall back, not holding much shape. Crumble the dough and drop the pieces into the egg whites. Stir by mashing the pieces of dough into the whites with a spoon, then stirring until a uniform consistency is achieved. Heat up a waffle iron. When it is hot (but not too hot), drop the batter onto the iron in the desired serving size. I usually get about 12 waffles roughly 4-5 inches in diameter from this recipe.
Pre-heat an bleskiver pan over medium heat. Put a small amount of butter or oil in each hold and heat until hot. Combine all ingredients and stir until well mixed. Fill each hole with batter and let cook for several minutes (about 3). Using a chopstick or knitting needle, flip the half-cooked batter 1/4 turn (90 degrees). Let it cook for another minute or so, flipping 1/8 of a turn each time part touching the pan starts to dry up. They are done when a toothpick inserted in the middle comes out cleans.
Combine the maple syrup, buttermilk, lemon juice, and salt. Pour mixture into an icecream freezing tray/container and freeze for approximately 2 hours, until firm but not hard (how long would depend on your icecream making machine, etc). Remove from freezing container and break into pieces in the chilled bowl. Use an electric mixer to beat until smooth but not melted. Fold in the whipped cream. Return mixture to the icecream container and freeze until firm again, about 2 hours.
Turn on a 4-6 quart crock pot to high heat setting while preparing the ingredients. Cut the pork int 1/2" cubes. Peel the papery skins from the tomatillos and cut in half. Mash the garlic. Cut the carrots and potatoes into 1/4" chunks. Halve the onion and cut into 1/4" slices. Add the salsa, chilis, pork, tomatillos, garlic, carrots, potato, and onion to the crock pot. Mix thoroughly. Cover and reduce heat setting to low. Cook 10 hours without removing the lid. Stir in salt and cayenne pepper. Serve with chopped tomatoes, parsley, sour cream, and warm tortillas.