HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust rack to center of oven, and heat to 400 degrees. In a large bowl, sift together flours, 3 tablespoons sugar, baking powder, and salt. Using a pastry blender, or two knives, cut in margarine until the largest pieces are the size of small peas. Stir in blueberries and zest. Using a fork, whisk together milk and egg in a liquid measuring cup. Make a well in the center of dry ingredients and pour in cream mixture. Stir lightly with fork just until dough in lightly mixed, a small amount of dry flour remaining is fine. Turn out onto a lightly floured surface, and press/pat into an 8-10 circle. Using a sharp knife, cut into eight wedges. Transfer to baking sheet lightly sprayed with Pam. Brush tops with some egg white and sprinkle with Splenda if desired. Bake until golden brown, 25 to 30 minutes. Transfer scones from baking sheet to wire racks to cool.
Pour plaster into a clean container (like a coffee tin or ice cream tub). Using a disposable stir-stick, stir in most, but NOT all, of the water. Add 2 tbsp of the liquid tempera paint, mixing well, especially at the bottom; add another tbsp of paint if you think it needs it. Add a little more water as the mixture thickens. Stir well and pour into small containers, such as the tiny dixie paper cups. Peel paper off after the chalk dries, give to the kids, and let them have fun; outside, of course!
Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning. In a food processor or blender, puree the tomatillos, canned chiles, garlic, onion, oregano, and beer. Brown the roast on a roasting pan for 30 minutes in the oven. Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours. When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving. Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Combine all dressing ingredients in a medium-size bowl. Rub chicken breasts with the 2 tablespoons of olive oil and season them lightly with salt and pepper. Grill breasts until browned and cooked through (about 3-4 minutes per side). Let chicken rest for 5 minutes. Cut chicken cross-wise into 1/4" slices. Place slices and their juices in the bowl of dressing, mixing gently to coat. Serve chicken and dressing over romaine and top with croutons. Garnish with more Parmesan cheese. Pass the pepper mill! Cooking time includes cooked chicken resting time.
Add ingredients to bread machine in the order recommended by the bread machine manufacturer and select the basic dough cycle. When dough is complete, dump it out onto lightly oiled baking sheet and roll it into a loaf. Spray top lightly with oil. Proof in oven for about an hour. Bake at 350 degrees for about 30-40 minutes or until browned. Let cool completely on a wire rack before slicing.
In a large pitcher, stir together the orange juice, lemon juice, orange liqueur, and brandy. Stir in the cranberry juice and red wine. Cover and refrigerate until cold. To serve, transfer the mixture to a large punch bowl. Stir in the lemon-lime soda and crushed ice. Garnish with cranberries and orange slices.
BALSAMIC VINEGAR AIR: Soak the gelatin in cold water per package directions. (Do not let soak too long, follow package directions). In a small saucepan, heat the water and dissolve the gelatin in the hot water. USING CREAM WHIPPER: Add the gelatin water to the balsamic vinegar and pour the solution into a clean cream whipper. Charge the cream whipper with 2 Nitrous Oxide pellets and shake vigorously. Cool the cream whipper in the fridge to soft set the gelatine. USING HAND MIXER OR STAND MIXER: Add the gelatin water to the balsamic vinegar and pour the solution into a clean whipping bowl. Whip to soft peaks, and then put whipping bowl in the refrigerator to soft set the gelatin. BEFORE SERVING: Before serving, shake the cream whipper vigorously and squirt the foam into a small dish to serve with the warm crispy salty potatoes. (Or whip to foamy state in whipping bowl and put in small dish.). SALTY CRISPY POTATOES: Peel the potatoes. Use a Japanese mandolin to slice the potato thinly (wafer thin). Place the sliced potatoes in a deep bucket of water. Wash the potatoes under cold running water to remove as much of the starch as possible. Heat the deep fryer to 160 degrees C (325 F). (Or preheat oven to 175 C or 350 F.). Drain the potatoes and pat them as dry as possible. FRY the slices of potato in small batches and stir them all the time to prevent them from sticking together. Once they are golden brown and crisp, remove them from the fryer with a slotted spoon and drain them on paper towels. Immediately dust them with coarse sea salt. Alternatively, BAKE the potato slices in a single layer on top of parchment-paper covered baking sheet. Spray with nonstick cooking spray. Bake until golden brown, about 10-15 minutes, then remove to paper towel lined plate. Immediately dust them with coarse sea salt. Repeat the process until all the potatoes are cooked. Serve the freshly cooked Salty Crispy Potatoes with a generous amount of Vinegar Air.
Combine sugar, baking soda, baking powder, flour and salt in a large bowl. Stir in eggs and sour cream, then add raisins and caraway seeds. Pour into two greased and lightly floured 8x4-inch loaf pans or 8-inch round pans. Bake at 325 degrees F for approximately 60 minutes, or until a toothpick inserted in the bread comes out clean.
In a large skillet, saute one of the onions in the oil and 1 tblsp of the butter over moderate-high heat until browned lightly and transfer it with a slotted spoon to a bowl. Brown the lamb in batches, transferring it to the bowl. Return lamb mixture to skillet, add the apricots and stock, and simmer the mixture, covered, for 1 hour, or until lamb is very tender. In another skillet, saute the remaining onion, green pepper and the garlic in the remaining 4 tblsps butter over moderate-high heat until the onion begins to brown. Stir in the almonds, tomato, raisins and the rice and cook over moderate heat, stirring, for 2 minutes, or until rice is slightly translucent. Add salt and pepper to taste and 4 cups of water. Bring to the boil and simmer, covered, 12 minutes or until liquid is absorbed. In a large casserole, spread 1/3 of the rice mixture in an even layer. Spoon 1/2 the lamb mixture over rice. Top with half the remaining rice, the lamb and what's left of the rice (5 layers in all). Cook, covered, in 350F (175C) oven until heated through, about 20 minutes. Serve with yoghurt.
In a small saucepan whisk together rum, honey, orange juice and cinnamon. Simmer over medium heat 3-5 minutes, until thick and syrupy. Remove from heat and let cool slightly. Cut the pineapple into half, lengthwise and then cut each half into six long wedges; you will have 12 pieces. Brush the pineapple wedges with the glaze and place on tray. Brush melted butter over each side of pound cake slices. Barbecue pineapple over medium heat, brushing frequently with glaze and turning occasionally, until caramelized and golden. Barbecue pound cake slices, 2 minutes per side, until toasty and warm. Serve grilled pineapple and pound cake with scoops of vanilla ice cream sprinkled coconut, and drizzled with remaining rum and honey glaze.
Beat the butter with the cream cheese with an electric mixer until fluffy. Add the flour and using hands make a thick dough. Make three balls with the dough, cover them with plastic wrap and refrigerate for 2 hours. Mix the brown sugar with the cinnamon, raisins, walnuts and the chocolate chips. Remove the dough from the refrigerator let stand in room temperature for a while and make 3-mm thick circles with each piece on a floured surface. Divide each circle into quarters and then eighths and sixteenths, until we have 16 equal triangles. Coat with marmalade and sprinkle with the sugar mixture. Roll each triangle up, starting from the wide side, to make crescents. Bake at 360°F for 25-30 minutes. Dust, if desired with icing sugar, when they are still hot.
In a small bowl, combine the smoked paprika, garlic powder, dried oregano, onion powder, cumin, salt, brown sugar and cayenne pepper. Sprinkle the mixture as evenly as possible over both sides of the fish fillets. Combine all of the Avocado-Cilantro Sauce ingredients in a food processor or blender. Pulse until well-combined; set aside. Combine all of the Slaw ingredients in a large bowl and mix well. Heat the oil in a heavy-bottomed pan over medium-high heat. Once heated, add in the fillets (a few at a time if you can't fit them all at once). Cook for 4-5 minutes on each side, or until the outside is blackened and the fish flakes apart easily. Note: try not to move them around so as to achieve a blackening affect. Too much movement, also, encourages the spice mixture to stick to the bottom of the pan. Remove the fish from the heat, and if desired, warm the tortillas in the same skillet over medium heat, cooking for about 30 seconds on each side. Break up the cooked fillets into 2-3" pieces. Distribute the fish evenly between the tortillas and top with Slaw and Avocado-Cilantro Sauce. You may garnish with additional fresh cilantro leaves and/or jalapeno, if desired.
Preheat oven to 350 degrees F In a large mixing bowl, combine flour, sugar, pecans, butter& egg. Beat at low speed, scraping bowl often, until mixture is crumbly (about 2-3 minutes). Reserve 1 1/2 cups crumb mixture; set aside. Press remaining crumb mixture on bottom of greased 8- or 9-inch square baking pan. Spread preserves to within 1/2 inch of edge. Crumble reserved crumb mixture over preserves. Bake 40-50 minutes or until lightly browned. Cool completely; cut into bars or squares.
Preheat oven to 350 degrees. Combine ground beef, soup mix, parsley, pepper and chili sauce. Add 1 slightly beaten egg; mix thoroughly. Form into 16 meat balls. Place into a well greased 8 inch square baking dish. Sift flour, baking powder and salt. In a mixing bowl, beat 3 eggs until foamy; add milk and melted butter; mix well. Add dry, sifted ingredients all at once to egg mixture. Beat at low speed with electric mixer only until smooth and well blended. Pour batter over meat balls. Bake at 350 for 40-50 minutes until brown. Serve with brown sauce. Brown Sauce: Melt butter in a saucepan. Add flour and cook until golden brown, stirring constantly. Add bouillon cubes and gradually the hot water. Continue stirring and cooking until smooth and thick. Add salt/pepper to taste.
Remove skin from chicken breasts and legs. Place chicken in baking dish bone side up. Amount of chicken you can cook depends on the size of your baking dish. 2 QT dish can make just over 3 lbs, which should be enough to serve 6. Bake chicken at 350 degrees for 30 minutes. After chicken has cooked for about 20 minutes, melt butter in saucepan. Once melted, stir in remaining ingredients. Cook over medium heat and stir sauce until thickened. Remove chicken from oven and dish. Drain fat and wipe down dish. Place chicken back in dish bone side down. Cover with sauce and bake at 350 degrees for another 30 minutes. Remove chicken from oven and dish. Drain sauce from dish into gravy boat. As stated, love to serve with rice and peas, but that all open to interpretation. Cover chicken and rice with sauce at will before serving. Then get down to enjoying the tasty goodness.
Mix Eagle Brand milk and lemon juice with Cool Whip. Fold in strawberries. Tear cake into bite-size pieces and fold into Cool Whip mixture. Refrigerate 6 hours or best overnight. Keep refrigerated.
Mix together wasabi, mustard and sake until dry ingredients dissolve; add rest of ingredients, mixing well. Add marinade to fish or meat, covering all sides, in a ziploc plastic bag, removing as much air as possible (this reduces need for a lot of turning). Marinate food for several hours. Note: The pungency of the mustard and wasabi is reduced in this marinade. It happens whenever you combine any vinegar/sugar with these powders, as one does with prepared mustard. If you want a "sinus-clearing" effect, make a thick paste of either mustard or wasabi with just a small amount of water, and rub onto food within 30 minutes of eating. I recommend English mustard, as it is the hottest type. Coleman's is a good brand.
In a 4-quart sauce pan, saute the okra with 1/2 of the oil until tender or slime is cooked out and set aside. In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,. celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,. thyme and tomato paste, and tomato puree, stirring constantly. Add shrimp stock and tomato puree. Bring to a low boil, then add okra and. cook for 1/2 hour. Add shrimp and cook until tender. Serve over hot rice.
Place the rice paper wrappers in a heatproof bowl and cover with hot water, leave to soak for 5 minutes until soft and pliable. In a separate bowl, toss together the carrot, cucumber, salad onions and sesame seeds. Drain the rice paper on a clean tea towel and spread 1 Tsp of the hoisin sauce across the centre of each. Sprinkle with a few coriander leaves. Place the vegetables and then the chicken on top. Make sure that you don't over fill them as they may split if you do. Fold 2 sides in, then roll up to make a neat cylindrical shape. Serve immediately with extra hoisin sauce to dip into.
Wash carrots very well and thoroughly. With a vegetable peeler, peel carrot into long thin strips. Sprinkle with salt and set aside. Dice onion and chop garlic. Coat the bottom of the pan with olive oil over medium-high heat. When hot, add carrots and toss frequently with tongs. When carrots start to soften, add garlic, pepper, and onion and keep tossing until some of the carrots get brown on the edges (don't burn). serve with your favorite marinara sauce.
Slice each breast lengthwise into 4 equal strips. In shallow bowl, whisk egg with cold water. In another shallow bowl, combine bread crumbs, coriander, Cajun seasoning and salt. Dip chicken strips into egg mixture, then into crumb mixture to coat all over. Arrange chicken on greased rimmed baking sheet. Bake at 400 degrees Fahrenheit until golden and no longer pink inside, about 15 minutes. Peanut Apricot Sauce: Meanwhile in microwaveable bowl, combine apple juice, peanut butter, jam, garlic and vinegar; cover and microwave at medium-high for 2 minutes or until blended and warm, stirring once. Serve warm with chicken strips for dipping.
Place all ingredients in blender. You may need to do in 2 batches. Blenderize to desired consistency. Salt to taste. If you like it chunkier, add extra diced cucumber, tomato, and green onion when placing in jars. Stores in glass jar in refrigerator up to 3 weeks. Serve with chips or food.
In a food processor, whirl the parsley and garlic until finely chopped. With machine running, add oil, vinegar and 1 tablespoon water in a steady stream. Season with red pepper flakes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about half of the chimichurri into a small bowl. Prepare grill. Season cubed beef with 1/4 teaspoon salt and 1/8 teaspoon pepper. Thread beef and chorizo pieces alternately onto skewers. Brush meat with the chimichurri sauce left in food processor. Grill skewers over direct high heat, with the lid closed as much as possible, until steak is cooked to your desired doneness, 4 to 6 minutes for medium-rare, turning 2 to 3 times (watch for flare-ups). Serve warm with the reserved chimichurri spooned over the top.
Preheat oven to 400 F . Grease an 8x8 baking pan & set aside. Stir the all-purpose flour, corn flour, salt & baking powder together in a mixing bowl. Add eggs, sour cream & vegetable oil to the dry ingredients & mix well with a whisk. You may use a hand-held mixer on a low setting if you wish (I did). Fold in the creamed corn until well-distributed. Pour into the greased baking dish & bake 25-28 minutes or until it tests done. I suggest the longer time if you are at all in doubt. Allow to cool until it cuts easily into 9 square pieces. Serve & enjoy! NOTE: For those of you who have cornmeal & prefer using it, this is 1 of the few recipes where cornmeal & corn flour can be swapped in the stated amounts. The texture will change somewhat, but not in a bad way. :-).
In a large pot, saute the onion and garlic. Add tomatoes and carrots. Add lentils and herbs. (Thyme works great alone too). Make sure you have small green lentils: sometimes the other types can get mealy. Add vegetable broth about 1 inch above lentils. Bring to a boil, then let simmer, stirring once in a while. When the lentils are soft and soup thick, you are done. Add salt/pepper or more herbs to taste. A splash of vinegar in your bowl on top of the soup is delicious! (French recipe suggested it, and it was great).
Make dipping sauce first. Mix all ingredients and set aside. Preheat oven for broiling (480 F, 250 C). Clean fish and pat dry. With a sharp knife cut 2 or 3 into the flesh slightly on the thickest part. Add all ingredients for the marinade. Smear the marinade onto the fish on both sides and into the cavity. Let ginger fibers inside of the fish. Set aside for 30 minutes. Meanwhile prepare your vegetables (ginger, pepper, green onion or scallions). Mix the ingredients for the topping in a pan and cook for 4-5 minutes or put them in a bowl and heat in the microwave for 3 minutes. Oil a grilling pan or use a non sticky sheet and put fish on it. Put fish into the oven and broil for about 8 minutes on the first side. Turn the fish and top with the vegetable mix. Broil for further 8 minutes. Take fishes out of the oven and transfer it on service plates. Serve the dipping sauce in a separate small bowl. Enjoy it! Note: I used one sweet Hungarian pepper for this recipe.
Set oven to 350 degrees. Prepare a 10-inch pie plate or a 9-inch square baking dish or a 1-1/2-quart baking dish. In a saucepan cover the rice with 1-2/3 cup water; bring to a boil over high heat, cover, reduce heat and simmer for about 15 minutes; remove from heat and let stand for 15 minutes longer. Meanwhile mix 1 cup beef broth with oyster sauce, cornstarch, garlic and chili flakes; set aside. Heat oil in skillet over high heat; add in the beef slices; cook until meat is no longer pink (about 4 minutes). Add in the remaining 1/4 cup broth with the 5 cups veggies and green onions; cook for about 3 minutes, or until veggies are bright green. Stir in the seasoned beef broth mixture; bring to a boil, cook until thickened (about 1-2 minutes) transfer to a large bowl. Add in the cooked rice; mix to combine and season with salt and pepper. Spoon the mixture into prepare dish. Place the prepare pastry over the mixture and fold the edges under, flute as desired. Make a couple of slits on top of the pastry. Place the baking dish or pie plate on a baking sheet to catch any spills. Bake for about 1 hour, covering the pastry loosley with foil if overbrowning.
If using fresh red peppers, roast over a gas flame or under broiler and steam in a bag for 10 minutes. Peel, seed and thinly slice. Dust shrimp with flour and saute 3 minutes in heated oil for 3 minutes. remove from pan. Add onion and garlic and saute 3 minutes stirring occasionally. Add broth, vinegar, sugar and lemon juice; bring to a boil and simmer for 5 minutes. Stir in salt, zest and pepper flakes. Add roasted peppers and shrimp and simmer until heated through. Garnish with fresh basil.
Preheat a BBQ plate or chargrill to a medium heat; cook chorizo for 1 minute on each side; combine the lemon zest, parsley and garlic in a small bowl and set aside; thread the chorizo, halloumi and olives onto the skewers and brush the skewered ingredients with oil. Cook the skewers, turning them occasionally, for 4-5 minutes or until the chorizo and halloumi are browned and heated through. Sprinkle the skewered Chorizo and Halloumi with the lemon mixture and serve.
Mix all ingredients together and place in a covered baking pan. Bake at 350* for 1 to 1-1/2 hours. Remove bay leaf.
Heat oil over low heat in a non-stick skillet. Saute onion in oil. Add zucchini and cook over medium heat for 5 minutes, stirring occasionally. Add garlic to green chile and add to zucchini mixture. Cook for 3 minutes, stirring occasionally. Add corn, salt and pepper. Cover and cook over low heat for 8 minutes or until squash is tender. Enjoy! ;).
Spray slow cooker with nonstick spray. Mix all ingredients together and pour into cooker. Cover and cook on high for 30 minutes to 1 hours or until cheese is melted. Stir occasionally while heating. Serve with tortilla chips for dipping.
Preheat oven to 350°F Cut pork into bit-size pieces (this should make about 2 cups of pork pieces). In a large skillet combine pork pieces, the salsa, beans and burrito seasoning. Cook and stir over medium heat until heated through. Meanwhile, wrap tortillas tightly in foil and heat in preheated oven for 10 minutes to soften. To assemble: Place 1/2 cup of the meat mixture onto each tortilla, just below the center. Sprinkle with cheese. Fold bottom edge of each tortilla up and over filling. Fold opposite sides in and over filling. Roll up from the bottom. Secure rolled tortillas with wooden toothpicks, if necessary. Place burritos on a baking sheet, seam side down. Bake in a 350°F oven about 20 minutes or until heated through. Remove and discard toothpicks. If desired serve with sour cream and additional salsa.
In a large bowl, beat together the butter and sugar, 2 to 3 minutes with an electric mixer. With mixer on low speed, add eggs and yolks one at a time until incorporated. Mix in the lemon juice. The mixture will look curdled, but it will come together during the cooking process. In a medium heavy-bottomed saucepan, cook the mixture over low heat, stirring gently until it looks smooth. Increase the heat to medium and cook, stirring constantly, until the mixture thickens. This will take about 15-30 minutes. The curd is done cooking when it coats a spoon and should leave a trail if you draw a finger across the back. For best results, use a candy thermometer and cook to 170°. Do not let it come to a boil. If it does overcook and curdles, pour curd through a fine-mesh sieve when done cooking to strain out the curdled parts. Remove from the heat and stir in the zest. Transfer to a bowl and press a piece of plastic wrap over the top to prevent a skin from forming while it cools. After it cools down a bit, chill in the refrigerator; it will thicken more as it chills. If you aren't planning on using it right away, transfer to clean jars or a tightly covered container. Covered tightly, it will keep in the refrigerator for about a week and will freeze up to two months.
Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in oil and vanilla. Sift together flour, baking soda, cream of tartar, and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight. Shape dough in balls the size of a walnut. Place balls about 2 inches apart on ungreased baking sheets. Bake in 350 degree oven 10 to 12 minutes or until done. Remove from baking sheets; cool on racks. Makes about 7 dozen.