HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat grill pan over medium high heat or preheat outdoor grill. Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat and season with salt and pepper. Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through. Shred romaine lettuce and combine with sliced onions. Slice hot peppers and reserve. Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl. Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes. Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
Heat 2 tsp vegtable oil in a dutch oven over medium-high heat, add half of the beef, browniing all sides. Remove from the pan and repeat with the remaining oil and beef. Add then onions, ginger, aniseed, and garlic to the pan; saute 30 seconds. Stir in the broth, scraping the pan to loosen the brown bits. Return the beef to the pan. Add water, say, sugar, sherry, chili paste and cinnimon, then bring to a boil. Cover, reduce heat and simmer for 1 hour. Add the turnips and carrots, simmer for 45 minutes or until tender. Combinne 1 tbsp water and the cornstarch, add to beef mixture. Bring to a boil, cook for 1 minute, stirring frequentl. Ad spinach, cover and cook 3 minutes or until wilted. Discard the cinnimon sticks.
Shell and devein and butterfly prawns-leave the tail if possible. In a bowl beat together the eggs, milk and hot sauce. Combine flour, salt and sugar on a separate plate and put the coconut in a bowl. Dip each prawn in: flour mixture first, egg mixture second, coconut third. At this point they can be placed on waxed paper and refrigerated until ready to cook. OR Heat oil in a large skillet over medium high heat, and fry to golden on each side. Serve with warmed jalapeno pepper jelly or cocktail sauce.
Grease a 10 inch bundt pan. Dust with flour, tapping out the excess. In a large bowl of electric mixer, beat the butter or margarine until fluffy. Gradually add brown sugar and beat until very light and fluffy. Beat egg yolks until thick and fold into the butter/sugar mixture. Sift flour, baking powder and salt onto wax paper. Add to batter alternately with cream and vanilla. Mix well. Fold in pecans. Beat egg whites until stiff but not dry in a medium sized bowl. Fold into batter. Turn into prepared pan. Bake at 325 F for 1 hour and 10 minutes or until center springs back when lightly pressed with finger tip. Cool cake in pan on wire rack. Remove from pan. To make glaze, combine icing sugar and vanilla in a small bowl and add enough milk to make a thick pouring consistency. Spoon glaze over top of cake. Decorate with additional pecan halves if desired.
Mix first 7 ingredients for vinaigrette. Toss spinach,cabbage,bell pepper and raisins in large bowl. Mound mixture on large plate. Arrange sliced pork tenderloin and orange slices on top. Drizzle with cumin vinaigrette. Prep time includes cooking the pork see #439202.
In pressure cooker, combine water, soy sauce, celery, carrots, onion, garlic, bay leaves, sherry wine, black pepper and molasses. In a separate pan, heat olive oil over medium to medium high heat. Brown the chicken thighs on both sides. Once browned, add directly to the liquid in the pressure cooker. Stir a bit to get the chicken thighs down into the liquid. Place lid on pressure cooker and use the pre-set for chicken or manually set it for 25 minute Seal the cooker and press start. Use this time to cook some jasmine rice. Make as much as you like and simply follow the directions on the bag. When the rice is done, remove it from the burner so the bottom doesn't burn and get hard. When time is up release the pressure and open the cooker. Remove the bay leaves. Serve chicken and sauce over jasmine rice, ENJOY!
Cut steak into 2. 5 cm cubes, dredge in the flour mixed with the curry powder. Lightly brown the meat in a pan with the oil and onions. Place in the Slow Cooker and add all other ingredients. Mix well, cover and cook on 1 (Low) for 8-9 hours, or 2 (High) for 4 hours, or (Auto) for 6-7 hours. Serve with fluffy steamed rice.
In a small bowl, combine soy sauce, ginger, and garlic. Set aside for later. Spray a skillet with non-stick cooking spray. Add chicken and stir-fry until no longer pink. Remove and keep warm. Add 1 cup water and vegetables to skillet. Cover and steam over medium heat until crisp/tender, stirring occasionally. Remove and keep warm, draining any extra water. Add chicken broth to pan, bringing to a boil. Reduce heat; add vegetables, chicken, and soy sauce mixture. Stir fry for about 5 minutes at a simmer, until heated through. Combine cornstarch and 2T of water, and stir into skillet. Bring to a boil. Cook for a few minutes, until thickened. Serve over hot rice! NOTE: I like to throw the rice right into the stir fry at the end and mix it all up, adding some egg white as well for a "fried rice" feel. You may need to add more soy sauce depending on how much rice you use!
Cook beef in a large skillet until no longer red. Remove from skillet, using a slotted spoon so as to save liquid in the skillet. Cook macaroni, onion and green pepper in drippings until macaroni is yellow. Return meat to skillet along with tomato sauce, water, salt, pepper and Worcestershire sauce. Cover and simmer 25 minutes.
In a large mixer bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir indaiquiri mix, rum and food coloring, if desired. Fold in whipped cream. Pour into prepared crust. Chill or freeze 4 hours, or until firm. Garnish with strawberries. Refrigerate or freeze leftovers.
Preheat the oven to 190`C/375`F/Gas 5.line two baking sheets with baking parchment. Soften the flour and mix with the other ingredients to make a firm dough. Mould the dough into an even roll and wrap into waxed paper. Chill until firm enough to slice very thinly . This will take 1hr-1hr30mins. Arange the cookies on the prepared baking sheets, alllowing them to spread while baking.Sprinkle with caster sugar and bake for10 mins until edges are a turning brown.
Preheat oven to 350°F Line 13x9-inch baking pan with foil. Spray foil with no stick cooking spray. Mix flour, cocoa powder, cinnamon, baking powder and salt in medium bowl. Set aside. Mix eggs, granulated sugar, sour cream, food coloring and vanilla in large bowl until well blended. Gradually stir in flour mixture until well mixed. Spread in prepared pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan on wire rack. Spread Chocolate Buttercream Frosting evenly over cooled brownie. Lift from pan; remove foil. Cut into 24 squares. Chocolate Buttercream Frosting: Mix 1 1/2 cups confectioners' sugar and 1/4 cup unsweetened cocoa powder in small bowl. Beat 1/4 cup (1/2 stick) butter, softened, in medium bowl with electric mixer on medium speed until light and fluffy. Add 1 teaspoon pure vanilla extract; mix well. Gradually add cocoa mixture alternately with 1 tablespoon milk, beating until light and fluffy. If frosting is too thick to spread, gradually beat in additional milk, 1 tablespoon at a time.
In a large saucepan, heat water just until it comes to a rapid boil. Remove from heat and drop in the tea bags. Cover and let steep for about 20 minutes. In a 2 quart pitcher, combine the steeped tea, discarding the tea bags, and the sugar or Splenda. Stir until dissolved. Continue to cool to room temperature. Stir in lemon and orange juice. Refrigerate until chilled. Serve over ice. Tips: I find it best not to add the citrus until the tea is completely cooled. Even better to chill the cooled citrus tea, as recommended, to let the flavors meld. Also, cooling too fast brings out the tannin, causing cloudy tea. Should any tea become cloudy, just add a little boiling water to clear it up.
Pound the peppers, lemongrass and lime leaves to a paste. (Or slice them with a knife, then salt them lightly, then keep chopping the pile until they are paste-like.). Heat the oil in a skillet and add the paste; fry until fragrant. Add the chicken or tofu and cook until chicken is cooked through (or tofu is nice and hot). Add the basil and fish sauce to taste. Serve on thinly shredded cabbage.
Season chicken on both sides with salt and pepper to taste. Brown chicken and garlic in hot oil in a large saute pan. Add wine, broth, lemon juice, and spices. Bring to a boil, then reduce heat, cover and simmer 6-8 minutes or until chicken is cooked through. Remove chicken and garlic from pan and keep warm. Mix together remaining wine with the flour and mix into the pan juices, stirring briskly. Bring to a boil and cook until thickened. Serve sauce with chicken and garlic. Mashed potatoes or rice may be served, if desired.
Butter a 9x9 square dish. In med saucepan, mix sugar, butter and milk. Bring to a boil and boil for 5 minutes, stirring constantly. Remove from heat and add marshmallow creme and vanilla candy coating; stir until smooth. Add walnuts and vanilla; mix well. Pour into dish.
Preheat oven to 400°F. Soak figs in hot/boiling water for 1/2 hr.to soften. Set aside. Lightly coat baking tray with olive oil. Spread pastry on baking tray, join edges and pierce with fork to allow air to escape during baking. Bake until light brown (approx. 5-7 min.). Cook onions in butter and olive oil over medium heat until soft caramelized. Add brown sugar, salt and pepper, thyme and cook over low heat for 5 minute. Add drizzle of balsamic vinegar in last 2 minutes. Pour onion mixture over pastry covering to edges. Add figs (cut into small chunks). Sprinkle with cheese. Drizzle with olive oil. Bake at 400F fro 10-12 minutes. Cool before cutting. Cut into appetizer size pieces.
Combine the first ten ingredients and shape into 1 1/2" meatballs. In a large non-stick Dutch oven, brown meatballs in 1 tbsp of butter, turning carefully every few minutes to brown all sides, maintaining meatball shape. Add chicken broth and simmer for 15 minutes. Add white sauce. (Note: I have used cream gravy or 2 cans cream soup such as mushroom or chicken to substitute for the white sauce. Both options work very well.) Stir, heat and serve over hot cooked egg noodles.
Preheat oven to 325°F Grease and flour one 8x12 pan, or use cooking spray. Cream butter and sugar, add eggs, egg white, sour cream and vanilla and mix well. In a separate bowl, mix flour, baking powder, and baking soda. Add to creamed mixture and mix well. In another small bowl, combine topping ingredients until well mixed. Set aside. Spread 1/2 of dough in bottom of prepared baking pan. Top with blueberries or cherries. Spread rest of dough on top (you may need to use your hands for this, the dough is sticky and can be tricky to spread). Sprinkle topping over dough. Bake at 325°F for 50 to 60 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 350°F. Pour boiling water over dates and set aside to cool. Mix 1 cup sugar, oil, eggs, cocoa, dates with water, baking soda, salt and vanilla together and blend well. Stir in the flour until well blended. Pour into a greased and floured 9x13-inch cake pan. Sprinkle the topping ingredients on top of cake mixture in this order: chocolate chips, walnuts and sugar. Bake for 35-40 minutes. Cool.
Cook beans according to pkg directions. Heat oil over med-high heat for one minute. Add garlic and ginger. Cook, stirring, until garlic colors--about 1 minute. Add beans, cayenne and coconut milk. Bring to a boil, then lower heat for simmering. Cook until most of the coconut milk is absorbed and beans are very soft, about 20 minutes. Stir in lime juice. Taste; use salt and pepper for seasoning if desired.
Heat oven to 350 degrees. Cook pasta 8 minutes, drain. Mix pasta shell ingredients and toss with pasta. In 9-inch pie plate press pasta to form a shell. Cook ground beef for 4-5 min. ,breaking into crumbles. Add garlic powder, salt and cumin, stir in tomatoes and cook until almost all liquid has evaporated, stirring occasionally. Remove from heat and add sour cream. Spoon mixture into pasta shell. Add cheese to top and bake 15 minutes.
Preheat the oven to 425*. Evenly distribute the peach slices in the bottom of an unoiled nonreactive 9-inch pie pan or 8-inch square baking dish. Sprinkle the peaches with the brown sugar, cinnamon, and lemon juice. Top with the crumbled gingersnaps. Bake for about 20 minutes, until the peaches are bubbling and tender when pierced with a fork. Serve warm or at room temperature, plain or with frozen yogurt. Enjoy!
Wash and drain rice. Chop dates and pistachios and set aside. Bring milk to boil in a heavy, nonstick pan. Add rice to the milk and simmer for 30 minutes until rice is cooked and milk is half its consistency and thickened. Add salt. Stir frequently to prevent rice from sticking to the bottom of the pan. Add dates, stir and cook for further 20 minutes. Add more milk if required. Add pistachios, vanilla essence and sugar. Simmer for 5 minutes then add the egg yolk. Stir, and add saffron. Cool and refrigerate for a few hours before serving.
Heat a small non stick fry pan over medium heat. Add almonds and toss for 5 minutes or until lightly toasted. Set aside. Place asparagus, broccoli, zucchini and beans in a steamer and steam for 5 minutes, add snow peas for a further minute or until tender. Transfer to a bowl and toss gently with oil and balsamic vinegar. Scatter with almonds and serve immediately.
Combine orange juice and tequlia in large pitcher. Pour 1/4 cup of pomegranate juice into each of 8 glasses. Add ice to each glass. Fill glasses with orange juice and tequila mixture. Serve, stirring just before drinking.
Combine bay leaves, Tabasco sauce, onion, salt and tomato juice. Simmer 10 minutes. Soften gelatin in cold water,. Dissolve in juice mixture. Add vinegar. Strain and Jell.
Sift the flour and baking powder three times into a small bowl. Set aside. Using an electric hand mixer beat the butter, sugar and vanilla together in a medium bowl. Beat until white and creamy. Add eggs one at a time and stir to combine. Next add flour mixture. Mix until combined but do not over mix. Now line a cupcake tin or muffin tin with paper cups (recipe makes 24 cupcakes). Pour batter into cups. Fill to about 2/3 full. Don't over fill. Bake at 180C degrees for about 25 minutes. Cupcakes are ready when the top springs back when you touch it with your finger. Remove the cupcakes from the oven and let cool before decorating. When the cupcakes are cool, fill a pastry bag (piping bag) with the buttercream frosting and pipe onto the cake. (Use star nozzle). I've done in the photo above. Serve and enjoy.
In a large mixing bowl, combine the water, oats, maple sugar, honey, butter, salt and cinnamon. Let cool to lukewarm. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2 x 4 1/2-inch bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise till they've crowned about 1 inch over the rim of the pan, about 1 hour. Bake the loaves in a preheated 360°F oven for 33 minutes.* Remove them from the oven when they're golden brown, and the interior registers 190°F on an instant-read thermometer. Yield: 2 sandwich loaves. *If your oven can't be set at 360°F, set it at 350°F and bake the bread for 35 to 40 minutes.
Grate whole frozen lemon (or use lemon zest). Mix with Almond Flour. Sprinkle Tilapia filet with Garlic Salt and Chili with lime on each side, and place in a piece of foil. Pat Almond Flour mixture onto the fish fillet and drizzle with oil. Close Foil. Place in preheated 425 degree oven and bake for 20 minutes. Open foil and brown for 2-3 minutes.
Put all ingredients, except water and milk, into a 12 oz. press pot. Add boiling water. Stir with chopstick or handle of wooden spoon. Put lid on pot and brew 4 minutes. Press plunger and pour coffee into large cup. Add hot milk to taste. To make with drip coffee: Brew coffee and stir in spices and molasses. Strain into cup.
Stir dry ingredients in large bowl making a well in the center of mixture. Mix remaining ingredients and pour into well. Stir enough to dampen all ingredients. Pour into greased, lightly floured loaf pans. Bake at 350 degrees - 45 minutes to 1 hour, or when done. Cool before removing from pan.
Fill jalapenos with cream cheese and wrap with 1/2 slice of bacon. Bake in oven at 400° on preheated shallow pan until bacon is crispy (about 15 minutes). Variation: Stir 1/2 cup grated sharp cheddar cheese into the cream cheese.
Pour the water into a large bowl. Dissolve the sugar in the water and then add the yeast. Let stand for about 10 minutes until bubbly. Mix in 1 cup of the flour and mix to form a slurry. Add the egg, oli and salt and mix to incorporate into the mixture. Gradually add more flour until too hard to stir then add more kneading by hand until you have a very slightly sticky ball of dough. Turn the dough out onto a floured surface and knead for about 5 to 10 minutes until the dough is smooth and elastic. Place into an oiled bowl and cover with a damp kitchen towel (or plastic wrap) for about 1 1/2 hours or until it has doubled in volume. Knead the dough a second time (but for much less time) and then shape into loaves. I divide the ball into two, then each half into three and braid them forming two braided loaves. Place the loaves on a greased cookie sheet or baking stone and cover again, this time for about 45 minutes until doubled again. About 15 minutes before the end of the second rise, preheat the oven to 350. Bake for 22-25 minutes or until they sound hollow when tapped on the bottom. You can brush the loaves with an egg wash and coat with sesame or other seeds if you wish or leave without a glaze for a more rustic look. These loves are always the hit of any meal! Enjoy!
Brown and drain hambuger. Peel and slice potatoes into thin slices. Add two cans of vegetable soup. Mix well. Cover and bake at 350 degrees for 1 hour (or until potatoes are done).
Season the shrimp generously with salt and pepper. In a large skillet over medium-high heat, heat 1 Tbs oil. Add the seasoned shrimp and cook until opaque throughout, turning occasionally, 2-3 minute. Transfer to a bowl and set aside. Reduce the heat to medium. Add remaining Tbs of oil to the pan, and cook the garlic and red pepper flakes until fragrant, about 1 minute. Add the tomatoes and their juice along with 2 cups water, and bring to a boil. Reduce heat to a simmer, and stir occasionally until the tomatoes have broken down and become saucy, about 15 minute. Serve over warm polenta.
Preheat the oven to 350°F. In a plastic bag mix together the taco seasoning mix, cornstarch, cornmeal, chili, cumin and oregano. Add several wings to the bag and shake to give it a coating, repeat with the rest of the drumettes. Place the wings in a single layer on a greased baking sheet(s). Bake for approx 50 minutes, turning once or twice. Serve with your favorite dip.
In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon. Cover; cook on High heat setting 2 hours to 2 hours 30 minutes. Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon. Corn can be kept warm on Low heat setting up to 1 hour.
Cut the celery into 4cm lengths. Heat 1 tablespoon of oil in a pan and add the celery, onion, garlic and carrots and cook stirring until the onions are soft; remove the veggies from the pan. Heat the other tablespoon of oil and add the lamb shanks and brown them well all over. Stir in the wine, paste, stock and thyme and simmer covered for 1 hour. Return the veggies to the pan and simmer covered for about 30 minutes until the shanks are really tender.
Add all ingredients together, remember you need a thick consistancy, add more flour if needed. Making sure the eggs are mixed in well. Heat oil to 350 degrees (try and maintain this). Drop donuts into oil and fry until brown. Test inside to make sure they cook through. Drain. Roll in Confectionery Sugar or Cinnamon and Sugar.
Cook rice according to pkg. Set aside to cool. Heat 1/2 t oil in a wok or large skillet over med-high. Add ginger and garlic; saute 1 minute Add pork; saute 3 min or til pork loses its pink. Place pork mixture in a large bowl; cover to keep warm. Add 1 t oil to pan. Add edamame and carrot; saute 2 minute Add onion and bell pepper; saute 2 minute Add carrot mixture to pork; cover. Heat remaining 2 1/2 T oil in pan. Add rice and soy sauce; saute 3 minute Return pork and veggies to pan. Add broth and next 5 ingredients. Cook 2 min or til heated through. Top with peanuts.
Combine fish, potatoes and celery. Season with salt and paprika; mix with dressing. Arrange greens on chilled salad plates, top with fish salad, and garnish with pimiento strips.
Whisk the lemon zest, lemon juice, sugar, salt in to a medium saucepan. Whisk the whole eggs and egg yolks in a small bowl, then whisk into lemon mixture. Cook the mixture over medium heat. Don't stop whisking (or you while make eggs). Whisk until it's like a pudding. 6-8 minutes. Remove from heat and whisk in the butter a few pieces at a time. Strain the mixture through a fine-mesh sieve in to a small bowl. Push it through with a rubber spatula. (TASTE TEST) Press plastic wrap directly on surface preventing skin from forming. Chill at least 2 1/2 hours and up to 5 days.
Place chicken in an ungreased 2 quart baking dish; add mushrooms. Sprinkle with Swiss cheese. In a small bowl, combine soup, sour cream, and sherry. Pour over the chicken. Bake at 350 degrees for 45 minutes. Sprinkle with Parmesan cheese and bake an additional 5 to 10 minutes, or until chicken is cooked through and casserole is bubbly. Place chicken on serving plate. Stir sauce to blend and serve with chicken.
Grease a 9" x 5" loaf pan. Preheat the oven to 350°F. In a medium bowl, combine the flour, wheat germ, baking powder and baking soda. In a separate bowl, combine the eggs, milk, syrup and oil. Combine the dry and liquid ingredients, mixing well. Pour the batter into the prepared pan. Bake for 45 minutes, or until a knife inserted in the center of a loaf comes out dry.
Boil cranberry juice in med saucepan over high heat until reduced to 1 cup. Whisk in cornstarch, brown sugar, mustard and nutmeg. Bring to a boil over med heat and boil 1 minute until thickened. Cool to room temperature. Reserve 1/2 cup of the glaze. Meanwhile line rimmed baking sheet with foil; set wire rack over foil and spray with cooking spray. Wrap bacon halves around apricots and secure with wooden pick. Brush with glaze and place on wire rack. Broil 3 to 7 minutes, or until bacon is browned, turning once. Serve warm with reserved glaze.
Combine lemon juice and water in a large pot. Add mushrooms and bring to a boil; reduce heat and simmer 5 minutes. Drain off liquid. Place herbs and mushrooms, garlic and bay in clean hot jars. Bring vinegar to a boil and pour over mushrooms leaving 1/2 inch head space. Seal Process for 20 minutes in a boiling water bath at altitudes up to 1000 feet.