HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toss shrimp with 1/4 teaspoon salt and set aside. Pour tomatoes in colander set over large bowl. Pierce tomatoes with edge of rubber spatula and stir briefly to release juice. Transfer drained tomatoes to small bowl and reserve juice. Do not wash out colander. Heat 1 1/2 teaspoons vegetable oil in 10-inch skillet over high heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 1 to 2 minutes. Remove skillet from heat and carefully add wine. When bubbling subsides, return pan to heat and simmer until wine is reduced to about 2 tablespoons, 1 to 2 minutes. Add reserved tomato juice and simmer to meld flavors, 2 1/2 minutes. Pour contents of skillet into colander set over bowl. Discard shells and reserve liquid. Wipe out skillet with paper towels. Heat remaining 1 tablespoon vegetable oil, garlic, pepper flakes, and oregano in now-empty skillet over medium heat, stirring occasionally, until garlic is straw-colored and fragrant, 30 to 60 seconds. Add anchovy and stir until fragrant, about 15 seconds. Remove from heat. Add drained tomatoes and mash with potato masher until coarsely pureed. Return to heat and stir in reserved tomato juice mixture. Increase heat to medium-high and simmer until mixture has thickened, about 2 1/2 minutes. Add shrimp to skillet and simmer gently, stirring and turning shrimp frequently until they are just cooked through, 2 to 2 1/2 minutes. Remove pan from heat. Stir in basil, parsley, and pepperoncini and brine and season with salt to taste. Drizzle with olive oil. Serve with fettuccini.
Combine all ingredients. Mix well. Pour over boiled shrimp. Refrigerate for 10 hours before serving.
Beat egg, sugar, butter well, Add cream and blend. Line tart shells with your favourtie pastry. Sprinkle a few currants into each shell. Fill tart shells with mixture 2/3 full. Bake in a hot oven 400 degrees f. for 8 minutes. Reduce heat and continue to bake 12-25 minutes 325 degrees. Or bake just until crust is golden. Note;;; I usually bake these at 350 degrees for 15- 18 minutes, I always watch as they go quickly at the end. I still like them a bit runny.
1. Combine coconut milk, curry paste, water, broth, chicken, mushrooms, ginger and lemongrass in slow cooker. 2. Cover and cook on LOW for about 4 hours, or on HIGH for about 2-3. 3. Remove lemongrass and discard. 4. Add in lime juice, to taste, and cilantro, if desired. Plenty of salt and pepper to taste. Stir and serve.
In a non-stick saute pan, heat two tablespoons of butter. Fry the black pepper corns for 30 sec. Add turmeric and onion and saute until translucent. Add garlic, ginger and cumin powder; stir well for a minute or so. Put the mango chunks into the onion mixture; mix well and saute for five minutes to allow sweating of the mango. Add chili paste, salt and pepper; stir thoroughly for the complete incorporation of the ingredients. Allow the mango mixture to simmer for another 10 minutes or so. Reduce the mixture by half. Remove from heat and transfer to a blender for pureeing. Puree the mango mixture into a mango sauce. In a large bowl, season chicken pieces with lemon juice, salt and pepper. In a non-stick sauce pan, heat two tablespoons of butter. Add chicken mixture and brown well over medium heat for 8-10 minutes until the chicken pieces are almost done. To the browned chicken add pureed mango mixture and stir well to coat all the pieces of chicken. Lower the heat and allow braising for 10-15 minutes until the chicken pieces are tender and the curry has attained a thick, saucy consistency. Adjust seasoning with salt and pepper. Garnish with a tablespoon of chopped cilantro. Serve with rice and roti (flat bread).
To prepare the sauce, combine tomatillos, chiles, chopped onion, garlic, broth and whipping cream in a medium saucepan and simmer for 10 minutes. (In a pinch, I've substituted the whipping cream for equal parts milk and sour cream.) Add cilantro, salt and pepper. Puree in blender. I like mine to have a little bit of texture. Pre-heat oven to 350 degrees. Cut tortillas into sixths. Add 1/2 inch of oil to skillet over medium heat. Fry tortillas until chewy, but not as crispy as you would for chips. Drain on paper towels. Create a layer of tortillas in a shallow baking dish. Top with half the sauce, chorizo, onion and cheese. Add remaining sauce. Bake 20-25 minutes until the dish is gooey. Serve piping hot with crema as garnish.
Pour boiling water over fresh herbs (or use a tea ball) in a tea pot that's been rinsed out with warm water. Let steep for about five minutes. Strain into warmed tea cups and enjoy your tea - tisane - infusion sweetened to your taste with honey or sugar. May be served hot, or cold over ice. Enjoy!
Using a mixing bowl, dissolve jello in boiling water. Whisk in yogurt. Fold in Cool Whip. Pour into crust and refrigerate several hours or overnight. Fabulous! and just 3 Weight Watchers points.
Fill pepper halves generously with filling. Place in saucepan and top with your favorite tomato sauce. Cover and simmer gently approximately 45 to 60 mins., or until peppers are tender. Great served with a side of spaghetti.
Preheat oven to 350 degrees. Lightly greased and flour a 9 x 13 inch baking pan, set aside. Bring the first five ingredients to a boil, reduce heat and simmer for 10 minutes, stirring occasionslly. Cool 10 minutes. Blend the dry ingredients together and stir into the boiled mixture. Pour batter into pan and bake for 25 to 30 minutes.
Combine vinegar and next 4 ingredients in a small bowl. Slowly whisk in oil until blended. Stir in cilantro and chives. Use immediately or store in airtight container in the refrigerator until ready to use; bring to room temperature and shake or stir to mix.
In a large baking dish bake the banana squash (butternut will work as well), cut sides down, in the middle of a preheated 375° P. oven for 30-45 minutes, or until it is tender when pierced. Discard the seeds and scoop out the flesh with a spoon. In a kettle cook the onion in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the broth, the squash, and the vermouth and simmer the mixture, covered, stirring, for 20 minutes. Puree the soup with a hand blender or in batches in a food processor, return it to the kettle, and add the ginger and the nutmeg. Bring the soup to a boil, simmer it, stirring occasionally, for 10 minutes, and add salt and pepper to taste. Enjoy!
Heat butter in big sauce pan at low heat. Add onions, celeri, pepper, cover and simmer about 20 min or until soft. Add salt and pepper as well as your spices. Cover and simmer about 6 min at medium heat. Sprinkle flour and mix together ( will give a pasty kind of look) keep stirring so it does not stick! Cook for about 3 min without covering and at low heat. Add chicken broth and water to fill almost to the top. Rectify seasonning, bring to a boil then cover partially and keep cooking for a good 20- 30 min at medium heat. Once the broth has reduce a little after the 20-30 min you can then add the soup in a food processer. Once all prossed, make sure the seasonning is just right. Add a tbsp of cream when serving ( you can be creative with the cream and make a little design when slowly letting drip in the bowls.). And voila! Enjoy :-).
In a medium bowl combine all salsa ingredients, stir, cover and refrigerate until ready to use. Best if left to marinate over night. Preheat oven to 400°F In medium shallow dish, combine cornstartch, salt ans cayanne pepper; set aside. In another medium dish, combine coconut and cheese. In small bown beat egg whites until frothy; about 2 minutes. Coat a large baking sheet non stick with cooking spray. Working with one shrimp at at time: dredge in cornstartch mixture, dip in egg white, then in coconut/cheese, pressing lightly with fingers. Place on prepared baking sheet, repeat with remaining shrimp. Bake 20 minutes, turning after 10 minutes. Remove from oven and serve with pineapple salsa.
Grease and flour a 13x9 pan. Pour in pumpkin pie filling. Sprinkle dry cake mix over the top. Sprinkle nuts over the top. Pour butter over the top. Bake at 325 for 70-75 minutes.
Cook hash browns in batches according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the sloppy joe sauce, chili sauce and pepper; bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until heated through. Place two hash brown patties on each plate; top with meat sauce, cheese, lettuce and tomato.
SALAD DRESSING: Prepare the salad dressing in a non-reactive small bowl and set aside. SALAD: Arrange and spread the Romaine lettuce on a large serving platter. Place the next 8 ingredients in neat rows in order given over the Romaine lettuce. Serve the salad dressing on the side. If not eating immediately, cover salad and chill until ready to serve.
Combine applesauce and gelatin in saucepan. Cook and stir till gelatin dissolves. Gently stir in soda. Pour into 3-cup mold and chill until firm.
Coarsely crush the panko and place in a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, then dredge the pork in the crumb mixture, patting to coat completely. Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain. Transfer the pork to plates and serve with lemon wedges.
Preheat the oven to 350 degrees. In a large bowl beat eggs adding the sugar a bit at a time. Add dates, coconut, walnuts, and vanilla. Bake in a 2 qt casserole dish for 30 minutes. While hot beat with a spoon. When cool, roll into balls and then coat with powder sugar.
Bring water, milk and 1 tablespoon spread to the boiling point in 3-quart saucepan. Stir in Knorr Italian Sides Four Cheese Pasta and roasted red peppers. Continue boiling over medium heat, stirring occasionally, 13 minutes or until pasta is tender. Meanwhile, melt remaining 1 tablespoon spread in 10-inch nonstick skillet over medium-high heat and cook garlic 30 seconds. Add shrimp and cook, turning once, 4 minutes or until shrimp turn pink. Add spinach and cook 2 minutes. Stir in Four Cheese Pasta. Serve immediately.
Mix together and store in a tightly capped jar. Use: Sprinkle on steamed vegetables for a garden-fresh flavor. Add it to mayonnaise for a different potato salad dressing, or to oil and cider vinegar for a vinaigrette.
Heat broth in saucepan and keep hot on low burner. Heat oil in saucepan over medium heat. Add onions and garlic, saute 2 minutes. Add rice, stir until all grains are coated with the oil, garlic, onion mixture. Add 1/2 cup hot broth, cook stirring constantly until liquid is absorbed. Add remaining broth 1/3 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next. This will take approximately 20 minutes, rice should be tender, al dente. Remove from heat, stir in 1/4 cup of the feta, parsley and Parmesan cheese. Spoon into a serving dish and top with remaining feta and freshly ground pepper to taste. Garnish with sprig of parsley. Risotto should be served immediately!
Pour chocolate soy milk into a sml pot & bring to a simmer. Remove from heat & let cool while you melt the choc chips. Melt choc chips in a double boiler - or if you're like me & don't own a double-boiler, make 1 using a sml saucepan set under a big mixing bowl. Put 1-2 in of water in the sml saucepan & bring barely to a simmer. Place the mixing bowl w/choc chips on top of the saucepan & let the heat come up to gently warm the chips while you stir occ till they are completely melted. Remove from heat. Add soy milk & silken tofu to the melted choc chips. Process w/an immersion blender till completely smooth. Stir in the Amaretto & almond extract. Chill in the big bowl (or in individual serving dishes) for at least 1 1/2 hrs (the longer, the better). The pudding will set up nicely as it cools. KID-FRIENDLY OPTION: To make the recipe entirely kid-friendly, omit Amaretto & sub an = amt of choc soy milk, so you'd use 3/4 cup soy milk total. :-).
Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 30-40 minutes, or until rice is tender. Drain and rinse rice under cold water. In a large bowl add cooked rice, cucumber, tomatoes, feta, basil, and parsley; set aside. In a small mixing bowl add the juice of the lemon (discarding any seeds), vinegar, salt, and pepper. Slowly pour in the olive oil while whisking to make the dressing. Pour dressing mixture over rice bowl and combine. Serve immediately or chill in the refrigerator until ready to use.
Saute celery and onion (if using) in butter. Bring soup mix and water to a boil. Simmer 5 minutes. Stir in poultry seasoning, butter, celery and onion. Add this mixture to the bread cubes; toss together. Let stand in a warm place, covered. Stir occasionally. Stuff the bird when you are ready. Stuffing can also be put in a slow cooker if you are not going to stuff the bird.Grease crockpot; add stuffing; set on low for 3-4 hours.
Squeeze out roasted garlic and mash into paste. Add water, agave, oil, yogurt or sour "cream", garlic paste, flour, salt, and yeast to bread machine and set to dough setting. Do not allow to rise. NOTE: I am at high elevation in a very dry climate, and tend to need more water (I usually use about 1 1/4 cups for this recipe); you can check dough after 5-10 minutes to make sure it is smooth and slightly tacky. If it is crumbly, add a bit more water. After dough has been kneaded fully, remove from bread machine and cut into 8 pieces. Roll each piece into a ball, then cover and let rest for 20 minutes. Roll out each piece of dough with a rolling pin into an oval and coat both sides with oil. (You can stack the rolled out pieces on a plate once they have been oiled). Grill over medium fire for 2-3 minutes on the first side until bottom is browned and top begins to puff up, and 1-2 minutes on the second side until browned.
Clean and devein the shrimp. Melt the butter with the onion, chile, salt and pepper over a medium heat. Add the shrimp and cook one minute. Add the lime slices, fry for other few minutes and take them off the flame. Add the sour cream and serve with rice.
In a double boiler, melt chocolate over simmering water. Don't let the bottom of the bowl touch the water. Stir in the milk and remove from the heat. Add the Kahlua and whisk until smooth. Cool until thickened. Wash and rinse the strawberries. Dry them thoroughly and set aside. After the chocolate sauce is cooled, dip the strawberries and enjoy. The whipped cream is for dipping after the chocolate. This recipe goes very well with pineapple slices or champagne (my personal favorite!).
Pour boiling water over cracked wheat and stir. Add shortening, honey and salt. Set aside to cool. Dissolve yeast in warm water; add to wheat mixture. Gradually, stir in 750 mL flour. Stir in bran flakes, oats and wheat germ. Mix very well and cover the bowl with a damp cloth. Let dough rise one hour. Punch dough down and knead it, blending in as much of the remaining flour as you need to keep it from being too runny. Knead the dough till it's elastic and smooth. Divide it in half and place in an oiled loaf pan. Cover and set in a warm place. When dough has risen, bake in a preheated oven at 350 degrees for 45 minutes or until bread is browned.
Combine avocado, onion, garlic, seasonings and mayonnaise with half bacon. Cover the top completely with bacon and chopped parsley to help keep good green color.
Combine chicken & marinade ingredients in a ziplock bag, squish around to combine & coat thoroughly & refrigerate 2-4 hours, turning occasionally. In a small bowl, stir together all mayonnaise ingredients & refrigerate 30 minutes. Heat grill or broiler. Remove chicken from marinade; discard marinade. Gril or broil 12-14 minutes until browned & juices run clear, turning once. Serve with avocado slices & use mayonnaise as a dipping sauce.
Heat the vegetable oil in a large saucepan and saute the onion until it is translucent. Add the mustard seeds and both chiles and stir over medium heat for a minute or two. Add the farina and stir for another few minutes. Still stirring, gradually add the hot water. Beat lightly with a wisk to get rid of any lumps. Add the green onions, diced carrots, tomato and salt. Simmer the mixture, stirring often, until it is quite thick, and the vegetables are tender. This may take as long as 45 minutes to one hour, over low heat.
Make meatballs first. Combine all meatball ingredients, adding enough Italian bread crumbs to allow the ground meat to stick together when formed into a ball. Form meatballs into size slightly smaller than Dunkin Donuts munchkins, or a little smaller than a golf ball. Set aside meatballs. Cover bottom of a large pot with a light coating of olive oil. Dice fresh garlic and add to pot, frying until golden (about 30 seconds), but do not burn. Add paste, puree, crushed tomatoes and water. Add spices to taste. Go easy on the red pepper flakes, as you can always add more later. Stir. Note: tomato sauce splatters if left unattended on the stove. When sauce begins to boil, lower the heat and place meatballs in one by one. Let cook for 15 minutes and then stir, being careful not to break apart meatballs. Thereafter, stir occasionally to prevent meatballs from sticking to the bottom of the pot. Cook over low heat for 2 1/2 hours. If sauce is too thick, add more water. If sauce is too spicy, add some sugar to balance out the spice.
Mix all spices together in a small dish. Place a large sheet of foil sprayed with non-stick cooking spray on the top broiler rack, which should be 6-8 inches from the broiling element. Put the corn on the foil and broil on high. Check corn frequently, turning every 1-2 minutes to avoid burning. Corn will be done after about twelve minutes of cooking. Remove corn from oven, spread sour cream on it as you would butter and season with spice mixture. Serve with lime wedges, squeezing juice over entire cob just before eating.
PREHEAT the oven to 400 degrees Farenheit. TO MAKE the biscuits, sift the flour, salt, baking powder, and sugar in a large bowl. Gently work in the butter with 2 knives or your hands, breaking it into pea-size pieces but taking care not to overwork the dough. Form a well in the center of the mixture, add 1 1/2 cups of the buttermilk mixed with the baking soda, and lightly fold the mixture so that it's just sticky and the dry ingredients just moistened. If needed, add the additional buttermilk. The idea is to create layers so the butter will steam and serve as a leavening agent to help the biscuits rise. The less you handle the dough, the flakier the biscuits will be. ON A WORK SURFACE lightly dusted with flour, flatten the dough to 1 1/2-inch thickness. Using a flour-dusted cutter 2 1/2 inches in diameter, cut the dough into 6 or 8 biscuits. Set the biscuits touching each other in an ungreased pie tin so that they stay moist while they bake. Bake biscuits for 20 to 25 minutes. Do not overbake; remember that the final 10 percent of the cooking will happen after they are removed from the oven. WASH and hull the strawberries, and cut them in half; if they are large, cut them in quarters. One hour before serving, combine the berries and the sugar. The berries will secrete a juice mixture that should not be gritty from the sugar. The sugar mixture should be of a syruplike consistency. TO PREPARE the topping, put the chilled heavy cream in a chilled bowl and whip with a whisk or an electric mixer. When the cream starts to thicken, add the sugar and whip to the desired consistency. Do not overwhip. THE BISCUITS should be served warm (prepare and chill the dough the day before, if you wish, and bake before serving) but not so warm that they cause the whipped cream to melt. TO ASSEMBLE, split the biscuits horizontally, and dust the top halves with powdered sugar. Place the bottom half of each biscuit on a dessert plate and top each with a portion of the strawberry mixture and some of the syrup. Top with a dollop of the whipped cream, and top each with a sugared biscuit top.
Start by lining an 18cm springform pan with parchment paper. Crush the biscuits with a rolling pin or whiz in a food processor until they are turned into crumbs. Melt the chocolate for the base along with the butter (you can do this either in a saucepan over a low heat or in the microwave). Add the ginger and biscuits. Stir to combine and press into the bottom of the lined tin. Chill in the fridge while you make the middle part of the torte. Put the cream in a saucepan and bring to a boil over a high heat. Pull off the stove as soon as it boils and stir in the chocolate until it melts. Add the wine and butter. Cool to room temperature and pour onto the base. Chill until set, about two hours. Carefully remove the tin and paper. Cut with a hot, dry knife and decorate each slice with a bit of ginger just before serving.
Preheat oven to 325 degrees. In a large bowl, combine oats, brown sugar, cinnamon, salt and almonds. In a glass measuring cup, warm honey in microwave for about 30 seconds. Add olive oil to the honey and stir. Drizzle the honey-oil over the dry ingredients and mix to combine. Spread the mixture on a baking sheet sprayed with Pam. Bake granola until golden and crunchy, stirring once, anywhere from 15 to 25 minutes, depending on your oven and pan. Pour onto a sheet of wax paper or parchment paper to cool. Stir in the dried fruit. When cool, store in a sealed container. If it clumps, just give it a toss.
Coat a 9-inch square baking pan with non-stick spray; set aside. MAKE THE POLENTA: Combine water and salt in a saucepan over high heat. Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!). Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.). Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight. Preheat a grill pan over high heat or preheat broiler to low. Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil. Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.). Cut squares into triangles. MAKE THE CRAB SALAD: Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended. Gently stir in crabmeat with a fork to coat with dressing. To serve, top each polenta triangle with 1 teaspoon crab salad.
Mash bananas Add Protein Shake and slightly beaten egg. Add melted margarine Mix dry ingredients and add to mixture. Add to mini muffin cups. Bake 10 to 12 minutes at 375 degrees.
Squeeze juice from oranges. This should yield just about 1 cup, make up any difference with water. In a 2-qt saucepan, bring all ingredients to a boil. Reduce fire to a nice simmer, stirring occasionally, and cooking till cranberries pop, some 5 to 8 minutes. Mixture will thicken as it chills. Refrigerate at least 3 hours, but this can easily be made a day in advance, and keeps up to 4 days in the fridge.