HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend pudding and skim milk according to package directions and set aside. Sprinkle strawberry slices with Splenda packets and stir to coat evenly. Set aside. Sprinkle lemon juice over banana slices and stir to coat each slice. This stops them from going brown. Set aside. Break half the cookies up into small pieces and spread evenly over the bottom of a clear glass baking dish or a clear glass bowl. Arrange the strawberry slices evenly over cookie layer. Pour half the pudding over strawberries. Break up the remaining cookies and sprinkle evenly over pudding. Arrange banana slices evenly over cookies. Pour remaining pudding evenly over banana slices. Spread Cool Whip evenly over pudding. Refrigerate at least 20 minutes, or until pudding is set. If you like your cookies a little crunchier, eat this sooner. But it can be refrigerated for a few hours, also -- but the cookies will get softer. We like it both ways.
Preheat oven to 350°F. Parboil Ribs for 3 minutes. Mix remaining ingredients together. Place ribs in casserole dish. Cover with Sauce. Bake for 1 hour, basting occasionally. Serve.
Heat oven to 425°F. Cut squash in half lengthwise, scoop out seeds and fibers and discard. Place squash in an ungreased 13x9-inch baking dish. Cover tightly with foil. Bake for 30 to 40 minutes or until squash is tender. Cool for 10-15 minutes. Reduce oven temp to 375°F. Scoop out flesh of squash, leaving about 1/4 inch thick shell and set shells aside for now. Place flesh of squash in a medium bowl. Add sour cream, salt, nutmeg and nuts if using, mix until smooth. Fill each shell with the squash mixture. Sprinkle each with 1 tablespoon of brown sugar. Place filled shells in baking dish. Bake at 375°F for 15-20 minutes or until thoroughly heated.
Rinse and drain bok choy and set aside. Saute onion and ginger in olive oil and sesame oil until onion is tender. Add remaining ingredients and saute for about 8 minutes.
Place the sweet potatoes in a large saucepan and add enough water to cover by about 2 inches. Add a generous amount of salt and bring the water to a boil. Reduce the heat slightly and cook until the sweet potatoes are tender, about 15 minutes. Meanwhile, heat the butter in a large skillet until foamy. Add the ginger and chile and saute over medium heat until fragrant, about 1 minute. Remove the pan from the heat. Drain the sweet potatoes, reserving 1/2 cup of the cooking liquid. Place the sweet potatoes in a large bowl and use a potato masher to turn the sweet potatoes into fine bits. Add 1/4 cup of the cooking liquid and continue mashing until the sweet potatoes form a fairly smooth puree. Add the remaining cooking liquid as needed to work the sweet potatoes into a smooth puree. Set the skillet back over medium-high heat. When the ginger and chile start to sizzle, add the sweet potato puree and cook, stirring contsantly, just until the ginger, chiles, and butter have been evenly incorporated into the sweet potatoes, about 1 minute. Stir in the cilantro and salt to taste and serve immediately.
BREAD:. In a large bowl, combine 3 cups flour with the sugar, yeast, orange zest, and salt. Mix until well blended. In a saucepan, heat the milk over medium high heat until just boiling. Remove from the heat; add the shortening and stir until melted. Stir in the orange juice and vanilla. Cool to 120°F Pour the milk mixture and the beaten eggs over the flour mixture. Mix until a soft and sticky dough forms. Slowly stir in enough of the remaining flour to make a soft dough. Knead for 8-10 minutes. Place in a lightly greased bowl, cover with plstic wrap and place in a warm draft free spot and let rise 1 1/2 to 2 hours. Punch down dough, cover with plastic and refrigerate overnight. Grease or line a baking sheet with parchment paper. Remove the dough from the refrigerator; punch it down. Divide dough in half. On a floured surface, roll each piece into a rope, about 24-inches long. Twist the ropes together; place the dough on prepared baking sheet. joining the ends together to form a ring shape. Push the hard boiled eggs, on their sides, between the spaces in the twisted rope around ring. Cover bread with a piece of lightly greased plastic wrap. Let rise until doubled in size, about 1 1/2 -2 hours. Heat oven to 350°F Place the bread in the oven and bake for 5 minutes. Bat egg with 1 tablespoons milk. Brush bread with egg wash; return to oven and bake for 25-30 minutes, until golden brown. Cool on wire rack. GARNISH:. Place a few drops of liquid food coloring in a small dish. Using a cotton swab or small paint brush, carefully color each dyed egg. Let dry fully before drizzling on Orange Glaze. ORANGE GLAZE:. In a small bowl, combine glaze ingredients: stir until smooth. Drizzle over cooled bread.
Boil rotini in a pot, cook until tender. Meanwhile, brown the ground pork in a large skillet. Salt and pepper to taste. Add paprika and cayenne pepper. Once browned, add the pasta, tomatoes, and beans. Stir until combined. Add garlic powder, basil, and parsley and heat through. I usually add a little more salt at the end, as well. That just depends on your taste.
In a large saucepan, combine fruit, sugar and curacao. Bring to a boil over moderate heat, stirring until sugar dissolves. Simmer for approximately five minutes. Strain into a bowl, reserving pineapple solids. Temper ice cream in the refrigerator until slightly softened. Add pineapple and stir to combine completely. Return to freezer for two hours; stir again. Freeze until completely firm. Ice cream will keep approximately one week.
Preheat grill pan until hot; bring salted water to a boil over medium high heat in a saucepan. Blanch asparagus spears for 1 minute; drain and plunge in an ice water bath to stop cooking. In a small saucepan combine soy sauce, sugar, mirin (or dry sherry), ginger, and garlic; heat over medium heat until reduced and slightly thickened; set aside to cool. Cut green onions in fourths, lengthwise, so you have long strips. Slice beef in 1/4 inch slices, then pound to tenderize and thin out. Dip beef slice in soy sauce mixture and place on a clean work surface; season with pepper. Place an asparagus spear and a piece of green onion on the beef slice and roll up. Do the same with the remaining asparagus and beef. Grill beef rolls about 2 minutes until slightly charred and medium rare. Turn several times and brush with soy sauce mixture. Remove to a serving platter and drizzle generously with soy sauce mixture.
Preheat oven to 500° Put 3 tablespoons Crisco in the iron skillet and melt. Set aside. In a bowl, mix cornmeal, egg and buttermilk to right consistency (should not be thick nor too liquidy). Pour the melted shortening into the mixture, leaving a small amount in the skillet so the bread will not stick, and stir. Sprinkle a little bit of cornmeal in the skillet then pour the mixture into the skillet. Bake at 500° until it is deliciously golden brown.
In large bowl, whisk together flour, baking powder, sugar and salt. Using pastry blender, 2 knives or fingertips, cut in butter and shortening until coarse crumbs with a few larger pieces. Make well in centre; pour in milk all at once. Stir with fork just until dough clings together. Turn out onto lightly floured surface; knead lightly 10 to 12 times. Pat out into scant 3/4 inch thickness. Using 2 1/2 inch round cutter, cut out biscuit, dipping cutter in flour between cuts, making sure to cut straight down and not twisting the cutter, which would seal the edges and prevent them from rising fully. Repeat with scraps once. Bake on ungreased or parchment paper-lined baking sheet in 450 degree oven until risen, golden and flaky, about 12 minutes.
Combine 2 tablespoons olive oil, 2 tablespoons garlic, and oregano in a small bowl. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub fish with oregano mixture. Cover and chill 1 hour. Meanwhile, soak olives in cold water 30 minutes. Drain, and soak in cold water 30 additional minutes. Drain. Chop olives and set aside. Place 4 tablespoons oil and chives in a blender; process until combined. Strain chive mixture through cheesecloth into a small bowl, if desired, and set aside. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add shallots; saute 2 minutes. Stir in remaining 2 tablespoons garlic, thyme, and olives; cook 3 minutes or until heated. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Remove from heat; cover and keep warm. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat until hot. Saute fish, skin side up, 3 to 5 minutes. Turn, and saute 4 to 5 minutes, or until fish flakes with a fork. Place fish on individual serving plates. Spoon olive mixture evenly over steaks, and drizzle with chive mixture. Serve immediately.
Place squash in boiling water for 5-10 mins, till a sharp knife pierces to center easily. Remove from pot and plunge in ice water to cool. Cut off top and scoop out centers with a melon baller, being careful to leave a sturdy shell. Chop scooped out squash and reserve. Saute onion in oil till transparent. Add chopped squash and cook till liquid is cooked off. Cool filling. Blend filling with ricotta, corn, scallions and half of parmesan. Season with salt & pepper. Mound filling in squash shells and top with grated cheese. Bake on cookie sheet in 350 oven for 35-45 mins, till heated through.
Preheat oven to 350°F. TO MAKE APPLE BOTTOMS: Peel, core, and slice apples into 1-inch chunks. Mix apple chunks, tablespoon melted margarine, and 2 tablespoons brown sugar in a bowl until apples are lightly coated. Place a spoonful of apple mixture in the bottoms of a lightly greased muffin pan and set aside. TO MAKE GINGERBREAD BATTER: Combine flour, brown sugar, baking soda, and spices. Mix egg replacer, melted margarine, molasses, and hot water in a separate bowl, then add this mixture to the dry mixture. Stir just until thoroughly combined and spoon batter over apples. Bake for 25 minutes. I recommend eating these with a fork as the apples don't always stay together, but I promise they're delicious!
Add all ingredients to a pot and add water to cover (about two inches above products in pot) and bring to simmer over the lowest heat possible. Simmer for 6-8 hours or overnight. Peel and slice. Serve with ful maddamas or as a garnish for stews.
Sift the flour with the baking powder and the salt, set aside. In a large bowl, cream the shortening and the sugar with an electric mixer. Add the vanilla and egg yolk and mix well. Add the flour alternately with the milk. Mix until well incorporated. Divide dough in half. Place one half in another bowl and add the melted chocolate. Mix until well blended. Form both doughs into disks and wrap in plastic wrap. Refrigerate 1 hour. Remove one half of the dough from the refrigerator and on a lightly floured surface, roll into a 1/4 in thick rectangle. Set aside and do the same with the other dough. Place one sheet of dough on top of the other and tightly roll up. Refrigerate another 30 minutes. Meanwhile heat the oven to 400 degrees. Take the dough out and slice it thin, about 1/4 in thick. Place cookies on an ungreased cookie sheet, 1 in apart, and bake for 5-8 minutes or until lightly browned.
Warm the buttermilk, add the yeast and let stand for 10 minutes. Mix together the flour and salt. Add the buttermilk/yeast mixture and the "seeds". Mix well. The dough should be elastic, but not sticky. If necessary add more flour or milk until it reaches the correct consistency. Knead dough 10 minutes. Cover with a cloth and leave it to rise until it doubles in a warm place. Form a round loaf from the dough. Place on a greased sheet, cover and let it rise another 30 minutes. During this time, preheat the oven to 250°C and place an ovenproof dish with boiling water on the bottom of the oven. Once the oven has reached the correct temperature, place the bread on the middle rack and bake for 10 minutes. Reduce heat to 200°C and bake for approximately 45 minutes. Remove bread from oven and brush with cold water to create a shiny crust.
In the bowl of an electric mixer fitted with the paddle attachment, whip butter for 8 minutes on medium speed (I use "4" on my KitchenAid). Butter will become very pale & creamy. Add remaining ingredients and mix on low speed for 1 minute, then on medium speed for 6 minutes. Frosting will be very light, creamy, and fluffy. Best used right away.
Mix everything but the eggs and flour. Beat 6 minutes with a mixer. Add 6 eggs one at a time and reduce the speed of the mixer. Blend in the 3 cups of flour. Bake at 300 degrees for 1 1/2 hours.
bake potato wedges according to package directions. in the meantime fry bacon, drain and crumble. when potatoes are ready sprinkle with salt and black pepper if desired. add cheese, bacon and green onions. return to oven and bake until cheese melts, or until cheese is golden brown. serve immediately with sour cream.
Spread a tablespoon on one side of each slice on bread. Peel and cut the bananas into 1/4-inch round slices. Lay the slices on two of the slices of bread and then top with the other half. ENJOY!
Shred the cabbage in a food processor with the shredding blade. Place the cabbage with the chopped green onions into a large bowl. Rinse out the cabbage from the food processor and change to the regular chopping blade. Put the 2 chipotle peppers in and process until they form a smooth paste. Add to that the mayonnaise, honey, lime juice, and salt. Pour the chipotle dressing into the cabbage mix and toss to coat. Set aside in the fridge until ready to assemble salad. Heat the canola oil in a large Texas skillet. Add the yellow onions, turkey meat, and zucchini. Sprinkle the mix with the garlic powder, salt, and pepper. Cook on medium heat, stirring often, until the turkey is no longer pink and the onions and zucchini have cooked down and gotten soft. (About 10 minutes). Remove the turkey from heat and keep warm to assemble the salad. Assemble the salad by placing some of the Frito chips around the edges of a plate and put some turkey mix in the middle of the chips, then some of the chipotle cabbage slaw, cheese, tomatoes, and avocado. Garnish with some optional cilantro if desired.
Cut off top of bread. Carefully hollow out bottom of loaf, leaving a 1/2 inch shell. Cut removed bread into small cubes; set aside. In a skillet, brown beef; drain. Add soup, celery, Worcestershire sauce, salt and pepper. Cook and stir for 3-4 minutes. Stir in the reserved bread cubes. Spread into bread shell. Top with cheese. Replace bread top. Place on an ungreased baking sheet. Bake at 350 for 6-8 minutes or until cheese is melted.
In a saucepan, combine milk and yogurt. Add the pudding mix.Cook and stir constantly until mixture boils and thickens. Stir in Allspice. Add Raisins and mix well. Let cool for 10 minutes stirring occasionally. Pour into Pastry shell. Chill at least 2 hours. *** HINT ***. To prevent your pie shell from shrinking as it bakes, put rolled pastry in a pie plate, then place an empty pie plate inside it. Bake 10 minutes. Remove the empty plate: continue baking until crust is brown.
Marinate the pieces of chicken in this mixture for 2 hours, turning them from time to time. Strain the chicken, so that the marinade drips away from it. Deep fry chicken OR pan fry the portions until sealed and cooked on the outside and then cook in oven at 180 degrees for 30 minutes.
Melt 1/2 cup plus the 2 tsp of butter along with the crushed garlic in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate til solid. When ready to cook, trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of prepared butter and coat over the surface of the meat. Season with black pepper. Preheat grill. Place the tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercress and the butter mixture.
Pre-heat oven to 350 F degrees. Put the meat in a large saucepan and cook over a medium heat in its own fat until it starts to brown. Add the onion and cook for a further 5 minutes until softened. Add the stock and Worcestershire sauce. Simmer for 15-20 minutes. Put the flour, cornflour and suet in a bowl, and then gradually stir in the milk to form a thick batter. Put the meat in a 20-ounce pie dish. Cover with the batter mixture. Bake for 30-35 minutes until risen and browned.
If you can find fresh tortillas, use them- they make all the difference! Over an open gas (stove top) flame, place one tortilla at a time onto burner. Cook for 10-15 seconds per side and flip with tongs. Smear tortilla with cream cheese, add about half of a teaspoon of chiles and a plop of salsa. Roll up tortilla and slice it into single bite servings- or better yet, eat it up ALL BY YOURSELF. ;0).
Set oven to 375 degrees F. Butter a 13 x 9-inch baking pan. In a skillet, melt butter; saute onion, parsley and basil until onion is tender (about 3 minutes). Add garlic (if using) zucchini and cook 2 minutes longer. Remove from the heat; stir in bread crumbs, egg, cheese salt and pepper. Carefully loosen the skin if chicken on one side to form a pocket. Stuff each chicken breast with the zucchini mixture then place in a greased dish. Bake for 35-45 minutes or until chicken is cooked through.
Trim fat from pork fillets and place them in a wide non-metallic dish. Mix together the soy sauce, honey, garlic. Spread this mixture over pork fillets, turning the meat to coat it evenly on both sides. Lift the pork fillets into a roasting tin or a shallow ovenproof dish. Sprinkle the sesame seeds evenly over the meat. Roast the pork in an oven preheated at 400°F for about 20 minutes, spooning juice over fillets from time to time. Cover loosely with foil to prevent over-browning, and roast for 15 minutes more until meat is cooked thoroughly. Meanwhile, dip the onion slices in the flour, and shake off excess. Heat the oil and fry the onion rings until golden and crisp, turning occasionally. Serve the pork in slices with the fried onions on a bed of crisp salad.
Chicken:. Preheat the oven to 425*F. Remove 5 cloves from the head of garlic, then halve the remaining head horizontally. Season the chicken cavity with salt and pepper to taste, then stuff with the halved garlic. Smash the garlic cloves, sprinkle with 2 teaspoons salt, and with the side of a large knife, mash and smear with the mixture to a coarse paste. Put the garlic in a bowl and mix with the vinegar, 1/2 teaspoons black pepper, and cumin. Rub the garlic mixture on the outside of the chicken. Whisk the soy sauce and sugar together and brush all over the outside of the bird. Tuck the wings under the back, cross the legs, tie them with kitchen twine. Set a v-rack or regular rack in a roasting pan and brush with the oil. Place the chicken breast side down on the rack and roast until the back is golden brown, about 35-40 minutes. Remove the pan from oven and turn the chicken breast side up. Cut the string where it holds the legs together and gently open up the legs a bit. Baste the chicken with the pan drippings and roast again until the breast is golden brown and a meat thermometer inserted in the thigh registers 170*F., 20-25 more minutes. Move the chicken to a carving board and let it rest for 10 minutes before carving. To make the Aji Verde sauce:. Puree the cilantro, cheese, olive oil, water, jalapenos, garlic, vinegar, and salt in a blender or food processor until smooth. Carve the chicken and serve drizzled with the sauce. Enjoy!
Pre heat Oven to 180c. Making the dough. On a clean bench combine flour, baking powder and salt, make a well in the centre, add butter and milk. Gradually mixing together until a dough forms, knead for a couple of minutes. At this stage if too dry add some more milk, if too wet add some more flour, until a nice dough consistency. Lightly dust with some flour and then place a tea towel over your dough and let it rest. Making the filling. In a saucepan heat your oil up on a medium heat, sautee off the diced onions until translucent, add your garlic and then your mince meat. Break up the mince just like you would for a bolognaise sauce, add your seasoning, salt and pepper, then your cummin and paprika. Cook and simmer for about 5-10 minutes. Turn off and let it cool. Assembling. Portion a piece of dough into a ball to about 200g, then roll it out using a rolling pin and some flour on a bench to a size of about your hand. Place about 3 tbspn of cold mince in the centre, add a quarter of a boiled egg a couple of pieces of olives and a pinch of sultanas. Brush a bit of egg wash on half the dough and fold the dough over like a pastie. Then twist and fold the edges together. Place on a oiled tray and baste with some egg wash. Bake for about 15-25 minutes, or until golden brown. Then Enjoy one of Chile's most popular dishes.
Glaze:. In small bowl, combine the vinegar, lemon juice, worcestershire sauce, honey and mustard. In skillet, heat the oil. Season the chops with salt and pepper, then cook over high till brown, about 2 minutes on each side. Reduce heat; brush with glaze and cook 3-5 minutes more each side.
Cream the eggs, sugar, sour cream, almond, and ground cardamom. Sift together the flour, salt, soda, cinnamon and mix with egg mixture. Butter a tube or Bundt pan and sprinkle with granulated sugar. Pour batter into pan. Bake at 350° for 1hour or until toothpick comes out clean. Cool before removing from pan. Sprinkle turned out cake with powdered sugar.
Begin heating soy sauce and water over medium flame. Add ginger, sugar, cinnamon, and star anise. Bring mixture to simmer and add chicken. Reduce heat to very low and cover casserole dish/pot. Make sure heat is as low as can be without turning off; simmering soy sauce can easily become rapidly boiling soy sauce, which can easily become a big mess to clean up. Cook chicken for 15 to 20 minutes, depending on the size of the pieces. Cut one open to check for doneness. Ladle chicken from sauce mixture and serve as is. Or if you're handy with a cleaver, chop up those thighs into smaller pieces. Garnish with scallions.
Preheat oven to 375F and lightly spritz a shallow baking dish (1.5-2qt) with cooking spray (Pam). Using food processor, mix light cream cheese, sour cream and artichoke hearts by pulsing until even consistency. Add roasted bell pepper and Parmesan cheese and pulse until creamy. To bake dip: Place mixture into prepared baking dish; add spinach and stir until combined. Bake for 25 minutes, stirring half way through. Dip is done when browned and bubbly around the edges. To keep warm, lower temperature in oven to 250F and stir every 10 minutes until dip is served. For microwave directions: Place mixture into microwave safe dish (1.5-2qt), add spinach and stir until combined. Cover with plastic wrap, leaving room for steam to escape. Microwave on HIGH for 7 minutes or until dip is hot and boiling on the sides - microwaves vary, check often. Mix well before serving.
Preheat the oven to 350 degrees Celsius. Use butter to grease up a loaf pan. Mix the dry ingredients and wet ingredients into separate bowls. Fold the wet ingredients into the dry ingredients. Mix in the walnut pieces and chocolate chips. Some people use one or the other, but I like to use both to make this bread extra delicious. Pour the batter into the loaf pan and bake for 45 minutes. NOTE: I find that with some ovens, this is not enough time to bake the bread thoroughly. What I usually do is pour the batter into two loaf pans and reduce the time, or I bake the bread until it no longer "jiggles" when I shake the pan gently. This usually takes about 1-1/2 hours. Watch it carefully as it bakes! It's worth the time.
To Prepare Roux: 4 Tbs Butter melted. 4 Tbs four wisp in until it's cooked a bit light brown. Add 0 or 1 or 2 cup of milk (Depending if broth added). Add 0 or 1 or 2 cups of broth (Depending if milk added). Set Roux aside. To prepare livers: Saute Livers in 2 Tbs of Butter. When livers are almost cooked add chopped onion and mushrooms. Add Roux. May be served over mashed potatoes, pasta, or rice.