HumbleIntelligence/food-ner-1-Million huggingface dataset:
In ziplock bag combine lime juice, green onions, oil, cilantro,jalapeno, salt and pepper. Add haliut steaks, seal, and turn to coat. Refrigerate for 15 minutes, turning once. Meanwhile, fry bacon until cooked but not crisp. Drain on paper towels. Remove halibut when marinated, discarding marinade. Wrap two slices of bacon over top and sides of each steak and secure with soaked wooden toothpicks. Spray nonstick cooking spray on grill racks before heating. Place halibut, bacon side down, on grill rack with drip pan underneath rack to catch any bacon drippings. Grill covered over medium heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard toothpicks, serve and enjoy! NOTE: If wanted, you may serve on the side Mango Salsa Ole, Recipe #235769.
Preheat oven to 350°F Grease mini muffin pan. Mix ground flax seed and water and set to the side. Mix flour, cocoa, baking powder, baking soda, salt and cinnamon together. In a separate bowl, cream flax seed mixture with applesauce and sugar. Add in almond milk, vanilla, zucchini. Stir until evenly combined. Add wet mixture to dry flour mixture and mix well. Spoon into mini muffin pan and bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
Cook noodles according to directions (mine were 3 mins). Drain and rinse under cool water. Combine noodles and sesame oil and set aside. Combine oyster and soy sauce with sugar and pepper in small bowl and set aside. Heat wok or large skillet and add oil. Add ginger and garlic and stir fry ten seconds. Add shrimp and stir fry until pink, about 1 minute. Add onions and sherry; stir fry 15 secs. Add 1/2 of the bean sprouts and fry 15 secs, then add the rest of the sprouts and stir fry. Add oyster sauce and noodles and stir fry until thoroughly heated, about 2 minutes.
Chop shallots and celery finely. In a small bowl, combine lemon juice, cream, and parmesan. Set aside. Heat oil and 2 T butter in a large skillet. Add shallots and celery and cook until softened. Add arborio rice and stir to coat rice with oil/butter. Pour 1 cup of stock into the pan. Stir until completely absorbed. Repeat until risotto is creamy and tender. Add lemon zest and rosemary. Remove from heat and stir in the reserved bowl of cream and lemon juice. Add butter, pepper and salt and serve.
You will also need 1 cup of your filling of choice (see variations). 1. In a large bowl, mix together the masa harina and water and knead well. 2. Knead in more water, one tablespoonful at a time if needed, to make a moist, yet firm dough. (It should not crack at the edges when you press down on it.). 3. Cover and set aside to rest for 5 to 10 minutes. 4. Roll the dough into a log and cut it into 8 equal portions. 5. Roll each portion into a ball. 6. Press an indentation in each ball with your thumb. 7. Put about 1 tablespoon of desired filling into each indentation and fold the dough over to completely enclose it. 8. Press the ball out with your palms to form a disc, taking care that that the filling doesn't spill out. 9. Line a tortilla press with plastic and press out each ball to about 5 or 6 inches wide and about 1/4-inch thick. If you don't have a tortilla press, place the dough between two pieces of plastic wrap or wax paper and roll it out with a rolling pin. 10. Heat a greased skillet over medium-high flame. Cook each pupusa for about 1 to 2 minutes on each side, until lightly browned and blistered. Remove to a plate and hold warm until all pupusas are done. 11. Serve with curtido and salsa roja. 12. VARIATIONS. 13. This recipe uses masa harina, a special dried cornmeal flour used in making tortillas, tamales, etc. If you are able to get fresh masa, definitely use it instead. The flavor will be much fresher. Just substitute the masa harina and water with fresh masa. One pound will make about 4 to 6 pupusas depending on size. 14. Pupusas de Queso: With a cheese filling. Use grated quesillo, queso fresco, farmer's cheese, mozzarella, Swiss cheese or a combination. Add some minced green chile if you like. 15. Pupusas de Chicharrones: With a filling of fried chopped pork and a little tomato sauce. A reasonable facsimile can be made by pulsing 1 cup of cooked bacon with a little bit of tomato sauce in a food processor. 16. Pupusas de Frijoles Refritos: With a refried bean filling. 17. Pupusas Revueltas: Use a mixture of chicharrones, cheese and refried beans. 18. Pupusas de Queso y Loroco: With a cheese and tropical vine flower filling. Loroco can be found in jars at many Latin markets. 19. Pupusas de Arroz: A variety of pupusa that uses rice flour instead of corn masa. 20. Other Fillings: Cooked potatoes or finely minced, sauteed jalapeno peppers are also tasty fillings. Try a mixture of different fillings. 21. Note: The pupusa is so fundamental to the cuisine of El Salvador that the country has even declared November 13th "National Pupusa Day.".
Set the oven at 350°F Generously butter a 9-by-13-inch baking dish. In a large pot of boiling salted water, cook the noodles according to package instructions until they are tender. Drain them and rinse with cold water. Spread them evenly in the baking dish. In an electric mixer, cream the butter and cream cheese. Beat in the honey, followed by the eggs, one at a time. Beat in the sour cream. The mixture should be thick and creamy. Pour it over the noodles. Bake the kugel for 45 to 60 minutes or until it is set and golden brown. Let the kugel sit for 10 minutes. Cut into squares. Serve warm.
Put vinegar in a large bowl with the feta. Use a fork to mash the cheese a little and stir them together. Add the nutmeg and the black pepper and stir again. Keep stirring while you slowly pour in the olive oil. Chip the spinach leaves into small pieces, add to the bowl and toss to coat with the dressing. Taste and adjust the seasoning, adding salt if necessary. Divide among salad bowls, top each with a dollop of yogurt and a dusting of nutmeg, and serve.
preheat the oven to 180 C and grease and 8 inch cake tin. beat the eggs and sugar well, until light and airy. add the soft butter and vanilla. beat well. sift together the dry ingredients and mix fold them inches. bake for about 25 min or until the cake test is done. enjoy!
Preheat oven to 350F (325F for glass dish). In 13x9-inch baking pan, melt margarine in oven. Sprinkle crumbs evenly over margarine; pour Eagle Brand evenly over crumbs. Top with chips; press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars. Store loosely covered at room temperature.
Mix everything but butter into a large bowl. (For moister dressing, add 1 can of cream of chicken soup). Melt butter and pour into a 9x13 inch baking dish. Pour dressing mix over butter. Can cover and keep in fridge over night or cook immediately. Bake at 3501F for 40 to 60 minutes. Great with chicken gravy to top.
Trim the leeks and slice into rings. Wash well. Heat the oil in a frying pan with a lid. Fry the leeks for 2 minutes and add the rice. Stir until grains are coated. Bring the stock to the boil and add to the rice and return to the boil. Cover and simmer for 15 minutes without stirring making sure the rice is tender. Remove from heat and stir in cheese. Season if desired and serve.
Preheat the oven to 375 degrees. In a 2-quart casserole dish, combine the yams, orange, pineapple and its juice, cinnamon and nutmeg; dot with the margarine. Cover and bake until the yams are tender, about 45 minutes.
Grate the carrots and place in a saucepan with half the vegetable stock and the butter. Cover and simmer for 15 mins, the carrots should be really tender. add the parsley and soy and liquidise until smooth. If it is too thick add some of the remaining stock. Season the puree and spread in the bottom of a greased oven proof dish. Melt the second lot of the butter in a pan, stir in the flour and cook for 1 minute. Stir in the milk and continue stirring for another 2 minutes. Remove the pan from the heat and beat in the eggs, followed by the cheese. Season if desired and pour over the carrot puree. bake at 180C/350F for 45 mins, the top layer should be just set.
Place couscous in a bowl and pour in the hot water, stirring as you do (or prepare according package instructions) and set aside for 10 minutes. Meanwhile, combine nuts (except whole almonds), dried fruit, sugar and orange juice. Set couscous in a sieve above a saucepan of boiling water and steam it for 10 minutes. Rub in melted butter or margarine and then continue to steam for another 5 to 10 minutes. When ready to serve, mix nut and dried fruit mixture into the couscous and turn it out onto a serving dish. Decorate with whole almonds and sprinkle with powdered sugar and cinnamon to serve.
Mix in a bowl, add more or less Sriracha to your liking. Try on fries, onion rings, burgers.
CAKE: Melt 2 sticks butter and 1/3 cup cocoa together. In large bowl, beat together eggs, 2 cups sugar, flour and salt. Add butter/cocoa mixture to bowl, add nuts and vanilla. Bake in greased 9x13 pan about 40 minutes at 350°F Remove from oven and cover with miniature marshmallows while cake is still hot. Let cool before adding icing. ICING:. Sift 1/3 cup cocoa, coffee and powdered sugar. Add 1 stick melted butter, milk and 1 teaspoons vanilla - beat well and spread over cake.
Cut jalapeno peppers in half lengthwise; remove seeds and membranes. Rinse. (Be sure to wear latex kitchen gloves when seeding peppers.). Place one heaping teaspoon of cream cheese on each pepper half. Place peppers on baking sheet; lined with alumninum foil. Sprinkle with bacon and cheddar cheese. Bake at 350 degrees for 20-25 minutes. Serve immediately.
Mix all dry ingredients together except the 3 - 4 1/2 cups of flour. In a small pan, heat the milk, the water, and the butter. Add the liquid mixture to the dry mixture. Beat well. Mix in the eggs and 1 1/2 cups of flour. Beat well. Put in the rest of the flour, little by little. Knead the mixture on a floured board for 9 - 10 minutes. Put the dough in a greased bowl and allow it to rise until it has doubled in size (about an hour and a half at sea level). Punch the dough down and reshape it with some "bone" shapes on top to decorate it. Let it rise another hour. Bake at 350 degrees F (175 degrees C) for about 40 minutes. After baking, sprinkle it with confectioner's sugar and colored sugar. Note the number of servings is hard to caculate because of the ability to mold into different shapes for each serving. I am taking a sheer guess and making it eight.
Mix all ingredients. Grill on a bbq or cook in a frying pan. Serve with all your favorite burger fixings!
Preheat oven to 375°F. Spread beans in a 9" x 13" casserole dish. Lay chicken breasts on top. Pour enchilada sauce over. Sprinkle with cheese. Baked, covered until chicken is done, about 45 minutes. (Consistency may vary - check after 30 minutes, and uncover if the sauce is too "soupy") Uncover and bake 5 minutes more, just to toast the cheese. Sprinkle with avocado and serve.
Scoop ice cream into balls; place in freezer while preparing sauce. In small chafing dish or saucepan, heat jam, sugar, water and lemon juice, stirring occasionally, until syrupy, about 5 minutes. Add peaches and heat through. Heat brandy until warm, pour on peaches and ignite immediately. Spoon peaches and sauce on ice cream.
Roast peppers: Turn burner to high. Impale a red pepper on a long-handled fork and hold over high heat, turning to char skin evenly. When skin is brown and crackly, immediately plunge pepper in a bowl of ice water; the skin will fall away. Repeat with remaining peppers. Seed peppers and chop coarsely. Alternatively, broil peppers in a preheated broiler 4 inches from element, turning to char all sides evenly. Combine oil, onions, garlic, basil, salt, cayenne, 3 turns of pepper and roasted peppers in a medium saucepan. Cook 3 minutes over high heat. Stir in stock and 1/4 cup cream and bring to a boil. Reduce heat to medium and simmer, stirring occasionally, about 8 minutes. Puree red pepper mixture in food processor or with a hand blender until smooth, about 2 minutes. Return red pepper soup to pan with remaining cream and heat on medium-low heat before serving, garnished with basil chiffonade.
Slice potatoes in half lengthwise and then cut each half into 5 wedges Combine breadcrumbs and seasonings in a bowl In a separate bowl, combine eggs and milk powder and mix well Dip each wedge into egg mixture and then into breadcrumb mixture Place breaded wedges on a lightly greased baking sheet or baking stone Bake at 325 degrees for 20 minutes, flip wedges, and bake for 20 minutes more Serve hot from the oven
Saute onion in butter until tender. Blend in flour and add milk stirring until thick. Add cheese and stir unti melted into a sauce. In a 10x6x2 or 9x12 casserole dish make layers of thin sliced eggs, cheese sauce, potato chips and bacon. Repeat layers. Bake at 350 degrees for 30 minutes. May be refrigerated and baked the next day.
Peel the pineapple and extract the juice. Then pour through a strainer. Heat the juice in a pan and add in the sugar, stirring constantly to avoid burning. Cook until the sugar dissolves and makes a light syrup. Set aside to cool. Beat the eggs lightly and stir into the syrup. Caramelise the bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover with aluminium foil and place in a dish of water (bain marie) and cook in the oven 25-30 minutes. Once the pudding has cooled, turn out onto a serving dish and garnish with either whipped cream or some pineapple slices.
Combine corn flakes and butter. Spoon 1/3 of corn flakes mixture in dish. Cover with half of the apples. In a separate bowl, mix sugar, spices and lemon rind. Spread half of mixture on top of apples. In a third bowl, combine lemon juice and apple juice. Pour half over apples. Top with corn flakes. Cover and bake 20 minutes at 375°F. Uncover and bake another 20-30 minutes or until soft and brown.
Place the passata in a small saucepan over medium-low heat and simmer, stirring occasionally, for 10 minutes until reduced by about one-third and then allow to cool. Combine parmesan and breadcrumbs in a bowl and set aside. Heat 2mm oil in a large frypan and shallow fry the eggplant, in batches, for 2 minutes each side or until golden, adding more oil if necessary and then drain on paper towel and season with salt and pepper. Preheat oven to 190°C. To assemble the pie, lay half eggplant slices, overlapping, over the base of a 22cm ovenproof frypan (skillet), arranging them so they reach 2cm up the sides. Spoon over one-third of the parmesan mixture and place half the mozzarella on top. Repeat with passata, parmesan and mozzarella, then spoon over remaining passata and cover with the remaining eggplant, then scatter with the remaining parmesan mixture and bake in the oven for 35 minutes or until heated through. Cool to room temperature and then turn the pie out onto a plate and cut into wedges. Drizzle with oil and scatter with basil leaves. Serve as part of an antipasti platter.
Preheat the oven to 375°F (190°C). Adjust the rack to middle position. Line a 12-cup muffin tin with 10 paper cupcake liners. Dissolve the cornstarch in 1/4 cup of the milk. Set aside. In a food processor fitted with a metal blade chop the coconut flakes for 30 seconds, or chop well by hand. In a large mixing bowl, stir the eggs and sugar together with a wooden spoon. One by one, add the cornstarch mixture, remaining milk, coconut, melted butter and lemon and other extract, stirring well after each addition. Ladle the custard into the paper cups, filling to 1/4 inch from the top. (NOTE: Make sure to stir frequently to keep the coconut well distributed.) Bake for 25 to 30 minutes or until the coconut is nicely toasted. Cool completely in the tin before serving.
Melt the butter in the microwave, then combine with the cookie crumbs in a bowl. After combining well, press this mixture in a 9x13" pan. Mix the pudding according to the directions on the package, then add in the pineapple (make sure to drain as much juice as possible)and half of the cool whip. Spread the pudding/pineapple mixture on top of the crust. Slice the bananas and put them on top of the pudding; top with the remaining Cool Whip. Sprinkle the nuts over the cool whip; drizzle the chocolate syrup on top to garnish. Cover tightly and chill for 2 hours before serving.
Line a baking sheet with foil. (Use non-stick foil or spray the foil with cooking spray if you want to make your life a lot easier!). Preheat oven to 275°F. Put brown sugar on a plate. (I don't really measure the brown sugar.) Place a slice of bacon on the brown sugar, patting to help the brown sugar adhere to the bacon, coating both sides. Place on baking sheet. Repeat with rest of the pound of bacon. Sprinkle any remaining brown sugar over the bacon. Bake for 20 minutes. Carefully pour off grease. Bake for 10 more minutes. Pour off grease again. Check bacon every 5-7 minutes until browned to your desired crispness, pouring off grease as necessary. Let cool slightly and remove to a lightly buttered plate to cool completely. (If it you let it cool completely on the baking sheet, it can be very difficult to remove.) We prefer to chill ours for a few hours before eating it. It enhances the flavors vs. eating it room temperature.
Peal carrots and squash, put them to boil on water, along with the onion, garlic and black peppers, then add the zucchini. Put in the blender all the ingredients but the ground pepper, including the boiled vegetables, but only 1/2 of the chicken soup, reserve the rest for later, add salt and blend. Put the butter in a hot casserole and pour the vegetable cream on it, add the ground pepper. Allow to boil for 5 minutes and taste it for salt. If the cream is too thick, add the rest of the chicken soup, until the consistency of your desire. Or if it is too thin, add a little more flour. Let it boil for 3 more minutes. Enjoy!
Preheat oven to 400 degrees. Slit each pepper lengthwise so peppers can later be stuffed with rice filling. Carefully remove loose seeds and veins, keeping stem intact. Rub pepper generously with oil and place on baking sheet; set aside. Combine rice, sour cream, 1 cup cheese, corn and cilantro in a medium bowl. Season with salt and pepper. Divide mixture to stuff each pepper; sprinkle with remaining cheese. Bake in preheated oven 20 to 25 minutes, until peppers are crisp-tender and filling is heated through. Garnish with cilantro. --------------------------------------------------------------------------------.
Wash your jars and screw bands in hot, soapy water; rinse with warm water. Pour boiling water over the flat lids in medium saucepan off the heat. Let stand in hot water until ready to use. Add strawberries, raspberries and blackberries to a saucepan. Blend 1/4 cup of sugar with the Sure-Jell powder and stir the mixture into the fruit in the pan. Add the margarine and orange zest and bring to a full rolling boil (this means it doesn't stop bubbling when stirred) over high heat. Stir in the rest of the sugar and return to a full rolling boil. Let the mixture boil for exactly 1 minute, stirring constantly. Immediately and quickly ladle the very hot mixture into the clean 1-cup jam jars (filling to within 1/8-inch of the top) while wiping jar rims and threads. Turn jars upside down after the band has been screwed tightly. After 5 minutes, turn jars upright.
Spray a large saucepan with cooking spray, then add onions through garlic and saute over mediun-high heat. Add a little chicken broth to prevent burning and cook 8-10 minutes. Add corn, chicken, chiles, pepper, and remaining broth. Bring to a boil 2-3 minutes. Dissolve cornstarch in the half and half, then stir into soup. Bring to a boil, then serve.
If desired, place the meat in the freezer until partially frozen for easier slicing. Trim fat and thinly slice meat across the grain into bite-size strips(the thinner the better). Toss together meat strips, marmalade, hoisin sauce, teriyaki sauce, soy sauce, and garlic. Cook broccoli in a medium saucepan until crispy tender. Drain and cool. Preheat a wok or large skillet over high heat. Add meat mixture to hot wok. Stir-fry for 4-6 minutes or to desired doneness. Add cooked broccoli and heat through. Can be served over steamed rice. FREEZE AHEAD: Place all ingredients, except broccoli, in a freezer bag and freeze up to 2 months. I usually separate it into 2 bags to make 2 meals since it serves 8.
Tear artichokes apart with your fingers. Mix ingredients together. Bake in lightly buttered 3 quart crockpot on High for ~1 hour. Can be turned to low when finished and served directly from the crock pot.
Pour the dressing over the carrots in a non stick frying pan. Stir to coat. Cover and cook on medium heat for 10 minutes, stirring after 5 minutes. Remove from heat. Stir in the almonds and parsley. Serve and enjoy.
Slice strawberries and sugar to sweeten. Cover and chill until serving shortcake. Sift together dry ingredients. Add shortening and mix, add milk to egg (beat) add slowly to make soft dough. Spread dough evenly in a greased 9" round cake pan. Bake at 425* for 10 to 12 minutes. Serve warm with strawberries and milk on top.
To make five-spice salt: Combine 5 tablespoons salt with 1 tablespoon five-spice seasoning. Place five spice salt in a dry skillet. Cook & stir over low heat 3-4 minutes. Rub salt mixture (1 teaspoon five spice salt per lb. of chicken) on inside and outside of chicken. Cover and refrigerate seasoned chicken for 4 hours or overnight. Preheat oven to 500 F. Insert green onions into chicken cavity. Place chicken, breast side down, on a rack sprayed with nonstick cooking spray in a shallow roasting pan. Roast chicken for 35 minutes. Turn chicken over and continue roasting another 20-25 minutes or until chicken tests done. (Chicken skin should be crisp). Serve slices of chicken hot or chilled with plum sauce.
Place onions in a greased casserole dish, season with salt and pepper. Layer the potatoes next, followed by the cheese. Top with the cooked, crumbled sausage. Mix the soup with the water and pour over all. Cover and bake at 375 degrees for about an hour, or until the potatoes are done.
To make the sauce, heat the olive oil in a large nonstick skillet over med-high heat. Add in the onion and garlic; stir/saute for a few minutes or until well softened but not browned. Add in the wine; bring to a boil; continue boiling 1-2 minutes, scraping up any browned bits stuck to the bottom of the pan. Transfer mixture to the slow cooker. Add in tomatoes, tomato paste, salt, pepper, basil, oregano, parsley, allspice, and bay leaf; stir to combine. Cover and cook on HIGH while you prepare the meatballs. To make the meatballs: add the ground beef to a large mixing bowl, breaking it up a bit with your fingers or a large fork. Add in the breadcrumbs, eggs, Parmesan, salt, pepper, basil, oregano, parsley, and allspice. Gently but thoroughly blend the ingredients, using your hands or a large fork. Be careful not to compact the meat, which will make your meatballs tough. Gently shape the mixture into 12 meatballs, each a little bigger than a golf ball. Heat the olive oil in a large nonstick skillet over med-high heat; add in the meatballs and brown on all sides, 6-10 minutes, turning carefully. Using a slotted spoon, transfer meatballs to the slowcooker. Pour off any fat from the skillet, return to the stove and add the wine. Cover over high heat for 2-3 minutes, scraping up any browned bits stuck to the pan. Pour over the meatballs. If the meatballs are not covered by tomato sauce, carefully spoon some sauce over them. Cover and cook on LOW for 5-6 hours. Remove the bay leaf and serve meatballs and sauce over pasta.