HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees Fahrenheit. Grease a 13-inch x 9-inch x 2-inch baking dish. Crush butter-flavored crackers either in a Ziploc bag with a rolling pin or bottle of sherry, or in a food processor. Melt butter over low heat, and place in a shallow bowl. In another bowl, combine the crackers, cheese and seasonings. Dip fillets in butter, then coat with crumbs. Place coated cod fillets in baking dish. Bake, uncovered, at 400 degrees Fahrenheit for 15-20 minutes or until fish flakes easily with a fork.
Chop the grilled bread in a food processor on low so as to get coarse but small chunks. Spread the crumbs at the bottom of a rectangular medium size serving plate -about 25 centimetres/10 inches- with a 6 cm/about 2 1/2 inches edge. To prepare the syrup dissolve the sugar in the water and let it boil for a few minutes adding the lemon juice in the process. Add the rose water after you remove it from the heat. Pour it hot over the bread so as to soak it completely. With the back of a fork press the layer of sweetened bread against the bottom of the plate to obtain a more compact layer. In a small casserole mix thoroughly the kishta the milk and corn flour and bring to boil on medium heat stirring constantly with a wooden spoon. Cook over low heat for a few minutes or until the cream pudding is thick enough to cling to the back of the spoon. Remove from the heat and add the rose water. Spread the pudding over the bread mixture covering it completely. Sprinkle a thick layer of pistachios on top and let cool. Refrigerate for a few hours before serving. If you are using fresh cream add 3 tablespoons of corn flour to three cups of fresh cream and cook the same way as kishta adding the rose water last.
Line 18 x 28cm tin with non-stick baking paper and pre-heat oven to 180 deg Celsius. Put oats, Weetabix, raisins and apricots in a bowl, and mix. In a small saucepan, blend honey and orange juice over medium heat. Bring to boil, then reduce heat and simmer for 10 minutes, or until mixture is thick and syrupy. Stir honey mixture into oat mix then stir in the egg whites. Press mixture into prepared tin and bake for 20-25 minutes, or until golden. Cool in tin. Cut into 14 bars.
Peel mangoes and remove as much flesh around pit as you can. Peel oranges. If you have a good blender, don't worry about the orange seeds, they'll get blended up just fine, as well as the vanilla bean. Put all ingredients in blender, blend to desired consistency and consume! Makes 3 large servings.
In a large bowl, mix the soy sauce, vinegar, honey, garlic, ginger, scallions and canola oil. Take 1/4 cup of marinade (to be used for basting) and set aside. Place chicken into the marinade and stir to coat. Cover and marinate in the refrigerator at least 1 hour. Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate chicken with mushrooms, peppers and pineapple chunks. Lightly oil the grill grate. Arrange skewers on the heated grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.
This serves about 13-15 people. Saute the chicken, garlic, and onion until browned. Add the rest of the ingredients and cook on medium heat until it has a stew consistency. (Or becomes stew-like) Note: you may want to try the vinegar and soy sauce a little at time until you get the right flavor. Then serve hot, over rice.
In mixer, combine the flours, 1/4 c sugar, xantham gum, and salt. Dissolve the 2 tsp sugar in the 2/3 cup of water and mix in the yeast. In a separate bowl combine the butter with the additional 1 cup water and vinegar. With mixer on low speed, blend the dry ingredients. Slowly add the butter/water mixture. Blend in the eggs, 1 at a time. The dough should feel slightly warm. Pour the yeast mixture into the ingredients in the bowl and beat the highest speed for 2 minutes. Place the bowl in a warm spot, cover with greased plastic wrap and a towel, and let rise approximately 1 hour. Return the dough to the mixer and beat on high for 3 minutes. Spoon the dough into a greased, floured loaf pan. Fill 2/3 full, you may bake the remainder in greased muffin tins, etc. (or make all rolls~about 18). Sprinkle tops with sesame seeds. Let the dough rise until it is slightly above the tops of the pans, about 45-60 minutes. Preheat the oven to 400 F and bake the large loaf for approximately 1 hour. Bake the rolls 25 minutes.
Coat chicken with crumbs and pecans. Bake at 350 degrees until done (about 45 minutes). Combine the sauce ingredients in a saucepan. Warm through, stirring often. Pour over chicken and serve.
Mix flour, mustard and salt (if using). Sprinkle one side of beef steak with half of the flour mixture; pound inches Turn beef and pound in remaining flour mixture. Cut beef into 6 serving pieces. Heat oil in skillet until hot. Cook beef over medium heat about 15 minutes, turning once, until brown. Add tomatoes, garlic and worcestershire sauce; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 1/4 hours or until beef is tender. Add water, onion and bell pepper. Heat to boiling; reduce heat. Cover and simmer 5 to 8 minutes or until vegetables are tender.
Prep all veges. Heat oil in large skillet on medium high heat. Saute onions, red bell pepper, and green beans 5 minutes. Add zucchini, saute 3-5 minutes. Add corn and black beans and heat through. Timing can vary a bit with size of veggie pieces - the goal is to have them crisp tender with perhaps an occasional blackened spot. Season with vinegar, chili powder, salt and pepper to taste. Sprinkle with cilantro and stir to combine. Serve at once.
In a large soup pot, place the peeled and diced potato and simmer it in the salted water with the bay leaf, sage, and cumin seeds until just barely tender (about 15 to 20 minutes). In a saucepan, melt the butter and saute the chopped onion until tender. Add the flour and mix well with a whisk. Add the cream, stirring with the whisk until the sauce has thickened. Pour thickened sauce into the potatoes and their water, adding also the corn, chopped herbs, nutmeg, and salt & pepper. Let the soup simmer gently for about ten minutes. Finally, stir in the grated cheese and the white wine and mix well, until the cheese is completely melted. Correct the seasoning if desired and serve. :).
Combine lemon juice and grated ginger in a small cup and set aside. Heat a large saucepan over medium-high heat and add oil. Saute onion and cook until onion begins to brown (approx. 4 minutes). Add jalapeno and continue cooking until onion is brown all over (4-5 minutes). Add tomatoes, cumin, coriander, tumeric, cardamon, cloves and salt. Stir and cook one minute. Add drained chickpeas and 1/2 cup water. Cover and cook over medium heat for approximately 10 minutes, stirring occasionally and adding additional water if mixture becomes dry. In a separate pan, combine cauliflower and 1/4 cup water. Cover and cook over medium-high heat, stirring carefully every minute or so until cauliflower is tender (approx. 7 min.). Uncover cauliflower and boil off any excess liquid. Remove from heat and stir in lemon juice mixture. Combine cauliflower with chickpea mixture and add in chopped cilantro. Serve with a green salad and naan bread or as a side dish.
Heat Skillet and coat in cooking spray. Combine ingredients in medium size bowl. Ladle out 2 tbsp of batter per pancake and lightly brown each side of the cake. Try leaving the very center gooey for a different texture and flavor.
Pour oil into wok to depth of 1 inch. Place over medium-high heat until oil registers 360°F on deep-frying thermometer. Slide 1 tortilla into oil. Using 2 slotted spoons, gently hold center of tortilla down so oil flows over edges. When tortilla is crisp and golden on bottom, carefully tilt wok, holding tortilla in place with spoon, to cover edge of tortilla with oil; cook until lightly browned. Rotate tortilla as needed so entire edge is lightly browned. Remove from oil and drain on paper towels, curled side down. Repeat with second tortilla. Tortillas can be made up to 8 hours in advance. Cover loosely and let stand at room temperature. Preheat oven to 350°F. Place shells, curled side up, on baking sheet. Sprinkle each with half of the cheddar cheese; top each with half of the picante sauce. Sprinkle with Parmesan cheese. Bake, uncovered, 8 to 10 minutes or until cheeses melt. To serve, break into bite-size pieces. Chorizo Cheese Crisp: Remove casing from 1/4 pound chorizo sausage. Crumble sausage into large skillet; stir over medium-high heat until browned. Drain fat. Follow directions for Arizona Cheese Crisp but substitute chorizo for Parmesan cheese. Olive Cheese Crisp: Follow directions for Arizona Cheese Crisp but omit picante sauce and Parmesan cheese. Sprinkle 1/3 cup sliced pitted ripe olives and 1/3 cup diced green chilies over Cheddar cheese.
In a large pot, saute bacon until crispy. Remove bacon and set on paper towel to remove excess fat. Remove and discard all but 2 Tbsp of bacon fat from pot. Add garlic and onions and saute until translucent, about 1 minute. Add celery, green pepper and carrots. Saute for about 2 minutes until tender. Add flour and stir until mixed in and browned - about 2 minutes. Add wine and stir until bits cooked onto bottom loosen up. Add Clamato juice and tomato paste;stir well. Add green chili's, red pepper flakes, black pepper, Worcestershire and dried thyme. Mix well. Add can of diced tomatoes and potatoes. Simmer 20 minutes, Stirring occasionally. Add baby clams with juice and bacon pieces. Simmer 15 minutes stirring occasionally. Ladle into bowls and serve immediately. Add salt to taste if wanted.
Dissolve cocoa in water and set aside. In a mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each. Add vanilla. Combine flour, baking soda, baking powder, and salt. Add dry ingredients to wet mixture alternately with cocoa mixture and sour cream. Pour into 3 greased and floured 9" round cake pans. Bake at 350 for 30-35 minutes or until toothpick comes out clean. Cool for 10 minutes and remove from pans. Cool Completely before frosting. Frosting: In heavy saucepan melt chocolate chips and butter over low heat. Cool 5 minutes. Place in a mixing bowl and add sour cream and vanilla. Mix well. Add sugar and beat until light and fluffy. Spread between layers and over top and sides of cake. Leftovers must be refrigerated.
Combine tomatoes, red onions, lemon/lime juice, zest, garlic, chili pepper, fish sauce, salt, and pepper. Toss together. Allow it to marinate for 5-10 minutes. Combine the tomato and onion mixture with the blanched sweet potato shoots. Toss together. Adjust salt & seasoning to taste. Drizzle with oil. Serve with white rice and fried fish or pork.
In small bowl, stir together yeast, water and sugar. Let sit about 10 minutes to proof. Add oil. Combine flour and salt in food processor. With motor running, add yeast mixture through feed tube and process for 20 seconds. Stop to scrape down bowl with rubber spatula, then continue processing to form stiff ball. Turn dough out onto work surface and knead for a few minutes until dough is smooth. Place dough in oiled bowl, turn to coat, cover tightly with plastic wrap and let rise in draft-free place until doubled in volume, 1 to 1 1/2 hours. Preheat oven to 350 degrees. Combine sesame and poppy seeds in small bowl. Turn dough out onto work surface, flatten into rectangle and divide into 16 roughly equal pieces. Cover pieces you are not working with plastic wrap. On unfloured surface, roll each piece as thin as possible. Lift it up. Flip it over. And roll again until paper thin. You should have rectangle about 8 by 3 inches. Peel dough off work top and place on ungreased baking sheet. Prick holes in dough with fork. Brush lightly with water and sprinkle with about 1 tablespoon seeds. Repeat with remaining pieces of dough and fit as many pieces as possible on baking sheet without touching. Bake until golden brown, about 20 minutes, and cool completely on wire racks. Repeat until all dough is baked.
Dissolve gelatin in boiling water. Add cold water. Chill until slightly thickened. Blend yogurt into whipped topping; then blend in gelatin. Stir in peaches and nuts. Pour into 8x4 inch loaf pan. Chill until firm, about 3 hours. Garnish with additional peach slices, if desired.
Preheat a large skillet or griddle to medium heat. In a medium mixing bowl, stir together flour, sugar, baking powder, baking soda, salt and cocoa powder. In another medium mixing bowl, whisk one egg until frothy. Then add milk and oil; then whisk until combined. Make a well in the center of the dry ingredients and whisk in the wet ingredients all at once. Set out walnuts, white chocolate chips and semi-sweet chocolate chips, so they are easy to access when you're ready to add onto your freshly-poured pancake batter. Using a 1/4 cup sized measuring cup, pour batter onto a hot, greased skillet/griddle over medium heat, leaving enough space between each pancake for them to expand. Immediately sprinkle each with approximately 1 tbs. each of nuts and chips. Cook for 2-4 minutes or until surface begins to bubble and edges appear slightly dry. Turn and cook for another 2 minutes until golden brown. Serve hot with butter and maple syrup.
Preheat oven to 350 degrees. Cook rice according to directions on package, spread over bottom of greased 13 x 9 2 inch baking dish. Layer broccoli over rice. Sprinkle ham over broccoli, then cover with cheddar cheese. Combine soup, mayonnaise and mustard, spread over casserole. Sprinkle with Parmesan cheese. Bake 45 minutes.
. Start by heating 2 teaspoons olive oil in heavy bottomed, medium-size saucepan over medium heat. Add the onion and saute, stirring until translucent, about 3 minutes. Next, add the rice, stirring to coat in oil until lightly toasted, about 2 minutes. Add the wine and stir until it's almost fully absorbed. Then, add the chicken broth one cup at a time. It's not necaessary to stir constantly, but you shold stir often. Let the rice almost fully absorb the broth before adding another cup. Continue cooking until the rice is creamy, cooked through but still firm to the bite, about 20 minutes. Stir in the Parmesan cheese and pepper. Serve with a drizzle of the remaining olive oil and a shaving of fresh Parmesan if desired.
Heat half of the oil in a wok or frying pan and fry the onion, garlic and chillies till golden. Add all the other ingredients EXCEPT FOR THE PRAWNS. Bring the mixture to the boil, remove from the heat and allow to cool. Add the prawns and coat with the sauce, set aside to allow the prawns to marinate. Reheat the wok, add the sauce with the prawns and heat for two mins, do not over cook the prawns or they will toughen. Serve garnished with the spring onion.
Preheat oven to 375°F. Prick the breasts with a knife to make some holes. In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain. Turn over and cook in the oven 5 minutes. Add balsamic vinegar and cook 5 minutes more. Reserve the asparagus tips. Add steamed asparagus to a processor and puree. Add the puree, olive oil, salt & pepper to the potatoes, mix well. Slice duck breasts. Add puree to 4 plates, arrange duck breasts alongside. Garnish with mesclun, radicchio and asparagus tips.
In skillet, cook 1/2 lb. pork sausage, 2 cups chopped celery, 1 medium onion, chopped until meat is browned and vegetables are tender. Drain off excess fat. Coarsely shred potatoes into cold water to prevent discoloration. Drain oysters, reserving liquid. Add enough water to oyster liquid to make 1/2 cup liquid. Drain potatoes. In saucepan, combine oyster liquid and potatoes. Cover and simmer 5 minutes, stirring occasionally. Remove from heat. Stir in sausage mixture, oysters, salt, poultry seasoning and pepper. Makes 6 1/2 cups stuffing or enough for an 18 lb. turkey. For smaller turkey, turn remaining stuffing into 1 quart casserole. Cover and bake in 325* oven for 45 minutes.
Preheat oven to 400°. Pour melted butter into 9 inch round baking dish, tilting the dish to ensure even coverage. Sprinkle the cheese over the butter. Arrange the biscuits quarters in a circle beginning at the outer edge and working toward the center. Bake for 11 minutes or until golden brown.
Cut cheese into 3/4 inch cubes , this is easy if the cheese is well chilled. Mix with halved and seeded black grapes, halved walnuts and mandarin oranges. Just before serving, sprinkle with a little white wine . Enjoy!
Combine the broth, sake or rice wine, soy sauce, honey,chili-garlic sauce, cornstarch, and sesame oil. Set aside. Heat nonstick large skillet on med-high heat until drop of water sizzles. Add oil and shrimp. Stir-fry until shrimp are opaque, then transfer shrimp to a plate. Add the scallions, ginger, and garlic; stir-fry until fragrant. Add the broccoli florets and bamboo shoots, stir-fry until crisp-tender. Add the broth mixture and shrimp. Cook, stirring constantly, until mixture boils and thickens. 4 Points for 1-1/4 cups.
In a 12-inch skillet, heat 2 tablespoon of the oil over medium high heat. Add onion and garlic; cook 3-4 minutes or until softened, stirring occasionally. Remove from heat and set aside. In a large bowl, combine beef, eggs, breadcrumbs, parsley, salt, pepper and the onion mixture; mix well. Form into 18 meatballs. In the same skillet, heat remaining 3 tablespoons oil over medium heat. Add the meatballs and cook 15-20 minutes or until beef is no longer pink inside, turning occasionally. While the meatballs are cooking, prepare spaghetti according to package directions, drain and arrange on serving platter. Cover with aluminum foil to keep warm. When meatballs are cooked, arrange them on top of spaghetti; add lemon juice to the skillet and stir to scrape drippings from the bottom of the pan; pour over meatballs and spaghetti. Sprinkle meatballs with parsley and lemon peel in desired, and serve.
Wash cauliflower and remove stem and tough outer leaves. Place in a soup kettle with the 2 cups water, salt, and lemon juice. Cook, uncovered, for 5 minutes. Cover and cook 15 more minutes. Drain, reserving liquid. Cut cauliflower into small pieces. Melt butter in the kettle. Stir in flour. Cook 2 minutes. Gradually add cauliflower cooking liquid and cook slowly, stirring, until smooth and thickened. Add bay leaf, thyme, additional salt to taste, pepper, and cream. Cook, stirring, until thick and creamy. Add cauliflower pieces and cook another 5 minutes. Remove and discard bay leaf. Serve garnished with parsley.
First, melt the butter in a saute' pan. add diced onions and saute' to your liking, I like them a little al dente myself. Melt the other 2 tbsps of butter in the same pan once melted add the corn flakes and make sure they are coated well. Combine the rest of the ingredients in a mixing bowl once thoroughly mixed spoon into your baking pan, I prefer to use a 9x13 glass pan for this recipe. After that, sprinkle the corn flake topping on the top and bake for approximately 45 minutes at 375, basically until bubbly.
Put millet, apricots and stock in large pan. Bring to boil over high heat, then reduce heat to medium-low and simmer, stirring frequently, until stock is absorbed and millet is tender, about 45 minutes. Stir in lemon juice, salt and pepper. Top with spinach, cover and reduce heat to low until spinach wilts, about 5 minutes. Gently stir to blend millet and spinach. Place in serving bowl. Top with pine nuts.
Beat butter in mixer until soft. Gradually add the olive oil and milk. When it is completely blended, pour into containers, cover and store in fridge. It will harden as it cools. (Use as you would normally use butter).
Mix ingredients for bottom layer together and pour into 9x13 pan and press evenly. Next mix ingredients for top layer together and pour over bottom layer. Bake in 350 oven for 40 minutes or until a light golden brown.
To make the stew: Heat the oil in a large stockpot over medium-high heat. Add the onion and bell pepper and cook, stirring frequently, until they begin to soften, about 4 minutes. Add the garlic and Greek seasoning and cook for 1 minute, stirring constantly. Add the tomatoes, garbanzo beans, broth, bay leaves and pepper. Stir well. Bring to a boil and boil for 5 minutes, stirring frequently. Add the chicken, lower the heat to medium, and simmer, uncovered, for 15 minutes. Stir frequently to prevent sticking. (The mixture will thicken.). Remove the bay leaves and discard. Stir in the olives and lemon juice and serve immediately over the couscous. To make the couscous: While the stew is simmering, bring the broth, olive oil and salt to a boil in a medium saucepan over medium-high heat. Stir in the couscous and raisins, cover, and remove the pan from heat. When the moisture has been absorbed, about 5 minutes, sprinkle the cinnamon and orange juice over the couscous. Fluff with a fork to combine the flavors and loosen the couscous. Do not stir.
Combine all ingredients (except mint sprig) in a blender. Blend on high for 20 seconds. Pour into a chilled margarita or collins glass. Garnish with a mint sprig (or a four leaf clover for St. Patty's Day!).
In a medium size saucepan, pour the cold chocolate soy milk into the pan. Do not turn on the stove yet, but add two packets, or about 4 tbsp, of the plain gelatin and stir. Allow it to sit in the cold milk for about 5 minutes or so. Turn on the stove to Med/High and add chocolate pudding mix. Stir well and stir constantly with a wire whisk, which should take about 7 minutes or so. When the pudding mixture comes just to a boil, pour the pudding into the ready pie crust. If there is any pudding left in the pan, pour into a small dish, and someone can have some pudding! Cover the pie the some saran wrap. This will help because there will be a "film" that will adhere to the top of the pie if not, so this keeps the pie fresh. Allow the pie to completly cool, which should take at about 3 hours or so. Chill for at least 2 hours. Serve Chilled with whipped cream!
Vanilla Bean and Mango Jam - combine all the ingredients in a heatproof microwave-safe bowl. Microwave, uncovered for 8 to 10 minutes or until thick and jam like (jam will thicken on cooling). For scones - preheat oven to 230C fan forced. Line a baking tray with baking paper. Combine flour, sugar and salt in a bowl, add milk and cream and stir with a knife until dough comes together. Knead lightly on floured surface until dough comes together and is smooth. Gently press out to a 3cm thick round. Cut into scones and place on baking tray (dip scone cutter into flour and it will make the job easier). Bake 10 to 12 minutes or until golden and cooked through. Serve hot with butter and jam.
Mix the flour, soda and vanilla sugar. Foam the butter, sugar and syrup by hand in a separate container. Add the flour mixture to the foam and mix into a dough. Separate the dough into flat bars. Oven cook for 10 minutes at 200°C (400°F). Cut the cooked dough to pieces. The dough should still be soft at this stage. Leave the cookies to cool and harden in room temperature. To achieve maximum crunchiness, allow them to harden overnight.