HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large, shallow dish, whisk the sour cream with the garlic, cumin seeds, garam masala, peppercorns, ground cumin, ginger and turmeric. Add the shrimp and coat thoroughly with the marinade. Cover and refrigerate for 3 hours. Light a grill,oil your grates and bring up to high heat. Remove the shrimp from the marinade and thread onto skewers; season with salt. Grill shrimp almost cooked through, 2 minutes per side. Brush the shrimp with the butter and grill until glazed and just cooked through. Serve with lime wedges.
In a large pot, combine the salt, water, and potatoes and bring to a boil. Cook until the potatoes are fork-tender, about 25 to 30 minutes. Remove from the pot to a cooling rack and let stand for 5 to 7 minutes. The salt crystals will form on the outside of the potatoes. Serve as is, or with butter, pepper, chopped scallions, or Parmesan cheese.
In a 3-quart saucepan, heat the oil over medium-high heat. Add the swiss chard and onion, stirring until softened. Add the broth, cannellini beans, and lemon juice. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes.
Preheat oven to 180°C. Place almond slivers on your work surface and cover with a damp towel. Allow almonds to absorb moisture for a few minutes. Prepare a baking sheet with bakers parchment paper (or aluminum foil). In a mixing bowl, combine the almonds and the powdered sugar. Mix well. Spread mixture onto prepared baking sheet. Bake for 10 to 15 minutes, until golden brown. Remove from oven and allow to cool. Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water). Heat chocolate to a temperature of 37°C, then allow it to cool to 32°C. Mix the almond mixture into the chocolate. With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet. Allow almond mixture to cool.
Combine first 4 ingredients then add vinegar to mix. Use to baste chicken while you are grilling. or baking. It's delicious either way.
Preheat oven to 400°F (200°C). Using a vegetable peeler, shave 8 thin slices of mango. Wrap one slice of mango around each cube of Mozzarellissima. Sprinkle with chopped tarragon and wrap each with a piece of Serrano ham. Brush with olive oil and place on a parchment-lined baking sheet. Bake for 5 minutes, or until cheese starts to melt. Remove bites from the oven and drizzle with honey. Serve with cocktail toothpicks. You can find more recipes and a chance to win $10,000 in prizes at fb.com/saputo.ca.
drain the carrots and mash them in large bowl. in a separate bowl mix the salt, allspice, cinnamon, wheat germ,baking soda, and flour. in another bowl whip the eggs til smooth. add the sugar and the vegetable oil and cream together. add the flour mixture and the egg mixture to the carrots, whip til mixed well. add the buttermilk and the walnuts and mix again. bake at 350 degrees in a well oiled and floured cake pan for 50 minutes. cool completely. mix the softened butter, softened cream cheese, vanilla, sugar, and lemon. frost the cake and enjoy. ps. i have been known to add another box of cream cheese and another stick of butter, more calories but oh so tasty.
Preheat oven to 350°. Grease and flour two 9in cake pans. In small bowl combine milk, egg whites, vanilla, scraped insides of vanilla bean and set aside. In the bowl of a stand mixer, mix cake flour, sugar, baking powder and salt and combine at low speed. On low, add butter pieces one at a time and then oil; mix until resembles moist crumbs. Add milk mixture and beat at medium speed for two minutes until light and fluffy. Stop mixture, scrape down sides of bowl and beat again for about 30 more seconds. Divide batter evenly between pans and place in the oven to bake until toothpick inserted into center of cake comes out clean (start testing at approximately 30 minutes). Remove from oven and let cool in pans for 5 minutes. Turn out onto wire racks and cool completely, about an hour. Frost as desired.
Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavy-bottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours. I learned a neat trick for determining whether your chutney is done. It comes from Thane Prince's, Jellies, Jams & Chutneys. (I seem to be fully on-board with the Brits for this recipe.) Drag a wooden spoon through the mixture, across the bottom of the pan. If it leaves a clear path, with only a little liquid running back, you're all set. When jarring this recipe, you'll notice lots and lots of air bubbles. I worked around the sides with my little spatula to release them. I allowed 1/2 inch of head space and processed 15 minutes. Yielded six half-pints.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add vanilla and stir. mix both cereal in a bowl and add cereal to marshmallow mixture. Stir until well coated. Using wet hands press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.
Place the meat and onions in a greased dish. In a saucepan, heat the salted milk to boiling, then lower the heat. Beat together the eggs and flour. Add the hot milk, beating constantly until well incorporated. Pour the the mixture over the meat and dot with butter. Bake at 325 F for 30 minutes or until set. Sprinkle the cheese over the top. Turn the oven off and let it sit until the cheese is melted. Promptly remove and serve.
Place prepared beans, lettuce, tomatoes, onion, pimentos, garlic, basil and capers into mixing bowl. Wisk together vinegar, oil and sugar. Pour over vegetables and toss. To serve stuff each pita pocket with 3/4 cup of mixture.
Mix to together peppermint tea and witch hazel. Mix in the aloe vera. Using a cotton ball, pat onto face. Note: Should keep up to 3-5 days.
Cover and bake in a 350 oven until tender 3 1/2 hours, or so.
Prepare the Blueberry Pomegranate-Tarragon Marinade which makes about 1/2 cup marinade: combine mustard, tarragon, garlic, salt, pepper, vinegar, oil, and lemon juice in a jar, secure with a tight-fitting lid and shake vigorously. Pour marinade over pork chops and turn pieces several times to coat evenly. Marinate 30 minutes. Prepare grill to medium high heat. Remove pork chops from marinade (discarding excess marinade). Sprinkle both sides with paprika. Grill covered for about 8-9 minutes on each side or until barely pink in center.
Place first 9 ingredients in a 4-qt mixing bowl (in that order). Beat at low speed with a heavy-duty mixer 1 minute, stopping to scrape down sides. Beat at medium speed 2 minutes. Spoon batter into a greased and floured 10-inch tube pan. Bake at 325°F for 1 hour and 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack for 10 minutes; remove from pan, and cool on wire rack. Drizzle evenly with Lemon Glaze. Lemon Glaze: Stir together first 3 ingredients and, if desired, lemon rind until glaze is smooth. Makes about 1/3 cup.
Put all ingredients in blender and blend until smooth. If too thick, add milk or cream while blending until desired consistency is reached. Serve in oversized martini glass with a strawberry slice as a garnish.
In a large bowl beat together the sweet potato, eggs, milk, honey and butter until it is creamy. Combine the flour, baking powder, salt and cinnamon. Add dry ingredients to sweet potato mixture. Just mix until combined. Fill 12 well-greased muffin cups 2/3 full. Put a pecan half on top of each muffin. Bake at 400 degrees for 20 minutes.
Bring a medium pot of water to a boil. Add salt to it, then add broccoli rabe. Boil for 3 minutes. Drain and let cool. In a soup pot heat the olive oil over medium high heat. Add the sausage and cumbling with a spoon until browned 3-4 minutes. Stir in the onion and garlic and cook until softened, about 5 minutes. Season with the nutmeg and salt and pepper, to taste. Add the chicken stock, tomatoes and their juices and 2 cups of water. Cover and bring to boil. Stir in the the white beans and cooked broccoli rabe and return to a boil. Add the pasta and cook, stirring occasionally until al dente. Top with the cheese.
Put natural yogurt, mayonnaise and Tahini sauce in a bowl and mix thoroughly. Add mustard, honey, lemon and stir. Salt and pepper. Add any of the ingredients again to suit your taste.
Combine all of the ingredients in a small saucepan. Cook gently over low heat, stirring occasionally, for 5 minutes, to allow the flavors to blend. Chill for 1 hour.
Mix ALL ingredients together, thoroughly. I like to mix this in my Kitchen Aide Mixer. Drop by rounded Tbsp onto greased cookie sheets. These cookies rise as opposed to spreading out. Bake in a pre-heated 400 degree oven, 12-15 minutes. Remove to wire rack to cool. Enjoy!
Put lemon juice, anchovies, garlic, Dijon and vinegar in blender on high. Slowly drizzle olive oil in while machine is running. Add remaining ingredients and just blend.
Preheat oven to 350°. Place hens, breast side up, on a rack in a shallow roasting pan. Sprinkle with salt and pepper. Bake, uncovered, for 30 minutes. In a small bowl, combine spreadable fruit and orange juice. Spoon some of the apricot mixture over the hens. Bake 30-35 minutes longer or until golden brown and juices run clear, basting several times with remaining apricot mixture. Let stand for 5 minutes before serving.
Line a 13"x9" rimmed baking sheet with a smooth sheet of heavy duty aluminum foil. In large bowl, melt chocolate carefully. Add 1 cup chopped almonds to chocolate, & stir to combine. Pour chocolate mixture onto prepared baking sheet, & spread with spatula or spoon until there is an even, thin layer. While chocolate is still wet, sprinkle remaining almonds & all the apricots over top of chocolate, pressing down gently to embed them in the chocolate. Place in refrigerator to set, about 10 minutes. Once set, break bark into uneven pieces & serve. If chocolate has not been tempered, keep in refrigerator until ready to serve.
Combine all ingredients, and chill well. You might wish to add blanched and cooled green beans for a variation, and perhaps a little wine vinegar.
In a medium sauce pan, heat oil or Pam. Add 1/2 diced onion and 1/2 diced bell pepper. Saute until tender. Add can of tomatoes/sauce, 1/2 cup water, peas and diced carrots. Sprinkle salt, pepper and garlic powder to taste. Stir. Add cilantro, 1 tbs fresh oregano and 1 tbs fresh basil. Bring to boil, reduce heat and simmer for approximately 2 hours (or until carrots are tender). Add more herbs/ seasonings to taste. Once cooked, puree in blender and set aside. In a small sauce pan, combine 2/3 cup of water and 2 tablespoons of flax seed. Bring to boil, reduce heat and simmer for 5 to 7 minutes until the liquid becomes gel like. This equals 2 whole eggs. In a medium bowl, combine meat, bread crumbs, cheese, flax seed mixture, 2 tablespoons fresh oregano, 2 tablespoons fresh basil, remaining diced onions and bell peppers, diced roma tomatoes and ground brown rice. Sprinkle salt, pepper and garlic powder to taste; mix well. Add 1/2 cup of vegetable puree to meat mixture. Mix well. If meat is too moist, add additional cheese and breadcrumbs until desired texture. My preference is to have it "sticky" but not "wet". Place meatloaf in small bread pans (mixture makes 2 small loafs). Cook at 380° for 40 to 45 minutes. While cooking, make the sauce. Mix the ketchup, brown sugar and mustard together. At 40 or 45 minutes, top the meatloaf with the sauce and bake for another 10 to 15 minutes.
Preheat oven to 350 degrees. Pierce potatoes with a fork; arrange in a circle on paper towels in microwave oven. Microwave at high 16 minutes or until tender, rearranging potatoes after 8 minutes. Let stand 5 minutes. Cut each potato in half lengthwise; scoop out pulp into a large bowl. Discard skins. Add sugar and next 5 ingredients (sugar through nutmeg), and beat with a mixer at low speed until combined. Add eggs; beat until smooth. Spoon mixture into a 1 1/2-quart baking dish; sprinkle with pecans. Bake at 350 degrees for 45 minutes or until thoroughly heated.
Mash banana add egg, Splenda, unsweetened applesauce, vanilla, cinnamon, baking soda, baking powder, mix well. Add in almond flour 1/2 a cup at a time mix well then add the all purpose flour. Take muffin pan put in liners or spray with non stick spray spoon in 1/4 cup mixture into each muffin slot. Bake at 350°F for 25 to 30 minutes. Enjoy.
Place all of the ingredients in a blender or food processor and blend on high until smooth, about 30 seconds. Transfer to a clean container and refrigerate until ready to use or serve. Yield: about 3/4 cup.
Preheat oven to 375F/190°C Spray silicone muffin pans or individual silicone baking cups with nonstick spray. (You can also use 2 paper muffin liners sprayed with non-stick spray but the silicone pan or muffin cups work much better.) In each muffin cup put a very generous pinch of grated cheese. The muffin cup should be about 2/3 full of cheese before you put the egg inches. Break eggs into bowl, add milk or half and half if using, and beat until egg whites and yolks are well combined. Add spices and green chiles with juice and mix into eggs. Pour egg mixture over cheese so each muffin cup liner is full to the brim. (This usually takes two pourings as the egg mixture settles over the cheese. Be sure they are as full as you can get them, but not running over the side.) I like to take a fork and gently "stir" in each muffin cup to get the cheese evenly distributed in the egg. Bake 375 for about 35 minutes, or until all muffins are puffed up and the top is starting to brown. (I usually start checking them and rotate the pan after 25 minutes.). Egg muffins will keep in the fridge for at least a week. To reheat, put on small plate and microwave for 1-2 minutes. (Don't microwave too long or they get rubbery!).
Bring the wine to a simmer in a small saucepan; remove from the heat. Add the raisins, blueberries, cranberries, dates, figs, and apricots; cover and let stand until the fruit is softened, about 30 minutes. Meanwhile, whisk together the remaining ingredients, except the green onions and chevre. When the fruit has softened, stir in the green onions and the lemon juice mixture. Transfer the fruit compote to a covered container (preferably glass) and refrigerate for up to 2 weeks. To serve, form the chevre into a 1 1/2-inch thick round. Place the cheese on a platter; top and surround it with the fruit compote and its juices. Serve with a basket of bread or crackers; provide cheese spreaders and small spoons for serving.
Place all ingredients in a heavy pot and stir over low heat until cheese has melted. Keep warm in a fondue pot or refrigerate and reheat.
Put oatmeal, optional peanut butter, chocolate chips and vanilla in a mixing bowl. Combine butter, milk and sugar in a saucepan and heat over medium high until boiling. Let boil for 1 minute. Pour hot mix into the oatmeal mix and stir well. Drop spoonfuls onto wax paper and let harden before eating. Freeze to harden faster.
Combine all ingredients together in a blender, and blend well. Pour into nice tall glasses, and garnish with a little whipped cream and a mint sprig. Enjoy!
Chop up onion, green pepper, garlic, and cilantro and set aside. Mix flour, cornmeal, salt, and pepper and spread on a plate. (omit cornmeal for faster cooking time). Cut up each tilapia filet into 3 or 4 strips. Coat tilapia with the flour mixture. In a large frying pan, add 2 or 3 tablespoons oil and then add the fish. Flip over the fish when golden until both sides are cooked, adding rest of oil as needed. Remove fish from pan and set aside. Add onion, green pepper, garlic, and cilantro mixture and stir fry them in the remaining oil until onion is translucent. Add the tomatoes and the fish, folding the sauce over the fish gently. Heat through at medium temperature and serve over white rice.
In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes. Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper. Reduce heat and simmer for about 20 minutes or until rice is tender.
Line 13x9 inch baking pan with wax paper, extending paper over edges of pan. Melt chocolate chips and butter in heavy saucepan over low heat with sweetened condensed milk. Remove from heat. Combine peanuts and marshmallows in large bowl. Stir in chocolate mixture. Spread in prepared pan. Chill 2 hours or until firm. Remove from pan by lifting edges of wax paper and peel off paper. Cut into squares. Microwave method: Combine chocolate chips, butter, and sweetened condensed milk in 1-quart glass measuring cup. Cook on high for 3 minutes, stirring after 1 1/2 minutes. Stir to melt chips. Let stand 5 minutes. Proceed as above.
brown ground beef and drain excess fat. add onion and garlic to beef and cook until tender. add water, tomato paste, worcestershire, stewed tomatoes, paprika and beef base. Add uncooked macaroni and let simmer for about 20 minutes until macaroni is tender--add more water if needed. Hominy/corn are optional if you like--I like it, the rest of the family doesn't.
Saute onions and prosciutto in butter in a large pot. Add mushrooms and cook until soft. Add garlic and pepper. Cook 1 minute more. Stir in flour, then add beef broth and vinegar. Simmer, stirring frequently until thickened. Put one of the diced potatoes in the blender with one cup of water and puree. Add to the pot. Add the rest of the water and diced potatoes, basil, thyme, parsley, salt. Simmer 10 minutes. Add cream and heat through. If it is too thick, add milk to get desired consistency. Serve sprinkled with provolone and green onions.
In a mixing bowl, stir together prepared fruit (total of 4 cups, crushed), and lemon juice. Combine Certo Light crystals with 1/4 cup of the sugar. Add certo/sugar mixture to fruit and stir. Let stand 30 minutes, stirring occasionally. Add remainder of sugar (3 cups) and stir for 3 minutes. Pour into clean containers, filling up to 1/4" from rim. Cover with lids. Leave at room temparature until set (max of 24 hours.) Freeze. No cook freezer jam can be stored in the freezer for 6-8 months, and in the fridge for up to 3 weeks.
Heat oven to 350 degrees. By hand, mix egg and butter together, stir in cake mix until combined. Pat cake mixture into a lightly greased 13x9 inch pan. Toss English toffee bits evenly over cake mixture crust. Beat with electric mixer cream cheese and butter until combined, continue beating and add eggs until combined. Add vanilla, powdered sugar and cocoa until well combined. Spoon cream cheese mixture on top of crust, spread with rubber spatula until even, being careful to not move toffee bits too much. Bake uncovered in oven for 35 to 40 minutes, until top is wiggly but crusty and lightly browned. Cool, and sprinkle top with more powdered sugar and toffee, if desired.
heat the oil in a frying pan,saute the garlic and scallion until soft,about 2 min,stir in the diced tomato and fry for another 3 min,stir in chiles and fry for 1 more minute. pour the eggs into the pan and stir until they start to set,stir in the cream and chopped cilantro,arrange the tortilla chips on the plate,spoon on the eggs,serve immediately.
Cut tenderloin crosswise into 4 pieces. Put tomato paste into a medium bowl and gradulally whisk broth into the paste. Stir in the rosemary, salt and pepper. Flatten pork to about 1 inch thick then coat lightly with bread crumbs. Over medium high heat, heat oil in large nonstick skillet. When hot, add pork; cook 6 minutes or until golden brown. Turn once. Place on warmed plate. Reduce the pan heat to medium and add mushrooms. Cook for 3 minutes or until lightly browned. Return the pork to the skillet and pour broth mixture into pan. Reduce heat to low and simmer for 4 minutes. Place pork back on warmed plate. Increase theheat to high and boil the sauce until reduced and slightly thickened. Serve over the pork.
In a large pot melt butter and then add chicken. Cook chicken over medium heat just until they begin to turn white. Add mushrooms to chicken and cook for 5 minutes. Add peppers and onions cook 5-7 minutes (I usually season the veggies and chicken with salt and pepper at this point). Add water, bullion, tomato sauce, heavy cream, and spices. Bring to a boil, cover and simmer for 20 min, stirring occasionally. Add olives and simmer for 5 minutes. In a small bowl mix corn starch with 2-3 tbsp cold water until dissolved. Add corn starch to sauce, stirring continuously until it thickens. If it is very runny just let stand to thicken. Stir in cooked pasta and serve immediately, sprinkling each serving with grated or shredded Parmesan cheese.
Preheat oven at 325°F. Whip egg whites. Cream butter, sugar and egg yolks together. Sift flour, salt and baking powder together. Fold into creamed mixture, alternating with. the milk. Add vanilla and almond extracts. Fold in egg whites. Separate 1/3 of dough and add green food coloring. Add red food coloring and raisins to remaining dough. Grease and flour a large round tube pan, then insert vertically a waxed paper circle "fence" 2 inches from the edge of the pan. Pour green dough OUTSIDE fence and raisin/red dough INSIDE fence. Remove "fence" carefully and place pan into oven on middle rack. Bake for 1 1/2 to 2 hours. Note: For Halloween, Christmas, 4th of July -- endless. Divide cake batter, add coloring and fence as desired. Raisins represent watermelon seeds, so omit.
1). Cook your White Hickory King Corn until done. 2). In another large pot mix 2 cups of vinegar to 1 gallon of spring water to a rolling boil. This is a step you estimate how much liquid you will need and you can always make another pot to finish up what amount of corn you have. 3). Sterilize pint jars and lids per Ball jar directions. 4.) Cool the corn until you can handle it, cut it off the cob and fill jars to 1 inch from the top. 5). Put 1/2 tsp of canning salt in the jar on top of the corn. 6). Fill with boiling liquid leaving 1/2 inch headspace. 7). Wipe rim of jars, place on sterilized lid and band, tighten snuggly by hand. 8). Place in a cool dark place to work, approximately 6 - 8 weeks. 9). When done working, you can take the jars of pickled corn, remove caps, fill with spring water again leaving 1/2 inch headspace, replace lid with clean lid and place in a water bath canner to seal for about 15 minutes.
Heat oven to 400 degrees F. Mix thoroughly butter, shortening, sugar, orange peel and eggs. Blend in flour. Color with green food coloring, if desired. Shape dough by rounded teaspoonfuls into ropes, each about 6 inches long and 1/4 inch in diameter. Form each rope into a circle, bringing one end over the other and through into a single knot. Let about 1/2 inch extend at each end. Place on ungreased baking sheet. Press in red cinnamon candies, if desired. Bake 10 to 12 minutes or until set but not brown. Immediately remove from baking sheet.
In a small bowl, dissolve the cornstarch in the 3 tablespoons of water. In a small non-aluminum saucepan stir together the sugar, the lime juice and 1/4 cup of water. Bring to a boil over moderate heat to dissolve the sugar. Stir in the cornstarch mixture and boil, stirring, for about 30 seconds or until the lime sauce thickens.
Pour milk into saucepan and bring to boil. Beat eggs slightly (I use a wire whisk and incorporate all the whites). Gradually add to the milk. Add pepper and salt. Stir constantly so mixture will not scorch. mixture will get thick. Pour mixture into a linen towel, (Can use cheesecloth). squeeze and tie tightly. Hang from faucet and let drain for two hours. Cover with wet napkin Place in refrigerator.