HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 8-inch skillet; grease lightly with oil. In small bowl, combine all ingredients; beat with eggbeater until batter is smooth. For each crepe, pour 2 tablespoons batter into hot skillet, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side. To serve, fill each crepe with desired filling such as fruit, pudding or ice cream; roll up or fold over. Tips: To make ahead, prepare crepes; wrap in foil. Store in refrigerator up to 3 days or in freezer up to 3 months. To thaw, heat foil packet at 300°F for 10 to 15 minutes. Or wrap in paper towels and nuke.
Prick each grape with a toothpick and place them in a bowl. Pour Grappa and Frangelico over top and allow to marinate for a minimum of 3 hours.
Place first 5 ingredients in blender (through curry powder); blend until smooth -- Stir in chives and shallots. Season to taste with salt and white pepper. *Can be prepared 1 day ahead; cover and refrigerate. Bring heavy large saucepan of water to boil. Add beans and cook until tender, about 4 minutes. Using slotted spoon, transfer to bowl of cold water;. drain. Repeat process with asparagus. Cut asparagus, beans, bell pepper, greens and cilantro in large bowl. Drizzle some dressing over and toss lightly. Season with salt and white pepper to taste. Arrange salad on plates. Fan lobster decoratively. Garnish with tomatoes and drizzle remaining dressing over.
Mix marinade ingredients in food processor or with immersion blender. Add water until the consistancy is about that of maple syrup. Place with chicken in plastic bag, remove air, marinate overnight. Grill or broil chicken until tender. Allow to cool and chop in to bite sized chunks Mix dressing ingredients in food processor or with immersion blender. Add water until the consistancy is about that of maple syrup. Combine chicken, oilves, pasta, fresh oregano and toss. Add desired amount of dressing while tossing. Adjust seasoning and Garnish with more fresh oregano.
1. Cook macaroni according to package directions. Meanwhile, in a small bowl, combine the egg, cream and butter; set aside. Drain macaroni. Add the Parmesan cheese, 1/2 cup mozzarella cheese, garlic, salt, pepper and reserved egg mixture; toss to coat. Stir in shrimp and spinach. 2. Transfer to a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350* for 20-25 minutes or until shrimp turn pink and cheese is melted. Buying and Cooking Shrimp: Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.
Combine all ingredients and ladle into jars. Cover tightly. Attach the following directions on a gift tag: French Vanilla Cocoa: Stir 3 heaping tablespoons of cocoa mix into hot water or milk.
Set the raisins to soak in the rum; I put them in a mug. I sometimes microwave 30 seconds to speed the process. Zest the lemon. Coarser is preferable, although I'm not about to give up my microplane. Juice HALF of the lemon. Add the zest, the juice of half the lemon, and all other ingredients (EXCEPT the raisins, rum, and nuts) to your bread machine, in the order specified by the manufacturer. I worried about the lemon juice curdling the milk, but it seems to work ok. Run the dough cycle on the bread machine. Add the drained raisins when it is time to include the add-ins. If your dough cycle has no add-in part of the cycle, do not add the raisins; work them into the dough later. Remove the dough and divide into two parts. For each part, divide in three; roll out into braidable strands and braid. If you didn't add the raisins earlier, work them into the dough and between the strands as you braid. Stud the two loaves with almonds. Let rise on a greased baking sheet in a warm place until about doubled in size. Preheat oven to 375. I bake for 20 minutes, glaze with sugar water (1/4 c sugar dissolved in 1/4 cup warm water), and bake 5 minutes more. You may prefer an egg glaze or something else. the total baking time should be about 25 minutes or until the top is golden brown and the loaf is cooked through.
Cover beans with water, let soak overnight. Drain. Place beans in pot on stove, cover with water and simmer until skins split (approximately 30 minutes). Save water. Put beans, water and all the other ingredients listed into oven safe casserole or bean crock and bake at 325oF until beans are tender and have turned a deep brown (at least 3 hours). Stir occasionally. I use yellow eye beans, Jacob's cattle beans or navy beans in this recipe.
The night before, boil the egg until hard-boiled (10-15 mins). When they're boiled, rinse with cold water, peel, let them cool, and stick in the fridge. The next day, cook the bacon in a skillet until crispy on both sides. (about 10 mins.) Set the bacon aside on paper towels and when cooled, crumble. Combine all ingredients for the dressing together in a small bowl. Combine bacon, bell pepper, green onion and romaine in a bowl. Pour dressing over salad and toss. Garnish with sliced boiled egg and avocado.
Quarter the cherry tomatoes, preserving as much juice as possible. Dice the onion, and mince the garlic. Heat the olive oil in a pan on medium. Add the onion and garlic, and cook until onions begin to soften. Add the brown sugar while stirring. Stir and cook for one more minute. Add the tomatoes. Cook until the juice from the tomatoes begins to fill the bottom of the pan. As they cook, squash the tomatoes with a wooden spoon in the pan to create a sauce. Push the saute to the edges of the pan, creating a clear circle in the middle. Add chicken, cooking and slowly mixing with the rest of the saute. Before the chicken is entirely cooked, add the spices. Cook until chicken is cooked through. Mix with the cooked rice in a bowl, and enjoy!
Preheat oven to 350*. Brush chicken liberally with preserves. Dredge in crumbs & place in shallow dish or pan on a nonstick pad. You may totally leave fat out or place chicken in sprayed pan and spray with Pam or drizzle melted butter over the chicken in the pan. Cook uncovered 45 minutes or until done if chicken pieces are large. **NOTE: DO NOT POKE CHICKEN WITH FORK TO CHECK IF ITS DONE, IT WILL MAKE THE JUICES RUN OUT AND IT WILL BE DRY**.
Dissolve coffee in 1 oz very hot water. Combine all ingredients in blender. Blend& pour into container. Store in refrigerator.
Flake the tuna between your fingers, and add mayonnaise. Mix well. Add olive and onion. Mix well. I put extra mayonnaise on the bread if making a sandwich. Put lettuce on bread. Add tuna mixture, and top with bread, or stuff into roll, filled to your liking. Serve with dill pickles and chips-- Can't be beat!
In large pot, combine all ingredients except toppings. Bring to a boil; reduce heat. Simmer 15 minutes. If desired, serve with toppings such as sour cream, shredded cheese and/or tortilla chips.
Pre-heat the oven to 200C/400F/Gas Mark 6. Take a large roasting tray, one that will take the vegetables in one layer, and add the olive oil to it, then heat the oil in the oven for about 5 minutes until very hot. Take the tray out and add the prepared vegetables immediately, tossing them around to get a good coating of oil, put them back in the oven and roast them for 30 minutes. Meanwhile, heat up the honey in a small saucepan or in the microwave and add the softened saffron threads or saffron powder - mix well. After 30 minutes, take the vegetables out and add the honey and saffron, pouring over the vegetables and turning them around to make sure that all have an even coating of the mixture. Sprinkle the cumin seeds, celery seeds, sea salt and black pepper to taste over the top and give them a quick mix again, before putting them back into the oven for a further 20 to 30 minutes, or until the vegetables are soft, glazed and tinged brown at the edges. Serve them in an attractive serving bowl and sprinkle with chopped lovage or parsley. I have allowed one of each vegetable per serving, this may be too generous - please adjust the quantities to suit what else you may be serving alongside these vegetables!
Combine the first four ingredients in a small bowl, stirring until blended. Set aside. Arrange the corn in a vegetable steamer over boiling water. Cover and steam for 10 to 15 minutes or until corn is tender. Remove corn from the steamer; spread the butter mixture over the corn and serve immediately.
Combine sour cream, prepared horseradish and a drizzle of olive oil in a small bowl and mix until thoroughly combined. Season with salt and pepper.
Put first 3 ingredients (up to 1/8 cup water) into a large mixing bowl. Whisk in the next 8 ingredients (up to 1/4 teaspoon salt). Set aside or put into fridge. Preheat oven to 350 degrees. Put the next 5 ingredients (oats, pepitas, almonds, soy nuts, wheat germ) on a cookie sheet and toast in oven for 10 minutes, stir after 5 minutes. Mix toasted ingredients, chopped fruit, GoLean cereal, and the mixture in the fridge thoroughly (easiest to do with your hands). Grease either a cookie sheet or muffin pan with calorie-free cooking spray. Either hand-form mixture into 15 well compressed equal sized cakes and put onto the cookie sheet, or compress into 12 to 16 muffin tins. Reduce heat to 300 degrees. Cook for 25 minutes. Let cool and individually wrap for fridge or freezer.
Preheat oven to 325. Grease a 12 x 8 cake tin. In a saucepan, dissolve the sugar in the water over high heat. Add the lemon juice and bring to a boil. Reduce the heat to medium and simmer for 20 minutes. Remove from heat and leave to cool. While the syrup is cooking, cream the butter, sugar and lemon rind with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Sift together the semolina and flour and then fold into the butter mixture alternately with the milk. Mix in the chopped almonds. Spread the mixture in the cake tin and arrange rows of flaked almonds on top. Bake for 35-40 minutes or until the cake is golden and shrinks slightly from the sides of the tin. Prick the surface with a fine skewer and then pour the cooled syrup over the hot cake. When the cake is cool, cut into squares or diamonds.
Pat fish filets with paper towel, place on well oiled baking sheet. Spread each filet with mayonnaise; sprinkle tops with parmesan cheese & special K cereal,season with salt and fresh ground pepper. Combine butter, orange rind, lemon juice, garlic and parsely in a small skillet, heat until melted about 2 minute. Drizzle butter mixture over cereal covered filets, bake at 350 about 15-20 minutes, or until fish flakes. This depends on how thick your filets are. Serve with orange slices.
If you want your pork roast to look pretty, tie it with kitchen twine, but this isn't necessary. Place umeboshi, leek tops, and ginger in a big pot with enough water to cover the pork and bring to a boil. Lower the pork into the boiling water carefully, cover, and lower the heat to a simmer. Poach for 90 minutes. Remove cover and let cool in the liquid a bit. Meanwhile, combine marinade ingredients in a small pan and bring to a boil. Let cool. Put the marinade and the still warm, drained pork into a plastic bag. Close tightly, and place in a bowl to catch any leaks. Let marinate, turning every so often, for about an hour or more. Store in the refrigerator until cold. This can be stored in the fridge for up to a week, or longer in the freezer. It can be eaten as slices, or used in place of char siu for steamed buns, or chopped and stirred into noodles.
Brush the salmon steaks lightly on both sides with the soy. Grill or broil until almost cooked through. Shred salmon. Steam the asparagus until crisp-tender, about 4 minutes. Transfer to a plate and cover to keep warm. Meanwhile cook the penne in plenty of boiling salted water. Drain. Melt the butter in the pasta cooking pot; add the garlic and ginger. Saute 30 seconds. Add the lemon juice and zest. Toss the pasta, asparagus, and butter until pasta is coated. Add salmon and toss.
Heat the oil in a large saucepan over medium heat; cook onions, stirring often, until softened, about 10 minutes. Stir in garlic, cumin, and 1 1/2 chopped chipotle peppers (or more to taste) and cook, stirring, for 1 minute. Stir in tomatoes and chicken stock; turn heat up to medium high and bring to a boil. Meanwhile, mash half the beans with a fork (on a plate); add mashed beans, whole beans, salt and pepper to the pot and reduce heat to simmer for 15 minutes. Stir in chicken and half the cilantro; simmer 5 minutes more (add water if chili becomes too thick). Ladle chili into bowls; garnish with cheese, sour cream, and chips.
Bring the stock to the boil in a large saucepan(depending on your taste or needs you may wish to substitute some of the stock for water). Add chicken breast fillet to the stock, turn the heat off and cover the pain with a lid for 15 minutes. Remove chicken breast from the stock and leave to cool for a few minutes then shred. Add corn to stock and bring to the boil over a medium heat. Combine soy sauce and cornflour into a paste then stir into the soup to thicken slightly. Add shredded chicken to soup. Slowly pour beaten eggs into the soup in a steady stream, stirring constantly with a fork. Serve topped with the sliced spring onions and enjoy! NB: Cooking time includes the 15 minutes for "poaching" the chicken breast.
In a small saucepan heat soy sauce with olive oil. Stir in ginger, garlic, brown sugar and lemon pepper; bring to a boil then reduce heat to low and simmer stirring until the sugar has completely dissolved. Remove from heat and stir in orange juice. Cool to room temperature (you may refrigerate until ready to use with the fish). Place the salmon in a resealable bag; pour the cooled marinade over, seal bag then turn to coat the salmon with the marinade. Refrigerate for minimum of 6 hours or up to 24 hours. Remove the fish from marinade (you may save the marinade to baste the fish while cooking if desired). Broil or grill the salmon.
Mix sweet potato, oil and salt and pepper. Toss and place on baking sheet. Bake at 400 deg for 30 minutes. Melt butter in large dutch oven over med-high heat. Add the onions. Cook until softened, about 5 minutes. Stir in mushrooms and 1/4 t. salt. Cook until they have softened and browned, 10 - 15 minutes. (This salt is necessary to get the liquid out of the mushrooms.). Stir in the carrots and garlic. Cook for 1 minute. Stir in the broth, barley, lentils, thyme and 1/2 teaspoons salt (if desired). Bring to simmer. Cook until barley is tender, about 50 minutes. Season with salt and pepper before serving. Divide into 2 oven safe bowls and top with the sweet potatoes. Bake at 350 deg. for 30 minutes. Serve with biscuits or bread.
Preheat oven to 350*F. Bring a large pot of salted water to a boil. Add in the rape or kale. When the water comes back to a boil, drain and set aside. In a bowl chop and crush the tomatoes, lemon juice and add a pinch of oregano, 3 tablespoons olive oil, and crushed cloves of garlic. Mix everything together well. In a large baking pan, dribble the remaining 2 tablespoons of olive oil. Add the drained rape or kale, the olives and the codfish steaks. Pour some of the tomato mixture over each fillet and add some salt and pepper to taste. Crumble feta cheese over each fillet and bake in oven for 30 minutes. Check the fish occasionally to make sure it does not get overcooked and dry up. (It's fine if the rape or kale overcooks. The leaves will get a little crispy, but the taste will be sweeter.). Garnish the fish with lemon slices extra virgin olive oil and serve. Serves 2.
Fill a heat-proof, preferably clear cup with coffee. Stir in apricot brandy and Metaxa. Top with whipped cream.
Up all ingredients in a bowl with the stick of butter on top. Heat in microwave until the butter is melted, about 2 minutes. Pour on waxed paper and chill for about 1/2 hour.
Mix all dressing ingredients, add cabbage and stir. Refrigerate 2-4 hours or up to 3 days.
Combine the water, salt, and sugar together in a large deep bowl or plastic tub. Stir until salt and sugar are dissolved. Add the chicken and fully submerge; refrigerate for 2-4 hours to brine. Remove the chicken from the brine, rinse and pat dry. Grill chicken on direct heat for 5-7 min, turning once or twice until chicken is golden and well-marked from the grill. Move the chicken over to the side of the grill to indirect heat and continue to cook until juices run clear, about another 5-7 minute.
Boil pasta according to instructions on box drain and set aside. save 1/2 cup pasta water and discard rest. Add oil to heated pan. Add Pancetta to the oil and let it render and get crispy a little for a couple of minutes on medium heat. Take pancetta out (leave oil in the pan) of pan and set aside. Add onions to the skillet and caramelize them over low to medium heat. Add mushrooms to caramelized onions and increase the flame to medium high. Saute the mix for about 30 seconds. Add red peppers and tomatoes to the mix and flip the mixture for about 20-30 seconds seconds until mixed well. Add milk to the mix and bring it to simmer. Lower the heat and add roasted garlic paste to the mix and incorporate well. Add cream cheese and parmesan to the mix and mix well -- let it simmer until cream cheese, garlic, and parmesan is mixed well into milk forming smooth sauce. Add sage, salt and pepper (to taste) to the sauce and mix well. Add peas and pasta to mix and cook in the pan for a minute or so until pasta is well coated. Add pancetta to the pasta and serve. (Use pasta water to thin the sauce if it gets too thick).
Cut up the roast to fit into the slow cooker. Then sear both sides of each piece of meat in a skillet. About 30 seconds to 1 mintue each side. Cut up all the vegetables and mix them in a big bowl. Then layer the meat and vegetables in a slow cooker. Add the lemon juice and water. Finally turn the slow cooker on low and cook for 6 to 8 hours.
Preheat oven to 350°F. Finely grate 1 Tbsp zest from lemons, then squeeze 1/4 cup+ 2 Tbsp juice. Whisk together flour, salt, and 1/2 cup + 2 Tbsp sugar in a large bowl. Whisk together yolks, milk, zest and juice in a small bowl and add to flour mixture, whisking just until combined. Beat egg whites in another bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about 1/4 of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin). Pour into buttered 1 1/2 qt ceramic gratin or other shallow baking dish and bake in a hot water bath until puffed and golden, 45-50 minutes. Transfer to a rack. Serve warm or at room temperature.
Place chick peas in 1 quart sauce pan and cover with water. Water should reach about 2 inches higher than chick peas. Add Salt and pepper to taste. Refrigerate for 10 hours or overnight. Remove from fridge and bring to rapid boil over high flame. Lower flame and simmer until skins begin to peel and desired softness is reached - approximately 2 hours. Drain and refrigerated until ready to serve.
Pour the mix in a cake pan (preferably disposable given the nature of the recipe). Pour the honey in the cake pan. Beat vigorously for at least 5 minutes or so, so the honey will mix in with the cake mix. You will not need water or eggs or any other ingredients. Bake for 45 minute at 350. Do not expect the mix to be solid. Put mix in refrigerator for at least one and a half hours so it will solidify somewhat. Thaw for at least 30 minutes.
In a large bowl, mix together the flour, baking powder and salt. Add the oil and rub the ingredients between your hands until their texture is similar to breadcrumbs. Gradually add enough water to made a soft, elastic dough. Cover with plastic wrap and let rest for 2 to 3 minutes. To make in a food processor, combine the dry ingredients and pulse to mix, then, with the motor running, add the liquids. (Let the dough rest in the food processor for 2 to 3 minutes). Place the onions and scallions in a colander and sprinkle generously with salt. Knead with your hands for a few minutes to wilt the onions and scallions, then rinse under very warm running water. Drain well and squeeze with your hands to extract as much liquid as possible. In a large bowl, combine the onions and scallions, cheese, yogurt, breadcrumbs and pepper to taste. Taste and add salt if necessary-feta is usually quite salty. Stir in the eggs. Preheat the oven to 400°F Oil the bottom and sides of a 13 x 9-inch baking dish and sprinkle with 2 tablespoons of the sesame seeds. Divide the dough into 3 pieces. Take 2 of the pieces and cover the other. Briefly knead together the pieces and roll the dough out on a lightly floured surface into a sheet large enough to cover the bottom and sides of the baking dish, with a 1/2 inch overhang. Fit the dough into the dish and add the filling. Roll out the remaining piece of dough into a rectangle just a little larger than the dish and place it over the filling. Fold the overhanging bottom crust inward. Pinch the two edges together, turn them inward and press to seal, making a neat cord around the edge of the pan. Flatten the cord with the tines of a fork, to prevent it from sticking out, because it will burn during baking. If you like, with a pastry wheel, score parallel lines on the top of the crust, crossing them to make diamond-shaped patterns on the pie, being careful not to cut through the crust. Brush with the milk and sprinkle with the remaining 2 tablespoons sesame seeds. Bake for 1 hour, or until the crust pulls away from the sides of the pan and is golden brown on top. Let cool before cutting. Serve warm or at room temperature.
Preheat the oven to 425°; place the birds in a small baking pan or foil pan; pouring over 1 tablespoon of oil. Cut the unpeeled sweet potato into 2 1/2 inch cubes and put them into another smallish pan or foil pan. Pour over the other tablespoon of oil and sprinkle over the spices, then toss everything together by shaking the pan. Cook both the hens and sweet potatoes in the preheated oven for 45 minutes. Put each Cornish hen on a plate, with a tangle of water cress and the sweet potatoes alonside. Sprinkle with kosher salt to taste and spritz with lime juice.
Place ingredients in bread machine machine pan in order suggested by manufacturer. Select settings and start machine as directed by manufacturer.
Mix together ketchup, brown sugar and water and pour into an 8x4 loaf pan. Combine and mix thoroughly the rest of ingredients. Press into loaf pan over sauce mixture. Bake at 350 degrees for 60 minutes. Turn out onto platter; bottom side will become the top.
You will need a candy thermometer. Mix first 3 ingredients in large saucepan. Stir over heat until sugar dissolves. Bring to a boil and stop stirring. Continue to boil until temperature reaches 310 degrees F, it may take 20- 30 minutes. Remove from heat. After boiling has stopped, stir in extract& coloring of choice. Quickly, spread out onto a LIGHTLY greased baking sheet so that the candy is no more than 1/4 inch thick. Candy does not need to touch all edges of baking sheet. Cool, then break into pieces. Store in an air-tight container. SPECIAL NOTE: After reaching 310 degrees, I like to put 1/2 of mixture in a separate kettle, so that I can make two different colors and/or flavors.