HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix melted butter and honey to your taste in a small bowl. Cut each biscuit into quarters and deep fry to a golden tan. Roll fried biscuit in honey and butter mixture and put on a plate to drain. The drippings on the plate are great for dipping when you just can't get enough. These are better when hot but still YUMMMM after they cool.
Make the marinade: put the soy sauce, sesame oil, rice wine, garlic, sugar, and ginger into a nonmetallic dish. Add the tuna steaks to the marinade and turn to coat. Cover and marinate in the refrigerator for 8 hours. Reserve the marinade. Cook the steaks under the broiler, 3" from the heat, brushing with the marinade, for 3-4 minutes on each side. Serve immediately, garnished with scallions.
Drizzle oil over cut surface of foccacia and grill until golden. Combine capsicum or tomato with cheese & parsley. Turn foccacia over & top with tuna and cheese mixture, grill until golden.
Whisk oil, lemon juice, oregano and pepper in a large bowl until combined. Add cucumber, black-eyed peas, bell pepper, feta, onion and olives; toss to coat. Serve at room temperature or chilled.
PREPARATION: Preheat your oven to 380 F (190 C). Mash the ricotta with the tines of a fork, mixing until it is creamy in texture, and combine it with the sugar, grated zests, eggs, vanilla, cinnamon and a bit more than half the orange juice. Mix well, fold in the flour and the rising agent, and then pour the batter into a floured ring mold. Brush the surface of the cake with the remaining orange juice, dust it with sugar, and bake it until it begins to pull away from the sides of the pan and a toothpick inserted into the center comes out dry (about 40 minutes, but check before then).
Preheat oven to 350°F Do not do this until after dough has been refrigerated. Blend butter, brown sugar, white granulated sugar, baking soda, baking powder, vanilla and eggs until ingredients are mixed. Add Andes Baking Chips and mix. Add Flour and continue to mix until all ingredients are well blended together. Cover and chill in the refrigerator for 45-60 minutes. Spoon out approximately 1 oz of dough per cookie. Form a ball and then slightly flatten. Place on non-stick baking pans and bake for approximately 8-10 minutes. Cool on pans for 2 minutes, then remove.
Wash asparagus well. Break off bottoms and cut spears diagonally into 1 1/2 inch pieces. In large frying pan, heat oil and butter over medium heat. Add asparagus, garlic and ginger. Stir fry one minute. Add sugar, cover and cook for 1 minute. Add mushrooms and stir fry for 2 minutes. Remove from heat and stir in soya sauce and sesame oil. Sprinkle with toasted sesame seeds and serve immediately.
Set oven to 325 degrees. Set oven rack to middle position. Grease a Bundt pan. In a bowl, sift together flour, baking powder, cinnamon, baking soda, ginger, allspice and salt; set aside. In a small saucepan bring honey JUST to a boil; remove from heat, and stir in tea and grated lemon peel; set pan aside and cool slightly. In a bowl, beat eggs for about 5 minutes, or until thick, pale and frothy. Beat in oil and vanilla or brandy (if using). Beat in sugar 2 tablespoons at a time until well blended. Alternately fold in flour and honey mixture (batter will be fairly thin). Add/fold in raisins. Pour batter into prepared Bundt pan. Bake in center oven for 60-70 mins, or until cake tests done. To make glaze: in a small bowl, whisk together, 1/2 cup icing sugar and 4 tsp fresh lemon juice to make a glaze, drizzle over cake.
Place ingredients in food processor or blender and process until smooth and creamy. Chill. Especially good spread on a bagel or your morning toast.
Pork Chops and Bacon Caramelized Onion Jam: Cut onions, and then bacon, into large 2-inch chunks (wash hands). Preheat large nonstick saute pan on medium-high 2-3 minutes. Season pork chops on both sides with 1 tablespoon marinade mix. Place oil in pan, then add pork chops; cook 6-8 minutes, turning occasionally, or until well browned and pork is at least 135°F Remove pork from pan. Place onions and bacon in same pan; cook and stir 7-8 minutes or until bacon is crisp and onions are tender. Stir in remaining 2 teaspoons marinade mix. Reduce heat to medium. Add sherry and pork chops to onion mixture; cook 2-3 minutes or until liquid is reduced by about two-thirds and pork is 145°F (for medium). Serve. Nutritional Information: CALORIES (per 1/4 recipe) 390kcal; FAT 21g; CHOL 105mg; SODIUM 820mg; CARB 11g; FIBER 1g; PROTEIN 34g; VIT A 0%; VIT C 6%; CALC 4%; IRON 6%. Alfredo Potatoes: Preheat oven to 425°F Place potatoes in 9-inch-square baking dish; coat top of potatoes with spray. Bake 20 minutes or until golden. Chop parsley; combine with bread crumbs. Stir Alfredo sauce into potato puffs, then top with bread crumb mixture. Bake 5-6 more minutes or until hot and bubbly. Serve. (Makes 6 servings.). Nutritional Information: CALORIES (per 1/6 recipe) 230kcal; FAT 18g; CHOL 35mg; SODIUM 880mg; CARB 16g; FIBER 1g; PROTEIN 3g; VIT A 10%; VIT C 15%; CALC 4%; IRON 0%.
Preheat oven to 350F and grease cookie sheets. In a medium bowl, combine flour, baking soda, salt and spices; set aside. In a large bowl, cream butter and sugars until smooth. Mix in milk, vanilla, and beaten eggs. One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated. Drop dough by well rounded teaspoonfuls onto greased cookie sheets. Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.
Place peaches in a large bowl. In a smaller bowl whisk together the wine and sugar until the sugar is totally dissolved. Pour dressing over peaches and chill for at least 1 hour, up to 12 hours before serving. Gently toss and serve.
Melt butter in medium saucepan. Blend in sugar. Stir in lime juice and 1/4 cup (59 ml) water. Whisk in egg yolks. Cook and stir over medium-low heat about 18 minutes or until thickened. Remove from heat; cool slightly. Stir in lime peel. Cool completely. Place whipped topping in medium bowl. Gently fold in lime mixture. Layer one-third of the cake pieces in a trifle dish or clear serving bowl. Top with one-third lime mixture. Repeat layers twice. Chill at least 2 hours before serving.
Heat oven to 350 degrees. Select 2 oven safe containers, one that can easily fit inside the other. Prepare a large cake pan for the hot water bath "bano de maria". Both pans or molds have to be tall enough so the water doesn't go into the other or fall out. If you prefer you can make 2 thin pies. In a microwavable bowl mix the sugar and water and cook in the microwave on high (high) for 5-7 minutes. Pour the caramel in a round 8 " mold (although I find it easier to pour the water and sugar directly in the mold and "brown" the sugar directly on the stove burner). In food processor blend the boiled breadfruit, cream cheese, sugar and add the eggs one by one. Add evaporated milk, vanilla extract and mix. Pour the mixture into caramel mold. Place mold in water bath and place in the oven. Bake for 1 1/2 hour. Let cool and place in the refrigerator until serving time. If you bake 2 thin pies, bake for 1 hour.
Preheat the oven at 180°C. In a pan, heat the milk with the split vanilla pod. Leave to boil at low heat. In a bowl beat the eggs with the sugar and the cornstarch. Add the milk, small bits at a time to the egg mixture, without stopping to beat. Remove the vanilla pod and scrape it out, add to the mixture. Pour the mixture in the pan, and let it thicken over low heat, do not stop beating. Put the pie crust in the buttered pie plate. Pour the egg mixture into it. Bake for 35 min or until the flan is lightly coloured. Leave to cool and decorate with pearled sugar. Enjoy!
Melt butter in a dutch oven over med high heat; add carrot and next 5 ingredients; saute 8 minutes or until brown. Stir in broth scraping pan to loosen browned bits. Stir in turkey and rice; cover and simmer 1 hour 15 minutes or until rice is tender. Combine flour and milk in a small bowl stirring with a whisk. Add flour/milk mixture to pan and cook over medium heat about 8 minutes or until thick. Stir in sherry and salt.
Place boneless, skinless salt cod in cold water and soak at least 24 hours. Change the water 2-3 times. Remove the fish from water. Pat dry with a paper towel and cut into pieces. Pour 1/4 cup oil into heavy-bottomed frying pan and heat to medium heat. Cover fish in flour, then fry fish in pan. Brown on both sides. Remove from frying pan and set aside. Place the onions, garlic and bell peppers into the frying pan and saute in the oil. Add eggplant and zucchini and mix. Saute a little more. Add a cup of water. Cook for approximately 5-10 minutes. Add the fish back into the frying pan and stir. Cook about 10 minutes. Serve with bread or rice.
Place the molasses, corn syrup, brown sugar, white sugar, vinegar, cream of tartar and half the butter in a pot. Bring to a boil over low heat until the mixture registers 140° C (260° F). Stir for 5 to 10 minutes. The mixture has to reach the "ball" stage, meaning it's ready when you drop a little of it into a small bowl of cold water and it forms a ball. Mix in the baking soda. Pour into buttered dishes and let cool slightly until you can pick the taffy up without burning your hands. Butter your hands well and begin pulling: pull, fold in half, and repeat the process until the taffy is pale golden, and almost white. If it sticks to your hands, put a little more butter on them. Pull one last time and twist up tightly in small lengths. Cut into pieces with scissors. Place on a buttered plate or wrap in waxed paper.
Break biscuits into pieces and place in food processor with the metal blade attached. Crumb and when finely ground add the cocoa, icing sugar, coconut and the softened (but not melted) butter. Add the sherry and essence and process until all ingredients are thoroughly mixed. Add extra sherry if too dry or extra coconut if too wet. Form into small balls with wet hands and roll in coconut. Arrange on a plate or tray and refrigerate until firm. Store in an airtight container in the fridge or freeze for 1-2 months. Cooking time is time to set in fridge. VARIATION: Replace sherry with brandy or rum or whatever liqueur you fancy!
Heat oven 175 degrees celsius. butter 2 9 inch cake pans or one 10 inch springform and line with parchment. combine dry and sift 2 times. another bol beat butter then add sugar and beat 5 - 6 mins until light and fluffy. add eggs one at a time. add sour cream and vanilla and mix well. slowly beat flour and coffee alternatively into wet. beat at medium speed for 2 minutes until well blended. pour into pans and bake 25 to 30 minutes 9 inch or 40 to 50 springform. allow to cool pans 10 minutes. for ganache combine chocolate and butter in micorwave 50% power 2 minutes and stir and repeat 30 seconds. sift confectioners sugar into choc and stir a couple of minutes until smooth and ice right away before becomes stiff.
Preheat oven to 400 degrees. From one orange and one lemon, cut 1/8 x 2-inch strips, being careful not to cut into the bitter white pith. Set aside. From the same orange and lemon squeeze a total of 2 tablespoons juice; set aside. Thinly slice remaining orange and lemon; drizzle slices with 1 tablespoon olive oil. Place on baking sheet lined with parchment paper; set aside. Wash asparagus; break off woody bases at the point where the spear easily bends. Place spears in a 15x10x1-inch baking pan. Sprinkle with garlic, tarragon, and citrus strips. Drizzle with 2 tablespoons olive oil; toss to coat spears. Spread in a single layer and season with salt and pepper. Roast asparagus and citrus slices 12-15 minutes, turning once or twice with tongs, until asparagus is tender and citrus begins to brown. Transfer to a serving platter. Meanwhile, for vinaigrette, in small dish whisk together reserved juices and remaining 2 tablespoons oil; season with salt and pepper. Drizzle over roasted asparagus, citrus, and garlic. Sprinkle with roasted citrus slices. Serve warm.
Coat the oxtails with the flour. Melt the butter in a large soup pot or dutch oven. Add the meat and brown thoroughly. Add the chopped vegetables and continue to cook until the vegetables are slightly softened. Add the peppercorns, herbs, salt, stock, and water. Bring to a boil, and skim off any scrum that forms on the surface. Reduce to a simmer, cover, and cook over low heat for 4 hours or until the meat is completely tender and falling off the bones. Carefully strain the solids out of the stock, reserving the stock and putting it back in the soup pot. Let the meat cool until you can handle it, then strip the meat from the bones. Discard the bones and fatty skin, and place the meat back in the soup. Puree the vegetables in a blender of food processor, and return to the soup. Reheat the soup to serving temperature, then add the sherry. Taste, and add salt or pepper as needed before serving.
Preheat oven to 350 degrees F. In a mixing bowl (or your stand mixer), cream butter and sugar together until the mixture is light and fluffy looking. Beat in egg and vanilla. Combine dry ingredients in a separate bowl and slowly add to creamed mixture and mix well. Drop by teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 for 12 -15 minutes or until edges are golden brown. Cool on a wire rack. These stay pretty pale and chewy.
Brown 2 lb. beef cut in 1" pieces in 4 T. oil. Add and brown lightly onion and garlic. Add ketchup, Worcestershire, vinegar, paprika, salt, dry mustard, cayenne, and bay leaves. Add boiling water; cover and simmer 2 to 2-1/2 hours. Remove bay leaves. Thicken with 2 Tbsp flour in 1/4 cup cold water. Cook rigatoni according to box directions, drain, and add to stew. This will be soupy when first made, but the pasta will absorb this by the following day.
Preheat oven to 375 degrees. Line a 9"x13" pan with parchment paper. In a large bowl, beat together cake mix, butter, eggs and pineapple juice. Mix well.Set aside. In a medium sauce pan over medium high heat melt butter and whisk in brown sugar and evaporated milk. Bring to a boil stirring consistently. Adjust heat to simmer and continue to stir for about 5-7 minuets being careful not to burn mixture. Remove from heat and whisk in vanilla. Carefully pour hot caramel mixture into baking pan over parchment paper. Distribute pineapple rings over caramel sauce. Add cherries. Pour cake batter over caramel and fruit. Bake for about 45 minuets or until inserted toothpick comes out clean. Once cake is finished baking, allow to sit for 3-5 minuets then remove cake from pan by flipping cake onto wired rack and carefully and slowly, pull back paper from caramel. to continue to cool. Failure to do this will allow the cake to keep baking, which will result to a dry cake. Place cake onto desired dish and serve. Refrigerate leftovers.
Place prepared popcorn in a large bowl. Add sunflower seeds, cranberries and raisins to popcorn; mix well. Melt peanut butter and butter in a small saucepan over medium heat and pour over popcorn mixture. Stir thoroughly to combine all ingredients.
Wash tomatoes, place in boiling water for three minutes or until skin slips off, plunge in cold water and peel. Put cored and peeled tomatoes in sterilized jars filling 3/4 full. To each jar add 1 teaspoon salt, 1 teaspoon sugar and 2 tablespoons lemon juice. Fill rest of the jar with tomato juice leaving a one inch head space, (about 1/4 cup of tomato juice per quart it depends on how full your jar, you may need more or possibly less). I use heated tomato juice. Remove air bubbles and clean rim. Seal and process for 22 minutes. Please see note in the introductory when it comes to processing times. This recipe works for cut tomatoes as well.
Cut sausage in half dollar sizes and brown in a skillet with a dash of grease. Slice potatoes and layer on top of sausage. Mince garlic and evenly cover potatoes. Chop cabbage and layer on top of that. Add 1/2 cups water cover and simmer 35 minutes. Salt and pepper to taste and if you wish you can add a dash of butter for flavor.
Heat pan on medium high heat. Wrap bacon slices tightly around franks. Insert toothpicks on both ends to hold bacon in place. Make sure that the toothpicks are not sticking out of frank on both sides, just on one side. Place franks with flat side (side with toothpick not sticking out) on hot pan. Let cook until bacon appears done. Meanwhile, chop onions and cilantro. Also if desired, toast hot dog buns on separate warm pan or grill or toast them. When bacon appears done, CAREFULLY lift franks up with tongs and pull toothpicks out and reinsert them with the uncooked side flat and the toothpick sticking out of cooked side. Place them back in pan and cook other side of franks. Once the bacon is done, check for any uncooked spots and angle the franks in a way that will cook the bacon. Once all sides of bacon appear cooked, remove from pan and pat down on paper towel. Place the done franks onto hot dog buns. Sprinkle with diced onions and cilantro. Add ketchup and/or mustard if desired and serve! Enjoy these yummy new hot dogs! :D.
Hea oven to 375 degrees. Heat oil in 8-inch skillet; brown meat over medium-high heat. Drain off fat. Stir in remaining ingredients. Pour into ungreased 1-quart casserole. Bake uncovered until noodles are tender, about 45 minutes.
Preheat the oven to 315F (160C). Place one shortbread biscuit in the base of 4 ramekins. Place the ricotta, cream cheese, eggs, sugar and lime juice in a food processor and process until the mixture is smooth. Stir through the passionfruit pulp and then spoon the mixture into each ramekin. Bake in the oven for 15 minutes or until the topping is firm. Serve warm or cold.
Add soda and vodka to shot glass. Slam shot glass down to mix up ingredients and give the shot a fizz effect. Shoot!
Place clean grain into 3 cups of boiling water. add salt. simmer on low heat covered for 1 hour for a soft, chewy pilaf.
Graham Crumb Crust: Melt margarine in a medium saucepan on medium heat. Add graham crumbs and sugar. Stir until well mixed. Press evenly in the bottom of a 9x9 (22x22cm) pan. Filling: Beat cream cheese, sugar and eggs togetherin a medium bowl until smooth. Pour over crust. Bake in 350 degree oven for 25 minutes until set. Cool for 10 minutes. Topping: Stir sour cream and sugar together in a small bowl. spread evenly of cream cheese mixture and bake for 8 minutes. Cool for 1 hour. Spread with pie filling, chill and cut.
Divide the butter, brown sugar, pecans, and cinnamon evenly between two large, heavy skillets at high heat. Stir until the sugar is dissolved and the mixture is brown and bubbling, about 2 minutes. Divide the bananas between the two skillets and continue to cook, turning once or twice, until the bananas just begin to brown, about 2 minutes. Remove the skillets from the heat and divide the bourbon between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the bourbon (or use a long safety match). Cook until the flames are completely exhausted. Remove the skillets from the heat and divide the Cointreau between them. Return the skillets to medium-high heat and tip the pans slightly over the flame to ignite the Cointreau (or use a long match). Cook until the flames are completely exhausted. Remove the skillets from the heat, divide the heavy cream and orange zest between them, and stir the contents of each pan until blended. Divide scoops of vanilla ice cream among 12 bowls. Divide the sauce, ladling it evenly around. Garnish each ice cream scoop with a quarter praline stuck into the top. Serve immediately.
Beat cake ingredients with electric mixer on low speed for one minute to blend. Increase speed to medium and beat for two minutes, scraping down sides when necessary. Pour into two greased and floured 9" round cake pans. Bake in a preheated 350 degree oven for approximately 25 minutes or until toothpick inserted in center comes out clean. Cool on wire racks for 10 minutes, remove from pans and cool completely. For frosting, beat cream on high speed until soft peaks form. Add sugar and vanilla and beat to stiff peaks. Frost between layers and on top and sides of cake. Coat the outside surfaces liberally with grated coconut.
Core cabbage and cut into 1 cm wide ribbons. Use a vegetable peeler to make long ribbons from the carrots (the cores will be difficult to ribbon; reserve for other use). Heat olive oil in a large frying pan. Add caraway seeds and cook for a few seconds, until their color starts to change. Add garlic and cook for 30 seconds, then add cabbage. Cover and cook 5 minutes, until cabbage is slightly softened (but still crisp). Mix in carrots and sauerkraut, re-cover, and cook until carrot ribbons are tender (one to two minutes). If there is excess liquid, cook uncovered in this step, until liquid is evaporated.
Wash your octopus. Cook without water in his juice until done and with the knife you feel that it is tender. This takes about one hour. Add some water only if the juice is evaporated. In the meanwhile prepare your charcoal grill. When the octopus is done, grill it on both sides for about 5 minutes. Don't burn it! Take it out and cut it in pieces of 1/2 inch. Divide the octopus pieces in 3 different bowls. Add to each portion the condiments, stir well and serve. Note: this keeps in the fridge at least one day.
Preheat oven to 350 degrees F. Lightly grease a 9 by 13 inch baking pan. For cake base: In a large bowl combine cake mix, egg and melted butter. Stir until blended. Pat into prepared pan and set aside. For filling: Beat cream cheese until smooth. Add eggs, butter,cocoa, vanilla and red food coloring and beat until creamy. Add powdered sugar and beat until smooth. Stir in the white chocolate chips with a spatula to not break the chips. Spread filling over cake base in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a bit loose when finished baking. Let the cake cool on a wire rack before cutting into 20 to 24 servings.
Grease or line two cupcake pans. Preheat oven to 350°F In mixer, combine flour, sugar and salt. Melt chocolate with butter, Kahlua and water Add melted chocolate mixture to flour mixture and mix lightly. Add sour cream, vanilla, baking soda and eggs and mix well for 2 minutes. Pour batter into pans and press a Kahlua candy into each cake. Be careful that the candy does not touch the bottom of the pan. Cover the chocolate with additional batter, if desired. Bake for 20-30 minutes or until the cakes bounces back when pressed gently. Cool on rack 10 minutes and unmold cakes to cake rack to cool completely before frosting. Top each cupcake with the buttercream.
Preheat oven to 350*. Break the chocolate into small pieces and melt it with the rum and coffee on top of a double boiler. Put the butter, almonds and icing sugar into a pan and stir over "low" heat until the butter melts and the ingredients are well-mixed. Stir in the chocolate mixture. Remove from heat and let cool slightly. Stir in the egg yolks thoroughly ( if the mixture is not cool enough the eggs will separate) and then fold in the egg whites. Turn into a 9" springform pan that you have coated with cooking spray. Bake @ 350* for 45-60 minutes. The cake will still be moist in the middle when done, and is very "fragile" due to the absence of flour.