HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil the stock in a sauce pan. Smear fish with 1 tbsp of rice wine and a little salt. Place fish in a microwave-safe soup pot. Add in the wolfberries, button mushrooms, scallion, ginger and hoisin sauce Pour in the hot stock. Cover the pot with a cling wrap and the pot lid. Microwave on high for 10 minutes. Add rice wine and salt to season before serving.
heat oven to 400°F Coat an 8-cup casserole dish with cooking spray. Slice each tube of polenta into 9 rounds. Arrange 9 rounds in a single layer over the bottom of the baking dish. Set aside. In a medium bowl, mix together ricotta cheese, 1 cup of the mozzarella, garlic powder, pepper and egg. Spread mixture in an even layer over polenta. In a small bowl, mix together pasta sauce, and chopped sausage. Spread half of the mixture over cheese. Arrange remaining 9 rounds of polenta in a single layer over sauce, then top with remaining sauce. Sprinkle with Parmesan cheese and remaining 1 cup mozzarella cheese over sauce. Spray a sheet of foil with cooking spray, then use it to cover lasagna and bake for 20 minutes. Remove foil, and bake for another 15 minutes, or until cheese is lightly browned. let stand for 5 minutes before serving.
Sift first five ingredients together. Add sugar to melted butter and beat thoroughly. Beat eggs and add to sugar mixture. Add dry ingredients alternatively with milk to batter. Have dough a little stiffer than biscuit dough. Preheat oil to 360F in a large saucepan or stockpot. Roll dough to 1/4 inch on a floured board. Cut with doughnut cutter and fry until golden; turn and fry until golden on the other side. Drain on paper towels and sprinkle with confectioners' sugar.
Place chicken in baking dish. Mix other ingredients, spoon over chicken. Bake uncovered at 350F for 40 minutes or so.
PREPARE THE DAY BEFORE:. freeze coffee and sliced banana in a plastic container. If your blender isn't very strong, freeze the coffee separately in an ice cube tray. The next day, place the frozen coffee and banana in the blender. Add the peanut butter, chocolate, vanilla yoghurt and soy milk. Mix until smooth. If you want the smoothie to be more filling, you can add some high fibre cereal. Enjoy your delicious, guilt-free ice cream milkshake goodness!
In a 2-qt. non- stick saucepan, melt butter over medium heat. Add onion, garlic, green pepper and ground turkey. Cook, stirring and breaking up meat until brown, about 5 minutes. Pour off drippings. Stir in chili powder, tomato sauce, sugar and lentils. Bring to boiling; reduce heat to low, cover and simmer for about 30 minutes, or until lentils are tender, stirring occasionally to keep mixture from sticking. Meanwhile, cook lasagna according to directions on package; drain. In medium bowl, beat egg, blend in cottage cheese, mix well. Preheat oven to 375*F. In a 13x9x2-inch pan, arrange half the noodles, overlapping to fit, spread with half the cheese-egg mixture, half the meat mixture, and half the Mozzarella. Repeat layers. Bake covered about 40 minutes, until bubbly. Let stand 10 minutes before serving.
Wearing rubber gloves, remove stems, seeds, and ribs from the jalapeno, then finely chop. In a bowl stire together jalapeno, strawberries, onion, cilantro, lime juice, sugar, salt, and avocado. Preheat grill. Pat fish dry, then arrange, skin sides up, in one layer on platter. Brush both sides of fish with the oil and sprinkle with salt and lime zest. Grill fish, skin side down, without turnning until just cooked through, 8 to 10 minutes. Transfer fish, skin sides up with a metal spatula to a platter. Carefully remove skin. Serve with Strawberry avocado salsa. Cooking note: Salsa may be made several hours ahead and chilled, covered. If making ahead wait to add the sugar, salt and avocado until ready to serve.
Mix together all ingredients (except Almonds) with fork. Place in an uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers.
mix together all ingredients in a bowl, makes about 2 cups From: Salsa by Reed Hearon
Saute onion & peppers in oil until until limp. Add tomatoes and simmer for 5 more minutes. Meanwhile combine beans, corn and spices. Stir in with the onions then cover and simmer for 15 minutes. Adding a little water if necessary. Serve over rice.
Preheat the oven to 350. Grease muffin pans. 1. In a bowl, stir together the flour, baking powder, salt and mace. In a large bowl, with an electric mixer, beat the sugar, oil, egg and vanilla for 30 seconds. Add the flour mixture and milk alternaturely to the egg mixture, beating on low speed for 30 seconds after each addition until just combined. Fill 10 muffin cups 2/3 full of batter. Bake for 15 to 20 minutes or until tops of muffins are firm and golden. While the muffins are baking, prepare the coating. In a shallow bowl, combine the 1/2 cup sugar and the cinnamon. In another bowl, melt the butter or margarine. When the muffins are done baking, while they're still hot, roll each in melted butter and then to coat all over in the cinnamon sugar mixture. Serve immediately as they are, or with butter and jelly.
Heat a lightly greased 8-inch cast-iron skillet in a 400 degree oven 5 minutes. Combine all ingredients, stirring just until moistened. Remove prepared skillet from oven, and spoon batter into the hot skillet. Bake at 400 degrees for 20 minutes or until golden.
Pour peanut oil into a deep, heavy-bottomed stockpot or deep fryer, to a depth of 4 or 5 inches. Preheat oil to 350 degrees F. Peel potatoes and cut into 1/3 inch thick rounds using a crinkle french fry cutter. Fry potatoes until golden brown and cooked through, about 5 to 7 minutes. Remove with a slotted spoon and drain on paper towel-lined plates. Season the fries lightly with Creole seasoning and salt. Place fries in a wide, shallow casserole dish or baking sheet and sprinkle with the shredded cheddar and monterey jack cheeses, layering the fries and the cheese. (If you want the cheese to be completely melted, bake in a 350 degree F oven for about 4 minutes after layering the fries and cheese.) Serve immediately.
Combine the soy sauce, sugar, garlic, lime juice, ginger and red pepper flakes in a wide, shallow baking pan that will hold all of the fish in a single layer. Stir briefly to dissolve the sugar. Add the tilapia, then turn it over so that it's coated all over with the marinade. Set aside for 20 min or so. Heat the broiler to high, and move the oven rack to position closest to heat. Slide the pan into the oven, and broil the fish for 5 minute Keep the oven door ajar so the broiler element stays lit. Turn the pan around (back to front), and broil for 5 more minute. If the juices in the pan appear to burn, add a little water to the dry spot to prevent burning. The fish should be opaque and flaky. Spoon the sauce over the fish when serving.
combine the brine ingredients, except coffee in a saucepan, heat until sugar and salt dissolve pour into a large bowl, stir in coffee, refrigerate until cool. add chicken and use a small plate to keep it submerged 2-3 hours. heat grill to high. remove chicken from brine, blot with paper towels, and brush with oil or butter on both sides grill 4-8 minutes, moving halfway to create grill marks. turn over and grill 4-6 minutes more until done.
4. Slice spring onions. 5. Line a serving plate with the lettuce. 6. Combine the pineapple, red pepper, cucumber and spring onions and arrange on top of the lettuce. Serves 2-3.
Preheat the oven to 350 degrees. In an ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add the onion, carrots, celery, and 2 cloves of minced garlic and cook until the vegetables begin to soften, about 8 to 10 minutes. Meanwhile, heat a 12-inch skillet over high heat. Add 1 teaspoon vegetable oil and swirl to cover the pan. Sprinkle the beef pieces with salt and pepper. When the oil is shimmering, but not smoking, add half the beef and brown on all sides, then add the beef to the Dutch oven with the vegetables. Pour 1/3 cup of the white wine into the skillet and cook over high heat until it reduces by half, scraping up any of the browned bits left by the beef. Pour the reduction into the Dutch oven. Repeat the browning process with the oil and beef, and repeat the wine reduction, adding both to the Dutch oven. Pour 3/4 cup of the chicken broth and the Worcestershire sauce into the Dutch oven, and add half of the minced thyme and half the minced rosemary, reserving the remaining chicken broth and herbs. Stir the beef mixture well and bring to a simmer on top of the stove. Once the beef is simmering, cover the Dutch oven and put it in the oven for 1 1/2 hours. While the beef is cooking, start the potatoes. Boil the whole potatoes in plenty of water until the are easily pierced with a fork, about 45 minutes. Pour off the water and let the potatoes sit, off the heat, until they are cool enough to handle. Melt the butter in a small saucepan. Add the 6 cloves of minced garlic and cook for 30 seconds, then remove from heat. Press the potatoes through a potato ricer, or peel and mash them by hand. Pour in the melted garlic butter, and beat the potatoes until they are light and fluffy. Cover and keep warm. After 1 1/2 hours in the oven, check the beef for tenderness - it should be just about falling apart. Stir the cornstarch into the reserved 1/4 cup of chicken broth and stir the mixture into the hot beef. Stir in the remaining minced rosemary and thyme. and continue stirring until the mixture has thickened. Pour the beef mixture into a 9-x13-inch baking dish . Spread the mashed potatoes over the top, return to the oven and bake for 30 minutes until hot and bubbly.
Pulse the drained tomatoes in a food processor until smooth, about ten 1-second pulses followed by about 20 seconds continuous; set aside. Cook the garlic, tomato paste, and oil in a medium saucepan over medium heat, stirring constantly, until the tomato paste begins to brown, about 2 minutes. [note: This is best in a regular pot, not non-stick, but non-stick is fine if that's all you have.]. Stir in the pureed tomatoes until the tomato paste mixture has thoroughly combined with the tomato puree. Cook for about 5 minutes until the tomatoes are bubbling. Add the gorgonzola and stir until the cheese has melted and no longer appears as lumps in the sauce (5-8 mins). Add 1 pint of fat free half and half. Stir to thoroughly incorporate. Remove from heat to keep half and half from boiling. Off the heat, stir in the basil.
Toss cucumber with salt in a colander in sink and let drain 30 minutes. Pat dry. Toast cumin seeds in a dry small heavy skillet over low heat, stirring constantly, until fragrant and a shade darker, 3 to 4 minutes. Cool on a cutting board, then crush slightly with a rolling pin. Stir cucumber, cumin, and cilantro into yogurt in a bowl.
Combine cornmeal, flour, baking powder, salt, and pepper in a bowl. Stir in eggs, milk, and butter. Batter will be thin! Stir in corn, roasted peppers, and chiles. Pour 1/4 cup batter for each pancake onto a hot, lightly greased skillet. Cook until tops are covered in bubbles (like a pancake) and edges look cooked. Turn and cook other side.
Melt the margarine or butter in a small saucepan until it sizzles and just begins to brown. Remove from heat and freeze for 20 minutes, or until firm. While butter or margarine is cooling, combine flour, baking soda and salt in a small bowl. Combine margarine and peanut butter in another mixing bowl, beating on medium speed until blended and smooth. Gradually add both sugars and beat until blended. Add egg white and vanilla and beat until smooth. While beating on low speed, gradually add flour mixture and mix until just blended. Transfer dough to a large piece of plastic wrap and roll into an 8-inch log. Wrap log in plastic wrap and freeze for 2 hours. (Note: You can make the cookie dough up to 3 days in advance and freeze until ready to bake.). Preheat oven to 350°F. Coat 2 large baking sheets with cooking spray. Remove cookie dough from freezer and slice crosswise into 1/3 inch-thick slices; place slices 1 inch apart on prepared baking sheets. Bake until golden around edges, about 8 to 10 minutes. Transfer cookies to wire racks to cool completely.
Add all ingredients to crock pot and put on low 6 hours. Then mash with potato masher and cook on low for 6-8 more hours. Add more seasonings to taste at his point. FOR FREEZING- put into freezer containers and freeze. I do not add meat at this point, I add meat when reheating for dinner. Notice: I do not skin tomatoes, as I mash them in the sauce. For a smoother sauce when cool and before freezing run through a sieve or a blender, then put into freezer containers.
Heat the oven to 375°F Put the beets and garlic on a large sheet of aluminum foil. Scatter on the orange zest and thyme, season with salt and pepper, and drizzle with the olive oil. Fold up the sides of the foil and crimp to make a tight packet. Put over a baking sheet and get it into an oven for 1 hour. Open the packet and check the beets for tenderness by piercing each beet with the tip of a sharp knife and set aside for 20 minutes. If the beets are hard after piercing, continue baking until tender. Using a tough paper towel, rub the skin off the beets using both hands and cut them into chunks. Peel the baked garlic cloves and discard the thyme springs and the orange zest, saving any juices in the foil. Drop one third of the beet chunks, the garlic, and any juice collected in the foil, some of the honey and chicken broth. Enough to make a smooth puree while blending. Transfer to a soup container. I recommend doing this part in batches, so the puree can blend better. When you are done pureeing, add the orange juice and red wine vinegar, and stir. Also, season to taste with salt and pepper. I like this soup a little tangy so I add a little more of the red wine vinegar. Refrigerate the soup for at least 4 hours or until really chilly, serve in soup bowls or cups with 1 tsp of sour cream and ENJOY!
Place roast in slow cooker. Combine all ingredients except flour and water. Cover and cook on high for 4 hours and low for 4 hours. Remove roast and cover with foil to keep warm. Measure cooking liquid from crock pot and add enough water to make 1 3/4 cups. Place in saucepan. Blend flour and water together to form a smooth paste. Stir into reserved liquid and bring to boil. Cook and stir until thick.
Heat some olive oil in a pan, add chicken breasts and brown both sides to give a good colour. Add wine, water and stock, cover and simmer until chicken is cooked through. While the chicken is simmering, heat some more oil in another pan and cook prawns until pink and cooked through. Boil, steam or microwave asparagus until tender. Just berfore serving heat crab meat in microwave (I always use fresh crab meat so I am not sure how this will taste with canned.). To serve: Place breast on plate top with crab meat, arrange 2 prawns on top and finally top with asparagus, drizzle hollandaise over. For The Hollandaise. Melt the butter slowly in a medium-sized saucepan. Once the butter has melted, remove the pan from the heat and leave to one side. In a small mixing bowl, whisk together the egg yolks. Whilst continuing to whisk, add the lemon juice, wine and cayenne pepper to the beaten egg yolks. Next, very slowly to begin with, whisk in the melted butter and the 2 tbsp of water. Continue to whisk constantly. Return the mixture to the saucepan, heat over a very low heat, still whisking all the time until the sauce thickens. Serve immediately or keep warm for up to 30 minutes before serving.
Saute Onions for a few minutes, then add minced garlic. Add Whole Tomatoes (crush by hand first if you like), all of the seasonings, except the Bay Leaves. Bring to a boil and reduce to medium-low heat for 15 minutes. Add a tiny bit of the reserved Tomato liquid& Clam liquid and let it reduce. Do this a few times to let the flavours concentrate. I do it 3 or 4 times. Add the Clams and Bay leaves and bring to boil, then reducing heat again to medium-low. Cook for another 15-20 minutes. Add Shrimp and cook for 10 minutes more.
Mix all wet ingredients together and beat for 4 minutes with electric mixer. Mix all dry ingredients together and add to wet mixture, mix well. Spread into greased and floured tube pan. Bake at 325~F for 1 hour 10 minutes. Coffee Kahlua Cream Glaze: Beat all ingredients until desired consistency and spoon over cool cake.
Cupcakes: Preheat oven to 350 F and line muffin pan with cupcake liners. Beat together lime juice, zest, soy milk, oil, tequila, vanilla and sugar. Combine the flour, baking soda, baking powder, and salt. Combine into the wet ingredients and mix until smotth. Fill liners about 3/4 fill. I use an ice-cream scoop. Baek 20-22 minutes or until toothpick inserted in center comes out clean. Transfer cupcakes to a cooling ratck and cook completely before frosting. Icing: Blend margarine until soft and fluffy; stir in soy milk, lime juice, tequila and food coloring. Use only the tiniest bit of food coloring. Sift in 2 cups confectioners sugar and blend until smooth and creamy. Add additional confectioner sugar if the icing appears too liquidy. Refrigerate until ready to use. Spread icing on the cupckaes spreading all the way to the edges. Roll the outer edge of the cupcakes in the sugar crystals.
Prepare Creme Fraiche. In a glass jar combine the sour cream and heavy cream. Let sit at room temperature until ready to serve. Just before serving, stir in ground ginger and lime zest. In a separate bowl, combine mayonnaise, eggs, lime juice, fresh ginger, and honey. Add tuna, coconut, and bread crumbs. Mix well and then shape into croquettes. Fry in coconut oil. Add more oil if needed. Drain on paper towels. Serve croquettes with a dollop of Ginger Lime Creme Fraiche. Garnish with a slice of lime.
Place potatoes in a large pot, cover with salted water. Bring to a boil. Reduce heat; simmer 15 minutes or until tender. Drain. Let cool. Cut potatoes into 1/2-inch cubes. Place potatoes in a large bowl. In a med bowl combined remaining ingredients. Toss gently. Spoon mayonnaise mixture over potato, toss gently to coat. Cover and chill 1 to 24 hours.
Cook frozen vegetables as per directions until just cooked. Drain and combine the herbs and dried herbs in a bowl. Brush edges of wrapper with water, place 2 tsp of filling in the centre and fold in half diagonally to seal. Heat oil in large frying pan and cook until golden brown. Option is to lay samosas on baking tray, brush with olive oil or spray and bake at 220 degrees C for 20 minutes turning after 10 minutes.
Preheat oven to 375 degrees F. Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf. Topping: Mix ingredients for topping and spread on loaf. Bake for 1 hour.
Muddle 1/2 c fresh mint sprigs in a large shaker. Add rum, maple syrup, lime juice and bitters and allow to sit for one minute. Shake well. Add 1 can seltzer and stir lightly. Strain into double old-fashioned glass filled with ice. Garnish with mint, if desired.
Soak rice in a bowl of water for 30 minute. Place mango nectar in your ice cream maker and turn it on. Approx 20 minute Time will vary depending on machine. Strain rice. Place rice in rice cooker with 3 cups water ( if you don't soak rice use 4 cups water) If you don't have cooker simmer on low in a covered pot for 20 minute. Combine coconut milk sugar and salt in a pan, heat until sugar is melted. set aside. Place cooked rice in a large bowl and stir gently to release steam. Mix in coconut liquid, combining quickly. Allow rice to sit for a few minutes to absorb coconut liquid. Serve 1/2 cup sticky rice topped with 1/4 cup mango sorbet.
Combine pumpkin, honey, butter, and broth in a medium saucepan and heat on low until completely warmed. Season with salt and pepper; keep warm. Preheat a cast iron skillet or saute pan over medium-high heat. Pat scallops dry with a paper towel and season them with salt and pepper. Add the oil to the pan, then scallops. Cook scallops 2-3 minutes per side or until they are firm, brown, and carmelized. Pour soup into a wide-rimmed bowl. Add scallops, hazelnuts, and chives.
Place 1 small scoop sorbet in bottom of glass. Add 1 shot of triple sec. Fill glass slowly with champagne. Stir before drinking.
Preheat the oven to 325 degrees. Cream the cream cheese and the butter together until light and fluffy. Add the sugar and cream well. Add the vanilla and the brandy, mixing well. Add the eggs one at a time, mixing well each time. Sift the flour, cornstarch and baking powder together, and fold in the chocolate chips. Add the dry ingredients/chips to the egg/sugar mixture gradually, mixing well after each addition. Heavily grease a bundt or a 10 inch tube pan, and pour the cake batter into the pan. Bake at 325 degrees for 30 minutes. Reduce the oven heat to 300 degrees and bake for another 1 hour and 20 minutes.
Preheat oven to 350°F. Coat the inside of a 1-quart casserole dish with cooking spray. Combine squash and apples with lemon juice and cinnamon in a large bowl. Toss to coat well. Place in casserole. Sprinkle with brown sugar. Pour apple juice over mixture. Cover casserole with lid or foil and bake 1 hour, or until squash is tender.
Mix Vinegar, mustard, salt and pepper together. Add oil and whisk until well blended. Spread greens on plate or in bowl. Cover with tomato slices. Arrange Cheese slices on top of tomatoes. Drizzle dressing over salad. Sprinkle with fresh basil.
Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish. To make the suet pastry, mix the flour and suet together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough. Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking. Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown. Serve hot or cold. To serve, cut in slices, and serve with custard. Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.
Combine broth and wine in 1 quart glass measuring cup. Microwave on high for 5 minutes, or until it boils. Remove from microwave and keep warm. Combine onion and oil in a 2 quart casserole. Microwave on high 4 minutes . Stir in broth mixture and rice. Microwave on high for 15 minutes or until liquid is almost absorbed, stirring every 5 minutes. Stir in shrimp, corn or peas, roasted red peppers, basil and oregano. Micowave on high for 4 minutes or until shrimp are done, stirring every two minutes. Remove from oven and stir in cheese.