HumbleIntelligence/food-ner-1-Million huggingface dataset:
Allow sherbet to soften at room temperature until it's soft enough to stir, approximately 15 minutes. Transfer to a large mixing bowl and stir in the mango and pineapple. Cover and return to the freezer until ready to serve. Fifteen minutes prior to serving, remove the sherbet mixture from the freezer to soften. Scoop 4 small balls into a glass, filling approximately half of the glass. Then add 1 teaspoon of the lime juice and fill the remaining portion of the glass with the chilled seltzer water. Garnish with 1/4 teaspoon lime zest. Repeat with the remaining sherbet, lime juice, seltzer and zest.
Combine all ingredients in 1 quart pitcher. Refrigerate until ready to serve. Pour over ice to serve.
Preheat oven to 350F and lightly spray a 13x9x2" baking pan with nonstick spray. Put cake mix in a large bowl and stir in undrained pineapple until well combined. Pour mixture into baking pan and smooth down the surface. Bake for 25-30 minutes or until golden brown. Transfer to a wire rack and let cool for about 30 minutes then run a thin knife around the edges of the cooled cake before slicing and removing from pan. Serve alone or with the following pineapple sauce (which I highly recommend). For Pineapple Sauce: While cake is cooling, in a small saucepan, gently stir together the sauce ingredients until the cornstarch is dissolved. Bring to a boil over medium high heat and boil for 1 1/2 to 2 minutes or until thickened, stirring frequently. Remove pan from heat and let cool slightly. Serve the warm sauce over the cake slices. Store leftover sauce in a container with a tight fitting lid. You can serve additional sauce either cold or reheat in the microwave till just warm.
Preheat oven to 350 deg F. Parchment cookie sheets. Cream Butter, oil and sugars very well in mixing bowl. Add Peanut Butter, Egg, Vanilla and Sour Cream in that order. Add flour and baking soda. Mix until just combined. With a large spoon or spatula fold in oats until just mixed. Do not over mix! Fold in M&M's and chocolate chips again until just blended.<-I like the Peanut Butter M&M's and semi-sweet chocolate chipits -- but whatever floats your boat -- as long as it equals 1 cup -- or a little more ;-). Spoon approx 2-3 tbsp onto the parchment. I use a medium ice cream scoop. Do not press down, they will become perfect in the oven. I press a couple extra M&Ms onto the top of each cookie to make them look extra yummy. Place 6-9 cookies on one pan, spread apart. Bake for 10 to 12 minutes The center will still be soft but sides will brown a little. Let cool on cookie sheet for 10 min and transfer to cooling rack. Viola and Enjoy!
Heat oven to 350 degrees. Toast bread in a toaster. Cook meat, onion, celery, prepared mustard and 1 t. salt until meat is browned and onion tender. Drain. Alternate layers of toast, meat and cheese in a sprayed 9x9" baking pan. Mix remaining ingredients. Pour over layers in pan. Bake uncovered 40 to 45 minutes. Makes 4 to 6 servings.
Preheat oven to 350°F. Slice the tofu into 1/4" slices and lightly fry. Arrange the fried slices in a baking dish. Saute the chopped onions in the oil until transparent. Stir in the rest of the ingredients. Pour the sauce over the tofu and bake 10-15 minutes, until bubbling. Enjoy!
Preheat oven to 325°. Arrange chicken in baking dish and top with tomatoes and chilies. Bake for 1 hour. Chop chicken and return to tomato mixture and set aside. Increase oven temperature to 350°. Mix cheeses in bowl. Spray 2 pie plates with nonstick cooking spray. Layer 1 tortilla, 2 tbsps. chicken mixture, 1 tablespoons jalapenos, 1 tablespoons green onions, 1 tablespoons olives, and 1/3 cup cheese mixture. Repeat layers to make 4 layers in each plate. Top with a tortilla and brush top with butter. Bake for 20 to 25 minutes or until heated through. Cut into wedges and serve with sour cream, salsa, or guacamole.
Mix all of the ingredients together and marinade meat in it for a few hours I use a 1 gallon ziplock bag but you can use a bowl or a pan or whatever you like -- I personally like to make the marinade in the morning and let it marinade all day long -- the longer it marinades the more tender and flavorful the meat is -- Cook meat as desired:. Bake - I suggest baking it for the majority of the time to keep the meat from drying out, and putting it on a different pan for the last few minutes without the juices to sear it and get a glazed effect. Grill - I would suggest brushing the marinade onto the meat while grilling to keep the meat from drying out to much.
Cream margarine and sugar together in large bowl. Beat in eggs, 1 at a time, beating well after each addition. Add molasses and milk. Beat until mixed. Combine remaining 7 ingredients in medium bowl. Add to margarine mixture. Stir until just moistened. Fill greased muffin cups 3/4 full. Bake in 375°F oven for about 20 minutes until wooden pick inserted in centre of muffin comes out clean. Let stand in pan for 5 minutes before turning out onto wire rack to cool. Company's Coming Home for The Holidays.
Cream shortening and sugars. Beat in vanilla and eggs. Add flour, baking soda and salt, mixing well. Stir in M&M'S. Drop by teaspoonfuls on cookie sheets. Bake 10 minutes at 375°.
Pour half shot Chambord first, then slowly pour half shot Midori over the back of a spoon into glass. 10-1-06. Okay, I just made this drink. It is a bit to strong for my taste. I think it must be the Midori, as I love Chambord. So if you don't like your drinks strong (like me) you might want to try another recipe.
Preheat oven to 350F and line a half-sheet pan with parchment paper. Whisk together the almond meal, cornmeal, coconut flour, baking powder, whey, baking soda, salt, and sugar in a medium bowl. In a separate large bowl, whisk together the coconut oil, almond butter and honey until smooth, then whisk in 1 egg, the milk, vanilla extract, and almond extract. Pour all the dry ingredients into the wet and stir with a wooden spoon until incorporated; let the batter rest for 3 minutes. Turn the batter out onto the prepared baking sheet and spread it into a log about 12 inches long by 2 1/2 inches wide; bake 15 minutes. Remove the cookie log from the oven and let it cool 10 minutes, then crumble it into a large bowl. Lightly beat the remaining 3 large eggs, then stir the eggs into the crumbled cookie. Shape the batter into a log about the same size as before and bake until golden, about 20 minutes. Remove from oven and turn oven down to 325&deg;F. Cool the cookie log completely, then cut cross-wise into about 1/3 inch-thick slices. Arrange in a single layer on a baking sheet and bake until golden on each side, about 20 minutes per side, flipping once. Cool the cookies completely, then serve with coffee.
Mix the eggs and milk in a bowl and set aside. In a large zip lock bag mix all dry ingredients. Dip the wing in the eggs mix and drop it into the bag, shake it well, drop in deep fryer until wings are floating. Enjoy.
Combine pork, vinegar and soy sauce in a bowl, mix well and all to stand for 20 minutes. Drain, reserving liquid. Heat the oil in a large pan, stir in onions, garlic, curry leaves, sugar, cinnamon,fenugreek seeds, chillies, turmeric and lemon grass. Stir over medium heat for 5 minutes or until onions are soft. Add pork to onion mixture , stir over high heat until pork is browned. Transfer mix to medium saucepan, stir in combined tamarind concentrate, fish sauce, stock, reserved liquid and nuts. Stir over high heat until mixture boils, reduce heat and simmer, covered for 15 minutes. Remove lid and simmer for a further 30 minutes or until almost all the liquid has evaporated.
Remove the spring roll pastry from the fridge to defrost. Melt the butter on a medium heat in a frying pan. Add the onion, cabbage, celery and carrot to the frying pan and cook until soft. Add the lamb, chicken bouillon cube, black pepper, ginger, curry powder, sugar and cook until heated through. Add the flour and mix inches. Lay out 1 pastry sheet at a time keeping the rest under a moist clean tea towel. Lay 3 tablespoons of mixture at the bottom centre of the sheet and fold the sides in to the middle and roll. Brush the end with egg to adhere to the pastry. Cover rolls with a moist tea towel. Repeat until all the mixture is used. Heat the oil in a frying pan. It is ready when you drop a tiny corner of pastry in and it sizzles in the oil. Add all of the spring rolls to the oil and cook until golden. Drain on paper towel. Serve with sweet chilli sauce.
Drizzle some of the olive oil in the bottom of a roasting pan and move it around to discourage sticking. Wash, seed and quarter the squash and place in the pan peel-side down. Add quartered onion, potatoes, tomatoes, mushrooms and any other vegetables you like to the pan, distributing them evenly. **Note: Celery does not roast well. Prepare the garlic head for roasting by removing any loose peel/paper and slice the top off, exposing each of the cloves. Tuck the head in the pan among the vegetables and drizzle a bit of olive oil over it. Season chicken as desired and place right on top of the vegetables. They act as a rack and the chicken seasons the vegetables wonderfully. Roast in 450F oven for 20 minutes then turn oven down to 400F for remaining cook time [usually 45 minutes for me, but this all depends on bird weight]. After chicken is thoroughly cooked the vegetables will also be cooked. Time to plate and serve -- enjoy your wonderful roast chicken and vegetable dinner :). Once dinner is over, remove remaining meat from bones. I set the breast meat aside for sandwiches and save the rest for the soup. Place the bones in your crock with a bay leaf and just enough water to cover and let it simmer overnight at low setting. [Mine only has a low/high cook option] Don't forget to add the drippings from the pan. Next morning I scoop out the bones and leaf to discard. I also strain the broth, though it probably isn't necessary. Fat can be scooped from the top of the stock at any time you like but it should be minimal. Add the leftover roasted vegetables cut into bite size pieces. A quick chop should do since they're already cooked and easy to cut. [If you use the spaghetti squash, be sure to scrape out/use all the goodness and discard the peel] Also add bite size pieces of the meat. Mince and add as much of the roasted garlic as desired. The whole head may be too much for your taste, but the cloves have many other wonderful uses so it wont go to waste :). Taste the stock and add seasoning to preference. At this point the soup is ready to serve [pack for lunches]. I allow it to simmer throughout the day as the flavors will continue to develop. Optional - Add a cup of grain here. It will cook as the soup simmers.
Blend all ingredients together thoroughly. Make sure the eggs are completely beaten. Pour into 6 - 8 molds that have been dusted with sugar. Place the molds in a bain-marie and place in a preheated oven 350°F The quindim are done when a clean knife is inserted and comes out clean. Start to check after 20 minutes. Let cool. Reverse the quindim onto serving plates. Chill or eat as they are.
Preheat oven to 300°F. Line the bottom of a 9" springform pan with a double thickness of waxed paper; grease paper. Combine the candied fruits and nuts in a large bowl; sift flour, baking powder and salt over fruit mixture and toss lightly. In another bowl, cream butter and sugar together until fluffy. Add eggs, one at a time. Blend in brandy and vanilla; fold into fruit mixture. Spoon into prepared pan, spreading evenly. Bake for three hours or until the cake tests done. Let cool completely in pan on wire rack; loosen around edge with a knife and turn out onto rack. Peel off paper. Wrap cake with a cheesecloth and sprinkle with brandy or sherry. Place in a plastic bag and seal. Pack in a metal tin with tight fitting lid; allow to ripen for at least four weeks. To serve: Remove cheesecloth and place on a serving plate. Spoon brandy glaze over the top and garnish with thin slices of candied fruit, if desired.
Heat olive oil in pan. Saute zucchini 4-5 minutes until lightly browned. Transfer to bowl and add half of the mint, garlic and red wine vinegar. Season to taste and stand 5 minutes. Just before serving, stir through remaining mint.
I baked the cookies only one tray at a time so I cannot vouch for the method of baking two at a time. But if you would like to bake two trays at a time adjust oven racks to upper and lower middle positions. Preheat oven to 350 degrees. Line 2 large (18 x 12) baking sheets with parchment paper. If you do not have this size, you will need to use 3. Whisk flour, baking powder, baking soda and salt in medium bowl. In second medium bowl, stir together, oats, pecans, cherries and chocolate. In a standing mixer fitted with flat beater, beat butter and sugar at medium speed until no sugar lumps remain, about 1 minute. Scrape down sides of bowl with rubber spatula; add egg and vanilla and beat on medium-low speed until fully incorporated, about 30 seconds. Scrape down bowl; with mixer running at low speed, add flour mixture; mix until just combined, about 30 seconds. With mixer still running on low, gradually add oat/nut mixture; mix until just incorporated. Give dough final stir with rubber spatula to ensure that no flour pockets remain and ingredients are evenly distributed. Divide dough evenly into 16 portions; about 1/4 cup each. Roll between palms into balls about 2 inches in diameter; stagger 8 balls on each baking sheet, spacing about 2 1/2 inches apart. Using hands, gently press each dough ball into 1 inch thickness. Bake both sheets 12 minutes, rotate them front to back and top to bottom, then continue to bake until cookies are medium brown and edges have begun to set but centers are still soft (cookies will seem underdone and will appear raw, wet and shiny in cracks), 8 to 10 minutes longer. (I baked each cookie tray individually for 18 minutes). Do Not Over Bake. Cool cookies on baking sheets on wire rack 5 minutes; using wide metal spatual, transfer cookies to wire rack and cool to room tempature.
Saute the onions with a little salt in the butter in a large skillet over medium heat until tender. Add the carrots and 1/2 teaspoon salt and cover the skillet. Cook, stirring occasionally, until carrots are tender. Uncover and stir in flour. Preheat oven to 375. Beat the cheese and egg in a bowl. Stir in the carrot mixture, black pepper, and dill. Spread the mixture in an 8-inch pie crust (the book recommends a nut crust -- I've posted the recipe as Crunchy Nut Pie Pastry). Bake for 15 minutes, lower heat to 350 and bake for 30 minutes longer. Let stand 5 minutes before cutting.
Combine all of the ingredients in a large bowl, leaving room for expansion; the mixture will bubble and grow. Stir to combine; it's OK if the mixture isn't perfectly smooth. Cover with plastic wrap, and let rest at room temperature for 1 hour; the mixture will begin to bubble. You can cook the waffles at this point, or refrigerate the batter overnight to cook waffles the next day. Preheat your waffle iron. Spray with non-stick vegetable oil spray, and pour 2/3 to 3/4 cup batter (or the amount recommended by the manufacturer) onto the center of the iron. Close the lid and bake for the recommended amount of time, until the waffle is golden brown. It takes us 5 to 6 minutes, using our 7" Belgian-style (deep-pocket) waffle iron. Serve immediately, or keep warm in a 200°F oven. Serve with berries and whipped cream, if desired.
Heat oil in large frying pan (a cast-iron or ovenproof one is good). Cook onion over medium heat for 2 minutes, add garlic and bacon and cook until onion is soft. Add broccoli and tomato, cook for one minute. Add seasonings (eg. freshly ground black pepper) to taste. Beat eggs in bowl, pour over other ingredients in pan. Cook gently without stirring until base of frittata is cooked and golden. Place frypan under grill until top of frittata is golden brown and firm. Cut into wedges and serve hot or cold.
Remove seeds from pear halves with a large melon baller, and trim off 1/4 inch from the bottom of each pear half so it will stand upright on a plate. Place the water in a 12-inch nonstick skillet and pour the sugar into the center of the pan, taking care not to let the crystals adhere to the sides of the pan. bring to a boil over high heat, stirring occasionally, until the sugar is fully dissolved and the mixture is bubbling wildly. Add the pears to the skillet, cut-side down, cover, reduce the heat to medium-high, and cook until the pears are nearly tender (a paring knife inserted into the center of the pears feels slight resistance). Uncover, reduce the heat to medium, and cook until the sauce is golden brown and the cut sides of the pears are partly caramilzed, 3 to 5 minutes. Pour the heavy cream around the pears and cook, shaking the pan back and forth, until the sauce is a smooth, deep caramel color and the cut sides of the pears are beautifully golden 3 to 5 minutes. Remove the pan from the heat. Using tongs, carefully remove the pears from the pan and place cut-side up on a wire rack set over a trimmed baking sheet. Cool slightly. Season the sauce left in the pan with salt to taste and the crushed black pepper, then pour it into a liquid measuring cup. Carefully (the pears will still be hot) stand each pear half upright on an individual plate and arrange a wedge of the blue sheese beside it. Drizzle the plate and some of the pear with the caramel sauce. Serve immediately. (Alternatively, the pears can be stood upright on a large serving platter, and the warm caramel sauce and the blue cheese can be passed separately.). TECHNIQUE: Coring a Pear 1. Cut the fruit in half from stem to blossom end. Use a melon baller to cut around the central core with a circular motion. 2. Draw the melon baller from the central core to the top of the pear, removing the interior portion of the stem as you go.
To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional). To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.). To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside. To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.
Combine salad dressing, parsley, basil and garlic; mix well. Add cheese, broccoli and noodles; mix lightly. Chill. Arrange tomatoes on platter; top with salad. Sprinkle with walnuts.
First -- this is quick cooking, the sauce, the chicken and the pasta, so make sure you have all your herbs chopped, lemons sliced and chicken ready. Chicken -- In a pie plate or medium size pan add the flour, salt and lemon pepper. Now if the chicken isn't pounded, put your chicken breasts between saran or plastic wrap and pound with a meat mallet, rolling pin or even a heavy skillet to flatten. Don't go too far, but you want a nice thin fillet. Then dredge the chicken breasts in the flour mixture. Then set to the side on a plate while you start the pasta. Pasta -- In a large pot of boiling salted water, cook the pasta according to directions. Garlic Oil -- In a small sauce pan add the garlic and olive oil and cook on medium just 2-3 minutes until the garlic slightly browns but doesn't fry. Just to infuse the oil. Pasta and Chicken -- As the water boil, add the pasta. I like a dried spinach pasta, but I have used everything from angel hair to fettuccini for this. Just use your favorite. The spinach to me really adds a lot of flavor, but if you can't find that. Use a regular pasta. So as the pasta boils, heat up the butter and oil in a large pan, non stick preferred. Add the chicken and lemon slices and saute 3-4 minutes per side until the chicken is golden brown. It doesn't take long. Flip the lemon a couple of times to get golden brown. Once done, remove the chicken to a plate along with the lemons and cover with foil to keep warm. Pasta, Oil, Chicken, and Sauce -- Ok, the pasta should be done. Check it -- drain and set to the side. Olive oil, remove the garlic and the olive oil is done -- Chicken is done and resting -- Sauce. Time to start. Sauce -- To the pan you cooked the chicken in, add the shallot and cook just a minute, then add the flour and whisk in, then add the wine, broth and lemon juice and cook until reduced by half, about 3-4 minutes on a medium heat. Reduce and add the cream, thyme, parsley, basil, salt and pepper and any juices from the chicken plate. Serving -- Toss the pasta with the garlic oil, lemon pepper, salt and lemon juice. Plate up some pasta on each plate. Top with one of the chicken breasts and then drizzle with the wine sauce. Garnish with a couple of the lemon slices and just enjoy!
Cover the wheat berries with water and soak overnight. The next day place the wheat berries with 8 cups of water in a large saucepan. Bring to a boil, reduce heat and simmer for about 1 to 1 1/2 hours or until tender, uncovered Drain and refrigerate until completely cooled Add walnuts, celery, cherries, scallion and parsley to the wheat berries. Whisk together olive oil and lemon juice in a small bowl. Stir dressing into salad. Season with salt and pepper Serve.
Mix 1/4 cup of flour with the seasonings and toss the chicken in the mixture until well coated. Heat the oil in a large skillet and saute the chicken over medium-high until browned. I usually do this in batches draining the cooked chicken on paper towels. If the flour in the pan starts to really burn and smoke, turn down the heat or, discard and start with fresh oil. However, I usually can get it all done with one batch. Once the chicken is done, combine 1 cup of flour and lard over medium-high heat to make a dark, dark, roux. Stir constantly while it cooks. It should look like burnt peanut butter, this is tricky because the darker the better. But if you go too far and scorch it, it's over. When the roux has reached the right color remove from heat and add the chopped vegetables. Stir to remove some heat from the roux. Return the roux to the stove over medium-high heat and add the stock, stirring until well blended. Bring this mixture to a boil, and add the chicken, sausage, and garlic. Reduce heat and simmer for 1 hour. Taste and adjust salt, and cayenne pepper (although it's usually plenty hot, it's a personal preference). Serve over hot cooked rice.
Sprinkle pork with pepper and salt. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat. Add pork; cook 2 1/2 minutes on each side or until browned. Remove pork from pan. Combine rind, juice, and ginger in a shallow dish; add pork, turning to coat. Heat remaining 1 teaspoon oil in pan over medium heat. Add onion and curry paste; cook 2 minutes or until onion is tender, stirring frequently. Add pork mixture, broth, apricots, honey, and garlic; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until pork is done. Remove pork from pan. Increase heat to medium-high. Add rice; cook 2 minutes or until thoroughly heated, stirring frequently. Serve rice mixture with pork, and top each serving with 1 tablespoon green onions.
Heat oil in a large pot. Saute onions 3 minutes until tender. Add ground beef to pot. Cook until brown, stirring to separate meat. Drain well. Stir in BBQ sauce (or Ketchup), mustard and Worcestershire. Simmer about 5 minutes until flavors are blended. Spoon onto slider rolls.