HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a blender or food processor, whirl all the ingredients except the buttermilk for one minute. With the blender running, slowly pour in the buttermilk and blend until thick and creamy (turn off the blender as soon as the dressing thickens or it may curdle). Chill at least 1 hour so the flavours meld. Refrigerate, tightly covered. This makes nearly 2 cups of dressing and stays fresh for 3-4 days. If the dressing separates, just give it a whizz in the blender again.
Preheat oven to 350°F. In a large bowl combine bran, flour, sugar salt, baking soda and baking powder thoroughly; set aside. In another bowl combine the oil, coffee, eggs, milk and vanilla, mix well. (Hint: I soak the raisins in very hot water while I'm mixing up ingredients because they become more plump and juicy). Add the dry ingredients to the liquid and mix thoroughly. Add raisins to mixture and stir together. In greased muffin tins put mixture to fill 3/4 full. Bake in oven for 20 to 25 minutes. I'm guessing on the amount of servings it makes because when I was given the recipe it wasn't listed. Also cooking time will be longer if you use jumbo tins--I listed for the regular size tins.
Cut jalapenos and seed if not leaving whole. Combine bisquick, sausage and cheddar cheese. Mix well and totally cover jalapenos. Dip in beaten egg, then shake and bake pork flavor coating. Bake at 350 for 25 minutes.
Fry chopped herbs in butter, without allowing them to brown. Add the fish head, water & salt. Bring to the boil in a large saucepan. Skim, add vegetables & cloves & pepper. Simmer for 35 - 40 minutes, until all the vegetables are soft. Remove fish head, skin & bone it, flake the flesh and return to the soup. Serve sprinkled with chives & parsley. NOTE: For thicker soup blend 1 oz flour & 4 tablespoons milk to a paste, add to the soup & simmer for a further 5 minutes.
Preheat oven to 400 degrees. Arrange tortilla strips on baking sheet. Bake, until crisp, about 10 minutes. Reserve a handful of tortilla strips for garnish. OR substitute the bagged tortilla chips. Meanwhile, brown ground beef in a 12-inch skillet over medium-high heat. Remove skillet from heat; drain the oil; and then add 1/2 teaspoons chili powder, stir in beans and 1/2 cup ranch dressing; set aside to cool. Layer 3 cups lettuce, 1/3 of the tomato and onion, and 1/2 of the beef mixture in a trifle dish or deep glass bowl. Sprinkle with 1/2 of the tortilla strips and 1/2 of the cheese; repeat layers. Top with remaining 2 cups lettuce, remaining tomatoes, onion, and cheese. Sprinkle with reserved tortilla strips. Combine remaining 1/2 teaspoons chili powder with remaining 1/2 cup dressing and serve with salad. * Start with lettuce, 2nd layer lettuce, and end with lettuce. 2 layers of beef mixture.
Prepare filling: heat oil in large heavy skillet over medium heat. Add shallots and garlic and cook until softened but not brown, about 3 minutes. Add mushrooms and cook over high heat, stirring frequently, until all moisture has evaporated, 10-12 minutes. Beat 1 egg yolk and 3/4 cup yogurt together and add to mushrooms. Reduce heat to medium and cook 2 minutes. Transfer to mixing bowl and let cool. Stir in parsley and season with salt and pepper. Heat large pot of water to boiling. Using kitchen string, tie asparagus spears together in bundle. Salt boiling water and add asparagus. Return water to boiling, then reduce heat and simmer 8 minutes. Drain and remove string. When cool enough to handle, cut asparagus spears 3 inches from top; set aside tips for garnish. Finely chop stems and drain again. Stir chopped asparagus into mushroom mixture and let filling cool to room temperature. Refrigerate at least 2 hours before filling turnovers. Line heavy baking sheet with parchment paper, securing corners with dabs of butter. Roll out each pastry sheet to 13-inch square on very lightly floured surface. Using dessert plate as guide, cut four 6-inch circles from each sheet. Lift off excess pastry, combine, and refrigerate for other use. Mix 1 egg yolk and the water in small bowl; lightly brush around each circle, avoiding cut edge. Place 1/4 cup cooled filling in center of each circle. Fold circles in half and seal edges with thumb and forefinger to make decorative border. Using kitchen scissors, snip 2 vents in top of each turnover. Brush tops with egg glaze. Transfer to prepared baking sheet and refrigerate 30 minutes. Heat oven to 400 degrees. Bake turnovers until golden brown, 25-30 minutes. Meanwhile, prepare coulis: puree bell peppers in food processor or blender. Add 1-1/2 cups yogurt, cayenne, and salt to taste and process to blend. Transfer sauce to small saucepan and heat over low heat until warmed through; do not overheat or coulis will separate. Stir in parsley. Meanwhile, reheat asparagus tips: melt 1 T. butter in small skillet over medium heat. Add asparagus and toss gently until heated through. Place hot turnovers on serving plates and spoon sauce around each turnover. Garnish with asparagus tips. Serve at once.
Beat eggs until very light. Beat in sugar, salt and vanilla. Beat in butter in milk. Sift flour and baking powder and beat quickly into mixture. Immediately pour into greased 9-inch pan. Bake at 350 degrees for 25 to 30 minutes.
Filling:. Beat together cream cheese, egg and sugar until smooth. Stir in chocolate chips and set aside. Cake:. Preheat oven to 350 degrees F. Lightly grease and flour muffin pan. Combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients. Mix until batter is of smooth consistency. Spoon 1/4 cup of batter into each muffin cup. Dab on four separate rounded teaspoons of filling close to the edges of each muffin. Bake for 25 minutes. Let cool for 20 minutes before removing from muffin pan.
Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth. Pour over combined cereal and candies; toss until lightly coated. With greased fingers, gently shape mixture into 1 1/2-inch balls. Place on wax paper. Let stand at room temperature until set. Makes about 3 dozen cookies.
Boil water for potatoes, add potatoes and cook for 20 minutes. Drain, cool and peel potatoes. Grate potatoes, placing them in buttered 9 x 14-inch casserole. Make the following sauce to pour over them: Sauce:Saute onions in 1/4 cup margarine. Add sour cream and shredded cheese to melt. Add other ingredients. Heat thoroughly and pour over cooked and grated potatoes. Dot with 2 tablespoons margarine. Bake 35 minutes in 350 degree oven.
Combine water and baking soda. Stir until dissolved. Cool. In a large mixing bowl, cream sugar and shortening. Add eggs one at a time, beating well after each addition. Combine flour and salt and add to cream mixture alternately with buttermilk. Fold in both cereals and nuts. Fill greased or paper lined muffin cups 3/4 full. Bake at 350°F for 25-30 minutes until they test done. Muffin batter may be kept for 1 week in refrigerator and baked in smaller batches if desired.
Cut chicken into small cubes (1 inch) and set aside. Slice onions into thin wedges. Melt butter until frothy. Add onions and cinnamon and fry lightly until onions are transparent. Stir in crushed ginger and garlic. Add turmeric, chili and coriander, and saute over medium heat. Add cubed chicken and saute, stirring constantly until chicken has turned white. Pour ground almonds, tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 minutes. Add yogourt and heat through. Serve on basmati rice with a salad and indian bread. Note: I usually add a tsp of honey and a splash of sake and let it simmer.
Soak skewers in water for 30 minutes. Combine first 10 ingredients in large bowl. Add shrimp , stir until coated. Marinate in refrigerator for at least 3 hours, turning often. Remove shrimp. Pour marinade into small saucepan. Bring to a boil. Boil for 5 minutes. Thread 1 shrimp starting at head end, lengthwise onto each skewer. Place on ungreased baking sheet. Broil on top rack for about 2 minutes per side, basting with marinade several times, until shrimp are pink. Variation: Shrimp can also be grilled on an electric grill or gas barbecue. Preheat electric grill for 5 minutes or barbecue to medium. Cook shrimp on greased grill for about 2 minutes per side, brushing several times with boiled marinade, until pink. Do not overcook.
Mix all Ingredients together. Pour into pan. Cooking: Bake at 350 for 45 min to 1 hour.
Spread cream cheese in bottom of 8-in baking dish. In a bowl, warm refried beans in microwave for 2-3 minutes, then spread over cream cheese. Pour salsa over beans. Sprinkle cheese on top. Cover and bake 20 minutes. Remove cover and continue baking until cheese melts (about 10 minutes.). Garnish with black olives and tomatoes. Serve with tortilla chips.
Using a very sharp knife,"butterfly" the steak (or have the butcher do it). Pound the steak with a meat mallet until its about 1/4 inch thick. Lightly season the meat with salt and pepper. Spread the minced garlic, minced parsley and cheese evenly over one side of the meat, to within a 1/4 inch of the edges. Starting with the long edge, tightly roll the meat up (like for a jelly roll). Tie the rolled meat tightly every few inches along the length of the roll, with the cord (make sure the ends of the roll are tied well). Heat olive oil in a heavy frying pan, add braciole and onion. Fry the meat, turning it frequently until evenly browned. Add the browned braciole to the pot of simmering tomato sauce to finish cooking (about 45 minutes). To serve, remove the cords and slice the braciole into 1 inch slices. Spoon some sauce over the slices.
Put the mince in a large bowl. Drain the can of beans. Grate the carrot and courgette and add to the meat. In a food processor or blender, mince the onion. Add the beans and process until you have a smooth puree (or chop the onion finely and mash the beans by hand). Add this mixture to the meat and using clean hands, mix it all together until well blended. Form the mixture into burger patties - this should make at least 6, or more if you like them smaller. Cook the burgers either on the barbecue or under a hot grill in the oven until well-cooked (test with a skewer - juices should run clear). Spread buns with hummus and salsa, and construct your burgers with the cooked meat patties, lettuce and tomato.
Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt. This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving. Assembly: Reheat the three components of the dish separately. On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate. Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta. In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!
Heat butter in a large skillet over medium heat. Add garlic, ginger and all spices, stir until spices are fragrant. Add cauliflower and water, stir and cover tightly. Steam until it is almost tender. Add peas and cilantro and cook another 5-7 minutes, stirring gently from time to time. When it is heated through, turn off the heat and stir in the tomatoes, as soon as they are hot it is ready to serve.
Put egg yolk in a mixing bowl and beat until light; gradually add the sugar and milk while beating continuously. Sift your flour, baking powder, and salt together; set aside. Beat egg white until stiff; fold dry ingredients into egg white. Add egg white mixture and flavoring to sugar-milk mixture, blending well. Pour batter in a prepared 8-inch square pan. Bake at 375 degrees ("a moderately hot oven") for 30 minutes. Icing: Warm the 2 tablespoons evaporated milk in a small saucepan, and add the 3/4 teaspoon lemon extract and 1 cup powdered sugar. Top on cake. If you'd like, you can color the icing with food coloring.
You will also require 1 packet each of red and green cherries. Combine the sultanas, currants, raisins and figs. Add the brandy and dried fruits, cover, and soak for 12-24 hours, stirring occasionally. Mix the soaked fruits, ice cream, chocolate and almonds together. Line a large pudding bowl, basin or loaf pan with plastic wrap so that it hangs well over the sides. Spoon the mixture into the container, smooth the surface and cover with the overhanging sides of plastic wrap. Freeze until firm. To serve turn onto a chilled serving platter and surround with seasonal berries. Can be stored for up to 6 weeks in the freezer.
Shake/blend ingredients together. Strain into a pitcher and chill. Serve over ice along side a shot of GOOD tequila.
In the bottom of a heavy pot, fry the bacon and garlic. Add the birds and brown on all sides. Add the nuts and mushrooms. Cook for several minutes. Add ale, water and bay leaves. Bring to a boil, cover and simmer gently for 2- 2. 5 hours, until the meat is falling off the bone. Remove the birds. Cool the juices completely and remove the excess fat. Once the birds are cool, remove the meat from the bones. Return the meat to the juices, reheating slowly. Serve on the slices of bread, dribbling on plenty of juice.
Melt butter and Velveeta on low heat. In large mixing bowl add melted mixture and vanilla, nuts and cocoa mix thoroughly with a mixer. You can mix in the first 2 lbs of sugar with a mixer usually with no problem. After that you will need a spoon mix in any remaining sugar. Spread into shallow wax paper lined pans. Smooth out with a wet spoon. Cover loosely with plastic wrap. Refrigerate overnight. Cut into squares.
I prefer to brine my turkey before roasting so just about any brine recipe will do. There are several very good ones posted on Recipezaar. After brining rinse turkey and pat dry with paper towels. Rub turkey with softened butter and sprinkle inside and out with salt and pepper. Place in roasting pan with a cup of water (or broth) in the bottom of the pan. In a bowl combine preserves and Kahlua mixing well. Spread half of the mixture over the turkey and place in 350 degree oven. About half way through the roasting spread the other half over bird. Basting often with juices. Continue roasting until bird is cooked through and golden brown. If the breast is getting too brown tent with foil.
Heat 1 tbsp oil in large, heavy skillet over medium-high heat. Add onion and serrano chile; cook, stirring occasionally, until soft and lightly browned, about 5 minutes. Add garlic and stir-fry 1 minute. Sprinkle with a pinch of salt and pepper. Transfer to a medium bowl and wipe skillet clean with a paper towel. Chope chipotle chile; place in a small bowl with adobo sauce and mash with fork. Add to onion mixture in bowl; add chicken and toss. Season to taste with salt and pepper. Place a tortilla on a cutting board and spread with 1 cup chicken mixture. Top with 1/2 cup cheese and another tortilla. Repeat with remaining ingredients. With paper towel, lightly oil skillet and place over medium-high heat until it is very hot but not smoking. Cook quesadillas one at a time, turning over once, until cheese is melted, 4-5 minutes total. Transfer with spatula to cutting board; cover with aluminum to keep warm. Cut the quesadillas into quarters - serve with your choice of accompaniments (source cream, salsa, etc).
In a medium skillet over medium heat, cook bacon, celery, and onion until onion is translucent. Remove from heat and set aside. In a large saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking until bubbly. Whisk in 1 jar of clam juice, until smooth. Stir in onion mixture. Pour in half-and-half,and rest of clam juice, stirring constantly. Stir in clams, reduce heat and simmer 30 minutes. Season with pepper and serve.
In a small bowl, stir together lime juice, oil, salsa, cumin and salt. In a larger bowl, stir together rice and corn, breaking up any clumpy rice. Pour lime juice mixture over rice mixture, stir well to combine. Add beans, bell pepper, tomatoes and scallions. Gently toss. Just before serving, pit and dice avocado and stir into salad. Sprinkle with cilantro and serve.
By the time it takes to read this, you can be done already! Why wait in a drive through? Need to eat healthy? Use a whole grain muffin! Feel like you must eat in your car? Okay wrap it in a paper towel and drive. Here's how to make:. Use a 2 cup glass pyrex measuring cup (makes the perfect size)! Break your egg into the pyrex and stir it up to break the yolk. Top with deli ham. Cook in microwave for 30 seconds on high. Top with shredded cheese and cook for 15-20 seconds longer to melt cheese. With a butterknife loosen the cooked egg and guide it onto your muffin and place the top on it. Go ahead eat it!
Cook pasta until al-dente. Drain then rinse in cold water. Allow to drain. Rinse frozen shrimp under cold running water. Drain, wrap in paper towels and set aside. In a small bowl, combine salad dressing, tabasco sauce, chives, salt, pepper, lemon juice and zest. In a large bowl, mix together pasta, frozen peas, zucchini, radishes, onions and dressing mixture. Gently toss in the shrimp. Refrigerate for 1 to 12 hours. To serve, line a serving bowl or platter with lettuce leaves. Top with the salad mixture. Garnish, if desired, with rows of radish slices, chopped chives and/or shrimp.
Preheat oven to 425 degrees. Spread the pizza crust with the garlic paste, then top with the mozzarella and Asiago, and spoon dollops of the ricotta over all. Bake for 10-12 minutes or until cheese is melted. Remove from the oven. Drizzle the arugula lightly with olive oil and toss, then place immediately on top of pizza. Return to the oven for one minute only, just for the heat to wilt the arugula. Drizzle the truffle oil over the top and season with salt and pepper. Slice and serve immediately.
Preheat oven to 350 degrees. Grease bundt pan, then dust with the 1 tablespoon of cocoa (shake off excess). Blend cake mix, pudding mix, eggs, oil, coffee and liquer; beat with electric mixer. Pour into bundt pan. Bake 50 minutes. Cool 5 minutes in pan; invert onto plate. Make glaze by mixing coffee liqueur and powdered sugar. With a toothpick, pierce top of cake. Drizzle glaze over cake. Let set a few minutes until glaze hardens somewhat.
Heat oven to 350. Mix flour,granulted sugar,2 tbsp cocoa baking powder and salt in ungreased square pan,9x9x2. Mix in milk,oil and vanilla with fork until smooth. Stir in nuts. Spread in pan. Sprinkle brown sugar and1/4 cup cocoa over batter. Pour water evenly over batter. Bake about 40 minutes or until top is dry. Cool 10 minutes. Spoon into dessert dishes and top with ice cream.
Put the water into the oatmeal in a microwave and oven safe bowl. (A medium sized ramekin works great). Microwave until the water has been mostly absorbed/evaporated (when you shake the bowl, the oatmeal shouldn't slosh around). Slice the banana in half lenthwise, then into 1/2 inch slices width-wise and stir into oatmeal. Mix in the raisins, walnuts (or any kind of nut, you can even toast them if you like!), and spices (You can also use 1 tsp of pumpkin pie spice instead). Make the surface of the oatmeal relatively flat with the back of your spoon. Sprinkle the brown sugar on top in a nice even layer. Put the bowl into the toaster oven at 350 for about 3-5 minutes. Keep an eye on it! This will melt the brown sugar and just start to make it thick. Don't let it burn, so cooking time will vary depending on how close the filament in your toaster oven is. You can also try to put it under the broiler, but this will take shorter so also keep an eye on it. Let it cool for a minute, pour some milk on and enjoy!
Wash and strain goat meat. In large pot boil the goat meat in water, add about 1 tbs salt for 2 hours or until meat is tender. drain meat and save goat stock later for rice if desired. Add olive oil to skillet once oil is hot add the strained goat meat and fry 2 minutes. Add onions and green pepper stir to fry together 3 mins * dont let the onions and pepper get mushy they need to stay firm and still have a vibrant color. add cumin, cloves, garlic paste, ginger paste, cinnimon, cardemom, ghee, and salt and pepper to taste. stir for 1 minute. add cilantro and squeeze juice from lemon for flavor -- not too much lemon mabey like 1 tbs from the 1/2 lemon. Stir. Serve and enjoy with yellow spiced somali rice and fresh banana.
Position oven rack in the middle of the oven; preheat oven to 325°; lightly butter or spray the ramekins. In a saucepan over low heat, heat the cream, 1/2 cup of sugar, honey, and chocolate until hot and steam rises, stirring occasionally, about 5 minutes; do not boil. In a big bowl, whisk the egg yolks until slightly thickened; slowly add the warm cream mixture, whisking constantly. Set the ramekins in a large baking pan lined with a dish towel. Place several berries and a dash of chambord into each ramekin. Ladle the cream mixture into the ramekins; place the pan on the oven rack and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake, uncovered, for 35 minutes. Carefully remove the baking pan from the oven; the custards may appear a little loose, but they will firm up after chilling. Using a dish towel, carefully remove the ramekins from the water bath and cool to room temperature on a baking rack. Cover the ramekins with plastic wrap and refrigerate until chilled, for at least 2 hours, or even overnight. When ready to serve, position oven rack in the second-highest position and preheat the broiler. Remove the chilled cremes from the refrigerator, uncover, and gently blot any moisture on the surface with a paper towel. Sprinkle each one evenly with 2 teaspoons of the remaining sugar. Set the ramekins on a baking sheet and slide it under the broiler. Broil, watching constantly and rotating the pan for even carmelization, until the toppings are bubbling and a rich brown, about 2-3 minutes, depending on the intensity of the heat. Alternatively, you may brown the tops with a torch for about 1-2 minutes. Serve immediately; garnish with whipped cream, a few fresh berries, and a sprig of mint, if desired.
Cook bacon in nonstick skillet 3-5 minutes or until crisp, turning frequently. Drain bacon on paper towels. Discard drippings from skillet; do not wash skillet. Place asparagus in microwaveable casserole or 10x4-inch dish. Add water. Microwave on high 4-5 minutes or until asparagus is crisp-tender. Meanwhile, add onions to skillet; cook and stir 5 minutes or until crisp-tender. Stir in dressing. Drain asparagus; top with sauce and crumbled bacon.
Combine all ingredients and make 4 patties. Cook 3 minutes each side in a Weber-type barbeque.