HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine wine and lemon juice in a small pot over medium heat. Toss together both cheeses and cornstarch in a large bowl. When the wine comes to a boil, slowly add the cheese and cornstarch mixture, whisking continuously until smooth. Season with nutmeg and cayenne. Transfer to a small slow cooker set to low and serve with the selection of dippers. Fondue should hold on low setting for up to 1 hour. Possible dippers - broccoli, cauliflower, apples, pears, boiled small potatoes, cubed bread.
In a small bowl, combine all ingredients. Blend well. Put into a 1-pint jar. Put the following instructions on a gift tag:. Spicy Salsa. Blend 2 tablespoons salsa mix with one 10 ounce can Mexican-style tomatoes. Serve with tortilla chips. or you can use for a spread:. Salsa Spread. Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers or tortilla chips.
Combine Neufchatel cheese, yogurt and milk, mixing until well blended. Stir in remaining ingredients. Serve with veggie dippers.
Preheat oven to 350 degrees. In large mixing bowl, combine brown sugar, margarine, vanilla and water. Mix. well, then add the rest of the ingredients. Drop dough by rounded tablespoons onto an ungreased cookie sheet, placing them about 2 inches apart. Bake for 8 - 10 minutes or until golden brown. Cool slightly, then remove from the cookie sheet.
In a blender or a food processor fitted with the metal blade, combine the fruit, water and sugar. Process on high speed until completely smooth, about 1 minute. Pass through a fine-mesh sieve, pressing with the back of a spoon to extract as much juice as possible. Chill thoroughly before serving.
Doughnut Directions: Heat the milk to 100*F. You can do this in the microwave or on the stove top. Stir in the yeast until it is dissolved or close to dissolved. Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth. Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise. When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment. Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth. Mix in vanilla extract and butter until smooth. With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time. Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil. Cover the bowl again and place in a warm spot to rise. Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out. On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness. Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts. Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot. Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature. Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them. Set hot doughnuts on paper towels to absorb extra oil. Glaze Directions: Mix all ingredients in a small bowl until smooth. Drizzle over piping hot doughnuts. Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.
Heat oil, and saute onions, and carrots on a low heat. Add spices, cook 2-3 minutes without a lid. Add zucchini, carrots, tomato puree, orange juice, lemon juice, and salt and pepper. Stir frequently until zucchini and carrots are tender. Have lid on if the mix is too dry, Serve over rice.
This is so simple to make. Really it's all about personal taste - the way I look at it is that chickpeas need a good kick up the backside to really get their flavors happening. So by mashing them up and adding a good pinch of cumin for a bit of spice, a little dried chilli for a touch of heat, garlic for a bit of ooorrrggghh, a good squeezing of lemon juice to give it a twang and seasoning to taste, you pretty much hit the nail on the head. Then add extra-virgin olive oil to loosen and flavor. Love it.
Mix all ingredients, except chicken. (I've found a hand blender helps keep it from separating as much.) Use a small amount to marinade about 5-10 chicken halves or 12-20 drumsticks for a couple hours or over night. Grill over very medium coals until pieces test done, basting often. It works best if you use a grilling pit and allow it to slow cook for a couple hours.
Pour beans into the blender with a 1/4 cup salsa blend till smooth. Place into a microwave safe bowl with chilies, rest of the salsa and cheese. Mix to blend then microwave for 3 minutes mix till smooth and gooey. Serve with chips of vegies.
You can use as much fish as you need (and will fit in your crockpot), about 6 ounces per serving. I like to make a whole 1 lb fillet for my needs, but have also made individual portions. Place a fillet on one half of a large piece of aluminum foil. Season the fillet as you like - my favorite right now is fresh bay leaves with thin slices of lemon and a splash of white wine. The seasonings are just suggestions, use your imagination. Fold over the foil, fold up the edges and seal well. This keeps the juices inside, eliminating the need to clean up. If it does leak, clean up is still easy. Place in slow cooker. You can stack the packages. I can get three into my 5 quart cooker. Cook on Low for 3 hours. (O'Dea says 2 to 3 hours, my schedule has always had the fillets cook for 3 hours). Remove from cooker and open carefully, there may be steam coming out.
Preheat oven to 350. Combine cheese, broccoli, soup, salt, mustard and Worcestershire sauce and mix well. Gently mix cheese-broccoli mixture into cooked, drained rice. Pour into casserole sprayed with nonstick spray and bake in 350 degree oven for 20-25 minutes. Sprinkle reserved 1/4 cup cheese on top during the last 5 minute of baking.
Preheat grill to medium-high heat. Using aluminum foil, create an oblong cooking tray (approximately 13 inches by 8 inches by 2 inches) to be placed directly on grill. Place salmon fillet in center of tray. Season first with garlic salt, sprinkle with brown sugar, and then cover with pieces of butter. Top with sliced red onions. Pour beer of choice into tray to just below the highest point of the fillet. Cover tray with aluminum foil to envelope fish completely. Place tray on grill, cover with lid, and grill for approximately 8 minutes or until just cooked through.
Prepare glaze by simmering vinegar in a small saucepan over medium-high heat until reduced by half. Set aside. According to the recipe, this should take 7-9 minutes but I found it took quite a bit longer. Now I use the balsamic glaze mentioned in the description. Prepare the filling by whisking (or beating with a mixer) the cream cheese until smooth. Add artichokes, onion and basil to cream cheese and mix well. To assemble rolls, lay a sheet of plastic wrap on work surface. Arrange four slices of prosciutto vertically on plastic wrap, overlapping slightly to form a 9 inch square. Spread 1/3 cup of artichoke filling over prosciutto. Top with 1/2 cup of arugula (you could substitute romaine cut in thin strips). Starting at the side closest to you, tightly roll up prosciutto and fillings like a jelly-roll or a sushi roll. Wrap up in the plastic wrap; refrigerate until ready to serve. Repeat 3 more times for a total of 4 rolls. To serve, remove each roll from plastic wrap and slice into 12 spirals for a total of 48 rolls. Place on serving platter and drizzle with glaze.
Cook spaghetti in boiling water for 9 minutes. Add sliced snow peas and cook for 1 more minute. Drain and rinse under cold, running water. Drain well. Combine pasta mixture, chicken, green onions and bell pepper in a very large mixing bowl. Set aside. In a separate bowl combine teriyaki sauce, sesame seeds, sesame oil. Also salt, pepper and chili oil (if using). Pour over pasta mixture and toss well. Serve at room temperature or chilled. Keeps well in the fridge for up to a week.
Preheat the oven to 200c. De-bone the chicken wings by cutting around the bone with a sharp knife. Holding the wingtip, gently ease the bone away to leave the skin and a thin layer of chicken. Soak the vermicelli in warm water for 10 minutes then drain thoroughly and cut into short strands. Soak the wood ear fungus in boiling water for 10 minutes then squeeze dry and chop into thin slices. Mix all other stuffing ingredients together. The mixture should be firm. Mold the stuffing into a ball and insert it into the bag of flesh and skin of the chicken wing. Steam the stuffed wings for 10-15 minutes. After steaming, place in a lightly oiled roasting pan and roast in the oven for 30 minutes. Serve on a bed of lettuce as a starter,with this dipping sauce:. Dipping Sausce Mix 3 tbsp thai sweet chilli sauce with grated garlic,grated ginger,lime zest and juice,brown sugar and a dash of fish sauce.
FOR THE SPICED APPLESAUCE: Soak top and bottom of a 2-quart unglazed clay cooker in water about 15 minutes; drain. Combine all ingredients in cooker. Place covered cooker in COLD oven. Set oven at 425°F Bake, stirring once or twice, until apples are very tender, about 45 minutes. Taste and add sugar, if needed. Serve warm or cold. Makes about 3 cups. FOR THE SAUERBRATEN: Two to four days before cooking beef, heat wine, onions, carrot, garlic, bay leaf, sugar, pickling spices, cloves, ginger, peppercorns and thyme just until about to boil. Remove from heat; stir in vinegar. Pour marinade over roast in deep bowl. Refrigerate covered, turning meat and stirring marinade occasionally, 2 to 4 day's. Soak top and bottom of 3 1/4 quart unglazed clay cooker in water about 15 minutes; drain. Place roast, fat side up, in cooker. Stir tomato paste and salt into marinade. Pour marinade over roast. Place covered cooker in COLD oven. Set oven at 425°F Bake until meat is very tender, about 3 hours. Pour off cooking liquid. Cover cooker to keep meat warm. Strain cooking liquid; skim and discard fat. Pour liquid into large skillet; stir in raisins. Heat to boiling; remove from heat. Mix cornstarch and water; stir into skillet. Cook, stirring constantly, until thickened and clear. Carve roast; spoon sauce over slices. Makes 6 to 8 servings. Clay Cookery.
Hollow from one end of the marrows with an apple corer or a small spoon leaving about 1/4 inch thick shell all around. Wash them thoroughly and dry. To make the stuffing, mix the ingredients for the stuffing in a bowl, add a little oil, 1/2 tsp allspice and season with salt and pepper. Stuff the marrows upto three-quarters full (do not fill to the brim as the mixture will expand when cooking and leak out). In a large casserole or saucepan, first oil the base, then place the sliced tomatoes at the bottom of the pot. Sprinkle crushed garlic on top and then layer the stuffed marrows. Season with remaining half of the spices and oil. Mix the tomato paste with the vegetable stock and pour into the pot to cover the stuffed marrows. Cover the marrows with a plate or something similar to hold them down lightly to keep them in place while cooking so the stuffing doesn't run out. Put the pot to cook on high heat and bring it to a boil. When it comes to boil, lower the heat and simmer gently for 1 hour. Uncover and simmer to thicken sauce, if needed. Serve hot.
Cook pasta according to directions. Drain. Saute asparagus tips in garlic, olive oil, salt and pepper until tender. Add to the pasta along with the basil, sun-dried tomatoes and cheese. Toss to mix. Adjust seasonings as necessary. Refrigerate 1 hour or longer before serving.
Preheat oven to 425°F. Rinse fish and put in a baking dish. Squeeze lemon juice on fish then sprinkle with garlic salt and pepper. Mix mayonnaise and chopped onions and spread on fish. Sprinkle with breadcrumbs and bake at 425°F for 25 minutes.
Put pasta into boiling water to cook for the time suggested on the packet. Meanwhile fry off the onions and mushrooms in a pan until the onions just start to turn brown. Add chopped hot dogs to the pan and cook, stirring frequently, until the hot dog bits are heated through. Add the beans and heat through. Stir in the can of soup and the spices and stir until the soup is heated through. Drain the cooked pasta and add to the pan. Toss until the sauce mixture has fully coated the pasta. Put into bowls and sprinkle with cheese.
Preheat oven to 350 F degrees. Grease and flour a 9" X 13" pan. Cream shortening and gradually add sugar beating until light and fluffy. Add eggs all at one time, beating well after each addition. Sift together flour, soda, salt and spices. Add alternately with buttermilk, blend well after each addition. Pour into prepared pan. Bake 35 to 40 minutes or until done.
1. Preheat oven to 350 degrees. Place Chips in 13x9 baking pan. 2. Spray large nonstick skillet with cooking spray. Heat over medium heat until hot. Add onions, jalapenos, peppers, garlic, chili powder and cumin. Cook 5 minutes or until vegetables are tender, stirring occasionally. Stir in chicken, pilsner and tomatoes. Simmer until liquid is absorbed. 3. Spoon tomato mixture over chips and top with cheese. Bake 5 minutes or until the cheese is melted. Serve immediately.
Place chicken quarters in shallow dish. In a bowl, stir together oil, vinegar, sherry, garlic, and poultry seasoning, and 1 teaspoons of Caribbean seasoning. Pour off 1 cup of this mixture, and set it aside. Pour the rest of the mixture over the chicken. Cover and refrigerate for 2-3 hours. Prepare grill. Put the carambolas into a blender or food processor. Add lime juice,honey,vinegar,soy sauce, garlic, hot pepper sauce, and remaining 1 teaspoons Caribbean seasoning. Whirl until the mixture is smooth, stopping to scrape down sides. lend in the reserved marinade. Grill over medium coals for 30 minutes,turning occasionally and basting with the carambola mixture after every turn. The chicken is done when it reaches 170* on a meat thermometer. Allow to stand 10 minutes before serving.
Preheat oven to 375 degrees. Place pastry in 9" pie plate. Trim pastry to 1/2" beyond rim of plate; flute edge. Refrigerate while preparing filling. Wipe mushrooms clean with damp towel. Trim stems; quarter or slice large mushrooms. In a large skillet, heat 1 tablespoons butter over medium-high heat. Add leek; cook and stir 2-3 minutes or until tender. Remove from pan. In same pan, heat remaining butter over medium-high heat. Add mushrooms; cook 4-6 minutes or until tender and liquid has evaporated. Stir in leek, salt and pepper. Cool slightly. Sprinkle 1/2 cup cheese onto bottom of pastry-lined pie plate. Top with mushroom mixture; sprinkle with remaining cheese. In a large bowl, whisk eggs and cream until blended; pour over top of cheese-mushroom mixture. Bake on lower rack 30-35 minutes or until a knife inserted near the center comes out clean.
Heat the oil and cook the onion and pumpkin cubes gently until the onion is softened. Add the curry paste and cook until fragrant-about a minute. Add the lime juice, fish sauce, coconut milk and bring to the boil-reduce the heat and simmer with a lid on for about 15 minutes or until the pumpkin is softened. When the pumpkin is almost cooked through, add the zucchini and capsicum allowing them about 5 minutes cooking time. Just before serving add the crawfish meat and cook a further 2 minutes. Divide the softened noodles between two bowls, spoon over the curry and garnish with chopped coriander. ****After the pumpkin/onion mix in the pan has been simmering about 5 minutes, pour boiling water over the rice stick noodles and set aside for 10 minutes.
heat oil. fry garlic till golden brown. add green chillies and curry leaves. fry 1 minute. add tomatoes and salt and cook till it resembles a paste. break eggs carefully into the paste, making sure the yolks are not damaged. cook on low heat till eggs are cooked. garnish with fresh coriander. serve with plain rice or naan bread.
in large bowl place beans and cover with water, soak for 1 hour. meanwhile in a 3qt saucepan cook bacon over med heat until bacon is browned. reduce heat to med and add remaining ingredients (except 4 cups water and beans). cook stirring occasionally until onions are crispy tender. drain beans, add to vegetable mixture. add 4 cups water, cook over high heat until mixture comes to a full boil. reduce heat to med, cover, cook stirring occasionally until beans are fork tender (1 1/2 to 2 hours). remove bay leaves and cloves before serving.
Preheat oven to 200°C. Line a baking tray with non-stick baking paper Coat capsicum and garlic with olive oil and place on prepared tray. Cook in oven for 30 mins, until both are tender when tested with a skewer. Transfer to a heatproof bowl, cover and stand 5 minutes. Peel skin from capsicum and discard. Place flesh in a food processor. Cut garlic bulb in half horizontally and squeeze cloves into processor. Process until smooth. Add egg yolks and vinegar and process to combine. With motor running gradually add about 150ml of extra olive oil, 1 teaspoon at a time, processing well after each addition, until mixture starts to thicken. Add remaining oil in a thin steady stream until incorporated. Add tomato paste and process until combined. Season to taste.
Preheat oven to 350 degrees. Mix ingredients together in a large bowl until well-blended. Roll peanut butter mixture into Tablespoon size balls. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.
Preheat oven to 350°. Combine 1 cup hot water and porcini mushrooms in a small bowl; let stand 10 minutes. Drain mushrooms through a fine sieve into a bowl, reserving liquid. Chop mushrooms; set aside. Sprinkle 1/2 teaspoon salt and pepper over ribs; dredge ribs in flour. Heat oil in a large Dutch oven over medium-high heat. Add ribs to pan; cook 12 minutes, browning on all sides. Remove ribs from pan. Add porcini mushrooms, cremini mushrooms, and next 4 ingredients (through garlic) to pan; cook 12 minutes or until mushrooms are tender. Add wine, scraping pan to loosen brown bits. Add mushroom liquid and broth; bring to a boil. Add ribs to pan; cover. Place pan in oven; bake at 350° for 2 1/2 hours or until ribs are tender. Let stand 10 minutes. Remove meat from bones; discard bones, fat, and gristle. Shred meat with 2 forks; return meat to pan. Stir in remaining 1/4 teaspoon salt. Cool completely. Place mixture in an airtight container or heavy-duty zip-top plastic bag; freeze. Thaw meat mixture overnight in refrigerator. Place mixture in a large saucepan over medium heat; cook until thoroughly heated, stirring frequently.
Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended). Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.
Mix 2 tbs. of sugar with the 2 egg yolks until you get a creamy mix. Melt the butter on the stove or in the microwave, and then add it to the egg and sugar mix. Mix together the rest of the sugar and the cocoa and then add to the mixture. Mix well until everything blends in a creamy mix. Add the cookies, broken into small pieces. Combine so the chocolate cream blends well with the cookies. Pour the mixture on the wax paper. Roll the wax paper close so it takes the form of salami. Place in the fridge for at least 3 hours. Unwrap and serve in slices.
Preheat oven to 375° F. Cream margarine and sugar until light and fluffy. Add eggs and vanilla, beat well. Stir flour and baking soda together in a small bowl. Add to creamed mixture. Beat In lemon juice. Drop by tablespoon onto un-greased baking sheet (insulated works best, or try laying down parchment paper on the cookie sheet). Bake for 10-12 minute or until light golden brown. Cool for 1-minute on the sheet, and then remove to a wire rack to finish cooling. In a small bowl, beat powdered sugar, water, protein powder, and lemon extract until smooth. Spread on cooled cookies.
Preheat oven to 375° F. Liberally butter 6 individual souffle ramekins and sprinkle with sugar; set aside. In a metal bowl over simmering water, melt chocolate whilst constantly stirring. Once the chocolate is melted, remove the bowl from the heat and stir in the egg yolks one at a time. In the bowl of a standing mixer, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks. Gently stir 1/3 of the eggs whites into the chocolate mixture. Carefully fold in the remaining egg whites. The chocolate mixture should be full of bubbles, even colored and without egg white streaks. Spoon your souffle mixture into the prepared ramekins and bake for 12 - 15 minutes until risen with a crusty exterior. Dust with cocoa powder and serve right away.
In a saucepan, melt butter with sugar. Remove from heat, add 1 cup raspberries, liqueur, coffee and melted chocolate, and stir until mixture has a smooth consistency. In a separate bowl, beat eggs and egg yolks until frothy. Lightly whisk eggs into chocolate mixture until it thickens. Preheat over to 325 degrees. Line sides and bottom of an 8" springform pan with parchment paper. Pour in batter and place pan on baking sheet to catch any leaks. Bake for 1 hour. The torte will be cooked, but not set in centre, so let cool for 20 minutes before springing the pan and removing parchment paper from sides. Refrigerate until completely chilled. Puree the reserved 1 cup raspberries, and sweeten with sugar to taste. Top individual slices with raspberry puree.
Heat oil in large pot. Add garlic and onion and celery, cook 5 minutes. Add stock, cauliflower and butter beans. Bring to the boil, cover and simmer 15 minutes. Cool slightly then puree, season to taste. Reheat and serve with a swirl of cream.
reheat oven to 350°. Drain oysters and reserve liquid. Soak bread cubes in oyster liquid and chicken broth as needed. This mixture should be very moist. Warm oysters until they curl. Reserve. Saute onions, celery, garlic and green onions in butter. Add oysters, artichokes, bread cubes, thyme, salt, pepper and parsley. Cook 10-15 minutes. Pour into a 14 x 10 x 2-inch casserole. Sprinkle Absinthe and seasoned bread crumbs on top. Bake 20-30 minutes.
Mix all rub ingredients. Sprinkle rub all over pork and rub into meat. Wrap in foil and refrigerate 3 hours to overnight. Smoke meat on smoker for 4 to 6 hrs (200-225 degrees check for doneness)(TIP: even after the meat reaches correct temperature you need to let it continue to cook for a few more hours at the 200-225 degree temperature this will produce a meat that can be PULLED: a stringy type of pull. if you can't smoke for that long just cover your meat in foil and put in the oven for a few hours to produce the stringy traditional pulled pork and the smoky flavor will still be present.). While pork is cooking mix all BBQ sauce ingredients in a sauce pan. Bring to a slight boil then simmer on low heat until meat is done. Remove meat from smoker and loosely cover with foil for 15 minute. Pull pork apart. Either put meat in sauce or spoon over meat to serve on your choice of buns.
stir fry cabbage, carrots, onions in water and bouillion till crunchy tender. add the remaining ingredients and stir gently. season to taste with the salt& pepper.