HumbleIntelligence/food-ner-1-Million huggingface dataset:
Batter; Beat the water, flour, cornstarch and baking powder and salt with a hand beater until smooth. Heat oil to 360 degrees about 1 1/2 inches deep. Stir the apples into batter. One at a time with a slotted spoon letting excess batter drip back into bowl, coat each section of apple. Deep fry in the hot oil about 5 pieces at a time, until golden brown. Turning as needed. Drain on paper towels. Repeat now doing the bananas, in the same way. Mix the sugar and water in a saucepot and the corn syrup, and without stirring over high heat bring to a temperature of 300 degrees on the candy thermometer. If testing a drop into very cold water will seperate into threads that are hard and brittle. Mixture will be amber to a golden brown. Decrease the heat to very low, and stir in the sesame seeds. Well grease with oil a flat baking sheet. Stir one piece of fritter into the syrup evenly coating. Place on the platter or baking sheet. When all done plunge each piece one at a time into ice cold water, this will harden the coating.
On a lightly floured surface, roll out pie pastry 1/" thick. Using a 3" cutter, cut out 36 rounds and gently press them into shallow tart pans.Set aside. You may need to bake them in batches. Preheat the oven to 375*. In the top of a double boiler, combine the butter, sugar, corn syrup and salt and mix by hand until well creamed. Add the eggs, one at a time, beating well until each egg is incorporated. Add the vanilla and mace and mix well. Place the pan over hot but not boiling water and cook, stirring occasionally, until the sugar is dissolved 10-15 minutes.do not overcook. Fill each tart 2/3rds full.(no more than 1/2 tbls) and bake directly on the oven racks for 15-20 minutes -- or until golden. Cool slightly in the pans, then remove to wire racks to cool completely. Store in covered containers, the layers seperated by paper towels. These can be frozen.
Preheat oven to 375 degrees. Combine all ingredients in a large bowl. The mixture will seem kind of wet, but it will be just fine. Spray a baking dish with nonstick cooking spray. Place meat mix in dish and shape into a loaf. Bake for 1 hour.
Mix all ingredients except ham in 5 qt slow cooker, then add ham. Cover and cook on low heat 8 to 10 hrs or on high heat 6 to 7 hours until peas are tender Remove ham from cooker; place on cutting board. Pull meat from bones, using 2 forks; discard bones and skin. Stir ham into soup. Stir well before serving.
1. Bake the cake according to package directions in a 13 x 9 inch pan. When it's done, and while it's still hot, punch holes in the cake and pour the sweetened condensed milk over the top making sure some of it sinks in the holes. 2. Do the same with the caramel ice cream topping. Sprinkle on some of the broken candy pieces. When it's cool, spread the Cool Whip topping on the top, and then sprinkle the rest of the broken bars. Then drizzle more caramel all over and then drizzle chocolate syrup all over in zig zags. 3. Hint! Put all your candy bars in the freezer. When you're ready to use them, take them from the freezer. 4. Leave the wrappers on and take a mallet or a hammer and smash them inside the wrappers. Keep cool until you need them. 5. Enjoy! 6. The cook and prep times are approximate and will vary with the size cake pan you use, as well as your oven.
In a medium bowl mix together the hot sausage with the cheeses. Slice the Habanero into 16 equal pieces, discard seeds. Split the Serrano Peppers and remove seeds. Gently pinch open the Serrano peppers. Using a teaspoon fill peppers with sausage cheese mixture. Gently press one habanero slice into each pepper. Wrap each filled Serrano pepper with a slice of peppered bacon. Use a toothpick to adhear bacon to pepper. Grill or bake at 375 degrees for 20 to 30 minutes, turning several times. You want the bacon nicely browned.
Prepare the rice according to the package directions. Preheat a large, deep nonstick skillet over medium-high heat with the vegetable oil. Add the tofu, season with salt and pepper, and lightly brown, 2 to 3 minutes per side. Remove the tofu from the skillet and reserve on a plate. To the same skillet, add the garlic, ginger, onions, cumin and coriander. Saute together for 4 to 5 minutes or until the onions are tender. Add the spinach and continue to cook for 2 minutes. Add the flour and cook for 1 minute. Add the vegetable stock and bring to a bubble. Add the curry paste, mango chutney, and chick peas, then return the browned tofu to the skillet, reduce the heat to medium low, and simmer the curry for 8 to 10 minutes. While the curry is simmering, toast the almonds in a small dry skillet over medium heat until golden. Once the rice is cooked, fluff it with a fork, add the toasted almonds, and stir with the fork. Serve the curry in shallow bowls with a scoop of almond rice on top (rice on the bottom gets too mushy).
Thaw and drain spinach using paper towels to absorb any remaining liquid. Place dry spinach in large casserole dish and set aside. Heat (do not boil) cream in saucepan over low-medium heat; set aside. Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender. Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream. Place cornstarch in small bowl. Add water and stir to dissolve cornstarch. Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick. Add parmesan cheese and whisk to remove lumps. Add hot sauce to spinach and stir to blend. Serve.
Beat the egg, milk and sugar together. Sift the dry ingredients and add to the egg mixture. (If using sifted flour, you can just mix the dry ingredients together well and still get excellent results). Add the melted butter or margarine (or oil) and beat or stir briskly by hand until well blended. Stir or fold in the corn until evenly distributed. Drop by tablespoons into hot deep fat (375 degrees) and cook until golden brown. Drain on paper towels. Place on plates and dust with confectioner's sugar if desired. These are best if served with maple syrup. Notes: I usually try one first. If I find the oil is bubbling through the fritter, which would make it too greasy, I'll add a little more flour to the batter to prevent that. Also, as a shortcut, instead of deep frying, I usually pour 2 or 3 inches of oil into a large saucepan or electric frying pan and fry that way. When one side is brown, I just turn and brown the other side.
Shred cabbage coarsely. Heat oil in a large saucepan and fry the onion and chillies until soft. Add garlic and ginger and fry, stirring until slightly caramerlized (if using red cabbage, you will notice a caramelization, but it won't be as distinct. You'll want the cabbage still slightly firm). Add turmeric and cabbage, fry and toss cabbage in the mixture, then cover and cook over low heat for 10-15 minutes or until cabbage is tender but not mushy. Sprinkle with salt and mix well; then add coconut and stir to mix thoroughly. If there is any liquid in the bottom of pan, leave cover off and stir over medium heat until all the liquid is absorbed.
Heat a wok or large nonstick skillet over high heat. Add 2 tablespoons of the oil and swirl to coat the pan. When the oil shimmers, add the eggs, which will puff up. Allow to set about 5 seconds, and using a wok spatula or similar tool, push the sides of the egg mass toward the center to allow uncooked egg to reach the pan and solidify. Flip the mass, allow it to set, about 5 seconds, and slide it onto a dish; do not over cook. With the edge of the spatula, break the eggs into small pieces. Set aside. Add the remaining 2 tablespoons of the oil to the wok and swirl to coat the pan. When the oil shimmers, add the garlic and ginger and stir-fry until soft, about 2 minutes. Add the Chinese sausage (la chang - see note below), the white parts of the scallions, and the rice and toss thoroughly until heated through. Add the soy sauce, pepper, and reserved eggs and toss. Correct the seasoning, adding the salt if necessary, transfer to a platter, and garnish with the scallion greens. Serve immediately. Ming's Tip: The eggs will be done very quickly. Keep an eye on them to make sure they don't brown or dry out. NOTE: la chang is Chinese sausage.
Combine everything except oil in a large bowl. Mince in a meat mincer four times over until the meat is very fine. Shape into kebabs about 2 inches in diameter. Shallow fry the kebabs on an iron griddle (tawa) on very low flame until kebabs are brown on both sides and cooked inside.
Cook pasta according to instructions, drain and set aside. To make cheese sauce, melt butter in a saucepan add onion flour. Allow this to thicken, and when thickened slowly add the milk. When all milk is added, you may add the cheese. For this Velveeta, is really the best, but you can use another brand. Add salt, pepper, and dry mustard. When sauce has thickened, add pasta. Lightly butter a casserole dish, and add pasta mixture to casserole dish. Bake at 400 degrees for 20 minutes.
Mix togther the first 7 ingredients. Spoon 1 teaspoon of the mixture onto the center of a wonton wrapper. Lightly moisten the edges of the wrapper with a moistened finger. Bring corners together, pressing to seal. Pour peanut oil to a depth of 3 inches in a saucepan or fryer; heat oil to 375. Fry wontons in batches until golden, turning once. Drain on wire rack over paper towels and serve immediately with following sauce. Bring chicken broth and the next 5 ingredients to a boil in a small saucepan, whisking constantly; boil 1 minute. Dip wontons in sauce.
Sage Walnut Pesto: Start by making the pesto. Place the sage leaves, walnuts, and crushed garlic in a food processor or high speed blender. Process on low to allow everything to be broken down into little shreds. Add the olive oil, lemon, 1/4 teaspoon of salt, and a few grinds of pepper and process again until well combined, but still rustic looking. Taste for salt and olive oil, and add more if necessary. Sweet Potato Spanish Tortilla: Turn on the broiler. Heat a tablespoon of ghee in a large, heavy skillet over medium heat. Add sweet potatoes in an even layer. Once you've finished layering them, approximately 2 minutes later, begin stirring the potatoes so that they flip and cook evenly. Add the onions and continue to cook until both the potatoes and onions are just soft. Sprinkle generously with kosher salt and pepper. Remove the sweet potato and onion mixture to a plate. Whisk the eggs, milk, and salt and pepper together in a medium bowl. Meanwhile melt the remaining 1/2 tablespoon of ghee in the pan, being sure to coat the sides. Add that potato-onion mixture back in, in as even a layer as you can. Pour the egg mixture over top, gently lifting the potatoes from around the sides of the pan to allow the egg to get into all the crevices. As the tortilla begins to turn, you want to continuously run a small spatula along the side of the tortilla, tilting the pan so that the egg can run under. Alternate this with flattening the mixture down gently with your spatula. Once the tortilla is just about set, take the pan and place it under the broiler. Cook for approximately 2 minutes, or until set set, but not browned. Take it out and top with the optional goat cheese, if using. Place under the broiler again for another minute or two until browned, but not burned. If you're not using the goat cheese, just keep the pan under the broiler for another minute or two until browned, but not burned. Remove from the oven and allow it to cool slightly. You should be able to lift the whole thing right out of the pan. Top with a sprinkling of parsley and a dollop of sage walnut pesto.
1. PREPARE pasta per package directions. 2. HEAT oil in large skillet over medium-high heat while pasta cooks. Add tomatoes and cook 1 to 2 minutes. Raise heat to high and add wine, salmon, basil, oregano, garlic and capers and cook until salmon is just opaque, about 4 minutes. Or cook other ingredients and add grilled salmon with pasta in step 3. 3. DRAIN pasta and add to skillet. Toss with tomatoes and salmon to combine. Divide equally among 4 bowls. Sprinkle with additional basil and oregano, if desired. Nutritional Info Per Serving. 385 cal, 21 g pro, 25 g carb, 3 g fiber, 20 g fat, 2.5 g sat fat, 47 mg chol, 111 mg sodium.
Mix together the mayo, ketchup and garlic powder blending well. Add. worcestershire sauce and blend well. Cover surface of sauce with black. pepper until just coated. Blend well. Repeat process covering surface of. sauce with black pepper and stir until blended well. Refrigerate for at least two hours. prior to use to allow the flavors to mingle.
Preheat oven to 200°C and line a baking tray with non-stick baking paper. Combine tomatoes, garlic and 2 tablespoons oil in a bowl and toss gently to coat then spread over tray and season with salt and pepper. Roast tomatoes for 35 minutes or until tender then set aside for 20 minutes to cool. Meanwhile, bring a large saucepan of salted water to the boil over high heat and add beans and cook for 3 minutes or until bright green and tender. Drain and refresh under cold water. Pat dry with paper towel. Divide beans among 6 bowls and top them with olives, tomatoes, avocado, feta and basil. Drizzle each with 1 teaspoon oil and season with black pepper.
Preheat oven to 425°F. Place thawed fish fillets in a 9 inch pie plate. Spread with salsa and top with Parmesan. Bake, uncovered, until bubbling (about 8 to 12 min).
Mix first 6 ingredients together. Mix lemon juice, mayo and salt and pepper. Mix into salad. Chill for 1 hour. ENJOY.
Beat egg until fluffy. Add milk and oil/melted butter. Add vanilla. In another bowl, combine all dry ingredients. Take bananas out of skin and cut into very small pieces (1/2"). They do not have to be perfect, and do not worry about then getting a bit "mashed". Add dry ingredients gradually to egg mixture. Add cut bananas (and toasted nuts, optional). In a non-stick 8-10" skillet, heat pan to medium. Pan is ready when water dances on surface. Pour batter in pan using ladle or pitcher, forming a pancake approx 4-5" wide. When the edges start looking a little "matte" and the pancake is bubbly, flip. When you see steam start "wisping" from the edges of the pancake, it is done. Top with syrup (mix ingredients above and heat in microwave for 30-45 seconds), whipped cream, or more bananas and nuts.
Place squash in 9-inch glass pie plate and pierce 6 times with a sharp knife. Microwave on High 5-6 minutes per pound, about 27 minutes, or until squash is tender when pierced with a knife. Cool 10 minutes for easier handling. Meanwhile, in medium bowl, mix tomatoes, sliced basil leaves, tuna, olives, capers, oil, vinegar, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until combined. Cut squash lengthwise in half; remove and discard seeds. With a fork, scrape flesh to separate into strands and place in large bowl; discard shell. Drain squash if necessary. Add 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper; toss to combine. Divide squash among 4 dinner bowls. To serve, top with tomato mixture; garnish with basil leaves and Parmesan.
Preheat oven to 375. Grease baking sheets. Sift together flour, soda, salt, ginger and cinnamon. Cream together shortening and sugar until fluffy. Add molasses and egg and beat well. Add flour mixture to creamed mixture alternately with water and vinegar combined, mixing thoroughly. Drop by tablespoons 2 inches apart on baking sheets. Sprinkle with sugar if desired. Bake in moderate (350) oven 12 to 15 minutes.
Combine rub ingredients. Rub evenly over steaks. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 4 minutes on each or until desired degree of doneness. Remove from heat and let stand 5 minutes.
Frangipane:. in a medium saucepan, bring the milk and vanilla to a boil. Set aside. In another saucepan, combine the flour, sugar, and beaten egg yolks. Gradually add the hot milk till combined. Cook slowly over low heat, stirring constantly, till cream thickens. (at this point, I put it through a strainer to get rid of any cooked-egg lumps). Pour the cream into a bowl and stir in the crushed macaroons. Set aside to cool to room temperature. Crust:. Preheat oven to 350. Using a mixer, cream together the butter and sugar; add the egg yolks, almond extract and lemon zest. Beat till smooth. Add the flour and baking powder and mix well. Using a 9 or 10 inch tart or springform pan with removable bottome, press 2/3 of the dough in the bottom of the pan with your fingers and work the dough up the rim about 1/2 inch. Set the remaining dough aside (refrigerating is a good idea - it may help rolling out later). Filling:. in a medium bowl, mix together the sugar, flour and cornstarch. Stir in the blueberries, sprinkle with lemon (and cinnamon if desired)and toss to coat blueberries evenly. Assembly:. spread an even layer of the frangipane in the bottom of the crust, using just enough to cover. Pour in the blueberry mixture and dot the top with 2 T of butter. On a floured surface, roll out the remaining dough to 1/16 inch thick (I found this dough quite moist and fragile, so sprinkle with flour). Cut strips of dough 1/2 inch wide and arrange them diagonally, 1/2 inch apart, to form a lattice top. Trim away overhanging dough. Bake for 40 minutes or till lightly browned. Dust with powdered sugar and serve warm.
Heat the oil and add add the cabbage, soy sauce, jam and red pepper flake. Cook on high 3-5 minutes until cabbage has started to wilt. Add the chicken, ginger, asparagus and bell pepper. Cook on high heat the entire time and stop once the asparagus is slightly tender, about 10 minutes. Serve with white or brown rice.
Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. Cool slightly and cut into bars.
Melt butter in the cream/milk. Cool. In a large bowl, mix sugar and eggs for 1-2 minutes at medium speed. Add cooled butter mixture, flour, baking powder and salt. Mix until smooth (batter will be thick). Spread into greased and floured 13x9 pan. Bake at 350 for 45-50 minutes until a knife inserted into the center comes out clean.
Melt the pound butter in a sauce pan and then mix in beer, salt, garlic powder, onion powder, cayenne pepper, black pepper, Worcestershire sauce and Tabasco. Remove the neck and giblets and inject the marinade liberally throughout every part of the bird, cover with an oven bag and refrigerate overnight. Heat the oil to 350 degrees drop the bird SLOWLY (when the moisture in the marinade hits the hot oil, it will pop and splatter so gloves and long sleeves are highly recommended). Cover and fry the turkey at 350 degrees for 3 minutes per pound. When the thickest part of the thigh reaches 180 degrees, remove, drain, cool and carve.
Combine first 8 ingredients in a large zip top bag, and add salmon to bag. Seal and marinate in refrigerator for 1& 1/2 hours, turning bag occasionally. Prepare grill or broiler. Remove salmon fillets from bag, reserving marinade. Place salmon on broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with fork, basting frequently with reserved marinade.
Preheat oven to 350°F Coat a 9 x 12-inch baking sheet with 1-inch high sides with nonstick spray; line with parchment paper and spray again. Mix together flour, sugar, baking powder, and salt. In another bowl, blend egg yolks, oil, water, lemon extract, and zest. Gradually whisk flour mixture into yolk-oil mixture until smooth. Beat egg whites in a bowl with an electric mixer on medium-high speed until frothy. Gradually add 1/8 cup sugar to the whties and continue beating until they-re shiny and hold firm peaks as beaters are lifted out. Whisk 1/3 of the beaten whites into the batter to lighten it; gently fold in the remaining whites with a whisk. Pour batter onto the prepared baking sheet. Tilt the pan to evenly spread the batter (don't use a spatula--it can deflate the whites), then bake the cake 12-13 minutes, or until just set. Cool to room temperature, remove from pan, peel off paper, and cut into 1 1/2-inch rounds. (Don't cut rounds too big, or assembled cakes will be floppy when picked up). Whip cream and lemon curd together for the lemon cream, beating to soft peaks. Dollop 1 tablespoon cream on each cake round. Top cakes with berries, dust with powdered sugar, then garnish with mint. Serve or chill up to 2 hours.
Brown turkey in a large skillet. Drain. Add garlic powder,onion powder, carrots, broccoli. Saute about 5 minutes or until carrots are tender. Add mushrooms and zucchini. Saute about 3 minutes. Stir in soups. Pour into a greased 9 x 13 pan. Arrange fries on top. Bake uncovered at 350 for 50-55 minutes or until fries are golden brown. Let stand 5 minutes before serving.
Whisk all marinade ingrediants together in a bowl. Place chicken breasts in a large ziplock bag and pour marinade over top. Refrigerate for at least 30 minutes but no longer than 4 hours. Heat a grill to medium-high. Chicken is easiest grilled if you brush vegetable oil liberally on the grill first so it doesn't stick. Grill, with lid down for 7 to 7 1/2 minutes per side.
Cream together sugar, butter and shortening (CRISCO) until light and fluffy. Add eggs, one at a time. Add flour and salt mixture alternating with milk and vanilla. Bake in greased and floured tube pan for 1 1/2 hours at 325. DO NOT PREHEAT OVEN BEFORE PUTTING THE CAKE IN! ICING: Cream the butter until fluffy. Add sugar alternating with the milk and vanilla until it is spreading consistency.
Cut stalks from okra. Heat 3 tablespoons oil in a large saucepan. Add okra, saute 6 minutes. Drain sauteed okra on paper towels. Discard oil, wipe pan with paper towels. Heat 2 more tablespoons oil in saucepan. Add onion and tomatoes, saute until heated through. Add ground beef- cook, stirring occasionally until browned. Add stock- bring to a boil. Add garlic and salt. Simmer until most of liquid has evaporated. Preheat oven to 350F. Brush a large baking pan with oil. Stir yogurt, sour cream and white pepper into beef mixture. Spoon half of the beef mixture over bottom of oiled pan. Cover with okra, then with remaining beef mixture. Sprinkle with remaining tablespoon oil. Bake 50-60 minutes. Garnish with tomato and lemon slices.
In a bowl, combine chicken, chilies, onions, cheese and seasonings. Mix well; chill until ready to use. Remove half of the pastry from refrigerator at a time. On a lightly floured board, roll to a 9-in. x 12-in. rectangle. Cut into nine small rectangles. Place about 2 tablespoons of filling across the center of each rectangle. Wet edges of pastry with water and roll pastry around filling. Crimp ends with a fork to seal. Repeat with remaining pastry and filling. Place, seam side down, on a lightly greased cookie sheet. Refrigerate until ready to heat. Bake at 425A° for 20-25 minutes or until golden brown. Serve warm with salsa and guacamole.
Preheat oven to 350° F. In a large ovenproof skillet, cook the bacon until crisp. Transfer the bacon to a paper towel and set aside. Drain all but 3 tablespoons of bacon grease. Add the onions and mushrooms to the skillet and saute` over medium heat until softened but not browned, add potato slices and gently toss them in with the onions and mushrooms. Cook, turning often until potatoes are warmed through. In a medium bowl add eggs, milk, parsley and cheese. Season with salt and pepper, stir until all is combined, pour mixture over the potatoes and sprinkle crumbled bacon on top. Place skillet into the oven and bake until eggs are set about 25 - 30 minutes. Serve hot directly from the skillet.