HumbleIntelligence/food-ner-1-Million huggingface dataset:
Put the scallops onto a container for the broiler. Add butter/margarine and olive oil. Sprinkle spices onto the scallops. Place a few inches away from broiler fire. Broil for 12 minutes. Turn the scallops over and broil for another 4 minutes. Serve as an appetizer or as part of a main course.
In a large saucepan, bring water, butter, and salt to a boil. Add flour all at once and stir until it forms a smooth ball. Remove from heat and let stand for about 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny (takes some arm power). Stir in basil and cheese. Drop by rounded tablespoons 1 inch apart onto greased baking sheets. Bake at 400' for 18-20 minutes or until golden brown. (I made mine too big and it took about 24 minutes total) Remove to wire racks. Serve warm.
On a large serving platter, arrange sliced tomatoes. Sprinkle onion, cheese and sliced olives over tomatoes. In a small mixing bowl, whisk together Kalamata olive brine, lemon juice, red pepper flakes and olive oil until well mixed. Drizzle mixture over platter and garnish with fresh oregano leaves.
Combine all ingredients in a 1-gallon ziploc bag. Add meat, seal and massage marinade into meat. Marinate in bag for up to 24 hours, turning and massaging frequently. Grill to medium rare. Serve whole, sliced, or diced for tacos or burritos!
Mix flour, baking powder, sugar, and salt. Work in the margarine using hands until you make a nice crumble. If you have Olivina margarine in your area, I find this makes for the best bannock. Gradually mix in enough milk to make soft but not sticky. Knead. Shape into a ball, place on a greased baking sheet, then flatten into a circle about 1 inch thick. Bake at 425°F (220°C) for 25 minutes or until lightly browned.
Preheat oven to 350 degrees F. Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips.
sprout organic kidney beans by soaking overnight. add in all ingredients. cook for 30 - 45 minutes. cut avocado in chunks. dice scallions. serve soup. add avocados and scallions.
Pour juices into 12 oz. bottle with sprinkle cap. Add halved habaneros. Close bottle. Shake. Store in fridge at least 24 hours before using.
Mix the dry ingredients well in a large bowl. Mix the wet ingredients well in a medium sized bowl. Add the wet ingredients to the dry, mix until just combined. Grease pre-heated waffle iron. Spoon 1/2 cup of batter into waffle iron at a time to cook.
Place quartered potatoes in a bowl. In a seperate small bowl, mix together garlic, olive oil, mustard, vinegar, salt, pepper and sugar. Pour this over potatoes and toss to coat. Place potatoes in a baking dish and bake at 450 for about 45-50 minutes or until desired tenderness. Or, roast on foil on the grill.
Muddle the strawberry in a shaker. Add the Gin, Lemon Juice and Simple Syrup. Shake and strain over fresh rocks in a collins glass. Top with Brut Rose or Brut Champagne. Garnish with a strawberry.
Bring 6 cups of water to a boil in small pot or saucepan. Remove the plastic or paper band from the bundle of noodles and add the uncooked soba to the boiling water, stirring occasionally with a fork or chopsticks to keep the noodles from sticking to each other. Boil on medium to medium-low heat for 4-5 minutes. Drain noodles into a strainer over the sink, then run cold water over noodles to prevent further cooking. Shake strainer to get as much water as possible off the noodles. If you have sesame oil, drizzle a small amount over the noodles to keep them from sticking and to add a toasty nutty flavor and use your fork or chopsticks to stir a little to distribute the oil. Set aside. In the same emptied small pot or saucepan, heat vegetable broth over high heat to boiling. Lower heat to medium-low. If you're not using egg, skip over to the next step. If you're using egg, crack the egg into the broth and allow to cook at a low boil. To keep the egg yolk intact, don't agitate the egg and keep soup at a low simmer until egg is firm. You can also use your fork or chopsticks to poke the yolk or stir the egg around in the broth if you want an egg-drop style soup. Cook just long enough for the egg whites and yolk to be cooked. If you're not using tofu, skip over to the next step. If you're using tofu, cut it up into small to medium cubes and add to the broth and bring to a boil. Add up to 1/3 cup vegetables to the broth, depending on how much you want in your meal. Once it boils again, reduce heat to simmering for a few minutes. You basically want to heat it long enough so that the vegetables are not frozen. When it's done, turn off the heat. Stir in soy sauce, salt and pepper to taste. Put the soba into a big noodle bowl. If you have green onion, chop and use the green parts only and sprinkle on top of the noodles. Pour the soup and its contents over your noodles. Sprinkle the ground sesame seeds on top and enjoy while it's hot!
Cut the wings apart at the first joint, separating the "drumstick" from the wing tip and second joint. Reserve the tips and second joints for another use. Beginning at the narrower end of each drumstick, with a sharp knife, cut the tendons and scrape the meat down the bones as far as possible toward the thicker end to make a plump lollipop, or drumstick shape. The bare bone showing makes a neat handle for easier eating. In a bowl, whisk together the lime juice, the oil, garlic, brown sugar, red pepper flakes and salt. Add the chicken wings, tossing them to coat with marinade. Let them sit in the refrigerator at least 2 hours and up to 8 hours. In a large zip-lock bag, toss together the bread crumbs and peanuts. Add 4 or 5 wings at a time to the bag, shaking well to cover the wings with the crumb/peanut mixture. Repeat with the rest of the wings. Bake the wings on a rack in a shallow roasting pan in a preheated 450 oven, turning them once, for 30 minutes, or until they are browned lightly.
In a large skillet heat the olive oil over medium heat. Add the shrimp and season with the Jerk seasoning. Cook 3 to 4 minutes or until pink. Add the onion and rice, cook until the rice is warm, about 2 minutes. Warm the tortillas. Evenly distribute the rice and shrimp mixture between the tortillas. Top each with lettuce, salsa, cheese, and ranch. Roll up burrito style and cut in half. Serve immediately.
Fry the chopped onions on cooking oil till they glaze. Take it off from hob and add grounded paprika. (If you leave it on the fire and add paprika it will make it bitter). Add diced meat. Now you can put it on the fire again. Stir well paprika, onion and meat. Add water and steam with lid on till the meat is half cooked. Keep adding enough water. Stir it every few minutes so it won't burn. Add as much cold water as much soup you want. Boil it. Salt it. When boiled add all the vegetables and cook till everything is softened. It takes a while, especially for the meat. Near the end add the spices (cumin, cube, chili, pepper) and salt again if needed. Add egg noodles. Egg noodles: mix egg and flour and teaspoon water together till its hard enough. Pick pea-sized bits off it and put it in the soup towards the end and cook it till they come up to the surface. Then they ready.
Cut avocado and remove from skin. Place in a bowl and drizzle lime juice to prevent from browning. Mash avocados with a fork. Chop tomatos, onions, pepper and add to avocados and mix. add salt, pepper and garlic powder. Taste, add more salt or garlic powder depending on taste. Serve with Corn Tortilla chips. Enjoy with your Favorite people!
Wipe chicken with clean damp cloth. Combine the 1/4 cup flour, 1 teaspoon salt and pepper. Roll chicken in mixture. In large skillet brown chicken in oil on all sides. Remove chicken from the pan and drain on paper towels. Heat oven to 350. In a bowl mix together remaining flour, baking powder and salt. Beat together eggs, milk and melted butter. Beat until light. Slowly add to flour mixture. Beat until batter is smooth. Pour batter into greased 12x7-inch baking dish. Arrange chicken pieces on top. Sprinkle with pepper if desired. Bake for 1 hour or until batter puffs and is golden brown. Serve at once.
1. Heat oven to 350°F Cook and drain pasta shells as directed on package. 2. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes. 3. In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil. 4. Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.
Soak beans overnight. Drain and discard water. Mix together all ingredients in slow cooker. Cover. Cook on low 10-12 hours, or until beans are soft. Serve over rice.
Trim any fat off the lamb and cut it into 1 inch cubes. Put the meat, onions, garlic, cayenne pepper, cinnamon, ginger, paprika and saffron if using,into the bottom of a double boiler or a large saucepan, season to taste and add enough water to cover. Bring the contents to a boil, then cover the pan, reduce the heat to low, and simmer for 1 hour 30 minutes. Add the apricots, carrots,zucchini,tomatoes, coriander and parsley to the pan and cook, covered for a further 15 minutes. Meanwhile, following package directions, prepare enough couscous for 6 people. Add salt to taste. To serve, spoon the couscous onto serving dish, lift the lamb and vegetables from the pan with a slotted spoon and lay them on top of the couscous and sprinkle them with chopped coriander and parsley. Pour the broth into a jug or bowl to serve separately and let people help themselves at the table.
Combine ALL the ingredients except the noodles in your crock pot. Cook on high 4 - 5 hours. In the last 10 minutes stirr in the egg noodles. Serve.
1. Drain liquids from Veg-All and Tuna. 2. Prechop all veggies to be somewhat consistent in size with Veg-All. 3. Mix all ingredients together adding more mayo as needed so that salad is coated but not really dripping. Veggies will add lots of moisture. 4. Chill for at least an hour to let flavors marry, meant to be served cold.
Combine crumbs, sugar and butter and press firmly over bottom of 9" square pan. Chill until set. Sprinkle 2 T sugar over strawberries and let stand for 1/2 hour. Dissolve jello in 1 cup of boiling water. Drain berries, reserving liquid. Add water to juice to make 1 cup and add to jello. Chill until partially set. Meanwhile, combine marshmallows and milk and heat and stir until melted. Cool completely, then fold in whipped cream. Add berries to jello, then swirl in marshmallow mixture to marble. Pour into crush and chill until set.
In a bowl mix salt, 5 spice powder, sugar, pepper and garlic. Add tofu 1 at a time and turn over to coat evenly. Let stand 1 hour. In a wok, heat oil until smoking. Add tofu and deep fry for 5 minutes until puffy and golden. Drain on paper towels and serve immediately with green onions.
FILLING: Heat oil in skillet over medium heat. Add onions and cook for 10 minutes stirring occasionally until soft and translucent. Add garlic, cook 2 minutes. Add beef, curry, cumin, salt, and pepper. Cook until browned stirring constantly. Stir in stock and breadcrumbs. Simmer until liquid is absorbed. (aprox.10 minutes) Texture should be soft and moist. Add green onions. PASTRY: In a large bowl, combine flour, turmeric, curry, and salt. Cut in 1/4 cup margarine and shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Shape dough into a log, and cut into 10 equal sections. Roll each section into a six inch circle (approximately 1/8 inch thick). Cover with damp towel. Spoon equal amounts of filling into each pastry circle. Fold over making a half circle and press edges together. Use a fork to press edges, and brush the top of each patty with beaten egg. Cook for 25- 30 minutes.
In a big bowl cream butter and eggs until very creamy. In another bowl combine flour and baking powder. Add to egg mixture alternating with yogurt. Add oil. Mix in well. Stir in chopped rosemary and goats cheese. Season with pepper. Fill into prepared muffin tins (I used silicone ones). Sprinkle with chopped pistachios. Bake at 180°C/350°F in the preheated oven for 25 minutes or until toothpick inserted in the centre comes out clean. Enjoy! :).
Slice meat against grain into thin strips. Heat oil in 12" pan. Sear meat in pan. add garlic and cook 1-2 minutes. add mushroom soup undiluted. add sour cream and mix together well. add sherry, salt, turn down and let simmer on low. meanwhile, bring a pot of water to boil and cook pasta according to directions. Strain and put in a nice pasta bowl. Then pour stroganoff over and mix. Add parsley and toss to together. Serve.
Preheat oven to 325 degrees F. Prepare Graham Cracker Crust (**See Recipe below). Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs, and beat until well combined. Add cornstarch, flour, lemon juice, and vanilla; blend well. Add butter and sour cream, beating until smooth. Pour filling into prepared pan; bake for 70 minutes, or until firm around edges. Turn off oven; all cheesecake to stand in oven 2 hours. Remove from oven; cool completely. Remove from pan; chill. Top with Blueberry Glaze (***recipe follows) **To Make Graham Cracker Crust:. Combine all ingredients, press into bottom of a 10" springform pan. ***To Make Blueberry Glaze:. Combine sugar and cornstarch ina small saucepan; blend thoroughly. Gradually stir in water. Crush 1/2 cup blueberries; add to sugar mixture. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Continue to boil about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of chilled cheesecake. Pour cooled glaze over berried. (Makes 1 1/3 cups).
In a small mixing bowl, whisk together the oil, wine, garlic, parsley, oregano, bay leaf, and pepper. Place the steak in a deep bowl and pour on the marinade. Turn once to coat both sides, cover, and refrigerate for at least 4 hours, preferably overnight. When ready to serve, preheat the broiler or prepare a charcoal grill. Discard the marinade and bay leaf. Broil the meat for about 5 minutes on each side or until a thermometer inserted in the center registers 145 degrees F (for Medium-rare). Cut the meat into thin, diagonal slices across the grain. Serve warm or cold.
Cut fillets into 3-4 ounce pieces, fold in half and season with salt and pepper. Place in buttered flameproof baking dish. Add onion, parsley, lemon juice, wine and water. Cover dish and heat on medium heat to a boil. Lower heat and simmer 6 to 8 minutes, or just until the fish flakes easily. Transfer fillets into to flameproof serving platter with a slotted pancake turner and keep warm. Stir Fish Veloute Sauce into liquid in baking dish. Cook until mixture is reduced one-third. Stir in butter until the butter is melted. Strain sauce through a couple of layers of cheesecloth and spoon over the fillets. Place platter under a very hot broiler just until the sauce turns golden. Make a pyramid of heated seedless grapes in the middle of the platter and serve immediately. Serves 6. For Fish Veloute Sauce, melt the butter in a heavy saucepan. Stir in flour and cook very slowly until flour starts to change color and turn golden brown. Heat the clam broth (or fish stock/court bouillon), then add to the roux a cup at a time, mixing all the time with a wire whip. Skim when necessary. Add the remaining ingredients and cook very slowly for 1 hour, stirring often. Skim when necessary. When the sauce is the consistency of heavy cream, remove from heat. Strain through a fine sieve and cool. Stir occasionally while cooling to prevent a skin from forming on the top. Cover and store in refrigerator. Use within 1 week.
Brown ground beef until fully cooked. Drain fat from beef and set aside, do not discard the fat. Saute the vegetables in the same pan. Add water or broth, beef base, ground beef and rendered fat, let simmer for at least 15 minutes. Salt and pepper to taste. The longer this soup simmers the better the flavor. Stir in desired amount of rice. For OAMC cooking divide soup into 2 cup containers and freeze without adding the rice. When ready to serve thaw and heat soup and serve with fresh rice. (You can probably freeze this with the rice in it just fine we just usually prefer to make the rice fresh.).
Saute onion in oil in a large skillet over medium low heat until translucent. Add jalapeno and cook about 10 minutes more. Remove onion and peppers and set aside. Raise heat to medium and quickly brown ground beef. Drain off fat and return onions and peppers. Add tomatoes, garlic, bouillon, salt and pepper to taste. Saute over low heat for 15 minutes. This can also be prepared using beef broth rather than the bouillon. You would add it at the same time, just cook until desired consistency.
Preheat oven to 350°. Grease a 12-cup muffin pan. Mix flour, 1/2 cup sugar, baking powder, salt and nutmeg in a medium bowl. Beat egg and milk in a small bowl. Beat softened butter in a large bowl until light and fluffy. Add flour mixture and egg mixture alternately, mixing with a wooden spoon after each addition. Do not overmix. Spoon batter into prepared muffin pan, filling each cup 2/3 full. Bake until a toothpick inserted in center comes out clean or until muffins are golden brown, about 15 minutes. Mix remaining sugar and cinnamon in a bowl. Remove muffins. Dip muffin tops in melted butter, then in cinnamon sugar. Place right side up on a wire rack; cool or serve warm.
Mix dry ingredients together then stir in cheese. Mix Egg, butter and milk together. Stir into flour mixture until well mixed (dont over mix). Drop into soup or stew, cover and simmer for 12 min. I sometimes drop 1/2 teaspoons into soup for mini dumplings. They also freeze well once cooked.
Place all ingredients in the bread machine pan in the order the manufacturer requires. Select Basic cycle, Light crust -OR- do the following. Select Basic cycle and leave dough in the machine through the FIRST RISE. When it's time for the SECOND RISE, turn off the machine, pull out the dough, and roll tightly into a loaf, making sure to pinch the seams closed. Place in a greased 9x5 loaf pan seam side down and spray dough with cooking spray. Let rise in a warm place for one hour or more (rising times will vary). When dough has doubled to at least one inch above the pan's rim, you have the option of applying an egg wash for a shiny finish. Beat an egg and use a pastry brush to apply a thin film on top of loaf. Preheat the oven to 350 deg. F. and then bake loaf for 25-30 minutes, or until thermometer inserted in side of loaf registers at least 195 deg. F.
Mince onion in food processor. Add remaining ingredients. Blend with off/on turns then let run until smooth. Refrigerate overnight. Good with raw vegetables, crackers or Melba toast. Can also shape and cover with parsley or chopped nuts.
Hull and halve strawberries, leaving about 8 whole for pavlova decoration, and put into a medium bowl; scoop passionfuit into bowl; add Cointreau to taste & sugar and chill for an hour or two. Before topping pavlova with strawberries and passionfruit, drain juice from the fruit, being careful not to lose any of the passionfruit pulp; taste and add more Cointreau and sugar if necessary. Thicken the juice with arrowroot over a low heat to make a pouring sauce, not too thick as it will thicken as it chills - amount of arrowroot needed depends on how much juice you have from the strawberries. After adding cream to pavlova, top with the strawberries, both sliced and whole (leave leaves on whole strawberries) and pour over the sauce.
Remove stems from mushrooms; may remove gills or leave them; set caps aside. In a small skillet, saute onion in 1 tablespoon oil until tender. In a small bowl, combine the cream cheese, egg, bread crumbs, 1/2 cup Parmesan, and seafood seasoning; gently stir in crab and onion. Spoon 1/2 cup crab mixture into each mushroom cap; drizzle with remaining oil. Sprinkle with paprika and remaining cheese. Place in a greased 15 in x 10 in x 1 in baking dish. Bake, uncovered in a preheated 400° oven for 15-20 minutes or until mushrooms are tender.
Preheat oven to 325°F Grease and flour a 9x5x3-inch loaf pan; set aside. In a medium bowl stir together flour, sugar, cream of tartar, salt, and baking soda; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add flour mixture; beat for 2 to 3 minutes or until fine crumbs form. In a small bowl combine the water and the 1 tablespoon coffee crystals, stirring until coffee crystals are dissolved. Add coffee mixture and vanilla to butter mixture; beat on low speed until combined. Beat on medium speed for 2 minutes. Beat in eggs and melted chocolate on low speed until combined. Beat on medium speed for 1 minute. Pour batter into prepared pan, spreading evenly. Bake for 75 to 80 minutes or until a toothpick inserted near center of cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan; cool completely on rack. If desired, top each serving with Coffee Cream, chocolate curls, and additional coffee crystals. Coffee Cream: In a medium bowl combine 1 cup whipping cream, 1 tablespoon powdered sugar, and 1 teaspoon instant coffee crystals. Cover and chill for 10 minutes. Beat with an electric mixer on medium to high speed until stiff peaks form (tips stand straight).
Preheat oven to 350°. Butter and flour an 11" X 17" pan (I used a 9 X 13 and had thicker brownies). In a heat-proof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly. In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature. In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula. Bake 35 minutes or until a toothpick inserted 3-inches from center comes out clean; do not overbake. Allow to cool. refrigerate, tightly wrapped, until cold; cut into squares. Share them with your friends and they will be forever indebted to you!
Cube the Feta. Quarter the cherry tomatoes. Slice the olives. Chop the basil. Mix in a mixing bowl. Sprinkle with olive oil. salt and pepper to taste. If possible, let it stand for 15 minutes to an hour or so before serving, but its great either way!