HumbleIntelligence/food-ner-1-Million huggingface dataset:
In slow cooker, combine all ingredients except salt, pepper, cilantro and sour cream. Mix well, cover and cook on low for 6-8 hours or on high for 3-4 hours. Season to taste with salt and pepper. Ladle into bowls and garnish with cilantro and sour cream if desired.
Sift cornstarch, rice flour, and sugar together in a bowl. Add butter and mix all the ingredients together until you form a soft dough. Refrigerate for approximately 1 hour. Shape the dough into 1 inch balls and lay out on greased cookie sheet. Flatten cookies slightly with a fork. Roll in red and green sprinkles or a cinnamon and sugar mixture. Bake at 300 for 20-25 minute or until golden.
Cook beef in a saucepan over medium high heat, stirring until it crumbles and is no longer pink. Drain and pat dry with paper towels. Wipe pan clean. Add 3 cups water, salt, and cumin to saucepan. Bring to a boil, add rice, cover, reduce heat, and cook 20-25 minutes or until water is absorbed and rice is tender. Stir in beef, lime rind, and lime juice. Serve salad with desired toppings.
Grease a 2-quart baking dish. In a large skillet melt butter over medium-high heat; add in onions and saute until translucent and slightly brown, then season with salt to taste. In the prepared baking dish layer onions then two-thirds of cheeses sprinkling pepper between layers. In a saucepan heat soup with half and half and soy sauce; stir to blend. Pour over onions and stir gently. Top with bread slices. Bake uncovered at 350 degrees F for 15 minutes. Push bread under sauce then sprinkle with remaining cheese; bake 15 minutes longer.
To Make the Fried Tortilla Strips: In a deep, heavy frying pan, heat several inches of vegetable oil to a temperature of 375 degrees. Working in batches if necessary to prevent overcrowding, carefully add the tortilla strips to the hot oil, submerging them with a metal skimmer or slotted spoon. Fry the tortilla strips until evenly golden, 1 to 2 minutes. Carefully lift them out with the skimmer or slotted spoon and transfer them to paper towels to drain and cool. Set aside, uncovered. To Make the Garden Herb Ranch Dressing: In a mixing bowl, use a fork to stir together the mustard and cold water, forming a paste. Set aside for 10 minutes. Add the remaining dressing ingredients to the bowl and, using a handheld electric mixer at low speed or a whisk, blend together just until smooth, taking care not to incorporate too much air into the dressing. Cover with plastic wrap and refrigerate. To Make the Grilled Garlic and BBQ Chicken: Preheat a stovetop grill or the broiler. In a mixing bowl, stir together the olive oil, garlic, soy sauce, and salt. Turn the chicken breasts in this marinade and leave to marinate at room temperature for about 15 minutes. Grill or broil the chicken breasts until cooked through, 5 to 6 minutes per side. Chill thoroughly in the refrigerator. Cut the chicken breasts into 3/4-inch cubes and, in a bowl, toss with the barbecue sauce to coat well. Cover with plastic wrap and refrigerate. To Make the Salad: In a large mixing bowl, toss together the lettuces, basil, jicama, Monterey Jack cheese, beans, corn, cilantro, dressing, and half of the Fried Tortilla Strips. Transfer the salads to chilled serving plates. Surround each salad with diced tomatoes and the remaining Fried Tortilla Strips. Top each salad with chunks of Grilled Garlic BBQ Chicken and drizzle the chicken with the barbecue sauce. Garnish with the scallion.
beat together first 5 ingredients in a large mixing bowl. Blend the flour, cinnamon, and nutmeg, in the mixture. Stir raisens,oatmeal, coconuts and walnuts, into the mixture, the mixture will be very stiff. Roll into 1 inch balls and place on greased cookie sheets. Bake at 350 degrees for 12-15 minutes. Cool about 2-3 minutes before removing from baking pan. ENJOY ! ! !
I used my vita mix to grind all the spices together. Or. Place all the spices into a grinder or food processor till powdery.
Trim all excess fat from brisket, brush meat with kitchen bouquet. Combine seasonings until well blended; rub into brisket. Place onion slices in bottom of crock pot. Place meat in crock pot, with fat side up, cutting to fit if necessary. Cover and cook on high for 2 hours, reduce heat and cook on low 6-8 hours longer or cook on low for 10-12 hours. Remove brisket from liquid, let the brisket stand - wrapped in the foil - for 20 minutes before carving or shredding. Serve one of two ways: (1) thinly slice the brisket across the grain OR.(2) shred the brisket with a large, 2-pronged fork.
In a blender, mix the lemon, sugar, grenadine, and strawberries until relatively smooth. Pour into a glass with ice; top with 7-up and stir. Garnish with a fresh strawberry or maraschino cherry.
In a bowl, whisk a little of the milk into cornstarch to make a smooth paste. Whisk in remaining milk, lemon zest, soy sauce, honey and hot pepper flakes; set aside. Heat a wok or large skillet over high heat. Add beef and stir-fry for 3 minutes or until browned; transfer to a bowl. Add remaining butter to pan, then onion and stir-fry for 1 minute. Add broccoli and ginger and stir-fry for 3 minutes or until onion is tender. Return beef and accumulated juices to pan. Whisk milk mixture and pour into pan. Cook, stirring and scraping up brown bits, for about 2 minutes or until thickened. Stir in lemon juice. COOKING TIP: Grate the lemon zest and the ginger on the fine-side of a box cheese grater. Grating the ginger gets the most from the flavor in the short cooking time of a stir-fry. Cut the prep time by buying precut beef stir-fry strips and pre-cut broccoli.
In a large, deep frypan over high heat, add oil and chicken. Cook chicken, turning only once, for approximately 5-8 minutes until golden brown. Remove chicken to a plate and set aside. Reducing heat to medium, add onion and cook for 1 minute than add garlic and cook for another minute. Return chicken to pan, add the lemon, chicken stock and honey. Reduce heat to medium-low, place cover on pan and simmer for approximately 20 minutes or until the chicken is cooked through. Preheat broiler. Increase heat to medium and simmer sauce, uncovered, for 5-8 minutes to thicken. Place chicken under a hot broiler for 3-4 minutes until crisp. Place chicken on serving platter, top with sauce and fresh oregano leaves.
CUPCAKES: Preheat the oven to 350°F; line a 12 count muffin pan with paper liners. Put the sugar and lavender flowers in a food processor. Process briefly to combine. Tip the lavender sugar into a bowl with the butter and beat together until pale and fluffy. Beat the eggs into the butter mixture, one at a time, then sift in the flour and fold gently. Stir in the milk, then spoon the mixture into the muffin cups. Bake for about 18 minutes until risen and golden and a skewer inserted in the center comes out clean, then transfer to a wire rack to cool. DECORATING: To decorate, gradually beat the confectioners' sugar into the egg white in a bowl, then add a few drops of food coloring and stir to achieve a lavender-colored icing. Spoon the icing over the cupcakes, then top each one with a sprig of fresh lavender or candy sprinkles. Let set before serving.
Heat oven to 375. Spray an 11x7 inch glass baking dish (2 Quart) with cooking spray. Cook hashbrowns according to the directions on the package. Remove hashbrowns and arrange in the bottom and around sides of casserole dish. Sprinkle cheese over potatoes. In a bowl beat eggs. Stir in chives salt pepper and ham. Cook and stir over medium heat until partially cooked. Stir in cream cheese, cook and stir until eggs are cooked but moist. Spred over cheese and potatoes. Seperate crescent rolls into triangles and roll half way. Arrange over eggs with tips in the center. Bake 20-25 minutes or until crust is golden brown.
Preheat the oven to 350 degrees. Bring a large pot of salted water to a boil. Generously butter a 9x12-inch casserole pan and coat with half the bread crumbs. Place the zucchini in a colander and sprinkle with the salt. Cover with a plate (press down on the zucchini), weighted down with a heavy object. The salt will draw the liquid from the zucchini; the plate will help squeeze it out. Allow the zucchini to sit for about 20 minutes. Place the onion, celery, carrot and pancetta or bacon in the bowl of a food processor and pulse until the mixture is chopped into tiny pieces. In a large, deep saute pan, heat 2 tablespoons of the oil over medium-high heat. Add the vegetable-pancetta mixture and the garlic. Saute for 5 to 6 minutes. Add the sausage, stirring to break it up further and cook for 4 to 6 minutes, until the sausage is cooked through. Add the wine, scraping up any browned bits from the bottom of the pan and cook for 1 to 2 minutes. Add the tomato sauce and broth. Bring the sauce to a boil, reduce the heat, and simmer for 10 to 15 minutes. You should have a thin rather than thick pasta sauce; you want it liquid, as the mixture will eventually bake. Set the sauce aside, and cook the pasta in the boiling water according to the package directions. Do not overcook; the pasta should hold its shape. While the pasta is cooking, rinse the zucchini. Wrap in a clean, dry kitchen towel and squeeze out all the moisture. Heat 1 to 2 tablespoons of the remaining oil. Add the zucchini, and over high heat, brown on all sides for 3 to 4 minutes. Cook in two batches, adding more oil if necessary, if the zucchini pieces are too many for one pan. They should be softened but not mushy. Remove and set aside. Drain the pasta, reserving 1/2 to 3/4 cup of the cooking water. Remove 1 cup of the pasta sauce from its pan and warm the remainder. Add the pasta and reserved pasta water to the sauce in the pan and toss well. Add the zucchini and mozzarella and stir well. Spoon the pasta mixture into the prepared casserole pan. Pour the reserved sauce over the top and sprinkle with the remaining bread crumbs and the Romano. Cover the casserole tightly with aluminum foil, and bake in the center of the oven for about 10 minutes, until warmed through. Remove the foil, check that the mozzarella is melted and broil for 1 to 2 minutes to crisp the top before serving.
Place puff pastry sheets on a paper-lined baking sheet and allow to thaw until pliable (depends on your brand of puff pastry, mine took 5 minutes). Roll out each piece to make it slightly bigger. Cook your frozen mixed veggies according to package directions and drain well. Mix veggies, hummus and spices in a bowl. Place about 2 heaping tbs of the veggie mix on the bottom part of each pastry sheet leaving a space around the edges. Using a brush or your fingers apply some water to the edges of each pastry sheet and fold down the top to make a pocket enclosing the filling. Now spread some yogurt (about 1/4-1/2 tbs) on each pastie as a glaze. Place in the pre-heated oven and bake at 200°C/400°F for 15 minutes or until puffy and brown on top. Enjoy!
Grind and mix all curry ingredients. Boil the chicken in 5 cups of water in a large pot until partially cooked and reserve stock. Cook noodles according to instructions and set aside. Dry and chop chicken, then add to a frying pan with oil, toasted rice powder and salt and fry until browned. Return to the pot and add all other ingredients including the cooked noodles. Bring to a boil for just a moment and simmer until the soup is thick.
Put the gammon joint in a large pan. Cover with water. Add the peeled and halved onion, peppercorns, star anise, bay leaf, and orange zest. Bring to a boil; partially cover and simmer for 1 hour 45 minutes, or 30 minutes per 500g (1lb). Meanwhile, put all the glaze ingredients in a bowl and whizz with a hand blender until you have a smooth texture. Once the gammon is cooked; cool in the stock; remove. Preheat the oven to gas 7, 200 degrees Celsius, fan 200 degrees Celsius. Using a sharp knife, strip the rind off the gammon joint and score the fat in a diamond pattern. Put the joint in a roasting pan and spread the glaze over the fat. Roast for 20 to 25 minutes, until sticky and golden. Cool before carving into thick slices.
In heavy saucepan mix and boil sugar, cream, and light syrup. Meanwhile brown 1/2 cup sugar in saucepan. As it reaches a golden brown, add in cold water and immediately pour into sugar/cream mixture as it boils. Bring to soft ball stage. Pour out into buttered pan to cool. Beat with wooden paddles until mixture is light and airy. Put in a container, cover with plastic wrap and cool. When cool, form in small balls. Dip in chocolate and roll in chopped peanuts. Store in refrigerator.
For the dressing; in a bowl whisk together garlic, salt, Dijon, honey and balsamic vinegar; add in olive oil in a slow steady stream until emulsified. Adjust honey amount adding in more if desired for a sweeter taste, then season with more salt if needed, and black pepper. Chill for a minimum of 2 hours before using. For salad; place the spinach leaves in a large glass bowl; top with sliced mushrooms, bacon, blue cheese or feta cheese, croutons and sliced red onion (if using). Toss all ingredients together with salad forks. Season with black pepper (and salt if desired). Place the egg wedges all around inside edges of bowl. Serve with prepared dressing on the side.
First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes. Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water. Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk. Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream. Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary. While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone. Slice the salmon thinly at a 45 degree angle across the grain Preheat the oven to 200C/400°F. To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS. More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne. Another thin layer of bechemel, then the slices of salmon and more bechemel to cover. 1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top. Bake for 45 minutes until the top is nicely browned. Delicious!
Add all ingredients into a slow cooker and stir until combined. Cook on high for 4 hours, or until all cheese is melted.
Prepare jello using speed set according to the recipe on the box BUT DO NOT REFRIGERATE TO SET! Mix cream cheese, mayonnaise, fruit and nuts. Add Jello mixture. Fold in Cool Whip and pour into any shape mold and refrigerate to set.
1. Heat oven to 350 degrees. Place butter in 13x9-inch baking dish; place in oven to melt. 2. In medium saucepan, combine sugar and water; heat until sugar dissolves, stirring frequently. Set aside. 3. Place flour in medium bowl. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add milk; stir with fork just until mixture begins to pull away from sides of bowl. 4. On lightly floured surface, knead dough just until smooth. Roll out dough to 12x10x1/4-inch rectangle. 5. In medium bowl, combine apples and cinnamon; stir to mix. Sprinkle apples evenly over dough. 6. Beginning with long side, roll up jelly-roll fashion. Cut into 16 slices. 7. Arrange slices in baking dish over melted butter. Pour sugar syrup carefully around and over rolls. (This looks like a lot of liquid, but crust will absorb it.). 8. Bake at 350 degrees for 40 to 45 minutes or until golden brown. Cool 15 minutes before serving.
Preheat oven to 375*, 10 minutes before cooking. Heat oil in a skillet and cook the green onions and pepper until soft. Remove from the skillet with a slotted draining spoon and place in a large bowl. Drain the tuna, then stir into the green onions and pepper. Beat the ricotta cheese with the lemon zest and juice and the sniped chives until soft and blended. Season to taste with salt and pepper, add the tuna and mix together. If the mixture is still a little stiff, add a little extra lemon juice. With a teaspoon, carefully spoon the mixtures into the cannelloni tubes, then lay the filled tubes in a lightly oiled shallow ovenproof dish. Beat the egg, cottage cheese, plain yogurt, and nutmeg together and pour over the cannelloni. Sprinkle with the grated mozzarella cheese and bake in the pre-heated oven for 15-20 minutes, or until the topping is golden brown and bubbling. Serve immediately.
Preheat oven to 350F and lightly grease baking sheets. Dissolve sugar into sour cream. Sift remaining dry ingredients together and add to sour cream mixture. If the batter is too stiff to work with, add a little milk or cream. Drop from teaspoon onto prepared baking sheet and bake until slightly browned, about 12 minutes.
Place wing pieces in a large Ziploc plastic bag. Whisk together all remaining ingredients until thoroughly combined, and pour over the wings. Squeeze air out of bag, seal, and turn and knead until chicken is well coated. Refrigerate overnight, turning and kneading several times. Preheat oven to 375 degrees F, and spray 2 baking sheets with nonstick spray. Divide the chicken and marinade evenly between the pans, and bake for 30 minutes, turning and basting chicken and switching pans after 15 minutes. Reduce temperature to 350 degrees F, turn and baste chicken again, and bake for another 30 minutes or until done, turning, basting, and switching pans after 15 minutes. Transfer wings to a serving dish, and pour and scrape the sauce over them. Serve hot. Serves 6-8.
Adjust oven rack to middle position and heat oven to 450 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl. Pulse corn, sour cream, eggs, and hot sauce in food processor until corn is coarsely chopped and mixture is combined. Fold corn mixture into cornmeal mixture, then stir in melted butter. Add vegetable oil to 9-inch round cake pan, and place the pan in the preheated oven for 5 minutes. Take out of oven and quickly add batter; return pan to oven. Bake until toothpick inserted in center comes out clean, about 20-25 minutes. Cool cornbread in pan on wire rack for 20 minutes. Serve warm.
Combine all ingredients in a bowl and mix until thoroughly blended. Store in airtight container up to two weeks. Serve with Thai Fried rice, grilled meats and satays, noodle soups or even with plain Jasmine rice.
Cook the pasta until nearly soft. Put in the base of a casserole dish after they have drained well. Heat oil in a medium saucepan; add the onions, garlic and the curry paste. Stir for a minute or so, and then add the ground beef. Stir until meat is seared, remove from heat. Put the can of tomatoes with the juice into blender and blend just for a few seconds. Add tomatoes, water, stock cubes, tomato paste, Worcestershire sauce, oregano, salt and pepper, stir well. Simmer on low heat for 30 minutes; stir in the grated cheese. Keep stirring until cheese has melted. Thicken with some corn flour if the sauce looks too thin. Cover the pasta with the meat sauce,add the extra grated cheese over the top and bake in a moderate oven for 30 minutes. Serve with a salad and crusty bread rolls. This recipe freezes well and can be heated in the microwave, if preferred.
Pour the 2 tablespoons vegetable oil into a frying pan and heat on medium heat for 2 minutes or until pan is warm. Add Chicken breasts to pan and add salt and pepper to your taste, cook chicken thoroughly so there is no pink in the middle of the breast. Once the chicken is thoroughly cooked preheat your oven to 350 degrees. Remove the chicken from the pan and cut the breasts into very small chunks. Optional Step: Once they are in small chunks if you want a better appearances, take to forks and stick the tines of one fork into the the other fork so they form an X shape over each piece of chicken and then spread the forks apart, this should basically'shred' the chicken into tiny little strips. Once your chicken is cut/shredded place the chicken back into the frying pan (still on medium) and let it warm again, once the pan is warm stir in the package of taco seasoning with 2/3 cups of water (as directed by the package). If you like hot nachos, put in some cayenne pepper (to taste) as well, careful though, it gets spicy quick. While the excess water is boiling off of the pan layer a cookie sheet with Tostitos (I also put a layer of aluminum foil under the chips so that all the extra melted cheese doesn't stick to the pan and create a huge hassle to clean later). Once your pan is layered with chips, spread half the bag of chedder cheese onto the chips. Now take the chicken out of the pan and layer it over the chips evenly. Next put the rest of the bag of cheese over the nachos. Now place this in the oven for up to 10 minutes, it might take less, just take it out when the cheese is melted. Now feel free to add whatever you like to your nachos, in my case it is all the ingredients above that are listed as optional, this should make a great appetizer or even a full meal, kids seem to love it.
Whip mascarpone cheese until light and airy. Dip ladyfingers in Espresso Rum Mixture (see below) and place in serving bowl 3 inches deep by 7 inches wide. Top with 1 oz of zabaglione (see below). Using a 3 oz scoop, layer one-third of whipped mascarpone over ladyfingers. Repeat process 2 more times with remaining ladyfingers, zabaglione and mascarpone. Chill in refrigerator. Prior to serving, sprinkle with cocoa powder and crumbled biscotti. ESPRESSO RUM MIXTURE: Mix espresso and rum together. ZABAGLIONE: Whisk egg yolks and whole egg together with sugar until eggs are thick and lemon colored. Whisk in Marsala wine. Microwave on high for 30 seconds, whisk, and repeat microwaving and whisking 4-6 times, until pudding is thick. Alternatively, whisk ingredients in the top of a gently simmering double boiler until thickened.
Place the eggs in a saucepan. Cover the eggs with lukewarm water. Add in vinegar and pinch salt. Bring to a full boil over medium heat; boil for 2 minutes (start timing after the water reaches a full boil). Remove from heat cover with a tight lid. Allow the eggs to stand for 11 minutes. Drain the eggs a couple times under very cold water. Cover the eggs with cold water then add in some ice. Allow the eggs to sit in ice water for about 3 minutes. Drain and peel.
Preheat oven to 350°F Spray a medium, nonstick skillet with nonstick cooking spray and place over medium-low heat. Add onion, garlic, chili powder, cumin, salt and pepper. Cook, partially covered and stirring often, until very soft, about 7 minutes. Increase heat to medium. Crumble in turkey and brown well. Drain off any fat. Add tomatoes, and simmer until juices evaporate, 7-10 minutes. Meanwhile, blanch peppers, in a large pot of boiling water for 2 minutes. Drain well. Place cut-side up on a rimmed baking sheet. Combine hot meat mixture with rice and corn. Stir in egg and coriander. Divide mixture evenly between pepper halves, mounding as needed. Bake until peppers are softened, 10-15 minutes. Garnish with fat-free sour cream. Serve with spinach tossed with dressing.