HumbleIntelligence/food-ner-1-Million huggingface dataset:
Part 1: Heat butter in large saucepan. Add rice and cook gently, stirring until rice is golden. Add raisins and chicken stock. Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app. 15 minute Add salt& pepper. Mix with fork and spread in bottom of prepared baking pan. Part 2: Melt butter in large skillet. Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat. Add crab, lobster, salt and sherry and blend lightly. Spoon over rice. Part 3: Melt butter in saucepan. Sprinkle in flour, salt, pepper and mustard and let bubble up. Remove from heat and add cream all at once, stirring to blend. Return to moderate heat-- cook and stir until thickened and smooth. Pour over seafood. Sprinkle with cheese. Pan size: 2-3 quart or 10"x13". Oven temp: 400 degrees. Cook time reflects oven time only.
Preheat oven to 350°F Lightly grease two 9x5 inch loaf pans. In a large bowl, combine eggs, sugar, cocoa, oil, grated zucchini, and vanilla; beat well. Stir in the flour baking soda, salt and cinnamon. Fold in the walnuts. Pour batter into prepared loaf pans. Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Combine and shake all ingredients together and store in an airtight container. to use base:. Stir 1/2 cup soup base in 2 cups of water to equal one can of cream soup. Recipe equals 7 cans of cream soup base.
Heat oven to 180 degrees Celsius In a small saucepan, add pears, sugar, and 4 Tbsp water. Cook gently over low heat about 5 minutes until pears are just tender. Remove from heat and stir in the mangoes and stem ginger. Spoon mixture into a 1.75 litre baking dish and leave to cool. For the crumble mixture, rub butter into the flower until crumbly (as name suggests). Stir in sugar and pecans, then sprinkle mixture over the fruit mixture. Bake at 180 degrees C for 30 minutes until lightly browned on top. If freezing, prepare to end of step 2. Wrap whole dish in large freezer bag, seal, and freeze up to 1 month. Can be baked from frozen in a 160 degree C oven for 50 minutes. Serve with cream or vanilla ice cream.
Season cauliflower with chili powder and garlic powder. In a medium bowl, combine cauliflower with 3 tablespoons of Frank's RedHot. Heat oil in a medium skillet. Add cauliflower and cook, moving periodically, 2-3 minutes or until lightly browned on both sides. Remove cauliflower from heat and add to a medium bowl with chives and remaining 1 tablespoon of Frank's RedHot. Gently combine until the cauliflower is fully coated. Spread a thin layer of cream cheese on the tortilla. Add an even layer of cauliflower mixture to half of the tortilla. Sprinkle mozzarella over the whole tortilla. Fold tortilla in half, gently pressing to secure. Heat butter on a nonstick griddle or skillet. Cook quesadilla until golden brown, 1-2 minutes and then flip and cook until golden brown on remaining side. Evenly cut quesadilla into three triangles. Top with a scoop of mashed avocado, a sprinkle of crushed Takis and snipped chives.
Heat oven to 375°F Coat a baking sheet with cooking spray or line it with parchment paper. In a medium bowl, use a fork to mash together banana and dates. Add coconut flakes and almond extract, then mix well. Divide dough into 12-15 pieces and roll each piece into a ball. Arrange balls on a prepared baking sheet, then press 1 almond into top of each cookie. Bake 10-15 minutes or until golden brown on the bottom but still soft. Let cool before serving.
Beat the egg whites with an electric mixer, set aside. beat egg yolks and stir in the milk. beat in flour, baking powder, vanilla sugar, and sugar. add the melted butter. when all combined, fold in the beaten egg whites. serve with strawberry jam and sliced munster cheese or norwegian brown cheese.
Spray a 9"x13" baking pan with non-stick cooking spray. Melt butter and drizzle in the bottom of the pan. Spread the potato cubes mixed with onions and peppers (I use Ore Ida's Potatoes O' Brien) in the bottom of the pan. Layer mushrooms, meat and any additional vegetables you would like. At this point you might like to add the optional cheese. We usually make half the pan cheesy. Whisk eggs, milk, salt and pepper. Pour egg mixture evenly over the top. Cover and refrigerate overnight. Bake uncovered at 350 for 1 hour until set.
1. Heat soy milk to about 160 to 170. Just under boiling is fine. 2. Follow directions on back of box. You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
Butter:. In a blender or food processor, combine gingerroot, garlic, and jalapeno. Process till finely chopped. Add cilantro and process till combined. Stir this mixture into softened butter. Shape butter into a 6" log on a piece of plastic wrap; seal tightly and chill till serving time or freeze for up to 3 months. Fish:. Salt and pepper salmon. Place in a well-greased grill basket or on a well-greased grill rack directly over medium coals. Grill for 4-6 minutes for each 1/2" of thickness. (Or, broil on the unheated rack of a broiler pan 4 inches from the heat for 4-6 minutes for each 1/2" of thickness). If the fish is thicker than 1 ", turn it halfway through cooking. When done, the fish should flake easily when tested with a fork. To serve: place a slice of jalapeno butter atop each piece of fish.
Preheat large Dutch oven sized pot. Season ground beef with salt & pepper. Brown, but don't over cook. Drain if necessary (leave some for cooking onions & mushrooms) and remove to plate. In same pan, add a little olive oil if necessary. Saute mushrooms until caramelized. Set aside in a bowl. Into same pan, add diced onion until almost caramelized. Add sherry, hot sauce, Worcestershire, mushroom powder, and garlic powder. Cook 2-3 more minutes. Add rice and stir well. Add broth 3/4 cup at a time. Cook down - stirring often until almost absorbed, but loose. Total should be about 20 minutes. Add mushrooms and return ground beef, butter, Parmesan, and sour cream. Stir well. Cook 2-3 minutes. Serve immediately, topped with chopped fresh chives. Should be creamy and RICH!
Preheat oven to 180°C/160°C fan forced. line a baking tray with baking paper. Place thighs on a work surface, open out and generously spread tapenade inside each. Fold fillets back into shape. Cut pastry sheets in half. Place chicken at one end of the sheet fold edges in, fold pastry over chicken and roll to make a neat parcel. Pinch sides to seal. Place, seam-side down, on a prepared tray. Brush with egg to glaze. Sprinkle with basil. Bake for 25-30 minutes or until chicken is cooked through and pastry is golden brown. Serve with vegetables.
In a medium sized container mix the strawberries, salt, sugar, and vinegar. Blend well in a blender. While blending slowly add in all of the oil, blending until smooth.
Pre-heat oven to 350F, grease 2 quart baking dish. Cook and drain pasta according to package. In baking dish mix the top 6 ingredients. Cover with foil and bake 45 minute. Sprinkle with the cheese and onions. Bake another 10-15 min until cheese is melted.
Preheat your over to 300°F In a flat bottomed baking dish spread out the mashed potatoes to cover the bottom of the dish. Top these with the sour cream. Sprinkle over the crumbled bacon and the green onion, then top with the shredded Cheddar cheese. Bake for 30 minutes or so.
Heat oil in a large pot over medium high heat. Add ging3er, mushrooms, and red pepper. Cook, while stirring, for 30 seconds. Add broth, vinegar, soy sauce, fish sauce, chili paste, and sugar. Bring to a boil, then reduce heat and simmer 5 minutes. Dredge the shrimp in the cornstarch, then add to the broth. Simmer until the shrimp is cooked, about 4 to 5 minutes. Divide the soup evenly among 4 serving bowls. Garnish each bowl with green onions.
In a saucepan heat oil, fry dried red chilies until dark. Add onions and saute until light brown. Add cumin, coriander, chili powder, ginger, garlic, salt, and pepper. Fry for 1 min under low heat. Add potatoes to the onion mixture and saute for 5 minutes in medium heat. Sprinkle water if it starts to burn. Add soaked beans, bamboo shoots, tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to a boil, and let simmer for 15-20 minutes under low heat until potatoes are fork-tender, and the gravy has attained its desired consistency. Garnish with chopped cilantro. Serve with rice, or roti.
Cut butter into 1/2-inch cubes and freeze for 10 minutes (not more). You can mix with your hands or with a hand-held pastry blender, but I prefer a food processor for ease. Process flour, salt and sugar together in food processor until combined, about 3 seconds. Add butter and pulse until butter is size of large peas, about ten one-second pulses. Using fork, mix sour cream and 1/3 cup ice water in small bowl until combined. Add half of sour cream mixture to flour mixture; pulse for three 1-second pulses. Repeat with remaining sour cream mixture. Pinch dough with fingers; if dough is floury, dry and does not hold together, add 1 to 2 tablespoons ice water (start with less), and process until dough forms large clumps and no dry flour remains, three to five 1-second pulses. Divide dough into two balls and flatten each into 4-inch disk; wrap each disk in plastic and refrigerate until firm but not too hard, 1 to 2 hours, before rolling. (Dough can be refrigerated for up to 24 hours. Let thoroughly chilled dough stand at room temperature for 15 minutes before rolling. Dough can also be frozen. I usually make at least one extra recipe's worth, form the dough into pie pans, then freeze for later use. Just thaw before using!).
Season meat. Brown ground beef with chopped onion till thouroughly cooked. Drain meat and set aside. Stir together dip, flour, and sugar. Add corn to mixture and stir thoroughly. Add ground beef to mixture and stir thoroughly. Pour mixture into casserole dish. Bake uncovered for 25 minutes at 375°F. Take out of oven and sprinkle the finely shredded cheese. Put back in oven till cheese is completely melted about 6 minutes.
In a large pot, combine wine, parsley, garlic, oil and bay leaf. Bring to a boil over high heat. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally. Begin checking mussels; as they open, transfer them to 6 large soup bowls. Total steaming time will be about 5 minutes. Discard any unopened mussels. Strain mussel broth through a fine sieve lined with cheesecloth into a small saucepan. Bring broth to a boil over high heat and boil for 2 minutes. Pour broth over mussels and garnish with chervil (or tarragon). Serve immediately, with bread for sopping up broth. Makes 6 first-course servings. 205 calories per serving; 15 grams protein; 4 grams fat (0.3 gram saturated fat); 25 grams carbohydrate; 410 mg sodium; 42 mg cholesterol; 1 gram fiber.
Score the meaty side of the ribs with a knife in a diamond pattern. Combine rub ingredients in a bowl. Rub into all sides of ribs. Refrigerate 2-4 hours. Prepare a charcoal grill with an indirect grill setup - put hot coals on outside of grill, leaving a cool center zone, with a drip pan in the center. Place ribs over the drip pan. Place a handful of hardwood chips on each pile of coals. Position the lid with the vent holes centered over the meat, and mostly closed to get about 250°F. In a medium saucepan, combine hoisin sauce, rice wine, soy sauce, rice vinegar, sugar, ketchup, garlic, ginger and scallion. Heat over medium flame; simmer 10 minutes. About 15 minutes before the meat is finished, brush sauce onto meat. Meat is done when bones are exposed by about 1/4", about 1 1/2 to 2 hours.
Fill up your stock pot with 6-8 cups of water and bring to a boil. Add Chicken, bouillon, bay leaves, garlic, salt and pepper. Boil chicken for about an hour, cover pot if you like more broth. While the chicked boils, chop your onion/carrots/celery. Strain broth and chicken into a large bowl (temporarily) - this keeps any gristle and skin out that may have fallen off during the boil. Set aside your strainer with the chicken, and pour your broth back into the stockpot. Continue to simmer the broth and add celery first, it takes the longest. While the celery simmers, take a pair of forks and remove the meat from the chicken. Be sure to keep all gristle and skin out of the meat. (I use tongs and a fork). About 20 minutes later, add the carrots, onion, chicken meat, and your noodles. Simmer for 30 more minutes. Remove the soup from the heat, and let stand for 10-15 minutes (otherwise will be way to hot to eat.). Enjoy! Be sure to save your leftovers because they're even better than the fresh stuff! When re-heating add 1-2 tbsp water to a cup of soup and enjoy!
Preheat the over to 375 degrees. In a medium saute pan on medium heat, saute the onions with the olive oil until translucent and slightly browned, 10 to 15 minutes. Add the salt and pepper and allow to cool slightly. Squeeze out and discard as much of the liquid from the spinach as possible. Put the spinach into a bowl and then gently mix in the onions, egg, nutmeg, Parmesan cheese, bread crumbs, feta and pignoli. Butter an ovenproof, non-stick, 8-inch saute pan and line it with 6 stacked sheets of phyllo dough, brushing each with melted butter and letting the edges hang over the pan. Pour the spinach mixture into the middle of the phyllo and neatly fold the edges up and over the top to seal in the filling. Brush the top well with melted butter. Bake for 1 hour, until the top is golden brown and the filling is set. Remove from the oven and allow to cool completely. Serve at room temperature.
Fry diced onion in oil until onion is oft and begins to brown. Add carrots, peeled and diced, and curry powder. Cover and cook until carrots are tender. Add chopped tomatoes and chicken broth. Bring to boil and simmer for 20 minutes. Add 2 tablespoons fresh chopped basil, chopped, and salt and pepper to taste. Simmer one minute. Puree soup, then stir in 4 more tablespoons chopped basil. Serve hot or cold.
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. In a saucepan, combine 3/4 cup sugar, cornstarch and salt. Stir in water; bring to a boil over medium-high heat. Reduce heat; add remaining sugar. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in butter, lemon peel and food coloring if desired. Gently stir in lemon juice (do not overmix). Cool to room temperature, about 1 hour. Do not stir. In a mixing bowl, beat cream cheese and sugar until smooth. Fold in whipped topping and lemon juice. Refrigerate 1/2 cup for garnish. Spread remaining cream cheese mixture into shell; top with lemon filling. Chill overnight. Place reserved cream cheese mixture in a pastry bag with a #21 star tip; pipe stars onto pie. Store in the refrigerator. cooking time is not include cooling time.
in hot skillet put butter and saute onion until golden , about 3 mins. add celery, tomato juice, bay leaf, oregano, seasoned salt, pepper bring to boiling then reduce heat an simmer for about 15 mins. strain . serve hot or cold.
Combine ingredients in breadmaker per your manufacturer's instructions. You can replace 2 cups white bread flour with 2 cups whole wheat flour but include 1 tbsp vital wheat gluten (the original recipe suggested this). Makes a moist, sweet loaf. NOTE: cook time is for the basic/white cycle (medium crust; 11/2 lb loaf) using a BreadmanPlus bread machine; your machine may differ.
In a large frying pan, cook the bacon over medium heat, stirring occasionally, until crisp, 5-7 minutes. Drain on paper towels. Pour the drippings into a small heatproof bowl, leaving about 1 tablespoon in the pan. Set the pan drippings and bacon aside. In a resealable plastic bag, combine the flour, 1 tsp salt, and 1/2 tsp pepper. Add the beef chunks and shake to coat evenly with the flour mixture. Return the frying pan to med-high heat. Add half of the beef chunks and cook, turning once, until well browned, about 5 minutes on each side. Transfer the beer to a slow cooker. Repeat with the remaining beef chunks, adding the reserved drippings if needed. Scatter the mushrooms, carrots, onions, and garlic over the beef. Return the pan to med-high heat and add the wine, broth, and tomato paste. Mix well, bring to a boil, and stir to scrape up any browned bits on the pan bottom. Pour the contents of the pan over the vegetables and beef. Cover and cook on HIGH setting for 4-5 hours or the LOW setting for 8-9 hours. The beef should be very tender. Stir in the reserved bacon and the rosemary. Cook, uncovered on HIGH for 10 minutes to thick the sauce slightly. Season with salt and pepper and serve in shallow bowls.
Pre-heat oven to 350. Cook turkey over medium heat 8-10 minutes, until no longer pink. Drain if necessary. Stir in beans and salsa and heat to boiling. Place tortilla chips in the bottom of an ungreased 8x8 casserole. Top with turkey/bean mixture. Spread with sour cream, then top with onions, tomatoes, and cheese. Bake uncovered 25 minutes or until hot and bubbly. Enjoy!
Remove the crust from the bread. Soak the slices in honey for at least a half hour. Lightly grease a small deep baking dish. Using a spatula, pile the slices of bread evenly, one on top of another, in the baking dish. Bake in a 300 degrees oven for 45 minutes. Cool and chill in the refrigerator. Slice and top with heavy cream.
Cream the sugars and butter until fluffy. Add the eggs one at a time and thoroughly incorporate into the batter. Stir in the vanilla. In a separate bowl, combine all dry ingredients (except oats), mixing well. Stir into the creamed mixture until integrated. Stir in the oats and raisins. Cover the bowl and chill until cold, at least 2 hours. Preheat oven to 350 F for static ovens or 325 F for convection. Roll the dough into tablespoon-sized balls and place at least 2 inches apart on a parchment-lined cookie sheet. Bake for about 10 minutes, or until lightly brown. Cool on parchment paper and store in an air-tight container with wax paper or parchment paper between the layers so they don't stick together.
Mix all ingredients, except the last two optional ones, in a slow cooker. Heat on high for 3 hours, stirring occasionally. Taste before serving. Depending on cocoa mix you might need to add more liquid. (Be sure to heat any additional liquid in the microwave before adding.). Ladle into cups & top with whipped cream/marshmallows if you wish.
Put the drained olives in a glass or ceramic bowl. Add all the flavourings from the crushed coriander seeds down to the fresh orange juice, and toss well. (Coriander seeds are widely used in SA cooking. They'll be even more aromatic if slightly scorched in a small pan, shaken over high heat). Transfer the olives in marinade to a large, very clean, or sterilised jar. Pour in olive oil to cover. Shake the jar, screw on top, and allow to marinate for 1 - 2 days at least, in fridge, but will be fine at cool room temperature. It's better to marinate for longer!
Melt the chocolate chips in the microwave. Add the peanut butter. Mix until well combined. Fold in the corn flakes until evenly coated. Using a tablespoon, drop the mixture on to wax paper or parchment lined cookie sheets. Allow these to cool in the fridge or the freezer until hard. Enjoy with a huge glass of milk!
Brown onion in hot skillet (about 10 minutes)-Optional. Combine all the ingredients, except the brown sugar, in a 5 quart Dutch oven or slow cooker. Mix lightly; simmer all day. The last half hour of cooking, add the brown sugar. The longer the better.
Preheat oven to 350 degrees F. Use cooking oil to grease a nonstick muffin pan and set aside. While oven is preheating, heat the oil in a large nonstick skillet over medium-high heat. Saute onions for 5 minutes, until soft; add bell peppers, tomato and salt, and saute for another 3 to 4 minutes. If using sausage, then add along with bell peppers and tomatoes and saute for another 5 to 7 minutes. Add spinach and cook until wilted, about 1 minute more. Set aside. In a large bowl, whisk the eggs, milk, flour, cheese, salt and pepper until well combined. Portion out the vegetable (and sausage) mixture into 12 muffin wells. Pour the egg mixture on top, and bake for 25 to 30 minutes until firm.
Mix fruit punch drink mix with 2 quarts of water and add 2 cups of sugar. Add all frozen juices. Add crushed pineapple and chopped cherrie s. Mix well or until all ingredients are melted. Before serving, add 8 quarts of water. In a large punch bowl put 2 quarts mix, 2 quarts ice, 1/2 liter of ginger ale. Mix well and serve. Makes approximately 4 gallons; enough to serve 100.
Boil potatoes in salted water until very soft, about 20 minutes. Drain off water and mash. Cool in fridge for about 10 minutes, or until they are cool enough to handle. Add salt, pepper and half of the parmesan cheese, mixing until just combined. Roll mixture into balls about 1 inch in diameter. Set on wax paper or a cookie sheet. Separate yolks from 3 eggs. Set yolks into a separate bowl, and whisk. In another bowl combine bread crumbs with the remaining parmesan cheese. Dip potato balls into the egg yolk, rolling to coat, then roll in bread crumb mixture. This works best if you devote one hand to the wet rolling, and the other hand to the dry crumbs. Continue until all potatoes balls are coated with egg and crumbs. Pour the oil into a small heavy bottomed pot and heat over medium heat until oil begins to ripple and reaches about 300 degrees. Cook potato balls, a few at a time, removing them to a paper towel when they're golden brown. As oil continues to heat, you will need to gradually turn heat down to prevent potato balls from cooking too rapidly. Makes about 30 balls.
Preheat the oven to 400*F. Place a 24" piece of parchment paper on a rimmed baking sheet so that half of it is hanging off the end. Place the sliced potatoes on the parchment in a thin layer about the same size as your fish fillet. Season with thyme and 1/2 of the salt & pepper. Place the sliced zucchini on top of the potatoes. Season with salt & pepper. Place the fish fillet on top of the zucchini. In a small bowl, combine the olive oil, sriracha, ginger, lemongrass, garlic, curry powder, and lime juice. Sprinkle the basil and the thai chili evenly over the fish. Then pour the sauce evenly over the top. Seal the parchment paper by starting at one edge & rolling the paper onto itself until you reach the other end. Fold the end under the packet. Bake for 25 minutes (on the rimmed baking sheet) until the fish is flaky and the potatoes are done through.
Preheat oven to 350 degrees. Grease a loaf pan. In a large mixing bowl, with an electric mixer, beat together the butter, sugar, eggs, vanilla extract, baking soda, baking powder, sour cream and bananas. Slow beat in the flour until well mixed. Fold in walnuts. Pour into greased pan and bake for 45 - 55 minutes (depending on the size of the pan and how many loaves are baked at once). Start checking around 45 minutes by inserting a toothpick into the middle of the bread. The bread is done when the toothpick comes out clean.
Combine cheddar and cream cheese. Add Victorian Epicure Louisiana Hot & Spicy Dip Mix and Worcestershire sauce. Form into a ball or log and roll in walnut crumbs.