HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the sugar and 1 cup of water in a pot and simmer,stirring occasionally, until the sugar has dissolved; set aside & allow to cool. Remove the flesh from the avocadoes and place in a food processor. Add the juice of 2 limes and the sour cream and pulse in the processor until smooth; season to taste with salt& freshly ground pepper and reserve. In a separate container, mix together the reserved stock syrup (from step 1), 2nd cup of water, tequila, Tabasco and juice from 4 limes. Combine the avocado mixture and the stock mixture to make the soup and chill for several hours.
Rinse the beans in cool water and cut of the tips and any stringy fibres. Using a saucepan,saute the onions in the olive olive until softened.Add the garlic and saute for a few further minutes. Add all remaining ingredients and stir well. Reduce the heat and simmer uncovered for around 50 minutes, or until the beans are tender. You may need to add more water if needed throughout this time.
After pressing the excess moisture out of the tofu, chop it into cubes. Saute the onion, garlic and spices until the onions soften a bit. Add the pepper and saute until the peppers turn bright green (if using green peppers :)). Whisk together the sauce ingredients. Combine the sauteed vegetables and the sauce. Pour the sauce over the tofu cubes in a shallow baking pan. Bake, covered, at 350 F for 30 minutes. Uncover and bake for another 30 minutes, stirring frequently. This is good with rice.
pour pie filling into a greased 13 inch x 9 inch x 2inch baking dish. bake at 350 degrees for 5-7 minutes or until heated through. meanwhile, in a mixing bowl, cream butter or margarine, cream cheese and vanilla. place cake mixes in another bowl. cut in butter or margarine mixture until crumbly. sprinkle over hot filling. bake 25-30 minutes longer or until topping is golden beown.
Scrub the tongue in water. Place in a large pot, cover the top of the tongue with water. Add quartered onion. Bring to a boil; lower to medium heat and cook for 3 hours, covered, until no longer pink. Roast pepper in broiler for 3-5 minutes per side. Remove skin and chop. Remove the tongue. Before completely cooled, skin the tongue and remove any gristle and slice into 1/2 inch slices. In a deep skillet, over medium heat, add onion and saute. Add garlic and saute 1 to 2 more minutes. Add diced tomatoes, oregano, thyme, and chiles. Reduce to medium and simmer 15 minutes. Add tomato paste and mix well. Add the olives and stir well. Season to taste with salt and pepper. Place the sliced tongue into sauce. lower heat and simmer 20 to 30. Remove from heat.
Preheat oven to 350°. Lightly butter an 8-inch square baking dish and arrange 4 slices of bread flat on the bottom. Cover each with equal amounts of cheese and ham, if using. Top with remaining bread. Beat eggs lightly in a small bowl and pour in milk. Season with salt and blend well. Pour over sandwiches, cover and refrigerae for 1 hour. Bake sandwiches, uncovered, until lightly browned around the edges and set in the center, 40-45 minutes. Serve hot.
Prepare brownie mix according to instructions on box. Spread batter evenly on greased, 12-inch pizza pan. Bake 20 minutes at whatever temperature your brand of brownie mix directs. Cool completely on wire rack; DO NOT remove brownie from pan. Mix cream cheese, confectioners sugar and peanut butter with electric blender until smooth. Spread evenly over brownie in pan. Arrange banana slices over cream cheese layer and sprinkle with chopped peanuts. Melt butter in small pan and add chocolate to melt over LOW heat; drizzle over top of brownie.
Preheat oven to 350°. Cook pasta according to package directions, omitting salt and fat. Drain. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; saute 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350° for 15 minutes.
Add all ingredients in food processor except cheese. Blend on high until the peppers are mostly blended without any big chunks. I usually do this for about 1 minute. Add cheese in chunks. Blend on high for about 3 minutes until all chunks are blended well and the chipotle is good and smooth. I usually blend for one minute and then scrape down the sides and continue blending until there are no noticable pieces of garlic in the sauce. This recipe will make a little more than 2 pints. I store it in mason jars in the frig. It goes so fast around my house that I couldnt tell you how long it would stay good in the frig.
Preheat oven to 220°C (430F.). Remove the string from the pork roasting piece and lay rind side down on your chopping board. Place the chopped fruits in the centre of the pork and then re-roll and tie tightly with string. Tie at 2cm (1 inch) intervals. We took the chopped fruits to the butcher and had them do this for us. Dry the rind with some paper towel. Rub the rind with the oil and then sprinkle over the salt. Roast for 30 mins and then reduce the oven to 200C (390F). Bake for a further 1 hour 10 minutes. Test the pork is cooked with a skewer. Cover with foil and stand for 20 minutes before slicing. Serve with baked or steamed vegetables and apple sauce.
Heat oven 350°F. Fry tortillas (one at a time) in the oil for about 20 seconds or until heated through but not crisp. Cut tortillas in half and set aside. In the same skillet cook the onion & garlic until tender. Add tomatoes & green chilies. Bring to boil and simmer uncovered for 15 min to blend the flavors. Combine cornstarch, water& cumin (cilantro). Stir into the tomato mixture. Stir until the mixture thickens and bubbles. Pour into an 8-inch baking dish. Stand the tortilla halves around the inside edge of the dish. Make 4 wells in the tomato mixture and break an egg into each well. Bake until the eggs are set but not hard. Sprinkle with cheese and return to the oven for 1 minute or until the cheese has melted.
Heat butter in nonstick skillet over medium heat. Add mushrooms and onion; cook and stir 4 minutes or until mushrooms have softened. Cool completely. Mix ground beef and hamburger seasoning. Measure twelve (1/4 cup) portions of beef. Shape into thin 4-inch round patties. Place about 1 tablespoon each of the mushroom mixture and cheese in cente of each of 6 patties. Top with remaining hamburger patties, pinching edges to seal filling. If necessary, lightly flatten with spatula. Grill over medium heat 4 to 6 mintes per side or until burgers are cooked through (internal temperature of 160°F). Serve burgers on toasted rolls. Garnish with desired condiments and toppings.
Beat cream cheese, 1 tablespoons milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1-1/2 cups of the whipped topping. Spread onto bottom of crusts. Pour 2 cups milk into another large bowl. Add pudding mixes. Beat with wire whisk 2 minutes or until well blended (mixture will be thick). Immediately stir in the remaining whipped topping. Spread over cream cheese layer in crusts. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Over med-low heat, melt butter in a 10-in ovenproof skillet or omelet pan, tilting pan to coat bottom & sides. Saute onion till tender (about 3 min). While onion is cooking, combine eggs, milk & pepper. Increase heat to med-high. Pour egg mixture into skillet & cook till edges begin to set. Using a fork, gently pull edges of the eggs away from the sides of the pan so the uncooked egg mixture flows under the cooked edges. Continue till most of the egg mixture is set & the surface of the omelet is just slightly wet. Sprinkle cheese, bacon & nuts over the top of the omelet. Fold in half, cut into 2 pieces & serve immediately. NOTE: Brie cheese & fresh fruit are often paired & serving this omelet w/your choice of fresh fruit was suggested.
Set oven to 350 degrees F. Grease a large jelly-roll baking sheet. In a large bowl combine dry cake mix with flour, melted butter, chocolate syrup, eggs and both extracts; using an electric mixer on low speed beat until well combined. Stir in almonds and mini chocolate chips. Divide the dough in half, then place halves on baking sheet/s. Shape each into a 12 x 2-inch log (does not have to measure exactly). Bake for about 30-35 minutes or until firm to the touch. Cool for 12-15 minutes on the baking sheet. Using a serrated knife slice diagonally into about 1/2 to 3/4-inch slices. Turn cut-side down on baking sheet. Bake for about 10-15 minutes or until firm. Remove to a wire rack to cool.
Heat wok until oil starts to smoke. Turn off heat and wait 30 seconds. [If heavy wait a bit longer] Add Cayenne and paprika. Stir well and let sit until solids settle. Strain oil thru a paper lined strainer. Discard solids. You don't need to refrigerate. Use 1 to 2 tbsp for a dish or use as a dip.
Combine sesame seeds, ginger, sugar and soy sauce. Grill chicken over medium coals, or broil 6 inches from heat source, until cooked through, about 4 minutes per side. Baste with soy mixture frequently. Garnish with green onions and serve over rice.
Cut meat into bite size squares. Sprinkle with meat tenderizer. In a bowl combine all seasoning ingredients, mix well. Put cut meat in marinade mixture, cover, and refrigerate for at least 3 hours. I like to marinade overnight for best flavor. When your are ready to load your skewers, Cut up potatoes and onion into same bite size pieces. I sprinkle my potatoes with a french fry seasoning salt. Cut bacon strips in half. Wrap each piece of meat with a slice of bacon and stick on skewer, then add a piece of potato, and onion. Continue alternating ingredients until skewers are loaded. Grill on Med. - low heat until meat is done and potato has reached desired tenderness. About 20 minutes. Turning skewers to grill both sides.
Grease a 13x9-inch pan. In a heavy saucepan, combine butter and sugar over low heat, and stir constantly until the mixture comes to a boil. Continue to cook, stirring occasionally, until a candy thermometer reaches 290 degrees. Stir in the coarsely chopped almonds. Immediately pour into greased 13x9-inch pan. Allow mixture stand until set but still warm, 15 minutes or so. Arrange chocolate on top of warm toffee, and spread with a spatula as it melts. Sprinkle with the more finely chopped almonds, pressing them lightly into the chocolate. Cool. Break into bite sized pieces.
Combine flour, 1/2 teaspoons salt, and pepper. Dredge meat pieces in flour, shaking off excess. In a deep 3 to 4 quart pan, melt butter over medium-high heat; add meat and brown well on all sides. Do in batches if necessary. Drain off and discard excess fat. Return meat to pan with any accumulated juices. Combine catsup, brown sugar, vinegar, Worcestershire, water and remaining 1/2 teaspoons salt; add to meat. Add onion and simmer, covered, for 1 hour and 15 minutes, stirring once or twice. Check liquid level and add water, as needed. Add carrots and cook for about 40 minutes longer or until meat and vegetables are fork tender. Check liquid level and add water, as needed. Sprinkle with parsley and serve. Note: You can use olive oil instead of or with the butter. Balsamic vinegar is an OK sub for the wine vinegar, but the wine vinegar gives a better "sour". I often will cut up a medium onion into wedges instead of using boiling onions.
Prepare the sauce in a small bowl by whisking together the soy sauce, vinegar, wine, sugar and pepper. In another small bowl, stir together the cornstarch with 1 tablespoon of water; set aside. Make the filling by draining the mushrooms and dicing fine so that you have about 1 1/2 cups. Heat a wok over high heat and add oil. Add mushrooms, celery, carrots, and green onions; stir fry until celery and carrots are tender crisp, about 45 seconds. Add soy sauce mixture and stir for about 20 seconds. Add cornstarch mixture and stir until thickened, about 30 seconds. Add tofu and toss gently so as not to break up tofu; add in sesame oil, transfer to a serving bowl, and sprinkle with pine nuts. To serve, spoon about 1/4 teaspoon hoisin sauce in the center of a lettuce leat, add 2 tablespoon of mushroom mixture, roll up and eat with your fingers.
Brown beef with onion, drain fat. Mix all ingredients together in a greased 2 quart cassreole bowl. bake at 400 degrees for 25 minute or until hot.
Blend first three ingredients in a blender and transfer to pot with sugar. Bring slowly to a boil stirring all the while until sugar dissolves. Cook rapidly to the gelling point. As it thickens stir frequently to prevent sticking. When it's at the gelling point remove and pour into sterilized jars with a 1/4 inch head space. Adjust caps and process for 15 minutes in a water bath.
Preheat oven to 425 degrees F. Cut the bottoms off the brussel sprouts and trim off any damaged outer leaves. Soak them in a bowl of cold water for a few minutes and drain them well. Cut them in half and put them into a roasting pan. Add the thyme, oregano, garlic powerder, salt and pepper. Add the olive oil and vinegar and toss everything well to coat. Put the roasting pan into the oven and cook for 20 minutes. Give everything a good stir and cook for 25 minutes more, or until the brussel sprouts are nicely browned and caramelized.
Spray a slow cooker container with butter-flavored cooking spray. In prepared container, combine tomato sauce, mustard, Splenda and Worcestershire sauce. Stir in great northern beans. Add onion and bacon bits. Mix well to combine. Cover and cook on low for 6 to 8 hours. Mix well before serving. HE: 2-1/2 protein, 1 vegetable, 1/4 slider, 5 optional calories Diabetic: 2 meat, 1 vegetable, 1 starch.
Butter a 3 quart rectangular baking dish with some of the butter. Spread remaining butter on bread slices. Place bread slices in baking dish, overlapping, if necessary, to fit. Sprinkle with frozen cherries, half the chocolate pieces, and the cinnamon; set aside. In a medium saucepan combine remaining chocolate pieces, 1 cup of the whipping cream, and the sugar. Heat and stir till the chocolate is melted. Gradually stir in remaining cream. Beat eggs in a very large bowl. Stir in melted chocolate mixture and almond extract. Slowly pour over bread in dish. Cover and chill 2 hours or overnight. Preheat oven to 325 degrees. Uncover bread pudding and place baking dish on a foil lined baking sheet. Bake for 70 to 80 minutes or until an instant read thermometer register 160 degrees when inserted into middle. Cool on a wire rack at least 45 minutes. Serve warm. Garnish with whipped cream and almonds.
Place all ingredients, except turkey, in a food processor. Process until smooth. Scrape the mix into a medium size bowl. Add the turkey and combine well with your hands until everything is evenly distributed. Cover and refrigerate for at least 4 hours to blend flavors. Heat a nonstick skillet over moderate heat. Form the sausage into 3" patties. Fry the patties for 3-6 minutes, turning once, until lightly browned. Serve immediately. Enjoy!
Cut most of the fat off the meat and slice into largish chunks (bigger than a bite). Place in a bowl with the olive oil and pepper and give it all a good massage. Spear two pieces of meat on each rosemary sprig. Prepare the sauce by mixing all the ingredients together in a pot and bring to the boil. When the sauce has been reduced by half, add the cornflour liquid. Stir until combined and the sauce has thickend a tiny bit. Remove from the flame. Place a stove-top grill pan over high heat for 7 minutes, until smoking. Add some olive oil. Grill the meat for a few minutes on each side, sprinkling each side with some of the coarse salt. Remove to a plate to rest for a minutes. Drizzle the meat with the sauce and serve.
Place infuser in glass. Pour gin over infuser and steep to desired strength. Add simple syrup, ice and tonic water.
To make the wonton wrapper tartlet casings, you'll need 2 x12 hole muffin tins. Separate the wonton wrappers and drape over the muffin holes to form a tartlet casing - make sure the corners of the wrappers do not collapse into the hole. Bake in a moderate oven until the wrappers are just crisp and golden - abaout 7 minutes - check frequently to make sure they're not burning. When cool enough to handle, remove from the muffin trays and play on a baking tray. In each tartlet, add a dollop of pesto (and 'smear' across the bottom), some red onion and half a bocconcini ball. Add the trays to the oven and bake a further 3 minutes. Remove from oven and place the torn arugula leaves and the smoked salmon on top of each tartlet. Cook a further minute inthe oven and serve immediately.
To Prepare Fruit Mixture (reminder, this is done at least 2 weeks ahead of baking the cake). Wash the currants, raisins, prunes and mixed peel, then pat dry. Place fruit mixture in a food processor and process until finely chopped. Transfer to a large, clean jar or container, add 1/2 cup brown sugar, the mixed spice, rum and cherry brandy. Mix very well and then cover with a lid and set aside for anything from 2 week to 3 months. NOTE: I kept my mixture in the fridge during this time and the longer it is left to sit the better the flavour will be. Stir the fruit mixture occasionally and keep covered. Optional: You may add more alcohol when you do this. (I didn't). To Make Cake. Preheat oven to 325°F. Grease and line two 9 inch cakes pans with parchment paper. Sift the flour, set aside. Cream together butter and 1 3/4 cups brown sugar. Beat in eggs, until the mixture is smooth and creamy. Add the fruit mixture, then gradually stir in flour and vanilla. Mix well, adding 1-2 tbsps of cherry brandy if the mixture is too stiff. NOTE: The mixture should be able to fall off the back of the spoon, but should not be too runny. Spoon the mixture in to the prepared tins, cover loosely with foil and bake for about 2 1/2 hours until the cake is firm and springs back to the touch. Leave cake to cool in tin overnight, then sprinkle with more dark rum if the cake is not being used immediately. Wrap cake in foil to keep it moist.
Preheat oven to 375°F. In small bowl, stir together oil, basil, chili powder, onion salt, cumin, paprika and black pepper. Drizzle mixture over soybeans and toss to coat well. Arrange beans in a single layer in a shallow baking dish. Roast, uncovered, for 12 to 15 minutes, stirring once, until soybeans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers.
Pound chicken breasts if they're too thick. Place a cheese and ham slice on each breast within 1/2 inches of edge. Fold edges of chicken over filling and secure with tooth picks. Mix flour and paprika and coat chicken. Heat butter in skillet and cook chicken until browned on all sides. Add wine and bouillon with chicken in pan. Reduce heat to low, cover and simmer 30 minutes. Remove tooth picks and transfer breasts to warm platter. Blend cornstarch with cream and whisk slowly into skillet. Cook, stirring until thickened and pour over chicken.
Preheat oven to 400°F Line a baking sheet with nonstick foil or lightly oiled tin foil. Lightly combine all ingredients. Roll into approximately thirty 1" balls. Bake meatballs on baking tray for 15 minutes, until internal temperature reaches 160°F.
Brown mince. Add all other ingredients. Bring to boil then simmer for 20 minutes. Serve with rice.
Combine everything except the meat in a large plastic bag. Add the meat and close well. Marinate overnight, or at least for a few hours. Roast meat, covered, for 30 minutes per pound of meat at 400F, or until meat is tender. I often let it cool, cut it, and reheat it, but it is delicious any way. In the original recipe they recommend broiling the meat for 5 to 10 minutes per side before roasting, but I must admit that I have never bothered to do so and it is still delicious each time.
Use a tall glass bowl like a trifle bowl for the total effect of the layers. Start layering first the lettuce then in order of the ingredients ending with the crab. Mix dressing ingredients together except for the pecans. Cover and chill each separately for at least 1 hour. Serve with the dressing drizzled over the whole salad and garnished with sprinkled pecans.
In a tall mixing glass with ice pour the vodka on the bottom. Fill the glass 3/4 full with sour mix. Pour in the rest of the ingredients one at a time. Garnish with pineapple spear and cherry.
Mix pineapple, cantaloupe, oranges, strawberries and lychee. In a small saucepan combine sugar, water, salt and lemon juice. Bring to a boil and boil hard for 1 minute. Remove from heat. Add vanilla. Pour hot syrup over the fruit and chill in fridge for 1 hour.
Cream together butter and sugar. Add egg and mix well. Add grated peel and molasses and mix again. Stir together dry ingredients and add to butter mixture, stirring well. Wrap up dough and chill for several hours or overnight. Roll dough very thin and cut out cookies with cookie cutters. Bake on greased cookie sheets at 375°F for 8 to 10 minutes.
Cook the macaroni aldente and drain. Wisk eggs,milk, cream, sugar, vanilla, and cinnamon in a large bowl. Add cooked and drained macaroni. Pour into rectangle baking pan. Bake at 375 degrees for 30 minutes.
Combine juices and rum. Serve over ice and pour grenadine into each individual glass at the end for a layered effect ( about 2 tablespoons for each glass) Garnish with a cherry.
Preheat the oven to 375 F. Grease 2 baking sheets or cover with parchment paper. In a medium bowl, mix the flour, salt, and baking powder. Cut the butter into the flour mixture until the mixture resembles fine crumbs. Add the egg and 2 tablespoons of the milk. Mix to make a stiff dough, adding the remaining milk, 1 tablespoon at a time, if necessary. Gather the dough into a ball, flatten it slightly, and place on a lightly floured surface and roll the dough out to 1/8inch thickness. Using a 2-inch round cookie cutter, cut out circles from the dough; place on the prepared baking sheets, about 2 inches apart. Re-roll the trimmings and cut out more circles. Continue until the dough is used up. Brush the crackers with the beaten egg white, then sprinkle evenly with sesame seeds. Bake for 15 minutes or until light brown. Remove to a wire rack to cool. Makes about 72 crackers. The Great Holiday Baking Book.
1. DOUGH: 2. Preheat oven to 360°F. 3. Cream the butter til fluffy. 4. Add sugar 1 tbsp at the time, mix until creamy. 5. Add eggs 1 at a time, mix until smooth. 6. Mix flour, starch, baking powder and salt. 7. Add flour mixture 1 tbsp at a time until fully absorbed. 8. Pour into a greased & floured bundt pan. 9. Bake for 35 to 45 minute toothpick should come out clean. 10. BUTTER CREAM FROSTING: 11. Prepare pudding per package directions using only 1 1/2 cup milk. 12. Cool pudding, cover with plastic wrap to prevent skin while cooling. 13. Bring butter to almost room temperature. 14. Cream butter. 15. Stir 1 cup pudding into creamed butter 1 tbsp at a time (be sure temperatures are pretty even and not to cold, otherwise the mix will separate). 16. KROKANT or BRITTLE: 17. In a nonstick pan over medium heat stir butter and sugar until sugar is slightly brown. 18. Stir in nuts and cook on low heat until it all has a nice cognac color (220°F brittle stage on candy thermometer). 19. Transfer to a greased cookie sheet and let cool completely. 20. Break into real small pieces (English toffee bits could be substituted). 21. ASSEMBLY. 22. Cut cooled cake in three layers. 23. Spread 1/2 cup butter cream frosting on each cut layer and reassemble cake. 24. Frost cake outside with remaining butter cream frosting, reserving about 1/3 cup. 25. Sprinkle krokant or brittle over entire cake. 26. Decorate with reserved butter cream frosting. 27. It's best if it has a day to sit in the refrigerator.