HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rim: wet the rim of a martini glass with simple syrup and dip into cinnamon sugar several times to ensure coverage; set glass aside. Drink: add Irish cream, Goldschlager, schnapps, Jagermeister, and light cream to a cocktail shaker filled with ice; shake moderately. Strain into prepared glass. Garnish with 3-5 skewered raisins.
Mix all ingredients in a bowl. Roll 30 small balls - approx 1/2 tbsp each. You can roll the balls in a bit of cocoa if you wish. Cool for 2 hours in the fridge. Keep refrigerated.
Preheat oven to 350 degrees. Shake flour into a Turkey size Reynolds Oven Bag, place in a roasting pan atleast 2 inches deep. Cut onions into eighths and slice celery. Add to oven bag. Brush turkey with oil. Place turkey breasts in bag on top of vegetables. Close oven bag with nylon tie; cut six 1/2 inch slits in top. Bake 1 1/2 to 2 1/4 hours or until meat thermometer reads 170 degrees.
Combine couscous, tomato, chickpeas, scallions, oil, lemon juice, and basil in a bowl. Toss and serve on a bed of lettuce.
In a large skillet, bring asparagus and broth to a boil. Reduce heat; cover and simmer for 3 minutes or until crisp-tender. Drain; immediately place the asparagus in ice water. Drain and pat dry. In a large bowl, combine the peas, corn, oranges, water chestnuts, celery, onions and asparagus. In a small bowl, whisk the lemon juice, oil, soy sauce, honey, mustard, garlic, pepper and salt. Pour over vegetables. Cover and refrigerate for at least 1 hour. Sprinkle with sesame seeds before serving.
Preheat oven to 350°F. Spray 12 muffin cups with vegetable spray. In large bowl or food processor, combine sugar, oil, peanut butter, banana, egg and vanilla; mix until well blended. In another bowl combine flour, baking powder and baking soda; add to batter and mix just until blended. Stir in yogurt and chocolate chips. Fill muffin cups half-full. Bake for 15 to 20 minutes, or until tops are firm to the touch and cake tester inserted in the center comes out dry.
Butter an 8x8 baking pan, line the bottom with parchment and butter the parchment as well. Don't worry if the parchment pops up a bit, the weight of the caramel will press it back down. In a small saucepan, heat the cream with the vanilla over medium heat until it comes to a simmer. Reduce the heat to very low and keeping the cream hot. Heat the sugar with the honey in a 4 quart or larger saucepan over medium high heat, stirring occasionally with a long handled wooden spoon, until the sugar is mostly dissolved and it starts to boil, 4 to 5 minutes. Stop stirring and brush down the sides of the pot with a clean pastry brush dipped in water to dissolve any clinging sugar crystals. Clip a candy thermometer to the pot and let the mixture boil, without disturbing the bubbling sugar, until it reaches 305 F., 2-5 minutes. Rinse any clinging sugar off your spoon and dry it with a towel. Add the 3 Tablespoons butter and the salt. Slowly stir in the warm cream. The mixture will boil furiously and bubble up considerably as soon as you begin adding things, just keep slowly and steadily pouring in the cream and stirring. By the time the cream is added, the temperature of the mixture will have started to drop. Continue stirring, watching the thermometer carefully, until the temperature is back up to 250°F and then take the pan off the heat. Immediately pour the hot caramel into the prepared pan.Do not scrape the pot. What sticks to the pot should stay in the pot. Set the pan on a rack in a cool part of the kitchen. Do not disturb until the caramel is fully cool and set, about 5 hours, preferably overnight. Run a table knife about the edges of the pan and turn the caramel out onto oiled cutting board. Peel off the parchment.With a chef's knight, cut the caramel into 100 squares ( about 3/4 inch each) and wrap them snugly into cellophane or other candy wrapper.
Combine Sugar, flour, Cinnamon, & orange zest with fruit. Spread in 8 x 8 glass baking dish. Bake 10 min at 400 F degrees. Topping:. Mix dry ingredients together. Cut in butter Stir in Buttermilk. Drop by spoonfuls on fruit. Bake 25 min at 400 F Degrees.
Place the chicken pieces in a glass or plastic container. Combine the vinegar, lime juice, sugar, salt, pepper, oregano and onion and pour mixture over the chicken pieces. Allow chicken to marinate, stirring occasionally, for 30 minutes. Wrap the tortillas in aluminum foil and warm in a 400°F oven while you assemble the garnishes. When ready to serve, transfer to a hot plate or tortilla warmer. Drain the marinade from the chicken pieces, reserving the marinade. In a large skillet, brown the chicken pieces in the olive oil over medium-high heat. When pieces are browned, turn heat to low and stir in the reserved marinade and chicken broth. Simmer, stirring occasionally for 5 to 10 minutes until liquid has almost cooked away. Do not allow mixture to dry out. Remove from heat and sprinkle with chopped cilantro. Put chicken, tortillas and garnishes in individual serving dishes on the table, and let guests assemble their own burritos.
In a small bowl, combine the oil, dressing mix, garlic salt and cayenne. Divide pretzels between two ungreased 15x10x1 baking pans. Pour oil mixture over pretzels; stir to coat. Bake at 200 degrees for 1 1/4 to 1 1/2 hours or until golden brown, stirring occasionally. Cool completely. Store in an airtight container.
Combine rice, beans and 3 cups of water in a metal bowl that will fit inside your pressure cooker, and cover the bowl with aluminum foil, crimping the edges tightly. Place the bowl inside the pressue cooker on a rack, and add 1 1/2 cups of additional water to the cooker outside the bowl. Put the pressure cooker lid on, close securely, and bring up to pressure. Cook for 40 minutes. Either allow the pressure to come down on its own, or releive the pressure using the quick-release method (see your pressure cooker's manual). Stir thorougly and season to taste.
Heat oven to 350. Grease and flour three 9 incn round cake pans. Mix flour, baking powder, salt, and baking soda; set aside. Beat butter and sugar in large bowl with electric mixer on high speed, scraping bowl occasionally, until fluffy. Beat in flour mixture, milk, vanilla, and eggs on medium speed until blended. Beat 2 minutes longer. Pour into pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool ten minutes, remove from pans to wire rack, cool completely. For frosting beat butter and powdered sugar in medium bowl on medium speed until smooth. Gradually beat in liqueur and vanilla until smooth and spreadable. Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin, serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down, spread with 1/3 cup frosting. Repeat with remaining layers. Frost side and top of cake. Pipe remaining frosting on top of cake, if desired. Garnish with fresh raspberries, if desired. Store loosely covered at room temperature.
Combine ingredients in a medium saucepan. Simmer for 5-10 minutes until the mixture slightly thickens.
Put sugar and 1 cup water into a small saucepan and brin to a boil. Cook for 1 minute until sugar has dissolved. Turn off heat and allow sugar syrup to cool. In a pitcher, combine cooled syrup with lemon juice and remaining 2 cups of water and mix well. Fill a Champagne flute halfway with the lemonade and top with champagne. Garnish with a lemon slice.
Combine sugar and flour in a large bowl. Boil 1/4 C cocoa, water, 1/2 lb butter in a medium sized sauce pan. Pour chocolate mixture over flour and sugar mixture and stir well. Add buttermilk, beaten eggs soda and vanilla. Pour into a jelly roll pan (which is, roughly, 11x15 and 1 inch deep), bake at 400° for 20 minutes. While cake is baking, make frosting. Combine frosting ingredients, except for confectioners sugar, in the same sauce pan used for chocolate mixture above (saves washing dishes). Boil, then add confectioners sugar. Pour over hot cake, sprinkle with nuts, and let set for an hour or two. Serve and watch the smiles and requests for the recipe.
Mix the Diet Coke, black pepper and onions. Add the beef strips and marinate for 30 minutes. Heat a heavy skillet or wok over high heat. Add the olive oil and vegetables. Stir fry for 2 minutes. Add beef and marinade and fry for 2 minutes. Add soy sauce if using. Serve immediately over rice or noodles, your choice.
Rub rim of 2 cocktail glasses with wedge of lime. Place salt in saucer; spin rim of each glass in salt. Combine remaining ingredients in container of an electric blender; process until mixture reaches desired consistency. Pour into the prepared glasses.
In a large bowl, whisk together the egg yolks and ricotta cheese so that there are no large lumps of cheese, but make sure the mixture does not become too smooth (this will make the pancakes wet and grainy). Whisk in the sugar, salt and vanilla, then the milk. In a separate bowl, whisk together the flour and baking powder. Fold this into the egg batter just until no lumps remain. Separately, whip the egg whites to medium-stiff, shiny peaks, about 4 minutes. Gently fold these into the batter just until uniformly combined. Ladle a generous one-fourth cup of batter onto a medium-hot, lightly greased griddle for each pancake. Place 10 to 12 blueberries on each pancake and cook, about 2 minutes per side, until the cakes are goldenbrown and cooked through. Serve immediately with maple syrup on the side.
Take a big bowl and put the yogurt. Add coarse pastes of onion and garlic. Add the deskinned chicken. (Drumsticks or breast pieces) Put the cling foil and leave to marinate overnight in the fridge. Heat oil in the skillet and allow the same to become medium hot. Dont allow it to start smoking. Add cloves, green cardamoms, cinnamon and bay leaves. Wait for 3-4 seconds as you see these ingredients crackling and giving out the aroma. Empty the bowl with all its ingredients in the oil. Saute on high flame for 3-4 minutes. Add 1/2 cup of water and salt. Close the lid, lower the fire and allow to cook for 15 minutes till chicken is tender. Open the lid and finally add the freshly ground black pepper powder and cover for 2 minutes on medium fire. When done garnish with tomatoes, fresh coriander or parsley. Serve warm with pita bread, tortillas,Indian bread or rice.
Mix together in medium saucepan, sugar and cocoa. Add milk and butter, stir over medium heat and bring to a rolling boil. Boil for one minute, then remove pan from heat. Quickly add vanilla, peanut butter, and oatmeal. Drop by teaspoonfuls onto wax paper or aluminum foil. Let cool for 20 minutes.
Put the olives, almonds, garlic, lemon juice, and capers in the bowl of a food processor. (David Lebovitz suggests not using a mortar and pestle for this because he desires the slightly chunky bits of almonds in the finished tapenade.). Coarsely chop the basil leaves, add them to the processor and pulse the machine a few times to start breaking them down. Add the olive oil and a sprinkle of salt. Pulse the food processor until the mixture forms a coarse paste, one that still has a little texture provided by the not-entirely-broken-down almonds. The tapenade will keep for up to one week in the refrigerator.
Cook the potatoes in boiling salted water until tender (about 20 minutes) drain and transfer to a large bowl. Add in sour cream, butter, softened cream cheese and cream; beat until smooth. Add in shredded cheddar; mix to combine then season with salt and black pepper to taste. Transfer to a 2 or 3-quart casserole dish; sprinkle with grated parmesan cheese. At this point you can cover and refrigerate or bake for about 20-22 minutes.
thoroughly rinse quinoa. bring chicken broth to a boil, then add quinoa. lower heat and simmer for 20 minutes. meanwhile, boil two eggs. sliver the onions and bell pepper and cut the cherry tomatoes in half. combine the juice of one lemon and the olive oil along with 1/4 tsp of cayenne pepper (more or less depending on taste). peel the eggs and discard the egg yolks; coarsely chop the whites. toss all ingredients together in a bowl. yields 3 1 cup servings.
Heat oven to 400 degrees. Place the root vegetables and onion in a roasting pan. Toss the vegetables with the olive oil and salt to taste. Do not crowd the vegetables. Roast the mixture for a total of 45-50 minutes, stirring every 15 minutes. After 30 minutes, scatter the garlic cloves in with the vegetables. Continue stirring every 15 minutes until the vegetables are tender and evenly browned. Before serving, add a sprinkling of fresh chopped herbs or balsamic vinegar, if you like for additional flavor.
Warm the oil in a large non-stick pan (which has a lid) over a medium-high heat. Add the chicken and cook for 5 minutes on each side, or until browned. Transfer to a plate. Reduce the heat to medium, add the onion and garlic. Cook for 5 minutes, or until the onion has softened. Stir in the mushrooms and cook for a further 10 minutes or until the mushrooms have softened and the juices have reduced. Add the wine, artichokes, tomatoes, olives, lemon-pepper seasoning, honey, salt, oregano, cinnamon and chicken. Reduce the heat to low, cover and cook for 15 minutes. Uncover and cook for 5 minutes, or until the sauce thickens slightly and a thermometer inserted in the thickest part of the breasts registers 70°C/169°F and the juices run clear. Sprinkle with the cheese and serve over rice with the lemon wedges.
Fry bacon until crisp in a large frying pan. Remove bacon from the pan, but leave the drippings. Add onions and peppers and saute in bacon drippings, until tender. Add hominy, tomatoes, and soup. Stir over medium heat until well blended. Simmer mixture on low heat for 10 minutes, stirring occasionally. Cut up cheese into small cubes and add to the hot mixture. Continue to stir over low heat until all the cheese is melted. Crumble bacon and add to mixture and simmer for another 2 minutes.
Preheat the oven to 500°F Mix all ingredients until smooth. Generously grease a baking sheet (a 12-inch pizza pan works well). Pour the batter onto the sheet - bread should be 12 inches in diameter. Bake for 15 minutes, until bread is firm and golden brown. Cut into wedges, and serve hot with butter or cheese. This is definitely at its best shortly after it has been baked.
Roll out your pie crust. Line a pie dish with the pastry (30 cm square). Fry leek in olive oil until slightly roasted (it takes about 10 minutes) add mushrooms and cook 5 for 5 minutes, but keep 9 nice slices aside. Spoon the vegetables mixture into pastry. Adjust the mozzarella slices on the leek mix. Mix in a bowls eggs, milk, pepper, thyme and flour. Adjust salt and pepper to your taste. Poor the egg mix on the vegetables and mozzarella. Decorate with the mushroom slices. Bake 40-45 Minutes at 180°C (heat and timing are basing it on convection oven). Serve warm or cold with green salad.
Preheat oven to 350 F (180C). If this cake is to be Lenten, then grease a loaf pan with olive oil, otherwise, use butter, and dust pan with flour. Prepare all dry ingredients in a bowl to have on hand. Beat tahini, sugar and orange rind until fluffy and creamy (about 8 minutes on high). Gradually add orange juice alternately with dry ingredients. Stir in walnuts and sultana raisins. Pour batter into prepared pan and bake for approximately 50-60 minutes (until tester comes out clean).
1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends. 2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool. 3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.
Heat oven to 350°F In a medium bowl, combine the butter and crushed gingersnaps. Press the mixture into a 9-inch springform pan, working the crumbs over the bottom and then up the sides. Bake for 20 minutes. In a small bowl, toss the pears and ginger. Line the cooled crust with the pears, overlapping the slices slightly. In a large bowl, with an electric mixer on medium, beat the cream cheese for 2 minutes. Add 1 cup of the sugar and beat for 2 minutes. Add the eggs, 1 at a time, and mix until combined. Stir in 2 teaspoons of the vanilla. Pour the mixture over the pears. Bake until the top is barely set but still slightly wobbly, about 50 minutes. Transfer pan to a wire rack but leave oven on. In a small bowl, combine the sour cream and the remaining sugar and vanilla. Pour over the cheesecake and bake for 8 minutes. Transfer to a wire rack and cool to room temperature. Cover and refrigerate for at least 4 hours before serving.
In a small bowl, combine thorougly: tuna, onion, garlic, celery, salt, pepper and mayonnaise. Don't use too much mayonnaise or it will be too soggy. Evenly distribute the tuna mixture on top of each English Muffin slice. Spread approximately 1-2 Tbl. of tomato sauce on top of each slice with tuna. Sprinkle approximately 1-2 Tbl. of the cheese on top of each slice with tuna and tomato sauce. Cover bottom of a cookie sheet with aluminum foil. Place each prepared"pizza burger" on foil. Broil approximately 6" from flame until lightly browned. Watch carefully or it will burn! Serve warm.
Grill chicken over medium-high heat until outside is well browned, but do not fully cook. In a large saute pan over medium-high heat, heat oil. Cook onions until soft, add garlic, and cook a minute or two more to release flavor into the oil. Add chicken and stir. Add wine and simmer until liquid has reduced to almost nothing (be careful not to burn). Add tomatoes , 2 cups beef broth, tomato sauce, lemon juice, butter, herbs, salt and pepper. Simmer for at least 45 minutes, then add mushrooms and olives. Simmer for 10 minutes more. As sauce reduces, replace liquid with beef broth a little at a time. Garnish with parsley and romano cheese. Serve with orzo pasta.
Place chicken in very deep frying pan. Cover with water and bring to a boil over high heat. Reduce heat to medium and cook chicken for approximately 10 minutes until done. Remove chicken and allow to cool. Drain water from frying pan. In the same pan add olive oil and onion over medium high heat. Stir constantly, as not to brown for about two minutes. Add chili peppers, garlic, cayenne pepper, ground cloves, salt and oregano. Stir constantly as not to brown for about two minutes. Add chicken broth, cream of chicken soup and beans. Mix well, until consistent. Allow to simmer over medium-low heat for about 15 minutes. While this is simmering, cut the chicken into cubes. After 15 minutes, add chicken. Continue to simmer for about 30 minutes to heat through. Prior to serving stir in Monterey Jack cheese and allow to thicken. Serve with additional Monterey Jack if desired. Salt and pepper to taste.
Mix together corn, tomato, onion, green pepper, salt, peppers, cornmeal and cheese. Combine well and let mixture sit 10 minutes to absorb flavors. Beat eggs; add to evaporated milk and water, mixing well. Then add egg mixture to cornmeal mixture. Pour into a #10 (castiron)Dutch Oven or greased heavy large baking dish. Bake covered in hot coals or at 375°F for one hour. Serve hot or cold.
(Mole Sauce). In saucepan, place butter and melt over medium heat. Add flour, stirring until smooth. Gradually add Kahlua, stirring. Remove from heat and set aside. In blender container, place chili sauce, sugar, chopped macadamia nuts, cocoa powder, pineapple juice, 1 tablespoon oil, ground cloves, cinnamon, ground red pepper, salt and pepper. Add Kahlua mixture and blend until nearly smooth. In large frypan, place 3 tbs oil over medium heat. Add chicken and cook about 10 minutes or until brown on both sides. Remove chicken to large casserole dish. Pour prepared Mole Sauce over chicken, cover and bake in 350 degree F. oven for about 30 minutes or until fork can be inserted in chicken with ease, and juices run clear. To serve, arrange chicken on platter; spoon sauce on top. Garnish with sesame seeds, sour cream, chopped tomatoes, and green onion.
Shrimp should be of a size to number 30-35 per pound. Melt the Butter and Oil in a flameproof baking dish. Add the Garlic, herbs, Peppers, bay leaves, Paprika, and Lemon juice, and bring to a bOil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot Butter Sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the Sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding Salt if necessary.
Place all the ingredients in the container of a blender, blend for 1 minute. Scrape down the sides of the blender with a rubber spatula and process for 30 seconds longer. The mustard should be a little thicker than heavy cream. Store in glass jar, well-sealed, in the refrigerator and let the flavors marry for at least a day before using. The longer it sits, the better it tastes; it also will get thicker and more yellow.
Grill peppers over fire and place in a plastic bag, let stand for 30 minutes. Peel and, if you like, devein the peppers. Cut in to 1/2 inch slices. Melt margaringe in cooking pan and add, onions, stir until transparent. Add salt, dry instant chicken broth, pepper and poblano pepers and stir frequently fo 15 minute. Add sour cream and queso fresco, cook for an additional 5 minute. Enjoy with tortillas!
In medium bowl, using hands, combine beef, grated onion, egg, salt, pepper and garlic powder. Form into 6 (4-inch) patties. Spread 1/2 t butter on one side of each bread slice; set aside. Heat a large heavy duty skillet over medium-high heat. Cook burgers, turning once, until cooked through, about 8 minutes. Transfer to a plate-lined with paper towels. Drain fat from skillet. Add 3 bread slices, buttered side down, and layer each with 1 cheese slice, onion slice, burger, another cheese slice and bread, buttered side up. Cook over medium-low heat, turning once, until bread is golden brown, about 4 minutes. Repeat to make 3 more sandwiches. Serve with condiments, if desired.
Beat the eggs and gradually beat in the sugar until the mixture is creamy. Stir in the melted butter and vanilla. Combine the flour and baking powder, and then add it to the mixture. Blend it in well. Drop about 4 tsp of the batter into a heated pizelle iron, and cook both sides over medium-high heat for about 1 minute each, or until golden brown. Remove the waffle from the pizelle iron and immediately shape it into a cone while it is still pliable.
Saute onions and bell pepper until tender. Add artichoke hearts and continue to saute until artichokes are hot. Warm tortillas, we just place on a gas burner for a few seconds and then place in a tortilla warmer. You can also warm in the microwave and then wrap in plastic to retain moisture. Layer rice, artichoke heart mixture, cheese, sour cream, and salsa on warm tortilla. Roll up and serve immediately.
Mix first six ingredients together with a fork just until mixture holds together. Spoon into a serving bowl, cover and chill several hours or overnight. When ready to serve, garnish with sour cream and caviar. Spread on crackers or toast points.