HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl mix the ground chicken, egg yolk and salt. Add the next 5 ingredients and mix thoroughly. Shape into elongated patties of even size around the top half of the ice cream sticks, making them look like a lollipop. Place on a plate and chill for 2 hours. Cook patties on an oiled barbecue hotplate heated to medium and cook until golden brown and cooked through (keep patties lightly oiled during cooking to prevent them becoming dry). Serve hot with lime wedges and squeeze juice over.
Place sugar and water in a small saucepan over low heat. Cook stirring, for 2 minutes or until sugar dissolves. Increase heat to high and bring to the boil. Cook without stirring for 3 minutes or until syrup thickens. Remove from heat and set aside for 15 minutes to cool. Divide the ice evenly among serving glasses. Mix vodka, tequila, rum, gin, Contreau, sugar syrup, lemon juice and cola together, pour over the ice.
Preheat oven to 350°F. Break up the almond paste into a food processor. Process about 15 seconds until paste is evenly broken up. Add granulated sugar and process another 30 seconds until mixture is smooth. In electric mixer, beat eqq whites until soft peaks form. Beat in almond extract. Add almond paste mixture to egg whites one cup at a time, beating after each addition. Place pignoli nuts in shallow dish. Drop 3/4 teaspoon of almond paste mixture into nuts. Form into ball - it will be soft and not quite perfect. Place on aluminum foil cut to fit cookie sheets. Place cookies 1" apart (approximately 20 per sheet). Bake approximately 15 minutes, until cookie and nuts are golden brown. If you bake two cookie sheets at a time, alternate placement of cookie sheets after 7 minutes of cooking to ensure even browning. When cookies are done, slide foil off cookies sheets and leave cookie on sheets until cookies are cool. Store in plastic container or freeze (they freeze perfectly just place in a plastic contained lined with aluminum foil or wax paper, cover tightly).
Mix smeed, sugar, and butter. Stir baking soda and baking powder in the yogurt. Add to smeed mixture and blend together. Grease 17" x 12" pan with tahineh, and pour the mixture into pan and smooth the top with 2 tbs of yogurt. Cut into diamond shapes and place a blanched almond on each piece. Bake in a 400 degree preheated oven for 30 minutes, or until brown. Let stand for ten minutes then pour thin syrup (attar) over the surface.
Saute pork with garlic and onion in oil until fully cooked. Add broth and pepper and bring to a boil. Add noodles and pepper and bring to a boil. When noodles are ready, reduce to a simmer and add soy and scrambled egg. Allow to thicken slightly and serve - garnish with cilantro and fresh squeezed lime.
Marinate beef in wine in resealable plastic bag in refrigerator up to 24 hours, turning bag occasionally. Drain beef; reserve marinade. Pat beef dry. Heat slow cooker to high. Add consomme, onions and mushrooms. Cook bacon in large skillet over medium heat 3-5 minutes or until browned. Drain on paper towels, reserving drippings in skillet. Add bacon to slow cooker. Combine flour, pepper, onion powder and garlic powder in large bag. Add beef; shake to coat. Remove beef; reserve flour mixture. Cook beef in bacon drippings in batches over medium-high heat 3-5 minutes until browned on all sides. Place in slow cooker. Add reserved flour mixture to drippings in skillet; cook and stir over medium heat 1 minute. Add 1 cup of the reserved marinade; bring to a boil, stirring to scrape up any browned bits from bottom of skillet. Pour into slow cooker. Add remaining marinade and thyme to slow cooker. Cook over low heat 7-9 hours or until beef is tender. Remove beef and vegetables. Pour liquid into large skillet; boil over high heat 3 minutes or until slightly thickened. Pour over beef and vegetables.
Heat oven to 400*F. Prick the skin on each duck fillet with a fork. Mix the honey and soy sauce and brush all over the duck skins. Set the duck fillets skin side up on a rack in a baking dish or roasting tin. Add 2 TBS of cold water to the container and roast for 35 to 40 minutes, the skins should be golden and the meat still a little pink. Allow to cool. With a knife tip remove the core from the stalk end of each chicory head, then shred across the leaves in slices. Separate out the shreds. Pick over the watercress, discarding stalky bits. For the dressing, combine the oil, vinegar, sugar and sweet soy sauce and mix well. Peel the garlic clove and flatten with a knife blade. Add to the dressing and allow it to flavour the mixture until serving time. Then scoop out the garlic and add the chopped cilantro. Meanwhile, prepare the pears. First choose a pan into which 6 medium size pears will fit snugly so they will be covered with the syrup. Measure 2 cups cold water into the pan, add the sugar, spices and lemon rind and stir over a low heat to dissolve the sugar. Peel the pears, leaving them whole with stalks intact. As each pear is peeled, drop it into the pan. Replace the pan over the heat and bring to a simmer, half cover with the pan lid and cook pears gently until tender, about 30 to 40 minutes; test with a knife tip. Add the lemon juice and allow the pears to cool in the syrup before removing them for the duck salad. To assemble the salad, thinly slice the duck fillets lengthways. Cut the pears in quarters lengthways. To serve, scatter the chicory and watercress on a serving platter. Add the duck and pears, then spoon over the dressing.
Put dried fruit in a large deep casserole dish, add pineapple with juice, water and wine (no need to stir). Spread cherry pie filling all over the top of the fruit mixture. Bake uncovered at 350° (or 325° if your oven tends to run hot) for 45 minutes. Good served hot or cold.
Spread the inside of each hot dog bun with mayonnaise, mustard and sweet relish. Fill with hot dogs and place into a 13x9" baking dish. Top each hot dog with chili, cheese, and onion. Cover with aluminum foil, place into the oven and bake at 350 degrees for 45 minutes.
Combine all ingredients in a blender or food processor until well mixed. Adjust sweetener and seasonings to taste.
Fry bacon until crisp in a medium size non-stick pan over medium-high heat. Remove the bacon to paper towels. Remove all but 1 tablespoon of bacon grease. Add the onions to the remaining bacon grease and cook until soft and brown, approximately 10 minutes. Add the jelly, A.1., and brown sugar and cook for 12 - 15 minutes, stirring occasionally until sauce begins to thicken like jam. Stir in the walnuts and set aside. Add the oil to a small saucepan and heat until shimmering over high heat. Place rice flour, pepper, salt, and spinach leaves in a zip lock bag to coat. Lower heat to medium-high and drop in the spinach. Fry until lightly crisp, approximately 2 minutes. Remove to paper towels. To a small nonstick skillet, add one egg at a time and cook sunny side up. While eggs cook, heat buns according to package directions. Remove from oven and keep warm. To plate: Spread jam onto both cut sides of the roll, add 4 slices bacon to one side, then the spinach and tomatoes. Top with the egg and serve open faced. Enjoy! Note: extra jam can be stored in the refrigerator for up to 2 weeks.
Brown pine nuts in butter. Combine lamb, parsley, onion, mint, salt and pepper. Mix well and shape into rolls, filling each with 1 tsp pine nuts. Place in baking pan and pour tomato puree over rolls. Bake 30 minutes at 350F.
Brown the diced bacon in a heavy pot. Add the onion and celery, cooking until just soft. Add the beans and chicken broth. Simmer for 20 minutes. Add pepper to taste. Serve warm.
In a 2 quart (or larger) stock pot, combine soup mix, diced tomatoes, milk and water. Bring to rolling boil on medium-high heat, then reduce and simmer 15-20 minutes, stirring occasionally. If you like, add cooked chicken, and heat through, about 5 minutes.
To make the tart shells: Preheat oven to 350°F Place eight 4" round tart pans with removable bottoms on a baking sheet and set aside. Place the cornflakes and pecans in a food processor and process until combined, about 10 quick pulses. Transfer the cereal mixture to a large bowl, drizzle with the melted butter, and toss to combine. Stir in maple syrup. Evenly divide the cereal mixture among the tart pans and press along the bottoms and sides to form shells. Bake for 10 minutes. Transfer to a wire rack to cool. To assemble the tarts: Remove the shells from the molds and transfer each to a serving plate. Mix yogurts together and top each tart shell with 1/4 cup of yogurt and 1/3 cup fruit. Serve immediately.
For the duck, mix the cinnamon and the sugar. Score the fat of the duck breast and season with salt and pepper. Spread the cinnamon sugar over the top and press into the fat. Set aside in the fridge to marinate for 4 to 12 hours. For the sauce, combine all the ingredients in a saucepan and heat until the sauce has reduced by at least half, to a syrupy consistency. Sear the duck breast in a non-stick pan over a medium heat until the fat has rendered and the skin is crispy, about 4 minutes. Transfer the duck breasts to a 375°F oven to finish cooking for about 7 minutes. Remove the breasts from the oven and set aside in a warm place to rest for a couple of minutes before slicing very thinly. Serve the sauce with the duck.
Set oven to 350 degrees F. Prepare a 13 x 9-inch baking pan. In a medium bowl mix together graham cracker crumbs, melted butter, sugar and press into bottom of prepared baking pan. Bake for 7 minutes (no more than 7 minutes!) remove and cool completely. For the cream cheese filling: dissolve the gelatin powder in the boiling water, and place in the refrigerator. Let cool until thick but not set (about 1 hour and 15 minutes, it might take a little more or less time). In a large bowl beat the softened cream cheese with the 2 cups sugar until fluffy and smooth (about 3-4 minutes). To the whipped cream or Cool Whip, fold in the chilled lemon or orange gelatin; mix until well combined. Then add in the cream cheese mixture; mix to combine. Pour the filling into prepared crust. Chill in the refrigerator for a minimum of 8 hours or more. Cut into squares and serve with a dollop of whipped cream on top if desired.
For the strawberries, place the strawberries in a bowl with two teaspoons caster sugar and the balsamic vinegar. Cover with cling film and leave to marinate for one hour. For the shrikand, place the yoghurt, cardamom seeds, saffron (and saffron water) and caster sugar into a bowl and mix well. To serve, place equal portions of the strawberries into four sundae glasses or wine glass. Place a quarter of the shrikand on the top of the strawberries in each glass. Top with the toasted almonds.
Soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). Squeeze pulp, strain juice and discard pulp. Grind peanut using a blender until fine texture. Set aside. Dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. Blend other spice paste ingredients until a smooth paste. Mix all together. Heat oil and fry paste for 1-2 mins until fragrant. Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients. Add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. Adjust tamarind juice, sugar and salt to desired taste. Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.
Cut chicken breasts into bite sized pieces; place in sealable plastic bag. Whisk fajita seasoning into the chicken broth; pour over chicken in plastic bag; shake well and seal tightly , place in fridge to marinate for 30 minutes or more. Veggie spray non stick wok or large frypan; heat to medium hot; pour chicken with marinade into wok, stir fry and cook down to about 1/4 cup of mainade. about 10 minutes. Add sweet peppers and red onion to wok, add salt and pepper, stir fry until almost all of the marinade is gone, (or until the consistancey you prefer), about 10 minutes; we like our veggies tender crisp). Serve hot and enjoy!
FOR THE RICE:. In a heavy-bottomed pot bring 3 cups of water to a boil. Add rice and return to a boil. Cook for 1 minutes. Drain rice and return to pot. Cook, covered, over low heat 20 minutes. Let stand, covered, for 10 minutes. FOR THE FILLINGS:. Choose a variety of fillings., Chop items into small pieces. Combine according to taste. Some examples of good combinations: crab and avocodo; baby shrimp, jicama, and cilantro; duck and plums; smoked scallops and preserved ginger;. Set out a bowl of warm water, a clean dishcloth,for your hands, and a plate rubbed with oil. Moisten hands with warm water. Scoop about 1-2 Tablespoons of rice, mold around a small amout of filling, and shape into a 1-inch ball between your palms. Set on oiled plate. Repeat with remaining rice, wiping your hands as needed. FOR THE COATINGS:. Roll sticky rice balls in the coatings of your choice. Set on a platter or tray. Serve with dipping sauce. DIPPING SAUCE:. Whisk together all ingredients except scallions. Pour into a bowl, and top with scallions.
Put the tomatoes, onion, and garlic in a blender and process until smooth. Set aside. In a saucepan over medium-high heat, heat the oil. When hot, add the rice and stir until it just starts to change color, about 1 minute. Do not allow it to brown. Add the tomato mixture,and stir gently to blen. Add 2 cups hot water, the peas, corn, carrot, chiles, cilantro, and 1 1/2 teaspoons sea salt. Bring to a boil, shaking the pan to mix the ingredients. Reduce the heat to low Taste the broth and add more sea salt if needed, then cover and cook for about 10 minutes. Uncover and stir carefully so that all of th eroth is mixed in (most will have been absorbed). recover and cook until all the broth is absorbed, about 10 minutes longer. Remove from the heat and let stand, covered, for 10 minutes. Before serving, remove the cilantro and chiles and fluff the rice with a fork.
Preheat oven to 350 degrees. In large bowl, beat butter and 1 cup sugar just until blended at low speed. increase speed to medium and beat until light an fluffy, about 5 minutes. Combine flour, baking powder and salt in medium bowl. Reduce speed to low, add eggs, one at a time, beating after each addition until well blended-- alternately add flour mixture and milk, mixing just until blended. Gently stir in blueberries. Spoon batter into 9" x 5" loaf pan. Bake loaf for 1 hour and 5 minutes. Cool loaf on rack for 10 minutes and remove from pan. In small bowl, combine 1/3 cup sugar and 1/4 cup lemon juice. Prick top and sides of loaf with skewer in many places and brush mixture on with pastry brush.
In a glass or ceramic baking dish, lay fish fillets next to each other in one layer. Stir together the yogurt, tomato paste, wine, garlic, gingerroot, coriander, cinnamon, cumin, curry powder, tumeric, and red pepper flakes. Pour the marinade over the fish, covering the tops and bottoms thoroughly. Cover and refrigerate at least 30 minutes and up to 2 hours, turning fish occasionally On a flat plate, mix together almonds, crumbs, paprika, and salt. Remove fish from marinade, retaining as much marinade on each fillet as possible. Pat crumbs on both sides of each catfish fillet. Heat oil in a large skillet over medium high heat. When oil is very hot, add fish fillets without crowding. Cook fish 5-7 minutes, turn carefully, and cook another 5 minutes or until fish is done, just flaking. Cooking time will vary depending on the type of fish used, and the thickness of the fillet. Serve immediately.
Heat olive oil in a large saute pan on med-high heat. Add garlic, onions and tempeh. Saute until onions and garlic are tender, about 5 minutes. In a large dutch oven, add chicken broth, cumin, coriander, white pepper, lime juice and habanera peppers. Bring to a boil. Reduce heat to medium, cover and let simmer 10 minutes. Add tempeh, garlic and onion mixture, corn, beans, yellow pepper, mushrooms and white wine. Cover and let simmer 30 minutes. Remove from heat. Stir in the sour cream. Garnish with pepper jack cheese and cilantro.
Combine all of the ingredients as listed in Dry seasoning mix in medium saucepan. Add to this water, butter, rice and dry wild rice. Bring to boil. Stir once or twice just to combine. Cover pan with lid tightly. Simmer gently 8 to 10 minutes or until almost all liquid has been absorbed. Makes 3 cups cooked rice.
1. Add sugar to peaches and let stand for 30 minutes. 2. Soften gelatin in cold water; then dissolve in hot water. Cool. 3. Mix peaches, lemon juice and a dash of salt. 4. Chill til partially set. 5. Fold in whip cream. 6. Pour into a vanilla wafer pie crust or a graham cracker pie crust. 7. Chill completely til set. Eat and enjoy!
Butter a 9 x 9-inch baking pan. In a double boiler or in the microwave, melt peanut butter, butter and butterscotch chips; stir until smooth. Add remaining ingredients; mix to combine. Transfer mixture to prepared baking pan; smooth out with back of spoon. Cool in the refrigerator. Cut into bars.
In medium saucepan, combine rice, water, vegetable oil and salt; cover and bring to boil. Reduce to simmer and cook rice (without lifting lid) for 45 minutes for brown rice or 20 minutes for white rice, or until water is absorbed and rice starts to stick slightly to pot. During the last 15 minutes that rice cooks, prepare bean mixture. Heat olive oil in large skillet over med-high heat. Add onions& saute for approx. 10 minutes or until translucent and soft. Sprinkle the chili powder over onions in pan and cook for 1 minute, stirring constantly. Add beans, salsa and water to pan and cook for approx. 5 more minutes, until mixture is hot. To serve, spread bean mixture on top of mound of rice; top with dollop of sour cream and garnish with parsley, if desired.
Heat vegetable oil in a large saucepan. Add the chopped onion and one teaspoon of cumin seeds to the oil. Stir together and cook until onions become creamy, golden, and translucent. Add chopped coriander stalks, two teaspoons of turmeric, and one teaspoon of salt. Add chopped chillis (according to taste) Stir tomatoes into onion mixture. Add ginger and garlic; mix thoroughly. Add potatoes and cauliflower to the sauce plus a few tablespoons of water (ensuring that the mixture doesn't stick to the saucepan). Ensure that the potatoes and cauliflower are coated with the curry sauce. Cover and allow to simmer for twenty minutes (or until potatoes are cooked). Add two teaspoons of Garam Masala and stir. Sprinkle chopped coriander leaves on top of the curry. Turn off the heat, cover, and leave for as long as possible before serving.
In a large microwave-safe glass bowl (8-cup Pyrex measuring cup works well) with a spoon mix together whipping cream, white sugar and brown sugar just until combined; microwave at high for 15 minutes stirring, using a wooden spoon at half time (note: it is important that the mixture cooks in the microwave for the full 15 mins). Remove from microwave (careful the bowl is HOT!). Add butter and vanilla; with a spoon, mix well for about 1 minute. Add chopped nuts (if using) mix. Pour into a buttered 8 x 8-in square baking pan (or a smaller pan). Refrigerate for 2 or more hours before cutting into small squares. Delicious!
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or very lightly oil and flour a baking sheet. FOR BATTER- In a mixing bowl add Butter, Sugar, Baking Soda, Salt, Baking Powder, Beat on medium speed until light and fluffy. Add Egg, Vanilla, Beat until blended. Add Cocoa, Blend thoroughly. Set mixer to low speed and slowly add Milk until blended. Gently stir in flour a little at a time by hand until all is incorporated. Drop batter by Level Tablespoons 2 inches apart on prepared baking sheet. Bake about 7-11 minutes or until tops spring back when lightly pressed. Cool on baking sheet for a minute then immediately transfer to a wire rack to complete cool down. FOR FILLING- Mix all ingredients: Melted Butter, Confectioners Sugar, Marshmallow Fluff and Vanilla Extract, vigorously until blended to a smooth consistancy (you can an add a bit more marshmallow fluff for a little less rich of a taste). TO ASSEMBLE- Spread 2 tsp of the filling onto the flat side of half the cookies made; top each with the remaining cookies. Press to secure. STORAGE- Cookies can be refrigerated in an airtight container or ziplock bag with wax paper in between the layers for up to (1) one week or stored frozen for up to (1) one month, Enjoy!
Grease an 11 x 7-inch baking pan. In a bowl whisk the eggs with water until combined. In a shallow dish combine the breadcrumbs with seasoned salt, Italian seasoning, garlic powder, black pepper and 1/4 cup Parmesan cheese. Dip the eggplant slice firstly into the egg mixture then coat into the breadcrumb mixture pressing down with hands to adhere the mixture to the eggplant, repeat with all slices. Place all the egplant slices on a onto a large a jelly-roll pan (the slices should be all breaded before browning). Heat oil in a large skillet over medium-high heat. Brown the slices 1 or 2 at a time on each side (about 4 minutes per side, after browning return the slices to the jelly-roll pan). TO ASSEMBLE; arrange one-third of the slices in a single layer into the bottom of the baking pan. Sprinkle 3 tablespoons grated Parmesan cheese, then about 1/2 cup mozzarealla cheese. Repeat the layer twice. Spoon about 3 cups marinara sauce over the top. Bake covered with foil at 375 degrees F for 30-35 minutes. Uncover then sprinkle 3 tablespoons parmesan cheese then about 1/2 cup mozzarella cheese on top, return to oven and bake uncovered for about 10 minutes. Delicious.
Mix each package of jello, separately, with 1 cup boiling water. Divide in half. Pour first half in pan. Chill in freezer for 10 to 15 minutes. Mix second half with 1/3 cup sour cream or Cool Whip. Pour over first layer; chill. Continue layers alternately until all 12 layers are done. Can use red and green for Christmas or orange and purple for Halloween.
Cut pears in half vertically. Gently cut or scrape out core. Dip cut edges in lemon juice. Sprinkle about 1/2 tablespoon sugar over the cut edges of each pear half. Place each pear, cut side down, in a large, heavy skillet over medium heat. Sprinkle 1 tablespoon sugar in skillet around pears. Cook 7 to 9 minutes or until sugar is melted and golden and cut surface of pears is golden. Remove pears from skillet. Meanwhile, heat half-and-half in a 2-cup glass measuring cup in microwave oven on high (100 percent power) 45 to 60 seconds or until steaming hot but not boiling. (Watch carefully so it does not boil.) Immediately add chocolate to hot half-and-half. Allow to stand 3 to 5 minutes or until chocolate melts. Stir to blend and melt chocolate. (If necessary, return to microwave oven and heat on high power in 15 second intervals, stirring after each, until melted.) Stir in vanilla. Place a small scoop of frozen yogurt in each dessert bowl. Place pear halves on yogurt. Drizzle any collected caramelized sugar over pears. Drizzle with dark chocolate sauce. Serve immediately.
In a large skillet, brown ground beef over medium-high heat. Drain. Stir in onion soup mix, brown sugar, water, and ketchup. Bring to a boil over high heat. Reduce heat to low and simmer uncovered, stirring occasionally, 8 minutes or until mixture thickens. Serve on hamburger buns.
Combine cornmeal, flour and 1 tsp salt in a bowl. Cut in shortening. In a separate bowl, beat together egg and 1/4 cup water. Add to cornmeal mixture. Press into 9 inch pie plate to form crust. Use in place of regular pie crust.
In a pie plate or bowl, combine coffee, cocoa powder and cinnamon. Set aside. Rub the steak with olive oil, then sprinkle with the salt and pepper. Coat the steak with the coffee-cocoa mix, pressing it into the meat. Grill to your preferences.
brown beef drain. stir in taco seasoning and water and simmer for 5 minutes. add corn soup put in 9 x 13 pan and top with tater tots. bake at 350 for 35 minutes. take out top with cheese put back in oven for 5 minutes or till cheese is melted. add ketchup or taco sauce when served tastes very good enjoy.