HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a measuring cup, add boiling water to instant coffee. Stir until completely dissolved. Combine remaining ingredients into a large pitcher, stirring thoroughly as you add each ingredient. Stir in hot coffee mixture. Pour into individual mugs and top each with a dollop of non-dairy whipped topping, piped through a decorative tip. Garnish each mug with a whole cinnamon stick and a generous sprinkle of cinnamon sugar. Serve warm.
Mix the first 7 ingredients and bring to a boil. Cool; divide in half. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later. Prepare white rice for 4 people, as instructed on bag. Remove chicken from marinade and discard marinade. Grill or broil chicken while rice is cooking. Stir can of crushed pineapple (drained) and about 3/4 cup of cashew pieces into cooked rice. Reheat other half of marinade. Serve grilled chicken over rice mixture with sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli and carrots.) My husband isn't crazy about pineapple so I've started serving it separate from the rice. That way I can add it but he doesn't have to.
Warm and melt the honey by standing the jar in a pan of hot water, measure it into the rye flour in a bowl and mix together with a wooden spoon. Leave, covered for 1 hour for the flour to absorb all the liquid. Heat the oven to 180C/350F/gas 4. Add the rest of the ingredients, except the glaze, and mix with vigour to ensure everything is spread evenly through the dough - this will be very sticky! Knead the dough on a clean work surface for between 5-10 minutes You can dip hands into a bowl of water at intervals to help with the kneading if necessary. Press the dough mixture intpo a well greased 2lb loaf tin. Make sure it's pushed right into the corners. Bake the loaf on the middle shelf for about 35 mins until a skewer inserted into the centre comes out clean. When you have removed it from the oven, brush with glaze and return to oven for a couple of minutes to set the glaze. Let the bread stand in the tin for a few minutes, then invert onto a wire rack. This keeps very well and because it's made using rye it can be better for being left a couple of days before eating. (We never let it wait long though !).
Remove Chilies from the can of adobo sauce. Rinse chilies and can with the coke to get all the sauce. You are using the sauce and not the chilies for this recipe. Discard Chilies or save for another recipe. Put all ingredients except pork in the blender. Blend until smooth. Pour over pork in crock pot. Cook on low for 7-9 hours until it pulls apart easily. After cooking, shred with forks.
Place rack in the middle of the oven; heat to 350 degrees. Spray a 12-cup Bundt pan with vegetable oil and set aside. Sift flour into a bowl. Add brown sugar, potato starch, salt, cinnamon and baking soda. Whisk to blend; set aside. Put the sour and heavy creams, 1/4 cup dark rum, the molasses and vanilla in a separate bowl. Whisk to blend; set aside. Beat the butter and sugar on the lowest speed of an electric mixer for 2 to 3 minutes. With the mixer still on low, add the vanilla, eggs and yolks, one at a time, fully incorporating after each addition. Stop the mixer and scrape down the sides of the bowl. Add the dry ingredients alternately with the cream mixture in 3 additions each, beginning and ending with the flour mixture. Don't wait for them to be fully incorporated between additions. This step should take about 60 seconds. Stop the mixer and scrape down the sides of the bowl. Mix on medium speed for 15 to 20 seconds. Fill the prepared pan by depositing the batter in small clumps around it with a rubber spatula. Level the batter with the spatula. Bake 50 minutes. Test for doneness by inserting a bamboo skewer into the center. When the skewer comes out clean, the cake is done. Remove pan from oven and place on a wire rack. When the cake has cooled 10 minutes, invert it onto the rack and remove the pan. Let it cool to room temperature. To glaze the cake, set the wire rack over wax paper. Combine simple syrup with remaining 1/4 cup rum and use a pastry brush to brush it all over the cake until it is absorbed.
Boil the beans in a large pot with water to cover by 2 inches for 10 minutes. Lower the heat and add the 5 garlic cloves, sage leaves, bay leaves, and 2 teaspoons of olive oil. Simmer, covered until the beans are tender, about 1 1/2 hours. Remove bay leaves and drain, reserving the broth. Preheat oven to 350°F Rub the head of garlic with a little of the remaining olive oil and put it in a small baking dish and add 1/3 cup water. Cover and bake until soft and lightly caramelized, about 45 minutes. Cool, then squeeze out the softened garlic. Puree the beans in a food processor with all the garlic, the remaining olive oil, 1 teaspoon salt and enough bean broth to give the beans a soft, spreadable consistency. Season to taste with lemon juice and pepper and taste again for salt. Stir in thyme leaves and serve warm.
Ina a dry skillet, cook red pepper flakes through turmeric, stirring, approximately 1 minute until aromatic. Add 2 Tbs oil to skillet, add onions and stir-fry about 4 minutes. Add 2 Tbs more oil, then add garlic through chicken plus half of chopped chilies. Stir-fry 8-10 minutes until chicken is golden. Add stock and 11/2 c coconut milk. Bring to a boil, reduce heat& simmer 30-40 min until chicken is tender. Stir in lime juice. Add salt and rest of chopped green chili. Combine cornstarch with remaining coconut milk; stir into sauce. Increase heat and cook, stirring, until sauce thickens. Top with cilantro. Serve with rice.
To start you will need to hard boil some eggs, I normally do 6 or 8 depending on the size of the egg. (Fresh salad cream will only last for about 3 to 4 days in the fridge, so it's pointless making a huge batch.). Boil the eggs for about 10 minutes then place in ice cold water to cool. Once cooled remove the shells and slice in half, place the yolks in a bowl and wrap the whites in cling film and place in the fridge, you can do something else with them. To the egg yolks add a teaspoon of English or Dijon mustard, a pinch of salt and pepper, and a splash of vinegar. You can also add a sqeeze of lemon juice too if you want. Blend all these together to form a thick paste. Now start to add some cream, do it slowly and keep mixing. You don't want the sauce too thick or too runny. When you think it's nearly at the right consistency, stop and do a taste test. Now is the time to add more mustard or pepper if your taste buds demand it. Finish off by adding a little more vinegar until you acheive the right consistency. Of course if you don't want to add more vinegar add a little more cream, as I said earlier this is a flexible recipe so make it how you like it. Store in a clean jam jar in the fridge for up to 3/4 days. Use in sandwiches, salads, dips, dressings etc.
For the apples: Melt butter in saute pan over medium heat for 6-8 minutes or until light golden brown in color. Meanwhile, in a medium bowl, add together the apples, lemon, vanilla, sugar, and cinnamon. Mix well. When butter is ready, add apple mixture to the pan and cook, covered, for 5-10 minutes or until caramelized in color and softened. Keep warm on a burner on low setting. For the Streusel: While the apples are cooking, prepare the streusel. Add all ingredients into a bowl. Blend with fork until crumbly. Place 2-4 tablespoons of mixture over top of the apple compote. Simmer, uncovered on stove while cooking pancakes. For the Pancakes: In a medium bowl, whip egg. Add butter and milk and whip together. Add the dry ingredients. Mix well. Over medium heat, in a nonstick pan that has been buttered, place 1/4 cup batter. Cook until edges and top look dry and slightly bubbly, turn and cook for another few minutes until golden brown. Place pancakes on plate, top with apple compote and streusel topping.
Preheat oven to 425°F Scrub potatoes; pat dry. Pierce potatoes several times with a fork. Bake until tender, about 1 hour. Remove potatoes from the oven; reduce oven temperature to 350°F Slice off tops of potatoes. Scoop out insides, keeping shells intact. In a medium bowl, mash potatoes. Stir in salsa and 1 cup of sour cream. Spoon potato mixture evenly into shells. Sprinkle 1/4 cup of Monterey Jack cheese over tops. Place potatoes on a baking sheet. Bake until cheese melts, about 20 minutes. Place potatoes on serving plates. Top with remaining sour cream and cheese. Sprinkle cilantro, olives, and jalapeno pepper on top. Serve immediately.
Soak beans in 2 cups of cold water for 8 hours or overnight. After beans have soaked, drain, and place in slow cooker. Add all remaining ingredients, except milk, to slow cooker. Cover. Cook on low 7-9 hours or until beans are crisp-tender. Place 2 cups cooked bean mixture into blender. Process until smooth. Return to slow cooker. Add milk. Cover and heat on high 10 minutes. Enjoy!
Mix carrot juice and orange juice together in a bowl. Crush the ginger in garlic press to fill 1/2 teaspoon. Stir crushed ginger into juice mixture and serve. (If making ahead, stir before serving.).
Mix pudding and milk according to package directions and refrigerate until set. Fold in whipped topping and chocolate chips. Place 24 graham crackers on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker on top. Freeze for 1 hour or until firm. Wrap individually in plastic wrap; freeze for 1 hour or until firm. Serve sandwiches frozen.
Preheat oven to 325°F. Toast bread in hot oven to golden brown. Pulse the bread in food processor to make fresh, large breadcrumbs. Using the tip of a very sharp paring knife. remove the core of the Brussels sprouts and separate leaves. You should yield 3 cups loosely packed leaves. Bring a large pot of water to a boil. Salt water. Peel the potato and cut into thirds horizontally,. then slice the thirds of potato across lengthwise,. into about 1/4-inch slices. Boil potatoes 5 minutes, add Brussels sprouts leaves after 2 minutes. Remove potatoes and cabbage from water with a spider. or strainer and transfer to a serving bowl. Cook pasta in boiling water to al dente in the same water. Reserve a little starchy cooking water just before draining. Meanwhile, heat butter, garlic and sage in small pot over low heat, do not brown. Add pasta to potatoes and cabbage in the serving bowl. Pour butter and sage over top and season with salt, pepper and nutmeg. Add some cheese - a couple of handfuls. toss pasta to combine and taste to adjust seasonings. Use a splash of starchy cooking water if pasta gets too tight. while tossing. Serve spaghetti in shallow bowls topped with more cheese and the breadcrumbs. Serve hot.
Put diced peppers and vinegar in blender and pulse until smooth. Place in sauce pan, add sugar and salt. Simmer uncovered over low heat for 1 hr or unitl the consistancy of applesauce. Allow to cool slightly and pour half over each of 2 blocks of 8 oz of cream cheese.
Preheat the oven to 350° F and place a pot with a gallon of water on high heat. Add 1 tablespoon salt and 1 tablespoon olive oil to the water and cover. Cut the four lobed green pepper in half through the stem to the base and carefully remove the seeds to protect the integrity of the pepper. Use a paring knife or scissors to remove the stem. rub a teaspoon of olive oil and italian seasoning on the pepper halves inside and out and place open side down on a cookie sheet. Place in the oven for 15 to 20 minutes, or until tender-crisp. While the pepper is cooking, heat 2 cups of chicken broth to boiling in a saucepan. Add the polenta and whisk in until smooth. Stir in the crumbled feta and set aside. Preheat a grill or grill pan to hot and grill sausages until done. Slice sausages on a bias. Remove tender-crisp peppers from the oven, turn over and fill halfway with polenta mixture. Top the polenta with sausages and sprinkle with mozzarella cheese. Place back into oven until cheese is melted. Heat Ragu pasta sauce and ladle some onto two plates. "Float" pepper gondolas onto the Ragu sauce. Place long fusilli 200 pasta into boiling water, uncovered until al dente, 8 to 11 minutes. Strain and place on plate. ladles on some Ragu pasta sauce and top with pecorino romano cheese. Serve with a side salad if desired.
Step 1: Combine all ingredients in stand mixer and whip together well using flat beater attachment. Step 2: Take out 3 separate bowls and pour about 1 1/2 Cups of batter in each bowl. Step 3: For Sky Blue: Mix two small drops of Americolor Gel Paste in one Vanilla Batter Bowl. For Electric Pink: Mix three to four small drops of Americolor Gel Paste in a separate Vanilla Batter Bowl. For Electric Yellow: Mix three to four small drops of Americolor Gel Paste in a separate Vanilla Batter Bowl. (I use more drops of color for the yellow and the pink so that the colors are really vibrant). Step 4: Stop and gaze at the beauty of your bright batter colors in each separate bowl. Pour each color of batter into a separate disposable piping bag, and cut a small hole at the end of the piping bag. Cover the bottom of your cupcake liner with electric yellow batter. Repeat by piping electric pink on top of your electric yellow batter. Repeat again by piping Sky blue on top of your electric pink batter. Now you can add little swirly swirls of extra color, until your cupcake liner is filled 1/2 full. Bake at 325 for appx 18-22 minutes, until a toothpick inserted in the center comes out clean.
In a medium saute pan, saute onion in olive oil until tender, about 5 minutes. Add mint, blueberries, sugar, and apple juice. Cook 10 to 15 minutes. Cool mixture to room temperature. Arrange baguette slices on platter. Top with a slice of brie. Spoon on blueberry compote. Serve at room temperature.
In a large bowl, whik the olive oil, lemon jjuice, cloves, salt, and pepper. Add shrimp and toss to coat. Refrigerate, covered for 30 minutes. Thread shrimp onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 inches from heat 6 to 8 minutes or until shrimp turn pink (turning once). Serve with rice. Sprinkle with parsley.
In a medium saucepan, bring 1 1/2 cups water to a boil. Add rice and 1/4 teaspoon salt and cover. Reduce to a simmer and cook until water is absorbed and rice is just tender, 16-18 minutes. Meanwhile, in a blender, combine cilantro, lime juice, oil, garlic, and 2 tablespoons of water. Blend until smooth. Stir into cooked rice and fluff with a fork.
use half the oil and gently fry garlic do not let it brown. add the tomatoes, dried basil, bay leaf, mixed herbs, salt and pepper and sugar (this recipe needs between 1/2 - 1 tsp salt to bring out the flavours of the tomatoes. bring to the boil and gently simmer for 20 mins, add the tomato puree and the rest of the oil and simmer for a further 15 mins until the mixture has reduced. If using fresh basil roughly chop and add now. Serve with pasta with grated parmasan cheese and freshly ground black pepper. Variations - button mushrooms, black olives can be added.
Allow the butter to soften at room temperature for 30 minutes. Slice the vanilla bean lengthwise and scrape the meat from inside the bean. Combine the butter with the vanilla meat, Splenda, and cinnamon. Mix well. Shape the butter into a small stick and wrap tightly in plastic wrap. Chill in refrigerator.
Combine all ingredients in large bowl, season brisket 12 to 24 hours before cooking on the grill or in the smoker. To help the dry rub adhere, lightly rub the meat with a little olive oil before shaking rub on.
In a blender, place clam chowder, milk, 1/2 cup Parmesan cheese and the garlic. Blend on medium until smooth. Set aside. In a 5 to 6 quart dutch oven, cook pasta until aldente. Drain well. As the pasta drains, add oil and butter to pan and add onions and mushrooms. Cook for about 2 minutes. Add shrimp and cook for about 5 minutes, stirring frequently until shrimp turns pink. Stir in all of the seasonings, except the parsley, to taste (as I said, we like it spicy so adjust to suit your family) and add soup mixture and pasta. Heat thoroughly, stir in parsley. Serve topped with extra cheese and tomatoes if desired.
There are 2 Options now. Combine all ingredients and place in a covered pan in a 275F oven for 4 hours OR. Place rib meat in a pressure cooker with 1 cup of water. Once at full pressure, cook for 15 minutes. Drain water and add sauce ingredients. Leave on high and simmer for 15-20 minutes.
Take a large pot and half-fill it with boiling salted water. Put in the beef, fowl, and calf's foot, bring to a boil and skim. Simmer for 1 1/2 hours. Now add everything else, add more water if necessary and simmer till the vegetables are tender. Seve in 3 dishes-one for the meat, one for the vegetables and one for the soup.
Place the tofu, vinegar, garlic, shallot, mustard, herbs into food processor with metal blade and blend till pureed. Combine the water to prcessor while machine is still running, follow with the oil salt and pepper. Serve immediately on your favorite salad or grilled meat.
In a small bowl, combine lemon juice, red onion, salt and black pepper. Whisk in olive oil; set aside. Place beans, tuna, tomatoes and parsley in a large bowl. Pour dressing over bean and tuna mixture; stir gently. Place 3/4 cup bean mixture on one side of 1 tortilla and tightly roll the wrap. Cut in half on the diagonal. Repeat with remaining ingredients; Serve with carrot and cucumber.
PLACE fish in greased 2 quart casserole. SPRINKLE with salt. MIX soup with sherry or lemon juice. POUR over fish. BAKE uncovered for 20 minutes at 375 degrees. While baking, SAUTE onion and garlic in butter. REMOVE from heat and add Worcestershire sauce. Then BLEND with crumbs. SPRINKLE crumb mixture over fish and bake 10 minutes more. This is quite a nice dish to bring to a gathering.
Preheat oven to 300 degrees farenheit, line 12 tin muffin tin with paper liners. Peel and core apples, then chop into small pieces about 1cm each and put them to one side. Measure the flour, baking powder and 1 teaspoons of the ground cinnamon into a bowl. whisk together 125g brown sugar, honey, yogurt, veg. oil and eggs in another bowl. Use the chopped almonds and add 1/2 of them to the flour mix, put the leftover almonds into a small bowl and add the 1 teaspoons of cinnamon and the 4 teaspoons of brown sugar. Fold wet ingredients into the dry, add apples but just stir to combine. Spoon into the muffin cups, then add some of that topping you made for each muffin Bake about 20min or until finished. let stand in tin for 10 min before placing them onto a cooling rack.
In a sauce pan combine soy sauce, tofu and scallions. Bring to a boil, reduce heat, cover and let simmer for 15 minutes. Add mushrooms and water, bring to a boil. Once boiling vigorously, bring down to a simmer and add mushrooms. Simmer until mushrooms reach desired tenderness. Add Miso, mix until dissolved, serve.
Heat olive oil in large skillet over medium high heat until hot. Add shrimp and saute' for 2 minutes. Add nutmeg, salt, black pepper, white pepper, oregano, garlic and wine. Bring to a boil and cook for 1 minute. Remove shrimp from skillet with a slotted spoon and set aside. Simmer until liquid is reduced by half. Add cream and Parmesan cheese to skillet. Bring to a simmer and cook until slightly thickened. Add shrimp and simmer for 2 minutes.
Mix all ingredients together. Pour over wings. Refrigerate overnight. Arrange wings on foil-lined baking sheets. Bake at 350 degrees for 1 to 1 1/2 hours.
Melt 1 teas (or more) butter in large skillet over medium heat. Rub two bread slices around the skillet to coat one side with melted butter, then flip bread to toast the dry side for about 1 minute. Flip bread buttered-side down again and top one piece with half the cheese, pear and arugula; top with the other bread slice, butter-side up. Grill until golden brown, about 1 minuted per side.
Toss all ingredients except tortillas. Spread one sixth of bacon mixture on each tortilla. Fold up bottom third of each tortilla. Roll up to form cone shape with folded end at bottom.
Make the dough in your machine on the Dough setting. (if you don't have a bread machine mix ingredients together in the order stated and then let rise, then roll out.). Roll out the dough into a 12 X 16 inch rectangle. Combine filling ingredients and spread over dough, leaving a narrow border all around. Beginning at one long side, roll into a cylinder and pinch seam to seal. Cut into 16 1-inch thick slices. Butter a 9 X 13 inch pan. Combine glaze ingredients and pour into pan. Lay rolls on top of glaze. Cover and let rise 1 hour or until doubled. Place the pan on a baking sheet (to catch any drips). Bake in a preheated 350 F oven for 25-30 minutes. Cool for 5 minutes. Invert onto a serving platter. Serve warm.
TO PREPARE CAKE: Preheat oven to 350*. Spray a 13x9 baking pan with nonstick cooking spray. Set aside. Beat together sugar, oil, eggs and vanilla until light. Sift together flour, baking soda, baking powder, salt and cinnamon. Stir flour mixture into egg mixture until well-combined. Stir in apple and walnuts. Spread in prepared pan and bake for 1 hour and 15 minutes or toothpick clean inserted in center. TO PREPARE TOPPING: Combine buter, half and half and brown sugar in a medium saucepan and bring to a boil. Boil 3 minutes, stirring occasionally. Cool slightly and Pierce cake with a knife a few times so topping will penetrate. spread on warm cake. Serve with whipped cream if want.
Mix together the pineapple juice and jello until slightly thick in the large bowl. Put the clear plastic wrap over the bowl then into the freezer. Leave it in the freezer overnight]. Take the bowl and thaw it out until the consistency of a Slurpee. You may want to take a big spoon or something every once and awhile and smoosh it around. When it is shlush, add the Ginger Ale. You may have to wait until the foam dies down then add more. use a ladel to serve. that way you can get more ice (slush).
Cook all ingredients in a heavy saucepan over medium heat until peach butter thickens, about 20 minutes. Store, tightly covered, in refrigerator. Microwave Instructions: Cook all ingredients on High, uncovered for 10 minutes or until peach butter thickens. To Remove Peach Skins: Dip peaches in boiling water and then in cold water; peel.
In small bowl, beat egg whites until stiff but not glossy; set aside. In medium bowl lightly beat egg yolks. Add corn, red pepper, scallions, salt pepper and flour to yolks ; thoroughly combine and then fold in egg whites. Coat skillet with cooking spray and warm over high heat; when hot, reduce heat to medium. Spoon heaping tablespoons of batter onto skillet to make each fritter. DO NOT press fritter down with our spatula as they are meant to be fluffy. Cook about 2 to 3 minutes; carefull flip and cook until lightly browned and cooked through, about 2-3 minutes more. Remove cooked fritters to a serving plate and cover to keep warm. Repeat until all bater is used and then serve immediately. Yield is about 4 fritters per serving.
Shell the shrimp and set aside. Whip the cream until it holds soft peaks. Whisk in sour cream, horseradish and salt and pepper to taste. Pit and slice the avocadoes and drizzle with lemon juice. Spread the butter evenly on each slice of bread, going all the way to the edges. (Butter prevents the filling from making the bread soggy.) Arrange shrimp, avocado and onion over the bread, then top with a spoonful of horseradish sauce. Add a few capers.