HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a boil. Pour the water over couscous and cover with plastic wrap. Let sit for 10 min. Uncover and fluff with a fork. Meanwhile heat the oil in a skillet over medium heat. Add the onion and zucchini and cook until lightly browned.(about 5 min) Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well. Season with aditional salt and freshly ground pepper if desired.
Preheat the oven to 325 degrees and lightly grease a muffin pan. In a large bowl, combine the flour, baking powder, cinnamon and sugar. Add the apple juice, apple and mashed banana and mix well. Pour the batter into the muffin pan, filling each cup about 2/3 full. Bake for 35-45 minutes, or until muffins raise and are golden brown. Enjoy!
Prepare cookie dough according to package directions for rolled cookies. Divide dough into thirds. Tint one third yellow and one third orange with food coloring. Tint remaining third brown by mixing in cocoa and 2 drops red food coloring. Chill dough until firm, about 1 hour. To make cookies, pull off about 1/4 of each color dough and roll into a 1/2-inch thick rope. On a sheet of waxed paper, lay ropes horizontally next to each other, with orange in the middle. Cover with another sheet of waxed paper. Roll ropes out until dough is 3-inches wide. Remove top sheet of waxed paper. Trim edges. Cut into triangles (like this:VVVVVV). Arrange cookies 1-inch apart on greased baking sheets (I use parchment paper instead of greasing). Bake at 375° for 6-7 minutes, or until edges just begin to turn golden. Cool 1 minute on sheets. Transfer to wire racks and cool completely. Repeat with remaining dough.
Pour leftover juices from pot roast into gravy seperator if you have a lot left. Drain broth into small pan using as little of the grease that you can. Using a spoon dip onion and other spices left from roast from bottom of seperator. Discard remaining grease. If your juices are thicker use what is left it will dilute with rest of mixture. Add half & half,pimento,salt,pepper and broth to mixture. Combine cornstarch with small amount of water just utill smooth. Add the rest of, or enough water for a small pan of gravy taste as you add water to make sure not to get broth too weak,or depending on how much broth you had left from roast. Stir while cooking over medium heat until boiling. Cook to desired thickness. Don't boil too long.cornstarch will break down and go back to being thin if over boiled.
In a blender, combine the cilantro, garlic, jalapeno, vinegar and water and puree. Transfer to a bowl and whisk in the mayonnaise. Cover and refrigerate. In a shallow bowl, lightly beat the eggs. In another shallow bowl, combine the flour, salt and pepper. Spread the potato chips in a third bowl. Lightly coat the chicken with the flour, shaking off any excess, then dip in the beaten eggs. Coat the chicken with the potato chips. Heat the oil in a large nonstick skillet until shimmering. Add the chicken and cook over moderately high heat until golden and cooked through, about 5 minutes per side. Transfer to plates. Serve at once with the cilantro sauce.
Preheat oven to 400 degrees F. In a large skillet, heat oil over medium-high heat. Pat chops dry with a paper towel and add to the skillet. Braise for 3 to 6 minutes on each side, or until they turn a nice, deep golden brown. Remove the fat from the skillet. Leaving the pork chops in the skillet, remove it from the heat and add butter, garlic, and green onions. Saute for 1 minute in the hot skillet. Return the skillet to heat and add the chicken broth, wine, and fennel. Bring to a boil. Lower heat, cover, and simmer for 5 minutes. Remove the chops to an ovenproof casserole dish and cover foil lid. Place in the oven and let the chops continue cooking for 20 minutes. While the chops bake, simmer the sauce in the skillet for 5 minutes or until slightly reduced. In a small bowl, mix the remaining room-temperature broth with the cornstarch. Add the cornstarch mixture to the sauce and simmer for 1 minute or until slightly thickened. Season with salt and pepper, to taste. Serve chops with sauce spooned over each portion. Good served with rice pilaf! I originally found this at Gail's Recipe Swap, posted by Cyndi who got it from "Around the Southern Table" by Sarah Belk.
Preheat oven to 375°F . Grease and flour a cookie sheet. In large bowl, cream butter with both sugars until light and fluffy. Add eggs and continue beating 1 minute. Combine dry ingredients and gradually add to batter, beating at low speed. Mix in chocolate chips, chocolate chunks and almond extract. Drop small spoonfuls of batter onto cookie sheet and bake 10 minutes. When done, carefully transfer cookies to wire racks and let cool.
In a hot saute pan add the oil, garlic and calamari. Saute for 1 min then add the capers, cumin, red pepper flakes, chopped ancho chili and diced tomatoes. Cook for another minute. Add the white wine and lime juice and then simmer for 4 minutes. Finish by adding the chopped parsley, salt and butter. Reduce until sauce thickens. Serve with French bread.
Sift together the flour and baking powder. In another bowl, cream 1 cup of sugar and the butter until well blended. Add the eggs and 1/2 teaspoon vanilla extract and beat until foamy. Gently fold in the flour mixture, gently mixing until the batter is smooth. Pour into a lightly greased square cake pan and bake in a preheated oven (350°F) for 30 minutes; allow cake to cool. Whisk the condensed milk, evaporated milk, milk and rum together until well blended. Pour mixture over the cake. Cover with plastic wrap and refrigerate for 3 hours. Whisk the heavy cream until it begins to thicken. Add 1 teaspoon sugar and vanilla extract, and continue whisking until stiff peaks form. Spread this cream over the top and sides of the cake. Cut into squares.
Mix together the orange juice, tequila, and balsamic vinegar. Pour over the strawberries and let stand 10 minutes; drain and serve.
Blend all ingredients except chicken in a food processor until smooth. Heat 2 tsp olive oil over medium high heat in a large skillet or stir fry pan. Add chicken and stir fry until browned on all sides and cooked most of the way through. Add blended sauce to pan and bring to a boil. Reduce heat and simmer until sauce is reduced and thickened and the chicken is cooked through. Serve chicken and sauce over rice.
If using frozen spinach, thaw it and squeeze by hand to remove as much liquid as possible. Saute onion in oil until translucent. Add garlic, carrots, corn, herbs, and spices. Saute until vegetables are tender. Reduce heat to low and add spinach. Stir just until the spinach is warm. Set aside. Coat a skillet with oil and heat to medium high. Add a tortilla and cover with 1 cup of cheese and 1/4 of the spinach mixture. Fold the tortilla in half when the cheese begins to melt. Turn until both sides are brown. Repeat with the remaining 3 tortillas. Serve with salsa and sour cream.
Preheat oven to 350 degrees. To prepare cake batter, combine flour, brown sugar, cocoa, baking powder and salt in a medium bowl. Set aside. In a small bowl, whisk together milk & oil. Add milk mixture to flour mixture. Using a wooden spoon, stir vigorously until well blended (you may also use an electric mixer on low speed). Pour batter over the bottom of an ungreased 8 x 8 inch baking pan. Spread evenly. In a small bowl, mix together second amount of brown sugar and second amount of cocoa. Sprinkle mixture evenly over batter. Pour boiling water over top. DO NOT STIR! Bake for 40-45 minutes, until top of cake feels dry to touch. Remove from oven and let stand 5 minutes before serving. Cut into 6 pieces. Spoon sauce from bottom of pan over individual servings of cake.
Chop shrimp and lard together until fine. Add salt, sugar& bread crumbs and shape into small patties. Deep fry until golden brown& fragrant. For the accompaniment: Bring vinegar and 1/2 cup sugar to a boil- then cool. Add all vegetables, chilis& shallots- set aside. Serve with fried patties.
Make the crust-in a small bowl, combine the crushed cookies and melted butter. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Make the filling-in a large bowl, combine the cream cheese, sugar, pureed banana, and cornstarch. Beat using an electric mixer until smooth. Add in eggs and egg yolk, one at a time, beating well after each addition. Beat in banana schnapps, creme de cacao, rum, and vanilla extract. Pour the cream cheese mixture over the crust. Bake in preheated 350° oven for 15 minutes; decrease temperature to 225° and bake 1 hour and 10 minutes or until the center no longer looks wet or shiny. Remove the cake from the oven and run a knife around the inside edge of the pan. Turn the oven off; return the cake to the oven for an additional 30 minutes. Chill, uncovered, overnight. Arrange fresh fruit over cheesecake; drizzle with chocolate topping; chill until time to serve.
Sift the two flours into a large bowl and add the salt. Slowly pour in the water and mix into the flour to make a fairly soft dough; add more water if necessary. Knead to make the dough pliable. Wet your hands and knead the dough again; this binds the flours together thoroughly and makes the dough extra smooth. Wrap in foil and put in a cool place for 30 minutes. Divide the dough into twelve to fourteen balls and roll each one on a floured surface to a circle about 5 inches in diameter. Heat a heavy based frying pan or griddle on a medium heat. Cook the bread circles, one at a time on the hot griddle or frying pan for 1 minute. When small bubbles start appearing on the surface of the bread, flip the circle over. Cook the second side for about 30 seconds, until the bread slides off the pan easily. If cooking on gas, hold the chappati over the gas flame; the side which was cooked first should be over the flame; this will make it puff up. If cooking on an electric or soild burner, simply press the side that was cooked first hard with a folded kitchen towel; this will puff it up slightly. Place the cooked circles in a folded napkin and put onto a plate or into a bread basket to keep warm while you cook the remainder. Serve with hot melted ghee or butter brushed over one side of the chappati.
Boil butter, cinnamon, and honey for three minutes. While this is boiling, mix the oats, pecans, walnuts, pumplin seeds, sunflower seeds, raisins and dried cranberries in a large bowl. Pour liquid mix over oat mixture and stir well to coat. Bake at 350 degrees for 10 minutes on a lightly greased cookie sheet. Stir and bake 5 more minutes until golden brown. Store in an airtight container.
Fry ground beef with onion and drain. Mix rest of ingredients in pot and warm through. This can be frozen and reheated.
Beat eggs and sugar together. Add syrup and melted butter, stir, add pecans. Put into unbaked pie crust. Cook 30-35 minutes.
Cook pasta according to package directions, drain and set aside. Heat oil in a small skillet over medium-low heat. Add almonds and sesame seeds. Saute until slightly brown, set aside. Combine oil, sugar, vinegar, salt and white pepper in a jar. Cover tightly and shake. Set aside. Combine cabbage, scallions, water chestnuts and pasta in a large bowl. Toss in nut mixture. Toss with dressing before serving.
Heat oven to 400 degrees. In a oven-proof skillet, brown hamburg, onion, pepper, garlic, and sliced mushrooms for about 5 minutes until meat is cooked through; drain excess fat. Add macaroni, pasta sauce, water, and olives. Cook until it comes to a slow bubble for about 15 minutes, until macaroni is soft. If you are doing this according to the NOTE in the description and are going to transfer it to a casserole, you will do it at this point and continue with other steps. Add the mozzarella cheese and pepperoni on the top. Garnish with reserved bell pepper, a few sliced mushrooms, and black olives. Bake in a 400 degree oven for about 15 minutes till cheese is nice and bowned on top. Serve directly from the pan. You could serve it in my recipe for bread bowls that are made ahead of time.
Combine the Creme De Cassis, Tequila and lime juice in a hurricane glass with ice. Top with ginger ale. Garnish with a slice of lime if desired.
Brown the ground beef and drain. Add the taco seasoning and water. Mix together and add sour cream. Mix well. Spray a 9 x 13 pan and press the crescent rolls in bottom of the pan. Add the ground beef mixture. Sprinkle shredded cheese on top of the meat and top with the crushed doritos. Bake at 350 degrees for 25-30 minutes or until the crescent rolls are browned. Serve with different taco toppings, e.g. sour cream, salsa, lettuce, taco sauce, etc.
Slightly smash garlic clove using flat side of knife. Stir together garlic, broth, butter and salt in a large saucepan; bring to a boil over high heat. Stir in rice; reduce heat to low, and cook, covered, 20 minutes or until broth mixture is absorbed and rice is tender. Remove and discard garlic; stir in lemon rind using a fork. For Lemon-Dill Rice: Proceed with recipe as directed, stirring 1 teaspoon dried dill into cooked rice with lemon rind.
Melt together butter and unsweetend chocolate in microwave, stir until smooth, then cool slightly. In a large bowl, combine sugar and chocolate mixture. Stir in egg whites and vanilla. Stir in flour. Stir in the chips. Spread into greased 13 x 9 inch pan. Bake at 350 for 25-30 minutes. Melt together chips and butter, stir until smooth. Spread over warm brownies. Cool completely before cutting.
In small bowl, mix all ingredients except shrimp. Serve sauce as dip for shrimp.
Heat oil (or butter) in large skillet. Add onions and cook over medium low heat, stirring frequently until onions are golden brown and soft. Stir in 1/2 teaspoons sugar and cook 1-2 minutes more. Set aside. Heat oven to 450. In medium bowl, stir together 3/4 cup of the flour, the sugar, yeast and salt. Stir in warm water and oil. Beat with electric mixer on low 30 seconds. Beat on high about 1 minute. Stir in 1/3 cup cornmeal and remaining 3/4 cup flour to make a soft dough. On lightly floured surface, knead dough until smooth and elastic, about 5 minutes. Cover and let rest 10 minutes. Spray large cookie sheet with cooking spray; sprinkle with additional cornmeal. Press dough into 14x10-inch rectangle on cookie sheet; prick with fork. Bake 8 to 10 minutes or until edges just begin to brown. Spread the onions on crust, then sprinkle with 1 cup of the cheese. Top with chicken, tomatoes and bell pepper. Sprinkle with remaining 1 cup cheese. Bake 6 to 8 minutes or until cheese is melted and edges are golden brown. Sprinkle with cilantro. Add green onion and a dollop of sour cream, if desired.
Cut the tops of the lemons off and a little off the bottom so the lemons can sit upright. Hollow out the lemons and do this is a bowl to reserve the lemon juice. Place the hollowed out lemons in a plastic Ziploc bag and place in the refrigerator. Toast sesame seeds and set aside. Do the same with the cumin seeds or cumin powder and set aside. To toast cumin powder just place in a small frying pan on medium low heat. When it becomes fragrant, add cumin powder to food processor. I used cumin powder and ended using 1 tablespoon, but I really like cumin flavor. In a food processor,place ginger, jalapeno chilies (optional), cream cheese or tofu, and cooked chickpeas. Blend until smooth. If you are using canned chickpeas, make sure to drain well. Stop food processor and add toasted spices, sour cream (omit if making vegan) oil, onion powder and salt. Blend well. If sour cream was omitted, test consistency and add more oil if it is too thick. The consistency is up to your preference. Once incorporated, add desired amount of lemon juice, but be careful as the mixture can get too runny. Add salt to season. Remove hollowed out lemons from fridge and pipe in the mixture and place filled lemons on a plate. Add garnishes as desired.
Stir fry onion and garlic in olive oil. Add tomato and when its juice has almost evaporated, add the crabmeat, cilantro, chilies and olives. Season with salt to taste. Fill flour or corn tortillas with this filling, securing edges with toothpicks Fry in enough frying oil until tortillas are golden brown.
Heat 7up to boiling. Add Lime Jello and stir until mixed. Add brick of cream cheese to hot Jello mixture. Stir until combined and creamy. Add can of crushed pineapple. Stir. Put in refrigerator until almost set then stir in container of Cool Whip. Refrigerate.Enjoy!
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, salt, and black pepper in a large mixing bowl. Add in your beaten eggs. USE YOUR HANDS and git in there, mix it up well. Form into a log. Hint: don't "smoosh" it down to tight, that just compacts the meat and tends to make for a dense er heavy meatloaf. I honest and truly believe THIS step was the defining factor in the most juiciest meatloaf I have ever eaten. Lay bacon slices across the top, width wise, tucking the ends underneath the meatloaf. Spread a good amount of sauce onto your loaf, leaving a little for your second application later in cooking process. Bake for 45 minutes, then slather the rest of the sauce over the top. Bake for 15 more minutes or so, you can raise oven temperature to 400 after the second application,.
Make mayonnaise: Process egg, mustard, and salt in food processor or blender until mixed. With machine running, add oil in thin, steady stream and process until emulsified. Transfer mayonnaise to small bowl and stir in remaining ingredients. Refrigerate covered until ready to serve. Make fritters: Process chick-peas, onion, flour, eggs, garlic, red pepper sauce, salt, and pepper in food processor or blender just until slightly chunky, 5-6 pulses. Transfer to mixing bowl and stir in scallions and parsley. If serving fritters hot, heat oven to 250 degrees. Heat oil in large nonstick skillet over medium-high heat until small drop of batter makes lively sizzle. Drop batter by 1/2 tablespoonfuls into oil and flatten slightly with spatula. Fry until bottom is brown, 1-2 minutes, then turn and brown second side. Transfer fritters to paper towels to drain. Keep warm in oven or let cool to room temperature. Repeat with remaining batter. Serve with pepper mayonnaise.
Mix together well and form into balls (about the size of large walnuts) Dip fork in Splenda and press tines into cookie Bake on parchment lined cookie sheet at 350 degrees for 12 minutes. Let cool on sheet on cooling rack.
Marinate shrimp up to over night. Mix breadcrumbs with spices. Coat each shrimp with breading. Place in single layer baking dish. Save marinade. Stir melted butter and olive oil with remaining marinade. Pour over shrimp. Bake 400 for 13 -15 minutes. Serve as an appetizer with crackers or as a meal with rice and vegetable.
HOLLANDAISE SAUCE: In a blender or food processor, put the egg yolks, mustard, cayenne, and water. Blend this together and then slowly start pouring in the warm butter with the blender running to incorporate. Add the lemon juice, salt, and pepper. Thin with a little water if it's too thick. Keep warm. HASH: Heat the oil in a nonstick skillet over medium heat. Add the potatoes, and carrots. Cook until soft, about 10 minutes. Add the onion, corned beef, and chives, and cook 5-10 minutes, turning occasionally. If desired for crispiness, during the last few minutes, don't turn the hash in order to create a searing or browning on the bottom. EGGS: ln a large skillet filled with 2" of water, bring it to a boil, and add the vinegar. Reduce the heat to a simmer and crack the eggs carefully into the water. Using a spoon, spoon water up over the top of the eggs several times while they cook. Simmer until the eggs are set, about 3-4 minutes. Remove the eggs with a slotted spoon and place them on paper towels to dry them off. SERVE: Place the hash evenly onto warm serving plates. Using the back of a spoon, make a hollow in the center of the hash. Place a poached egg into the hollows and then top with hollandaise; garnish with chives.
Mix all ingredients in medium bowl. Cook over medium heat on grill 4-6 minutes a side. Serve on Buns, garnish with french fried onion if desired. These burgers don't even need Castup!
If you're going to cook this immediately, preheat the oven to 160C/ gas 3 while you cook the pears on the hob. Otherwise you can leave the preheating until you're ready to cook the topping.(e.g. I made my pear filling ahead of time, so heated the oven while I made the topping). Peel (if desired), core and chop pears into small chunks. Place in a saucepan with lemon juice and sugar. Bring to the boil, then cover and cook for 10 minutes. Uncover and cook for a further 8-10 minutes to allow the liquids to thicken up. Divide between 4 ramekins, and if using, top with the liqueur. Sift the icing sugar and cocoa together, then stir in the ground almonds. Whisk the egg white until stiff, then fold into the dry ingredients. (It also works the other way round -- so don't worry). When the cocoa sugar almond mixture is combined with the egg white, it should be a stiff dropping consistency. Top the pear filled ramekins with it, it will spread and puff during cooking so it doesn't have to reach the edges or be enormously neat. Bake in the oven at 160 C/gas 3 until the topping is firm to the touch - 20-25 minutes. Serve hot or cold.
In a bowl mix 1/3 cup of wine with flour, set aside. Put remaining wine, broth, parsley, lamb seasoning and garlic powder in saucepan . Bring to a GENTLE boil, then turn heat down and reduce about 4-5 minutes. Stir in flour mixture. While you are reducing liquid, brown butter in another pan (DON'T JUST MELT BUTTER BROWN IT, DO NOT BURN ). WHEN YOU HAVE FINISHED REDUCING, ADD BUTTER AND MIX WELL. By this time your sauce should have a semi-thick look to it.
Preheat oven to 350°F Spray a 9 x 13 baking pan with nonstick cooking spray. In a large bowl, combine the first seven ingredients and mix well. Add remaining ingredients and stir until well blended. Pour into prepared pan. Bake for 30-35 minutes, until an inserted toothpick comes out clean. Cool. Cut into 15 servings (5 rows in one direction and 3 in the other).
Saute onion with ground chuck in one frying pan and the cabbage in another. Salt and pepper to your taste. Let simmer until done and then drain well. Prepare hot dough mix. Divide into 12 equal amounts and roll dough extremely thin. Place handful of meat-cabbage mixture in center and fold corners into center. Set folded side down on a greased cookie sheet and bake at 350 degrees F until brown, 20 25 minutes.
Whisk vinaigrette ingredients together. Combine salad ingredients in a large bowl. Pour vinaigrette over salad, a little at a time (you may not need all of the dressing) and toss to coat. Serve and enjoy!
Mix dressing ingredients together and allow to sit for at least 1 hour. Mix salad ingredients together. Toss salad with dressing, then serve immediately.
In a colander set over a large bowl or a liquid measuring cup, drain the canned tomatoes, pressing lightly to release all of their juices. Transfer the tomato juice to a large measuring cup (if you didn't strain the liquid into one in the first place) and add the chicken broth. The mixture should measure about 3 1/2 cups. Set the liquid and the tomatoes aside. Melt the butter in a 4- 5-quart pot or Dutch oven over medium heat. Add the onion and cook until it is softened, about 3-5 minutes. Add 2/3 of the drained tomatoes, the bay leaf and the brown sugar. Cook for about 10-15 minutes, stirring occasionally, until the tomatoes are sizzling and fragrant. The mixture will be very thick. Stir in the tomato paste and the flour. Cook, stirring constantly, until the mixture begins to darken, 1-2 minutes. Slowly stir in the reserved tomato juice/broth mixture, the remaining tomatoes, baking soda and 1/2 teaspoon salt. Bring the soup to a boil. Reduce the heat to medium-low and simmer until slightly thickened, about 5-7 minutes. Remove from the heat. Discard the bay leaf. Puree the soup in batches (in a blender) or use an immersion blender to puree the soup. Stir in the cream and season with salt and pepper. Serve warm.