HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork in a shallow glass or ceramic dish. In a small jug, whisk the vinegar, orange juice, teriyaki sauce, oil, sesame seeds and garlic and set aside 80ml (1/3 cup) of the marinade for the dressing. Add the remaining marinade to the pork, turning to coat. Cover and place in the fridge for at least 20 minutes or up to 8 hours to marinate. Preheat the barbecue char-grill on medium. Drain the pork reserving the marinade and cook for 3-4 minutes each side, brushing occasionally with this reserved marinade. In a large bowl, toss the salad leaves, radishes, onion and potatoes. Diagonally slice the pork across the grain. Add the pork to the salad with the dressing and toss to coat. TIP - to toast the sesame seeds, dry fry in a small non-stick grying pan over medium heat for 2-3 minutes or until lightly toasted.
Bring the above ingredients to a full boil. Boil 3 minutes. Beat by hand until consistency of soft fudge, or stiff enough to spread on a cake. To make fudge, add nuts, turn out onto waxed paper, and cut into squares. If mixtures becomes too stiff, a few drops of water will restore to spreading consistency. **Note: You use 1/2 Cup plus 1 teaspoon of butter.
Combine all ingredients in a blender or food processor until smooth. Chill until ready to serve. This dressing will keep in the refrigerator for several days.
Sift the flour and icing sugar into a bowl. Rub in the butter. Add the egg YOLK and enough water to make the ingredients cling together. Press the dough into a ball and knead lightly on a lightly floured surface until smooth. Cover/wrap and refrigerate for 30 minutes. Then, roll the dough out, large enough to line a 24cm flan tin. (ensure the tin is lightly greased before placing the pastry dough in) AT THIS STAGE you can either trim the edges now, or, wait until the pastry has been baked in the oven- this way the pastry will not"shrink" away fron the sides! (or atleast ALLOWS for any"shrinkage") Line the pastry with baking paper and fill with rice or beans. Bake in moderately hot oven (210-230'C) for 10 minutes after which time remove the paper and rice/beans and bake a further 10 minutes- or until the pastry is lightly browned. Cool to room temperature. Now make the filling and spread it into the pastry case: Combine the cornflour and sugar in a pan and GRADUALLY stir in the lemon juice and water. Stir until smooth and then stir over heat until the mixture boils (and thickens)- the mixture should be VERRRY thick! Reduce the heat and QUICKLY stir in the grated lemon rind, egg YOLKS and butter. Stir until the butter is melted then cover and cool to room temperature. Now for the MERINGUE! Beat the egg WHITES until soft peaks form, then GRADUALLY add the castor sugar. Beat well until sugar is dissolved. Spread the meringue on top or the filling. Bake in MODERATE oven (180-200'C) for about 5 minutes or until the meringue is lightly browned. TIP: ensure the meringue covers the edge of the pastry case- this will prevent the meringue from'sliding' in from the edge!
In a pie pan or dish combine oil, 2 tablespoons lime juice, chile powder, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Toss fish in mixture and then chill for 15 minutes. Meanwhile make relish by combining relish ingredients in small bowl (cucumber, onion, oj, 2 tablespoons lime juice, sugar, remaining salt (1/2 t) and remaining pepper (1/4 t). Set aside. For the dressing combine mayonnaise, sour cream and remaining lime juice (2 T) and refrigerate until needed. Prepare grill and spray with Pam and heat to medium high. Grill fish 2-5 minutes per side or until done. Remove from grill and let cool slightly before dividing fish pieces in half while warming tortillas on grill (less than 30 seconds per side) -- wrap in foil to keep warm. Stir serrano chile into relish. To make tacos: spoon 2 T relish into each tortilla, flake fish piece onto the tortilla and then top with salsa and drizzle with the sauce. Fold tortilla (taco) in half and serve.
Rinse asparagus well, trim bottoms an stand upright in a steamer with water to cover 1/2 inch of the stalks. Steam until crisp-tender, about 8-10 minutes. Drain and keep warm. In the meanwhile, melt 1T of butter in a wide frying pan over medium heat. Add shallots/onion and cook, stirring until soft. Add mustard and juice. Bring to a boil over high heat and reduce to 1/3 cup. Remove sauce from heat and stir in remaining. Place asparagus on a serving platter and top with the sauce.
In a saucepan over medium heat, soften 1/4 cup chopped onion and 1 tsp chopped garlic in 1 tsp olive oil. Add 4 oz roasted red peppers in 1 can (14.5 oz) diced tomatoes; simmer 5 minutes. Add 1 cup chicken broth and 1 tsp dried basil; simmer for 10 minutes. Pour into a blender and combine with 2 Tbsp fat-free feta. Return to pan, add 1/2 cup nonfat milk, and heat. Top with more feta when serving.
Put the brats, onions, peppercorns, cloves, garlic in a saucepan, pour in the beer. Bring to a boil and simmer the brats 15 minutes. Drain (you can do this early in the day and then just have the BBQ step to do before serving). BBQ the brats about 10 minutes. Spray with water while BBQing to form a crisp skin. Serve on the roll with mustard and hot peppers or other relish or serve them as your meat for dinner.
In a large pan, simmer the chicken with water and 1/2 tsp salt until cooked, 20-50 minutes, depending on whether it is bone in or not. Strain through cheesecloth or a fine strainer and set chicken aside to cool. Boil the water stock down until you have 1 1/2 cups. Remove the cooled chicken from the bones while the stock is reducing and chop into 1-inch pieces. In a food processor or blender, blend the walnuts, onions and cooled, reduced stock. Break the bread into chunks and add to the blender, along with 1/2 tsp paprika, 1 tsp salt and the pepper. Blend to a smooth paste. Put the chicken pieces in a bowl, pour the walnut paste over, and toss gently to combine. Garnish with the remaining paprika and sliced black olives. Particularly nice served with fresh fruit.
Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk. Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; saute 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm. Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint into sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree.
Squeeze extra water from tofu, then mash it with a pastry cutter or fork. Combine tofu, carrot, garlic, onion, and cilantro in a mixing bowl. In a separate bowl, blend together until smooth: peanut butter, lime zest, cayenne pepper, lime juice and tamari. Fold into tofu mixture until everything is evenly mixed. Adjust seasonings to taste. Serve on bread, crackers, chips or eat plain. Store refrigerated.
Whip heavy cream and 2 t of almond syrup in a small bowl with an electric mixer on low speed. After cream begins to thicken beat on high speed til its as thick as you like it. Refrigerate until you are ready to use it. Pour milk in a medium microwave safe bowl. Heat on high heat for 1 to 1/2 minutes or until hot but not boiling. Whisk until foamy. Set aside. Pour 2 tablespoons of almond syrup and 1 tablespoon of chocolate syrup into the bottom of each of 2 coffee cups. Microwave just long enough to warm syrups (about 20 seconds on high). Stir 1/4 cup hot coffee into each cup. Add steamed milk up to the top and the then garnish with almond whipped cream, nuts and cherries.
In a large saucepan, combine the butter, caramels and milk; cook and stir over medium-low heat until smooth. Cool. In a mixing bowl, combine the cake mix, oil and eggs; mix well. Stir in chips and chopped candy bar (dough will be stiff). Press three-fourths into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350° for 15 minutes. Place on a wire rack for 10 minutes. Pour caramel mixture over the crust. Drop remaining dough by spoonfuls onto caramel layer. Bake for 25-30 minutes or until edges are golden brown. Cool for 10 minutes; run a knife around edges of pan. Cool 40 minutes longer; cover and refrigerate for at least 1 hour or until serving.
Combine all ingredients in a highball filled with ice. Garnish with lemon wedge. Enjoy! ;).
Broth: In a large pot, combine water, chicken broth, chicken, celery, onion, chopped carrot, peppercorns, parsley and thyme. Bring to a simmer over moderately high heat. Reduce the heat to low and simmer, turning the chicken once, until it is cooked through, about 1 1/2 hours. Transfer the chicken to a platter; let cool. This can be made in your slow cooker at high for 4 hours. Remove the meat from the chicken and tear it into large pieces; refrigerate until ready to add to the pot. Bouilli: Strain the broth and return it to the pot. Add onions, carrots, turnip,potatoes,yellow beans salt and pepper.Cover and cook gently, for 3 hours.Add the boned chicken and simmer another 30 minutes. Serve. This can be made in your slow cook cooker. Assemble it in the morning and let in cook on Low for 7 hours; add cooked chicken last hour. Make sure you have bread to soad up the wonderful juice. MAKE AHEAD: The chicken broth can be made 2-3 days ahead. Refrigerate the chicken, stock separately. I have been making it in my slow cooker and letting the flavours mingle together all day.
With an electric mixer, blend cream cheese and peanut butter together until smooth. Add whipped topping; then add powdered sugar. Blend until smooth and creamy. Spoon into crust. Chill 3 hours. Serve cold.
Combine the ingredients for the mustard sauce in a small bowl and mix well. Set aside. Mix filling ingredients together in a medium bowl. Beat the egg with the water in a small bowl. To assemble the wontons, brush the edges of each wrapper with the egg wash. Place 2 teaspoons of the filling into each wrapper. Fold the wonton in half to make a triangle. Press to seal the edges securely. Bring the two corners along the base of the triangle in toward each other, overlap them, and press to seal securely. Transfer to a parchment-lined sheet pan and refrigerate until ready to fry. Fry the wontons in a deep saucepan of hot oil (325 degrees F) until golden brown. Remove to a sheet pan lined with paper towels to drain. Serve hot with the mustard sauce.
Preheat oven to 300 F. Combine oats through salt in a large bowl, mixing well. Melt butter and stir into honey in a small bowl. Pour honey/butter mixture over oat mixture and stir until evenly moistened. (You need a big sturdy wooden spoon or your hands.). Pour the granola onto two large baking sheets lined w/parchment paper and bake until cereal is evenly toasted, about 30-40 min total. Halfway through, give granola a good stir and return to oven until sufficiently golden brown. Once granola has cooled, stir in dried fruit. Store in an airtight container at room temperature.
In small sauce pan, heat oil and fry garlic. Add broccoli and peas and fry about 3-4 minutes. Add tuna and stir fry until tuna is vegetables are slightly tender. Add soy sauce and fish sauce. Remove from heat and stir in basil and green onion. Serve with rice is desired.
In a deep skillet brown ground beef. (Or boil it to easily remove the extra fat it releases when its drained.). Add the chopped onions to the beef (after drained) and saute them so the edges are transparent on the onions. Add the water, tomatoe sauce, bouillion. Here is where you taste test it. Add more bouillion and tomatoes sauce to taste. Add the potatoes and corn mix well and cover. Stir contents to assure they dotn stick to the pan. Add more water if it evaporates too fast. Once the potatoes are cooked through its done. Enjoy with rice on the side if you like or as a one dish meal.
In a pot of salted water, cook macaroni until tender, about 8 - 10 minutes. Preheat oven to 350. Lightly butter an 8 x 8 baking dish and set aside. In a large sauce pot, add the butter over medium heat. Add the flour and cook, stirring for 2 minutes. Using a whisk, slowly add the milk and cook until it thickens. Remove the sauce from heat and mix in the cream, paprika, cayenne, salt and pepper. Add 3/4 of the cheese. When the macaroni is cooked, drain it well. Add to it, the shrimp, crab and basil and gently add the white sauce. Spoon macaroni mixture into the prepared baking dish. Top with the remaining chedar and parmesan cheese. Bake for 25 - 30 minutes or until the top is lightly golden. .
Stir fry onion, green pepper and garlic in oil in a saucepan over moderate heat 5 to 8 minutes until onion is pale golden. Add chili powder and stir fry 1 to 2 minutes. Add remaining ingredients, cover and simmer 30 minutes.
Parboil zuchinni. Brown beef with the onions. Layer in the order listed above in a 9 x 13" pan. Bake at 350 for 45 mn.
Whisk together eggs and milk in a small bowl and set aside. Mix bread crumbs and lemon zest together in a shallow bowl. Heat a large skillet over medium heat and melt some butter in it (as much or as little as you prefer- use less if using a nonstick skillet). While butter is melting, dip veal pieces into egg mixture, then coat with crumbs mixture. Pan fry in melted butter until cooked through, just a few minutes per side (time will vary based on how thinly you have pounded your cutlets)- until cooked through and no longer pink inside, but still juicy. Season with salt& pepper to taste. Sprinkle with a bit of fresh lemon juice to taste and serve immediately.
In a skillet, heat oil over medium heat. Add onions; cook until soft. Add garlic, celery, chili powder and peppercorns; cook, stirring, for 1 minute. Add chili sauce, brown sugar, vinegar, Worcestershire sauce and liquid smoke. Stir to combine; bring to a boil. Place pork in slow cooker; pour sauce over pork. Cover and cook on LOW for 10 to 12 hours or on HIGH for 6 hours, until pork is falling apart. Transfer pork to a cutting board; pull the meat apart in shreds, using two forks. Return to sauce and keep warm. When ready to serve, spoon shredded pork and sauce over warm buns.
Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat. Bring mixture to a boil, then reduce heat to medium, and simmer candy until temperature comes to 275 degrees on a candy thermometer. Remove pan from heat. When bubbling stops, add condensed milk and beat in pan with electric mixer for about 30 seconds. Add vanilla, then continue to beat candy until it begins to firm up and you can no longer beat it. Pour candy out onto wax paper. When cool, divide candy into several portions and roll into long ropes that are approximately 1/2 inch thick. Use a sharp knife to slice candy into 1 1/8-inch-long portions. Arrange the candy on a plate and let it sit out overnight so that it firms up.
Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and garlic, and saute for 3 minutes. Stir in 1/2 cup salsa, cumin, and beans, and bring to a boil. Reduce heat, and simmer for 5 minutes or until thick. Mash the bean mixture slightly with a potato masher. Remove from heat; stir in the cilantro and goat cheese. Spread the bean mixture evenly over 4 tortillas; top each with 1 tortilla, pressing gently. Heat 1/4 teaspoon olive oil in pan over medium-high heat. Add 1 quesadilla, and cook for 2 minutes on each side. Repeat the procedure with the remaining olive oil and quesadillas. Cut each quesadilla into 6 wedges. Serve with fat-free sour cream and 1/2 cup salsa.
Brown beef; drain. Add taco seasoning and prepare according to package directions. Cool. Toss with remaining ingredients in a large plastic bag or container.
Preheat oven to 350 degrees. Place banana, dates, soy milk or water, vanilla, & salt in blender & mix until smooth. Put oats, carob chips & walnuts in a large bowl & mix. Add blended mixture to bowl & mix well. Form into cookies. Bake for 25-30 minutes.
Pare mango, cut flesh from pit, and place in blender. Heat oil in small skillet over medium heat. Add curry powder, stir until blended and remove from heat. Add curry mixture and mint to mango. With blender running, pour in broth. Remove to bowl, add lime juice and salt to taste and stir vigorously.
Melt butter in non-stick pan. Saute veggies over medium high heat until warmed through, about 3-4 minutes. While veggies are in pan, scramble eggs and water. Add cheese and scramble until foamy. Turn heat down to medium. Pour eggs over veggies in pan. Let eggs cook in pan until set-about 7-8 minutes. Run spatula around edge of pan, slide frittata onto serving plate. Season to taste with salt& pepper.
(Note: I proof my yeast by mixing 1 cup of the water [tepid only, ~ 80 degrees F], the sugar or honey, and the yeast in a bowl & setting aside to proof while getting the flour, etc., measured out.). In a large bowl, stir 3 1/2 C flour, salt, and butter until well mixed. Add warm water (and proofed yeast). Beat on low speed 1 minute, scraping bowl frequently. (may switch to dough hook about this time, OR just use the dough hook from the beginning.) Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 C at a time, to make dough easy to handle. Knead 10 minutes with dough hook on mixer or by turning out on lightly floured surface & kneading by hand. Dough should be smooth & springy. Grease a large bowl, place dough in & turn so all sides are greased. Cover, loosely, with a damp towel and let rise in warm place until doubled in size. Grease bottoms & sides of two loaf pans. When dough has doubled in size, gently push fist in to deflate. Divide dough in half. On a lightly floured surface, flatten each half, with hands or rolling pin, into a 9 x 18 inch rectangle. Roll dough tightly, beginning at 9 inch side. Pinch edge of roll to seal, and then ends to seal. Cover loosely and let rise in a warm place 35 - 50 minutes, or until dough has doubled in size. Place oven racks in low position so tops of pans will be in the center of the oven. Heat oven to 425 degrees F. Bake 25 - 30 minutes. (Bread is done at 200* F. I check with a probe thermometer). Remove from pans to wire rack & brush tops with the last 2 T of butter. Cool before slicing.
I used raspberries, blackberries, strawberries and blueberries. You can change the amount and type of berries you use as long as you keep the 1 to 1 ratio of fruit to sugar. Place thawed berries in the food processor. Using the stirring attachment instead of the blade, pulse to crush most of the fruit. Measure fruit and juice into an enamel or stainless steel pot and bring to a boil, stirring well. Add sugar and continue stirring to dissolve. Cook at a gentle boil. As mixture thickens you can crush the fruit if desired. Test for doneness by putting a bit on an icy cold saucer. Put the saucer back in the freezer for a minute. When you push at the side of the bit of jam and it wrinkles then it's ready. Remove from heat. Skim. Stir for a couple of minutes. Ladle into clean, hot, 1/2 pint jars. Leave 1/4 inch headroom Cap with canning lids and process in hjot water bath for 5 minutes boiling time.
Mix pudding with milk until thick, then fold in Cool Whip. In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers. In saucepan, heat butter and corn syrup, then sift in confectioner's sugar. After mixing thoroughly, add the chocoBake. Add just enough milk to be able to spread on last layer of Graham Crackers. Chill in fridge overnight. Do not cover.
Add all the ingredients to the pan according to the order in the manufacturer's instructions. Set crust on medium and program for the Basic cycle; press Start. When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
Melt butter in pan, add sliced leek. Cook, stirrng for 3 minutes till soft, remove from heat. Place thawed spinach into sieve and press to remove excess water. Add to leek mixture. Combine sour cream and eggs in a bowl. Stir in leeks,spinach,cheese and salt and pepper. Heat oven to 190 C. Lightly grease pie tin. Line tin with pastry, prick base with fork. Bake pastry for 15 minutes. Pour mixture into pastry shell. Bake 30 minutes.
Mix together your dry spices. Add crushed garlic to the dry spices. Place on small saucer. Pour olive oil over mixture. Dip with your favorite hot French bread.
Using a cookie cutter or shot glass, cut a 3-inch hole in the center of each slice of bread. Melt the butter in a large nonstick skillet over medium heat. Place the bread slices in the skillet, crack an egg into the center of each, and cook until the bread is golden and the whites are set, 1 to 2 minutes per side. Dividing evenly, top with the smoked salmon, creme fraiche, capers, and red onion; season with 1/4 teaspoon pepper.
Drain Peppadew(R) peppers on drying rack or paper towels. Fill pastry bag with the Alouette(R) Pepper Medley and pipe into each Peppadew(R) peppers. Place on serving tray. Top with chopped parsley and serve. For delicious fried Peppadew(R) peppers, place the stuffed Peppadew(R) peppers in the freezer for 15 minutes to firm up. Set up a standard breading procedure using 3 shallow containers. Put flour in the first one, eggs and milk in the second, and bread crumbs in the third one. Beat the eggs and milk together. Dredge each of the stuffed Peppadew(R) peppers first in flour, then egg wash and then in bread crumbs. Transfer the breaded stuffed Peppadew(R) peppers to a sheet tray. Place in the freezer again for 15 minutes. Repeat the breading procedure a second time. Heat oil in a 12-inch skillet over medium-high heat or preheat deep fryer at 350 °F. Gently place the stuffed Peppadew(R) peppers in the deep fryer and fry until golden brown for about 2 minute With a slotted spoon remove the stuffed Peppadew(R) peppers from fryer and place on sheet tray lined with paper towels to blot. Serve warm.
In a small mixing bowl, combine the cream cheese, egg yolk and 1/4 C sugar; mix well. Flatten bread slices with a rolling pin. Spread cream cheese over each slice to within 1/2 inch of edges. Roll up diagonally from point to point. In a shallow bowl, combine the cinnamon and 1 C sugar. Dip roll-ups in the melted butter, then in cinnamon-sugar mixture. Place in an ungreased 15x10x1 inch baking pan. Bake at 350 degrees for 16-19 minutes or until lightly browned. Remove to wire racks to cool.
Combine breadcrumbs, parsley, salt, oregano, thyme and pepper in a large bowl; stir well. Add acorn squash, butternut squash, parsnips, and olive oil, tossing to coat. Spoon squash mixture into a 2 quart casserole coated with cooking spray. Cover and bake at 325 degrees Fahrenheit for 1-1/2 hours. Sprinkle with cheese. Bake, uncovered, an additional 15 minutes. Garnish with oregano, if desired. NOTES : Use any combination of winter squash to equal 6 cups, if desired.
Drop by teaspoonfuls onto greased cookie sheet. Bake at 350* for 15 minutes.
Prepare pasta according to package instructions. Mix sauce together. Rinse pasta in cold water. Transfer to a medium large bowl. Add sauce and vegetables. Toss and refrigerate 2 hours before serving.
Mix together yogurt, cucumber, mint, salt, and garlic for the cucumber-mint sauce in a small bowl and keep chilled while preparing kebabs. Combine ingredients for kebabs in a bowl and mix together, squeezing with fingers to incorporate until smooth. Shape the meat into 8 flat torpedo shapes, about 5-inches long by 2-inches wide. Prepare grill or heat skillet. Cook kebabs for 6-8 minutes, turning to cook all sides. Serve 2 kebabs on each pita or lavash with cucumber-mint sauce.