HumbleIntelligence/food-ner-1-Million huggingface dataset:
Open all the cans of fruit and dump into a large colander over a sink. mix lightly to combine the fruits. Allow to drain at least half an hour, stirring around periodically to allow maximum drainage. Meanwhile, chop pecans. Combine chopped nuts in a large bowl with the coconut and marshmallows. Add the sour cream and mix lightly. Fold in the drained fruit until all is incorporated. Cover tightly with lid or plastic wrap and refrigerate overnight.
Cut the potatoes in finger shape wedges. Take a bowl add corn flour, salt, few drop water and make a smooth batter. Keep aside for few minutes. Heat oil in a pan. Dip the potatoes in to the batter and fry till the turns in to golden. Drain fried potatoes on absorbent paper. In the same fry pan put 2-3 tablespoon oil. Add onion, ginger-garlic paste and saute till the onion become soft. Then add soya sauce, vinegar, red chili powder, chili sauce, tomato sauce and honey. Mix well. Cook for a minute. Add fried potatoes in mixture and cook over the lower flame. Remove from heat. Sprinkle with red chili flakes and garnish with sesame seed and green onion serve hot.
combine lime juice, vegetable oil, 1 T soy sauce, sesame seeds (un-toasted) and celery seeds in a large ziplock bag. add salmon and turn bag to coat. let it marinade for 1 hour, turning regularly. preheat over to 350 degrees. spread 2 T sesame seeds in a small baking pan. place in oven and toast seeds to a light brown (3-5 min.). remove and set aside to cool. once cool, combine the toasted sesame seeds, butter, scallions or chives, sesame oil and black pepper. stir until smooth. shape into a cylinder and roll into wax paper. chill until firm. preheat broiler or grill. cook salmon about 5 minutes per side. when plating, serve with 1 T slice of sesame butter.
Poach chicken breasts or lightly pan fry until only half cooked with seasonings of choice. Spread chicken with pesto and wrap each breast in two sheets of phyllo sprayed between with olive oil spray. Brush with beaten egg or yolk and bake in hot oven 200°C (400°F) for 15-20 minutes.
Oven@ 350. Trim excess fat off of pork chops. Brown chops in a skillet; sprinkle with salt. Heat water to boiling in a 3-quart saucepan. Stir in butter, potato slices and sauce mix from scalloped potatoes package. Mix milk, soup, basil and Worcestershire sauce; stir in veggie mixture. Pour into an ungreased casserole baking dish. Place pork chops over top. Cover and bake for 45 minutes. Uncover and bake for another 10-15 minutes. Let stand for 5 minutes before serving.
Mix together the first four ingredients. Cut in the shortening. Stir in oats. Stir in milk just until combined. Pat out, cut and bake for 12-15 minutes, at 450°F Recipe may be doubled. Freeze extra biscuits in a heavy plastic bag - thaw and heat to serve.
Preheat oven to 350°F, and prepare vegetables. In medium bowl, combine olive oil, eggplant, mushrooms and seasoning. Transfer to unprepared baking pan. Bake eggplant mixture for 30 minutes. Mix onion, tomatoes, tomato juice, salt in medium bowl. After thirty minutes, pour tomato juice mixture over eggplant mixture. Bake at 350°F for additional half hour. Allow to cool a little before serving.
Whisk first 7 ingredients in a medium bowl. Place half in a resealable plastic bag; add wings, and toss to coat. Refrigerate for at least 2 hours, turning bag occasionally. Cover and refrigerate the remaining marinade. Heat oven to 450 degrees. Line 2 rimmed baking sheets with aluminum foil. Put a wire rack in each baking sheet; spray each rack with non-stick cooking spray. Place wings in a single layer on racks; discard bag and contents. Bake 20 minutes, turning once. Brush with the reserved marinade. Bake 10 minutes, turning and brushing with marinade once more. If desired, broil for 1-2 minutes per side to char slightly. Transfer to a serving platter. Transfer any remaining marinade to a bowl , and serve alongside as a dipping sauce if desired.
Frost the cupcake, then press in a cookie "head", flat and vertically at the bottom center of the cupcake. Then press in two cookies, horizontally to the right and left of the cookie head to make the wings. Along the top of the cupcake, above the cookie head, press in a row or two of candy corn to make the tail feathers. Give the turkey one eye, by adding a small dot of white decorators to the cookie head, and then adding a small dot of black decorators icing over the white to finish the eye. For the beak, cut the white tips off of 24 candy corns. Place it on the side of the cookie head. To make the wattle, cut a 1 inch square of fruit leather. Roll it into a tube or cone and stick it in place over the beak. Now you have a cute, delicious and completely edible cupcake turkey!
Place potatoes in large pot, cover with water; boil until fork-tender. While that is cooking, fry bacon; drain & crumble; slice onions; set aside. Preheat oven to 350; grease a 3-quart casserole dish; set aside. Drain the potatoes, dump into mixing bowl, add sour cream, milk, butter, salt & pepper; beat on medium-low until light and fluffy. Stir in TWO cups cheese, bacon crumbles, and onion slices. Transfer mixture to prepared dish, sprinkle remaining cheese over the top. Bake (UNCOVERED) for 30 minutes OR heated through--cheese will be melted & bubbly.
Pre heat oven to 375f (about 200c). Discard outer leaves and cut out the core, leaving cauliflower whole. Wash under running water. Combine soup mix, sour cream and nutmeg, set aside. Steam cauliflower (bottom down) for about 10-12 minutes until tender-crisp. With tongs or two forks transfer hot cauliflower to a buttered deep casserole dish (souffle dish is perfect). Pour sour cream mixture over cauliflower. Bake for about 15 minutes.
Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy. Combine the coconut and 1/4 cup of flour, add to the dough, and mix on low speed until blended. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. If Using Egg Wash & Orange Coconut Topping: Brush the tops of the scones with egg wash, sprinkle with orange-coconut topping, and bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes. If Using Orange Glaze: Bake scones for 15 to 20 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes. Combine confectioners' sugar, orange juice and orange zest. Drizzle over tops of scones. Serve warm, with butter and honey.
melt butter. in medium bowl, add the melted butter, pretzel crumbs and confectioners sugar,. Add 1 cup of the peanut butter. Stir until well combined. press the mixture evenly into a 9x13 inch baking dish. Combine the chocolate chips with the remaining 1/4 cup of peanut butter. in a micro wave safe bowl. microwave for 30 second intervals (two should be enough). mix to blend. spread over peanut butter-pretzel layer. refridgerate for at least 1 hour before cutting into squares.
Wash your chicken and pat it dry with paper towels. Combine the lemon juice, olive oil, salt, and pepper and stir them together well. If you're using a whole chicken, rub it all over with some of this mixture, making sure to rub plenty inside the body cavity, as well. If you're using cut-up chicken, put it in a large zip-lock bag, pour the marinade over the chicken and seal the bag. Let the chicken marinade for at least an hour, or as long as a day. At least 1 hour before you want to serve the chicken, pull it out of the bag. You can either grill your chicken or you can roast it in a 375 degree oven for about 1 hour. Either way, cook it until the juices run clear when it's pierced to the bone. Recipe from the book "500 Low-carb Recipes" by Dana Carpender.
In a large bowl, combine all ingredients except shortening. Blend well. Cut in shortening with a pastry blender or a heavy-duty mixer until mixture resembles cornmeal in texture. Place mix into large ziplock bag. Label with date and contents. Store in a cool, dry location. Use within 10-12 weeks.
Pour 1/2 cup beef broth into shallow bowl. Place flour in another shallow bowl. Sprinkle steak pieces on both sides with salt and pepper. Dip steaks into flour, then into broth, then into flour again, coating each time. Melt butter in large nonstick skillet over high heat. Add steaks. Saute until brown, about 3 minutes per side. Transfer to plate. Pour off butter from skillet. Add 1 teaspoons flour from shallow bowl. Whisk in remaining 1/2 cup broth, sausage, cream, and sage. Boil gravy until thick enough to coat spoon, whisking ofter, about 3 minutes. Season with salt and pepper. Mix in green onion and spoon gravy over steaks.
Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. Bake at 350 for 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar. Store in the refrigerator.
Toss watermelon with cilantro and dressing. Garnish with black sesame seeds.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook, turning once, 3 minutes or until lightly colored. Sprinkle with fajita seasoning mix and 2 tablespoons water; toss over medium heat 1 minute until coated and chicken is cooked through. While tenders cook, combine beans, corn and salsa in a medium saucepan or microwave dish. Heat until hot. Remove from heat; stir in cilantro. Serve along with tenders topped with cheese, a squirt of lime and tortilla chips or warm flour tortillas.
Preheat the oven to 375 degrees and position rack in center of oven. Line two six-inch-diameter cake pans with 2-inch-high sides with parchment paper. Coat parchment paper and pan sides with nonstick spray. Whisk flour, cocoa powder, baking soda, salt, and sugar in a large bowl to blend well. Whisk oil, coconut milk, maple extract, and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly (pale swirls will be in the batter, which is the baking soda reacting with the vinegar, which allows the cake to rise since there are no eggs). Transfer cake batter to prepared pan and bake cakes until tester inserted into center comes out clean, about 25-30 minutes. Cool cake completely in pan on rack, about 1 hour. Cut around sides of pan to loosen. Turn cake out onto platter; peel off parchment paper. Let cool completely, then place in the fridge to chill until very cold to make slicing easier (since cakes with no eggs crumble easier). When chilled, slice cakes horizontally in half so that you have 4 layers. To make caramel, in a small saucepan over medium-high heat, bring the sugar, agave nectar and water to a boil, stirring well at first to dissolve the sugar. Turn down the heat to low and cook until the liquid is deep amber in color, about 15-20 minutes, swirling the pan occasionally to ensure even cooking. Remove the pan from heat. Very carefully (the mixture will bubble), stir in the coconut milk, earth balance butter vanilla, maple extract, and sea salt until smooth. Let cool until it is a thicker constency before using on cake (it gets thicker as it cools). To make frosting, whisk all ingredients together in a medium bowl until very smooth, adding more cocoa powder if the frosting is not thick enough, or more coconut milk if too thick. Place a layer of cake on a plate, and spoon about 1/2 cup frosting over, almost to the sides, then scatter with about 1/2 cup of toasted pecans and drizzle with a heaping 1/4 cup caramel. Top with a another cake layer and repeat. Top with another cake layer, another frosting layer, pecans, caramel, then the top cake layer. Spread the remaining frosting over the top and the sides of the cake, and arrange whole pecans decoratively on the top of the cake. Drizzle with caramel, and let it drip down the sides. *if you would like a 4 layer 9 inch cake, double this entire recipe and bake in two 9 inch cake pans.
Preheat Oven to 325°F. Spray muffin tins with cooking spray with flour, or line with paper cups. In a large bowl, cream sugar, butter and vanilla until fluffy. Stir in eggs one at a time, beating with each addition. Stir in bananas and sour cream. In a second bowl, combine flour, soda, baking powder, cinnamon and walnuts; stir into banana mixture just until combined. Pour 2/3 full into muffin pans. I use a ice cream scoop full, this way all the muffins are the same size. Bake about 30 minutes check muffins with toothpick, when it comes out clean remove from oven - cool on wire rack.
Combine cucumber and salt, tossing well. Let stand at room temperature 20 minutes. Drain and squeeze dry. Combine cucumber, onions, rice vinegar, sugar, crushed red pepper, and sesame oil. Serve chilled or at room temperature.
Lightly coat a 9x13-inch or similarly sized casserole dish with baking spray. Scatter half the bagel pieces into the bottom of the dish. Then sprinkle over half the sausage, cream cheese and a sprinkling of cheddar. Then repeat with the rest of the bagels. In a large bowl, combine the eggs, milk, mustard, salt, and pepper until smooth. Pour the egg mixture over the bagels, then lightly press down on the bagels so that they absorb some of the egg. Dot the cream cheese pieces on top. Sprinkle on the remaining sausage bits, 2 tablespoons fresh spring onions and remaining Cheddar cheese. Cover the casserole tightly with plastic or foil and refrigerate for 2 hours or overnight. When ready to bake, remove the casserole from the refrigerator and let stand at room temperature while the oven preheats. Preheat the oven to 350 degrees F. Tent the casserole with foil and bake, covered, for 20 minutes. Remove from the oven, uncover, then return to the oven and continue baking until golden at the edges and set in the center, about 15-20 additional minutes. Let stand at room temperature for 10 minutes. Serve warm.
In a bowl combine all ingredients for the marinade. Add the chicken breasts and let sit overnight (or at least several hours). Preheat oven to 400F. Remove chicken from marinade and onto a foil lined baking sheet. Bake 20-25 minutes, or until fully cooked. When cool enough to handle, slice as thin as you can with a knife or meat slicer. Heat a frying pan over medium heat. Put butter flavored spread onto inside of buns. Grill buns until lightly browned. To make sandwich, place 1/4 of chicken onto bottom of buns, spread mayonnaise onto tops. Spread lettuce on top of chicken then tomato slices and place top on the sandwich. Enjoy warm.
Spray slow cooker with nonstick cooking spray. Place pork ribs, garlic and onion in slow cooker. Spoon about half of the pineapple with some of the juice over ribs. Reserve remaining pineapple and juice. Cover; cook on low setting for 8 to 10 hours. About 35 minutes before serving, drain and discard cooking juices from slow cooker; wipe edge of cooker clean. In small bowl, combine ketchup, brown sugar, hoisin sauce, gingerroot and remaining pineapple with juice; mix well. Spoon or pour evenly over ribs. Increase heat setting to high; cover and cook an additional 25 to 30 minutes or until ribs are glazed.
Heat 1/4 cup butter in large skillet, add shallots, cook uncovered over medium heat for 5 minutes. Add apples, maple syrup and bourbon, simmer uncovered 3 minutes. Add cider and boil over medium-high heat until most of the liquid has evaporated. Reduce heat and stir in remaining butter one tablespoon at a time. Stir in sage, nutmeg and cloves. Serve warm.
Heat up the oil or butter in a frying pan. Meanwhile cut the mushrooms into slices about 1/4 inch thick. Add the lemon juice or the chili flakes (I think lemon would be better) to the oil or butter, and saute the mushrooms until they become golden brown. Place the mushrooms on the freshly baked bread, sprinkle with dill, and spread blue cheese on top. Enjoy while warm.
Combine tomatoes and 1/2 cup fresh basil in a colander, sprinkle with salt and toss to coat; let drain 1 hour. Preheat oven to 375°F In a large bowl combine the drained tomato/basil mixture with the minced garlic, 1/4 cup olive oil, remaining 1/4 fresh basil, oregano and thyme. Let stand at room temperature 15 to 20 minutes to allow flavors to blend. During this time brush French bread slices lightly with the remaining olive oil. Toast "lightly" in the oven (just a few minutes). Pull out and place a small amount of tomato mixture on top of the lightly toasted French bread slices. Top each piece with a small amount of Mozzarella. Toast in the oven until cheese has melted and its golden brown. Serve and enjoy.
Brown meat, drain all but 2 T. fat. Add onion, salt& oregano. Cook 5 minutes. Stir in spaghettii sauce and tomatoes& heat through. Spoon 1/3 meat mixture into 9x13 pan. Cover w/ a single layer of uncooked noodles. Spread another 1/3 meat mixture onton the noodles. Add cottage cheese, half mozzarella cheese& the Parmesan cheese. Arrange a second layer of noodles on top. Spoon remaining meat onto the noodles. Top w/ remaining mozzarella cheese. Bake covered at 375 for 1 hour. Remove cover& bake an additional 10 minutes, or until cheese is melted& golden brown. Let stand 10 minutes before serving.
stir all ingredients and serve over ice. garnish with lemon, lime and orange slices.
In a mixing bowl, cream butter and sugar. Beat in extract; gradually add flour until dough forms a ball. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1 inch balls. Place 1 inch apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center. Fill with jam. Bake at 350 degrees for 14-18 minutes or until edges are lightly browned. Remove to wire racks to cool. Spoon additional into cookies if desired. Combine glaze ingredients and drizzle over cookies.
Cut crosses in the tops of the tomatoes, then put them in a bowl, cover and soak for 1 minute in boiling water, drain and rinse in cold water, then remove skins roughly chop. Trim the leeks, wash thoroughly and pat the leaves dry with paper towelling, then cut into 2.5cm (1 inch) pieces. I find using the kitchen scissors is the quickest and easiest way to do this. Peel and crush the garlic, heat the oil in a pan or wok, preferably non-stick, and saute the tomatoes and garlic for 2-3 minutes; then stir in the lemon juice, the leeks and the 150ml (5 fluid ounces) of vegetable stock and bring to the boil. Season the leek mixture and stir in the sugar, cover with a lid or foil and cook for 5 minutes, then remove the lid, give the leek mixture a stir and cook for a further 5 minutes, or until the leeks are just tender and the liquid has evaporated. Transfer the leek mixture to a bowl, stir in the olives, cool it completely, then chill for 30 minutes. Crumble the feta, then stir it into the leek mixture. Garnish with parsley and lemon wedges and serve. A fascinating fact about olive trees: Olive trees are extremely long-lived. The famous olive tree under which Plato, the ancient Greek philosopher sat in Athens is still growing! Two and a half thousand years later!
In a 2 quart saucepan, heat eggnog and half and half over medium low heat, stirring occasionally, until hot. In a medium bowl, beat egg yolks, cornstarch and rum extract with whisk. Stir a small amount of the hot eggnog mixture into the egg mixture to temper then gradually stir egg mixture back into eggnog mixture in saucepan. Continue cooking over medium low heat, stirring constantly, until mixture just begins to boil and thicken. Immediately remove from heat. Pour into 6 small serving dishes. Sprinkle with nutmeg. Refrigerate at least 8 hours until well chilled and set.
In a large heatproof bowl, combine the rice, cauliflower, peas, broth and curry paste. Cover with plastic wrap, pierce a few times and microwave on high for 10-12 minutes. Stand for 5 minutes then season to taste. Stir and serve.
To make the guacamole, mash the avocados, sour cream, and lime juice in a medium bowl with a slotted spoon or large serving fork until the mixture is chunky. Fold in the onion and garlic, and season generously with the salt. Cover tightly with plastic wrap and refrigerate until chilled, at least 2 hours, or overnight. (The guacamole can be made up to 1 day ahead -- the sour cream and lime juice keep the guacamole from discoloring.). After chilling the guacamole, toss the shrimp with the oil and lime juice. Spread the shrimp in a thick layer of about 9 inches in diameter on a rimmed serving platter. Spread the chilled guacamole on the shrimp, leaving a border exposed. Spread the salsa over the guacamole, leaving a border. Finally, spread the sour cream on the salsa, again leaving a border around the edges. Sprinkle the cilantro over the dip. This can be prepared up to 4 hours ahead, covered tightly with plastic wrap and refrigerated, or can be served right away. Serve with tortilla chips for dipping. *Note: Hass avocados are the small, dark avocados. They should be ripe and give a little when pressed, but if they are firm you can ripen them at home by putting them in a paper bag with a ripe banana or an apple. This will cut the ripening time in half.
Evenly combine all ingredients except tortilla chips. Fill each Tostito scoop with shrimp and salsa mixture. Serve immediately.
crush fresh garlic cloves. rub into both sides of the steak --. drizzle both sides of the steak with olive oil. apply dry steak seasoning rub --. tightly wrap the steak in plastic food service wrap. store in cooler for 3-4 days --. let steak reach room temperature before grilling -- . fire grill.
Rinse the lentils until the water runs clear. Heat the oil in a pan and add the onion, carrot and garlic. Cook for 2 minutes until soft. Add the tin of tomatoes, oregano and the lentils. Add about half of the stock, so the mixture has a soupy consistency. Simmer for about 20 minutes, adding the pepper and any other veg you fancy after 10 minutes. Add more stock if the lentils become dry. Serve when the lentils are soft and there is not too much excess liquid.
Preheat oven to 450 degrees. Place roasting pan on stove and heat oil over medium-high heat. Pat tenderloin with paper towels. Sprinkle all over with salt and pepper. Place in roasting pan with oil and roast in oven (or in a hot, covered grill). While meat cooks, toast Cascabel chile in a small skillet over high heat,. turning pieces once, until blistered and fragrant. I recommend using a Cascabel chili as it has a tangy medium hot flavor. Let cool until brittle. Using a mortar and pestle, pound chile into a powder. Mix powder in medium bowl with remaining ingredients to create the aioli. Remove meat from oven or grill after 25 to 30 minutes, or when internal temperature is in the 130 to 150 degree range. Because you are using such a hot oven, you may want to check the internal temperature of the meat as the 25 minute mark approaches to make sure you don't overcook it. Let rest 10 to 15 minutes. Slice and serve with aioli on the side.
Brown the chorizo and ground beef in a little olive oil. Add remaining ingredients and allow to simmer for an hour. Serve with all garnishes over a bowlful of tortilla chips.