HumbleIntelligence/food-ner-1-Million huggingface dataset:
---To Make The Sauce---. Combine in a small saucepan over medium heat until butter is mixed through. Cover and keep warm over low heat. ---To Make The Shrimp---. Combine the egg and milk in a small bowl. Place flour in a large gallon-size zip-lock bag. Coat six of the shrimp with egg mixture, then toss them in the bag of flour and shake well to coat. Leave them in there, and repeat the process, six shrimp at a time. Make sure they are all well coated with flour. Refrigerate for about 5 minutes while your deep fryer heats up to 375°F. Deep-fry at 375°F for about 8-10 minutes until shrimp tails are dark brown. Remove, drain, and toss gently with your prepared Buffalo sauce; you can do this by shaking gently in a large Tupperware container with a lid.
Make a paste from the yeast, sugar and a wee bit of the warm water and set aside. Mix the flour and the salt together. Once the yeast has bubbled up add this and mix well to a dough and leave to rise. Cream the butter and lard and divide into three portions. Once the dough has doubled in size give it a good knead then roll into a rectangle about 1cm thick. Then spread one portion of the butter mixture over two thirds of the dough. Fold the remining third of the dough over onto the butter mixture and fold the other bit over - giving three layers. Roll this back to the original size. Allow to cool for 40 minutes. Repeat stages 5-7 twice more. Cut the dough into 16 pieces and shape each to a rough circle and place on baking trays. Set aside to rise for about 45 minutes then bake at 200c for 15 minutes.
Whisk eggs and add in salt and pepper to taste; set aside. Heat olive oil on medium heat in an oven proof pan. Add in onion and cook for 5 minutes. Add in asparagus and cook for additional 5 minutes. Add spinach and saute until wilted. Add eggs and stir around until they pull away from the sides of the pan. Place pan in oven to broil on low until the eggs are set. Plate immediately and add additional grated parmesan if desired.
Preheat over to 350°F. Grease two 8x8 glass pans or one larger pan. In a large bowl, combine the butter and cocoa powder. Add sugar, mix well. Add eggs and stir until well combined. Add vanilla, cardamom, and salt, stir well. Add in flour (until combined), but do not overmix. Spoon mixture into pan(s) and bake for approximately 25 minutes (depending on pan size), until toothpick inserted into middle comes out clean. Set brownies on rack to dry. Once brownies are out of the oven, to make the ganache icing, using a double boiler, combine the chocolate, cream, and butter. Keep stirring until combined. Remove mixture from heat. Stir occasionally until cool. Spread over brownies. Top with chopped pistachios.
In a bowl, combine the marinade ingredients with the scallops and let marinate for 15 minutes. Meanwhile combine the sauce ingredients and set aside. Heat a wok or heavy skillet over high heat and add 1 tablespoon of the oil. Add the green onion and stir fry for about 30 seconds. Season lightly with salt. Add the remaining oil to pan, then add the scallops with their marinade and stir fry 1-2 minutes. Stir in the sauce that was set aside. Stir fry until the sauce thickens, about 1-2 minutes. Season with pepper and serve.
Mix tuna with mayo to taste and spread on halved English muffins. Top with cheddar cheese and put on a cookie sheet. Broil for a few minutes until cheese is melted and muffins are a bit toasted.
Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined. Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly - ~30 seconds to a minute. Remove from the heat and add in the corn, cheese and salt mixing to combine. Slowly add in the eggs while mixing the entire time - you do not want the eggs to curdle. Pour the mixture into the prepared baking dish. Bake for 30 minutes or until the top is puffy and golden brown. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
Preheat oven to 375. Divide each biscuit into thirds. Place on a baking sheet. Blend remaining ingredients & spoon onto each biscuit section. Bake 10 minutes or until puffy & browned.
Preheat oven to 400 degrees. Line 2 (15 x 10 x 1-inch) pans with foil; spray with cooking spray. Mix meat, stuffing mix, water and eggs until blended. Shape into 50 (1-1/2 inch) meatballs, place in prepared pans. Bake 16 minutes or until done (160 degrees). Meanwhile, bring barbecue sauce and cranberry sauce to boil in large saucepan on medium heat, stirring occasionally. Add meatballs to sauce; stir to coat evenly. How to freeze meatballs: Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs will freeze individually. Store in freezer up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
Chop onion and mix in with hamburger while you brown it. Drain juices off meat and add macaroni. Stir in Soup. Mom usually served with bread and jam.
Preheat oven to 350°. Lightly grease 9 x 13 pan. Combine 1st 3 ingredients in medium bowl and mix until finely crumbled. Stir in nuts. Press 2 cups of mixture evenly into bottom of prepared pan. Add cinnamon, baking soda and salt to remaining mixture and blend well. Beat in egg, sour cream and vanilla. Gently stir in apples. Spoon evenly into pan. Bake until cake begins to pull away from sides of pan and tester inserted in center comes out clean, about 35 to 40 minutes. Let cool completely in pan. Cut into squares and top with vanilla ice cream.
Preheat oven to 350°F Lightly oil a loaf pan. Heat the olive oil in a skillet over medium heat. Cook the onion and carrot until just soft. In a separate bowl, crumble the vegetarian burgers. Add the walnuts, bread crumbs and the onion mixture. Lightly process the lentils in a food processor and add to bowl. In a food processor, process tofu, tahini, soy sauce and parsley until well blended. Stir into onion mixture. Season with salt and pepper. Place in the oiled pan. Make a topping for the loaf by stirring together the catsup, jam and soy sauce until well blended. Spread evenly over top of loaf. Bake for 45 minutes. After it comes out of the oven, let it rest for 10 minutes before slicing.
Heat oil in large frying pan over medium heat. Add onion, garlic and ginger and cook, stirring 10 minutes until onion is just starting to colour. Add lamb and cook 5 minutes to brown. Tip into a colander and rest to drain excess fat. Return meat to pan and add chilli, turmeric, coriander and cumin. Cook 1 more minute. Stir in tomato, tomato puree, tamarind and stock. Season and simmer 25 minutes (lamb should still be fairly moist). Stir in fresh coriander. Transfer meat mixture to an ovenproof dish and set aside. Preheat oven to 200 degrees C, gas mark 6. For the potato topping, place potatoes in a large pan of salted water, boil, and simmer until tender. Drain, return to pan and mash with a potato masher (I use a potato ricer - no lumps!). Add butter and enough milk to form a spreadable mash. Spoon potato topping over lamb. Bake in oven 30 minutes until hot and golden. Spoon p.
1. Using a sharp knife, cut a pocket in each chicken breast by cutting horizontally through the thickest portion to, but not through, the opposite side. Set aside. 2. In a small bowl, combine feta, artichoke hearts, roasted peppers, green onion, and oregano. Spoon evenly into pockets in chicken breasts. If necessary, secure openings with wooden toothpicks. Sprinkle chicken with black pepper. 3. Coat an unheated large nonstick skillet with cooking spray. Preheat skillet over medium heat. Add chicken. Cook for 12 to 14 minutes or until no longer pink (170 degrees F), turning once.
Combine sour cream, salsa, and cilantro and one teaspoon taco seasoning mix in a bowl; stirring well. Cover and chill up to 8 hours, if desired. Toss chicken with remaining taco seasoning mix. Cook chicken in a large non-stick skillet coated with vegetable spray over medium-high heat for 6-8 minutes or until done. Serve immediately. Serve on skewers with salsa mixture.
Cook cabbage in the butter, while covered, for 5 minutes. Place into a crock pot. Add sliced onions and apples. Add everything else. Cook on low 6-7 hours, until done to your liking. Enjoy!
Combine the strawberries, pineapple juice, coconut cream and crushed ice in a blender, and blend well at high speed. Pour into a collins glass, garnish with a cherry and pineapple wedge, and serve.
In a large bowl, dissolve gelatin in 1/4 cup cold water. Add hot water, sugar and salt. Cool to room temperature. Whip well. Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip. Add lemon juice and pulp and beat until well mixed. Pour into the graham cracker crusts. Chill until set.
Spray a large sauce pan with cooking spray and heat over medium heat. Place shrimp in pan and sprinkle with seasoning salt. Cook for 2 minutes, while stirring. Remove shrimp from pan, set aside. Add soup, sherry, and cream cheese and water and stir until smooth. Simmer for 5 minutes. Add shrimp back to pan just to warm through. Serve over rice.
Mix all ingredients, form into 25 balls. Bake at 350 degrees for 40 minutes.
In a molcajete, add the white onion, cilantro, and serrano chile. Grind the ingredients together until they form a paste so that the juices mix. Hint: The molcajete is a mortar and pestle made from black volcanic rock and is used in mexico to make guacamole. If you don't have a molcajete, use a large heavy bowl and a wooden spoon to grind the ingredients. Halve the avocados, discard the pits, and scoop out the avocado in large chunks with a spoon. Gently mix with the onion paste in the mocajete, mashing the avocado slightly. Gently mix in the diced tomatoes, lime juice and salt. If needed add extra salt and serrano chile to taste. Hint: Avocados brown quicker if not diced into cubes before mashing. The lime juice also helps to preserve it's color. The browned avocado doesn't taste any different, it just looses it's appeal. So make it just before you're ready to serve it! Enjoy!
Preheat oven to 400. Boil potatoes in salted water for 15-20 minutes till soft. Drain and mash. Measure out one cup of the potatoes and reserve the rest. In a bowl add the oil and salt to the 1 cup potatoes and mix. Then add in the flour and baking soda in stages. Then add the cold water and knead dough until in forms a firm ball, then cover and let rest. In a medium skillet place the butter and heat, add the onions and cook them at medium temperature as to not brown them . Cook till soft, then pour the onions into a mixing bowl then mix them with the rest of the mashed potatoes and salt and pepper. Mix till combined. Do Not Overmix! Roll out dough on a floured surface till 1/4 inch thick. Cut dough into 4 rectangles. Place filling in the middle of the dough and fold them over till ends meet then fold the opposite ends over with some of the beaten egg to hold it closed. Brush beaten egg over the top of the knish and bake till golden brown approximately 20 minutes. Make 4 large knishes you can use the dough recipe with the other fillings like spinach and cheese.
Heat oven to 350°F. Unroll dough into 2 long rectangles. Place in ungreased 13x9-inch pan; press over bottom to form crust; firmly press perforations to seal. Beat cream cheese in medium bowl until light & fluffy. Add sour cream and eggs; beat well. Add crabmeat, 1/2 cup of cheese, onions, garlic powder, onion powder salt & pepper; mix well. Spoon and spread over dough in pan. Sprinkle with remaining 1/4 cup of cheese. Bake at 350F for 35 to 40 minutes or until canter is set and edges are golden brown. Cool 10 minutes. Cut into squares.
Preheat the oven to 325*F. Lightly grease a 8" square baking pan. In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside. In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat. Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.
Cut the fillets into small size pieces(approximate 2 x 2 inch). wash it and pat it dry with paper towel. mix all the above ingredients except oil. Leave it to marinate for about 1/2 an hour. In a wok or frying pan(avoid non stick)heat the oil at about 325 degree F. Drop in the pieces one by one.In one batch fry only 4-5 pieces. Do not over crowd. On each side fry for 3-4 minutes until light golden brown. Drain it on a paper towel to remove excess oil. serve it hot with Indian style chapati or tortillas,with some chilled cold drink.
Combine sugar, milk, butter and salt in a medium sized saucepan. Bring to a boil, cook 5 minutes, stirring constantly. Add in chocolate chips; cook until melted. Remove from heat; stir in marshmallows, vanilla and nuts. Mix well. Pour into a 8-inch pan. Cool cut into squares.
Boil ravioli according to package directions. Drain ravioli. Return ravioli to pot and toss with pesto and tomatoes until well coated. Serve immediately.
Preheat oven to 350 degrees F; grease a 9x5x3-inch loaf pan. Using an electric mixer on low speed, beat together the granulated sugar, sour cream, eggs, and vanilla until combined; raise speed to medium and beat for 2 minutes. In a separate bowl, stir together the flour, nutmeg, baking powder, soda, and salt; gradually add to sugar/sour cream mixture on low speed until combined. By hand, stir in the chopped apple and 1/2 cup of the pecans. Turn batter into the greased loaf pan; sprinkle with the remaining chopped pecans and press nuts lightly into the batter. Bake in a 350 degree oven for 55 to 60 minutes or until a wooden toothpick inserted in center comes out clean; if bread is turning too brown, cover top of the bread loosely with foil for the last 10 minutes. Let cool in the pan on a wire rack for 10 minutes. While bread is cooling, in a small saucepan over medium-high heat combine the butter and brown sugar and cook, stirring, until mixture comes to a boil. Reduce heat and simmer gently for 1 minute to make caramel topping. Remove bread from pan; drizzle top with the caramel and let cool. Serve and enjoy! Recipe collected from Gail's Recipe Swap.
Wash chicken well and pat dry. Sprinkle on the salt and pepper on each side of the chicken. In the cast iorn skillet with the oil, brown both sides of the chicken on medium heat. When browned on both sides, pour the kraut over the browned chicken. Add the thousand island dressing on top of the kraut. Spread the dressing across the kraut so it blended well. Place the swiss cheese on top of the kraut and bake at 325 for 1 hour or until desired doness. Sprinkle the fresh parsley on top of the cheese. Depending on your oven, it could take 45 minutes to be baked in the cast iorn skillet because of the even heat from the cast iron along with the cast iron lid. Serve hot! Goes great with mashed potatoes.
Heat the oil in a large saucepan over med-high heat. Saute the onions, bell pepper, celery, salt, cayenne, black pepper and thyme for about 5 minutes. Add the bay leaves, ham and sausage and saute for 5 to 6 minutes Add the beans, garlic and 10 cups water to the pot. Bring to a boil, reduce the heat to medium, and simmered uncovered, stirring occasionally for about 2 hours. Add more water if the mixture becomes dry and thick. After about 2 hours of initial cooking use a wooden spoon to mash about half of the mixture against the side of pot. Continue to cook, stirring occasionally, for about another hour or until the mixture is creamy and the beans are soft. Add more water if it becomes too thick. The mixture should be soupy but not watery. Remove the bay leaves and serve with steamed rice.
Take a ball of goat cheese that fits into the palm of your hand. Flatten and place a clean red grape in the centre. Quickly pull the goat cheese around the grape and roll until the surface of the grape is evenly covered. Finally, roll the balls in the pistachios and chill for at least half an hour. To serve slice in half.
Blend all the ingredients together in a food processor or blender. To gently heat, pour 1/4 cup (or the desired amount) into a microwave-safe ramekin or container, and put a paper plate over it so tomato splats won't get all over the microwave. Nuke for 30 seconds on 50% power. You may have to adjust up or downward depending on microwave strength.
Melt caramels with 1/2 c cream. Add chips and save marshmallow cream for last. Use remaining cream to control thickness of fondue. Place fondue in electric fondue pot on low. We add 1/2 c loosely chopped pecans to make a turtle fondue. Serve with bananas, strawberries, angel food cake, bite size brownies, mini chocolate chip cookies, marshmallows, pretzels, apples etc.
Slice the strawberries. Put them into the food processor (or blender) with the splenda. Pulse until well combined but still a bit chunky. In a small bowl gently combine the strawberry mix with the cool-whip. Chill until ready to serve. You may want to stir it once before you serve it.
Fry the bacon until crisp, crumble it, and put aside. Do not discard the drippings. Season the flour with 1/4 tsp Natures Seasons to dredge chops. Beat the egg and milk well in a dish that is large enough to dip chops. Place the seasoned bread crumbs in another container to coat chops. Dip the chops into the flour mix, coating well. Next coat with the egg mixture, and last dip into the bread crumbs to entirely cover the chops. Lightly brown the chops on both sides in the bacon drippings left in the frying pan. Add the milk and bacon to the pan and cover and simmer until done, approximately 30 minutes.
Preheat oven to 450 degrees. In a small bowl, combine: breadcrumbs, rosemary, thyme, garlic, 1 teaspoon salt, 1/4 teaspoon pepper and 2 tablespoons of olive oil (to moisten the mixture). Set aside. Season rack of lamb with salt and pepper. Use an oven proof skillet (I like to use cast iron) to heat 2 tablespoons olive oil over high heat. Sear rack of lamb for two minutes per side. Set aside to cool slightly. Cover bones with foil- to prevent discoloration during roasting. Brush Dijon over rack of lamb and evenly coat with breadcrumb mixture. Place lamb, bone side down back into pan and roast in oven for approximately 12-18 minutes (depending on how done you like your meat)- use a meat thermometer placed into the center of the meat to check doneness. Remove meat from oven and let rest for 5-10 minutes, covered before cutting rack between ribs.
In a small mixing bowl, combine the buttermilk, flour, egg white, baking soda, vanilla, and salt. Whisk just until blended. Stir in the blueberries. Let stand for 10 minutes. Heat a large nonstick skillet over medium heat. Pour the batter in 1/8-cup dollops onto the skillet to form 3 pancakes. Cook for about 2 minutes, or until bubbles appear on the tops and the bottoms are golden brown. Flip. Cook for about 2 minutes, or until browned on the bottom. Serve immediately. Preparation time includes time for batter to rest.
Pudding:. Preheat the oven to 180° Celsius/ 360°F. Mix together the baking soda and half a cup of milk. Put aside. Grease an oven dish. I used a 20 x 30cm. Mix together the rest of the ingredients, remember you already used 1/2 a cup of milk. Add the baking soda mix. Pour mixture into dish, bake till golden brown. Before you pour the sauce over the pudding remember to press holes in the pudding with a fork, DO NOT let the pudding cool completely before you pour the sauce over, begin with the sauce a while before the pudding is ready. Sauce:. Mix everything together till it begins to boil. Pour over pudding. Let it stand for a while. Serve with custard or ice cream.
Very finely mince capers and pickled cucumbers. Mince fresh chive very finely. Make paste out of salted anchovy (or you can use already made paste from grocery store). Put mayonnaise and sour cream in a sauce bowl stir them to make unique paste. Add cucumbers, capers, mustard, chive, anchovy, and lemon juice and stir well. If necessary, add salt. Serve with fried calamari.
Preheat oven to 350°F. Peel eggplant and slice thin. Layer eggplant and other ingredients if desired. Cover with foil and back 45 minutes. Take the foil off for the last 5 minutes of baking. Enjoy!
Cook pasta according to package directions. Drain, reserving 2 tablespoons of the cooking water. Place the noodles in a large bowl. Add butter, lemon, poppy seeds, sugar, salt and the reserved water. Toss to combine. Serve hot.
Place all the ingredients in a medium bucket and mix well. Use as you would ordinarily use bleach. Store in a well-sealed jar in a cool,dry,dark location and it will last about 4 months.
Beat together butter and cream cheese until creamy. While still beating add eggs and sugar. Add dry ingredients alternately with sour cream. Stir in vanilla, lemon juice and lemon rind. Pour into greased loaf pans. Streusel: Mix streusel ingredients together until coarse and crumbly. Spoon a layer of cherry filling down the middle of each loaf (don't cover the entire top, just a strip down the middle). Sprinkle streusel over the entire top of each loaf. Bake at 325°F for 45 minutes (mini loafs) to 90 minutes (large loaves). Test frequently after one hour to allow for your oven and pans. Cool in pan before turning out.
Heat a large skillet over medium heat. Place the curry paste and sugar in the pan and cook to reduce a bit. Add the chicken and stir to coat well. Add the peppers and onions, stirring to coat. Add the coconut concentrate followed by the water/stock and stir well. When chicken is almost cooked through add the remaining ingredients and simmer for 10 minutes.
Preheat oven to 325°F. In a food processor or blender combine vanilla bean with sugar until combined (30 sec.). Set aside. In a saucepan on medium heat combine cream, half and half and vanilla sugar until it simmers. DO NOT BOIL. In a large bowl whisk together egg yolks, egg, 1/4 cup sugar and salt. Spoon a little of the hot cream into the egg mixture and then combine all the egg mixture with the cream mixture. Using a strainer (to remove vanilla pieces) strain into 6 ramekin or custard dishes and arrange in a large baking pan. Add hot water to the pan, about half way up dishes. Bake for 33-45 minutes or until set. Remove ramekins from pan and chill completely. Caramelize each custard by burning sugar on top or putting under broiler.
Preheat oven to 350 degrees. Spray 1 or 2 baking sheets with nonstick spray. Cut each wonton wrapper to make 4 triangles. Place in a single layer on baking sheet. Sprinkle with salt to taste. Bake for 5 to 7 minutes, or until crisp and golden. These will keep for a week or two in an airtight container. If desired, reheat for 4 or 5 minutes at 350 degrees before serving.
Combine lime juice, sugar, fish(or soy) sauce, salt and red pepper flakes, stirring until sugar dissolves. Set aside. Spread the tofu in a single layer onto several layers of paper towels, cover with additional paper towels. Let stand 15 minutes, pressing down occasionally. Heat the oils in a large nonstick skillet over medium high heat. Add onion, garlic, and chiles, saute 3 minutes. Add tofu, cook 8 minutes or until lightly browned, stirring occasionally. Stir in juice mixture; cook 1 minute or until heated. Remove from heat, stir in basil and mint. Spoon about 1/2 cup tofu mixture into each cabbage(or lettuce) leaf. Enjoy!