HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soften the Cream Cheese so that it is easily stirred. Add Thai Sweet Chili Sauce and combine well. Refrigerate for at least 1 hour to allow the flavours to come together. Serve with Crackers.
Reserve two tbsp of chutney. Mix cream cheese, cheese, scallions and curry power and 1 1/2 T of chutney. Place puff pastry on work surface, and cut each sheet into 12 equal squares. Equally divide filling between the 24 squares in the center, top evenly with remaining chutney (not the reserved). Put egg in a small bowl and beat. Egg wash edges, fold over diagonally, and crimp. Bake at 400° for 10 minutes, brush with reserved chutney, and bake for 6 minutes more.
Melt Butter in a heavy bottomed skillet over medium to medium high heat. Slowly sprinkle in the flour a little at a time, stirring constantly. Continue to stir constantly. Do not walk away! If you burn it even the tiniest bit, it is unusable. You will notice the flour beginning to brown. The darker the flour, the darker the gravy. For gumbo, when the roux reaches a deep dark chocolate brown color it is done. At that point you would add your seasonings, such as onion, garlic, bell pepper and celery. You can make this ahead of time and keep tightly covered in the frige or freezer.
For Shrimp Boil, add all ingredients to a large stock pot. Bring to boil and add shrimp. Stir and cook until JUST pink -- around 2 minutes. Strain in colander. At this point, you can either chill them down or serve warm. For the Key Lime Mustard Sauce, mix all ingredients in a small bowl. Chill for at least 2 hours, or longer.
Heat oven to 350°F. In a large saute pan over medium-high heat, heat oil. Add onion, then saute until onion is translucent, about 5 minutes. Add garlic, beef, paprika, chili powder and oregano. Saute for about 7 minutes, then add beans and set aside. On a rimmed baking sheet, arrange half of the tortilla chips in a single layer. Top with half each of the cheese, scallions, tomatoes, olives, jalapenos, and beef mixture. Top with a second layer of tortilla chips, then repeat layering with remaining topping ingredients. Bake for 10 minutes or until cheese has melted. Meanwhile, in a medium bow, combine avocados, lemon juice, olive oil and sour cream. Use a potato masher to mash ingredients until chunky smooth. Season with salt and pepper. When nachos are done sprinkle with cilantro , then serve guacamole.
Wash hot peppers; drain. Pack peppers into hot, sterilized pint jars, leaving 1/2" headspace. If desired, place 1 head fresh dill or 1 1/2 tsp. dill seed in each jar. In saucepan, combine water, vinegar, salt, sugar, garlic, and dried pepper. bring to boiling. Pour hot pickling liquid over peppers, leaving 1/2 inch headspace. Adjust lids. Process in boiling water bath (pints) 10 minutes.
Whisk the broth, vinegar, cumin, paprika, salt, black and cayenne peppers in a 5 or 6 quart crock pot. Submerge the meat, then add the onions, red peppers, apples, celery and garlic (making sure the vegetables are under the broth, between and over the steaks). Cover and cook on low until the meat is fork-tender, about 8 hours. Transfer the meat to a cutting board and set aside for 10 minutes. Shred the meat with two forks, pulling it into strands along the grain. Return to slow cooker, stir in cilantro. Set the slow cooker on warm and serve within 4 hours. Points figured for 1 1/4 cups per serving.
Mix all ingredients thoroughly in a bowl. Press into a 9-inch pie plate. Bake at 350 degrees for 8 minutes (do not overbake, as crust will be hard). Cool completely, and fill.
MAIN: Set butter, eggs, and greek yogurt out to reach room temperature. Preheat oven to 175°C/350°F Grease loaf pan with butter. Whisk together flour, baking powder, and salt. Cream butter, then add sugar, lemon zest, and lavender. Beat until light and well combined. Add eggs one at a time to the butter mixture. In another separate bowl, combine the greek yogurt with some of the lemon juice and vanilla extract. Pour dry ingredients into butter mixture, then add yogurt. Add rest of flour and stir to combine. Pour batter into loaf pan and bake for about 55 minutes or so. Remove from oven and cool for around 15 minutes and then place on rack to cool. ICING: Combine together icing sugar, lemon juice until smooth. I like the loaf to be more zesty, hence I used a whole lemon's juice for the icing. Drizzle over cooled loaf sprinkle with lavender and let it set.
Mix dry ingredients together in a medium sized bowl. Add wet ingredients and mix together. Cook on a hot griddle.
Freeze the Ready-to-Eat Cheesecake Filling until almost frozen. Place each pecans and walnuts in a separate shallow bowl or dish. Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth. Melt butterscotch chips in separate bowl -- whisk until smooth. Melt Toffee bits in a separate bowl -- whisk until smooth. Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth. With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate. Place in freezer for about 10 minutes to firm up again. Dip balls in either white chocolate or in caramel, and then roll in nuts to fully coat. Same with melted butterscotch and toffee bits. Place back in freezer to firm. Can be left in freezer standing upright and then taken out and refrigerated until ready to serve.
SPONGE: Mix together yeast and 2 cups of flour. Add the rest of the sponge ingredients. Mix with spoon until thoroughly combined and then put in your refrigerator overnight. (this time is not in the cook time). The next morning, stir the sponge lightly and add the salt. Begin adding flour until it forms into a dough ball. If there is little humidity, this could be as little as one cup. If you are here in Houston, I usually end up putting in a couple and then kneading another half cup. Once you have a doughball, Let it rest for 20 minutes. Knead for 10 minutes on a lightly floured surface, adding flour as needed. The dough should be very easy to knead, fairly loose. Place kneaded dough into a bowl, lightly oiled and turn dough so that it is covered with oil. Let it rise until doubled in size, about an hour. Meanwhile, mix together ham and cheese. Punch down dough. Divide into 32 small balls (divide in half, then divide in half again, and again, etc.). Take each ball and flatten with your hand to a 3" circle. Place one tablespoon ham and cheese mixture into the center of each circle and close into a ball, twisting the opening closed. Make sure the opening is well sealed, or the kolaches will burst open in the oven. Place filled balls seam side down onto greased cookie sheets (I use 2). Cover and let rise again for half an hour. Meanwhile, preheat your oven to 375 degrees F. Brush kolaches with melted butter. Bake for 12-15 minutes, or until golden colored. You don't want these to get brown, or they will be too dry. Just golden, like biscuits or dinner rolls. Baked kolaches can be frozen, thawed, and reheated in the microwave.
Line two baking sheets with parchment paper. Heat chocolate over a double-boiler. Allow the water in the boiler to get hot but not fully boil. Use a plastic spatula to scrape chocolate away from the sides. Remove from heat as soon as the chocolate is melted. If you prefer to use a microwave, melt the chocolate in a glass bowl in short intervals, stirring well with spatula. Immediately add all the apricots to the pot melted chocolate, and stir gently until they are all coated fully. Carefully lift each piece out of the pot with a fork, allowing some of the excess chocolate to drip off. For a more sophisticated look, you can also try holding each apricot by one end with your fingers and dipping only half of it into the chocolate. Place carefully on parchment-lined baking sheet. Refrigerate until the chocolate has become firm (20-30 minutes). Optionally, you can wrap individually in foil wrappers to give as gifts. Store in the refrigerator - If refrigerated, they can last up to a week (though they are best if eaten within 3 days).
Preheat oven to 350 degrees. Cut butter into pieces and place in 8x8" pan. Place pan in preheated oven to melt butter. While butter melts, combine flour and sugar. Slowly add milk to flour mixture, stirring to combine; set aside. Drain pears from syrup, saving syrup. In another bowl, combine pears and apple filling. When butter is melted, removed pan with butter from oven; pour in batter; do not stir. Place apples and pears on top of batter; top evenly with saved pear syrup. Sprinkle with cinnamon (if using). Bake in 350 degree oven for 45 minutes.
Preheat oven to 425 degrees. Generously grease corn stick pan with vegetable oil. In a medium size bowl, sift together flour, corn meal, baking powder, salt and sugar. In a small bowl, mix melted butter, egg and milk. Stir into dry ingredients. Beat until smooth. Heat corn stick pan in hot oven for 2 minutes. Fill corn stick pan sections one-half full with batter. Bake for 15 to 20 minutes until golden brown. Serve hot.
Ina large skillet, brown ground beef, then add garlic and onion, reduce heat to low, and simmer for 10 minutes and drain. Add tomatoes, and the tomato liquid, mushrooms, fennel seed, basil, Italian seasoning, seasoned salt, and pepper and stir to mix well. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally. In a seperate bowl, stir together well drained spinach, half the parmesan, cottage cheese, nutmeg, and pepper. In a sprayed 9x13 inch baking dish, spoon 1/3 of the beef sauce evenly over bottom of dish. Fill manicotti shells with spinach mixture and place on beef layer in baking dish. Repeat until all spinach mixture has been used in manicotti shells. Pour remaining beef sauce evenly over manicotti shells to cover. Sprinkle remaining parmesan cheese over top. Cover and bake at 325 degrees for 1 hour and 30 minutes or until shells are tender.
Preheat oven to 400°. Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated. Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp. Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
Mix try ingredients together. Blend in the moist ingredients, careful not to over stir. Batter can be stored in the fridge, covered (nonmetal bowl), for up to 6 weeks. Fill muffin tins 2/3 full (we like to use an ice cream scoop). Bake at 400 degrees for 20-25 minutes.
Heat up some oil in a medium pot. Add sofrito and cook past the point where it releases all its juices. To the point where it starts to get toasty. That is the yummy bits that will make your beans incredible. Next, add the beans. And splash in water or stock(stock preferred). Simmer gently until the beans are tender and flavorful. This takes about an hour. Season generously!
With a sharp knife, cut a thin slice from bottom of melon so it sits flat. Lightly score a horizontal line halfway up sides and around the melon, leaving 5 inches from one end unmarked on each side for baby carriage hood. For hood, make another line around top of watermelon, connecting both sides of the horizontal line. Using the rounded edge of a biscuit cutter as a guide, mark a scalloped edge along all straight lines. With a long sharp knife, cut into melon along the scalloped lines, making sure to cut all the way through the melon rind. Gently pull off the rind. Remove fruit from melon and removed section; Cut fruit into balls or cubes and set aside. For the U-shaped handle, cut out a 5 inch square form the removed section of the rind. Cut out the center and one end leaving a 1 inch wide handle. Break one toothpick in half. Attach handle to watermelon with toothpick halves. For wheels, position orange slices at base of watermelon and attach with toothpicks. Top each orange slice with a lime slice and a red grape. In a large bowl, combine the cantaloupe, green grapes, strawberries, remaining red grapes and reserved watermelon. Spoon into baby carriage. Serve with poppy seed salad dressing if desired.
Heat oil in large skillet. Saute mushrooms for 2 minutes. Add bean sprouts, rice, pork, and onion. Cook and stir for 6 minutes. Push rice to the side of the skillet. Add the 1 T oil; add eggs; cook and stir until eggs are thickened. Stir eggs and rice together. Stir in soy sauce and pepper.
HEAT oven to 350°F Spray 9-inch pie pan lightly with no-stick cooking spray. Combine all crust ingredients in large bowl; mix well with fork. Shape dough into ball. Press dough with floured hands evenly into bottom and up sides of prepared pie pan. Bake 10 minutes while making filling. BEAT eggs in medium bowl. Add 1 cup sugar, 1 tablespoon flour, lemon juice and lemon peel; beat until smooth. REMOVE partially baked crust from oven. Pour filling into crust. Return to oven; bake an additional 20 to 25 minutes or until filling is set. Cool on wire rack 1 hour or until completely cooled. Sprinkle pie lightly with powdered sugar before serving.
In a non-reactive saucepan over medium heat, combine the lemon zest and juice, wine, honey or golden syrup, ginger, and raisins. Raise the heat to medium-high, stirring constantly until the honey or golden syrup is melted, which will take about 4 minutes, but do not allow to boil. Add the brandy or Cognac and place into glass container. Refrigerate at least one day (or two, to taste), then strain the wine and serve in small glasses; it will be slightly cloudy but very tasty and very good for helping digest those large dinners everybody had! Note: honey and golden syrup have different tastes, and I like both. It's nice to have the both versions of the wine with made, for different folks' tastes!
Beat eggs until fluffy, the add sugar, salt and pepper. Blend in cornstarch and beat until smooth. Pour mixture over anchovies and stir until completely coated. Deep-fry until crisp and golden brown. Cool before serving.
Mix the Tofutti Sour Cream and mayonaise until combined. Add in all the herbs, hot sauce, onion, and salt and pepper. Chill for a few hours. Press and drain the spinach. Add the spinach before serving.
Pound chicken to 1/2 inch thickness. Heat oil in a large skillet. Sprinkle chicken with cumin, salt, and cayenne pepper. Place chicken and garlic in skillet and cook over medium-high heat, 2 minutes per side. Add tomatoes; cover and simmer until chicken is cooked through, 5 to 6 minutes. Transfer chicken to serving platter; keep warm. Cook juices in skillet over high heat until thickened, about 2 minutes. Reduce heat to low; stir in sour cream, avocado, and cilantro until well blended. Pour over chicken. Serve over hot cooked linguine.
In a bowl, cream the shortening and dark brown sugar together. Add beaten eggs to the sugar mixture. Add the vanilla and nuts. Add the flour, salt, and baking powder. Spread the mixture evenly in a 12 x 6 greased pan. Bake for 30 minutes in a 350 oven. Cool and cut into 1 x 3 inch sticks. Roll sticks in white powdered sugar.
FIG FILLING: Remove stems from figs. Rinse thoroughly in warm water to soften. Drain. Season figs with cinnamon, mixing thoroughly. Coat with honey, then add orange zest and black pepper, blending thoroughly. Grind fig mixture, using an electric meat grinder (not a food processor), to a fine texture. After mixture is ground, mix thoroughly to blend all ingredients. Separate into 1- or 2-pound packages, wrapped in plastic food wrap and sealed in plastic bags. (Keep several weeks, refrigerated, or freeze for up to 6 months. CUCCIADATA DOUGH: Add shortening to flour and blend (by hand or food processor) to a cornmeal texture. In another bowl, add warm water (not boiling) to sugar to dissolve. Gradually add sugar/water to flour mixture, blending until dough forms a ball. If dough is too dry, gradually add more water as needed. Cover and let dough rest for 10 minutes. Separate dough into workable-sized balls, about 3 inches across. Knead each ball to a smooth texture and return to bowl. Cover again; let dough rest several more minutes. Roll a 2-inch ball of dough to the thickness of pie pastry. Cut dough into strips about 4 inches wide by 12 inches long. Shape a piece of the fig filling into a rope about 1/2 inch wide and 12 inches long. Center the rope on a strip of pastry. Fold sides of pastry over filling, overlapping dough slightly. Turn over with seam side down and pat lightly to flatten. With a sharp small knife, cut the rope at an angle into 1-inch long bars, cutting slits in sides and one on top to allow for thorough cooking. Place on cookie sheets. Bake in a preheated 250-degree oven for about 20 to 30 minutes, until cookies are slightly browned on the bottom only. Allow to cool before icing. ICING: Add almond flavoring to milk and gradually blend into sugar, mixing to a smooth paste. Icing should be the texture of heavy cream. Working over a small bowl, spoon icing onto each (cooled) cookie. Let excess drip into the bowl. Let cookie dry slightly before sprinkling with colored non-pareils. Cookies must dry completely before packaging.
Place roast, chopped onion & the entire jar (including the liquid) of peppers in a crock-pot. Cook on low for 6 hours (or until the meat will easily shred with a fork). Empty most of the liquid and shred everything. Add your favorite bbq sauce (I suggested 1/2 cup but it could use more if you prefer). Mix & continue to cook for 1/2hr or so. Serve on hoagies. *Could top with coleslaw or cheese but I like it as is.
Place stock in a pot and add lemon grass,kaffir lime leaves,and onions. Bring to boil over medium heat. Add the mushrooms,chicken,lime juice,fish sauce,sugar and salt. Cook slowly uncovered for 10 minutes then add coconut milk and chillies. Bring to almost a boil,stirring frequently,then remove from heat and serve,garnishing with the coriander sprigs.
In large sauce pan bring stock to a boil. Reduce to a simmer. Heat olive oil in separate large sauce pan. Saute garlic and leeks until softened (about 3 minutes). Add rice and cook for two minutes, stirring frequently. Add half the wine to rice mixture and about 1/2 cup of the hot stock. Cook on medium low until all liquid has been absorbed. Add the remainder of stock and white wine and cook over low heat for 25 minutes, until rice is creamy. (Rice needs to absorb liquid slowly in order to have the correct consistency.). Stir in basil and baby spinach. Season with salt and pepper and cook for 2 minutes. Add plain yogurt and mix well. Serve hot.
Heat oil. Quickly stir-fry beef over high, and season with garlic, salt and pepper. Remove from pan/wok with a slotted spoon and set aside. Add zucchini and stir-fry briefly. Season with green onion, sesame seeds and oil, soy sauce, chili pepper, and salt. Return beef to pan, stir once to combine, and transfer to serving plate. Garnish with shredded chili.
Spread each layer, one on top of the next, on a large serving plate or glass pan. 1st layer- bean dip 2nd layer- guacamole*see my recipe* 3rd layer- (combined) sour cream, mayonnaise, taco seasoning 4th layer- (combined) green onions, black olives, tomatoes 5th layer- salsa 6th layer-cheddar cheese Refrigerate for a couple hours.
Place the bacon grease in a saucepan over medium high heat. Add the onions and saute until the onions start to blacken. While the onions are caramelizing, in a mixing bowl place the water, honey, pepper sauce, and red wine vinegar. Using a wire whisk, mix the ingredients well. Add the cornstarch and whisk well. After the onions have caramelized, add the Dijon mustard to the onions and stir together with a rubber spatula. Add the water, vinegar, pepper sauce, honey and cornstarch to the mustard and onions and mix. Continue stirring until mix thickens and comes to a boil. Remove from heat and store in refrigerator until needed. To reheat use a double boiler.
Preheat oven 180 C. Place carrots in small baking tray. Drizzle with oil. Sprinkle with fennel seeds, sage and salt and pepper. Roast for 40 minutes, turning once, or till tender.
- In a cup, combine the mixture of water, soy sauce, vinegar, sugar and sesame oil, set aside - In a wok, heat canola oil and add the garlic and the scallions. - Add the mushrooms and 1/2 portion of the mixture and simmer for 3 minutes or until mushrooms are already cooked and tender. - Stir-Fry the vegetables and put the remaining mixture - Add the tofu and simmer for 1 minute.
Make Jello according to package directions. When slightly set, mix in cool whip. Beat in Cream Cheese. Let set in fridge.
Method. Heat small amount olive oil in a large frying pan or wok, cook chicken in batches until browned all over and set to one side, wipe pan clean. Add a little more olive oil to pan, add onion and cook until onion softens, add chili and two pastes stir until fragrant then return the chicken to the pan. Add chicken stock, water and lime juice stir until stock dissolved. Then add the mango chutney, again stir to combine. Add the cream and bring to boil, reduce heat and simmer for 5-10 Min's this is to cook chicken all the way through. Just before finishing cooking add chopped coriander. While chicken is finishing off cooking, add sprouts to another pan with a little bit of oil and cook slightly to soften. They should not be cooked all the way, as they should still have a good crunch. This is a mild curry if you want it spicier add more medium curry paste than mild and add more chili seeds. To serve place sprouts in a bowl or on a plate and top with chicken and drizzle raita over. Raita. Combine all ingredients in a small bowl. I like to make mine before I start making the chicken tikka, as it allows the flavour of the mint to come through. You can also add cucumber seeded and chopped finely. I do add cucumber to my raita on other recipes but I prefer plain mint with this one. So make it whatever way you enjoy the most!
Place the lemon zest in TM bowl and grate 20 seconds/speed 9. Set aside. Place garlic in TM bowl. Chop 10 seconds/speed 9. Reduce to speed 5 and drop onion onto moving blades for 5 seconds. Set aside. Heat oil 1 minute 30 seconds/Varoma/speed 1. Add lamb. Cook 3 minutes/Varoma/Reverse/Speed 1. Set aside. Return garlic and onion mixture to bowl along with spices and cook 3 minutes/100 degrees/Speed 1 1/2. Add lamb, canned tomatoes (undrained) and stock. Cook 60 minutes/100 degrees/Reverse/Speed 1 1/2 without the measuring cup. If there is a lot of spattering, place the basket on top - this allows the steam to escape, the sauce to thicken and reduces spatter. About 10 minutes before the end add the lemon rind. Cut the greens into bite sized pieces and place in a large serving bowl. Pour the lamb curry over all. Stir until the greens have wilted. Serve over rice with almonds sprinkled over the top.
Put blueberries and lemon juice in an 8"X8" baking pan. Combine flour, baking powder, salt, cinnamon, and 3/4 cup sugar. Beat in milk, egg, melted butter and vanilla. Drop all over berry mixture. (Berries do not have to be totally covered). Mix together 1 cup sugar and the cornstarch. Sprinkle over the batter. Pour boiling water over it all, holding a large spoon under the stream of water. Bake at 350F for 40-50 minutes or until done.
Bring chicken, salsa, taco seasoning mix and water to a boil in large skillet; cover. Simmer 10 minutes. Return to boil. Stir in rice and beans. Sprinkle with cheese; cover. Cook on low heat 5 minutes. Top with sour cream. Serve hot. The Zatarains gives it a little kick. If you don't like it too spicy use a mild salsa.