HumbleIntelligence/food-ner-1-Million huggingface dataset:
stir fry the shrimp, pork, jicama, shitake mushrooms, chives, and chicken bouillon together until it is cooked and tastes good to you. or feel free to make your own filling of whatever ingredients you like. mix flour and water till it comes together like firm playdough. it may not stay together fully when kneaded. use as much water as necessary, it make take more or less than two cups. separate into balls a little larger than a golf ball. i made about 18 in one batch. press each ball into a bowl and fill with 2-3 big teaspoons of filling. using pressure to keep the filling in, close up the ball and compress it to make sure it's compact and sealed. take a banana leave and coat 6" of the 9" with oil. coat each ball in oil. roll the ball up in the oil covered leaf, oil side first. fold the bottom in, making three folds, and starting with the edge first. place in a steamer with boiling water. steam for 20 minutes on boiling water till tops are puffy and wrinkly.
Coconut-Pecan frosting (recipe follows). Oven at 350°F. Melt chocolate in water, cool. Cream butter and sugar. Beat in egg yolks. Stir in vanilla and chocolate. Mix flour, soda, and salt. Beat in flour mixture, alternately with buttermilk. Beat egg whites until stiff peaks form; fold into batter. Pour batter into three 9-inch layer pans, lined on bottoms with waxed paper. Bake for 30 minutes or until cake springs bake when lightly pressed in center. Cool 15 minutes; remove and cool on rack. Frost cake. COCONUT-PECAN FROSTING. Combine evaporated milk, sugar, slightly beaten egg yolks, butter or margarine and vanilla in saucepan. Cook and stir over medium heat until thickened. Remove from heat. Stir in shredded coconut and chopped pecans. Cool until thick enough to spread. Makes 4-1/4 cups.
Boil all the ingredients in a saucepan except nuts on high heat, then simmer for 15 minutes. Strain into cups. Garnish with nuts. Serve hot.
Cut pork butt in half lengthwise. Turn each half on cut side and slice each half into 4 equal pieces (you will end up with 8 strips). Trim excess hard, waxy fat, leaving some fat to render while cooking. Using fork, prick each piece of pork on all sides. Place pork in large plastic zipper-lock bag. Combine sugar, soy sauce, hoisin sauce, sherry, pepper, five-spice powder, sesame oil, ginger and garlic in medium bowl. Measure out 1/2 cup marinade and set aside. Pour remaining marinade into bag with pork. Press out as much air as possible; seal bag. Refrigerate for at least 30 minutes or up to 4 hours. While meat marinates, combine ketchup and honey with reserved marinade in small saucepan. Cook glaze over medium heat until syrupy, 4-6 minutes. Adjust oven rack to middle position and heat oven to 300°F Line rimmed baking sheet with aluminum foil and set wire rack on sheet. Spray the wire rack and rimmed pan with vegetable oil spray (this will help to facilitate cleanup). Remove park from marinade, letting any excess drip off, and place on wire rack. Pour 1/4 cup water into bottom of pan. Cover with heavy-duty aluminum foil, crimping edges tightly to seal. Cook pork 20 minutes. Remove foil and continue to cook until edges of pork begin to brown, 40-45 minutes. Turn on broiler (do not use a drawer broiler). Broil pork until evenly caramelized, 7-9 minutes. Remove pan from oven and brush pork with half of glaze; broil until deep mahogany color, 3-5 minutes. (Watch carefully; do not allow to blacken.). Using tongs, flip meat and broil until other side carmelizes, 7-9 minutes. Brush meat with remaining glaze and continue to broil until second side is deep mahogany, 3-5 minutes. Cool for at least 10 minutes, then cut into thin strips and serve.
Brown ground beef, drain. Chop or shred lettuce and tomatoes. Without opening bag, squeeze the chips until they have crumbled into bite-size pieces. Mix taco sauce and sour cream. (or Catalina dressing can be used) and combine all ingredients. Stir well to mix. Serve at room temperature.
Heat the oil in a saucepan and cook onions until tender. Meanwhile, preheat the grill and place the peppers on a roasting pan underneath the grill. Turn occasionally until their skins blister black. Place in a bowl and cover with clingfilm or put in a paper bag. Leave to sweat for ten minutes, then peel away the skin. Discard the stalk and seeds and dice the flesh. When the onions are tender, add the chilli pepper, red peppers and garlic to the pan. Cook for a further 10 minutes. Add the tomatoes to the pan, turn up the heat and boil for 10 minutes. Taste and adjust with salt and pepper.
Heat 2 tbsps. oil in a pan. Add cumin. Allow to splutter. Add the chopped onion. Fry till it is golden brown. Add ginger and garlic pastes. Slit green chillies and chopped tomatoes. Cook till the oil separates. Add turmeric powder, red chilli powder, corriander powder, cumin powder, garam masala powder and salt to taste. Saute for 2 minutes. Add fenugreek leaves and corriander leaves. Add the King fish pieces. Mix well. Close the pan. Cook till the fish is soft. Serve as a side dish or main dish with rice or chappatis.
Preheat oven to 375 degrees. Beat butter for 30 seconds. Add sugar and beat until fluffy. Add milk and vanilla and beat well. Stir in flour, then cherries and pecans. Shape into three 7-inch rolls. Roll dough in coconut to coat outside. Wrap in waxed paper or clean plastic wrap. Chill thoroughly. Cut into 1/4 inch slices. Place on an ungreased cookie sheet. Bake in 375 oven for 12 minutes or until edges are golden.
Mix all together but the buns. Split buns half way thru and fill evenly with mixture. Wrap each in foil. Bake at 325 for 20 minutes.
Preheat oven to 375F, and grease the bottom and sides of a 13x9-inch baking pan. In a mixing bowl, beat the eggs, cream, milk, and seasonings. Stir in zucchini, potatoes, onions, garlic, and cheeses. Pour mixture into prepared pan. Dot with butter. Bake, in upper half of oven, until puffed and golden brown (40-45 minutes). Let stand five minutes before serving.
Heat oven to 400°F Spray 12-inch pizza pan or 13x9-inch pan with CRISCO(R) Original No-Stick Cooking Spray. Unroll pizza crust dough on pan; press dough to edge of pan. Bake 10 to 12 minutes or until light golden brown. Meanwhile, in 10-inch skillet, cook butter and onion over medium heat 10 to 15 minutes, stirring occasionally, until onion is deep golden brown. Remove from heat; set aside. Spread spreadable cheese over partially baked crust. Spread onion over cheese; top with tomatoes and artichoke hearts. Bake 6 to 11 minutes longer or until crust is golden brown. Sprinkle with parsley and Parmesan cheese. Bake 3 minutes longer. Let stand 5 minutes before cutting.
Put baby carrots in an open glass container with the water. Microwave on high for 3 to 5 minutes until tender. Drain and toss with orange juice, honey and ginger.
Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside. Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan. Bring to a full rolling boil on medium heat; stirring constantly. Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Stir in cream cheese and white chocolate chips until melted. Add vanilla extract and mix well. Pour into prepared pan. Cool at room temperature. Cut into squares.
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add extracts; beat just until blended. Set mixture aside. Combine buttermilk and sour cream, stirring until blended. Combine flour, baking soda, and salt, and add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed with an electric mixer until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Fold in coconut, pecans, and cherries. Pour batter into 3 greased and floured 9-inch round cakepans. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Spread Cherry-Nut Cream Cheese Frosting between layers and on top and sides of cake. Store cake in refrigerator. Frosting: Beat butter and cream cheese in a mixing bowl at medium speed with an electric mixer until creamy; mix in vanilla and coconut extracts. Gradually add powdered sugar, beating well. Fold in chopped pecans and maraschino cherries.
1. Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender. 2. Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme, hot sauce, cayenne pepper, and Cajun seasoning. Bring to a boil, and add the rice. Bring back to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender. 3. Stir in the shrimp and bacon just before serving, and heat through. If you use UNCOOKED shrimp, let it cook for about 5 minutes before serving.
Crack the eggs into a mixing bowl then beat the eggs until thick and creamy. Gradually add the sugar and beat well until the sugar has dissolved. In a large bowl, mix the self raising flour with the cornflour. Add the butter to the hot water. Add the flour mix to the beaten eggs and stir well then add the hot water mixture. Combine very well. Pour the batter into a 23cm. square cake tin that has been well greased. Bake the cake at 180°c. for 35 minutes then turn out and cool on a wire rack. To make the icing, mix the icing sugar and cocoa together then add the melted butter and hot milk. Stir well until the mixture is smooth. Cut the cake into squares then dip each square into the chocolate icing then roll the cake in the coconut. Drain on a wire cake rack. *If you wish, cut the squares in half and spread with jam before dipping.
Combine all ingredients in a large pot and bring up to a boil while stirring. Lower heat at once and let the sauce simmer until the sugar has all dissolved. Store in an airtight container for several hours before using to "dip" your barbecue pork inches It will keep for several days in a covered airtight container without refrigeration.
Preheat oven to 375 degrees F. Spray with non-stick cooking spray. In a large bowl, whisk together the flour, baking soda, baking powder, Splenda, salt, raisins and cinnamon; set aside. In a large bowl, Combine cereal and buttermilk; let sit for 10 minutes. Stir in the applesauce, egg, and vanilla extract. Pour the wet ingredients over the dry ingredients, and stir until completely combined. Divide the batter between the 12 prepared muffin tins. Bake 15-20 minutes until knife inserted in middle of muffin comes out clean. Cool a few minutes; turn on a wire rack. Enjoy!
Preheat oven to 350°F. Cook noodles per package directions; drain well. Beat together the eggs, salt and pepper. Stir in chicken cubes, corn, celery, pimento and onion. Blend into noodles. Pour into greased or sprayed 9-inch pie pan. Can use small casserole dish. Bake for 45 minutes or until bubbly.
Slice the bread into 1 1/2" slices. Rub the garlic clove on one side of each piece of bread and lay out on a baking sheet. Spread each piece of bread with cranberry sauce. Sprinkle each piece with the blue cheese. Have your rack about 2 down from the top of the oven and broil (or low broil if you have that option) until the cheese melts. Serve immediately.
To make honey lime dressing: add all dressing ingredients to a small bowl; stir to mix well; set aside. Cook pasta according to the package directions; rinse and drain. In a mixing bowl, add cooked pasta, crabmeat, bell pepper, mango, jalapeno pepper, and cilantro; stir to mix. Pour dressing over pasta salad and gently toss to coat. Season with salt and pepper to taste if needed; cover and chill 2 hours before serving.
Mix all ingredients but the cereal and sugar in a large pot. Heat on medium until butter and chocolate are melted. Stir in cereal. Transfer mixture to large paper bag or a bowl w/a lid. Shake puppy chow in powdered sugar until coated. Enjoy! :D.
Roast onion a bit on a grill just until the outside is tender. Chop finely. Roast spices dry on a hot frying pan, no oil, for about one minute. Remove spices from a pan. In a bowl, put 1/2 cup of water and add the roasted spices to it and make a paste. Heat a Dutch oven (add 2 tbsp oil). Add roasted onion and fry till golden-brown. Add spice paste and cook on medium heat for 2 minutes. Add tomatoes. Let spices cook for 5 minutes or so. You may need to add a quarter to a half cup of water. Don't let it dry out. Add crab (s). You may have to add some water to it but I'd suggest letting the crab cook for at least 15 min of the cooking time before you do, because it gives out it's own juices. Cover and cook for half an hour.
Cut white and pale green parts of scallions into 2-inch pieces and thinly slice dark green parts. Stir together shrimp, 1 tablespoon Sherry, cornstarch, white pepper, and 1/2 teaspoon salt in a bowl. Rinse cabbage in a colander. Tap colander lightly, then transfer cabbage to a large bowl with excess water clinging to leaves. Heat a 14-inch wok or 12-inch heavy skillet over high heat until beginning to smoke, then add 2 tablespoons oil. When oil begins to smoke, add shrimp and stir-fry until golden and almost cooked through, about 4 minutes. Transfer to a clean bowl. Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry ginger and white and pale green parts of scallions until slightly softened, about 2 minutes. Add bell pepper and stir-fry until softened, about 2 minutes. Stir in remaining tablespoon Sherry and cook until most of liquid is evaporated. Add cabbage with water from bowl, soy sauce, and remaining 1/2 teaspoon salt and cook, covered, until cabbage is tender, about 5 minutes. Stir in shrimp along with any juices accumulated in bowl and simmer, uncovered, until shrimp are just cooked through, about 1 minute. Add scallion greens and toss to combine well.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm. Add remaining 1 tablespoon oil and onion to pan; saute 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil.
Mix flour, salt and sugar. Fold in pineapple, eggs and vanilla; mix well. Pour into greased 13 x9 pan. Bake at 325 degrees for 45 minutes. For icing, cook sugar, butter and evaporated milk two minutes over medium heat, stirring constantly. Add coconut and nuts. Ice while cake is hot.
For meat sauce: Over medium high heat saute onion and garlic in oil until lightly browned. Add beef and brown. Drain. Add remaining ingredients stir to combine and simmer uncovered for 1 hour, salt and pepper to taste, add wine stir and cook an additional 1/2 hour. Skim of any grease that forms during this time. Remove bay leaf. For cheese sauce mix together all ingredients except mozzarella. Cook lasagna noodles according to package directions drain and rinse. In a 9 x 13 casserole dish sprayed with non-stick spread out a small amount of sauce then place 1/3 of the noodles on the bottom, add 1/3 cheese sauce, 1/3 meat sauce and 1/3 of mozzarella. Repeat layer. Bake in a pre-heated 325° F oven for 45 minutes. Let stand for 10 minutes before cutting.
Place chicken in a big stock pot. Put in all your ingredients, you don't have to mix, it will mix when it boils. After you add the ingredients, put in enough water to cover the chicken. Bring to a full boil. Once it starts boiling, turn the heat down (medium-high heat) enough to where it's a soft boil (boiling but not over boiling out of pot) and cover with lid but with a crack. Stir every half hour or so. Let it boil all the way until there is about only 1 inch of liquid left. This is usually about an hour to an hour and a half. The chicken should also be dark brown all the way through, if the meat is still whitish then you need to cook it longer. Add the sliced onions and stir if using. Cook for only 5 min just enough for the onions to turn soft. Serve alone or with cooked white rice or my savory garlic fried rice.
Combine mayonnaise, cilantro and lime juice and set aside. Coarsely chop red snapper in a food processor, add Shrimp 3/4 cup bread crumbs, 1 1/2 cups cheese and 3 tbsp of mayonnaise mix, process untill combined Coat patties in rest of bread crumbs and cook in veg oil 3 minutes for each side or untill done. serve with remaining mayonnaise mixture.
In a large bowl, combine wafer crumbs, 1 cup powdered sugar, cocoa and nuts and mix well. Add bourbon, corn syrup, and peppermint extract and mix together with your hands until the mixture holds together. Form the mixture into 1 inch balls and roll them in powdered sugar. Store in an airtight container until ready to serve.
Combine first 4 ingredients in medium bowl and season with salt and pepper. Spread 1 tablespoon dressing over each bread slice. Mix shrimp into remaining dressing. Place 1 lettuce leaf on each bread slice. Arrange 6 cucumber slices on top of lettuce. Arrange shrimp mixture on top of cucumbers. Garnish each sandwich with tomato wedge, lemon slice and dill sprig.
Pare and seed cucumber; cut cucumber lengthwise into eighths; dice. In large mixing bowl, combine all ingredients. Toss well and serve at room temperature or warm slightly. EACH SERVING (1 cup) PROVIDES: 3/4 Fat, 1 1/4 Vegetables, 1/4 Protein, 2 Breads, 10 Optional Calories. PER SERVING: 241 Calories, 12 g Protein, 9 g Fat, 32 g Carbohydrate, 33 mg Sodium, 0 mg Cholesterol, 8 g Dietary Fiber; 4 points.
Combine Texas Pete Original Hot Sauce, 2 tablespoons chopped garlic, 1/4 cup olive oil, 1 tsp kosher salt and 1 tsp pepper for marinade. Place chicken in large, sealable container or bag. Add marinade and allow to coat. Refrigerate 48 hours. Drain chicken before cooking. Discard marinade. Grill chicken until internal temperature reaches 165 degrees. Alternatively, bake chicken at 400 degrees for 40 to 50 minutes or until internal temperature reaches 165 degrees. To make sauce, saute garlic in olive oil until fragrant. Add 2 tbsp olive oil, 2 tbsp chopped garlic, marinara sauce, 3/4 cup Texas Pete Original Hot Sauce, 2 cups olives, 3 tbsp red wine vinegar and 1 tsp pepper. Simmer for 15 minutes to allow flavors to blend. Top cooked chicken with sauce. Garnish with chopped parsley.
Fill a large pot with about 6 quarts water and place over high heat. Warm the milk in a small saucepan over medium heat, or in a glass measuring cup in a microwave, for about 1 minute. In a medium saucepan, melt the butter over medium heat, then stir in the flour-whisk until the mixture turns a deep golden, about 2 minutes. Add in the warmed milk all at once and continue to whisk constantly until the mixture thickens and comes to a full boil, 4-5 minutes (whisk diligently and there will be no lumps). Stir in the salsa, remove from heat, then stir in the cheese, stirring until cheese is melted. Taste and season with salt. When the water comes to a boil, add in pasta. Stir so no pieces stick together; boil until pasta is al dente, about 8-10 minutes. Drain pasta well and return to the pot. Stir in the cheese sauce, then spoon mixture into a serving dish; sprinkle with cilantro. *If you want a crusted macaroni and cheese-spoon mixture into a buttered baking dish; top with 1/2 cup bread crumbs mixed with 1 tablespoon melted butter and bake at 375° for 10-12 minutes, until richly browned and crisp.
Halve the zucchini lengthwise. Scoop out pulp, leaving 1/4 inch shell. Reserve the pulp for later. Place zucchini shells, cut side down, in a large skillet; add water. Cover and simmer for about 3 minutes or just until tender; drain. Be careful to not over cook the zucchini or it wil get really soft. The zucchini should still be fairly firm after simmering in water. Remove zucchini from skillet and turn cut side up. Sprinkle lighly with salt. Place zucchini halves into a large shallow baking pan. Chop up the reserved pulp and set aside. In skillet, cook sausage, onion, and garlic until meat is browned and onion is tender. Remove from heat. Thoroughly stir in reserved zucchini pulp, egg, breadcrumbs, mozzarella cheese, parmesan chease, salt, thyme, and pepper. Spoon mixture into each zucchini shell. Use all the mixture. The shells will be overstuffed. Sprinkle with paprika. Bake, uncovered, in a 350-degree oven for about 30 minutes.
Place honey in a double boiler with hot water in bottom. Add lemon zest and ginger. Bring water to a boil, and bring mixture to 185°F and keep at 185°F for 10 minutes. Remove from heat and let stand 10 minutes. Strain while still warm. Place in sterilized jars and cap.
Season cubed chicken with taco seasoning. Saute onion and chicken in 1 teaspoon oil until done. Set aside. Soften tortillas in oil and drain well on paper towels. Set aside. In food processor add chicken and onion. Pulse two times. Add rotel tomatoes and pulse twice again. Dissolve bouillon in milk in microwave. Take tortillas and fill generously with chicken mixture along with a little cheddar. Roll up and place in Pam sprayed casserole seam side down. Pour milk mixture over all. Top with monterey jack. Bake at 350 degrees for 30 minutes. If made ahead and refrigerated increase cooking time. Top with dollops of sour cream to serve and jalapeno slices.
Combine, saffron, freshly ground cardamom and rose water in a small cup. Bring a large pot of water to a boil with sea salt to taste. Add the rice and boil uncovered for precisely 8 minutes, then drain. Mix the date molasses with the rice, then mix in the rose water mixture. Choose a medium sized heavy bottomed pot (I use a cast iron pan, see intro). Melt the butter in it over medium heat. Add 2 spatula-fulls of rice and mix with the butter, patting down to cover the bottom of the dish. Pile the reminder of the rice in a loose cone shape and poke a few holes in the rice with the spoon handle. Sprinkle a few tablespoons of water over the rice, then cover tightly. Place over medium low heat and let cook for 20-25 minutes. Keep a close eye at the end as the rice can burn (use your nose to see if it begins to smell burned). The easiest way to unmold the rice is to prepare a sinkful of cold water, dip the bottom of the pot in cold water for about 30 seconds, then invert the pot onto a serving platter. If the rice crust does not release fully, simply break up the crunchy pieces that stuck to the pot and scatter over top. Serve with recipe#443922 or a Gulf Arabian fish or shrimp dish. Enjoy!
Preheat oven to 400 degrees. Combine the maple syrup, sugar, butter, vanilla and cinnamon in a medium saucepan. Over medium heat cook the syrup, stirring constantly until sugar is dissolved. Set aside. Peel the pears, cut in half lengthwise and core. Place in a 3 quart baking dish. Pour on the syrup, turning pears to coat. Bake in the pre heated oven for 20-25 minutes or until pears are just soft. Turn the pears a few times to coat and remove to a baking sheet. Add a little water to thin the syrup and set aside. Place one slice of cheese on each pear half. Combine the 1/4 cup coconut with the brown sugar and butter. Mix well. Sprinkle on top of pears and cheese. Broil until the cheese is melted and the topping is a nice golden brown. Place two halves on a dessert plate and drizzle syrup on top. Repeat with the remaining halves. Serve warm.
In a large pot, melt butter and saute shallots about 3 minutes. Add flour and saute about 3 minutes (forms a paste). Whisk in cream a little at a time to prevent lumps. Add milk, bouillon cubes and spices. Add broccoli and shrimp. Bring to a rolling simmer for 30 minutes. Remove from heat. Cool about 15 minutes then place in fridge for at least 3 hours. Reheat on low 30 minutes prior to serving.